January 19, 2012


Last week I attended a chocolate making workshop to better grasp how the experts craft such wonderful treats that I eat too much of. We made truffles and chocolate pieces and even a lava cake. I also discovered that different spices can add a world of flavour to classic ganache.

To put my new lessons to use I made some chocolate macarons with a cinnamon-ginger ganache filling made from bittersweet Belgian chocolate. They were heaven. 

The spices were subtle but definitely detected. I only wish I had tried this sooner... 

The macaron recipe I used can be found here

Chocolate Ganache:
1 cup whipping cream (35%)
1 cup semisweet (or bittersweet) chocolate, chopped
1/4 cup butter
1 tbsp cinnamon
1 tsp ginger

Combine chocolate, cinnamon and ginger in a metal or heat safe bowl. In a pan, bring cream and butter to a boil over medium heat. Once boiled, remove from heat and pour into bowl with chopped chocolate and spices and let rest for a moment, then whisk together to combine. Whisk until everything is incorporated then set aside to set. If placed in refrigerator ganache will take approximately 2 hours to set up; at room temperature it will take longer. 



January 13, 2012

winter warm-up

With winter weather in full swing I'm always seeking a delicious way to warm up. Hot chocolate seems like a natural choice. Chili hot chocolate is even better. The best choice to me, however, is a chili hot-chocolate macaron. These treats are sweet and splendid...

...and spicy. Almond macaron shells were sprinkled and baked with cayenne pepper and hot chocolate buttercream (buttercream with Nestle hot cocoa powder) was spiked with ancho chili pepper. This is a treat that will warm the body and the senses. 

Best to enjoy these with a glass of cold milk.


January 7, 2012

new year, new beginning

Happy new year, everyone! It's the time of year for resolutions; some of us resolve to lose weight, eat healthier, run a marathon, travel more... and others resolve to get married! This weekend Haley and Ian tied the knot and celebrated their new year and new lives together. The guests got to celebrate with them and enjoy some scrumptious cupcakes too.

Vanilla, strawberry and chocolate cupcakes were covered with vanilla, strawberry and chocolate buttercream (and mix and matched) and placed on a hand-made, 6 tier cupcake stand.

A small white cutting cake served as the topper and was embellished with a simple yet elegant quilted pattern. 

Of the 150 cupcakes in total, about 30 were decorated with silver fondant with the bride's and groom's initials. They were randomly scattered throughout the cupcake stand.

Congratulations to the happy couple, what a fantastic way to ring in the new year!