Quadruple Chocolate Brownies don’t wear this name by chance – they do consist of 4 types of chocolate: milk chocolate, dark chocolate, white chocolate and gianduja chocolate. If you add to this equation the chocolate used in the actual batter you end up with so much chocolate that only a true chocoholic could handle this…
Happy New Year!
2018 has been one of my best years yet! It has been a time of growing, of meeting new people, of learning from them, of making friends and connecting, of new exciting classes and new challenges to overcome! Thank you for trusting my recipes and my writing, I am extremely humbled by your continuous support!…
Workshop Ciocolata – decembrie 2018
Ciocolata este unul dintre cele mai folosite ingrediente in cofetarie (dupa unt, zahar, oua, smantana pentru frisca ori lapte, evident, dar aflata acolo in top in orice caz), insa reprezinta fata de celelalte un caz special tocmai datorita versatilitatii ei. Caci poate fi si ingredient extra in reteta (de exemplu fursecuri cu picaturi de ciocolata…
{Vanilla Lemon Cake} – Tort cu vanilie si lamaie
2018 started with a brand new trend in the pastry world – number cakes (I named the post vanilla lemon cake as this one is not actually a number, but the recipe applies to any number or letter cake as long as you have the right cutters). I am sure you’ve seen them before –…
{Chocolate Speculoos Cake} – Tort cu ciocolata si speculoos
If there is anything in this world that cannot go wrong when it comes to desserts, that must certainly be chocolate cake! No matter the shape, the size or the decor, chocolate cake is a fan favorite. But it can also be boring, therefore my proposal for today is this chocolate speculoos cake with a…
{Pesto Bread} – Paine cu pesto (P)
Sometimes a simple bread is all you need to reset yourself. Bread is strongly connected with my core since my childhood memories see my grandmother making bread at least once a week. She had this huge clay oven and she made bread and braided small loaves for the kids. She always said: “don’t be afraid…
Workshop Ciocolata
Ciocolata, acest ingredient minune al cofetariei, are o multime de secrete, dar dupa ce inveti sa le deslusesti, nimic nu te mai poate opri de la a crea tablete, praline ori decor de ciocolata. Din acest motiv, venim in intampinarea voastra cu singurul workshop dedicat ciocolatei din acest an. Va avea loc pe 13/14/15 decembrie…
{Momofuku Banana Hazelnut Cake} – Tort cu alune de padure si banane (P)
You guys know how much I like Momofuku desserts by now. There’s plenty of Cristina Tosi’s recipe on my blog, some of them similar to this Momofuku banana hazelnut cake in terms of construction and layering! I do love how straight forward Cristina is with her Momofuku concept, how she found her own path, her…
{Pear Chocolate Entremet} – Entremet cu pere si ciocolata
Pears are so delicate! I guess that is why I love them so much! No matter how you cook them, they are tasty, texturised and have a gorgeous color as well. However, they need to be paired with ingredients that can make them shine, otherwise the risk to overpower them is really high. I find…
Workshop Entremets – Octombrie 2018
Timpul zboara, asta-i clar! A trecut si Hans Ovando Masterclass, ne apropiem de Diego Lozano – Introducere in Ciocolaterie, dar vreau neaparat sa va arat la ce am muncit noi timp de trei zile saptamana trecuta in cadrul acestui workshop entremets (18/19/20 octombrie), caci a fost un curs extraordinar cu o mana de cursanti voiosi…
Hans Ovando Masterclass – How it was
Every single masterclass is a challenge and brings a reward! But you are never ready for the days to come, you are never ready for the amazement, for the amount of work, for the joy and laughter, for the friendships you make or build, for the knowledge you get, for the mind-opening moments you live….
{Black Sesame Entremet} – Entremet cu susan negru
My dessert or cake trials start like an adventure. I often try out recipes that taste wise come close to my favorite flavours (caramel, praline, pistachio, citrus fruits or other fresh fruits, chocolate), but more often my trials involve ingredients (or techniques) that I haven’t tried before. To me, this kind of tests are what…
