Search results for "fruit"
Viewing 15 of 15 Results
Viewing 15 of 15 Results
c1985: The Time We Introduced an Original
As part of our 110th birthday celebration, we’re taking a look back at some historical (and historic!) moments in our Purdys timeline. In the mid-80s, Charles Flavelle, then-owner of Purdys, received a tip from a mall manager who wanted ice cream sold in the mall. The manager didn’t want a separate business to sell the ice cream, instead looking for a confectionery shop already established in the mall to take it on.At the start, Purdys sold ice cream cones only—but Mr. Flavelle wanted to add another option: ice cream bars. So he took ice cream home, cut it into chunks and experimented with melted chocolate and different toppings until he found it.The Original.Vanilla ice cream dipped in dark chocolate and smothered in roasted almonds.Like so.You can get the Original at any Purdys shop (but not online, as it turns out you can’t easily fit an ice cream bar through a mail slot).Be sure to also try the Ultimate Ice Cream Bar (watch how it's made!), the Sprinkles Ice Cream Bar and the NEW Cookie Crunch Ice Cream Bar, which was inspired by the white chocolate Cookie Crunch BarBehold.Ice cream itself actually dates back to (at least) the 4th century B.C. and it’s believed to have been brought to Europe from China. Originally, it was ice blended with fruits, so more of a sorbet, but as people continued to experiment with flavours and ways to keep the ice cream frozen, it became what we now call ice cream.The ice cream bar was invented much, much later (in 1920) in the United States by Christian Kent Nelson, a confectionery shop owner originally from Gunstrup, Denmark. The story goes that a young customer in the shop couldn’t decide between a chocolate bar or an ice cream sandwich but only had enough money for one or the other.This gave Nelson the idea to create ice cream dipped in chocolate, and called it the “I-Scream Bar”. The name was changed to the Eskimo Bar a year later when Nelson went into partnership with chocolate maker Russell C. Stover. Where to next, time travellers? The 90s, and a certain chocolate with a lot of personality.
Cherry Pickings: The inspiration for Sake + Sakura
We don't know about you but we think it's never officially Spring until we see cherry blossoms.And good news, even if cherry blossoms haven't come into season where you are, you can now taste them in...you guessed it, Sake + Sakura.Sakura is the Japanese word for cherry blossoms, and they’re the symbolic flowers of Spring, renewal and new beginnings. In Japan, cherry blossom parties are held with friends and family, where everyone enjoys a potluck under cherry blossoms. This custom is called hanami, which literally means “watching blossoms,” and it can be traced back at least a thousand years.Sake (pronounced sah-keh) dates back to the 3rd century and is a Japanese fermented rice wine with an aroma that’s been described as fruity, nutty and caramel-like. There are several different types of sake as specified by the Japanese government. Sake is usually served chilled (at about the same temperature as white wine) but it can also be served warmed up, depending on the type of sake. The sake we've sourced actually comes from Vancouver's famous Granville Island, from a local Japanese artisan sakemaker there.You'll find sake at most hanami parties, especially in Japan, so grab a picnic blanket, some friends, Sake + Sakura to share and enjoy the cherry blossoms.And if you want to learn more about how Sake + Sakura got its gorgeous speckled look (the natural way!), read our blog post about the incredibly cool Cocoa Butter Spraying Process.
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.
Peanut Butter & Jelly, the Re(Invention) of a Classic
Have you ever wondered if there’s anything better than a peanut butter & jelly sandwich? How about Peanut Butter & Jelly chocolate? Chocolatier Rachel McKinley taste-tested lots of peanut butters and types of jellies and jams on her quest to create the chocolatier version of this childhood classic.For one, the texture of the peanut butter (smooth, crunchy, in-between?) plays a huge role in the mouthfeel of a chocolate. Crunchy peanut butter brought the exact flavour profile that Rachel wanted to achieve for the bottom layer of this piece. The peanut butter is blended with milk chocolate (from only 100% sustainable cocoa) into a gianduja (jan-DOO-yah). If you’re a Purdys fan, you’re already familiar with another type of gianduja in our runaway bestsellers, the Hedgehogs. And while grape jelly might be the traditional choice, Rachel paired the crunchy peanut butter ganache with a melt-in-your-mouth raspberry pate de fruit (the elevated French version of a fruit jelly). Wrap it in creamy milk chocolate and you’ve got yourself the makings of a soon-to-be iconic chocolate.The inspiration for our PB&J piece is naturally the peanut butter & jelly sandwich. The first known reference to PB&J is in the Boston Cooking-School Magazine of Culinary Science and Domestic Economics, authored by Julia Davis Chandler, in 1901. Here’s the excerpt: “For variety, some day try making little sandwiches, or bread fingers, of three very thin layers of bread and two of filling, one of peanut paste, whatever brand you prefer, and currant or crab-apple jelly for the other.”But peanut butter & jelly sandwiches became popular a bit later, starting with the Great Depression in 1929.Peanut butter is high in protein and makes for a filling meal, which was especially helpful for soldiers in World War II. Jelly, bread and peanut butter were staple ingredients in war rations and the peanut butter & jelly sandwich became a popular meal, especially with American soldiers. After the war ended in 1945, the soldiers brought their love of PB&J sandwiches home and it soon became a household staple. And now there’s something even better than a PB&J sandwich. Peanut Butter & Jelly chocolates are available in all Purdys shops and online at purdys.com.
When a Purdys Hedgehog meets an avocado, sweet things happen.
Feeling the heat this summer?Cool down with an original recipe from Purdys’ creative chocolatiers.You see, we’re not just about creating epic chocolates. Once in a while, we love coming up with satisfying drink recipes or show-stopping entrees.Inspired by the heat and happiness of summer, we’ve come up with—drum roll, please—Chococado Pops, a delightfully simple recipe that combines Hedgehogs, avocados, bananas and milk.Here’s the recipe (makes 4 ridiculously yummy treats!) for you to share, pin, fave, like, retweet and enjoy!1. Heat 1/2 cup of milk for 1 minute in the microwave.2. Whisk 4 Purdys Hedgehogs into the milk.3. Peel and pit 1 avocado.4. Peel and slice 1 banana.5. Blend chocolate mixture, avocado and banana in blender until smooth.6. Pour into popsicle moulds and freeze
Whiskey, Whisky, What?
What better way to cheer on St. Patrick's Day than with whiskey, Ireland's unofficial official drink?Specifically, Irish Whiskey Truffle, which is a deep dark chocolate truffle made with Bushmills Irish Whiskey from Ireland’s oldest distillery (licensed in 1608, whoa).Whiskey (or whisky, more on that in a bit!) is crafted from a mash of malted grains like barley, corn or wheat. The amount of each grain used, where the whiskey is distilled, and how the whiskey is aged is what creates different types like Irish whiskey, Scottish whisky, bourbon, scotch and moonshine.‘Whiskey’ comes from the Gaelic phrase uisce betha, meaning ‘water of life’, a translation of the Latin aqua vitae, which was used to describe spirits (not the spooky kind, the drinking kind!).Whiskey with an ‘e’ refers to the Irish or American liquors. Whisky without the ‘e’ refers to liquors distilled in Scotland, Canada and Japan. The plural of whiskey is whiskeys while the plural of whisky is whiskies. Still with us? An easy way to remember which is which is by keeping in mind that there's a 'e' in Ireland and America but there's no 'e' in Scotland, Canada or Japan. And while you can buy whisk(e)y made in the USA, Canada or Japan, it's the Scots and Irish who are best known for it. Whisk(e)y was most certainly invented in either Scotland or Ireland sometime during the Middle Ages (and we hear they're still 'discussing' who should claim the credit for inventing it).The process of making whiskey (or whisky) is as individual as the maker. It all starts with the grain, generally barley, steeped in water and then left to germinate. During this process, starch in the grain is converted into sugar by special enzymes. After about 6-7 days of germination, the grain (now called malt) is dried to halt the germination process.The dried malt is ground into grist, mixed with hot water, then yeast is added to begin the fermentation process.Lastly, the mixture is distilled at least twice, and then aged in wooden casks, traditionally oak casks.However, the Bushmills Irish Whiskey we chose specifically for our Irish Whiskey Truffle is aged in former Oloroso (a type of sherry) casks, which gives the whiskey rich, fruity notes that are the ideal complement to our rich dark chocolate.So grab a few Irish Whiskey Truffles and get ready to cheers, or as the Irish say, Sláinte (pronounced slawn-cha, meaning 'health').
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?