Monthly Flavors for October – Let’s Get Spooky!
I am so excited to be back! The new brick and mortar is getting there, and the AC isn’t working perfectly, but I just needed
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Well hello 2023! It’s gonna be the zest year yet! In case the puns haven’t tipped you off, the theme this month is citrus. There are some common citrus (lemon, lime, and orange) and a couple that you may not be familiar with! I hope you enjoy these as much as I do. I love the complexity of different citrus fruits, and how they can evolve and change so beautifully. Each of these flavors will hopefully show you a new side to some familiar favorites!
There are no holidays being celebrated through the chocolates this month. I thought it would be more fun to focus on specific flavor variations this month over holiday themes.
Lemon Marmalade with Lemon Mint White Chocolate Ganache
The lemon marmalade in these chocolates is made with lavender and a vanilla pod. Sweet but tart, lightly floral, rounding out with a vanilla note, the marmalade itself is addictive. Paired with the simple lemon mint ganache, you see a sweet side to lemons that makes you think of lemon blossoms while keeping the tartness of the fruit.
Lime Ruby Chocolate Ganache
Lime is obviously a beloved citrus throughout the world. Ubiquitous in the cocktail and culinary worlds, pairing lime with red berries seems somehow natural and different at the same time. Lime can be a very strong flavor, and can beat down the sweetness of berries and can go almost bitter. Paired with the ruby chocolate, you get a delightfully tart ganache with the best of all worlds. Lime brightness pairs with fruity sweetness for a beautifully balanced flavor.
Yuzu Milk Chocolate Ganache
Yuzu is a citrus from East Asia, and is probably a hybrid of mandarin and ichang papeda (a slow growing citrus that produces unpalatable fruit). It is believed to have originated in China, and grew wild in China and Tibet. There are now a few different species of yuzu exclusively in Japan after it was introduced in the Tang dynasty. In terms of flavor, yuzu kind of tastes like a combination of lemon, lime, and grapefruit or a floral and complex lemon. It really shines through in this ganache. Because it is a less well-known citrus (and one of my all time favorites), I wanted to make sure the flavor was direct and obvious. By using yuzu juice, dehydrated powdered yuzu, and candied yuzu peel, this chocolate is explosively yuzu!
Grapefruit Reduction with Grapefruit Coconut White Chocolate Ganache
This grapefruit reduction adds a wonderful juiciness to the chocolate. Be careful when you bite down, it will burst out of the chocolate! The ganache is made with coconut cream and caramelized honey to bring a little bitterness, and lots of fun tropical flavor to the grapefruit. The ganache almost tastes like a grapefruit creamsicle! With the reduction, this chocolate is fun and unexpected.
Calamansi Dark Chocolate Ganache
Calamansi (Kalamansi) is another absolute favorite citrus. Also known as calamondin, this fruit originates from the Philippines, Borneo, parts of Indonesia, southern China, and Taiwan. Used liberally in Filipino cooking, this little fruit is an extremely important economic product for the Philippines. The peel of the fruit is sweet while the juice is extremely sour and the entire fruit can be eaten except the seeds. It tastes like a combination of lime and orange, with hints of apricots, guava, or pineapple. I really wanted the unique flavor to shine through to make everyone else love this fruit as much as I do!
Orange and Star Anise Caramel
The oranges here are from my tree! I wanted to show the less sweet side of orange fruit, using the peel as well as the juice to add a light bitter note. Star anise comes from China and Vietnam, and is commonly used in savory and sweet cuisines. It is often used in baking around the holidays, adding a very light licorice flavor. It pairs beautifully with orange! I also added Amaretto to the caramel to give nuttiness. The result is sweet, lightly bitter, and gently spiced.
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Made with lemon and orange zests, these cookies are citrus bombs! The thyme adds a lovely savory note, making it a wonderful afternoon shortbread. The dark chocolate chips really tie the whole thing together. Enjoy with a glass of wine or cup of tea!
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These sandy cookies are from Morón, Cuba. Full of lime zest, they are bright and addictive. These are a very traditional cookie, made with shortening instead of butter. It means the texture is very different than a shortbread – a little more dry and crumbly, but melt in your mouth good! They beg for a cup of coffee and will make you dream of sunny beaches.
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I am so excited to be back! The new brick and mortar is getting there, and the AC isn’t working perfectly, but I just needed