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Yoda

Yoda


Typing mistakes

Hello,

 

I'm mostly a lurker on this forum (reading mostly), trying to learn as much as I can while being a hobby baker. I've mostly been making chocolate bonbons, but have never made a cake before.

 

I would like to make this lovely cake by one of my favourite pastry chefs - Chef Hanbit Cho.

 

I would kindly ask you for help as I really would love to make this cake for my mother's birthday, which is coming up next week, and I have a few questions.

Chef Hanbit explained a lot in the video, but I still am not sure whether I can make this cake (and achieve complementary taste with substituted chocolate).

 

Chef used Callebout 2815, which is 57% cocoa solids and, from the description on Callebout site, the taste is supposed to be a bit sweet.

 

I atm have about less than a kg of Cacao Barry's Equateur dark chocolate which has 76% cocoa solids and is on the bitter side.

It also has around 44% fat and is high fluidity. 

Firstly- is this chocolate appropriate for making whipped ganache?

Secondly - do ypu think the high cocoa content will still be complementary with amarena cherries?

If not, is there a way I can "correct" the taste of my chocolate to get the right flavour (by adding sugar maybe?)?

 

From other chocolates I only have Zephyr (which is white chocolate and totaly useless in this case probably) and Ghana by Cacao Barry which has 40% cocoa solids milk chocolate (not sure of I can mix the two with one being dark and other being milk chocolate)

 

The other question I have, and please don't hold it against me for going slightly off topic, is the recipe is meant for 15x7 cm round cake pan, I have two 20x6 cm round cake pans.

I've calculated the amount to be multiplied by 1,5 to fit one of my 20 cm pans. Would it be an option to use both pans to make slightly more batter, filling, etc. and make higher genoise cakes or would one pan of size 20x6 cm suffice?  (Seems a bit low for 3 layers with 20 cm diameter).

 

I would be very grateful for your advice as I really would like to make a homemade cake for my mom.

 

Thank you!

 

Edited for typos

Yoda

Yoda

Hello,

 

I'm mostly a lurker on this forum (reading mostly), trying to learn as much as I can while being a hobby baker. I've mostly been making chocolate bonbons, but have never made a cake before.

 

I would like to make this lovely cake by one of my favourite pastry chefs - Chef Hanbit Cho.

 

I would kindly ask you for help as I really would love tk make this cake for my mother's birthday which is coming up next week, and I have a few questions.

Chef Hanbit explained a lot in the video, but I still am not sure whether I can make this cake (and achieve complementary taste with substituted chocolate).

 

Chef used Callebout 2815 which is 57% cocoa solids and, from the description on Callebout site, the taste is supposed to be a bit sweet.

 

I atm have about less than a kg of Cacao Barry's Equateur dark chocolate which has 76% cocoa solids and is on the bitter side.

It also has around 44% fat and is high fluidity. 

Firstly- is this chocolate appropriate for making whipped ganache?

Secondly - do ypu think the high cocoa content will still be complementary with amareno cherries?

If not, is there a way I can "correct" the taste of my chocolate to het the right flavour (by adding sugar maybe?)?

 

From other chocolates I only have Zephyr (which is white chocolate and totaly useless in this case probably) and Ghana by Cacao Barry which has 40% cocoa solids milk chocolate (not sure of I can mix the two with one being dark and other being milk chocolate)

 

The other question I have, and please don't take it against me for going slightly off topic, is the recipe is mean for 15x7 cm round cake pan, I jave two 20x6 cm round cake pans.

I've calculated the amount to be multiplied by 1,5 to fit one of my 20 cm pans. Would it be an option to use both pans to make slightly more batter, filling, etc. and make higher genoise cakes or would one pan of size 20x6 cm suffice?  (Seems a bit low for 3 layers with 20 cm diameter).

 

I would be very grateful for your advice as I really would like to make a homemade cake for my mom.

 

Thank you!

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