Chocolate Bavaroise

[*crikey*mate*]

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]

Do you have a recipe for no calorie chocolate?

hmmm!!!

[*crikey*mate*]

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]

Off to buy a dozen red teatowels.

[bright.ton42]

Pull the other.         

[*crikey*mate*]

nope - 5 to 7 calories in every teaspoon of that

[freddie*rooster]

Is crikey pulling the BS?

[*crikey*mate*]

nope that was for the noodle

[icyfroth]

I don't like chocolate 😞

[amber-eyed-girl]

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.