Cook
in
France
A relaxed friendly hands-on cooking holiday in the Dordogne, France
T: 0033 (0)553 302405             M: 0033 (0)622 655789             Bombel, 24290, St Amand de Coly, Dordogne, France              Google Maps
You have permission to publish this article and recipe electronically or in print, free of charge, as long as the following byline is included (a courtesy copy of your publication would be appreciated):

"Jim Fisher is an English chef who runs www.cookinfrance.com: relaxed friendly hands-on cooking courses in the Dordogne region of south west France. Contact him via: http://www.cookinfrance.com or Tel: 0033 (0)553 302405"

Chocolate Cups with Cantuccini Biscotti

Ahh...chocolate. The world would be a sad place indeed if chocolate didn't exist...

But there's chocolate, and there's chocolate. By the former, I mean that pale milky stuff sold in sweet shops and petrol stations across the globe (and damn lovely it is too!).

By chocolate I mean dark chocolate. Bad dark. Bitter and twisted, meaning: no less than 70% cocoa solids will do - higher, if possible.

These beautiful little cups are very rich, so don't eat too many (ah, what the hell - eat as many as you like!), but go down wonderfully with crisp sweet biscuits such as Cantuccini Biscotti (Tuscan almond biscuits).

Serve with a glass of really cold, dark and honeyed dessert wine, such as Banyul Maleterre (though a good Sauternes will do very well too).

The recipe serves eight (or one!).

Ingredients:

  • 280ml (9fl oz) double cream
  • 2 level tbsps caster sugar 
  • 250g (9oz) good quality dark chocolate, min 70% cocoa solids
  • 2 large egg yolks
  • 2 tbsp Armagnac or Cognac (whisky’s good, too)
  • 25g (1oz) unsalted butter

Method:

Heat the cream with the sugar to almost boiling point, then allow to cool for a couple of minutes.

With the chocolate still in its wrapper - this bit's good! - wack the slab down on the worktop as hard as you can. Open it up and tip all the little bits into the cream. Immediately stir until all the chocolate has melted and the cream turns a rich dark brown with no little streaks of un-melted chocolate.

Stir in the egg yolks, the spirit and the butter. Keep going until all the butter has melted into the chocolate cream.

Pour into little coffee cups, then pop them into the fridge for a couple of hours.

To serve:

Remove from the fridge for an hour or so to bring them up to room temperature and serve with crisp biscuits and a glass of cold sweet dessert wine. Yummy.

Prices
Prices start at just €130 per person.

You can choose from our flexible range of one-day, two-day or three-day cooking courses, or come for our great value five-day/five-night cooking holiday

Courses and holidays can be residential or non-residential - it's your choice.  Non-cooking friends/partners welcome.

A cooking holiday can be cheaper than you think - find out how much our great value cooking holidays actually cost - you'll be pleasantly surprised!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 





       

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5 Day/5 Night Cooking Courses Include:

  • Expert hands-on tuition with British chef

  • All courses conducted in English

  • All cooking ingredients, equipment and aprons

  • A continental breakfast each day

  • Lunch each day

  • Dinner
    (Monday, Tuesday, Thursday & Friday)

  • Tea, coffee and wine

  • An evening meal on the day of your arrival

  • En suite centrally-heated accommodation

  • Recipe pack containing all the dishes cooked during your stay

  • Entrance fees to places visited

  • Private and secluded pool

  • Internet and Email


  • Want to be sure? Read our great testimonials

    Some of the things you'll be doing on the cooking course:

    Learn how to cook pastries, breads and soups

    Select and prepare the best fish and shellfish

    Butcher common joints of meat

    Cook classic French and Italian sauces

    Construct modern dressings

    Master the art of stylish contemporary food presentation