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Premium French chocolate — ganache, truffles, professional pastry
Dark dried poblano — chocolate notes, essential for mole poblano
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
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Premium French chocolate — ganache, truffles, professional pastry
Dark dried poblano — chocolate notes, essential for mole poblano
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
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melt the chocolate and butter in a bowl over simmering water. whisk the eggs, sugar, soured cream and vanilla over simmering water for 5 minutes until fluffy and voluminous. stir in the chocolate mixture. sift the dry ingredients together, fold into the chocolate, together with the pepper sauce. spoon mixture into a lined ovenproof dish and bake at (160c/gas mark 3) for about 1 hour. sauce - put it all in a pan and stir for 4-5 minutes until gooey and yummy. serve a piece of pudding covered in sauce and a few delicious strawberries and cream.