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dendritejungleI learned two things from my last post:
1) Y'all are a delightfully prurient lot, lining up for my upcoming filter ;) *loves you*
2) There is a woeful lack of knowledge about chocolatines among my lovely flisters. THIS CANNOT BE ALLOWED TO CONTINUE. I would be a poor friend indeed if I did not share my meagre knowledge with you and introduce you to the royalty of pastries, that divine delight, The Chocolatine. So, with no further ado...
A Chocolatine (capitalized in My Special World, at any rate) is the Quebecois name for a chocolate croissant, also known in France as a pain au chocolat.
HOWEVER. There is a WORLD OF DIFFERENCE between the pathetic confection that passes as a chocolate croissant in most of North America, and the irresistable pastry that has been raised to an art form in France and Quebec. In my attempt to enlighten you, I have sacrificed one of my own Chocolatines for the cause, and also procured one of their local meagre bretheren for the purposes of comparison. (And, uh, sorry they're a little squashed. :P) Observe:
Note: Image quality greatly reduced for the dialup folk: click on each image for a loving closeup.
If you're in the mood for a good laugh, you may also be amused to read about the infamous 5 Dozen Chocolatine Incident.
Thank you for your attention. I now return you to your regularly scheduled LJ reading.
1) Y'all are a delightfully prurient lot, lining up for my upcoming filter ;) *loves you*
2) There is a woeful lack of knowledge about chocolatines among my lovely flisters. THIS CANNOT BE ALLOWED TO CONTINUE. I would be a poor friend indeed if I did not share my meagre knowledge with you and introduce you to the royalty of pastries, that divine delight, The Chocolatine. So, with no further ado...
A Chocolatine (capitalized in My Special World, at any rate) is the Quebecois name for a chocolate croissant, also known in France as a pain au chocolat.
HOWEVER. There is a WORLD OF DIFFERENCE between the pathetic confection that passes as a chocolate croissant in most of North America, and the irresistable pastry that has been raised to an art form in France and Quebec. In my attempt to enlighten you, I have sacrificed one of my own Chocolatines for the cause, and also procured one of their local meagre bretheren for the purposes of comparison. (And, uh, sorry they're a little squashed. :P) Observe:
| This is a CHOCOLATINE. You will note its rich, flaky pastry, properly made with butter. You will also note the single (sometimes double) thick, solid line of dark chocolate that runs through its heart. It does not need a fancy exterior; this is a pastry secure in its quality. As I once said, "Heat these things up in the oven until the chocolate melts and...well, let's just say after eating one (or two, or three), I find myself practically wanting a cigarette and a little lie-down." | This is NOT A CHOCOLATINE. This is a TRAVESTY. You will note it is oily and, were you to taste it, you would find it sickly sweet, insipid, and forgettable. The chocolate itself is sad: it's milky and "chocolate" in the same way that Cheez Whiz is "cheese". The attempts to enhance the presentation by adding sugar and more "chocolate" to the top is just kind of embarassing. |
 |  |
If you're in the mood for a good laugh, you may also be amused to read about the infamous 5 Dozen Chocolatine Incident.
Thank you for your attention. I now return you to your regularly scheduled LJ reading.
