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Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts
Fran is the Albert Einstein of desserts, adored and acclaimed for her magnificently brilliant and beautifully executed cakes, truffles and treats and for her expertise on the art and science of baking. She's in demand as much for her classes as her cakes and soon for her cruises too! Her baking advice is borne out of years of teaching and excelling as a professional pastry chef...if she recommends arbequina olive oil, I use the best arbequina I can find. When she says 70%-72%, I stick to the numbers. She works hard to develop her recipes and delights in sharing her creativity in the most indulgent ways imaginable. And when it comes to chocolate decadence, nobody does it better. ;)
If you can't make this chocolate almond cake right now, this minute, put it on your baking bucket list because it's worldspinning crazyamazing! Then make Fran's easy Chocolate Olive Oil Glaze instead and dip every last yumful munchy you have in it, or just a big spoon if that's how your cocoa craving rolls. ;)
Bittersweet chocolate is a type of dark chocolate.
Make sure you buy compassioncentered chocolate! :)
Who makes your favorite bittersweet chocolate? Have you ever taken a pastry class? Would you take a baking vacation? ;)
Check out the rest of our 2014 Daily Food Holiday and Featured Blogger Series!