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I had actually been thinking about chocolate Gateau Basque from seeing a version sold by Dandelion chocolate. That and this thread prompted me to try this recipe.

Gateau Basque with some of your Cherry preserves?

Highly recommend these guy's https://reluctanttrading.com/collections/peppercorns

Not quite sure what the difference between nougat and turron is but that is a personal favorite! looks great!!

I enjoy being a voyeur and watching the event unfold! The closest I get to working with chocolate is making brownies lol

Could it be a misspelling of Yucatan? There is a well known one from there called Sopa de lima (lime soup, with lime juice, chicken, fried tortilla, broth ect)

Incoming package from Paris 🇫🇷. Picked up the 3rd size flat bottom bowl i had been wanting as well as some small tools Unboxing pictures!

It's always tricky because in Europe/ Uk. Protien content is measured differently. So a U K 11% is not the same 11% in a US flour

when I used to try and replicate T80 I would take out 20% of the bread flour and add that amount in whole wheat. I know it's not exactly the same, but worked for me

T80! that was a surprise!! For anyone interested central milling's Old world European style bread flour is there version of T-80 https://centralmilling.com/product/organic-type-80-wheat-flour/ I find the pre-geletanizing of the flour pretty interesting too -kinda curious to try that in a regular pancake batter

I'm a Chef not a Chocolatier but I'd consider the 8 week clock started as of yesterday and maybe sell them at a slight discount if you were worried about moving them fast enough

That's wild! even my local 99 Ranch (Westwood by UCLA) is 13.99 per pound. Usually they are more inexpensive than other local places

keep it refrigerated and make only enough to last 3 days (or frozen depending on the shape / available space). Some use pasteurized egg products as well, egg yolks are available in a carton and easily available through distributors the same way egg whites in a box are at regular markets

My favorite sport is cookbook browsing at Now Serving in Chinatown Los Angeles! Picked up the new to me City Cuisine by local legends Susan Feniger and Mary Sue Milliken.

Can't have nuggs with out honey mustard. I'm guessing you have both ingredients on hand! Add a touch of mayo if you care too ( I usually do)

I think he's a genius for flavors. His use of ginger to boost the flavors of other spices is pretty interesting

Great book! Several of his spice blend formula's are in my regular rotation including Cousbara, Curcuma, Ferula, Rojo

Good luck and report back!

A lot of it depends on your Sourdough. I've never had it and I don't have your taste buds but as long as you keep it refrigerated I don't think over night in the fridge is really long enough to get it very sour. And (I think) you will need that much to get the light and fluffy part. Try it your way and see how it goes! It's probably going to take a couple tries to get it exactly correct but I have faith that you will dial it in

I would do everything by weight myself, but I guess the the real answer is a question -how active is your starter? I mentioned earlier that I would start with 20% so that would be about 110g/ 3.5oz sourdough. (If My math is correct, I am a couple drinks in on a Friday night!) I don't trust volume measurements but if that's your thing try 1/2c starter and subtract 1/4 cup flour and water from the recipe (assuming your sourdough is equal parts)

20% of the flour and 20% liquid. Yes try not to mess with dry wet ratio. No promises this will work btw! But if I wanted to do it this is how I would approach the it.

I would always start with 20% but make sure you are balancing the formula what ever flour / liquid you are adding from the starter you are subtracting from the original recipe

Because 'science'!

Fascinating!

Thanks for the heads up! Maybe I should sign up for Netflix again.