Recipe no. 467 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 215.
Ingredients
- Grated chocolate, 250 grams
Preparation
- Replacing with chocolateProceed as indicated for the pistachio bavarian cream, replacing the pistachios with 250 grams of grated chocolate mixed into the custard before cooking it. For the rest, finish in every respect as in the previous recipes.
Reboul's text
Proceed as indicated for the pistachio bavarian cream, replacing the pistachios with 250 grams of grated chocolate mixed into the custard before cooking it. For the rest, finish in every respect as in the previous recipes.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| choucoulat | chocolate |
| crèmo | cream |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 467, page 215. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.