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Ly Qw

L'ambroisie chocolate tart

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Ly Qw   

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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mis   

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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teonzo   

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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pervis   

This is Continued from a previous post, thought id start fresh.     Has anyone successfully replicated this ?  I have been doing so much research about this and cant seem to find any concrete trials of success.   I know there was a chef in Kuala Lumpur who did it w an isi but cant find an exact method.   Can anyone help with this ?

 

 

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