Thursday, March 7, 2013

Fig and Lemon bombons - March 7, 2013

Chocolate of the Day:

Productos La Higuera, S.L.
6 Rabitos Royale bombon de higo
Very Good
Weight: .558 oz. (15.8 g.) / 3.35 oz. (95 g.) total package of 6
Calories: 55.8 calories in 1 piece
Cost: $N/A - sample
Purchased from: Green Gecko Coffee, Hawaii

Today's chocolate fig bon bons (from Almoharin, Spain), were carefully crafted and then individually wrapped. Each dried Mediterranean fig (higo) was filled with a creamy truffle and Brandy liquor filling, and covered in 54% cocoa chocolate. These figs arrived courtesy of Green Gecko Coffee Farm's website.

As a companion to these chocolate fig jewels, I picked a Meyer lemon from my yard, and made some candied Meyer lemon slices -- which I dipped in dark chocolate with a touch of butter.

The figs were the star of the show, but they paired nicely with the candied and cooked lemon flavors.

Fruit Butter Chocolate Cups
The emphasis on butter(s) this week also inspired me to create a series of three different dark chocolate cups filled with three different fruit butters.

These butters included: 1.) Traditional English Lemon Curd (London) topped with lemon peel; 2.) Liliko'i (passion fruit) Butter (from Happy Honu Farm, Hawaii) topped with thin slices of kumquat; and 3.) Coconut Butter (Honomu Jams, Hawaii) topped with fresh, green lemon mint leaves.

Fruit butters are made by slowly cooking and stirring sugar, egg, and butter with fruit together in a pan on stove. Lemon's tart and sassy sweet flavor gets richer and mellower when cooked with the egg and butter. 

The Liliko'i (passion fruit) butter was delicious. All three paired well with chocolate. Messy eating, but very good.

Nothing like virtual travel from my backyard garden in California to Spain, Paris, London, and then Hawaii -- all via the wonderful power of chocolate, and a smidgeon of imagination. 

Today was Day #6 of Chocolate and Butter Theme Week, and Day #2 of Chocolate and Lemon Theme Week. 

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