When heavy cream lightens
I’ve eaten an incredible amount of chocolate pudding in the last week and a half. There were the initial tests, then the one that turned grainy overnight, the one that was way too thick, and the one that my moving…
Chocolate mousse
This is the second post in a series exploring the depths of egg yolks. For the basics of yolk science and some over-the-top deviled eggs, go here. Picture this: it’s just after 8 on a Friday night (approaching 8:30 if…
