karohemd: by LJ user gothindulgence (Mousse)
[personal profile] karohemd
I thought I put up some photos of the process. A couple of stages are missing because you have to be quick and there was no time to take pics. I need an assistant (and a nice big kitchen) to do that properly at one point.


Chocolate in bain-marie
Break the choc into chunks and put it into a heatproof bowl over a saucepan with hot water (less than simmering, you don't want to cook the choc). Stir it now and then until it's completely melted

Foamy yolks
separate the eggs and whisk the yolks with sugar to a foamy consistency

Beaten egg whites
beat the whites to stiff peaks

The chocolate has melted
the choc has melted

Take the choc off the heat, quickly stir in the yolk foam and a dollop or two of whites to loosen the mix. Then fold in the whites bit by bit until completely incorporated.

Finished. Cover well in clingfilm and chill for a few hours. You can also portion the mix in cups/glasses (see icon) and chill those.

when i see that...

Date: 6/4/07 10:31 pm (UTC)
From: [identity profile] jupiter-jones.livejournal.com
i'd love to offer my kitchen and my assistance !!!!!

Date: 6/4/07 11:39 pm (UTC)
From: [identity profile] kcontheroad.livejournal.com

Date: 6/4/07 11:42 pm (UTC)

Date: 6/4/07 11:40 pm (UTC)
From: [identity profile] suzerain.livejournal.com
with chocolate like that, can I repost this to the [livejournal.com profile] cult_of_nickys who will undoubtedly rub hands in glee and start trying to test the results?

Date: 6/4/07 11:41 pm (UTC)
From: [identity profile] karohemd.livejournal.com
Feel free, it's a public post.

Date: 6/4/07 11:47 pm (UTC)
From: [identity profile] karohemd.livejournal.com
If they can accept that it's made with dark, not milk chocolate.

Date: 6/4/07 11:49 pm (UTC)
From: [identity profile] suzerain.livejournal.com
exactly why the Cult will approve. Milk chocolate is naughty in the Goddess' sight.

(it's a very silly cult, as you might have guessed :) )

Date: 6/4/07 11:56 pm (UTC)
From: [identity profile] karohemd.livejournal.com
Ah right, I read the "devour all the milk choc" bit wrong.
It's Tesco's Finest Swiss 72%. As good as Lindt but over 20p cheaper per bar.

Date: 6/4/07 11:57 pm (UTC)
From: [identity profile] suzerain.livejournal.com
there tends to be copious volumes of Green And Blacks' appear around anywhere where Nicky visits, strangely. :) but the tescos' stuff is good enough :)

Date: 6/4/07 11:59 pm (UTC)
From: [identity profile] karohemd.livejournal.com
Who is this Nicky and when/where can I meet her? ;o)
The G&B is good enough to eat on its own, this is perfect for cooking.

Date: 7/4/07 12:06 am (UTC)
From: [identity profile] suzerain.livejournal.com
ahhh. [livejournal.com profile] nickys if you're at Whitby, you'll probably see us together, being obscenely couply. you have permission to throw buckets of water over us. everyone else should be.
it's a long story, one best for emails if you want to know more on that front :)

but redemption through tea, and chocolate makes it rather popular with members.

could we interest you in a missionary position in cambridge...? :D

Date: 7/4/07 01:09 am (UTC)
From: [identity profile] djonma.livejournal.com
Am I the only person in the world who can't beat egg whites til they peak?


Date: 7/4/07 01:15 am (UTC)
From: [identity profile] karohemd.livejournal.com
Both the bowl and the whisk need to be very clean and dry and a small pinch of salt helps. If you don't have an electric one, get a big balloon whisk (those stupid flat spring thingies won't work). A big bowl with rounded walls works best.
It's a lot of work doing it by hand and it used to take me at least 5 minutes for six whites. Now I've got a Braun stick mixer with a whisk attachment and it works great and a lot faster. The texture of the whites is different, though, the "bubbles" are smaller and it feels somewhat denser so if you want really nice stiff whites, do it by hand.

Date: 7/4/07 10:45 am (UTC)
From: [identity profile] jupiter-jones.livejournal.com
i use an ordinary mixer like this one:
as ozzy already said: the beaters and the bowl have to be clean. and make sure that really nothing of the yolk gets into the bowl. then you just have to be patient. should work. oh and wenn you mix the stiff egg white with something else be sure to mix it gently (NOT with the electric mixer but carefully with a whisk), otherwise the egg white will become liquid again.

Date: 8/4/07 10:48 am (UTC)
From: [identity profile] djonma.livejournal.com
I'll have to buy one of these I think!

Date: 7/4/07 04:46 pm (UTC)
From: [identity profile] feanelwa.livejournal.com
Stand there for longer!

Date: 8/4/07 10:47 am (UTC)
From: [identity profile] djonma.livejournal.com
The problem is my right shoulder literally falls out of socket if I try it nowadays. *sigh*
And standing for more than a minute hurts like hell as well.

I think I'll have to buy a proper egg beatery mixey thing like above one day.

Date: 7/4/07 09:14 pm (UTC)
From: [identity profile] mazzarc.livejournal.com
Ever tried doing this with maya gold?

Date: 8/4/07 10:47 am (UTC)
From: [identity profile] djonma.livejournal.com
Oohhhhhh god don't!
That's such a cruel thing to see first thing in the morning!

Date: 8/4/07 02:05 pm (UTC)
From: [identity profile] karohemd.livejournal.com
No, because I don't like orange flavoured choc.

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