TKOs from The Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate by John Scharffenberger and Robert Steinberg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jzanger on December 02, 2013

    The recipe for Thomas Keller's Oreos in this book is not remotely the same one as is printed in Bouchon. For all I know that recipe produces perfect cookies, but this one was pretty disappointing. The cookies melted too thin, even after freezing the cookie sheets for fifteen minutes prior to baking. Beyond that, I was expecting that even if the cookies were ugly they would be crunchy. Not the case. So, then what about these is oreo-like? There's a funky technique included in this recipe, and I have a feeling that is the culprit for the bad results. Even the white chocolate ganache part of the recipe was poorly written. I definitely had to whisk the mixture in a double boiler for a good five to ten minutes to melt the chocolate. I will try Joanne Chang's recipe from "Flour" next time.

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