people always ask what chocolate to use. the answer is more than one: make two chocolate groups, each as deliciously taken by ROSE’S heavenly CAKES: Double Chocolate Valentine (page 113),
(1) an earthy, natural, minimally processed, and minimally flavored chocolate, such as hawaiian dark chocolate, for cakes where chocolate is presented with complimentary flavors; for example my take on the ‘deep passion wedding cake’ with the glorious vanilla beans or my take on ‘le succes’ with lemon tea ganache.
(2) a chocolate with long flavor profile (perceived sensations of bloosoms, nuts, woods, berries, spices, etc), meticulously processed, refined, single origin, year specific, aged, such as valrhona palmira, for cakes where chocolate is the main and only flavor, isn’t baked, and is mixed with less than a handful ingredients; for example my take of ‘le succes’ without adding lemon tea on the ganache or my take on the baby chocolate oblivion truffles.
listen up! there is one more secret of success: add one drop of french chocolate arome (i get mine’s from www.lacuisineus.com), and (1) and (2) above become a level higher! in my opinion, the french chocolate arome heightens existing chocolate flavors rather than adding new ones. i have found light on the dark side of my soul!