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Ly Qw

L'ambroisie chocolate tart

7 posts in this topic

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

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28vvamp.jpg

My attempt

 

The original:

jrxiec.jpg

 

Drop me an email: Lennard2305@gmail.com

 

The recipe is in french though :/

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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 pastry blog (in Italian language): http://www.teonzo.com/

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

Never tasted the original!

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