CAVITIES
WAY TOO MANY
SEPTEMBER 2021 | ISSUE 001
THE ISSUE
WITH CAKE
FIVE OF MUMBAI’S BEST PASTRY CHEFS TAKE ON A
CLASSIC DARK CHOCOLATE SLICE CAKE
WAY TOO MANY
CAVITIES
A PROFESSIONAL PÂTISSERIE BULLETIN SERIES
ISSUE 001 // SEPTEMBER 2021
THE ISSUE
WITH CAKE
IN THIS ISSUE OF 'WAY TOO MANY CAVITIES' I MEET WITH 4 PASTRY
CHEFS (PLUS, MYSELF) THAT HAVE EACH MASTERED THEIR UNIQUE VOICE
AND STYLE IN THE VAST WORLD OF PROFESSIONAL PASTRY. WORKING
WITH THE SAME CHOCOLATE (P. 02-03), I ASK EACH OF THE CHEFS TO
CREATE A BASIC DARK CHOCOLATE SLICE CAKE. THE IDEA HERE IS TO
STUDY HOW A VERY BASIC IDEA, IN THE HANDS OF 5 VERY DIFFERENT
EXPERTS, TAKES ON SUBTLY DIFFERENT FORMS. AND FROM THESE
DIFFERENCES, TO ENDEAVOR A TECHNICAL DEEPDIVE INTO WHAT MAKES
THE PERFECT DARK CHOCOLATE SLICE CAKE.
WHAT YOU'LL FIND HERE IS NOT ONE, OR EVEN FIVE, ‘RECIPES’ FOR THE
PERFECT CAKE; BUT INSTEAD AN UNDERSTANDING OF WHAT YOU CAN DO
TO CREATE THE PERFECT CAKE RECIPE FOR YOUR TASTES AND INTENTIONS.
THAT IS, TO EXPLORE WHAT YOU CAN DO TO MAKE YOUR CAKE ‘SOFTER’,
‘STURDIER’, ‘MORE COMPLEX’ ETC.
I HOPE THAT YOU WILL ENJOY THIS, THE FIRST IN A SERIES OF BULLETINS
EXPLORING PASTRY FROM A PROFESSIONAL POINT OF VIEW.
YOURS,
PRATEEK BAKHTIANI
HEAD CHEF, ETHER ATELIER
@CHEFBAKHTIANI
01
AS A PART OF THE EXERCISE, AND TO
ESTABLISH A BASELINE FOR ALL CAKES,
EACH CHEF USED 'NOIR' FROM THE ETHER
ATELIER AS THE CHOCOLATE IN THEIR
NOIR
NOIR
CAKES. NOIR IS 72% SINGLE ORIGIN
DOMINICAN DARK CHOCOLATE LIGHTLY
FRECKLED WITH VOLCANIC BLACK SALT.
NOIR
GIVEN ITS DOMINICAN ORIGIN, NOIR IS
PACKED WITH LUSH NOTES OF TROPICAL
FRUIT, CITRUS AND OLIVE OIL. THE
VOLCANIC SALT IN THE CHOCOLATE ADDS
NOIR
A MINERAL SALINE BALANCE AND MAKES
NOIR AN EXCEPTIONAL CHOCOLATE
EATING EXPERIENCE, AND PERFECT FOR
USE IN PASTRY.
NOIR
GET 'NOIR' AT THE ETHER ATELIER
WWW.ETHERCHOCOLATE.COM
IG: @ETHERCHOCOLATE
NOIR
+91 91378 01624
72%
DOMINICAN REPUBLIC
VOLCANIC BLACK SALT
PAIRING
WINE FOOD
Côtes Rôtie, Lighter Bordeaux Blends Tree Nuts, Summer-Fall Fruit, Meat Paella
CHEESE BEVERAGE
Yak, Pecorino, Scamorza Earl Grey Tea, Aged Rum
02
NOIR
NOIR
NOIR
NOIR
NOIR
NOIR
TASTING NOTES
CACAO
TROPICAL FRUIT
MINERAL
ORTIGA
OLIVE OIL 03
GAT'OH PÂTISSERIE
HEAD CHEF
INSTAGRAM @GATOHMUMBAI
CHEF SHANAYA
D A S T U R
DARK CHOCOLATE &
ORANGE LOAF
04
(G) CREAM TOGETHER BUTTER AND SUGAR,
THEN SLOWLY WHISK IN THE EGGS.
SALTED BUTTER 130
BROWN SUGAR 130 MELT THE CHOCOLATE IN THE ESPRESSO
SUGAR 103 AND MIX INTO THE BATTER.
EGGS 103 FOLD IN THE SIFTED DRY INGREDIENTS AND
MASCARPONE 86 CANDIED ORANGE PEELS.
NOIR 103
FINISH BY QUICKLY INCORPORATING IN A
ESPRESSO 66
MIXTURE OF MILK AND VINEGAR. BAKE
FLOUR 172
IMMEDIATELY AT 160C UNTIL COOKED.
BAKING SODA 4
CANDIED ORANGE PEELS 43
RECOMMENDED GARNISH
MILK 52
ONCE COOLED, DIP IN A CHOCOLATE GLAZE
VINEGAR 4 AND FINISH WITH A GENEROUS PIPING OF A
SIMPLE CHOCOLATE GANACHE.
F SHANAYA DASTUR / DARK CHOCOLATE & ORANGE PEEL LOAF CAKE /CHEF SHANAYA DAS
HEF SHANAYA DASTUR / DARK CHOCOLATE & ORANGE PEEL LOAF CAKE /CHEF SHANAYA D
ANAYA DASTUR / DARK CHOCOLATE & ORANGE PEEL LOAF CAKE /CHEF SHANAYA DASTUR
06
A CLOSER LOOK
10% EGGS
18% SOLIDS
23% SUGAR
10% CHOCOLATE
13% BUTTER
4.5% ORANGE
SWEETNESS
CRUMB
19.3% LIGHT AND MOIST
TOTAL FAT with a slightly wet crumb
74% DAIRY and silky mouthfeel.
20% COCOA BUTTER
6% EGG LIPID
THIS RECIPE IS THE ONLY ONE OF THE FIVE THAT RELIES SOLELY ON CHOCOLATE COUVERTURE,
AND NOT COCOA POWDER, TO GIVE IT ITS CHOCOLATE FLAVOR. MELTED CHOCOLATE DOES
HAVE A SUPERIOR FLAVOR, BUT ALSO CONTAINS SOLID FATS (COCOA BUTTER) THAT CAN
CAUSE THE CAKE TO TEND STIFF.
THE RECIPE CIRCUMVENTS THIS PROBLEM BY PAIRING THE CAKE WITH A GANACHE TOPPING TO
INTENSIFY THE LOST COCOA NOTES FROM COCOA POWDER WHILST KEEPING THE CHOCOLATE
COUVERTURE LOW AND PREVENTING THE CAKE FROM BEING TOO DENSE.
07
BAKING
SODA
BAKING SODA OR BICARBONATE IS AN ALKALI OR BASE. WHEN INTRODUCED TO AN ACID THE
BICARBONATE REACTS TO FORM SALT AND CARBONDIOXIDE GAS. THIS RELEASE OF GAS CAUSES
BUBBLES IN THE CAKE WHICH ARE TRAPPED IN THE CRUMB AND ALLOW FOR THE CAKE TO RISE.
WHEN USING SODA, SUCH AS IN THIS RECIPE, IT IS IMPERATIVE TO ADD AN ACTIVATING ACID
(HERE, VINEGAR AND TO A LESSER DEGREE COFFEE). ONCE THE ACID IS ADDED, THE CAKE MUST BE
BAKED RIGHT AWAY TO PREVENT THE GAS ESCAPING.
BAKING POWDER ON THE OTHER HAND HAS POWDERED ACIDS MIXED IN WITH THE BICARBONATE
BASE. THE REACTION HERE IS SLOWER AND SELF-ACTIVATED IN SOLUTION (MOISTURE). SO IT IS
NOT NECESSARY TO ADD ANY EXTRA ACID AS PART OF RECIPES THAT RELY ON BAKING POWDER.
08
MORE FLAVOR TO YOU
ORANGE
CANDIED ORANGE PEELS ADD AN INTERESTING TEXTURE AND A BURST OF
FRESH FRUITINESS TO THE CAKE.
COFFEE
ESPRESSO ADDS A RICH ROUNDED FLAVOR TO THE BITTERNESS OF THE CAKE,
AND ACCENTUATES THE CACAO NOTES IN THE CHOCOLATE.
09
ETHER ATELIER CHOCOLAT
HEAD CHEF
INSTAGRAM @CHEFBAKHTIANI
HEADCHEF@ETHERCHOCOLATE.COM
CHEF PRATEEK
BAKHTIANI
MOIST CHOCOLATE
ROCHER CAKE
10
(G)
EGGS 230
INVERT SUGAR 100
SUGAR 100
HAZELNUT FLOUR 65
FLOUR 92
CORN STARCH 12
COCOA POWDER 23
BAKING POWDER 7
MASCARPONE 42
CREAM 92
BUTTER 57
NOIR, MELTED 88
SALT 6
CHOCOLATE, CHOPPED 88
MARASCHINO Q.S.
WHISK TOGETHER EGGS AND SUGARS UNTIL
LIGHT AND FLUFFY. TO THAT FOLD IN THE SIFTED
DRY INGREDIENTS.
MIX TOGETHER MELTED CHOCOLATE, BUTTER,
CREAM AND MASCARPONE. GENTLY FOLD THIS
MIXTURE INTO THE CAKE BATTER, FINALLY FOLD
IN THE CHOPPED CHOCOLATE.
BAKE AT 160C UNTIL DONE. IMMEDIATELY BRUSH
ON A GENEROUS AMOUNT OF MARASCHINO
LIQUEUR. COOL COMPLETELY.
RECOMMENDED GARNISH
TOP WITH A THIN LAYER OF SALTED BUTTER
CARAMEL AND DIP IN A GLAZE OF DARK
CHOCOLATE AND HAZELNUT ROCHER.
PRATEEK BAKHTIANI / MOIST CHOCOLATE ROCHER CAKE / CHEF PRATEEK BAKHT
CHEF PRATEEK BAKHTIANI / MOIST CHOCOLATE ROCHER CAKE / CHEF PRATEEK B
ATEEK BAKHTIANI / MOIST CHOCOLATE ROCHER CAKE / CHEF PRATEEK BAKHTIAN
12
A CLOSER LOOK
23% EGGS
20% SOLIDS
20% SUGAR
9% CHOCOLATE
6% BUTTER
9% INCLUSIONS
SWEETNESS
CRUMB
19.3% FINE AND DELICATE
TOTAL FAT with a supple and light
50% DAIRY mouthfeel.
18% COCOA BUTTER
18% NUT OIL
14% EGG LIPID
A DOMINANCE ON DAIRY FATS GIVES THIS CAKE A RICH AND PLEASANT
FLAVOR, WHILST LIQUID NUT OIL (FROM THE HAZELNUT) ENHANCES SOFTNESS.
THE ADDITION OF CREAM AND MASCARPONE HERE ALSO HELPS TO ENHANCE
THE SUPPLENESS OF THE CRUMB, WHICH IS SUPERCHARGED HERE BY SOME OF
THE FLOUR BEING REPLACED BY THE SOFTER CORNSTARCH. 13
THIS LARGE AMOUNT OF SUGAR IS
NEEDED TO STABILIZE AERATION IN THE
EGGS, RESULTING IN A SOFT AND MOIST
CRUMB. THE INVERT SUGAR HERE ALSO
RESULTS IN AN EVEN CRUMB STRUCTURE
SUGAR
AND PREVENTS THE SPONGE FROM
DRYING OUT WHEN STORED.
20%
23%
EGGS
EGGS ARE THE MOST SIGNIFICANT PART OF
THIS RECIPE. THIS RESULTS IN A HIGHLY
AERATED, LIGHT AND MOIST SPONGE.
HOWEVER, WITH THE SOLIDS BEING LOWER
THAN THE EGGS, THIS CAKE IS NOT AS
STURDY AND DOES NOT TRAVEL VERY WELL.
14
MORE FLAVOR TO YOU
CHOCOLATE
ADDING CHOCOLATE CHIPS IN THE BATTER ADDS BURSTS OF INTENSE CHOCOLATE
FLAVOR AND A TEXTURAL ELEMENT TO AN OTHERWISE SOFT CAKE.
CHERRY
THE QUICK BRUSHING IN KIRSCH ADDS A PLEASANT CHERRY NOTE TO AN
OTHERWISE CHOCOLATE-FORWARD CAKE, ROUNDING OUT ITS DARKER NOTES.
HAZELNUT
USING GROUND HAZELNUTS ADDS AN UMAMI-NUTTY FLAVOR TO THE CRUMB. THIS
IS REINFORCED IN THE CARAMEL AND THE ROCHER GLAZE.
15
LE 15 PÂTISSERIE
HEAD CHEF
INSTAGRAM @POOJADHINGRA
CHEF POOJA
DHINGRA
DARK CHOCOLATE
DENSE LOAF
16
(G)
EGGS 88
SUGAR 220
FLOUR 175
COCOA POWDER 20
BAKING POWDER 5
BUTTER 175
NOIR 140
(G)
WATER 175
SALT 2
HEAT TOGETHER BUTTER, CHOCOLATE, SUGAR
AND WATER UNTIL MELTED AND COMBINED.
ONCE SLIGHTLY COOLED, MIX IN THE EGG AND
SIFT IN THE DRY INGREDIENTS.
BAKE AT 160C IN A GREASED LOAF TIN UNTIL
COOKED. THEN, COOL COMPLETELY.
RECOMMENDED GARNISH
ONCE COLD, DIP THE CAKE IN A CHOCOLATE
GLAZE AND DOT WITH MINI MACARONS.
17
CHEF POOJA DHINGRA / CHOCOLATE DENSE LOAF / CHEF POOJA DHINGRA
CHEF POOJA DHINGRA / CHOCOLATE DENSE LOAF / CHEF POOJA DHINGRA
F POOJA DHINGRA / CHOCOLATE DENSE LOAF / CHEF POOJA DHINGRA
18
A CLOSER LOOK
9% EGGS
20% SOLIDS
22% SUGAR
14% CHOCOLATE
17.5% BUTTER
SWEETNESS
CRUMB
20.4% DENSE AND ROBUST,
whilst still being even and fine-grained
TOTAL FAT
72% BUTTER
23% COCOA BUTTER
5% EGG LIPID
COMPARED TO THE OTHER CAKES, THE AMOUNT OF COCOA BUTTER IN THIS
CAKE IS EXTREMELY HIGH. BEING A SOLID FAT, COCOA BUTTER MAKES FOR A
DENSE CRUMB WITH AN INTENSE, FUDGY MOUTHFEEL.
THIS ALSO MAKES THE CAKE PERFECTLY SLICEABLE AND VERY EASY TO
TRANSPORT, PERFECT FOR ON-THE-GO SNACKING!
19
HOT WATER
THE HOT WATER (OR ANY LIQUID) METHOD IS A UNIQUE TECHNIQUE USED IN
CAKES WITH A VERY HIGH CHOCOLATE CONTENT. THE HOT WATER ENSURES THAT
THE COCOA BUTTER STAYS MELTED AND THAT THE COCOA SOLIDS ARE WELL
HYDRATED AND DO NOT DRY OUT THE CAKE.
MOST LIQUIDS CAN BE USED INSTEAD OF WATER, AND COFFEE IS A COMMON
CHOICE. HOWEVER SINCE THE IDEA HERE IS TO CREATE A 'DENSE' LOAF, IT IS BEST
TO AVOID ACIDIC LIQUIDS AS THEY TEND TO AERATE AND LIGHTEN THE
RESULTING CAKE.
20
MORE FLAVOR TO YOU
CHOCOLATE
THERE IS VERY LITTLE TO DISTRACT FROM THE RICH AND FUDGY
CHOCOLATE IN THIS DENSE LOAF. THE CAKE IS A SIMPLE, YET
EFFECTIVE EXPRESSION OF OPULENT DARK CHOCOLATE.
21
ST. REGIS HOTEL, MUMBAI
EXECUTIVE CHEF
INSTAGRAM @CHEFDANEFERNANDES
MISO & HAZELNUT
DARK CHOCOLATE
SLICE CAKE
CHEF DANE
(G)
EGGS 250
INVERT SUGAR 75
BROWN SUGAR 125
HAZELNUT FLOUR 75
FLOUR 120
COCOA POWDER 25
BAKING POWDER 7
CRÈME FRÂICHE 120
BUTTER 105
NOIR, MELTED 55
MISO 40
SALT 3
BLEND TOGETHER EGGS AND SUGARS IN A HIGH
SPEED BLENDER, ADD DRY INGREDIENTS AND
BLEND UNTIL COMBINED.
MIX TOGETHER BUTTER, MISO, CRÈME FRAÎCHE
AND MELTED CHOCOLATE AND BLEND INTO THE
BATTER.
BAKE AT 160C UNTIL COOKED. COOL
COMPLETELY.
RECOMMENDED GARNISH
ONCE COMPLETELY COOLED, DIP THE CAKE IN A
SIMPLE LAYER OF DARK CHOCOLATE GLAZE.
F DANE FERNANDES / MISO & HAZELNUT CHOCOLATE CAKE / CHEF DANE FERNAND
HEF DANE FERNANDES / MISO & HAZELNUT CHOCOLATE CAKE / CHEF DANE FERNA
DANE FERNANDES / MISO & HAZELNUT CHOCOLATE CAKE / CHEF DANE FERNANDE
24
A CLOSER LOOK
25% EGGS
23% SOLIDS
20% SUGAR
6% CHOCOLATE
11% BUTTER
4% MISO
SWEETNESS
CRUMB
20.2% DENSE, YET FINE
TOTAL FAT with a rich and opulent
59% DAIRY mouthfeel
9% COCOA BUTTER
19% NUT OIL
14% EGG LIPID
FLAVOR CARRYING DAIRY FATS ARE AT THE HEART OF THIS CAKE. THIS ALLOWS FOR
A DEEP EXPRESSION OF SUBTLE FLAVOR NOTES FROM THE CHOCOLATE AND THE MISO.
ALBEIT BUTTER FATS CAN BE A LITTLE DRYING. THIS IS BALANCED HERE BY A HIGH
PERCENTAGE OF NUT OIL THAT ADD SOFTNESS AND EGG FATS THAT BOOST MOISTURE
RETENTION.
MISO
4%
MISO IS A HIGHLY SALINE FERMENTED
BEAN PASTE COMMONPLACE IN ASIAN
KITCHENS. ITS INTRODUCTION IN THIS
CAKE LENDS A DEEP UMAMI BALANCE TO
THE EARTHY AND FRUITY NUANCES IN
THE CHOCOLATE.
26
MORE FLAVOR TO YOU
CHOCOLATE
CHEF INSISTS ON USING MADAGASCAR ORIGIN COCOA POWDER. CACAO
FROM THIS REGION IS RICH IN NOTES OF RED FRUIT & BALANCED ACID.
CRÈME FRAÎCHE & MISO
BOTH ADD UMAMI PACKED NOTES OF MILD FERMENTATION.
HAZELNUT
USING GROUND HAZELNUTS ADDS A THIRD UMAMI-NUTTY FLAVOR TO
THE CAKE, AND ALLOWS FOR A BETTER MARRIAGE BETWEEN THE
EARTHY MISO AND THE FRUITY CACAO.
SCHOOL
FOR EUROPEAN PASTRY
DIRECTOR
INSTAGRAM @VIKASBAGUL
CHEF VIKAS
B A G U L
DARK CHOCOLATE
& WALNUT
TRAVEL CAKE
28
(G)
EGGS 164
INVERT SUGAR 35
SUGAR 128
ALMOND FLOUR 33
FLOUR 145
BLEND TOGETHER EGGS, BUTTER,
COCOA POWDER 15 SUGARS, CHOCOLATE AND OIL.
BAKING POWDER 4.5
ADD SIFTED DRY INGREDIENTS AND
BUTTER 164 FINALLY FOLD IN CHOPPED WALNUTS
AND CHOCOLATE.
OIL 35
NOIR, MELTED 110 BAKE AT 150C UNTIL DONE, COOL
COMPLETELY.
SALT 2
RECOMMENDED GARNISH
WALNUT 55
DIP THE CAKE IN A WALNUT DARK
NOIR, CHOPPED 110
CHOCOLATE ROCHER GLAZE FOR AN
ADDITIONAL TEXTUAL ELEMENT.
29
HEF VIKAS BAGUL / CHOCOLATE WALNUT TRAVEL CAKE / CHEF VIKAS BAGUL
CHEF VIKAS BAGUL / CHOCOLATE WALNUT TRAVEL CAKE / CHEF VIKAS BAGUL
HEF VIKAS BAGUL / CHOCOLATE WALNUT TRAVEL CAKE / CHEF VIKAS BAGUL
30
A CLOSER LOOK
16% EGGS
20% SOLIDS
16% SUGAR
11% CHOCOLATE
20% BUTTER & OIL
17% INCLUSIONS
SWEETNESS
CRUMB
29.3% DENSE AND MOIST
TOTAL FAT with a very textural
56% BUTTER mouthfeel, a little 'wet'.
15% COCOA BUTTER
7% NUT OIL
7% EGG LIPID
THIS RECIPE USES A SPECTRUM OF FATS IN AN EFFORT TO FINE-TUNE THE
TEXTURE OF THE CRUMB. OIL, A LIQUID FAT, MAKES FOR A MOIST CAKE.
BUTTER ADDS A RICHNESS OF FLAVOR. AND COCOA BUTTER, NOT ONLY ADDS
CHOCOLATE NOTES BUT ALSO, BEING A SOLID FAT, RESULTS IN A COMPACT
CRUMB STRUCTURE AND A SLICEABLE RESULTING CAKE.
31
INCLUSIONS
17%
THE INCREDIBLY HIGH PERCENTAGE OF
INCLUSION MAKES FOR A VERY
INTERESTING EATING EXPERIENCE: WITH
A PIECE OF WALNUT OR CHOCOLATE TO
CHEW ON IN EVERY BITE. THIS ALSO
MEANS THAT THE CAKE HAS A RICH
WALNUT FLAVOR WITHOUT AFFECTING
CRUMB STRUCTURE.
32
MORE FLAVOR TO YOU
CHOCOLATE
ADDING CHOCOLATE CHIPS IN THE BATTER ADDS BURSTS OF INTENSE CHOCOLATE
FLAVOR AND, ALONG WITH THE WALNUT PIECES, MAKE FOR A HIGHLY TEXTURAL
EATING EXPERIENCE.
WALNUT
WALNUTS IN THIS RECIPE ADD A RICH EARTHY FLAVOR AND BRING TO THE CAKE
THE FEEL OF A NOSTALGIC BROWNIE.
33
on FATS
FAT PLAYS A VERY IMPORTANT ROLE IN THE TEXTURE OF CAKE. LIQUID FATS SUCH AS
OILS (DIRECTLY OR IN THE FORM OF NUT FLOURS) MAKE FOR A SOFT, SUPPLE CAKE.
\\
WHEREAS SOLID FATS SUCH AS COCOA BUTTER (IN THE CHOCOLATE) MAKE THE CRUMB
DENSE, STABLE AND ROBUST.
FATS FROM DAIRY ARE A GREAT MIDDLE GROUND AND ALSO ADD AN INDULGENT ELEMENT
OF FLAVOR. THEY ALSO CARRY AND AUGMENT OTHER FLAVORS IN THE CAKE.
on SUGARS
CHEFS ACROSS THE RECIPES HAVE USED A COMBINATION OF BETWEEN 1 AND 3 SUGARS.
VARYING THE SUGAR SPECTRUM CAN HELP REFINE THE TEXTURE, FLAVOR AND PERCEIVED
SWEETNESS OF THE FINAL CAKE.
BROWN SUGAR (SWEETNESS 97)
IN CHEF SHANAYA AND CHEF DANE’S CAKES ADDS A DEPTH OF RAW CARAMELIZED
FLAVOR.
INVERT SUGAR (SWEETNESS 70-90)
IN CAKES FROM CHEFS DANE, VIKAS AND PRATEEK HELPS TO RETAIN MOISTURE AND
MAKE FOR A SOFTER SPONGE.
GRANULATED SUGAR / SUCROSE (SWEETNESS 100)
FORMS THE BASIS OF CHEF POOJA’S CAKE AND MAKES A CAKE THAT IS VERY STABLE
AND SLICEABLE, ALSO LENDING A VERY CLEAN REFINED FLAVOR.
16 40-65 60 110 25000
LACTOSE GLUCOSE MAPLE HONEY PURE STEVIA
> 10 70-90 100
STARCH INVERT SUCROSE
RELATIVE SWEETNESS OF COMMONLY USED SUGARS
\\ THE LAST WORD
on CAKE
THE WAY YOU MAKE A TRAVEL CAKE IS AN EXPRESSION OF EACH
CHEF'S INDIVIDUAL CREATIVITY, INTENTION AND TASTE. THERE IS NO
RIGHT WAY BUT THE GUIDELINES SET UP IN THIS BULLETIN PROMISE
TO MAKE FOR A STARTING POINT IN YOUR JOURNEY TO CREATING
YOUR OWN PERFECT DARK CHOCOLATE SLICE!
SOLIDS 17-23%
SUGARS 16-23%
FATS 18-21%, up to 29%
CHOCOLATE 5-10%, up to 13%
INCLUSIONS 0-17%
35
WAY TOO MANY
CAVITIES
A PROFESSIONAL PÂTISSERIE BULLETIN SERIES
ISSUE 001 // SEPTEMBER 2021
36
001
THE ISSUE WITH CAKE
WRITTEN AND DESIGNED DY
CHEF PRATEEK BAKHTIANI
HEADCHEF@ETHERCHOCOLATE.COM
INSTAGRAM @CHEFBAKHTIANI, @ETHERCHOCOLATE
WAY TOO MANY
CAVITIES
