Death By Chocolate A La Trellis Recipes

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DEATH BY CHOCOLATE III



Death By Chocolate III image

Every time we have a church supper, I have to make this. It's a favorite!

Provided by LaNita

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Yield 16

Number Of Ingredients 4

1 (19.8 ounce) package brownie mix
2 (3.9 ounce) packages instant chocolate pudding mix
1 (16 ounce) package frozen whipped topping, thawed
3 (1.4 ounce) bars chocolate covered English toffee

Steps:

  • Prepare brownies according to package directions. Let cool.
  • Mix pudding according to package directions.
  • In a glass punch bowl, layer in the following order: 1/2 of the brownie, crumbled; 1/2 of the pudding; 1 toffee bar, crushed; 1/2 of the whipped topping.
  • Repeat layers in the same order. Save the last toffee bar to crumble and sprinkle on top before serving.
  • Refrigerate. Best if made the day before you serve it.

Nutrition Facts : Calories 330.1 calories, Carbohydrate 49.5 g, Cholesterol 3.9 mg, Fat 14.9 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 8.5 g, Sodium 330.2 mg, Sugar 20.1 g

DEATH BY CHOCOLATE A LA TRELLIS



Death by Chocolate a La Trellis image

Warning: This dessert is not meant to be eaten, or baked, by the faint of heart!! Created by Marcel Desaulniers of The Trellis restaurant in Williamsburg, this recipe takes a big commitment to make, but the payoff is worthwhile. I have not made it yet myself, but I have eaten it...many times...and the interplay of all those rich, chocolaty flavors is divine. Be forewarned that, in addition to standard kitchen equipment, you will also need an electric mixer, a 9x1 1/2 inch cake pan, and a 9x3 inch springform pan, and 9 inch cardboard cake circles. A double boiler and a pastry bag with decorating tips will make the process go smoother, but they can be improvised. If you are planning on serving this for dinner, you will want to start working on it that morning, or even better, make it a day or two before and wrap it up in the fridge. You can also mix the different layers and then set them aside over a period of several days to break it up so that it isn't quite as overwhelming. Recipe from "Death by Chocolate: the last word on a consuming passion" by Marcel Desaulniers.

Provided by Oenophilly

Categories     Dessert

Time P1DT4h

Yield 1 9 Inch Cake, 12-15 serving(s)

Number Of Ingredients 42

4 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 1/4 cups granulated sugar
2 tablespoons unsweetened cocoa, sifted
1 tablespoon cornstarch
6 ounces semisweet chocolate, in 1/2 oz pieces
1 1/2 cups heavy cream
3 egg whites
2 tablespoons granulated sugar
1 teaspoon unsalted butter
1 teaspoon all-purpose flour
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
3 ounces unsweetened chocolate, in 1/2 oz pieces
2 ounces semisweet chocolate, in 1/2 oz pieces
3 eggs
1 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 cup sour cream
1 1/2 cups heavy cream
3 tablespoons unsalted butter
22 ounces semisweet chocolate, in 1/2 oz pieces
14 ounces semisweet chocolate, in 1/2 oz pieces
4 ounces unsweetened chocolate, in 1/2 oz pieces
1/2 cup water
4 tablespoons instant coffee
2 tablespoons cocoa, sifted
5 egg whites
2 tablespoons granulated sugar
3/4 cup heavy cream
6 ounces unsalted butter
1 1/3 cups granulated sugar
1 1/3 cups heavy cream
8 tablespoons unsweetened cocoa, sifted
3 tablespoons dark rum
1/4 teaspoon salt
4 teaspoons instant coffee
1 teaspoon pure vanilla extract

Steps:

  • Take a deep breath. Make sure that you will have several uninterrupted hours to cook, and that you've cleaned off all of your kitchen space. Preheat the oven to 225°F
  • Good job! Now trace a 9-in circle onto parchment paper using a cardboard cake circle and put it onto a baking sheet.
  • COCOA MERINGUE LAYER:
  • Put the 4 egg whites, cream of tartar, and salt into the electric mixer bowl. Whip on high (using the balloon whip attachment) until soft peaks fom - about 45 to 50 seconds.
  • Gradually add 1 cup sugar while still on high. Continue to whip until the peaks are stiff, about another 1 1/2 minutes.
  • Remove the bowl and use a spatula to fold in and thoroughly combine the remaining 1/4 cup sugar, 2 tbsp cocoa, and 1 tbsp cornstarch.
  • Fill a pastry bag with the cocoa meringue (if you have no pastry bag, fill a ziploc bag and snip off one of the corners). Fill the traced parchment circle with meringue: start piping in the center and spiral outwards so that the whole circle is filled.
  • Place the meringue in the oven and bake for 15 minutes. Then lower the oven temperature to 200°F and bake for 2 hour, 45 minutes more.
  • Remove the meringue for the oven and let it cool on a rack for about 45 minutes before handling. Raise the oven temperature to 325°F.
  • CHOCOLATE MOUSSE LAYER:
  • You can begin preparing this while the meringue is baking and cooling. Heat 1 inch of water in the bottom half of a double boiler over medium heat (If you are not fortunate enough to own a double boiler, just stack a small saute pan on top of a small sauce pan. The lip of the saute pan should be just a bit wider than the sauce pan so that no steam escapes. Be very careful to keep any moisture out of your chocolate while you are melting it, or else it will seize and be very difficult to work with).
  • Place 6 oz of semi-sweet chocolate in the top of the double boiler and tightly cover the top with plastic wrap (do not allow the wrap to touch the bottom half).
  • Allow the chocolate to melt slowly, about 9 to 10 minutes. Remove from heat and stir until smooth. Keep at room temperature until needed.
  • Place 1 1/2 cups heavy cream in the well-chilled bowl of an electic mixer. Whip on high (using the balloon whip attachment) until peaks form, about 1 minute. Set aside.
  • Whisk 3 eggs whites in a large stainless steel bowl, until soft peaks form (about 3 minutes).
  • Add 2 tablespoons of sugar and continue to whisk until stiff peaks form, about 2 to 2 1/2 minutes.
  • Add a quarter of the heavy cream to the chocolate and whisk quickly, vigorously, and thoroughly, then add it to the eggs whites. Now add the remaining heavy cream. Fold everything together gently but thoroughly, and put it in the fridge until needed (for at least 2 hours).
  • CHOCOLATE BROWNIE LAYER:
  • Make sure that the oven is still set to 325°F
  • Butter a 9 x 1 1/2 inch cake pan, then coat it with flour (shake out any excess).
  • Sift together 1/4 cup flour, 2 tbsp cocoa powder, 1 tsp baking powder, and 1/3 tsp salt a small bowl, and set aside.
  • Set up another double boiler. Place the 3 oz unsweetened chocolate, 4 tbsp butter, and 2 oz semi-sweetened chocolate in the top half.
  • Tightly cover the top with plastic wrap, and heat for about 4 1/2 to 5 minutes. Remove from the heat and stir until smooth.
  • Put 3 eggs, 1 cup sugar, and 1 tsp vanilla extract in an electric mixer. Whip on high (using the balloon whip attachment) until slightly thickened, about 1 1/2 minutes.
  • Add the melted chocolate mixture to the egg mixture and mix on medium for 30 seconds.
  • Add the sifted dry ingredients and mix on low for 10 seconds, then on medium for 10 seconds.
  • Add the sour cream and mix on medium for 5 seconds.
  • Remove the bowl and use a spatula to thoroughly combine any unmixed elements.
  • Pour the batter into the prepared care pan, spreading evenly. Gently bang it down on the table a few time to help level out the batter.
  • Bake in the oven until an inserted toothpick comes out clean, about 35 minutes.
  • Remove and allow to cool for about 5 minutes, then refrigerate for 15 to 20 minutes.
  • Remove the brownies from the fridge and use a 9 inch cardboard cake circle to trim off the edges and make your rectangle a circle. Now, cut it in half horizontally: if it is still in the pan, take it out and cut it so that you have a top half and a bottom half, both of which are still 9 inch circles.
  • GANACHE LAYER:.
  • Heat 1 1/2 cups heavy cream and 3 tbsp butter in a 2 1/2 quart saucepan over medium-high heat. Bring to a boil.
  • Put 22 oz semi-sweet chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth.
  • MOCHA MOUSSE:.
  • Set up another double boiler.
  • Put 14 oz of semi-sweet chocolate, 4 oz unsweetened chocolate, 1/2 cup water, instant coffee, and 2 tbsp cocoa in the top half of the double boiler.
  • Tightly cover with plastic wrap and heat for about 6 to 7 minutes, remove, and stir until smooth.
  • Put 5 egg whites in an electric mixer. Whip on high (with the balloon whip attachment) until soft peaks form, about 1 minute.
  • Continue to whip while gradually adding 2 tbsp sugar. Whip an additional 30 seconds or so, until stiff.
  • Whip 3/4 cup heavy cream in a chilled stainless steel bowl until stiff.
  • Fold a fourth of the egg whites into the melted chocolate mixture, then fold in the whipped cream. Fold in the remaining egg whites.
  • MOCHA RUM SAUCE:.
  • Heat 6 oz butter in a 2 1/2 qt saucepan over medium heat.
  • Once melted, add 1 1/3 cups sugar, 1 1/3 cups heavy cream, 8 tbsp cocoa, 2 tbsp rum, and 1/4 tsp salt. Whisk to combine.
  • Bring to a boil and lower the heat, then allow to simmer for 5 minutes. Stir occasionally.
  • Remove the saucepan from heat. Add 4 tsp instant coffee, 1 tsp vanilla, and 1 tbsp rum. Stir until smooth.
  • Allow to cool before serving.
  • ASSEMBLY!:.
  • Put a closed 9x3 inch springform pan on a baking sheet.
  • Carefully place the top half of the brownie circle inside, topside up.
  • Ladle 1 1/2 cups of ganache over the brownie layer. (If the ganache has solidified, put the bowl in a pan of hot water and stir until the correct texture is achieved).
  • Use a knife to trim off any of the cocoa meringue that got outside of the 9 inch circle you traced underneath it.
  • Then peel off the parchment paper and very carefully place the meringue, top-side up, inside of the pan. Press down gently to eliminate air pockets.
  • Spoon the mocha mousse evenly on top of the cocoa meringue.
  • Place the remaining chocolate brownie half, bottom side down, on top of the mocha mousse.
  • Chill the cake in the fridge for 1 hr, or in the freezer for 30 minutes.
  • Take out the cake and cut along the inside of the pan to release it.
  • Pour the remaining ganache over the cake and use an icing spreader to spread the ganache evenly over the top and sides.
  • Put the cake back into the fridge for another 10 to 15 minutes to set the ganache.
  • Fill a pastry bag fitted with a large star tip (Once again, use a ziploc bag if you do not have this. you will not be able to achieve the same decorative effects, but practice a few times on a plate and you can use this system to make little bulbs or a criss-cross pattern on the top).
  • Pipe a circle of stars (each closely touching the other) along the outside edge of the top of the cage. Circle inwards until the cake is covered. Refrigerate the cake for at least 4 hours (12 is preferable) before serving.
  • To serve, run a serrated knife under hot water between each time you slice the cake. Arrange the slice on a decorative plate (larger slice/smaller servings will stand upright better and look nicer).
  • Flood the plate with 3-4 tbsp of the Mocha Rum Sauce, and serve with a smile. And a stiff drink ;).

DEATH BY CHOCOLATE: SIMPLY THE BEST CHOCOLATE BROWNIE LAYER



Death By Chocolate: Simply the Best Chocolate Brownie Layer image

Provided by Food Network

Categories     dessert

Number Of Ingredients 12

4 tablespoons plus 1 teaspoon unsalted butter
1/4 cup plus 1 teaspoon flour
2 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
3 ounces unsweetened chocolate, broken into 1/2-ounce pieces
2 ounces semisweet chocolate, broken into 1/2-ounce pieces
3 eggs
1 cup sugar
1 teaspoon pure vanilla extract
1/4 cup sour cream
4 ounces chocolate chunks

Steps:

  • Preheat oven to 325 degrees F. Prepare the chocolate brownie layer. Coat a 9 by 1 1/2-inch cake pan with 1 teaspoon of butter. Flour the pan with 1 teaspoon of flour, shaking out the excess.
  • Sift together 1/4 cup flour, 2 tablespoons cocoa, 1 teaspoon baking powder, and 1/2 teaspoon salt onto waxed paper. Set aside.
  • Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 3 ounces unsweetened chocolate, 4 tablespoons butter, and 2 ounces semisweet chocolate in the top half of the double boiler tightly cover top with film wrap. Heat for 4 1/2 to 5 minutes, remove from the heat, and stir until smooth.
  • Place 3 eggs, 1 cup sugar, and 1 teaspoon vanilla in the bowl of an electric mixer fitted with a balloon whip. Whisk on high speed until slightly thickened, about 1 1/2 minutes. Add the melted chocolate mixture into the egg mixture and whisk on medium for 30 seconds. Add the sifted ingredients, whisk on low for 10 seconds, then on medium for 10 seconds. Add the sour cream and whisk on medium for 5 seconds.
  • Remove the bowl from the mixer and use a rubber spatula to thoroughly combine ( also add and combine 4 ounces chocolate chunks ).
  • Pour the brownie batter into the prepared cake pan, spreading evenly. Bake the brownie for 30 minutes, until toothpick inserted in the center comes out clean. Allow to cool in the pan at room temperature for 5 minutes. Turn out onto a cake circle and refrigerate for 15 to 20 minutes. Remove the brownie from the refrigerator and cut in half horizontally. Keep the brownie at room temperature until needed.

CHOCOLATE STRAWBERRY MOUSSE CAKE - TRELLIS RESTAURANT



Chocolate Strawberry Mousse Cake - Trellis Restaurant image

From "Death by Chocolate: The Last Word on a Consuming Passion", Marcel Desaulniers, Executive Chef / Owner of the Trellis Restaurant in Williamsburg, VA. For the more experienced baker. A bit labor intensive but well worth the effort. Very impressive presentation and a wonderful combination of flavors and textures. The cake will disappear much faster than it takes to prepare. Delicious, delicious, delicious. Note: The cake layers will be very thin; they are not the main focus of this cake but instead serve to hold the layers of strawberries and chocolate mousse. Be sure to read through the recipe several times before beginning preparation.

Provided by swissms

Categories     Dessert

Time 7h

Yield 1 cake, 12 serving(s)

Number Of Ingredients 15

1/2 lb unsalted butter (2 tablespoons melted)
8 ounces semisweet chocolate, broken into 1/2-ounce pieces
8 egg yolks
3/4 cup granulated sugar
4 egg whites
2 pints strawberries, stems removed
16 ounces semisweet chocolate, broken into 1/2-ounce pieces
4 ounces white chocolate, broken into 1/2-ounce pieces
6 egg whites
2 tablespoons granulated sugar
1 cup heavy cream
1 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons granulated sugar
12 ounces semisweet chocolate, broken into 1/2 ounce pieces

Steps:

  • Chocolate Cake:.
  • Lightly coat the insides of 3 (9 by 1 1/2-inch) cake pans with melted butter. Line each pan with parchment paper, then lightly coat the parchment with more melted butter. Set aside. (Note: you must line cake pans with parchment paper or wax paper, otherwise the cake layers will be hard to remove and will fall apart.).
  • Preheat the oven to 325 degrees F.
  • Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place remaining butter and 8 ounces semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 10 to 12 minutes. Remove from heat, stir until smooth, and hold at room temperature.
  • Place the egg yolks and 3/4 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat on high until slightly thickened and lemon-colored, about 4 minutes. Scrape down the sides of the bowl and beat on high for an additional 2 minutes.
  • While the egg yolks are beating, whisk 4 egg whites in a large stainless steel bowl until stiff but not dry, about 3 to 4 minutes. Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture. Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining egg whites. Divide the batter between the prepared pans, spreading evenly, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove the cakes from the oven and allow to cool in the pans for 15 minutes. (During baking, the surface of the cakes will form a crust; this crust will normally collapse when the cakes are removed from the oven.)
  • Invert 1 of the cakes onto the bottom of a springform pan. Invert the other 2 cakes onto cake circles. Remove the parchment paper and refrigerate cakes for 30 minutes.
  • Chocolate Strawberry Mousse:.
  • Reserve the 12 best-looking strawberries to decorate the top of the cake. Set aside.
  • To prepare the chocolate and strawberry mousse, in a food processor fitted with a metal blade, puree 4 ounces of strawberries (approximately 12 medium-sized berries should yield 1/2 cup of puree). Set aside until needed.
  • Refrigerate the remaining berries until needed (that includes the 12 berries you set aside for decoration).
  • Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 16 ounces semisweet chocolate, the white chocolate and the strawberry puree in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 12 to 14 minutes. Remove from the heat and stir until smooth. Transfer to a stainless steel bowl, using a rubber spatula to remove all of the melted chocolate mixture. Keep at room temperature until needed.
  • In the bowl of an electric mixer fitted with a balloon whip, whisk the 6 egg whites on high until soft peaks form, about 2 minutes. Continue to whisk on high while gradually adding 2 tablespoons sugar. Whisk until stiff but not dry, about 30 seconds. Set aside at room temperature until needed.
  • Whip the heavy cream in a well-chilled stainless steel bowl until stiff. Fold a quarter of the egg whites into the melted chocolate mixture, then fold in the whipped cream. Now fold in the remaining egg whites. Set aside at room temperature until needed.
  • Assembly:.
  • Assemble the springform pan. Spread 1/2 cup of chocolate strawberry mousse onto the cake layer in the assembled springform pan. Arrange 1/2 the amount of reserved strawberries (not including the 12 for decoration), stem side down, into the mousse. The berries should be arranged in 2 rings: the first ring being 3/4-inch from the outside edge of the cake, and the second, inside ring, 3/4-inch away from the first. Distribute 3 cups of mousse over the berries, being careful to keep the berries in position. Holding the pan by the top rim, gently but firmly tap the bottom of the pan 2 to 3 times on your work surface (this will eliminate air pockets). Position a cake layer on top of the mousse, then repeat the process used on the first cake layer (1/2 cup mousse, remaining strawberries, and 3 more cups mousse). Top the mousse with the remaining cake layer and gently press into position. Refrigerate the cake for 2 hours (do not freeze).
  • Refrigerate 1 cup of Semisweet Chocolate Ganache for at least 1 hour. Keep the remaining ganache at room temperature until needed.
  • Remove the sides from the springform pan (do not remove the bottom of the pan from the cake; this will make it easier to handle later). Use a cake spatula to smooth and fill in the sides of the cake with 2 to 3 tablespoons of room-temperature ganache. Evenly spread the remaining amount of this ganache over the top and sides of the cake. Refrigerate the cake for 1 hour.
  • Transfer the chilled cup of ganache to a pastry bag fitted with a large-sized star tip. Remove the cake from the refrigerator. Pipe a circle of 12 evenly spaced stars along the outside edge of the top of the cake. Place a strawberry, stem side down, into each ganache star. Refrigerate the cake for 30 minutes.
  • Cut the cake with a serrated slicer, heating the blade of the slicer under hot running water before making each slice. Allow the slices to come to room temperature for 20 to 30 minutes before serving.
  • Chocolate Ganache:.
  • Heat the heavy cream, butter, and sugar in a 2 1/2-quart saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring the mixture to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Allow to cool to room temperature. Yield: 2 cups.

DEATH BY CHOCOLATE: ASSEMBLE DEATH BY CHOCOLATE



Death By Chocolate: Assemble Death By Chocolate image

Provided by Food Network

Categories     dessert

Yield 12 servings

Number Of Ingredients 8

6 ounces unsalted butter
1 1/3 cups sugar
1 1/3 cups heavy cream
8 tablespoons unsweetened cocoa, sifted
3 tablespoons dark rum
1/4 teaspoon salt
4 teaspoons instant coffee
1 teaspoon pure vanilla extract

Steps:

  • Place a closed 9 by 3-inch spring-form pan on a baking sheet. Set the top half of the chocolate brownie inside the pan top side up. Ladle 1 1/2 cups of ganache into the pan over the chocolate brownie. Trim the cocoa meringue with a serrated knife so that it will fit tightly into the pan. Place the trimmed cocoa meringue, top side up, inside the pan on top of the ganache, pressing down gently on the cocoa meringue to eliminate air pockets.
  • Spoon the mocha mousse on top of the cocoa meringue spreading evenly. Place the remaining chocolate brownie half, bottom side up, on top of the mocha mousse. Chill the cake in freezer for 30 minutes or refrigerate for 1 hour.
  • Remove from the freezer and cut around the edges to release from the spring-form pan. Pour the remaining ganache over the cake and use a cake spatula to spread the ganache evenly over the and sides of the cake. Refrigerate the cake for 10 to 15 minutes to set the ganache.
  • Fill a pastry bag with a star tip with the chocolate mousse. Pipe a circle of stars (each touching the other) along the outside edge of the top of the cake. Continue to pipe out circle of stars until the top of the cake is covered. Refrigerate the Death By Chocolate for at least 4 hours and preferably 12 hours before cutting and serving.
  • Heat the butter in a 2 1/2 quart saucepan over medium heat. When melted, add the sugar, heavy cream, sifted cocoa, 2 tablespoons dark rum, and salt. Stir with a whisk to combine. Bring to a boil, then adjust heat and allow to simmer for 5 minutes, occasionally stirring. Remove the saucepan from the heat. Add the instant coffee and vanilla extract and remaining tablespoon of rum, stir until smooth. Allow to cool to room temperature before serving.
  • To serve, cut the Death By Chocolate into the desired number of servings. Heat the blade of a serrated slicer under hot running water before slicing into the cake. Repeat this procedure after making each slice. Flood the base of each 10-inch dinner plate with 3 to 4 tablespoons mocha rum sauce and place a piece of Death By Chocolate in the center of each plate. Serve immediately.

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From cookbookvillage.com


DEATH BY CHOCOLATE A LA TRELLIS RECIPE - BAKING.FOOD.COM ...
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From in.pinterest.com


DEATH BY CHOCOLATE A LA TRELLIS RECIPE
Death by Chocolate a La Trellis chocolate, cream, sugar, egg, eggs, sour cream, butter, cocoa, rum, flour, coffee, cornstarch, baking powder, vanilla Ingredients COCOA MERINGUE4 egg whites 1/8 teaspoon cream of tartar 1/8 teaspoon salt 1 1/4 cups granulated sugar 2 tablespoons unsweetened cocoa, sifted 1 tablespoon cornstarch CHOCOLATE MOUSSE6 ounces semisweet chocolate, in 1/2 …
From recipenode.com


BEST CHOCOLATE BROWNIE ADAPTED FROM MARCEL DESAULNIERS ...
Several years ago, a recipe called "Death By Chocolate" appeared in Chef Marcel Desaulniers' Trellis Cookbook. His recipe became quite the rage, spawned some imitations, but it was very complicated and time consuming to prepare. I found this recipe for "Quick Death By Chocolate," clipped from The Dallas Morning News, tucked...
From tfrecipes.com


DEATH BY CHOCOLATE COOKBOOK WITH RECIPES FROM TRELLIS ...
Death by Chocolate cookbook shares desserts from the Trellis Restaurant in Williamsburg, Virginia. Chocolate desserts, ice creams, sauces, brownies and more are presented by chef Marcel Desaulniers. This is a stunning cookbook with large full color photos of many of the finished dishes. ---- Format: Hardcover and dust
From cookbookvillage258-com.myshopify.com


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