Salame di Cioccolato – Italian Chocolate Salami

Image

INGREDIENTS:

  • 1 stick unsalted butter
  • 2 egg yolks
  • 1 cup sugar
  • 1 cup cocoa
  • 4 tbs orange liqueur, such as Triple Sec or Grand Marnier
  • 7 oz tea biscuits and/or plain butter cookies
  • 3 oz chopped pistachios
  • 2 tbs chopped bittersweet chocolate
  • powdered sugar, for decoration

METHOD:

  1. Break cookies into a large bowl and sprinkle with ½ the Grand Marnier, set aside.
  2. In a bowl, vigorously mix egg yolks with sugar until the mixture turns thick and the sugar is fully incorporated. Set aside.
  3. Meanwhile, heat the butter over low heat. With the back of a spoon smash the butter as it softens and begins to melt. Remove from heat as soon as the butter starts to liquify. Stir to combine.
  4. Next combine the broken cookies, butter and sugar mixture. Add the remaining ingredients and stir well to combine. The chocolate mixture will be sticky a bit messy to handle.
  5. Lay out a long sheet of wax paper or plastic wrap on a hard surface, about 18 inches long. Roll the mixture onto the wax paper and shape into a salami shape length wise to the paper. Mold salami to the desired length and thickness, somewhere between 2-3 inches. Bring salami to one side of paper and roll paper around log gently but firmly, twist ends similar to that of a salami.
  6. Refrigerate for at least 2 hours, or overnight.
  7. When ready to serve, unwrap the salami and lightly roll it in powdered sugar to give it a look of aged salami.
  8. Keep refrigerated.

Note: Salami will be very firm when cutting slices, so its best to take it out of the refrigerator a few minutes before serving. Entire salami can be cut into slices and refrigerated to make it easier to serve later. Or if entertaining, salami can be presented whole and guests can cut their own slices.

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Bûche de Noël (Yule Log)

Yule Logs

INGREDIENTS:

Sponge cake:

  • 4 eggs (room temperature)
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup cake flour

Chocolate buttercream:

  • 7 egg whites
  • 1 1/3 cups granulated sugar
  • 6 ounces unsweetened chocolate, melted and cooled
  • 1/2 teaspoon instant espresso powder
  • 1/2 teaspoon vanilla extract
  • 3 cups plus 3 tablespoons butter, softened

METHOD:

Chocolate buche de noel:

  1. Preheat the oven to 200 degrees. Butter a 10-inch by 15-inch baking pan with a 1-inch lip (jelly-roll pan) and line it with parchment paper. Butter the parchment or spray it with cooking spray. Set the pan aside.
  2. Beat the eggs for 5 minutes, until they turn thick and foamy. Add the sugar, vanilla extract, and salt to the eggs and continue beating for 2 minutes. Fold the flour, a few tablespoons at a time, into the whipped egg mixture. Once the flour is incorporated into the batter, stop mixing. Do not overmix or the cake will bake up into a tough texture.
  3. Gently spread the batter into the prepared pan. There will be peaks of batter; gently smooth over them, but do not press the batter down. Bake the cake for 10 minutes, until the cake is just set. Invert the baked cake onto a clean, dry kitchen towel and peel off the parchment paper. Wait 3 minutes and then gently roll the cake, still in the towel, starting at the 10-inch end. Allow it to cool completely.

To make the chocolate buttercream:

  1. In a clean, completely dry bowl beat the egg whites on high until soft peaks form. Set them aside for a moment.
  2. In a small saucepan, bring the sugar and 2/3 cup water to a boil. Allow it boil until it has reduced into a slightly thickened syrup. Begin beating the egg whites on high speed again, and pour the hot sugar syrup into the eggs in a slow, steady stream.
  3. Pour the melted chocolate, espresso powder, and vanilla extract into the egg whites and continue beating them until the meringue has cooled completely, about 5 minutes.
  4. Add the softened butter to the meringue, 2 tablespoons at a time, while beating on high speed, until all of the butter is incorporated into the frosting. If the buttercream becomes runny at any time in this process, refrigerate the meringue until it has chilled through and continue the process of beating the butter into the meringue.

To assemble the chocolate yule log:

  1. Unroll the cake and set aside the towel. Evenly spread 2 cups (or desired amount) of the chocolate buttercream on the inside of the cake and following its natural curve, gently form it into a cake roll.
  2. Cut off the ends of the cake roll on the diagonal and reattach them in the center of the cake with a bit of buttercream to fashion a “branch” coming off the main Yule log.
  3. Spread the exterior of the buche de noel with enough chocolate buttercream to cover it and gently pull a butter knife or small, offset spatula through the frosting to give the appearance of rough tree bark.
  4. Add a Pere Noel figure and meringue mushrooms to complete the festive look.
  5. Chill the cake before serving it, and refrigerate any leftovers.
  6. This chocolate yule log recipe makes 14 servings.

MERINGUE MUSHROOMS

INGREDIENTS:

  • 2 egg whites, at room temperature
  • 1/4 tsp cream of tartar
  • 1/2 cup granulated sugar
  • 1/4 cup white chocolate chips or candy coating
  • 1/4 cup cocoa powder

METHOD:

  1. Prepare 2 baking sheets by lining them with parchment paper. Preheat the oven to 95 degrees.
  2. Place room temperature egg whites in the bowl of an electric mixer fitted with a whisk attachment. It is important that the bowl and whisk both be very clean, so that the egg whites whip properly.
  3. Begin beating the egg whites on medium speed. Once they are very frothy, stop the mixer and add the cream of tartar. Start the mixer again and continue to beat the egg whites. Once they form soft peaks, increase the speed to high and gradually add the sugar, a tablespoon at a time. Beat the whites until they are very shiny and hold stiff peaks, but are not dry or crumbly.
  4. Spoon the meringue into a large pastry bag fitted with a 1/2-inch round tip, or the open end of a coupler.
  5. First, pipe the mushroom caps: hold the pastry bag at a 90-degree angle about 1/2 inch from the parchment paper. Using firm and even pressure, squeeze out a round meringue disc about 2 inches in diameter and 1 inch high. Stop squeezing, then twist the bag and lift it from the meringue to get a clean “break” from the cap. Repeat in regular intervals on the baking sheet until you have approximately 2 dozen mushroom caps. You can smooth out the tops of your mushrooms by wetting your index finger and lightly running it along the caps.
  6. Next, pipe the mushroom stems. Again position the bag perpendicular about 1/2-inch from the baking sheet. Begin squeezing the bag to form a 1-inch round base. Continue to squeeze as you slowly and evenly draw the bag up, forming a tapering stem about 1.5 inches tall. Use the remaining meringue to pipe as many stems as possible—some stems invariably tilt and collapse, so you should always make extras.
  7. Bake the meringues at 95 degrees for about 90 minutes, turning them halfway through the cooking time to ensure even cooking. The meringues should be hard and dry to the touch, and you should be able to easily lift one from the parchment. Once the meringues are done, turn off the oven and let them sit in the oven for several hours or overnight.
  8. To assemble the mushrooms, melt the white chocolate in a small bowl in the microwave, stirring after every 30 seconds to prevent overheating. Use a toothpick to carve a small hole in the bottom of a mushroom cap. Dip the top of a stem in the white chocolate, and stick the chocolate-covered stem top in the hole of the mushroom cap. Place the mushroom on a baking tray to set, and repeat with remaining caps and stems.
  9. Place the cocoa powder in a sifter, and lightly sift cocoa over the tops of the mushrooms. Mushrooms can be stored for up to a month in an airtight container in a cool, dry room. Note that humidity can make the mushroom soft and collapse, so do not place them on a cake or in a refrigerated environment until immediately before serving.

Dusky Caramel and Raspberry Crêpe Cake

INGREDIENTS:
For the dusky caramel:
  • 112g granulated sugar
  • 1 tbsp glucose/golden syrup
  • 70 ml water
  • 140ml double cream
  • 1/2 tsp fleur de sel
  • 70ml sour cream
For the crêpes:
  • 50g unsalted butter
  • 220g plain flour
  • pinch of salt
  • 4 eggs
  • 400ml milk
  • 100ml water
To assemble:
  • 300ml double cream
  • 1 tbsp sour cream
  • 1 tsp icing sugar
  • 1 tsp vanilla extract
  • raspberries, to top

METHOD:

  1. To start the caramel, put the sugar, glucose/golden syrup and water together in a saucepan. Stir to dissolve the sugar as you bring it to the boil over a high heat. Meanwhile, heat the cream and salt in a small saucepan until the salt is dissolved and the cream has reached a boil, then remove and set aside. Keep going with the sugar until it reaches a deep golden brown.
  2. At this point, remove from the heat and let sit for a minute before whisking in the hot cream. Let the foam subside, then whisk in the sour cream. Leave to cool then store in a jar in the fridge until using – it firms up after a few hours.
  3. When you’re ready to start making the crepes, melt the butter in a medium saucepan. Keep heating as it foams up – take off the heat when it smells delicious, the foam has subsided and there are brown flecks floating in the golden liquid. Put aside to cool.
  4. Sift the flour and salt into a big mixing bowl. Make a well in the centre and crack an egg into it. Whisk in, slowly incorporating the flour around the well. Repeat for the other three eggs. Start adding the milk slowly, whisking well between each addition. Finally whisk in 50ml of the water, followed by the brown butter.
  5. Heat up a medium sized frying pan with a solid bottom over a high heat. When it gets really hot, turn it down to medium-high and grease with a small knob of butter. Use a ladle to pour a small amount of mixture into the pan and swirl it so you have a thin layer. Wait until it starts to brown around the edges and flip. Check the consistency of the mixture from this test crepe and add more water if needed.
  6. Repeat with the rest of the mixture, placing each done crepe onto a wire rack to cool before stacking them. You should get around 20-24 crepes.
  7. To make the creamy filling, whip the cream and sour cream together until soft peaks. Briefly whip in the icing sugar and vanilla. Reserve a pretty crepe for the top. Place one crepe on your serving plate then smear with a teaspoon of caramel, followed by a heaped tablespoon of the cream. Place another crepe on top and repeat the process until you have used all your crepes and cream. Spread the last pretty crepe with the last of the caramel.
  8. Chill for 15 minutes. Top with the raspberries, dust with icing sugar and serve.

Healthy Chocolate Peanut Butter Cups

INGREDIENTS:

Bottom Layer:

  • 2 tablespoons melted coconut oil
  • 4 tablespoons smooth peanut butter
  • 1 teaspoon pure vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 2 packets stevia

METHOD:

  1. Line a mini muffin tray with 10 paper liners.  Stir all ingredients together until smooth and divide between the 10 mini muffin wells (each should be about half full).  (Try not to dribble on the sides since it will give your candy a streaked look.)
  2. Put the tray in the freezer on a flat surface and freeze until solid (about 15 minutes, give or take a little while depending how cold your freezer is).

Top Layer:

  • 2 tablespoons melted coconut oil
  • 4 tablespoons smooth peanut butter
  • 1/2 teaspoon pure vanilla extract
  • 1 packet stevia
  • 10 walnut halves (optional)

METHOD:

  1. Stir all ingredients together (except walnut halves) until smooth and divide on top of the set chocolate mixture.  Transfer back to the freezer and freeze until partially solid (about 5 minutes), then lightly press 1 walnut half into the top of each candy (if using the walnut halves).  Return to the freezer and freeze until solid.
  2. Store the treats in the fridge in an air-tight container between layers of wax paper.

Ginger, White Chocolate, and Strawberry Trifle

makes enough for 3-4 individually sized trifles
INGREDIENTS:
for white chocolate creme anglaise:
You will need ~1 cup of this recipe, so save the rest for another use.

  • 6 oz. white chocolate, finely chopped
  • 3 egg yolks
  • 4 oz. whole milk
  • 4 oz. heavy cream
  • 2 Tbspn sugar
  • 1 pinch salt
  • 1/2 vanilla bean

METHOD:

  1. Place chopped white chocolate in a bowl with a fine sieve on top. Set aside.
  2. In a separate bowl, whisk together egg yolks until light. Set aside.
  3. In a saucepan over medium-high heat, combine milk, cream, sugar, and salt. Scrape the seeds of the vanilla bean into the milk mixture and put the pod in as well.  Bring to a near simmer.
  4. Whisking constantly, pour a small but steady stream of the heated milk and cream into the egg yolks to temper. Do this slowly, while whisking quickly. Once the milk and egg yolks are combined, return to the saucepan and to the stove.
  5. Heat the egg yolks and milk mixture while stirring constantly, making sure to scrape the bottom so that nothing burns or sticks.  Slowly bring the mixture to a boil and cook until it thickens enough to coat the back of a spoon, about one minute.  Remove from heat immediately.
  6. Pour the hot creme anglaise through the strainer onto the white chocolate.  Let sit for a minute and then whisk until the white chocolate completely melts.
  7. Let cool completely in the refrigerator.

for ginger genoise:

  • 50 grams flour
  • 12 grams cornstarch
  • 1 tspn ground ginger
  • 4.5 Tbspn butter
  • 1/2 tspn vanilla extract
  • 6 egg yolks, at room temperature
  • 88 grams sugar
  • 2 Tbspn water
  • 1/4 cup roughly chopped crystallized ginger (recipe below)

METHOD:

  1. Preheat oven to 180 degrees C.  Prepare a quarter sheet pan, lined with parchment paper and then lightly greased and floured.
  2. Combine flour, cornstarch, and ground ginger and set aside.
  3. On the stove, heat the butter until the solids drop to the bottom and begin to brown.  Remove from heat immediately and strain through a fine mesh strainer to remove the solids.  Add the vanilla extract to the liquid butter and keep warm.
  4. In a mixer bowl over simmering water, combine the egg yolks and the sugar.  Whisk constantly until the mixture is almost hot to the touch.
  5. Transfer the warmed egg yolks and sugar to the mixer and whisk on high for five minutes.
  6. Add the water to the eggs and sugar, and whisk briefly on medium to combine.
  7. Using a large balloon whisk, fold in the flour mixture to the eggs in two parts.
  8. Fold in the melted butter and vanilla to the batter in two parts.  Do not overmix!
  9. Fold in the chopped crystallized ginger, being careful not to overmix.
  10. Immediately pour the batter onto the prepared pan.  Smooth out the batter, though it may not fill the whole pan–that’s okay.
  11. Bake for 20-30 minutes until the cake is golden and the top springs back when lightly pressed.  Remove from oven and cool.

for white chocolate creme anglaise cream:

  • 2/3 – 1 cup of white chocolate creme anglaise, cold
  • 1 cup of heavy whipping cream, cold
  • 1/4 cup powdered sugar, sifted

METHOD:

  1. Whisk the white chocolate creme anglaise for a few seconds.  Set aside.
  2. Using a large balloon whisk, whip the cream until soft peaks, gradually adding the powdered sugar.
  3. Gently but quickly, fold in the creme anglaise to the whipped cream.  Use immediately.

for assembly:

  • ginger syrup
  • fresh strawberries, hulled and sliced in half
  • chopped crystallized ginger, optional

METHOD:

  1. Using a large round cookie cutter about the size of your trifle glass, cut out cake rounds from the genoise.
  2. Brush the cake cut-outs liberally on both sides and all edges with ginger syrup.
  3. In each trifle glass, layer cream, cake, and strawberries.  Top with extra chopped crystallized ginger and strawberries.

How to Make Candied Ginger

candied ginger

You don’t need a candy thermometer to make this. Simply keep an eye on the pot and when the liquid is the consistency of thin honey, it’s done and ready to go.

INGREDIENTS:

  • 1 pound (500g) fresh ginger, peeled
  • 4 cups (800g) sugar, plus additional sugar for coating the ginger slices, if desired
  • 4 cups (1l) water
  • pinch of salt

METHOD:

  1. Slice the ginger as thinly as possible. It can’t be too thin, so use a sharp knife.
  2. Put the ginger slices in a nonreactive pot, add enough water to cover the ginger, and bring to a boil. Reduce heat and let ginger simmer for ten minutes. Drain, and repeat, simmering the ginger slices one more time.
  3. Mix the sugar and 4 cups (1l) water in the pot, along with a pinch of salt and the ginger slices, and cook until the temperature reaches 225F (106C.)
  4. Remove from heat and let stand for at least an hour, although I often let it sit overnight. Or if you want to coat the slices with sugar, drain very well while the ginger is hot, so the syrup will drain away better.
  5. Store ginger slices in its syrup, or toss the drained slices in granulated sugar. Shake off excess sugar, and spread the ginger slices on a cooling rack overnight, until they’re somewhat dry. The sugar can be reused in a batter or ice cream base, or for another purpose.

Storage: The ginger, packed in its syrup, can be stored in the refrigerator for up to one year. If you’re concerned with it crystallizing, add a tablespoon or two of corn syrup or glucose to the sugar syrup at the beginning of step #3. If tossed in sugar, the pieces can be stored at room temperature for a few months.

Traditional Greek Pasteli: Sesame, Pistachio, and Honey Candy

INGREDIENTS:

  • Mild vegetable oil for the work surface
  • 3/4 cup plus 2 teaspoons sesame seeds
  • 1/3 cup shelled pistachios, broken in half
  • 1/4 cup sugar
  • 1/4 cup mild-flavored runny honey

METHOD:

  1. Lightly oil a wooden spoon and a flat, heatproof work surface, such as a slab of marble, a plastic pastry sheet, even a large, flat plate. Have a small bowl of ice water ready and your rolling pin ready.
  2. Place the sesame seeds and pistachios in a nonstick skillet and toast them lightly over low heat just until they take on a hint of color. (Editor’s Note: You want to be careful not to overdo the toasting, as the seeds and nuts will remain in the skillet and will continue to take on a deeper, richer hue and taste. If you happen to turn your back and accidentally toast them a little too much, transfer them to a plate and continue with step 3, melting the sugar without the seeds and nuts in the skillet. Then return the seeds and pistachios to the skillet when you add the honey. Trust us. We’ve been there.)
  3. Add the sugar to the seeds and nuts in the skillet and cook, without stirring, over low heat until the sugar melts and takes on a pale golden hue.
  4. Standing back so as to avoid any potential splatters, carefully add the honey to the skillet. Working quickly, stir the honey into the sesame seeds and pistachios and mix it while you can, as the mixture will soon turn sticky and thick. Scrape the pastelli out onto the oil-slicked work surface and flatten it a bit with the back of the oiled spoon. Still working fast and furious, dip your hands in the cold water and then use them to form the pastelli into a rectangular shape. Grab your rolling pin and level the surface, stretching it to a rectangle that’s about 1/4 inch thick and roughly 6 by 7 inches in length.
  5. Let the pastelli cool for just a few minutes, and then cut the pastelli into 1 1/4-inch squares. But don’t dally or the pastelli will become too hard to cut. (The pastelli keeps in an airtight container for many days.)

Version 2: A simpler method

INGREDIENTS:

  • 1 1/3 cups of honey
  • 3 cups of hulled white sesame seeds
  • 1 strip of lemon peel (about 1/4 x 1 inch) (optional, lemon peel will give to the pasteli a light hint of lemon.)

METHOD:

  1. In a saucepan, bring honey and lemon peel to a boil. Add sesame seeds stirring continuously and continue to cook while stirring to mix completely and thoroughly. When the seeds are fully mixed in and the mixture has boiled again, remove from heat. Remove and discard lemon peel.
  2. Spread a piece of baking parchment on a cool work surface and spread out the hot mixture thinly and evenly, on the paper (about 1/4 inch high).
  3. When the pasteli cools to room temperature, refrigerate, as is, on the parchment paper (it doesn’t need to be covered). Chill for at least 2-3 hours.
  4. With a kitchen shears, cut the pasteli into small pieces, together with the parchment paper on the bottom, and serve.
  5. To eat, peel off the parchment paper.
  6. Store in the refrigerator.

Serving suggestions: Pasteli can be eaten as a candy at any time, as an energy booster, and it goes wonderfully well as an accompaniment to tea. Because it is very sweet, cut in small pieces. Those with a sweet tooth can always select several!

To increase or decrease quantity: The recipe calls for equal parts by weight of sesame seeds and honey.

  • 1 pound of honey (16 ounces) = approximately 1 1/3 cups
  • 1 pound of sesame seeds = approximately 3 cups

The Lady Grey Trio – Earl Grey Dark Chocolate Ice Cream / Orange Creme Brulee / Chocolate Orbit Cake with white chocolate Lady Grey creme anglaise

Earl Grey Dark Chocolate Ice Cream
INGREDIENTS:
  • 2 cups manufacturing/heavy cream
  • 2 Tbspn black cocoa
  • 1 Tbspn Dutch-processed cocoa
  • 3 oz. dark chocolate, chopped
  • 5 Earl Grey teabags
  • 1 cup whole milk
  • 5 egg yolks
  • 3/4 cup sugar
  • pinch of salt
  • 1 tspn vanilla

METHOD:

  1. In a saucepan, combine 1 cup of cream with the cocoa powders, whisking thoroughly.
  2. Bring the cream and cocoa powder to a boil and simmer for thirty seconds.
  3. Remove from heat and add the chopped dark chocolate, stirring until smooth.
  4. Stir in the remaining cup of cream.  Pour the cream mixture into a bowl, prepare a fine mesh sieve on top of the bowl, and set aside.
  5. In a saucepan (or the same one, if you’re lazy like me), combine the milk and teabags.  Bring just to a boil, remove from heat, and cover tightly with a lid.  Let the milk steep for ten minutes.
  6. Meanwhile, whisk the egg yolks together in a separate bowl.  Set aside.
  7. Remove the tea bags from the milk, making sure to squeeze out all of the liquid.  Discard the tea bags.  Add the sugar and salt to the milk and return to just a bare simmer.
  8. Whisking constantly, pour the milk gradually into the prepared egg yolks and return to the saucepan.
  9. Cook the milk and yolk mixture over medium heat while stirring constantly until the mixture thickens and can coat the spoon/spatula.  Remove from heat immediately and pour through the strainer into the chocolate cream.
  10. Add the vanilla and stir until smooth.
  11. Chill mixture thoroughly in the fridge, then freeze it in your ice cream maker of choice.

Orange Creme Brûlée

  • 4 egg yolks
  • 1/2 cup whole milk
  • 1/2 cup manufacturing cream
  • 2 oz. vanilla sugar
  • zest of 2 large oranges
  • 1 tspn Grand Marnier
  • turbinado sugar
  • (blow torch)

METHOD:

  1. Preheat oven to 165 degrees C. Prepare eight 2oz. ramekins in a water bath, filling the water half-way up the sides of the ramekins.
  2. In a small bowl, whisk together the egg yolks and set aside.
  3. In a small saucepan over medium heat, combine the milk, cream, vanilla sugar, and orange zest. Bring to just a simmer.
  4. Temper the egg yolks by pouring the heated milk mixture gradually into the yolks, whisking the entire time. Once the milk and yolks are combined, whisk in the Grand Marnier.
  5. Strain the custard through a fine sieve into the eight prepared ramekins. Cover the ramekins tightly with aluminum foil.
  6. Bake for 25-30 minutes, until the edges are set but the creme still jiggles a little when gently bumped. Remove from oven, remove from water bath, and let cool completely.
  7. Cover the custards with saran wrap and refrigerate overnight.
  8. An hour or two before serving, remove the custards from the refrigerator and remove the plastic wrap. (This helps to prevent condensation on the surface of the custards.)
  9. When you are ready to serve, sprinkle a thin layer of turbinado sugar on top of each custard and caramelize with a blow torch. Serve immediately.

David Lebovitz’s Chocolate Orbit Cake

INGREDIENTS:

  • 4 oz. butter, in small chunks
  • 6 oz. bittersweet or dark chocolate, chopped
  • 1/2 cup sugar
  • 3 eggs
  • 1 tspn vanilla extract

METHOD:

  1. Preheat oven to 180 degrees C.
  2. Line the bottoms of two 4.5″ round pans with parchment paper and butter the bottoms and sides.
  3. Combine the butter and chocolate in a double boiler. Cook until melted.
  4. In a separate bowl, whisk together the sugar and the eggs.
  5. Whisk in the melted chocolate to the sugar and eggs.
  6. Pour the batter into the prepared cake pan, and place this cake pan into a water bath, with warm water reaching about half-way up the sides.
  7. Cover tightly with foil. (Don’t forget this step!)
  8. Bake in the oven for 45 minutes to an hour, until the cake appears set and your finger comes away clean when you touch the center.
  9. Remove from oven and water bath and let cool completely.

Lady Grey White Chocolate Creme Anglaise

  • 6 oz. white chocolate
  • 3 egg yolks
  • 4 oz. whole milk
  • 4 oz. heavy cream
  • 3-4 Earl Grey teabags
  • 2 Tbspn vanilla sugar
  • zest of 2 oranges
  • pinch of salt

METHOD:

  1. Place chopped white chocolate in a bowl with a fine mesh sieve on top. Set aside.
  2. In a separate bowl, whisk together egg yolks until light. Set aside.
  3. In a saucepan over medium-high heat, combine the milk, cream, and teabags.  Bring just to a simmer, remove from heat, and cover tightly with a lid.  Let simmer for ten minutes.
  4. Remove the teabags from the milk and cream, making sure to squeeze out all of the liquid.  Discard the teabags.
  5. Add the vanilla sugar, salt, and zest to the milk mixture.  Bring to a bare simmer.
  6. Whisking constantly, pour a small but steady stream of the heated milk and cream into the egg yolks to temper. Do this slowly, while whisking quickly. Once the milk and egg yolks are combined, return to the saucepan and to the stove.
  7. Heat the egg yolks and milk mixture while stirring constantly, making sure to scrape the bottom so that nothing burns or sticks. Slowly bring the mixture to a boil and cook until it thickens enough to coat the back of a spoon, about one minute. Remove from heat immediately.
  8. Pour the hot creme anglaise through the strainer onto the white chocolate. Let sit for a minute and then whisk until the white chocolate completely melts.
  9. Keep the sauce warm in a double boiler.
  10. Top the chocolate orbit cake with creme anglaise and candied orange peel.

Candied Orange Peel

  • 4 oranges, peel of (or any thick skinned orange)
  • 3 cups sugar
  • 1 cup water
  • 1 cup sugar for rolling

or

  • 8 oz. chocolate for dipping

METHOD:

You can harvest the peel in many ways. Here are two I recommend: 1) Cut the oranges in half and juice them. Cut each half in half again and take a spoon to scrape the pulp out, leaving a clean pith. 2) Lop off the top and bottom of each orange (think of removing the polar caps where the stem and opposite end are) just to the fruit. Score the orange peel like lines of longitude every 60 degrees. Peel the orange and clean the inside of the peel with a spoon. (I generally don’t like to remove too much pith.)

Cut peel into 1/4 inch strips. Place peels in a large saucepan and cover with cold water. Heat on high until water comes to a boil. Pour off the water. Repeat twice more. Combine sugar and water in the saucepan and bring to boil over high heat until temperature reaches 110°C. Add peel and reduce heat to simmer. Simmer until peels are translucent (30 minutes or longer ). Remove peels from syrup and roll in sugar if desired, and set on rack to dry for 4-5 hours (well, I dry for 2 days and more humid regions will require more time). Once the peel is dry, you can dip in tempered dark chocolate – shake off excess, and place on foil, wax paper, or baking sheet to dry. Store in a tupperware, or if not chocolate dipped, store in sugar or as is.