The rumors had been out there for a long time, and in the mid aughts, I bought one of the three-packs of 54% “dark” only to open one and find that it had made it all the way through the run to TJ’s branded wrapper with Callebaut stamped into the bar itself.
4 Likes
Desserts for the next couple of dayz.
Half a cheese danish and half a cherry danish, from a fantastic bakery in the burbs, courtesy of one sister.
The other sister gave me some of her delicious, homemade rice pudding, one of my faves!
Did I ever mention that I have the best sisters in the world?
9 Likes
Wow! Thanks for sharing! Good to know weights are available; I could see myself fudging it😄
I use Callebaut 54%, because it’s easily available and reasonably-priced; the norm for price has really gone up, though. One I like even more is Felchlin 68% from Bolivia, but it is more expensive. I buy it from a quirky Swiss clock store in Montreal (La Pendulerie on Crescent St), but haven’t been there in ages. Felchlin also make a milk chocolate I actually like.
2 Likes
Well I did eyeball that one since I have had a lot of previous experience with it, it’s my goto.
I guesstimated quantity for the half cake and melted 120g chocolate and then just gradually added in the sour cream until it “looked correct”.
But I would certainly start with weights initially until you get the feel for the consistency of the frosting.
It will say shiny for a relatively long period but not overnight. A turned off warm oven will “reshine” it in less than 30 seconds.
When are you moving? You need to come bake with me!
1 Like
That would be Utopia! Baking with my very own RLB! 
But, it will have to wait a few years as I have a Hispanic last name. Nuff said?
2 Likes
Dessert was fresh figs with peppered honey and crumbled goat cheese. Recipe from Bon Appetit from years ago. So simple; so good.
12 Likes
11 Likes
Emotional support sundae.
Jeni’s Darkest Chocolate, Van Leeuwen’s Affogato, fudge, banana, salty peanuts.
10 Likes
Raspberry jam/fresh raspberries/ flaked almonds …a tender cake with almond flour for additional moistness, a simple but delicious cake that would lend itself to other berries. Blackberries or blueberries would make for deliciousness.
12 Likes
It was time for more emotional support cookies from the talented Turkish baker in our hood, who delivers them straight from her oven to your doorstep
A nice surprise for my PIC — who’s been trying not to have too many sweets even tho he loves them — when he came home from campus.
A chocolate chocolate chip cookie and a CC walnut cookie. He loves the double chocolate cookie, whereas I prefer the other one.
Still warm and gooey, so I actually needed a tiny spoon 
7 Likes
A small 4” tart with whipped ricotta filling and flecks of candied orange peel, A layer of raspberry compote is on the bottom and dollops of the compote on top.
10 Likes
Looks yummy! I heard of people using marzipan for additional moistness; have you tried that?
1 Like
I have made cakes with almond paste, and they do tend to be moist. Another (different) trick is cutting marzipan into little cubes and freezing them, then folding them into cake batter. Because they’re frozen, they don’t melt into the batter, and you end up with little pockets of marzipan in your cake.
3 Likes
King cream donut and a maple pecan danish. Had the danish for lunch dessert(not bad) and the donut for dinner dessert(my favorite thing there)
$13 for these, can’t say that they’re worth it tbh.
8 Likes
That’s a nice trick. Thanks!
After checking my notes, I see I’ve made three different cakes with almond paste/marzipan. A Nigella one from her book, “Cook, Eat, Repeat”, a Jacques Pepin one, and an apple almond paste one from Food52. I’ve probably made more and just haven’t keep notes on them. Thanks for reminding me of these!
If the apple almond cake is this one from Classic German Baking, it’s a good one!
