Being a active member of the cooking club at work I have so far got to learn very interesting recipes from very many cuisines. Monthly one evening, we all food lovers gather together to cook, eat and goof around in a well equipped cooking school. I always look forward in learning something new every month….and guess what this month I’m organising the Indian theme. There will be 25 participants.
It’s not the beginning of a new chapter; this is the beginning of a new book! That is how I usually start my new year. Change is my daily bread; everyday has been filled with surprises. Though it’s challenging to start from point zero it so far has come with bags full of passion, excitement, profoundness and has also opened the window for much wider channels. Adding dash of salt and pepper I have enjoyed so far.
Rare are those recipes when an unexpected combination turns out surprising well. This dark rosy kisses is an outcome after spending hours in flea market and organic shop looting alluring brown tableware and some organic rose buds. After a series of imagination all I dreamt was the combination of brown and pink. Cherry on top was when my colleague gave me organic honey, creative instincts worked magic thus these dark rosy kisses were created.
The recipe is the combination of dark chocolate, honey, rosewater and dry rose buds. Honey gives these kisses a dense and moist feel. Rosewater in the desserts and sweets are more of an acquired taste for those tasting it for the first time; let me warn you since you might feel them like a scented dessert! Give it an elegant touch by serving the individual pieces on rose petals with a little ribbon tied, an eye appealing treat!
Ok! Now this post is my first guest post for Sohini’s blog Cassia Bark, dancing feet. I have known Sohini from our initial days of blogging; her sweet and encouraging comments drove me to her blog where I felt warmth through her words. Very soon we befriended each other through facebook and now no looking back. I’m a great admirer of her sugar art for cakes and cupcakes, different versions of beautiful princess cake and her eastern food makes me drool. Not forgetting to mention the pictures of her little adorable edible princess, which wants me to her a big bite, but I go aww! So people do hop over to Cassia Bark for interesting recipe and for the recipe of dark rosy kisses!!
Most of you would have noticed my White Chocolate Raspberry Macadammia cake. There were some leftovers of raspberry filling sleeping well in my freezer, which was used for the cake. Somehow didn’t want to get rid of it, as they were homemade and would never like to waste food. So came up with this idea. Since I imagined these little wonders to be adorable, arranged props in pink. But the funny thing was, ended up giving it to my friend Nonappa for his B’day. So couldn’t use all the pink props, which I spent hours in finding but had to use brown and gold chocolate box.
For this recipe, I used both dark (70%) and white chocolate. To be very honest, with dark chocolate it was just OK. But with white chocolate it was too good. May be because the little sourness in raspberries merged beautifully with white chocolate (it needed the extra sweetness). As always, raspberries and white chocolate – match made in dessert heaven.
Am quite slow with blog, since PhD is taking upper hand. I have bank of 10 recipes waiting in queue to be posted. That means this recipe was made two months before :p. Hope I would be fast from the day after my dissertation Enjoy!!