Category Archives: Desserts

Hello friends,

I realised the other day that it has been far to long since my last post. Months in fact! So if you can bare with me I will show you the great changes Cocoa Jo’s has been making and creating. First off, I cannot wait to show you this any longer. I was going to wait until we had time to change the website but Im too excited. We had an amazingly talented designer, Matt from VERG create my new and final logo. To say I love it is an understatement!!! Matt did an incredible job and it is so much more than I could have ever dreamt of. If you know me at all you will know this suits me to a tee. Now over time I will start to change the packaging and promotion materials with my logo and maybe even get some shirts and aprons made up to sell, if anyone is interested?

I have been busy making and selling personalised chocolate bars and have even got a wedding order for them. Which I am completely excited about. The most popular flavour so far has been the white chocolate and strawberry poprocks.

I made a chocolate and raspberry mousse torte for a dear friends birthday. It turned out lovely and has now been added to the future cafe cakes list. Talking about birthdays, I had an order for any cake as long as it was gluten free….I made an orange and almond cake with orange chocolate ganache, chocolate curls and confit oranges.

Wow! There is a lot to show you….. My next order was for an extravagant dessert tower for 40 people. I absolutely loved doing this and think this will be what I will do for our next big dinner party. There where four different flavoured desserts in individual cupcake sized cups. Lemon Meringue, Chocolate Salted Caramel Parfait, Trifles and Chocolate Mousse Tortes. I received rave reviews for this order, even from the General Manager of one of the top hotels in Brisbane.. He thought they were incredible!…I was blown away by his comments.

Next I had a cute little Hello Kitty cake for sweet Emily. Vanilla Cake with Vanilla Buttercream frosting.

And finally… on Fathers day I had to deliver and set up a wedding cake tower for a lovely couple. The top cake was a Chocolate whisky fruit cake and the two cupcake flavours where my classic chocolate on chocolate and vanilla cupcakes with passionfruit butter cream. If you have never tried passionfruit butter cream…. whip some up today… just replace the milk in your icing mixture for passionfruit… Its so divine!.

Well thats it for now… Thanks for hanging in for the LONG post….. see you soon with my next exciting orders I’m currently in the process of creating!

xoxoxox Cocoa Jo

 


May

4

2012

A Byron Bay Wedding: Part 1….

Many of you may have seen my original wedding tower for Paul and Liz’ wedding a few years ago. Well I was fortunate enough to get another order for one here in Australia! This one was slightly larger with 80 boxes in total.

The dark boxes were filled with dark chocolate mousse and the white boxes with a white chocolate lime and coconut mousse. It was a huge joyful sigh of relief as I placed the final box on the stand!  Now I just have to wait for the bride to return from her honeymoon to find out how it tasted .

I could definitely get use to doing chocolate wedding work. It really is so much fun. Congratulations Elly and Joel!

xoxoxo Cocoa Jo


Possibly the best dessert I have ever made! This was so delicious and dissolved in your mouth as you ate it. It consisted on a light soft meringue cake layer on the bottom with a fluffy dark chocolate 53% mousse covered in a soft chocolate ganache. I served it with a dollop of double cream and fresh raspberries and blueberries.  I might just have to pull this one out on christmas day along with the fruit cake and trifle.

I also had an order for a traditional sponge with cream, a thin layer of strawberry conserve and strawberries. The next month is a busy one but I am really looking forward to it. I have wedding renewal chocolates, bookclub chocolates, quilting club desserts and many other whisky fruit cakes and christmas chocolate orders to fill. Now I’m off to start the silly season!

Strawberry Sponge CakeStrawberry Sponge Cake Close Up


When I lived in the States for a few years I just couldn’t get my head around Americas obsession for Chocolate and Peanut Butter. Don’t get me wrong I am a fan of both.. separately. Together I know they work but I don’t roll my eyes back into my head as I take the first mouthful of this classic combination. Some of my family members however DO!

So when I was given this gorgeous little chocolate book by a friend from my husbands work I figured it was time to give it ago. I had dinner guests coming two nights in a row so I made this. I had to adjust the recipe slightly and drizzled melted peanut butter on the top to intensify the flavour. I honestly can’t give my opinion on the pie ( not the best time to be doing a cleanse but then its never a good time in my house!). The reviews from our guests told me the full verdict. Our friend said he would eat it for lunch and dinner and with every mouthful would close his eyes and go to some other place! I guess that means it was good. My brother in law has officially moved his number 3 favourite dessert down the list only to replace it with Chocolate Peanut Butter Pie!

Well I have to say I was quite happy with that result. I did sneak a teaspoonful and think I will actually enjoy it when the time comes! Have a go….try it out…you might be converted!

Chocolate Peanut Butter Pie

  • 250 g chocolate biscuits, crushed ( I used Arnotts chocolate ripple biscuits)
  • 70 g butter, melted
  • 250 g cream cheese, softened
  • 110 g icing sugar, sifted
  • 130 g smooth peanut butter
  • 1 teaspoon vanilla essence
  • 280 g whipped cream , firm peaks
  • 70 ml extra cream
  • 4 teaspoons butter
  • 75 g dark chocolate, grated
  • 2 Tablespoons peanut butter, extra
  • honey roasted peanuts chopped for garnish

Combine crushed chocolate biscuits and butter and press into pie dish and put in refrigerator for 20 mins.

Beat cream cheese and icing sugar with a mixer until smooth. Add peanut butter and vanilla and beat together. Stir in a third of the whipped cream until smooth, then gently fold through the remaining whipped cream. Pour into pie shell and refrigerate for 2 hours.

Melt extra cream and butter in a saucepan until butter is melted and cream is just simmering.  Remove from heat and stir in grated chocolate. Cool and spread on top of the pie. Melt extra peanut butter in a microwave until runny and drizzle over chocolate. Refrigerate until firm.

When ready to serve add chopped honey roasted peanuts. Serves 10

 

xoxox Cocoa Jo



New york Cheesecake only ever said to me …”PLAIN”. Why would anyone want a plain cheesecake when there are so many other gorgeous options ? Well I was mistaken.

Our weekly dinner date with my brother in law changed everything. It was his choice this week to pick a dessert from the cookbook challenge and apparently this is his favourite dessert. What I thought was the most boring choice turned out to taste absolutely incredible. Wow! If you like cheesecake or even if you don’t, take the time to make this recipe, it is so impressive. One of those moments when you take a bite and everything around you disappears…..just you and the cheesecake.

Let me prove it to you. This recipe has been adapted from the book I’m using for my cookbook challenge, ABC Delicious. Sweet

New York Cheesecake


Serves 10-12

200g Nice Biscuits (Graham crackers will work too)
75g unsalted butter, melted
800g cream cheese
190g caster sugar
4 eggs, plus 3 yolks
3 tsp vanilla
1 1/2 Tablespns lemon juice
300g sour cream
good quality cocoa, to dust

Preheat the oven to 180°C. Grease a 23cm springform pan. Wrap two sheets of foil around the base and up the sides of the pan to stop water leaking into the cake. Finely crush biscuits and add melted butter and combine. Press firmly into base of tin.

Place the cream cheese, 170g castor sugar, eggs, extra yolks, 2 tsp vanilla and lemon juice in the bowl of a food processor Process until smooth. ( I used a stick blender and it worked well). Pour over biscuit base. Place tin into a roasting pan or dish and pour boiling water halfway up the sides. Bake for an hour and 10 mins.

Using electric beaters, beat together the sour cream, remaining sugar and vanilla in a bowl. Pour mixture over the cheesecake. Bake for a further 15 minutes. Remove from oven and cool. Dust with cocoa and serve.

Really have a go at making this…invite some friends over and treat them too.