Marquis au Chocolat

1 Mar

Yeah, I know – only about two weeks late. I have a really good excuse (I hear all you teachers out there!) – my mixer was being repaired! Oh, and a word to the wise: if any of you use a flexible paddle beater with your KitchenAid mixer, know that if it’s not an authorized KitchenAid product, you are setting yourself up for burning out your mixer’s insides. The repairman said that was the issue – because the flexible scrapers were on both sides of the paddle there was too much stress on the sides of the bowl, translating to too much stress on the gear mechanism. So, I’ve discarded the flexi-paddle and bought an authorized KitchenAid model.  Now she’s good to go (after a complete rebuild of her insides) and she works wonderfully. But, back to the Marquis.

It was delightfully easy to put together – and the end product is among the most decadent things I’ve ever made! In addition to Dorie’s recipe, I have a recipe by Thomas Keller of Bouchon – amazingly similar. I served the Marquis last Sunday with creme anglais and pistachios. (Did you know last Thursday wasMarquis au Chocolat National Pistachio Day?)

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One Response to “Marquis au Chocolat”

  1. Cathleen | My Culinary Mission March 2, 2015 at 12:16 am #

    Looks wonderful! And the pistachios sound like a wonderful addition to this dessert.
    (FYI: the link you posted on TWD is invalid.)

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