Easter, Christmas, Halloween, Valentine’s Day. Chocolate is offered – and eaten – at all parties. For the other 360 days, Juliette Brun proposes in her second book, my chocolate year, recipes that incorporate the delicious ingredient into a wide variety of dishes, both to start the day and for the evening meal. But, no surprise, especially for dessert.
my chocolate year obviously includes recipes for brownies, cookies and cakes. But there are also instructions for making a dark chocolate and maple soufflé omelet, a brie, dark chocolate and peach panini, as well as cod with a cocoa crumble.
“I think you always have to push the limits a little further,” says Juliette Brun in an interview at the Saint-Laurent Boulevard branch of her Juliette & Chocolat restaurant chain. I see in my businesses that more traditional things sell better, but I still think you have to venture into things that are a little more original, because that’s how you change thinking. people. Twenty years ago it was just Hershey’s and Cadbury. We never thought we’d eat bean-to-bar [NDLR lorsque l’artisan s’occupe de chacune des étapes de la fabrication d’une tablette] with beans from all over the world. »
It is no exaggeration to compare the production of chocolate to that of wine or coffee, because the terroir influences the taste in all cases. “There are a lot of similarities, because the flavors of the cocoa bean come from the soil in which it grows, specifies Juliette Brun. A more volcanic soil, for example, will give a slightly ashy chocolate. Before, I was selling a chocolate that came from an old mango plantation and it really had a strong mango taste. When I started Juliette & Chocolat, I only knew the four main types of chocolate. The market has grown so much since then and it will continue to do so. »
The chocolate maker opened her first branch in Montreal nearly 20 years ago and has seen the tastes of her clientele evolve. However, for those who might not yet be ready to marry fish and cocoa – or oysters, because yes, there is a recipe – what does it suggest?
I would start with the pulled pork, she replies without hesitation. We may not think about it, but in barbecue sauces, there is sugar. For me, it was easy to incorporate chocolate into it. It also gives depth to the sauce, because the cocoa enhances certain flavors that you don’t get with sugar.
Juliet Brown
Juliette Brun would like to point out, however, that cocoa and cod go very well together. “It’s a very sweet fish, so you shouldn’t put too much in and it spoils the taste. The contrast of white and dark cocoa is also really beautiful on the plate. I find it important that it is appetizing in order to want to eat. »
Easter and chocolate, old friends
Although the months leading up to Christmas are the busiest for the businesswoman, she assures that “Easter really is the ultimate holiday for chocolate. “Everyone buys chocolate at Easter. At Christmas, it’s one gift among many others, but at Easter, the tradition of chicken and egg goes back a long way. »
Thus, Juliette Brun makes new creations every year. Some require special effort.
PHOTO LIONEL MAY, PROVIDED BY JULIETTE & CHOCOLAT
The little Easter sheep from Juliette & Chocolat
For our little sheep, we do not realize, but the feet, faces, ears and eyes are individually made. It’s actually 10 casts in one, which are then glued separately. It’s a lot of work, but I find it important to stand out.
Juliet Brown
For the mother of five, Juliette & Chocolat is a family affair – most of her children work in one of its branches or have at least tried the recipes in the book. So, on Sunday, they will celebrate the feast together. “Easter, for me, apart from chocolate, is a reunion. It really is a family moment. And it’s often in the kitchen. It smells good, then everyone participates. Easter is also a daytime holiday. In the book, there are plenty of really cool brunch recipes and even sugaring-off recipes. It’s the amazing time of year when no one judges us for eating so much sugar,” she laughs.
my chocolate year
Juliet Brown
Editions de l’Homme
196 pages
Chocolate cake in a cup
PHOTO PROVIDED BY EDITIONS DE L’HOMME
Chocolate cake in a cup
It couldn’t be simpler than this cake! To measure the ingredients, a single spoon is enough, and the cooking is done in a cup, in the microwave oven. Take advantage of the Easter holiday to make one with the children. Or they can even cook one themselves. Since there are no eggs in this cake, even if it is slightly undercooked, there is no risk.
Recipe from the book my chocolate yearby Juliette Brun
Preparation : 5 minutes
Cooking : 1 minute
Yield : 1 serving
Ingredients
3 tbsp. coffee cocoa
3 tbsp. coffee all-purpose flour
3 tbsp. coffee sugar
1/2 tsp. coffee from powder to paste
2 tbsp. coffee vegetable oil or melted butter
4 tbsp. coffee cream or milk
1/2 tsp. coffee vanilla essence
1 small handful of dark chocolate chips
Preparation
1. In a bowl, combine cocoa, flour, sugar and baking powder.
2. In another bowl, combine the oil, cream and vanilla, then add the wet ingredients to the dry ingredients. Mix well.
3. Stir in the nuggets and pour the mixture into a microwave-safe mug.
4. Cook for a minute… and it’s ready! Enjoy as is or top with spread, whipped cream or ice cream.