- Charles M. Schulz
How a chef treats chocolate is like how a connoisseur treats wine, he judges the quality of the work by examining the handling of the product, and then decides the best environment where it can be enjoyed to the fullest. Quite different from our previous light encounter with chocolate, we work with dark chocolate in creating a dark chocolate souffle.
Enter the dark side:
The crux of our dish, 70% dark chocolate.
Mine and Joon's chocolate souffles.
Note the distance from the top of the souffles to the edge of the ramekin.
Simon's and Wendy's souffles.
The difference was due to the work of the Force.
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