Hi Karroll
Many thanks for your message. You can now and you will find more and more translations of our Chef's exclusive recipes (tell your friends and relatives!)
Cheers

dear chef, how are we suppose to eat this dessert, frozen or cold from the fridge, i did not understand from the instructions?

Dear Ligia,
When the preparation of this marquise is finished, store it into the deep freezer until it is fully frozen and when you want to eat it, just follow the un-moulding (is it good English ?) instructions and it it like an ice cream with regards to its temperature (except for the custard that just needs to be cold)
Bon appétit

Dear Dubarry,
I made this dessert and is fantastique! I loved every bit of it! Now, I have few questions for you:
1) If I make this marquise with whipped double cream instead of beaten egg whites, would I still be able to call it "marquise"? this is for health concerns of using raw eggs to my guests.
2) What do you think if I want to combine the chocolate mixture with spices, or hazelnuts, or any flavor I want, can i still call it "marquise"?
3) Can I put marquise between layers of cake, or inside shells of genoise or a sable, anything crunchy, and still call this "marquise"?
One more time, this recipe is wonderfull, I used semisweet chocolate, next time maybe I'll use bittersweet. Is dense and rich served straight from the freezer,like a good quality ice cream and light and rich out from the refrigerator, like a decadent mousse. I'm planning to make this often, it's really easy to make. I also think ingredients should be the highest quality possible in order to achive a beautiful texture and flavor.
Merci beaucoup chef cherie!
A bientot!
Ligia

AWWESOE AND YUMMY :D