Monthly Flavors for February – Cupid’s Busy Month
February, the month of love! Valentine’s Day is here, and chocolate is in the air. This is the time to ply that special someone with
October: the spookiest month of the year! Witches fly through the sky, carved pumpkins host grotesque smiles, and monsters roam everywhere. Or, you know, the continuation of pumpkin spice everything. I curated the flavor this month to be very fall appropriate, with some shocking tricks in these treats!
Tidbit
Brown Butter Miso White Chocolate Ganache
Brown butter is a wonderful, delicious thing. You boil the butter until the milk solids start to brown, and it smells like hazelnuts. In fact, in French, it is called beurre noisette which literally means “hazelnut butter.” Paired with white miso, I think you could just this ganache by the spoonful. It is nutty, lightly salty, and just a touch fruity. All this wrapped up in sweet, creamy white chocolate? Yes please!
Ruse
Dried Rose and Szechuan Peppercorn Milk Chocolate Ganache
Dried rose is used throughout the Middle East in a variety of sweet and savory dishes. It is much less “perfume-y” than rose water, staying more subtle. Paired with Szechuan peppercorn, this whole chocolate is alight with a very unlikely flavor combo that might just knock your socks off.
Goodie
Pumpkin Ginger Caramel
I am not a huge fan of the PSL craze. I don’t even like pumpkin pie all that much. But, I do like pumpkin as a separate entity from the pie and spices of the latte variety. Pumpkin with fresh ginger has a whole new zing, and pumpkin’s earthy sweetness is wonderfully counterbalanced by ginger’s sharp spice. And as a caramel, the whole thing is delectable, delicious, and damn near divine!
Bluff
Hazelnut Praline and Pear White Chocolate Ganache
Hazelnuts are a deeply autumnal flavor, in my opinion. They have an innate warmth to the flavor, and I love them. Pears are also in sweet proliferation this time of year, bursting with a sunny juiciness we soon miss as we head into winter. Together, the flavor is rounded and sweet, evolving as you savor the chocolate.
Cate
Persimmon and Caramelized Honey White Chocolate Ganache
Persimmons are probably my favorite fruit, though nectarines jostle that position constantly. I prefer the Fuyu variety, delightfully crunchy and yet soft. They are somewhat close to a pear or apple in flavor, but more honey sweet than sugar sweet like an apple. So, of course, paired with caramelized honey and its almost bitter edge, the flavor shines through in a whole new way.
Sham
Carrot Cake Cream Cheese White Chocolate Ganache
Carrot cake is my all time favorite cake. I ask for it every year for my birthday, and is the cake I am most likely to make for myself at any other time. As a kid, the way a vegetable could be used in dessert was fascinating to me. I loved the way the flavor was so integral to the overall taste, but in a very subtle way. And of course, cream cheese icing is the best kind of icing. A little sour, sweet, and tangy and I just want to eat it by the spoonful. So, I turned this whole experience into a chocolate! It tastes just like iced carrot cake as a little bite.
Cookie Flavors:
Chocolate Pumpkin Spice Cookie
I had to add one pumpkin spice thing on this list, or I would never hear the end of it. But these cookies are great! They are lightly chocolate-y, lightly spiced, and super fun.
“Bleeding” Raspberry Cookies
This cookie is basically a thumbprint cookie with the filling inside. Why? Because it’s spooooky! These are filled with a raspberry caramel, and they are bleedin’ tasty!
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February, the month of love! Valentine’s Day is here, and chocolate is in the air. This is the time to ply that special someone with