Showing posts with label caramel. Show all posts
Showing posts with label caramel. Show all posts
Burnt Caramel Sea Salt Dark Chocolate Coins with my mind on my money and my money on my mind
Thursday, April 10, 2014
I wonder if Snoop Dogg visits this blog, and if he does, what he thinks about my gratuitous, trying to be cool, hip-hop reference.This chocolate video features one of my rare forays into the world of candy. These chocolate coins are inspired by my love for the chocolate-salt-caramel flavor combination, and my fascination with edible money.
To this day, if Im in a store and I see those little mesh bags of chocolate coins, I immediately turn into a 5-year-old. Those foil wrapped chocolates were, for whatever reason, my absolute favorite. Come on, money and chocolate in one shiny package…beautiful.
It also provided a valuable life lesson. I always thought the saying should have been, "you cant have your chocolate coins and eat them too." I mean who wants to keep cake around? It gets stale. Of course you eat cake as soon as you can - thats a no-brainer. Chocolate coins presented the real have-or-eat dilemma.Before you watch, let me say that Im not a candy maker or chocolatiere. I didn’t really use a recipe, so if you are experienced in chocolate manipulation you very well may see errors in both technique and execution.
I also didn’t bother to wrap them in gold and silver foil. I was very tempted, but time management and sanity prevailed, and I just piled them up.The chocolate I used was made by a company called Amano, which is quickly gaining a reputation as one of the top artisan chocolate makers anywhere. They are one of the few American companies that create their chocolate directly from the cacao beans. Its amazing stuff and Ive included a link here so you can learn more, and hopefully taste it for yourself. Enjoy!
Ingredients:
6 oz dark chocolate, broken in small pieces
1 tbsp sugar
1/4 cup heavy cream
sea salt
cocoa for dusting
CARAMEL CUSTARD with FRESH RASPBERRIES and CREAM
Thursday, March 6, 2014
 |
| A decadent recipe that is oh so satisfying (pictured is the unmolded and plated version)... |
Servings: (4)
Prep: 25 Mins. |
Bake: 60 Mins. |
Cool completely
before serving in refrigerator,
or overnight
1 cup granulated sugar (for caramel)
3 whole eggs; plus 2 egg yolks, slightly beaten
1/4 cup granulated sugar (for custard)
1 teaspoon vanilla extract
Pinch of freshly ground nutmeg
1/8 teaspoon fine-grain kosher salt
2-1/2 cups heavy cream
Garnish:
--Fresh Raspberries
--Freshly whipped cream (for homemade, click here: Sandras Perfect Whipped Cream )
--A dusting of sifted confectioners’ sugar
Preheat oven to 350 degrees.
Heat 1 cup sugar in heavy stainless steel saucepan over low heat, stirring constantly, just until sugar is melted and a light golden brown. Divide sugar syrup amongst 4 ramekins while tilting them to coat the bottom of each.
 |
| Before un-molding and serving in ramekin is another option |
In a medium bowl, whisk eggs with 1/4 cup sugar until light and frothy, and add the vanilla and nutmeg while whisking just to combine. Gradually drizzle in very warm heavy cream. Gently and very slowly pour equal amounts of custard mixture over caramel in ramekins.
Place ramekins in a 13”x9”x2” baking pan, and pour hot tap water into pan so it is half way up the outside of ramekins.
Bake for 60 minutes. Carefully remove ramekins from water with an oven mitt, and cool on wire rack for 30 minutes. Cover and refrigerate until completely cool before serving, or up to 48 hours.
To serve, un-molded, carefully loosen side of custard with knife, and flip over onto decorative dessert dish, shaking gently to loosen custard and let caramel run down sides of custard forming a sauce. Top with each dessert with a dollop of whipped cream, sprinkle with raspberries, and finally a dusting of confectioners sugar – Enjoy!
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Tip: I generally make these one day before I plan to serve them, and refrigerate overnight.
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