Let's Cooking: TNL!

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Originally Posted by icarusfall

I think he means lava cakes?

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Molten cakes? If so I dunno what he's telling me for, that isn't a molten cake. Just a straight up mini chocolate macadamia nut cake. Ground macadamias folded in and chopped ones on top.

I'm going to give the chocolate spaghetti some more tests today at home. It comes out alright, just want to see if I can get it to where you can pick it up without it being so fragile. Plus experimenting with flavors with liquor. Last time I tried creme de cacao, this time I may try some coffee flavoring. Its not terrible hard, just requires agar agar, tubes and syringe.

Are you letting it set in the tubing, or just piping it onto a silpat?

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Originally Posted by Rtificial

"chocolate runout"?

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The chocolate design that sat atop your cake. Its called a runout.

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Originally Posted by icarusfall

Are you letting it set in the tubing, or just piping it onto a silpat?

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Letting it set in a ice bath for 3 mins in the tubes.

As for "runout", I've never heard that term and I've been doing this for near 10 years. It's just one of the many traditional french chocolate piping designs. Runout doesn't seem to sound very French.

http://books.google.com/books?id=8by...unouts&f=false

http://www.myspace.com/homersson/photos/56738148

I've never heard it either.

Why you link to MySpace? They turn into a culinary source? As for your other link I believe what they describe is a procedure for making chocolate plaques or logos/designs. You trace and outline on sheet paper, then color in per se with chocolate. I've done it before for simple banner decorations and even did a UPS logo in dark and white. However I did no tracing, just piped logos to fill up a whole sheet pan with a traditional design.

Also Icarus. I got the spaghetti to come out WAY better tonight! The first chocolate I used from work was a thin melting/coating chocolate. I tried a semi sweet baking chocolate and coffee liquor and it came out more tasty and firm.

Next project frozen chocolate foam.

Sweet!

We had some at Seasonal in nyc that was really nice. Paired with pear, mint, and cream.

Another lil test project.

Strawberry stuff with balsamic caviar.
Attachment 65801

Like it.

Did you use agar/olive oil or alginate?