Always Time for Chocolate
Andrea’s Fudge Cake is my last bake with the bulk chocolate given to me. This recipe became very popular when it was published in the first issue of Chocolatier Magazine in 1984 and I have made it many times over the years. This shows how much I loved the magazine and baking with chocolate because...
Rice Krispies treats and a Favorite Fudge Sauce
Who doesn’t go back to their childhood when eating rice krispies treats! I used more of the bulk chocolate to make Scotcheroos and the addition of butterscotch chips made this treat sweetly addictive. The rice krispies bars brought back many memories for people who grew up eating them. They were quick and easy to make...
Growing Chocolate in Hawaii
Hawaii the state of scenic sunsets, gorgeous beaches, and chocolate? Yes, the “food of the Gods” is grown on the Big Island near the fertile lands where coffee and avocados abundantly grow. A bit south of Kona, in a lush tropical setting with sweeping views of the ocean, sits the gardens of the Original Hawaiian...
Sculptures and sweetness in Palm Desert
The City of Palm Desert does have hot weather but they also have an innovative art in public places program with 150 artworks throughout the city. The park at the Civic Center has some dramatic sculptures and here are a few. Except for the birds, which are real. The Holocaust Memorial is breathtaking and reflective....
Chocolate grown in Hawaii!
Chocolate, grown and made in Hawaii and off to Kona we went to explore the Original Hawaiian Chocolate Factory. Over 1400 cacao trees bear vibrant pods and are harvested every 2 weeks. Through a detailed process, and much done by hand, the beans are dried in the sun to develop flavors. After tempering, chocolate is...
Ghent, a beautiful city with Van Hecke’s chocolates
One step inside Van Hecke’s in charming Ghent, Belgium, with the aromas of butter and chocolate floating through the air and I swooned. Florent Van Hecke is 3rd generation chocolatier and baker at the family’s shop with a personality as sweet as his store. His son Stephen has learned the trade and was busy making...
Special desserts at Not Just Desserts
This business has closed French trained chef Kate Wagner left NYC after 9-11 and her desserts have been a true expression of her baking compassion. She makes some items without flour or egg such as rich chocolate pecan pie, cranberry torte and cookies and cream cheesecake. I asked the energetic and smiling Kate how was she able to...
