chocolate fudge.

i guess this goes without saying,

without me telling the whole world,

and with just observations,

that i like baking!

AND SO~

my baking journey this time is~~~

CHOCOLATE FONDANT!

this is what the chocolate fondant looks like before baking, inside their cute cute ramekins.

i hunted for this ramekin JUST for this purpose.（〃・・〃）
but...



in turned out...

to be shit.

ah~

when it came out from the ramekin,

it was already starting to leak out the fudge inside.

at that point i was ε=(･o･*), hoping like, okay this is going to hold on still after i put on a plate.

but no.

Ｏｏ｡｡(￣_￣*)

pfft.

both ramekins turns out the same.

SAD.

i tweeted the shit looking fudge to sortedfood.

because thats where i got the recipe from.

:< they said i should check the temperature and all.

i did.

ohwell.

whatever.

recently, i read an article, saying that we shouldn't really follow 100% what the recipe said.

because of different climate and stuff.

recipe made in Europe /or UK for this matter

when applied to Asia, can differ in results.

eg; they may take 2hours or so to thaw something while we only need like 1hour?

that wasn't a good example was it?

but i guess, you get my point.

AND THAT EXPLAIN

my chocolate fudge.

hmm

until next time shit fudge.(for now)