Bitter chocolate bouchon

Preparation info
  • Yield:


    Bouchons, which allow for two extras in case two of them are imperfectly formed or baked
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Each Name of ingredient Baker’s percentages


  • 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