Blossom to Stem

[...] nibs), which are bits of dried and roasted cocoa beans, and is sweetened and stiffened with white chocolate. The resulting flavor is a delicate whisper of chocolate that reminds me a little bit of a [...]

[...] ganaches, it is made of chocolate and cream. I thought the cream would carry the caramelized white chocolate flavor nicely without overpowering it. But I was afraid that it might be too sweet. [...]

[...] a great ingredient for balancing sweeter ingredients. It plays beautifully with things like white chocolate and caramel that can be tooth achingly sweet on their own. It’s become one of my favorite [...]

[...] the scones, add the flour, baking powder, baking soda, salt, and sugar to the bowl of a stand mixer fitted with a paddle attachment and mix on very low speed until combined, about 30 [...]

[...] a large bowl, whisk together the egg yolks, coffee, melted chocolate and salt. In the bowl of a stand mixer fitted with a whisk attachment, add the egg whites and beat on medium speed for about 2-3 [...]

[...] equipment like an ice cream maker–you just need some kind of mixing apparatus (anything from a stand mixer to a hand held mixer to a whisk) and a standard loaf pan. You also need a little bit of [...]

[...] goes into the refrigerator to chill down overnight. The next day it gets processed in an ice cream maker. If you don’t have an ice cream maker, you could pour the chilled mixture over ice for a [...]

[...] stores. You can use pre-cut pineapple if you want to make this even easier. If you have an ice cream maker, you can chill this mixture and spin it into a sorbet like Fleming does. I went the easier [...]

[...] about 10 minutes of active work, and it doesn’t require any special equipment like an ice cream maker–you just need some kind of mixing apparatus (anything from a stand mixer to a hand held mixer [...]

[...] ’s book Extraordinary Cakes which involved chocolate cake and semisweet ganache and a bittersweet chocolate mousse. But as it appeared in the book, it wasn’t quite big enough of tall enough or [...]

[...] to bloom the cocoa powder to bring out it’s flavor. Then that all gets poured over chopped bittersweet chocolate, which gets all melty and then gets stirred in. Then the whole thing goes into the [...]

[...] be featuring a drink recipe every Thursday. First up: a visit to the world of amaro with the Bitter Giuseppe, a cocktail with Cynar and sweet vermouth. Lately, my life has been filled with packing and [...]

[...] . I’ll be featuring a drink recipe every Thursday. Last week I started things off with the Bitter Giuseppe, a cocktail with Cynar and sweet vermouth. Next up: the Perfect Pear, a fruity sweet-tart [...]

[...] blog. I’ll be featuring a drink recipe every Thursday. So far, I’ve written about the Bitter Giuseppe, a cocktail with Cynar and sweet vermouth and the Perfect Pear, a fruity sweet-tart [...]

[...] blog. I’ll be featuring a drink recipe every Thursday. So far, I’ve written about the Bitter Giuseppe, a cocktail with Cynar and sweet vermouth, the Perfect Pear, a fruity sweet-tart [...]

[...] every Thursday. So far, I’ve written about the Bitter Giuseppe, a cocktail with Cynar and sweet vermouth, the Perfect Pear, a fruity sweet-tart cocktail using pear brandy, the Martinez cocktail, a [...]

[...] . First up: a visit to the world of amaro with the Bitter Giuseppe, a cocktail with Cynar and sweet vermouth. Lately, my life has been filled with packing and showing the apartment and cleaning and [...]

[...] Thursday. Last week I started things off with the Bitter Giuseppe, a cocktail with Cynar and sweet vermouth. Next up: the Perfect Pear, a fruity sweet-tart cocktail using pear brandy. It’s less than [...]

[...] every Thursday. So far, I’ve written about the Bitter Giuseppe, a cocktail with Cynar and sweet vermouth and the Perfect Pear, a fruity sweet-tart cocktail using pear brandy. Next up: the Martinez [...]

[...] For the month of October, it’s #thirstythursdays on the blog. I’ll be featuring a drink recipe every Thursday. First up: a visit to the world of amaro with the Bitter Giuseppe, a cocktail [...]

[...] For the month of October, it’s #thirstythursdays on the blog. I’ll be featuring a drink recipe every Thursday. Last week I started things off with the Bitter Giuseppe, a cocktail with Cynar [...]

[...] For the month of October, it’s #thirstythursdays on the blog. I’ll be featuring a drink recipe every Thursday. So far, I’ve written about the Bitter Giuseppe, a cocktail with Cynar and [...]

[...] For the month of October, it’s #thirstythursdays on the blog. I’ll be featuring a drink recipe every Thursday. So far, I’ve written about the Bitter Giuseppe, a cocktail with Cynar and [...]

[...] packed into containers and goes into the freezer. And then, well, then, it gets eaten. Mint Chocolate Sorbet Adapted from David Lebovitz’s The Perfect Scoop  (one of my all-time favorite ice cream [...]

[...]  Thai iced tea popsicles, lime popsicles, passion fruit-pineapple popsicles, and mint chocolate sorbet. For the final Friday of August: cocoa nib semifreddo! This cocoa nib semifreddo [...]

[...] Giuseppe, a cocktail with Cynar and sweet vermouth. Next up: the Perfect Pear, a fruity sweet-tart cocktail using pear brandy. It’s less than two weeks until we become […] The post The [...]

[...] Giuseppe, a cocktail with Cynar and sweet vermouth and the Perfect Pear, a fruity sweet-tart cocktail using pear brandy. Next up: the Martinez cocktail, a predecessor to the Martini [...]

[...] the Bitter Giuseppe, a cocktail with Cynar and sweet vermouth, the Perfect Pear, a fruity sweet-tart cocktail using pear brandy, and the Martinez cocktail, a well-balanced spirit-forward cocktail  [...]

[...] the Bitter Giuseppe, a cocktail with Cynar and sweet vermouth, the Perfect Pear, a fruity sweet-tart cocktail using pear brandy, the Martinez cocktail, a well-balanced spirit-forward cocktail with [...]

For the month of August, it’s #frozenfridays here on the blog. Every Friday I’ll be posting about a frozen treat. So far, I’ve featured Thai ic [...]

For the month of August, it’s #frozenfridays here on the blog. Every Friday I’ll be posting about a frozen treat. So far, I’ve featured Thai ic [...]

For the month of August, it’s been #frozenfridays here on the blog. Every Friday I’ve been posting about a frozen treat. So far, I’ve featured  [...]