Queries on PP's Cake Chic book

I stand to be corrected but isnt the Chocolate Ganache method on page 121 somewhat confusing? It states to MELT the chocolate chips first and then add the hot cream, but if you look at the photo the cream is being added to UNMELTED chocolate. Small point but could be confusing and would like your views.
Also, have any of you tried the Rich Dark Chocolate Cake ( P.115). I gave it a trial run yesterday and the batter was wonderfully smooth although a bit "viscous" . It took a bit longer to bake than stated and the result was..."heavy"! I don't think it was just me but I am disapointed.
Would love to hear what you think.
Thanks.

Hi Gerry:

Chocolate chips are designed to retain their original shape when baking. It contains less cocoa butter than block chocolate or nib/button chocolate; very difficult to melt and get smooth result. That might be another reason why the book asked to melt chocolate chip first... If I guess correctly, they might be refering chips as our button or nib which are smaller in size. You do not have to melt it first if you have some FRESH stock....

Gerry, Jay is the chocolate sifu. I attended his interesting chocolate moulding session at Cake Connection last Saturday. He can tell you inside out about all you want to know about chocolate whereas I only know how to pop them into my mouth, . Jay, you got any leftover durian chocolate from the demo ar?

Thanks, Jay and Yen Lee. I think what I was trying to say is....P.P's method for the Ganache is totally different from what the pictures suggest..

Yen Lee, I still have a few display samples left -- I can't remember how many hands touches those chocolate.... but if you do not mind, I would love to give them all to you.....

I will be very very sad if you just know how to pop choc into you mouth. You are supposed to be a "PRO" now after attending my class. Even Poh Sim said she can be my assistant after knowing how easy is to handle chocolate.

Ms Margaret Ban, if you get to read this I hope you are not mad at me any more ya.... It was actaully fun to have you in class. Make sure you do your homework and send me some chocolate the next time I see you....

Gerry, you are right.... very different but why make life so much more difficult

No lah. Won't even dare to be mad with Jay Wong but hopefully you are convinced that this is the MARGARET who is the most quiet and demure creature in MCDC!

Cheers.

Jay, I just had one of the chocs you gave us. My lucky pick was the one with peanut butter filling. My goodness, the peanut butter was oozing out & together with the chocolate, it was just pure heaven! I'm a peanut butter addict & sometimes when I'm under tremendous stress in office, I'll just eat a half a teaspoon of peanut butter. Yes, it is a bad eating habit, but what the heck when I'm in the presssure cooker!

Jo, thanks for splitting this. Kept looking for an answer to my question but all I seemed to learn about was the Ladies in Chow kit!!!!!
Now, back to the original...Anyone tried the P.P. Rick Dark Chocolate cake yet? pls let me know if it was just my klutsy self that made it dense...

I hope you don't mind me bumping this up but seeing as there are all these TK's flying around!! I STILL havnt heard from anyone if you have tried the Rich Dark Chocolate cake from P.P's Cake Chic book?
I was so diapointed first time round and want to know if its just me...
(Probably is!!)

Hi Jerry.
Yes, I've tried P.P Rich Dark Choc Cake and found the cake too dry. I used normal cooking choc. I have not tried baking it again after that. I may try it once again when I have the time (hopefully). Hope you'll have better results the next time, and do tell me what went wrong.

Rgds,
Ally