Food

Started by TheRecklessPlaneswalker, August 13, 2014, 06:22:29 PM

Previous topic - Next topic
Print
Go Down Pages 1 2
User actions

Gorzo

#15
August 16, 2014, 05:24:55 PM
The shell was likely a ganache of sorts. Probably with a lower-than-normal ratio of cream, making the shell harden when cooled. If you can find out what kind of chocolate he used, you're in business :) I'm guessing it was really high quality, him being a chef that specialized in desserts. Maybe a Belgian or Swiss quality brand. You might have to go on a chocolate sampling, you poor thing

Sounds like the cheesecake was really rich. I love rich desserts. Gah, my mouth is watering. I'm gonna have to bake something tonight.

Spencer Addington

#16
August 16, 2014, 07:35:55 PM
Quote from: Gorzo on August 16, 2014, 05:24:55 PM
The shell was likely a ganache of sorts. Probably with a lower-than-normal ratio of cream, making the shell harden when cooled. If you can find out what kind of chocolate he used, you're in business :) I'm guessing it was really high quality, him being a chef that specialized in desserts. Maybe a Belgian or Swiss quality brand. You might have to go on a chocolate sampling, you poor thing

Sounds like the cheesecake was really rich. I love rich desserts. Gah, my mouth is watering. I'm gonna have to bake something tonight.
Mail me some? :))
Print
Go Up Pages 1 2
User actions