Tuesday, March 29, 2005

Chocolate fondue

My housemate and I made strawberries dipped in chocolate fondue today. It was fun!

Chocolate was melted in a hot water bath, and a teaspoon of cooking oil was added to regulate the chocolate’s properties. When blended with oil, the chocolate (at room temperature) is more of a hard, thick paste rather than a rigid, brittle solid. This step is particularly important as the chocolate coating should not crack and fracture.

Dark chocolate was first used to coat the berries to about ¾ its full height. White chocolate was then used to coat a second layer up to about half the berry’s full height. The result was a white tip, a dark brown band, a red head, finally topped off with a tuft of green leaves.


Image hosted by Photobucket.com

Image hosted by Photobucket.com


Anonymous Saffron said...

Strawberries are more affordable there, yes? These look very yummi-licious. :)

5:52 pm, March 29, 2005  
Blogger shifty said...

congrats on the successful attempt! now the feat of shipping them to bristol ... :)

6:40 pm, March 29, 2005  
Blogger Lao Chen said...

Its not really affordable if one bothers to convert from $ to RM, but compared to locally available products, strawberries aren't hediously expensive.

your name is not easy to type. i look at the "l" key, and there is no dot at the bottom. Sending them over means some expensive express service, as one should consume those heat treated berries in one day. FedEx?

6:49 pm, March 29, 2005  
Blogger lcf said...

nice pix

6:26 pm, April 17, 2005  
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