Comments on: Falling for Chocolate, once more — Faiblesse pour le chocolat, encore une fois

By: Béa

Béa — Wed, 23 Apr 2008 12:22:05 +0000

Reggie, ramekin mould would make unmolding quite challenging. The mousse is still soft and fragile, so if you can, it is best to use ring molds. You can improvise some by cutting cans perhaps?

By: Reggie

Reggie — Wed, 23 Apr 2008 12:17:25 +0000

Its simply superb, !! just wondering with the mould , what would be suitable? Can a ramekin mould work ? on this

By: Holly

Holly — Wed, 06 Feb 2008 03:01:15 +0000

Stunning! I wish you would enter this in my little “Art You Eat” contest about chocolate this month! I know I will be marking and trying this either way.

By: Deliciousness in Tonka Bean and Meyer Lemon — Gâteau léger à la fève tonka et citrons Meyer by La Tartine Gourmande

Tue, 05 Feb 2008 15:08:32 +0000

[...] idea is not necessarily new, but I enjoy revisiting the idea of a successful cake to create variations with new flavors. Since they are in season [...]

By: Nemmie

Nemmie — Tue, 05 Feb 2008 02:44:32 +0000

I am so sorry I am just seeing this post now, because it is absolutely gorgeous. Great job! C’est tres jolie!

By: Latha

Latha — Mon, 04 Feb 2008 07:56:22 +0000

Thank you very much, Bea, for your kind reply:) I shall remember your tips when the raspberry season starts again…. oh Spring, do come soon….

By: Elise R

Elise R — Fri, 01 Feb 2008 03:49:21 +0000

I’m speechless…et j’ai tellement faaaiiiiim!!! Bravo Bea!
Je suis inscrite au concours de Culinate et suis prete a voter pour toi!

By: Death by Chocolate Contest — Concours de chocolat by La Tartine Gourmande

Death by Chocolate Contest — Concours de chocolat by La Tartine Gourmande — Thu, 31 Jan 2008 23:54:20 +0000

[...] will have guessed from the picture above that I chose my dark chocolate gingered mousse, raspberry mini cakes to enter the contest. I hope you liked reading this post, or taste the cake. If this is such the [...]

By: mariajosé

mariajosé — Thu, 31 Jan 2008 14:18:09 +0000

Hola, soy una principianta y me ha encantado la foto del pastel con frambuesas. Quisiera hacerlo, pero primero voy a intentar traducir del francés al castellano. Si están estas recetas en algún blog pero en mi idioma, os rogaría que me lo indicárais.
Un saludo desde Pamplona.

By: Eater's Regret

Eater's Regret — Mon, 07 Jan 2008 17:51:04 +0000

wow!! that looks phenomenal -I think you would make a fabulous pastry chef