Comments on: Aria Chocolate Tart

By: Y

Sun, 20 Sep 2009 00:38:16 +0000

Wow, kudos to you for attempting the recipe! 1kg of chocolate is very crazy indeed Happy to help you out with your tempering issues if you want.

By: Trissa

Trissa — Wed, 16 Sep 2009 12:03:00 +0000

Tell me – where did you hide the Aria Pastry Chef?!? Hehe… just kidding! It does look so professional. Great job – too bad you didn’t enjoy it as much especially with all the effort you put in!

By: Zita

Zita — Fri, 04 Sep 2009 21:07:25 +0000

OMG… you’ve tempered a lot of chocolate …. I’m trying to recover my chocoholic here, but I seem to keep coming back for your site… for your amazing chocolate indulgence:)

By: Alexandra@Chefspiration

Alexandra@Chefspiration — Thu, 03 Sep 2009 07:55:13 +0000

What gorgeous plating! You’ve inspired me to play with chocolate

By: Forager

Forager — Thu, 03 Sep 2009 07:44:38 +0000

What an excellent looking replica of the Aria dessert! I won’t even bother trying this as I’m sure it’d be an absolute disaster for me. Awesome effort!

By: Ellie

Ellie — Thu, 03 Sep 2009 01:02:14 +0000

This is so nicely done!!! I salute to everyone who has attempted this recipe

By: Barbara

Barbara — Wed, 02 Sep 2009 14:54:07 +0000

The idea of a tasting plate is wonderful! So many fun options you could do with that.

By: Maria@TheGourmetChallenge

Maria@TheGourmetChallenge — Wed, 02 Sep 2009 04:15:55 +0000

Oh I have this on my to do list. Your efforts look so fantastic! I am totally impressed. Reading over the recipe there are so many elements that need to be altered for the everyday kitchen. I hope you dont have a blast freezer, if you do, I’m so envious!

By: Belle@OohLook

Belle@OohLook — Wed, 02 Sep 2009 01:30:10 +0000

I thought your DB challenge was fab, and this matches it! It looks amazing, even if you think it’s chocolate overload.

By: Julia @ Mélanger

Julia @ Mélanger — Tue, 01 Sep 2009 21:03:40 +0000

Anita, what a magnificent effort. I love how you have been tackling the recipes from MasterChef. Great idea. I have never tried to temper chocolate but did see it happen in Paris in a behind-the-scenes tour of Gérard Mulot. It seemed so very precise that it scared me off. You have done fantastically!