Decadent simplicity. Dark bitter chocolate filled with a soft salted butter caramel paste.
Tant pour tant, equal weight.
(1 : 1 : 1) sugar : cream : salted butter.
Melt the sugar into blond caramel, add in the warmed cream. Remove from stove, add butter. Let cool and whip.
Recipe credit : Catherine H.
I’ve used chips of cocoa mass (100% cocoa), unsweeted, for a happy contrast of flavors, bitterness/sweeteness, textures.
They are already selling the Valentine Day chocolates and chocolate-making equipment. I got those fancy individual silicone molds and played a little.
I’ve had a little fun, melting ordinary chocolate in the micro-wave, mixing in stuff. As you can see it’s a bit messy but that doesn’t matter when you take out the molds.
spicy orange stars : bitter chocolate, cocoa mass, mandarin orange zest, cinnamon and nutmeg.
hot ginger squares : bitter chocolate, cocoa mass, raw ginger cubes, habanero powder.
Both were delicious.
These chocolate truffes are special, different. They are not so melty and creamy. The taste is chocolate and very nutty. They don’t need refrigeration and won’t weight on your stomach. You could enjoy a ton of them… Oh, that’s not the goal.
Roast sesame seeds, mill them into butter, add pure cocoa as much of possible.
Then wet with a little brandy. Form truffles, wet again with brandy, let them absorb it, roll in cocoa. Sugar is optional.
I prefer making them small and presenting them by pair.
You probably think I’m big fan of Christmas. Actually, I couldn’t care less, it’s only the bottom of the year, the time with the shortest days. What I really like is there are so many Christmas food, particularly sweets, from so many places.
It’s fun to try to make them.
Easy Yule logs :
The tradition of Provence with the 13 desserts :
These cakes are not only for this occasion, but many like to invite them :
Gâteau Mont-Blanc antillais (coconut layered cake)
With the coffee, you need many mignardises :
Schwowebredele (the traditional Xmas cookie of Alsace, make them in many shapes and flavor)
black sugar nonnettes (yeast)
Mandarin orange nonnettes (baking powder)
Hot wine revisited :
This is what we have in Japan :
kurisumasu ke-ki (how to bake a Japanese Xmas cake)
Ichigo daifuku mochi (Winter wagashi)
Over the world :
home-made mandarin Stollen (Germany)
Chionoules or snowballs (Greece)
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I have not made these two, I’ve just received them. The white is of course a German Stollen.
Berawecka (Alsacian “pear bread”, fruit cake). I’m very serious. It’s very healthy. It’s mostly made of fruit like those “health fruit bars” I see on many health blogs.
I had to check the quality. You want to know ? Of course, that’s totally decadent and not healthy at all. Mmmmm… Well, I’ll try to keep some for Christmas.
The compilation “Desserts Francais – French Desserts” got a lifting… well for the photos. This is a popular post often revisited, so that was necessary. I hope you enjoy it.
Click here to read more.
GOURMANDE in OSAKA 