Alice’s Classic Unsweetened-Chocolate Brownies

Bittersweet by Alice Medrich is a treasure. This morning (7:45am) we made Alice’s recipe for Classic Unsweetened-Chocolate Brownies. When Himself first bought me this book I never knew there was such a thing as 100% chocolate!!

Anyway, HoneyB was awake since 5:40am and was in need of some activity and I was in need of an enormous kick. I was tempted to make Willie Harcourt Cooze’s hot chocolate, but decided to use the 100% Venezuelan for brownies … they would be needed throughout the day. These are very chocolatey rather than sugary, something that store-bought brownies lack.

Bittersweet is not just a chocolate recipe book, but it gives the dos and don’ts, the whys and why nots, explains why one chocolate is used over another, expert tips on tempering, sourcing and cooking ‘celebration cakes’ down to a simple hot chocolate. Actually it was this book that gave me my real hot chocolate addiction. This book changed my way of thinking about chocolate …

What went Boom in the Bust

The ‘you couldn’t meet nicer’ folks at Happy Endings Productions company are making a TV program called ‘What went Boom in the Bust’. It turns out that chocolate sales have increased in these recessionary times in Ireland. They asked if I had any thoughts on chocolate … I said, why yes I do.

Talk about being out of my comfort zone … a crew of four turned up on my door and squeezed into the kitchen. Lights, camera, action! And for the life of me I cannot remember what I said … it’s all a blur, but if I made any sense the I am sure to hear it over Christmas when the show airs :-0

The kitchen has never been so clean and decluttered in 2 1/2 years (and it’s no coincidence that HoneyB is 2 1/2 years old!).

Lots of lollies were made for the occasion, hot chocolate mix, truffles too, including these Crystalised Ginger Truffles which are now my favourite ginger concoction.

The truffle filling is made with:

• 200g dark chocolate, chopped
• 200ml single cream
• 3 tbsp butter at room temp
• 50g crystalised ginger, finely chopped

Dark Peppermint Truffles

I’ve never used edible glitter so I could not resist adding it to my Candyland Crafts order. Green glitter to top a mint truffle, green glitter to top Nigella’s mint cookies, green glitter to top a christmas tree shortbread, green glitter to top Rachel’s rosemary chocolate mousse … stop enough already!

For the mint truffle filling:

• 200g dark chocolate, chopped
• 200ml single cream
• 3 tsp butter at room temperature
• 3/4 tsp peppermint extract

1. Bring the cream to the boil then leave it cool to room temp.

2. Gently melt the chocolate then beat in the butter with electric mix.

3. Beat in the cream, then stir in the peppermint extract.

4. Allow to firm up before rolling the truffles. Dip in chocolate and decorate. Or roll in some cocoa powder mixed with edible glitter.

The glitter is surprisingly crunchy, super with the smooth filling.

Rocky Road Buns

HoneyB is getting very helpful in the kitchen and took her place at the worktop this weekend to ‘do cooking’. Her mixer in her hand, she made the ‘whoooooo’ noise and, without, any encouragement tucked into the raw bun mixture.

To make Rocky Road buns, just take any chocolate bun recipe, add 50g marshmallows, 25g flaked almonds (optional) to the mixture before spooning it into bun cases.  Once cooked, the marshmallows melt and leave gooey holes on top of the buns … a little concealer is called for!

I used Alice Medrich’s Glace A L’Eau from Bittersweet (changed it slightly). Alice does warn that “It naturally produces a very intense bittersweet flavour, even without using a high percentage chocolate”.

• 4 oz chocolate, chopped
• 4 oz butter, cubed
• 1/4 cup water or strong coffee

1. Add all the ingredients into a microwave bowl.
2. Melt in the microwave on medium heat stirring ever min until everything is nearly melted.
3. Remove and stir until smooth. Allow it to cool and spread over the buns … decorate at will.

Hmmm, sometimes I think yes I am a good mother spending quality time with Honeyb, this morning when she was eating buns before her porridge I think, hmmm maybe I am not :-|

Lime and Dark Chocolate Truffles

These Ts were inspired by our dinner Zingy Chicken Stirfry. Now when I say ‘inspired’ I really mean ‘made from the leftovers’ i.e. leftover limes.

• Place 200mls of cream with the zest of two limes into a pot.
• Make dinner, then tidy up.
• Do jigsaws.
• Play jumping on the bed.
• Read The Tiger who came to Tea, Bedtime for Spot and Lullabyhullabaloo books.
• Put a sleepyhead to bed.
• Bring the cream to the boil and strain over 200g dark chocolate (Belcolade 72% dark).
• Leave until the next evening before forming truffles, dipping and decorating (nuts, coconut).

Chocolate Sundae

It was a cold wet miserable Sunday morning. Was I the only one daft enough to leave a cosy house to face the elements all for chocolate? Himself certainly thought so. But the Chocolate Fair happens once a year and by hook or by crook we were going.

HoneyB donned her wellies and was quietly excited about meeting the chocolatiers to get some tastes. By the time we got there the rain had eased and I was encouraged to see all the chocolatiers setting up, unperturbed by the weather. We got down to business straight away, relaxed by the Willie Wonka music playing the in background.

We got a tremendous reception at Wilde Irish Chocolate. Trish remembered us from last year and brought some chocolate bunny lollipops especially for HoneyB. Yahoo! We got a special ‘Wilde Rocky Road’ to taste … their secret: lots of delic milk chocolate, mini mallows and honeycomb. It is a chocoholics dream i.e. more chocolate than ‘other stuff’ :-)

Their truffle boxes were amazing, so colorful and inviting … now you can have a box of your favourite flavour. Maybe a box of Orange Truffles for Mum this Christmas??

I got my fix of Super bar (80% & cocoa nibs), and a jar of White Chocolate Hazelnut spread for the nefs. Well, as part of my research I had to open the jar for a tiny taste. I was expecting soft and spreadable, but it was pretty firm. Just like spreading butter straight from the fridge … how will that work out I wonder??

Next port of call was ChocONeill who do simple things with wonderful chocolate – why mess with a good thing, eh? I picked up a Peru single plantation for tasting later.

At this stage a patch of blue sky emerged – hallelujah! and an old school mate of mine arrived. Yes it was time for hot chocolate ala Louise Lennox: 3 types of chocolate, milk and cream – yum. Himself went for the marshmallows (aka flogs … do you remember flogs?) on top. Then it was time to decorate cupcakes … and yes we would all like a go … sweet messy stuff is not the preserve of kids ;-)

Although I was cold, HoneyB must not have been as she dived into a free tub of Ben and Jerrys ice-cream. We headed inside to see Benoit Lorge’s demo leaving the ice-cream behind … that was not a good idea and HoneyB exploded into tears. Himself quickly nipped back to get more and in the meantime the chocolatier came to her aid with a piece of Valrhona :-)

The demo was excellent and both boys were rightly impressed. TC … might you leave down your guitar and pick up the spatula?? HoneyB sat patiently or maybe somewhat confused thinking ‘hey this guy is making a mess and mommie not cross’.

I must mention Sarah Varela, face painter extraordinaire. HoneyB was too young for face painting by got her hands done-up like a tiger (just like in Peppa Pig, grghhh).

O’Conaill were there with an immense range of chocolate bars with everything sprinkled on them, molds from way back when, drinking chocolate kits and even some dipped fruit peel. The coffee beans on top of dark chocolate sounded like one for Himself.

Dinner was supplied by Mero Mero Sabores de Mexico in the form of Turkey Mole … spicy but hit the cold spot perfectly and for €5, good value.

Final port of call was Aine Chocolates where apparently their chocolate is made from beans (rather than couverture) … ‘takes a very long time’ I’m told. They buy the beans, roast them etc … ‘yes, it takes a very long time’. I was stunned … where were the trumpets to announce the bean to bar stall??

We bought 3 bars for €6 too but oh the pain when I got home and saw what was behind the Butterscotch wrapper. The bar was bloomed beyond belief (streaked white and crumbly). The Lemon Zest and Honeycomb was fine though – phew!

And now I realise the benefit of clear wrappers. I’ve bought Cluizel bloomed so I know it can happen … but with a clear wrapper you can see the state of the chocolate before you buy. Maybe I’ll start a campaign for ’see-thru’ wrapping. Actually Aine Chocolates had some clear wrappers … maybe they are moving over …

There were many stalls we didn’t visit as HoneyB started to get tired and my arms were at breaking point. There was the Truffle Fairy, Natasha’s Living Foods, Celtic Chocolates, Gallaghers, Chez Emily, Chocolate Garden of Ireland … as we left the fair, the sky was blue and the stalls busy.

Truffle Making Workshop – Tick

The truffle making workshops are over so I can now relax, take a deep breath and concentrate on the remaining days of the chocolate festival. I’m off to see Benoit Lorge tomorrow and then Chocolate Sundae sees all the chocolatiers gathering in the Meeting House Square. I’m hoping that HoneyB will get to decorate a cupcake or two … I am sure she will ‘hint’ at wanting a chocolate lollipop too.

Some truffle photos … White Chocolate & Lemon; Turkish Delight Truffles; Dark Ginger Truffles. Himself took these photos last weekend. I took absolutely no photos during the classes and now I regret it, some of the creations and the box decorations were very pretty indeed. Both classes were filled with such choc-enthusiasts and were a pleasure to host. My sis took a few action shots but I am too shy to post them!!

Peep … whats in this box?

9 truffles all in a row …

Snowy coconut truffle … rose water + milk chocolate + cream + coconut = yum

Superb handiwork from the top table :-) Thanks sis and nep.

Crunchie Chunks and Clusters

More adventures with honeycomb which did hit the spot. These photos were taken 8:00am and HoneyB decided that she should help. So what could I say when she hopped up on an upturned bucket and announced ‘now, I can help with my Mommie’. And help she did :-0

First off some traditional chocolate coated honeycomb … the chunks are an array of different sizes.

Second, crunchie clusters – yum indeed. I liked these a lot but feedback from my ‘taster’ told me that they were too hard for little girls.

Swiper, no swiping!

You’re toooooo late!

Because the clusters were too hard for ‘little girls’ HoneyB’s reward for helping was her favourite treat, chocolate lollipops. These lollies are a perfect … HoneyB gets a lollipop AND chocolate. For me, I know she is getting 1 1/2 tsps of chocolate and nothing else.

And for now au revoir! We are off to Salon Du Chocolat this weekend and without HoneyB. It is our first night away from her and I must say that I am excited but sad at the same time. But I’d say I’m the only one that’ll be tear-eyed … she will be having a ball with mcdj :-)

Crunchie Truffles

So I took some of the honeycomb bits and pieces, stirred them into a milk chocolate ganache and what happened? (she says in her best HoneyB voice). The honeycomb dissolved very gradually leaving a very soft sticky mixture :-( I had somehow hoped (now I know Himself was right) that I could preserve the crunchie texture in the truffle. Anyway, we live and learn. However the flavor was good and the ‘toffee’ flavor was subtle.

I suppose the right thing to do would be to chocolate coat the crunchie … then mix in. Anyway, I cut them into squares, tossed in cocoa and served with a warning: very soft truffles.

Honeycomb and the Three Bears

I’ve been telling HoneyB the story of Goldilocks and the Three Bears at breakfast for the past few weeks and she is quite taken by it. She suggests that Mommie Bear make Baby Bear some more porridge straight away :-)

Anyway, inspired by Gordon Ramsay’s dessert topping (and that is not something that happens often), I made some honeycomb. But how could something so simple to make be so difficult to clean up after. I had to boil my utensils in the pot to clean them. Ah but it was worth it. Now I have my own crunchie stuff to mix with milk chocolate ganache and create a Crunchie truffle :-)

• 1 1/4 cups granulated sugar
• 1/3 cup glucose syrup
• 1 tsp vanilla extract
• 1/4 cup water
• 1 tbsp baking soda (bicarb)

1. Oil and then line a baking tin with parchment paper, then oil the parchment paper. I used veg oil.

2. Put everything except the baking soda in a deep pot and bring to the boil but do not bother to stir it. The ingredients will combine as they boil.

3. Keep the sides of the pot clean using a pastry brush dipped in water.

4. Allow the sugar mixture to come to 149C. And now the fun part: whisk in the baking soda which will cause a volcanic thickening golden brown bubbling liquid.

5. Once it starts to thicken and take on that honeycomb color, pour it into the tin.

6. Allow to cool before cutting/breaking/smashing it up. Then store in an airtight container.

There was no way I could find to cut this into nice neat slices. I got chunks, crumbs, shards and one or two good bars. Maybe it needs to be scored while warm …