How to Train Your Orange-Chocolate Skeptic

When 1 and 4 are away, 2 and 3 come out to bake. We have taken this opportunity to make something in the spirit of one of the most divine combination: chocolate and orange. A combination that divides audiences and friendships alike.  Without the two voices in the background going “but its so wrooooong” we have settled for a cake that we believe embodies this match made in heaven in all its’ glory. Well… kind of. We just liked the look of the recipe and knew that we could try it out without 1 and 4 moaning about it. 

We got a little over-excited with the decoration, and even attempted some chocolate work. While we found out this is not our calling, we’re generally pleased with the result and are hoping to convert some non-believers with this beastly yet subtle creation.

The recipe involves four layers of cake with orange syrup, almond cream, chocolate ganache and pâtisserie-quality decorations: challenge accepted!

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Macarons: How Not to Master the Art of French Cooking

Macarons are a gorgeous chocolate delight that proved an absolute nightmare to bake. They require dexterity, time, patience and some more patience. The book we got the recipe from (Ladurée) features pictures of the most sophisticated macarons this planet has ever seen, enough to make you feel bad about how sad yours look in comparison. We found ours had more personality than the uptight pretentious macarons from Ladurée (see pictures below as we attempt to pimp up our macarons with not-so-subtle photography tricks). And out of 30, only one was pure perfection. Unfortunately, tragedy struck when the dad one of our bloggers shamelessly ate it before we could snatch a picture of it, nearly starting WW3. Despite all misfortunes, we kind of enjoyed making these little devils… and more importantly, superficialities aside, found them wholly delicious!

Ladurée’s Macarons Chocolat

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