If I had to pick one thing that I share in common with self-taught baker and author, Shivesh Bhatia, it would be our love for chocolate. “Chocolate is one of the most versatile, forgiving, and limitless ingredients in the world of baking,” said Bhatia in an exclusive interview with Outlook Traveller Eats.
Bhatia has recently released his fifth cookbook, Chocolate: 100 Irresistible Desserts Reviews & Ratings, which serves as an ode to his most beloved ingredient. “Chocolate sparked my interest in baking from the first ever batch of brownies I baked. This book is only a natural extension of that love,” said Bhatia who enjoys a community of over 50 lakh followers on the internet.
From gooey brownies and silky mousses to on-trend cakes and bakes, the book comes together as a perfect 100-recipe guide for anyone who wants to master baking with chocolate. “Two of my most favourite recipes from the book are the pistachio checkerboard cake and the triple chocolate cake and I recommend you treat yourself with them,” suggested Bhatia.
Bhatia received some of these recipes as heirlooms from his family including his grandmother’s chocolate cake while others were inspired by recipes he picked from local bakeries and pastry chefs from across the world.
We were quick to request that he drop his favourite recipe from the book, and he very graciously laid down the recipe for the triple chocolate cake from the cookbook. Whether it is a birthday party, a farewell gift for your chocolate-enthusiast best friend, or a success party after your new job, the cake is a rich, indulgent, and perfect delight for every occasion.
Tips For Bakers
To everyone like me who is looking for the right tips to start their journey with mittens and moulds, the master baker that Shivesh is has some tips for us. “Start small and refrain from overcomplicating things. A good brownie or a simple chocolate cake is the perfect place to begin,” said Bhatia.
He also recommended that one must invest in a few good-quality ingredients, measure accurately, and be patient with the craft. “Baking is as much about technique as it is about intuition, and the more you do it, the better you get,” Bhatia added.
The final tip seems like it is directed only towards me and many others who can’t wait to slice and gobble up the dessert as soon as it is prepared. “Always let your chocolate desserts cool properly before slicing into them,” the master baker advised.
