Comments on: Chocolate Roll: a sneak peek at Summer http://blog.kingarthurflour.com/2008/04/22/chocolate-roll-a-sneak-peek-at-summer/ Hot Stuff from King Arthur\'s Hearth Wed, 20 Aug 2008 09:30:16 +0000 http://wordpress.org/?v=2.3.1 By: nicolas http://blog.kingarthurflour.com/2008/04/22/chocolate-roll-a-sneak-peek-at-summer/#comment-1887 nicolas Sat, 28 Jun 2008 21:21:31 +0000 http://blog.kingarthurflour.com/2008/04/22/chocolate-roll-a-sneak-peek-at-summer/#comment-1887 Hi Susan, I was wondering for how many time did you leave the sponge in the oven at 350?. I'll try this with strawberries, blueberries. if you do not have mascarpone you can try with cream cheese it is very similar. A little bit of rum makes it better ;). thanks Hi Susan, I was wondering for how many time did you leave the sponge in the oven at 350?. I’ll try this with strawberries, blueberries. if you do not have mascarpone you can try with cream cheese it is very similar. A little bit of rum makes it better ;).
thanks

]]> By: Brenda http://blog.kingarthurflour.com/2008/04/22/chocolate-roll-a-sneak-peek-at-summer/#comment-991 Brenda Sun, 11 May 2008 22:50:34 +0000 http://blog.kingarthurflour.com/2008/04/22/chocolate-roll-a-sneak-peek-at-summer/#comment-991 Thought I'd prefer this without the glaze, and quite certain of that after having it without. Sliced it, froze with slices laid down on a wax paper-lined half sheet, individually wrapped with plastic wrap when solid, and unwrapped and thawed at room temperature to the perfect frozen fruit consistency of still having ice crystals in the berries in the center, it was almost as good as fresh. I'll definitely make and freeze this again some time, probably when wild raspberries are in season. Next weekend's hopefully another batch of the brick oven pizza from the recipe section. A double batch lasted no time in the freezer, and been craving it ever since it was gone. I topped it with just a touch of a good jarred pizza sauce, a smidgen of shredded pizza cheese, and just a bit of chopped red onion, chopped Kalamata olives, and mushroom slices sauteed 'til most of the liquid was gone; almost more of a yummy bread with a hint of toppings to enhance it. Next batch will probably have just the sauce and cheese, or margherita IF I can find good tomatoes up here--used maybe 8 ounces each of sauce and cheese for the double batch of pizza. Thought I’d prefer this without the glaze, and quite certain of that after having it without. Sliced it, froze with slices laid down on a wax paper-lined half sheet, individually wrapped with plastic wrap when solid, and unwrapped and thawed at room temperature to the perfect frozen fruit consistency of still having ice crystals in the berries in the center, it was almost as good as fresh. I’ll definitely make and freeze this again some time, probably when wild raspberries are in season.

Next weekend’s hopefully another batch of the brick oven pizza from the recipe section. A double batch lasted no time in the freezer, and been craving it ever since it was gone. I topped it with just a touch of a good jarred pizza sauce, a smidgen of shredded pizza cheese, and just a bit of chopped red onion, chopped Kalamata olives, and mushroom slices sauteed ’til most of the liquid was gone; almost more of a yummy bread with a hint of toppings to enhance it. Next batch will probably have just the sauce and cheese, or margherita IF I can find good tomatoes up here–used maybe 8 ounces each of sauce and cheese for the double batch of pizza.

]]> By: Dianne Nutzman http://blog.kingarthurflour.com/2008/04/22/chocolate-roll-a-sneak-peek-at-summer/#comment-852 Dianne Nutzman Mon, 05 May 2008 11:48:18 +0000 http://blog.kingarthurflour.com/2008/04/22/chocolate-roll-a-sneak-peek-at-summer/#comment-852 Making this was fun until I got to the glaze, but I used 2 oz bar chocolate as opposed to chocolate chips and it was way too thin. Powdered sugar was used for thickening. I can't wait to take them to work to share! Making this was fun until I got to the glaze, but I used 2 oz bar chocolate as opposed to chocolate chips and it was way too thin. Powdered sugar was used for thickening. I can’t wait to take them to work to share!

]]> By: Brenda http://blog.kingarthurflour.com/2008/04/22/chocolate-roll-a-sneak-peek-at-summer/#comment-720 Brenda Tue, 29 Apr 2008 01:16:15 +0000 http://blog.kingarthurflour.com/2008/04/22/chocolate-roll-a-sneak-peek-at-summer/#comment-720 Think I'd want to refrigerate it with all the eggs in the sponge, dairy in the filling, and raspberries. Hope to make it some weekend soon, and since I'm a family of one, will slice, freeze, then wrap and bag all but 1 (or 2, or 3...) slices, leaving the berries off the top of the roll; unwrap before thawing. If so, will let you know how it fares. Think I’d want to refrigerate it with all the eggs in the sponge, dairy in the filling, and raspberries. Hope to make it some weekend soon, and since I’m a family of one, will slice, freeze, then wrap and bag all but 1 (or 2, or 3…) slices, leaving the berries off the top of the roll; unwrap before thawing. If so, will let you know how it fares.

]]> By: Bethel Shields http://blog.kingarthurflour.com/2008/04/22/chocolate-roll-a-sneak-peek-at-summer/#comment-712 Bethel Shields Mon, 28 Apr 2008 19:10:54 +0000 http://blog.kingarthurflour.com/2008/04/22/chocolate-roll-a-sneak-peek-at-summer/#comment-712 I wonder if it would be possible to state whether a recipe can be made ahead, whether it needs refrigeration, or whether it freezes well. This would be great to make a day ahead if possible. I wonder if it would be possible to state whether a recipe can be made ahead, whether it needs refrigeration, or whether it freezes well. This would be great to make a day ahead if possible.

]]> By: Susan Reid http://blog.kingarthurflour.com/2008/04/22/chocolate-roll-a-sneak-peek-at-summer/#comment-702 Susan Reid Sun, 27 Apr 2008 12:28:23 +0000 http://blog.kingarthurflour.com/2008/04/22/chocolate-roll-a-sneak-peek-at-summer/#comment-702 Dear Nel: The cornstarch in American confectioners' sugar is there to prevent clumping. It's a bout 3% by weight. Straight powdered sugar will work just as well, not to worry. Dear Nel: The cornstarch in American confectioners’ sugar is there to prevent clumping. It’s a bout 3% by weight. Straight powdered sugar will work just as well, not to worry.

]]> By: Nel http://blog.kingarthurflour.com/2008/04/22/chocolate-roll-a-sneak-peek-at-summer/#comment-690 Nel Sat, 26 Apr 2008 15:52:06 +0000 http://blog.kingarthurflour.com/2008/04/22/chocolate-roll-a-sneak-peek-at-summer/#comment-690 As I understand it, the confectioner's sugar in the US has a little cornstarch in it. This is not the case where I am (Poland). Here, powdered sugar is just powdered sugar (though the cheaper brands are part glucose - and taste like it!). I wonder if the slight amount of cornstarch in the powdered sugar in this recipe makes any difference. Or would the recipe work just as well with powdered sugar that's 100% sugar? As I understand it, the confectioner’s sugar in the US has a little cornstarch in it. This is not the case where I am (Poland). Here, powdered sugar is just powdered sugar (though the cheaper brands are part glucose - and taste like it!).

I wonder if the slight amount of cornstarch in the powdered sugar in this recipe makes any difference. Or would the recipe work just as well with powdered sugar that’s 100% sugar?

]]> By: Teresa http://blog.kingarthurflour.com/2008/04/22/chocolate-roll-a-sneak-peek-at-summer/#comment-675 Teresa Fri, 25 Apr 2008 04:07:48 +0000 http://blog.kingarthurflour.com/2008/04/22/chocolate-roll-a-sneak-peek-at-summer/#comment-675 Oh it's so beautiful! Thank you as well for the detailed photographs and instruction. I must make this cake this spring/summer. Oh it’s so beautiful! Thank you as well for the detailed photographs and instruction. I must make this cake this spring/summer.

]]> By: Beth http://blog.kingarthurflour.com/2008/04/22/chocolate-roll-a-sneak-peek-at-summer/#comment-652 Beth Wed, 23 Apr 2008 02:34:07 +0000 http://blog.kingarthurflour.com/2008/04/22/chocolate-roll-a-sneak-peek-at-summer/#comment-652 Thanks, Chef Reid, for showing in so much detail how to make a roll. I think I'll finally get up the nerve to make one now. The photos are great. Thanks, Chef Reid, for showing in so much detail how to make a roll. I think I’ll finally get up the nerve to make one now. The photos are great.

]]>