Posted by Gerard on December 09, 1997 at 17:05:27:
In Reply to: Hey, Gerard -- up here! posted by Susan on December 08, 1997 at 23:07:00:
Tabliering is where you take 1/3 of the 120F choc batch and turn it on a marble slab til it thickens then return it to the main batch and use that to seed the rest, only works in books.
I did it that way for yrs but its hit and miss , not great when you have to sell the results. The method you're using is best, its used by all the top mfgers.
I used tomake brownies, we whipped the eggs and sugar , folded in the melted butter and choc, we felt the sugar dissolved better this way with no grittiness after baking, made sense.
Try this, 1 lb choc melted with 5 oz butter.
WHip 4 eggs with spoonfull of sugar.
Fold choc/butter into egg/sugar with spoonfull of flour.
Bake in mold sitting in a tray of water at 400 for 15 minutes.
Remove whilst batter is still liquid...you'll swear its not baked. Let cool then freeze.
Remove from freezer after 4 hrs and unmold, use a little heat to get it loose, hope you grease and flour your molds!
OK its technically not a brownie, so what.
The only other way to get a choc rush like this is a hyperdermic.
Gerard