The ideal dessert to make any after-dinner gathering with friends a special one. Any kind of fruit or nut can be added at the last minute, or it can be prepared in advance and presented on a nice serving dish.
The success of macarons, an authentic obsession during the 2000s, seems to be thanks to the film “Marie Antoinette” directed by Sophie Coppola. They are not easy desserts to prepare… but the hard work can really pay off!
In the 1930s, foreign terms were forbidden in Italy, even in cuisine, so when soufflés were imported from France, they were called “soffiato”. This chocolate soufflé from that time period was prepared during very special occasions.
During the early 1900s, chocolate was generally consumed as a warm beverage, but soon after the "cold" version took over. A particularly popular dish was cream chilled by a "secchio-macchina", the machine used to make Italian gelato.
Chocolate and chestnuts are two flavors that merge perfectly, each one maintaining its own personality. This recipe, which pairs them with balance, is perfect for a special occasion to celebrate with friends and family.
Chocolate covered pears is a dessert that perfectly combines different textures and flavors. The freshness of the pear and the sensuality of the dark chocolate, poured hot over the juicy fruit, make this simple recipe an irresistible one.
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