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Viewing 3 of 3 Results
Groovy, Baby: Check out Purdys’ fab take on Banoffee Pie
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 butter1 cup sugar1 1/2 cups flour3/4 cup shredded coconut1 tsp baking soda1 tsp baking powder1/2 cup brown sugar1 egg1 1/4 cups oatmealFor filling:Purdys' Banoffee1 large bananaInstructions:Preheat over at 350°FCream 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!
Into the Dome: Cocoa Butter Spraying Process
Cocoa butter spraying is an artisan process done by hand, and our chocolatier Rachel McKinley (that’s her in the photo!) has been perfecting this process, experimenting with colour formulas, recipes and even spray textures on the dome moulds.You’ll be seeing a lot more of cocoa butter spraying on our lip-smacking new chocolates, like Matcha.And psssst, our next cocoa butter spray piece is inspired by a famous festival, colourful petals and a really popular flavour in Thailand.So what's the process for cocoa butter spraying?Plain cocoa butter, a natural oil extracted from the cocoa bean, is blended with dyes from only all-natural sources like plants and minerals. The primary colours (red, yellow and blue) come from berries and herbs, and the white comes from a naturally occurring mineral that is also used in vitamin tablets and supplements.By mixing all these colours together, we can create an infinite number of colour formulas for our chocolates (and yes, we’re finalizing the famous Purdys purple!).The colours are sprayed into the moulds before the chocolate is moulded—that’s right, we spray the moulds first, and then the chocolates are moulded into the painted mould cavities to get a glossy, gorgeous finish.Cool, huh?
Make your weekend more fruitful: Chocolates & Cocktails edition
The patio umbrella’s coming out, the flower pots are lookin’ fine and the barbecue’s getting fired up.It’s time for some serious relaxing!This weekend, enjoy a few fresh chocolates and try some original cocktails inspired by and created specifically for Lemon Blackberry Ganache, Pear Lemon Caramel and Raspberry Balsamic Truffle. Whisky Me Away CocktailSingle serving. Pairs with Lemon Blackberry Ganache1. In cocktail shaker, muddle 3 basil leaves.2. Shake over ice with 1/2 oz lemon juice, 1 oz rye whisky and 1/2 oz simple syrup.3. Pour into champagne flute, top with sparkling wine and garnish with basil leaf. Pearfectly Appealing CocktailSingle serving. Pairs with Pear Lemon Caramel1. In cocktail shaker over ice, mix 2 parts vodka, 1 part dry vermouth, 1 part sage simple syrup, 1 part Poire William.2. Garnish with a lemon twist.TRY THIS: Infuse your vodka with amazing chocolate flavour and aroma by steeping Vida Nibs right in the bottle (no need to remove after, just pour through a sieve!). Berry Relaxed CocktailSingle serving. Pairs with Raspberry Balsamic Truffle1. In cocktail shaker, muddle 3 raspberries.2. Shake over ice with 1/4 oz simple syrup, 1/4 oz lemon juice, 1 oz of bourbon and 1.5 oz red wine such as a cabernet sauvignon or merlot, ideally with pronounced chocolate or dark berry notes.3. Garnish with lemon twist and pinch of black pepper.
Matcha, Matcha Man: How matcha green tea became a thing
If you’ve been by our website or a shop recently, you might have spotted Matcha.Our take on matcha is a creamy ganache crafted with real matcha green tea powder, butter and white chocolate (made from only 100% sustainable cocoa) inside a milk chocolate shell.But what exactly is matcha, how’s it different than other teas and why is our chocolatier Rachel McKinley excited to creatively craft chocolate confections using matcha?Matcha and regular green tea come from the same tea plant, Camellia sinensis, native to China. But sometime in the early part of the 12th century, Japanese Zen Buddhist monks brought back from China a new kind of tea: one that had been steamed and ground into a fine powder.In other words, matcha.And while matcha became less and less popular in China, it became a staple of meditation for Zen Buddhist monks and then a favourite of the warrior class and the Shogun rulers. Today, matcha is essential for tea ceremonies throughout Japan, and around the world it has gained in popularity as an ingredient in both sweet and savoury dishes.Matcha tea leaves are prepared in a special way. A few weeks before harvesting, the tea bushes are protected from direct sunlight with cloths, and these shaded conditions stimulate the plant to create more chlorophyll and amino acids, deepening the flavour of the tea leaves.Whole leaves are expertly picked, steamed to preserve the colour and nutrients, then dried, deveined and destemmed. The leaves that are deemed ideal for matcha tea are known as tencha.Tencha is ground into a fine powder in a very slow, gentle process done with large granite wheels. The process is done this way to avoid scorching the leaves. That fine powder is called matcha, literally “ground tea”.Matcha has a strong, robust umami flavour that plays really well with cocoa. Have a taste.
This just in: Maple Syrup is most recognizable Canadian symbol
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.
Yuzu, the coolest fruit you’ve (maybe) never heard of but you definitely should
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?