Alright, it was supposed to be Florence's chocolate wassant, I had followed the recipe exactly... except that I had under-cooked the chocolate paste. I know now it's supposed to be dry or lumpy. Mine was thick but rather runny. I thought it would harden in the fridge, well, it didn't. I have some more paste left, wonder what I'll do with it, hmmm. Back to my harrowing experience with the chocolate paste.
Thanks to rei, she gave me a lot of tips via msn. I should have changed strategy when I found that the paste was still runny even after spending 30 mins in the freezer. Should have switched to buns but I had already rolled the dough into one fairly large square. Besides, the chocolate paste was already all over the dough.
As I was rolling the dough initially, I remembered what rei had told me earlier about it not being necessary to “punch” the dough – there were lots of air pockets! When I rolled over them, I could hear (and feel) them bursting, so interesting. Anyway, I tried to wrap the chocolate paste inside the dough, it was still ok until I started to roll to flatten the dough. It broke and chocolate oozed out! It was then that I knew it was a gone case. I quickly went on to msn to see if rei was online and she was! After briefly telling her, she told me that since I had done second proofing I had not much choice but to bake it.
So, I put it into the oven and it rose to a monstrous loaf! But it didn't look half as bad as I had imagined, thank God! Can you imagine, I had started out with Florence’s chocolate wassant recipe, then got lazy and changed my mind? I decided to make a chocolate swirl bread like HHB’s and this is the result. Disaster or success, you be the judge… gosh, the smell was heavenly! (when I was typing this post). This was how the loaf looked when I unmoulded it.
I went out after removing the loaf from the pan. When I came back some 3 hours later, I cut the loaf. I was amazed at my own patience actually. This was what I saw, and it tasted quite good really :) I think I will give it another try *thumbs up*
5 comments:
The chocolate loaf looks good!
yuri, I remembered my first chocolate swirl bread also ended up in a big mess!
Thanks bernice, it tasted quite good actually :P still soft on day 2.
wf, i recall reading about your experience. Guess we learn through mistakes...
Hi Yuri...my first attempt on the chocolate swirl bread was also in a big mess! The trick is to cook the chocolate paste until it becomes very thick and dry.
thanks HHB. I had a feeling that I wasn't on the right track and suspected that the paste should be more dry. I stopped when it got "lumpy", I will try again this time will be with your recipe, or with the hokkaido milk bread recipe. I love that bread!
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