Monthly Flavors for December – Merry and Bright!
The end of the year already?! This year has really flown past. I am so excited to share a whole new year of wonderful flavors
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Welcome to April! Here in the Bay Area, we have been inundated with storms. So, I am hopeful that spring will bring better weather and less power outages! Seriously, it would be great to not have to paint anymore chocolate molds by headlamp.
The flavors this month are all inspired by spring – light, happy, and refreshing. No particular holidays inspired the flavor choices, but this month will see Christians celebrate Easter, Jews celebrate Passover, Bahá’ís celebrate Ridvan, and Muslims celebrate Eid al-Fitr.
Dulce de Leche with Vanilla White Chocolate Ganache
I really wanted this combination to taste like a vanilla ice cream swirled with dulce de leche – and it does! The ganache is sweet and intensely vanilla from Madagascar vanilla powder, and the dulce de leche is thick and caramel-y without the bitterness. Decadence in a mouthful!
Lemon Dark Chocolate Ganache with Poppy Seed Paste
I have always loved lemon poppy seed muffins and cakes. The combination is classic and delicious! But of course poppy seeds don’t really have that much of a presence in most baked goods. In fact, I don’t think most people know what poppy seeds actually taste like! Here, the poppy seed paste is actually a hamantaschen filling, and boy do you taste poppy! The paste is earthy and almost nutty, sweetened and lightened with raisins and lemon zest. Combined with the rich lemon dark chocolate ganache, this is an rich and unexpected mouthful!
Orange Caramel with Basil and Mint Milk Chocolate Ganache
As we step into spring proper, my herb garden has started to really come back to life! And, I am picking the last oranges from my tree before the new flowers come up. The combination of herb and citrus for spring makes so much sense to me! The sweetness of the orange is cut by the bitterness of the caramel, and the ganache is sweet yet herbal with basil and mint. Lightly refreshing, this is spring in a chocolate!
Fig, Cardamom, and Cubeb Pepper White Chocolate Ganache
Cubeb pepper is a type of peppercorn from Java and Sumatra. Similar to the classic black pepper, cubeb brings acidity and a touch of bitterness. Cardamom heightens the fig with earthy floral notes. The fig brings texture, and a darker sweetness than the white chocolate. Overall, this chocolate reminds me of sitting in the sunshine with a touch of chill lingering in the air.
Strawberry Salted Caramel
This caramel is juicy and makes you want another! The sweetness of the strawberry is brought to a new level against the sea salt in the caramel. The caramel bitterness follows right behind, and you are left with lingering fruitiness on your tongue.
Almond Milk Chocolate Gianduja with Raspberry White Chocolate
Gianduja is a combination of nut paste (like praline or a nut butter) and chocolate. The ratio of those makes the difference between a nutty bar of chocolate and a spread like Nutella! I went with a stiff spread consistency here. The raspberry ganache is sweet and tart at the same time, and balances wonderfully with the nutty sweetness of the gianduja!
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Madeleines are a very classic French delight. In English, I guess they fall into the cookie category. In French, they are considered petit fours (literally, “little oven”) which is a category of cakes and cookies that are about 2 bites. These are lightly lemony with zest, and half dipped in dark chocolate. Light and still decadent, these are a definite crowd pleaser!
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This piped shortbread is full of so many nutty notes. Made with almond and hazelnut praline, you get caramel notes under the nuttiness. Also, these are made with whole wheat flour to accentuate the earthy nut flavors! Half dipped in milk chocolate and finished with chopped roasted hazelnuts, these are perfect with a cup of coffee.
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The end of the year already?! This year has really flown past. I am so excited to share a whole new year of wonderful flavors