"Dee Randall" > wrote in message
...
>
> "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

Sure, haven't you ever had a Chunky candy bar? This is a deluxe model that's
all :-)
--
Lefty

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