Some more Brigadeiros, Brazilian Truffles, displayed in one of my customer's stores

These are some of the Brigadeiros I sold at Alfalfa's. 

Flavors: White Chocolate/Dark Chocolate, Roasted Peacan and Sea Salt, Fresh Coconut/Dark Chocolate, Orange/Hazelnut White Chocolate, White Chocolate with Fresh Mint, Roasted Almonds and Sea Salt, Roasted Walnuts and Sea Salt, White Chocolate Anise, White Chocolate Cinnamon Spice, White Chocolate Expresso, Dark Chocolate, Irish Cream Chocolate Brigadeiros.

Gluten Free Chocolate Expresso Cake

This cake was adapted from David Leibovitz's website. Once I made it, I decided to follow his suggestion and freeze it. I served it straight out of the freezer with Fresh whipped cream. It turned out delicious and every one loved it. 

Thank you David!

David Leibovitz (Marco’s Bday cake)

Chocolate Espresso Mousse Cake

12-16 servings

This cake can be a bit tricky to slice into clean wedges, so I’ve given you a few strategies at the end of the recipe to help. But don’t worry if you don’t get picture-perfect pieces: The best tasting bits of cake are the ones that stick to the side of the knife that you eat yourself, don’t you think? But for safety’s-sake, scrape it off first with a spatula before licking it up. Remember what your mother said would happen if you cut yourself there?

12 ounces (340 gr) bittersweet chocolate, chopped

1/4 (100 ml) heavy cream

2/3 cup (160 ml) brewed (extracted) espresso

5 large eggs, at room temperature

pinch of salt

1/2 cup (100 gr) sugar

1. Lightly butter a 9-inch (23 cm) spring form pan and wrap the outside of the pan with aluminum foil, to seal it watertight. Set the cake pan in a larger pan, such as a roasting pan, large enough to make a water bath or bain marie.

2. Preheat the oven to 325 F (160 C).

3. Put the chopped chocolate with the cream and espresso in a large heatproof bowl.

4. Set the chocolate over a saucepan of simmering water, stirring gently until melted and smooth. Remove from heat.

5. In a standing electric mixer, whip the eggs, salt, and sugar and whip on high speed until they hold their shape, about 5 minutes.

7. Fold half of the whipped eggs into the chocolate, then finish with the remaining eggs.

8. Scrape the batter into the prepared cake pan. Add warm water to the roasting pan so that it reaches half-way up the outsides of the spring form pan, creating a water bath.

9. Bake for 50 minutes to 1 hour, until the cake is slightly firm, but will still feel soft in the center.

10. Remove the cake pan from the water bath and set on a cooling rack until room temperature.

To serve: Slide a knife along the outside edge of the cake pan to release it from the pan. Release the outside ring of the spring form cake pan. Can be served at room temperature or chilled.

Because the cake is delicate, I slice it with a thin, sharp knife dipped in very hot water and wiped clean before making the next slice. Or you can also use a length of dental floss (unflavored, please…) pulled taut and drawn across the diameter of the cake, to make wedges.

This cake can also be frozen and sliced icy-cold with a hot knife, right out of the freezer. It tastes pretty darn good cold with a scoop of ice cream or frozen yogurt—a great warm weather dessert for summer.

Brigadeiros can come in various types and flavors. These were some spring flavors I made: White Chocolate Mint, Orange Hazel Nut, Milk Chocolate Lavender Flowers and White Chocolate Sicilian Lemon Brigadeiro.

You can choose your color packaging.

Brazilian Chocolate Truffle Cake

This is how it starts. First I make the chocolate frosting from scratch...

After letting it cool I layer each part of the chocolate cake.

The cake is ready.

Now I slice it and it's yours!

Dear friends, until last year I was working as a chef in my own bakery. I sold my products at Alfalfa's Grocery Store, Lucky's Grocery Store, Boulder County Farmer's Market's in Longmont and in Boulder and online to various different clients. 

Because I adore exchanging with people and teaching, at the end of the year of 2013 I decided to add to my career and get my master's degree in Elementary Education. Today, I love teaching and adding to children's lives but I do still love baking and bringing a smile to people's faces and hearts with my food.That being said, I have decided to reopen my business and produce goodies to my customers as a part time work. 

Below are some of the products I have created and produce. Please feel free to contact me if you are interested in having some yummy goodies.

These are the famous Brigadeiros, or Brazilian Chocolate Truffles that enjoy making for my customers. It is a rich and velvety chocolate that melts in your mouth when you bite into it.

These were served in a wedding reception.

This is how I used to sell my products at the farmer's market in Boulder. Among the variety you will find GF/Vegan Chocolate Chip cookies, Peanut Butter Cookies, Olive Oil Energy Cookies and Almond Butter Cookies.

You can also purchase freshly made Brigadeiros in a beautiful gift box. I have boxes with 4, 8, 12 or 16 of various different flavors.

This is my famous Brazilian Truffle Chocolate Cake. It is a moist intense chocolate cake with a rich middle frosting layer. I can also produce a GF version.

These are some of my Gluten Free/Vegan Peanut butter cookies.

These were gifts made for a Xmas holiday.

These are the Chocolate Peanut Butter Gluten Free/Vegan Cookies that I invented. They were one of my biggest hits.

Freshly made, air tight packed.

These are my Almond Butter GF/Vegan Cookies.

A Farm-to-Table Dinner

During my last month of culinary classes I was elected as the chef a farm-to-table dinner. 

Using the best local ingredients, I created a simple menu that could be enjoyed to various likings.

The appetizer was a Fresh Mozzarella with a Fresh Basil Pesto:

We served it with a pretty Vegetable Bouquet in the center and Julienne Squashed and Carrots.

For the Mozzarella we used:

• 2 gallons of whole milk
• 1 TBSP of citric acid
• 1/4 cup of iced water
• 1/4 cup salt (for salting the whey)

We followed the same procedure that is earlier explained to make the mozzarella.

For the Fresh Basil Pesto:

• 4 qt fresh basil leaves
• 1.5 cup olive oil
• 4 oz walnuts or pine nuts
• 10 garlic cloves
• 1.5 tsp salt
• 5 oz parmesan cheese grated
• 1.5 oz Romano cheese grated.

Blend basil, oil, nuts, garlic, salt until it turns into a paste but keeps the course texture. Transfer the paste into a bowl, stir in the cheese.

For the main course we served a House-made Pumpkin Ravioli with a foamed Balsamic and Mint sauce. It was served with Julienne Turnips and Mint Leaves to garnish and diced squashes around it.

Finally, for dessert, we served a Vanilla Ice Cream with a Homemade Nutella Spread on a Vanilla Tuile.

The Vanilla Ice Cream:

• 14 oz heavy cream
• 20 fl oz milk
• 7 oz sugar
• 2 vanilla beans, split and scraped
• 4 oz (6) egg yolks
• 1 oz corn syrup

Combine the milk, cream, half of the sugar, vanilla bean in a sauce pan. Heat to scold.

Whisk yolks with remaining sugar in a bowl with the corn syrup.

Temper 1/3 of the hot liquid into the eggs and return to saucepan. Cook over medium heat, 180 F with a rubber spatula.

Stirring constantly cook custard until it coats the back of a spoon, but don't let it boil or over cook it.

Immediately strain and cook over an ice bath, stirring.

Freeze and churn in the ice-cream machine.

Vanilla Tuile Paste:

• 8 oz unsalted butter, soft
• 8 oz powdered sugar, sifted.
• 1 tsp vanilla extract
• 8 oz egg whites, room temp.
• 8 oz ap flour, sifted
• 2 pinch salt

Cream the butter and the powdered sugar together. Incorporate egg whites slowly or the batter will become lumpy. Add the vanilla, the salt, flour and mix until incorporated. Don't over mix. Store covered in the refrigerator.

Roll out on a syl pad and bake.

Nutella chocolate Hazelnut spread (adopted from David Leibovitz)

• 1/3 cup whole almonds
• 1 1/3 cup hazelnuts
• 1 1/3 cup whole milk
• 7/8 cup powdered milk
• 3 tbsp mild flavored honey
• pinch salt
• 6 oz bittersweet chocolate chopped
• 5 oz milk chocolate chopped

Toast nuts

Warm milk, powdered milk in a sauce pot with honey and salt. Brink to boil and remove. Melt the chocolate over a bain marie. remove skins of hazel nuts by rubbing them in a tea towel.

Grind nuts very well in a food processor. Add the warm chocolate to the food processor. Continue to process the mix until smooth and well combined. Add the milk mixture and process until well combined. Refrigerate.