Your feather bed looks wonderful! Love the chocolate notes, where did you find them?.
Thank you, Julie. Chocolate notes from a candy mold, probably online somewhere….maybe even Amazon (first place I look).
I think pictures in books are hard to judge color from, they are often manipulated a bit (like the devil’s food cake, which has a very dark, almost black ganache but just looks like regular brown in the picture). .
Was your cake more moist after sitting for a day? I often make this combination as a roulade, and everyone loves it, but it definitely has a lot of frosting compared to a “regular” layer cake so I can see how some might find it too rich or dense. For me, it’s perfect
the cake was not allowed to sit for a day, I baked last night, composed the next morning, took it too work. I cannot keep in the house. I just wanted the experience.
Re: chocolate brands, I love Green and Black’s or Scharffenberger, or if I’m feeling flush, Valrhona. In a pinch, I’ll use Ghiradelli 60% bittersweet chips, for grocery store chips they’re pretty good. You can mix chocolates to get the sugar/chocolate liquor percentages to come out right, but you can also just alter the choc amount and add/subtract sugar.
For instance, I often use G&B 85% chocolate for ganache, and I reduce the chocolate quanitity so that the grams of chocolate liquor are the same as what the recipe calls for. If a reicpe calls for 100g of 60% chocolate, that’s roughly equivalent to 60g of chocolate liquor and 40g of sugar. To get the equivalent with the 85%, I’ll use about 71g of chocolate (which gives me 60g of chocolate liquor- same as the recipe calls for, plus 11g of sugar). And then I’ll add 29g more sugar to the hot cream to bring the sugar up to where it should be.
I have not tried anything but G&B white chocolate, I will consider that. Although I looked for milk choc. recently and store was out. I use Ghiradelli bars in a pinch but am trying to keep Scharffenberger on hand. I just purchased some Valrhona to make the milk choc. ganache. Re: changing the sugar is interesting, one day I will be bold or so pressed.
I have to come back and copy these to my notes.