Sw’hits 2013

Favorite desserts and sweet treats of the passed year.

There were 2 sweets I liked a lot as a kid.
1. After-Eight : mint in dark chocolate.

2. Oursons : marshmallow teddy bears in dark chocolate.

I can do a fusion of the two, no ? Well, in theory.

I pounded into paste a good amount of peppermint, added marshmallows, heat them just enough to melt, stirred…

Filled chocolate in the mold. Let dry overnight, added the marshmallow cooled, later added chocolate, waited…

Ah.
But they taste great ! If anybody has tips to take out the bears from the mold without breaking them, I’m taking. I tried making a thicker chocolate case, but that’s not so good. I tried molding the marshmallow so I’d dip it in chocolate after, but it stuck totally on the mold too. I’m too clumsy, it seems.

Mandarin mikan daifuku mochi

丸ごとみかん大福 marugoto mikan daifuku is a currently popular daifuku mochi tea sweet. It’s a cousin of the now classic ichigo daifuku.

Most *bakers* wrap the mikans with shiroan white bean paste, but I really like the anko red bean paste and mikan orange pairing.
For the recipes to make the mochi and paste refer to this post (click).

Mikan, Japanese mandarin orange. The early ones have a green skin. Now, they are becoming really sweet.

Azuki beans to prepare tsubuan sweet bean paste.

With kurozato black sugar.

Serve fresh. Then cut :

Cinderella cakes

Very simple, fresh, fruity… The story is not about a pumpkin transformed into a princess car, but it’s very similar.

栗黄金 kurikogane (chestnut yellow gold potato) is the princess of sweet potatoes. It is cultivated in Kagoshima, Kyushu. It’s very sweet and flavorful. They make high quality shochu liquor with it.