The Singapore Forum

So...my friend posted this hot chocolate recipe http://www.davidlebovitz.com/2005/11/parisian-hot-ch-1/

And then I found his nutella recipe

and then I thought I should share the calories with everyone else!


Sigh...

Kooky - any / all of these may help right now

The sea salt is brilliant!

I'm not sure I'll be hungry today, choc, after smelling this rabbit cooking.

Tas has a new baking recipe book full of strange combos, salty caramel and so on, that she's going to test out on me - aren't you Tas?

(Food intolerances, what food intolerances?)

ahhhh yes, once I find the food colouring and time to let 4 different things to set for 6hrs each haha

That hot chocolate looks so good.

Grey, rainy day in Manila....think a visit to Max Brenner is on the cards

You finally cooked it! ! Yay.

I forsee that hot chocolate next weekend! ! Yummy!

Tas - feel free to share any decadence!

salted caramel is good - had some at Freshly Baked on killiney road and was amazed it tasted so good.

Can you pls post the link for the nutella recipe?

http://www.davidlebovitz.com/2011/02/ho ... ut-spread/

Enjoy

thanks!

until I can find dried egg white (which I know exists because I've seen it and we make it elsewhere in the world) and lecithin and a bucket load of stuff won't be cooking as planned! But we'll get there.

We really need to go to Mr Zumbo's shop to ask him where to get it.

And whilst there, it would rude not to sample some of his wares, right?

completely! after reading the book, I realised some of them are just wonderful, but no way in hell would I be making them. Some of the easier elements require weighing things to 16g, heating syrups to 114oC, setting for 6 hrs at a time, straining fruit pulp etc etc. So have all the appreciation that would happily paying for some big efforts. That said I have just found the source for a stack of needed ingredients at work and the lovely folk after asking said they were happy to let me have small amounts if I shared the product

edit: oh the exception to that is the courverture chocolate, that's for me to find buddy haha

Absobloominglutely, Daff And we need to go see if he looks as much like BoD in person as he does in photos! (With a bit of Lichty thrown in for good measure.)

Got a parcel from the in-laws yesterday - the Quay cookbook. (I'll forget the fact they paid 28 quid to post us something we could have got here as they put a lovely note in it, thanking us for taking them there.) The introduction says something about the recipes being really complex, and jeez they are but the photos alone are beautiful.

[quote="Kooky"]Absobloominglutely, Daff And we need to go see if he looks as much like BoD in person as he does in photos! (With a bit of Lichty thrown in for good measure.)



OMG!

Is he still at that hole-in-the-wall place in Balmain? I remember him as being super friendly and helpful (when one had to decide between two equally decandent items !) although given his rise to chef stardom maybe he doesn't frequent the shop quite so much these days.

Happy researching gals!

Haven't been but yes, he is still in Balmain - and a few other places now including the troubled casino. I was bought some of his chocolates and have to say they really were rather good.

from everything I've read and seen, would be very surprised if he wasn't still a regular in his own shops, but you'd expect more floor staff for sales wouldn't you

I think you should not be the only ones not to be shown a picture of my one successful Macaron!

I have no doubt at all that is tastes as delicious as it looks!

Oi.. I've watched Australian Masterchef. I'm not bald yet!

I had to google Zumbo... got BoD's pics instead. Weird.

Omg he is thier love child.... When was the affair?

canuck wrote:Omg he is thier love child.... When was the affair?

That's what I thought. Tas spotted the BoD in certain photos (imagine no hair), but I also saw the Lichty.

Tas - that's a seriously pretty macaroon!