Awakening To Fauchon Chocolate!

Bonjour mes amis,

Let me introduce you to Fauchon- a sweet delicate yet powerfully seductive French experience. My french awakening was totally mesmerized when I took my first bite of a Fauchon chocolate a long while ago.

Just the thought of it sends my taste buds in rapture. Soothing and exciting simultaneously, a morsel of hypnotic creams, pralines and caramels caressed in golden foil.

I can’t help but implore you to go along to the exquisite shop and display rooms located at 24-30 place de la Madeleine 75008 Paris. Guaranteed you’ll be staggered by the choice and artistry of deepest gourmet tastes.

It was back in 1886 that Auguste Fauchon opened his shop and we’re so glad he did! Fauchon has combined all it’s savoir faire and continues today to offer us collections of chocolates, biscuits and confectionary, macaroons, nougats, candied chestnuts and callisons, fruit jellies and fruit baskets and other gorgeous and irresistable morsels.

If you would like to save the embarrassment of taking too long in the shop to decide what to purchase, you can drool through it’s website which offers on line purchases at:

This is the little card they give you on your purchase. It gives a listing of other Fauchon distributers across Paris.

I have no doubt that heaven is dark, refined and the word on everyone’s lips is that it goes by the name of Fauchon!

The chocolates are often presented in gorgeous tins and I’ve kept every one of these beautiful tins which (now empty of course) hold my Fauchon memories forever.

You must experience a Fauchon moment next time you’re in Paris.

Now that we’re on the subject of food, I couldn’t resist but give you my recipe to make some wonderful French Chocolate Mousse so you can relish spoonfuls of mousse in the privacy of your own home!

So here it is…

Chocolate Mousse

What you’ll need:

300g good quality dark chocolate

2 slightly beaten eggs

30g unsalted butter

3tb cognac

4 egg whites

5tb caster sugar

2 cups of whipping cream


1. Melt the chocolate over a saucepan of boiling water. Stir when softened.

2. Add butter and stir until it is all melted.

3. Remove the bowl to cool.

4. Add cognac and eggs and stir.

5. Beat the egg whites until you get soft peaks, adding sugar gradually as you go.

6. Whisk a third of the egg whites into the chocolate mixture you prepared earlier then fold through the remainder of the egg whites.

7. Whip the cream and fold into the mousse.

8. Pour into your favourite little glasses or pots or alternatively, a large bowl.

9. Cover and set in the refrigerator for a least four hours.

10. Remove and devour!

Voila! Bon Appetite!

Au Revoir,

Best Wishes, Therese Waddell

Copyright@2010 Therese Waddell


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