There’s a chocolatier in Australia (founded in Melbourne) called Koko Black. They’re one of the best chocolatiers IMO and they have a seasonal menu. Autumn 2011 has a lot of pear and ginger and the pear brûlée tart is part of it. There’s also a delicious pear sorbet.
Each of the boutiques in Melbourne is unique and they don’t all have the same menu or collections. They recently opened a branch in Perth which borrows a little from each of these boutiques so we kind of have an all-in-one. The head chocolatier from the Melbourne flagship store was also sent over to oversee that part of the business here.
I’d recommend you come visit Perth to give Koko Black a try, but if you we’re actually going to be coming all this way, I’d probably suggest you head to Melbourne and explore the east coast instead. Far more bang for buck in terms of stuff to do, eat, or see. :P
Monday May 16, 2011 @ 0929
@dailyshoot assignment for day seventy-five: Make a photo of something sweet today.
85% Lindt chocolate in a cake. Best served room temp. Great with vanilla ice-cream. Nom.
Saturday January 30, 2010 @ 1126
![cloudwalking:
Mmmmm…
Oh man, check out the whipped cream on that one[1].
[1] Who needs euphemisms when you’re looking at food porn.](http://27.media.tumblr.com/yIGLmucgzpdoeoy5GUWUmK1fo1_500.jpg)
cloudwalking:
Mmmmm…
Oh man, check out the whipped cream on that one[1].
[1] Who needs euphemisms when you’re looking at food porn.
Wednesday July 01, 2009 @ 2354
So the molten chocolate cakes didn’t turn out so well. They were nom, but my oven temperature dial doesn’t have sufficient graduations (brain has forgotten if that’s the right word, hope it is) to be terribly precise. An oven thermometer has been added to my shopping list.
The cakes themselves were tasty, but I either didn’t put them in long enough, or have the temperature high enough, or some combination of the two. I ended up with something like a self saucing pudding with more sauce and less pudding. Tasty, but not quite right.
Breakfast on the other hand worked out well. Chocolate griddle cakes with chocolate sauce and black cherries. Nom.
Sunday February 15, 2009 @ 1631
Gwyneth’s Molten Chocolate Cakes with my awesome squid whisk.
I only heard Gwyneth Paltrow had a website recently but only ventured forth when her recipes popped up on one of my numerous RSS feeds. I had no idea the lady cooked/baked.
I’m also hoping this is nom.
Saturday February 14, 2009 @ 1831
I’ve seen the magic mug cupcake recipes going around and the two I’ve tried left me feeling a little ‘ew’. So I tried to adapt it to make it less rich and evil. It’s not the most amazing cake that you will ever eat, but it’s not a bad snack (well two snacks, it’s quite big).
Ingredients:
- 4 tablespoons self raising flour
- 3.5 tablespoons sugar
- 2 tablespoons cocoa
- 1 egg
- 4 tablespoons milk
- 1.5 tablespoons light olive oil
- splash of vanilla essence
- 1 large mug
Method:
Add everything into the mug and mix well. Once you get to adding the liquids, if you find you’re reaching the rim of the mug, give it a bit of a stir and it should settle down a little. Put it into the microwave for about 2.5 minutes on high (1100W microwave) and voila.
You can spray the mug with cooking spray or wipe with oil if you like but if you don’t mind running a knife around the edge later it doesn’t make much of a difference and I wanted to reduce the amount of oil going in.
Also make sure the mug is a decent size, it’ll rise very high (mine rose then kind of fell looking like a long wilted cake) and may even overflow a little. Just wipe the microwave dish straight after you take the mug out and it’ll clean easily.
Oh and the mug is very very hot when it has just cooked. Use a mitt.
Friday January 02, 2009 @ 1550
Grace Jones has her head cast in chocolate for the cover of her new album Hurricane.
Friday December 12, 2008 @ 1855
