Coo Coo for Cocoa - French Chocolate

French Chocolate

When we reach for a piece of truly fine chocolate we often turn to French chocolate. We already know, before we even bit into it, that it will be a pleasure to consume. Its reputation always precedes it- and this reputation is so protected by the French themselves, that their government even regulates the production of French chocolate to ensure its purity and quality. Only the best and freshest ingredients are used which results in a very fine product, but the French chocolatiers are also known for their ingenuity. They simultaneously retain all ties with traditional methods while at the same time constantly come up with new ways to enjoy and produce French chocolate.

French chocolate - so much more than bonbons

Not to say that bonbons are dull-drum, it is just that there is so much more to French chocolate! One of the things that we here at Coo Coo For Cocoa are most grateful to the French for is their mousse. There is nothing like a light and fluffy chocolate mousse as dessert. It is so rich and smooth that it barely touches your tongue and palette before disintegrating. It is also pretty versatile as far as desserts are concerned. It can be prepared sweet, as many of us know it to be, but it can also be made more neutral for a more refined flavor. believe it or not it can also be served either hot or cold. Most French chocolate mousses are made from chocolate puree, but gelatin is also sometimes used to set the mousse.

Mousse of all flavors was once only found in French restaurants. Only there could people come to enjoy the special taste and texture of a true French mousse, but all of that has changed. Many American restaurants began making it available on their menus in the 1960s and at the same time it became a favorite dessert made at home. If you are making it at home, remember that whatever chocolate you use in your recipe (bittersweet or semisweet), make sure it is of very good quality as the flavor of the chocolate in a mousse is very apparent.