> wrote in message
oups.com...
> Recipe's Origin : by Hans Burie: a Belgian Chocolate seller.
> See step by step pictures at http://belgianchocolates.blogspot.com
>
> Ingredients: Belgian Chocolates a la Burie
>
> 8 3/4 ounce (250 g) pure chocolate
> 8 3/4 ounce (250 g) white chocolate
> 1 3/4 fluid ounce (5 cl) Grand Marnier
> 4 1/4 fluid ounce (125 ml) fresh cream
> 1 3/4 ounce (50 g) raisins
> 1 3/4 ounce (50 g) cocoa butter
> 3 1/2 ounce (100 g) milk chocolate
>
> Preparation time: Belgian Chocolates a la Burie
>
> 3 days to soak the raisins
> 1 hour for cooling the Chocolates a la Burie
>
> Preparation : Belgian Chocolates a la Burie
>
> 1. Soak the raisins in Grand Marnier for three days. Fold a bit of
> aluminum foil around a stick.
> 2. Melt the pure chocolate. Gently dip the sticks in the chocolate to
> form a little container. Put them on fat free paper.
> 3. Make the other chocolate containers and save some pure chocolate.
> 4. Cook the cream and melt the white chocolate. Mix the cream and
> chocolate and add Grand Marnier after cooling.
> 5. Remove the aluminum from the chocolate and put a few raisins in each
> of them.
> 6. The white filling -the experts call it 'ganache'- goes in.
> 7. Melt the milk chocolate and mix with the cocoa powder. Put this
> mixture over the white ganache.
> 8. Decorate your Belgian chocolates with the remainder of the pure
> chocolate
>
> Enjoy,
> Stef
> http://belgianchocolates.blogspot.com

This looks deliscious. I'm curious --what makes it "exclusive"? Is it your
own creation?
--
Lefty

Life is for learning
The worst I ever had was wonderful
>