“Sweet as” Manuka honey from New Zealand enrobed in Callebaut milk chocolate.
“It’s the Bea’s Knees”
I have a strange relationship with chocolate. There are times when I love it, can do without it, get frustrated by it, am intrigued with it and get giddy when I come across artisan chocolate shops. It’s a bit like a human relationship really; with all its ups and downs you still have a heart-felt connection to it.
Now that chocolate season is upon us, I bring to you my Chocolate Report. Here’s what’s going on in the world with me and chocolate:
- This year I’m going Swiss. I now have 7.5 kg of Lindt chocolate (milk, dark and white) in my possession and have already started on my seasonal/holiday baking. (Results pictured). And speaking of baking…
- I still refuse to temper my chocolate properly. I just heat it until melted, brush into molds and put directly in the fridge. It still looks and tastes good and without the fuss of thermometre watching.
- So the chocolate vegan mousse finally came together! I was a little worried when the agar agar didn’t do it’s thing as quickly as it had the first time I made a vegetarian mousse. This time I used a vegan whipping cream (basically a concoction of nuts, coconut milk and a whole lotta’ sugar) instead of dairy whipping cream along with a sugar syrup, vanilla and some salt. My coaxing, whipping and folding couldn’t persuade the agar to set up so I left the whole mixture to sulk in the fridge. After returning home from my vegetarian cooking class, I found that the mixture did indeed firm up appropriately. Thanks to the cool fall weather, the mousse held its shape when left temporarily at room temperature.
- And I have taken a day off from work so I can attend the annual Toronto Chocolate Show. The half price ticket I managed to score from Buytopia means I can only enter after 3 pm so will miss the chance to get a free grab bag of goodies. I’m sure I can find other things worth buying and eating.
If you’ll excuse me, I have to cap my chocolate pumpkins with spiked & spiced pumpkin filling. Thus concludes this edition of the Chocolate Report.