A Look At Some Of The Most Famous French Chocolate Makers

Executive Summary About French Chocolate By Gregg Hall

French chocolate is one of the most popular types of confection in the world. It is used in many tasty treats such as chocolate mousse and the ever popular chocolate eclair.

Chocolate truffles have long been favored for their rich taste and texture and chocolate covered pralines were also made popular by the French.

Chocolate was not just considered a confection in France. The first London chocolate store, then called a chocolate house, was established by a Frenchman in 1657. In 1945, Maurice Bernachon opened the Bernachon Chocolate Factory in Lyons, France when he was only 26. Today, 60 years later, the Bernachon factory is still famous for its delicious chocolate.

In 1800, approximately a century and ½ later, one of his descendents named Sulpice Debauve established a chocolate favors shop in Paris. French chocolate company has had a strong impact on chocolate history.

french chocolates

20-year-old Recipe for French Chocolate Silk Squares

FRENCH CHOCOLATE SILK SQUARES

This recipe is a clipping from a 1989 Woman’s Day magazine according to the notes I found with it.

Crust:
1/2 cup margarine, at room temperature
1/4 cup confectioners’ sugar
1 1/2 cups uncooked oat bran
1/2 cup all-purpose flour
1/4 tsp salt

Heat oven to 350 degrees. Line an 8 or 9-inch square baking pan with foil. Spray foil with no-stick cooking spray.

TO MAKE CRUST:

Mix margarine and sugar in a medium-size mixing bowl until blended and smooth. Add oat bran, flour and salt; stir just until blended. (Mixture will be moist and slightly crumbly.) Turn into prepared pan and press firmly and evenly over bottom. Bake 20 to 25 minutes just until edges start to brown.

Topping:

Whites from 3 large eggs
1/3 cup unsweetened cocoa powder
1/4 cup all-purpose flour
1 cup packed brown sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/8 tsp salt

While crust bakes, put all topping ingredients into a medium-size bowl and whisk until smooth. Pour over the partially baked crust. Bake 20 tl 25 minutes longer until top looks dry and slightly puffed. Cool completely in the pan on rack. Lift foil by ends onto a cutting board. Peel off foil. Cut into 16 squares, dipping knife into hot water before making each cut.

Note: These keep well up to 1 week in tightly covered container in cool place with waxed paper between layers. Dust with confectioners’ sugar just before serving.

Enjoy!

By : Grandma Linda

You may want to see my other guide on Gourmet Chocolate and Healthy Chocolate

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