The inspiration of this cake comes from Gateau Alhambra that I had learnt in LCB. The visible changes would be the removal the chocolate galcage which was replaced with a Rocher 'cover' and the inclusion of toffee between the layers :)
Speaking of Rocher, it brings me back to the days at Melt's kitchen. I remembered vividly, the smell of yummy chocolate, the cold air (it was autumn, almost winter back then), trays and trays of freshly made chocolate bars, chocolate sticks, truffles, bon bons, etc. Of course there were Rochers as well and one day I was told by Chef to make some. So I did as I was told. Mixing toasted silvered almonds with tempered white chocolate, spooning them on parchment paper as quickly as I could. Hopefully to finish spooning the bowl of almond chocolate mix before they set due to the cold weather.
While I was spooning, Chef E came over and asked me: Do you know why these (referring to the lumps of almond chocolate mix I had spooned) are called Rochers? Ermmm I don't. (Do you?) So he explained and said: Rocher refers to Rock in French. These little almond chocolate mix on the paper looks just like little rocks. Hence the name Rocher came about. So I see. It is just so interesting to work at Melt because you get to learn everyday. The never ending knowledge of chocolate. Like I always say and never fail to repeat, how I wish I can continue to work there.
Anyway, due to this reason, I shall named this cake THE ROCK. Doesn't it look like a huge rock sitting on a cake board in a box? kekeke
I made this cake on a friend's request. She came and collected this cake before heading to work. However, a tiny mishap occurred. She told me that she accidentally slipped on the bus and the cake sort of slided. Hence, she was worried and whatsapped me immediately to ask if the cake will be all right. Hahaha...I was more worried for her safety as compared to the cake. lol..I told her not to worry as the cake has like a 'rock cover'. I sent her a picture of the cake and she replied 'AWESOME ROCK COVER!'. hahaha...well i guess it is awesome at times like this. lol...
Since I do not have a photo of the cross section, I shall draw it out for you :)
Like I said I did a couple of editing to the original Alhambra which turn the Alhambra into something entirely different =x I had swapped the chocolate hazelnut sponge with chocolate almond sponge, I also replaced soaking coffee rum syrup into cocoa syrup (wanted to add coffee but there will be children eating this cake. hence, making it caffeine free would be ideal), I added toffee between the cake layers and at the top of the cake. Finally, I replaced the dark chocolate glacage with almond chocolate mix (the rocher). Tadah!!! A new product is out! :)
Verdict for this cake: The whole family adores it (there were just 3 of them actually). They adores the entire cake!!! :D (can't stop smiling to myself) They love it! Just to add, they loved how generous the almond serving was.
The cake, though looks tough, it captured the hearts of the family ;) That's one of the main motivations of baking I guess. People who appreciates and are happy receiving and consuming the sweet treat. No matter how much hard work is spent, it is all worth it. ^.^V
I am really glad that they loved it and awesome to know that I am able to spread the love through sweet treats like this. :) They made my day ;)
xoxo,
TBG
p.s. My 2nd sis used to make little white chocolate rochers like the ones at Melt too. Like since many years ago. All those time, I didn't even know that they were called Rochers. I just kept calling them the 'white chocolate almond thingy that you make'. lol.. What a noobs**t i am (back then) -.-
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