I’ve never tried tempering myself, but if you have a sous vide, I’ve seen several vids of folks like Claire Saffitz and Sohla El-Waylly use them to great success. It also allows you to hold the chocolate at that final temp for an extended period of time while you get the hang of pouring or molding or whatever it is you’re doing.
Thank you! I have done it sous vide before, but I was hoping to skip the set up, since its just bark. I will definitely do it again, but feel like I left too much chocolate in the bag.
It’s actually a Dominique Ansel recipe, he of cronut fame. The full loaf has 14T of butter , but the mini doesn’t present as quite so decadent, I actually used evoo in it. I think disposable pans are available in 5x3” but probably only by the dozen. I imagine muffins would be a good possibility as well.
Baking mischief has been reliable for her recipes.
I actually have a set of 4 mini loaf pans I bought years ago, so if I can find the mini loaf recipe online that my work computer will allow, I’ll pull it down. (We’re going through SOC2 security audit, so the company doing our vulnerability testing could be doing things in the background - even My Baking Addition’s site got blocked, and I KNOW I’ve opened recipes from there before!).
@Nannybakes I got the recipe from Baking Mischief using a different browser. I’ve got a couple of bananas that are not as ripe as they could be (yet!) but will be at that stage by the weekend. Looking forward to trying it.
Seeking ideas and inspiration for baked goods I can travel with this weekend. Something for friends I am staying with, plus something for the early Easter family gathering.
First needs to survive subway, train, and car ride home. Second needs to make it through those and then another car ride the next day.
I’ll make everything at least a day before travel.
Current ideas:
– Savory quick bread / apero bread (Dorie, Chetna Makan, Gateau all have versions I’ve enjoyed)
– Pound cake / loaf cake – chocolate or banana or citrus
– Quiche bites or proper quiche (depends on egg availability)
– Kerala puffs (if I can get more puff pastry)
Suggestions or ideas welcome!
ETA: Anyone come across a sticky toffee pudding inspired loaf cake or bars? I have plenty of dates (which I was thinking might also work well with chocolate)
A chocolate pound cake might be an ideal candidate for something that would travel easily and age well, given that pound cakes are relatively sturdy and keep well, and the flavor of many chocolate cakes improves if they’re kept for a day or two after baking, anyway.
