I only have to look at these and the deep, rich voice of the late Isaac Hayes sings to me. But be assured (or not!) that it’s NOT the same recipe from South Park. This is just bite size dark chocolate balls with a pinch of fleur de sel for that amazing taste of sophistication.
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A little known fact about me is that I avoid eating chocolate because it gives me a massive headache. So when I do eat it, I make sure it’s of the best quality and when I make anything with chocolate in it, I only buy the best chocolate available.
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Strawberries were never my thing back in Asia. Mostly because they were overpriced and were hardly sweet. But my perception changed during my first year in France when June rolled around. In all my life, I have never tasted anything like it before.
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Spice tea is definitely my hero when it comes to drinks. I love how the romantic aroma of Indian spices fill up my kitchen. With a spiced tea cake and a condense milk frosting, now I can eat it too.
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This is the ultimate bad-boy of all desserts. The wonderfully creamy mascarpone cheese topped with grated dark chocolate between layers of light and sweet little sponge cakes soaked in freshly brewed 100% coffee arabica and a good splash of coffee liqueur.
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Since coming to Alsace, I noticed that ‘pain d’epices’ is very big around here. I didn’t really know why then as I wasn’t such a big fan of gingerbread. Well, it was only a matter of time before I got sucked into this obsession.
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No they’re not really tarts – at least not in the traditional sense and definitely not in size. Asian food names don’t have to make sense. They just have to taste good! These bite size tarts are considered the star of all Chinese New Year goodies. Extremely hard to stop once you start!
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They’re more like tartlets. Not quite bite size but at least you don’t have to share it. It may be simple in name, but its taste is just exceptional!
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Over the years, I have perfected this recipe and sold more of this cake than any others. It’s a simple fuss free cake made with good quality eating chocolate and ground almonds finished with a light dusting of sugar.
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