Search results for "sweet"
A Degree of Sweetness: What it takes to become a Chocolate Scientist
Whenever Peter Higgins (that’s him in the photo, on a cocoa farm in Ivory Coast) introduces himself as President & Chocolate Scientist at Purdys Chocolatier, he gets asked a lot of questions about the latter. And since it’s grad season (say conGRADS with our cap-and-gown chocolate collection), we thought why not cozy up with Peter and a box of Hedgehogs for a Q&A?If you’re a frequent reader of the blog, you might recognize Peter from his blog posts on Sustainable Cocoa, most recently the one on our Clean Water Project that aims to raise funds for LifeStraw Community water filters in Ivory Coast. Q: How does someone become a Chocolate Scientist?Peter: I have a Food Science degree from the University of British Columbia. It’s a very hands-on degree, it’s not all studying in a classroom. You get to go out there, learn about different types of soils, you learn about chemistry and molecules that make up food, it’s a lot of practical stuff. That’s the kind of thing that interests me. Chocolate-making is a science, it’s recipes, it’s testing flavour combinations, it’s being creative. I’m using my degree every day. Q: What’s a typical day for you? Peter: I’ve been with Purdys for 19 years now so I feel pretty good about saying this: there’s no typical day. I could be in all-day strategic planning meetings or sampling test chocolates or brainstorming ideas with our chocolatier Rachel McKinley. I also do a lot of TV and radio appearances, I love doing that and getting together with people and sharing chocolates and talking about it. But my absolute favourite is that I have the opportunity to visit some of our farmer partners in rural cocoa-growing communities. I get to witness firsthand the impact of our Sustainable Cocoa Program, chat with our farmer partners, I even had the chance to plant cocoa trees!Q: Was a degree in Food Science always your plan?Peter: Actually, no, I was going to be an ophthalmologist. But at UBC, and other universities I’m sure, you get the chance to tour other departments and get of idea of what they do, what they can teach you. I really connected with the Agricultural Sciences department, I remember thinking it sparked my interest and I just fell in love with it, really. That was it, I switched majors in my second year. Q: Any advice for recent high school grads? Peter: Say yes to a lot of things. You can make a lot of great connections at university that’ll help you later in your career. You can find your niche, find the thing that excites you. It’s a really great time to explore, audit courses that sound interesting, talk to a lot of professors. Just let your curiosity guide you.
A Sizzling Combo of Ingredients: Introducing Cinnamon Sizzle
About this time last year, one of Purdys' longtime fans contacted us with an idea.Charleen, said fan, thought it would be "incredibly tasty" (her words) if we blended our famously creamy white chocolate with Cinnamon Hearts candy.She's right.Introducting Cinnamon Sizzle, white chocolate peppered with sizzling Cinnamon Hearts for a spicy sweetness that goes on and onnnn and onnnnnn.It turns out Cinnamon Hearts have actually been around for a while. There's a reference to "red cinnamon candies" in a recipe in the Evening Indepedent newspaper in Florida from 1929. Cinnamon Hearts, also known as Red Hots or by the generic name cinnamon imperials, were a huge favourite to use in applesauce recipes back in the day.It goes without saying (but we'll say it anyway) that Cinnamon Hearts have always been associated with Valentine's Day.And what better to pair with Cinnamon Hearts than our sweet, creamy white chocolate? Usually the sweetest of all chocolates, white chocolate is made from cocoa butter. In the process of chocolate-making, cocoa is separated into cocoa liquor (also known as cocoa mass or unsweetened chocolate) and cocoa butter. Milk and dark chocolates are made with cocoa liquor and cocoa butter but white chocolate is made with just cocoa butter.Go on, try this sweet & spicy pairing for Valentine's day with that special person in your life...if you can find it in your heart to share.
Counting Sheep: The Creation of Sophie the Sheep
Sophie the Sheep is a pretty special sheep: She's a baaa-utiful cuddle buddy from the tip of her squishy nose to her fluffy tail (and what a fluffy tail!).But that's not what makes Sophie really special.Sophie started out an original sketch by Carrolyn, Merchandising & Visual Coordinator at Purdys Chocolatier. Carrolyn chose the colour of Sophie's velvety skin and soft wool, the prettiest button eyes and exactly where each stitch that makes up Sophie's nose and eyelashes had to be placed.We think Sophie's sketch is not so much a sketch as it is a portrait—doesn't it look just like Sophie posed for a picture?Sophie also stars on the cover of our vintage-inspired Waiting for Spring Tin.You might also spot Finnegan the plushy bunny on the tin so if you're looking for a cute, sweet, heartwarming and so very delicious gift for someone this Easter, grab the Waiting for Spring Tin and make it come to life with Finnegan and Sophie.
Last-minute Christmas Gifts? It’s a wrap.
No, really, we mean it. It’s a wrap.A customized, personalized, unique chocolate bar wrap with a special message and photo from you.We dare you to find a sweeter Stocking Stuffer or last-minute gift anywhere else. Right?Here’s how you can get yourself a custom bar wrap: 1. Drop by a participating Purdys shop. Currently, we have the custom bar wrap available in BC at Pacific Centre, Coquitlam Centre and Tsawwassen Mills; in Alberta at Chinook Centre and Edmonton City Centre; and in Ontario at Vaughan Mills and Rideau Centre.2. Choose a background for your wrap, upload your photo and write your message.3. Print your wrap and #BeAGiftHero this Christmas. Got your gifts sorted already? Custom bar wraps also make the best birthday, anniversary, graduation and just-because gifts.
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 or Matcha Coconut Bar.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. Try it and delight yourself!
Put on your baking hats, it's World Baking Day!
It's World Baking Day today!That's a whole entire day dedicated to cookies! crumbles! pies! shortbread! cheesecake!It's also exactly 1 month and 1 day to Father's Day, so we thought we'd do something for World Baking Day and create a recipe that's a cool nod to dads everywhere.Enter Shawn Taylor, Culinary Advisor (and Photographer!) at Purdys Chocolatier. As Culinary Advisor, Shawn has created or collaborated on hundreds of both savoury and sweet recipes for Purdys, either online at purdys.com or for our special eBook collections.And as Photographer at Purdys, Shawn has also styled and shot every single one of your favourite chocolates. We know, we know, it's a sweet job and somebody's gotta do it.Shawn (that's him in the photo with his son) is the father of two impossibly adorable children, and he took inspiration from them: "I’m really into baking and cooking, and I love showing my kids how you get to enjoy something you made yourself and how it’s easy to work with chocolate when you follow the steps."Licorice Caramel Shortbread SquaresIngredients:2/3 cup + 1 tbps butter1/4 cup sugar1 1/4 cup flour, sifted10 Purdys Licorice Caramels4 Purdys Vanilla Caramels4 tbsp cream100 g Purdys Classic Dark ChocolateInstructions:Preheat oven to 350°F.Prepare a 9 inch square pan with cooking oil or line with parchment paper.In a medium bowl, use a mixer to cream 2/3 cup butter and sugar together until fluffy.Sift flour and stir it into creamed butter until mixture is evenly crumbly. Be careful not to over mix or shortbread will become tough.Press into a 9 inch square pan and bake for 20 minutes. When finished, set aside to cool.Cut caramels into quarters and melt in saucepan with cream on medium heat, stirring occasionally until melted. Be careful not to burn the mixture as the chocolate will melt quickly but the caramel will need another 1-2 minutes to melt. Continue stirring until emulsified, for another 2-3 minutes.Spread caramel onto cooled shortbread and set aside to cool.Chop dark chocolate into small pieces and melt in heatproof bowl in microwave for 20 seconds at a time until melted. Stir in 1 tbsp butter until mixture is smooth and silky.With a spoon, drizzle the chocolate on top of the caramel layer and chill for 20 minutes in fridge or for 1 hour at room temperature.Cut into 2 inch squares to serve.You can also grab the printable version of this recipe.
This bean does more: Purdys’ 100% Sustainable Cocoa Program
There’s a not-so-secret ingredient in our chocolates: sustainable cocoa.Everything we craft at Purdys Chocolatier is made with only 100% sustainable cocoa. We pay a premium for sustainable cocoa (because it’s the right thing to do) and that premium goes back into cocoa-growing communities to help our farmer partners, their cocoa co-ops and their communities. Purdys has been using sustainable cocoa for years now, so this isn’t a new thing.What is new is our Sustainable Cocoa Video, which puts the spotlight on the cocoa bean and how it does more than just create delicious chocolate.Take a minute to enjoy the video:Peter Higgins, our narrator as well as our President & Chocolate Scientist, has had the pleasure of traveling to regions where Purdys’ cocoa is grown and see firsthand the positive impact of sustainable cocoa.If you’d like to learn more about Purdys’ Sustainable Cocoa Program and the sweet benefits of 100% sustainable cocoa, check out the newly updated Sustainable Cocoa section on our website.
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.
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
Wow Tech: See Purdys’ 3D chocolate printer create some sweet designs!
Want to see Purdys’ 3D chocolate printer in action? It’s the only one in Canada!If you’re near Richmond on Saturday, June 18, drop by the Brighouse Branch of the Richmond Public Library between 1pm to 4pm to meet our Chocolatier Rachel McKinley and watch live demos of our 3D Chocolate Printer.The printer makes magic with tempered, premium quality Belgian dark chocolate—but our chocolate isn’t just that. Purdys' chocolate is also made from only 100% sustainable cocoa.Rachel will explain in detail how the 3D chocolate printer works, why sustainable cocoa is crucial to cocoa farming communities and last (but not least) we’ll be raffling off the 3D creations throughout the event, which means you could win a 3D chocolate printed design!If you’re going (you should!), don’t forget to tag us @purdyschocolatier (on Facebook/Instagram) and @purdyschocolate (on Twitter) on any photos you share on social.
Baked Brie with Pecan Rolls
Try this sweet and simple Brie Cheese appetizer that will impress your guests and your taste buds, made with a little help from Purdys’ Pecan Rolls.