Well we were making the chocolate marquise for a dinner and we came across a bit of a snag. Aki's recipe was on the dead computer. Time to ad-lib. Aki did a bit of internet research and away she went. Something went wrong. We had a fair amount of extraneous B.S. going on so that may have added to the thing. I call it a thing, because what came out of the oven did not resemble Aki's marquise. It was pock marked on top and did not have the silken velvety texture that we were expecting and wanting. So, we let it cool a bit and we sent it for a spin in the blender. The mixture came back together, sort of. Aki said lets add a touch of cream cheese to help the emulsion. We did and the marquise became a fluid silken chocolate base. We poured the base into a terrine mold. It set and the result was a decadent creamy terrine of bittersweet chocolate. We served the terrine with shiso leaves, pistachio circles and vanilla salt.
The moral, don't forget the blender or the power of cream cheese.
