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September 2016 By i sugar coat it! 14 Comments

Wasabi Peanut Chocolate Bar

Wasabi Peanut Chocolate Bar is dark chocolate, paired with wasabi covered peanuts for a treat to satisfy both your sweet and spicy tooth.

Happy first day of fall, friends! Except for a wet, dreary Saturday this past weekend, the weather here has been fantastic! Summer turned up the heat for her farewell and it looks like she plans to ride it out to the weekend. But, enough weather talk. Let’s talk chocolate - as in these Wasabi Peanut Chocolate Bars!

Those who know me well are fully aware of my addiction to wasabi covered peanuts. Given my aversion to spicy food, one would think that I wouldn’t get anywhere near wasabi, much less enjoy it. But such is the confusingly double life of a gemini.

A few years back when I was in school, I learned that the prettily piped green stuff that was served alongside my sushi-to-go lunch wasn't authentic wasabi. WHAAAA! Instead, it's horseradish mixed with Chinese mustard and green food colouring. But, not having had the real deal I went along with the impostor, half enjoying, half despising it.

I had my first taste of the real deal a couple years later, when a friend gifted me some premium semi-aquatic wasabi straight from his homeland. I get good tingles just thinking back to my first whiff and taste - earthy, deep, rich with that distinctive heat. It was a real experience!

I was a poor student at the time, so once that supply ran out, it was back to the best impostor crap I could afford.

One such impostor came in the form of 'wasabi-flavoured' peanuts - the inspiration for this Wasabi Peanut Chocolate Bar. I still semi-secretly enjoy the store-bought ones, but have never been completely comfortable with the ingredient list.

So with a little basic panning skills under my belt and a batch of grossly over-priced freeze-dried wasabi, I set out to create my own wasabi peanut snacks. It took me a few expletive-filled, muscle-burning attempts, but I did it!!!

After snacking on a few and relishing that beautiful burn of the wasabi, I was ready to introduce them to a little chocolate. If you have been here a while, you know how much I LOVE and use Valrhona chocolates. I buy them by the 3kg bags full and haven't tasted one I didn't like. My longtime favourite has to be Guanaja 70%.

For this Wasabi Peanut Chocolate Bar, I used their Otucan Pure Venezuelan Dark 69%. Its slightly sweet, delicate bitterness and nutty, floral notes pair well with the heat of the wasabi. It's from their Single Origin Grand Cru line, made exclusively with Venezuelan cocoa beans. I also like them straight from the bag. 😉

I really enjoyed these bars, but there is one thing I would do differently next time...leave well enough alone.

In the earlier test versions, the bars were perfectly dark and shiny with an impressive snap, as they should be. I decided I wanted to add more interest to the 3-D design by adding a light airbrushing of silvery-white to the mold. Sadly, it didn't photograph very well. 😒 They still had a great snap, but to me the bars look a little dull and poorly tempered, bloomed even. But that's just looks and there is so much more to these bars, so moving on...

What's your favourite snack that you would like to see paired with chocolate?

Wasabi Peanut Chocolate Bar - I Sugar Coat It

Print Recipe

5 from 5 votes

Wasabi Peanut Chocolate Bar

Wasabi Peanut Chocolate Bar is dark chocolate, paired with wasabi covered peanuts for a treat to satisfy both your sweet and spicy tooth.

Prep Time30

Total Time30

Course: Dessert

Servings: 6 large bars

Author: I Sugar Coat It

Ingredients

300 grams dark chocolate
50 grams wasabi peanuts

Instructions

Pre-crystallize (temper) the chocolate according to the instructions provided with your chocolate of choice.
If using a mold, prepare the mold by buffing with cotton or cheesecloth and warm the mold.
Pour the chocolate into the mold and tap a few times to release any air bubbles. Scrape off excess chocolate.
Crush some wasabi-covered peanuts and sprinkle over the bars. Allow to set at room temperature for a few minutes, then pop them in the fridge for about 10 minutes. (setting time is dependent on the temperature in your home)
Remove from fridge and let stand a couple minutes at room temperature. Invert the mold and lightly tap on the counter to release the bars.
If you are not using molds, line a sheet pan with parchment paper and pour the precrystallized chocolate onto the parchment and use an angled spatula to spread an even layer, or tap the pan on the counter to level the chocolate out.
Sprinkle with topping and you can leave to set, then break into pieces, or allow to set partially and use a pastry cutter in a shape of your preference to cut the bark. Allow to set completely, then remove the shaped pieces.
Store in an airtight container at room temperature.

September 2016 By i sugar coat it! 13 Comments

Garden Fresh Bacon Cheddar Frittata

Garden fresh vegetable-packed single serve frittatas topped with grilled bacon and old cheddar - a hearty quick-fix for brunch or dinner.

What do I love about Sunday, you ask? (OK, even if you didn't...) Sleeping in and brunch! One involves an extra large, plush, snuggly elephant (and the Dude). The other, eggs. Enter these single serve Garden Fresh Bacon Cheddar Frittata.

Every once in a while I like to throw in a little savoury to balance all the sweet around here. Although frittata aren't exactly fancy, this one is special to me. What's so special about this frittata? Most of the ingredients were grown in our backyard and the others are local and organic. That's pretty special, wouldn't you say?
We picked the last of our garden haul this weekend and it bothers me that we won't be able to do so again for quite some time. 😢 I think the squirrel thieves I've spied snacking from time to time, share in my disappointment.

Except for the thyme, basil and rosemary, which I've preserved for the winter, meal preparation for the next while will mean more trips to the market. That said, I am looking forward to all the comfort food that comes with fall.

These single serve Garden Fresh Bacon Cheddar Frittata are packed with organic eggs, juicy tomatoes, caramelized onions, three types of mushrooms, peppers, asparagus, jalapeno, fresh bacon, cheddar, thyme and lots of love. We made them on the grill in the most adorable mini cast iron skillets.

They are not only great for breakfast, brunch, but a quick and easy Sunday night, or mid-week dinner. Wait, make that brinner! What's your favourite breakfast that you like to double for dinner?

Print Recipe

5 from 3 votes

Garden Fresh Bacon Cheddar Frittata

Garden fresh vegetable-packed single serve frittatas topped with grilled bacon and old cheddar - a hearty quick-fix for brunch or dinner.

Prep Time15

Cook Time35

Total Time50

Course: Brunch

Servings: 6 -8

Author: I Sugar Coat It

Ingredients

10 eggs
3 cups chopped vegetables tomatoes, onions, asparagus, mushrooms, peppers
6 strips of bacon reserve a couple for garnish
¾ cups old cheddar reserve some for garnish
salt to taste
fresh thyme to taste

Instructions

Add some oil to a cast iron skillet and caramelize the onions on the grill.
While they are cooking, lightly spray the skillets and set aside.
Whisk the eggs and add the chopped vegetables. Season to taste.
Fold the onions into the egg mixture when ready.
Place on the grill and cook until the edges loosen from the sides of the skillet, and the tops show signs of browning.
Top with green onions, shredded cheddar, bacon and jalapeno peppers.
Enjoy!

September 2016 By i sugar coat it! 19 Comments

Hazelnut Milk Triple Chocolate Popsicles

Hazelnut Milk Triple Chocolate Popsicles are a decadent blend of hazelnut milk, cocoa, dark and blond chocolate, dipped in praline and chocolate flakes.

I realize your mind has likely already turned to matters of fall, but we still have a few days of summer left. SOOO... I'm sharing what will likely be my last popsicle recipe for the season. Hazelnut Milk Triple Chocolate Popsicles!

They are what I refer to as transition pops - a rich, fudgy, decadent departure from the the fruity summer fare. They remind me of Ferrero Rocher, but frozen on a stick! YUMMMMM... Plus, they are mini - three inches to be exact - so having just one is certainly out of the question! 😏

These were so GOOD! Why, you ask? Well, let's start with a generous addition of Rodelle Gourmet Cocoa. How about 70% dark couverture accompanied by homemade hazelnut milk, blond chocolate, praline and chocolate flakes? I even snuck in some frozen raspberries in a few. Sounds like a lot, but they work well together.

As mentioned, the taste reminded me a bit of a Ferrero Rocher; the ones I dipped in the praline, in particular. You want to use good quality cocoa and chocolate, as they are the main ingredients in these Hazelnut Milk Triple Chocolate Popsicles.

For the nut milk, I always try to use organic where I can. I also made a batch with cashew milk, another with coconut milk and another with a mixture of dairy cream and milk. They were all spectacular!

It won't be long before the lawn is covered with jewel-toned leaves and cool, crisp air replaces the humidity and heat. I'll be ready with my boots and sweaters, but for now, let's soak up all that summer has left to offer and enjoy a few Hazelnut Milk Triple Chocolate Popsicles!

Hazelnut Milk Triple Chocolate Popsicles are a decadent blend of hazelnut milk, cocoa, dark and blond chocolate, dipped in praline and chocolate flakes.

Print Recipe

4.67 from 3 votes

Hazelnut Milk Triple Chocolate Popsicles

Hazelnut Milk Triple Chocolate Popsicles are a decadent blend of hazelnut milk, cocoa, dark and blond chocolate, dipped in praline and chocolate flakes.

Prep Time15

Cook Time5

Total Time20

Course: Dessert

Servings: 8 -10 mini popsicles

Author: I Sugar Coat It

Ingredients

Hazelnut milk:

1 cup hazelnuts
2 cups water plus additional 1-2 cups water for soaking the nuts, for blending
1 tablespoon agave nectar
pinch of salt

Popsicles:

2 ½ cups hazelnut milk
250 grams dark chocolate 1 cup, use a good quality chocolate
¼ cup Rodelle Gourmet Cocoa or your favourite good quality, unsweetened dutch-processed cocoa

Chocolate shell:

200 grams chocolate I used Valrhona Dulcey
30 grams coconut oil

Garnish:

praline grains
chocolate flakes

Instructions

To make the hazelnut milk:

Soak hazelnuts for at least 3-4 hours, or overnight for best results.
Discard water and rinse nuts thoroughly.
To a blender, add the nuts, fresh water, agave and salt.
Blend on high until combined and smooth. (approximately 2-3 minute).
Strain the mixture. I use a nut milk bag to do this, but cheesecloth placed over a strainer also works well.
Pour into a sealed container and store in the refrigerator. Best consumed within 2-3 days.

To make the popsicles:

Place chocolate in a medium bowl and place over pot of simmering water to melt. Remove from heat and set aside.
Pour the hazelnut milk into a saucepan, heat to a simmer over low heat. Whisk in the cocoa.
Remove from heat and pour the mixture through a strainer, into the bowl with the melted chocolate, while stirring with a whisk.
Stir until fully combined and smooth and allow to cool for a few minutes.
Fill popsicle molds and freeze overnight.

Assembly:

Unmold popsicles and dip in tempered chocolate (or magic shell), allowing excess chocolate to drip off, so that you get a thin coat.
Place on a chilled metal baking sheet pan, allow to set briefly, than return to freezer.

Notes

Prep time does not include freeze time. Freeze for at least 6 hours, or overnight for best results.

This post contains affiliate links. Each purchase you make using these links may result in a small commission for my blog, without additional cost to you. Thank you for your support in making I Sugar Coat It a little sweeter!

September 2016 By i sugar coat it! 14 Comments

Back To School Strawberry Chocolate Crayons

These Strawberry Chocolate Crayons, filled with a silky strawberry ganache, are a fun and delicious back to school treat for students, big and small!

It's BACK TO SCHOOL already!! With all the anxiety associated with this annual event, I thought these Back To School Strawberry Chocolate Crayons might help to calm a few nerves. A good berry chocolate combo tends to do the trick for me.

We have one of those adult colouring books with a full set of pencil crayons in a common area of our office. I find myself adding a little colour to the beautifully intricate designs throughout the book, each time I head into a meeting. It reminds me how much I enjoyed colouring as a kid.

I also remember my first set of crayons. That bright yellow and green box filled with what this budding sweet-tooth took to be edible, only to be met with grave culinary disappointment. Followed by hours of adding colours to every surface I shouldn't.

When I ran out of wall and furniture surfaces, or perhaps it was after a good adult tongue-lashing, I took to colouring books. Hours and hours of fun and not a single stroke inside the lines. I also read books back to front, didn't look up at faces for six years, freaked out when people got too close to me and even worse when touched...

Alright, let's wipe that freakish glimpse into my childhood from your memory with these Back To School Strawberry Chocolate Crayons.

I actually made them for a valentine's post last year, but never got around to posting. Yeah, yeah...what's new! Thought I'd pull them out for a quick back-to-school post, as I ponder which program to tackle next.

The mold I used seems to be discontinued, but you can whip up a batch of the ganache for filling your own bonbons, or even a cake like I did in my raspberry version here - it is absolutely delightful!

You can colour the chocolate for the shells with freeze-dried berry powder for that pink finish on the shell, or simply spray the mold with coloured cocoa butter.

A couple friends are trying to convince me to make more and sell them. We'll see about that...

Back To School Strawberry Chocolate Crayons

Print Recipe

5 from 2 votes

Back To School Strawberry Chocolate Crayons

These Strawberry Chocolate Crayons, filled with a silky strawberry ganache, are a fun and delicious back to school treat for students, big and small!

Author: I Sugar Coat It

Ingredients

Ganache:

250 grams milk chocolate
150 grams 35% whipping cream
25 grams glucose
50 grams fresh strawberry thaw first, if using frozen

Instructions

To make the ganache:

To a small saucepan add glucose and cream and bring to a simmer, stirring occasionally.
Add the chopped strawberries and continue to simmer for a minute, or two.
Remove from heat and allow to steep for 10 minutes.
Use an immersion blender, or blender to blend the mixture, then pour through a sieve. Keep warm.
Place chocolate into a medium bowl and set over a pot of simmering water to melt.
Remove from heat and add the warm cream mixture to the melted chocolate.
Use a hand-held whisk to gently stir the mixture until the chocolate has completely melted and the ganache is smooth and creamy.
Allow to cool at room temperature, then transfer to a piping bag (no tip required).

Assembly:

Temper and mold your chocolate using your desired mold. If colouring your chocolate, be sure to use oil-based colour. Or you may use freeze-dried berry powder to colour your chocolate in the tempering phase.
Once the molded chocolate has set, cut a small opening at the tip of your piping bag and fill the molded chocolate to just below the edge.
Allow the filling to set before sealing.

August 2016 By i sugar coat it! 25 Comments

Grilled Bourbon Peach Browned Butter Cake

A browned butter vanilla sponge cake filled with a boozy stone fruit compote served with a touch of crème fraîche.

This Grilled Bourbon Peach Browned Butter Cake is a sure sign summer is leaving the building. I should be angry, but... STONE FRUIT, YO!!!

OK, confession time... I am not a fan of cooked fruit (with the occasional exception of blueberries, but only in muffins). Wait, you already know this. How about this? I didn't eat my first peach until university. WHAAAT!?!

As much as I've grown to love peaches, I still tend to gravitate toward nectarines, which are basically a smaller, fuzz-less peach. Right? 🙂 Let's just say that I will not buy one without the other. Odd? Blame it on all that pubescent peach fuzz.

The fuzz freaks me out - even after it becomes less noticeable when washed - so I sometimes remove the skin. A real pain, but a small one, compared to my many other OCD tendencies and hangups.

It seems a number of the foods I enjoy, generally send a mild tingle up my spine. I'm not talking about the he's-about-to-kiss-me kind of tingle. Topping that tingle list are eggs. Love them beside a stack of bacon, but cringe at handling them. How am I even able to bake, you ask? That's a whole other post...

Back to this Grilled Bourbon Peach Browned Butter Cake.

Did you know that in addition to yellow and white peaches, there are also doughnut peaches (or Saturn peaches that are slightly sweeter and don less fuzz). SHUT THE FRONT DOOR!! Or that some peaches are freestone (flesh separates easily from the stone) and others, clingstone (no explanation needed...)?

Thanks to Chatelaine for schooling me on 5 things I didn't know about peaches and quashing my peach ignorance.

[Tweet "Enjoy the season's stone fruits with this delightful Grilled Bourbon Peach Browned Butter Cake!"]

I used both peaches and nectarines for this Grilled Bourbon Peach Browned Butter Cake. I grilled the fruits first, which made skinning a breeze, then I cooked them briefly in little brown sugar and spices before letting them soak overnight in their juices, spiked with a touch of bourbon.

How neat is this fillable pan? I filled the cavities with the compote and topped each with a slice of nectarine, leaving the skin to add a little colour contrast. Paired with this browned butter vanilla sponge and a dollop of crème fraîche, this cooked fruit dissenter quickly conformed to, not one, but two slices - and that was before our guests arrived.

The lesson here - Friday night spent home alone singing old Aretha Franklin tunes can turn into something quite special. I am thinking of cancelling all future Friday night plans.

p.s. - If you caught my Aretha performance on Instagram, I hope by now your ears have recovered. 🙂

Grilled Bourbon Peach Browned Butter Cake

Print Recipe

4.75 from 8 votes

Grilled Bourbon Peach Browned Butter Cake

A browned butter vanilla sponge cake filled with a boozy stone fruit compote served with a touch of crème fraîche.

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert

Servings: 1 - 10" cake

Author: I Sugar Coat It

Ingredients

Compote:

6-8 stone fruits I used 4 each of peaches and nectarines depending on size
60 grams firmly packed brown sugar ¼ cup
⅓ cup fresh orange juice
powdered ginger to taste
powdered cinnamon to taste
1 vanilla bean pod and seeds
1 cinnamon stick
¼ cup bourbon whiskey or cognac

Cake:

6 large eggs
250 grams granulated sugar 1 cup
4 grams pure vanilla extract 1 teaspoon, I use Rodelle Reserve
80 grams liquid browned butter ⅓ cup
120 grams all-purpose 1 cup, unbleached flour
2 grams baking powder ½ teaspoon
a pinch of salt

Garnish:

slices of fresh nectarine
crème fraîche optional

Instructions

Prepare the compote:

Cut length-wise around the fruits and twist to separate and remove the stones.
Grill for 3-4 minutes, cut side down. (You'll be very tempted to slap some ice cream on top and eat them all. I made extras for that very reason. 😉 )
Remove from heat, peel away the skins and cut into chunks.
In a saucepan, bring the sugar and orange juice to a light simmer over medium heat.
Add the fruit and continue to simmer for another minute.
Remove from heat and stir in the vanilla beans, cinnamon and ginger. Add the vanilla pod and cinnamon stick to the pot, cover and allow to cool.
Once cooled, stir in the bourbon and transfer the contents of the pot to an airtight container.
Refrigerate overnight.

Make the cake:

Have all ingredients at room temperature. Preheat oven to 350ºF.
Prepare your pan - I use a pastry brush and homemade cake release (equal parts flour, shortening and oil). Place on a baking sheet and set aside.
Sift together the flour, baking powder and salt and set aside.
In the bowl of a stand mixer, fitted with the whip attachment, whip the eggs, sugar and vanilla to ribbon stage on medium speed. It should appear pale yellow in colour and will fall from the whip like a ribbon when ready.
Turn mixer to low and add the melted browned butter, while still mixing.
When combined, remove bowl from stand and fold in the flour mixture, ⅓ at a time.
Transfer to prepared pan and bake on the middle rack for 45 to 50 minutes. The cake is ready when a toothpick inserted in the centre comes out clean and the cake pulls away from the sides of the pan.
Remove from oven and allow to cool for 10-15 minutes in the pan, then turn the cake out onto a wire rack to cool completely.

Assembly:

Use a slotted spoon to fill each cavity with a generous scoop of peach compote.
Top with nectarine slices and drizzle with some of the juices from the compote.
Serve with a dollop of crème fraîche.

August 2016 By i sugar coat it! 10 Comments

Creamy Mango Passion Fruit Popsicles

The tropical flavours packed into these Mango Passion Fruit Popsicles are a deliciously cool and colourful way to hold onto summer!

There is just no letting go of summer with one of these Mango Passion Fruit Popsicles in each hand! Speaking of summer... were you as consumed by the Olympics as I? I was glued to the gymnastics and track events, in particular.

I adore that tiny little package of power called Simone Biles. As much as I love gymnastics, my attention was solely on that lightening Bolt called Usain. So, my plan was to schedule these pops to coincide with the his final race and call them 'the triple-triple suckers' in celebration of his epic wins (was there any doubt?).

But, as usual, life got in the way.

Anyhoo, I think the colours somewhat capture those of the Jamaican flag - minus the white. I am not Jamaican, but I am a big fan of Usain and felt he deserved a cool treat after such a performance. A gold medal can’t cool you down like these Mango Passion Fruit Popsicles can…well, I guess multiple gold medals can. I'll have to ask him about that...

I wouldn't be a good citizen, if I didn't send out a woot-woot to Andre de Grasse. What a performance for a first trip to the games. With Usain retiring, Andre may very well be the next flash of light on those tracks in four years. More popsicles coming up!! 😉

BTW, how absurd is it that one is considered past their prime at thirty. Don't even get me started about gymnastics, I believe that number drops to twenty.

Ummm - back to these Mango Passion Fruit Popsicles.

Back in pastry school, we would make fancy entremets with a textured finish that's meant to resembled velour/velvet. What came to mind the first time I did it, were the grainy walls along the walkway leading back to that so-called 'tropical suite' at that structure posing as a 'hotel' that didn't quite make it onto the star ratings radar, but I could afford with my very own money. Does spring break come to mind, anyone? Good times, good times. 🙂

OK, enough of my rambling...

Done well, the effect is really cool and it’s all achieved with a little chocolate, a little cocoa butter and lot of chill. It was really too hot a few weeks ago to be in the mood for cake (gasp!), so I thought I would apply the technique to popsicles. I quite like they way they turned out!

It's simple, really. You take a 50/50 mixture of cocoa butter to milk or dark chocolate, or a 40/60 if using white chocolate, as I've done here. You melt it, mix it, colour it (optional), spray it onto fully frozen pops (quickly dipped in chocolate) and BAM!!

[Tweet "Hold onto summer with these creamy mango passion fruit pops!"]

Not only are these Mango Passion Fruit Popsicles fun and festive looking, they are deliciously refreshing. The mango helps to cut the tartness of the passion fruit and the thin layer of white chocolate coating provided a balanced touch of sweetness.

Give them a try, with or without the velour, before summer says sayonara!

The tropical flavours packed into these Mango Passion Fruit Popsicles are a deliciously cool and colourful way to hold onto summer!

Print Recipe

5 from 1 vote

Mango Passion Fruit Popsicles

The tropical flavours packed into these Mango Passion Fruit Popsicles are a deliciously cool and colourful way to hold onto summer!

Prep Time10

Total Time10

Course: Dessert

Servings: 8

Author: I Sugar Coat It

Ingredients

Popsicles:

3-4 passion fruit
2 cups mango pulp
1 cup full fat coconut milk or greek yogurt
zest and juice of one small lime
honey to sweeten optional - I didn't use it here

Shell:

1 cup white chocolate
2 tablespoons coconut oil

Chocolate spray:

60 % white chocolate
40 % cocoa butter

Instructions

Make the popsicles:

Scrape the pulp from the passion fruit and add to a bowl along with the mango and coconut milk.
Use a hand whisk or spatula to stir the mixture until fully combined.
Add the lime juice and zest, stir to combine.
Pour into the molds, add the sticks and cover and freeze for 6 hours, or overnight.

Prepare the chocolate shell:

In a microwave-safe container, gently melt the white chocolate in 30 second intervals.
Remove microwave, add the oil and stir until smooth.
Allow to cool for a few minutes.

Prepare the chocolate spray:

Melt chocolate and cocoa butter in a bain-marie to 40 ºC.
Use a spatula to mix until smooth and fully combined.
Allow to cool down to 35ºC.

Assembly:

Place a sheet of parchment on a metal cookie sheet.
Remove pops from freezer and quickly dip into the chocolate/oil mixture, then place on the cookie sheet and return to freezer.
Transfer the chocolate spray to a good quality airbrush with a compressor.
Spray one side of the popsicles, turn and spray the other side.
Return to freezer until ready to enjoy!

Notes

SWEET TIPS:
Prep time does not include freeze time.
Use a container with some height, like a drinking glass or measuring cup for melting the chocolate, as it will make dipping the pops a breeze.
I sprayed it directly onto a pop as a first test and that was a little on the gross side. I don't recommend the direct approach on fruit pops.

August 2016 By i sugar coat it! 30 Comments

Cajeta Chevre Chocolate Bonbons

Dark couverture filled with layers of goat milk caramel and cheese ganache, make these Cajeta Chevre Chocolate Bonbons irresistible.

OK, did I miss something? The Canadian National Exhibition (CNE), or the Ex, to which it is more commonly referred opens this week. That is basically the beginning of the end - the unofficial end to summer that is. Queue the ugly cry...

Don't get me wrong, I love fall - the crisp air, the fashion, nature's beautiful display of colours. What I don't like is the cold, stark death that follows....SHUDDER. But enough weather talk - who's in the mood for chocolate?

These colourful little pods are Cajeta Chevre Chocolate Bonbons - layers of goat's milk caramel and goat cheese ganache, piped into almost paper-thin, molded dark chocolate.
You may remember a few posts back I shared with you that I was a bona-fide Chocolatier! I get a little chuckle saying that. 🙂 The certificate is tucked away on a book shelf and I still have a full-time career that I am not yet ready to walk away from. The Dude, however, thinks I should 'start building a sweet empire'. He clearly believes in me more that I do. Story of my life.

After such an announcement, one would expect to see my blog flooded with chocolate. Right? The thing is, I am constantly second-guessing myself, which usually translates into a sometimes lengthy delay in pushing the publish button.

In the meantime, let's dissect these little gems. Ignore the purple ones for now, I'll share in a future post. This post is all about the goat - goat's milk and cheese, that is. I seem to have a thing with cheesy sweets lately.

This recipe is a take on one we covered in school. Now I love messing with pairing flavours, but goat cheese ganache, at first, had me like WHAT? I was already familiar with cajeta, so I knew that portion of the recipe would be great. Goat cheese ganache, however, had me instantly intrigued. I was pleasantly surprised, but wasn't completely thrilled with all the elements used in class.

I thought I would switch things up a bit. I molded dark instead of white chocolate, which made a huge difference in the overall taste of the end product. My taste testers felt my version was by far better (no, they were not paid). I also adjusted some of the ingredients for a more balanced taste and added a shit load of vanilla beans. Cuz I be(eans) like that. 🙂

These photos are from an earlier batch when I was playing around with a few techniques for layering colour. These are a combination of finger painting and airbrushing. I was not completely satisfied with the look, however.

That aside, doesn't that caramel drip make you want to lick the screen? Go ahead...I dare you to! 😉

Dark couverture filled with layers of goat milk caramel and cheese ganache, make these Cajeta Chevre Chocolate Bonbons irresistible.

Print Recipe

4.95 from 17 votes

Cajeta Chevre Chocolate Bonbons

Prep Time1 30

Total Time1 30

Course: Dessert

Keyword: bonbons, cajeta, chevre, chocolate, confections

Author: I Sugar Coat It

Ingredients

Cajeta (caramel):

500 grams goat's milk
250 grams sugar
5 grams baking soda
pinch kosher salt
1 vanilla bean scraped, we'll use the pod for the cajeta and seeds for the ganache

Ganache:

60 grams butter unsalted and at room temperature
75 grams chevre
250 grams white chocolate I used Valrhona Opalys
1 vanilla bean seeds from above

Chocolate:

500 grams dark couverture 70% Valrhona Guanaja
cocoa butter colours of your choosing

Instructions

Caramel:

In a medium, deep heavy pot combine the milk, sugar and baking soda and salt and vanilla pod.
Cook over medium heat, stirring occasionally, until sugar melts and the mixture is foamy in appearance. Keep a close eye on it, as it can foam up and overflow rather quickly.
Continue to cook, stirring constantly, until it changes to a golden brown and is thick enough to coat the back of a spoon. Be patient, it takes a while for the mixture to reduce and thicken.
Remove from heat and remove the vanilla pod. Allow to cool, then transfer to a piping bag.

Ganache:

Melt the white chocolate in a stainless steel bowl over a pot of simmering water.
Place the chevre, vanilla beans and butter in a stainless steel bowl and cream, using a wooden spoon.
Add the melted white chocolate to the chevre mixture and stir until smooth and fully incorporated.
Allow to cool, then transfer to a piping bag.

Chocolate:

Prepare molds by coating with your choice of cocoa colours in your preferred method. I used a combination of finger painting and airbrushing.
Temper the dark chocolate according to the manufacturer's instruction. Check my post here.
Allow to set, then pipe the cajeta into the molded shell, filling about one-third of the way. Top up with the chevre ganache, leaving enough room at the top to cap. Allow to set, then apply a thing layer of dark chocolate to cap.
Allow to set for about 10-15 minutes, then place in the fridge for an additional 10 minutes.
Unmold the bonbons by inverting the mold and tapping firmly onto a clean, even surface. The bonbons should fall out effortlessly.
Enjoy!

August 2016 By i sugar coat it! 12 Comments

Browned Butter Mascarpone Chocolate Chunk Cookies

Browned Butter Mascarpone Chocolate Chunk Cookies flaunt perfectly crisp edges and a melt-in-your-mouth, chewy centre, stuffed with dark chocolate chunks.

Hey guys!! Today, I bring you an addictive batch of Browned Butter Mascarpone Chocolate Chunk Cookies and an amazing tip for perfect cookie dough.

I'm talking vacuum sealed cookie dough! Tell me you had not heard about this before and that I am about to blow your mind. Say it!! SAY IT!!

The idea originates from Kamozawa and Talbot, the authors of some of my favourite food-related books and blog (see book links below - and no, this is not a sponsored post). I first heard about the Ideas in Food blog from Chef Massey, the cutest, littlest, sweetest thing to don a chef's coat. She was my very first instructor back when I had the crazy idea to enrol in part-time culinary school. Her passion for the culinary arts made learning hella fun and that laugh, oh that infectious laugh. But, as usual, I digress...

You have likely heard about, baked and enjoyed (a million times over) the ever popular Jacques Torres Cookie recipe? The secret to his recipe is dough that has been chilled for twenty-four to thirty-six hours. This allows the dough to hydrate, which in turn produces a more complex flavour. Now, chilling overnight is great for those who are able to keep their cookie monster in check, but for the rest of us, Kamozawa's vacuum sealing technique is simply GENIUS.

The idea is that the low pressure created by vacuum sealing the dough, speeds up the interaction between the fats and starches in the dough, causing the starch in the flour to hydrate.

I simply had to try it...

First, I whipped up a batch of my Browned Butter Mascarpone Chocolate Chunk Cookies, adapted from the recipe used in my Tre Stelle post.

Next, I separated the dough into three portions:
- the first, I promptly vacuum sealed and stored in the fridge, while the oven pre-heated.
- the second, I scooped onto a baking sheet and refrigerated.
- the third, I placed in an airtight container and chilled for 36 hours.

My tests weren't nearly as involved as in the book, nor do I have the high tech equipment that was used. Still, it wasn't long before the dough began to change colour - you can see the deep, rich tones in the top and bottom left photos above and below. The resulting cookies were a perfect balance of golden tone, crisp, caramelized edges and a compact, chewy-chocolatey centre.

Browned Butter Mascarpone Chocolate Chunk Cookies flaunt perfectly crisp edges and a melt-in-your-mouth, chewy centre, stuffed with dark chocolate chunks.

Vacuum Sealed (left) Traditional (right)

Don't be confused by the batter with chocolate chips and the finished cookies with chocolate chunks - I did a few batches at different times. Unfortunately, because I do most of my baking at night, I don't always have very good process shots to share. 🙁 But, I'm sure you get the gist. Plus, these babies did not last very long.

[Tweet "A quick trick for perfect cookie dough every time!!"]

The cookies all tasted great, but this batch, according to my taste testers, stood out from the others. It certainly didn't hurt that I used browned butter AND mascarpone AND one of my favourite 70% dark couverture AND Rodelle vanilla beans! YUMMMMMMMMMM... Oh, and some of us sprinkled a little smoked sea salt on the still warm cookies because, well... we could. 😉

If you own a vacuum sealer, do give this a try - you will not regret it! Another thing I suggest you try is browned butter. I make a batch every weekend and use it on toast and in my baking (including buttercream) quite a bit. If only for the experience of having your home fill with that deep, nutty aroma, I strongly suggest you make some right this minute. No pressure though, this technique should work perfectly well with your favourite cookie recipe.

So tell me, were you previously aware of this technique, or the endlessly inspiring blog, Ideas In Food? Talk to me, I'm listening...

Print Recipe

5 from 1 vote

Browned Butter Mascarpone Chocolate Chunk Cookies

Browned Butter Mascarpone Chocolate Chunk Cookies flaunt perfectly crisp edges and a melt-in-your-mouth, chewy center, stuffed with dark chocolate chunks.

Prep Time30

Cook Time10

Total Time40

Course: Dessert

Cuisine: Cookies

Servings: 20

Author: i sugar coat it!

Ingredients

113 grams browned butter
85 grams Tre Stelle® Mascarpone
1 vanilla bean, scraped I use Rodelle
140 grams organic coconut blossom sugar or brown sugar
50 grams granulated sugar
1 large egg
224 grams cups unbleached all-purpose flour
pinch sea salt
6 grams cornstarch
4 grams baking soda
500 grams 70% dark couverture roughly chopped I used Valrhona Guanaja

Instructions

Preheat oven to 350ºF (180ºC). Line two cookie sheets with parchment or silicone mats.
Combine the butter, vanilla bean, Mascarpone and sugars in the bowl of a stand mixer fitted with the paddle attachment. Blend until smooth.
Add the egg and continue to blend on medium-high until light and fluffy, stopping to scrape the sides of bowl, as needed.
Add flour, cornstarch, salt and baking soda, mix until just combined.
Stir in chocolate chunks and combine until incorporated.
Immediately package and vacuum seal. Use immediately or chill until needed.
Use a small ice cream scoop to place the dough equally apart on a large cookie sheet; flatten slightly.
Bake on the middle rack for 10-12 minutes, if your dough is chilled (a few minutes less for dough not chilled).
Place baking sheet on a wire rack and allow to cool. Enjoy!

August 2016 By i sugar coat it! 36 Comments

Molecular Mojito Spheres

Put away that glass and straw and let's celebrate happy hour with a lesson in spherification and a few Molecular Mojito Spheres.

I may not have the skills of that New York bartender who took a job in Jamaica and fell in love, but I can still wow my friends with a few cocktails. No fancy bottle-slinging needed for these Molecular Mojito Spheres, just a few standard bar ingredients and your grade nine chemistry kit.

I've been both fascinated and intimidated by all things molecular gastronomy for the longest time. Back in the early days of my blog, I received a Molecular Mixology Kit from Molecule-R, a really cool company out of Montreal. I was so excited to try it, but I kept putting it off. It wasn't until we tackled Modernist Desserts as part of my Chocolatier certification, that I finally revisited the kit.

The kit comes complete with Sodium Alginate, Calcium Lactate, Soy Lecithin, a slotted spoon, two pipettes, one small spheres silicone mold and three recipes to get you started. The first two items aren't typically found in the everyday kitchen, but can easily be bought. So this is certainly not out of reach for anyone interested in giving these a try. They are quite easy to make and such fun at a party!

Here's a little video I made to walk you through the process:

The technique used to make these Molecular Mojito Spheres is called Spherification - Frozen Reverse Spherification to be exact. It involves freezing the main ingredient in molds, which for a beginner, provides more consistency in shape and reduces the time it takes to prepare or perfect the process.

Simply put, calcium is added to the main ingredient and frozen, then submerged in a mixture of water and sodium alginate (bath). The interaction of the calcium and the sodium causes a chemical reaction resulting in the formation of a thin gel-like membrane/skin that contains the main ingredient.

The end result is a fun way to serve up some cocktails at your next gathering - sans glasses or straws. Just pop the sphere in your mouth and BOOM, flavour explosion!

I've only scratched the surface, but I am already smitten. Apart from these Molecular Mojito Spheres, I've also experimented with gelification and emulsification to produce foams, caviar and more recently, air. I'll be sharing some these in future posts.

If you are like me and love experimenting in the kitchen, you'll most certainly enjoy molecular gastronomy and mixology. What better place to start than a few cocktails?!?

Have you ever heard of of tried molecular gastronomy? Does it interest you? Would love to hear your thoughts below.

Put away that glass and straw and let's celebrate happy hour with a few Molecular Mojito Spheres.

Print Recipe

4.86 from 7 votes

Molecular Mojito Spheres

Put away that glass and straw and let's celebrate happy hour with a lesson in spherification and a few Molecular Mojito Spheres.

Prep Time1

Total Time1

Course: Drinks

Servings: 12 spheres

Author: I Sugar Coat It adapted from Molecule-R

Ingredients

Mojito:

4 wedges of lime
4 grams sugar 1 teaspoon
30 grams white rum 2 tablespoons
60 grams club soda ¼ cup, or ginger ale
24 fresh mint leaves
1 gram calcium lactate ¼ teaspoon
12 small mint leaves for mold

Sperification bath:

500 grams water 2 cups
2 grams sodium alginate ½ teaspoon
bowl of water for rinsing

Instructions

To make the mojito:

Add the calcium lactate, lime wedges and sugar to a glass and use a muddler to smash a few times.
Add the rum and club soda or ginger ale and stir to dissolve the calcium lactate. Strain.
Place the silicone mold on a small, flat tray.
Add the small mint leaves in each of the 12 wells of the silicone mold, smooth side down and fill each mold with the mojito mixture. Freeze.

To make the bath:

Add the water and sodium alginate to a tall container (or a bowl) and blend with a hand blender until dissolved. Set aside for 15 minutes.
Remove the frozen mojitos from the freezer and add to the sodium alginate bath (I added mine three at a time to avoid them sticking together). Allow to set for 3 minutes, while gently stirring.
Use a slotted spoon to transfer the formed sphere from the alginate bath to a bowl of water. Rinse briefly then remove from water and serve.
Best enjoyed immediately!

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