Making The Perfect Eclairs With Christophe Adam (L’Eclair de génie)

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Chocolate gold coins have been around since the times of Julius Caesar! These coins were engraved with the ruler’s face and gifted to the courtesans.

The chocolate truffle today is at the top all the collections of self-indulging delicacies and has remained a superior chocolate candy in France, Italy, Switzerland, North America, and the rest of Western Europe for more than a century. Thanks to the invention of the cocoa press and the ideas of a few prestigious chocolatiers, the history of truffles remains a very rich one.

Most people have had a craving for a candy bar at some point in their life. They’re easily accessible at work, at home, or at the supermarket. It can give you a “pick me up” for a burst of energy. If you’re hungry, it can curb your appetite until your next meal.

Just imagine enjoying chocolate without guilt, virtually no calories, almost no fat or carbohydrates, no caffeine, no gluten, no dairy, no Trans-fats, no corn syrup, no sodium, no sugar and no soy. I will save the scientific data for other articles and for now just stick to the basics.

Candy has existed in one form or another for thousands of years. Ancient peoples enjoyed honey right out of the hive and later combined it with nuts and fruits to create tasty confectionary treats. Sweets were typically served at the end of a meal for dessert or were eaten as a snack.

I thought this would be incredibly difficult, but it just takes patience and a very accurate candy thermometer that can read from 20-50 degrees celsius (68-122 degrees fahrenheit). This is a very simple guide on tempering.

As much as most people love candy, for some folks sugar is not an option due to medical reasons such as diabetes. For those affected by this disease, consuming excess sugar leads to unbalanced blood sugar levels. This in turn can do long term damage to kidneys, eyes nerves and the cardiovascular system. For healthy people, candy is often avoided because sugar can put a major dent in their waistlines if not consumed in moderation.

I made this cake because one of my sons very often eats chestnut cream. So I came up with the idea of a chestnut filling, and I don’t regret it, because this chestnut filling cake came out delicious.

Have you ever wondered how chocolate candy is made? Learn all about how an almond or peanut is coated in chocolate. This technique is used to coat chocolate nuts, fruits, pretzels and other chocolate items.

Want to learn how to make chocolate recipes better? There are so many chocolate recipes available, some work and others don’t. There is one sure way to make your chocolate recipes go from good to Amazing!