GCIT's culinary arts students let staff reporter Carly Q. Romalino into the kitchen to watch the start-to-finish process of making a chocolate-strawberry dish. Carly Q. Romalino
DEPTFORD - Need a sweet for your Valentine's Day sweetie?
Gloucester County Institute of Technology culinary arts students let staff reporter Carly Q. Romalino bring her apron to their kitchen to make a chocolate and strawberry cake.
Anna Metz and Samantha Tartaglia, senior culinary arts students, set up the Kitchen Aid mixer and the double boiler to walk us through each step of the chocolate mousse and ganache topping.
The teens based their tutorial on this recipe for strawberry chocolate cake. But in a live Facebook broadcast with the Courier-Post Friday, the student chefs explained technique ensuring whipped cream peaks are the right stiffness and mousse is folded, not stirred.
Here are Anna & Samantha's tips:
- Don't have a double boiler? Simmer two inches of water in a pot, and melt your chocolate in a bowl or another pan on top of the pot where the water is simmering.
- Save time in the recipe by making the chocolate cake for the bottom layer by following directions on a boxed mix.
- No expensive stand mixer? You can still make the mousse for this recipe. It'll take a little longer to whip the heavy cream by hand with a whisk, Samantha said. But, it will whip faster if you put the bowl of cream on top of a bowl of ice, she said.
- When is your heavy cream done? Samantha says you need a medium peak — a peak that stands up, then flops over on the spoon or whisk.
- It's important not to stir melted chocolate into the whipped cream. Instead, gently fold it as to not let out the air bubbles out that make the mousse fluffy.
- If you make a mistake, don't sweat it. Assess the situation, Samantha says, usually it's an easy fix.
Let's see your sweetheart and your handmade tokens of Valentine's Day affection!
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