Do you Liege?

SnackORama!

Liege Waffles

The Liège waffle (from the city of Liège, in eastern Belgium) is a richer, denser, sweeter, and chewier waffle. Invented by the chef of the prince-bishop of Liège in the 18th century as an adaptation of brioche bread dough, it features chunks of pearl sugar, which caramelizes on the outside of the waffle when baked. It is the most common type of waffle available in Belgium and is prepared in plain, vanilla and cinnamon varieties by street vendors across the nation.

We can't live without them, so we will be making them soon.

If you want to Liege, email us and we will let you know when they are available.

info@melangesucre.com

What if I eat the entire box?

I just had a friend try the macarons and she did not expect the confection to be so delicate. "OMG its melting in my mouth!" Then she ate until I thought her name was Asgustus. Ok, so each cookie has 65 calories that equals dinner doesn't it? This box is perfect to SHARE, just enough for everyone to get a bite and no left overs to glare at. Don't you have that glare? You see the sugar formation and it turns into a cartoon dancing the jig, and waiting for you to become unglued because you know you can't have one more! I blame it all on that @#$ tap dancing peanut. Bastard!.

Eat chocolate everyday!

Chocolate Rounds

Eat chocolate everyday, I do! It keeps me happy and the people around me happy too.

No chocolate, no a nice a me a. At least that's my story and I'm sticking to it.

An ounce of dark chocolate 70% cacao is best (http://www.webmd.com/diet/news/20030827/dark-chocolate-is-healthy-chocolate) and that is why we pack chocolate rounds.

The rounds are small so it's easy to just eat a handful and not an entire pound, which I am sure I could toss in my tank if it didn't blow me up.

http://www.melangesucre.com/rounds.html

Hot Chocolate, on Ice?

Ice Chocolate

I love Mayan hot chocolate, but it is too hot today. I made the hot chocolate and let it come to room temperature. Refridgerated and voile! Chocolate on ice.

Willy Wonka: How did you like the chocolate factory, Charlie?

Charlie Bucket: I think it's the most wonderful place in the whole world!



Live, Love, Chocolate!

http://www.melangesucre.com/molinillo_recipe.html

Chocolate Chocolate who's got the chocolate?

Chocolate Snack


I do! I travel with the goods and people love me. I'm in the airport and even at 8 in the AM people will eat chocolate. The typical reaction to dark chocolate is, "I don't like dark chocolate, it's bitter". I give them some rounds, they give me WOW that's good! HELOOOOO!

Single Origin chocolate is not like your Mom's baking chocolate baby!

http://www.melangesucre.com/chocolate_source.html

Do you do what the Mayans do?

The story of our Molinillo

Molinillo

In central and southern Mexico, people commonly drink chocolate twice a day year-round. Having a layer of foam on hot chocolate is as important today in Mexico as it was in ancient times. Mexicans believe the spirit of the drink is in the foam. The chocolate is whipped to a froth with a carved wooden utensil called a molinillo and served in mugs.

The molinillo [moh-lee-NEE-oh] is the Mexican chocolate "whisk" or "stirrer." It is made of "turned" wood and it is used to froth warm drinks such as hot chocolate, Atole, and Champurrado. Molinillos are used to create the froth on hot chocolate. You hold them in your palms as if in prayer and twirl them in the near boiling liquid to create the froth which is considered the most important part of the drink. Our molinillos are made of pine by a family in the Sierra Juarez mountains. The men make them on lathes and the women engrave them.

Mayan Hot Chocolate


6 cups water or milk
1/2 cup granulated sugar
3 ounces Mélange Sucré chocolate rounds
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 teaspoons vanilla
Stick cinnamon (for optional garnish)

In a large saucepan, combine milk, sugar, chocolate, ground cinnamon, and salt. Heat, stirring constantly, until the chocolate has melted and the milk is very hot. (Do not let the milk come to a boil.) Cook 2 to 3 minutes more over low heat, still stirring. Remove from heat. Add vanilla. Beat with a molinillo or a rotary beater until it is very frothy. Pour into mugs, garnish with cinnamon sticks, and serve.

Makes about 6 (8-ounce) servings.

http://www.melangesucre.com/molinillo.html

Decisions....Decisions...

Pecan Caramel or Pistachio?

Pistachio!......I will save one until I am ready for another

SMACK!SMACK! I LOVE THESE COOKIES!!

(No we do not really give him the cookies)

Did you say French Macarons?

Macaron Petit

These delicate cookies have nothing in common with the dense coconut confections that Americans know as “macaroons.”
Mélange Sucré macarons are prepared in the traditional Parisian style, sandwiching two light cookies together with a flavored cream or marmalade. Each macaron is made by hand and skillfully baked to achieve the perfect blend of natural ingredients to produce an authentic French macaron. Mélange Sucré macarons are crafted to be lighter and more petit than the traditional macaron. The chewy and crunchy cookies surprise you with each bite.

http://www.melangesucre.com/macarons.html