Monthly Flavors for March – What an A-peeling Month!
Welcome to March, the height of citrus season! Citrus is really interesting and somewhat complicated to use in baking and chocolate. While the flavor feels
It is the end of the year already! I swear these last few months have have flown by. Thank you so much to everyone for being so supportive this year – I think I am finally getting a handle on running the cafe and the chocolate business, and there will be all sorts of excellent things to look forward to in 2026.
Enjoy these treat themed chocolates this month! I decided to go with classic December treats from multiple religious backgrounds and customs. Let me know which one surprised you most!
Sesame Halva with Espresso Dark Chocolate Ganache
Halva is a confection claimed by countries all over – from North Africa, Middle East, East Africa, Eastern Europe, and more! This is based on the Israeli version with tahini. It is a flaky and dense treat, so is often enjoyed with a strong coffee. I think this dark and luscious ganache does an excellent job adding the backing to the halva!
Eggnog Custard White Chocolate Ganache
I was never a fan of eggnog until relatively recently. My partner made Alton Brown’s aged eggnog, and I was amazed that it could be complex and utterly delicious! I wanted to pay homage to that thick and creamy drink with this ganache, so it is a custard base to give extra body and mouthfeel.
Raspberry Jam with Orange Sour Cream Caramel
Sufganiyot are such a quintessential Hanukkah food. They are orange scented doughnuts filled with raspberry jam, and they are so good. This caramel, in my opinion, does a shockingly good job of conveying the flavor of a doughnut! And, best part is, you don’t have to fry these and deal with oil all over your stove. Hanukkah in a chocolate!
Gingerbread Milk Chocolate Ganache
Gingerbread/spice cakes are a wintery favorite all over the world for a reason! Warming and comforting, I wanted this chocolate to feel like a big hug. Made with gingerbread cookies I baked off and spices added back, you get the oomph of ginger and nutmeg backed with clove and cinnamon.
Dark Chocolate Ganache and Peppermint White Chocolate Ganache
I really love the combination of mint and chocolate, so it should be no surprise I love peppermint bark. Here the dark chocolate ganache is so smooth and rich and cuts the bright sweetness of the mint white chocolate ganache perfectly.
Date Jam, Almond Toffee, and Brown Butter Caramelized White Chocolate Ganache
Sticky toffee pudding is possibly a little less known here in the States than some of the other treats on the list this month. Made with a dense date based cake, the warm toffee syrup soaks in and makes for a decadent dessert. I think this chocolate does an amazing job of imitating the oozy gooey goodness!
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These beautiful little cookies are from Switzerland! The Swiss would tell you that these should only be made with cinnamon and cloves and only be baked and eaten at Christmas. That being said, I would make the case for the rules for this chewy brownie-like (and gluten-free) cookie to be extended. So enjoy these for the holiday season and any other time I make them!
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These are a beloved cookie my partner’s sister makes every year! The chai is present but not overwhelming, perfectly seasonal. Chewy and tender, and just cries out for a cup of tea or hot chocolate.
Welcome to March, the height of citrus season! Citrus is really interesting and somewhat complicated to use in baking and chocolate. While the flavor feels