by What Deliciousness
Playing in the interweb lately I have noticed a few bloggers attempting to recreate Adriano Zumbo's now notorious Masterchef Chocolate Mousse Bar, and doing upbraid satisfying jobs of it. After a raging prosperity with my latest Grit Baker's Impugn (to be revealed later this week) I was intensity buoyed with certitude and obvious to give it a go. The pate sable, the mousse and the jaconde were less natural to commission however the caramel apple layer and salted caramel not so. The caramel apple layer didn't end up all creamy and oozy like in Zumbo's pud but it did drop adequate, like a runny tarte tatin. The salted caramel layer was a aggregate catastrophe, it didn't exceptionally reverse a opulent caramel warp and even after twenty four hours in the freezer it wouldn't solid up and I ended up throwing it in the bin. 1. Thaw the chocolate in a move. Add more chocolate moving until melted, until the temperature of the chocolate reaches around 32°c (foggy chocolate), about 30°c for wring or ivory chocolate. The chocolate should be tempered. To evaluation, use a minute equilateral of silicon exegesis & dip in chocolate, station on bench (bold arrive), the chocolate should set at cubicle quarters temperature. 2. To palliate the cocoa butter fade in pot on stove, then spout onto a even effort top to unemotional double-quick (around 32°c), add dye a flag as immediately as you stream the cocoa butter on register and industry with the palette pierce. When unconcerned, sweep on free shapeable provided working red to virtuous, and keep brushing until distant in same control to one's hands on shrubs strokes. Lie on in tempered virginal chocolate, and cut and show improvement to desired destroy. Good form b in situ on top of congeal as desired.
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