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
Chocolate Consomme
March 29, 2006
6:52 am
Conejo
San Diego, USA
New Member
Forum Posts: 1
Member Since:
March 29, 2006
Offline

I have heard a rumor that there is a chocolate consomme recipe in the food arts. is this true? If so does anyone have the issue and possibly share?
Also if a dark chocolate ganache cake can be made could a white version be made? with flavors. I will be experimenting soon.

March 30, 2006
4:38 am
Hans-Peter Rot
USA
Member
Forum Posts: 1462
Member Since:
August 1, 2006
Offline

April 2005 I think.

Ganache can be made with white chocolate. I’ve seen several recipes calling for this, including cakes.

March 30, 2006
6:22 am
foodhead
Member
Forum Posts: 17
Member Since:
January 5, 2006
Offline

Consommé is a name for clarified fish or meat broth, so traditionally it would not exist. There are many recipes for chocolate dessert soups. Served hot or cold they can be quite nice. I am sure you can find some that have gone the savory route also. You would probably have more luck looking in the cultures closer to the equator for them though.

April 25, 2006
2:57 pm
Domenico
Budapest, Hungary
Member
Forum Posts: 81
Member Since:
December 12, 2005
Offline

There are indeed recipes for a consommé with chocolate as a seasoning. I prefer not to stick to recipes but rather techniques, and here imo it’s quite simple, just have to incorporate a very-very small amount of dark chocolate slowly.