Jun 28, 2023
SELEUSS - DISCO VOLANTE - BLONDE WITH ORANGE SLICE
BATCH 1063 (04-11-2020)
SELEUSS 40% ODALISQUE BLONDE CHOCOLATE WITH ORANGE SLICE
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SELEUSS - DISCO VOLANTE - BLONDE WITH ORANGE SLICE
BATCH 1063 (04-11-2020)
SELEUSS 40% ODALISQUE BLONDE CHOCOLATE WITH ORANGE SLICE
A small batch of our Blonde O'Dalisque is in progress! :D we made this special batch to enrobe our Guava Passion Fruit truffles! #seleuss #chocolates #seleusschocolates #blondechocolate #odalisqueblonde #theblondeodalisque #theblondodalisque #seleussblond #seleussblonde (at Seleušs Chocolates) https://www.instagram.com/p/CjWMXy5v9qo/?igshid=NGJjMDIxMWI=
Tempered #blondechocolate shells with blonde chocolate toasted #EarlGrey and vanilla ganache and edible disco dust paint with cocoa butter. Gooey, creamy and cheesy with a toasty tea foretaste and a vanilla blonde chocolate aftertaste. https://www.instagram.com/p/CWOfWrhPjh2/?utm_medium=tumblr
#seleuss welcome back to downtown Seattle! We have a new set of #honeytruffle for you in the new #honeycollection box! 1) #edensappleblossomhoney in both #blondechocolate and our 64% #colombinachocolate 2) #OrangeBlossomSpecial 3) #brazilianorganichoney #seleusschocolates #honeychocolate #hautechocolate #seattlechocolatiers #seattlechocolateshops #luxurychocolate #seattleluxury #truffles #chocolatetruffles (at Seleušs Chocolates) https://www.instagram.com/p/CQ09_6sN1cV/?utm_medium=tumblr
#seleuss a new batch of our #odalisqueblonde #blondechocolate with hints of #orange / this batch is a lighter blonde at 36% or #platiumblonde #flaxenblonde #maillardreaction #chocolatebars #thegirlwiththeflaxenhair #blondchocolat #theblondeodalisque #blondeodalisque #theblondodalisque #francoisboucher #marielouiseomurphy #lottospeciali #seleussblond #seleussblonde https://www.instagram.com/p/CPtnI4-t2d1/?utm_medium=tumblr
SELEUSS - TOP CHOCOLATE BAR AWARDS 2018
SELEUSS, SEATTLE, JULY 9TH, 2018: Finally got around to posting this and other awards 2 years later, now that the store is temporarily closed due to COVID-19. Here is our submission to The International Chocolate Salon’s 2018 Top Chocolate Bar Awards.
www.internationalchocolatesalon.com/top-chocolate-bars-of-2018-released
We are proud to present the results of the 2018 CHOCOLATE BAR AWARDS Competition.
The International Chocolate Salon Awards for the 2018 CHOCOLATE BAR AWARDS are based on the combined total number of votes received by each entrant from the Judging Panel.
The Judging Panel consists of National and Regional Magazines, Newspaper and Blog Editors, plus Topic Experts, Local Chefs and Food Gurus.
SELEUSS: Rather than sending in our Moretta dark chocolates bars and the various inclusion bars, we decided to submit our L’Odalisque Blond Chocolate Bar, our version of the Blonde Chocolate.
Named after the blond odalisque (l’odalisque blonde) 1752: a famous painting by franÇois boucher of a young irish girl, named Marie-louise o’murphy. So beautiful, Casanova also had a portrait of her painted. The Blonde is developed using our proprietary maillard reaction reactor (ŠMR2), enhancing the reactions between milk amino acids and reducing sugars over 6 days, creating distinctive flavors and aromas in the chocolate.
Our Blonde chocolates comes in 3 different levels, Light Blonde, Blonde, and Dark Blonde. Each with its own distinct flavors and aromas!
Maillard Reaction: More info links below
https://en.wikipedia.org/wiki/Maillard_reaction
https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/maillard-reaction
https://cen.acs.org/articles/89/i47/Maillard-Reaction.html
https://foodensity.com/blonde-chocolate/
https://www.eater.com/2018/2/9/16964544/caramelized-white-chocolate-valrhona-dulcey-starbucks-hersheys
The Maillard reaction (/maɪˈjɑːr/ my-YAR; French: [majaʁ]) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods undergo this reaction. It is named after French chemist Louis-Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis.[1][2]
The reaction is a form of non-enzymatic browning which typically proceeds rapidly from around 140 to 165 °C (280 to 330 °F). Many recipes call for an oven temperature high enough to ensure that a Maillard reaction occurs.[3] At higher temperatures, caramelization (the browning of sugars, a distinct process) and subsequently pyrolysis (final breakdown leading to burning) become more pronounced.
The reactive carbonyl group of the sugar reacts with the nucleophilic amino group of the amino acid, and forms a complex mixture of poorly characterized molecules responsible for a range of aromas and flavors. This process is accelerated in an alkaline environment (e.g., lye applied to darken pretzels; see lye roll), as the amino groups (RNH3+ → RNH2) are deprotonated, and hence have an increased nucleophilicity. This reaction is the basis for many of the flavoring industry's recipes. At high temperatures, a probable[4] carcinogen called acrylamide can form.[5] This can be discouraged by heating at a lower temperature, adding asparaginase, or injecting carbon dioxide.[4]
In the cooking process, Maillard reactions can produce hundreds of different flavor compounds depending on the chemical constituents in the food, the temperature, the cooking time, and the presence of air. These compounds, in turn, often break down to form yet more new flavor compounds. Flavor scientists have used the Maillard reaction over the years to make artificial flavors.
SELEUSS Chocolates is located at the Thompson Hotel Seattle complex in downtown Seattle right above the Pike Place Market on the corner of 1st Ave and Stewart street.
1910 1st Ave, Seattle, WA 98101 www.SELEUSS.com www.SELEUSSChocolates.com
https://www.facebook.com/seleuss
https://www.instagram.com/seleuss
https://twitter.com/SELEUSS
{Purveyors of Haute Chocolate}™
BLONDE Chocolates - L'Odalisque Blonde Truffles & Pots de Ganache
SELEUSS CHOCOLATES - Introducing our "L'Odalisque Blonde" Chocolate Truffles and Petit Pots de Ganache. The ganache is made with our own 42%+ Blonde Chocolate and fresh local organic cream, while in truffle form, the ganache is covered in two layers of dark chocolate (52% & 74%+ Moretta Satin) and topped with organic sucanat.
The Blonde chocolate is often confused with caramel, but rather, its created via the Maillard Reaction, a reaction between the milk amino acids and the reducing sugars under heat, giving it its color and distinctive flavors of fresh butter scotch!
https://en.wikipedia.org/wiki/Maillard_reaction
Our Blonde Chocolate, L'Odalisque Blonde or The Blond Odalisque is named after the famous 1752 painting by Francois Boucher of a young Irish girl, named Marie-louise o’murphy. Casanova was so struck by her beauty, he had a portrait painted of her as well, with the inscription “o-morphi”, a modern greek pun on her name ὄμορφη, “BEAUTIFUL”. Between a white and a milk chocolate, with tastes of fresh butter scotch, we think you too will find this blonde bar beautiful!
https://www.wga.hu/html_m/b/boucher/2/o_murph.html
https://en.wikipedia.org/wiki/Marie-Louise_O%27Murphy
Marie-Louise O'Murphy (French pronunciation: [ma.ʁi.lwiz ɔ‿.myʁ.fi]; also variously called Mademoiselle de Morphy, La Belle Morphise, Louise Morfi or Marie-Louise Morphy de Boisfailly; 21 October 1737 – 11 December 1814) was one of the lesser mistresses (petites maîtresses) of King Louis XV of France, and a model for the famous painting of François Boucher.
Contemporary and modern historiography concur in identifying Marie-Louise O'Murphy as the very young model who posed for the la Jeune Fille allongée (the lying Girl), of François Boucher,[7] a painting famous for its undisguised eroticism, dating from 1752. Two versions of this painting have survived, both conserved in Germany, one in the Alte Pinakothek at Munich and the other in the Wallraf-Richartz Museum at Cologne. Boucher, at the height of his fame, had made a specialty of these deliberately licentious nudes, represented in lascivious poses outside a mythological context. La Jeune Fille allongée, also known as l'Odalisque blonde (the Blonde Odalisque), echoes to the also erotic Odalisque brune (Brown Odalisque), painted around 1745, whose several copies are kept at the Louvre or the Museum of Fine Arts, Rheims.
In his Histoire de ma vie (vol. 3, chap. 11), Giacomo Casanova relates that he found her “a pretty, ragged, dirty, little creature” of thirteen years in the house of her actress sister. Struck by her beauty when seeing her naked, however, he had a nude portrait of her painted, with the inscription “O-Morphi” (punning her name with Modern Greek ὄμορφη, “beautiful”), a copy of which found its way to King Louis XV, who then asked to see if the original corresponded with the painting:
The skilled artist had drawn her legs and thighs so that the eye could not wish to see more. There I write below: O-Morphi wasn’t a Homeric or either Greek word. Was simply mean Beautiful.[8]
In his account of those events, which were written many years later, the Venetian seducer seeks to obtain the central role, even though he was perhaps only a partial witness. He did not specifically cite Boucher and seems rather, in the evening of his life, to have recorded this episode from gossip and pamphlets which circulated very freely in Europe at the end of the 18th century. Other sources are more accurate.
Police inspector Jean Meunier echoes in his diary another version of the facts, that circulates in the months following the meeting of Louis XV and Marie-Louise O'Murphy. On 8 May 1753 he wrote very specifically:
They say that the youngest Morfi, fourth sister and therefore the youngest served as a model of the Boucher painting, he painted her naked and gave or sold the painting to Monsieur de Vandières (brother of Madame de Pompadour) and when the King saw it, became intrigued if the painter hadn’t flattered the model, so he asked to see the youngest Morfi, and after their meeting, he found her even better that the painting.[9]
SELEUSS Chocolates is located at the Thompson Hotel Seattle complex in downtown Seattle right above the Pike Place Market on the corner of 1st Ave and Stewart street.
1910 1st Ave, Seattle, WA 98101 www.SELEUSS.com www.SELEUSSChocolates.com
https://www.facebook.com/seleuss
https://www.instagram.com/seleuss
{Purveyors of Haute Chocolate}™
BLONDE Chocolates - 39%+ L'Odalisque Blonde
SELEUSS CHOCOLATES - The Blonde Odalisque (l’odalisque blonde) 1752: a painting by Francois Boucher of a young irish girl, named Marie-louise o’murphy. Casanova was so struck by her beauty, he had a portrait painted of her as well, with the inscription “o-morphi”, a modern greek pun on her name ὄμορφη, “BEAUTIFUL”. Between a white and a milk chocolate, with tastes of fresh butter scotch, we think you too will find this blonde bar beautiful!
https://www.wga.hu/html_m/b/boucher/2/o_murph.html
https://en.wikipedia.org/wiki/Marie-Louise_O%27Murphy
Marie-Louise O'Murphy (French pronunciation: [ma.ʁi.lwiz ɔ‿.myʁ.fi]; also variously called Mademoiselle de Morphy, La Belle Morphise, Louise Morfi or Marie-Louise Morphy de Boisfailly; 21 October 1737 – 11 December 1814) was one of the lesser mistresses (petites maîtresses) of King Louis XV of France, and a model for the famous painting of François Boucher.
Contemporary and modern historiography concur in identifying Marie-Louise O'Murphy as the very young model who posed for the la Jeune Fille allongée (the lying Girl), of François Boucher,[7] a painting famous for its undisguised eroticism, dating from 1752. Two versions of this painting have survived, both conserved in Germany, one in the Alte Pinakothek at Munich and the other in the Wallraf-Richartz Museum at Cologne. Boucher, at the height of his fame, had made a specialty of these deliberately licentious nudes, represented in lascivious poses outside a mythological context. La Jeune Fille allongée, also known as l'Odalisque blonde (the Blonde Odalisque), echoes to the also erotic Odalisque brune (Brown Odalisque), painted around 1745, whose several copies are kept at the Louvre or the Museum of Fine Arts, Rheims.
In his Histoire de ma vie (vol. 3, chap. 11), Giacomo Casanova relates that he found her "a pretty, ragged, dirty, little creature” of thirteen years in the house of her actress sister. Struck by her beauty when seeing her naked, however, he had a nude portrait of her painted, with the inscription “O-Morphi” (punning her name with Modern Greek ὄμορφη, “beautiful”), a copy of which found its way to King Louis XV, who then asked to see if the original corresponded with the painting:
The skilled artist had drawn her legs and thighs so that the eye could not wish to see more. There I write below: O-Morphi wasn’t a Homeric or either Greek word. Was simply mean Beautiful.
[8]
In his account of those events, which were written many years later, the Venetian seducer seeks to obtain the central role, even though he was perhaps only a partial witness. He did not specifically cite Boucher and seems rather, in the evening of his life, to have recorded this episode from gossip and pamphlets which circulated very freely in Europe at the end of the 18th century. Other sources are more accurate.
Police inspector Jean Meunier echoes in his diary another version of the facts, that circulates in the months following the meeting of Louis XV and Marie-Louise O'Murphy. On 8 May 1753 he wrote very specifically:
They say that the youngest Morfi, fourth sister and therefore the youngest served as a model of the Boucher painting, he painted her naked and gave or sold the painting to Monsieur de Vandières
(brother of
Madame de Pompadour
)
and when the King saw it, became intrigued if the painter hadn’t flattered the model, so he asked to see the youngest Morfi, and after their meeting, he found her even better that the painting.
[9]
SELEUSS Chocolates is located at the Thompson Hotel Seattle complex in downtown Seattle right above the Pike Place Market on the corner of 1st Ave and Stewart street.
1910 1st Ave, Seattle, WA 98101 www.SELEUSS.com www.SELEUSSChocolates.com
https://www.facebook.com/seleuss
https://www.instagram.com/seleuss
{Purveyors of Haute Chocolate}™