April is here, so get your galoshes on! Here in the Bay Area we are thankfully not as inundated with rain as we were last year, though we certainly got some fun storms. I am quite happy we have had less power outages so far and I haven’t had to break out the headlamp to finish painting molds!
There is no overarching theme to the chocolates this month, just lovely spring flavors: lots of fresh herbs and fruit this month to keep the flavors bright. I played with new decorating techniques, so let me know what you think of the painting this month!
Coconut Filling with Vanilla Salted Caramel
I think this is going to be my dad’s all time favorite chocolate! He loves coconut and caramel, so this is clearly right up his alley. Don’t be surprised if this one pops up again in November for his birthday. The coconut filling is light and flavorful and the caramel is luscious and chewy. A perfect start to the month!
Matcha White Chocolate Ganache with Tahini Milk Chocolate Gianduja and Sesame Dark Chocolate Crunch
I love the combination of earthy and nutty. The matcha ganache is earthy and bright, while the gianduja and sesame crunch are nutty and delightful. Plus, having all three chocolates adds a wonderful complexity and fun to the chocolate!
Hibiscus Pâte de Fruit with Cassis Milk Chocolate Ganache
This is one zesty chocolate! I love these two flavors – the cassis and hibiscus play off each other wonderfully. The combination of hibiscus and cassis is acidic and floral while the milk chocolate adds back sweetness and creaminess.
Lemongrass and Bird’s Eye Chili White Chocolate Ganache
This is inspired by Thai flavors – lemongrass, ginger, chili, and coconut. What an excellent combination! The lemongrass keeps the ganache light and refreshing, the ginger and chili give heat and structure, and the coconut keeps it all creamy and smooth.
Mango White Chocolate Ganache with Habanero Dark Chocolate Ganache
Get ready for summer with this chocolate! What a lively combination! The spicy habanero plays off the sweet mango in excellent ways. The dark chocolate adds bitterness while the white chocolate adds creaminess. It is like a vacation in your mouth!
Lemon and Mint White Chocolate Ganache
There are few things more in the spirit of spring than this chocolate. It is light, refreshing, and herbal. The mint was picked from my garden moments before it went into the ganache! It can’t get any fresher than that.
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This month, Jews will celebrate Passover. For the holiday, we cannot have flour or anything leavened. Coconut macaroons are quite traditional, and this is a fun take on a similar note! Made with almond flour, these little cakes are perfect for Passover! The brown butter adds nuttiness, while the toasted almond flour adds depth.
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With all the weather changes, these cookies are a perfect little ray of sunshine. The sugar coating adds a lovely crunch while the spelt flour adds a wonderful new nuttiness to an old fashioned cookie.
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May is blooming all around us! With all the citrus trees and jasmine in full flower right now, all my walks smell absolutely heavenly. Mother’s
