karohemd: by LJ user gothindulgence (Chocbox)
Rubbish British chocolate in danger of becoming even more rubbish

Sadly, I don't have the writing panache of the staff at The Daily Mash so I won't elaborate.


29 Jan 2009 09:50 pm
karohemd: by LJ user gothindulgence (Chocbox)
I just tried one of the Dark Stem Ginger chocolates from the Belgian choc shop in Burleigh St. The seriously strong, *fresh* ginger heat is just mellowed enough by the dark chocolate that you can eat it without your tongue being on fire. Nom Nom Nom.
karohemd: by LJ user gothindulgence (Mousse)
In that current ad for Coco Pops it looks like it's raining, well, shit, not chocolate. It really doesn't look appetising. I've run into this problem myself a couple of times.
karohemd: by LJ user gothindulgence (Mousse)
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.


Big pics and descriptions )


8 Nov 2006 10:35 am
karohemd: by LJ user gothindulgence (Default)

- Made it to the pub last night to hand over some goodies to [livejournal.com profile] robinbloke and got a dark choc "Cannonball" from Justin's in return. Boy, that's strong. ;o)
- Worked on my Modulate shots from Black Celebration
- After seeing [livejournal.com profile] kneeshooter's Black Celebration preview, I don't feel as bad about my photos anymore. ;o) The one of [livejournal.com profile] echo_echo is spot on, though.
- Busy busy. Tai Chi tonight, some tidying and then BED so I can get up early tomorrow and leave work early for SLA goodness in the evening.


9 Mar 2006 09:56 am
karohemd: (Devil)
Chocolate Skulls
karohemd: by LJ user gothindulgence (Lego)
Hotel Chocolat now have a shop in Cambridge (Petty Cury)...
karohemd: by LJ user gothindulgence (Koch)
As several people have asked me, here's the recipe:

2 100g bars tesco finest dark Swiss chocolate 72% (or other at least 70% choc)
6 fresh large organic free range eggs
3+ tbsp granulated sugar, to taste

Separate the eggs, beating the yolks with the sugar and the whites to stiff peaks.
Melt the chocolate in a baine-marie (or similar contraption, i.e. a heatresistant bowl over a saucepan with almost simmering water), stirring until smooth.
The next step is the only tricky bit. Stir the egg yolks into the chocolate in a constant stream very quickly so you don't end up with scrambled eggs, add a generous spoon of the egg whites and stir to loosen the mixture and then gently fold in the rest of the whites bit by bit.
Cover with clingfilm and let it set in the fridge (about 2-3 hours should do it, doing it the night before works as well).

As simple as that. :o)

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