Posted in Alice Medrich, Books, chocolate, chocolate desserts, Cookbooks, Flavor Flours, Food Writing, humor, Linda Carucci, Uncategorized

Leave No Dessert Unturned

I have chocolate on the brain. It is a not so rare ailment that is easily curable, if given the right situation.

Which wasn’t the other night, when I seriously had it. Before the Royal We watched the Oscars, we chose desserts from our local grocery’s pastry case. Mine was Chocolate Tulip Cup. It consisted of chocolate tulip petals with white and milk chocolate, filled with chocolate mousse, topped with dark chocolate ribbons.

Here’s what this reviewer had to say: although the mousse was very luscious and the dark chocolate flavorful, the petals did not taste like anything.

Which meant I had to reward myself.

Tonight I went to hear Alice Medrich, in conversation with Linda Carucci. For those not in the know, Alice Medrich is one of the country’s leading experts in the field of chocolate and chocolate desserts. Linda Carucci is an award-winning culinary instructor. They discussed Medrich’s latest book, Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours.

The discussion was mouth-watering. Very mouth-watering. Luckily, support was available. Samples!

Initially, some of the desserts sounded weird, such as the brown rice flour sponge, or oddly unusual, such as the teff brownies, while others sounded somewhat appealing, such as the oat flour almond tuille or the oat flour chocolate cookies. But being a mature taster, I decided it was important to keep an open mind.

Here’s what this reviewer had to say: the brown rice flour sponge was moist and fluffy; the teff flour brownies were creamy and super light; the oat flour chocolate cookies had just the right amount of chocolate; and the oat flour almond tuille was a perfect buttery, almond crunch. Worth going back for thirds!

I am so glad I left no dessert unturned; I didn’t desert any desserts.

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