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
Spooky season is here, and I am so excited! I get to do these super fun chocolate designs and get a little creepy with it – what’s not to love? Also, this year I will be attending the Blood Moon Soiree at the end of the month, so I really wanted these chocolates to be a little extra Halloween-y this time around.
The flavors are takes on some of my favorite fall flavors – pears, nuts, passion fruit, etc. Lots of lovely textures going on this month! Let me know which you are the most excited by, and which design you like best!
Pumpkin Caramel and Candied Pumpkin with Spelt Crumble
We are starting off strong this month with a luscious pumpkin caramel. There is a good amount of fresh ginger to give this chocolate a bit of a zing. Hiding in the center is a piece of candied pumpkin to really help bring out the sweet earthiness, and the spelt crumble gives nuttiness and texture.
Passion Fruit Gel with Vanilla White Chocolate Ganache
The passion fruit are finally ripe this year! I adore passion fruit, and am so happy to get to work with them again. These cute little ghosts are full of a creamy and floral ganache topped with a tart gel – you’ll be screaming with joy after this one!
Sage Chocolate Ganache
Sage tends to the savory, which made this ganache a fun little twist on the expected. The milk and dark chocolate combination means that this ganache is creamy and earthy and not very sweet. It is sure to stick in your memory!
Pepita Duja with Brown Butter White Chocolate Ganache
Pumpkin seeds are underutilized, and really healthy. They are considered nutrient dense and a rich source of protein and a lot of different vitamins. So of course I caramelized them and turned them into a wonderful crunchy layer with a buttery and rich brown butter ganache!
Pear Pâte de Fruit with Hazelnut Caramel
Pear is a difficult flavor to get right – it is a subtly floral and earthy taste that is most characterized by sweetness and juiciness. I thought turning them into a pâte de fruit would help keep those two feelings the best – let me know if you think I succeeded! The caramel is lightly bitter, nutty, and addictive. You might just howl with excitement over this one!
Raspberry Jam with Pistachio White Chocolate Ganache
I tend to think of pistachios as a fall flavor, though I am not really sure why. This ganache is rich and unctuous with the jam balancing with tart brightness. You’ll see things in a whole new way after this chocolate!
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I made these cookies back in 2021 and have wanted to remake them since. They are so fun and cute, but also so tasty! The buttery dough is a Linzer cookie dough with a light almond nuttiness that really helps elevate the tart raspberry.
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I love a good spiced cookie, and they are so seasonally appropriate! These cookies fill you with a nostalgia and fondness that just makes you want to curl up with a hot cup of tea in a window to watch the rain.
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