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Kiwi and Chocolate?

post #1 of 9
Thread Starter 
I am currently finishing my year at school and have to create a cake.  Chef has given us specific parameters that include a sponge cake, for the base; a layer of chocolate mousse (any type); a layer of fruit mousse (any type); choice of glaze.   I have made many different types of both fruit and chocolate mousses, but I am leaning towards kiwi.  Partly for the visual appeal, and also because of the tartness of the fruit.  I have done a lot of reading, and have seen chocolate and kiwi pairings, but am interested to find out from actual professionals, if you have combined the two and if so, what type of chocolate works best?  ie  Dark, milk, white.  I have read that around 33% chocolate is the best...but am unsure if this is a taste that I should really consider as my final practical.  Any input would be appreciated. 
"Tis an ill cook that cannot lick his own fingers"
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"Tis an ill cook that cannot lick his own fingers"
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post #2 of 9
 Be careful. Kiwi being classified as a tropical fruit contains enzymes that could liquify some chocolates and other products. It will stop gelatins and some food starches from doing their jobs. Test your product first before making a whole batch or doing a cake.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 9
Thread Starter 
I am aware of this already, but thank you.  :)  Pineapple is like kiwi in this regard as well.
"Tis an ill cook that cannot lick his own fingers"
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"Tis an ill cook that cannot lick his own fingers"
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post #4 of 9
IMO kiwi sounds kind of gross.
Fluctuat nec mergitur
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Fluctuat nec mergitur
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post #5 of 9
Thread Starter 
Gross.  That's a very professional statement.
"Tis an ill cook that cannot lick his own fingers"
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"Tis an ill cook that cannot lick his own fingers"
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post #6 of 9
What combination did you decide on in the end PastryPassion?
post #7 of 9
Thread Starter 
I'm going to do Mango Mousse with a layer of Milk Chocolate Mousse.  I'm also going to make a Gianduju crunch layer for a change of texture.  This layer I'll put on top of my sponge.
"Tis an ill cook that cannot lick his own fingers"
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"Tis an ill cook that cannot lick his own fingers"
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post #8 of 9
Interesting! Hope it goes well for you
post #9 of 9
Thread Starter 
lol  Changed my mind again.  Did a test run today and don't care for the overpowering chocolate.  Going to make a white sponge with Grand Marnier.  Also going to cut my White Chocolate Mousse layer with more grand marnier.  The gianduju crunch layer rocks, but it is also chocolate, and I have to try and make sure it's not overpowering.  :)  I'm looking forward to it.  Thanks for the well wishes. 
"Tis an ill cook that cannot lick his own fingers"
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