Here we go with our latest recipe from The Great Book of Chocolate.

My friend Kim (MFK) is visiting so we did this one together. She measured and I mixed. We both love the Bouchons from Thomas Keller and were excited to give these a try. She’s tagging along on this post. Did you know Bouchon means cork? These little cakes bites resemble wine corks.

Rather than use a muffin tin, I used a Bouchon silicone mould for baking. It’s the mould Chef Keller uses so we thought it would work well for this recipe.

The batter was a little thicker than we expected. It baked for about 15 minutes. It was firm to the touch.

The texture was as expected from the oven. After they cooled they had a rich center. For me, they were a little rich. I think ice cream is the perfect pairing. In the future, I might add a dash of coffee extract of brewed coffee. Kim says “it was a nice, quick recipe to make, but I prefer Thomas Keller’s recipe”.

They’re very cute, and will make a nice gouter (snack)!

What’s coming up?

July 10th Blue Chip Chocolate Chip Cookies

I’ll post the next recipe dates soon. Have a great July 4th!

What did you think of the recipe? Anything that you’d change, or particularly liked?
Let us know what you think!

Susan