Chocolate Mousse Methodology: Day One

April 10th, 2012 · 13 Comments · Chocolate, Cookbooks, Recipes, Reviews

choc mousse board

Sometimes you find yourself in an inspiration drought. I know that seems practically impossible these days, when Facebook and Twitter and Pinterest means there’s all sorts of inspiration for the taking, all the time, but sometimes I find the reverse happening. When you’re surrounded by everyone else’s cool ideas, and it seems like everything original has already been done, it’s hard to have room for creative thoughts of your own in your mind. Sometimes I find I need to step away from the overstimulation and let my brain wander and percolate ideas on its own. Like the classic writers’ advice, to stop reading when you’re trying to write your own book, so you don’t let other voices drown out your own.

I can’t guarantee that the project I came up with is wholly original, but at least it was a happy kickstart.  I tried to re-organize my bookshelf for the tenth time (I keep coming up with new algorithms for determining hierarchy) and ended up picking out Cooking with Chocolate: Essential Recipes and Techniques, which was a nominee for IACP best baking book of 2011. I concur with the short-listing: it’s a comprehensive compendium of classic chocolate techniques, easy to follow, and written in English – that last criterion can be a real killer when searching for advanced/professional level baking books!

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Happy Valentine’s Day!

February 14th, 2011 · No Comments · Cakes, Chocolate, Personal, Recipes

Vdaycake

Happy Valentine's Day to all! If you're just here for cake, at the end of this post you'll find a recipe for an absolutely addictive gianduja mousse cake. A rendition of flourless chocolate cake made even more irresistable by the addition of fresh toasted hazelnut paste to the batter. This is defnitely a one-slice-is-all-you-need dessert; the cake, which is surprisingly light and delicate out of the oven, firms into a more decadent, trufflelike texture in the refrigerator. Either way, it's a perfect combination of two of my favorite flavors.

If you're here for some Hong Kong photos, scroll on!

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