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L'ambroisie chocolate tart


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6 replies to this topic

#1 Ly Qw

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Posted 21 July 2014 - 06:08 PM

Has anyone successfully made this at home before? The recipe from their cookbook isn't descriptive enough and I've had moderate success with it but the sabayon texture just looks much more aerated in the ambroisie version

#2 Kerry Beal

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Posted 22 July 2014 - 05:30 AM

Interesting - researched and not finding a lot online - would you be able to PM me the recipe you do have 'cause I'd love to play with it?



#3 mis

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Posted 22 July 2014 - 06:08 AM

28vvamp.jpg

My attempt

 

The original:

jrxiec.jpg

 

Drop me an email: Lennard2305@gmail.com

 

The recipe is in french though :/



#4 Kerry Beal

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Posted 22 July 2014 - 07:24 AM

Your's looks pretty close to me.

 

Have you tasted the original?



#5 teonzo

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Posted 22 July 2014 - 03:14 PM

Probably it's just a matter of the kind of chocolate. I suppose you are using a chocolate with more cocoa mass and less cocoa butter than the one used in the original. Is it written what kind of chocolate they are using, besides the %? Cluizel?

 

 

 

Teo


My new blog: http://www.teonzo.com/

#6 Ly Qw

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Posted 22 July 2014 - 09:49 PM

They are using 70% and I think I am using the same (have to check)

Never tasted the original!

#7 Kerry Beal

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Posted 29 July 2014 - 07:29 PM

Experiment under way over here.