Used in reference to those egg and sugar mixtures which must be beaten together until light and voluminous. The ribbon stage is the point at which the batter, when drizzled into the bowl from the end of the whisk, will leave distinct trails of batter on the surface of the mixture. These ribbons should
Just one bite. That was all it took.
It was kinda like a brownie. Sorta like a truffle. And a whole lot like love.
Milena RobertsonThomas Haas, a Vancouver, B.C., pastry chef, created Chocolate Sparkles in 2001. Today, he’s selling 3,000 of the sweet gems a week.
“It was popular right off,” says Haas, a fourth-generation … Continue reading →