3 Jan 2014: The Forum is currently in read-only made while we update to a new version of the Seventy% website and forum.

The forum will be back with a faster, simplified and up to date website in the next two months.

Please consider registering
guest

Log In

Lost password?
Advanced Search:

— Forum Scope —



— Match —



— Forum Options —




Wildcard usage:
*  matches any number of characters    %  matches exactly one character

Minimum search word length is 4 characters - maximum search word length is 84 characters

The forums are currently locked and only available for read only access
Topic RSS
mocha paste and mallow cream
October 8, 2009
10:44 am
Ilana
Israel
Member
Forum Posts: 155
Member Since:
September 1, 2006
Offline

I am trying out some new recipes, some from Geerts. Is there a way to make mocha paste? WHat is it? Same with mallow cream. Does anyone have his book? I have a question or two.
Thanks

Ilana Bar-Hai
http://www.ganache.co.il

Ilana Bar-Hai www.ganache.co.il
December 28, 2010
9:58 am
jcandy
Member
Forum Posts: 11
Member Since:
November 27, 2010
Offline

Almond jocund is the classical cake used for the opera
torte. Although I was just looking in my book from J&W (from back in the
ice age), and they claim that the opera torte is choc. Sponge with gouache and
rasp. Preserves! I don't know where they got that information from, but I guess
that's what I was originally taught .

Anyway, it's an almond jocund with mocha butter cream, gouache, and choc
coating. Make sure you soak the layers in a Kahlua syrup.:lips: