Although I have not been able to concentrate on Chocolate enough recently, I will be attending the “Salon du Chocolat” in Paris from 19 - 22 October

A Chocolate Trade Show - has anybody ever heard of a better concept?

The Paris one takes place every year in late October, as Christmas is getting near and the weather gets a little chilly people need to warm their hearts and stock up on chocolate goodness. Passionate as I am about our chocolate, I just have to attend, I will be taking my good friend and self confessed chocoholic, Isabelle with me.

This year the show will be held at the Paris Expo Porte de Versailles.

Most of the space is devoted to the stands of various chocolatiers who sell their products. Each year there is also a display of dresses and shoes made of chocolate (models walk around wearing the dresses !! There is an exhibition about the history of chocolate, a chocolate and dessert bookstore, collections of antique chocolat apparatus like chocolatiers (a chocolatiere is like a teapot, but for hot chocolate), even a job center were candidates and employers could meet - so if you are intrested in a career working with chocolate this is a must.

We plan to have a grand time, walking around and sampling goodies to our heart’s content : chocolate and pralines, chocolate fruit skewers, hot chocolate drinks, truffles, chocolate meringues, chocolate brioche, chocolate gâteau basque… anything that can be made with chocolate really.

I have a contact who has visited past events and assures me it is Chocolate Heaven..

I hope to have the opportunity to meet up with M. Jean-Claude BRIET whom I met at his atelier in the summer whilst on holiday in the Ardeche region of France.

Anyone interested to visit the show can go to Salon du Chocolat for details

I am busy compiling a new recipe book - which I aim to have available for download in the near future, allowing us to use all these delicious new recipes for the holiday season. If anyone has any particular favorites which you would like to share please let me know via email at loveofchocolate@gmail.com

Following a seriously long summer break MyLove of Chocolate is about to take off again.

Whilst away I had the fortune to make contact with one of France’s “Maitre Chocolatiers” that’s Master Chocolate Maker! I was able to meet with him, discuss his business and visit his workshop.

Very soon I will post the full article with pictures of Our visit to BRIET Chocolatier in Les Vans, France. And website links so that you too can order his exquisite chocolates.

Making sorbet can be a very easy task, especially if you have an ice-cream maker at home. Otherwise all this is possible but just takes a little more time and attention.

Sorbet:

150g Cacao powder

75ml mineral water

250g icing sugar

1/2 glass Grand Marnier

( this is the “orange” element, and can be replaced by your own favorite or Cointeau is another option for an orange flavour)

In a saucepan, add the water and sugar together, stirring until all the sugar has melted and begun to form a syrup (about 5 minutes). Add the Cacao powder and allow to continue to cook on a low setting for a further 15 minutes stirring frequently.

Allow this to cool. Then add to the ice-cream maker and follow the instrucitons for sorbet.

OR place the mixture into a container, then into the freezer compartment of your refrigerator. After 1 hour take the container and stir the sorbet - then return to the freezer for a further hour. Repeat 2 more times. This ensures a smooth finish.

Serve the Sorbet with fresh berries in season, or with almond tulle biscuits in the winter months.

Enjoy

Hot Chocolate the French Way…

Whenever I go to my favorite French city of Lille, my family and I make sure that we visit “Paul” for a delicious breakfast of Croissants, Pain au Chocolat, or Pain au Raisan. My breakfast is always accompanied by a Chocolat Chaud, which is out of this world!!!

For 2 people:

75g pure dark chocolate

2 teaspoons sugar

1 vanilla pod

250ml fresh milk

150ml fresh cream

Place all the ingredients into a small thick sided saucepan, and gently heat, stirring constantly until all the chocolate has melted and the melange becomes hot and moussy in texture.

Pour into cups and decorate with cacao powder(optional). Serve and Enjoy