Re: Chocolate Bavaroise

*crikey*mate* · ‎21-01-2014

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.

Some people can go their whole lives and never really live for a single minute.

freddie*rooster · ‎21-01-2014

Do you have a recipe for no calorie chocolate?

hmmm!!!

*crikey*mate* · ‎21-01-2014

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,

Some people can go their whole lives and never really live for a single minute.

freddie*rooster · ‎21-01-2014

Off to buy a dozen red teatowels.

bright.ton42 · ‎21-01-2014

Pull the other.

*crikey*mate* · ‎21-01-2014

nope - 5 to 7 calories in every teaspoon of that

Some people can go their whole lives and never really live for a single minute.

freddie*rooster · ‎21-01-2014

Is crikey pulling the BS?

*crikey*mate* · ‎21-01-2014

nope that was for the noodle

Some people can go their whole lives and never really live for a single minute.

icyfroth · ‎21-01-2014

I don't like chocolate 😞

amber-eyed-girl · ‎22-01-2014

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.

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