To receive this special offer, please email us at info@lorge.ie with “May offer” in the subject.

The package includes :

- 1 bag of Almond Brittles 150g

- 1 bag of Crytalized Ginger in Dark chocolate 150g

- 1 bar of nougat (100gr)

- 1 bag Bailey’s Truffle

- Mixed chocolate bag (200gr)

- Ballotins 16 chocolates

- 1 bar of Dark chocolate + raspberries

- 1 bar ofMilk chocolate + nuts

- 1  bar of cappucino chocolate

Offer valid until June 8th.

Ingredients : 

- 450g liquid cream

- 650g 50% ganache chocolate

- 6g of 4 spices (ginger, cardamom, vanilla, cinnamon)

Method : 

Boil the cream with the powdered spices and leave to infuse. Pour onto the finely chopped chocolate. Leave to cool to 30°C. Coat a sheet of cooking paper with 66% dark couverture chocolate at the correct temperature. Place a frame 8mm thick on the coated sheet and leave to crystallise for 10 hours. Remove from the frame and coat the top with 66% dark couverture chocolate . As soon as the coating has crystallised and before it hardens, shape with a guitar to 22.5 X 30mm. Coat with 66% dark couverture chocolate. Decorate by sprinkling the sweets with cocoa nibs.

From Lorge Chocolatier chocolatier Ireland I’d like to add you to my professional network on LinkedIn. – Lorge Confirm that you know Lorge You are receiving Invitation to Connect emails. Unsubscribe © 2012, LinkedIn Corporation. 2029 Stierlin Ct. Mountain View, CA 94043, USA

]]> http://lorge.ie/invitation-to-connect-on-linkedin/feed/ 0 http://lorge.ie/invitation-to-connect-on-linkedin/?utm_source=rss&utm_medium=rss&utm_campaign=invitation-to-connect-on-linkedin http://lorge.ie/invitation-to-connect-on-linkedin/#comments Fri, 25 Jan 2013 12:23:44 +0000 admin http://lorge.ie/?p=809 Continue reading →]]>

From Lorge Chocolatier chocolatier Ireland I’d like to add you to my professional network on LinkedIn. – Lorge Confirm that you know Lorge You are receiving Invitation to Connect emails. Unsubscribe © 2012, LinkedIn Corporation. 2029 Stierlin Ct. Mountain View, CA 94043, USA

]]> http://lorge.ie/invitation-to-connect-on-linkedin/feed/ 0 http://lorge.ie/recipe-3/?utm_source=rss&utm_medium=rss&utm_campaign=recipe-3 http://lorge.ie/recipe-3/#comments Tue, 22 May 2012 10:27:42 +0000 admin http://lorge.ie/?p=670 Continue reading →]]> May RECIPE

Dark Chocolate Mousse :

250 gr Dark chocolate 70%
250 gr Cream
250 gr Egg white
75 gr Sugar
250 gr Whipped cream

Method :

Boil the cream, pour over the chocolate drop. let cooling down, whipped the cream “soft peak” (pict 1) reserve in the fridge. when the mix chocolate cream is between 35/40 degrees, beat the egg whites and adding the sugar step by step to make a meringue (pict 2). Add half of the whipped cream and whisk it (pict 3). then fold gently the rest of the whipped cream and the meringue with a spatula (pict 4). dress immediately in ramequins with a piping bag (pict 5). leave in a fridge for at least 30 minutes before eating.

RUM BITTER TRUFFLE

800 gr cream
500 gr dark chocolate 70 %
250 gr egg yolks
300 gr rum

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BANANA GANACHE

600 gr Banana puree
400 gr Cream
40 gr Trimoline (inverted sugar)
600 gr Milk Choc
460 gr Dark Choc
60 gr Butter

Method:

Boil the cream with the trimoline, add the banana puree, let it cool 3 mn then pour over the milk and dark chocolate, smooth the mix then add the butter when the temperature is around 40 degres. Then pipped into pre coated chocolate moulds.