This was way better than I expected. It was exactly what I wanted! I put a little triple sec in but not enough to give it any real orange taste. Maybe try more next time, but it was awsome just the chocolate. I chilled it, then allowed to return to room temp-ish until it was spreadable. I spread it all over cake and chilled again, then decorated with butter cream. This is definitely as good as the chocolate you use, so don't be too cheap there.

Reviewed On: Jun. 27, 2010

Excellent. Easy to make and truely delicious if you like gingery spicy soups. YUM!

Reviewed On: Nov. 2, 2008

Flakey, buttery, pretty much perfect crust. I made a double batch to make a 2-shell pie. Used 1 1/2 cups all purpose white flour and 1 cup all purpose whole wheat. Came out wonderfully. CUTTING IN TIPS: I cut butter into small chunks and put in freezer for 20 minutes before cutting into flour. I was carefull not to overwork and even left a few larger chunks of butter, to avoid over working. I actually cut it in with my finger tips rather than a pastry cutter. After tossing in the water, it still looked very dry but I was able to squeeze it into a ball. I put in freezer for 1 hr and then fridge for 1 1/2. ROLLING TIP: When beginning to roll the dough after refrigerating, It was obvious that it would be very crumbly and not stick together after the first roll. The larger chunks of butter tended to stick to the pin and counter, but I regularly applied more flour to the top and bottom. Rolled out to 1/2 and inch thick, then folded the sides in to the center to re-form a thick disk. On second rolling, I rotated after every 2 rolls, applying more flour to top and bottom as necessary. It was very stiff and took quite a while to roll out. Perserverence paid off in an awsome crust that was easy to work with once rolled out the second time.

Reviewed On: Mar. 18, 2008