Thursday, February 17, 2011

Chocolat!

I've written about Dufflet's carrot cake before, the best I've ever tasted -- and I tasted countless foods in my former career as a food writer -- and it's the only carrot cake I will eat.

Lately I've discovered chocolate. I was never a chocolate eater, not even as a child, preferring the salty, like nuts and olives. My taste for chocolate runs to the dark, plain and dark; one truffle in the mouth, and I'm happy!


Then I came across Dufflet's chocolate tart, a blissful, chewy, pure chocolate concoction covered in chocolate ganache, in a chocolate shortcrust pasty. It's the middle that has me conquered; I don't eat the pastry,  I cut it away, and I also discard the lump of  "white chocolate" on top because I don't like it either. It's not really "chocolate", it pure fat, albeit the fat of the chocolate, which is why it's....white.


I like chewy textures, so to make this even chewier, I keep it in the freezer. It doesn't freeze, but it does get blissfully chewier.

5 comments:

  1. oh that looks so good!!!!!!

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  2. it is beautiful. but i'm like you, the white chocolate is superfluous, but wouldn't a candied violet look pretty there?
    sure would love the recipie.

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  3. Oh MY! This looks .... sinful!

    ;)

    xoxo

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  4. Oh my it looks rich and wonderful!

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  5. Dufflet's carrot cake is the best carrot cake I've ever had. This looks yummy too (but I'm not really a desert person).

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