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Food & drink
fromwww.theguardian.com
20 hours ago

Tastes like scented candle': the best (and worst) supermarket chocolate truffles, tasted and rated

High-quality truffles rely on well-tempered shells, a balanced cream-to-chocolate ganache (60–70% cocoa for depth), and finishes that complement rather than overpower.
Cooking
fromwww.theguardian.com
1 month ago

Three plant-based chocolate mousse recipes by Philip Khoury

Three plant-based dark-chocolate mousses (65–80% cocoa) provide varied textures and techniques, are freezable, and pair with garnishes like chocolate shavings or cocoa powder.
Cooking
fromTasting Table
1 month ago

The Easy Hack For Silky Chocolate Ganache Using Coffee Creamer - Tasting Table

Liquid coffee creamer can replace milk or heavy cream in ganache using the same ratio, with added fat or cooling adjustments to achieve proper texture.
fromTasting Table
1 month ago

Martha Stewart's Secret To Perfectly Moist Chocolate Cakes - Tasting Table

Mastering chocolate cake is a great first step for those learning how to craft desserts, and Stewart's website features an easy chocolate cake recipe that makes quick work of the confection. The secret to her perfectly moist cake? Sour cream. Though "sour" seems counterintuitive to a sweet treat, this ingredient provides the right moisture and acidity for a fudgey chocolate cake with a spectacularly soft crumb.
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