Blast from the past

I’ve been re-reading entries from a dead blog, and found an entry on chocolate fondue. I wrote it in 2004, and I’m happy to report that I’ve come a long way. I hope you find it helpful.

How NOT to make chocolate fondue

Use milk chocolate. Do not look up a recipe in advance. Add coffee cream, not whipping cream. When it seizes into a giant ball of goo, try adding butter. Throw out butter because it smells like ass. Use margarine instead. Stir. Pour mixture into fondue pot and eat with fruit. Notice that mixture is separating into grainy gooey chocolate mess with oily sludge on top. Throw the mixture out and eat fruit by itself.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

Categories 2009, HomemadeTags, , 2 Comments

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