Robert Carrier's Pots au Chocolat
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Robert Carrier's Pots au Chocolat
I'm just wondering if anyone has this recipe. I think that it might have orange in the recipe. I have just spent a long time searching online, but haven't been able to find it.
Re: Robert Carrier's Pots au Chocolat
Not in any of these:
The Robert Carrier Cookbook
The Robert Carrier Mini Book
Robert Carrier's Quick Cook
The Robert Carrier Cookbook
The Robert Carrier Mini Book
Robert Carrier's Quick Cook
- Alexandria
- Posts: 923
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Re: Robert Carrier's Pots au Chocolat
Renée,
I just found this blog which contains the Pots au Chocolat récipe by the late Chef Carrier ..
Here is the link:
http://www.recipevintage.blogspot.com/p ... Marguerite
Good luck .. It is best to google from google.com and type the Words Robert Carrier Pots au Chocolat recipe ..
Or Click 1960s .. It is the 3rd récipe !!!
This is how I obtained the récipe but unfortunately I do not know how to send it to The Food Board and I am as Techi as a peanut !
Have a lovely evening ..
I just found this blog which contains the Pots au Chocolat récipe by the late Chef Carrier ..
Here is the link:
http://www.recipevintage.blogspot.com/p ... Marguerite
Good luck .. It is best to google from google.com and type the Words Robert Carrier Pots au Chocolat recipe ..
Or Click 1960s .. It is the 3rd récipe !!!
This is how I obtained the récipe but unfortunately I do not know how to send it to The Food Board and I am as Techi as a peanut !
Have a lovely evening ..
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
- Alexandria
- Posts: 923
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Re: Robert Carrier's Pots au Chocolat
Renée,
It has orange zest on top ..
The recipe is chocolate and marshmellows set in ramkins .. But served cold ..
Lovely ..
It has orange zest on top ..
The recipe is chocolate and marshmellows set in ramkins .. But served cold ..
Lovely ..
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
- Alexandria
- Posts: 923
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Re: Robert Carrier's Pots au Chocolat
Renée,
The ingredients are as follows:
Serves 4 to 6:
100 grams of chocolate ( no reference made to exact type but it is milk chocolate from photograph )
100 grams of marshmellows
25 grams of butter
2 eggs
1 tablespoon hot water
*** Decorate with chocolate curls and extra fine orange zest ..
The ingredients are as follows:
Serves 4 to 6:
100 grams of chocolate ( no reference made to exact type but it is milk chocolate from photograph )
100 grams of marshmellows
25 grams of butter
2 eggs
1 tablespoon hot water
*** Decorate with chocolate curls and extra fine orange zest ..
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
Re: Robert Carrier's Pots au Chocolat
Renée, I found this one from Robert Carrier with rum (which I guess is optional) but no orange:
http://prose.web.wesleyan.edu/cookbook/ ... mousse.htm
Also a blog contributor which uses that same one. Of interest is the added info in the penultimate paragraph:
Riflessi
November 27, 2009
10:23 AM
With reference to:
Molly Morgan May 29, 200902:59 AM
Does anyone have the original recipe for Robert Carrier's chocolate mousse?
It is the best. I will be making it today as we have been invited to a Thanksgiving dinner tomorrow evening with other expats here in Tokyo.
CHOCOLATE RUM MOUSSE
Robert Carrier Cookbook, p 535, Sphere Books 1967, reprinted 1970.
6 oz sweet chocolate
5 eggs, separated
1 tsp vanilla extract
1 tsp instant coffee
1 tbsp hot water
1/2 pint double cream
2 tbsp rum
Melt chocolate in the top of a double saucepan over hot but not boiling water. Remove from heat and allow to cool. Beat egg yokes lightly and then beat them gradually into the melted chocolate. Flavour to taste with vanilla extract and instant coffee diluted with hot water.
Beat cream until thick; stir in rum and fold into the chocolate mixture. Beat egg whites until stiff and fold into the mixture a little at a time. Pour into a serving dish. Chill for at least 2 hours. serves 4 to 6.
I have presented the wording above exactly (if that is important for you).
I feel that Carrier's version is very simple, but professional cooks would consider using dark chocolate, and beating the egg yokes with some caster sugar to a sabayon. This will enhance the flavour by negating the 'raw egg taste'. You could substitute another liqueur for the rum.
Food for thought. Enjoy the experience.
[Extracted from: http://blogs.smh.com.au/entertainment/t ... sever.html ]
I'd be happy to pop round with the proverbial teaspoon tucked into my breast pocket
http://prose.web.wesleyan.edu/cookbook/ ... mousse.htm
Also a blog contributor which uses that same one. Of interest is the added info in the penultimate paragraph:
Riflessi
November 27, 2009
10:23 AM
With reference to:
Molly Morgan May 29, 200902:59 AM
Does anyone have the original recipe for Robert Carrier's chocolate mousse?
It is the best. I will be making it today as we have been invited to a Thanksgiving dinner tomorrow evening with other expats here in Tokyo.
CHOCOLATE RUM MOUSSE
Robert Carrier Cookbook, p 535, Sphere Books 1967, reprinted 1970.
6 oz sweet chocolate
5 eggs, separated
1 tsp vanilla extract
1 tsp instant coffee
1 tbsp hot water
1/2 pint double cream
2 tbsp rum
Melt chocolate in the top of a double saucepan over hot but not boiling water. Remove from heat and allow to cool. Beat egg yokes lightly and then beat them gradually into the melted chocolate. Flavour to taste with vanilla extract and instant coffee diluted with hot water.
Beat cream until thick; stir in rum and fold into the chocolate mixture. Beat egg whites until stiff and fold into the mixture a little at a time. Pour into a serving dish. Chill for at least 2 hours. serves 4 to 6.
I have presented the wording above exactly (if that is important for you).
I feel that Carrier's version is very simple, but professional cooks would consider using dark chocolate, and beating the egg yokes with some caster sugar to a sabayon. This will enhance the flavour by negating the 'raw egg taste'. You could substitute another liqueur for the rum.
Food for thought. Enjoy the experience.
[Extracted from: http://blogs.smh.com.au/entertainment/t ... sever.html ]
I'd be happy to pop round with the proverbial teaspoon tucked into my breast pocket
Re: Robert Carrier's Pots au Chocolat
EDIT: Written as you posted, Jeral, but posted anyway to explain why I missed it!
I had a look to see if I could correct the link, and I'm afraid that's a Marguerite Patten recipe, not Robert Carrier, Alexandria
http://recipevintage.blogspot.co.uk/201 ... erite.html
There IS a chocolate mousse recipe in the Carrier Cookbook, but it's not called "Pot au Chocolat", but "Chocolate Rum Mousse" - the recipe is in the comments on this page linked below, 4th comment down. It may be that your pots are a variation on it. The index in that book is hopeless, I did not find it when I wrote the previous post because it is not under C for Chocolate or M for mousse, but under R for rum. Doh.
http://blogs.smh.com.au/entertainment/t ... sever.html
I had a look to see if I could correct the link, and I'm afraid that's a Marguerite Patten recipe, not Robert Carrier, Alexandria
http://recipevintage.blogspot.co.uk/201 ... erite.html
There IS a chocolate mousse recipe in the Carrier Cookbook, but it's not called "Pot au Chocolat", but "Chocolate Rum Mousse" - the recipe is in the comments on this page linked below, 4th comment down. It may be that your pots are a variation on it. The index in that book is hopeless, I did not find it when I wrote the previous post because it is not under C for Chocolate or M for mousse, but under R for rum. Doh.
http://blogs.smh.com.au/entertainment/t ... sever.html
- Stokey Sue
- Posts: 4139
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Robert Carrier's Pots au Chocolat
For me choc pots aren't the same as mousse, more a lightly set custard
Felicity has had a go but didn't refer to Carrier (personally not convinced by the use of dark brown muscovado sugar, but each to their own taste)
https://www.theguardian.com/lifeandstyle/2016/feb/11/how-to-make-the-perfect-chocolate-pots
The Simon Hopkinson recipe she refers to would give very nuch the style I'd expect, you coukd substitute something for the ginger
https://www.bbc.co.uk/food/recipes/chocolate_pot_with_54547
Felicity has had a go but didn't refer to Carrier (personally not convinced by the use of dark brown muscovado sugar, but each to their own taste)
https://www.theguardian.com/lifeandstyle/2016/feb/11/how-to-make-the-perfect-chocolate-pots
The Simon Hopkinson recipe she refers to would give very nuch the style I'd expect, you coukd substitute something for the ginger
https://www.bbc.co.uk/food/recipes/chocolate_pot_with_54547
- karadekoolaid
- Posts: 1773
- Joined: Fri Apr 27, 2012 1:40 pm
Re: Robert Carrier's Pots au Chocolat
I had a quick look, because it sounds similar to the "Pot du Creme" my friend Jean-Paul makes.
Couldn´t find it, though.
Couldn´t find it, though.
Re: Robert Carrier's Pots au Chocolat
Thank you so much for all your kind help. I did spend a lot of time last night searching around and found that it's very difficult to find the exact recipe. It was actually Petit Pots au Chocolat au Orange. I couldn't find the exact recipe. Many years ago, I bought Robert Carrier's monthly, or was it weekly cookery books and had quite a large collection in the end, but no index! I gave them away in the end. I know that the recipe was in one of those books!
Sue, the Chocolate Pots with Ginger might have been a similar recipe.
Sue, the Chocolate Pots with Ginger might have been a similar recipe.
- Stokey Sue
- Posts: 4139
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Robert Carrier's Pots au Chocolat
karadekoolaid wrote:I had a quick look, because it sounds similar to the "Pot du Creme" my friend Jean-Paul makes.
Couldn´t find it, though
That reminded me, Royal Worcester make sets of "pots de creme" - little pots to hold the creme and an oven dish to hold them
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- Alexandria
- Posts: 923
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Re: Robert Carrier's Pots au Chocolat
Stokey Sue,
Oh what elegant Little Porcelaine Pots ..
Have a lovely day ..
Oh what elegant Little Porcelaine Pots ..
Have a lovely day ..
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
- Alexandria
- Posts: 923
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Re: Robert Carrier's Pots au Chocolat
Sakkarin,
Sorry about that ..
I thought the blogger copied the Author´s recipe ..
Apologies ..
Have a lovely day and am glad to see all is back to "norm" !!!
Sorry about that ..
I thought the blogger copied the Author´s recipe ..
Apologies ..
Have a lovely day and am glad to see all is back to "norm" !!!
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
- Gillthepainter
- Posts: 3687
- Joined: Wed Apr 25, 2012 11:53 am
- Location: Cheltenumb
Re: Robert Carrier's Pots au Chocolat
I like those, Sue.
I just went looking for my Robert Carrier book. But it's gone.
Given along with others to the charity shop.
I just went looking for my Robert Carrier book. But it's gone.
Given along with others to the charity shop.
Re: Robert Carrier's Pots au Chocolat
Many thanks from me too, Sakkarin! I'm so pleased that everything is back to normal.
Those are beautiful little pots, Sue!
The Robert Carrier also has some Grande Marnier on the top. I find it quite amazing that something so delicious could just disappear!
Those are beautiful little pots, Sue!
The Robert Carrier also has some Grande Marnier on the top. I find it quite amazing that something so delicious could just disappear!
Re: Robert Carrier's Pots au Chocolat
Just a thought ... but might it be in this?
https://www.ebay.co.uk/itm/282899643563 ... 2899643563.
You could contact the seller and ask ..... but even if it is do you want to pay that much?
He has listed this several times so his price might come down ........
https://www.ebay.co.uk/itm/282899643563 ... 2899643563.
You could contact the seller and ask ..... but even if it is do you want to pay that much?
He has listed this several times so his price might come down ........
Re: Robert Carrier's Pots au Chocolat
No Probably not worth it at that price, Suffs, but thank you very much for finding it. The recipe was definitely in his weekly or monthly cookbooks that he brought out. I collected them for a long time, but there was no index, so in the end I gave them away.
- Joanbunting
- Posts: 4986
- Joined: Wed Apr 25, 2012 8:30 pm
- Location: Provence
Re: Robert Carrier's Pots au Chocolat
Sue I've got a set of those but mine are Limoge, bought in France as a birthday present about 40 years ago. Petits pots de creme was one of Mum's favourite desserts. I still make themfrom time to time in varying flavours.
Re: Robert Carrier's Pots au Chocolat
this comes up on a google search-
The Sydney Morning Herald from Sydney, New South Wales on July 4 ...
https://www.newspapers.com/newspage/122835617/
4 Jul 1971 - PETITE POTS All CHOCOLATE. A L'ORANGE. (Serves 8). These are being featured in the Carrier Restaurant at the present time. Absolutely delicious. Ingredients: 8oz dark, bitter chocolate; 3 oranges (2 large and 1 medium sized). 2 oz butter. Grand Marnier or cognac, 4 eggs, separated. Method: Break ...
if it looks like it might be the one you could go to the website - i didn't because they want you to give your card details for after the week's free trial finishes but you may wish to if it looks promising.
The Sydney Morning Herald from Sydney, New South Wales on July 4 ...
https://www.newspapers.com/newspage/122835617/
4 Jul 1971 - PETITE POTS All CHOCOLATE. A L'ORANGE. (Serves 8). These are being featured in the Carrier Restaurant at the present time. Absolutely delicious. Ingredients: 8oz dark, bitter chocolate; 3 oranges (2 large and 1 medium sized). 2 oz butter. Grand Marnier or cognac, 4 eggs, separated. Method: Break ...
if it looks like it might be the one you could go to the website - i didn't because they want you to give your card details for after the week's free trial finishes but you may wish to if it looks promising.
Re: Robert Carrier's Pots au Chocolat
I think you've cracked it SCullion.
Renee, on Scullion's link there is a box that says "Page 79 article text (OCR)", which contains all the recipe text without having to sign up.
If you have any probs I can message it to you direct.
Renee, on Scullion's link there is a box that says "Page 79 article text (OCR)", which contains all the recipe text without having to sign up.
If you have any probs I can message it to you direct.
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