COCOBEAT

Tiramisu must be everyone’s favorite dessert – I have never met anyone who dislikes it. I have made quite a few variations and all were good, but this recipe makes my top of the top favorites list… and it is not only for chocolate lovers. When I found this recipe, I instantly loved it even before making it. Maybe it is some kind of professional instinct, but also I thought that all my friends would love me more if I made it for them. You must try to make this to believe it. What makes this tiramisu different is the layer of chocolate ganache instead of using just cocoa powder. This gives it a richer taste, flavor and texture. And instead of ladyfinger cookies, it uses chocolate genoise (sponge cake). Truly a chocophile’s tiramisu! CHOCOLATE TIRAMISU, FRENCH-STYLE Recipe adapted from Chocolate Epiphany, by Francois Payard Serves 8-10 INGREDIENTS: For Chocolate Cake: 1 cup (150 grams) all-purpose flour 1/3 cup (35 grams) Dutch-processed cocoa powder 5 large egg yolks 1 cup (200 grams) g

Happy New Year! Every holiday season since I have lived in the U.S. I have made cookies with friends at home. There have been cookie parties with friends who are Swiss, French, Italian, German, Swedish… and I have enjoyed tasting and learning about each of their delicacies and the stories behind them. Bredele, an Alsatian holiday cookie, is the one I always enjoy the most. The recipe is very simple with only a few ingredients, but they are very tasty and I never get tired of them. They are good with tea, coffee, hot chocolate, cider, spiced wine and of course with Cremant d’ Alsace, a sparkling wine of this region in the northeast of France. I have been in Alsace only once – in summer. I will never forget the great wine and food, the beautiful landscape and polite people. I have heard many stories about Alsatian food and wine – the sausages, bacon, cheeses, wine, onion/potato tarts… and of course the many rustic but bold sweet creations. I must visit there again, but next time it shoul