Chocolatier

2007

Former Contributing Editor at Chocolatier (now Dessert Professional), Julia provided a wide array of content to this publication over the years. Her articles featured carefully tested and delicious recipes for cookies, pies, truffles, bake-sale bestsellers, and even an all-chocolate party. This piece, entitled Black & White Desserts: Simple Recipes that Present Chocolate at its Unadulterated Best, was Julia’s last contribution to Chocolatier before it was reincarnated as Dessert Professional in 2008. Apart from the photography, she did all the rest: writing and recipe conception, development, and testing.

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Literally! With my in-depth heart box tutorial, you can have this stunning heart cookie and later eat it too! From now until Valentine’s Day (midnight CT), get 25% off this 3-D cookie lesson using code HEARTBOX25 at checkout. 

Originally recorded as a Facebook Live for the prestigious Cake International, this tutorial includes over two hours of instruction (complete with live student Q&A) and an extensive 20-page class handout with recipes, inspiration images, sources, and technique tips. Happy (early) Valentine’s Day, and live sweetly! – Julia