clemence

Chocolate is the most ever-present ingredient in our kitchen, and we only discriminate in its quality. I happen to adore the silky, malted textures and flavors of milk chocolate as much as the tannin-rich bittersweet ones, but each has its

1. DO NOT OVERMIX. It’s ok if there are lumps. Let the batter sit for a few minutes to allow the wet ingredients to absorb any flour clumps before cooking. Over mixing will lead to over-development of the gluten proteins in