Chocolate, nothing but
chocolate chocolate chocolate.
Made a dense rich chocolate cake called Alhambra. Chocolate glacing is not
really easy either!! You have to pour all the glace in one go and get an even shiny coating. Tomorrow we'll be doing a charlotte aux poires (pear mousse cake).
In cuisine, we looked at a flemish leek and cheese savory tart, marinated salmon (raw), the classic blanquette de veau (veal stew in white). I had that for my white exam this morning. It turned out alright. Tomorrow, for cuisine, we'll be grilling tournedos in bearnaise sauce with potatoes pont neuf (like chips, really).
More turned mushrooms..... groan! Well, blame it on the PAD. They blocked the airports, so we can't get our artichokes imported!
2 comments:
I once made a Chocolate Ganache Cake for my father for Father's Day. Half of the ganache had to be whipped and then spread as a crumb coat. And then the unwhipped ganache was poured over the cake to get the shiny coat.
It was so tough!! I was covered with chocolate by the time I was done! :-)
yeah, really messy...one more thing, the chocolate glazing ganache, add a small amount of glucose (no, not the powder we mix to drink with water, but a thick syrupy glucose u can buy at bake shops), so that gives its shiny more fluid texture. where would the world be without chocolate??
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