File:Cacao973.jpg
Cacao973.jpg (500 × 375 pixels, file size: 94 KB, MIME type: image/jpeg)
Summary
Today's lecture was all about chocolate: its history, its basic properties and tempering it.
This is a molten chocolate cake in a pistachio sauce. The cake made with rice flour and almond powder instead of the standard flour. This results in light, crispy cake. To be honest with you, I like my chocolate cakes rich, dense and heavy so I think plain flour is just fine.
Basically a chocolate creme anglais frozen into a cube is plopped into the middle of the cake batter that melts when baked. When cut open a river of molten chocolate pours out. Decadent.
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http://creativecommons.org/licenses/by-nc-sa/2.0/deed.en-us
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 23:26, 3 June 2007 | | 500 × 375 (94 KB) | TaeWoong (talk | contribs) | Today's lecture was all about chocolate: its history, its basic properties and tempering it. This is a molten chocolate cake in a pistachio sauce. The cake made with rice flour and almond powder instead of the standard flour. This results in light, crisp |
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