A small piece of this super-chunky dark-chocolate bark staves off his intense cravings. Paula Wolfert adapted this lightly spiced, unusual fruit dessert from one created by chef Fatima Mountassamin of Le Tobsil,

A small piece of this super-chunky dark-chocolate bark staves off his intense cravings. Paula Wolfert adapted this lightly spiced, unusual fruit dessert from one created by chef Fatima Mountassamin of Le Tobsil, Marrakech’s most bold Moroccan restaurant. These pillowy, vitamin C-packed cakelets are tailored from The Greyston Bakery Cookbook. “When you overwhelm dry elements with wet ones, an amazing texture separation happens,” Sara Kate Gillingham-Ryan says.

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Derek Pheter

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