
Folding the whipped egg whites meringue into the melted chocolate should be done in two stages. First, add up to 1/3 of the meringue, so the thick chocolate cream becomes lighter, and then fold in the rest. A large rubber spatula is by far the best tool for this task, and large, circular motions ensure that the bubbles remain intact.
Details
- Publication Date
- Mar 2, 2022
- Language
- English
- Category
- Cookbooks
- Copyright
- All Rights Reserved - Standard Copyright License
- Contributors
- By (author): ROBERT SAINDON
Specifications
- Format
- EPUB