Chocolate, Chocolate, Chocolate!

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

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

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

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

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.

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.

…

Milk Chocolate Torte with Almond Praline Crust

By Denise Pare-Watson

I love this MILK CHOCOLATE TORTE with ALMOND PRALINE Crust on so many levels! It is a gluten-free, grain-free and egg-free option. It is very easy to make, and it is unbaked! You can make it ahead of time and it freezes beautifully. It can also be served frozen. What more can I say, except that you should try it! This recipe is from my cookbook series, Chocolate Desserts Made Easy and Delicious – Cakes.

MILK CHOCOLATE TORTE with ALMOND PRALINE Crust | urbnspice.com

Milk Chocolate Almond Torte with Praline Layer

Milk Chocolate Torte with Almond Praline Crust – Gluten Free, Grain Free, Egg Free

CHEF TALK: This is one of my favourite cakes to make individually as well as for a crowd. I have made as few as 4 portions up to several hundred portions. My favourite way to make any dessert is to make an individual portion using 3 or 4-inch pastry rings and these rings work exceptionally well in this recipe.

Makes: 1 – 9-inch springform pan or 12 generous portions

INGREDIENTS:

THE PRALINE LAYER:

7 oz. natural almonds, sliced (200 g)
2 oz. granulated sugar (55 g)
4 oz. butter, unsalted, melted (115 g)

THE FILLING:

10 oz. good quality milk chocolate, melted (150 g)
¾ cup butter, unsalted (160 g)
4 oz. granulated sugar (170 g)
1 cup whipping cream (250 ml)
Pinch of salt
1 teaspoon of pure vanilla extract (5 ml)

METHOD:

Line the bottom of the springform pan with parchment paper.
Melt the chocolate slowly in a bowl, which is set over a pot with 1 inch of barely simmering water (bain-marie).
Method for the Praline Layer: Toast the almonds and allow them to cool. Process them in a food processor until there are some fine particles with some coarse particles (for texture).
Mix the ground nuts together with sugar and add the melted butter. Pour and press this into the bottom of the springform pan. (You may reserve a little of this praline layer for the garnish on top of the cake). Chill the praline crust while you are making the filling.
Method for the Filling: In a mixer, beat the softened (room temperature) butter and sugar until light coloured and airy (creaming). This will take several minutes.
With the mixer on low speed, add the warm chocolate slowly into the bowl of the mixer containing the blended butter and sugar.
Slowly pour in the whipping cream (un-whipped) and the vanilla extract. Pour the filling on top of the chilled praline layer. If you have reserved some of the praline layer, sprinkle on top of the filling. Chill until firm.

Milk Chocolate Torte with Praline Crust

TO SERVE: Serve with raspberry coulis and fresh berries, if desired. If you are serving the cake frozen, let it come to room temperature for about 10 minutes before serving.

LEARNING TIPS:

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

Cream
Creaming
Bain Marie
Cutting pies and Tarts
Toast Your Nuts
Parchment Paper
Vanilla Extract
__________

You Might Also Like:

A Unique Cheesecake – Double Chocolate Raspberry Cheesecake

White Chocolate Vanilla Bean Mini Cheesecakes with Gluten Free Crust

Lavender Rose Mini Cheesecakes

If you give this recipe for Milk Chocolate Torte with Almond Praline Crust (Gluten Free, Egg-free, Grain Free) a try, please come back and leave me a comment below with your feedback. You can find me on social media – just be sure to tag @urbnspice and #urbnspice so I’m sure to see it. Enjoy!

Denise Paré-Watson

The Urbnspice Chef

Contact me at urbnspice@gmail.com

Follow me on Facebook and other Social Media

Urbnspice Facebook Page ( if you like what you see here, please LIKE my Urbnspice Page)

Urbnspice is on Twitter

You will find lots of fun boards on Pinterest

I am also on Instagram

I Love Chocolate Facebook Page

Need Valentine’s Day Ideas?

By Denise Pare-Watson

What are you planning for Valentine’s Day? I just finished ordering Valrhona Chocolate, in bulk, from The Vanilla Food Company – a request from someone very special in my life and I am more than happy to oblige.

Did you know that there is more and more evidence that eating a 2 x 2 inch square of dark chocolate per day is very beneficial to your health? That’s our story – and we’re sticking to it!

Valentine’s ideas coming to inspire you in the next few days. Check out Vanilla Food Company for chocolate, vanilla and so much more! A pastry chef’s idea of a dream come true.

Truffles are easy to make

…

Urbnspice Chocolate Desserts Cookbook Series

By Denise Pare-Watson

Do you love Chocolate? Me, too! So much so that I decided to write a book (or two) all about chocolate. Did you know that UrbnSpice has a Cookbook Series of four cookbooks called, Chocolate Desserts Made Easy and Delicious, including one dedicated entirely to Gluten Free Chocolate Desserts?

UrbnSpice Chocolate Desserts Cookbook Series

The books are all about Chocolate Desserts and have just about every dessert imaginable. I have covered everything from cookies, to squares to elegant chocolate desserts. There are Learning Tips included in my recipes, as well as variations of the recipes to create additional desserts under the headings, “What Else Can I Do With This Recipe?” Here are the names of the Volumes:

Book One – Cakes

Book Two – Cookies, Brownies and Squares

Book Three – Pies and Tarts

Book Four – Gluten Free Chocolate Desserts

The series is called “Chocolate Desserts Made Easy and Delicious.” I am quite proud of these books – it was a bucket list goal to write a cookbook after slowing down a bit from an amazing career as a pastry chef and chef.

Click here to find out more information.

Yours, in all things chocolate!

Denise Paré-Watson

The Urbnspice Chef

Follow me on Facebook and Twitter and check out what’s happening on Pinterest

Here are the links:

Email: urbnspice@gmail.com

Website: Urbnspice

Author Page: Denise’s Author Page

Facebook: https://www.facebook.com/Urbnspice

Twitter: https://twitter.com/urbnspice

Pinterest: http://pinterest.com/urbnspice/

About me: http://about.me/urbnspice/#

Facebook: I Love Chocolate page

Crumb Truffles! A Journey in Gluten Free Recipe Development

By Denise Pare-Watson

What are Crumb Truffles? I have a little story and words of encouragement for you if you have ever tried to develop or follow a recipe and it did not go exactly as planned. Follow me as I tell you about my journey in Gluten Free Recipe Development.

Truffles as part of a Mignardise plate

CRUMB TRUFFLES!

A Word of Encouragement

In every journey, there a few tumbles.

Recently, the Urb’n’Spice kitchen is a hive of activity testing for a new cookbook in the series,

“Chocolate Desserts Made Easy and Delicious”.

This book is a little different in that all of the recipes are gluten-free

– and all chocolate.

In gluten-free baking, we can expect

that there is the possibility of, shall we say, “interesting” results.

I have had more than my share of fiascos during the research,

testing and tasting for this book.

My words of advice:

Do not let disappointing results discourage you!

When life hands you lemons, make lemonade!

In other words, if your gluten-free baking experiments

Inadvertently provide you with more crumbs

than you can think of ways to use them,

Make CRUMB TRUFFLES!

Crumb Truffles!

That is exactly what I did!

And, they were a hit!

The Formula:

Place the crumbs in a mixer with a paddle attachment

Add any chocolate ganache (roughly 4 to 1 ratio)

(this is why it is great to make a little extra ganache)

If it is a little too sticky, add more crumbs. A little dry? Add a bit more ganache.

Mix until it becomes friendly – a nice moldable dough of sorts.

Use a small cookie scoop. Roll into balls. Chill until firm.

Roll the chilled balls into Chocolate Dip

(or tempered chocolate for my pastry chef colleagues)

Decorate the truffles, if you want with a little chopped chocolate,

chocolate jimmies,

or, as in the photo, a little chocolate caviar!

A medley of Crumb Truffles

Crumb Truffles! Share! Enjoy!

“Nobody knows the truffles I’ve seen”

LEARNING TIPS:

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

Cream
Ganache
Perseverance
Vanilla Extract
__________

More like this:

Dark Chocolate Truffles by Urb’n’Spice

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

How to Make Decadent Dark Chocolate Tart

Chocolate Almond Torte

Want More Chocolate?

Chocolate Desserts Made Easy and Delicious – Gluten-Free Chocolate Desserts

Rainy days and Sunshine (and chocolate covered strawberries)

By Denise Pare-Watson

Rainy days and Sunshine

(and chocolate covered strawberries)

Rainy days and Sunshine

I live on Vancouver Island – it is a beautiful place.

We have had exquisite weather the past few days with many ‘pinch me’ moments.

It rains sometimes, but not today.

My daughters live in neighbouring provinces and they are both growing weary of experiencing more than their share of rainy weather lately.

Recently, “Kid of a Chef” sent me a text stating:

“I am eating chocolate covered strawberries for lunch.

I am quite certain that is the reason why the sun just broke through the clouds and the birds are singing.

For the sake of the city and reducing flood water damage, I might have to eat the whole package!”

Now – that’s positive thinking!

Don’t let the rain stop you from creating a great day.

Gorgeous Vancouver Island | urbnspice.com

A beautiful place on Vancouver Island

Rainy days and Sunshine Activities:

Baking with Kids: Bannock

Vanilla Bean Poppers

You Might Also Enjoy These UrbnSpice Posts:

Chocolate Quotes

Dee’s Old Fashioned Coconut Oatmeal Cookies

Cherry Rhubarb Compote

Paying it Forward

Chocolate Desserts Cookbook Series

Thanks for visiting.

If you try a recipe on my blog, please feel free to leave me a comment below with your feedback. If you share on Social Media, be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy!

Denise Paré-Watson

The Urbnspice Chef

Follow me on Social Media:

Urbnspice Facebook Page

Urbnspice is on Twitter

You will find lots of fun boards on Pinterest

I am also on Instagram

Chocolate Desserts Made Easy and Delicious – Pies and Tarts

By Denise Pare-Watson

Hello, everyone! Here is a little more information about Volume III of the series: Pies and Tarts, “Chocolate Desserts Made Easy and Delicious – Pies and Tarts”

To make it easy for you to find the book, click on the link or the book cover below and it will take you directly to my book on Amazon!

CLICK HERE!

Inside this newest book, you will find recipes for pies, tarts, crusts of every type (including press-in and crumb crusts), fillings, garnishes, sauces and learning tips and so much more.

I would like to share with you one of my personal favourites from the book: White Chocolate Lemon Curd Tart

White Chocolate Lemon Curd Tart

Black Bottom Pumpkin Tart

Caramel Pecan Chocolate Tart with Almond Cream Layer

Chocolate Honey Tart

Milk Chocolate Macaroon Tart

Roasted Strawberry Chocolate Linzer Tart

and many, many more! Check it out!

Check out Volume Two “Cookies, Brownies and Squares” and Volume One, “Cakes” by clicking on the book covers below:

And Last, but not least: Chocolate Desserts, Gluten-Free Desserts

I would love to hear what you think about my cookbook series. Writing a cookbook was definitely on my bucket list and I am so happy to have accomplished not one but four books (I had so much fun writing these books with encouragement from readers for more, more, more!). There are easy to follow instructions and the recipes are triple tested. Thanks for visiting this page. I am thrilled that you did.

Denise Pare-Watson

The UrbnSpice Chef

Follow me on Social Media:

Urbnspice Facebook Page – If you enjoy what you see on my blog, please LIKE my Facebook page. Thank you so much!

Urbnspice is on Twitter

You will find lots of fun boards on Pinterest

I am also on Instagram

Chocolate Cookies, Brownies and Squares – A New E-Book!

By Denise Pare-Watson

Announcing the Newest Volume in the Series,

“Chocolate Desserts Made Easy and Delicious – Chocolate Cookies, Brownies and Squares is here!

Nothing says “home, family and friends” like Chocolate Cookies, Brownies and Squares.

I have been busy working with new and conventional recipes that we all remember as children and perfecting them to a point where they are simple and easy to utilize, whether at home or at work.

The feedback and comments that I have received from my first book, “Chocolate Desserts Made Easy and Delicious – Cakes”, has been extremely gratifying. It has been a significant motivating factor with respect to writing this new book, “Chocolate Desserts Made Easy and Delicious – Cookies, Brownies and Squares”.

From the Cookbook Series: Gluten and Gluten-Free Quadruple Chocolate Brownies

Your feedback has demonstrated to me that home bakers truly appreciate a quality recipe that is simple to follow, tried, true, tested and tasted. You also indicated from your feedback that you enjoyed the additional information (Learning Tips, Definitions & Explanations) that I provided in the book as to how to make your baking experience easier and more fulfilling. After all, this book is all about making you a hero!

Once again, I have taken my favourite, most delicious and easiest to produce chocolate cookie, brownie and square recipes and have provided them for your enjoyment. Take a look and tell me what you think!

From UrbnSpice’s Cookbook Series called, “Chocolate Desserts Made Easy & Delicious:

Chocolate Cookies, Brownies and Squares

CLICK THE BOOK COVER BELOW!

Chocolate Desserts Made Easy and Delicious – Cookies, Brownies & Squares

There are ten different Brownie recipes in this book, including:

Ultimate Quadruple Chocolate Brownies

From the Cookbook Series: Gluten and Gluten-Free Quadruple Chocolate Brownies

There are Thirty Cookie Recipes in the book.

Here is one of them:

Chocolate and Oat Cookies with a Creamy Filling

There are Ten Recipes for Squares and Bars in the book.

Here is one of them:

Buttertart Squares with Chocolate

There are also sections in this book covering recipes for:

Bases, Fillings and Glazes

Learning Tips

Definitions and Explanations

*****

“Never, ever refuse homemade brownies”

UrbnSpice

This book will be your go-to reference cookbook for Cookies, Brownies and Squares. I am excited about this book. I know you will be, too.

Happy Baking with Cookies, Brownies and Squares, everyone!

Denise Pare-Watson

The UrbnSpice Chef

Here is further information on UrbnSpice’s Other Books:

Chocolate Desserts Made Easy and Delicious Series of Cookbooks

Here is one of Amazon’s Top Reviewers Had to say about this book:

Top Customer Reviews

Chocolate! Need Any More Be Said?

ByGrandmaTOP 500 REVIEWERon March 16, 2012

Format: Kindle EditionVerified Purchase

Those of you who follow my cookbook reviews know that it is a very hard thing to get a five-star review from me. Denise Paré-Watson hits every one of the marks with her latest, Chocolate Desserts Made Easy and Delicious – Cookies, Brownies & Squares. The book is very nicely formatted and features an interactive Table of Contents that interfaces with the Kindle Navigation menu correctly. It is patently obvious that Denise knows of what she writes as she shares her expertise with the reader in more than fifty recipes for various bites of chocolate heaven.

Denise presents recipes that range from Black & White Chocolate Chips to definitely drool-worthy Quadruple Chocolate Brownies (the picture alone of that one is enough to make me gain a pound!!) and not just one but two different recipes for Chocolate Wafers – the crisp thin kind you use for Chocolate Icebox Cake and the softer kind that you use for Ice Cream Sandwiches. Each and every recipe is accompanied by a thorough description, detailed directions and often suggestion for a number of variations, storage and so on. The book includes both standard and metric measurements as well as pictures of most items. This is, without a doubt, a chocolate cookie baking primer!

If you love chocolate, this book’s for you.

Highly recommended!

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy!

Denise Paré-Watson

The Urbnspice Chef

Follow me on Social Media

Blog | Twitter | Facebook | Pinterest | Instagram

Chocolate and The Oscars – A Winning Combination!

By Denise Pare-Watson

And the Winner Is:…………..CHOCOLATE CARAMEL COOKIES

I am lucky enough to have many friends who love chocolate and caramel as much as I do. We have been inundated with chocolate around the Urbnspice Kitchen for several weeks with the launch of two cookbooks. With the Oscars being the focus on the entertainment of the evening, making some very special cookies seem to go hand in hand with the celebrations.

I am reminded of a quote by Forrest Gump, where he stated, “Life is like a box of chocolates – you never know what you’re gonna get!”

We don’t know what the outcome of the Oscars will be, but we can anticipate that it will be exciting, confirming and surprising. To follow that theme, I want to share with you a very special surprise cookie from our latest book, “Chocolate Desserts Made Easy and Delicious – Cookies, Brownies and Squares”. As far as we are concerned, these cookies are already winners around here. What will you be surprised with while watching the Oscars?

Chocolate Caramel Cookies

CHOCOLATE CARAMEL COOKIES

CHEF TALK: This is a cookie with a surprise inside! The fudge-like exterior hides a decadent ooey-gooey melted caramel. This is a great cookie to make with children. Serve with slices of watermelon for a great summertime treat. The cookies freeze very well.

Makes: Approximately 80 tiny cookies or 40 larger cookies

INGREDIENTS:

4 oz. bittersweet (70%) chocolate, chopped (120 g)
3/4 cup unsalted butter, at room temperature (180 g)
1 cup granulated sugar (210 g)
2 eggs, large
1 tablespoon pure vanilla extract (15 ml)
2 cups all-purpose flour (300 g)
1/2 cup unsweetened cocoa powder (45 g)
1 teaspoon baking powder (4 g)
1/2 teaspoon baking soda (4 g)
1/2 teaspoon salt (4 g)
3 chocolate covered caramel bars (each 52 g), chilled Or: 24 – 40 soft caramels

METHOD:

Preheat the oven to 350^oF (175^oC) or 325^oF, if using a convection oven.
In a bowl, over a saucepan of barely simmering water (bain-marie), melt the chopped chocolate, stirring until fully melted. Let cool.
For the filling: break the chocolate bar into equalized sections and chill until needed.
If you are using soft caramels, remove the wrappers and cut them in half. Set aside.
With a mixer, using a paddle attachment, cream the butter and sugar until light and fluffy.
Scrape the mixing bowl with a spatula, and add the eggs and pure vanilla extract. Blend until smooth.
In a separate bowl, combine the flour, unsweetened cocoa powder, baking powder, baking soda and salt. Mix on low speed until well blended.
Chill the dough for at least 30 minutes or until it is firm enough to shape. When the dough has sufficiently chilled to handle, roll the dough into 1 inch balls (about 1 tablespoon).
Flatten and place one piece of the chocolate bar (or one caramel) into the centre and seal the dough around the chocolate. For tiny cookies (about 1 teaspoon), use one-half of a caramel. Re-roll the cookie in your hands, if necessary, into a nice, round ball.
Place seam side down, onto a parchment paper-lined baking sheet. Do not flatten the cookie.
Bake for 7 – 9 minutes, depending on the size you make the cookie. Be careful not to over bake – it is better to bake until truffle-like.

Chocolate Caramel Cookies – A Truffle Cookie with a Caramel Interior

CHOCOLATE CARAMEL COOKIES

NOTES:

CHEF TIP: Removing the wrappers from soft caramels is much easier if you freeze them for 30 minutes. Unwrap the caramels while they are frozen.
Variation: Top the cookies with a chocolate ganache for presentation.

LEARNING TIPS:

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

Bain Marie
Cocoa Powder
Creaming
Extracts
Ganache
Oven Temperature Accuracy
Parchment Paper
Scoops
__________

You Might Also Like:

Mini Cheesecakes – White Chocolate with a Gluten Free Crust

UrbnSpice Cookbook Series

How to Make a Meringue Nest

If you try my recipe for Chocolate Caramel Cookies, please leave me a comment below with your feedback.

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy!

Denise Paré-Watson

The Urbnspice Chef

Follow me on Social Media

Blog | Twitter | Facebook | Pinterest | Instagram

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.

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.

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.

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.

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.