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at Tue, 30 Dec 2003 03:54:25 GMT in
.net>,
lid (Margaret Suran) wrote :

>Alex Rast wrote:
>
> >>
> >> at Fri, 26 Dec 2003 20:22:12 GMT in >,
> >> (Margaret Suran) wrote :
> >>
> >
> >>> >I have a 1 1/4 lb box of 64% dark Guittard chocolates...
> >> See my recent repost, " rich, moist chocolate cake" of the recipe
> >> originally posted under "Cake Recipe - Chocolate Death", for the
>cake part
> >> of Chocolate Death. ...
> >> I assume you have "L'Harmonie"? IMHO this is very good, so the cake
>recipe
> >> will work well with it.
> >>
>
>Yes, it is Harmony, but it comes packaged differently, in little 1.75 oz
>boxes with five little foil wrapped chocolate bars in each tiny box.
>Or, perhaps it came the same way before and I forgot.
>

That's the "retail package". I think it's awkward and a bit silly - they
should sell as one 50g bar rather than 5 smaller mini-samplers (which are
pretty useless for sampling, anyway). Still, the chocolate is good. It's
better to buy it in the 275 g baking bar or the 1 kg bloc.

>I got them at the Chocolate Show in November. The chocolate does not
>seem to be as flavorful as it was before.

How have you stored it? I can't imagine chocolate would deteriorate
appreciably that fast unless your storage method were very inadequate.

>Thank you for the recipe for the Death By Chocolate Cake.

Technical nomenclature note - the particular cake recipe I posted is called
"Chocolate Death", not "Death by Chocolate", which is a different group of
(rather unrelated) chocolate cakes. AFAIK the "Chocolate Death" name
applies only to the cake I describe. In any case, you're welcome.

> I may try it,
>if I don't use it for Mousse.

IMHO L'Harmonie isn't really the best fit for mousse - it's a bit too
sweet, and has nutty components that, again, disappear in mousse. Chocolate
mousse suggests an aggressively fruity chocolate - some Valrhona chocolates
are good for it, as well as most of the Bonnat line.

With its nutty flavour, L'Harmonie is great in tortes, or in cookies. The
key point is to minimise mixing with dairy, especially cream which will
flatten out the nutty flavours completely.

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

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