canadian blogging by post # 1 : caramel hazelnut chocolate bar

When I chose chocolate as the theme for the first CBBP, I had in mind that I would contribute a recipe that everyone could make and appreciate. So, here is my favourite homemade chocolate bar. I suggest using good quality chocolate in the recipe. I used Callebaut milk and dark chocolate. Valrhona, Scharfenberg and Lindt are also safe bets.

The bar is constructed in layers. The base is made from milk chocolate, praline paste, and feuilletine, which is a small crunchy wafer. If you are not able to find or make praline paste, you can use Nutella. On top of the base, milk chocolate ganache is poured. Once the milk chocolate layer is frozen, dark chocolate ganache is used to form the third layer. If you enjoy true decadence, add a final layer of caramel sauce to finish things off.


Caramel and hazelnut chocolate bar

Base:
125g feuilletine
240g milk chocolate
75g praline paste or Nutella

Second layer:
145g cream 35%
200g milk chocolate
25g caramel sauce

Third layer:
160g cream 35%
220g dark chocolate

Fourth layer, caramel (optional):
210g sugar
70g water
140g cream 35%

Use a 9” x 13” sheet pan with at least 1” height

Base:

1. Melt milk chocolate in microwave for approximately 1 minute. Take out, and mix until smooth. If you still have chunks of chocolate, heat at 10 second intervals until chocolate is melted.
2. Once the chocolate is smooth, add praline paste or Nutella and mix until fully combined. Add feuilletine and mix until combined.
3. Then, pour the mixture in your sheet pan, spread evenly with a palate knife and place in the freezer for 30 minutes.

Second layer:

1. Make a milk chocolate ganache: Heat cream on the stove or microwave until boiling and then pour cream over the milk chocolate. Let it sit for 5-10 minutes and then mix until the ganache is smooth. If there are still chunks of chocolate, heat in microwave for 10 second intervals until it is smooth.
2. Add caramel sauce to the mixture and combine thoroughly.
3. Then pour and spread over the frozen feuilletine base. Work quickly using a palate knife to spread this mixture over the base, trying to get the layer as even as possible. Banging the bottom of the pan on the counter may help achieve a more level surface. Place in the freezer for 1 hour.

Third layer:

1. Make a dark chocolate ganache: Heat cream on the stove or microwave until boiling and then pour over the dark chocolate. Let it sit for 5-10 minutes and then mix until the ganache is smooth.
2. Working quickly using a palate knife, spread this mixture over the prior layers, trying to get it as even as possible. Banging the bottom of the pan on the counter may help achieve a more level surface.
3. Place in the freezer for 1 hour before adding a caramel topping. If you are not adding caramel, leave the pan in the freezer for four hours before serving.

Fourth layer (optional):

1. Make a caramel sauce by placing 210g of sugar and 70g water in a small saucepan over high heat. Cook the sugar until the sugar turns a golden amber colour.
2. Once amber, work quickly. Take sugar mixture off the heat. Immediately add 140g of cream and stand back, as the mixture will bubble and splatter. Then, using a wooden spoon, mix until the cream and sugar are combined to make a caramel. If there are lumps of sugar that have not dissolved, return to the heat and stir until melted.
3. Let the caramel cool for 5-10 minutes before pouring a thin layer on top of the frozen bar. Work quickly, using a palate knife, to spread this mixture over the prior layers, trying to get it as even as possible. Once again, banging the bottom of the pan on the counter may help achieve a more level surface. Place in the freezer for four hours, or over night if possible.

To serve, cut the chocolate bar with a sharp knife that has been heated with hot water or a butane torch. This helps achieve a clean edge. I suggest cutting small, thin slices, as the bar is extremely rich. To bring out the flavours, I recommend letting the bar warm up for a few minutes before serving. You can keep the chocolate bar in the freezer for up to two weeks, but I am sure it will disappear before then.

Technorati Tags: Canadian blogging by post, CBBP, Dessert, Chocolate, Caramel

new york city : post 5

Thoughts about my NYC experience

Some of the other establishments that I visited:

1. Chinatown Ice Cream Factory: This small ice cream parlour’s regular flavours include almond cookie, black sesame, ginger, red bean, taro and ube. Their exotic flavours include chocolate, vanilla, strawberry, butter pecan and rum raisin.
2. Rice to Riches: a store selling 30 different flavours of rice pudding! Their flavours include raspberry statement, rest in peach, hazelnut chocolate, coconut coma, pistachio saffron and many more.
3. Fluff: a fun, whimsical café that makes homemade versions of Hostess Twinkies, Snowballs and Susie Q’s, along with other great American classics.

Some places I look forward to visiting in the future:

1. Café Boulud: for desserts made by French pastry chef Eric Bertoïa—I can’t wait.
2. Michel Cluizel Chocolate Bar: this chocolatier offers a 35-minute guided chocolate tasting for US$35.
3. WD50: a hip and hot restaurant that serves innovative and playful food and dessert.

My hope is that these NYC posts will help you on your next trip to this great city, or even inspire you to visit.
See more pictures of my New York City dessert adventure!

Technorati Tags: Cafe Boulud, Chinatown Ice Cream Factory, Dessert, Fluff, Michel Cluizel, New York, New York Restuarant, Rice to Riches, WD50

new york city : post 4

Bouchon Bakery

In lieu of being able to afford to eat at Thomas Keller’s French Laundry, Per Se and Bouchon, I will gladly settle for Bouchon Bakery. On the 3rd floor of the Time Warner Building, right above Per Se, sits Bouchon Bakery. There, Pastry chef Sébastien Rouxel of Per Se offers an assortment of lovely and affordable treats. During our breakfast visit, we sampled a seasonal Danish, a pain au raisin, and a chocolate TKO cookie. The seasonal Danish was filled and topped with roasted pistachios, which were fantastic, and additionally topped with apricot. The pain au raisin was made of plump green and red raisins twisted into light, buttery and tasty Danish dough. My companion claimed it was the best he’d ever had. The TKO cookie consisted of two chocolate cookies sandwiching a lovely butter-cream. Thomas Keller proves that he can also do casual pâtisserie very well. Two thumbs up for Bouchon Bakery.

Fauchon Paris in New York

As one enters Fauchon, it is hard not to be affected by the décor. Fauchon’s signature white, pink and black colours demand attention. I am told that Fauchon Paris in New York is a modest version of their flagship store in Paris. With a beautiful display of pastries, chocolates, cookies, jams and confections, Fauchon is a wonderful specialty store. While I was in Fauchon, I saw Susan Sarandon buying jams and chocolates as small gifts for friends. The clientele varies, but the store feels a bit chi chi. The items here are definitely pricier than the average chocolatier or pâtisserie, but is it worth it? In my opinion, yes. I sampled the apple tart, which consisted of a thin layer of pastry topped with thick chunks of caramelized apples held together by a surprisingly pleasant apple glaze. The pastry chef Florian Bellanger has designed a wonderful tart—absolutely delicious! I also bought a number of other yummy confections, chocolates, caramels and red fruit candies. Fauchon is a fancy shop, but one I adore. I can’t wait to visit their flagship in Paris.

Minamoto Kitchoan

This elegant shop sells some of the finest Japanese confections, known as wagashi, in New York City. Minamoto Kitchoan has stores in other cities, such as London, Paris, Singapore, Taipei, and Hong Kong, as well as shops in southern California and Japan. From red bean sandwiched pancakes, through mochi and dango (which are different forms of rice cakes), to jellies, sponge cakes and cookies, Minamoto’s pastries and confections are small, cute and beautifully packaged. With an interesting range of flavours not commonly found in Western bakeshops, Minamoto serves up some cool and creative sweets. I tried three confections. The first was a plum suspended in plum wine jelly garnished with gold leaf. Second, I had a cake that was filled with red bean paste. Third was Hakuunno-Hotori, a pastry filled with white bean paste. The confections here are unusual, inspiring and beautifully made and packaged. Pass by if you have never experienced wagashi and if you love Japanese design.

Wichcraft

Well-known chef Tom Collichio of Gramercy Tavern and Craft has opened Wichcraft, a takeout chain that serves fresh and tasty gourmet sandwiches. This chain has become very popular, with new shops popping up around New York and a few scattered across the U.S. Wichcraft serves up sandwiches at price of about US$9. It also sells soups, salads, coffees, pastries and ice creams. Although somewhat steep in price, the food is made with quality ingredients. We sampled two sandwiches: the first included goat cheese, avocado, celery, watercress and walnut pesto on multigrain bread, and the second was a grilled greyer sandwich with caramelized onions on rye. I recommend trying their ice cream sandwiches, which cost US$3.50. The two on the menu the day we went were homemade graham crackers with cinnamon ice cream and chocolate cookies with banana ice cream. Although slow during the busy lunch rush when we were there, Wichcraft’s fare was tasty, fresh and higher quality than most fast food.

Technorati Tags: Bakery, Bouchon Bakery, Fauchon, Florian Bellanger, Minamoto Kitchoan, New York, New York Restaurants, Sébastien Rouxel, Thomas Keller, Tom Collichio, Wichcraft