Roxanne Browning

Have you really tasted chocolate? Through a guided tasting, Roxanne, New York's Chocolate Sommelier, will combine the pleasure and fine nuances of chocolate in a entertaining, educational and fun adventure for corporate or private guests. Discover exceptional artisan chocolates from around the world, paired with wine or a chocolate tasting. Savor the fusion of aroma, texture, and flavor in this multi-sensory experience for a truly memorable event.

1-631-252-0658
exoticchocolatetasting@gmail.com

Some ideas to host an event:
• Corporate-the draw & close for your presentation
• Employee Recognition
• Client Appreciation
• Wineries & Wine Bars
• Assoc, Alumni or Club event
• Team Building
• Spa & resort
• Private Home Tasting/Pairing
• Posh Soiree

Hosted events for:
American Bar Association
BDO
Dewitt Stern
Price Waterhouse Coopers
Morgan Stanley
Ameriprise
Nixon Peabody, LLP
Family Wealth Decisions Group
National Retailers Federation
Hyatt Regency Jersey City on the Hudson
Tom Schaudel - Restauranteur
Remedy Health Media
Empire Wine Importers
Several Long Island Wineries
Sawgrass TPC PGA
Old Westbury Gardens
Island Harvest and many other well known non-profits

MY "GREEN" MISSION
The higher purpose is to bring awareness of the indigenous people that create the chocolate from bean-to-bar, how cacao harvesting helps save the rain forests, the health benefits, and to demonstrate how to mindfully savor every morsel for your well being.

What is Artisan Chocolate?

Artisan chocolate is like a fine bottle of wine; every step is a labor of love. Cooperatives of cacao farmers and “Bean to Bar” chocolate makers using old world, hand made techniques and fine rare cacao beans of single origin. The flavors of each bar are indigenous to where the cacao beans are grown, like the terroir of the grape in wine making. Exotic Chocolate Tasting offers you the experience of tasting these special chocolates from around the world at your pleasure. Note: ECT does not represent any chocolate company, but showcase a variety that meet ECT standards.

Wine Radio Show featuring Roxanne

Listen to internet radio with CaveNilVino1 on Blog Talk Radio

Graduate of Wine School

April, 2011 - Graduated from Kevin Zraly's Windows of the World Wine School (formally at the World Trade Center) in NYC. It was a rough 6 weeks, swirling, sipping, tasting, and smelling wine! http://www.kevinzraly.com

Testimonials

"It was a pleasure to have you for the evening and you were absolutely wonderful! All my colleagues had a great time.
Let’s just say we will never look at commercialized chocolate the same way again! Again, thank you for the book and all the wealth of information."
Ada Khun
Assistant Vice President - BNP PARIBAS

"We had a great turnout and I just kept hearing very positive feedback about the event. Thank you so much! I look forward to working with you again in the future!"
- Team coordinator for a Fortune 500 Financial firm

"If you were a Broadway play, you would be getting rave reviews. The guests couldn't stop talking about how much they enjoyed the wine and chocolate pairings, how much they learned, and even more important, how they're going to change their buying habits. Good-bye Hershey kisses. We're going for the good stuff!

Truly, your message about being mindful consumers hit home. Everyone was fascinated to learn about the origins of the chocolate we eat and to better understand what makes a quality product.

On a personal note, I can't thank you enough for how easy you made the party planning. From the very first phone call to the last, you were the consummate professional. Easy going, accommodating (very!!!) and always delightful to speak to. Honestly, I would recommend you to anyone who wanted to do a party, event or fundraiser that was engaging and memorable.

Continued good luck with your endeavors and discoveries. You are a one-woman treasure!" Saralee Rosenberg, published author

"Our Savor the Season wine and chocolate pairing with Roxanne Browning was an eye opening event not to be missed.  Beyond the sold out crowds, the delicious tasting, and the informative and interactive nature of Roxanne’s presentation, the night amounted to a most memorable experience.  I extend my personal thanks to Roxanne for her seamless organization in making this event a smooth success.  Old Westbury Gardens and our visitors greatly appreciated it!"
Lisa Reichenberger - Environmental Educator
Old Westbury Gardens     

"I attended one of Roxanne's seminars several months ago, and haven't forgotten a thing, it was marvelous!! She is so passionate, and informative, and the entire event was extremely educational, as well as tasty!! I am now hooked on her single origin chocolates which are easier to find than one would have expected... If you love wine, and you love chocolate, image the fun when you mix the two, sign up and attend one of her events, you'll be addicted!" - FP

"Everyone was raving about the wines and chocolates, but most of all how knowledgeable you were and how entertaining you made everything. We are still savoring the chocolates and wines from the party this week!

"Thanks again - I'm so happy you do what you do, and that I was able to find you! :)"
- Private Party in NYC

"Roxanne, thanks for hosting our company's wine and chocolate pairing event. Everyone had a great time. It was certainly a fun and different way to experience two things we already love!! Your passion for chocolate really shows in your presentation and I think we all learned a lot about how chocolate is made and why your chocolates are different from what you find in the candy aisle!"
Rebecca - Large NYC Insurance Company

"Thank you very much! It was a pleasure meeting you and participating in your wine & chocolate pairing. We had a terrific time last night." Fran - Large Financial Institution - client appreciation

"All the pairings were amazing, I wouldn't change anything" - Michelle - recent event

"You just won over the biggest West Side Snobs" - Guest at a private party in NYC

"Everyone really enjoyed it and you managed it perfectly. They are a spirited group...I am now even more excited about our partnership and know that it will be a big success." - General Manager of a International Hotel on Long Island

"You were awesome. Thanks for everything. I've been fielding calls from everyone with nothing but compliments about the tasting. The evening was a great success, in no small part by you and your incredible professionalism and (obvious) knowledge, love and passion for what you do.
I can't wait to have another event and have you "do your thing" - Private Party

"I had the opportunity to see Roxanne in action and I must
tell you that she is very terrific. Her expertise is apparent and she gets the crowd interested, involved and enthused. (And yes, the chocolate and wine are good too:) )"
I would recommend that you connect with her for
networking purposes and think of her for personal and corporate events." - A's Network Endorsement

"I, too, can attest to Roxanne's expertise. The Long Island chapter of Friendship Force International recently home hosted a group from Leuven, Belgium. One of the activities we planned for them was a trip to the North Fork for a picnic, a farm tour, a vineyard tour, and then a wine
& chocolate pairing led by Roxanne. They could have been a tough crowd-- Belgian's & chocolate! They raved about Roxanne." - Sheila Z, Friendship Force

"Thank you so much for presenting your extraordinary chocolate and wine pairings...The feedback from every person with whom I spoke was a rave review." - Chairperson from a Breast Cancer Foundation.

Betty’s Best Chocolate Cake with Double Frosting

In this video, Betty demonstrates how to make her Best Chocolate Cake with Double Frosting. This cake is composed of three moist chocolate layers that are frosted with Betty’s Never Fail White Icing and then Betty’s Rich Chocolate Frosting over the top of that. It is a gorgeous cake and is absolutely delicious! You will find the two cake icings in separate videos.

Ingredients:

¾ cup plus 2 tablespoons cocoa powder
1 cup boiling water
2 tablespoons butter, softened to room temperature
2 cups sugar
2 cups self-rising flour
½ cup additional butter, softened to room temperature
½ cup buttermilk
2 eggs
1 teaspoon vanilla extract
Betty’s Never Fail White Icing (video is in bettyskitchen)
Betty’s Rich Chocolate Frosting (video is in bettyskitchen)
dark chocolate curls or shavings, optional

In a small saucepan, combine ¾ cup plus 2 tablespoons cocoa powder, 1 cup boiling water, and 2 tablespoons butter. Stir until smooth and set aside. Place 2 cups sugar and 2 cups self-rising flour in a large mixing bowl and stir until well-blended. Add cocoa mixture and ½ cup butter. Use an electric mixer on medium speed to blend. Add ½ cup buttermilk, 2 eggs, and 1 teaspoon vanilla. Beat for 2 minutes with electric mixer. Ladle batter into 3 greased and floured 8-inch cake pans that have lined with waxed paper on the bottom. (I used 8 ¾-inch cake pans, resulting in thinner layers and shortened cooking time.) Bake at 350 degrees (F) for approximately 25 minutes, or until a toothpick inserted into the cake comes out clean. (My cake layers took only 20 minutes, since they were in 8 ¾-inch pans.) Cool cake in pans for about 10 minutes, and then cool completely on racks. Spread Betty’s Never Fail White Icing between the layers and on top of cake. Let the icing set up before continuing. (You may find it useful to refrigerate the cake for a couple of hours.) Spread Betty’s Rich Chocolate Frosting over top and sides of the cake. Garnish with chocolate curls, if desired. Let cake frosting set up before serving. This is a gorgeous cake that is my very favorite! I hope you enjoy it!!! Happy New Year 2011! Love, Betty ♥♥♥♥♥

Duration : 0:14:0


25 comments to Betty’s Best Chocolate Cake with Double Frosting

  • bettyskitchen

    I only use …
    I only use springform pans for cheesecakes, because you can’t get them out of a regular cake pan.  For most cakes I use 2 or 3 9-inch round cake pans.
    –Betty :)

  • kaya raffington

    I am so hungery …
    I am so hungery now!!!!!!!

  • Ibragim Muradov

    when she said lumps …
    when she said lumps i was thinking of ” these lumps i know u want this lumps this lumps ” from adventure time

  • taylorswift091196

    Ohh, yum. Make …
    Ohh, yum. Make this for my birthday? :)

  • miaxmeme

    What is the best …
    What is the best pan to bake cakes in? spring form pans?

  • bettyskitchen

    If you don’t have …
    If you don’t have buttermilk, you may substitute as follows: For each cup of buttermilk, substitute 1 cup milk + 1 tablespoon lemon juice or white vinegar.
    –Betty :)

  • Ppcrn83

    I thought she
    I thought she

  • imabeeyoyo

    can i use cream …
    can i use cream instead of buttermilk?

  • bettyskitchen

    In bettyskitchen, …
    In bettyskitchen, do a search for never fail white icing and all purpose chocolate frosting.
    –Betty :)

  • FauxGlitz

    Your grandson is so …
    Your grandson is so cute!! :) haha

  • MrSiobhanAnne

    how do you make …
    how do you make the icing and frostings?

  • bettyskitchen

    You must use …
    You must use unsweetened cocoa powder for this recipe.
    –Betty  :)

  • YummyBaking

    oh!my house is …
    oh!my house is smelling so gud n my cake is on cooling rack.

  • YummyBaking

    thanks betty :-)
    thanks betty :-)

  • YummyBaking

    so so so….gud m …
    so so so….gud m in love dis super moist n perfact sweet but one thing i wan to mention dis cake taste like brownie chocolate cake :-) but yummy thanks to betty.

  • YummyBaking

    aw!many many …
    aw!many many thanks God bless u xxx

  • bettyskitchen

    With 8-inch pans …
    With 8-inch pans you will get 3 layers. The cocoa powder is not sweetened. Use low flame to heat. When you add in the dry mixture, the liquid cocoa mixture is warm.
    –Betty :)

  • YummyBaking

    last question sorry …
    last question sorry is it makes any diffrence if ill use sweeten coco powder n many thanks for detail ans

  • YummyBaking

    few more question …
    few more question betty can u plz tell me if i use 8inch tins so is dis ratio makes 2 or 3 layers,other thing is coco powder swetten or does’nt matter wot ever i use n one more thing whn u making coco better on flame is dat high flame or low n whn u add in da dry mixture on dat time is da liquide coco mixture at room tempreture or warm plzzzzzzz help as u always do many thanks

  • YummyBaking

    many things betty …
    many things betty dear

  • bettyskitchen

    You may use 8-inch …
    You may use 8-inch tins; just fill them enough that they have room to rise.
    –Betty :)

  • YummyBaking

    Hi,betty can i use …
    Hi,betty can i use 8 inch 2 tins?

  • thehaeminish

    You’re so kind …
    You’re so kind Betty and I think you’re a great cook!

  • jamesmargolis

    mmm…cake!
    mmm…cake!

  • liftcarry123

    my mouth was …
    my mouth was watering the whole time.
    

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