Cakes and chocolate...does it get any better?
Today we made a Chocolate Honey Mousse Torte and it was amazing! We started off by using a 6" round of the roll cake we made the other day for the Charlotte and a strip of Jaconde and stencil paste. Jaconde is an almond roll cake that bakes up thin and flexible. The stencil paste is chocolate mixed with some other stuff, spread over a silpat then most of it gets scraped off with a comb so it leaves a squiggly design. The cake gets poured over it and the whole thing bakes. When it's done, you can cut it into strips and use it to line things like this:
The acetate will help hold everything together
The mousse gets poured into the mold
and when it's chilled, the acetate comes off and the whole thing is set
It was SOOOOO good!
Yesterday we made a chocolate chiffon cake and put the base for our whipped dark chocolate ganache in the fridge to chill overnight. Today we whipped it into icing and frosted the cake with it.
Since we're working with chocolate right now we tried tempering both white and dark chocolate for this cake.
First we used the dark chocolate to draw designs on acetate tape.
Then the white chocolate got spread over it
(if you look closely you can see some of my design underneath it)
Here's what my cake looked like after I got the band around it. Pretty cool, huh?
I'm planning to use this same technique (although, I think I'll reverse the colors) on the chocolate item for my menu project. I really like it, it's nice and complicated. :-D