Comments on: Bouchons au Chocolat a la Thomas Keller

By: Vlad

Vlad — Sat, 26 Apr 2008 01:31:51 +0000

I worked at Bouchon and these “bouchons” are actually very similar to an ugly cake its just that the baking technique used is a little different from the norm.

By: joy

joy — Wed, 25 Jul 2007 08:57:51 +0000

Hi Market man, i just recently followed your blog. Would like to know or maybe you could blog one time, about different oven settings?

By: ShoppaHolique

ShoppaHolique — Tue, 13 Mar 2007 01:23:11 +0000

thanks a lot, marketman! I’ll try it this weekend

By: Marketman

Marketman — Mon, 12 Mar 2007 03:14:42 +0000

I added the chopped chocolate into the batter and baked right away…that way, there is “lava” throughout the cake…delicious…

By: ShoppaHolique

ShoppaHolique — Mon, 12 Mar 2007 02:39:29 +0000

marketman, did you add the baking chocolate into the batter or used it as a chocolate “lava” center?

By: Marketman

Marketman — Sun, 18 Feb 2007 07:03:26 +0000

kevinn, an oven toaster might be a bit tough but its worth a try, I suppose…

By: kevinn

kevinn — Sat, 17 Feb 2007 17:50:34 +0000

Seems simple enough to do.

What if we don’t have an oven to work with, would an oven toaster do? (Those little things that you could use just to “re-heat” stuff)

By: Marketman

Marketman — Thu, 15 Feb 2007 02:36:08 +0000

ces, it looked good and tasted great! Btw, nice new site you have! asunta, gosh, i have never cooked with chocnut but I understand Chef Arracama has an ice cream using it that is quite good… and yes, it is a bit weird to be on a plane and run into a reader, heehee. Marilou, I think a great cookbook library collection must have both Keller books, they are stunning…but if you had to choose at gunpoint, I have cooked more from the Bouchon cookbook than the French Laundry… Joey, I just use the danish unsalted or New Zealand unsalted butters in the grocery. If lucky and a visitor from the states is around, I get some plugra french style butter but that is a rare occasion… Millet, that trick is utterly terrific…I too hate the whitish floury tinge to the bottom of the cakes…Thanks for that!

By: ces

ces — Thu, 15 Feb 2007 01:56:35 +0000

happy hearts day mm! this is so perfect for a night like this! looks so decadent, great plating! i will have to try this out soon!

By: asunta

asunta — Thu, 15 Feb 2007 00:30:33 +0000

MM, I have a suggestion. Would you mind featuring a recipe made from locally produced chocolate like choc nut?