You need to take:

– 200 grams of bitter chocolate
– 1 teaspoon ground ginger, 4 large eggs
– 150 grams of powdered sugar,
– 2 tablespoons of flour
– ½Teaspoon baking powder for the dough
– butter for greasing molds
– vanilla to taste

For the sauce

– 290 grams of heavy cream
– 1 tablespoon of chilled ginger liqueur
– 1 teaspoon ground ginger

Break the chocolate into pieces. Separate the whites from the yolks. Grease 4 souffle molds with oil and put them in the refrigerator for 20 minutes. Melt the chocolate in a water bath, add the ginger and vanilla. Preheat the oven to 200C. Remove the molds from the refrigerator and oil them again.

In the chocolate mixture, mix the yolks, lightly beat and add a spoon of powdered sugar and flour. Whisk the whites well into a froth. First, mix only 1 tablespoon of protein in the chocolate mass, then add the rest. Spread the mass into molds and bake for 20 minutes. The souffle should rise well, so I do not recommend disturbing it and opening the oven door ahead of time. Serve this souffle with powdered sugar and sauce, for which you need to beat the cream and gently mix them with liquor and ginger.

… I want to travel! I want to go back to summer for an hour before the new year’s rush starts, to breathe in its floral aromas right now, to throw a coin into the fountain…I will definitely come back here! Tall lilac bushes, flowering almonds, and lavender, olive groves, century-old cypresses…
This is Provence, and this is the chocolate of the famous pastry chef-alchemist Joel Durand. Ganache with cold mint, ganache with Jasmine, ganache with sun-dried vanilla and strawberry honey…Each Joël Durand candy is the story of an artist who hails from Provence. Sweets with such bold duets (chocolate with lavender, thyme, cloves, nutmeg, olives) have unexpected and soft flavors. In short, nature takes the lead here, not chemistry, which is still characteristic of sweet exoticism. Do you like chocolate and are you ever going to come to Provence? Mark the city of Saint-Remy on the map (let’s start with the fact that Michel Nostradamus was born here and painted van Gogh), where, between pine forests and smoky fields, small chocolate masterpieces are created and immediately eaten. Each candy is numbered or bears the name of one of the letters of the alphabet. There are even punctuation marks, they were booked recipes with Basil, vervain, saffron, cinnamon. And don’t forget to buy gifts for your friends – a great chocolate-almond cream, jam from dates or peaches with rosemary, plum marmalade with pepper. Fruits, flowers, herbs, and chocolate are all together here-St Rémy de Provence, 3 bd Victor Hugo. You can also buy joël Durand sweets in Paris, 38 Rue de Sèvres is the 6th arrondissement.

For 30 candies you need to take:

– 15 pieces of dried prunes, 75 ml of red wine

– 150 grams of marzipan confectionery mass

– 50 grams of powdered sugar

For glaze:

– 100 grams of dark chocolate (70% cocoa)

– 1 teaspoon of vegetable oil

Prunes cut into halves along the length. Bring the red wine to a boil, add the prunes, and heat over low heat for about 3 minutes. Put the container of wine in a cold place for 1 hour, so that the prunes are soaked with alcohol.

Mix the marzipan with powdered sugar. Also, sprinkle powdered sugar on the work surface. Roll out the marzipan mass in a rectangle (about 30 by 30 cm) and cut into small rectangles (about 5 by 6 cm). In the center of each rectangle, put prunes, connect the edges, roll up the candy.

For the glaze, break the chocolate in large chunks, slowly melt in a water bath with the addition of oil. Chop the marzipan rolls one by one with a fork, dip them in the chocolate, and put them on the grill (reheat the chocolate if necessary). Ready-made candy to cool, so that the chocolate froze. While still warm candy :), you can roll them in cocoa. Store in a box with a secure lid, under a secure lock, in a cool place.

“One of the oldest chocolate companies in Switzerland, Lindt. Its founder Rudolf Lindt (1855-1909) revolutionized the confectionery business – he invented and began using the machine for conching. It allowed you to RUB the cocoa fragments so finely that with the addition of cocoa butter, it became possible to get the same melting chocolate bar in your mouth.”

…Now, in simple human language, Oh, Lindor balls-the poetry of milk chocolate! Say that they are too popular, and that, most importantly, they melt in your mouth, directing your thoughts in a positive direction. Chocolates-appear and dairy, and berry and fruit with raspberries and pears. But it’s all tenderness, tiramisu and creme brulee…

Bitter chocolate EXCELLENCE Lindt-jokes aside. The cocoa percentage from 45% to 99%. The fillings are excellent: chili or chili with papaya, orange and … premium French salt. To quote the taster’s impressions:” the idea of salted chocolate is not new, I’m a fan of this combination. The recipe of EXCELLENCE Lindt Sea salt is unique – no one but them has yet decided to leave the salt and chocolate alone. Here only bitter chocolate and light sea salt. The salty aroma is unmistakable in the long aftertaste. Excellent combination!”.