errantember

Immediately after the final mix is taken off the stove, it goes through a fine mesh strainer on it's way into the ice bath. At that point it hasn't fully thickened yet, and the only thing left behind is the part of the egg that, despite your best effort, still gets curdled during the custardization process. This recipe uses only bittersweet (~72%) chocolate, but naturally that alone thickens the mix a lot. I tried to re-strain it after it had been in the water bath for 20 minutes, but it just sat on the of the strainer, so I let it go.