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Groovy, Baby: Check out Purdys’ fab take on Banoffee Pie
By Purdys Chocolatier
10/24/2016 6:40:00 PM  

Try Purdys' new Banoffee, inspired by a classic!

Keira Knightley’s character in the film Love Actually (like Banoffee Pie, it’s another British triumph) attempts to extend an olive branch to another character by way of tasty pastry.

We’ve all been there, and Banoffee Pie is probably of the best ways to bribe someone—but you didn’t hear it from us.

You can find hundreds, if not thousands, of Banoffee Pie recipes online and it’s now a dessert that’s famous worldwide.

But what exactly is Banoffee Pie?

Well, it’s an English dessert (hail, Britannia!) comprised of a crumb or pastry base, a toffee filling, and topped with fresh bananas and whipped cream. The pie is often garnished with additional caramel sauce or chocolate shavings and, if you’re feeling particularly sinful, custard or ice cream.

Banoffee Pie (originally spelled Banoffi Pie) was invented in 1971 at The Hungry Monk Restaurant in East Sussex by chef Ian Dowding, with some help and encouragement from the restaurant’s owner Nigel Mackenzie.

But back to our Banoffee, which packs just as much of a flavourful punch as the original.

You can enjoy it on its own or as part of an utterly epic cookie sandwich:

Ingredients:

For cookie dough:

  • 1 cup butter
  • 1 cup sugar
  • 1 1/2 cups flour
  • 3/4 cup shredded coconut
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup brown sugar
  • 1 egg
  • 1 1/4 cups oatmeal

For filling:

Instructions:

  • Preheat over at 350°F
  • Cream together butter and sugar.
  • Add remaining cookie dough ingredients and mix until blended.
  • Roll into 1 inch balls or use a scoop. Flatten dough slightly.
  • Place on pan lined with parchment paper.
  • Bake for about 10 minutes or until golden.
  • Once cookies are out of the oven, turn them over with a pair of tongs.
  • Slice each Banoffee piece in half and place on one half of the cookies. The heat from the cookies should slightly melt the Banoffee. If not, warm cookies in microwave slightly.
  • Slice banana onto the other half of the cookies.
  • Squish the cookie sides together to make a Banana Banoffee sandwich!



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Categories: Recipes, Ingredients
This just in: Maple Syrup is most recognizable Canadian symbol
By Purdys Chocolatier
6/30/2016 2:37:00 PM  

maple syrup

Sorry Beavers, Justin Bieber and actors whose first name is Ryan, you just don’t make the cut.

Maple Syrup is the most Canadian symbol out there.

And as Canada’s chocolatier, you can bet we love creatively using maple syrup in our chocolates.

Like our Brown Butter Maple Caramels.

Or Mini Maple Caramels.

Or Canadian Maple Toffee.

Want the full list? Sure you do.

There’s no official story on how or when maple syrup was first invented, but we can all agree that, like chocolate, it’s one of the sweetest inventions in the world.

Historica Canada explains that early French settlers in Eastern Canada learned about maple sap from local First Nations People, and the process of making maple syrup is pretty straightforward and hasn’t changed. You boil maple sap in a pot until it’s reduced to a thick syrup.

So there’s a little bit of Canadian history for you, just in time for you to win the Canada Day trivia game at your house.




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Categories: Ingredients
Yuzu, the coolest fruit you’ve (maybe) never heard of but you definitely should
By Purdys Chocolatier
5/2/2016 2:23:00 PM  



Nothing excites our chocolatiers more than funky-cool ingredients.

Take Yuzu. It’s pronounced yoo-zoo and is nearly impossible to describe. Some say the flavour is a tangy mix of lemon, mandarin and grapefruit. Some say it’s more like peach, lemon and lime.

Basically, it’s a citrus that’s 10x better than all the other citrus (citruses? citri?) put together.

Yuzu is a hugely popular citrus in Japan, and you’ll find it used in savoury dishes and desserts. Whole Yuzu fruit or juice is even used in baths as a skin softener. Originally, Yuzu comes from China and rolled into Japan during the Tang Dynasty some 1,000 years ago, where it was used for medicinal purposes and in cooking.

Yuzu is very likely a hybrid of Ichang papeda (a hardy, slow-growing citrus) and sour mandarin. Looks-wise, Yuzu is about as big as a tangerine, with a bumpy yellow-orange rind and tons of seeds inside.

Over in the Western world, Yuzu is gaining popularity (watch your back, lemon!), but it’s not that easy to find yet…which didn’t stop us!

We sourced fabulously tart Yuzu juice, turned it into a fun jelly layer (officially known as pâte de fruits in the business) and combined it with—what else—chocolate. Not just any chocolate. Rich dark chocolate made with 100% sustainable cocoa.

And that’s the story of how a little-known citrus from Japan inspired our massively popular Yuzu Jelly Ganache.

Have you tried it yet?

 




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Categories: Ingredients
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