Where did chocolate souffle originate from?
The souffle originated in France (souffle is actually a conjugation of the French verb souffler, which basically means "puffed up").
2 people found this useful
Answer . \npommes souffles is a dessert if u would like to make some u can find the recipe at -->http://www.yumyum.com/recipe.htm?ID=2392
Usually these are presented in small ramekins with whipped cream orsome sort of sauce poured over them. They can also be dumped out ona plate and covered with cream or sauce.
German Chocolate was first made in Afghanistan. That is its origin. They are so incredibly poor in that part of the world that they consume their own excrement. The brown colour of the "food" is why it was given the nickname "chocolate." Do not be fooled! There is there is no real chocolate there. …It's really just "a big turd." Some have speculated that the reason why it's called GERMAN chocolate is because the Germans are notorious producers (and consumers) of scheisse videos. ( Full Answer )
Chocolate Mousse was one of the original flavors of Mousse, which originated in France. The actual creator of Mousse and where he or she was at the time of creation is unconfirmed.
A souffle traps air whenever it bakes. If it loses this air due totoo much movement, or a temperature change, it will fall.
A soufflÃÂ© is a recipe of original French inspiration, they couldbe sweet or savory and there are as many ways to prepare them asthe whim of the chef asks for. If you are a beginner, you canprepare a simple but delicious vanilla soufflÃÂ©. You will only needbutter, sugar, whole milk, flou…r, vanilla extract, eggs and somestrawberries to decorate. After that, you will only need to mixsugar and flour in the steaming milk and stir constantly until youhave a smooth batter, add the vanilla extract and let it cool.Separately beat the egg whites until they are foamy and mix withthe batter carefully. Then bake the mixture for 25 to 30 minutes oruntil the soufflÃÂ© has risen and has a crusty exterior. ( Full Answer )
A souffle is a lightly baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. Cheese souffles are yummy, but chocolate souffles are the yummiest in my opinion.
The Nahuatl language of Mexico is the source of the word "chocolate." Specifically, the original Nahuatl word is " xocol Ätl ." Its original meaning is "bitter water." The word became one of worldwide recognition with the interactions between the ancient Aztec Empire and explorers and settl…ers from Spain in the 16th century. ( Full Answer )
within a couple of minutes after they come out of the oven... before they "fall"
Lorraine Lorusso was the creator of chocolate covered strawberries during the 1960's. She introduced them at a store named "Stop n Shop" located in Chicago, Illinois.
it seems as though chocolate dipped fruit may have originated in south america, as that is where the cocoa bean originated. When chocolate started appearing, it was a rather bitter concoction, so it would make sense to dip some sweet fruit into bitter chocolate for a fantastic treat .. for the ric…h, not the poor. ( Full Answer )
Information taken from http://en.wikipedia.org/wiki/German_chocolate_cake . . This cake is actually not a traditional German dessert. The original recipe was sent by a homemaker in Dallas in 1957 to a newspaper in Texas. It used Baker's German's Sweet Chocolate, which was created in 1852 by an En…glishman named Samuel German for the Baker's chocolate brand. Coconut is also a major baking product of the company.. The cake became quite popular and General Foods - which owned Baker's Chocolate at the time - sent the recipe to other newspapers in the country. Sales of the company are said to have increased by as much as 73%. The apostrophe and the "s" were accidentally dropped in subsequent publications, creating the "German Chocolate Cake" we know today.  ( Full Answer )
The soufflÃÂ© originated in the country of France. It is a desertmade of egg yolks, egg whites, and baked in the oven until it risessignificantly.
Adelaide, SA, Australia. . John Haigh obtained the knoledge and machinery required to make premium chocolate from a Swiss chocolate maker.
When Europeans went and saw the Aztecs they saw chocolate and brought it bak here but we made it sweet.
The origin of chocolate cracks is getting lite to the beat 11111 or uh uh uhuh uh
Mexico. _____________________________________________. In addition to the first answer of Mexico; here are a few more countries where cacao tree originates (in other words where the cacao tree is grown): . India . Africa . Indonesia . Venezuela . Brazil . Belize . Costa Rica . Cuba
The idea of chocolate covered ants originated in Africa. Insectsare a very high source of protein, and can be a healthy dietchoice.
Well, Mexicans made hot chocolate, but Spain really invented chocloate as we know it today.
Though today we think of chocolate as a sweet solid, chocolate began in a bitter, liquid form called Chocolatl from the Aztecs and Mayan indians. The first people who modern researchers know to have discovered cacao, which is what chocolate is made out of, were the ancient Mayans in about 250-900… CE. They grew cacao trees and harvested the beans. They would mix a paste from the beans with water, chile, and cornmeal. The Aztecs later traded with the Mayans and discovered chocolate. They drank it in a fashion similar to the ancient Mayans. Common people almost never got chocolate, in these ancient societies it was reserved for royalty! It also played a role in Mayan and Aztec religious ceremonies. In 1521, spanish conquistadors came to the Americas discovered cacoa. They realized its value and brought it back to Europe. Chocolate as the Mayans and Aztecs consumed it was too bitter for Europeans so they sweetened it with sugar. For a long time it was a symbol of elite European society and only those who were very wealthy could afford it. In France, it could only be consumed by royals. ( Full Answer )
CarÃªme, a Parisian Chef who came to prominence post the French Revolution is credited with inventing the Souffle.
The original Chocolate truffle was invented in 1895, in France, by M. Dufour. Today, Chocolate Truffles are made around the world from the highest quality chocolate available. There are three primary types of Chocolate Truffles: American, Swiss and European. Differences in type are due to ingredient…s. Note--Chocolate Truffles are not related at all in taste to the fungus truffle. Similarity in name is due to only to the shape of chocolate truffles being similar to that of the fungus truffle. ( Full Answer )
The origins of chocolate, which is derived fromthe Theobroma cacao tree, stretch back at least 4000years.The plant is believed to have originated in the Amazon orOrinoco basins in South America and was regarded by the Aztecs asbeing of divine origin ('Theobroma' means 'food of thegods')..
Fondue is made of chocolate melted with milk or cream for dipping fruits or pound cake Chocolate souffle is a light airy mixture that usually is baked with liqueurs, fruits juices.
Pommes SoufflÃ©es are a puffed potato chip. Potato slices are soaked in water, dried, fried at a low heat (325) then re-fried at a high heat (375).
A souffle rises as the many fine bubbles of air in it expand in the hot oven. For it to maintain its height after being removed from the heat, the bubbles must have been cooked and dried enough so the walls of the bubbles are self supporting and not relying on the air in them. The tricky part is …knowing when this has happened without over drying the souffle which makes it less pleasant to eat. If, when a finger tip is pressed lightly on the top of the souffle, the surface bounces back, the souffle may be done. If it stays as a depression, the bubble walls are not yet self supporting. However, the centre may cook slower than the top of the souffle, so check this with a skewer or toothpick pierced into the centre of the souffle. It will come out clean if the centre has cooked. These same methods work for checking cakes. If your souffle does sink, one way to make it less of an issue is to have a sauce to pour into the middle, or a few items to garnish the top, which can turn a saggy top into a feature. After all, it will still taste great. ( Full Answer )
Thick chocolate comes from normal chocolate; it was fueld by the need for more chocolate in one bar or candy.
\nThis should be some useful infortmation. But I just wrote this up quick so there may be some flaws but I doubt it. =) ENJOY!\n. \nThe soufflÃ© is made up of two parts: the first is the base, which if savoury, is a thick flavoured white sauce, made from flour, butter and milk. To this base, egg …yolks are added for consistency and then stiffly whisked egg whites are folded into the mixture. The egg whites give the dish their light and airy texture and cause the soufflÃ© to rise during cooking.\n. \nFor sweet soufflÃ©s, a custard style base is made with sweet ingredients to which the stiffly whisked egg whites are then added.\n. \nThe soufflÃ©s are then poured into individual ramekins or a larger round soufflÃ© dish and baked in the oven for about 20 minutes.\n. \n. \n\nThe tricky part of preparing soufflÃ©s is getting the cooking timing exactly right. For a start, the oven door must never be opened whilst the soufflÃ© is baking, as this will cause the soufflÃ© to immediately deflate. The soufflÃ© should rise several inches above the dish during cooking and the crust will become browned and crisp on the outside.\n. \nIf the soufflÃ© does not spend enough time in the oven and is removed before it has been cooked properly, it will deflate quite soon after being taken out of the oven. \n. \nOn the other hand, overcooking the soufflÃ© will have the same effect and the air bubbles will burst, causing the soufflÃ© to collapse. As you can see the timing has to be perfect.\n. \nThe way in which the soufflÃ© dish is prepared also has an effect of how the soufflÃ© will turn out. Well-greased and lined dishes will ensure that the soufflÃ© rises evenly, giving a more aesthetic presentation.\n. \nFor sweet soufflÃ©s rub soft butter onto the bottom and sides of the soufflÃ© dish and then line with caster sugar.\n. \nFor savoury soufflÃ©s, line the dish or ramekins with butter and then breadcrumbs or flour.\n. \nTake care when placing the soufflÃ© into the oven. The soufflÃ© dish should not sit too near the top of the oven or too near to the rack above. Do not place them directly onto the bottom of the oven either, as this may cause the base of the soufflÃ© to burn.\n. \nThe final point to remember is that all soufflÃ©s deflate shortly after being removed from the oven, therefore they should be served immediately and all guests should be seated and ready to eat before the soufflÃ© is brought to the table.\n. \nSoufflÃ©s may come in all sorts of flavours and tastes, including cheese, ham, lobster, chocolate, lemon and caramel, and below we offer one sweet dish and another savoury for you to try at home. ( Full Answer )
Use a ring of silicon paper around the edge of the mould higher than the edge so to shape the whipped cream and egg whites giving the appearance of a risen souffle.
Several of the Slim Fast bars have been discontinued recently, and the Chocolate Peanut seems to be one of them.
1595-1605; < Sp < Nahuatl chocolÄtl [Spanish, from Nahuatl xocolatl : xococ , bitter + atl , water .]
Marini's Candy Shop in Santa Cruz California claims to be the creator (though there is debate between some other shops)
White chocolate is actually not technically "chocolate", as it contains no cocoa powder. Instead, white chocolate is a conbination of cocoa oil, milk, cream, sugar, eggs, and milk solids / milk fats.
They can be stored in a cool, dry place for a while. If they are not going to be eaten for a few hours after initial baking, then they can be stores in a refirgerator.
Actors in the original film "Willy Wonka & the Chocolate Factory"consisted of : Gene Wilder as Willy Wonka Peter Ostrum as Charlie Bucket Jack Albertson as Grandpa Joe Julie Dawn Cole as Veruca Salt Paris Themmen as Mike Teavee Denise Nickerson as Violet Beauregarde Diana Sowle as Mrs. B…ucket Dodo Denney as Mrs. Teavee Michael Bollner as Augustus Gloop Leonard Stone as Mr. Beauregarde Roy Kinnear as Mr. Salt Ursula Reit as Mrs. Gloop GÃ¼nter Meisner as Arthur Slugworth/Mr. Wilkinson Aubrey Woods as Bill David Battley as Mr. Turkentine Peter Capell as Tinker Werner Heyking as Mr. Jopeck Peter Stuart as Winkelmann Tim Brooke-Taylor as Computer Man ( Full Answer )
4 egg whites, 1 teaspoon cream of tartar, 1/2 cup chocolate chips, 1/2 cup flour, 1 cup sugar, 1 stick butter Beat egg whites with cream of tartar until they form hard peaks, beat together egg yolks flour melted chocolate (withbutter) and sugar, mix until combined gently foled in with the egg white …mixture set in the oven in a souffle pan for 10-15 minutes on 325 F ( Full Answer )
The history of the chocolate and cocoa products industry in the United States dates from 1765. In that year, supplied by cocoa beans from the West Indies, the first chocolate factory was established in New England.
I am not completely sure but I think it originates from a Country which is either, Spain, Europe; Poland; Warsaw. When I was back in Europe i was drinking hot chocolate and I was going behind the doors, and seeing them make the hot chocolate. 1st They would melt this chocolate, and put it into a ble…nder. Then they added water, and the hot chocolate was made! It was very fine! It was very exciting because one of the people working there, saw me, i thought i was in trouble, you know, but i was actually invited by one of the cooks' to make my own hot chocolate. ( Full Answer )
we run a wee Guest House in Scotland and have put chocolates on the pillows for the past 12 years, its the little extra's the our customers appreciate.
The originate from Newfoundland and Labrador, Canada BTW I can't believe no one knew this I'm 12 and I knew this off the top of my head
I'm not exactly sure but a really good way to find out is to search," Rose Levy Beranbaum- Questions and Answers". That has a lot of good answers for these type of questions.
Neuhaus chocolate is made in Belgium. Belgium has a long history as a leading manufacturer of chocolate and Belgian chocolates are often considered premium products.
Chocolate Ice Cubes originated from the country of Germany in the early 1900s. They were invented in order to cool children down after a hot day and to provide them with a cool treat.
Godiva hot chocolate originates from Belgium. Godiva was founded in 1926, in Belgium where they made there very first chocolates in a small little shop.
The LG KG800 is different from the original LG Chocolate because it has added features. One of the new features is a longer battery life per charge and this will give added internet and talk time with each charge.
Hershey's Kisses is a brand of chocolate which is manufactured by The Hershey Company. The bite-sized pieces of chocolate have a distinctive shape which is commonly described as flat-bottomed teardrops.
There are many simple recipes for making a chocolate souffle which include ingredients such as eggs, warm water, chocolate, unsalted butter, pure vanilla extract, sugar, egg whites, and lemon juice. You may find more information on the Food Network website.
The Chocolate biscotti's originate from Italy's Roman times. The word biscotto derives from "bis", Latin for twice, and "coctum" for baked (which became "cotto" or cooked later on). The Roman biscotti were more about convenience food for travelers rather than a pleasurable treat for leisurely diners…. ( Full Answer )
Chocolate gateau is a French version ofchocolate mousse, usually made as a cake. The French invented theterm and dessert.
Chocolate (The item and material) Chocolate originated in SouthAmerica, where it was made from Cocoa beans (native to the Cacaotree). Chocolate (The word) In 1604, the Nahuatl word "xococ" cameinto place -- it meant "bitter" and "water." Soon after came theNahuatl word "xocolatl," with a similar mea…ning ("bitter" and"water"). In 1780, the spanish word "Chocolate" came about, todefine the sweet modern taste we know to be chocolate today. It was first cultivated sometime around 1100 BCE but both Aztecsand Mayans had their own word for such beverage: . Aztec: xocolatl . Maya: chocolha Both mean 'bitter water'. Answer It came from ancient Mesoamerican languages, eitherNahuatl ( xocolatl ) or Maya ( chocolha ). Both mean"bitter water", as the way of taking chocolate didn't include milk,but water, and had no sugar. After the conquest of Mexico, Spanish conquistadors took theliteral, untranslated version of the name and added it to their ownlanguage, which was a common practice at the time. Some otherexamples include "aguacate" (Nahuatl: ahuacatl ) or"jitomate" (Nahuatl: xictli + tomatl ). Both meanavocado and tomato, respectively. Then, the name "chocolate" was adopted into English from Spanish,as many other words, such as adobe , salsa or guerrilla . ( Full Answer )