Monthly Flavors for November – Oh My Gourd!
It is almost the end of the year already! November is here, the air is crisp and bright, and I am so excited to eat
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March is an interesting month. Winter is over though it is often still chilly with just enough warm spring days sprinkled in at the end to give the idea of summer coming. And, March is Women’s History Month! So, I decided to pick chocolates from women ambassadors to Cocoa Barry. These women are highly accomplished, winning many accolades in the chocolate world including World Chocolate Champions and Women Chef of the Year.
This month, I am donating 10% of my proceeds to La Cocina, a “nonprofit working to solve problems of equity in business ownership for women, immigrants and people of color.” This charity helps women get access to space to start culinary ventures, does 1:1 mentoring, and teaches classes in business basics. And they are based in San Francisco, so local to me! Thank you for helping me support this awesome cause.
Dark Cherry Gelee, Dark Chocolate Ganache, and Pistachio Praline
Anna Gerasi was born and raised in the world of pastry. She “aspires to leave her mark in this world by creating something good not only for people, but for the environment.” She was the only woman to represent Italy in the 2022 World Chocolate Championship and won 4th place. This chocolate was inspired by Gen Z, globalization, and contamination. The cherry gelee adds a wonderful sweetness and light texture to the dark chocolate ganache. The pistachio gives an earthy balance with crunch and slight bitterness.
Pecan Gianduja, Banana Caramel, Banana Ganache, and Spelt Sable
Daria Nechiporenko was the very first representative from Australia the World Chocolate Championship! She competed in 2018. She strives for simplicity and elegance of flavor in her work. This chocolate is a great example! The banana is strong through the caramel and ganache, and the pecan and spelt add these lovely earthy and nutty notes working in tandem.
Vanilla White Chocolate Ganache with Hazelnut Feuilletine
Eugenia Petrenko is a renowned Ukrainian pastry chef. She is a passionate teacher and pastry educator. This seemingly simple chocolate is marvelous. The vanilla ganache has yoghurt powder to bring a touch of sourness and balance the sweetness, and the crunchy feuilletine is nostalgic to many (including myself).
Orange Coulis, Orange and Coriander Ganache, and Hazelnut Crunch
Eun-Hye Kim competed in the 2018 World Chocolate Championship for Korea and placed 5th. She was the only woman in the top 10 finalists that year. This chocolate is an orange overload! The coulis and ganache are bursting with the citrus-y goodness. The coriander brings complexity and the orange helps bring out a citrus note in the coriander! Very cool, must try to understand.
Cinnamon Caramel, Roasted Apple Ganache, and Salted Sable
Melissa Coppel is one of my personal inspirations. Her chocolates are beautiful and complex. The way she fits so many layers and flavors into such a small medium is fascinating. She co-opened Jean-Marie Auboine Chocolates in Las Vegas in 2011, and her own place in 2016, and well as winning Chocolatier of the Year in 2013. This chocolate is a caramelized apple pie in a bite! The cinnamon caramel lends a light bitterness and pairs wonderfully with the apple. The ganache has chunks of roasted apple for extra wonderful flavor! The sable ties it all together with light saltiness and buttery-ness.
Rosemary and Honey Milk Chocolate Ganache
Nancy Samson is a Canadian chocolatier. She was the first North American female chocolate ambassador with Cocoa Barry, and was named Woman Chef of the Year in 2009. She has a shop in Montreal and teaches at the Montreal Chocolate Academy. This chocolate is wonderfully simple in theory. However, the rosemary develops an almost citrus flavor in conjunction with the honey and milk chocolate. Absolutely wonderful!
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Probably the most well-known food associated with Purim, these buttery cookies are folded around jam (or chocolate) fillings to be shaped like Haman’s hat. Haman was an vizier to King Xerxes I of the Achaemenid Empire who wanted to get rid of the Jews. I still don’t understand why we eat cookies that look like his hat, but they are delicious! I always looked for the jams over the chocolate fillings, so these are filled with apricot jam (my all time favorite choice).
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These cookies are such an excellent mix of sweet and salty. The pistachios are in the dough and top the cookies for maximum effect. The flavor is also enhanced with matcha powder! Perfect for St. Patrick’s Day with their green hue, these cookies are sure to be a crowd favorite.
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It is almost the end of the year already! November is here, the air is crisp and bright, and I am so excited to eat