Give your creation a name based on the flavors and decoration – and tell us about your recipe.
Chocolate Stout Celebration Cake with Truffles and Chocolate Almond Biscotti. The celebration cake was one of the most decadent cakes I have ever made with a pound of butter, a pound of chocolate, and two pounds of sugar- all that before I added the truffles for decoration! The cake had a great deep, dark flavor because it was covered with a dark chocolate ganache and used almost two bottles of chocolate milk stout beer in the cake. There are two kinds of truffles on the cake. One has a white chocolate ganache center covered in either a milk or dark chocolate coating. The second is a milk chocolate almond filling with either a white, milk or dark chocolate shell. The biscotti had a wonderful cinnamon flavor, was dipped in chocolate, and sprinkled with chopped almonds.
What was your favorite thing about The Great Wisconsin Baking challenge overall (whether you participated in one or all challenges)? What did you learn from this final challenge? What are you most proud of when it comes to your bake?
I have enjoyed participating in the baking challenges and would not have guessed I would learn so many new techniques and be able to try so many incredible new foods. My favorite part, though, was sharing my entries with friends and neighbors and seeing my skills develop over the summer. During this final challenge, I learned how to make truffles and how to flavor chocolate. I am most proud of the biscotti. It was incredibly well flavored and a beautiful pairing to my favorite tea.
Did you incorporate three local ingredients into your Final creation? Tell us about your Wisconsin twist!
I incorporated three different kinds of chocolate throughout the recipes made by Seroogys Chocolate in DePere. The Milk Chocolate Stout was made by Ahnapee Brewery in Algoma.
How did you do?
It’s perfect – and I’m not sharing!