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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December is here so let’s all cheer! Or something like that. We step into winter this month with the solstice, even though many would say it has felt like winter for a while. This is the time of fireplaces blazing, lots of family and friends gathered round, and drinking warm things. The flavors this month are inspired in part by the major holidays, but also just what seems warm and cozy to me.
We of course have Hannukah and Christmas this month, and it all ends with a big festive bang for New Year’s. No other holidays are specifically celebrated with these chocolates, though I think these flavors are more wintery than anything specific anyway.
Chestnut and Vanilla Milk Chocolate Ganache
I really love chestnuts. Growing up, my mom and I were the only two in the family who liked them, so she would roast a bag for just the two of us. I loved the creamy yet almost dry texture and the nutty flavor. Paired with milk chocolate, the nuttiness blooms and coats your mouth. The vanilla provides a lovely floral ending to the ganache.
Burnt Honey and Apple White Chocolate Ganache
Apples are often seen as a fall or winter product. Though they actually ripen in late summer, there is no denying a warm cup of cider is intensely cozy. Plus, apple sauce is a must with latkes for Hannukah. This ganache starts off sweet with the white chocolate and apple, and has a wonderful bitter mid-note from the burnt honey.
Coffee Caramel
I am definitely a caffeine addict. I drink coffee throughout the morning, and often follow with a black tea in the afternoon. But I find a warm cup of coffee on a cold morning absolutely magical. This caramel is not too bitter, but hits with strong coffee flavors and ends with a sweeter caramel note.
Eggnog White Chocolate Ganache
Ah, eggnog. Such a divisive drink! I never enjoyed it growing up, probably because it was almost always came from a bottle or carton. As an adult, I was super wary of the idea of eggs and alcohol. However, once I got into making my own eggnog, I totally understood the appeal. Creamy yet frothy, cold yet warming with spices and booze. I am a convert! This ganache does not contain egg, but the white chocolate does provide that creamy mouthfeel. Brightened with nutmeg, rum, and cognac, this is a wonderful approximation to the drink.
Passion Fruit and Orange Dark Chocolate Ganache
My mom always gives me a dark chocolate orange for the holidays. I think the tradition started at a friend’s house, but no matter the source it means that dark chocolate and orange is very wintery in my mind. Here, the ganache is brightened with passionfruit! It adds a wonderful tartness, and the seeds give a lovely crunch.
Fig and Cassis Pâte de Fruits with Almond and Milk Chocolate Gianduja
I don’t know why this combo says “winter” to me, but it does. The pâte de fruits is tart from the blackcurrant while being tempered by the fig, and the almond and milk chocolate create this wonderful creamy and nutty base.
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Brunsli cookies are Swiss holiday cookies made with chocolate, cinnamon, and cloves. They are naturally gluten free as they are made with almond flour instead of wheat flour! They are almost brownie-like, and pretty addictive. They make a wonderful addition to any holiday table, as a gift, or an indulgence for yourself!
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Amaretti are a wonderful cookie from Italy. They are actually fairly similar to the French macaron as they are both made with almond flour, egg white, and icing sugar. Traditionally, they are made with ground apricot kernels, but I did not use a recipe with those. The flavor is quite similar to the original however! Amaretti can be almost fudgy, or dried until crisp like a meringue.
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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