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Here he eats floating chocolate pudding cake.
His Invisible Chocolate Cake, the most hilarious of his post-Kubrick mouth-waterers, involves layers of transparent Japanese gelatin -- agar-agar -- sandwiched between teardrops of dark chocolate so that it appears there are no layers, only floating chocolate disks.
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Then there'll be a plate of spaghetti formed from Parmesan cheese and popcorn foam accompanied by a caramelised ball of liquid pumpkin, a small grilled fish swaddled in white candy floss, apple-flavoured "caviar" served in a Beluga tin, coffee and lychee marbles floating in chocolate soup.
On the dessert cart you know with dead certainty that you will find floating island, chocolate mousse and tarte Tatin.
There is a dessert trolley, and on that dessert trolley you know with dead certainty that you will find floating island, chocolate mousse and tarte Tatin.
WHAT WE LIKE Escargots, Caesar salad, iceberg wedge, seafood salad, crab cake, onion soup; baby back ribs, chicken scarpariello, lemon sole, rib-eye steak, French fries; root beer float, chocolate pudding parfait, bananas Foster, chocolate layer cake, chocolate molten volcano, cheesecake.
Written in a brisk but highly coloured prose that swells into hyperbolic lushness whenever the opportunity arises (a chocolate puff becomes "a puff inside which seemed to float not chocolate but its divine essence"), the story barrels along with indomitable confidence to its climactic explosions of goodness and niceness.
There was talk of the two-cents plain, the root-beer float, the chocolate float.
This technique, called electrorheology, clumps the solid particles of cocoa floating in the liquid chocolate into chains, allowing them to flow past each other more easily.
Shredded in a stir-fry of chicken and oyster sauce; pickled in rice vinegar and eaten with sushi; preserved in syrup; coated in dark chocolate; floating in that steaming hot toddy… I love ginger whichever way it comes.
Bartender Dominique Cacioli, for instance, developed a version that pairs a chilled base – Illy espresso liqueur, Chambord, and Woodford Reserve bourbon, blended together and barrel-aged – with a hot foam flavour, and bitter white chocolate floating on top.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com