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Indulgent Triple Dark Chocolate Petit Fours - Please order at least 3 DAYS in advance of shipping date. Creek House popular brownie-like petit fours, made with 3 types of chocolate: Bittersweet, Semisweet, and Unsweetened Cocoa. Semisweet chocolate chips are added for texture ...
Mr Handyman's Toolbox Of Treats Gift Basket - Celebrate the man that can DO EVERYTHING! We fill this paperboard tool box gift tote to overflowing with gourmet goodies and treats to satisfy all his crunchy cravings. Featuring Savory Beef Salami, Camembert Cheese, Chocolate ...
48 Piece Bite Size Cheesecake Assortment - Our very popular bite size cheesecakes are exquisitely packed and presented in two gold foil candy/truffle boxes (24 per box) with gold ribbon and shipped with a personalized gift message. Four each of six different flavors: Chocolate ...
24 Piece Bite Size Cheesecake Assortment - Our very popular bite size cheesecakes are exquisitely packed and presented in a gold foil candy/truffle box with gold ribbon and shipped with a personalized gift message. Four each of six different flavors: Chocolate Chip, New ...
6 Pc Chocolate Mini Cheesecake Assortment - Perfect for a dinner party, or just to keep on hand for that special ending to any meal. Two each: Rocky Road, White Chocolate and Chocolate Topped New York Style. Keep frozen, they thaw quickly...Enjoy! Perfect for a dinner party, ...
Ultimate Chocolate Marquise
Ingredients
1 pound bittersweet or semisweet chocolate, chopped
1 cup (2 sticks) unsalted butter, at room temperature
1/4 cup granulated sugar
1 tablespoon cognac or other brandy or liqueur (optional)
6 large eggs, separated
2 large egg yolks
Pinch of salt
Preparation
1. Butter an 8"-by-4" loaf pan and line with 2 sheets of plastic wrap, one going the long way and one going the short way, leaving an overhang of several inches on all sides.
2. Melt the chocolate and butter in a large heat proof bowl set over a saucepan of about 11/2" of nearly simmering water, whisking until smooth. Whisk in the sugar and the cognac, if using, until well blended.
3. Remove the bowl from the heat and with an electric mixer on low speed, beat in egg yolks one at a time, beating well after each addition and occasionally scraping down the sides of the bowl.
4. Beat the egg whites and salt with clean beaters on medium-high speed in a large deep bowl just until the whites form stiff peaks when the beaters are lifted. With a whisk or rubber spatula, fold one-third of the egg whites into the chocolate mixture. Fold in the remaining egg whites in 2 batches just until well blended.
5. Transfer the mixture to the prepared pan, pushing it into the corners and smoothing the top with a rubber spatula. Cover with the overhanging plastic wrap and then wrap tightly with aluminum foil. Freeze for at least 6 hours.
6. To serve, unwrap the pan, fold back the plastic wrap, and run a table knife around the edges of the pan to loosen the marquise. Place a serving platter over the pan, invert the pan onto it, and release the marquise by pulling on the edges of the plastic wrap and smooth the edges of the marquise with a small warm metal spatula if necessary. Cut into 1/2"-thick slices with a sharp knife dipped in very warm water and wiped dry between each slice, and place on chilled dessert plates. (You can tightly rewrap and freeze any leftover marquise.)
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Flavonoids, also found in wine are types of pigments that are water-soluble and created by plants of many varieties. There are thousands of different flavanoids. Plants use flavonoids in the process of photosynthesis.
How the human body actually uses and/or processes flavonoids is still not determined but they have been linked to good health in many areas - particularly blood circulation.
If you are a science buff, then you'll be interested to know that flavonoids are polyphenolic compounds containing 15 carbon atoms, two benzene rings joined by a linear three carbon chain. If you're just an average, everyday person with a sweet tooth, then you'll be interested to know that good things are contained in a single bite of dark chocolate. So please, put down the chemistry book and enjoy some today!