Desiderio

May , hehe i passed like last 15 minuts try to find the linbk , I actually printed up las night at work and I couldnt find it this is it http://forums.egullet.org/index.php?showtopic=41144&st=240 is the one Chefpeon posted , its about the same as the update egullet version of the double chocolate cake. I am sure I did something wrong , I mean now looking at it isnt too bad .I am examining the cupcakes ,the tope i very vet , they did spred a lot in the oven since the batter did raise a lot ( maybe next either lower the levaner or cut one egg ),the inside has a larger crumb than the one I made till now ( wooley )and if you had to filled it would be a trouble I believe, the taste is fine since I dont detect the strong smell and flavor of the baking soda as the Wooley one.By the way when they say brewed coffe I think they mean american brewed coffe , because I used the italian one made with my mocha and wow it tastes almost like a coffe cake ANother note to my self , next time use a shallower pan maybe this kind of formula bake much better in a deeper pan .? This one is the fudge brownie cake posted at the beginning of this thread . Ohh should I have mentioned I am in colorado so high altitude , doeas that count ?

Yes does caramels look great , remainds me of a caramel candy I used to eat when I was little ,yumm. Kerry , this caramel usual is the same I use for mars bars, and it has some butter ( actually called for margarine , but I always did with butter ) and condesend milk ,usually if cooked at the right temperature is nice and soft , just perfect , but I wanted to have a lttle harder caramel for these ones ,and actually was doing something else as usuall and it did cook little over what I wanted .

Ok I baked the ..umm I believe is one of the double chocolate cake , I did everything as described , and the cake raised very fast and alot in the oven ( 300 ), I know I had lots of batter so I baked 2 9 inch ( they are about 1 1/2 deep )and couple of tray of cupcake , but still the batter managed to get out of the pan ( of both ),the look isnt too good, it look greasy some how,and its irregular in the middle, I dont know probably , since I am new at this kind of cake I might have made a mistake , the taste seems good so far but the texture its a disaster very very crumbly and bigger holes that the Wooley one.Umm iam wondering what went wrong,I am thinking of lowering the baking soda as Whitetrufflegirl had mentioned earlier, but this cake had some many changes that is quite a challenge to follow it Got to try again ( ahh what I am gonna do with all this cake

Those were the idea I had last week , then I end up getting tired and I kinda rush to finish them ,well still quite good , next time need to lower the caramel tgemperature since is very chewy but on the hard side ( hard on your teeth ).Need to try them again when I dont feel the urge to rush .

Had a pieace of this for dinner ( lonley dinner as usuall , cause I work ) I was going to make a black forrest but then I change little bit I made a pastry cream chantilly and used fresh frozen black cherry that I cooked with some turbinado and a dash of grand marnier ,yuppy.

I am trying to read this thread back and fort and I still get dizzy .I mean I printed like 5 recipe ,and I still dont get wich one is the original CI, anyway I found something online ,is the one you are talking about one on the bottom of this page? http://chocolateincontext.blogspot.com/200...-chocolate.html Tha old fashioned chocolate layer cake?Hehe way to get crazy around cakes here

I have the feeling , you too are trying to kill someone with chocolate??

Umm I see the recipe says , do not refrigerate this frosting cause it gets very stiff.The fact that uses chocolate instead of cocoa makes it stiffer ( just think of melted chocolate when it gets cold ?). I think next time you have to read the recipe you want and buy what you need , I found my self in that kind of situation from time to time and I understand you just wanted to do something , but sometimes it doesnt work

Hehe yeah , my husband is suspecting that I have decide to either killing him or just making him fat .But you can always find people that eat my experiment right , expecially at work , thats the only thing they do is eat! Thank you for reporting back the result .

Reeni , thank you so much for the explanation. I will keep trying my hands on cakes and pay more attention to the steps I make and the results with both baking soda and baking powder. I have just purchased a copy of the CI book the best recipe classic,I believe the recepie you are talking about should be found in there right? I hope so , I want to try it as well . Um now that I am reading the recipe in the book it doesnt seems the same cake , as this one doesnt seems too complicated just regular steps , so I immagine they have come up with something different in a recent magazine It said Old fashioned chocolate layer cake

Ok I did the Wooley cake and I did as described cool for 5 wrap in plastic then froze them.I try one cake before going to work and it was very nice indeed , chocolatey , nice crumb and moistness , but it does like everyone else said crumble a lot .Anotehr thing , that I am afraid isnt fixable is that I can smell and taste the baking soda , wich I am not big fan of ,now I know that if I use baking powder instead I will end up with comething completely different , can someone explain me how this to leavaning agents work ,I have been courius to know this process for a while now ,probably I should check out some professional baking book or something? Anyway next one will be the Stout cake that is very very intriguing ( sp ), and then the double chocolate , and then , well lets see if I am still alive after these 3 and we'll see . Thank you for your help

Thank you for reporting , its chocolate ckae making now so after the stout one I want to try this one ( gotta start to find tester around here ).

Ahh Franci good thinking , I havent made the Caprese in a life ( I used to bake them for the restaurant where I used to work ), indeed a yummy yummy cake . Grazie per la bella idea

Which recipe did you do Michelle?The double chocolate ? I Know its an old thread but I just bake the original recipe on this thread the one Wendy posted to be tested .Still in the oven , I actually baked the cakes in 3 9 inc round pan ,and I did use the coffe as well. Will see how come out and I was thinking to do a black forrest cake as well , it really looks yummy , thank you for the idea. After this I really want to try the chocolate stout cake , that was mentioned in another post ( wich one?) but the recipe is on bon appetit , and can be found at epicurious.com "chocolate stout cake ".

Thank you so much )

Umm I hope the thread its still open, cause I wanted to ask a question if possible. Flour question for the baguettes, do I use regular AP flour or a mix of AP and cake flour to obtain the 9% Jackal mentioned? Thank you )

I have seen it at the grocery store , but I buy mine at my local health store ( like vitamine cottage , whole foods ) ← vanessa, do you use the butter or the oil or both? luis ← Is the same thing the coconut "fat" will be in liquid form over a certain temperature, since has a low melting point. Says around 77 and higher becomes liquid ,stays solid under 76 and lower.

Ok the news of this bone thing is kinda freaking me out ,I DIDNT KNOW!!! .Hows that possible?? WHat about brown cane sugar, or organica brown sugar and stuff like that ?? Ahhh what a world

Make sure the dark chocolate you choose or use, has no milk in it ( some of the dark chocolates might have trace in it ).

Escry , as always very technical and helpfull.I really like the way you always explain your process ,experimenting and stuff . Thank you .

I have seen it at the grocery store , but I buy mine at my local health store ( like vitamine cottage , whole foods )

Firs of all I wish you the best for your new business. Second I just wanted to add a link that might be helpfull ( probabily you already know it ) http://www.carpigiani-usa.com/ As italian I fancy gelato a lot and Carpigiani is very popular ( not just in Italy ). Let us know how things are going , I think in the carpigiani USA they should have courses as well , the italian site has classes . http://www.gelatouniversity.com/eng/, but I dont think you want to go in Italy ( oh well if you go for vacation maybe ).

Its the same thing .Its called butte when its in solid form etc.

The chocolatier I am talking about is Elise Tonti. Alana , yes usually I dont add sugar , sometimes some honey depends of what I am making ( the raspberry ones I add a little bit in the puree when I reduce it before adding it to the cream etc.Even though I am thinking of not adding any at all next time), but I did add some cocoa butter to tame the sweetness etc. About what Tonti said about the fats in ganache , I just found the article I was referring to and I can report what it says: About fat in ganches ; Butter makes the ganache more tender ( can you say more tender or just tender ?)and it makes hand handling more difficult .Life shelf its also shorter. Cocoa butter is a fat of high quality , has a low fusion point and has a long shelf life,but often its taste will overpower the flavor of the ganache. High quality coconut butter has the same good quality as cocoa butter ( low fusion point and long shelf life ).Plus leaves a nice fresh mouthfeel and its neautral flavor enhance the flavor of the ganache.Note that the cocnut butter has to be melt at low temperature to avoid the effect called " saponificazione " ( I cant think of a translation , but it means that it will turn foamy and soapy .Melting it in warm water bath is the best option. It seems he prefer the coconut butter inside his ganaches , I only have few pages from a professional magazine I used to buy back in Italy ,he did publish several books and have classes over in Italy as well.

As for the cocoa butter , I do sometimes add it to my ganaches,expecially ones with white chocolate that tend to be much sweeter and it does gives a great mouthfeel and more structure ,I do use with some fillings and flavors coconut butter ( or oil ),expecially with exoctic flavors, I remeber an italian famous ( actually he lives in Switzerland ) chocolatier mentioned the use of fat in ganaches and the different effect etc. The first was the coconut butter then cocoa butter last the butter ,the coconut butter leaves a fresh backtaste without overpowering the taste like the cocoa butter.