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 This dark chocolate banana jam makes the best of citrus flavours and tantalizing cardamom. (Sun Media/Courtesy of Whitecap) |
In cakes, cookies and creams — if it's Christmas, you know chocolate's going to be on the menu.
Chocolate is one of the most beloved and inspiring ingredients in any kitchen, especially around holiday baking season. Plus, from a health perspective, research shows dark chocolate is full of antioxidants and can help lower blood pressure. (Great for when you get the post-holiday bills!)
According to authors Dominique and Cindy Duby in their delicious new cookbook Chocolate (Whitecap,) what historically began a a bitter treat of raw, pounded cocoa beans the Aztecs chewed with a little water has gone on to become a lifestyle food with as many layers of personality as it has flavours.
What makes for good chocolate? Taste and texture. which is ultimately determined by the type and origin of the cocoa beans, the fermentation process and the ratio of roasting time to temperature.
Today we judge a good piece of chocolate like we do a fine wine, or a special spirit. And consumers have become more discerning in what they look for in this delicious treat. In fact, those in the chocolate industry say chocolate is celebrated as much for the quality of its heritage as its place of origin.
Such sweet sustenance to celebrate this holiday season!
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CHOCOLATE 101:
Chocolate, in all its forms, is a wonderful ingredient and the perfect kitchen condiment. It just needs some tender loving care when handling and storing. Here are a few tips courtesy of Cacao-barry.com:
FAT BLOOM: It's caused when fat separates from the chocolate and deposits itself on the surface. Chocolate loses its gloss and a soft white layer appears, which gives it an unpleasant appearance. Should not be mistaken for mould. It's still good to eat and use. Proper storage and a constant temperature delays the appearance of fat bloom.
SUGAR BLOOM: It's a rough and irregular layer on the surface of the chocolate caused by condensation when chocolate is taken out of the refrigerator and moisture forms on it. Sugar bloom can be prevented if large temperature and humidity variations are avoided.
STORAGE: In order to avoid these types of bloom, it's very important for chocolate and chocolate products to be stored in ideal temperatures – between 12C and 20C so that they remain in their original condition.
AIR AND LIGHT: Cause the fat in chocolate to disintegrate. This leads to a significant change in taste and often an unpleasant smell. Chocolate should be stored in closed packaging.
STORAGE TIME: White chocolate – 12 months; Milk Chocolate – 18 months; Dark Chocolate – 24 months
MELTING: A delicate process as you don't want to scorch the chocolate, which results in flavour loss and a grainy texture. Two of the best ways of melting chocolate is either in the microwave at MEDIUM in 1-2 minute spurts or in a double-boiler, where you place your chopped chocolate over hot — not simmering — water.
(Just recently the famous Cacao Barry Origine Chocolate company, famed for their quality chocolate coveted by those in the pastry profession, has made available their unique-shaped "pistoles" to the home cook. These oblong-shaped dark chocolate wafers take the guesswork out of proper melting.)
CHOCOLATE "CHIPS AND SALSA"
Recipe courtesy of Chocolate (Whitecap).
Chips:
1 tsp. (5ml) EACH chili powder and cocoa powder
3 Tbsp. (45g) butter, melted
0.6 oz. (15g) 70% dark chocolate, melted
6 Asian spring roll wrappers (store-bought)
Salsa:
6 strawberries, hulled and cubed
1/4 fresh pineapple, peeled, cored and cubed
1 mango, peeled, pitted and cubed
12 mint leaves, chopped
Honey to taste
Preheat oven to 350F (180C). Line a baking sheet with parchment paper or silicone mat.
Chips: In a small bowl, mix chili and cocoa powder with melted butter and chocolate. Brush mixture onto each spring roll wrapper on both sides, and cut into desired shapes. Place chocolate wrappers on prepared baking sheet and bake until crispy, about 3-5 minutes. Remove from oven, let cool and store in an airtight container.
Salsa: Combine all ingredients and toss briefly. Let sit for at least one hour in fridge before serving. You can also offer creme fraiche or yogurt with chips.
Serves 6.
DARK CHOCOLATE BANANA JAM
Recipe courtesy of Chocolate
4 medium-sized bananas, peeled and mashed
1 cup (250ml) granulated sugar
2 Tbsp. (30ml) orange juice
1/2 tsp. (2.5ml) ground cardamom, toasted
3.6 oz. (100g) 70% dark chocolate, finely chopped
Combine bananas, sugar, orange juice and cardamom in a large saucepan and cook on medium heat for about five minutes.
Place chocolate in a tall, narrow container. Pour banana mixture over chocolate and blend with an immersion blender until mixture is smooth. Pour mixture into a clean container fitted with a lid and s tore in fridge for up to three weeks.
Serve with brioche, challah or other sweet breads.
Makes 1 25-oz. (700g) container.
BRUTTI MA BUONI
“Ugly but good” is the translation of these delicious little morsels. Recipe courtesy of Cacao Barry
4 egg whites
1 cup (250 ml) granulated sugar
3 Tbsp. (45 ml) all-purpose flour
1 tsp. (5 ml) vanilla
2 cups (500 ml) good-quality 70% dark chocolate, finely chopped, or in pistoles
Icing sugar
In large heatproof bowl set over saucepan of gently simmering water, whisk together egg whites and sugar. Cook, whisking occasionally, for about 5 minutes or until hot and opaque; remove from heat. Beat mixture for about 7 minutes or until thick and glossy and bowl is cool to the touch. Fold in flour, vanilla and chocolate.
Using small ice cream scoop, or Tbsp.l (15 ml) drop batter onto parchment paper-lined baking sheet. Bake in centre of 350F (180 C) oven for about 12 minutes or until light golden and firm to the touch. Repeat with remaining batter. Let cool completely in pan on rack. Sprinkle with icing sugar before serving.
Makes about 60 cookies.
TIP: When using a handheld mixer instead of a stand mixer the volume of the eggs after beating will be less, so you will get fewer cookies.