"(...) I use only the best. Couverture blocks are slightly larger than a brick. Guy gives me the box of each of three types: dark, milk and white. This raw chocolate you need to harden it to be crystalline, hard, brittle surface with good gloss. Some people buy chocolate confectioners already tempered, but I like to do it myself. Infinitely fascinating revival of the dead raw blocks of couverture and pureeing them manually - I never use electric mixers - in large earthenware basins, and then melting, mixing and measuring the temperature, until it is just so that I could move to the next stage.
There is some alchemy in changing into a core of chocolate in a wise fool's gold, the magical amateur, which even my mother has to be relished. When I work, freed from all thoughts, breathe deeply. The windows are open and it would be cool if it was not the heat from the furnaces of the copper pan, melt vapor couverture. The combined smells of chocolate, vanilla, hot cinnamon Drugs of copper and, wonderfully evocative, is the sharp smell of raw land from South America, the hot resin fragrant forests rain. (...) The bitter elixir of life. "
(" Chocolat by Joanne Harris)
It's one of those books to which I return again and again, hoping that once again discover a detail that previously undetected fled. A small detail, seemingly innocent, but which in fact holds the key to the mystery. However
gladly come back to the film adaptation of "Chocolate." I await the moment when her husband is preparing to leave, "overnight", and then wrapped in warm sheets - again I live a beautiful story of Vianne ... Probably no surprise to anyone that my favorite scenes are those of the kitchen facilities of La Praline. View liquid couverture is almost hypnotic, and the exposure causes the chocolate sweetness every time the same gust of hunger ... I can not help not to drain all the domestic stocks ...
I wish that would ever be in a place where they are hidden secrets of alchemy and chocolate ... I discovered them one by one ...
the occasion of this year's Chocolate Weekend (in keeping an economy Atiny and Bey), I made a chocolate cake, broken orange flavor. Moist, fragrant, and contain a very small amount of flour. Instead, bond is ground almonds. Recipe for not long ago saw in the blog For the body and soul , and now was a good opportunity for doing so, to take advantage of the recipe. Slightly modified the recipe and in this form I give it here. In the original recipe I invite you to blog Carolina. 
Chocolate - orange with raisins
inspired recipe from the blog For the body and soul
The Cake stand with a diameter of 21 cm:
1 / 3 cups raisins
1 / 3 cups candied orange peel
1 / 3 cups (80 ml) of whiskey or any alcohol (I used rum)
160 g ground almonds 50 g flour
300 g chocolate 70% cocoa content
zest of one orange
210 g soft butter
165 g caster sugar
5 eggs (eggs should be at room temperature) 2 tablespoons
cointreu (optional)
Icing:
175 ml cream (I used 30%)
200 g chocolate 70% cocoa content
raisins and candied
orange peel soaked in alcohol (preferably overnight).
Cake stand with a diameter of 21 cm a little grease, the underside of parchment paper for baking.
Preheat the oven to 180 ° C.
Chocolate break into pieces, dissolved in a water bath (set the dish with a broken ankle chocolate over a pan of hot water. We leave until the chocolate is melted. The bottom of the dish with a chocolate should not touch boiling water). Mix with grated orange peel.
beat butter with sugar and a pinch of salt and fluffy. Gradually add one egg mass each time whisking thoroughly to combine the ingredients (mass may weigh slightly, but this is normal, the components will merge again after the addition of almonds and flour.)
to gradually add the melted mass, przestudzoną chocolate. Stir in drained
delicacies from alcohol. Add flour and almonds, and cointreu - to join the mix of ingredients (by weight should not be stir too long).
mass into the prepared springform pan impose. Bake 1 hour or until toothpick wkłuty the measure is not wet. If the cake began to crack, cover with aluminum foil .*
baked cake in the form of leave for 10 minutes to cool, then remove from the mold.
Prepare icing. Broken ankle placed in a heat-resistant chocolate bowl.
cream and heat in pot. Just before it boils, remove from heat and pour it over the chocolate. Stir until chocolate is melted.
Icing pour into pie crust. Before serving allow for min. 1 hour at room temperature (not the refrigerator!) To solidify.
* I recommend not bake cakes to completely "dry stick". This type of cake taste better when they are slightly damp (not wet!) Than in the oven too desiccated.
Enjoy!
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