DAVID’S SE­CRETS

Better Homes & Gardens - - Food Master Class -

“Clas­sic French mousse recipes call for melt­ing the choco­late over a dou­ble boiler, which can lead to over­heat­ing or grain­i­ness.”

EASY MELT­ING

Skip the dou­ble boiler.

In­stead, David pre­pares a hot cus­tard and strains it onto chopped choco­late; its heat does the melt­ing.

THE RIGHT SIZE

Finely chop the choco­late (smaller than ¹∕2 inch). “Avoid us­ing chips; many are de­signed to keep their shape and not melt.”

THE FRENCH WAY

David shares 100 recipes for sweet and sa­vory dishes in My Paris Kitchen. $35; pen­guin­ran­dom­house.com

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