Mozartkugel Cake
Not long ago, a couple of my dear sweet friends challenged me to recreate a candy almost as sweet as them, the Mozartkugel. The candy contains pistachio marzipan at its core, covered in a layer of nougat and then coated with a layer of dark chocolate. The MozartKugel was first created in the city of Salzburg in Austria. It brought a lot of good to the world, but also some major legal disputes over its name.
Chestnut Crembo
Crembo season is here. I’m not sure what’s more exciting, the smell of the first rain or the bite from the first crembo, a classic local treat. When I eat a crembo, I personally like to start from the top and when I reach the cookie, I eat it too. Sometimes I feel like peeling all the chocolate off and eat the meringue separately. Indeed, there are many ways to eat a crembo, but why crembo in a pita is one of them I will never understand.
Chocolate Covered Banana Marshmallow
Ever since I wrote about the chocolate banana brownies, I can’t stop thinking about those yellow banana marshmallows, coated with a thin layer of chocolate. How I used to love this crap as a child and would easily finish an entire box by myself. However, I always wished the bite would be more marshmallow-y than chocolaty.
S’mores Tart v2.0
According to some of my American friends, s’mores are made of vanilla marshmallow, Hershey’s milk chocolate and Graham crackers. A classic camping snack. Roast the marshmallow on a campfire, put it on a piece of chocolate and sandwich it between two crackers. The heat of the marshmallow melts the chocolate and you get one big gooey party in your mouth. It’s a little difficult to obtain these ingredients where I live. Every time I try to replace them with similar alternatives, I get disapproving looks from my friends. Yet, I keep trying.
Coffee Gianduja Chocolate Mousse Cake v2.0
Last year, I made a coffee gianduja chocolate mousse cake for Sumaya’s birthday (and not Somalia, as customers sometimes call her.. innocently of course). Sumaya is a colleague of mine. We work at the pharmacy and terrorize our customers together. Well, only those who are impatient enough to cross the red line marked on the floor they’re supposed to wait behind (or the line we can put up with). For them the red line is probably an imaginary one.. Part of the décor in the pharmacy. But I guess that’s how things work in this part of the world.
Coffee Gianduja Chocolate Mousse Cake
** The post was updated and revised in a new post with a more pronounced coffee flavor, an espresso brownies base and a better preparation method. You can find the update in this link ** It’s not every day you celebrate a birthday. It’s not every day you eat a birthday cake. A festive event calls for a festive cake. And what’s more festive than brownies with hazelnuts, topped with a layer of dark chocolate & coffee mousse, topped with a second layer of gianduja chocolate mousse. Three layers of pure joy.
Three Chocolate Plaisir Sucré
The blog is still so young and I’m already writing another post about another brilliant creation by the French chef Pierre Hermé. This time it’s not about macarons. This time it’s about a cake that carries the name plaisir sucré, which means “sweet pleasure”. The chef couldn’t have chosen a more accurate name for this delicacy.
How to Temper Chocolate & Make Pralines
I always had a big love for chocolate, of any kind. Unfortunately, chocolate didn’t return the same love, and like almost every other failed love story, somehow you end up with a psychologist who tries to patch you up, but in my case, it was a dentist.
