"Chemically speaking, chocolate really is the world's perfect food!"

~ Michael Levine,
Nutrition Researcher

Go Canada!

In celebration of the current Olympic games in Vancouver, B.C., I had to share my latest creations with you. Last Friday evening, I found myself being so captivated by the opening ceremonies.... really, what Canadian didn't feel the love and passion?
Being so inspired, I decided to make some patriotic soft sugar cookies decorated with white chocolate icing.

This recipe is simple and so delicious.

Sugar Cookies
2 cups all-purpose flour
1/4 tsp. salt
1/2 tsp. baking powder
1/2 cup unsalted butter (soft)
1 cup sugar
1 egg (beaten)
2 tbsp. milk

1/2 tsp. pure vanilla extract

For decorating, I melted down a couverture white chocolate and used red food colouring to achieve the classic Canadian red colour. Additionally, I used a variety of red and white sparkles for some cookies.

The end result...

How are you celebrating your Valentine's Day?

I know my Valentines will include a few of my favourite things in life (two of them I will share with you) music and of course CHOCOLATE!
Lucky for you and me, Sweet P has them both covered! I would like to introduce you to 'Sweet P Radio', my compilation of artists that have always inspired my creativity in the kitchen. When listening to 'Sweet P Radio' you will discover my personal listening collection ranging from incredible acoustic sounds from Australia including Xavier Rudd and Pete Murray to some classic reggae beats of Bob Marley and The Fugees, and so much more.
Of course, like my chocolate creations in the kitchen, music is dynamic and ever changing. So please stay tuned....

Savour & Enjoy!

A Nutty Indulgence

As a budding chocolatier, I am always on the look out for new trends in chocolate tastes and textures. I came across a new recipe this week for a Milk Chocolate Frangelico Truffle (a hazelnut liqueur originating from Italy) and I had to share. Simply melt in your mouth delicious!

Ingredients:

35% Cream 150 ml
Glucose 25 g (a small ball)
Milk chocolate 220 g
Hazelnut parline paste 80 g
Frangelico 15 ml
Milk chocolate (for dipping) 400 g
Whole hazelnuts 400 g
Hollow milk chocolate truffle shells 50

1. Place praline paste and milk chocolate in a bowl (no need to combine)
2. In a pot bring the cream and glucose to a boil
3. Pour hot cream over the milk chocolate and praline paste and allow to sit for 2-5 minutes
4. Stir mixture until well combined to form a ganache, add Frangelico and allow to cool to below 35 degrees C
5. Pipe ganache into shells and allow to set before capping
6. Temper milk chocolate dipping truffle shells
7. Coat truffle shells in tempered chocolate and roll in roasted, skinned and finely chopped hazelnuts.

Or simply order a box from Sweet P chocolates (www.sweetp.ca)


Savour & Enjoy!

Read (the fine print) before you buy!

Over the last little while I have been very observant of chocolate bar ingredient labels. By taking a couple seconds to skim over the ingredients listed on the back of a package will be able to tell you so much about the chocolate you are about to consume. How good (or not-so-good) is it for you? Is it made from natural or artificial ingredients and flavours? Next time you're in a grocery store take a peek! Finding a good quality chocolate isn't as hard to find as you would think. Reading the ingredients label can tell you so much about the chocolate you are buying and the reasons why it tastes a certain way.

People who like the taste of delicious pure chocolate will always make sure the first ingredient listed is cocoa mass (also referred to on labels as; cocoa liquor, chocolate liquor or cocoa). Cocoa mass is pure chocolate (ground from cocoa nibs) in a liquid form.

Typically, the majority of these chocolates have sugar as the second ingredient, usually in the form of a refined sugar cane. Other sugar varieties (or sweeteners) can leave an unusual taste and texture in your mouth. On occasion, the first ingredient in a chocolate bar will be sugar, in this case it will obviously be much sweeter than your typical chocolate.

Next, the third ingredient in a good chocolate will be cocoa butter. Cocoa butter is added to the cocoa mass in the refining process in order to thin out the chocolate and create that 'melt in your mouth' texture. Together the cocoa mass and the cocoa butter combine to create the cocoa content of a chocolate (dark chocolate tends to have a cocoa content of 70% or more, whereas milk chocolate has a cocoa content somewhere between 62-70%).

Lastly, most chocolate contains small amounts of lecithin and vanilla, although neither are required to produce a high quality chocolate. Lecithin (usually from soybean oil) acts as a emulsifier that helps all parts of the chocolate mix well together. Real vanilla or an artificial form of vanilla (vanillin) is used in small amounts to cover up any minor differences in a chocolate flavour.

Savour & Enjoy!


Lindt Excellence chocolate bar (Madagascar dark):