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

> 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
>

"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

"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
>
>

"Lefty" > wrote in message
...
>
> "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

I haven't larnt Chunky yet.
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
>
> I haven't larnt Chunky yet.
> Dee Dee

I haven't seen them for awhile. They were square and thick instead of the
usual flat recangle bar
--
Lefty

Life is for learning
The worst I ever had was wonderful. Chocolate, nuts , and raisins. If you
ever see one, try it.
>
>