chocolate-almond pear tart with cinnamon whipped cream
It’s over. The experiment is over. Winter is here.
Remember this? You thought I was crazy. You were ready to revoke my dessert-lover’s license. I may be crazy but this year, like every year, I did not have a hard time avoiding chocolate from mid spring-December. (And I’m talking real chocolate; the use of white *cough*sweetened cocoa butter*cough* chocolate was totally acceptable.)
This certainly does not (as I tried and failed to explain in my farewell post) mean that I didn’t eat chocolate or chocolate-laced baked goods made by others. I was not following some sort of regime or cleanse. I eat chocolate everyday, and I definitely indulged in plenty of chocolate desserts and pastries while out and about.
But since I did not use my hands to manipulate it—chop a big block of it with all of my might or stir it ever so carefully as it melts into velvet in the bowl of a double boiler—I was still somewhat disconnected from it. Now I am craving something rich, dark, and maybe a bit gooey like I never have before. But the process was justified. I didn’t long to bake with chocolate. I was distracted for the reasons I outlined: The fruits and the flavors of late Spring, Summer, and Fall are too intriguing and too fleeting to put on the back burner. The yearly experiment is a way to broaden my baking horizons and stray from the obvious, from the universally loved.