The mixture should thicken

and change to a very deep shiny dark brown colour. Continue to pour and beat until all the chocolate is combined completely with the yolks. It should have a smooth heavy texture without lumps.

Making French Chocolate Mousse

January 24th 2016
One of the joys of living in some one else's country is learning how to cook the local food. One of the joys of working with an international staff is that the food can be from anywhere on the planet. So, on the coldest weekend in Okinawa for 100 years, what better to do than exchange cooking and language lessons in a cosy kitchen. Introducing Nadines' Oishi Chocolate Mousse... ... read more

Asia » Japan » Okinawa » Okinawa Honto

In 1603, a Tokugawa shogunate (military dictatorship) ushered in a long period of isolation from foreign influence in order to secure its power. For 250 years this policy enabled Japan to enjoy stability and a flowering of its indigenous culture. Fol... ... read more

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