Originally Posted by yellobutterfly
This is fascinating, I can't wait to try it! I just had a few questions for all you pros:
1) has anyone used the wilton chocolate pot to melt the chocolate for the wrap? I have one and was wondering if it would be ok for this project
2) what do you mean the chocolate "bloomed"? (not familiar with this term, lol)
3) what are your favorite flavor combinations for cake/filling when combined with a chocolate wrap? I want to do a wrap in milk chocolate and was wondering what would be a yummy cake/filling combo for that?
i'm not a "pro" but maybe i can help.
1. i have not tried the melting pot, but it seems to me to be an unnecessary step. i put the chocolate in a plastic cup, microwave for 30 seconds, stir, and another 15 seconds or so, stir vigorously and its plenty melted. still body temperature, not hot, but melted.
2. blooming...the sugar crystalizes, causing white coloring on the chocolate. still ok to eat, just looks ugly.
3. my FAVORITE cake w/ a wrap... kate sullivan/margaret braun (from their books) chocolate cake with whipped MILK chocolate ganache (equal parts boiled heavy whipping cream/ melted chocolate, chilled , whipped) and a milk chocolate wrap. SO yummy! this cake is so super moist and flavorful. recipe:
One Delicious Chocolate Cake (Kate Sullivan)
2 1/3 cups all purpose flour
1 Â½ cups unsweetened cocoa powder
1 Â¼ teaspoon salt
1 tablespoon baking powder
1 tablespoon baking soda
3 cups granulated sugar
5 eggs, room temp
1 tablespoon vanilla
1 ½ cups buttermilk, room temp
1 ½ sticks unsalted butter, melted
1 ½ cups strong coffee
Preheat oven to 350. Grease and flour sides and bottoms of pans. Set pans aside.
In large bowl of mixer, stir together the flour, cocoa, salt, baking powder and soda. Stir in the sugar.
In small bowl, combine the eggs and vanilla extract. Mix into the dry ingredients. Stir in the buttermilk, melted butter and coffee. Divide batter evenly among pans.
Bake at 350 for around 50 minutes. Transfer to wire cooling rack.