Bitter chocolate bouchon

Name: Bitter chocolate bouchon
Yield: Yield: 14 Bouchons, which allow for two extras in case two of them are imperfectly formed or baked
Cuisine: American
Ingredients: 58% bittersweet chocolate; salt; baking powder; eggs; egg yolks; all purpose flour; tangerine zest; sugar; unsalted butter; heavy cream

Preparation info

Yield:
14
Bouchons, which allow for two extras in case two of them are imperfectly formed or baked

Difficulty
Easy

Appears in

The Dessert Architect

By Robert Wemischner

Published 2009

About

Ingredients

Oz	Grams	Each	Name of ingredient	Baker’s percentages

Americas
United States
Dessert
Vegetarian

Method

Finely chop the chocolate and place in a small stainless steel bowl.
In a small heavy saucepan, bring the heavy cream to the boil.
Pour the hot cream over the chocolate and stir, without aerating the mixture, until melted and smooth.
Place over a bowl of ice water, stirring to cool. The mixture should remain soft enough to scoop into 12 small