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Chocolate

Picca-Bots – A Chocolate Chip Cookie Story

By Denise Pare-Watson

Ever since our granddaughter was a toddler, she has had an affinity for polka-dots.  She found them everywhere:  on clothing, gift-wrap paper, ribbons and on wallpaper.  Her excitement when finding ‘picca-bots’ was so contagious that we were constantly searching as well.  This endearing term has stuck around our family ever since.  She was two years old when I was testing recipes for a cookbook, and she was ‘helping’ me in the kitchen with some Chocolate Chip Shortbread cookies when she blurted out that the cookies were ‘picca-bots.’  My initial thought was to name the little cookies Dalmatian cookies, but as soon as she said it, I knew that the name for these cookies would always be “Picca-Bots” – and the rest, as they say, is history.

A closeup of a Picca-Bot:  A chocolate Chip Shortbread cookie | urbnspice.com
Picca-Bots – A Chocolate Chip Shortbread Cookie

These delightful little cookie poppers are, enriched with white chocolate and butter in the polka-dotted dough (they are essentially a shortbread cookie).  Since Picca-bots are made with only a few ingredients, make sure that they are of the highest quality (white chocolate couverture, excellent butter and pure vanilla). As these cookies are very rich, I have developed the recipe with this in mind and utilize my smallest cookie scoop. I know that you will love these dainty cookies!

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Filed Under: Chocolate, Cookies, Dairy Free Recipes, Gluten Free Recipes, My Recipes Tagged With: Cookies, Dairy-free Desserts, Gluten Free, Shortbread Cookies

Feuillette of Chocolate and Strawberry

By Denise Pare-Watson

Feuillette of Chocolate or Strawberry is a unique garnish that can be used for any style of dessert, whether it is a mousse, panna cotta or as in the recipe for A Sweetheart Chocolate Torte with Feuillette, a stunning garnish crown.  It has been adapted from recipes utilized in my chef competitions.

This recipe makes just a small amount (a little paste goes a long way); therefore, I find that utilizing a scale (weight in grams or oz.) is the simplest and most accurate method to make the feuillette paste. 

Sweetheart Chocolate Torte with Feuillette of Chocolate and Strawberry | urbnspice.com
An eclectic display of Feuillette of Chocolate and Strawberry

The chocolate feuillette paste is made by using cocoa powder for colour and flavour.  The garnish’s chocolate flavour is well pronounced in the finished product. 

The strawberry feuillette paste is made from dried strawberries. I used my food dehydrator to dry thinly sliced strawberries.  This process took about 2 hours to achieve a crisp result.  The dried strawberries are then pulverized in a spice grinder.

Dried Strawberry Slices | urbnspice.com

The strawberry paste made from this powder is delightfully tasty, with just enough texture to create a translucence appearance!  My grandchildren say they look like fairy wings, as you can see from the video. 

A Feuillet of Strawberry

It is important not to over bake the strawberry feuillette, as they will lose their delicate pink hue.  I did not use any food colouring in my feuillette paste recipe; however, you can add a drop or two of pink or red food colouring to achieve the desired colour. 

Strawberry Feuillette Paste | urbnspice.com
Feuillette of Strawberry
Feuillet of Strawberry | urbnspice.com
The feuillet of strawberry reminds me of fairy wings – ethereal and translucent
Chocolate Feuillette Paste | urbnspice.com
Feuillette of Chocolate
Feuillet of Chocolate | urbnspice.com

Feuillette of Chocolate and Strawberry

Yield:  approximately 20 feuillette garnish

CHEF TALK: 

INGREDIENTS: 

  • 21 g all-purpose flour
  • 77 g icing sugar
  • 12 g cocoa powder or strawberry powder
  • 20 ml water
  • 32 g butter, unsalted, melted

METHOD:

  1. Sift the dry ingredients together.
  2. Gradually add the water, then the melted butter.  Stir to combine into a smooth paste.
  3. Spread the paste in a thin layer on Silpat baking mats using an off set spatula.  Start from the bottom of the feuillet and spread upwards.  The bottom will be slightly thicker spreading to a thin imprecise ‘schmear’ (pastry chef slang).
  4. Bake in a 350oF (325oF Convection) for 5 – 6 minutes.  The feuillette will look bubbly and will not show any moist spots. They will crisp up as they cool.
  5. Allow the feuillette to come to room temperature.  Using an off set spatula, slide it under the thickest edge of each feuillet, and slide upwards to lift it gently from the Silpat baking sheet.  Line all the feuillette on a cookie rack until you are ready to decorate the torte. 

CHEF TIP:  These garnishes are very fragile, light and almost see-through delicate.  Make as many as you need at a time (make a few extra to allow for breakage).  Store any unused paste in a covered container in the refrigerator.  Bring the paste to room temperature before using.  Store any extra baked feuillette in an airtight container at room temperature.  They are excellent crumbled on ice cream, crème brûlée, panna cotta or simply nibble on them.

Sweetheart Chocolate Torte with Feuillette of Chocolate and Strawberry | urbnspice.com

LEARNING TIPS:  

Please CLICK the link above to access my Urb’n’Spice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

  • Favourite Kitchen Tools: Spatula
  • Oven Temperature Accuracy
    __________

You Might Also Enjoy these Urb’n’Spice recipes:

A Sweetheart Chocolate Torte with Feuillette

Citrus Sand Cookies

Ricciarelli – An Italian Almond Cookie

Malteser White Chocolate Mini Cheesecakes

How to Make Raspberry Mini Cheesecakes

If you try my recipe for Feuillette of Chocolate and Strawberry dessert garnish, please leave me a comment below with your feedback. Don’t forget to pin this recipe for later!

Denise Paré-Watson

The Urb’n’Spice Chef

Follow me on Social Media

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Tag me @urbnspice on Instagram and hashtag #urbnspice

Digiprove sealCopyright secured by Digiprove © 2019 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms: X 
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Filed Under: Cakes, Chocolate, Dessert Garnish, Desserts and Sweets, Garnishes, My Recipes Tagged With: Cake Decorating, Dessert Garnish, Desserts, Garnishes

A Sweetheart Chocolate Torte with Feuillette

By Denise Pare-Watson

My absolutely most favourite holiday is coming up – Valentine’s Day.  I am simply an incurable romantic.  Valentine’s Day gives me all kinds of reasons to get creative with desserts for two.  This year, I have developed a rather whimsical  Sweetheart Chocolate Torte with Feuillette of Chocolate and Strawberry. The torte has a deliciously chocolate flavour because it uses both bittersweet and semi-sweet chocolate to create a rich and dense dessert that can only be described as memorable.  This little torte would also be an excellent choice for an anniversary celebration or for a chocoholic’s birthday. 

To take this little torte over the top, I made a tasty garnish that is like edible paper.  I often made this garnish when competing in dessert competitions because it is somewhat unusual. It is easy to make and delicious to nibble on.  It is a very delicate yet striking garnish.  For this torte, the feuillette garnish is constructed on the topping while the ganache is still soft.   As the ganache sets up, it secures the edible paper in place, creating a crown of sorts.  Try this Sweetheart Chocolate Torte together with the Feuillette of Chocolate or Strawberry – it is unforgettable.

Sweetheart Chocolate Torte with Feuillette of Chocolate and Strawberry | urbnspice.com

The torte is not difficult to make but does require three distinct steps:  the chocolate pastry; the bittersweet chocolate filling and finally, the shiny semi-sweet chocolate ganache topping.  The torte is lovely with just the shiny ganache topping but can be gorgeous with a simple baby rose or two on top, or you can make the feuillette of chocolate or strawberry (the recipe is included below).

A Sweetheart Chocolate Torte with Feuillette of Chocolate and Strawberry

Yield:  one 5 – 6-inch torte

INGREDIENTS:

The Chocolate Pastry:

  • ½ cup (62 g) all-purpose flour
  • 2 tablespoons (30 g) sugar
  • 1 ½ tablespoons (10 g) Dutch process cocoa powder
  • ¼ teaspoon baking powder
  • 2 tablespoons (26 g) unsalted butter
  • 1 egg

The Chocolate Filling:

  • 8 oz. (226 g) bittersweet chocolate
  • ½ cup (125 ml) heavy whipping cream
  • 1 teaspoon (5 ml) vanilla extract
  • 1 tablespoon (15 ml) brandy 

The Chocolate Ganache Glaze:

  • 8 oz. (226 g) semisweet chocolate
  • ½ cup (125 ml) heavy whipping cream

METHOD:

For the Chocolate Pastry:

  1. Preheat the oven to 350oF.  Set the rack in the middle of the oven.
  2. Prepare the 5 or 6-inch springform pan by greasing the bottom and the sides. Cut a circle of parchment for the bottom and strips of parchment for the sides of the springform pan.
  3. Mix the dry ingredients together in a bowl.  Work in the butter. 
  4. Beat the egg with a fork and work into the mixture.  Press the mixture into the prepared spring form pan.
  5. Bake for 10 minutes or until the pastry is set.  Cool the pastry in the pan while you are preparing the filling.  The filling is placed on top of the cooled chocolate pastry crust. 

For the Chocolate Filling:

  1. Cut the bittersweet chocolate into small pieces and place them into a medium-size bowl. 
  2. Bring the cream to a boil in a small saucepan.  Pour the cream over the chocolate and let it sit for a few minutes to allow the chocolate to melt before stirring with a spatula until smooth.
  3. Cover and leave at room temperature until the mixture starts to set (it should be about the consistency of toothpaste).  This will take about 30 minutes, depending on the room temperature. 
  4. Using a mixer with a paddle or a whisk attachment, beat the chocolate mixture on medium speed until light and fluffy.  Add the vanilla and the brandy and beat to incorporate.
  5. Spread the filling over the cooled chocolate pastry.  Using an offset spatula, level the top of the filling.  Refrigerate the torte for at least one hour.  Remove from the refrigerator when you are ready to prepare the glaze.
  6. Remove the cake from the springform pan, peeling the parchment paper from the sides and bottom of the torte. Place the torte on a cookie rack over a baking sheet.  Prepare the glaze.

For the Chocolate Ganache Glaze:

  1. Cut the semi-sweet chocolate finely and place it in a medium size bowl. 
  2. Bring the cream to a boil in a small saucepan.  Pour the cream over the chocolate and let it sit for a few minutes to allow the chocolate to melt before stirring with a spatula until smooth.
  3. Pour the glaze over the torte; making sure that the entire cake is covered.
Sweetheart Chocolate Torte with Feuillette of Chocolate and Strawberry | urbnspice.com

The Feuillette of Chocolate and Strawberry

While it is not essential to garnish the cake with the feuillette, I think that you would enjoy the experience of making this unique garnish.  You will need a scale to make the paste.  The chocolate feuillette paste is made using cocoa powder.  I made the strawberry feuillette paste using a powder made from pulverizing dried strawberries in my coffee grinder (I used my food dehydrator to dry thinly sliced strawberries, which took about two hours to dry to a crisp in my dehydrator).  The subsequent strawberry paste made from this powder is delightfully tasty!  Take care not to over bake the strawberry feuillette as they will lose their delicate pink hue.  I did not use any food colouring in my paste recipe, however, you can add a drop or two of pink or red food colouring to achieve the desired colour.

Dried Strawberry Slices | urbnspice.com
Dried Strawberry slices are pulverized into a powder to make the paste
Strawberry Feuillette Paste | urbnspice.com
A closeup of the feuillet of strawberry

INGREDIENTS: 

  • 21 g all-purpose flour
  • 77 g icing sugar
  • 12 g cocoa powder or strawberry powder
  • 20 ml water
  • 32 g butter, unsalted, melted

METHOD:

  1. Sift the dry ingredients together.
  2. Gradually add the water, then the melted butter.  Stir to combine into a smooth paste.
  3. Spread the paste in a thin layer on Silpat baking mats using an offset spatula.  Start from the bottom of the feuillet and spread upwards.  The bottom will be slightly thicker spreading to a thin imprecise ‘schmear’ (pastry chef slang).
  4. Bake in a 350oF (325oF Convection) for 5 – 6 minutes.  The feuillette will look bubbly and will not have any moist spots. They will crisp up as they cool.
  5. Allow the feuillette to come to room temperature.  Using an offset spatula, slide it under the thickest edge of each feuillet, and slide upwards to lift it gently from the Silpat baking sheet.  Place the feuillette gently on a cookie rack until you are ready to decorate the torte.  CHEF TIP:  These garnishes are very fragile, light and almost see-through delicate.  Make as many as you need at a time (make a few extra to allow for breakage).  Store any unused paste in a covered container in the refrigerator.  Bring the paste to room temperature before using.
  6. To Decorate:  Decorate the torte with feuillette while the glaze is still moist.  Place the feuillette randomly on top, alternating between the chocolate and the strawberry feuillette, setting the next feuillet to hold up the previous one.  If you have a few dried strawberries remaining, decorate the sides of the cake, if desired.  Allow the ganache topping to set at room temperature.  CHEF TIP:  The chocolate torte (and any chocolate cake) is best served room temperature.  The feuillette are best used the day that you make them.  They will remain crisp and papery when decorated close to the time that you serve the cake.
  7. Refrigerate any leftovers. 

Sweetheart Chocolate Torte with Feuillette of Chocolate and Strawberry | urbnspice.com

LEARNING TIPS:  

Please CLICK the link above to access my Urb’n’Spice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

  • Parchment Paper
  • Favourite Kitchen Tools: Spatula
  • Extracts: Vanilla Extract
  • Cutting Tarts and Cakes
  • Oven Temperature Accuracy
    __________

You Might Also Enjoy these Urb’n’Spice recipes:

An Irresistible Valentine

Silky Strawberry Balsamic Soup with Yogurt Drizzle

Decadent Dark Chocolate Tarte

Raspberry Mini Cheesecakes

A Unique Cheesecake: Double Chocolate Raspberry Torte Cheesecake with Chocolate Pecan Crust

White Chocolate Vanilla Bean Mini Cheesecakes with Gluten Free Crust

Lavender Rose Mini Cheesecakes

Raspberry Cream Cheese Coffee Cake

If you try my recipe for Sweetheart Chocolate Torte with Feuillette of Chocolate and Strawberry, please leave me a comment below with your feedback. Tag me @urbnspice on Instagram and hashtag #urbnspice  Don’t forget to pin this recipe for later!

Denise Paré-Watson

The Urb’n’Spice Chef

Follow me on Social Media

Blog | Twitter | Facebook | Pinterest | Instagram

Digiprove sealCopyright secured by Digiprove © 2019 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms: X 
License Type:Commercial
License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Baking Techniques, Cakes, Chocolate, Dessert Garnish, Food Fun, Gluten Free Recipes, My Recipes Tagged With: Birthday Cakes, Cakes, Chocolate, Chocolate Cakes, Chocolate Desserts, Valentine's Day

Malteser White Chocolate Mini Cheesecakes

By Denise Pare-Watson

Have you ever tried a Malteser? It is a confection with a history dating back to the 1930s! American Forrest Mars, Sr. invented the Malteser in England in 1936. They were originally described as energy balls, which were marketed to women as a slimming aid as they had much less chocolate than the chocolates of the day. This classic malt center candy is a tiny light-as-air sphere covered in milk chocolate. While I am not a huge candy consumer, I find these particular bonbons quite unique both in texture and in taste. I have created a cheesecake that incorporates Maltesers, along with white chocolate in the filling. Malteser White Chocolate Mini Cheesecakes are an individually baked cheesecake that maintains the crunch of the Maltesers candy as well as highlights the chunks of candy.  Try it! You will enjoy it!

Malteser White Chocolate Mini Cheesecakes | urbnspice.com

Malteser White Chocolate Mini Cheesecakes

It is interesting to note that Maltesers are one of Canada’s top 10 selling candies, along with popular brands such as Crispy Crunch, Aero Bars, Glosettes and Smarties.

I have incorporated Maltesers into baking before. One of my favourite loaf recipes is Anna Olson’s Malted Milk Chocolate Cakes. I will make that recipe again soon. It is a hit at coffee parties.   In the meantime, enjoy this cheesecake!…

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Original content here is published under these license terms:  X 
License Type: Commercial
License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Cheesecakes, Chocolate, Desserts and Sweets, Gluten Free Recipes, Individual Desserts, My Recipes Tagged With: Cheesecakes, Chocolate, Gluten Free Desserts, Individual Desserts, Maltesers, Recipes Using Candy, White Chocolate

Easy to Make Decadent Dark Chocolate Tart

By Denise Pare-Watson

Do you have a fear of making pastry crusts? In this post, I want to teach you how easy it is to make a press-in chocolate crust (no rolling pin required), as well as a simple-to-make chocolate ganache filling that is poured into the crust and then baked.  This Easy Decadent Dark Chocolate Tart is rich and delicious and perfect when served with a light dusting of icing sugar or a dollop of softly whipped cream.  For a special event, such as Valentine’s Day, a few fresh berries and a chocolate garnish will make this dessert a real hit.  It is also lovely when served with Raspberry Coulis.

Skip to my Recipe

Plated Decadent Dark Chocolate Tart | urbnspice.com…

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Digiprove sealCopyright secured by Digiprove © 2018 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms:  X 
License Type: Commercial
License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Baking Techniques, Chocolate, Desserts and Sweets, My Recipes, Pies and Tarts Tagged With: Baking Techniques, Chocolate, Gluten Free Desserts, Pies, Tarts

Chocolate Cherry Almond Torte – Gluten Free, Grain Free, Refined Sugar Free

By Denise Pare-Watson

Chocolate possesses a number of interesting technical properties not dissimilar from wine. The region, the surrounding vegetation and the soil are some of the key factors in the character of the cocoa bean and the overall taste of the chocolate. The origin of the Chocolate Cherry Almond Torte recipe is not clear but what is clear is that the quality of the chocolate significantly influences the result. For the purposes of this article, I have taken the vintage Chocolate Cherry Almond Torte recipe and re-developed it so that it is suitable for gluten-free, refined sugar-free and grain-free dietary options.  It is a great make-ahead cake and one that will feed a crowd.

Chocolate Cherry Almond Torte plated with cherry syrup reduction and softly whipped cream | urbnspice.com

Chocolate Cherry Almond Torte plated with cherry syrup reduction and softly whipped cream

Chocolate Cherry Almond Torte – Gluten Free, Refined Sugar-Free, Grain Free

Equipment:  9 – 10″ x 2” high Spring Form pan with removable bottom
…

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Original content here is published under these license terms:  X 
License Type: Commercial
License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Cakes and Cupcakes, Chocolate, Chocolate, Chocolate, Chocolate!, Desserts and Sweets, Gluten Free Recipes, Grain Free Recipes, My Recipes, Refined Sugar Free Recipes, Vintage Recipes Tagged With: Chocolate Cakes, Chocolate Desserts, Dairy Free Recipes, Dark Chocolate, Gluten Free Desserts, Grain Free Desserts, Refined Sugar Free

Individual Baked Dark Chocolate Mousse in Crispy Wrappers

By Denise Pare-Watson

The Inspiration of Urbnspice Series

I have an idea – Individual Baked Dark Chocolate Mousse in Crispy Wrappers!  Why? My favourite day is coming up – Valentine’s Day.  It always makes me happy to come up with ideas for Valentine’s Day desserts.  My objective when considering choices for a Valentine dessert menu is two-fold. One of the choices has to be chocolate – this is universal, it seems. The second consideration for a chocolate dessert is anything but a chocolate molten cake, which (in my opinion) has been far too prevalent on dessert menus for far too long.

But, how about taking that same idea of a soft warm chocolate cake and giving it a new twist? How about encasing it in a crispy crunchy nest that you take apart and scoop up delicious filling to share with someone you love? If you follow me on Urbnspice, you probably already know that my favourite way to serve desserts is to make individual sized portions. So, after considering all of these points, Individual Baked Dark Chocolate Mousse in Crispy Wrappers was the inspiration for my dessert creation.

Individual Baked Dark Chocolate Mousse in Crispy Wrappers | urbnspice.com

Individual Baked Dark Chocolate Mousse in Crispy Wrappers 

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License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Chocolate, Desserts and Sweets, Individual Desserts, Inspiration of Urbnspice Series Tagged With: Baked Desserts, Chocolate, Dessert Buffet Ideas, Dessert Garnish, Individual Desserts, Valentine's Day

32 Classic Homemade Candy Recipes by Food Bloggers of Canada

By Denise Pare-Watson

RECIPE ROUNDUPS

Time to play in the kitchen with 32 Candy Recipes from Food Bloggers of Canada, including a recipe from UrbnSpice, called Dark Chocolate Truffles. Have fun!

32 Homemade Candies by Food Bloggers of Canada

Here is the link to making your own candy today!

32 Classic Homemade Candy Recipes by Food Bloggers of Canada

 

Chocolate Truffles | urbnspice.com

If you would like to try your hand at making some of my easy Dark Chocolate Truffles, here is your link:

Dark Chocolate Truffles by UrbnSpice

Dark Chocolate Truffles | urbnspice.com

Digiprove sealCopyright secured by Digiprove © 2016 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms:  X 
License Type: Commercial
License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Chocolate, Confection, Desserts and Sweets, Food Fun, Holiday Baking, My Recipes, Recipe Roundups Tagged With: Candy Recipes, Chocolate, Confection, Food Bloggers of Canada, Sweets

White Chocolate Vanilla Bean Mini Cheesecakes with Gluten Free Crust

By Denise Pare-Watson

I love cheesecake! Just about everyone in my circle of family and friends will answer “cheesecake” when asked what their favourite dessert is.  I like to make sure that no one is left out due to dietary restrictions, so I developed this recipe for White Chocolate Vanilla Bean Mini Cheesecakes with a Gluten Free Crust. Even the folks that could eat foods with gluten loved this cheesecake.

Although this delicious white chocolate cheesecake recipe will feed a crowd (9-inch springform pan), I prefer to divide the cheesecake custard to make mini cheesecakes (18 – 24 mini cheesecakes). The crust I created for this particular cheesecake is a gluten-free rice flour crust that is pre-baked for just a few minutes before the cheesecake custard is poured in.

For these dainty little cheesecakes, a simple garnish is all that is required. Top each mini cheesecake with a quarter wedge of strawberry or other perfect berry and you will have an impressive dessert for a buffet or dessert tray. Bonus Technique:  I have included a simple technique to make your own white chocolate garnishes as pictured in the photographs below.  I hope you will enjoy trying these White Chocolate Vanilla Bean Mini Cheesecakes.

White Chocolate Mini Cheesecakes | urbnspice.com

…

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Filed Under: Cheesecakes, Chocolate, Dairy Free Recipes, Dessert Garnish, Desserts and Sweets, Gluten Free Recipes, Individual Desserts Tagged With: Cakes, Cheesecakes, Chocolate, Dairy Free, Dessert Garnish, Desserts, Dietary Restrictions, Flourless, Gluten Free

A Unique Cheesecake

By Denise Pare-Watson

I love a challenge.  When asked to create a recipe for a cheesecake competition that was required to be A Unique Cheesecake, included chocolate as an ingredient and one that could be used as a showstopper dessert – I was in!   Creating dessert recipes is something that I am always up for.  How could I resist?   This recipe has been adapted from my book, “Chocolate Desserts Made Easy and Delicious” – Cakes. I am very pleased with the results.

A Unique Cheesecake: Double Chocolate Raspberry Cheesecake | urbnspice.com

Double Chocolate Raspberry Cheesecake 

The reason this cheesecake recipe is unique is that this cheesecake features a baked ganache. It also includes just a touch of flour, not typically found in cheesecakes. The addition of the flour results in a cheesecake that has a silky texture unlike any I have ever had. It was such a beauty to cut into gorgeous clean-edged portions, as well.

This recipe is a winner in our household. It also did very well in the cheesecake competition.  It will be a showstopper in your house, as well.

…

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License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Cakes, Cheesecakes, Chocolate, Chocolate, Chocolate, Chocolate!, Desserts and Sweets Tagged With: Cakes, Cheesecakes, Chocolate Cakes, Chocolate Desserts, Dark Chocolate, Individual Desserts

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Meet Denise – The Urbnspice Chef

Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.
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