TRIPLE CHOCOLATE CAKE: National Chocolate Day!

Today is National Chocolate Day. To be honest there are several Chocolate Days throughout the year, and, of course, every day is Chocolate Day at DyingforChocolate.com. So to celebrate, you can take a spin back over the past 13 years of daily chocolate recipes on this site, or you can make this Triple Chocolate Cake from Tommy Bahama Restaurant & Bar. This is a cake to share!

Triple Chocolate Cake

Ingredients
6 oz E. Guittard Cocoa Rouge cocoa powder
24 fl oz water
1 lb and 12 oz all-purpose flour
1 Tbsp iodized salt
2 1/2 Tbsp baking soda
2 1/2 lbs sugar
24 fl oz buttermilk
18 fl oz vegetable oil
7 whole eggs
1 Tbsp and 1 1/2 tsp pure vanilla extract
Chocolate Ganache Frosting (see recipe below)
Chocolate Whipped Cream (see recipe below)

Directions: 
Bring water to boil, turn off heat, add cocoa powder, and stir until thick. Set aside to cool.
Mix dry ingredients in mixer with whip attachment on low-medium speed for 3 minutes. Mix all liquids at once, except the chocolate mixture, with the remaining dry ingredients for 2 minutes at medium speed. Scrape well. Add chocolate mixture and mix for about 1 minute on medium speed. Set the batter aside for 1 hour.
Preheat oven to 325°F. Grease two 10” cake pans. Cut two circles, approximately 10” in diameter, out of parchment paper. Place them into greased pans. Spray parchment circles evenly with cooking spray. Pour half batter into each of the two pans.
Bake for 1 hour. (Insert toothpick into each cake after 1 hour; if comes out clean, cakes are done.) Cool cakes on wire rack.

CHOCOLATE GANACHE FROSTING

Ingredients: 
4.8 oz E. Guittard 61% Lever du Soleil semisweet chocolate wafers
28.8 oz powdered sugar
19.2 oz sour cream
19.2 oz butter, cubed
9.6 oz E. Guittard Oban unsweetened chocolate wafers

Directions: 
In double boiler, melt chocolate at 110-112°F until there are no lumps.
Slowly add butter.
In small mixer with whip attachment, add all of powdered sugar and sour cream at once. Whip on high speed until incorporated for about 2 minutes.
Add chocolate mixture to sour cream mixture and whip until the color turns light brown (like the color of milk chocolate) for about 3-4 minutes.
Refrigerate frosting for 20-30 minutes while cutting layers of cake so it firms up.
The temperature of the frosting should remain around 60°F while building the cakes.

CAKE ASSEMBLY 

Ingredients:
2 chocolate cakes, each sliced into two layers ¾” thick (for four total layers), top and sides trimmed 

60 oz Chocolate Ganache frosting
3 cups chocolate cake crumbs

Directions: 
Take cooled cakes out of the pans. Invert them on cutting board, with the tops facing up.
With cake cutter, slice each cake into two layers, each 3/4” thick. Be very gentle when handling, as the cakes are very moist.
Trim all layers until they are same size.
Place all cake trimmings in food processor and pulse until coarse. Place the cake crumbs on a sheet pan and put into an oven to dry out. Reserve for later.
Evenly spread 12 oz of frosting across the top side of the bottom layer.
Repeat previous step with each remaining cake layers, stacking them as you go.
Evenly spread 12 oz of frosting over sides. Make sure frosting is smooth all over.
Remove dried-out cake crumbs from oven and sprinkle over top and sides.
Place entire cake in refrigerator.

CHOCOLATE WHIPPED CREAM

Ingredients
1 quart heavy cream
2 Tbsp E. Guittard Cocoa Rouge cocoa powder
8 oz Swiss Chalet white chocolate mousse powder

Directions
Whisk all ingredients in mixing bowl.
Transfer mixture to mixer with whip attachment and whip until cream has stiff peaks.

PLATING
Instructions: Cut cake into 8 large pieces.

***

Thanks to Tommy Bahama for this recipe!

CHOCOLATE ROSEMARY CAKE

I love the buzzing of the bees in my garden. They're everywhere this summer, and that's such a good thing. On the fringes of the garden, I grow rosemary that I use in all kinds of cooking and baking. Such a lovely smell. So for today's recipe, I thought I'd post a recipe for Chocolate Rosemary Cake with Chocolate Rosemary Ganache.

CHOCOLATE ROSEMARY CAKE

Ingredients
6 large sprigs of fresh rosemary
1 large egg
1/2 cup of superfine sugar
1 cup unsalted butter, cut into small pieces
11 ounces 60-70 % cacao, finely chopped
5 large eggs, separated
3 Tbsp granulated sugar
1/4 cup all-purpose flour
1 tsp baking powder

Directions
Preheat oven to 275° with two racks in the center. In 4 cup glass measuring cup melt butter and chocolate in microwave on low power for 1minute intervals – stirring after every minute. If your mixture is too warm; put it on ice to cool down and stir regularly. Set mixture aside to cool.
Separate eggs. Put egg whites in larger bowl to add later.
Lightly beat egg yolks and stir into cooled chocolate mixture. Add granulated sugar, flour, and baking powder to chocolate mixture and stir to combine.
Whisk egg whites just until soft peaks form. Stir one-third of egg whites into chocolate mixture to lighten it. Fold chocolate mixture into remaining egg whites, just until combined.
Pour batter onto baking sheet – about 1 inch thick.
Bake for 25 minutes.
Transfer cake to wire rack and let sit 5 minutes. Unmold.
When finished with ganache (see below) make little round cakes with cookie cutter.
To serve, place cake on serving plate. Pour warm ganache over and top with second and then third cake layer, drizzling each with ganache. Repeat to make multiple servings. Garnish with whipped cream.

Rosemary Ganache 

Ingredients
9 ounces 60-70 % cacao, finely chopped
1 cup heavy cream
2 tbsp fresh rosemary needles

Directions
Place chocolate in medium, heat-proof bowl. Warm cream with rosemary in small saucepan over low heat and bring just to boil. Let sit for 5 minutes. Strain cream over chocolate. Cover bowl tightly with foil; let sit about 5 minutes. Stir to melt all chocolate.

CHOCOLATE LEMON MERINGUE PIE: Pie in the Sky!

Today is National Meringue Pie Day and what could be better than a Chocolate Lemon Meringue Pie. I love lemon and chocolate!  (Photo is from a Vintage ad for "Jello" pie filling, but I use Meyer Lemon Curd for the filling.)

There are so many recipes for Lemon Meringue Pie. You can make your own lemon filling and your own pie shell, but here's a simple and easy recipe that uses Chocolate Ganache (I always have some in the freezer--but you can make fresh), artisan Meyer Lemon Curd from a jar, and a pre-made pie shell (I use Trader Joe's pie dough). O.K. you'll be making the meringue, but that's o.k. it's fun and fast.

EASY CHOCOLATE LEMON MERINGUE PIE

Directions
Use a pre-made 9" pie shell. Prick and bake as directed.
Let Pie shell cool.
Add a layer of Chocolate Ganache (see chocolate ganache recipe). Warm it up first, so you can easily spread evenly to the edges.
Refrigerate for 15 minutes.
Warm Lemon Curd (to allow it to spread easily) and then add it to make a layer on top of the chocolate ganache. Spread gently and evenly to the edges--don't mix the two, if possible.
Top with Meringue (see directions below)
Bake at 350 for 10-15 minutes.

Meringue Topping:
4 egg whites
Pinch of cream of tartar
2 Tbsp sugar

Whisk together egg whites and cream of tartar in bowl of mixer. Beat whites until peaks form and then gradually add sugar. Keep beating mixture until stiff peaks form-about one to two minutes.
Using a spoon, place spoonfuls of meringue over surface of entire filling. Meringue should cover the filling completely to edge of crust.
Bake for 10 to 15 minutes --until meringue has golden tips.
Remove pie from oven and place on wire rack to cool before slicing.

Happy Lemon Meringue Pie Day!

Triple Chocolate Cupcakes: National Chocolate Cupcake Day

Today is National Chocolate Cupcake Day. I could stop by the bakery or Cara's Cupcakes and pick up a cupcake or two, but I'll probably make some Triple Chocolate Cupcakes. I like to fill my cupcakes with chocolate ganache. If you find it too thick, just thin a bit with some cream. I also use the ganache for the icing. Saves a step.

TRIPLE CHOCOLATE CUPCAKES

Cupcakes

Ingredients
1/2 cup sweet butter, room temperature
1-1/4 cups sugar
2 large eggs, room temperature
3/4 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp Kosher Salt
3/4 cup Dark cocoa powder  (Read about Natural vs. Dutch Process cocoa)
1/2 cup whole milk
1 tsp Madagascar vanilla
2/3 cup mini dark chocolate chips

Directions
Beat butter and sugar until light and fluffy.
Add eggs, one at a time, beating until well combined.
In small bowl, place flour, baking powder, baking soda, salt, and cocoa powder, and combine.
Add milk and vanilla and stir.
Add 1/3 dry ingredients to butter/sugar mixture and beat to combine.
Add half milk/vanilla mixture and beat to combine.
Continue adding, alternating between dry and wet and finishing with dry ingredients.
Fold in chocolate chips.
Scoop batter into cupcake cups between 1/2 & 3/4 full.
Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean.

To make cupcakes flat on top: Bake in paper cups and flip onto flat surface when finished baking.  Leave pan sitting on top to make them flat. Allow to cool.
Freeze cupcakes and then use an apple corer to make the hole for the filling.

Ganache
Of course, you might have some leftover ganache in the freezer. 
Read Things to Do With Leftover Ganache.

Ingredients
12 ounces good quality chocolate, chopped
2 cups heavy whipping cream
2 Tbsp sweet butter

Directions
Place chocolate in medium sized bowl. 
Heat cream over medium low heat until barely begins to boil. Remove from heat immediately. Do not over-heat! 
Pour hot cream over chocolate and let sit for minute. 
Stir mixture (gently) until chocolate is melted and blended with cream. 
Add butter and combine. 
Do not beat the mixture.
Cool before filling or spreading. (use pastry bag to fill and frost) 

Sprinkle with chocolate curls, sprinkles, or other decorations.

What to Do with Leftover Chocolate Ganache

Ganache is the French term for a smooth mixture of chopped chocolate and heavy cream. To make ganache, hot cream is poured over chopped chocolate and the mixture is stirred until smooth.  (see easy recipe below)

So today's post is all about what to do with Leftover Ganache. O.K., maybe you've already eaten it all.. but if you haven't, put leftover Ganache in the freezer and save for any of the idea below. Ganache will freeze for up to 3 months. Be sure to defrost before using.

What to do with Leftover Ganache:

1. Truffles: Roll chilled (not frozen) ganache into balls, roll in cocoa or nuts. Instant Truffles!! Or warm and whip with your favorite liqueur, chill and roll into truffles!

2. Chocolate Fondue: Thin with half and half and use as chocolate fondue.

3. Chocolate Mousse: Reheat in double boiler to soften, add whipped cream and whip it all up to make a quick chocolate mousse.

4. Chocolate Sauce: Thin with more cream and use as chocolate sauce over ice cream.

5. Sandwich Cookie Filling: Use as filling in sandwich cookies. Put cookies in the freezer, and it's almost like having ice cream sandwiches!

6. Mocha Latte: Add to coffee and stir for mocha latte.

7. Rocky Road Fudge: Warm it up, stir in nuts and mini-marshallows, pour into cake pan, put in fridge for great Rocky Road Fudge.

8. Icing: Use as icing on cake or cupcakes. Warm and beat in powdered sugar or use as is.

9. Dip for Fruit: Use to coat strawberries. Dip strawberries (or any fruit) in warm ganache. Cool and serve.

10.  Dip for Cookies: Just like fruit, dip cookies in warm ganache for double the chocolate!

11. Tarts: Warm and pour into prepared tart cups, for instant chocolate tarts.

12. S'mores: Spread on graham crackers, add marshmallows and put on grill for S'mores.

13. Hot Chocolate: Whisk in hot milk for some super hot chocolate!

14. Croissants: Spread over croissants, warm in oven --instant chocolate croissants!

15. Breakfast Spread: Spread on any bread for a sweet breakfast.

16. Crepe filling: Mix with equal part mascarpone and fill crepes! 

17. Just eat it!

Like any other good chocolate based product, the taste and quality of the Ganache depends on the quality of chocolate you start with. FYI: Chocolate with a higher cocoa butter content will produce a ganache that is firmer than one made with a chocolate that has a low cocoa butter content. Most important when choosing a chocolate for making ganache is whether you like the chocolate when you eat it.

There are so many Ganache Recipes out there. I don't have a favorite, but would love to hear if you do. Here's an Easy Ganache Recipe. I'm a purist, but many people add cognac or brandy to their recipes.

CHOCOLATE GANACHE

Ingredients
12 ounces good quality chocolate, chopped
2 cups heavy whipping cream
2 Tbsp sweet butter

Directions
Place chocolate in medium sized bowl. 
Heat cream over medium low heat until just barely begins to boil. Remove from heat immediately. Do not over-heat! 
Pour hot cream over chocolate and let sit for about a minute. 
Stir mixture (gently) until chocolate is melted and blended with cream. 
Add in butter and combine. Do not beat mixture.

Dark Chocolate Cherry Ganache Bars: Cherry Dessert Day

Today is Cherry Dessert Day. Of course, for me, that means Chocolate and Cherry! These Dark Chocolate Cherry Ganache Bars are perfect for today's holiday or for the Memorial Day Weekend. Make them ahead, so you can enjoy the barbecue--or save the recipe for another time! This easy recipe is adapted slightly from Melissa Clark at the New York Times. I use Bon Maman Cherry Preserves. I like the slightly tangy flavor.

DARK CHOCOLATE CHERRY GANACHE BARS

Ingredients
1 1/2 cups all-purpose flour
3/4  cups confectioners’ sugar
1/4 cup unsweetened cocoa powder
1/2 tsp fine sea salt
12 Tbsp cold unsalted butter
1 tsp Madagascar vanilla extract
2 Tbsp cherry jam (whichever you like--I prefer Bonne Maman Dark Cherry Preserves)
12 ounces dark chocolate (62 percent or higher), chopped
2/3 cup heavy cream
3 Tbsp Kirsch
1/2 tsp fleur de sel, for sprinkling

Directions
In food processor, pulse together the flour, sugar, cocoa powder, and fine sea salt. Pulse in butter and vanilla until mixture just comes together into a smooth mass.
Line 8-inch square baking pan with parchment or wax paper. Press dough into pan. Prick all over with fork. Chill for at least 20 minutes and up to 3 days.
Heat oven to 325 degrees. Bake shortbread until firm to  touch and just beginning to pull away from sides, 35 to 40 minutes. Cool in  pan for 20 minutes on wire rack.
Brush jam over shortbread’s surface and let cool thoroughly.
Place chocolate in heatproof bowl. In saucepan, bring the cream to a simmer. Pour over  chocolate and whisk until smooth. Whisk in Kirsch. Spread over shortbread. Sprinkle fleur de sel on.
Cool to room temperature; cover and chill until firm. Slice and serve.

Murder with Ganache: Lucy Burdette

Today in honor of her new mystery, Murder with Ganache, and for Valentine's Day, I welcome Lucy Burdette. Love it when my mystery and chocolate worlds collide!  

Lucy Burdette is the author of the Key West food critic mysteries. MURDER WITH GANACHE is in bookstores now!.The book has Hemingway cats, and cupcakes, and wedding angst, and a murder mystery, but most of all it's about finding and embracing your family in whatever form they come.

LUCY BURDETTE:
How to Make Ganache in Honor of MURDER WITH GANACHE 

When you have a new book out called MURDER WITH GANACHE, it's a crime not to try making that chocolate delicacy. I wanted to concentrate on the ganache itself, rather than getting all wrapped up in what was lying underneath it.

So I baked my grandmother's One-Bowl Chocolate Cake, which is delicious on its own. And then I made the ganache topping and drizzled, dripped, dribbled rivulets of molten chocolate over the top and down the sides.

You could do many things with this ganache, including something as simple as pouring it over ice cream. It's only got two ingredients--chocolate and cream--so the trick is using the good stuff.

Ingredients: 
8 oz good quality bittersweet chocolate
8 oz good quality whipping cream

Crush the chocolate into small pieces. (Larger ones won't melt, resulting in a lumpy product.)

Meanwhile, empty the cream into a pan and heat until it's just boiling. Watch this closely so it doesn't burn or bubble out of the pan. Remove the pan from the stove and pour the hot cream over the chocolate in a heat-proof bowl. With a wire whisk, whisk the cream and the chocolate... Until it's smooth and shiny. That's ganache!

It may seem thin at this point, but it will thicken as it cools. If you want to hurry this along, put the bowl in the refrigerator.

However, this can result in hardening. But don't panic! Just reheat the bowl of chocolate over a pan of simmering water and whisk again.

When the chocolate is at the right consistency, drizzle it over your cake or ice cream--and watch the chocoholics in your life swoon. And that's what we call MURDER WITH GANACHE :-)

Lucy Burdette (aka Roberta Isleib) is the author of 12 mysteries, including the latest in the Key West series featuring food critic Hayley Snow. Her books and stories have been short-listed for Agatha, Anthony, and Macavity awards. She's a past president of Sisters in Crime. facebook,  twitter, pinterest,  website

TRIPLE CHOCOLATE CUPCAKES

Today is National Chocolate Day. At my house it's always Chocolate Day, and if you've been reading this blog, you'll know that I post a chocolate recipe every day.

So today to celebrate National Chocolate Day, I thought I'd post a recipe for Triple Chocolate Cupcakes. I like to fill my cupcakes with chocolate ganache. If you find it too thick, just thin a bit with some cream. I also use the ganache for the icing. Saves a step.

TRIPLE CHOCOLATE CUPCAKES

Cupcakes

Ingredients
1/2 cup sweet butter, room temperature
1-1/4 cups sugar
2 large eggs, room temperature
3/4 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp Kosher Salt
3/4 cup Dark cocoa powder  (Read about Natural vs. Dutch Process cocoa)
1/2 cup whole milk
1 tsp Madagascar vanilla
2/3 cup mini dark chocolate chips

Directions
Beat butter and sugar until light and fluffy.
Add eggs, one at a time, beating until well combined.
In small bowl, place flour, baking powder, baking soda, salt, and cocoa powder and combine.
Add milk and vanilla and stir.
Add 1/3 dry ingredients to butter/sugar mixture and beat to combine.
Add half milk/vanilla mixture and beat to combine.
Continue adding, alternating between dry and wet and finishing with dry ingredients.
Fold in chocolate chips.
Scoop batter into cupcake cups between 1/2 & 3/4 full.
Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean.

To make cupcakes flat on top: Bake in paper cups and flip onto flat surface when finished baking.  Leave pan sitting on top to make them flat. Allow to cool.
Freeze cupcakes and then use an apple corer to make the hole for the filling.

Ganache
Of course, you might have some leftover ganache in the freezer. 
Read Things to Do With Leftover Ganache.
Ingredients
12 ounces good quality chocolate, chopped
2 cups heavy whipping cream
2 Tbsp sweet butter

Directions
Place chocolate in medium sized bowl. 
Heat cream over medium low heat until barely begins to boil. Remove from heat immediately. Do not over-heat! 
Pour hot cream over chocolate and let sit for minute. 
Stir mixture (gently) until chocolate is melted and blended with cream. 
Add butter and combine. 
Do not beat the mixture.
Cool before filling or spreading. (use pastry bag to fill and frost) 

Sprinkle with jimmies or other decorations

Tuesday Tips: What to do with Leftover Ganache

Tuesday Tip: 
What to do with Leftover Chocolate Ganache.

O.K., maybe you've already eaten it all.. but if you didn't, put leftover Ganache in the freezer. It will freeze for up to 3 months.  Be sure to defrost before using.

Ganache is the French term for a smooth mixture of chopped chocolate and heavy cream. To make ganache, hot cream is poured over chopped chocolate and the mixture is stirred until smooth.  (see easy recipe below)

What to do with Leftover Ganache:

1. Truffles: Roll chilled (not frozen) ganache into balls, roll in cocoa or nuts. Instant Truffles.  Or warm and whip with your favorite liqueur, chill and roll into truffles!

2. Chocolate Fondue: Thin with half and half and use as chocolate fondue.

3. Chocolate Mousse: Reheat in double boiler to soften, add whipped cream and whip it all up to make a quick chocolate mousse.

4. Chocolate Sauce: Thin with more cream and use as chocolate sauce over ice cream.

5. Sandwich Cookie Filling: Use as filling in sandwich cookies. Put cookies in the freezer, and it's almost like having ice cream sandwiches!

6. Mocha Latte: Add to coffee and stir for mocha latte.

7. Rocky Road Fudge: Warm it up, stir in nuts and mini-marshallows, pour into cake pan, put in fridge for great Rocky Road Fudge.

8. Icing: Use as icing on cake or cupcakes. Warm and beat in powdered sugar or use as is.

9. Dip for Fruit: Use to coat strawberries. Dip strawberries (or any fruit) in warm ganache. Cool and serve.

10.  Dip for Cookies: Just like fruit, dip cookies in warm ganache for double the chocolate!

11. Tarts: Warm and pour into prepared tart cups, for instant chocolate tarts.

12. S'mores: Spread on graham crackers, add marshmallows and put on grill for S'mores.

13. Hot Chocolate: Whisk in hot milk for some super hot chocolate!

14. Croissants: Spread over croissants, warm in oven --instant chocolate croissants!

15. Breakfast Spread: Spread on any bread for a sweet breakfast.

16. Crepe filling: Mix with equal part mascarpone and fill crepes! 

17. Just eat it!

What do you do with leftover Chocolate Ganache?

Like any other good chocolate based product, the taste and quality of the Ganache depends on the quality of chocolate you start with. FYI: Chocolate with a higher cocoa butter content will produce a ganache that is firmer than one made with a chocolate that has a low cocoa butter content. Most important when choosing a chocolate for making ganache is whether you like the chocolate when you eat it.

There are so many Ganache Recipes out there. I don't have a favorite, but would love to hear if you do. Here's an Easy Ganache Recipe. I'm a purist, but many people add cognac or brandy to their recipes. 

CHOCOLATE GANACHE

Ingredients
12 ounces good quality chocolate, chopped
2 cups heavy whipping cream
2 tablespoons sweet butter

Directions
Place chocolate in medium sized bowl. 
Heat cream over medium low heat until just barely begins to boil. Remove from heat immediately. Do not over-heat! 
Pour hot cream over chocolate and let sit for about a minute. 
Stir mixture (gently) until chocolate is melted and blended with cream. 
Add in butter and combine. Do not beat mixture.

Things to do with Ganache

What to do with left-over Chocolate Ganache? It freezes well (up to 3 months)), but be sure and dethaw before using. O.K., maybe you've already eaten it all.. but if you didn't.

1. Thin with half and half and use as chocolate fondue.

2. Reheat in double boiler to soften, add whipped cream and use as chocolate mousse.

3. Roll chilled ganache into balls, roll in cocoa. Instant truffles.

4. Use as filling in Homemade Oreo Cookies.

5. Use as icing on cake or cupcakes. Warm and beat in powdered sugar.

6. Use to coat strawberries. Dip in warm ganache. Allow to cool and serve.

7. Pour into tart cups, add a raspberry and instant chocolate raspberry tarts.

8. Just eat it!

Ganache is the French term for a smooth mixture of chopped chocolate and heavy cream. To make ganache, hot cream is poured over chopped chocolate and the mixture is stirred until smooth.

Like any other good chocolate based product, the taste and quality of the Ganache depends on the quality of chocolate you start with. Chocolate with a higher cocoa butter content will produce a ganache that is firmer than one made with a chocolate that has a low cocoa butter content. Chocolate with a velvety smooth texture will produce a ganache that is velvety smooth. The most important point to consider when choosing a chocolate for making ganache is whether you like the chocolate when you eat it.

There are so many Ganache Recipes out there. I don't have a favorite, but would love to hear if you do. Here's an Easy Ganache Recipe. I'm a purist, but many people add cognac or brandy to their recipes.

12 ounces good quality chocolate broken into pieces (I like Dagoba but there are lots of great chocolate brands)
2 cups heavy whipping cream
2 tablespoons unsalted butter

Place chocolate in a medium sized bowl. Heat cream over medium low heat until it just barely begins to boil. Remove from heat immediately. Do not over-heat! Pour hot cream over chocolate and let sit for about a minute. Stir mixture (gently) until chocolate is melted and blended with the cream. Add in the butter and combine. Do not beat the mixture.

Dolce Bella Chocolates

I hadn't tried Dolce Bella Chocolates before the San Francisco Chocolate Salon, and I'm so glad I have now. As you know, I'm more of a purist when it comes to chocolate, but Audrey Vaggione's smooth ganache fillings are to die for. Dolce Bella was definitely on my scorecard at the Chocolate Salon.

Audrey Vaggione, chocolatier and pastry chef , was at the show with lots of different samples of her elegant, smooth, truffles and chocolates. She graduated from the California Culinary Academy in Baking and Pastry Arts in 2005 and, after gaining experience in several Bay Area pastry kitchens, launched Vaggione Pastries, making custom desserts, wedding cakes, and chocolates. She found making chocolates melded her interests: growing fresh food, cooking, decorating, and science, and she soon began shipping chocolates, making them in rented space in a commercial kitchen and selling at farmers’ markets. Suddenly every “for lease” sign was calling out to her and the search for her own space began. The new Dolce Bella Chocolates kitchen and store location is in Saratoga on Cox Avenue across from the garden in which Audrey grows most of the flavor ingredients in her creations.

Dolce Bella Chocolates takes freshness to a whole new level. Berries, citrus, flowers, and herbs are picked the very morning, sometimes within minutes of being incorporated into cream and butter ganache and piped into a molded chocolate shell. The results are fresh flavors rarely found out of the garden.

Even traditional ingredients such as caramel are made from scratch; no extracts, preservatives, or artificial colorings are used in the making of the chocolates. Contrasting chocolate or gold luster dust, a ground mineral powder, are used for decoration.

Dolce Bella uses E-Guittard chocolate, locally made with old-world traditional methods since the 1860s.

Dolce Bella Chocolates Store, 18828 Cox Ave, Saratoga, California 9507, Phone (408) 866-8351

Can't make it to Dolce Bella or a local farmers' market (Mountain View and Saratoga), order online.