There Is Always Chocolate In The Summer

Summer is usually all about fruit for me. Peaches, apricots, cherries, melon, and a array of sweet and tart berries. I turn them into tarts, muffins, sorbets and ice cream… Sometimes even into savory dishes. But one can only stay away from chocolate for so long. I try, believe me — with no result.

I spent a lot of time at home last week working on the finishing touches of the manuscript. “What is new?” you might be wondering. So does everyone else in my life.

“Maybe you should get some fresh air?” my mom tells me everyday over the phone. “Go for a walk and get some fresh air” I’m counting down the days when I get to do that with her.

One more week and I will be back home.

I have been revisiting some of the recipes in the book. Baking them over and over again and seeing that they work every time gives me a sense of peace. I can get very obsessive about details and when I think of a recipe that was tested a while ago, I tend to think “What if it doesn’t work!”. I panic. Then I jump into the kitchen.

Last week there were many chocolate recipes. I craved them. The intensity and richness.

I made my favorite dark chocolate and hazelnut cake. Very moist… almost the texture of a brownie. It works every time.

I also made chocolate pots de creme with raspberries and currants. You can find a similar recipe here. And with leftover chocolate tart dough, I made a chocolate, black and red raspberry, and currant galette.

I certainly got my fix.

In a few more days, I will be done. My manuscript will be in the hands of my editor and there will be a big sigh of relief (mine, of course). Then we will be off to the Basque Country for some quiet family time, food, and another Robin Food show.

But for now. I must return to my book…. with a slice of chocolate cake right next to me.