Chocolats au caramel salé (melty salty fudge choco sweets)

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Decadent simplicity. Dark bitter chocolate filled with a soft salted butter caramel paste.

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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.

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I’ve used chips of cocoa mass (100% cocoa), unsweeted, for a happy contrast of flavors, bitterness/sweeteness, textures.

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Petits chocolats in 2 minutes

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.

more chocolates

Ideas for a Sweet Xmas – Gâteaux de Noël


(Osaka cake)

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.

Snow-flake

Kurisumasu keeki 2012

charlotte kurisumasu keeki

rose cranberry panettone

Easy Yule logs :


bûche forêt noire


bûche aux marrons glacés

The tradition of Provence with the 13 desserts :

13 retro desserts

honey walnut iced nougat

These cakes are not only for this occasion, but many like to invite them :

snow flake cake


Marquises au chocolat


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)

Biscotti de Noël


Truffes au chocolat


Calissons


Pâtes de fruit


Pralines au chocolat

Hot wine revisited :


jelly spiced wine pears

lait de poule (French eggnog)

This is what we have in Japan :


kurisumasu ke-ki (how to bake a Japanese Xmas cake)


Ichigo daifuku mochi (Winter wagashi)


kuri kinton (marron sweet)

Over the world :


Bibingka (Philippines)


Povitica (Slovenia)

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.

Ile moussante

In the series “not as great as expected”…. I decided to try my pralines with an ile flottante (floating island).

pralines “rouges”

Hid pralines under a meringue.

Baked it…

Ahem… not the pink volcano lava that looks so good. After all, it seems the type of coloring matters.
The anglaise sauce is pink as I made in the pan with the rest of sugar of the pralines. And it is like a mousse because I beat it too much…

That’s as good as usual, I guess. But I’d have found it better if it had looked better too.

Pralines, I wish I could see them red…

Pralines roses, pralines rouges… the pink or red sugared almonds are a cute sweet. They make a few lovely French desserts.
How do they make them ?

With almonds… and sugar. I can make the beige and the black ones.

Food color. They don’t use the same type in France. This one is “beni koji” made from a rice ferment. That usually works the same. Here you can see the powder dissolved in water. RED.

But my pralines are… desesparetely auburn. LOL.
If anyone has a tip on how to make them red, I’d be happy to hear it.

They taste good. The sugar is “whitish” and looks like sand inside… but not enough ?

They look like the black ones..

They are slightly red in very favorable light…

Gourmande’s choco friends

Born this morning… I made a little gang. As you see, I’m starting a paleo-diet.

Yeah, I don’t like commercial celebrations. I eat chocolate when I want… Well seeing all those around (see next post), I was choco-hungry.

Can you guess the flavor ? I’ll tell it later. They are delicious…

I have 4 models in the new mold. That was hard to take only one little cheap mold… they propose so many all around. You could equip a chocolaterie with the equipment proposed this week in my local shopping street.

Package ? Simple : a transparent box and a paper napkin. They have nothing to hide.
That’s not as sophisticate as what they sell… Report in next post.