i like this recipe but i want to change chocolate devil's food cake mix for brownie will it work the same???
Ingredients
* 1 (18 ounce) box chocolate devil's food cake mix
* 1 1/2 cups water (amount per cake
Cake mix and brownies are totally different as the brownie is much denser. Dont think it will work.
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What is white chocolate , and why should you care?
As chocolate fans (a family of fans) we thought white chocolate was just a simple byproduct of processing chocolate. For the uninitiated you take cocoa beans, roast and then grind them into what is known as a chocolate liquor. That liquor is then pressed, which releases the cocoa butter from the cocoa solids. Maybe a little simplified here but that’s the overall idea. Cocoa butter is then purified, given some milk, sugar, possibly the addition of some flavors–a good white chocolate might even be caramelized to bring some of the trace chocolate hints back.
Do you have White Chocolate Truffles?Being at the farmers markets has us in front of lots and lots of people with different tastes. About one out of twenty asked if we had anything white chocolate oriented. We always took this in stride but internally didn’t really believe white chocolate belonged in our line up. That was only because we had never found a white chocolate that blew our socks off.
Sourcing Good White ChocolateWith the help of some chocolate peers I began sampling some higher quality white chocolates and was amazed to find a number that were just beautiful. A good white chocolate should be subtle, buttery, hints of caramel and vanilla, and smooth. Many off the shelf products are really lacking with strong metallic like flavors or very flat notes. Unappealing to say the least.
After a number of trials Chef Bill Dietz and I came up with one to turn into a truffle. His first unveiling to the family melted our hearts and palates. It was still a little too soft I remember him saying but even at this point you could have covered a bumper in this confection and I’d have been happy to eat it.
Over the next few weeks Bill continued to refine his recipe getting the right amount of butter and cream, with a hint of salt building what we have today. Thinking about it now makes my mouth water.
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