Monthly Flavors for March – What an A-peeling Month!
Welcome to March, the height of citrus season! Citrus is really interesting and somewhat complicated to use in baking and chocolate. While the flavor feels
For me, November is mostly about Thanksgiving, and Thanksgiving is all about pie – so this month the chocolates are all based on pie! They are made with caramelized white chocolate to represent the crust. This chocolate also gives a beautiful caramel-y, nutty note to each bite!
Did I get your favorite pie? Let me know what I missed and I’ll try to get to them next time!
Dark Chocolate Bourbon Caramel with Pecan Praline
Pecan pie is such a great pie, and generally such a great idea. This chocolate is based off one of my favorite recipes for a chocolate bourbon pecan pie! The toasted caramelized nuts play so well with the bitterness of the dark chocolate, and the bourbon gives this lovely oaky note.
Apple Pate de Fruit, Apple Ganache, with Cinnamon Toast Crunch
Ah, apple pie. I had to have the most popular pie in the US! Thou personally, I am extremely picky about this one. I am not a huge cinnamon fan and I think most American apple pies are far too heavily seasoned with it. As a concession to the marriage between cinnamon and apples in most folks heads, I added the cinnamon toast crunch layer. I think this chocolate really comes through beautifully in the end!
Cherry Marzipan with Cherry Ganache
Cherry pie is a wonderful classic! I really love stone fruit pies and tarts with almond cream, so I honored that by adding a cherry marzipan. The ganache is juicy and bright like a fresh fruit pie!
Sweet Potato White Chocolate Ganache with Sable Crunch
A less obvious choice for a pie here in California, but a really fun challenge for me! I just did pumpkin last month, so this was a bit of a twist on the beloved classic. Full of sweetness and all the lovely autumnal spices you expect, this chocolate is like a warm hug.
Vanilla Marshmallow, Lemon Vanilla Marmalade, and Lemon Custard White Chocolate Ganache
Lemon meringue pie is my brother’s absolute favorite pie. I played around with a few variations to get the right balance of tartness to sweetness, and I think I did a pretty good job. The custard ganache makes for a creamier, richer ganache reminiscent of lemon curd. The marmalade helps to add a bright citrus punch, and the marshmallow is a pretty good meringue stand in.
Cranberry Ruby Chocolate Ganache with Sable Crunch
Okay, this is the one I went a little off the beaten path for. There is a beautiful cranberry curd pie from The New York Times that I just love, and I wanted to honor that recipe. The cranberry is very forward, bright and tangy. The ruby chocolate helps boost that with the tangy red berry notes inherent in the chocolate. The sable crunch is buttery and nutty and really rounds out the whole experience.
…
These wonderful autumnal treats are so simple but pack quite the punch! The pumpkin is earthy and balances the white chocolate sweetness very nicely.
…
Oh my word do I love these cookies. They are addictive. Once I got my hands on this recipe, I think I made them for every event for the next year. Nutty, salty, chewy, and crunchy they are just everything you want in a cookie.
Welcome to March, the height of citrus season! Citrus is really interesting and somewhat complicated to use in baking and chocolate. While the flavor feels