Chocolates count as cake, say I
Chocolates count as cake, say I
Caramel [domes], cookie praline [fingers], Rochers (praline and nut) [rock-looking ones.]
8 comments
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those look great! how did you get the different shapes? a mold?
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I use the hard plastic moulds, having tried the soft ones. I took a chocolate course from Pascal Pouchon who taught me two things. Freeze in between for a minute or two. So, pour into the mould, pour out by suspending upside down in a bowl, scrape excess chocolate off into self-same bowl, freeze for a minute or two, fill, then use the excess chocolate to cover the bottoms. Then freeze again. The second thing helps with the bowl, a heat gun from the DIY store helps keep the chocolate above in the right temperature zone.
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and what's inside?? inquiring minds want to know!
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See above, but basically, praline, caramel and cookie (made from pâte brisé) in different combinations.
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Gorgeous!
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Those look so great, god damn.
8 comments
That may take a bit more energy than I currently have. But I will say I've switched entirely to hand tempering, which works much better for small batches. If I make large batches, I eat 7/8 of the chocolate. Small batches, only half.