Tag: chocolate

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Chocolate Caramel Tart

chocolate caramel tart
chocolate caramel tart
Cocoa nibs for visual and textural interest.

We know that we just had several days of dessert posts earlier in the week, but you can blame it on Eat an Extra Dessert Day (September 4; look it up). While it doesn’t help this year, keep this tart in mind for next year’s EaEDD.

Actually, we made this tart to bring to an afternoon Labor Day party. Since the party started in the afternoon, and we’re so big on the freshness of our foods, we choose a dessert that we could easily make in the morning and have ready by noon. (Well, it still needs just a touch of work in advance, but it’s easy). You’ll see.

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Bouchon Bakery’s Palet d’Or — Day 2

Bouchon's Palet d'Or
bouchon Bakery's Palet dOr
Your reward for yesterday’s effort!

Okay, your Palet d’Or has frozen overnight and you’re excited about finishing it today, so, let’s get cracking and Scratchin’.

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Bouchon Bakery’s Palet d’Or — Day 1

Bouchon's Palet d'Or

We just love the Bouchon Bakery cookbook, by Thomas Keller and Sebastian Rouxel. It’s full of great recipes that, while they may seem daunting when you first see them, are actually quite achievable by the home baker. And, when you taste some of these creations, you’ll think they’re the best you’ve ever tasted. We’re practicing this particular recipe for a December celebration with family.

You’ll note that we’re splitting this over two days, simply because it takes two days to make the Palet d’Or: it must freeze overnight before applying the glaze coating and decoration. So, today, we’ll cover making the cake and getting it into the freezer, and, tomorrow, we’ll make the glaze and finish the cake. We do list all the instructions in the printable and abbreviated version of the recipe.

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Bouchon Bakery’s Chocolate Financiers

cooling chocolate finaciers
cooling chocolate finaciers
These crisp as the cool!

As with Bouchon Bakery’s Traditional Financiers, we’ve wanted to make the chocolate version for a while. Just for scientific inquiry, of course, not necessarily because we like things made of chocolate. So, we waited for just the right time, which was earlier this week, for our downtown walk. We like to make treats to bring down because most baked goods are always best the day they’re made, and, to be honest, we really can’t eat a whole batch of financiers, anyway. So, we get to have a few fresh ones to try, and we get to share some, too. Sharing always make them taste even better.

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Whipped Dark Chocolate Ganache

slice of the chocoholic
The chcocoholic cake
The chocoholic!

This is the last step of making The Chocoholic Cake, the whipped ganache, and it’s pretty easy to make. Much easier than making the cake or the Dark Chocolate Mousse. And, like the other two components, this recipe comes from Gesine Bullock-Prado’s latest book, Let Them Eat Cake.

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The Chocoholic Cake

cakes cooling

Okay, we’re giving it away today. No, not the cake, but where we got the recipe, including yesterday’s Dark Chocolate Mousse. This is none other than Gesine Bullock-Prado’s recipe from her latest book, Let Them Eat Cake. Now, just so you know, we’ll be finishing up tomorrow with the recipe for the chocolate ganache, which is used in place of a frosting.

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Dark Chocolate Mousse

dark chocolate mousse
dark chocolate mousse
Does that look like a finger mark in the mousse?

Okay, we’ve done chocolate mousse before, the one that uses the Top Secret recipe, and, while that’s good, this one is more stable, meaning that it’ll last a bit longer and has a few more uses. And, we’ll show you one of those uses by the end of the week (we hope). But, until then, you’ll just have to be content with plain old chocolate mousse.

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