I just finished my basic patisserie term and I'm now moving into the intermediate term today!!! As I mentioned in the title for this post, things getting more and more serious now!
Today I had my first practical lecture in the intermediate term: Dobos Chocolate Slice.
What is Dobos? As a Taiwanese, I didn't know any french before I started my course. According to the chef and my own research, a Dobos Chocolate Slice is a transform of a Dobos Chocolate Torte! It was first introduced at the National General Exhibition of Budapest in 1885.
Anyway, I would say it is a cake that combines sponge slices and chocolate ganache!
Tips:
1. The sponge was made using the creaming method. That means you cream the butter before adding any other dry or wet material. However, when I added the egg to my creamed butter it split even though I added it very slowly and carefully.
==> when your mixture splits between wet material and butter(oil), use a blow torch to bring it back. It can be caused by one of two reasons: One, you may add the ingredients too quickly. Two, your ingredients my still be too cold to add.
2. When you cut the sponge, use the table edge as the guideline!
Here it is!!!
I wouldn't say that this was a perfect one.... The sponge was a bit too dry and I could have spread the sponge more evenly to make better slices but practice makes perfect! I will definitely try to make it again!
Fang xx
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