tag:blogger.com,1999:blog-7734774.post4048153103020354468..comments2024-02-25T17:39:06.212+08:00Comments on Foodagraphy. By Chelle.: AiletteMichellehttp://www.blogger.com/profile/03510922565884178891noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-7734774.post-72064697119389503012012-10-12T10:24:30.014+08:002012-10-12T10:24:30.014+08:00hi there! glad to hear that u tried it with the am...hi there! glad to hear that u tried it with the amendments. sure, no prob with the re-posting of the adapted recipe. thanks for the kind compliment! :)Michellehttp://vintagetrinkets.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-7734774.post-51643583982289560132012-10-10T05:54:33.406+08:002012-10-10T05:54:33.406+08:00Hello from a silent reader!! I recently made this ...Hello from a silent reader!! I recently made this and took onboard some of your suggestions! In particular, I used a different recipe for the chocolate cake and salted the caramel mousse!!! Thank you for the recipe and suggestions!! I did posted the adapted version of the recipe on my blog and was wondering if that's okay with you. :) ps. I cannot stop reading your blog and staring at your Vien @ We Dare Foodnoreply@blogger.comtag:blogger.com,1999:blog-7734774.post-56473516614985442712011-03-19T02:24:56.369+08:002011-03-19T02:24:56.369+08:00try about a gram of salt in your caramel mousse. a...try about a gram of salt in your caramel mousse. add it to the caramel with the dairy. it should improve the sweetness of the caramel :) great site, can't wait to look through the rest of it!chef bearhttp://pulse.yahoo.com/_EBMXWLLCUOOC7RWQIJGI35MBUAnoreply@blogger.comtag:blogger.com,1999:blog-7734774.post-71740497099927237952010-12-13T06:09:20.520+08:002010-12-13T06:09:20.520+08:00I think people - in the USA anyway - have forgotte...I think people - in the USA anyway - have forgotten how much alcohol improves desserts. In the 60's cookbooks, you find many desserts with rum... now, not so much. I think it's about to circle back into fashion.. so good on you for recognizing that! Happy (belated) birthday.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7734774.post-8626471883211577792010-12-10T14:36:18.823+08:002010-12-10T14:36:18.823+08:00They look super Chelle... The photos are fabulous....They look super Chelle... The photos are fabulous... oh.. I mean to ask, do you use a 50 mm? I'm using a Nikkon... but my camera is still in the shop..BOO... <br /><br />These really are fantastic... you should open up a shop = )New York City Girl Expathttp://www.girlparaphernalia.comnoreply@blogger.comtag:blogger.com,1999:blog-7734774.post-39989334545572965082010-12-10T11:29:30.769+08:002010-12-10T11:29:30.769+08:00evan: haha thanks. OH was that why it was so dry b...evan: haha thanks. OH was that why it was so dry bleah. the book didn't recommend the imbibage and i thought that the rum raisins would be sufficient to "soak" it (guess not). will keep in mind for ALL such dry goodies next time thanks!<br />YES. when will u be free? we can fix a date and also what we'll make. are we still fixed on the choco raspberry entremet we had discussed Michellehttps://www.blogger.com/profile/03510922565884178891noreply@blogger.comtag:blogger.com,1999:blog-7734774.post-86175125671846487832010-12-09T20:36:22.371+08:002010-12-09T20:36:22.371+08:00OMGGGG this is so pretty!!! at 1st i thought which...OMGGGG this is so pretty!!! at 1st i thought which book was it from coz i don't recall seeing this, then i saw the title. i hv this book too :D anyway choc biscuit sponge is usually dry esp when its fatless. the butterless biscuit joconde i made from the hidemi sugino's book is also the same thing which is why the soaking syrup (imbibage) usually will make it better. i don't see the bossacafezhttps://www.blogger.com/profile/02206146352124945774noreply@blogger.com