Chocolate+Souffle

Our labs this week will focus on the techniques used to make custards and creams. We will be using this lab for our Good Eats project so make sure you are taking pictures and videos as we go!
 * CHOCOLATE SOUFFLE:**

1. Write down the jobs for this recipe and who will be responsible for completing the task.

Jobs
1. Melt chocolate 2. Beat egg yolks 3. Temper chocolate and eggs 4. Prepare ramekins 5. Bake souffles

2. The first thing you will need to do is prepare your ramekins. Each group will need 6 of them and they can be found on the ingredient table.

3. The next step will be to chop your chocolate and set up a double boiler and melt the chocolate. Since we do not have double boiling pans, you will need to use a bowl and saucepan. **NOTE:** Make sure the water in the saucepan DOES NOT touch the bottom of the bowl or your chocolate will burn!

4. When mixing the egg yolks and sugar you will know you are done mixing when you reach the ribbon stage. It is important that you reach this stage in order for your souffle to turn out! We will be doing this step by hand, NO ELECTRIC MIXERS!

5. Once your chocolate and egg mixtures are done you will need to temper them. We used this technique with our cream puffs, so I will be specifically looking for you to demonstrate this techniques in lab.

6. Even though the recipe doesn't call for a water bath, we are going to use one. This is a more gentle way to bake our chocolate souffle and will help us to get a better final product. Place your pan in the oven BEFORE ADDING YOUR WATER, so we don't spill it all over the lab. You can use a large liquid measuring cup to add your water to the pan at the oven.

Compost List
The following items will need to be placed in the compost when you are finished Egg shells

Pan List
This is a list of cooking equipment that will be used for the different parts of the recipe Medium saucepan and bowl for melting chocolate 6 ramekins for souffles 9X13 baking pan for water bath