2. Spread it over the baking tray, with parchment paper at the base and bake it at 170⸰C for 10 mins. Heat the cream and milk at 70⸰C. Add it into the chocolate and blend with the help of a hand ...

Melt the chocolate with the rum on a very gentle heat. Peel the almonds by placing them in a saucepan of boiling water until the skins lift. Strain, cool, peel and allow to dry. Grind in a food ...

However, the chocolate gateaux of La Poire is what attracts most of its clients, especially the chocolate balls and the dark chocolate mousse. Of course, the chocolate gateaux selection of La ...

We may have Gateau Reine de Saba to thank for Julia Child's culinary legacy. With one bite, the chocolate cake reportedly won both the heart and stomach of a pre-cooking career Child, and we'd ...

Makes enough ganache for an 18–20cm/7–8in cake Tip the chocolate and butter into a bowl and set aside. Pour the cream into a saucepan, add the sugar and bring to the boil, stirring occasionally.