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Desserts

Mini Hot Chocolate Cookie Cups

April 2, 2016

 What do you get when you cross a cookie with a hot chocolate? I have no idea, but I’m just going to enjoy these Mini Hot Chocolate Cookie Cups in the meantime! These are out of this world! Let’s get started.

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In a mixing bowl add 3 egg whites…

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…a pinch of salt…

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…and 1 cup sugar.  

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Whisk for 1 minute.

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Add in 1/4 cup melted butter…

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…1 tbsp vanilla extract…

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…and 1/4 cup AP flour (half at a time) while whisking.

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Whisk until the batter is completely lump free, or for about 2 minutes.  

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After that cover it with plastic and allow is to rest in the fridge for 3-6 hours.

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Make a simple stencil (I used a manila folder) for a 3.5” x 8” rectangle. Place it on top of a silpat lined sheet tray. 

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Once the batter has set up, remove it from the fridge and smear it from edge to edge of the stencil.

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After that, gently peel away the stencil being careful not to smear the batter.

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Bake at 350F for 7-10 minutes, or until it’s a light golden brown.

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Remove from the oven, quickly remove the silpat from the tray (to stop the cooking process), and drizzle melted dark chocolate over half of the cookie.  

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Quickly roll it all the way around a rolling pin (shot glass thickness)…

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…and gently slide it off.  Repeat the process until you have about a 1/4 cup of batter left.

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On a silpat lined baking sheet, dollop of few circles of the leftover batter onto the silpat. Bake for for about 7 minutes, or until the outer edges are golden brown.

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Trim down one edge of each cookie cup so that they stand up straight.  

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Gently press them into the dollops of baked batter.

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Let these cool for about five minutes, and gently trim the excess cookie from the base of the cookie cups.

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Pour a little melted chocolate to the bottom of the cookie cups, giving this a few gentle taps to make sure it settles to the bottom of the cup.  

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Smear the remaining chocolate around the inner walls of the cookie cup to ensure they’re sealed and ready for liquid. 

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Refrigerate for 30 minutes and they’re ready!

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Pour hot chocolate into the cookie cups, drink, and bite in! Enjoy.

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Mini Hot Chocolate Cookie Cups

Mini Hot Chocolate Cookie Cups

Ingredients

  • 1/4 cup melted butter
  • 1/4 cup Ap flour
  • 3 egg whites
  • 1 cup sugar
  • 1 tbsp vanilla extract
  • pinch of salt
  • 1/4 cup melted chocolate

Instructions

  1. In a mixing bowl add 3 egg whites, a pinch of salt, and 1 cup sugar. Whisk for 1 minute.
  2. Add in 1/4 cup melted butter, 1 tbsp vanilla extract, and 1/4 cup AP flour (half at a time) while whisking.
  3. Whisk until the batter is completely lump free, or for about 2 minutes. After that cover it with plastic and allow is to rest in the fridge for 3-6 hours.
  4. Make a simple stencil (I used a manila folder) for a 3.5” x 8” rectangle. Place it on top of a silpat lined sheet tray.
  5. Once the batter has set up, remove it from the fridge and smear it from edge to edge of the stencil. After that, gently peel away the stencil being careful not to smear the batter.
  6. Bake at 350F for 7-10 minutes, or until it’s a light golden brown.
  7. Remove from the oven, quickly remove the silpat from the tray (to stop the cooking process), and drizzle melted dark chocolate over half of the cookie.
  8. Quickly roll it all the way around a rolling pin (shot glass thickness) and gently slide it off. Repeat the process until you have about a 1/4 cup of batter left.
  9. On a silpat lined baking sheet, dollop of few circles of the leftover batter onto the silpat. Bake for for about 7 minutes, or until the outer edges are golden brown.
  10. Trim down one edge of each cookie cup so that they stand up straight. Gently press them into the dollops of baked batter.
  11. Let these cool for about five minutes, and gently trim the excess cookie from the base of the cookie cups.
  12. Pour a little melted chocolate to the bottom of the cookie cups, giving this a few gentle taps to make sure it settles to the bottom of the cup. Smear the remaining chocolate around the inner walls of the cookie cup to ensure they’re sealed and ready for liquid.
  13. Refrigerate for 30 minutes and they’re ready! Pour hot chocolate into the cookie cups, drink, and bite in! Enjoy.
http://www.byrontalbott.com/mini-hot-chocolate-cookie-cups/

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| Top Left: Silpat | Top Middle: Glass Bowl Set | Top Right: Baking Sheets |

| Bottom Left: Boos Cutting Board | Bottom Middle: Rolling Pin | Bottom Right: Pastry Spatula |

Food for Thought

Top 10 Food Trends of 2014

January 9, 2015

Let me start off by wishing everyone a Happy New Year!

This year treated me very well with the arrival of my first child, another amazing year with my beautiful wife, a growing business, and a new home with a MASSIVE kitchen!!

All-in-all, 2014 left me feeling very blessed; so before I go full speed ahead in 2015, I’d like to pay homage to the “Top 10 Food Trends of 2014!”



Reinvented Classics:

In 2014, I saw a ton of popular dishes re-imagined with a contemporary twist! I got to experience Buffalo Chicken Fried Cauliflower, Fried Green Tomato BLT’s, a Deconstructed Salt and Vinegar Potato Chip (self explanatory) and I made Sloppy Joe SLIDERS!

This is a trend that I truly appreciated.

 Classics are popular for a reason. They tend to be simple to make and are timelessly delicious; but like any good thing, the same dish over and over again can lose its charm.  Re-imagining the classics is a great way to keep culinary enthusiasts excited about a dish they’ve had many times before.


Food Fusions: 

Some chefs, myself included, chose not only to reimagine one classic dish at a time, but to combine multiple favorites into a single conglomerate of TASTY goodness!

And why not?? Who can resist Bacon Pancakes, or Grilled Cheese Pizza??


 Umami:

Also known as the “fifth taste, was also a HUGE hit in 2014.

Taste is made up of certain components: Sweet, Salty, Sour, Bitter, and now Umami; which is the savory aspect of taste (found in food like olives, tomatoes, parmesan, anchovies, ect.).


#FoodPorn:

It was everywhere! Thanks to Instagram, we all know what’s for dinner tonight and I love it. It has been a great way to get everyone excited about food, and really invested in what they’re eating.

I also think food can be quite stunning, so why not share your visual experience with the world??

Food Porn

 VeggieMania:

Veggies made a MEGA comeback in 2014! This has to do a lot with the growing popularity of vegan and vegetarian diets, which have restaurants serving more veggie based dishes, as well as the growth of societies’ consciousness of what they’re consuming.  Everything has nutrition labels now days and I believe that makes people think twice about what they’re eating; hence 2014’s veggie rich diets.


 Kale:

Of all the vegetables that graced our plates this year, Kale was probably the biggest fad of them all.  Kale salad, kale chips, kale smoothies, kale in omelettes, kale with lunch, kale with dinner, kale, Kale, KALE! It was everywhere in 2014.

Do we think it will remain a fad in 2015, or will we find a new Super Food to take its place?

Regardless, kale is certainly good for you.  Of all the greens it packs one of the mightiest nutritional-punches, but I have to tip my hat to marketing teams around the world.  They took something that has been under our noses for generations, shined a spot light on it, and made it the hottest trend of 2014!


Acaí Bowls:

They’re light, energizing, healthy and above all delicious.  I became a big fan of the Acaí Bowl this year after my wife asked me to make her one.  I’ve been hooked since. It’s the perfect way to wake up, fuel your body, and get the day going without too much fuss.

And the best part of them being a trend, is that you can find them anywhere and everywhere.


 Cold Pressed Juice:

Another 2014 discovery that my wife introduced me to, was Cold Pressed Juice. Traditional juices are certainly still packed with nutrients, however, by cold pressing vegetables or fruits into juice, the juice is never allowed to reach room temperature.  This does two great things: Its prevents the juice from oxidizing and protects live nutrients from dying off.  So by cold pressing you’re ensuring the maximum about of nutrients remain in the juice, for our consumption. I’m a fan.


 Nutella:

If raw fruits and veggies are NOT your thing, you can always sweeten some apple slices with a heap of Nutella.

I’m such a Nutella fan that I did an entire #NutellaWeek where I made: Nutella (from scratch), Nutella Lava Cake and Nutella Ice Cream!

I’m certainly not alone in this obsession.  Not only were those videos some of my most popular uploads, but I’ve seen Nutella based desserts all over restaurant menus in 2014, and it makes perfect sense. Nutella has set a new precedent for chocolaty-goodness. Lets see if 2015 can top it!


 The Cookie Cup:

Dominique Ansel, the creator of Cronuts, unveiled his 2014 creation, The Cookie Shot, and had an overnight hit.  It’s simply genius. Take two components that are famously good together, cookies and milk, and make them into one self-contained dish.

It’s one of those things that you ask yourself “Why didn’t I think of that?” Hats off to Ansel. He did it again.



That wraps up the trends that I noticed in 2014, but I’m really curious to see what trends you took note of this past year.

Let me know in the comment section, and HAPPY NEW YEAR!

Desserts

“Pizookie” Lava Cake

February 15, 2017

This is what a chocolate lava cake looks like in the shape of a skillet cookie with salted caramel ice cream on top and thats exactly what I was shooting for…I love combining two beloved desserts into one glorious new creation especially when there’s lots of dark chocolate involved. If you’re a chocolate lover be sure to give this a thumbs up and share it with your fellow chocolate loving friends and family around you!

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In a large bowl add 1/2 cup of dark chocolate…

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…3 tbsp of butter…

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…and a pinch of salt.

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Microwave for two minutes and give this a good whisk until super smooth.

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Add in 2 whole eggs and mix well.

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Stir in 1 tbsp of vanilla paste.

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Then sift in 1/2 cup of cake flour, 1/4 cup of sugar, and 2 tsp of salt.

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Give this a good mix and then slowly add in 2-4 tbsp milk, depending on how large the eggs were you can add more or less milk.

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Mix until silky smooth. 

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Coat a ramekin or skillet with a little bit of butter and sugar.

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Pour in the batter until the dish is 2/3 filled up.

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Transfer to the fridge to rest for 30 minutes.

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Begin the caramel ice cream by bringing 1/2 cup of sugar and 1/4 cup of water to a simmer.

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Carefully caramelize for about 7 minutes, or until the liquid is a golden brown.

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Slowly whisk in 1 cup of cream…

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…1 tbsp of vanilla paste…

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…and 2 tsp of salt.

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Give this a quick mix.

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Transfer to your ice cream maker to set up.

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Whip up a simple hazelnut “brittle” by gently spreading 1/4 cup of tempered dark chocolate onto a silpat or non-stick surface.

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Sprinkle with 2 tbsp of toasted hazelnuts…

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…and 1 tsp of maldon salt. Allow to cool and harden.

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With everything prepped, transfer the cooled pizookie to a 400°F oven and bake for 12-15 minutes, or until the edges are nice and crispy.

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Top with a few scoops of the home made caramel ice cream…

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…a couple shards of the hazelnut “brittle”…

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…and a sprinkle of cocoa powder and powdered sugar. All that’s left to do is ENJOY! 

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“Pizookie” Lava Cake

Ingredients

    Lava Cake:
  • 1/2 cup dark chocolate
  • 2 whole eggs
  • 3 tbsp butter
  • 1/2 cup cake flour
  • 1/4 cup sugar
  • 1 tbsp vanilla paste
  • 3-4 tbsp milk
  • 2 tsp salt
  • Caramel Ice Cream:
  • 1 cup cream
  • 1/2 cup sugar
  • 1/4 cup water
  • 2 tsp salt
  • 1 tbsp vanilla paste
  • Hazelnut "Brittle":
  • 1/4 cup dark chocolate
  • 2 tbsp toasted hazelnuts
  • 1 tsp maldon salt

Instructions

  1. In a large bowl add 1/2 cup of dark chocolate, 3 tbsp of butter, and a pinch of salt. Microwave for two minutes and give this a good whisk until super smooth. Add in 2 whole eggs and mix well. Stir in 1 tbsp of vanilla paste. Then sift in 1/2 cup of cake flour, 1/4 cup of sugar, and 2 tsp of salt. Give this a good mix and then slowly add in 2-4 tbsp milk, depending on how large the eggs were you can add more or less milk. Mix until silky smooth.
  2. Coat a ramekin or skillet with a little bit of butter and sugar. Pour in the batter until the dish is 2/3 filled up. Transfer to the fridge to rest for 30 minutes.
  3. Begin the caramel ice cream by bringing 1/2 cup of sugar and 1/4 cup of water to a simmer. Carefully caramelize for about 7 minutes, or until the liquid is a golden brown. Slowly whisk in 1 cup of cream, 1 tbsp of vanilla paste, and 2 tsp of salt. Give this a quick mix and then transfer to your ice cream maker to set up.
  4. Whip up a simple hazelnut “brittle” by gently spreading 1/4 cup of tempered dark chocolate onto a silpat or non-stick surface. Sprinkle with 2 tbsp of toasted hazelnuts and 1 tsp of maldon salt.
  5. With everything prepped, transfer the cooled pizookie to a 400°F oven and bake for 12-15 minutes, or until the edges are nice and crispy.
  6. Once the pizzokie is baked, pull it straight from the oven and top with a few scoops of the home made caramel ice cream, a couple shards of the hazelnut “brittle,” and a sprinkle of cocoa powder and powdered sugar. All that’s left to do is ENJOY!
http://www.byrontalbott.com/pizookie-lava-cake/

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| Top Left: Bowl Set | Top Middle: Boos Cutting Board | Top Right: Ice Cream Maker and Attachment |

| Bottom Left: Sauce Pan | Bottom Middle: Small Skillet | Bottom Right: Silpat |

Desserts

Macaron Ice Cream Sandwich

April 4, 2016

Chocolate, strawberry, and vanilla have never looked so good! I made about 15 or 16 of these and they didn’t last an hour in my home. I guess I’ll have to make more? This is the best way I can think of to kick off the #MacaronWeek! Let’s dive in.

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In a medium size mixing bowl add 1 egg white…

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…and 1 tbsp of granulated sugar.

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…and add an additional tbsp of granulated sugar.

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Continue to whisk until you have a meringue with soft peaks.

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Once the meringue is ready, sift in 1/4 cup of almond flour and 1/3 cup of powdered sugar.

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Gently fold in the ingredients until it is roughly combined.  

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Add the additional 1/4 cup of almond flour and 1/3 cup of powdered sugar to the mix.  

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Gently fold in the ingredients and be sure not to under or over mix (see technique in video).

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Transfer the batter to a pipping bag…

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…and pipe out several evenly portioned circles onto as silpat lined baking sheet.

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Give the baking sheet a few taps on the counter…

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…and gently pop any remain air bubbles with the tip of a sharp knife. Let the macarons dry for 10 minutes.

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For decoration, I like to flick red food coloring over the tops of the macarons.  I used a 2 tsp water to 1 drop of gel food coloring ratio.

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After they’ve dried for 10 minutes, put them in the oven and bake at 280°F for 15 minutes.

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When the macarons have finished baking, carefully remove them from the tray and let them cool.

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Repeat this process for the chocolate macarons, adding an additional 2 tbsp of cocoa powder to the original recipe above.

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When both cookies have baked, put them in the freezer to cool.  

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Once cooled, pipe strawberry ice cream onto one flavor of the macarons and gently sandwich it between that and the opposite flavor.

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Let these ice cream sandwiches set up in the freezer for about 2 hours and ENJOY!

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Macaron Ice Cream Sandwich

Macaron Ice Cream Sandwich

Ingredients

    Plain Macaron:
  • 65g (2/3 cup) Powdered Sugar
  • 50g (1/2 cup) Almond Flour
  • 1 egg white
  • 20g (2 tbsp) Granulated Sugar
  • Red & Pink Food Coloring (optional) / 2 tbsp water : 1 drop of food coloring
  • Chocolate Macaron:
  • 65g (2/3 cup) Powdered Sugar
  • 50g (1/2 cup) Almond Flour
  • 15g (2 tbsp) cocoa powder
  • 1 egg white
  • 20g (2 tbsp) Granulated Sugar
  • 2 drops brown gel food coloring (optional)

Instructions

  1. In a medium size mixing bowl add 1 egg white and 1 tbsp of granulated sugar. Whisk for 1 minute and add an additional tbsp of granulated sugar. Continue to whisk until you have a meringue with soft peaks.
  2. Once the meringue is ready, sift in 1/4 cup of almond flour and 1/3 cup of powdered sugar. Gently fold in the ingredients until it is roughly combined. Add the additional 1/4 cup of almond flour and 1/3 cup of powdered sugar to the mix. Gently fold in the ingredients and be sure not to under or over mix (see technique in video).
  3. Transfer the batter to a pipping bag and pipe out several evenly portioned circles onto as silpat lined baking sheet. Give the baking sheet a few taps on the counter and gently pop any remain air bubbles with the tip of a sharp knife. Let the macarons dry for 10 minutes.
  4. For decoration, I like to flick red food coloring over the tops of the macarons. I used a 2 tsp water to 1 drop of gel food coloring ratio.
  5. After they've dried for 10 minutes, put them in the oven and bake at 280°F for 15 minutes.
  6. When the macarons have finished baking, carefully remove them from the tray and let them cool. Repeat this process for the chocolate macarons, adding an additional 2 tbsp of cocoa powder to the original recipe above.
  7. When both cookies have baked, put them in the freezer to cool. Once cooled, pipe strawberry ice cream onto one flavor of the macarons and gently sandwich it between that and the opposite flavor.
  8. Let these ice cream sandwiches set up in the freezer for about 2 hours and ENJOY!
http://www.byrontalbott.com/macaron-ice-cream-sandwich/

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| Top Left: Boos Cutting Board | Top Middle: Glass Bowl Set | Top Right: All-Clad Strainers |

| Bottom Left: Baking Sheets | Bottom Middle: Pastry Bags | Bottom Right: Silpat |

Food for Thought

The Chocolate & Caramel Connection

February 1, 2016

Chocolate and caramel make a sultry and satiating duo that can’t be matched! Drizzled over a sundae, wrapped in a candy bar, or baked in a molten lava cake…anything chocolate and caramel goes! #ChocolateCaramelWeek anyone?

In the mean time, here are a few chocolate and caramel concoctions that are worth day dreaming about!


The Salted Caramel Hot Chocolate

salted-caramel-hot-chocolate-web

Salted Caramel Hot Chocolate should be a no brainer! As Joey would say, “Sugar…Good. Salt…GOOD. Chocolate…GOOOOD!”  And this killer concoction takes drinking chocolate to the next level!  Whether you’re making it at home or grabbing it from Starbucks, it’s a mouthwatering MUST-TRY!


The Chocolate Caramel Brownie Cup

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 Picture a molten lava cake, made from brownie batter, half baked, and filled with ooey and gooey warm caramel! There in, you have the Chocolate Brownie Cup!Need I say more? I’m not sure life would be the same after this one…but I’m willing to risk it!


Chocolate and Caramel Macarons

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These I know for a fact are life changing! My slight obsession with Macarons (and by slight I mean I could eat these everyday-all-day) lead me to concocting these Caramel Filled Chocolate Macarons! I whipped these up with a buddy of mine that was new to baking to prove that homemade macarons are completely doable! If you haven’t tried making them yet, this is the recipe to start with and I guarantee you’ll be hooked!


Brownie Cookies with Salted Caramel Creme Filling

Brownie-Sandwich-Cookies-with-Salted-Creme-Filling-2_Bakers-Royale1

Salted caramel creme—SAY WHAY? Rich caramel whipped into a thick creme and sandwiched between two soft brownies! I don’t think life gets better than these Salted Caramel Brownie Bites, but I’m still willing to search around! Nomming in the name of research, right?! 


Salted Chocolate Caramel Chips

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If you want to take it back to basics, these Salted Chocolate Caramel Chips were one of the first caramel and chocolate creations on my channel and I’m still dreaming about them! Simple to make and absolutely killer! Perfect balance of salty, sweet, and bitter (dark chocolate).


Chocolate Caramel Tart

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Remember this guy from my “Outragious Chocolate Treats” post? Like I said, this Chocolate Caramel Tart isn’t crazy in execution…it’s crazy because of just how good it sounds! A homemade chocolate tart, filled with a creamy caramel filling made with creme fraiche, topped with a rich chocolate ganache and a sprinkle of sea salt! A sophisticated take on a classic chocolate candy bar and gluttony at its finest! 


Chocolate Ball & Hot Caramel

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And if a show is what you’re after, the Chocolate Ball is guaranteed to garner some “ooohs and awes!” Hot caramel poured over a dark chocolate sphere that slowly melts into a pool of warm liquid goodness—all around a scoop of vanilla bean ice cream topped with fresh nuts and berries! A new age sundae that will not be out down!


Rolo Brownie Trifle

Rolo-Brownie-Trifles

The king of chocolate caramel creations, and movie theater nostalgia, would have to be the ROLO! Chewy caramel covered in sweet milk chocolate equals DREAMY! Now imagine someone took the candy we know and love, mashed it into brownie batter, baked that, and them alternated layers of the baked rolo brownie with layers of homemade vanilla bean whipped cream and hot caramel…you’d get the Rolo Brownie Trifle!

MIND BLOWN.


Salted Caramel and Chocolate Popcorn

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If you’re looking for something a little lighter, there are definitely a few other options that’ll hit the spot! This Salted Caramel and Chocolate Popcorn is made by popping a few kernels, tossing them in some homemade salted caramel, and throwing in a few (or more) dark chocolate chips. Simple, unique, to die for!


Caramel Coated Chocolate and Toffee Apples

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And finishing off these killer chocolate and caramel must-tries with a classic—I present to you the Caramel Coated Chocolate and Toffee Apples! A carnival favorite and mine as well! Fresh honeycrisp apples coated in a thick homemade caramel and then rolled in butter toffee and dark chocolate chips! Is this what heaven’s like?

Food for Thought

What’s Really In Your Favorite Candy Bars

January 15, 2016

Would it really be #ChocolateWeek without a foray into the inner makings of the chocolate bars we all know and love? I think not. That’s why I gathered everything you need to know about what’s really in your favorite candy bars! You may just be surprised by some of the recipe secrets that keep us coming back for seconds…and thirds!


BUTTERFINGER

Photo Credit: Wikimedia

The Butterfinger has been a long time favorite of most. It was made back in the 1920’s and is still at the top of it’s game! Most know it as a crunchy peanut butter flavored candy, covered in a “chocolatey coating. ” Not many people know that “chocolatey coating” is actually another term used for a “compound chocolate.” What a compound chocolate is, is a combination of cocoa, vegetable fat (coconut or palm kernel oil), and sweeteners. The vegetable fat replaces the cocoa butter you would find in pure chocolate and is simply more cost effective.

The crunchy peanut butter interior? That’s made by combing corn syrup, sugar, and peanut butter. It’s basically a peanut butter flavored brittle that gets coated in “chocolate.”


 KITKAT 

Photo Credit: Wikimedia

Photo Credit: Wikimedia

Whether you’re addicted to the candy bar or the catchy Kit Kat-Jingle, you’re most likely familiar with this movie theatre classic! Produced by Nestlé, the Kit Kat is a chocolate-covered wafer-biscuit-bar-creation!  If you wanted to duplicate the recipe at home, you may be surprised how it’s made! The wafer-like interior is basically made by alternating layers of butter crackers and a sugar based liquid made from dark brown sugar, milk, and granulated sugar. The cracker layers absorb/merge with the molten sugar mixture and create that crispy wafer! And then what?

Would you be surprised if I told you that Kit Kats aren’t coated in just chocolate? You won’t be from now on! The coating on Kit Kats is actually a combination of peanut butter, chocolate, and butterscotch! Next time you crunch into a Kit Kat, see if you can pick up on the other flavors!


MILKYWAY

Photo Credit: Wikimedia

The Milky Way is huge in the U.S., but most other countries sell a very similar version (made by the same company)—the Mars Bar. Both are made of a chocolate-malt nougat topped with caramel and covered with tempered milk chocolate. You should check out my blog on tempering chocolate to really absorb what that means, but it’s basically a perfectly heated chocolate that cools to be hard to the snap and glossy looking. The chocolaty nougat is much more simple to explain! It’s a simple combo of marshmallow fluff and melted chocolate. Delicious!


REESE’S PEANUT BUTTER CUPS

Photo Credit: Wikimedia

Photo Credit: Wikimedia

One can argue endlessly on the right way to eat a Reese’s, but who has time for that?? Reese’s Peanut Butter Cups are the king of all peanut treats! Though I must admit, my wife and I do love the Justin’s brand too…though back to Reese’s! They’re made by combining peanut butter, powdered sugar, and butter. The ingredients are whipped together to make a more sustainable form of peanut butter.  That combo then gets scooped into a milk chocolate cup, is cooled, topped off with more milk chocolate, and is then cooled again— forming one seamless cup.


SNICKERS

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Photo Credit: Wikimedia 

Now comes the Snickers bar—A.K.A. the common cure for divas and the subject of a $2 billion industry! An obviously popular choice, the Snickers is very similar to the Milky Way, but with a peanut butter twist! It all starts with the nugget. Made by combining marshmallow fluff and peanut butter! Top that with fresh peanuts and a combo of caramel combined with heavy cream, and this bar is ready to be coated! Like the Kit Kat bar, you may be surprised to know that the chocolate exterior is actually a combination of milk chocolate and peanut butter—hitting home the overall peanut theme of the bar!


 TWIX

Photo Credit: Wikimedia

Photo Credit: Wikimedia

Lastly, the Twix. A favorite of those who like to share—the Twix bar always comes with a pair! Unless you go with the minis…but go big or go home, right? It’s made of a butter cookie topped with caramel and coated with milk chocolate. The butter cookie is a simple combo of flour, butter, and sugar. Top that with a mixture of butter, brown sugar, corn syrup, and sweetened condensed milk, or as I like to call it…”caramel,” and this treat is ready to be coated in tempered milk chocolate!


Now after all of this, try not to go buy a candy bar…I dare you!