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Ingredients
10,70 oz dark chocolate
Melt the chocolate in a double boiler. Meanwhile whip 5 egg whites (with the remaining yolks you can make an omelette, or if its winter a nice eggnog). In a bowl, combine the chocolate, sugar powder, butter (room temperature), egg whites, the egg and mix everything. Then add a tablespoon of flour and mix again in order to obtain a homogeneous and creamy mixture. Grease a bowl and pour the mixture inside. Bake in oven for no more than 30 minutes at a temperature of 325F /340F.
A dust of sugar powder and Cristinas Tenerina is ready. Bon appetit!
Now you can shop for chocolate on-line anywhere in the world and support TheChocolateLife at the same time.
You can shop at major merchants like Amazon.com (and amazon.co.uk - or anywhere, including eBay ) for chocolate products:
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Fran's Salted Caramels Gift Box
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and even Gnosis Chocolate raw chocolate bars
and dozens of other brands: even chocolate gift assortments from Leonidas and Godiva ... literally anything and everything chocolate.
The chocolate shopping options that support TheChocolateLife aren't limited to things you can eat, either.
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Looking for the perfect chocolate cookbook for the chef on your list (or for yourself)? Want to buy the DVD of Chocolat or Putumay o's Music from the Chocolate Lands CD? Click on the link ... well, by now I am sure you get the idea.
Happy shopping this Holiday season - and throughout the year.
Regards,
:: Clay
PS. I will be highlighting special offers throughout the year on TheChocolateLife (as comments to this post), on Twitter (@DiscoverChoc), and on Facebook (facebook.com/TheChocolateLife). Follow (on Twitter) and favorite/like (Facebook) to be notified of these offers as they are posted.
It wasnt easy, but it worth it. 
The chocolatier and their recipes have been around since 1919. In 1942, King Leopold III gave them the royal seal of approval. Needless to say, plenty of other notable figuresand plebes like ushave traipsed through the doors since then for their pralines, truffles, caramels, ganaches. 
Bonbons, tablettes, mendiants, molded marzipan. 
The boutique and the packaging were almost as heavenly as the bonbons. 
And I made sure I had my fair share.
Really like this blog about delicious chocolates and too yummy to eat, like to eat again and again.
I recently stumbled upon Neuchatel Chocolates. A tiny swiss chocolate shop about an hour and a half away from my house. Very nice! I bought a bag full of stuff there, mostly a bunch of "seconds", as their chocolate is expensive.
The first thing I ate was a brownie. It was very fudgy, but not as chocolatey as I expected. The texture was amazing, and the ingredients were pure. Maybe I should have tried heating it up. But I wasn't very impressed with the flavor.
However, I just tried my first truffle from there. It was so good I decided to boot up my crumby laptop and write about it. It was a cinnamon truffle. It was dark chocolate, both the shell and the creamy inside. I expected the cinnamon to be a light dusting on the outside, and maybe not to make an appearance inside, but I was wrong on both counts! The outside was a little crunchy, as though they had found a way to caramelize the sugar without melting the truffle. I have no idea what exactly they did, but it was very pleasant! The chocolate on the inside was cinnamonny too. This little truffle packed a huge punch flavor-wise. I wonder what else I have in store...
I bought a few specific flavors to try, irish cream, coconut, dark chocolate... Plus I bought a chocolate covered pineapple. And I wonder what wonderful surprises await me in the mysterious bag of seconds! It's difficult not to just devour them all!
Neuchatel is very good, in my opinion. I heard that they are offering a product through William Sonoma this season. Don't know if it's any good, but I will certainly try it!
Hi my name is javier sanchez
i work for savage bros co.
i can be reached at
savage bros co
847-981-3000 ext 224
or e mail at javier@savagebros.com
for any one that has a savage equipment that may need help in repearing it
put my information in your contact list for the day of need.
It's normal to miss 1 of 100 service needs.
My name is Javier Sanchez and my intention here is to help anyone that has Savage equipment that may need service. I am the technical person from Savage Bros Co.
I can be reached at 847-981-3000 EXT 224
or my e-mail javier@savagebros.com
My advice is to go with a big appetite, big pockets and a big checkbook. There is lots of sampling and plenty of temptation.Theres hot chocolate and chocolate spreads. 
Chocolate bonbons in bright colors 
pretty spheres 
and shaped like animals and fish and vegetables. 
There are chocolate truffles, chocolate mendiants and chocolate pavs. 
Chocolate bars and chocolate tablettes. 
There are giant slabs of chocolate with nuts and berries and candies 
and chocolate treats by the ounce. 
Chocolate fondant, chocolate pastries and chocolate macarons. 
Plus, chocolate demos and sculptures. 
There are chocolatiers and chocolate experts. 
High quality chocolate 
and sugary garbage. 
I think there will be plenty of chocolate in my dreams tonight. 
