Chocolate Spiral

[ariggsby]

I was at Alinea in Chicago last week and very much liked the dessert that centered on a spiral of choolate. I'd like to try to make it myself, and conveniently there's a recipe in the Feb./March Pastry Art and Design. Unfortunately, there's a key ingredient missing. Before I waste a lot of good chocolate experimenting, I thought I'd check here and see if anyone happened to know the ratio of chocolate to cream?

Thanks in advance,

Andrew

Edited August 16, 2006 by ariggsby (log)

[xdrixn]

take an educated guess. "wasting' and experimenting are part of the game. it's 1 to 2.

I was at Alinea in Chicago last week and very much liked the dessert that centered on a spiral of choolate.  I'd like to try to make it myself, and conveniently there's a recipe in the Feb./March Pastry Art and Design.  Unfortunately, there's a key ingredient missing.  Before I waste a lot of good chocolate experimenting, I thought I'd check here and see if anyone  happened to know the ratio of chocolate to cream?

Thanks in advance,

Andrew

←

[ariggsby]

take an educated guess.  "wasting' and experimenting are part of the game.

Ok, I have to admit that's excellent general advice (within the limits of one's budget)...

it's 1 to 2.

...but in this particular case I'm glad I asked; my first guess wouldn't have been close.

Now I'm off to turn the dehydrated lemon curd into other flavors.

Thanks again,

Andrew

[skidude72]

could you by any chance post the recipe or a link to the recipe?

[ariggsby]

could you by any chance post the recipe or a link to the recipe?

←

I don't have it near the computer right now, but I'll try to pass it on.

Andrew

[Sweet Kate]

anyone? anyone?

i can't find the pa & d anywhere.