What better way to start the new season than with wonderful new chocolates? Nothing I can think of! There is no particular theme this month, just end of summer flavors. I picked fruit that are coming into ripeness: pomegranates, figs, etc. I wanted these September chocolates to start feeling cozy, get you thinking about changing leaves and crisp air while keeping the end of summer ephemera in mind.
Cassis Jam with Honey Milk Chocolate Ganache
September is national honey month! To play off the mesquite honey I used in the ganache, I made a cassis jam to give a wonderful acidity. The ganache has caramelized and non-caramelized honey to give a better depth of flavors.
Orange Pâte de Fruit with Orange Dark Chocolate Ganache
My orange tree is completely laden with oranges, so I knew I had to do something with them this month. This is like the best chocolate orange you can imagine crossed with an English Jaffa Cake. Jaffa Cakes are a genoise biscuit with orange marmelade and covered in dark chocolate. Biting into this chocolate, you get the soft orange jam followed closely by the bittersweet of the dark chocolate, and finishing with orange sweetness.
Lemon Myrtle and Apricot White Chocolate Ganache
Lemon myrtle is a bush from Australia that I adore. Often used for essential oils today, the lemon myrtle plant has been used by Aboriginal tribes for food and medicine for centuries. It is often known as “the queen of lemon herbs” because it has more citral (the compound that smells like lemon) than other lemon-scented herbs such as lemongrass. Combined with apricots, this ganache is bright and warm and tangy, like the Indian summer distilled.
Pomegranate Gelée with Fig White Chocolate Ganache
Pomegranates and figs are in abundance right now! I couldn’t figure out how to stay true to the wonderful texture of the pomegranate seeds, but the fig ganache still has a slight crunch from the seeds in the puree. The gelée melts immediately on the tongue so you get fig sweetness surrounded by pomegranate tartness.
Thai Iced Tea Caramel
In the US, we tend to think of Thai tea as a fairly neon orange drink that is sweet, creamy, a little citrusy, and full of warming spices generally served over ice. However, Thai tea is traditionally black Ceylon or Assam tea with milk and sugar. The spices (and color) seem to have been added in English language recipes. I used one of the most popular brands of Thai tea mix to make a caramel that is beautifully orange, full of strong black tea notes and ending in creamy caramel.
Lemon and Cardamom Dark Chocolate Ganache
Truly, lemon and cardamom are a match made in heaven. The floral cardamom just wakes up with the bright citrus, and the end result is a party in your mouth. Paired with the dark chocolate, this chocolate is sumptuous and decadent, yet light and bright.
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These chocolate chunk cookies are what dreams are made of. The buckwheat flour and browned butter give a wonderful nuttiness to offset the two (yes, TWO) chocolates. The edges are crispy while the center stays soft and melt in your mouth addictive. YUM!
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These cookies are buttery and bright! The homemade lemon marmelade is creamy thanks to the vanilla bean and sweet while keeping a touch of lemon sourness. The cookie is buttery and like a hug for your mouth. It is a wonder any of these are leaving my kitchen, honestly!
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May is blooming all around us! With all the citrus trees and jasmine in full flower right now, all my walks smell absolutely heavenly. Mother’s
