This week's cover article is from Master Class chef Nancy Silverton. The topic? Chocolate. She writes:
In my life as a pastry chef, I've always held fast to the belief that there are certain flavors — specifically coffee, lemon and chocolate — that are best taken to the extreme. If I create a coffee dessert, it should taste like it's going to keep you up at night (even though it is very likely made with decaf!). If I'm making something with lemon, it should make your mouth pucker. And if I'm doing a chocolate dessert, I want it to be unapologetically, unabashedly hitting you over the head with chocolate.
The perfect example is the signature chocolate dessert at Osteria Mozza, a dense, creamy chocolate cake that we serve with chocolate-covered almonds, hazelnuts and honeycomb on top and on the side and — against all reason — hot fudge on top. It's what I think of as a black-tie dessert. It's elegant, decadent and beautifully accessorized, which makes it perfect for serving or gift-giving during this time of year.
No worries -- she includes recipes. Plenty of them. You can also watch her step-by-step video here.
This week's recipes include:
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-- Noelle Carter
Photo credit: Myung Chun / Los Angeles Times