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Sous Vide Blood Orange Bacon Old Fashioned Cocktail


Shake off the last of the winter chills and warm up with a glass, or two, of Sous Vide Blood Orange Bacon Old Fashioned Cocktail.

Shake off the last of the winter chills and warm up with a glass, or two, of Sous Vide Blood Orange Bacon Old Fashioned Cocktail.

So we're here! First day of spring and it still feels a lot like winter - nothing this Sous Vide Blood Orange Bacon Old Fashioned Cocktail can't fix. A warming merger of outgoing and incoming seasons with a modern twist.

Sous Vide isn't just for meat and veggies. We love using it for infusions - that includes alcohol, vinegar and oils. I originally shared this drink last March on my Instagram stories, as part of my sous vide behind the scenes series and again recently, in response to a few requests. It has been sitting in my blog drafts for over a year... I seriously need help managing my overwhelming volume of content.

Alright, let's end this pity fest with a tap of our glasses - upward and onward!

Shake off the last of the winter chills and warm up with a glass, or two, of Sous Vide Blood Orange Bacon Old Fashioned Cocktail.

How To Make Sous Vide Infusions

As I mentioned earlier, sous vide is a great way to infuse oil, water, alcohol and vinegar with flavour. It's stupid easy! You just need to remember (or cheat sheet) the temperature that is best suited for the type of liquid:

  • 65ºC-80ºC for oils for 3-12 hours
  • 55ºC-71ºC for alcohol, vinegar for 1-4 hours

Then it's as simple as combining your flavours and liquids in a bottle, jar or bag and cooking per above. A crucial step at the end of the cook is to chill the infusion in an ice bath, this helps to bind the aromas/flavours. Once chilled, strain, refrigerate and use as needed!

Shake off the last of the winter chills and warm up with a glass, or two, of Sous Vide Blood Orange Bacon Old Fashioned Cocktail.

How To Use Sous Vide Infusions

Infused alcohol and water can be used to soak cake layers much like you would with a traditional simple syrup, flavour desserts and shake up a few libations, like this Sous Vide Blood Orange Bacon Old Fashioned Cocktail.

You can use an array of herbs, spices, fruits and vegetables to create endless combinations of flavoured vinegars, oils and syrups - also perfect for gifting. I love making citrus and herb infused oil to drizzle over pasta or seafood. Or gourmet infused white vinegars like berries and basil, tarragon or fennel and one of my fave, fig balsamic!

Shake off the last of the winter chills and warm up with a glass, or two, of Sous Vide Blood Orange Bacon Old Fashioned Cocktail.

Why Sous Vide?

Infusions can just as easily be made using traditional stove-top method or via cold infusion. What I love about making them sous vide, apart from the flavour it produces in relatively short times, is there is no need to actively monitor.

So, do you infuse at home and what are some of your favourite flavour combos?

Print Recipe

Sous Vide Blood Orange Bacon Old Fashioned Cocktail

Shake off the last of the winter chills and warm up with a glass, or two, of Sous Vide Blood Orange Bacon Old Fashioned Cocktail. 
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Beverages
Cuisine: Sous Vide
Keyword: cocktail, sous vide
Servings: 4
Author: i sugar coat it!

Ingredients

For the infusion:

  • 210 milliliters bourbon or whiskey
  • 1 small orange zest only
  • 1 strip maple smoked bacon cooked and pat dry of excess grease
  • 2.25 tablespoons maple syrup or brown sugar

For the cocktail:

  • 52 milliliters whiskey/bourbon infusion from above
  • 1-2 dashes bitters like Angostura
  • 0.5-1 teaspoon granulated sugar
  • ice cubes 2-3 per glass

For the garnish:

  • orange slices one per glass
  • black cherries two per glass

Instructions

Prepare the water bath:

  • While the meat is infusing, fill a heavy-duty pot or heat-proof container with warm tap water. Attach the immersion cooker and set the temperature to 55ºC/131ºF and cook for 1-3 hours, depending on how intense you want the flavour.
    Cover the container with plastic wrap or foil to help speed up the heating and retain the heat and water while cooking.

Make the infusion:

  • Prepare the bacon - I like to bake or grill to minimize grease reabsorption. Pat dry of any excess grease with paper towel. 

Make the cocktail:

  • Add the sugar, bitters and infusion to a cocktail shaker and stir to dissolve the sugar. Add 2-3 ice cubes to 4 whisky glasses and strain in the mixture. 

Garnish:

  • Slide an orange slice along the inside of each glass and top with two cherries on a toothpick. Enjoy!

Notes

portions of this recipe adapted from Serious Eats.
Sous Vide Blood Orange Bacon Old Fashioned Cocktail, the OG cocktail, gets a makeover with a hint of bacon, blood orange and a cherry twist.

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Sous Vide Maple Bacon Brussels Sprouts

Tender, crisp, flavourful Sous Vide Maple Bacon Brussels Sprouts cooked to perfection and enjoyed as a main or side dish.

Sous Vide Maple Bacon Brussels Sprouts cooked to tender, crisp, flavourful perfection and enjoyed as a main or side dish.

I realize that we are at the tail end of Brussels sprouts season, but these Sous Vide Maple Bacon Brussels Sprouts are a fave in my household. We make them up until the last sighting of sprouts in the stores.

I didn't always like Brussels sprouts. Back when the Dude and I hooked up, he introduced me to the sprout + bacon pairing and the rest is history. I mean come on, bacon just makes everything better - even cookies and cocktails!

Sous Vide Maple Bacon Brussels Sprouts cooked to tender, crisp, flavourful perfection and enjoyed as a main or side dish.

Why Sous Vide?

Yes, I know that this dish can just as easily be made in the oven, or on the grill - we like them that way too. So why pack them in plastic and submerge them in a pot of hot water?

As I touched on here, we love preparing vegetables sous vide. We achieve tender-crisp perfection every time, with pronounced flavour. Vacuum sealing reduces the effects of oxidation, so the colour of your veggies remain vibrant, sometimes intensified. Even the most delicate vegetable stays intact.

Green vegetables tend to lose a bit of their green when prepared sous vide, as I touched on here. However, natural plant sugars that would normally go down the drain when cooked in water, are retained when cooked sous vide. So, flavour, colour (in most cases), and nutrition remain intact.

Sous Vide Maple Bacon Brussels Sprouts cooked to tender, crisp, flavourful perfection and enjoyed as a main or side dish.

Baked Bacon is Boss

The Dude would say that grilled bacon is really boss (and I would agree), but being winter, that beast hasn't been fired up in a while. Oven-baked bacon is the next best thing.

Preheat the oven to 400ºF, lay the strips on a rimmed sheet pan covered with foil and bake until perfectly crisp, about 15 minutes. If you want something closer to the grilled version, but do not own a grill, or don't want to fire it up in winter, place a rack over the foil-covered pan and lay the bacon on top. This allows the fat to drip off while cooking.

In the voice of Homer Simpson.... mmmmm, bacon!

Sous Vide Maple Bacon Brussels Sprouts cooked to tender, crisp, flavourful perfection and enjoyed as a main or side dish.

Bag It

Vacuum-sealed food makes for the coolest photos, IMO. Be sure to use a bag that is considered safe for food preparation and high heat. I touch on that here. You may use quality freezer bags and the water displacement method, in the absence of a vacuum sealer.

However, sous vide experts do not recommend freezer bags when cooking in temperatures over 71ºC/160ºF, and especially for longer cooks. They tend to fail.

Sous Vide Maple Bacon Brussels Sprouts cooked to tender, crisp, flavourful perfection and enjoyed as a main or side dish.

Cook It

Vegetables contain pectin - the stuff that holds their cells together and keeps them firm (thank you grade eight science 😅). It's pretty strong, that pectin, and requires temperatures of 84ºC/183ºF and higher to break down.

This temperature typically works for just about any vegetable, so we generally will cook a few different veggies in one go. Perfect for entertaining meal prep.

For leafy greens, we generally cook at a higher temperature for a shorter time.

Sous Vide Maple Bacon Brussels Sprouts cooked to tender, crisp, flavourful perfection and enjoyed as a main or side dish.

Enjoy!

Most days we enjoy these Sous Vide Maple Bacon Brussels Sprouts as a side. Once in a while, however, they take centre stage as the main and are quite satisfying as-is, or with a little sprinkling of cheese.

This site is monetized through the use of affiliate links, ad networks and occasional sponsored posts. By purchasing products through these links, you are helping to support the sweet and savoury exploits of I Sugar Coat It.

Print Recipe

Sous Vide Maple Bacon Brussels Sprouts

Sous Vide Maple Bacon Brussels Sprouts cooked to tender, crisp, flavourful perfection and enjoyed as a main or side dish.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Side Dish
Cuisine: American
Keyword: bacon, brussels sprouts, sous vide
Servings: 2
Author: i sugar coat it!

Ingredients

For the bacon:

  • thick cut maple bacon as much or little as you like

For the sprouts:

  • Brussels sprouts as needed
  • cooked bacon from above
  • maple flakes, maple butter or maple syrup optional

For finishing:

  • browned butter, maple butter or olive oil or olive oil
  • maple flakes if not using maple butter

Instructions

Cook the bacon:

  • Heat the oven to 400ºF. While it heats, line a rimmed sheet pan with foil and lay the bacon down in a single layer. You can use a rack over the pan so that the bacon grease drips off. Cook until crispy, about 15 minutes. Remove from oven and allow to cool. Then cut into pieces.

Heat the water bath:

  • Fill a large, heavy-duty pot with warm water. Attach your immersion cooker and set to 85ºC/185ºF. Cover the pot with plastic wrap or foil to speed up heating.

Cook the sprouts:

  • Prepare a vacuum bag and arrange the sprouts in a single layer - you may need to spread across a couple bags, depending on the amount you make. Add the bacon pieces. I like to add a little maple sugar/flakes or maple butter for a touch of sweetness. Vacuum seal the bag.
  • When the water is at temperature, fully submerge the bag and cook for an hour. Cover the pot with foil or plastic wrap to help contain the heat.

Finishing:

  • Option 1: Close to the end of the cook, sauté some onions and garlic in olive oil and add the bag contents, when ready. Cook on high heat so they brown quickly. Sprinkle with grana padano or other cheese and enjoy!
    Option 2: Heat some butter and maple sugar to a light brown and add the bag contents. Toss on high heat to coat with the butter mixture and brown. Serve and enjoy!
    The sprouts are already perfectly cooked, so you don't want to overcook them. 3-5 minutes is ideal.
Tender, crisp, flavourful Sous Vide Maple Bacon Brussels Sprouts cooked to perfection and enjoyed as a main or side dish.

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Milk Chocolate Stout Truffles

Milk Chocolate Stout Truffles are a festive, boozy blend of silky, milky chocolate and dark, bitter ale dressed in green.

Milk Chocolate Stout Truffles are a festive, boozy blend of silky, milky chocolate and dark, bitter ale dressed in green.

Although I don't celebrate the holiday, these Milk Chocolate Stout Truffles certainly meet the booze and colour requirements of St.Patrick's day!

I was reminded of these truffles on a recent perusal of my Instagram feed. I shared them on my feed back in March 2017 and I am just getting around to sharing them here on the blog. I found so many other yummies on my feed that I have yet to share here. I am slowly remedying that affliction...

Milk Chocolate Stout Truffles are a festive, boozy blend of silky, milky chocolate and dark, bitter ale dressed in green.

Guinness and Milk Memories

As a kid, I watched my grandma pour pitch black liquid into a tall glass, then top it with a single, brilliant yellow raw egg yolk. YUCK!! Still, I was always fascinated by that dark liquid and one day snuck a sip and my five-year-old taste buds weren't completely grossed out. That was my introduction to Guinness.

On another occasion, my grandma omitted the egg yolk and topped up the stout with carnation milk. I can still vividly remember the path of the cream coloured milk strands undulating against the contrasting black of the ale. Mesmerizing!

The end result read milkshake to my little girl eyes and stomach and my grandma must have sensed my intrigue, because I was offered a sip. I quite enjoyed it. However, there was that age/alcohol thing, so that was short-lived - until I was introduced to Malt (Vita Malt), Guinness' non-alcoholic cousin.

As an adult, I occasionally have a Guinness and milk (but more often a Malt and milk) concoction to take me back. They also served as inspiration for these Milk Chocolate Stout Truffles. Sometimes I make them with cream, but this batch is sans cream, which allows for a more pronounced flavour.

Milk Chocolate Stout Truffles are a festive, boozy blend of silky, milky chocolate and dark, bitter ale dressed in green.

Molded Truffles

For perfectly rounded truffles I use either pre-made truffle shells, or a silicone mold. A silicone mold is likely easier to come by than the shells for some, so I'll focus on that method here.

I simply place the silicone mold on a small rimmed sheet pan and pipe the ganache into each cavity, filling right to the edge. Placing them on the sheet pan makes it easy to transport them to the freezer, where I let them set for approximately 4-5 hours. You want to ensure they are firm before unmolding.

Once set, I remove them from the freezer, stretch the mold from all angles to loosen the truffles, then unmold them. I then set them on a cooling rack and let them set overnight at room temperature. When ready, I temper some chocolate and dip the truffles.

Rolled Truffles

An easier, quicker option are rolled truffles. Pour the ganache into a shallow, rimmed sheet pan and tap to level and remove air bubbles. Place in the refrigerator to firm for about an hour (or leave at room temperature overnight). Use a small ice cream scoop or melon baller to scoop uniformed balls onto a parchment lined sheet pan. Refrigerate the scooped ganache for 10-15 minutes, then work with clean, cool hands to shape the ganache into balls using the palms of your hands.

Milk Chocolate Stout Truffles are a festive, boozy blend of silky, milky chocolate and dark, bitter ale dressed in green.

Finishing Your Truffles

You can finish your truffles in a number of ways. If you aren't comfortable with tempering, simply toss the rolled truffles in sweetened or spiced cocoa powder, freeze-dried fruit or vegetable powder, matcha tea, crushed nuts or seeds, sprinkles, chocolate flakes... the options are only as limited as your imagination.

I prefer to encase the little balls in a thin coating of tempered chocolate. That little snap of the shell when bitten into, satisfies my need for contrasting textures. After coating, I finished this batch with a light spray of chocolate and cocoa butter to add texture and colour, like I did here.

It's quite simple, actually - a mix of cocoa butter and chocolate applied using a spray gun to a cool surface to produce a velvet finish. You can also opt for the store-bought cocoa butter velvet spray, but I much prefer making my own. I'll cover how in another post.

This site is monetized through the use of affiliate links, ad networks and occasional sponsored posts. By purchasing products through these links, you are helping to support the sweet exploits of I Sugar Coat It.

Print Recipe

Milk Chocolate Stout Truffles

Milk Chocolate Stout Truffles are a festive, boozy blend of silky, milky chocolate and dark, bitter ale dressed in green.
Prep Time30 minutes
Cook Time10 minutes
Resting Time1 day
Total Time40 minutes
Course: Dessert
Cuisine: Chocolate
Keyword: chocolate, Guinness, truffles
Servings: 15
Author: i sugar coat it!

Ingredients

For the truffles:

  • 227 grams 40% milk chocolate
  • 118 grams stout I used Guinness
  • 36 grams dark honey or maple syrup
  • truffle shells optional

For dipping:

  • 200 grams milk or dark chocolate optional

Instructions

Make the truffles:

  • Melt the milk chocolate over a double boiler and set aside.
  • Heat the sugar in a saucepan, until just melted. Add the stout and heat to a light simmer.
  • Pour the heated stout mixture over the melted chocolate and blend until smooth with an immersion blender, or by hand with a whisk (stir) or spatula.
  • Using a silicone mold: Allow ganache to cool at room temperature. Place a silicone mold on a small rimmed tray, then pipe the ganache into mold cavities. Place in the freezer for 4-5 hours. Once set, remove them from the freezer, stretch the mold from all angles to loosen the truffles, then unmold them. Set them on a cooling rack or parchment-line sheet pan and let them set overnight at room temperature. When ready, temper some chocolate and dip the truffles.
    Using truffle shells: Allow ganache to cool at room temperature, then pipe into shells. Allow to set then cap with tempered chocolate before dipping.
    Rolling by hand: Pour the ganache into a shallow, rimmed sheet pan and tap to level and remove air bubbles. Place in the refrigerator to firm for about an hour. Use a small ice cream scoop or melon baller to scoop uniformed balls onto a parchment lined sheet pan. Refrigerate the scooped ganache for 10-15 minutes, then work with clean, cool hands to shape the ganache into balls using the palms of your hands.

Dip the truffles:

  • Temper the dark or milk chocolate (see chart here). Place in a bowl with some depth, to allow for dipping. Drop the truffles one at a time into the chocolate, lift with the dipping fork and tap of any excess chocolate. Place on a parchment-lined sheet pan and allow to set. 
Milk Chocolate Stout Truffles are a festive, boozy blend of silky, milky chocolate and dark, bitter ale dressed in green.

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Sous Vide Pickled Red Onions

Fuss-free, juicy, crunchy, sweet-and-tangy Sous Vide Pickled Red Onions will take your taco Tuesdays from MEH to HIP HOP HOOORAY!!

Fuss-free, juicy, crunchy, sweet-and-tangy Sous Vide Pickled Red Onions will take your taco Tuesdays from MEH to HIP HOP HOOORAY!!

We celebrate Taco Tuesday or Thursday almost weekly. How about you? For me, a taco just ain't a taco, without the crunch, tang and sweetness of pickled red onions. You with me?

OK, good... because today I am serving up a big 'ol jar (or bag) of Sous Vide Pickled Red Onions! Eat them straight from the jar (guilty), stuff them in your favourite sandwich, or pile them atop a tray of tacos and call it a par-TAY! They're flexible like that.

Fuss-free, juicy, crunchy, sweet-and-tangy Sous Vide Pickled Red Onions will take your taco Tuesdays from MEH to HIP HOP HOOORAY!!

Jar or Bag?

The plastic we use for cooking sous vide checks all the requirements for food-safe, high-heat cooking. Look for bags that are BPA-free, made of high-density polyethylene, low-density polyethylene and polypropylene. From all that I have read to date, cooking with these products is safe. Of course, there are still risks and concerns surrounding cooking with plastics, so the choice is completely yours.

Bags make the most sense for meat, large cuts in particular. They are convenient and good quality bags may be washed and reused. Although, where raw meat is involved, I generally discard after one use. Cooking in a vacuum sealed bag ensures greater flavour, texture and minimizes nutritional loss. It's also faster than cooking in jars.

As far as I am aware, most of these bags are not recyclable, which causes us much guilt. So, whenever opportunities present themselves to cook sous vide without plastic, we take them. Good quality canning jars are perfect for this.

Jars are great for cooking and serving single-serve recipes like this and this. They are not plagued with the same concerns that surround plastic, but can sometimes crack or break. I've only had this happen once, because my lid was too tight and a second time because my glass was too cold. It broke my heart each time to see the contents of the jars floating around in the water bath.

For best results when cooking in jars, ensure the jars are clean, crack-free and the lids are not warped or dented. Tighten the lid only enough so that you can easily unscrew it with your fingertips. When done correctly, this allows trapped air to release from the jar during cooking, preventing cracking or water from entering. I warm my jars up before use, by placing them on the lid of the sous vide bath while the water heats up, or in a sink filled with warm water.

I like to use mason jars with the two-piece lids or jars with hinged/spring-action lids like Kilner or Weck.

Fuss-free, juicy, crunchy, sweet-and-tangy Sous Vide Pickled Red Onions will take your taco Tuesdays from MEH to HIP HOP HOOORAY!!

Tips For Sealing Liquids

Vacuum sealing with a standard, home-model vacuum sealer can be downright tricky when the bag contents include liquids. Even the smallest amount of liquids present, can easily get sucked out along with the air. Here are a few tricks to help minimize liquid loss:

  • If you do not own a vacuum sealer, flash back to grade school science and the Archimedes' principle (water displacement). Simply add your contents to the bag, partially seal the bag, then submerge the bag in water, using your hands to push the bag down. The pressure of the water will force the air up and out of the bag. When the bag is almost completely submerged and the air has escaped, seal the bag and VOILA! Use a bulldog clip or the container lid to secure the bag. It's best to do this while the water is still cool, or I use a wooden spoon or silicone tongs, instead of your hand, to help submerge the bag when the water is already heated.
  • If using a vacuum sealer, freeze the liquids in ice cube trays then add to the bag, or freeze directly in the bag before vacuum sealing (see image in collage above).
  • Some vacuum sealers offer various levels of suction. Mine has a simple 'dry' or 'moist' setting, which works ok when the liquid content is minimal. To get around this, I will sometimes use a combination of water displacement and vacuum sealing. Or, I gauge the suction and press the seal button to manually stop the and finish the process.
Fuss-free, juicy, crunchy, sweet-and-tangy Sous Vide Pickled Red Onions will take your taco Tuesdays from MEH to HIP HOP HOOORAY!!

Let's Taco 'Bout It!

Whip up some Sous Vide Pickled Red Onions for your next taco Tuesday, Thursday, or any day. If you aren't into tacos (enter eye rolls here), these onions are just as good on burgers, sandwiches or pizzas, in salads or any recipe that calls for red onions.

Pickled red onions is a traditional Mexican condiment and to remind me of the ones I had there, I love using Mexican oregano to flavour my pickled red onions If that isn't your speed, you can switch up the flavour with a variety of spices - like cumin, peppercorn, pimento (all-spice), thyme - to match your taste.

Check back later this week for some awesome sous vide carnitas tacos topped with these sweet, tangy, crunchy Sous Vide Pickled Red Onions!

Print Recipe

Sous Vide Pickled Red Onions

Fuss-free, juicy, crunchy, sweet-and-sour Sous Vide Pickled Red Onions will take your taco Tuesdays from MEH to HIP HOP HOOORAY!!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Condiment
Cuisine: Mexican
Keyword: condiments, sous vide
Author: i sugar coat it!

Ingredients

Special Equipment:

  • Sous Vide Cooker

For the onions:

  • 260 grams red onion cut in half-circles
  • 2.5 grams Mexican oregano dried
  • 10-15 grams kosher salt adjust to taste
  • 30 grams brown sugar
  • 250 milliliters rice vinegar
  • 250 milliliters water

Instructions

Prepare the water bath:

  • Add warm tap water to a heavy-duty pot or heat-proof container. Attach the sous vide cooker and set to 82.2ºC/180ºF if using a bag, or 60ºC/140ºF if using a litre/quart jar.

Prepare the onion:

  • Peel and cut the onion thinly and evenly into half moons, using a sharp knife or mandoline slicer. 

Make the brine:

  • Combine the vinegar, water, sugar, salt in a measuring cup or bowl. Add the onions to the bag, sprinkle the oregano on top and add the brine. Use the water displacement or vacuum to seal the bag. Or add all the ingredients to a jar. See tips section above.

Pickle the onions:

  • Add all the ingredients to a jar or bag (see above for tips), seal and submerge in the heated water. If using the higher temperature and a bag, cook for 30 minutes. For the litre jar option, cook for 2.5 hours at the lower temperature.
  • When ready, cut the bag open and transfer the contents to a large jar. Allow to cool at room temperature, then seal and refrigerate. Or remove the jar from the water, allow to cool at room temperature before refrigerating.
Fuss-free, juicy, crunchy, sweet-and-tangy Sous Vide Pickled Red Onions will take your taco Tuesdays from MEH to HIP HOP HOOORAY!!

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Lavender Vanilla White Chocolate Bar

Silky, feminine Lavender Vanilla White Chocolate Bar with specks of vanilla beans, home-grown lavender and a touch of gold.

Silky, feminine Lavender Vanilla White Chocolate Bar with specks of vanilla beans, home-grown lavender and a touch of gold.

Like music, a scent can evoke long lost memories. The wonderful aromas of lavender and vanilla always take me right back to my childhood. We spent a great deal of time with my grandparents and those two scents always seemed to permeate their home.

This Lavender Vanilla White Chocolate Bar is one in a series of four bars I made, based on your responses from one of my Instagram polls a few weeks back. I think it would be perfect for that special lady in your life, you call mom.

Silky, feminine Lavender Vanilla White Chocolate Bar with specks of vanilla beans, home-grown lavender and a touch of gold.

Flavouring The Chocolate

You may use fresh or dried lavender (see how to grow and dry your own). If you choose to infuse the chocolate, either fresh or dried lavender is fine. Infusion is a great option for those who prefer the lavender flavour, without the bits. Simply pour the chocolate through a strainer to remove the buds before molding.

However, if you plan to add the lavender buds to the chocolate, dried buds would likely provide better shelf-life. I had the idea to treat them with light coat of cocoa butter to see how they would hold up next to an untreated bar. After two weeks, they both still looked good, then they magically disappeared. No one has yet come forward to take responsibility...

I like the pops of lavender speckled throughout the bar alongside the vanilla beans, so that is the route I took for these bars. Like above, the amount you add is dependent on your taste. Too much lavender, however, can quickly become overly perfumey and soapy.

Culinary lavender oil is also a good option for adding flavour, if you don't have access to fresh or dried lavender buds. In another batch, I added lemon oil, which paired lovely with the lavender and reminded me of these and these. I'll show you how in an upcoming post for another bar I made.

Silky, feminine Lavender Vanilla White Chocolate Bar with specks of vanilla beans, home-grown lavender and a touch of gold.

How To Fill Bar Molds

When I bake layered cakes, I scale the batter into each pan to ensure uniformed layers. It works like a charm, so I use it when making bars. Not only do I get bars that are all the same weight, I cut down on waste and mess.

The description provided with molds usually include the weight the chocolate the bar will produce. I use that to determine the amount of chocolate I'll need to make a partial or full mold. When ready, I place the mold on my scale, tare it and fill each cavity per the provided weight.

Depending on the brand of mold, the information may not be exact, but is a good place to start. The type of chocolate you use may also affect the number provided. I find once I tap the filled molds to remove air bubbles and level the chocolate, I rarely ever need to scrape any extra chocolate away.

Silky, feminine Lavender Vanilla White Chocolate Bar with specks of vanilla beans, home-grown lavender and a touch of gold.

Finishing Accents

I think the bar is pretty, in an understated way, with just the specks of vanilla and lavender. I had some gold leaf left over from another project and thought it would add a nice touch to the design of the mold.

The leaves aren't exactly cheap, so use sparingly. I added the leaves directly to the mold before adding the chocolate. You can just as easily add the leaves to the chocolate after you unmold them. Damp fingertips (no, not with saliva...), or a plastic tweezer (my gold leaves included a mini tweezer) make adding them a breeze. And they are are completely edible!

These Lavender Vanilla White Chocolate Bar would make a great Mother's Day or teacher's gift. Give them a try and when you do be sure to let me know so that I can share them - tag @isugarcoatit or hashtag #isugarcoatit

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5 from 1 vote

Lavender Vanilla White Chocolate Bar

Silky, feminine Lavender Vanilla White Chocolate Bar with specks of vanilla beans, home-grown lavender and a touch of gold.
Prep Time30 minutes
Course: Dessert
Cuisine: Chocolate
Keyword: chocolate, confection, lavender, white chocolate
Servings: 4 bars
Author: i sugar coat it!

Ingredients

  • as needed white chocolate
  • as needed lavender fresh or dried buds
  • 0.5 vanilla bean scraped
  • as needed lemon oil or zest optional

Instructions

  • Buff molds (see how here). Add gold leaf to each cavity - I used 2-3 leaves per cavity. Or you can add the gold leaves after the chocolate is made. This is a a good option if you are not completely comfortable with tempering, should melt the bars and start over.
  • Melt and temper the chocolate, as you would for white chocolate (see chart here). Stir in the lavender buds and vanilla beans when the chocolate reaches working temperature. Test to ensure the chocolate is still in temper before filling molds. 
  • Place the mold on a scale and fill each cavity according to the mold's indicated weight. Tap the mold on a flat surface to release any air bubbles and level the chocolate. Use a scraper, if needed, to scrape away any excess chocolate. Allow to set for a few minutes at room temperature, then pop in the refrigerator for a few minutes. 
Silky, feminine Lavender Vanilla White Chocolate Bar with specks of vanilla beans, home-grown lavender and a touch of gold.

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Succulent Sous Vide Carnitas

Tender, succulent, crispy, flavourful Sous Vide Carnitas slow cooked to perfection for 24 hours at 74 degrees to fulfill your taco dreams.

Tender, succulent, crispy, flavourful Sous Vide Carnitas slow cooked to perfection for 24 hours at 74 degrees to fulfill your taco dreams.

Favourite Cuisines

If I had to list my favourite cuisines, it would be longwinded and span most of the continents. Then it would change, depending on my mood, age, day, hour... In short, it is difficult for me to pick just one. Always on my list, however, Japanese, Thai, Caribbean (Afro, Indo, Latin, Creole) and Mexican cuisines.

I think I have a soft spot for Mexican food, because a lot of it reminds me of food from my childhood - the ingredients and preparation, in particular. Carnitas, by that name, was not a part of my childhood, but whole pigs roasted over a spit or in a pit were. There is nothing quite like food cooked over open flame, or enjoyed in the place of their origin!

Tender, succulent, crispy, flavourful Sous Vide Carnitas slow cooked to perfection for 24 hours at 74 degrees to fulfill your taco dreams.

Sous Vide, Your Way...

There is open flame involved in the preparation of this Succulent Sous Vide Carnitas, but most of the cooking is done low and slow, under vacuum in water. Not as dramatic as a spit or pit, but it yields flavourful, fall-apart pork, with very little effort, all while you sleep or work.

Depending on your preference, you can adjust the temperature and timing to produce a texture just right for you. Want your carnitas sooner, crank the temperature up to 85ºC and you and your crew will be digging into tender, tear-apart carnitas in 8, instead of 12-24 hours.

I've played with a number of times and temperatures from a number of reputable sources. This batch was cooked for 24 hours at 74ºC, as recommended by Kenji over at Serious Eats, is one of my faves to date.

Tender, succulent, crispy, flavourful Sous Vide Carnitas slow cooked to perfection for 24 hours at 74 degrees to fulfill your taco dreams.

No Sous Vide, No Problem

I remember the amazing aroma this dish produced in my friend mom's kitchen back in Florida. Luck would have it that I showed up just in time to dig in. That was my first and one of my most memorable carnitas experience, outside of Mexico.

Carnitas, which I have been told, translates to 'little meats', is a Mexican dish prepared by braising pork in lard for about 3-4 hours over medium-low heat, until tender. You would then discard the juices, shred the pork and crisp in a smoking hot skillet. If you do not cook sous vide and have a few hours to spare, put this on your list for taco Tuesday!

Tender, succulent, crispy, flavourful Sous Vide Carnitas slow cooked to perfection for 24 hours at 74 degrees to fulfill your taco dreams.

Cut Above The Shoulder

Pork butt, such an off-putting name, is actually closer to the pig's head than its ass. It's also known as Boston butt or pork shoulder. Unappetizing as it sounds, the ridiculous 12-year old boy in me likes to ask for the butt at the butcher. The picnic cut, just below the butt/shoulder, would also work well.

I like to get a cut with ample marbling. The extra fat keeps the meat tender, moist and flavourful. The extra fat also keeps the citrus from drying out the meat, which I have experienced with less fatty poultry and pork cuts.

Now that I think about it, after growing up watching my grandfather cook pig snouts, tails and trotters, butt , from either end of the pig, ain't so bad. 😉

Tender, succulent, crispy, flavourful Sous Vide Carnitas slow cooked to perfection for 24 hours at 74 degrees to fulfill your taco dreams.

Let's Taco Bout It

Carnitas cooked this way (at this time and temp), are perfect for tacos. Toppings are all up to you, but some of our faves are guacamole, salsa and pickled red onions, all homemade. We sometimes make our own tortillas too. Sometimes we skip tortillas and brown the meat after the sous vide cook, add the juices back in for a quick simmer and serve over cilantro rice and black beans.

Seasoning meat is a very personal thing, it is why I generally will indicate ballpark amounts for salt, pepper etc. I usually add a bit up front, that way additional can be added at the end depending on each person's preference. However you choose to season the pork, DO NOT omit the Mexican oregano.

If your household is anything like mine, taco Tuesdays are commonplace, especially when there is a crowd. It's usually just the Dude and me, so we generally sous vide a big batch in a number of bags and refrigerate or freeze until needed. The meat freezes well in the vacuum sealed bags it's cooked in, so you can cook enough for every Tuesday of the year, and make Taco Tuesdays a standing calendar event!

Print Recipe

Succulent Sous Vide Carnitas

Tender, succulent, crispy, flavourful Sous Vide Carnitas slow cooked to perfection for 24 hours at 74 degrees to fulfill your taco dreams.
Prep Time20 minutes
Cook Time1 day
Total Time1 day 20 minutes
Course: Main
Cuisine: Mexican
Keyword: carnitas, sous vide, tacos
Servings: 10
Author: i sugar coat it!

Ingredients

Special Equipment:

  • Searzall Torch Attachment
  • Bernzomatic Torch Trigger
  • Joule Sous Vide
  • Sous Vide Container
  • Sous Vide Container Cover

For the carnitas:

  • 2.3 kilograms pork butt with ample marbling
  • coarse salt to taste
  • ground black pepper to taste
  • 3-4 tablespoons dark brown sugar
  • 2 medium yellow onions quartered
  • 3-5 cloves garlic crushed
  • 2-3 tablespoons Mexican oregano dried
  • 2 whole bay leaves
  • 3-5 whole fresh curry leaves optional
  • 2 small oranges quartered
  • 2 small cinnamon sticks
  • olive oil or lard optional

For the tacos:

  • organic corn tortillas homemade or store-bought
  • salsa homemade rules
  • guacamole homemade rules
  • black beans
  • pickled red onions homemade
  • tomatoes
  • lettuce
  • cilantro

Instructions

Make the carnitas:

  • Fill a large heavy duty pot or heatproof container with warm tap water. Set your sous vide to 74ºC/165ºF and allow the water to heat.
  • Wash and clean the pork and pat dry. Cut into 3-inch cubes and add to a large bowl. Add all the ingredients listed under carnitas, except the cinnamon sticks, orange and oil/lard, if using. Squeeze the juice from one orange wedge over the mixture. Mix all the ingredients well to coat the pork.
  • Prepare two vacuum bags or zip bags and place half the seasoned pork into each. Distribute the cinnamon sticks and remaining orange wedges evenly among each bag. 
  • Seal the bags - vacuum seal or water displacement - and add to the heated water. Cook for 12 to 24 hours.
  • When ready, carefully remove the bags from the water bath and cut open. Use tongs to remove the meat from the bags and place on a rimmed baking sheet and shred it. Crisp using a torch or broil in the oven. You can also fry in a very hot heavy-duty skillet in the lard or oil listed above. If frying, do so before shredding the meat.
  • Drain and keep the juices left in the bag. I like to use it for sauce or to flavour rice etc.

Build your tacos:

  • Use the carnitas to make tacos your way, with any of the toppings listed above, or your faves!
Tender, succulent, crispy, flavourful Sous Vide Carnitas slow cooked to perfection for 24 hours at 74 degrees to fulfill your taco dreams.

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Sous Vide Chocolate Pots de Creme

Decadently rich Sous Vide Chocolate Pots de Creme with a subtle hit of caffeine and vanilla, topped with perfectly toasted meringue.

Decadently rich Sous Vide Chocolate Pots de Creme with a subtle hit of caffeine and vanilla, topped with perfectly toasted meringue.

I revived my sous vide series on Instagram with a cook-along approach and these Sous Vide Chocolate Pots de Creme were first up. I planned to present it live, but chickened out. If you knew just how shy I am, you will understand the nail-biting that went into the lead up to the decision to abandon that idea.

Plus, these were made a couple days prior and I didn't want to waste time making something live, when I already had footage I could use. Hopefully, I will work up the nerve to do a live cast sometime in the near future. You may not want to hold your breath, however.

Decadently rich Sous Vide Chocolate Pots de Creme with a subtle hit of caffeine and vanilla, topped with perfectly toasted meringue.

Why Sous Vide?

I have shared pots de creme on the blog before, here and here. I love rich indulgent, chocolatey desserts and these Sous Vide Chocolate Pots de Creme fit the bill. And who can resist a mini dessert topped with clouds of fresh, toasty meringue.

Sous vide is the perfect method for cooking custard-based desserts. It never overcooks and you don't have to keep constant watch while it cooks in the water bath. I make a lot of my ice cream bases using sous vide and I have yet to have eggs scramble or curdle. I can't say the same for stove-top.

I will say that this batch could have been a lot silkier if I employed some patience and allowed the chocolate to melt complete. Do as I say and not as I do, for a less speckled creme.

Decadently rich Sous Vide Chocolate Pots de Creme with a subtle hit of caffeine and vanilla, topped with perfectly toasted meringue.

Swiss Meringue

Adding a cloud of toasted meringue to a dessert seems to instantly elevate it - even when served in a lowly mason jar. Don't you think?

It's no coincidence, that the egg whites left over from the pots de creme were just the amount required for the meringue. I really dislike waste and have been making a real effort to make only what I plan to use immediately. At the end of the day, leftover egg whites are just the universe's way of nudging you to make a pretty batch of macarons, or a sous vide omelette!

I like the stability of Italian meringue for macarons, but Swiss is my go-to meringue making method for buttercream and this type of application. It whips up fluffy and glossy with less effort. A pinch of salt, vanilla beans and cream of tartar can really elevate the end product.

Cooking the egg whites and sugar to 71ºC will pasteurize the eggs, while taking it up to 79ºC will yield a more stable meringue.

Decadently rich Sous Vide Chocolate Pots de Creme with a subtle hit of caffeine and vanilla, topped with perfectly toasted meringue.

Tips for Success

  • I like using glass jars for sous vide, whenever possible, as it reduces waste. However, they can sometimes break. I have found warming the jars before use eliminates breakage. As well, not over-tightening the caps allows the pressure in the jars to release while cooking, minimizing cracking. Finally, allow the jars to cool at room temperature before adding to the ice bath. This step isn't necessary, if using bags.
  • If you are not comfortable using jars to sous vide, make the custard in a good quality, food-safe zip bag and then scoop it into cups/jars/ramekins before chilling.
  • For best results, ensure the bowl and whisks used for the meringue are clean and grease-free. This will guarantee a voluminous meringue.
  • The water gets really warm, sometimes hot, so use tongs to submerge and remove jars from the water bath.

You can find the step-by-step how-to in the highlight section on my Instagram feed. If you make this recipe, I would love to see and share - tag #isugarcoatit or #sousvidesista

Print Recipe

Sous Vide Chocolate Pots de Creme

Decadently rich Sous Vide Chocolate Pots de Creme with a subtle hit of caffeine and vanilla, topped with perfectly toasted meringue.
Prep Time25 minutes
Cook Time45 minutes
Chill Time4 hours
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: Sous Vide
Keyword: pots de creme, sous vide
Servings: 4 servings
Author: i sugar coat it!

Ingredients

Tools and Equipment:

  • Sous Vide Cooker
  • Torch Head
  • Small Mason Jars
  • Jar Lifter

For the custard:

  • 3 large egg yolks
  • 40 grams demerara sugar
  • 7.5 grams hot water
  • 1 gram espresso powder
  • 6 grams vanilla extract
  • 3 grams salt
  • 250 millilitres 35% cream
  • 60 millilitres whole milk
  • 72 grams dark chocolate, 60% finely chopped

For the meringue:

  • 95 grams egg whites from above
  • 110 grams fine sugar
  • vanilla bean paste to taste

Instructions

Cook the custard:

  • Fill a heavy duty pot or sous vide container with water and set the sous vide cooker to 82ºC/180ºF. Cover and place the mason jars or ramekins on top. This will warm the jars and lessen instances of cracking, I've found.
  • Place the chocolate in medium bowl and set aside. 
  • Add the egg yolks, sugar, water, espresso, vanilla and salt to a medium bowl and whisk to combine. Set aside. 
  • Add the milk and cream to a small saucepan and bring to a simmer. Once heated, pour slowly into the egg yolk mixture, while whisking constantly. 
  • While still warm, pour the mixture through a strainer over the chocolate and allow to sit for a few minutes. Stir with a whisk to fully combine.
  • Add to the warmed jars, filling to within half inch from the top of the jar. Add the lids, ensuring not to tighten too much. Submerge in the heated water using tongs and cook for 45 minutes. Prepare an ice bath a few minutes before the cook ends.
  • When time is up, remove the jars using tongs and allow to cool at room temperature for 10-15 minutes. Add the jars to the ice bath and allow to cool before refrigerating for 2-4 hours.

Whip up the meringue:

  • Ensure the bowl and whisks are grease-free. I wipe each with paper towel and lemon or white vinegar, rinse with warm water and dry with a clean towel. 
  • Add the egg whites and sugar to the clean bowl and whisk to combine with a hand whisk. Place the bowl over a pot with simmering water, but don't allow the bowl to come in contact with the water. Whisk constantly until the sugar melts and the mixture reaches 79ºC.
  • Remove from heat and use an electric mixer to whip the meringue until stiff peaks form. Use immediately.

Assemble and serve:

  • Remove the jars from the refrigerator about 10 minutes before serving and spoon some meringue on top. Use a fork to primp and peak the meringue. Use a hand torch to lightly toast. 

Notes

Without the meringue, these will last for about a week in the refrigerator.
Decadently rich Sous Vide Chocolate Pots de Creme with a subtle hit of caffeine and vanilla, topped with perfectly toasted meringue.

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Strawberry Inspiration Hearts

How to make Strawberry Inspiration Hearts, decorated with chocolate transfer love motif for topping all your Valentine treats!

Strawberry chocolate cut-out hearts on a white background | i sugar coat it

Looking for a fun and delicious way to top your v-day treats? Try these quick and simple Strawberry Inspiration Hearts, complete with chocolate transfer love motif!

What You Need:

Here's what I used to create these bright, fruity, mouth-puckering hearts:

strawberry chocolate heart close up in gloved hand | i sugar coat it

What To Do:

  • cut a piece of chocolate transfer sheet to the size of your stencil and lay it on a flat, smooth surface. Ensure the textured/printed side is facing up
  • position the chablon/stencil over the transfer sheet. If you need to, secure the edge to the surface with a piece of low-tack tape
  • temper the strawberry inspiration - melt 35-40ºC, crystallize 27-28ºC, work 30-31ºC
  • pour a little of the chocolate onto one end of the stencil and use a scraper to pull it evenly to the other end of the stencil. Scrape up any excess from along the sides
  • Slide a flat baking sheet under the transfer sheet and place in the refrigerator for a few minutes to set
  • remove when set, peel the transfer sheet and pop out the hearts from the chablon
Strawberry chocolate cut-out hearts on a white background | i sugar coat it
Print Recipe

Strawberry Inspiration Hearts

Course: Dessert
Keyword: chocolate, how-to, valentine's day
Author: i sugar coat it!

Ingredients

  • a/n Valrhona Strawberry Inspiration

Instructions

  • Cut a piece of chocolate transfer sheet to the size of your stencil and lay it on a flat, smooth surface. Ensure the textured/printed side is facing up
  • Position the chablon/stencil over the transfer sheet. If you need to, secure the edge to the surface with a piece of low-tack tape
  • Temper the strawberry inspiration - melt 35-40ºC, crystallize 27-28ºC, work 30-31ºC
  • Pour a little of the chocolate onto one end of the stencil and use a scraper to pull it evenly to the other end of the stencil. Scrape up any excess from along the sides
  • Slide a flat baking sheet under the transfer sheet and place in the refrigerator for a few minutes to set
  • Remove when set, peel the transfer sheet and pop out the hearts from the chablon
  • Use them to top your favourite treats. Store extras in an airtight container in a cool area.

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Strawberry Ring Pops Shots Bonbons

Strawberry Ring Pop Shots Bonbons is a sophisticated adult version of the popular eighties candy, with an intense strawberry flavour.
Strawberry Ring Pop Shots Bonbons is a sophisticated adult version of the popular eighties candy, with an intense strawberry flavour.

Ring Pops

Do you remember ring pops? I created these Strawberry Ring Pop Shots Bonbons with the popular eighties/nineties candy in mind. I've included a video showing how I made them, to encourage you to do the same for your sweetheart(s) this Valentine's Day!

As a kid, we sported ring pops like prized pieces of jewelry - edible and in all the colours! To be honest, I wasn't a fan of the taste, so I wore them mostly for the classy touch they added to my school uniform. Ya know, cause candies are a little girl's best friend! AMIRIGHT? 🙂

Strawberry Ring Pop Shots Bonbons is a sophisticated adult version of the popular eighties candy, with an intense strawberry flavour.

Valentine's Day Diamonds

Last year, Valrhona sent me samples of their Strawberry Inspiration couverture. This diamond chocolate mold, that had been sitting unused for few years, immediately came to mind. I shared a sneak peek of these bonbons on my Instagram feed, back in October. I planned to blog them for the xmas holidays, but decided to save the post for Valentine's Day.

If you have difficulty finding the strawberry couverture in your area, you can use freeze-dried berries or cocoa butter to colour white chocolate, as I did here. Using the dried fruit powder will give you both the colour and fruit flavour and you can control both by the amount you add. The cocoa butter will provide only the colour.

What better occasion to tempt you with a big, flashy diamond made of chocolate and booze! Making and gifting these Strawberry Ring Pop Shots Bonbons will most certainly impress the recipient(s). They won't need to know how easy an undertaking they it was!

Strawberry Ring Pop Shots Bonbons is a sophisticated adult version of the popular eighties candy, with an intense strawberry flavour.

Anatomy Of A Red Diamond

These are stupid simple to make! The Valrhona Strawberry Inspiration is naturally and conveniently red, so no painting or airbrushing cocoa butter required. I added a bit of edible shimmer to the mold for effect, but that is completely optional.

The filling is just as simple; a blend of Absolu Cristal Neutral Glaze, berry liqueur, citrus juice and zest. You can play with the flavours to your, or the recipient's taste. It's the same technique I learned in at a workshop and have used in a number of bonbons, like these, these and these. I promise I will get around to blogging them.

I've put this little video together showing how I made my Strawberry Ring Pop Shots Bonbons, to encourage you to give them a try. When you do, I'd love if you hashtag #isugarcoatit over on Instagram so that I can share on my story.

Unfortunately, I can't find a link for this particular mold on Amazon. However, you can do a search for IT 609, or check with your local, or online chocolate suppliers. If that does not pan out, choose another diamond-like design like this, this or this.

Print Recipe

Strawberry Ring Pops Shots Bonbons

Strawberry Ring Pop Shots Bonbons is a sophisticated adult version of the popular eighties candy, with an intense strawberry flavour.
Prep Time1 hour
Course: Dessert
Cuisine: Chocolate
Keyword: bonbons, chocolate, strawberry
Servings: 9 bonbons
Author: i sugar coat it!

Ingredients

For the shells:

  • 1 mold 113g/14oz cavities
  • 200 grams strawberry inspiration
  • as needed edible lustre dust
  • a soft round brush

For the filling:

  • 100 grams Absolu Cristal Neutral Glaze
  • 45 grams berry liqueur like Chambord
  • zest of one lime
  • 7.5 grams lime juice

Instructions

Prepare and cast mold:

  • Buff your mold (see how to here). Use a soft food-safe brush to apply a thin coat of edible shimmer dust. Clean any excess with a lint-free towel.
  • Melt the chocolate to 40/45ºC, drop the temperature to 27/28ºC using the seeding or tabling method. Heat to working temperature of 30/31ºC. 
  • Fill the mold cavities with the chocolate at working temperature, tap the filled mold to remove any air bubbles. Turn the mold over to drain the cavities and scrape away the excess from the surface. Place the mold face down on a clean surface (I  use parchment paper) in a cool area of workspace and allow to set. Refrigerate for 10 minutes to help the shells contract. Slide the shells out of the mold to check that they are in good form.

Make the filling:

  • Mix all the ingredients together while cold and transfer to a piping bag. Pipe into the larger half of the mold. Heat the edges of the shallow half of the mold and place over the filled half to cap the mold. Allow to set and use a small sharp knife to clean up the joined edges, if needed. 
Strawberry Ring Pop Shots Bonbons is a sophisticated adult version of the popular eighties candy, with an intense strawberry flavour.