Most of the recipes in this book are family recipes, made by home cooks, often over generations. This chapter is a little different. Here, we feature recipes by Guittard’s resident executive pastry chef, Donald Wressell. Donald has been a pastry chef for twenty years, and has baked for the Four Seasons in Beverly Hills. He has a deft touch with chocolate, and brings a chef’s sensibilities to these desserts. The recipes in this chapter may be slightly more difficult than the other recipes in the book, but every single one of Donald’s recipes is worth the effort—especially his Grandma’s Chocolate Cake. He explains his recipes clearly, so even a beginning baker can make these with good results. His advice? Make all of these recipes by weight if you have a scale.
