The September 2009 Daring Bakers’ challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking with Julia by Dorie Greenspan.

Before I left for Italy, I knew that Steph of A Whisk and a Spoon would be hosting the September 2009 Daring Bakers’ challenge and that she would be putting forth vol-au-vents (and puff pastry) as the challenge for DBers everywhere.

In the flurry of getting ready for my trip, I didn’t really think much about it until … ummm … yesterday when I was like, “Oh yeah. Vol-au-vents. Puff pastry. Yeah. I should get on that.”

I could look it up but am, quite frankly, too lazy and tired to do so right now but I believe that vol-au-vents means something like flying in the wind or on the wind. Or something like that. Someone will correct if I’m wrong, I’m sure.

In any event, I made like the wind yesterday and threw together a batch of puff pastry and can I just say that I was thanking Steph all along because truly, I adore making puff pastry.

It’s not that I think my puff pastry is all that great. I mean it’s good, but I’m by no means an expert and I’m sure that my puff pastry would be judged as serviceable, at the very best.

But the act of making it is one of the most beautiful baking experiences. All afternoon long, as I rolled and turned, I kept thinking to myself: “This is what I love.”

A quiet Saturday afternoon, a hot cup of tea, flour, butter and a rolling pin. It’s the best day I’ve had since I got back from Italy.

I decided to fill my little puff pastry nests with a cold, dessert filling. For that I chose Italian Chocolate Mousse from Essentials of Classic Italian Cooking by Marcella Hazan. I chose this chocolate mousse because it’s actually a recipe that I’m making along with my new friends in a new group that I joined.

Love new groups!

I actually found out about this group, called Cooking Italy, from Simone of Junglefrog Cooking (Love Simone!!!). On Simone’s blog I read about this group that cooks recipes from Marcella Hazan’s Essentials of Classic Italian Cooking. The group was created by the lovely Angela of the blog Spinach Tiger.

Once upon a time when I first started this blog, I remember thinking that I wanted to spend a lot of time really studying Hazan’s book. Of course, that hasn’t happened. While I do refer to it time-to-time, I haven’t used it nearly as much as I should and that’s a shame because Hazan is truly a treasure when it comes to Italian cooking.

I e-mailed Angela and she very graciously said I could join the group. So expect to see a lot more Hazan around here!

I’m going to do a separate post about the chocolate mousse but in the meantime, it was lovely in the little pastry nests. I caramelized some sugar and let it harden and then added some crushed caramel pieces to the top just for a bit of crunch.

So thank you so much to Steph, for choosing this challenge and for helping me remember why I love baking so much. And thanks to Simone for introducing me to Angela who’s helping me rediscover Marcella.

Ciao!

Here’s a photo journal of my vol-au-vent efforts. You can find the recipe on Steph’s blog.

We begin with a mass of flour, butter, salt and water … and a game of tic-tac-toe.

Bash a block of butter. Say it 20 times really quickly.

One day I would like to receive a love letter filled with butter.

My first turn. So pretty.

Dough rings.

And voila! Vol-au-vents!

Greeting Cream Puffs in Venice readers,

If you are awake and/or own a computer, you will already know that today is the reveal day for the February 2009 Daring Bakers’ challenge. The individual known to you as Cream Puff is unable to post today so she has arranged for the delivery of a text message from her cell phone via this blog and the autmated blog posting team she has set up for just such emergencies. Please see below for the text of her message:

Hi all my BFFs! Can’t post 2day. Workasaurus attacking again. Help! Send George. Or Brad. Or 007. Didn’t make cake. Made cupcakes 4 u. Yum! Was so good & … oh … wait … Workasaurus on prowl. Hav 2 go. No … wait … wasn’t Workasaurus. That was stomach growling becuz was hungry. LOL!!! OK … TMI … BTW … want 2 thank Wendy & Dharm. Cupcakes EZ to make and delish. Ice cream soooooo good! GRATZ on gr8 challenge! OK now really have 2 go. Luv u 4ever! Will b back when Workasaurus gone. Ciao!

Cream Puff has advised our team to inform you that she prepared Chocolate Valentino Cupcakes with Wendy’s version of the ice cream with the addition of coconut and caramel. Cream Puff has further advised us to tell you that she will provide a recipe when she returns to her regularly scheduled blog posts.

Thank you Cream Puffs in Venice readers. This is an automated post. Please do not reply.

Regards,

Cream Puffs in Venice Automated Blog Posting Team

Note: The February 2009 Daring Bakers’ Challenge was hosted by Wendy of WMPE’s Blog and Dharm of Dad ~ Baker & Chef. They chose a Chocolate Valentino with ice cream on the side. They provided two versions of a basic ice cream recipe for adaptation. Thank you so muhc to Wendy and Dharm for a fabulous challenge!.

There was a time in my life when I devoured books (no pun intended). But the long haul of university essays followed by a career where I spend a good part of my day reading and writing resulted in a long break in my pursuit of leisurely reading. Recently, though, I’ve felt the inner call again. That voice that whispers, “Pick up that book. Go look for that old novel you always meant to read. Go spend some time in the library.”

It reminds me of the days when if you wanted to find me, you just had to look for the nearest book. I would read them the way I breathed the air. I couldn’t get enough of them.

This past December, I rediscovered a bit of that reading magic when I read a book that had been sitting, abandoned, on my bookshelf for quite some time. I began reading Elizabeth Kostova’s The Historian, and fell instantly in love.

Kostova’s novel is about a young girl who, through a series of letters and discussions with her father, uncovers an incredible link to Dracula.

Yep. Christmas reading at its finest! While it may seem highly incongruous that one would read such a book during the holiday season, I tell you I couldn’t put it down.

While the heart of the story is enthralling and suspenseful, the novel also focusses on the magic of history and storytelling.

At around the same time that I was reading the book, I was flipping through Maxine Clark’s Chocolate: Deliciously Indulgent Recipes for Chocolate Lovers which as you know is my Flavour of the Month. And wouldn’t you know, I came across a recipe for Dracula’s Delight. It’s an incredible concoction consisting of a layer of cranberry compote topped by a rich and dark chocolate mousse.

It was every bit as sinful and luxurious as it looks.

I must say. Between the novel and the recipe, Dracula seems most sweet. Darkly so, but sweet nevertheless.

Ciao!

Note: I didn’t make any adaptations to the recipe so I’m not going to share it with you. But you can easily try it at home by making a cranberry compote or cranberry sauce and topping it with your favourite recipe for chocolate mousse.

Well, February certainly isn’t shy.

She has announced herself with much snow and bluster around these parts, anyway. But I don’t mind. The weather has given all of us the perfect reason to hunker down and indulge in hot chocolate and cookbooks.

As I perused The Overburdened Bookshelf for a book to feature as the Flavour of the Month, my eye kept coming back to a recent addition to the bookshelf, Maxine Clark’s Chocolate: Deliciously Indulgent Recipes for Chocolate Lovers.

I bought this book because when I opened it, the very first picture I saw made my mouth water. I immediately snapped it shut and marched to the checkout counter.

Picky shopper, I am not.

Anyway, the experience has given me an idea about the month of February. What if, for the entire month, all my posts were chocolate-related? Can it be done?

Let’s just see, shall we …

Ciao!

Not with a man.

Not with a Cream Puff.

With a book!

I am working on a review of the cookbook Essence of Chocolate:  Recipes for Baking and Cooking with Fine Chocolate by Robert Steinberg and John Scharffenberger. The review isn’t ready yet, but I just had to tell you about it and give you a sneak peek at one of the incredible recipes that this book holds within its beautiful pages. I know I’m always going on and on about cookbooks, but this one really is a winner.

I leave you with this unbelievable Banana Caramel Cake.

Ciao!

Banana Caramel Cake

Adapted from Essence of Chocolate:  Recipes for Baking and Cooking with Fine Chocolate by Robert Steinberg and John Scharffenberger.

This recipe takes banana cake to a whole new level. While I initially thought it might be too sweet with the sugar, chocolate, bananas and caramel, the cake is instead balanced and spicy with a lovely sweet note. A classic!

For the cake:

• 2 cups all-purpose flour
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. cloves
• 1 tsp. salt
• 1 tsp. baking soda
• 3 large eggs
• 1-1/4 cups vegetable oil (or canola oil as in the original recipe)
• 1-3/4 cups sugar
• 1 tbsp. vanilla extract
• 3/4 cup coarsely chopped pecans
• 3 oz. chocolate (I used a 65% chocolate), broken into small pieces (size of chips)
• 3 ripe bananas, diced

For the caramel:

• 1/2 cup firmly packed brown sugar
• 2 tbsp. whole milk
• 4 tbsp. unsalted butter, cut into pieces

1. Butter and flour a tube pan or a bundt pan that can hold 12 cups.
2. Preheat the oven to 350 degrees F.
3. Sift together the dry ingredients (flour, cinnamon, nutmeg, cloves, salt and baking soda).
4. In the bowl of a stand mixer, combine the eggs, oil and sugar. With the paddle attachment, mix on medium speed for 2 to 3 minutes.
5. Scrape down the sides of the bowl to ensure that the sugar has been incorporated.
6. Add the vanilla extract and mix for another 30 seconds.
7. With the mixer on low speed, add the dry ingredients a bit at a time. Scrape down the sides of the bowl every now and then to ensure everything is incorporated.
8. Once the dry ingredients have been added, remove the bowl from the stand mixer and add the pecans, chocolate and bananas. Gently fold them in with a spatula or a wooden spoon. Don’t over mix.
9. Spoon the batter into the prepared pan. Bake for 50 minutes and then test the cake to see if it’s done by poking a toothpick or cake tester into the centre of the cake. If it comes out clean, it’s done. If not, bake the cake for another 5 to 10 minutes. In my oven, this cake took 55 minutes.
10. About 5 to 10 minutes before the cake is done, make the caramel by combining all the ingredients in a small pan. Bring to the boil and stir occasionally to ensure that it doesn’t burn. Let it boil for about 5 minutes and then turn off the heat.
11. Once the cake is out of the oven, poke holes all over the cake with a skewer. Immediately pour the caramel over the cake, stopping every now and then to let the caramel sink in. If the caramel pools in spots, poke more holes to allow it to sink in.
12. Let the cake cool in the pan on a wire rack. Once it’s cool, loosen the cake from the sides of the pan and then unmold it onto a plate.
13. Enjoy!

Note:  This cake will easily serve 10 to 12. Because I let the cake cool, I had no problems unmolding it. If you unmold it while it’s warm, be careful as it may stick.

Technorati tags:  banana, banana cake, chocolate

Ah, the joys of a sugar high!

January’s sugar high is being hosted by none other than David Lebovitz who clearly knows that chocolate is king … and queen for that matter. The theme for SHF #27 is Chocolate by Brand.

When I bake, I generally use Lindt chocolate, which is easy to find in my neck of the woods. It’s affordable and I like the way it tastes in baked goods. When I can find other types of chocolate like Valrhona or Scharffen Berger, I will occasionally splurge and use those as well. But for the most part, Lindt is my baking chocolate of choice.

For SHF #27, however, I hoped to try a type of chocolate that I wouldn’t normally bake with. As luck would have it, the gods of baking presented me with such an opportunity when I happened upon Amedei chocolates in one of my favourite gourmet shops.

I first came across Amedei when I read about the company in an issue of Food & Wine magazine. Amedei is an Italian chocolate company started in 1990 by the brother and sister team of Alessio and Cecilia Tessieri. If I started a chocolate business with my brother we’d likely end up hurting each other in an effort to gobble up the chocolate so right off the bat, I am a huge admirer of the Tessieris ability to work together! Located near Pisa, Amedei has become renowned for creating some of the best chocolate in the world.

The Tessieris make chocolate from scratch, travelling widely to find the best cacao available. Their hard work has paid off in droves as they have been the recipients of many awards including several gold medals at the World Chocolate Awards for their outstanding creation, Amedei Chuao, which is a single-plantation chocolate made from the cacao of the Chuao plantation in Venezuela. This is a limited edition chocolate that is actually hand-numbered.

Something else you need to know about Amedei chocolate:  it’s not cheap. I bought three (small) bars, two of which cost $9 and the third cost $12. I suppose my wallet should be happy that this is difficult to find. I’ve only ever seen it in one store here in Toronto and the selection available is very small.

Cost and availability aside, I was thrilled to have the opportunity to both taste Amedei chocolate and of course, bake with it. I would normally not bake with such an expensive chocolate, but for SHF I’m willing to try anything. I sold a kidney, bought some more Amedei chocolate, and off I went to the Cream Puff kitchen.

While I’d initially entertained ideas for all sorts of intriguing chocolate desserts, I instead decided to make something simple that would allow the quality of this chocolate to shine through. I decided to try a recipe for a "Perfectly Simple Dark Chocolate Tart" from Lori Longbotham’s (love her!) Luscious Chocolate Desserts. Longbotham is, in my humble opinion, one of the best cookbook authors out there. I own most of her cookbooks and woe to anyone that tries to take them from me.

Lori’s recipe is straightforward. You begin by making a crust of flour, cocoa powder and butter. The crust also includes a bit of icing sugar and ground, toasted walnuts for flavour. The tart filling is made of bittersweet or semisweet chocolate, butter, eggs, sugar and vanilla extract. The final product is dusted with cocoa powder for that perfect last touch.

I decided to use Amedei Tuscan Black chocolate, which has 63 per cent cocoa solids. The chocolate was strong and not too sweet. The hardest part about making this dessert was trying not to eat the chocolate before I could melt it for the tart filling. Because this was my first time trying the chocolate tart, I haven’t had the chance to adapt it or make it my own. Consequently, I’m not posting the recipe.

[Update:  A wonderful reader by the name of PinkPoppies alerted me to the fact that Lori Longbotham has actually posted this tart recipe on her site:  http://www.lorilongbotham.com/index.html. Not only that, apparently the original recipe in the book’s first edition had an error. The filling is missing 1 cup of cream. The recipe on her site includes the corrected version. I ended up making the version without the correction and the tart was amazing. I can imagine how good it will be with the cream! Here’s the recipe my friends:  http://www.lorilongbotham.com/choctartrecipe.html. Thanks so much, PinkPoppies!]

Ciao!

Here are some links for more information about Amedei chocolate:

Amedei (Italian site)

Amedei (International site)

"The World’s Best Chocolate" from Food & Wine magazine

Technorati tags:  sugar high friday, shf, chocolate, amedei, chocolate tart

Dear Mr. Mailman:

I trust that you are well and that this lovely May weather has made your duties all the more pleasant to carry out.

The very first edition of Canadian Blogging by Post has inspired me to write you this missive to express some thoughts that I have always meant to express to you in person, but unfortunately have never had the opportunity to do so.

I would like to begin by telling you that I really like your uniform. The navy blue pants (or shorts when it is very hot outside) are most fetching. The colour compliments your skin tone. Not that I have spent a lot of time studying your skin tone … I do not want you to get the wrong idea. I simply could not help but notice.

Anyway, as I mentioned above I have been meaning to write you this letter for quite some time to express my all-encompassing gratitude for your reliability and dedication, especially in the face of so many challenges.

It cannot be easy delivering mail. There are the Canadian winters to deal with. That cannot be fun. And I would imagine that sometimes you must run into some unfriendly pets … or particularly vicious squirrels. And then of course there is also the sheer volume of mail you deal with. Your mailbag must be so heavy. It is a good thing you are so big and strong … not that I have paid any particular attention to your broad-shouldered good looks … I mean you are just my mailman.

Ah … where was I … oh yes … I wanted you to know how much I admire your mail delivery. You are very good at what you do. In fact, I hardly ever even know that you have been by. Which is strange because I spend so much time looking out the window for you. In the spring and summer I sometimes even wait for you. You probably think I am looking at the flowers in the front garden, which is what I like to let people think I am doing. I mean I do not want them thinking that I am waiting for the mailman … what would people say!

Where was I again? Oh yes … so I spend a lot of time waiting for you and yet I am never able to see you actually putting the mail in my mailbox. You are so fast. So quiet. If I did not know better I would think you were avoiding me, which of course is ridiculous. Why would you be avoiding me? Ha! It is to laugh!

Still, you must have been a Navy SEAL in a past life because the mail just suddenly appears without any trace of you. Which is ok, I guess. I mean the important thing is that the mail gets delivered not that I get to see your strong hands actually dropping the letters in the mailbox. Not that I have been paying any particular attention to your strong hands. There was that one time I saw you dropping letters into a mailbox up the street and I happened to notice your hands and how strong they were. I could tell because the binoculars I was using were particularly powerful. Not that I spend a lot of time at the second floor window looking out for you with my binoculars. I do not want you to think the wrong thing here.

Well, anyway, I guess I should get to the heart of the matter. I have a very special request for you. In the next few days you or one of your colleagues may be handling a very special package that I am sending to someone. The package in question is a little box of goodness that I put together for a wonderful blogger, somewhere in Canada.

The box has some very special gifts in it. I would like to tell you what they are but I do not want to spoil the surprise. There is, however, one item in there that I will tell you about. It is a lovely little jar of Chocolate Pecan Spread that I made.

You see when Sam of Sweet Pleasure: Plaisir Sucré set the theme for Canadian Blogging by Post, he chose chocolate. I wanted to post something chocolatey that reflected the city that I am from, so I chose this spread. The recipe is from a book called Out to Brunch, which features the brunch recipes from one of Toronto’s best restaurants. (Hey … if you ever want to go to brunch … )

So anyway, as I was saying, I wanted to post something "local" and I immediately thought of this spread. It is easy to make. You just put some pecans, sugar and cocoa in a food processor, add a few other ingredients and there you go … a luscious chocolatey spread for you to enjoy on your toast in the morning. The best part is that the spread travels well so it means I can send some to my mystery blogger.

And just as I am sending a package, Mr. Mailman, someone will be sending one to me. I sure hope you deliver it. But would you mind delivering it to me personally? I want to be sure and thank you … nicely. If I do not answer the door when you knock then just ring twice … the mailman always rings twice!

Sincerely,

Cream Puff

P.S. You have great hair. Not that I have been staring at your hair or anything …

Chocolate Pecan Spread

Adapted from Out to Brunch by Donna Dooher and Claire Stubbs.

• 3 cups pecan halves, lightly toasted
• 1/2 cup icing sugar
• 1/4 cup cocoa
• 1/4 cup vegetable oil
• 1/4 cup powdered milk
• 1 teaspoon vanilla extract
• 1 Tablespoon water

1. Place the pecans, icing sugar and cocoa in the bowl of a food processor fitted with the metal blade. Process the pecans, sugar and cocoa until very fine, about one minute.
2. With the motor running, add the vegetable oil through the feed tube and process until well combined.
3. In a separate bowl, combine the milk powder, the vanilla extract and the water. Mix until smooth.
4. Add the milk powder mixture to the bowl of the food processor and process until the pecan chocolate mixture is smooth and no traces of milk powder remain visible, 2 to 3 minutes.
5. Spread on fresh bread and add a dollop of mascarpone for a special treat.
6. Pecan Chocolate Spread can be kept in a tightly covered container, at room temperature, for several months.
7. Enjoy!

Note:  Makes 2 cups of spread. You can find milk powder in well stocked grocery stores as well as health food stores.

Technorati tags:  chocolate, pecans, canadian blogging by post

I love you.

Je t’aime.

Ti amo. 

我爱你

Ich liebe dich.

Aloha wau i’a oe.

Eu te amo.

Innibig kita.

Ya tebe kokhayu.

Jeg elsker dig.

Konoronhkwa.

Te quiero.

Ja tebe volim (This one is for Jenny of de Arte Coquinaria!)

However you say it. In whatever language you say it. Today is the day to say, "I Love You!"

So I’m putting on my little cupid outfit, I’m pulling out my little love arrow and I’m aiming it at all of you.

A shot of chocolate love.

Straight to the heart.

Blanc et Noir

Adapted from Pure Chocolate by Fran Bigelow.

Note:  Because I love you, I will not lie to you. This is a difficult dessert to make. The sponge portion of the cake is extremely delicate and must be handled with care.

This dessert also requires time as there are many steps to follow. My advice is to begin making the cake 36 to 48 hours before you plan to serve it. This will give you plenty of time to chill the dessert.

This post is also my entry for the Valentine’s Day MEME that I was tagged for by Cannella of La Zuccheriera. Mille grazie, Cannella, e Buon San Valentino!

For the White Chocolate Ganache Filling:

• 1/2 cup heavy cream
• 8 ounces (1/2 pound) white chocolate, finely chopped

1. Place the white chocolate in a heat-proof bowl.
2. In a saucepan, heat the cream until simmering.
3. Pour the cream over the white chocolate; stir until melted and smooth.
4. Place plastic wrap directly on the surface of the ganache to prevent a skin from forming.
5. Let sit at room temperature overnight; but not longer than 12 hours.

For the chocolate cake:

• 8 ounces (1/2 pound) semisweet chocolate, finely chopped
• 1 stick (8 tablespoons) unsalted butter, softened
• 5 large eggs, separated
• 1/2 cup sugar
• Chocolate Ganache Glaze (recipe follows)

1. Position a rack in the middle of the oven; preheat oven to 300 degrees F.
2. Butter a 9 x 13 inch baking sheet or quarter-sheet pan; line with parchment paper and butter parchment paper; set aside.
3. Melt the chocolate and butter in a double boiler over low heat. Stir until the mixture is completely melted and smooth. Set aside to cool while you begin the batter. (If the chocolate and butter harden a bit, return briefly to the double boiler.)
4. In a mixer with the whisk attachment, whip the egg yolks and half the sugar for 5 to 6 minutes, or until they have tripled in volume and become pale yellow.
5. With a rubber spatula, fold the chocolate/butter mixture into the egg yolks.
6. Clean the whisk and in another bowl, whip the egg whites on medium-high speed until frothy. Once the egg whites are frothy, increase speed to high and slowly add the remaining sugar. Continue to whip until the egg whites form stiff peaks.
7. Add 1/4 of the egg whites to the chocolate mixture to lighten it. Working quickly, fold the remaining egg whites into the chocolate mixture in three parts. Do not overmix.
8. Spread the batter in the pan.
9. Bake for 20 to 25 minutes. The cake may rise above the edges of the pan and form a light crust on top. The cake is done when you insert a toothpick or cake tester into the centre of the cake and only a few moist crumbs cling to the tester.
10. Let the cake cool in the pan for 20 minutes.
11. Wrap with plastic wrap and refrigerate for at least 4 hours.

For the Chocolate Ganache Glaze:

• 8 ounces (1/2 pound) semisweet chocolate, finely chopped
• 1 cup heavy cream

1. Place the chocolate in a heat-proof bowl.
2. Bring the cream to a simmer and then pour over the chocolate.
3. With a rubber spatula, stir until the chocolate is melted and the mixture is smooth.
4. Place 1/4 of the mixture in a bowl and refrigerate for 30 minutes.
5. Allow the remainder of the ganache to sit at room temperature; stir the mixture occasionally.

For the decorating chocolate:

• 2 ounces white chocolate, roughly chopped
• 2 teaspoons vegetable oil

1. In a small heat-proof bowl over simmering water, melt the chocolate.
2. Once the chocolate is melted, remove from heat and add the vegetable oil; stir until smooth.
3. Place the chocolate in a small plastic bag and seal the bag.
4. When you’re ready to decorate the Blanc et Noir, snip off one corner of the bag.

To assemble the cake:

1. With a hand mixer or electric mixer, whip the white chocolate ganache filling for 2 minutes on high speed. The filling will fluff up and lighten in colour.
2. Remove the cake from the refrigerator and run a sharp knife around all the edges. Using the back of a sheet pan, place the sheet pan over the cake. Flip the cake over, so that it releases onto the back of the sheet pan. Be careful with this step as you may experience some difficulty with releasing the cake. If you do, try to maneouvre a spatula under the parchment and slowly lift up the cake, being careful not to break it.
3. Once the cake has been released, you can cut it into three equal strips or two equal strips. The original recipe calls for three strips, but I chose two.
4. Place one strip on a plate.
5. Spread the white ganache filling over the strip and top with another strip (if you’re using three strips for three layers, then spread half the ganache over the first strip, place the second strip on top and then top with the third strip).
6. Refrigerate the cake for one hour.
7. While the cake is setting in the refrigerator, make the Chocolate Ganache Glaze.
8. Once the glaze is ready, remove the cake from the refrigerator and carefully transfer it to a cooling rack set over a baking sheet lined with foil or parchment paper.
9. Using the 1/4 of the glaze that was refrigerated and an offset spatula, spread the glaze in a thin layer over the top of the cake.
10. Return to the refrigerator for 15 minutes.
11. Remove the cake from the refrigerator and using the remaining glaze and an offset spatula, carefully pour the glaze around the edges of the cake using the spatula to cover the sides. Leave a bit of the glaze to pour over the top. With the spatula, make sure the top and sides of the cake are as smooth as possible.
12. Take the plastic bag with the decorating chocolate and snip off the corner. Pipe three lines of white chocolate from one side of the cake (lengthwise) to the other side of the cake. With a toothpick, quickly make figure eights with the white chocolate so that you create a design over the top of the cake.
13. Once you’re done, carefully transfer the cake to a serving platter. Refrigerate until ready to serve.
14. When slicing the cake, use a sharp knife. Dip the knife in hot water in between each cut and be sure to wipe the water off the knife before you slice.
15. Enjoy!

Note:  For this recipe, I used Lindt chocolate.

During the month of February, we celebrate the ideal of romantic love. But for me, all love should be celebrated, including the love of food and the love of words. So when Patricia of P.A. Moed invited me to participate in a literary feast … well … how could I say no?

Patricia’s idea was for bloggers everywhere to share their favourite literary passage involving food. And it just so happened that I had recently embarked on a reading of Joanne Harris’ Chocolat. (What else would I be reading in the month that I’ve dedicated to chocolate?) Chocolat is the story of Vianne Rocher and her six-year-old daughter, Anouk. Adventurous of spirit, Vianne finally decides to settle down in a seemingly quaint and perfect French town where she opens a chocolate shop. But Vianne soon discovers that underneath the politeness and propriety, lies a swirling, boiling mess of tension, passion and desire. And of course, at the centre of it all, is the chocolate shop …

What was an ordinary, rather drab old house like all the others around it has become a red-and-gold confection on a dazzling white ground. Red geraniums in the window boxes. Crêpe-paper garlands twisted around the railings. And above the door a hand-lettered sign in black on oak:

La Céleste Praline/Chocolaterie Artisinale

Of course it’s ridiculous. Such a shop might well be popular in Marseille or Bordeaux — even in Agen where the tourist trade grows every year. But in the Lansquenet-sous-Tannes? And at the beginning of Lent, the traditional season of self-denial? It seems perverse, perhaps deliberately so. I looked into the display window this morning. On a white marble shelf are aligned innumerable boxes, packages, cornets of silver and gold paper, rosettes, bells, flowers, hearts and long curls of multicoloured ribbon. In glass bells and dishes lie the chocolates, the pralines, Venus’s nipples, truffles, mendiants, candied fruits, hazelnut clusters, chocolate seashells, candied rose-petals, sugared violets … Protected from the sun by the half-blind which shields them, they gleam darkly, like sunken treasure, Aladdin’s cave of sweet clichés.

From Chocolat by Joanne Harris.

A few days ago, while riding the subway to work, I read the above passage. What a description! After reading that, I needed chocolate. Had to have it! But my desire had to wait until the end of the workday. What torture! Once home from work, I rushed to my copy of Pure Chocolate, which is the Flavour of the Month for February, and flipped through the book searching for something … anything … that would give me that jolt of chocolate that I so desperately needed.

And what did the Big Cream Puff find? Princess Pudding.

A delightful concoction of cream, sugar, vanilla, eggs and chocolate. In all, it took me twenty minutes to make this pudding. As Fran Bigelow recommends in her recipe, I let it cool to room temperature. And then I grabbed my spoon and quenched my chocolate thirst. While so many of the recipes in the cookbook are somewhat complicated, this one was … well … easy as pudding.

The most difficult part was waiting for the pudding to cool down. I kept walking into the kitchen and looking at the little cups of chocolatey goodness. I winked at them. I fanned them (in an effort to speed up the cooling process). I even talked to them, whispering sweet nothings into their ears, "That’s right my little pets … cool down nicely."

Poor little things … I wonder if they had any idea at all that the Big Cream Puff would soon make them hers.

Ah … the glory of love!

Ciao!

Princess Pudding

Adapted from Pure Chocolate by Fran Bigelow.

• 1-1/4 cups heavy cream (whipping cream)
• 1/2 cup sugar
• 1/2 vanilla bean, split lengthwise
• 5 large egg yolks
• 6 ounces semisweet chocolate, finely chopped
• 1 ounce milk chocolate, finely chopped

1. In a saucepan, combine the cream and sugar. With a paring knife, scrape the vanilla seeds from the pod. Add them to the cream mixture and then add the pod as well.
2. Heat gently, over medium heat, until the cream is barely simmering. Remove from heat.
3. In a bowl, whisk the egg yolks for a minute. Slowly and carefully add 1/3 of the cream, whisking constantly to prevent the egg from cooking.
4. Add the egg and cream mixture back into the saucepan and stir to combine.
5. Return the mixture to medium heat and cook until the mixture thickens enough to coat the back of the spoon. If you have a thermometer, the mixture should reach approximately 160 degrees F. This should take anywhere from 3 to 5 minutes.
6. Remove the mixture from the heat. Remove the vanilla pod and then add the chopped chocolate. Stir until the chocolate has melted and the mixture is smooth.
7. Pour into ramekins, cups or the container of your choice. This is best served at room temperature, but who’s to stop you from eating it right out of the pan???!!!
8. Enjoy!

Note:  This recipe serves 8, or one big Cream Puff. Patricia invites everyone to participate. If you’re interested, e-mail your post to her by February 14th!

"Is it February 4th already?"

That was my first thought when I glanced at my calendar on Saturday morning. My second thought was, "What happened to January?"

And my third thought was the realization that I was experiencing my very first episode of a little syndrome I like to call Food Blogitis, which I define as "anxiety brought upon by the complete failure to be organized and prepared in the making of food and writing of posts for a blog". And that would be me. Completely anxious because up to that point I had failed to not only bake anything from February’s Flavour of the Month, Pure Chocolate by Fran Bigelow, but failed also to even organize myself so that I could consider baking something from the book!

But as I learned from my university days, nothing motivates as much as fear and panic. As I leafed through Fran’s book, I quickly decided that I wanted to start off with something that would whet my desire for chocolate, but not necessarily overwhelm me right away. I mean I still have the  whole month to get through …

What I was looking for was a chocolate appetizer of sorts and I found it with a recipe for White Chocolate Coconut Cream Bars. I must be perfectly honest, though, the picture is what sold me. I didn’t even look at the recipe.  The photo in Fran’s book should be hanging in an art gallery somewhere. Spectacular! You’ll have to excuse my amateurish attempt above, which doesn’t do the finished product nearly enough justice.

When I finally stopped drooling over the photo in the book, I read through the recipe and quickly realized that these bars were not going to be as simple as they looked. The bars consist of a layer of shortbread studded with chocolate, a layer of white chocolate and coconut cream and finally a layer of chocolate ganache. While I wouldn’t describe each step as difficult, especially if you have experience baking, they did require time and attention.

But remembering my commitment to exercise more patience in the kitchen, I took a deep breath and started. As the recipe recommended, I made the white chocolate and coconut filling first. I have nothing but good things to say about this filling. While the flavour of white chocolate was distinct, it wasn’t overly sweet and the addition of the coconut was a nice touch. If I ever make these bars again, however, I would consider adding a drop or two of pure coconut extract to the filling, simply to boost the coconut flavour. (Something you need to know about me … I’m a coconut fiend!)

Having prepared the filling, I set about making the shortbread layer. While this step wasn’t difficult, I did find it somewhat challenging to finely chop the chocolate. I’m not used to working with chocolate and finely chopping it is a bit of a chore! It’s made me question my knife skills, or lack thereof as my wrist was considerably sore after I was done. (Note to self:  look into improving knife skills!)

Finally, the ganache, and here’s the only blip that I encountered. I’ve made ganache (the mixing of cream and chocolate) many times without ever encountering any significant problems. While the ganache tasted delicious, I found that it was a bit too liquidy. I followed the recipe instructions to allow the chocolate to set for an hour, but that hour was not nearly enough. As you can tell from the photo at the top of the post, the ganache was still a bit runny. I finally had to put the pan in the refrigerator for an hour for the chocolate to set properly.

At last, the taste test. Eagerly I bit into one of the bars and was pleased. The base was buttery as shortbread should be, but also chocolaty thanks to the addition of the chopped semisweet chocolate. The filling was heaven, but not overwhelming. The ganache layer was firm and provided a wonderful dark chocolate contrast to the white chocolate in the filling.

Overall, I was happy with my very first attempt at a recipe from Fran Bigelow’s book. While I can’t say I was blown away by these bars, they were enjoyed by all and I would definitely try them again.

But more importantly, I overcame my first experience with Food Blogitis. I am now ready to face the chocolate challenges that lie ahead!

Ciao!

White Chocolate Coconut Cream Bars

Adapted from Pure Chocolate by Fran Bigelow.

Coconut Cream Filling:

• 1/2 cup heavy cream
• 8 ounces white chocolate, finely chopped
• 1-1/4 ounces unsweetened finely shredded dried coconut

1. In a saucepan, heat the cream until it is barely simmering. Remove the cream from the heat and immediately add the finely chopped white chocolate. Stir until the chocolate has melted and the mixture is smooth. Add the coconut and mix well.
2. Pour the mixture into a bowl and cover with plastic wrap, making sure that the plastic wrap is touching the surface of the cream. This will prevent a sking from forming.
3. Let the mixture sit for at least 3 hours so that the flavours can develop. Do not let it sit at room temperature for more than 24 hours.

For the shortbread layer:

• 4 ounces semisweet chocolate, finely chopped (I used Lindt chocolate)
• 6 ounces white chocolate, finely chopped (I used Lindt chocolate)
• 1/3 cup sugar
• 1 stick (8 tablespoons) unsalted butter, softened
• 2 cups cake flour, sifted and then measured

1. Butter a sheet pan that is 9 x 13 inches.
2. In a food processor, pulse the semisweet chocolate for a minute until it is very fine.
3. In a double boiler, melt the white chocolate. Remove it from the heat as soon as it’s melted and stir to ensure that it’s smooth. If the chocolate sets then return it to the double boiler until it’s loose again.
4. In an electric mixer, with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 5 minutes. Add the melted white chocolate and mix well. Add the sifted cake flour and the semisweet chocolate. Mix on low-speed until incorporated.
5. Remove the dough from the bowl and knead it a few times. Using your hands, press the dough onto the bottom of the prepared pan in an even layer.
6. Put the pan in the refrigerator for 20 minutes to firm up the dough.
7. While the pan is in the refrigerator, heat your oven to 325 degrees F.
8. After 20 minutes, remove the pan from the refrigerator and bake for 25 minutes. The shortbread will be lightly golden and may be puffed in places as well.
9. Let cool completely.

To assemble the bars:

1. Once the shortbread layer has cooled completely, take the white chocolate and coconut filling and place in the bowl of an electric mixer. Beat at high speed for a minute.
2. Remove the mixture from the bowl and spread onto the shortbread base.
3. Refrigerate while you make the ganache.

For the ganache:

• 1/2 cup heavy cream
• 3-1/2 ounces semisweet chocolate, finely chopped

1. In a pot heat the cream until it comes to a simmer. Take the cream off the heat and add the chocolate. Stir until the chocolate has melted and the mixture is smooth. Let it sit for a few minutes to thicken.
2. Once the ganache has thickened slightly, spread over the white chocolate and coconut filling. While the ganache should set in about an hour, you may have to put it in the refrigerator to fully set.
3. Slice into squares with a sharp knife.
4. Enjoy!

Note:  This recipe yields 24 bars. Many thanks to my friend Stephany who helped clean up the pictures that I took. Thank you, Stephany!!!

More so than even December, for me, February is the month of chocolate. Maybe it’s because there’s chocolate everywhere. Or because hearts and chocolate seem to go so well together. Or maybe it’s because February just happens to be one of the most stressful months of the year for me at work. Whatever the reason, February is the month I indulge in my chocolate dreams.

I snap up all of the major food magazines simply to view those two or three pages that they devote to chocolate desserts. I go out of my way (and I mean REALLY out of my way) to walk by every chocolate shop I know of in downtown Toronto just to see their displays. But my favourite indulgence of all is the time I spend with my chocolate cookbooks.

For one month out of the year, the Overburdened Bookshelf actually becomes structurally stable again after I remove those five or six cookbooks dedicated to chocolate. Of course once March rolls around and I put them back I once again live in fear that the Bookshelf will one day come crashing down on me resulting in a massive concussion. But I’ll worry about that in March!

In the meantime, let’s talk more about February and chocolate …

Having bid The Good Cookie adieu (it served me well in January), I knew that there was really only one book that I could choose for the Flavour of the Month for February 2006:  Fran Bigelow’s Pure Chocolate.

For those of you who are unfamiliar with Fran Bigelow, she is a chocolate maker extraordinaire from Seattle. She is the owner of Fran’s Chocolates, one of the most famous chocolate shops in the United States. In the chocolate world, she is a Queen, and rightly so. Her creations drip with the sophistication and artistry that she has gained over her years as a chocolate maker. She is what I would call, a chocolate artist. Happily, her creations are available to all on-line. Visit Fran’s Chocolates to buy chocolate, or if you’re like me, to stare at during the day whilst drooling at your desk.

So over the next 26 days, I plan on delving into Fran’s book, for the first time I might add. To be honest, I’ve been slightly intimidated to do so until now. While not difficult, the recipes are not easy either. They require time and patience, which I often lack at this time of year. So here’s hoping that with the help of Pure Chocolate, I’ll discover chocolate Zen and learn to appreciate this time of year just a bit more.

But February isn’t going to be all about chocolate. Even though it’s the shortest month, Ivonne cannot live by chocolate alone. There will be lots of other treats to read about.

In the meantime, I thought I’d get the chocolate ball rolling with this little gem from a book I have come to love. The book is called Caprial’s Desserts and it has never let me down. I chose to start off with this recipe, as opposed to something from Fran’s book, because it gave me the opportunity to use the tiny bit of buttermilk that I had left in the refrigerator, as well as the Medaglia D’Oro espresso that I’ve had for awhile, but never used.

Ladies and gentlemen, I present to you:  Chocolate Buttermilk Cake with Chocolate Espresso Buttercream.

Ciao!

Chocolate Buttermilk Cake with Chocolate Espresso Buttercream

Adapted from Caprial’s Desserts by Caprial Pence and Melissa Carey.

For the cake:

• 3 cups all-purpose flour
• 2-1/2 cups sugar
• 1-1/2 tablespoons baking soda
• 1/2 teaspoon salt
• 1 cup unsweetened cocoa powder
• 1-1/3 cups vegetable oil
• 1-1/2 cups buttermilk
• 3 large eggs
• 1-1/2 cups freshly brewed hot coffee
• 1 tablespoon pure vanilla extract

1. Preheat the oven to 350 degrees F. Grease two 9-inch round baking pans. Line the bottoms of the pan with parchment paper.
2. Place all of the dry ingredients (flour, sugar, baking soda, salt and cocoa) in the bowl of an electric mixer. Either with a whisk or with the paddle attachment, gently mix together the dry ingredients until combined.
3. Add the oil and buttermilk and mix on medium speed until combined. Be sure to scrape down the sides of the bowl.
4. Add the eggs, one at a time, with the mixer on low. Scrape down the sides of the bowl after each addition.
5. Add the coffee and vanilla extract and mix on low speed until smooth. The batter will be very liquidy so be careful not to splash yourself!
6. Divide the batter between the two pans and bake in the oven until the cake springs back when lightly touched. The recipe indicates that this should take 30 to 35 minutes, however, in my oven it took closer to 45 minutes!
7. Once done, remove the cakes from the oven and let them cool in the pans for 15 minutes. Remove the cakes from the pans and let cool completely on a wire rack.

For the Chocolate Espresso Buttercream:

• 2 cups half-and-half cream (10% to 12% milk fat)
• 1 egg yolk
• 3 tablespoons cornstarch
• 2 tablespoons instant espresso powder (I use the Medaglia D’Oro brand)
• 1 pound (4 sticks) unsalted butter, at room temperature
• 3/4 cup sugar
• 1/8 teaspoon salt
• 2 tablespoons pure vanilla extract
• 1/2 cup of finely grated chocolate (I used Lindt 70% Dark Chocolate)

1. In a saucepan, mix together the half-and-half cream, the egg yolk, the cornstarch and the espresso powder. Once mixed, turn the heat on medium-high.
2. Stir the mixture constantly until it comes to a boil and is very thick (this should take about 5 minutes; you will know that it is ready when you can see the bottom of the pan as you stir the mixture).
3. Strain the mixture into a bowl; place plastic wrap directly on the surface (to prevent the formation of a skin) and refrigerate until cool (about 45 minutes).
4. Place the butter in the bowl of a mixer and add the sugar. Mix on high speed with the paddle attachment for 10 minutes. Scrape down the sides of the bowl occasionally. The butter should be light, fluffy and almost white in colour.
5. Add the salt and mix.
6. With the mixer on low speed, slowly add the cooled half-and-half/espresso custard. Mix well.
7. Add the vanilla extract and mix well.
8. Remove the bowl from the mixer and gently fold in the grated chocolate.

To assemble the cake:

1. If the tops of the chocolate buttermilk cake are not even, use a knife to thinly slice off the uneven bits from the top of the cake.
2. Set one cake half, bottom-side down on a cake plate or platter.
3. Spoon about 1/3 of the Chocolate Espresso Buttercream on top of the cake half and spread to within an inch of the cake border.
4. Place the the second half of the cake on the first half, top-side down. Gently press the top of the cake to ensure that it is even and that the two halves stay firmly together.
5. With the remaining 2/3 Chocolate Espresso Buttercream, frost the entire cake. You can either frost just the top or the entire cake. If you frost the entire cake, you will have just enough frosting.
6. If you have any chocolate left over, use a vegetable peeler to shave the chocolate and garnish the cake with the chocolate shavings.
7. Enjoy!

Note:  This cake serves 12 to 14 people.

"…K-I-S-S-I-N-G/First comes Love/Then Comes Marriage …" well, you know how the rest of the rhyme goes.

When I think of food marriages, I think of warm bread slathered with soft butter, a freshly-baked chocolate chip cookie and a cold glass of milk, golden fried potatoes and a sprinkling of sea salt … I could go on!

The grandest marriage of all, however, has to be chocolate and peanut butter. Whether it’s a Reese’s Peanut Butter Cup or your own Nutella and peanut butter sandwich, the two are made to go together.

The idea of chocolate and peanut butter joined in marital bliss came to me last week. I was at work, stressed out and ready to attack a poor, defenceless bar of Lindt milk chocolate when I suddenly developed a massive craving for chocolate and peanut butter. The little light in the refrigerator in my head went on. I remembered an issue of Food & Wine magazine that had the most tantalizing recipe:  Double Dark Chocolate Cupcakes with Peanut Butter Filling.

Once home, I headed straight for the overburdened bookshelf where I keep copies of food magazines. For once I felt glad that I’m a magazine pack rat.  There it was … bottom shelf … third magazine holder … the April 2004 issue of Food & Wine!

Excitedly I headed up to the kitchen and began pulling out ingredients. Cocoa powder. Check. Buttermilk. Check. Butter (like I would ever be caught without butter). Check. Peanut Butter. Check. Heavy cream (like I would ever be caught without heavy cream). Check. Ingredients at the ready, I set about making my (mini) dream of consuming a perfect dose of chocolate and peanut butter come true.

The recipe was very easy to follow, although I did make a few changes. I used about a 1/4 cup less sugar than the recipe called for. I wanted the chocolate flavour to really stand out. I also added a tablespoon of instant espresso powder. As Ina Garten (the Barefoot Contessa) always says, coffee does enhance the flavour of chocolate. As for the peanut butter, I used my favourite commercial brand:  Skippy. When making peanut butter sandwiches, I’ve converted to natural peanut butters which I love. But for baking, I just can’t help but fall back on the reliable flavour and texture of store-bought peanut butter. Skippy is my favourite because the peanut butter has a slight smoky, roasted quality to it.

Once the cupcakes had baked and cooled, I gleefully stabbed each one and injected the peanut butter filling. It was bliss!

The Food & Wine recipe also recommended double-dipping the cupcakes in the frosting after they’re  baked. I only dipped them once. I found that double-dipping the cupcakes resulted in a bit too much frosting (yes it is possible to have too much frosting). The cupcakes looked like some frosting had just been caked on haphazardly. Instead, I dipped them once and developed a very successful "dip n’ twirl" technique where I dipped the cupcake and gently twirled. After the frosting set, I piped on a lovely peanut butter rosette with a pastry bag.

The following morning I packed up the happy couples and took them to work. While I can’t say the cupcakes enjoyed the experience as they were gobbled up very quickly, I savoured the honeymoon immensely.

And we all lived happily ever after …

Ciao!

Chocolate Cupcakes with Peanut Butter Filling

Adapted from the April 2004 issue of Food & Wine.

• 3/4 cup plus 2 tablespoons of cocoa powder
• 1/2 cup of boiling water (you may need extra water)
• 1 cup buttermilk
• 1-3/4 cups all-purpose flour
• 1-1/4 teaspoons baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1-1/2 sticks plus 3 tablespoons unsalted butter, softened
• 1-1/4 cups granulated sugar (the original recipe calls for 1-1/2 cups)
• 1 tablespoon instant espresso powder
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup peanut butter (smooth)
• 2/3 cup icing sugar
• 1 cup heavy cream
• 8 ounces semisweet chocolate chips (I used mini chips — the original recipe calls for chopped semisweet chocolate)

1. Preheat the oven to 350 degrees F.
2. Line 24 muffin cups with cupcake liners. If you don’t have liners, be sure to butter your muffin tin(s) well.
3. Put the cocoa powder in a bowl and add the boiling water. Mix until a smooth paste forms. You may have to add more than 1/2 a cup of boiling water to form a paste.
4. Once the paste is formed, whisk in the buttermilk.
5. In a separate bowl, sift together the flour, baking soda, baking powder and salt.
6. In a large bowl, begin creaming 1-1/2 sticks of butter with the sugar. Cream until light and fluffy (3 to 4 minutes).
7. Beat in the eggs and vanilla until well combined (be sure to stop and scrape down the sides of the bowl).
8. Add half the dry ingredients to the butter/egg mixture. Mix well.
9. Add half of the cocoa mixture. Mix well.
10. Add the rest of the dry ingredients. Mix well and then add the remaining cocoa mixture and mix well.
11. Spoon the batter into the prepared muffin tin(s).
12. Bake for 20 to 25 minutes, or until the cupcakes spring back when touched lightly. Cool the cupcakes in the pan for 10 minutes and then transfer them to wire racks to cool completely.
13. In a bowl, beat the peanut butter with the remaining 3 tablespoons of butter. Sift in the icing sugar and beat for about 2 minutes. The mixture should be light and fluffy. Spoon the mixture into a pastry bag fitted with a 1/4-inch star tip.
14. Pick up a cupcake and press the tip of the pastry bag into the cupcake (not more than an inch into the cupcake). Gently squeeze in some filling and pull the tip out. You will feel the cupcake expand as you inject the filling. Fill all the cupcakes.
15. In a saucepan, bring the heavy cream to a simmer. Remove from heat and add the chocolate. Let it stand for 5 minutes and then whisk until you have a smooth chocolate icing (try not to eat it all with a spoon!). Let the icing stand for about 15 minutes; it will thicken a bit.
16. Gently dip the tops of the cupcakes into the icing using my "dip n’ twirl" technique. Just lower the cupcake top into the icing and twirl gently. While the original recipe recommends dipping once, waiting 5 minutes and then dipping again, I only dipped once.
17. Let the cupcakes sit for about 1/2 an hour and then pipe rosettes onto the cupcakes using the remaining peanut butter filling.

Note:  This recipe yields 24 cupcakes. The original recipe in the Food & Wine issue is inspired by Peggy Cullen of Lucky Star Sweets.