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. 

Buttercup Cupcakes - March 6, 2013

Chocolate of the Day:

Buttercup Cakes
1.) Strawberry Cream - strawberry cream frosting on gluten-free, vegan chocolate mini cupcake
Good +
Weight: 2.5 oz. (estimate) in 1 mini cupcake
Calories: 190 calories (estimate)
Cost: $2.00 for 1 mini cupcake
Purchased from: Buttercup Cakes, Santa Cruz, CA

2.) Lemon Marmalade - lemon frosting on gluten-free mini cupcake
Good +
Weight: 2.5 oz. (estimate) in 1 mini cupcake
Calories: 190 calories (estimate)
Cost: $2.00 for 1 mini cupcake
Purchased from: Buttercup Cakes, Santa Cruz, CA

I discovered Buttercup Cakes bakery during a recent visit to Santa Cruz, CA. I stepped into the shop to gaze at an array of regular and mini sized cupcakes (as well as full-sized wedding and other cakes). The words gluten-free caught my eye at one end of the glass display case.

Gluten-free cupcakes have improved a lot in recent years, in both taste and texture. And, like regular cupcakes, they are a delicious way to suspend disbelief -- as in, I can't believe I'm really eating all this butter and sugar in one sitting, and loving every minute of it. But, I am focused on chocolate and butter this week, so research was in order. I took home three different mini cupcakes, and today am featuring two of these pretty little cakes.

The vegan, gluten-free chocolate cupcake with strawberry frosting (topped with a fresh raspberry) was enveloped in a "skirt" of red paper rather than a conventional cupcake paper wrapper, and was very tasty. The flavors were natural and authentic. The lemon cupcake was fresh and fun, and was heaped with a generous bouffant swirl of buttery sweet frosting, and a dab of colorful marmalade.

Thank you to the staff at Buttercup Cake bakery for their help. (I'll be back for that gluten-free chocolate cupcake with hibiscus frosting.)

Today was Day #5 of Chocolate and Butter Theme Week, and Day #1 Chocolate and Lemon Theme Week.

Brown Butter Caramels - March 5, 2013

Chocolate of the Day: 

Fruition Chocolate
Brown Butter Bourbon Caramels
Very Good
Weight: .866 oz. (24.6 g.) in 3 pieces / 2.6 oz. (74 g.) total 9-piece tin
Calories: 129 calories (estimate) in 3 pieces
Cost: $25.00 (estimate)
Purchased from: The Chocolate Garage, Palo Alto, CA

Today's wonderfully complex, Brown Butter Bourbon Caramels were crafted by a small-batch, bean-to-bar "workshop" -- Fruition Chocolate (Shokan, NY).

I used the word "complex," and by that I mean: overlapping layers of slightly smoky, coffee bean and bourbon flavor notes, infused into a rich, brown butter, caramel.

The 66% chocolate couverture was decorated with black and white airbrushed cocoa butter dibbles and dabbles, and contained a wonderful, soft caramel center. The chocolate was thick enough to prevent caramel "leaks" but not so thick as to seem overly candlewax-like (the occasional result if chocolate "walls" are made too thick to contain a precious or gooey center).

Founder Bryan Graham and team start with organic, fair trade cacao beans, that are roasted and stone-ground and eventually made into well executed bars and confections, most often using 66% cacao Peruvian chocolate.

Today was Day #4 of Chocolate and Butter Theme Week. 

Brown Butter dark bar - March 4, 2013

Chocolate of the Day: 

Xocolatl de David
Brown Butter bar
Weight: 1.1 oz. (31 g.) / 2.2 oz. (62 g.) total bar
Calories: 165 calories (estimate) for 1/2 bar
Cost: $8.95 for 1 bar
Purchased from: Fog City News, San Francisco, CA

Today was Day #3 of Chocolate and Butter Theme Week.

Brown butter is a lovely thing -- the essence of rich butter, carefully heated and partially caramelized, with a faintly nutty taste; it makes a great

great base for meat and vegetable entrees, as well as caramels and sweet and savory desserts. The brown butter in this case was fully incorporated into today's dark chocolate bar.

This nicely wrapped, but unadorned Brown Butter bar from Xocolatl de David (Portland, OR) was made with 70% cacao from Ecuador.

An Example of a Good Temper
One side of the bar was so shiny smooth (a sign of a careful and successful tempering process), I could have used it as a mirror. (A rare moment -- I could see the reflection of my camera in this bar; see image at right.)

Two butters, more shine. The brown butter may have contributed some dazzle, but shine like this comes from optimizing the crystalline structure of the cocoa butter, during heating and tempering. If you have a black belt in tempering, your chocolate will have a glossy surface and snap to it, like this. If not, your bars and truffles may have a dull matte, or less attractive, finish;  and they may break or crumble more randomly.

This camera-ready bar melted in my mouth, like buttah.

Xocolatl founder, David Briggs,  has talked about his interest in savory additions to his chocolate bars (bacon, truffles, chicharrones, cheese, olive oil). I love it. David, I consider you a fellow umami-arian  and, as such, I continue to look forward to any new items you create in this category. Keep up the great work!

Salt and Pepper Bar - March 3, 2013

Chocolate of the Day:

Trader Joe's
Takes Flight - A Dark Chocolate Tasting Odyssey
Salt and Pepper Potato Chip bar
Good - Good +
Weight: 1/2 oz. (14.1 g.) / 2 oz. (57 g.) in 1 bar
Calories: 77 calories in 1/2 oz. piece of bar
Cost: $9.99 (estimate) for tasting pack of 7 bars
Purchased from: Trader Joe's, Palo Alto, CA

The idea of having a tasting flight of dark chocolates was similar to sampling a series of wines. In a relatively short period of time, one can compare and appreciate differences and similarities, and pick-out favorites.

Chocolate and Tasting Flights

The attractively packaged "Dark Chocolate Tasting Odyssey" from Trader Joe's (Monrovia, CA) consisted of 7 bars that could be easily broken up and shared with a group of six or seven people. At 14 oz. (397 g.), this hefty flight of 70% cacao chocolate bars contained several interesting flavor additions and combinations, ranging from the slightly savory Black Sea Salt with Caramel (previously featured on Chocolate Banquet) to the sweet and slightly tangy, floral Orange Hibiscus bar.

The base chocolate (70% cacao) in today's Salt and Pepper Potato Chip bar was smooth, without flaws; but it also lacked remarkable attributes, in part due to being overshadowed by interesting flavors. This bar was punctuated with micro-bursts of salt and black pepper, and small flecks of crunchy potato chips.

Fond Farewell to Umami Week, Hello to Butter Week

Today's Salt and Pepper Potato Chip bar was the second bar with a kiss of salt in this tasting pack, and it was a perfect accompaniment to today's umami burger lunch -- celebrating the last day (sniff, sniff) (Day #9) of Chocolate and Umami or Bacon Theme Week.

As part of (Day #2 of) Chocolate and Butter Theme Week, and in keeping with my preference for small (1.5 - 2 oz.) shotglass desserts and cocktails, I incorporated tiny pieces of this bar into a hot buttered rum, chocolate pirate style. (See below for details.)

Salt and Pepper Pirate

1 Tablespoon dark rum
1/2 teaspoon butter
1 pinch salt and pepper, and 1 small pinch truffle salt if desired
.5 oz. (14 g.) Salt and Pepper Potato Chip bar, chopped
2 Tb. milk
2 Tb. hot cocoa/drinking chocolate mix of choice
dash of Allspice

• Combine all ingredients except butter in small, microwave-proof bowl or ramekin, and stir together. 
• Heat in microwave on low setting for 10-20 seconds; take out and stir in butter. 
• Heat for another 5-15 seconds. (Watch carefully, do not let boil over.)
• Take out of microwave oven. Give the heated mixture one final stir, and pour into a shotglass. 
• (Rim glass with sea salt and pepper if desired)
• Enjoy

Tortuga Turtles, Cheesecake - Mar. 2, 2013

Chocolate of the Day:

Tortuga Rum Company Ltd.
Chocolate Rum Turtles with Sea Salt
Good
Weight: 1.26 oz. (36 g.) / 7.5 oz. (212 g.) total box of 12 turtles
Calories: 200 calories in 2 turtles
Cost: $ N/A
Purchased from: N/A - Tortuga samples

Today was Day #8 of Chocolate and Umami or Bacon Theme Week. I can't seem to let go of wonderfully sweet + savory foods, so I'm extending this current theme "week" by a few days. Today was also the first day of Chocolate and Butter Theme Week.

Umami, Caribbean Style
Tortuga means tortoise or turtle, and also refers to at least three different Caribbean islands -- some tinged with legends of pirates. It is also the name of a company, Tortuga Rum Company (Grand Cayman, B.W.I.), creator of the three sweet and spicy offerings I incorporated in today's dinner and dessert(s).

After enjoying some smoky, barbequed pulled pork with Tortuga Sweet Heat Caribbean sauce, sweet peppers and pasta, and a butternut squash souffle lightly dusted with savory cocoa, it was time for dessert.

Tortuga Chocolate Rum Turtles with Sea Salt were made with pecans, caramel (corn syrup, butter and cream) and Jamaican rum flavor. Even a little real butter improves the taste of a caramel center like this. Each sweet, softly chewy chocolate turtle (so named for it's turtle-like shape) was decorated with a sprinkle of coarsely ground sea salt crystals.

This same milk chocolate coated turtle became the subject of another dessert: "Turtle on a Beach." And, I used Tortuga's Pepper Jelly as a cheesecake topping. (See below for more on both desserts.)

Turtle on the Beach


1 Tortuga Chocolate Rum Turtle with Sea Salt
1 scoop coconut ice cream (or coconut frozen dessert)
1 Tb. toasted white sesame seeds

Scoop coconut ice cream in a cup; and sprinkle toasted white sesame seeds over ice cream. Top with a Tortuga turtle.


Pepper Jelly White Truffle Cheesecake

The following recipe is for individual cheesecakes with a colorful, kick. This slightly less sweet (gluten-free) cheesecake is flavored with white truffle oil, and covered with a light layer of sweet, and spicy-hot, Tortuga Gourmet Pepper Jelly.

Recipe for White Truffle Cheesecake with Pepper Jelly

1 1/2 pounds cream cheese (3 six-ounce packages)
1 cup sugar
1/4 cup gluten-free flour blend (rice flour + other flour mix)
2 Medium eggs
1/4 cup creme fraiche
1/4 cup sour cream
1 1/4 Tablespoon White Truffle Oil (such as La Tourangelle, see this for link for similar recipe)
1 10 oz. jar of (Tortuga) spicy pepper jelly
(You'll also need several individual ramekin or miniature souffle dishes.)

Let cream cheese soften at room temperature for an hour before placing in a bowl to make it easier to blend with other ingredients.

Pre-heat oven to 350 degrees Farenheit, and place a baking pan with 1/4 inch water in oven.

Put softened cream cheese in a bowl. Gradually blend cream cheese (with an electric mixer, or immersion blender), until fluffy, then add sugar, egg, creme fraiche, sour cream, flour and truffle oil, just until all ingredients are fully incorporated. (Set pepper jelly aside for use after cheesecake is baked and cooled.)

Spoon into ramekins or small souffle dishes. Makes 6-8 individual cheesecakes in ramekins -- depending on size of dishes used. (To make a full-size, 10-inch cheesecake, double this recipe (except eggs -- use 2 larger eggs); and grease springform pan before filling with cheesecake batter.)

Bake in 350 degree oven for 30 min., then reduce to 325 degrees, and cook until firm in middle(s), about 25 more minutes until slightly firm. Do not overcook. Turn off oven, but leave oven door open.
Let cheesecake cool in oven for an hour, then refrigerate for several hours or overnight.

Spoon over pepper jelly across top of individual cheesecakes (amount depending on taste) and refrigerate, or serve the cheesecakes.

More Chocolate Bacon - March 1, 2013

Chocolate(s) of the Day:

Marini's Candies

1.) Milk Chocolate Bacon with Maple Frosting
Good - Good +
Weight: 2.1 oz. (59.4 g.) (estimate) for approximately 2 slices
Calories: Unknown
Cost: $6.95 per 1/4 lb. (approximately 4 slices)
Purchased from: Marini's, Santa Cruz, CA

Today was Day #7 of Chocolate and Umami or Bacon Theme Week.

Bacon tastes good to my L-glutamate taste receptors; that's umami talking. My taste buds and I headed to Marini's Candies (Santa Cruz, CA -- since 1915) yesterday to pick up some chocolate and bacon items.

Umami-loving veggie eaters like me can enjoy a savory turkey or quinoa burger with mushrooms and parmesan cheese, with a little kimchee on the side -- and also covet bacon. Yep. Bacon is one of the main reasons I'm not vegetarian. I've cut back on red meat consumption over the years; however, bacon still beckons. I am an umamiarian.

Despite advances in chicken apple sausage for breakfast, bacon is still the morning meat of choice I believe.

So, move over brunch pastries. Hand me a strip of this milk chocolate covered bacon with a light swizzle of maple icing from Marini's instead.

Yes, these strips were drenched in a lot of sugar sweetness that I don't normally enjoy. The secret was in the perfectly oven-baked, hickory-smoked bacon that Marini's used. The protein, and salty, smoky and umami flavors helped balance out the sugar. The maple flavor was pleasant; and the light touch on the icing was great. Any more frosting would've buried the bacon in a sugar avalanche.

2.) Hot! Milk Chocolate Bacon with Chili (with darker icing)
Good
Weight: 2.1 oz. (59.4) (estimate) for approximately 2 slices
Calories: Unknown
Cost: $6.95 per 1/4 lb. (approx. 4 slices)
Purchased from: Marini's, Santa Cruz, CA

For the adventurous, try Marini's spicy hot Milk Chocolate Bacon with Chili. The spicy chili level was a bit too much for me. I couldn't taste the bacon anymore. However, it may delight others. Perhaps a strip of this bacon could be chopped up with some mild, fresh peppers to snazz up some scrambled eggs?