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I love when the first crack appears at the surface of a freshly-baked chocolate …

I love when the first crack appears at the surface of a freshly-baked chocolate cake… there’s an urge to dive a spoon right there right then!
I am experimenting new techniques on the classical chocolate fondant: this beautiful recipe implies mixung the batter with an electric whisk. I was slightly worried but the result is amazing, a fluffy texture inside and of course a delicious crispy surface…

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