both chocolates!
After a week of chocolate truffle makings and melting chocolate, we STILL had to do chocolatey stuffs. Ha, but that’s how it goes. But anyhow, WE love chocolates and definitely wouldnt mind much about it. Except that… maybe.. there isn’t gonna be much space left in the fridge. Thats like .. one two three four five six cakes. holymacaroni. you must be kidding. No I’m not. If I were to sell all these cakes, I don’t have to work 4 days a week (and go classes 3 days a week), but I’m letting them off free. After all, they’re still speciments. Ha ha ha. Eat at own risk *rofl*
I’m just kidding. They’re safe to eat. I attend Occupational and Health Safety Theory Modules. Infact, it’s.. I have attended…
Em, this was quite an accidental shot. Over exposed I guess. Haha.
This was a very chocolatey tart. It’s made with chocolate short crust, and of course filled with chocolate. dark.
Recipe
Chocolate Short Pastry
280g Bakers Flour
200g butter
50g cocoa powder
120g pure icing sugar
2 egg yolks
pinch of salt
Sieve dry ingredients, rub in butter till crumbly. Add egg yolks. Roll to a dough. Pin out to about 3mm thick, line on a tart dish. Chill before baking. Blind bake partly. Well, in the sense that it’s just half cooked. Bake at 180 for about… damn, it’s not written in the book. I guess probably about 15-20 minutes
Chocolate Tart Filling
80ml Milk
200ml cream
200g Dark Couverture
1 Egg, beaten
Boil milk and cream. Pour over chocolate and stir to melt. Add egg and stir till well combined. Pour into tart mould and bake at 150 C till set. When it sets, it wouldn’t be wobbly if you shake it. Like, creme brulee. Put in fridge to cool. Demould and serve with fresh raspberries. Or, just plainly dust it with icing sugarrr
Just don’t be like me and measure 280g of butter instead of 200g. It would be very soft to pin out. But still managable. heh
So this tart is incredibly rich. Cause it was dark couverture, it’s slightly bitter but, chocolate bitter. good stuff. Despite the thin or perhaps low height, a small cut could already satisfy the dessert stomach. rich, thick and chocolatey. What am I talking about. it IS suppose to be chocolatey. I love this. It’s easy to make and elegant.
NExt, Concorde Gateau.
This is a chocolate meringue layered with chocolate mousse. Talk about chocolates. Can’t get enough of it huh ? We made chocolate meringue, piped into round sizes and straight for some decorations. Then we bake the meringue for 2 hours. Yes TWO HOURS! Then we made chocolate mousse. A very thick one again. It’s more like the chocolate mousse in chocolate pots. I remember I ate a .. so called chocolate mousse, and it tasted like melted chocolate ice cream. Whatever happened to quality ? I mean, I wouldn’t mind paying more for quality food. But if I have to pay $15 for something that doesn’t deserve that kinda price, then it’s a rip-off! bah
Em. Seriously, I had no idea how to cut this gateau.
But yeah I loved the choco mousse. But not the meringue. If you know the amount of sugar added to the meringue, I swear, no one would ever eat it. Ha ha ha ha. But… there’s only a piece left in the fridge after feeding eight people. So it’s not too bad.
And also, I’m taking cake orders now. Cakes / muffins / cupcakes / cookies. Two weeks ahead of notice would be great, cause I don’t have a very much equiped kitchen now as compared to the one in M’sia. If I could sneak and use the kitchen in LCB, that would be ultra fantastic.
that’s it for now.
I want to eat Bah Kut Teh !!!!!! the one near my house !!!!
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