Tag Archives: Chocolate

French Dessert: Chocolate Ravioli at Pissenlit in Shizuoka City!

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Service: Excellent and very friendly.
Facilities: Great cleanliness overall. Superb washroom (mouthwash and toothpicks provided!)!
Prices: Reasonable to slightly expensive, very good value.
Strong points: Interesting wine list. Great use of local products, especially organic vegetables and Shizuoka-bred meat and caught fish.

Ravioli are certainly a universally popular way of cooking pasta but have you ever imagined it as a dessert in French cuisine?
It looks so simple, tasty and elegant but it requires some skill!

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Chef Toru Arima/有馬亨さん is always looking forward to offer something off the beaten tracks, even with seemingly common ingredients, but keeping things simple at all times!
So the dessert I recently enjoyed in the heat of summer consisted of the above home-made chocolate ice-cream, an offering definitely aimed at an adult sweet tooth!
The little tomadillo is organic and Shizuoka-grown!

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Now, this multi-layered vanilla and chocolate Marquise cake must have taken some time to concoct!

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The cold chocolate ravioli!
Not that simple to keep them ready although I have an inkling they are made at the very last minute and cooled down in ice!

A last note: the sauce is vanilla and framboise/raspberry coulis!

I hope I gave you some ideas for your next party!

PISSENLIT
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Tel.: 054-270-8768
Fax: 054-627-3868
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
HOMEPAGE (Japanese)
Credit Cards OK
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

BULA KANA in Fiji
Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Saint Valentine Chocolates with a Difference: Shizuoka Tea Chocolates at Pissenlit!

No less than 3 types of Shizuoka St. Valentine Chocolates!

Saint Valentine is coming near!
Now, all those chocolates that will tempt you might make you think twice about that waistline of yours…
BUT, how about offering and savoring both healthy and delicious chocolates?

Chef Touru Arima/有馬亨さん is putting no less than 3 varieties on sale at his Restaurant, Pissenlit in Shizuoka City, and also takes orders through phone calls and e-mails!

Chef Arima in his kitchen!

The chocolate before the cut!

The chocolate is of the soft type covered with very fine tea powder produced in Shizuoka!

The dark chocolate covered with fine green tea powder.

The white chocolate covered with houji tea.

The Three Graces:
Front: Namaiki Noir (Green tea powder on DGF Yucatan Chocolate)
Top left: Namiki Vert (Green tea powder on Varona Ivoire Chocolate)
Top right: HOUJI (Houji tea powder on Varona Ivoire Chocolate)

All chocolates come at 1,100 yen for 24 pieces in their own box!

PISSENLIT
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Tel.: 054-270-8768
Fax: 054-627-3868
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
HOMEPAGE (Japanese)
E-Mail: pissenlit2008@ybb.ne.jp
Credit Cards OK
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

Five Euro Food by Charles
With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Tofu Chocolate Cake

As I said before, tofu has the great quality that it makes all things lighter, especially cakes.
have you ever thought of combining it with Chocolate?

Tofu Chocolate Cake!

INGREDIENTS:

-Light flour: 80 g
-Baking powder: 10 g
-Cooking chocolate or normal chocolate (the higher percentage in cocoa, the better!): 1 standard tablet/bar
-Eggs: 2
-Margarine or butter: 1 tablespoon
-Cocoa powder: 20 g
-Rum: to taste
-Tofu (light/kinu tofu): 300 g
-Sugar: to taste (depends on people!)

-Fresh cream: 100 ml
-Jam: 1 tablespoon

RECIPE:

-Whip the tofu until smooth. Pass it through a fine mesh sieve.

In a separate bowl pass the flour and baking powder through a fine mesh sieve.

-Melt margarine/butter and chocolate on a bain-marie (put the bowl inside a larger one over a fire.
Add 50 ml of hot water and the coca powder. Keep mixing until misture thickens.

-Separate egg yolks and whites.
Beat the whites in to solid meringue.

-Add flour and baking powder, egg yolks, rum and sugar to chocolate mixture. Mix well. Fold in the egg whites in.

-Check taste. Add flour and cocoa powder if necessary. mix in quickly.

-Line your rice-cooker with a little oil. Pour in the whole mix and switch on the rice-cooker.
If you do not have a rice cooker, pour the mixture inside a mold and bake for about 20~25 minutes at 180 degrees Celsius (check from time to time.

-Wait until cooled down completely before taking out.
Serve with whiiped cream mixed wit a little jam of your choice.

Plenty of variations possible!

RECOMMENDED RELATED SITES:
Bread + Butter, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, One Frugal Foodie, Bite Me New England, Heather Sweet, Dodol-Mochi

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French Sweets: Salted Butter & Ginger Bread Caramels

CARAMEL

Who does not like caramels?
Of course, there are many varieties depenfing on taste, texture and countries of origin.
My preferences lean towards the soft ones with a special taste.
These two caramels make use of ingredients from two different regions: Salted butter/Beurre sale from Bretagne/Brittany or Normandie/Normandie and Ginger bread/Pain d’epices from Bourgogne/Burgundy!

INGREDIENTS: ~35 caramels

-Salted butter caramels:
Fresh cream: 500g
Sugar: 375 g
Glucose syrup: 375 g
Salted butter: 200 g

-Ginger bread Caramels:
Fresh cream: 500
Good quality ginger bread: 100 g
Sugar: 375 g
Glucose syrup: 350 g
Fresh vanilla pod: 1
Salted butter: 100 g

-Utensils:
Thermometer
Thick bottom pan (middle size)
30 cm square mold for caramels

RECIPE:

-First prepare the salted butter caramels:

Line a mold with baking paper
In a thick bottom pan mix the glucose syrup and the sugar.Heat on a medium low fire to obtain a brown caramel.
Take off fire.
Add salted butter. Mix well. Add fresh cream. Mix well.
Put the pan back on the fire.
Whisking/stirring all the time, heat the mixture up to 180 degrees Celsius.
Cook for two more minutes and pour mixture inside mold.
Cut caramels with a saw-style knife before they have completely cooled down.
Wrap them separately/individually inside small thin jam cellophane paper.

-Secondly, prepare the ginger bread caramels:

Mix the fresh cram and the (crumbled) ginger bread in a bowl.
Cut the vanilla pod legthwise and take out the seeds.
In a thick bottom pan mix the sugar, glucose syrup, vanilla seeds and the ginger bread cream.
Stirring all the time heat the mixture uo to 180 degrees Celsius.
Add butter and mix.
Cook for two more minutes and pour mixture inside mold.
Cut caramels with a saw-style knife before they have completely cooled down.
Wrap them separately/individually inside small thin jam cellophane paper.

NOTE:
To obtain soft caramels do not overcook them.

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French Dessert: Glace aux Mendiants/Beggars’ Ice Cream

BEGGARS

“Beggars” in French has two meanings:
1) hobo, mendicant, …
2) it is the name given to dry fruit and grains used in desserts and cakes.
It is a tradition for example to make a tart called the Beggars Tart with 7 different kinds of dry fruit and nuts in Winter.

This is why why this ice-cream is called “Beggars’ Ice Cream”!

INGREDIENTS: 4 persons

-Milk: 250 ml
-Thyme leaves: 1 tablespoon
-Sugar: 90 g
-Powder milk: 40 g
-Egg: 1
-Whole fresh cream: 120 ml

-Marrons glaces: 75 g
-Preserved orange peels: 5o g
-Unsalted pistachio: 15 g

RECIPE:

-In a large pan bring the milk to boil and let the thyme infuse into it.

-In a large bowl mix the sugar and the powder milk.

-Separate egg yolks and whites.
In a deep bowl beat the egg yolks with a whisker with a little lukewarm nilk. Add the sugar and milk powder and mix. Add the rest of the milk.
Pour back into the large pan and mix with a spatula over a medium low fire.

-When the cream has become homogeneous/smooth, take off the fire and pour back into the deep bowl. Le cool.

-When the cream has completely cooled down, add and mix in the fresh cream and leave in refrigerator for at least 20 minutes.

-Take the cream out and strain it to discard the thyme leaves.

-Switch the ice cream maker/ice cream freezer on. Pour in the cream and let it turn/work for 25 minutes. When the ice cream starts jellyfing add egg whites, marrons glaces, orange peels and pistachio.
Fill soft molds (to make ice-crams easy to unmold) with ice ceam and leave inside freezer until just before serving.

-Serve it decorated with small pieces of marrons glaces, orange peels and broken pistachio over a caramel tile!

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French Dessert: Tarte au Cafe/Coffee Tart

CAFE-TART

The French desserts series continue!
Notice that this tart is served with a sauce, both lukewarm!

Tart au Cafe/Coffee Tart!

INGREDIENTS: For 4 persons

-Pastry:
Flour: 125 g
Sugar: 70 g
Butter: 60 g and 20 g for the mold
Egg: 1
Salt: a pinch

-Coffee Cream:
Lukewarm strong coffee: 300 ml
Butter: 130 g
Sugar: 200 g
Eggs: 6

-Chocolate sauce:
Dark chocolate: 100 g
Sugar: 70 g

RECIPE:

-Pastry:
Mix 60 g of butter cut in small pieces with the sugar and salt. Then add the egg and mix. last, add the flour and mix.
Once the pastry has become homogeneous/smooth, wrap it in cellophane paper and leave it in the refrigerator for 1 hour.
Preheat oven to 100 degrees Celsius.
Butter the inside of a mold (24 cm diameter). Spread the pastry with a pastry roll and place inside mold.
Puncture pastry with a fork. Cover it with a sheet of baking paper. Fill it with dry beans or baking pellets and cook for 10 minutes.

-Coffee Cream:
Melt butter in the lukewarm coffee.
Beat the eggs with the sugar until the mixture whitens. Then add te butter coffee and mix.
Take the tart out of the oven. Take out beans and baking paper. Fill the tart with the coffee cream and bake at 80 degrees Celsius for 1 hour.

-Chocolate Sauce:
Cut the chocolate finely with a knife.
Heat 150 ml of water and sugar to boil.
Take off fire.
Add the chocolate and whisk it strongly until the chocolate has completely melted.

-Unmold the tart carefully after having cooled down completely.
Serve with lukewarm chocolate sauce.

NOTE:
The slow baking of the taart is necessary to preserve the smoothness of the coffee cream!

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French Dessert: Mousse Chocolat Cafe et Tuile Orange Cafe Chocolat

CAFE-MOUSSE

Back into French Desserts!
Sorry for the fuzzy pic. I only had my mobile phone ready to take pics.
The titel is a bit long and needs a translation:
Coffee-scented Chocolate mousse and its Tile made of Orange, Coffee beans and Chocolate! (Phew!)

INGREDIENTS: For 6 people

-Mousse:
Chocolate: Black and coffee scented/perfumed, 200 g
Hot strong coffee: 1 cup
Eggs: 5
Butter: 50 g
Sugar: 30 g
Salt: 1 pinch

-Tuiles/Tiles
Chocolate perfumed coffee beans: 40 g
Coffee beans: 10
Flour: 60 g
Almonds (thinly sliced): 80 g
Butter: 100g
Brown sugar: 100 g
Orange juice: 200 ml

RECIPE:

-Mousse
Melt the chocolate and butter together over a bain-marie (one bowl into another bowl half full of water to avoid direct flame/fire contact with bowl). Dissolve the sugar into the strong hot coffee.
When the chocolate has melted add the coffee. Delicately mix, neither too long, nor too strongly, or you will break the harmony of the chocolate. Let cool down to lukewarm.
Break the eggs and separate the yolks and whites into two different bowls.
Add the salt to the egg white and whisk them into a solid meringue.
Add and mix the egg yolks into the coffee/butter/chocolate mixture.
Add and delicately fold into the meringued egg whites.
Pour the mousse into individual cups/bowls and leave inside the refrigerator for at least 3 hours.

-Tuiles/Tiles
Preheat the oven to 180 degrees Celsius
Dry fry the thinned almonds on a frypan.
Crush the 10 coffee beans and add to the orange juice. Heat to boil.
Reduce to half and then filter the juice.
Melt butter on a very low fire. Then add the sugar, flour, orange juice and the almonds.
Let the tile paste cool down completely before adding the chocolate perfumed coffee beans.
On a non-stick oven plate (if unavailable, spread a cooking paper sheet over the oven sheet) pour the paste,1 tablespoon at a time and spread with back of the spoon.
Bake the tiles. They must be a bit thick an soft unde the teeth.
Keep the tiles in a tightly closed box until you serve them with the mousse.

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