Chocolate Smoose

Like chocolate mousse, but better.

Invented by Heraldine Wonbottil who was representing her country in the 1972 World Dessert Making Championships. She actually came second in the final. It was then discovered that the winner, Moira Moirafelt had cheated (by stealing the recipe of the 1969 winner), so Heraldine was awarded gold.

Ingredients of chocolate smousse are:

Chocolate spread (100ml)
Chocolate paste (77.4ml)
Chocolate liquid (65.8 ml)
Chocolate shavings (102 grams)
Chocolate grains (67 grams)
And chocolate slices (84.8 grams)

Note the decimals.

They are all blended for 15 minutes in a regular blender, then frozen, then unfrozen, then frozen again, then unfrozen again, and then placed in a sealed container made of wood from a hammaphore tree. The container is then shaken with the left hand (and arm) for 32 minutes, then poured.

Appears in Book 13
First seen in Book 13, page 20

Research

entry combined from b13:c01:p020 b13:c99:p408

entry art from b13:c99:p408

food e_chocolate_smoose

also known as chocolate smousse

Like chocolate mousse, but better. b13:c01:p020

first appearance b13:c01:p020

appears in Book 13

In the printed almanac pages (1 cited)

Straight from the books

Facts

object_fact (3)

Chocolate Smoose is like chocolate mousse, but better.

Like chocolate mousse, but better. b13:c01:p020 b13:c99:p408

f_b13_024 object_fact

Ingredients of Chocolate Smoose include: Chocolate spread (100ml), Chocolate paste (77.4ml), Chocolate liquid (65.8ml), Chocolate shavings (102 grams), Chocolate grains (67 grams), and chocolate slices (84.8 grams).

Ingredients of chocolate smousse are: - Chocolate spread (100ml) - Chocolate paste (77.4ml) - Chocolate liquid (65.8 ml) - Chocolate shavings (102 grams) - Chocolate grains (67 grams) - And chocolate slices (84.8 grams) b13:c99:p408

f_b13_026 object_fact

Chocolate Smoose is blended for 15 minutes, frozen, unfrozen, frozen again, unfrozen again, placed in a sealed hammaphore-wood container, shaken with the left hand for 32 minutes, then poured.

They are all blended for 15 minutes in a regular blender, then frozen, then unfrozen, then frozen again, then unfrozen again, and then placed in a sealed container made of wood from a hammaphore tree. The container is then shaken with the left hand (and arm) for 32 minutes, then poured. b13:c99:p408

f_b13_027 object_fact

history (1)

Chocolate Smoose was invented by Heraldine Wonbottil who was representing her country in the 1972 World Dessert Making Championships, where she was initially awarded second but then given gold after the winner was found to have cheated.

Invented by Heraldine Wonbottil who was representing her country in the 1972 World Dessert Making Championships. She actually came second in the final. It was then discovered that the winner, Moira Moirafelt had cheated (by stealing the recipe of the 1969 winner), so Heraldine was awarded gold. b13:c99:p408

f_b13_025 history

Cited pages (5)

b13:c01:p020 b13:c01:p021 b13:c01:p022 b13:c01:p023 b13:c99:p408