Like most people I love chocolate.

I guess you could say I’m addicted…..

I seriously will buy myself a high quality chocolate bar at least once a week. There is just something magical about it. No matter what kind of day I’m having if I start to eat chocolate all of my troubles seem to melt away; which coincidentally is probably why I love to work with chocolate as well.

Working with chocolate can be fun; especially if you have something to dip in it (more on that later). However, when working with chocolate for the first time there are some questions that need to be answered. If you ever have finished coating something in chocolate and asked yourself:

Why is my chocolate sticky after it has cooled?

Or

What are these little brown or white spots or markings on my chocolate?

Or even

Why won’t my chocolate harden to a crispy crunch like in the store?

Well all the answers to these questions arethe same! The chocolate was not properly tempered. What’s tempering you ask? Well tempering is the process in which you force the sugar crystals to form a dense crystalline structure that will allow you to obtain that slight sheen and ever so desirable snap in chocolate simply by cooking the chocolate in a different process.

To temper chocolate there is really only one gold standard of which all true chocolatiers use. They will melt a desired quantity of chocolate and then pour ¾ of the melted chocolate onto a marble slab. The chocolatier will quickly work the chocolate folding it upon itself repeatedly until the temperature reaches 82 degrees. Seasoned veterans of this craft can do this simply by feel and look. They then placed the cooled chocolate back with the remaining ¼ chocolate to bring the temperature back to 88 – 90 degrees. This temperature is maintained throughout the dipping process to ensure the chocolate maintains the desired output. But what if you don’t have a marble slab just lying around?

Well don’t fear. There is an alternative method that home chefs have been using for years which similar results. Using a double boiler melt ¾ of the chocolate you plan to use for dipping or pouring into chocolate molds until the temperature reaches approximately 110 degrees. At this point the sugar crystals are loose and will produce sugar blooms if used.

Since we don’t want that, seed the chocolate by adding the remaning ¼ chocolate. Stir the chocolate until the temperature has reached 88 – 90 degrees (I prefer the lower end).

Don’t let your chocolate leave this range, if your chocolate reaches 88 degrees, place it back on top of the double boiler to heat it back up to 90 degrees then remove it from the double boiler to continue use.

While tempered chocolate is great for creating shapes or other candies, I find that the best use of chocolate is for dipping fruits to create an oh so delectable treat! What’s my favorite you ask? Well it just so happens that I love candied oranges that have been dipped in chocolate. Not only is orange a great combination with chocolate candied oranges step this up by adding another level of sweetness!

To begin your chocolate covered candied oranges you must first candy your oranges. Cut 4 oranges in half lengthwise. Place the cut sides down and slice the oranges crosswise into ¼ inch pieces and discard the ends.

In a 10 inch shallow pan boil the water and sugar together. Once the mixture has come to a boil reduce the heat and add your oranges. You will let this simmer uncovered for an hour. Partially dunk any floating slices throughout the process. Then remove it from the heat and allow it to cool to room temperature.

Using a slotted spoon place the orange slices on a drying rack with parchment paper or pan underneath for 24 hours.

When your slices have dried (they will still be sticky) toss them in the granulated sugar and reserve them. Do not stack them or they will stick together. Using your tempered chocolate; dip each slice 2/3 of the way into the chocolate. Gently scrape off excess chocolate against the side of the pan and set it on a sheet of wax paper to set. Let cool and harden then enjoy!

Chocolate Dipped Candied Orange Slices

Ingredients:

4 Oranges
2 Cups Water
3 ½ cups granulated sugar
3 cups granulated sugar for coating
2 pounds semisweet chocolate

Directions:

1. Cut the oranges in half lengthwise. With the cut side down slice the oranges crosswise into ¼ inch pieces. Discard the ends.
2. In a 10 inch sauté pan combine the water and the 3 ½ cups sugar. Stir to blend, then bring to a boil over medium heat.
3. Add the orange slices, separating them, and simmer them gently for 1 hour uncovered. Periodically dunk any floating slices. Remove from the heat and cool to room temperature.
4. Remove the orange slices, with a slotted spoon and transfer to a cooling rack set over parchment paper or baking sheet to let drain and dry for 24 hours.
5. After drying the slices, toss them in granulated sugar and reserve them. Do not stack them or let them stick together.
6. While you are coating the orange slices begin tempering the chocolate.
7. Dip the orange slices 2/3 of the way into the chocolate. Gently scrape off excess chocolate against the side of the pan and set on a sheet of wax paper to set.

Honey has a history that is as deep and rich as its complex and delectable in flavor. Raw honey collection dates back as far as 10,000 years with drawings depicted on rock showing ancient hunters collecting honey and honey comb from a wild hive in Spain. It has even been found in the containers sealed within the tombs of the pharos.

While I doubt that they were making desserts as delectable as this tart, they were without a doubt on to something good. Today I wanted to share with you a little knowledge as well as one of my favorite things to make with raw honey.

High quality honey can be distinguished a variety of ways. Typically a pure raw honey can be distinguished by fragrance as well as taste. A quality raw honey will generally have a fluffy thin layer on the surface of the honey and will contain marble colored white spots in its crystallized state. The collection of these white spots on the sides of the container is an indication of quality honey that has been filled without pasteurization (heating to excessive temperatures above 120 degrees). Over the past few years as honey has become more readily available, specialty honeys with different flavor additives have been emerging on the scene. While these specialty honeys have a high quality flavor they tend to have a reduction in the natural health benefits which are found in pure raw honey.

Because raw honey has not been pasteurized it retains many of the pollen particles from the collection process. Local raw honey is often sought by allergy sufferers because the impurities have the ability to lessen the sensitivity to outdoor allergens. Being that I am from Texas (the pollen state) I can vouch that this is a great way to treat your outdoor allergies. Local raw honey is typically sweeter then honey and has long been used as a substitute to sugar and other sweeteners. Raw honey is believed to have other health benefits as well; from a healthy way to heal sore throats to preventing infections. So a teaspoon a day can help keep the doctor away!

Because honey is mainly sugar, there is a relatively low amount of calories and fat making it a healthier alternative to white sugar. Honey is typically freshest during the summer months when it has been harvested. Raw honey often retains the smell and flavor of the flowers used to pollinate it which is the reason for the varietal honeys becoming more popular. Because of this many chefs use it for cooking, baking, and spreading on breads. Raw honey is also used as a sweetener in beverages such as tea, coffee and even beer (honey beer….mmmmm….beer)! Since honey is typically sweeter (remember the darker the honey the sweeter) when cooking with honey only use 1/2 to 3/4 of the amount your recipe calls for.
One additional thing that I love about this recipe is the simplicity in design.

First you combine the butter, honey, and almond extract in a bowl. While you could use pureed almonds I choose to keep this quick and easy by using the extract.

Whip these ingredients using a hand mixer until well combined.

Once you have your butter whipped, slowly add your flour one cup at a time until your dough begins to form. Then you will take this out and work it by hand to form a ball.

One you have your dough in a ball break it into 6 smaller balls as this will be your tart shells. Spread each ball into a small 6” tart pan evenly. Once this is done use a fork to poke holes in the bottom of the tart shell. If you skip that step you will end up with cupcake tops in the middle of your pan and no one wants that! Put them in the oven for 30 minutes.

While those are baking away it’s time to make the filling! Combine all the ingredients for the filling in a medium size bowl and whip until stiff peaks form. Don’t get discouraged if it looks granular at first. It takes some time as the honey crystals prevent it from whipping up right away. Keep going you will get the stiff peaks you seek!

Once your tart shells have come out of the oven let the cool completely. When they are cool you can add your filling! The only thing left to do is top them with whatever fruits you want! Get creative as the combinations for this treat are nearly endless!

Raspberry Honey Peach Tart

Ingredients:

Crust:

• 1 cup butter, room temperature
• 1/3 cup Raw Local Honey
• 1/2 teaspoon almond extract
• 2 1/2 cups all purpose flour

Filling:

• 8 ounces mascarpone cheese
• 1/3 cup whipping cream
• 1/4 cup Raw Local Honey

Toppings:

• 3 Peaches Sliced
• 1/2 pint raspberries

Directions:

Crust:

1. With an electric mixer, beat together butter, honey and almond extract.
2. Slowly add flour one cup at a time and blend until mixture forms dough.
3. Form into a ball and spread dough evenly in the prepared tart pans.
4. Bake for 30 minutes or until lightly browned.
5. Cool on rack.
6. In a medium sized bowl, beat all filling ingredients until mixture forms stiff peaks. Spread filling evenly over cooled tart shells.
7. Arrange fruit on top of filling in a decorative pattern. Refrigerate until ready to serve, up to 3 hours.

Every year I look forward to the spring and the wonders it will bring. I also love spring because it’s the only other time of the year besides Christmas that I take time to make some delicious treats. One of my favorite treats to make are Fleur de Sel caramels.

These caramels are unlike any you have tasted before. The balance of saltiness and sweetness could not be better exemplified by any other creation. The delicate floral notes of the Fleur de Sel will draw out the rich smoky undertones of the caramel. Your end result is a candy so addictive you won’t want to share! And I won’t blame you either!

For those of you who are unfamiliar with Fleur de Sel, I highly recommend taking some time to get to know it. Known as the caviar of salt, Fleur de Sel or (flower of the salt in French), has become revered for its decedent texture and flavor for many years.

It is traditionally from the coast of Brittany, France, most notably Guerandel. However, the Camargue and Noirmoutier varieties Fleur de Sel are just as delectable. Fleur de Sel is hand harvested from the salt marsh waters of the Atlantic Ocean. A lousse de fleur (fancy term for wooden rake) is used by the workers to scrape the very top layer of salt from the surface of the water being careful not to disturb the coarse salt before it sinks to the bottom of the salt pans.

Fleur de Sel de Guerande is known for its fresh taste and exudes the aroma of bright violets and delicate balance of minerals (trust me you can taste the difference!). These small flaky crystals, moist in texture, are known to be an excellent source for calcium, potassium, magnesium, copper and iodine. The Noirmoutier and Camargue versions of this delectable salt, produced in southern France, are slightly grey with a pink hue due to the sandy minerals collected in the process of harvesting which can make for some beautiful looking salt.

Used as a finishing salt, Fleur de Sel is to be sprinkled as a finishing touch to the prepared meal not cooked with!! I use it with salads and on top of vegetables, but this versatile seasoning really comes alive when used on desserts such as a chocolate mousse or, as you can see above, caramels! The only down side to Fleur de Sel as with any great ingredient, is that the labor intensive process of managing and harvesting this delicacy by hand causes it to be relatively expensive when compared to other salt varieties. However, it does make a great gift if you can’t justify buying it yourself!

To start your Fleur de Sel Caramels bring the heavy cream, butter and Fleur de Sel to a boil in a small sauce pot. Once this mixture begins to boil set it aside quickly and let cool. Be careful not to let this boil for too long as you can scorch your milk and you will have a burnt flavor in your caramels.

While the cream is cooling bring the sugar, water, and corn syrup to a boil. This is the tricky part of making caramels. This mixture should be cooked on a medium heat until it begins to boil. Constantly monitor your temperature. When your candy thermometer reads 235 degrees it should be time to add the cream mixture. You will notice that the color of the bubbling sugar has turned a slight amber color.

Add the cream mixture. This is where having a deep pot is crucial. The sugar will boil up for a few moments and then subside. You will notice that your temperature has probably dropped 10 to 15 degrees during this time. Keep you heat on medium and make sure NOT TO STIR this mixture. Over stirring your caramels can cause you to have a granulated sugar mess rather then they chewy texture you are going for!

Once your temperature has reached 255 degrees (hardball stage) remove it from the heat and immediately pour the caramel into your prepared Pyrex dish. Let this cool for at least 2 hours if not overnight.

Time to cut your caramels! I usually eyeball this but if you want to get all exact use a ruler and notch the corners on each side to give you a guide. These caramels are delicious just like this. However, if you want to create an out of this world candy experience, simply sprinkle a small amount of Fleur de Sel on top. This will heighten the salty/sweet experience. Now if you are feeling daring simply melt down some high quality chocolate nibs and either immerse your caramels completely, or drizzle the melted chocolate over top and sprinkle with Fleur de Sel for a candy fit for even the most renowned chocolatier. I personally like to do all three. This way I am able to give myself and others a mini sampling to die for!

Fleur de Sel Caramels Recipe

Ingredients:

• 1 cup heavy cream
• 5 tablespoons unsalted butter, cut into pieces
• 1 teaspoon Fleur de Sel
• 1 1/2 cups sugar
• 1/4 cup light corn syrup
• 1/4 cup water

Directions:

1. Line bottom and sides of an 8-inch square Pyrex square or baking pan with parchment paper, then lightly oil parchment.
2. Using a medium heat, slowly bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
3. Using a medium heat bring sugar, corn syrup, and water to a boil in a 3- to 4-quart heavy saucepan. Boil, without stirring until you reach 235 degrees and the mixture is a light amber color. Use a pastry brush dipped in water to wipe down the sides to prevent sugar crystals from creating a grainy texture in your finished product.
4. Carefully stir in cream mixture (mixture will bubble up) and simmer, boil until caramel registers 255°F on thermometer, this should take 10 to 15 minutes but sometimes takes longer depending on how much the mixture cools when the cream has been added.
5. Pour into Pyrex/baking pan and cool for at least 2 hours. Preferably overnight. Cut into 1-inch pieces, sprinkle some additional Fleur de Sel then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.

*Standing up on soap box*
*clears throat* *ahmen*

Hey You! Yeah you! With that crappy box of chocolate bars you think is going to impress your Valentine this year! Forget the milk chocolate that has been molded into childish chocolate bars and get your special someone something that is truly representative of the way you feel for them! Something that melds years of thought and creativity into something so harmonious and perfect in every aspect that it will blow the mind of both you and your significant other! As Valentine’s Day quickly approaches I wanted get something out to the world that has been bothering me for some time. Each year millions of Americans flock to the grocery store (of all places) to buy what they think is an “artisanal” or “gourmet” chocolate truffle when in fact, they are buying nothing more than an unimaginative piece of “chocolate” that has been molded into the shape of a ball and passed off as a truffle.

Unlike the rare, edible mushrooms from which the truffle got its name, chocolate truffles are a sweet delicacy that cannot be missed this time of year. Having originated from France in the early 1920s, chocolate truffles have since become synonymous with holidays, hostess gifts, and decedent, luxurious desserts. But what makes a truffle artisanal and why are they so much more costly then the Russell Stover chocolate truffles you get from the grocery store?

The first and I believe most important reason for the difference is the quality of the ingredients being used. Store bought truffles such as Russell Stover or Whitman’s contain milk chocolate that has been mass produced in the most cost effective manner and is similar to that of the milk chocolate found in M&M’s (which by the way can’t even be called milk chocolate anymore). These so called “Gourmet” chocolates are then filled with a chocolate nugget and caramels that lack any real inspiration, flavor or creativity. While these chocolates are great for those who are on a budget, they are not a real representation of a true artisan chocolate. Unless you like the flavor of vegetable oil rather than real cocoa butter. (If that is the case you can stop reading here and return to your local grocer). True artisanal chocolates will be made only from the highest quality chocolates and the master chocolatiers in charge of these beautiful concoctions refuse to use substitute ingredients for any reason.

While store bought truffles tend to stick to the basics of a chocolate ganache center, truly gourmet and artisan truffles tend to stretch the palate by incorporating various tastes and textures into the center of the ganache or using very expensive or difficult-to-obtain ingredients such as rare herbs, flowers, fruits, green tea or even wine.

The master chocolatiers who make these decadent truffles in small batches do so by hand. Most of which are then creatively packaged and made visually appealing with hand painted designs and shapes. If you have not had the chance to taste a truly artisanal chocolate truffle I highly suggest taking some time to find one. These little gems will surely create a new and exciting appreciation for the thought process and creatively that can only be brought to you from the years of training and experimenting from these master chocolatiers.

*Getting down from soap box, bowing to the sounds of applause*

Now that I have finished my rant I want to know – How do you truffle? Leave me a list of your favorite chocolatiers artisanal truffles in the comments! I will do my best to try each and every one and let you know what I think!

Aged Italian balsamic vinegar can be an extraordinary dinning experience. Like a fine wine that has been aged for years aged Italian balsamic vinegars can be complex in flavor and difficult to understand.

Unfortunately, like most high quality food products what’s on the supermarkets shelves isn’t necessarily the authentic thing. This can make choosing a quality product as difficult as buying caviar, and like caviar you should know a little bit before you purchase a product that can cost any where from $50 to $1,000 dollars! It is our belief that everyone should have the pleasure of experiencing a truly authentic aged Italian balsamic vinegar in their lifetime. Not for salads, these vinegars are sparingly used to enhance the flavor of steaks, grilled fish or to top deserts with a few drops paired with strawberries, ice cream or even parmesan cheese. Fine balsamic vinegar is a connoisseur product but can be appreciated by almost anyone. Its sweet tart taste can be dense and complex. It is estimated that 1.75 million liters of balsamic vinegar are sold each year with less then 1% of that being truly authentic balsamic produced in the Modena and Reggio Regions.

The manufacturing of balsamic vinegar is similar to that of a well aged wine. The first step to making balsamic vinegar is the boiling of white grapes anywhere from 36 to 48 hours into a “must”. The “must” is then fermented with a slow aging process to create the robust flavors that are typically experienced with well aged balsamic vinegars. The must is traditionally derived from the trebbiano grapes and is reduced in the boiling process to 50% of its original volume. The grape “must” is then stored in fine wooden casks and a small amount of older balsamic vinegar will be added to assist in the acidification process. As time passes the flavor intensifies becoming sweet and viscous as it begins to reduce in volume. As the vinegar gradually evaporates reducing its volume it is transferred into successively smaller barrels made of varying types of wood. During the aging process the vinegar will begin to absorb some of the flavors from the woods in which it has been stored. This is why the only consortium approved woods for storing balsamic vinegar are cherry, oak, acacia, juniper, ash, chestnut and mulberry, The aged vinegar will then be divided into three categories, the young, which have been aged from 3 to 5 years. The middle, which has been aged from 6 to 12 years and the highly prized which are anywhere from 12 to 150 years old!

Types of Balsamic vinegar.

While there is really only one “True” balsamic vinegar, we feel there are three types of balsamic vinegars that you will encounter on your next shopping experience.

Balsamico Tradizionale

Known as the only authentic form of balsamic vinegar, only tow consortia produce true balsamic vinegar, Modena and Reggio Emilia. (Aceto Balsmico Tradizionale di Modena) and (Aceto Balsamico Tradizionale de Reggio Emila) use artisan methods established during the renaissance period. The Consortium of Traditional Balsamic Vinegar of Reggio Emilia Producers oversees and regulates the production of these magnificent products. The ages are designated by the color on the label, red and white labels indicate vinegars that have been aged for a least 12 years and gold for those that have been aged for 25 years or more.

Condimento Balsamic Vinegar

Condimentos have been created through the same methods as the tradizionale but are either located outside of the Modena or Reggio provences of Italy or do not have the consortium approval. Some produces of tradizionale also produce condimento grade vinegars as well.

Commercial or Idustriale Balsamic vinegars

Typically these brands of balsamic vinegars still employ the cooking of grape must and are aged at least 3 years and can be considerably more affordable. However, many of these brands are also cheap imitations which implore the use of cider vinegar that has been colored and flavored with caramel to mimic the flavor of true balsamic vinegars. These vinegars are typically very inexpensive and will have varying ranges in flavor.

Acetaia Leonardi or (The Vinegar House of Leonardi) is one of the better producers among the 120 members of the Consorzio Produttori Aceto Balsamico di Modena. The consortium tightly-regulates this select group of producers and even dictates how much vinegar each member can make. Through blind tastings of every barrel produced it will grade and reject half of them. The batches that are approved are kept at the headquarters of the Consorzio and bottled by the Consorzio, so there can be no approve-and-switch. Each bottle is numbered and logged into a book. When you do buy a tradizionale, you know its quality (and at these prices, should be). The vinegars of Acetaia Leonardi are consistently rated outstanding within the consortium. These authentic balsamics, made in the artisanal style but aged for shorter periods, simply can’t be compared to any factory-made balsamics. They cost more but they’re worth it. Saba is a sweetener extracted from grapes, an unusual product every cook and gourmet should get to know. Use it as a sweet dressing instead of adding a dessert sauce, honey, or whipped cream.

USES

Commercial grade balsamic vinegars can be used in salad dressings, marinades, reductions and sauces. Due to the high cost and rich flavor Tradizionale vinegars are most often used sparingly to enhance steaks, eggs or grilled fish, as well as on fresh fruit such as strawberries and pears or ice cream. Tradizionale vinegar has excellent digestive properties and it may even be drunk from a tiny glass to conclude a meal.
Contemporary chefs use both tradizionale and condimento vinegars sparingly in simple dishes where the balsamic vinegar’s complex tastes are highlighted, using it to enhance dishes like scallops or shrimp, or on simple pastas and risottos.

You can find some of these great blasamic vinegars at fine online retailers.