Skip to main content

This Book makes me Cook : Chocolat

Joanne Harris’ Chocolat is a book about alchemy of sin, about life’s temptations, about choices that make us what we are. Chocolat is also the book Bhags and I have picked as book of the month for our brand new book club "This Book makes me Cook". When Bhags ran her event with the same name last month, I told her I enjoyed getting inspiration for my cooking from fiction and will continue posting recipes inspired from books. She then suggested that we do it together. And so the idea was born. We are going to pick a book every month, read it and tell you about the book and the recipe our reading inspired.

First the book : The vividly colorful story of a gypsy mother and daughter who make their home in a sleepy french village. The relationships they form, their friends, their rivals, the memories that come back to haunt them - all of these come alive in Harris' telling.

And what lovely descriptions is this book full of. Chocolat should come with “Warning : Don’t open unless you have loads of chocolate at hand." And another, more serious instruction. Don’t read this book if you want to get over it quickly. For Chocolat will tease you, test you, and haunt you for a long, long time.

When I put the book down and started thinking what I would like to make, the choices were many. Vianne, the book's lead character, the keeper of the chocolate shop, makes her hot chocolate from pure cocoa liquor before they add fat to set the chocolate. How I wish I could get hold of it. Or how about making the fondue she serves at Armande's birthday dinner with a multitude of cakes.

Another image stood out. Of the young Anouk eating pain au chocolat for breakfast. And a pain au chocolat in Roux' plate much later in the book, the bread that reignited his friendship with Vianne. So pain au chocolat it is!

This is my first time making puff pastry and it seemed like a lot of hard work. But its really the long time it takes (for you have to wait between stages) and not as much effort as it seems to be. To make pain au chocolat, mix 1/4 tsp caster sugar in 1/4 cup warm water. Sprinkle 1/3 tsp active dry yeast, stir well and keep it aside for 10 minutes until the yeast is bubbling. Mix 1 cup plain flour and a pinch of salt. Rub in 1/2 tbsp butter. Stir in the yeast, water and 1/2 a beaten egg and mix to a soft dough. Knead until you get a smooth dough. While you are doing all this (or actually before you start), divide 40 gms butter into 3 parts and leave it out of fridge to soften.

Roll the dough to a rectangle and mark it vertically into thirds. Dot one portion of the butter over 2/3rds of the rectangle, leaving a small border around the edges. Fold the plain part over the butter and then fold over the other side to seal. Give the dough a quarter turn, roll out the dough into a rectangle and repeat the folding but without any butter this time. Wrap the dough in a plastic sheet and leave it in the fridge for 30 minutes to chill.

Repeat this whole rolling and folding two more times, with a 30 minute gap each time. Yes, I told you its tedious, specially when you want the bread NOW! The fourth time, roll and fold it without any more butter and chill for another 30 minutes. Roll the dough to a rectangle roughly 9 X 6 inches and cut into 3 pieces (3 X 6 inches each). Take out the remaining beaten egg now and brush over the rectangles. Place a dark chocolate sqaure at one end of the rectangle and roll up. Press the ends down and put the roll on a greased baking sheet. Do the same for the other two. Cover and let rise for 30-40 minutes. Preheat the oven to 200C and bake the rolls for around 30 minutes until they turn golden.

Yes, it was hard work but it was bliss getting the choclatey puff pastry out of the oven.

I picked Chocolat this month, and Bhags tells me she thoroughly enjoyed it. Bhags has picked "Three Men in a Boat" for July. It's a classic I've never read before, and I look forward to reading it. If you would like to come join the club, do let me or Bhags know.


bhags said…
great minds think alike they say and we prove it...........:)

I think yours is a real one, mine is not so real
Sunshinemom said…
Puff pastries require patience, girl! That looks so nice I am sure you have lots of it (P...ce) I will join in when I like the author...can't help it - I am stuck with only certain ppl!:)
Siri said…
U made puff pastry dough out of scratch! thats a tough job Simran and U did it beautifully! I ordered the book for July at my local library and will try to join you guys next time around!

KALVA said…
Hats off.. i never dare to make puff pastry from scratch!! great going
Sunshinemom said…
Tagged you, my dear for a meme - do it if you find the time:)
Srivalli said…
Thats a nice idea...and that fact that you made puffs is just too good..can't see the pictures..will come back to check on them again!
Rachel said…
Puff look perfect....
Bharti Khemani said…
Wow Simran! Good job girl! I just love that stuff but always wait to buy it from quality bakeries and not the sidey genneric ones they sell at the grocery stores. But I have never attempted these at home. God, I feel so boring now. But u r inspiring me..lets see what happens..:-)
Simran said…
Thanks everyone! It was hard work but I really enjoyed the results.

Siri - it's great to have you in the club. We post last sunday of the month, so that's July 27.
Aparna said…
Have read the book and seen the movie. I like her books. Have read her Blackberry Wine (this has lots of wine, of course), Holy Fools, Lollipop Shoes (there's more chocolate in this) and short story compilation, Jigs and Reels.
And also just made Danish pastry (DB challenge) croissants. Was fun.
wohoo ... both of u doing great things haan...
and i want to have those.... mast lag rahe hain yaar
Simran said…
Aparna - I loved blackberry wine too. Its such a feel good book. The only one I didn't like was Five Quarters of an Orange. I enjoyed it, but it was too dark.

Swati - I can't say I will make these again. Too much work :)
But let me know when you come to Bombay and I'd do a special bake for you.

Popular posts from this blog

Farm to Fork in Chail

Back in 19th century, when Shimla was the summer capital of India, the Maharaja of Patiala got the British rulers riled over his dalliances and got banned from entering the city. Not the one to be put down so easily, he found a tiny little town about an hour from Shimla and made Chail his very own summer capital. Today, Chail still has the impressive Palace that the Maharaja built and the highest cricket ground in the world. There really isn't much more to the city apart from a small local market and a couple of hotels that get spillover crowd from Shimla in the summers. It's a pleasant little diversion but that's not why I went to Chail. I stopped nine kilometers short of the town to make Ekam my home for a weekend.

Sumeet Singal built this house on a cliff as his own weekend home. Today, even when Ekam is open as a luxury boutique resort, the cosy homely feeling remains intact. I asked Sumeet what there was to do during my three day holiday at Ekam. He told me that ther…

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old.

That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit.

Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fruit. It…

Of Brun and Bun Maska

There is more to Bombay's breads than the pao that goes into pao bhaji and vada pao. There's Brun. and there's bun. We will get there. First, you have to get to know the city's Parsis. And Iranis, who are also Zoroastrians, but came to city a little later, in the late 19th or early 20th century. And when they came, they brought with them these little cafes that dot the city.

I am no expert on Irani chai cafes. And I can't tell you whether Yazdani Bakery will provide you the best experience or Kyani's. But I can tell you a few things you need to ignore when you get there. Appearances don't matter; so ignore the fact that the marble/glass top tables and the wooden chairs look a bit dilapidated. Also ignore the rundown look the place sports.

Instead, get yourself settled. And order a bun muska. This one's familiar to you as a first cousin of the soft hamburger bun. It's similar, but just a tad bit sweeter. Maska, of course, is the generous dollop of b…