"Lefty" > wrote in message
...
>
> > 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
Raisins???
Dee Dee