Chocolate – Francois et Moi https://francoisetmoi.com Making a Handmade Modern Home one DIY project at a time. Thu, 15 Jun 2023 17:58:27 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.3 https://i0.wp.com/francoisetmoi.com/wp-content/uploads/2016/01/Untitled-2-2.png?fit=32%2C32&ssl=1 Chocolate – Francois et Moi https://francoisetmoi.com 32 32 76357554 Lavender Infused Hot Cocoa https://francoisetmoi.com/uncategorized/lavender-infused-hot-cocoa/ Thu, 05 Dec 2013 14:09:53 +0000 http://francoisetmoi.com/?p=2115 In celebration of the winter wonderland scene we’re greeted with as we look out our windows this morning, I thought I’d share the lavender hot cocoa recipe my friend, Jill, introduced me to a few weeks ago. This cocoa recipe from à la mode is infused with dried culinary lavender and is served piping hot with a dollop of fresh vanilla bean whipped cream — a dream come true on a day like today. Enjoy and happy snow day!  

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]]> 2115 Caramelized Hazelnut Spikes https://francoisetmoi.com/uncategorized/caramelized-hazelnut-spikes/ https://francoisetmoi.com/uncategorized/caramelized-hazelnut-spikes/#comments Thu, 24 Oct 2013 12:42:36 +0000 http://francoisetmoi.com/?p=764 On a rainy Thursday evening last week, the Francois women and I headed down to the newly opened Marin Restaurant on Hennepin Avenue in Minneapolis for a pre-theater dinner. As a lover of all things Bay Area, I was super excited to try their Marin County inspired menu. While dinner was really quite good, the desserts were, in a word, incredible. We selected several desserts to share and were amazed by the beautiful presentation and delicate accouterments adorning each one: sugar rolled blackberries on the lemon tart, a fresh lavender sprig atop the chocolate lavender mousse mini, but the pièce de résistance was the caramelized hazelnut spike crowning the Tanariva Chocolate Square which seemed to defy gravity as it spiked upward from the top of the dessert. When the weekend hit and I found myself still thinking about how cool those spikes were, I knew I had to try to create them myself. I am by no means, an expert baker or cook, so these were a little daunting, but I was able to pull from two different sources to help me wrap my head around the process. Cook in France explains in great detail how to  make hard caramel, and Brave Tart breaks down how to achieve the “spike.” Ingredients […]

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