Delicious Australia, April issue.
by Trish Deseine
TRISH DESEINE’S ULTIMATE CHOCOLATE RECIPES
Talk to Paris-based food writer Trish Deseine about chocolate and it seems that she sees enjoying it as a near-spiritual experience. “The singer Adele says that when she sings ‘Someone Like You’, there’s a sort of pact with her audience – everyone recognises and shares the emotions she sings about. Well, chocolate does that, too,” explains Trish. “Its pleasure is so universal that even complete strangers seem to enter into some kind of communion when they eat it together.”
Moving to France in the 1980s, she gave up a career in marketing in 2000 to sell her chocolates by mail-order from home. It wasn’t long before her unique style was spotted by publishers and her writing and TV careers took off. These days, Trish divides her time between Paris, a country town near Versailles and Languedoc, where she’s converting an old bakery into a holiday home. There are also plenty more cookbooks on the horizon: “It’s what I love doing most.”
Oreo & peanut butter pie
20 Oreos (or other chocolate cream biscuits)
175g unsalted butter
400g crunchy peanut butter
175g icing sugar, sifted
200g good-quality dark chocolate, chopped
- Finely crush biscuits in a food processor. Melt 75g butter and combine with biscuits. Press into the base and sides of a 24cm loose-bottomed tart pan and chill for 30 minutes until firm.
- Combine peanut butter and icing sugar in a bowl and spread in the tart base.
- Place chocolate and remaining 100g butter in a clean bowl over a pan of simmering water (don’t let the bowl touch the water). Stir until melted, then cool slightly. Spread over the peanut butter layer and chill for 30 minutes until firm. Cut into slices and serve.
Bill Granger portrait: Anson Smart
Vegetarian bolognese photography: Jonathan Gregson
Oreo & peanut butter pie photography: Jeremy Simons
Oreo & peanut butter pie styling: David Morgan
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