Friday, July 6, 2007

Chocolate Truffle Cake w/Hazelnut

No frills. A cylinder of deep chocolate. But rich? Oh yes.The flavor in this truffle couldn't have been better. I think this piece will spawn a Bauhaus study in restrained richness, geometric shapes of flavor. Princess cut cakes are upright triangular slices. A Napolean is a stacked rectangle. And there are tons of domes out there. Architect or pastry maker? Both. Engineering and ingenuity supporting fantasy. The hunt is on for more. Something restrained yet bursting with flavor barely contained. And for balance, maybe something Roccoco. Ahh, endless exploration. My brushes can't wait.

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