FFF'S most desirable duo....

Arguably one of the most luxurious and delectable combinations in fashion and food must be the very desirable duo of chocolate and raspberry. 

Jean Paul Gauliter’s Fall 2010 Couture collection saw Gloria Swanson-inspired glamour in shades of milk and bitter chocolate. Topped off with this season’s must-wear rouge pout and rabbit ear shaped silk turbans in tones of raspberry and mocha, every piece looked good enough to eat. 

The perfect accompaniment to Gaultier’s culinary-esque couture? Chocolate Pavlova with Chocolate Mascarpone Mousse, Honey Roasted Peaches and Fresh Raspberries courtesy of the very clever
Meeta at whatsforlunchhoney.

Certainly a match made in heaven … cuisine or couture.

Quick Bites: DVF dances, the best chocolate cake in the world, kitchen inspiration and the return of the conical bra?

• The Radio City Rockettes  will wear Diane von Furstenberg wrap rompers at the Life Ball 2010 in Vienna. “There is nothing more New York than the Radio City Rockettes,” DVF said. “We are pleased to bring those legs, those kicks and those glamorous women with us to Vienna.” wwd

• Check out this kitchen styled by clever Danish interior stylist Gitte Kjær. The perfect mix of raw, modern, cosy and vintage we just love it. emmasblog

• Meet The Best Chocolate Cake in the World. Built of meringue and chocolate mousse and topped with a thin layer of ganache, the $56 dessert was created by chef Carlos Braz Lopes in Lisbon in 1987 and lands at its own shop in NYC this week. wmag

• Jean Paul Gaultier, famous for using underwear as outerwear and the designer responsible for Madonna’s conical bra, is set to collaborate with La Perla to design a high-end lingerie collection due to hit stores in November. vogueuk

Feeling blue? Reach for chocolate

When women are blue they reach for chocolate, or so the story goes. But why wait until the moody blues strike to indulge darkly decadent chocolate cravings … let’s celebrate!

Nigella’s Chocolate Pots

FFF note: Let’s not mince words. These are good. They are so good that, in the spirit of culinary research, we have made and eaten them numerous times to see if they are as good as we think they are. Guess what? They’re better than good — they’re great. Think silken chocolate heaven. Get cooking…

• 6 ounces bittersweet chocolate (best-quality - minimum 70 percent cocoa solids)
• 1/2 cup plus 2 tablespoons heavy cream
• 1/3 cup plus 1 tablespoon whole milk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon allspice
• 1 egg
• 8 pots or custard cups (1/4 cup)

Crush the chocolate to smithereens in the food processor.

Heat the cream and milk until just about boiling, then add the vanilla and allspice and pour through the funnel over the chocolate. Let stand for 30 seconds. Process for 30 seconds, then crack the egg down the funnel and process for 45 seconds.

Pour into whatever little cups you’re serving in, and sit them in the refrigerator for 5 hours or overnight. But remember to take them out of the refrigerator a good 20 minutes before you want them to be eaten; the chill interferes with their luscious, silky richness.

Note: This makes 2 cups altogether: enough to fill 8 little pots of approximately 1/4 cup capacity. But if you’ve got only bigger cups, just augment quantities.

Recipe via nigella.com / Image via colette.fr