Chocolate Paradise

Preparation info
  • Serves


    • Difficulty


Appears in
Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

  • About

When Carolyn Weil and I developed this dessert, the final version elicited my comment, in the back of the kitchen at the Santa Fe Bar & Grill, “Now, that is close to paradise.” Hence its name. You will need a loaf pan 12 by 4 inches and 5 to 6 inches deep, a sheet or jelly roll pan, and parchment or greaseproof paper.