Eggless Strawberry Crush Cake with Black Currant Jam – Chocolate Rasoi – Part 6 (The Finale of Series)

All good things come to an end. How true! After writing about Chocolate Rasoi for last 3 months, it is now time to bid adieu to Eggless Baking Series from Chocolate Rasoi. We have covered Eggless Fresh Fruit Cake, Eggless Choco-chip & Oats Cookies, Eggless Brownie, Eggless Tutti Fruit Cake, Eggless Kaju Maawa Cake earlier. Last but not the least is Eggless Orange Cupcakes with Blueberry Jam.

Strawberry Crush Cake with Black Currant Jam

I made this at my mother’s place & she didn’t have cupcake moulds, so I baked it into a cake by just increasing the timing. Also, my nephew and sister weren’t very keen on orange flavor, so I replaced it with Strawberry Crush & reduced the quantity. I’m posting the recipe with my changes in bracket.

Eggless Strawberry Crush Cake with Jam Filling –

Recipe Source – loosely adapted from Chocolate Rasoi Workshop

Ingredients –

• 175 g – All Purpose Flour (I used 100 g)
• 1-1/2 tsp – Baking Powder (I used 1 tsp)
• 3/4 tsp – Baking Soda (I used 1/2 tsp)
• 60 g – Salted Butter (I used 45g Amul)
• 100 g – Powdered Sugar (I used 65 g)
• 1/2 cup – Milk (I used 75 ml)
• 1/2 tsp – Orange Essence (I used 1/4 tsp Vanilla)
• 3-4 drops – Orange Color (I skipped this)
• 1/2 Cup – Orange Squash or (I skipped this)
• 1/3 Cup – Orange Crush (I used 40 ml Strawberry Crush)
• 1/2 Cup – Blueberry Jam (I used 1/4 Cup Black Currant Jam)

Method –

Strawberry Crush Cake with Black Currant Jam

1. Pre-heat oven at 180 C. Line muffin pan or a desired pan if you are making cake.
2. Sieve together flour, baking powder & baking soda.
3. Beat sugar & butter well for 3-4 mins, add color & essence, if using. Beat again for a minute.
4. Add dry mixture & milk alternatively, starting & ending with flour. Mix till uniform mixture.
5. Now add crush or squash.
6. Pour the batter in prepared muffin pan uptil 2/3rd level or cake pan.
7. Bake for 15 mins for cupcakes & 35 mins for cake.
8. Remove from pan & quickly insert jam in cupcakes using spoon. Bake again for 5 mins. I did the same step for cake. If you do not want to use jam then omit this step & bake directly for 20 mins for cupcakes & 40 mins for cake.

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   Eggless Strawberry Crush Cake with Black Currant Jam

Serve warm or cold as desired. We had it with a dollop of ice-cream. If you are sinning then don’t shy sin full! That’s my motto 😀 This recipe can be twisted & turned around to create many flavour cupcakes. I’m going to post some in near future

Strawberry Crush Cake with Black Currant Jam

Notes:

• You can use 1/2 tsp orange compound in place of color & essence in original recipe.
• To convert into any flavor cupcake using a crush, just omit color & replace essence with vanilla. Then go ahead use any crush.

Sending this to Berries-Strawberry-Desserts by Anu of Anu’s Healthy Kitchen.

I have started to love this fruit only after marriage as V loves it in all forms & tastes. My elder sis also does but these things you adapt only after marriage. 😉 I stay in a state known for it’s strawberry production and have enjoyed it over last few years. Since this is not a season of fresh strawberries, I’m using strawberry crush which has crushed strawberry in it.

Tri-color Eggless Tutti-Fruity Cake – Chocolate Rasoi – Part 5 & Celebrating 64 years of Independence – Jai Hind!

Time for some patriotism. Sadly so, patriotism is celebrated & remembered only once a year, rest of the year we are discussing who is better – Hindu/ Jain/ Muslim/ etc etc. I’m also one of them who remembers it only once a year but I am still very proud of being an Indian.

Due to 15th August, we have got extended weekend and like others we also made plans of going to Mumbai to visit my aunt. BUT, the real deal was to get my very own – ramekins, 9″ springform pan & silicone muffin cups, which she has so kindly brought for me from US. 🙂 Since, I didn’t want to visit her empty handed and from the time of my home-baking days, I crib on buying sweets from outside, I decided to bake her a Tutti-Fruity Cake in tri-color and celebrate the occasion with her.

Eggless Tutti-Fruity Cake in Tri-color

The recipe is of Cherry Marble Cake from Chocolate Rasoi Workshop I attended in May this year. Anjli introduced me to a contraption known as Electric Oven, which is easily movable, can be set up anywhere, has temp regulator but no timer.

Electric Oven

And the best part is it is very cheap – in the range 1000/- If I already was not baking in convection oven, I would have bought this. I thought it was pretty good buy to start baking, as and when you become pro, you can upgrade to better and fancier ovens. 🙂

I’ve used a bundt pan for the cake, replaced yellow & chocolate color with orange & green.

Eggless Tutti-Fruity Cake in Tri-color

Tricolor Eggless Tutti-Fruity Cake –

Recipe Source – Chocolate Rasoi Workshop

Ingredients –

• 100 gm – All Purpose Flour
• 1/4 cup – Cornflour*
• 1/2 tsp – Baking Soda
• 1 tsp – Baking Powder
• 200 gm – Condensed Milk
• 3 Tbsp – Powdered Sugar (optional if you like less sweet)
• 75 ml – Oil
• 1 tsp – Vanilla Essence
• 1/2 cup – Milk
• few drops – Orange Color
• few drops – Green Color
• 2 Tbsp – Tutti Fruity in Green, Red & Yellow Colors – mixed
• 10-12 – Coarsely Chopped Almonds

Method –

1. Pre-heat the oven at 180 C. Grease & dust a bundt pan.
2. Slightly warm tutti-fruity & almonds and then coat lightly with flour.
3. Sieve together flour, baking powder, baking soda & corn flour together.
4. In a large bowl, mix together condensed milk, sugar & essence lightly for 1 min. While the hand mixer is running slowly add oil and mix it well.

1. 

   Eggless Tutti-Fruity Cake in Tri-color

2. Add half the dry ingredients & milk and beat well for 2-3 mins.
3. Add remaining dry ingredients & milk and beat well. Scrape down the sides & mix well till uniform.
4. Slowly mix in half of fruits & nuts in the batter. Don’t over mix it.
5. Divide the mixture into 3 parts – to one part add orange color & to the other part add green color.

1. 

   Eggless Tutti-Fruity Cake in Tri-color

2. To make a flag – first pour green colored batter in the pan, lightly tap it so the batter is settled, then pour white batter (to which you have added no color) and in the end pour orange batter.
3. Sprinkle remaining nuts & fruits on top. Gently tap the pan.
4. Bake in pre-heated oven for 40 mins. Cool in the pan for 10 mins on a wire rack. Gently de-mould & allow to cool completely.

1. 

   Eggless Tutti-Fruity Cake in Tri-color

2. Slice & serve with cold ice-cream. Enjoy celebrating Independence Day while eating.

* Cornflour is added so that the colors do not over mix among themselves.

The cake was loved by both my uncle & aunt & Mr. V (that goes without saying). Cake was rich, moist & soft. The colors didn’t form a very clearly demarcated layer as I had hoped they would. But who cares when it comes to taste. Happy Independence Day to all. Jai Hind!

Eggless Tutti-Fruity Cake in Tri-color

Here are some more tips by Chocolate Rasoi –

• If the cake has already been baked for 10-15 mins in an oven and the power goes off, then it can be baked in gas tandoor or pressure cooker.
• While baking cake in an OTG, only use lower rod, and for final browning you can turn on upper rod for last 5 mins.
• The cake which is to frosted, should be made using oil instead of butter, otherwise the smell of butter overpowers the cream.
• For longer shelf life, make a cake with butter. Cake made with oil smell faster.

Eggless Choco-chip & Oats Cookies – Chocolate Rasoi – Part 4

Another of Chocolate Rasoi Recipe. Though there are just 6 recipes, I feel that I’ve been writing only workshop posts… illusion!

We did basic Choco-chip & marble cookies in various shapes during the workshop. However, I didn’t want to do the same again, so I replaced 60 gms flour with oats, reduced chocolate chips by 20 gms, added 60 gm brown sugar, 1/2 tsp baking soda & 1 tsp cinnamon powder.

Eggless Choco-chip & Oats Cookies

Eggless Choco-chip & Oats Cookies –

Recipe Source – Loosely adapted from Chocolate Rasoi Workshop

Ingredients –

• 140 gm – All Purpose Flour
• 60 gms – Rolled Oats (Instant Cook type)
• 120 gm – Unsalted Butter
• 60 g – Castor Sugar
• 60 g – Brown Sugar
• 1 tsp – Vanilla Essence
• 1 tsp – Baking Powder
• 1/2 tsp – Baking Soda
• 4 Tbsp – Fine Semolina
• 100 gm – Chocolate Chips
• 1 tsp – Cinnamon Powder
• 1 Tbsp – Milk (optional, if required)

• 

  Eggless Choco-chip & Oats Cookies

Method –

1. Sieve together flour, semolina, baking powder, baking soda & cinnamon powder.
2. In a large bowl, beat together butter, castor sugar & brown sugar till light & fluffy. Add vanilla essence. Beat for couple of minutes.
3. Add dry mixture & oats to wet mixture slowly with your finger tips till it resembles bread crumbs. Slowly knead a soft dough with your hands. I had to add 1 Tbsp milk as my dough was too crumbly.
4. Wrap the prepared dough in cling film & place it in fridge for 1/2 hour.

1. 

   Eggless Choco-chip & Oats Cookies

2. In the meantime, pre-heat the oven to 180 C. Grease the baking tray.
3. Remove the dough from fridge, roll in chocolate chips slowly kneading it again.
4. Break the dough into small balls and gently press them into discs.
5. Place these discs onto the prepared tray 1 inch apart from sides & each other.
6. With the help of a fork, make small indentations on the upper layer of cookies. If desired, add some chocolate chips on top.
7. Bake for 18-20 minutes till golden brown or done.
8. Cool on a wire rack & allow to cool. Store them in an air-tight container.

1. 

   Eggless Choco-chip & Oats Cookies

With so many changes, I was having nightmares about the final verdict for the cookies. I guess my wait will be longer.. psst… a new recipe from these very cookies 😉 I’m carrying these cookies along with Tutti-Fruity Cake for my aunt in Mumbai.

Cookie monster was here… chomp, chomp, chomp!!!

Sending these cookies to Oats in Baking guest hosted by Monika of Sin-a-mon Tales. This event is a part of WWC – Wholesome Whole Grain Cooking by Sanjeeta of Lite Bite. Monika is my next blog-hop partner & I’m very excited to explore & have fun with her blog.

Eggless Kaaju Mawa Cake (Cashew Cake) in Blind Bake Mode – Chocolate Rasoi – Part 3

This is the 3rd recipe from Chocolate Rasoi Workshop that I attended in May. Earlier recipes were Eggless Chocolate Brownie & Eggless Blackforest Cake.  Most of the recipes are using condensed milk in place of egg. Till date condensed milk is considered the best substitute for egg. This is also made using condensed milk. Apart from richness of condensed milk, this cake also contains the richness of Cashew & Maawa. Maawa is also known as khoya in many parts & most widely consumed in northern India in form of many sweets. Any sweet made with khoya & cashew is bound to be a favorite with all elders. And this is exactly why Anjli of Chocolate Rasoi nick-named this cake as Mother-in-law cake. Very apt name!!! 🙂

Kaaju Maawa Cake – A Slice

I baked this cake in 2 small tins as I wanted to try my hands at baking in Gas Tandoor. You see I didn’t want to burn the whole cake – so divided the batter. 🙂 Baking in tandoor or pressure cooker is known as Blind Baking – as there is no temperature or time setting. For baking in tandoor, pre-heat the tandoor (covered) for 15 mins on slow flame before placing the cake. And even the cake is baked on slow flame till it is baked well from inside. To test, touch the cake & see and if you are sure it is done, then insert the toothpick and check as final step. (Please see my earlier post to know why not to insert toothpick many times in cake while baking). My experience says that time taken is almost same as an oven.

Kaaju Maawa Cake in Tandoor

Kaaju Maawa Cake – in Oven

Kaaju Mawa Cake –

Recipe Source – Chocolate Rasoi Workshop

Ingredients –

• 100 gm – All Purpose Flour
• 1 tsp – Baking Powder
• 1/4 tsp – Baking Soda
• 200 gm (1/2 tin) – Condensed Milk
• 100 gm – Khoya/ Mawa*
• 2 Tbsp – Milk Powder
• 2 Tbsp – Cashew Powder/Meal
• 1 tsp – Vanilla Essence
• 3 Tbsp – Unsalted Butter
• 15-20 – Chopped Cashew (for top)
• 100 ml – Milk

Method –

1. Line & grease 7″ tin or 6 muffin cups. Pre-heat the oven 180 C**.
2. Sieve flour, baking powder & soda together 2-3 times.
3. Mix all ingredients together except milk & cashew pieces. Add half milk and beat 3-4 minutes.
4. If required slowly add the balance milk.
5. Pour the mixture in prepared tin & decorate pieces of cashew on top.

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   Kaaju Maawa Cake – Batter

2. Bake for 20 mins. Remove from pan & allow to cool completely.

Kaaju Maawa Cake – Oven & Tandoor

Kaaju Maawa Cake – Baked in Tandoor

The cake was really yum! I haven’t felt that good after eating a cake. This recipe is definitely a must when elders are visiting & I am looking forward to serve it to my MIL whenever I get the chance. (read – earn some brownie points 😉 )

Kaaju Maawa Cake – Baked in Oven

* In absence of mawa – use 2 Tbsp heaped cashew powder + 2 Tbsp heaped milk powder in addition to the quantity suggested above of cashew & milk powder. Or you can use Mawa Burfi in place of mawa.

** I baked at 180 C in oven but felt that my cake browned a lot on top. I suggest reducing the temp to 160 C as mawa cooks faster. Baking time depends on quality of mawa & hence you should check after 20 mins for bigger pan size.

Being from North India, success in baking in Tandoor has taken a worry off me – “How to bake when there is no electricity?” 🙂

Eggless Rainbow Cake with Fresh Cream & Pineapple Cherry Frosting – Chocolate Rasoi – Part 2

I’d never ever baked a cake & decorated with whipped cream. Always believed that this is a task meant for outer world species. 😉 I decided to join them when I had support (read – mom & sister to help me in any misadventures). Both my mom & sister have fair amount of experience in baking & frosting in which I sadly never participated earlier. To be just, I did not do a wow job but it wasn’t a bad job either. I strongly believe in practice, practice till you succeed and baking is such an aspect for me where I need tremendous amount of practice.

Whenever I make family recipes or even Italian, I am confident of the product as well as taste, irrespective of what the photo might say. But whenever I bake anything I am so unsure of myself. I literally reach out to all the baking goddesses – Dorie Greenspan, Rose L Beranbaum, please help me. 🙂

Eggless Rainbow Cake – pattern

For this attempt I chose a recipe which was tried and tested. Too many unknown factors.. naaah! During the Chocolate Rasoi workshop, we had done a Blackforest Cake, I doubled the recipe & adapted it to plain Cake. The technique followed to decorate also was taught in the workshop. I’ve followed the same as I was familiar with it, just adding pineapple slices to it.

I gave the cake a twist by making it in a rainbow of colors, 5 color batter & beautiful insides. I wanted to add blue color as well to complete the rainbow but sadly that was not available in the local market.

Eggless Rainbow Cake –

Recipe Source – Loosely adapted from Chocolate Rasoi Workshop

Ingredients –

• 2 cups – All Purpose Flour
• 1 tsp – Baking Powder
• 1 tsp – Baking Soda
• 400 g – Milkmaid
• 4 Tbsp – Unsalted Butter
• 200 ml – Plain Soda (you can use left-over soda which has lost it’s fizz)
• 1 tsp – Vanilla Essence
• 1 tsp each – red, yellow, green, orange color

Method –

1. Pre-heat oven to 180 C. Line* & grease an 8 inch round pan.
2. Sieve flour, baking powder & soda together 2-3 times.
3. Beat together butter, milkmaid & essence**.
4. Mix flour mixture using soda water into wet ingredients. Add soda & dry ingredients alternatively, starting with flour & ending with flour.
5. Divide the mixture into 5 equal parts. Add 1 color each to a part, so that you have plain, yellow, orange, green & red colored batter. The quantity of color will determine the depth of color in cake, however too much color will leave the smell of burning after baking so avoid a lot of color.

1. 

   Eggless Rainbow Cake – Colorful Batter

2. Now pour the white batter into the pan. Follow with green, yellow, orange &  red. Ensure to drop all the batters in the center of the pan, as you pour the next batter, the lower layer will be further pushed automatically towards the sides of the pan.
3. Bake for 30-40 mins or until toothpick comes out clean.
4. Remove from oven and allow to stand in pan from 10 minutes. Then gently demould.
5. Allow to completely cool on wire rack.

Assembling the Cake – Technique loosely adapted from Blackforest Cake*** of Chocolate Rasoi.

• 400 gm- Whipped Cream, stiff peaks
• 1/2 tin – Sliced Pineapples
• 1/4 cup – pitted & split cherries
• 4 Tbsp – Cherry Syrup
• 10-12 – Sugar Coated Candies (gems)

1. Using a serrated knife, carefully slice the cake horizontally. Giving you 2 beautiful looking layers in a flowery pattern.

1. 

   Eggless Rainbow Cake – Beautiful outside & inside

2. Level the cake to get layers with even top.
3. Now the inside of top layer – spread a very thin layer of any fruit spread or cream & place on a base on which you will decorate. Jam/ spread allows the cake to stay in one place while you frost. When you place the cake on the base, the inside layer of the cake is now the bottom & the leveled top layer is middle of the cake.
4. Using a toothpick or a fork, gently pierce the cake. Soak the layer in sprite/ fruit juice/ coke. I soaked it in syrup from cherry tin.
5. Apply a layer of whipped cream all-over the cake. Place chopped pineapple & cherry pieces.

1. 

   Eggless Rainbow Cake – soaked & frosted

2. Place the second layer of cake such that side which was base of the cake is now the middle & the inside of the cake is now the top.
3. Apply the whipped cream all over the cake and decorate as you please with pineapple slices, cherries.

1. 

   Eggless Rainbow Cake

My nephew was active part of the whole assembling process & wanted to give his touch by adding some sweet candies. The cake was good, soft, moist & just enough sweet. I love pineapple pastry & hence liked the crunchy taste of pineapples pieces in between layers a lot. Cutting the cake was a great pleasure, looking at all the beautiful colors peeping from inside made my effort worthwhile.

Eggless Rainbow Cake – Sliced

This cake really looks awesome from inside. My elder sister bullied me into not leveling the layers as she said it was a waste of good cake and they would even out with each others weight eventually. Though there was and is logic to her argument but the brown layer & dome shape peeping from sliced cake slightly takes away from a beautiful looking cake. I learnt a lesson – NOT to be bullied by elder sister. I guess I am total case of being bullied with people around me – first husband and now elder sister. They don’t let me create. 😦

Eggless Rainbow Cake – ready to eat

* I usually line my pans with plain brown paper which was something taught to us in Home Science classes. I have continued to do so, as so far they have worked for me and I get to recycle brown bags which come into house from various shopping trips.

** Tip by Chocolate Rasoi – For uniform & stronger flavor, essence should be added in oil medium rather than in the end.

*** Replace 2 Tbsp Flour with 2 Tbsp unsweetened cocoa powder to get Blackforest Cake. You can add 1/2 tsp Chocolate color for darker shade & replace vanilla with chocolate essence.

Chocolate Rasoi Workshop in May 2011

As promised in Eggless Chocolate Brownie, this post is about the workshop I attended in May 2011 in Ghaziabad, UP.

Chocolate Rasoi

While I was hunting for some wedding paraphernalia for my younger sis last year, I came across Chocolate Rasoi at a shop in Ghaziabad market and stored it in my list of to do things. Till December last year I had never tried my hand at baking as my experience in college was close to disaster. But I guess the love to give my son home baked goodies finally made me don the baking apron and I started my baking journey. Though I have been baking for 6 months but still attending a workshop gives insight which is always useful. I firmly believe there is always something to learn from others.

When I planned my trip to my in-laws place in Ghaziabad this year, I just had the perfect opportunity to sort through my to-do-things and attend the workshop. Also I had ready-made arrangement to leave my son behind and attend without worrying. 🙂

Chocolate Rasoi conducts classes in various vegetarian cuisines – from baking (both eggless & with egg), chocolate making (basic & advance), regional (Gujarati, Bengali Sweets), Snacks, Sizzlers, Chinese etc. Please visit their website for more details.

CR is run by Anjli Agarwal, who is a great cook and loves to share her culinary experience.

Anjli Agarwal of Chocolate Rasoi

The workshop was easy to attend with 24 hrs back-up in case of electricity issue. The fees was also reasonable and if you book in advance then you get additional discount as well. Also they had options of taking packages for people who want to attend multi-workshops.

I took Eggless Baking workshop which includes 6 recipes across – cakes, cookies, brownies, muffins & basic decoartion. The recipes for which I will be posting in series.

Eggless Choco-chip Cookies

Choco-chip Cookies

Eggless Cherry Almond Cake

Eggless Cherry Almond Cake

Eggless Kaju Mawa Cake

Eggless Kaju Mawa Cake

Eggless Black Forest Cake

Eggless Blackforest Cake

Eggless Chocolate Brownie

Eggless Chocolate Brownie

Eggless Blueberry Orange Cupcakes

Eggless Orange Blueberry Muffin

As promised the experience of the workshop was worth time, money and energy spent. I’m looking forward to attending more workshops with them – Cake Decorating, Eggless Desserts, Sizzlers, etc.

Eggless Chocolate Brownie – Chocolate Rasoi – Part 1

I feel terrible for not been able to write regularly. Though I took into account the unavailability of internet for the first 15 days of my trip & scheduled my posts, however, I did not take into consideration the speed of internet which will make data upload impossible. Well whatever! This is the post which has been in my draft for last 3 weeks, waiting to be posted. 🙂

I’ve promised V that I’ll acknowledge him for becoming my first subscriber. I guess being a wife has some privileges. Subtle hints & sullen mouth achieve excellent results. 😉 I’m also sort of arm twisting my rest of family members to subscribe. 🙂

Eggless Chocolate Brownie

2 weeks ago I attended an Eggless Baking Course at Ghaziabad, which is conducted by Anjli Aggarwal of Chocolate Rasoi. I was pretty impressed with not just the content but also with the professionalism. This was noteworthy as being UP & peak summer, electricity is a big reality & problem. So, I was expecting a chaos with no electricity, hot environment, half-hearted effort excused with no electricity. (I had experienced this last summer, around the same time, when I had attended Chocolate making workshop in Ghaziabad at a different place) I’m glad I attended simply for the experience & I personally believe reading from net or book will never give results which one gets by learning hands-on. So though I could bake before the class, I feel I am more confident as a baker now. Over to the recipe –

Preparation Time – 15 minutes

Baking Time – 30 minutes

Ingredients – Recipe source Chocolate Rasoi

• 100 gm – Flour
• 150 ml – Condensed Milk
• 100 gm – Chocolate
• 2 Tbsp – Butter
• 1/2 tsp – Baking Soda
• 1/2 tsp – Baking Powder
• 100 ml – Coke
• 1/2 tsp – Vanilla Essence
• 1/4 cup – Walnuts

Eggless Chocolate Brownie

1. Melt the chocolate in double boiler & allow to it to cool.
2. Pre-heat the oven to 180 C.
3. Line 8″ baking tin with greased butter paper.
4. Sieve flour, baking powder & baking soda together.
5. In a separate bowl, whip together butter & condensed milk. Mix in vanilla essence & whip lightly.
6. Add flour & coke to the condensed milk batter alternatively. Start & end with flour.
7. Slightly warm walnuts for about 30 secs & coat it with flour so that walnuts do not sink to bottom. Warming will help in releasing the oil of dry fruits.
8. Now add melted & cooled chocolate to the batter.
9. Mix together for 2-3 minutes.
10. Add walnuts & just very lightly mix in.
11. Pour in the prepared tin & lightly tap it against the work surface. Bake for 15 mins or till done.

For Sauce –

• 100 gms – Chocolate
• 50 ml – Milk

1. Mix chocolate & milk together in a wok till they mix well and form saucy consistency.

Eggless Chocolate Brownie

I served brownie warm with chocolate sauce & a scoop of ice-cream. Bliss 🙂

Tips from Chocolate Rasoi –

1. Always add essence in butter or oil mixture as it helps in uniform mixing of essence in the batter.
2. To test the readiness of cake or any other baked good do not poke with a tooth pick or tester repeatedly. Tooth pick should be inserted only in the end as it creates a hole & disturbs the hot air around the cake. For any prior checking lightly touch the cake to test.

I’ll be posting more recipes & tips from the workshop soon. I’m looking forward to some more classes from Chocolate Rasoi next summer.

I’ll be giving more details about Chocolate Rasoi & the lady who runs it, in later posts.