Chocolate Blanc Mange / Sjokolade Blanc Mange

A recipe with a long history found on “One Hundred Tested
Recipe”  published by Carnation in 1921

Blanc mange (/bləˈmɒnʒ/ or /bləˈmɑːndʒ/, from French blanc-manger French pronunciation: ​[blɑ̃mɑ̃ʒe]) is a sweet dessert commonly made with milk or cream and sugar thickened with gelatin, cornstarch or Irish moss (a source of carrageenan), and often flavoured with almonds.

It is usually set in a mould and served cold. Although traditionally white, blancmanges are frequently given alternative colours. Some similar desserts are Bavarian cream, panna cotta, annin tofu, the Turkish muhallebi, and haupia.

The historical blancmange originated some time in the Middle Ages and usually consisted of capon or chicken, milk or almond milk, rice and sugar and was considered to be an ideal food for the sick. Tavuk göğsü is a sweet contemporary Turkish pudding made with shredded chicken, similar to the medieval European dish.

All-Chocolate Boston Cream Pie & Chocolate Pots de Creme / Boston Sjokoladekrempai & Sjokolade Pot de Creme

Chocolate cake and dessert recipes found in “Hershey’s Make it Chocolate!” published by Hershey in 1987

A real chocolate orgy for you here dear visitor.Chocolate pie with chocolate fill and chocolate glaze and a classic french chocolate dessert to top it all – Ted

Chocolate Sponge anno 1927 / Sjokoladepudding anno 1927

A classic chocolate dessert found in “Knox Gelatine – Dainty Desserts  – Candies – Salads” published in 1927

I mentioned in the previous post that I loved thin pancakes, but to be honest, I’m sort of a all round dessert kind of guy. So you might already have guessed, I love chocolate desserts too

Ted

Chocolate Pots de Creme / Sjokolade Pots de Creme

A classic French dessert recipe found on epicurus.com

Simply extraordinary, Chocolate Pots de Crême may be served in a variety of containers. As individual portions, they’re perfect for entertaining and easy for family sweets. These go perfectly with a nice after dinner liqueur.