A) A crusty fruit filling B) A solid chocolate center C) A liquid chocolate core D) A sponge cake with no center
A) Crème brûlée B) Tarte au citron C) Soufflé au chocolat D) Mi-cuit au chocolat
A) It is served frozen B) It has a liquid center C) It melts on the palate but not the plate D) It contains no chocolate
A) Jacques Torres B) Jean-Georges Vongerichten C) Michel Bras D) Auguste Escoffier
A) A mistake in a New York bakery B) A request from a high-end restaurant C) A traditional grandmother's recipe D) A family drinking hot chocolate after skiing
A) Lyon B) Paris C) New York City D) London
A) Vongerichten uses rice starch B) Vongerichten uses a frozen core C) Bras does not bake his cake D) Bras uses a frozen ganache core
A) Butter, cream, sugar, cocoa, and baking soda B) Butter, eggs, honey, chocolate, and water C) Butter, eggs, sugar, chocolate, and flour D) Milk, eggs, oil, chocolate, and cornstarch
A) To make the cake rise B) To create the liquid center C) To replace the sugar D) To enhance the chocolate flavor
A) Baking sheets B) Deep square pans C) Cast iron skillets D) Ramekins or brioche molds
A) Pickled ginger B) Mint leaves C) Potato chips D) Cheddar cheese
A) Jean-Georges Vongerichten B) Jacques Torres C) Michel Bras D) Julia Child
A) Using less butter B) Freezing the batter C) Adding more flour D) Whipping egg whites into a meringue
A) A coffee or tea mug B) A wine glass C) A metal spoon D) A parchment paper cone
A) Baking briefly in a very hot oven B) Adding liquid chocolate after baking C) Injecting melted butter D) Using a low-temperature slow bake |