My notes:
1. After boiling the liquid cream, it shouled be cool enough, otherwise the oil and water in the chocolate will be seperated. If the cream is not warm enough to disolve the chocolate, you can put chocolage in it first, then put the sauce pan into hot water (be cautious of the temperature) to heat gentally heat them.
2. Ice cream, I chose lemon ice cream -- the cake is a little too sweet, so I think the sour and fresh ice cream tastes better with those sweet cake, if the ice cream is also sweet, then the petit fours would be too sweet.
3. The cake must be fully cooled before combined with ice cream.
4. When put the brown butter in the freezer to congeal it, stir it every a few minutes.
