Max Chocolatier

The Max Chocolatier opened ! The store isn't that big, the extremely delicious chocolate creations are manufactured in the 2nd floor and there are small wooden shelfs, open with chocolates inside or closed, all over the walls. Fabian Rimann the probably most talented chocolatier wants one thing: the best chocolate..

The owner Patrik König has also created other luxury shops in that street and hopefully he's planning to open another luxury business.

Chocolate Decoration

I saw this in a book and wanted to try it. A chocolate leaf. But I used all my chocolate! I will buy more today. But for those who do have chocolate: Choose a leaf and clean it. The book says to take a rose leaf. Put the leaf with the back side on top on baking paper and cover it several times with melted chocolate. Then put it in the fridge and carefully pull off the leaf.

I will try this when I get my chocolate. Sounds easy!

The Right Chocolate Doesn't Make You Fat!

The house we rented in France had a small plaque hanging in the kitchen that said:

"A balanced diet is a piece of chocolate in each hand."

And those chocolate truffles are getting better day by day!

Fiat Majani

This is a very popular chocolate with 4 layers of hazelnut and almond cream. One of the oldest italian chocolatiers, 1796. 

They feel cool and refreshing even when they're warm.

Majani

Great Success

The chocolate truffles I made yesterday and today were better than any I've ever had before! These are great presents, I made some for friends too.

Chocolate Truffles With Vanilla

Here's how to make about 60 of these!

What you need:

1 vanilla pod
150 g cream
60 g sugar
250 g butter
200 g dark chocolate and 200 g full milk chocolate
Cocoa powder

First you cut open the vanilla pod to get the seeds. Boil up the cream, sugar and vanilla. Add both chocolate coatings while stirring. Let the mass cool down.

When the butter is soft enough beat it until fluffy. Slowly add the chocolate mass while stirring until it's very smooth.

Now cut out little portions, dust them with unsugared cocoa powder and form balls. Put them on baking paper and let them get hard in the fridge. Take them out, roll them in cocoa powder and put them back in the fridge.

My mass isn't completely hard yet, but I was able to make one from

the top.

Be sure to check back when I post more pictures with all chocolate truffles tomorrow!

Enjoy!

Läderach and Snickers ?!

Hello! You can't see what's written on the different chocolates, bad photo, but it's: café au lait, cacao, almond, framboise and again almond. Good for me, almond is the best! A friend gave us those -they're from Läderach chocolatier. I often walk by that chocolatier but I didn't notice it.

Today I walked through the street where the new chocolatier I told you about in a previous post is supposed to open. But all I saw through an opening of the cover were marble walls and a hell lot of dust and unfinished work. Doesn't look like it's opening in August :(

Edit: Aha, I forgot, I ate a snickers bar today! I eat those once in a while.

Something For Every Taste

Just bought new chocolate! Among others Beschle's milk chocolate which is fantastic. You can taste a bit vanilla in it as it slowly melts in your mouth. Also white chocolate, but I usually never eat these. And a small bar of Amadei's (Tuscany) extra bitter with dried strawberries, raspberry and cherry. Very tasty if you want a break of only cacao, makes you want to eat fruits!

Amadei 70% with fruit

Melting Chocolate

Today I made real hot chocolate the way the waiter in Caffè Gilli (Florence) told me to. I drank the best hot chocolate in my whole life when I was there.

So here's how to do it:

Slowly melt chocolate (70% grand cru was fine for me) in a pan and continue stirring it until it has melted and is completely smooth. I recommend using a bain marie. The reason I didn't is because I used a very small gas fire and was very careful not to let it burn.

Add a bit of milk and heavy cream, not too much, and you may want put a bit sugar in it to sweeten it.

This looks a bit weird but after a while it should be smooth.

That's how easy it is to make a perfect dessert! And place milk on the table so people can make their chocolate just perfect for themselves.

The chocolate chips I used:

Chocolate Exhibition >:( and Old Book

Hey! Yesterday I went to a small exhibition about chocolate. I didn't really like it, it didn't have much information and they had posters there with people who prefer chocolate bars from kiosks! So that ruined my day =D. Though I took some nice brochures from "Felchlin", I think they only make fine raw products. 

Oh and before I forget, this summer we went to the Côte d'Azur and rented a house directly on the sea :) It was wonderful!

We also drove to Saint Tropez for a day and first sat in the "Café de Paris". My mom and I ordered chocolate cake. It was served with vanilla ice cream. The fresh warm cake was liquid inside and slightly crunchy outside, best I've ever tasted! My mom may have the recipe in her 40 years old cooking book, so I'll try it myself once.

New Chocolatier

I recently read about a new exclusive chocolatier opening in August very close to my place! I am very excited about going there and I will be posting more about it as soon as it's opened. 

If you had a heart attack you can eat chocolate to save your life! But not the high sugared bars.

Article link

First Post

Hello. My name is Julian. My mother is Canadian and my father is from Switzerland. The land of chocolate! And cheese. But I don't like Swiss cheese, I like chocolate!

The chocolate you can buy in the supermarkets here is already better compared to what you can get in other countries. But after discovering a small chocolate store here in Lucerne, the city where I live, which sells brands like Beschle and Amedei, I was no longer able to even look at the Lindt chocolate packaging let alone eat a piece of it.

 

Amazing Handmade chocolate with rosemary and lemon thyme