Chocolate and hazelnut are the perfect marriage made in heaven. Everybody loves them!! I think it’s one of the best selling flavor in the dessert world, resulting in the extremely globally amazingly popular *drum rolls* nutella.

Now tell me… who doesn’t love nutella? Anyone? I’m tempted to raise a hand, just because how I think the American/Australian made Nutella is way waaayy below the heavenly quality of European Nutella. But sadly here in Indonesia, we can only, for most of the time, get our hands on the Australian ones. That’s why for this recipe, I added lots of chopped toasted hazelnut for the very much needed flavor.

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Here’s a little story about my childhood. I spent about a year living in Bali at around the age of 3 to 4 years old. At that time, one of the most prominent memory was of me having the most delicious brownies at least once or twice a week. Those brownies were rich, fudgy, decadent, and stuck to your teeth like a clingy teen girl to her very first boyfriend, inseparable. I liked to smile and laugh in front of the mirror with my brownies blackened teeth, enjoying every bite like there’s no tomorrow.

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