In what feels like a lifetime ago, I worked as the pastry chef of the Cleveland restaurant, Moxie. My chef’s jacket was embroidered with the name, Heidi Friedlander. The name has since changed, but my signature dessert of Baked Hot Chocolate, developed for the opening menu, has not.
Food writer, Aleksandra Crapanzano, was inspired to write about the charms of Baked Hot Chocolate in The Wall Street Journal. Flattered and proud, I am, to have created a dessert which stands the test of time.
Article with recipe HERE.