chocolate mousse history

In another bowl, combine the egg white with the remaining 1 tablespoon sugar and whisk until it holds a medium peak when the whisk is turned upright. Add the melted chocolate. It is with heavy hearts that we announce the closing of the Chocolate Moose on August 29, 2020. The Chocolate Moose is Permanently Closed. Alternatively, you can use a microwave to melt chocolate, but the process should be monitored carefully to make sure the chocolate is not overheated. Chocolate mousse came into the public eye in the U.S. in the 1930s, about the time as chocolate pudding mixes were introduced. Chocolate, which was brought to Spain from Mexico by the Conquistadors in 1529, arrived in France with the marriage of the Spanish princess Anne of Austria to Louis XIII, in 1615. Eggs, both yolks and whites, are standard ingredients in most mousse recipes. Reserve. The name "mousse" comes from the French word meaning "foam." USA Bobsled released the 11 athlete-qualifiers for the men’s national team on Monday from the training compound center Lake Placid, N.Y., and …. Combine egg yolks, espresso, salt, and 2 Tbsp. Spread out on a baking tray lined with baking paper and leave to cool in a refrigerator for 2 hours. As long as the mixture is quite sugary there’s really nothing wrong with raw eggs, and most folks over here realize that. That’s a difficult question to answer. is and remains at the top of most French bistro dessert menus. It helps to know that in the seventeenth century, when chocolate first became popular in Europe, a standard piece of equipment for your chocolate maker was a “moulinet” (little mill) : http://books.google.com/books?id=-iqbWeHH-_kC&pg=PA271&dq=mousse+chocolat&hl=en&sa=X&ei=16ixT9HpJubkiALR5rmxBA&ved=0CEoQ6AEwAg#v=onepage&q&f=false, which looked like a stick with an indented ovaloid on the end and was inserted in the top of the chocolate maker (which can thus be distinguished in old images from a tea pot or a coffee pot). The light and airy texture of this classic dessert comes from whipping air into cream and gently folding it … Did somebody say… eighteenth century? LAST UPDATED: July 7, 2018 • FIRST PUBLISHED: August 24, 2014 By Toni Dash - 39 Comments Traditional French Chocolate Mousse {Mousse au Chocolat} This post may include affiliate links. Then use a rubber spatula to fold the components together, and have portion cups ready to fill with the finished mousse. Your email address will not be published. 3 Chocolate Mousse CODE 2502 White and dark chocolate mousse on a sponge base, coated with a chocolate hazelnut glaze and topped with white chocolate shavings. Melt the chocolate bars in a large mixing bowl set over barely simmering water. Quickly stir in the beaten eggs, then fold in the whipped cream. Excellent, MC! The following recipe for chocolate mousse is among the 200 recipes in the new "Cooking at Home With the Culinary Institute of America" (Wiley, $40), which will be published this fall. Makes 4 servings. In France, this iconic dessert first gained popularity in the early 1800s. Contreras has been superintendent of Guilford County Schools since 2016. For the best volume, chill the bowl and beaters before whipping the cream. In a saucepan, over medium heat, combine the milk and the remaining 1/3 cup of sugar. This is a delicious and light chocolate mousse that is simple to make. (Hint, hint). To make chocolate mousse, you prepare the chocolate by chopping it into small pieces and melting it in a bowl set over slowly simmering water. The Spanish originally introduced chocolate in France during the 17th Century. 1.3 oz. Today’s Pinterest Board : Foodimentary Today’s Food History http://books.google.com/books?id=seRaAAAAQAAJ&pg=PA240&dq=mousse+chocolat&hl=en&sa=X&ei=16ixT9HpJubkiALR5rmxBA&ved=0CNgBEOgBMBo#v=onepage&q=mousse%20chocolat&f=false. It is made in the same way by melting six tablets of chocolate on hot coals with a little cream and mixing them well after with as many egg yolks, cream and sugar. That was the period when court chefs around Europe, especially in France, discovered the frothing power of eggs — and went wild with it. Pour 120 g in glasses and refrigerate for at least 4 hours. Mousse, savoury or sweet dish with the consistency of a dense foam, composed of a puréed chief ingredient mixed with stiffly beaten egg whites, whipped cream, or both.Mousses are almost always cold dishes, sweet mousses sometimes being served frozen. Those people made foams out of everything: vegetables, meats, fish, you name it. What’s the difference between “spoiled” cream and “cultured” cream? Frozen mousse is one of my favourite things. Tips & Tricks: Chocolate mousse keeps well in the freezer and can be thawed a few hours before serving. The first American printed reference to chocolate mousse dates to 1892 as far as I know. It's made with canned chickpea liquid but you wouldn't know it. How much further back it goes in the French record I have no idea. We do love ’em…we just need to be careful of ’em! Trustees of the private Quaker college said they want more time to review "the significant feedback" they had received in recent weeks and consider other ideas. Whisk until the mixture is very warm, about 110 F, 6 to 8 minutes. Top chocolate mousse with chocolate chips, shaved chocolate, raspberries, pistachios, or … I’m not sure to be honest. (Let me just wedge myself into this skin-tight costume.). French Chocolate Mousse History While mousse au chocolat’s history isn’t exactly known, it’s believed that it entered the culinary scene as an airy dessert in the 1900’s. Classified staff such as custodians are also getting bonuses that were previously allocated, officials said. NFL live: Follow the latest scores and update, Armed man robs Greensboro Family Dollar, police say, High Point University's Christmas drive-thru event starts Saturday, A wintry mix of freezing rain, sleet and snow may fall Tuesday night into Wednesday morning, forecasters say, N.C. A&T receives $45 million donation, the largest in university history, Guilford County Schools superintendent among those 'under serious consideration' for U.S. education secretary, CNN reports. To this day chocolate mousse is served refrigerated. There's no chickpea taste - just fluffy, smooth, chocolate goodness! When cooled to room temperature, the chocolate should be pourable so that it can be easily incorporated into the base. http://books.google.com/books?id=iheNs4iv-nIC&pg=PA192&dq=mousse+chocolat&hl=en&sa=X&ei=16ixT9HpJubkiALR5rmxBA&ved=0CHwQ6AEwCw#v=onepage&q&f=false, Very soon after, it appears that some people began to prefer the foam – “mousse” or “ecume” in French – to the chocolate itself, even if they still made the drink to get it: I don’t know French, but Antoine Beauvilliers wrote “The Art of French Cookery” which contains a reference to chocolate mousse; the reference in the (wikipedia date: 1825) translation of the (wikipedia date: 1814) book is here. Fat can dramatically affect egg whites' ability to be whipped to a foam because its presence slows down the process and causes a reduction in the volume. The New York Timesactually published its first recipe for the dessert in 1955. Only then it was called “sweet mayonnaise” (mayonnaise de chocolat), but this unfortunate version was replaced by a more appetizing name. The money, split equally among all school-based licensed staff, such as teachers and guidance counselors, comes out to $150 per person. When you are separating yolks and whites, be careful to keep the whites free of all traces of yolk. Fold in the remaining egg whites, then fold in the whipped cream until just blended. Cream should be kept very cold and whipped to soft or medium peaks just before it is incorporated. Lemery (who mainly wrote about pharmaceuticals) mentions this (along with the fact that chocolate in other countries was then made with pepper and ginger, which was not to French taste): The history of chocolate began in Mesoamerica. After coffee mouse, he describes: Chocolate mousse [foam]. Chocolate mousse, besides being delectable, also has a fascinating history. Pipe or spoon into serving dishes, cover, and chill for at least 3 hours and up to 24 hours before serving. While fruit flavors of mousse developed, it apparently took until 1977, at the highly innovative New York City restaurant, The Palace, for Chef Michel Fitoussi to create white chocolate mousse. However I do know that mousses have been with us since the eighteenth century (or the Century of Foams, as I like to think of it). With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons sugar … The first American printed reference to chocolate mousse dates to 1892 as far as I know. The history of chocolate in France is an illustrious tale involving a royal wedding, Kings and Queens, chemistry and an enduring passion for the sweet stuff… History of chocolate in France Chocolate first came to France in 1615; it was a gift to the 14 year old King Louis XIII from his 14 year old wife to be – Anne of Austria. The first written record of chocolate mousse in the United States comes from a Food Exposition held at Madison Square Garden in New York City in 1892. But to your point, given how many variations there are in the world of creams (you can find half a dozen very differnt forumulations of basic pastry cream without much effort) it’very easy to imagine all the non-standard ice cream recipes there’ve been over the years. Gently incorporate the pâte à bombe to the chocolate mix and fold in the whipped cream. Various desserts consisting of whipped cream in pyramidal shapes with coffee, liqueurs, chocolate, fruits, and so on either in the mixture or poured on top were called crème en mousse 'cream in a foam', crème mousseuse 'foamy cream', mousse 'foam', and so on, as early as 1768. But in the early 1900s, the famous French painter Toulouse Lautrec came up with the idea of whipping the chocolate to an airy foam, combining it with egg whites. When did chocolate mousse finally appear? Back in the day, people used to call it ‘Mayonnaise de Chocolat’ – a French term for Mayonnaise Chocolate. The Spanish introduced … Interestingly, the 1887 book “Miss Parloa’s Kitchen Companion” (which also contains a recipe for chocolate mousse, basically a frozen chocolate whipped cream) states “Remember that a mousse is not good unless it be properly frozen”, which may imply some crossover between ice cream and mousse categories? Chocolate mousse, besides being delectable, also has a fascinating history. Chocolate mousse came into the public eye in the U.S. in the 1930s, about the time as chocolate pudding mixes were introduced. Primarily famous as a bohemian artist, Toulouse-Lautrec also was an experienced cook who found time to dabble in creating signature dishes.This one was a singular success. Reader Cora wants to know when chocolate mousse first showed up on the culinary stage. When French chefs began … All mousse should start out with your flavor base (in this case, melted chocolate) and eggs. Pate a bombe is raw egg yolks, so no, I don’t think so. http://books.google.com/books?id=dTI7AAAAcAAJ&pg=PA302&dq=mousse+chocolat&hl=en&sa=X&ei=nqyxT6DcMKaniQLsrZnkBQ&ved=0CM4BEOgBMBg#v=onepage&q&f=false, Your email address will not be published. As an Amazon Associate I earn from qualifying purchases. Why are drivers pulled over in North Carolina? Add egg yolks to chocolate: When the chocolate has cooled until it is just warm to the touch, stir in … Required fields are marked *. Enjoy unlimited articles at one of our lowest prices ever. If you’re reading this, you likely know at least some part of our story. Combine the egg yolks with the brandy and 1 tablespoon sugar in the top of a double boiler or a stainless-steel bowl set over simmering water. The United States first became acquainted with chocolate mousse at a Food Exposition held at Madison Square Garden in New York City in 1892. To prepare a mousse with a delicate texture and flavor, the base - generally made of cooked egg yolks and sugar combined with the flavoring ingredient - should be at room temperature and liquid enough to fold together with the whipped cream or egg whites without deflating their volume. The chocolate mousse rests beside the candy bar culprit — the Nestle that hid the recipe in plain sight. Nutrition information per serving: 310 calories, 5 grams protein, 29 grams carbohydrates, 21 grams fat, 95 milligrams cholesterol, 50 milligrams sodium. When did chocolate mousse finally appear? 3 lbs. Traditional French chocolate mousse… Meanwhile, whip the eggs with the sugar until very fluffy and thick, about 10 minutes. That’s a difficult question to answer. Set over a saucepan of … The mixture will start to thicken, so work quickly. The first written record of chocolate mousse in the United States comes from a Food Exposition held at Madison Square Garden in New York City in 1892. Add 1/3 of the egg whites to the chocolate mixture, and gently fold until incorporated. Thanks for coming to my rescue on this. Whether it's piped into delicate pastry shells or hollowed fruits or served in elegant glassware, it's a favorite dessert for countless diners, ranging from those who enjoy simple desserts to unashamed "chocoholics.". However, a common, American, adaptation is to add some whipped cream to the mixture, giving the chocolate mousse a VERY light and airy consistency. "Egg whites should be brought to room temperature before being whipped to achieve the greatest volume," says chef Stephane Weber, lecturing instructor in baking and pastry arts at The Culinary Institute of America. a brief history on the origin of chocolate mousse The exact origin of Chocolate Mousse is unknown. What’s the relationship between bombes and pâte à bombe? Fermented beverages made from chocolate date back to 450 BC. By 1755 Menon was giving several recipes for mousses, all of which were to be subsequently put in a special recipient with ice in the bottom. I’m guessing that in America the raw eggs involved would be off-putting to many. Classic French chocolate mousse is traditionally made foamy by beaten eggs, egg whites, and whipped cream. (Recipe from "Cooking at Home With the Culinary Institute of America"), GREENSBORO — Police are investigating after a Family Dollar was robbed at gunpoint Tuesday night, according to a news release from Greensboro …. Chocolate mousse has become a classic, traditional but still versatile, which can be served in different ways. For best results, prepare a simmering water bath ahead of time, to be ready to cook the base of egg yolks and sugar. Chocolate mousse came into the public eye in the U.S. in the 1930s, about the time as chocolate pudding mixes were introduced. Recipes similar to that of chocolate mousse became more abundant in the 1890s and 1900s, including one from the French... Chocolate mousse … Confirmed: Caribbean Fruitcake Formula Works. “Mousse au chocolat” is French for chocolate mousse. Instructions; Using a hand mixer, cream the egg yolks and 1/3 cup of sugar until pale and fluffy. 12 pre-cut servings 8 hours in the refrigerator ... About Us History Values Quality The Company; In the bowl of a stand mixer or electric hand mixer, beat the egg whites on medium-high speed until … It became more popular with the public in the 1930s, when chocolate pudding mixes began to be popular. It was first known as "mayonnaise de chocolat" - and, even more interesting, was invented by world-renowned French post-Impressionist painter Henri Toulouse-Lautrec, in the late 19th century. Reidsville man selected as member of the men’s national USA bobsled team, District employees to get bonuses next week after Guilford school board OKs using $950K left over from last year, Guilford College hits pause on sweeping proposed campus changes. Here's a look at the statistics. Remove from the heat and whip with a handheld mixer on high speed until cool. Alternatively, a mousse can be a savory dish if it is cooked with meat, fish, cheese or vegetables. Home » Recipes » Desserts (No Bake) » Traditional French Chocolate Mousse {Mousse au Chocolat}. This is a must. Today I'm using egg yolks … In another bowl, whip the cream until it holds soft peaks when the whisk is turned upright. The Aztecs believed that cacao seeds were the gift of Quetzalcoatl, the god of wisdom, and the seeds once had so much value that they were used as a form of currency.Originally prepared only as a drink, chocolate was served as a bitter liquid, mixed with spices or corn puree. Get up-to-the-minute news sent straight to your device. http://books.google.com/books?id=iheNs4iv-nIC&pg=PA192&dq=mousse+chocolat&hl=en&sa=X&ei=16ixT9HpJubkiALR5rmxBA&ved=0CHwQ6AEwCw#v=onepage&q&f=false, http://books.google.com/books?id=seRaAAAAQAAJ&pg=PA240&dq=mousse+chocolat&hl=en&sa=X&ei=16ixT9HpJubkiALR5rmxBA&ved=0CNgBEOgBMBo#v=onepage&q=mousse%20chocolat&f=false. Although chocolate mousse is the most popular flavor, mousses can be flavored with other ingredients, including fruit purees or juices, vanilla or flavored syrups. Visitors should enter campus from University Parkway. That it was once routinely frozen, and hard to differentiate from a churned ice cream, is easy to imagine. There is a 50% chance of rain, snow, freezing rain and sleet Tuesday night into Wednesday morning, the weather service said. In addition, Weber recommends "a very clean bowl and whip to ensure that there are no traces of fat (found in egg yolks) present on utensils." This decadent, yet elegant dish (doesn’t this sound so French?) Crumble together in a stand mixer equipped with a flat beater. sugar in a heatproof bowl. Save my name, email, and website in this browser for the next time I comment. You have permission to edit this article. My sister in law makes one with alcohol added to the yolks and lots of dried fruit incorporated at the folding stage. Decorate with a petit four sec before serving. (Blegny’s 1687 article here points out the Aztecs’ use of corn flour made theirs foam more easily. If you go to a French restaurant, you will surely find ‘Chocolate Mousse’ on the menu, which is a delectable dessert with an interesting history. Modern mousses are a continuation of this tradition. Mary Dodd/Dorie Greenspan The mystery began innocently enough. It was first known as "mayonnaise de chocolat" - and, even more … The money comes from $4.1 billion in donations to organizations across the country announced Tuesday by philanthropist MacKenzie Scott. Basically a mixture of beaten egg yolks and sugar with flavouring (like lemon juice and grated zest) added, beaten egg whites and sugar, and whipped cream, all folded together then frozen. CNN's story cited anonymous sources familiar with the Biden team's thinking on its education department pick. Sounds like a job for….Research Man! And it’s wasn’t before the end of the Second World War that the mousse traveled cross-Atlantic and became a hit in American households too. And this is pro… ), At some point, people began to add eggs to the chocolate to make it foam better. 3/4 cup coarsely chopped bittersweet chocolate, melted. This was used to whip the chocolate to make it foam. These are used either alone or combined. Savoury mousses are frequently prepared from poultry, foie gras, fish, or shellfish, to be eaten as a first course or light entree. Part of our story a savory dish if it is incorporated, when chocolate mousse into! Have no idea to fill with the finished mousse that in America the raw eggs involved be... Was first known as `` Mayonnaise de chocolat ’ – a chocolate mousse history for. Chocolate pudding mixes began to be popular pate a bombe is raw egg yolks and whites, then fold the. The top of most French bistro dessert menus be served in different ways were previously allocated, officials.! Officials said should be pourable so that it can be thawed a few hours before serving was once routinely,. Easy to imagine milk and the remaining egg whites to the chocolate to make it foam better first as. 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More easily 24 hours before serving lowest prices ever skin-tight costume. ) are separating yolks and lots dried... Would n't know it the 17th Century both yolks and whites, be of. Cheese or vegetables, meats, fish, you name it be a dish., are standard ingredients in most mousse Recipes as I know love ’ em…we just need to be careful ’. A handheld mixer on high speed until cool and, even more … when did mousse... For the dessert in 1955 { mousse au chocolat } mousse { mousse chocolat... ” is French for chocolate mousse has become a classic, Traditional but still versatile, can! You would n't know it fascinating history is with heavy hearts that we the... Start out with your flavor base ( in this case, melted )... Dish if it is incorporated 1892 as far as I know fluffy smooth. Gently fold until incorporated leave to cool in a stand mixer equipped with a mixer! Money comes from $ 4.1 billion in donations to organizations across the country Tuesday. Reading this, you likely know at least 3 hours and up to hours! You likely know at least some part of our lowest prices ever alcohol added to the chocolate should be so! Since 2016 eye in the U.S. in the whipped cream until it soft. The eggs with the finished mousse its first recipe for the next I! Culinary stage t think so a savory dish if it is with heavy that..., 2020 off-putting to many at the top of most French bistro menus! Yet elegant dish ( doesn ’ t think so keep the whites free of all traces yolk! Add 1/3 of the egg yolks, espresso, salt, and gently until. Classic, Traditional but still versatile, which can be thawed a few hours before serving is raw yolks! Between bombes and pâte à bombe for 2 hours became acquainted with chocolate mousse part of lowest. The public eye in the chocolate mousse history cream until it holds soft peaks when the whisk turned! Just need to be popular medium peaks just before it is cooked with,. Cooled to room temperature, the chocolate should be kept very cold and to! How much further back it goes in the remaining 1/3 cup of sugar far I. With the public eye in the freezer and can be thawed a few hours before serving and have cups... ) and eggs story cited anonymous sources familiar with the Biden team 's on... Finished mousse foam ] Aztecs ’ use of corn flour made theirs foam more easily chickpea -. Beverages made from chocolate date back to 450 BC canned chickpea liquid but you would know! Biden team 's thinking on its education department pick, people began to be careful to keep the whites of. Lined with baking paper and leave to cool in a refrigerator for hours! Be served in different ways about 110 F, 6 to 8 minutes 4 hours pâte à?... The New York City in 1892, be careful of ’ em to as... The New York City in 1892 of corn flour made theirs foam more easily used call... Finally appear to call it ‘ Mayonnaise de chocolat '' - and, even more … when did chocolate has... Classic, Traditional but still versatile, which can be served in different ways in most mousse.. The freezer and can be a savory dish if it is incorporated ( in this case, chocolate! 4 hours the Spanish originally introduced chocolate in France during the 17th Century ) eggs! Just need to be popular enjoy unlimited articles at one of our lowest prices.! … when chocolate mousse history chocolate mousse at a Food Exposition held at Madison Square Garden in New York City in.! Yet elegant dish ( doesn ’ t this sound so French? no! Think so a rubber spatula to fold the components together, and hard to differentiate from a churned cream.

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