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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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 to get back into chocolate. And October is a great month to be back!
This year my October flavors are just what was in my head. The decorations are themed, but the fillings are just combinations that sounded fun in my head.
Peanut Butter White Chocolate Ganache with Dried Cranberries
I have done several plays on PB&J. This comes from a similar place, but I wanted the “jelly” to have a different texture. Dried cranberries seemed like the obvious choice! You get the tanginess and sweetness of the fruit contrasted with the smooth, luscious peanut butter. Yum!
Ginger and Lemon Milk Chocolate Ganache
This flavor came from musing on different approaches to pumpkin flavors. Pumpkin spice is cinnamon, nutmeg, ginger, and maybe allspice. I have always thought that ginger and pumpkin are a great combination – the sweetness of the pumpkin offsets the spiciness of the ginger. So I took that idea and removed the pumpkin but added lemon! The milk chocolate adds the sweetness and lemon brightens the ganache.
Cardamom White Chocolate Ganache with Candied Grapefruit
I don’t entirely remember the train of thought that led to this ganache. But wow am I happy about it! The ganache is floral and warm from the cardamom, exactly in the balance I had hoped. The candied grapefruit lends brightness, and an unexpected chewiness that I find so fun.
Espresso Ganache with Dark Chocolate Caramel
A classic pairing! Chocolate and coffee are such good friends. The ganache is intense, and the caramel is a great way to offset that. The texture of the caramel is surprising – I kept it pretty liquid so when you bite down it will explode! Super fun and delicious.
Earl Grey Ganache
Honestly, this one is just for my personal joy. I love Earl Grey tea, and I just wanted to celebrate it. I didn’t want to take away from the lovely citrusy creaminess so I didn’t add anything else. This is like a wonderful warm hug, in my opinion.
Nettle and Rose White Chocolate Ganache, Almond English Toffee, and Vanilla Caramel
The most complex chocolate in the box this month is a bit of an mash up. I love the pairing of nettle and rose, but I wanted more. The toffee gives great crunch, and the vanilla caramel adds a light bitterness that really pulls it all together.
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Buttery, nutty, and beautiful! These cookies are so fun. The pistachio lends a nice color and combines with the almond in the other half of the dough very nicely. These are perfect with a cup of chai!
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I get so into cookie decorating! I am not the best by a long shot, but I think sugar cookies are so fun and festive for all the seasons. This recipe is a prized family secret for my best friend’s mom, so I am thrilled that I get to share them with you!
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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