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Achievable elevated desserts — laminated doughs, cakes, custards
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
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Achievable elevated desserts — laminated doughs, cakes, custards
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
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Preheat the oven to 350°F (180°C). Butter a 9-inch (23-cm) loaf pan and line the bottom with a strip of parchment paper. 2. In a large bowl set pan over simmering water, heat chocolate and butter together just until melted and smooth. 3. Remove from heat and stir in half the sugar, then the egg yolks,and The Sweet Life in Paris 35 flour. 4. Using an electric mixer, or a whisk, begin whipping the egg whites with salt. Keep whipping them until they start to form soft, droopy, peaks. Gradually whip in the remaining sugar until the whites are smooth and hold their shape when the whisk is lifted. 5. Use a rubber spatula to fold one third of the egg whites into the chocolate mixture to lighten it, then fold in the remaining egg whites just until the mixture is smooth and no visible white streaks remain. 6. Scrape the batter into the prepared loaf pan, smooth the top, and bake for 35 minutes, just until the cake feels slightly firm in the center. Do not overbake. 7. Let the cake cool in the pan before serving.
“Commercially available chocolate cake mixes had final pHs above 8.3 and contained no detectable monomeric flavanols after baking.”
monomeric flavanols → undetectable → commercially available chocolate cake mixes
“The source of infection for the Salmonella enterica serovar Thompson outbreak in the 10 schools of Busan Metropolitan City is chocolate cake.”
chocolate cake → is source of → Salmonella enterica serovar Thompson
chocolate cake → is source of → Salmonella enterica serovar Thompson
“The source of infection for the Salmonella enterica serovar Thompson outbreak in the 10 schools of Busan Metropolitan City is chocolate cake.”