Help, looking for a "fudge-like" mixture to sandwich between chocolate cake, or even a mousse (no gelatine though) that I could use. The "fudge-like" consistency must be able to stand heat (hot, hot in SA at the moment) and not go kinda mushy - should be like a "silky" taste. Much appreciated.
Featured Sponsors
Recent Reviews
-
The Fundamental Techniques of Classic Italian Cuisine The International Culinary Center with Cesare Casella & Stephanie Lyness Reviewed by Jim Berman I did not want to like The... -
As a young cook I learned, early on, that as much as I knew about the food world there was always much more to learn. Today, 20 plus years later, I have found the same to hold true. No matter... -
Tailgating, pub fare, appetizers, those are the first things that come to mind when one thinks of chicken wings. Is that the only time you think of serving wings? Well think again. Wings ,... -
This book showed up at a perfect time. Just when I needed my meal preparation to be easy, laid-back, and care-free exactly what Italian cooking brings to my mind. I have visions of a family... -
This appears to be the identical product that we've bought here in Canada under the brand name Of Greblon Cool Kitchen Green Cusine. We've been so pleased with this fry pan that we now have...
