I thought I would experiment with the chocolate neoclassic buttercream today. I have a couple of chocolate cakes to make in the next couple of weeks so I thought what the heck, the worst that could happen is that it turns out awful and I would have to start from scratch. ( I’ve done that a few times )
I made one batch of the neoclassic buttercream with Lyle’s golden syrup to give the buttercream a butterscotch/caramel undertone. (which was much more pronounced before the chocolate was added.
I borrowed Bill’s idea of adding sifted good quality cocoa powder to the buttercream except that I added double the amount - 60gms
Then I added 8 oz of melted and cooled Lindt bittersweet chocolate.
And to top it off I added a couple teaspoons of chocolate extract made by neilson massey.
Can you say YUMMY!!! So good in fact, my tummy doesn’t feed good right now from all the sampling I did. I think I need to go and get something to settle my stomach down. I guess you can call it a workplace hazard. Normally I only have a small taste to make sure it tastes ok, but this time I over indulged myself.
( Bill, I hope you don’t mind me using your idea of adding cocoa powder. I thought that since it tasted so so good in Bill’s buttercream , why shouldn’t it taste good in the neoclassic)