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irmasari hendriadi posted an update
6 weeks ago (edited)
Hi Chef, I’d like to clarify the chocolate sablé recipe from Antonio Bachour. I noticed that it uses the same amount of flour as the other plain sablé recipe, with cocoa powder added on top. Is the cocoa powder meant to be added in addition to the full amount of flour, or should it replace part of the flour?
I followed the formula as written, but my chocolate sablé dough was very dry and crumbly and had difficulty coming together. Thank you!
Mercedes Delgado de Miguel2 Comments-
Level:
Sous Chef
Hi Irmasari, in my experience, people usually substitute some of the flour with cocoa. What recipe did you make exactly, and which Bachour course is it from?
Level:
Sous Chef
Hola Irmasari, según mi experiencia, se suele sustituir una parte de la harina por cacao. ¿Cuál es la receta que has hecho exactamente y de qué curso de Bachour es?
6 weeks agoTranslated from Spanish
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Level:
Scoolinary Team
Hi Irmasari! Thanks for flagging this. I’ll check it with our Content Team so we can give you an accurate answer. Could you tell me exactly which Antonio Bachour recipe or lesson you’re referring to? That way we can review the correct formula and get back to you properly.
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