topic Re: Chocolate Bavaroise in Community Spirit

Chocolate Bavaroise

*crikey*mate* — Mon, 20 Jan 2014 23:28:43 GMT

To get the best texture for a Chocolate Bavaroise, you need 48 grams of leaf gelatine per litre of mixture.

Also, gelatine has no place in a chocolate mousse. Just thought I'd add that.

freddie*rooster — Mon, 20 Jan 2014 23:36:39 GMT

Do you have a recipe for no calorie chocolate?

hmmm!!!

*crikey*mate* — Mon, 20 Jan 2014 23:44:30 GMT

Yes. Yes I do!

Get one block of chocolate, any size.

Break it into smaller bite sized pieces.

Leave to rest for about 10 minutes. very important to cover with a red teatowel so that no flavour leaks out.

All the calories leak out during the resting process => no calorie chocolate!

it works for milk, white and dark,

freddie*rooster — Tue, 21 Jan 2014 00:23:00 GMT

Off to buy a dozen red teatowels.

bright.ton42 — Tue, 21 Jan 2014 01:21:59 GMT

Pull the other.

*crikey*mate* — Tue, 21 Jan 2014 01:26:13 GMT

nope - 5 to 7 calories in every teaspoon of that

freddie*rooster — Tue, 21 Jan 2014 01:29:38 GMT

Is crikey pulling the BS?

*crikey*mate* — Tue, 21 Jan 2014 01:31:44 GMT

nope that was for the noodle

icyfroth — Tue, 21 Jan 2014 03:53:54 GMT

I don't like chocolate 😞

amber-eyed-girl — Tue, 21 Jan 2014 14:03:47 GMT

Thank you for saying that gelatine has no place in a chocolate mousse.

It most certainly does not.

Neither, might I add, does olive oil.

Retch.