THE CHOCOLATE IN FRENCH RECIPES

Steps:

• In a small saucepan, heat milk, cream, brown sugar, confectioners' sugar and, if desired, espresso powder over medium heat until bubbles form around sides of pan. Remove from heat; whisk in dark chocolate until melted. Serve in mugs with whipped cream and chocolate shavings.

Steps:

• 01 - Prepare 3 oven trays covered with baking paper.02 - Into a large bowl mix well the Almond Meal, Icing Sugar and Cocoa. 03 - Pour 1 portion of Egg Whites, Coffee and Vanilla over the Almond Meal mixture without mixing and set aside. 04 - In a saucepan, put the Caster Sugar and Water and stir well. Place over a medium heat. When the Sugar reacher 120C / 248F turn off the heat. 05 - Very quickly, using another bowl and an electric mixer, mix the remaining portion of Egg Whites at high speed until they form very soft peaks. 06 - While the Egg Whites are being beaten at high speed, pour the sugar syrup in, very slowly and continue to beat until the mixture cools. 07 - Now, fold this mixture into the Almond Meal mixture until well incorporated and smooth. 08 - Spoon everything into a piping bag fitted with medium round nozzle and pipe small 3cm / 1in rounds of mixture onto the lined trays, allowing a little room for spreading. And start squeezing the Macarons on the tray. 09- Set the trays of macarons aside for about 30 minutes so they can develop a thin skin. 10 - Preheat the oven to 180C / 350F.