My first wedding of the season, held at Osborn Castle also known as “Catrock” in Garrsion, New York, brought a beautiful bride in which a careful and thoughtful hand in planning all the details were part of her enjoyment. When we first met, she said, “I know …I look like Reese Witherspoon”. And she did, and as we began to work more and more together the famous Oscar winning celebrity image ceased to exist in my mind, and was replaced by a sincerely excited and somewhat nervous bride. All enjoyable.
People often ask if we do just the chocolate…the answer is “NO” we are a full service boutique agency as my career started as a pastry chef and caterer…we continue to cook and serve and manage the entire wedding, and received a really lovely and thoughful thank you note- and a “WOW” text the next morning. For me, during the entire day I always focus on the end…at the time when most guests are thinking nothing can “best” the dinner- what’s left- bad wedding cake? Forget it- lets keeping dancing and have another cocktail.. We strive to give them a delightful dessert or a really scrumptious piece of wedding cake made from scratch. The compromise you ask?
RECIPE: makes about 4 dozen
ALL PURPOSE FLOUR- 1 1/2 CUPS
DUTCH PROCESS COCOA POWDER- 1/2 CUP
SALT- 1/2 TEASPOON
UNSALTED BUTTER- 2 STICKS SOFTENED
CONFECTIONER’S SUGAR- 1 CUP
PURE VANILLA EXTRACT- 1 TEASPOON
EGG GRADE A LARGE- 1
COARSE SANDING SUGAR- FOR SPRINKLING
Sift together flour, cocoa powder and salt into a medium bowl and set aside
Put butter, sugar, egg and vanilla into a mixing bowl fitted with a paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes.
Reduce speed and gradually add flour mixture until just combined.
Transfer dough to a 12 x 16 piece of parchment and roll into a log about 1 1/2 inches in diameter and chill 2 hours till firm enough to cut into disks.
Preheat oven to 350 degrees, brush tops with water and sprinkle with sugar.
Bake until set about 15 minutes. Cool and store airtight up to one week…
if you can stop eating them.
Have a slice of Robyn’s cake:
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A Q & A with the best of chocolatiers, Oliver Kita, where he explains his passion for chocolate and what brought him to where he is now.
Chocolatier Oliver Kita invites you to his chocolate shop in the Hudson Valley where he is ready to serve his delightful chocolate-covered goodies to unsuspecting ghouls!
Hi, I am Oliver Kita and this is the Oliver Kita chocolate studio and we're located in the heart of the village of Rhinebeck. It's an 1828 firehouse and we have converted it into my chocolate studio and my retail space. There's more room for tasting chocolate, preparing chocolate, experiencing chocolate and just reading and relaxing with chocolate, catching that buzz. See Video . . .