Tomorrow aflatofonesown is dishing up some delights to foodie extraordinaire Fluff and first sister of soul Solange and currently desert is under construction courtesy of newly learned tricks and techniques from One's class with Rochelle Adonis on Thursday night.
So first step was to make four Chocolate Genoise sponges and while they were cooling, it was time to make a both a dark chocolate and a milk chocolate ganache. Then it was back to Genoise which needed to be cut in half and then stacked with a layer of milk choc ganache in between each layer.
Then it was time to call in a little help from One's special friend, Nigella who hopped up on to the stack and popped into the fridge to cool off and settle.
So the genoise is now in the fridge settling down a bit and One is then going to trim and tidy it a little and then cover in the dark chocolate ganache! YUM
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