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Bitter Chocolate and Mousse, Espresso Syrup Fresh Raspberries

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Angus Hughson

Fortified Wines, Dessert Wines and Sparkling Reds are the best wines to pair with Bitter Chocolate and Mousse, Espresso Syrup Fresh Raspberries.

 
 

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Posted by Philippa Wightman • 5y ago • Report
Tip which Gary shared on the show was to bring a pot of water to a rapid boil with a bowl above it. Add the chocolate (broken into segments) then immediately turn off the heat to the pot. The residual heat from the bowl and the steam will melt the chocolate without overheating it. Which I thought was a nifty tip!
Posted by Philippa Wightman • 5y ago • Report
He also added the espresso syrup directly into the melted chocolate - which sort of made it sieze a little but continuous mixing and the addition of a dollop of egg white/sugar syrup helped loosen it again.