Archive for the ‘ice cream’ Category

Ice-cream Party at Mococha

Wednesday, June 12th, 2013
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Marie-Hélène Gantois and Thaï Thanh

Marie-Hélène Gantois (left) and Thaï Thanh (right)
Photograph by www.DiscoverParis.net

Last Thursday evening Marie-Hélène Gantois held an ice-cream party at her boutique Mococha.

Marie was promoting her new partnership with ice-cream maker Thaï Thanh of La Tropicale. Thaï’s ice creams and sorbets are produced in small batches, making this a true artisanal product.

Ice Cream Arranged Like a Flower

Ice Cream Arranged Like a Flower
Photograph by www.DiscoverParis.net

There were twelve flavors to choose from, including an incredible red current and beet flavor. All were scrumptious!

Enjoying Ice Cream

Enjoying Ice Cream
Photograph by www.DiscoverParis.net

Grown-ups enjoyed the tasting…

Little Kid

Little Kid
Photograph by www.DiscoverParis.net

…and a little kid did, too. Ice cream is for everyone!

Ice-cream Fun

Ice-cream Fun
Photograph by www.DiscoverParis.net

A good time was had by all!

Chocolats Mococha
89, rue Mouffetard
75005 Paris
Tel.: 01.47.07.13.66
Métro: Censier Daubenton (Line 7)

Open Tuesday through Sunday from 11:00 a.m. to 8:00 p.m.

Thaï Thanh’s ice creams and sorbets will be for sale at Mococha until September 30.

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Last Scream for Ice Cream

Thursday, July 26th, 2012
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Ice-cream Counter at Mococha

Ice-cream Counter at Mococha
Photograph by www.DiscoverParis.net

Marie at Mococha will close her shop this Sunday and go away for a well-deserved vacation. Before she closes, stop by to try a scoop of Jacques Bellanger* ice cream. It comes in two flavors, Chocolat Macarons and Vanille Bourbon de Madagascar. And that’s not all! Marie tops it off with morsels of Fondant Baulois, a dense chocolate-butter cake. She has recently installed a counter where you can sit to enjoy this special treat.

Mococha
89, rue Mouffetard
75005 Paris
Tél.: 01.47.07.13.66
Tues to Sun from 11:00 a.m. to 8:00 p.m.

Ice cream
3.00€ for one scoop
5.00€ for two scoops

The shop will reopen on Tuesday, August 21, 2012.

*Meilleur Ouvrier de France

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A Great Day for a Fourth-of-July Garden Party

Wednesday, July 4th, 2012
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Every year at this time the American ambassador in Paris holds a garden party at his residence to celebrate Independence Day. This year was no exception. Although rain was forecast, the weather turned out to be largely warm and sunny, with only a smidgen of rain. It was, then, a great day for a Fourth-of-July garden party!

The theme this year was American food, and there was lots of that!

I went to the corn dog stand and got two delicious corn dogs, one after the other, served with mustard.

Cord Dog Stand (in foreground)

Corn Dog Stand (in foreground)
Photography by www.DiscoverParis.net

Make Mine with Mustard

Make Mine with Mustard
Photography by www.DiscoverParis.net

Then, I made my way over to the beverage stand where I saw that three American beers were being served. I opted for the craft beer Blue Moon. Nice!

Three American Beers

Three American Beers
Photography by www.DiscoverParis.net

After the beer it was time for fried shrimp. I walked past the hamburger stand…

Hamburger Stand

Hamburger Stand
Photograph by www.DiscoverParis.net

Serving Hamburgers

Serving Hamburgers to an Eager Crowd
Photography by www.DiscoverParis.net

…and made my way to the fried shrimp stand.

Serving Fried Shrimp

Serving Fried Shrimp
Photography by www.DiscoverParis.net

Then, over to the Häagen-Dazs stand for some ice cream…

Häagan-Dazs Stand

Häagan-Dazs Stand
Photograph by www.DiscoverParis.net

…where I ordered a MiniCup Macadamia Nut Brittle. I went back later for a Cream Crisp Cookies & Cream. Heavenly!

I had eaten my fill, so I could safely walk around and look at the desserts without feeling tempted for more. There was an American flag made out of colorful puddings. What a great idea! As people took the dessert, a server behind the counter would immediately replace the empty space with an appropriately-colored pudding.

American Flag

American Flag
Photograph by www.DiscoverParis.net

Then there were cookies and doughnuts…

Cookies and Doughnuts

Cookies and Doughnuts
Photograph by www.DiscoverParis.net

And cheesecake…

Band Admirer

Band Admirer
Photograph by www.DiscoverParis.net

Oops! Wrong photo. And cheesecake…

Cheesecake

Cheesecake
Photograph by www.DiscoverParis.net

And cotton candy…

Cotton Candy Stand

Cotton Candy Stand
Photograph by www.DiscoverParis.net

A Fourth-of-July celebration wouldn’t be complete with flags, speeches, and music…

Bringing up the Colors

Bringing up the Colors
Photograph by www.DiscoverParis.net

The official choir of the American Embassy, The Dip Notes, sang the “Marseillaise” and then the “Star Spangled Banner”. Great harmony, ladies!

The Dip Notes

The Dip Notes
Photography by www.DiscoverParis.net

Both American Ambassador Charles H. Rivkin and French Prime Minister Jean-Marc Ayrault gave speeches about the importance of French-American friendship in confronting the problems of our strife-torn world.

Ambassador Rivkin and Prime Minister Ayrault

Ambassador Rivkin and Prime Minister Ayrault
Photograph by www.DiscoverParis.net

And finally, The Diplomats, the U.S. Naval Forces Europe band, played rock, funk, rhythm and blues, and pop.

Band Admirer

Band Admirer
Photograph by www.DiscoverParis.net

Oops! How did that photo get in again? Here is a picture of the lead singer belting out “Flash Light” by Parliament. Awesome!

The Diplomats

The Diplomats
Photography by www.DiscoverParis.net

It was a great day to be an American in Paris!

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Tasting Ice-cream (and Sorbet) Sandwiches at Mococha

Wednesday, June 15th, 2011
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Chocolate Ice-cream Sandwich with Almond-flavored Macaron Shell
(c) Discover Paris!

The ice-cream sandwich is one of the joys of childhood. I remember carefully peeling off the wrapper of this frozen treat and biting through its chocolate wafers into sweet vanilla ice cream. Sometimes the ice cream at the edges of the sandwich would squeeze out, whereupon I would nibble at the ice cream exposed there. Sometimes, if the ice cream was soft enough, I could lick some of it out from between the wafers, leaving the thick sandwich with a smooth, deep groove around the edges. However I ate it, the sandwich was a scrumptious delight and fun to eat!

Always looking for new products to propose to her customers, Marie at Mococha (89, rue Mouffetard in the 5th arrondissement) has begun selling ice-cream and sorbet sandwiches as a novel feature this year. The refrigerated display case is located right at the front window, where she can scoop out the ice cream (or sorbet) and make the confection on the spot. She offers twelve different frozen dessert flavors. A scoop of any of them can be combined with six different flavors of macaron shells, permitting a wide variety of sandwiches from which to select.

Marie sells two types of sandwiches: open-faced (a scoop of frozen dessert sitting on a single shell) and standard (a scoop of frozen dessert pressed between two shells).

Two Open-faced Sorbet Sandwiches
On left: apricot with strawberry-violet-flavored macaron shell
On right: rose-lychee with almond-flavored macaron shell
(c) Discover Paris!

I stopped by her shop to try her open-faced sorbet sandwiches. Upon hearing that I would not eat the sandwich immediately, she placed the scoops of sorbet in a plastic cup and the macaron shells in a small bag. I was to take them home quickly (before the sorbet softened) and assemble and eat them there. I purchased the fixings for two open-faced sandwiches: one scoop of apricot sorbet to be combined with a strawberry-violet-flavored shell, and one scoop of rose-lychee sorbet to be combined with an almond-flavored shell.

Upon tasting the open-faced sandwiches, my partner and I enjoyed the flavors, especially the delicate rose-lychee sorbet. We found, however, the macaron shells to be rather difficult to bite into. Macaron is normally a tender, fragile cookie. Marie later explained that the macarons that she uses for her sandwiches are specially made to resist the melting frozen dessert. A regular macaron would quickly disintegrate when in contact with ice cream or sorbet.

The following day I was determined to try the standard ice-cream sandwich. I purchased a scoop of salted-caramel ice cream, to be sandwiched between two pistachio-flavored macaron shells; and a scoop of chocolate ice cream, to be sandwiched between two almond-flavored macaron shells. Taking the ingredients home, we immediately assembled them into sandwiches and tasted them.

Salted-caramel Ice-cream Sandwich with Pistachio-flavored Macaron Shell
(c) Discover Paris!

As before, we enjoyed the flavors of the ice cream and the macaron shells, but we found the shells difficult to bite into. During the process of biting, they squeezed together, forcing the ice cream out at the edges of the sandwich, where it fell into the plate. We were not, of course, testing under ideal conditions. The ideal condition would be to have Marie assemble the sandwiches at the shop and for us to begin eating them immediately as we stepped out onto the sidewalk. In that way, the ice cream would still be quite firm, and, theoretically, would not squeeze out so readily at the edges.

The ice-cream sandwich—a dairy treat that can’t be beat!

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