Friday, May 27, 2011

Bouchon au Chocolat

Named for their shape, bouchon is french for wine cork.  This brownie-like sweet is moist, rich, and sinfully delicious.  Made famous by Thomas Keller's Bouchon Bakery in Napa Valley, it is their signature pastry.

To serve: Warm in microwave for 8-seconds, dust bouchons with confectioner's sugar, add vanilla ice cream, and our creme du chocolat, or simply by itself.  Bouchons pairs well with sweet wine like sherry or tawny port.

Php240.00 for a pack of 8.