Heading to a wine dinner with a French theme. I have been given the task of bringing wine for chocolate creme brule. Not sure what to bring, but I know it has to be French. Steak frites is the main, pate and olive for starters and salad. Cheese course also. Thanks.
Original Post
quote:
Originally posted by Board-O:
Why would anybody ruin creme brule by adding chocolate to it?

Although I do believe the classic vanilla is the best, I have had some amazing "flavored" creme brulees, coconut and pumpkin being the best. I have had chocolate but the chocoloate changes the texture. I would rather go with a chocolate flan the a chocolate brulee.
quote:
Originally posted by Board-O:
Why would anybody ruin creme brule by adding chocolate to it?


One of the best creme brule's I've ever had was hazelnut served at Il Girdino in Montalcino. My girlfriend is a creme brule expert/snob (at least I think so!) and even she admitted it was damn good.

As far
greggold,

(if you haven't been scared away), lots of good sweet wines will be fine. Heck, grab a Sauternes or a Tokaji (your Local Wine Shop can direct you to some reasonably priced options). And, while I love a good traditional creme brulée, chocolate is never a bad addition to any dessert. Hope you have a great time!
quote:
Originally posted by indybob:
chocolate is never a bad addition to any dessert.


An absolute statement like that is ridiculous. Chocolate, which I love, ruins a top notch cheesecake, as well as a creme brule. Tell me how great it would be to add chocolate to lemon mousse or to tapioca cooked in wine, or to many other desserts that rely on delicacy. Roll Eyes
quote:
Originally posted by Board-O:
Why would anybody ruin creme brule by adding chocolate to it?

Agreed. I've tried many flavoured creme brulees and have always been disappointed.
Don't mess with a winning combination. With a nice Sauternes, of course.

If you held K Q J 10 and 9 of spades would you give up the 9 in the hope of getting the Ace?
Didn't think so.
quote:
Originally posted by Board-O:
An absolute statement like that is ridiculous. Chocolate, which I love, ruins a top notch cheesecake, as well as a creme brule.
Roll Eyes Roll Eyes


I don't know why I'm legitimizing my tastes to you, but for me, chocolate doesn't ruin any dessert. With your precious tapioca/wine; I find tapioca kind of nasty, so if I ever try yours, I'll be sure to bring a can of hershey's to dump in there to help it out. But, key lime pie with some chocolate sauce? Mmmmm. With "top notch" NY cheesecake? Mmmmm. I tried it once with jello??? Sure, it wasn't the best, but it certainly wasn't bad.

I know many of you hard-core food snobs will disagree <cough> Board-O <cough>, but I can't envision a scenario where I'd toss a good dessert, just because quality chocolate was added. (here's where mwg would add the tongue sticking out emoticon),

A lot of it depends on how you define "bad" doesn't it, and most importantly, everybody has different tastes.

To spin humor from The Onion, I'm like an alcoholic, but for chocolate!
Bob, this is one time where I'm going to have to disagree with you. While you may enjoy the taste of chocolate with most desserts, just adding any ingredient to a pastry/confection recipe is going to throw off the balance of a recipe. If the maker does not calculate the fats of the chocolate, new liquid content and sugar percentage, you can end up with something that is off in texture, taste and cooking time.

That's why it drives me mad when people say, "oh just substitute applesauce for butter" or something equally insane.
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