| Chambord from the Chateau |
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Don't you love a good story to go with your food or drink? According to legend on the Chambord website, in 1685 King Louis XIV visited Chateau Chambord, where he enjoyed a marvelous liqueur made from wild raspberries. This liqueur inspired the spirit that today is known as Chambord Liqueur Royale de France. The rich heritage of the Liqueur Royale is now celebrated in the reintroduction of Chambord, the world-renowned black raspberry liqueur for the modern mixologist. Just two hours south of Paris, in an area fondly called The Garden of France, is the home of Chambord. The liqueur is crafted in a state-of-the-art facility on the grounds of La Sistiere, a magnificent chateau nestled in Cour Cheverny in the Loire Valley. Here, the Master Blender watches over the blending of each batch according to a 300-year-old tradition. "Chambord Liqueur possesses a rich heritage of being made from the finest fruits and is created through a classic process that is parallel in quality to the finest French cuisine and wine." ~Michel Gayraud
CHAMBORD BLACK RASPBERRY BROWNIES 1 box Devil's food cake mix (or other chocolate cake mix) 2 eggs, lightly beaten 1/2 cup (125mls) oil 1/4 cup (65mls) water 1/4 cup (65mls) Chambord liqueur + 100mls extra 1 cup dark chocolate chips 1/4 cup (32g) icing sugar (optional) Preheat oven to 3750ºF/190ºC. Line a 22X35cm baking pan with nonstick foil. Combine cake mix, eggs, oil, water and Chambord liqueur. Fold in chocolate chips. Pour into prepared pan and smooth. Bake 35-40 minutes. Cool to room temperature before cutting. Dust with Icing sugar (optional) and slice brownies into 8cm squares. Top with ice cream and extra 100mls of Chambord. |
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