Today we had our chocolate class. We started with a taste test of chocolates. 56% is baking percentage and, unless otherwise specified, this is the percentage called for in all chocolate-using recipes. If you want to use a higher percentage, you’ll have to increase the butter (or other fat) and sugar in …
Black Chocolate Espresso Cake with Bittersweet Glaze
Many thanks to Ronald of Love Sicily for picking such a delightful theme for this month’s Sugar High Friday. The theme this month is Coffee.
I drink a lot of coffee. I spend a lot of time thinking about …