I use to get away with not having to temper chocolate before melting and making cool shapes. But in the current humid and warmer weather, it's not a great idea.
It melts and it doesn't re-set. I think its my cue to learn how to actually temper chocolate.
In the meantime though, I can make loads of chocolate ganache, chocolate dipped goodies, shaved chocolate, piped chocolate, chocolate borders, etc etc. And yes, it is a pretty messy job. If it's too warm, it's too runny and if it's too cold, it sets before you can pipe and shape it. Many nights, chocolate is not my friend.
But its everywhere. And if it's not, then cocoa is.
It is just that popular in cake form! Almost as popular as my Chocolate Caramel Ombre Cake. Another variation below.
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