Monthly Flavors for January – We Scream for the New Year!
Happy 2025! I wish you all a year filled with laughter, good friends, and of course lots of chocolate! Remember, eating more chocolate is a
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November is here – the leaves are falling, the air is crisp, and everything has been pumpkin-spiced. Jack-o-lanterns are replaced by turkeys, and somehow the smell of December’s pine is already wafting around. It is a beautiful month, full of food and love and laughter.
The flavors this month are extremely autumnal. I based several of the flavors on Thanksgiving dishes, with other cozy flavors to make up the rest of the list. It is time to put on a sweater, make a cup of tea, and cuddle up under a blanket with these chocolates!
Pecan Dark Chocolate Gianduja with Molasses Caramel
For this chocolate, I broke down the essential flavors of pecan pie. Pecans (obviously), molasses, caramel sweetness. A gianduja is a mix of chocolate and praline, pecan based in this case. The molasses caramel adds a touch of bitterness, earthiness, and sweetness. Then the toasted pecan pieces add an almost maple flavor with a lovely crunch.
Cranberry and Lemon White Chocolate Ganache
I based this flavor on the cranberry sauce my mom makes every year for Thanksgiving, and a lovely cranberry lemon florentine cookie I used to make. You get lots of bright citrus, tart cranberry, and a mellow white chocolate sweetness. Yum!
Apple Cider Caramel
Apples are a very fall flavor. There is apple picking, bobbing for apples, and warm apple cider. This caramel is lightly spiced like mulled cider, while being very apple forward. The honey sweetness of Honeycrisp apple cider, the light bitterness of caramel, and the warmth of mulling spices add up to a lovely mouthful.
Hazelnut Praline with Pear White Chocolate Ganache
Pear and hazelnut seems like a natural pairing to me. Floral sweetness with earthy nuttiness is just lovely. Here, the hazelnuts are caramelized and made into a paste. That brings a touch more sweetness, but also intensifies the hazelnut flavor. The pear ganache is sweet from Bartlett pears, and has a wonderful juicy mouthfeel.
Dulce de Leche with Coffee Milk Chocolate Ganache
I actually made my own dulce de leche for this chocolate! Traditionally, dulce de leche is made by cooking milk and sugar for hours until you get a thick, spreadable light brown paste. Dulce de leche is found in different forms throughout Latin America. This is most similar to Uruguayan dulce de leche, made with only milk and sugar. Pairing it with an intense coffee ganache cuts through the sugar and you get a caramel latte effect, only better!
Pumpkin Caramel Milk Chocolate Ganache
Of course, I had to have something pumpkin this month. The caramel in this ganache is made with pumpkin puree and spices. I really like that you can actually taste the vegetable itself here. You end up with a pumpkin pie flavor, with all the spices and the vegetal sweetness of pumpkin!
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These cookies are so fun! The marbling is beautiful, but the flavors are so unique and delicious. The ginger zings through, while the turmeric adds an earthy balance. The white chocolate chips lightly caramelize and add a wonderful sweetness, while the cashews add a salty note. You definitely need to try these!
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Pecan pie is my partner’s favorite Thanksgiving pie. So obviously, I made it even more portable. These are intensely pecan-y. The sablée is made with pecans, as is the caramel center. These cookies end up being more nutty than the pie! So tasty, you should probably get a dozen for your Thanksgiving table.
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Happy 2025! I wish you all a year filled with laughter, good friends, and of course lots of chocolate! Remember, eating more chocolate is a