Monthly Flavors for March – What an A-peeling Month!
Welcome to March, the height of citrus season! Citrus is really interesting and somewhat complicated to use in baking and chocolate. While the flavor feels
Happy 2026! Let’s all hope this year is filled with creativity, laughter, and excellent chocolate of course. For me, January is a big birthday month – my mom’s, mine, and so so many friends. So, why not make all those birthday cakes into chocolates?! I included some favorite cake flavors from my family, as well as my personal preference of carrot cake (it’s the best cake and I will fight for this).
The chocolates this month are all enrobed in milk chocolate because I think it is the most celebratory!
Carrot Caramel with Cream Cheese White Chocolate Ganache
Of course I have to start the month with my favorite cake! I think the earthy sweetness of carrots with tangy cream cheese frosting is just one of the best flavor combinations possible. And, of course I love caramel. So here is my newest take on carrot cake chocolate – let me know if you think I got the balance right!
Coconut Pecan Praline with Dark Chocolate Ganache
German chocolate cake is my dad’s birthday cake – and has been since he was 8 years old! Did you know it has nothing to do with Germany? It is named for the chocolate brand, German! I really wanted to get that sticky sweet frosting flavor, and I think the praline does a very nice job here.
Cream Cheese White Chocolate Ganache with Graham Cracker Almond Duja
A classic choice, cheesecake! My French grandmother adored cheesecake. She discovered it when my mom moved to the US, and when I started my training as a pastry chef she was so excited that I could make her cheesecake. The graham cracker is backed with caramelized white chocolate and almonds to help with emulate the baked flavors.
Cherry Gel with Dark Chocolate Ganache and Vanilla White Chocolate Ganache
A true German delicacy, delicate layers of chocolate sponge, vanilla chantilly, and Amarena cherries make up the classic Black Forest cake. I actually usually make this cake with raspberries instead of the cherries because I do not like the flavor of Amarena cherries. Here I went more classic with the cherry gel, but I added back more acidity to help emulate the raspberry a little too.
Spiced White Chocolate Ganache with Banana Caramel
I am not very familiar with hummingbird cake, but it sounds like something I would love. Unfortunately, it is made with pineapple and I am sadly allergic to that tasty fruit. I used passion fruit for the fruity acidity in the ganache. This cake is spiced similarly to a carrot cake but with bananas and pineapple! So I hope I got the general idea across with this combination.
Orange Olive Oil White Chocolate Ganache
This is one of my mom’s favorite cakes. Very easy but packed with flavor, the orange brightness pairs so wonderfully with earthy olive oil in this cake – and in this ganache! The ganache is so smooth, and so delicate.
Welcome to March, the height of citrus season! Citrus is really interesting and somewhat complicated to use in baking and chocolate. While the flavor feels