On Sun, 01 Jan 2006 23:21:41 -0600, Damsel in dis Dress
I posted this under another heading but maybe no one saw it.
The chocolate shells looked so easy in the recipe book but proved much harder to make. Part of the problem was it was too hot yesterday, 24C (75F) inside, and the chocolate was too runny, even when left for a while. In the end I had to put things in the fridge to set.
The other problem was the recipe book said to smear the chocolate over plastic wrap then drape over the rim of a glbutt. My glbuttes have straight sides, so when set, it was impossible to get off it without breaking the shell. On a cooler day this would work providing your glbutt (or mould) was narrower on top than the sides, giving a bowl shape.
After three attempts trying different things, I oiled the inside of a small bowl then lowered the chocolate coated plastic wrap into the bowl and refrigerated till set. It was farirly easy to remove it from the bowl, ease back the plastic from the sides, flip it over on my hand, and remove the rest of the wrap.
Here are pics of the process:
Scrambled eggs 1618Problem with most cooks is they cook eggs on TOO hot of a temperature. I used...
Plastic wrap with white chocolate not too thinly smeared into a circle, using a spatula. An uneven raggedy circle looks best (8oz chocolate to make 6 cups)
Lower plastic wrap inside oiled bowl and leave to set
Scrambled eggs 1619IME the issues with restaurant scrambled eggs have to do with them commonly cooking them over a...
When set, remove from bowl, remove plastic wrap and put back in fridge. Fill with mousse and refrigerate till serving, or fill with whatever you please.
Chocolate covered plastic draped over glbutt -- didn't work!
Enjoy Kathy in NZ
