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 Post subject: Re: Vegan Chocolate by Fran Costigan
PostPosted: Tue May 13, 2014 12:25 am 
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Thinks Plants Have Feelings

Joined: Tue Jun 18, 2013 1:38 am
Posts: 66
Bananadreams wrote:
I've made the Double Chocolate Chunk Cookies, Magic Cookie Bars, Opera Cake, and I've got the Chocolate Cherry Miroir Cake setting up in the fridge.

The cookies took me 2 tries to get the texture right; ended up adding another tablespoon of flour or so. The bars were delicious the second and third day after making them, as I kind of get sick of chocolate the day I make these :).

I made the Opera cake for a baptism, and it was pretty amazing! You really have to make sure you refrigerate the cake between layer building, so that it doesn't slide around on you. I'll admit I'm seriously impatient, but I forced myself to split the prep time into 2 days to get it right.

The Miroir cake is a bit of a favorite of mine right now. Cherries and raspberry liqueur NOMZ! I did alter the sizing a bit and made two 6 inch mini cakes after doubling the cake batter (GF version). The remainder I made into cake balls with more of the cherry preserves/raspberry liqueur mixture and mousse. So tired of chocolate...but...can't stop :P I also subbed the agar powder for the required flakes and just reduced the amount. Seems to have turned out okay. I'll post pictures later



Would like to makde the opera cake, but seems a bit intimidating all the steps. Is it easy, depsite all the steps?


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 Post subject: Re: Vegan Chocolate by Fran Costigan
PostPosted: Tue May 13, 2014 11:03 am 
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Tofu Pup

Joined: Sun Jan 06, 2013 8:01 pm
Posts: 4
otherdimension wrote:
Bananadreams wrote:
I've made the Double Chocolate Chunk Cookies, Magic Cookie Bars, Opera Cake, and I've got the Chocolate Cherry Miroir Cake setting up in the fridge.

The cookies took me 2 tries to get the texture right; ended up adding another tablespoon of flour or so. The bars were delicious the second and third day after making them, as I kind of get sick of chocolate the day I make these :).

I made the Opera cake for a baptism, and it was pretty amazing! You really have to make sure you refrigerate the cake between layer building, so that it doesn't slide around on you. I'll admit I'm seriously impatient, but I forced myself to split the prep time into 2 days to get it right.

The Miroir cake is a bit of a favorite of mine right now. Cherries and raspberry liqueur NOMZ! I did alter the sizing a bit and made two 6 inch mini cakes after doubling the cake batter (GF version). The remainder I made into cake balls with more of the cherry preserves/raspberry liqueur mixture and mousse. So tired of chocolate...but...can't stop :P I also subbed the agar powder for the required flakes and just reduced the amount. Seems to have turned out okay. I'll post pictures later



Would like to makde the opera cake, but seems a bit intimidating all the steps. Is it easy, depsite all the steps?


I found that if you make some of the components a day or two ahead of time like the author advises, a lot of the stress and intimidation eases up. It's just a matter of alternately layering and chilling it from there. The opera cake turned out pretty fantastic!


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 Post subject: Re: Vegan Chocolate by Fran Costigan
PostPosted: Tue May 27, 2014 6:24 am 
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Thinks Plants Have Feelings

Joined: Tue Jun 18, 2013 1:38 am
Posts: 66
Made the bittersweet chocolate truffles with the tempered chocolate coating. Wow! can't believe I actually tempered chocolate.

The whole process is time consuming, but worth it.

I agree with Fran when she says non-dairy truffles have a cleaner richer taste.

They were a hit with friends!


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 Post subject: Re: Vegan Chocolate by Fran Costigan
PostPosted: Sun Jun 22, 2014 8:55 am 
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Huffs Nutritional Yeast

Joined: Wed Oct 19, 2011 12:15 pm
Posts: 121
I want to make to Chocolate Cherry Miroir (page 102), but I am confused by one of the instructions. I think I saw at least one person mention they had made this awhile back. Can anyone help?

The cake calls for one recipe of Magic Chocolate Mousse but specifies to make it with 1/2c + 1T cherry juice instead of water and 1T kirsch. The actual recipe for Magic Chocolate Mousee (page 182) calls for 1c +2T water. Does that mean you are meant to use half of the liquid the original mousse recipe calls for (so, only juice), or does it mean to replace half of the water with juice and still use half water? I find the wording confusing, and I'd really appreciate if anyone could help!

Also, I am thinking of multiplying the recipe by 1.5 for a larger cake. Should I multiply all the mousses/fillings, or is the quantity big enough that they could just be spread a bit thinner?

Thanks so much for any advice!


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 Post subject: Re: Vegan Chocolate by Fran Costigan
PostPosted: Mon Jun 23, 2014 1:18 pm 
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Top of the food chain & doesn't need to prove it

Joined: Thu Jan 06, 2011 12:25 pm
Posts: 609
PoesiePie wrote:
I want to make to Chocolate Cherry Miroir (page 102), but I am confused by one of the instructions. I think I saw at least one person mention they had made this awhile back. Can anyone help?

The cake calls for one recipe of Magic Chocolate Mousse but specifies to make it with 1/2c + 1T cherry juice instead of water and 1T kirsch. The actual recipe for Magic Chocolate Mousee (page 182) calls for 1c +2T water. Does that mean you are meant to use half of the liquid the original mousse recipe calls for (so, only juice), or does it mean to replace half of the water with juice and still use half water? I find the wording confusing, and I'd really appreciate if anyone could help!

Also, I am thinking of multiplying the recipe by 1.5 for a larger cake. Should I multiply all the mousses/fillings, or is the quantity big enough that they could just be spread a bit thinner?

Thanks so much for any advice!


Have you thought of contacting the author? Here's the contact page on her website.


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 Post subject: Re: Vegan Chocolate by Fran Costigan
PostPosted: Mon Jun 23, 2014 1:43 pm 
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Huffs Nutritional Yeast

Joined: Wed Oct 19, 2011 12:15 pm
Posts: 121
Thanks. Just emailed her. Should have thought of that myself. :/
Will report back in case anyone else is confused by this.


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 Post subject: Re: Vegan Chocolate by Fran Costigan
PostPosted: Sat Jul 05, 2014 12:33 pm 
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Huffs Nutritional Yeast

Joined: Wed Oct 19, 2011 12:15 pm
Posts: 121
I did email Fran, and she is so super nice!
There IS a typo in the miroir recipe and, yes, you should use just as much juice as you would have used water in the chocolate mousse. So 1c +2T juice in place of water. It turned out great, by the way.
I'm loving baking from the book. The Brooklyn Blackout is so easy yet really looks spectacular. Also, I've made the Buche de Noel, Opera cake, Almond Orange Olive Oil Cake, a few different truffles and the Sachertorte. Some of them seem a bit intimidating, but once you get started and read through the recipe thoroughly, you find out it's totally doable and so worth the effort.


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 Post subject: Re: Vegan Chocolate by Fran Costigan
PostPosted: Sat Jul 05, 2014 12:51 pm 
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Top of the food chain & doesn't need to prove it

Joined: Thu Jan 06, 2011 12:25 pm
Posts: 609
PoesiePie wrote:
I did email Fran, and she is so super nice!
There IS a typo in the miroir recipe and, yes, you should use just as much juice as you would have used water in the chocolate mousse. So 1c +2T juice in place of water. It turned out great, by the way.
I'm loving baking from the book. The Brooklyn Blackout is so easy yet really looks spectacular. Also, I've made the Buche de Noel, Opera cake, Almond Orange Olive Oil Cake, a few different truffles and the Sachertorte. Some of them seem a bit intimidating, but once you get started and read through the recipe thoroughly, you find out it's totally doable and so worth the effort.


Thank you for the correction. I still haven't made anything from the cookbook--I'm not much of a baker-- but my husband's birthday is coming up later this month, so that may be the time to crack open this book.


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