What's new with Carole:

Hurrah for me. After about 2 years of yoga instructor training I have graduated and can now call myself a Registered Yoga Teacher, RYT 200, with Yoga Alliance. My specialty styles are Hatha and Vinyasa. Some of my colleagues and friends have commented that I have reinvented myself but actually yoga is another creative extension of what I love to do--make, write, and teach fabulous desserts and practice (and teach) yoga. It would be great to see you in one of my classes—yoga or desserts. Namaste!

My very latest published book is Intensely Chocolate: 100 Tantalizing Recipes for the Ultimate in Chocolate Flavor (John Wiley & Sons, Inc., 2010). The word intensely is the best word to use in the title to describe this book because the 100 recipes are for very serious chocolate lovers. Most of the recipes are made with high cacao content dark chocolate. The book has 40 sumptuously enticing photos (see the top of each of my website pages for a preview of these photos). In addition to regular book sellers like Barnes and Noble, Borders, and Amazon, Intensely Chocolate is also sold through the following book clubs: The Good Cook, Rhapsody, The Literary Guild, and HomeStyle. Below is the cover.

Intensely Chocolate can be ordered at:

The Chicago Sun-Times (December 29, 2010) includes Intensely Chocolate as one of the 10 notable cookbooks for 2010. Tom Witom of the Sun-Times states that "... cakes, brownies and tarts to muffins, custard and frozen confections--opens new vistas for dessert makers at all skill levels." He further states that "Enticing photography, clear instructions and useful guidance on ingredients and techniques add to the book's appeal."

Carole's on Oprah--Oprah.com that is :). See my Pecan-Ginger Biscotti recipe from my new cookbook, Bite-Size Desserts, on Oprah's Food Recipes page. Pecan-Ginger Biscotti are not overly sweet and the ginger and pecan are a perfect favor combination. They are very easy to make. But I have to warn you, they go fast so be prepared to make a second batch. Enjoy!

Here is what Restaurant Hospitality (June 2009) says about Bite-Size Desserts: “You probably know how well trios or quartets or one-bite samplers or other shooter-equivalent desserts sell today. So let's get going on creating some great new ones for your menu. Bloom's book contains 87 recipes for these pint-sized pleasures, covering the entire gamut of dessert options. Blessedly, you won't need a whiz-bang pastry chef on staff to reproduce most of them. Yet Bloom's recipes yield finished products that look and taste as though you did. Even the mini-cookie recipes are knockouts.”

Articles by Carole:

Check out my article, Making Perfect Pies, on Epicurious.com in the Articles & Guides, how to cook, cooking primers, Pie primer area. Click HERE to go straight to the article.

Also, have a look at four mini articles that I wrote: Eat Small: Small Desserts, that is, Picnic Desserts: Bite-sized is the way to go, Making ganache - It's not difficult and Cupcakes for all - A sweets expert on little cakes, on Culinate.com in the Dinner Guest Blog area. And all articles have recipes including, Brown Sugar and Cornmeal Bundt Cakes with Honey Whipped Cream, Venetian Almond Tartlets, Dark Chocolate Cupcakes and White Chocolate Cupcakes with White Chocolate Frosting. Click HERE or click once on my name on the Dinner Guest Blog page. Feel free to ask questions and/or leave a comment.