Acclaimed Seattle chocolatier Autumn Martin sets her sights on scrumptious shakeson April 30, 2013 @ 12:56 pm (Updated: 5:33 pm - 5/1/13 )
Hot Cakes Molten Chocolate Cakery has earned plenty of acclaim for her signature creations, including her original 'chocolate cake in a jar.' Now she's branching out to beverages.
Martin, the former Head Chocolatier at Seattle's Theo Chocolates, has authored a newly released cookbook called "Malts and Milkshakes." It's an idea baked when a friend recommended her to a publisher who wanted to put out a book on malts and milkshakes.
"So I signed up with them and thought it would be a really super opportunity to write a first book and also develop recipes for the dessert shop at the same time," Martin told KIRO Radio's Let's Eat.
The result is a collection of 60 recipes for malts and milkshakes along with homemade ice cream, various toppings, and her famous molten chocolate cakes.
For Martin, creativity is key. Among the unique offerings are the Bacon-Oatmeal Raisin Cookie shake, which showcases her love of mixing sweet and savory flavors, Blackberry Lavender Shake, and a bunch of boozie concoctions, including the decadent Chocolate Espresso Whiskey Malt.
"Before developing the recipes for the book, I was not a believer of putting spirits and dairy together. But gosh, it sure does work really well," she said.
The cookbook showcases her diverse experience and tastes, ranging from the richness of a S'more shake to a surprising Watermelon Lime shake.
"That's probably one of the thinnest shakes in the book," she said. "It errs on the side of a smoothie but much creamier than a smoothie. And it's just surprisingly delicious."
The book even caters to special dietary needs, so no one gets left out. It includes a non-dairy homemade ice cream made from coconut and hemp milk along with other all-natural ingredients that make for a delightful substitute.
Martin is offering a special class for Mother's Day, demonstrating three of her otherworldly shakes along with her famous organic sea salt and caramel sauce and a new Meyer Lemon sauce.
The class will be held May 11 at 2:00 p.m. at Hot Cakes in Ballard. The cost is $50 and includes a signed copy of the book along with a jar of caramel sauce.