Recipe:120g Dark Chocolate500g Double/Heavy Cream3g Gelatin + 18g Cold Water
Awesome! Thanks! 😊
Thank you for sharing your recipe
Texture looks beautiful, will definitely try it out! You made a lovely rocher rather than a quenelle
So nice to see your videos on my feed again! Happy baking Chef🥰
greetings!!! your recipes are great ❤
Looks so yummy 😋 texture looks so smooth
Glad to see you back Matt!!!
It has been ages since I see a post from you! Nice to see a post from you now...
Nice to be watching your videos again!
I don't even miss shirtless photos. :)
Can agar agar be used in place of the gelatin?
Hello! Matt this works in any wather??Thank you and is nice to see you again.
Do you use chilled cream or at room temperature?
I make this cream all the time, but without the gelatine! It works just fine without - obviously not as smooth, but it becomes an absolutely delicious and easy peasy whipped cream🤤🤎
WHY NOT USE GELATIN?
You don’t have to melt the bloomed gelatin before adding?
🤦♀️ ARE YOU BLIND?
Recipe:
120g Dark Chocolate
500g Double/Heavy Cream
3g Gelatin + 18g Cold Water
Awesome! Thanks! 😊
Thank you for sharing your recipe
Texture looks beautiful, will definitely try it out! You made a lovely rocher rather than a quenelle
So nice to see your videos on my feed again! Happy baking Chef🥰
greetings!!! your recipes are great ❤
Looks so yummy 😋 texture looks so smooth
Glad to see you back Matt!!!
It has been ages since I see a post from you! Nice to see a post from you now...
Nice to be watching your videos again!
I don't even miss shirtless photos. :)
Can agar agar be used in place of the gelatin?
Hello! Matt this works in any wather??Thank you and is nice to see you again.
Do you use chilled cream or at room temperature?
I make this cream all the time, but without the gelatine! It works just fine without - obviously not as smooth, but it becomes an absolutely delicious and easy peasy whipped cream🤤🤎
WHY NOT USE GELATIN?
You don’t have to melt the bloomed gelatin before adding?
🤦♀️ ARE YOU BLIND?