hector’s take on ROSE’S heavenly CAKES: Zach’s La Bomba (page 285) uses passion fruit instead of blackberries. i harvest my own passion fruit puree, but to that i always add a drop of la cuisine passion fruit french arome. perfection can always get better!
the taste was excellent. passion fruit and chocolate is an old world flavor that is making a come back to the today world! the marriage of chocolate and passion fruit is intense, VERY intense, so i’ve decide for my next take to scale back the size, and make 1-inch cakelets instead, truffle size, bite size. i plan on using a special silicone chocolate mold. what do you think? Silikomart Silicone Chocolate Rose Mold
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H, I want one noww! And by that I meant both the cake and the pan (the pan looks so cute!)
J, this silicone rose cupcake pan sticks like crazy, specially at the petal tips. but for a molded mousse that is frozen prior unmolding, it worked PERFECT!
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