Reply to "French wine for chocolate creme brule..."

Bob, this is one time where I'm going to have to disagree with you. While you may enjoy the taste of chocolate with most desserts, just adding any ingredient to a pastry/confection recipe is going to throw off the balance of a recipe. If the maker does not calculate the fats of the chocolate, new liquid content and sugar percentage, you can end up with something that is off in texture, taste and cooking time.

That's why it drives me mad when people say, "oh just substitute applesauce for butter" or something equally insane.
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