Comments on: White Chocolate Millefeuille, Chocolate Chantilly and Raspberries — Millefeuille au chocolat blanc, chantilly chocolatée et framboises http://www.latartinegourmande.com/2006/03/02/millefeuille-au-chocolat-blanc-chantilly-chocolatee-et-framboises-white-chocolate-millefeuille-chocolate-chantilly-and-raspberries/ In Love with Beautiful Food Fri, 20 Nov 2009 17:33:17 -0500 http://wordpress.org/?v=2.8.5 hourly 1 By: evaberry.com » Blog Archive » Chocolate millefeuille http://www.latartinegourmande.com/2006/03/02/millefeuille-au-chocolat-blanc-chantilly-chocolatee-et-framboises-white-chocolate-millefeuille-chocolate-chantilly-and-raspberries/comment-page-1/#comment-123152 evaberry.com » Blog Archive » Chocolate millefeuille Thu, 05 Apr 2007 11:44:07 +0000 http://www.latartinegourmande.com/2006/03/02/millefeuille-au-chocolat-blanc-chantilly-chocolatee-et-framboises-white-chocolate-millefeuille-chocolate-chantilly-and-raspberries/#comment-123152 [...] For much more elegant pictures and the recipe, visit this blog. [...] [...] For much more elegant pictures and the recipe, visit this blog. [...]

]]> By: Ivonne http://www.latartinegourmande.com/2006/03/02/millefeuille-au-chocolat-blanc-chantilly-chocolatee-et-framboises-white-chocolate-millefeuille-chocolate-chantilly-and-raspberries/comment-page-1/#comment-951 Ivonne Sat, 04 Mar 2006 17:21:07 +0000 http://www.latartinegourmande.com/2006/03/02/millefeuille-au-chocolat-blanc-chantilly-chocolatee-et-framboises-white-chocolate-millefeuille-chocolate-chantilly-and-raspberries/#comment-951 Bea, This is truly stunning! I have been keeping my eye on Trish's book but you have now convinced me to buy it. You are incredibley talented and marvelous! Thank you for making this and sharing it ... Bea,

This is truly stunning!

I have been keeping my eye on Trish’s book but you have now convinced me to buy it.

You are incredibley talented and marvelous! Thank you for making this and sharing it …

]]> By: Danielle http://www.latartinegourmande.com/2006/03/02/millefeuille-au-chocolat-blanc-chantilly-chocolatee-et-framboises-white-chocolate-millefeuille-chocolate-chantilly-and-raspberries/comment-page-1/#comment-950 Danielle Sat, 04 Mar 2006 16:22:17 +0000 http://www.latartinegourmande.com/2006/03/02/millefeuille-au-chocolat-blanc-chantilly-chocolatee-et-framboises-white-chocolate-millefeuille-chocolate-chantilly-and-raspberries/#comment-950 This looks just beautiful! And as for the language question, I think the plural would be <i>gustatory papillae</i>. This looks just beautiful! And as for the language question, I think the plural would be gustatory papillae.

]]> By: Béa http://www.latartinegourmande.com/2006/03/02/millefeuille-au-chocolat-blanc-chantilly-chocolatee-et-framboises-white-chocolate-millefeuille-chocolate-chantilly-and-raspberries/comment-page-1/#comment-949 Béa Sat, 04 Mar 2006 14:10:01 +0000 http://www.latartinegourmande.com/2006/03/02/millefeuille-au-chocolat-blanc-chantilly-chocolatee-et-framboises-white-chocolate-millefeuille-chocolate-chantilly-and-raspberries/#comment-949 Kat, thanks for your nice note, once more! <br /> Sylvie and Papilles, merci! <br /> Ilva, no worries, I was early ïn the event as Andrew told me. I also lost track of time and thought yesterday was the day ;-) <br /> Merci Fanny, I am sure you can easily do it! I have seen your creations too! <br /> Pascale, thank you! Yes indeed Valrhona is great chocolate to make you discover other flavors! I was surprised to like it that much. <br /> Merci ooishigal, essaye, c'est vraiment facile. <br /> Sha, Wattle seeds are not expensive actually, I think about $15 for a small jar. And you do not need much each time. I love the taste. <br /> Mercotte, tu es l'expert de Valrhona, alors je reviendrai voir tes merveilleuses creations! <br /> Matt, thanks for your nice note ahahahh, wait until you see how much of a pain I can be! ;) <br /> Francesca, my dear, you came, how do you say it? too late . Mind you, it is not at your house that goodies are missing!!! I come any time! <br /> Sali, Merci beaucoup de ton message. Tres gentil. Reviens quand tu veux! <br /> Gattina,thanks for your note. I agree white and red are better colours together for this dessert. <br /> Fabienne, merci mais non non, really, I try my best but I have a lot to learn, believe me! <br /> Barbara, thanks! I am glad you like it! <br /> Liz, well well ahah, good question. You have to be careful and use your fingers. I seriously cut it into 2 small halves to make it easier and it worked. But even if it falls, which happened for the second one we ate, it really does not matter as it is too good! <br /> Tarzile, merci bien! Lovely things on your blog btw! <br /> Tea, thanks for your nice note. I am glad you enjoyed my blog and pics. I enjoy doing it a lot if it does not yet show! Well as to you, your text amongst other things is great inspirational source for me. I learn so much good English, witty and funny! <br /> Ez, ah c'est drole. Ca faisait longtemps que je n'avais pas entendu cette expression Crevindiou! Le millefeuille? Trop tard, il est mange! <br /> Riana, thanks a lot! Hope you got a lot of good chocolate while in Switzerland! <br /> Sophie, Merci a toi. Comme toute chose, quand on achete des produits de qualite, ca ne peut etre que bon, meme si on se dit "J'aime pas!" Kat, thanks for your nice note, once more!

Sylvie and Papilles, merci!

Ilva, no worries, I was early ïn the event as Andrew told me. I also lost track of time and thought yesterday was the day ;-)

Merci Fanny, I am sure you can easily do it! I have seen your creations too!

Pascale, thank you! Yes indeed Valrhona is great chocolate to make you discover other flavors! I was surprised to like it that much.

Merci ooishigal, essaye, c’est vraiment facile.

Sha, Wattle seeds are not expensive actually, I think about $15 for a small jar. And you do not need much each time. I love the taste.

Mercotte, tu es l’expert de Valrhona, alors je reviendrai voir tes merveilleuses creations!

Matt, thanks for your nice note ahahahh, wait until you see how much of a pain I can be! ;)

Francesca, my dear, you came, how do you say it? too late . Mind you, it is not at your house that goodies are missing!!! I come any time!

Sali, Merci beaucoup de ton message. Tres gentil. Reviens quand tu veux!

Gattina,thanks for your note. I agree white and red are better colours together for this dessert.

Fabienne, merci mais non non, really, I try my best but I have a lot to learn, believe me!

Barbara, thanks! I am glad you like it!

Liz, well well ahah, good question. You have to be careful and use your fingers. I seriously cut it into 2 small halves to make it easier and it worked. But even if it falls, which happened for the second one we ate, it really does not matter as it is too good!

Tarzile, merci bien! Lovely things on your blog btw!

Tea, thanks for your nice note. I am glad you enjoyed my blog and pics. I enjoy doing it a lot if it does not yet show! Well as to you, your text amongst other things is great inspirational source for me. I learn so much good English, witty and funny!

Ez, ah c’est drole. Ca faisait longtemps que je n’avais pas entendu cette expression Crevindiou! Le millefeuille? Trop tard, il est mange!

Riana, thanks a lot! Hope you got a lot of good chocolate while in Switzerland!

Sophie, Merci a toi. Comme toute chose, quand on achete des produits de qualite, ca ne peut etre que bon, meme si on se dit “J’aime pas!”

]]> By: bonheursdesophie http://www.latartinegourmande.com/2006/03/02/millefeuille-au-chocolat-blanc-chantilly-chocolatee-et-framboises-white-chocolate-millefeuille-chocolate-chantilly-and-raspberries/comment-page-1/#comment-947 bonheursdesophie Sat, 04 Mar 2006 09:44:57 +0000 http://www.latartinegourmande.com/2006/03/02/millefeuille-au-chocolat-blanc-chantilly-chocolatee-et-framboises-white-chocolate-millefeuille-chocolate-chantilly-and-raspberries/#comment-947 Splendide Béa. Bravo, même si comme toi, je n'aime pas trop le chocolat blanc. Le résultat est magnifique et tes photos toujours aussi belles. Splendide Béa. Bravo, même si comme toi, je n’aime pas trop le chocolat blanc. Le résultat est magnifique et tes photos toujours aussi belles.

]]> By: Riana http://www.latartinegourmande.com/2006/03/02/millefeuille-au-chocolat-blanc-chantilly-chocolatee-et-framboises-white-chocolate-millefeuille-chocolate-chantilly-and-raspberries/comment-page-1/#comment-946 Riana Sat, 04 Mar 2006 09:24:17 +0000 http://www.latartinegourmande.com/2006/03/02/millefeuille-au-chocolat-blanc-chantilly-chocolatee-et-framboises-white-chocolate-millefeuille-chocolate-chantilly-and-raspberries/#comment-946 Bea, You are a fantastic photographer and cook! Yummmy! I was in Suisse so I am off to read all of what I missed last week :) Bea, You are a fantastic photographer and cook! Yummmy! I was in Suisse so I am off to read all of what I missed last week :)

]]> By: ez http://www.latartinegourmande.com/2006/03/02/millefeuille-au-chocolat-blanc-chantilly-chocolatee-et-framboises-white-chocolate-millefeuille-chocolate-chantilly-and-raspberries/comment-page-1/#comment-945 ez Sat, 04 Mar 2006 06:32:47 +0000 http://www.latartinegourmande.com/2006/03/02/millefeuille-au-chocolat-blanc-chantilly-chocolatee-et-framboises-white-chocolate-millefeuille-chocolate-chantilly-and-raspberries/#comment-945 Le chocolat blanc est une invention aussi tordue que savoureuse. il est pour les gourmands. crevindiou ce mille feuilles outrepasse la bienseance j'adore Le chocolat blanc est une invention aussi tordue que savoureuse. il est pour les gourmands.

crevindiou ce mille feuilles outrepasse la bienseance
j’adore

]]> By: Tea http://www.latartinegourmande.com/2006/03/02/millefeuille-au-chocolat-blanc-chantilly-chocolatee-et-framboises-white-chocolate-millefeuille-chocolate-chantilly-and-raspberries/comment-page-1/#comment-944 Tea Sat, 04 Mar 2006 05:22:51 +0000 http://www.latartinegourmande.com/2006/03/02/millefeuille-au-chocolat-blanc-chantilly-chocolatee-et-framboises-white-chocolate-millefeuille-chocolate-chantilly-and-raspberries/#comment-944 Dear Bea, Thank you so much for your comments on Tea and Cookies--and for the link. This dessert looks amazing! I DO like white chocolate (I have very poor taste in chocolate I'm afraid, I like white and milk but not the really nice darks). Though I fear my version will be nowhere as lovely as yours. Your site is beautiful! The photos are an inspiration to me. I'll be visiting you often! Dear Bea,

Thank you so much for your comments on Tea and Cookies–and for the link. This dessert looks amazing! I DO like white chocolate (I have very poor taste in chocolate I’m afraid, I like white and milk but not the really nice darks). Though I fear my version will be nowhere as lovely as yours.

Your site is beautiful! The photos are an inspiration to me. I’ll be visiting you often!

]]> By: tarzile http://www.latartinegourmande.com/2006/03/02/millefeuille-au-chocolat-blanc-chantilly-chocolatee-et-framboises-white-chocolate-millefeuille-chocolate-chantilly-and-raspberries/comment-page-1/#comment-943 tarzile Sat, 04 Mar 2006 00:29:05 +0000 http://www.latartinegourmande.com/2006/03/02/millefeuille-au-chocolat-blanc-chantilly-chocolatee-et-framboises-white-chocolate-millefeuille-chocolate-chantilly-and-raspberries/#comment-943 C'est vraiment chic. C’est vraiment chic.

]]> By: Liz http://www.latartinegourmande.com/2006/03/02/millefeuille-au-chocolat-blanc-chantilly-chocolatee-et-framboises-white-chocolate-millefeuille-chocolate-chantilly-and-raspberries/comment-page-1/#comment-942 Liz Fri, 03 Mar 2006 22:24:42 +0000 http://www.latartinegourmande.com/2006/03/02/millefeuille-au-chocolat-blanc-chantilly-chocolatee-et-framboises-white-chocolate-millefeuille-chocolate-chantilly-and-raspberries/#comment-942 Another person who doesn't like white chocolate here! But maybe if I try Valrhona I'll change my mind, who knows. Love raspberries though, so I enjoyed your photos. One question: how do you eat this lovely creation without it crumbling/squishing all over? Another person who doesn’t like white chocolate here! But maybe if I try Valrhona I’ll change my mind, who knows. Love raspberries though, so I enjoyed your photos.

One question: how do you eat this lovely creation without it crumbling/squishing all over?

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