CAKE IT FORWARD, BABY
"Rich" Does Not Have To Mean "Heavy"
If dessert makes you feel bad afterwards, someone did something wrong.
And it wasn't you.
Don't get me wrong, I do not make low-calorie desserts. But I push back when desserts are categorized as either decadent & rich or on the lighter side. I think we can have all the yums without the gut bomb often associated with American style desserts. The trick, as it were, is two-fold: layers and contrast.
The $1,500 Dessert
I wanted to create that popcorn box out of chocolate and fill it with the dessert version of caramel corn. Half the fun is to plan the plan right? What I didn't expect was the bidding frenzy that ensued...Read more
Inside the Chocolate Mousse Cake
If a restaurant's best-selling dessert isn't chocolate, something went wrong. Same thing for bakeries, catering companies, pretty much every place that sells sweets. My Chocolate Mousse Cake with Organic Berries is definitely my #1 seller. Here's what it looks like under the hood.Read more
The Other Green Movement
I decided to pair the mousse with chocolate buttermilk cake, a thin layer of ganache, and dark, sweet Bing cherries. The suite of flavors transcends even the pistachio by itself. Somehow all of those together feel like a choir singing to me. The baritones and tenors start the magic, then the sopranos chime in for a surprising and delightful moment, finished beautifully by the bass.Read more