Remember: Use equal portions in a 1:1 volume ratio of heavy cream to chocolate, the optional ingredients can be added as long as the liquids to fat ratio is kept constant.

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The French bread base in this preparation is added to soak up all the flavorful sauce. The thick slice of French bread is cut about 1” thick and on a bias cut, meaning at an angle. It is then coated with olive oil and toasted for just a few minutes before plating this dish. I have recorded the recipe as presented in the video demonstration here for ease of preparation and documentation.

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A few ingredients not found in the original recipe, but that I added is the brandy and heavy cream. Most great bisques that I have had the pleasure of tasting typically are finished with a bit of brandy and cream. Therefore, I have included these two ingredients for finishing this bisque as well.

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This afternoon starting at 5:00 pm CST the New Orleans Saints Super Bowl Champs parade will roll from the Super Dome, through downtown, around Lee Circle, onto St. Charles Avenue and to Canal Street, and then it will end at the Convention Center.

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