올로초코님의 손에서 재창조된 까레멍 쇼콜라의 맛이 궁금하네요🥺 다크 초콜릿의 깊고 진한 풍미를 느낄 수 있는 크림, 프랄리네, 무스, 비스퀴의 향연이군요! 정말 이름처럼 완벽한 초콜릿 케이크!🍫❣️ 마지막에 초콜릿 소스를 부어 먹으면 정말 추운 겨울에 딱 어울리는 맛이 날 것 같아요 🤤
Salut. Bravo sur les vidéos très bien réalisées ✌🏽✌🏽 un conseil pour beurrer et fariner le moule, c’est plus facile faire un beurre manié 85% beurre pommade + 15% farine bien mélangés ensemble puis on badigeonne les moules avec un pinceau.
@@ollochocoDe rien, parfois je vois des trucs et je me dis la même chose 😂 cette procédure j’ai vu la première fois dans des vidéos/recettes de MOF Stéphane Glacier. Édit: je me suis trompé entre Stéphane Glacier et Nicolas Bernardé (les deux étant MOF et le dernier spécialisé en cake de voyage).
i have a question to ask this definitely looks very stunning and extravagantly delicious but doesn't the chocolate get too intense because every time you have used only the 70% dark chocolate you know it might get to bitter for the taste
@FizaSafeer Safeer : I did the receipe several times, to my taste and the one of my guest, it was far from bitter. In truth, using a less intense chocolate will result, imho and my taste, into a cake that is too sweet. There is a lot of sugar added to the "Moelleux chocolat" (base of the cake) and the "crémeux chocolat" (second layer), also the "Praliné feuilleté chocolat noir" (third layer) has some "praliné noisette" in it which is very sweet. Regarding that, even though you use 70% dark chocolate it does not result in a bitter cake. That being said, in France we are not used to very sweet chocolate like in Uk of in USA. For what I heard, they need their chocolate much sweeter (Cadbury is what comes to my mind), maybe for them the cake would be not sweet enough. If you are from a country that is not used to dark chocolate and more of sweet milk chocolate, I would advise to keep the dark chocolate 70% for the "moelleux chocolat" (first layer) and the "Crème au chocolat" (second layer) but to use 50-55% dark chocolate or a 50% mix of dark 70% chocolate and milk chocolate 30-40% for the "mousse au chocolat" (fourth layer). Imho that would do the trick. Keep in mind that I'm not a professional pastry chef, I'm just fond of pastry. However, based on my amateur experience, that is what I would do if one wants to try a sweeter version of this marvellous cake. Hope it helps, Best regards.
와 이런분을 알게되다니 정말 대박입니다 이번주에 바로 만들어 봐야겠어요
올로초코님의 손에서 재창조된 까레멍 쇼콜라의 맛이 궁금하네요🥺 다크 초콜릿의 깊고 진한 풍미를 느낄 수 있는 크림, 프랄리네, 무스, 비스퀴의 향연이군요! 정말 이름처럼 완벽한 초콜릿 케이크!🍫❣️ 마지막에 초콜릿 소스를 부어 먹으면 정말 추운 겨울에 딱 어울리는 맛이 날 것 같아요 🤤
Salut. Bravo sur les vidéos très bien réalisées ✌🏽✌🏽 un conseil pour beurrer et fariner le moule, c’est plus facile faire un beurre manié 85% beurre pommade + 15% farine bien mélangés ensemble puis on badigeonne les moules avec un pinceau.
Bonjour merci je vais essayer comme ça 😃 Pourquoi j'ai pas pensé à cette façon 🤔
@@ollochocoDe rien, parfois je vois des trucs et je me dis la même chose 😂 cette procédure j’ai vu la première fois dans des vidéos/recettes de MOF Stéphane Glacier.
Édit: je me suis trompé entre Stéphane Glacier et Nicolas Bernardé (les deux étant MOF et le dernier spécialisé en cake de voyage).
i have a question to ask this definitely looks very stunning and extravagantly delicious but doesn't the chocolate get too intense because every time you have used only the 70% dark chocolate you know it might get to bitter for the taste
@FizaSafeer Safeer : I did the receipe several times, to my taste and the one of my guest, it was far from bitter. In truth, using a less intense chocolate will result, imho and my taste, into a cake that is too sweet.
There is a lot of sugar added to the "Moelleux chocolat" (base of the cake) and the "crémeux chocolat" (second layer), also the "Praliné feuilleté chocolat noir" (third layer) has some "praliné noisette" in it which is very sweet.
Regarding that, even though you use 70% dark chocolate it does not result in a bitter cake.
That being said, in France we are not used to very sweet chocolate like in Uk of in USA. For what I heard, they need their chocolate much sweeter (Cadbury is what comes to my mind), maybe for them the cake would be not sweet enough.
If you are from a country that is not used to dark chocolate and more of sweet milk chocolate, I would advise to keep the dark chocolate 70% for the "moelleux chocolat" (first layer) and the "Crème au chocolat" (second layer) but to use 50-55% dark chocolate or a 50% mix of dark 70% chocolate and milk chocolate 30-40% for the "mousse au chocolat" (fourth layer). Imho that would do the trick.
Keep in mind that I'm not a professional pastry chef, I'm just fond of pastry. However, based on my amateur experience, that is what I would do if one wants to try a sweeter version of this marvellous cake.
Hope it helps, Best regards.
Amazing advices you gave!