A couple of people have asked about the "wrong chocolate" that I mentioned in my last post. T was making chocolate friands, which are small fudge-like chocolate cakes, very dense, very rich, and frosted with ganache. The recipe calls for bittersweet chocolate, but we accidentally bought semisweet, which has a lower cocoa content. As a result, the cakes didn't bake up quite right -- the consistency was more like a slightly overcooked brownie, and we lost several because they stuck to the pan -- and the ganache didn't set at room temperature. They were still tasty, and my family was happy to eat them, but they weren't up to T's high standards. So tomorrow we will get the appropriate chocolate and see if the second batch comes together better. Pictures, perhaps, if we succeed. :)
This entry is also posted at http://owlmoose.dreamwidth.org/607464.html. There are currently comments on DW.