i might be wrong

still wanting to keep the flavor profile of chocolate/apricot/bitter almond, i replaced the cake with a chocolate cremeux.  using a technique i did last year, i set a frozen disk of apricot gel in the center of the cremeux.  as the chocolate sets, the gel thaws and becomes a creamy apricot center. 
and then i did something wrong (or right).
i put the cremeux in the microwave for 15 seconds.
i have been watching Heston Blumenthal's In Search of Perfection show lately.  in one episode he was making a baked alaska (next on my list to play with).  Chef Heston wanted to have a frozen exterior with a warm interior...so he threw it in the microwave.  it worked, but he didn't find the result as useful as he intended. 
that was stuck in my head while plating up the cremeux.  what if the center was warm? 
well it worked.  though because it is only a limited amount of filling, the temperature difference is minimal. so maybe i'm wrong in trying it. but you never know what will happen if you don't try things.

the new cremeux/coulant.  will keep on working with it.


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