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1

I get your point. A souffle is often just set, but sometimes, as in when making something like a chocolate lava cake, the cooking is completed early so that the inside remains liquid. I would not use the top element of your oven, as this simply over cook the surface. I would just use the oven rack in the center, rather than placing the souffle on the ...


6

I can't be sure, but it looks like there are two different things going on here. For the ice cream cake, notice that there is no white chocolate in the bottom swirl (the white there is a reflection of the light). So I expect they are using an implement (quite possibly the tip of a spoon) and swirling it from the dark side to the light side. Then they lift ...


2

I know you can't use fresh milk or cream. Any water introduced to your chocolate would cause it to start seizing. Basically the cocoa powder would start hydrating and clumping up. If you do it right, you get ganache or modelling chocolate. If you do it wrong, you get weird curdly chocolate and sadness. As far as milk powder tasting bad... I really don't know ...


26

Take a plastic zip top bag, and put it inside a pint glass or tall quart size container. Fold the top of the bag down over the outside of the mug/container. Essentially, you're just using the mug to hold the bag up and open. After you've melted your chocolate, dump it into the bag, squeeze out extra air, and zip the top closed. You've got a single use pastry ...


1

I used to be quite fond of Lindt balls, and I was also a candy hoarder, so I ate many a Lindt ball past its "best by" date. If the Lindt ball has cracked, the filling will start to leak out and be unsightly. The leaked filling may have dried hard or crystalized, so the texture may not be good. If you have leaked filling on a Lindt ball, you can ...


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