A) A crusty fruit filling B) A liquid chocolate core C) A solid chocolate center D) A sponge cake with no center
A) Soufflé au chocolat B) Crème brûlée C) Mi-cuit au chocolat D) Tarte au citron
A) It melts on the palate but not the plate B) It has a liquid center C) It contains no chocolate D) It is served frozen
A) Michel Bras B) Auguste Escoffier C) Jean-Georges Vongerichten D) Jacques Torres
A) A mistake in a New York bakery B) A family drinking hot chocolate after skiing C) A request from a high-end restaurant D) A traditional grandmother's recipe
A) Lyon B) New York City C) Paris D) London
A) Bras uses a frozen ganache core B) Bras does not bake his cake C) Vongerichten uses a frozen core D) Vongerichten uses rice starch
A) Butter, eggs, sugar, chocolate, and flour B) Butter, eggs, honey, chocolate, and water C) Butter, cream, sugar, cocoa, and baking soda D) Milk, eggs, oil, chocolate, and cornstarch
A) To make the cake rise B) To enhance the chocolate flavor C) To create the liquid center D) To replace the sugar
A) Cast iron skillets B) Deep square pans C) Baking sheets D) Ramekins or brioche molds
A) Potato chips B) Pickled ginger C) Mint leaves D) Cheddar cheese
A) Jacques Torres B) Julia Child C) Jean-Georges Vongerichten D) Michel Bras
A) Using less butter B) Adding more flour C) Whipping egg whites into a meringue D) Freezing the batter
A) A parchment paper cone B) A metal spoon C) A coffee or tea mug D) A wine glass
A) Adding liquid chocolate after baking B) Baking briefly in a very hot oven C) Using a low-temperature slow bake D) Injecting melted butter |