Comments on: Tuesdays with Dorie: Black-and-White-Chocolate Cake http://awhiskandaspoon.com/2008/02/05/twd-black-and-white-chocolate-cake/ cooking, eating, drinking, traveling, writing Sat, 11 Feb 2012 02:45:54 +0000 hourly 1 http://wordpress.com/ By: steph (whisk/spoon) http://awhiskandaspoon.com/2008/02/05/twd-black-and-white-chocolate-cake/#comment-6708 Tue, 26 May 2009 11:26:52 +0000 http://awhiskandaspoon.wordpress.com/?p=103#comment-6708 Win–If you know how to temper chocolate, then it’s pretty easy. Tempering is something I’ve learned to do by feel, so unfortunately, I can’t really explain that bit. But, you take tempered chocolate, spread it out with an offset spatula over a piece of acetate (while in Australia, I bought acetate from either a restaurant supply store of a craft store). You can use baking parchment in place of acetate, but your curls won’t be super-shiny. You want to spread a layer that’s fairly thin, but that will be strong enough to not fall apart when you do the curls. Let the chocolate get to the point where it’s just beginning to set up on the acetate, but is still pliable. Then, using the back of a knife, cut in long gently waving lines that will form the curls. Roll the sheet up into a loose roll, or wrap around a rolling pin or something. Then pop in the fridge for about an hour, until the chocolate is very well set and releases from the acetate. Remove the acetate carefully, and the chocoate will break apart along those lines you cut…you will have your curls. Hope this helps…e-mail me if you have more questions!

]]> By: Win http://awhiskandaspoon.com/2008/02/05/twd-black-and-white-chocolate-cake/#comment-6705 Tue, 26 May 2009 03:17:15 +0000 http://awhiskandaspoon.wordpress.com/?p=103#comment-6705 Will you kindly revulge how to make those lovely chocolate curls? Its driving me nuts!!

]]> By: Andrea http://awhiskandaspoon.com/2008/02/05/twd-black-and-white-chocolate-cake/#comment-1814 Fri, 11 Apr 2008 10:31:48 +0000 http://awhiskandaspoon.wordpress.com/?p=103#comment-1814 Your chocolate curls on top are so stunning.
In regards to your flour questions I found the following websites really helpful. Rose Levy Beranbaum explains why such poor results occur when American cake flour is called for and unbleached flour is used. If you search this website there is also a really interesting lecture video on flour.
http://www.realbakingwithrose.com/2006/07/crossing_the_atlantic_by_cookb.html

Kate who writes this blog did a wonderful job of testing what happens when you microwave flour (much better results)!
http://amerrierworld.wordpress.com/kate-flour/

Page 2 in this post of Dan Lepards website is the first place I read about using the microwave to ‘bleach’ flour
http://www.danlepard.com/forum/viewtopic.php?t=521&postdays=0&postorder=asc&start=10

I live in Australia as well. The Anchor cake flour (which is unbleached) microwaved has improved my results when cooking from all my American cookbooks.

I am just about to start blogging about my cooking. I have admired your efforts for some time and now should contribute!

]]> By: Holly http://awhiskandaspoon.com/2008/02/05/twd-black-and-white-chocolate-cake/#comment-1716 Sat, 29 Mar 2008 23:51:07 +0000 http://awhiskandaspoon.wordpress.com/?p=103#comment-1716 If this is how “crap” looks then I’m hoping I can someday be as crappy. ; )

]]> By: Alfie http://awhiskandaspoon.com/2008/02/05/twd-black-and-white-chocolate-cake/#comment-1446 Thu, 21 Feb 2008 13:14:21 +0000 http://awhiskandaspoon.wordpress.com/?p=103#comment-1446 Your cake looks amazing! – those chocolate curls look soooooo professional………beautiful.

]]> By: coco http://awhiskandaspoon.com/2008/02/05/twd-black-and-white-chocolate-cake/#comment-1404 Sun, 17 Feb 2008 09:51:39 +0000 http://awhiskandaspoon.wordpress.com/?p=103#comment-1404 My gosh, the cake looks so gorgeous. SO light and fluffy. Nobody would have thought you had so much trouble. It looks perfect!

]]> By: Ashley http://awhiskandaspoon.com/2008/02/05/twd-black-and-white-chocolate-cake/#comment-1330 Sun, 10 Feb 2008 05:37:55 +0000 http://awhiskandaspoon.wordpress.com/?p=103#comment-1330 What are you talking about, your cake turned out so gorgeous!! I didn’t have a chance to make this last week and I keep thinking I should really make an excuse because it sounds and looks so good. I love the decoration on the top of the cake too.

]]> By: Elle http://awhiskandaspoon.com/2008/02/05/twd-black-and-white-chocolate-cake/#comment-1322 Sat, 09 Feb 2008 02:12:47 +0000 http://awhiskandaspoon.wordpress.com/?p=103#comment-1322 We always know what errors we have made, but if hou hadn’t mentioned it, I never would have noticed. Your cake is so dramatic and professional looking…great photography, too.

]]> By: Lori http://awhiskandaspoon.com/2008/02/05/twd-black-and-white-chocolate-cake/#comment-1316 Fri, 08 Feb 2008 00:00:31 +0000 http://awhiskandaspoon.wordpress.com/?p=103#comment-1316 I must say that either the chocolate curls where overwhelmingly beautiful or your cake as a whole is perfect, because my first reaction was that it was stunning! I never would’ve known you had any issues with the frosting if you hadn’t said something. I can only dream of having a cake turn out that beautiful!

]]> By: Erin http://awhiskandaspoon.com/2008/02/05/twd-black-and-white-chocolate-cake/#comment-1314 Thu, 07 Feb 2008 22:39:02 +0000 http://awhiskandaspoon.wordpress.com/?p=103#comment-1314 you’ve been tagged! =)

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