I want to make this cake (image below), but I can’t figure out the third layer. Obviously it is 2 layers of chocolate cake and 1 of chocolate mousse, but
So my understanding is that to temper chocolate, it requires manipulating the heat to form the ideal crystal structure (i.e., beta V) that has the ideal propert
I have been tasked with creating war-zone brownies: should contain visual cues that the brownie is a conflict zone and have edible props. My progress has been v
I know that if I were to eat a chunk of cocoa/cacao butter on its own, my body wouldn't really digest it well. Typically, for large amounts of fat, they need to
I'd like to understand more about the chemistry involved in baking molten chocolate fondant, specifically: What affects the consistency and how and why? What I
I made a simple fudge with white choc and condensed milk. It didn't set. I know the easy answer is put it back in the saucepan and re heat it but it is coloure
TL;DR: When should I add melted chocolate to a ground almond cake recipe? Needing a gluten free recipe for cake, I have been using the following ground almond c