Basque-It, Full!

 

BAB beach arr

Longing to leave work days and dreaded deadlines, behind? So, too, do the French. ‘Being one’ with an idyllic postcard in real time many find themselves escaping to surf city central – beloved Biarritz, in the South of France.

Maison Adam Biarritz 9 arrFacing the Atlantic Ocean and bordering Spain, the sandy beaches of Biarritz are among one of my favourite coastlines. Designating summer days with basking under the sun, what’s one to do once the temperature drops? I don’t know about you, but soaking up the rich Basque history that is synonymous with BAB – Biarritz, Anglet and Bayonne – is what I have in mind.

Gaining a glimpse into this region’s food and culture, one post would not suffice. Providing you with a snapshot, however, good news is: eating well – à la Biarritz – persists to be a year-round event. So, while some tourists and locals are being pushed toward the shoreline, find others being pulled into the city centre. Maison Adam Biarritz 4 arrGravitating toward the sweet aromas of pastry shops myself, I walk along the cobble streets of Biarritz and make two notable stops: first, to Maison Adam and second, to Maître Chocolatier Henriet. Face to face, these corner surprises are conveniently located along opposing streets and are not to be missed. Venturing to one venue and then the other, I clearly follow suit of an over-indulgent and self-serving yet, applicably foodie-appropriate tactic: dividing time to conquer all – that’s gluttonous!

Biarritz Desserts 1 arrHappily pursuing chocolates, cakes, and pastry, these conquests are nothing short of successfully sweet. Yielding appetizing treasures to be devoured and shared, I find ‘my people’ – chocolate lovers and s’more – scanning shelves and rejoicing over display towers of sinfully delectable artisan crafted delights. Equally taking time to study unique cakes and cookies, Maison Adam is reputably the originator of the Basque macaron. Stopping to sample both, why not order some more? Requesting a little bit of this and that, I take away the famous almond cookie, Basque gâteau – cherry and chocolate varieties – along with a box of praline truffles and a bar of refined dark chocolate.

Chocolatier Henriet Biarritz 1 arrBut, that’s not all! Dessert excursion halfway complete, another lesson in tradition awaits at Chocolatier Henriet. Food-spotting between one pastry house to another, Henriet literally evokes history in the making as seen with their production of elegant French pâtisseries – éclair au chocolat et mirabelle, tarte aux pommes, truffes, pavlova, etc. – in as much as Basque-inspired confections like ‘touron’ and nougat. Candies and classic pastries abound, the assortment of goods range from simple flavour profiles like vanilla and chocolate to enhanced tastes including apricot, orange, and almond to name a few.

Chocolatier Henriet Biarritz 5 arrSpeaking volumes about the coast with the most, I leave this well-stocked boutique of treats – like the one before – with a handful of boxed up beauties. Sailing through this inland shopping experience, I’m ready to sample my ‘Basquette’ full of heavenly selects. Best part of all, this voyage need not wait on Mr. Sun or that bikini body – phew! Certain to satisfy anyone’s sweet tooth, Maison Adam and Chocolatier Henriet are a couple of Biarritz’s finest locally-situated dessert houses – sugar rush, guaranteed!

Copyright © DISHFUL, 2017. All Rights Reserved.

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Good Things End with ‘É’

Herme Macarons 1 arr

When you can’t meet the King of Macaron himself – Pierre Hermé – a visit to his ’round’ table is the best substitute. Saying, “Oui, oui!” to my absolute favourite city – Paris, of course – a trip to this magical place would not be complete without a must-see and must-visit stop for food shopping at noneother than Monsieur Hermé‘s boutique of sweets.

Yes, indeed, I can now attest to having tried select artisan-made delectable almond French macarons. Conviently dispersed throughout Parisian streets, I make my way to one of many of this master’s stores. Strolling along 18 Rue Sainte-Croix de la Bretonnerie, in particular, I’m introduced to a quaint sized shop beholding a gateway to chocolates, dessert spreads, and the highly anticipated glass-encased table of lovely ’rounds.’

Herme Macarons 10 arrA picture worthy of thousands of words, who wouldn’t capture this Kodak moment of sorts? Politely asking permission first to do exactly that, I’m clearly too enticed to leave such a moment to memory alone. And, afterall, how better to timelessly share Hermé’s offerings – even if it’s only in pixel format. Access happily granted, capturing the multitude of unique treats didn’t take too long and equally deserved more than a photographic close-up.

Pleasantly tried and taste tested, my order of palatable macarons did not disappoint. Worth the pretty Euro – and souvenir tin – any patron can be sure to fill their dessert coffers with the best of the best in quality macarons. Likewise, Hermé offers 18 distinct flavour profiles ranging from the traditionally expected to surprising flavour pairings. Herme Macarons 11 arrWanting a bit of this and that, here’s what I enjoyed: Madagascar Vanilla, coffee, chocolate, Mogador (duo of milk chocolate and passion fruit), Ispahan (evoking hints of rose, litchi fruit and raspberry), Infinitely Jasmine, and Montebello (a signature combo of pistachio and raspberry). Unequivocally divine, macarons by Hermé do satisfy! What’s more, recounts of previous macaron-making endeavours ‘chez-moi’ leave me to attest that the amount of work, skill and purity of high grade ingredients involved with Hermé’s handheld gems are evidently synonymous in his final product. Artisan, to say the least, these cookies deliver in premium taste and texture from first to last bite. Simply stated, they’re ‘magnifique!’ Clearly, well made – and, well received!

Hoping you’ll make your way to Pierre Hermé’s shop for your own box of truffles, macarons or jar of hazelnut spread, other reputable Parisian macaron houses exists. Among them include Ladurée, which remains a popular destination for locals and tourists alike. But if long queues are not your thing, fear not as many local pastry shops – a.k.a. ‘pâtisseries’ – often offer macarons in their own right. Ultimately, wherever you go, venturing to Paris persists to be a deliciously good idea!

Copyright © DISHFUL, 2017. All Rights Reserved. 

INSTA Ice Cream

Insta Ice Cream 13 arrInstantly made for “insta” yum, no-churn ice cream is the answer to all things delicious and frozen.  Essentially, the dessert for summer time.

Truly no fuss and easy to make, anyone can whip up their very own batch of homemade frozen confection. For the start of your own, all you need are three ingredients – heavy cream, sweetened condensed milk, and vanilla essence.

To prepare humble vanilla ice cream – also the base to future flavourful variations – first pour the ‘necessities’ into a mixing bowl, whip the combined trio until soft peaks form and then set contents into the ice box to fully solidify. Et voilà! You’ve mastered no-churn ice cream.

From here, the possibilies are endless. You can create a menu of delectable dairy rich frozen treats. To start, mix-in palatable additions of choice whether via fruit compote, crushed cookies or biscuits, chocolate chunks, chopped almonds or walnuts, and even broken pieces of your preferred candy bar.

Insta Ice Cream 2 arrHaving fun with the making of several ice creams, I couldn’t stop at one or two. Essentially setting up my own ice cream parlour – if only for a day – going for gold is the aim. And so, when a couple flavours just don’t cut it, I set my eyes on building a dream team of flavour pairings to include mine, yours, and everyone’s favourites: mint chip, mocha almond fudge, cherry cheesecake, caramel macchiato crunch, Oreos ‘n’ cream, and a peachy-esque spin resulting in ‘nouveau’ nectarines and cream. Likewise, candy coated cones with sprinkles and the works are a must – a match-made winning combo for the otherwise already beautified real cream scoops.

Made in an instant and ‘flash’ frozen, personalizing your ice cream to create a range of tastes is a cinch. To do so, simply remember the magic of three: three items and three steps – combine, whip and freeze. Word to the wise: for mint chip, I omit vanilla essence and replace it with pure mint extract. Alternatively, deconstructed banana split ice cream can made by using banana flavouring as well. Once again, the sky’s the limit when creating your very own plain or fusion ice cream, especially when starting with the original no-churn base. Rocky road or what ever route you take your ice cream, there’s one ultimate certainty: no-churn ice cream is an “insta” success.

Copyright © DISHFUL, 2017. All Rights Reserved. 

A Marble to Behold

Chocolate Marble Banana Bread 4 arrA while ago, homey banana bread was made and devoured by yours truly – ‘moi,’ of course! The sweet memories of what once was – yester-bake – now leaves me with this thought: I do believe it’s time for a remake. Just as before, I’ve come across the very old yet same predicament – as past recipes would reveal – and, a very delicious answer for an almost forgotten bunch of ripened bananas. Some never learn, I suppose – or do they?

Chocolate Marble Banana Bread 1 arrSpeaking of myself, I’ve definitely love to salvage overripe fruit in baked goods. Without getting overly ‘mushy’ about the subject, I equally attest that banana bread is best made when this fruit does in fact start to brown and spot on its exterior but, remains soft and explosively flavourful.

Wasting no more time, let’s get baking! Starting with a trusted recipe, I decide on marbled banana bread. Like the original, this variety simply requires one to divide the dry ingredients initially suggested for the making of one loaf in multiple bowls. Taking things step-by-step, measure halved amount of the ‘necessities’ – flour , sugar, salt, and baking powder – into two different bowls where the chocolate variation takes less flour, thus being certain to replace the omitted amount of a.p.f. with cocoa powder. Chocolate Marble Banana Bread 2 arrFrom here, divide and pour the already mixed wet contents – butter, vanilla, bananas and eggs – into each ‘dry’ bowl. And for an even more decadent chocolatey twist, add dark or semi-sweet chocolate chunks to each bowl. Once both batters are well combined, introduce spoonfuls of each into a well-greased and parchment-lined loaf pan.

Vanilla and chocolate contents now acquainted, insert a knife or wooden skewer into the batter-filled pan and make swirl motions to create the classic marbled pattern. Finally, top your edible art with extra chocolate chunks – if your heart desires – and get that marbled slab into a preheated oven.

Chocolate Marble Banana Bread 3 arrSensing a banana-rich sweetness in the air, I know my marbled loaf is ready – about 50 minutes or so. Leaving this beauty to cool prior to slicing, getting my dose of potassium courtesy of this banana bread-ish ‘healthy’ cake is my kind of rescued dessert. Hoping you’ll show ripened fruit some TLC – via the kitchen – treating bruised fruit is not so ‘bananas’ after all. Clearly enjoying the fruits of my labour, reinvented banana bread is simply marvellous. Whether you enjoy it as a mid-day snack or for a quick breakfast on the go, this moist loaf satisfies in both its classic state, embedded with nuts or rippled with melted chocolate flavours – naturally, it’s a ‘marble’ to be behold!

Copyright © DISHFUL, 2017. All Rights Reserved. 

Bombe au C’ChoColat

Weekend getaway to Paris North – pourquoi pas? Why not, indeed, to a fab Canadian stay-cation worthy of good eats in beautiful Montréal, Québec. Arriving ‘tout à l’heure,’ I waste no time and make my way downtown where ‘le centre-ville’ is home to several locally authentic French cuisine finds. Forgoing ‘foie gras’ – this time – I have reason for travelling through the hustle and bustle of the city’s artery, and it’s prime – believe me!

C'ChoColat 2 arrGood company and good times! And, as for the weather? Certainly, ‘je me souviens’ – a city to be remembered. But, don’t let the clear skies fool you! Brisk air to some, I would comparatively rate the weather as well below freezing temperature. Nonetheless, this trip was never about the windchill. Food shopping on the mind, this chocoholic-epicurean – that is ‘moi’ – landed in front of the doors of 1255 Rue Bishop for one precise item: C’ChoColat’s signature house dessert, the C’Wow.

Wowed – 100% – by this memorable chocolate bomb, this sweet plate is truly unlike anything I’ve yet had the pleasure to witness. Scanning the menu, the composition of listed ingredients for the C’Wow already sounds pleasantly familiar. Just imagine, a plated dish that includes: a scoop of artisan gelato surrounded by broken pieces of waffles, brownies, pecans, fresh berries, and crumble that is then encapsulated in a chocolate dome. But wait, this dessert gets better when served table side – ‘à table,’ chocolate lover!

Like a page stolen from history, suspenseful anticipation for this Trojan horse is no where near reached until post delivery of this gorgeous cocoa structure. Don’t worry, however, this sweet invasion equally makes for one delectably welcome fateful ending. In a nutshell: the C’Wow came, was seen and conquered – by caramel! Ultimately covered by heated caramel sauce, behold: a demolished collapse of layered confection toppling over a rocky bed of waffle and brownie bits. Jaw dropped, bearing witness to a fantastic chocolate demise, a moment of fascination is soon replaced with reality and the realization that it’s taste-testing time – finalement!

C'ChoColat 10 arrAs hoped, every bite of the C’Wow encompasses a mélange of delightful flavours. Inclusion of fresh berries justly brighten the flavours of the dense and rich cakey components. Generous in size and highly caloric, this select is a feat to finish. As such, here’s word to wise: the C’Wow can easily be shared by two or ordered for one large appetite. Either way, this chocolate themed venue offers more than meets the eye and is sure to appease many a sweet tooth.

C'ChoColat 6 arrSatisfying the chocophile-in-anyone, enjoying the finer things in life – if only via chocolate – is a dream come to fruition at C’ChoColat. Never ceasing to disappoint, there’s something for everyone from chocolate-infused beverages dubbed ‘choctails’ to Hong Kong style honeycomb waffles and savoury dishes. Too tempting not to try, the pistachio gelato is truly divine. Still in vacay mode, adding accompaniments like a latté and the Matcha Matcha Man frappé make for an accepted and extended guilt-free indulge-a-thon. Between green tea and herbal varieties, the assortment of milkshakes, ‘chocolat chaud’, hot/cold coffee beverages and Parisian crêpes run plenty. Heart happy in #MTL, C’ChoColat’s C’Wow is a clear winner to be experienced for yourself, ideally in person or just a click away.  It’s seriously, ‘the bomb’ of chocolate desserts!

Copyright © DISHFUL, 2017. All Rights Reserved.

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Pudding It Out There

Liquid sunshine, anyone? Once in a while, a baker will come across excess yolks – probably having whipped up a whites-based dessert like meringues, angel food cake and the sort. Finding myself in a similar predicament, a bowl of golden yolks and perfect timing leaves me with the ideal March-inspired treat. Celebrating with high spirits, Baileys Chocolate Pudding was made for St. Paddy’s Day festivities.Baileys Chocolate Pudding 3 arr

Combining my favourite ingredient – undoubtedly chocolate – with a very special Irish Cream, you really can’t go wrong with the complementary pairing of the aforementioned duo. Rich, chocolatey and infused with a hint of an old country export, homemade pudding is something else: it’s elevated nostalgia. Clearly, a must-indulge item in my books!

Baileys Chocolate Pudding 2 arrTo make your own holiday pudding, choose a scratch recipe of choice. Following the steps of the Barefoot Contessa – Ms. Ina Garten, of course – I really enjoyed following her simple instructions for a double chocolate pudding. Doing things my way, however, I take her very good recipe and tweak it to cater to my preferences. Specifically, I had nine yolks to start though the original recipe calls for six. Presented with three more than less of what’s required, I still count myself lucky. Glass bowl looking beyond half-full, circumstance is boding well and, so, I persist to do as any good baker would – I sharpen my math skills. In other words, I take note of the existing quantities and appropriately increase measured amounts for all remaining ingredients, including: sugar, cornstarch, cocoa powder, salt, milk, heavy cream, pure vanilla essence and fine quality chocolate. Though Ina’s original calls for butter and semisweet chocolate, I omit the butter altogether and use premium dark chocolate – minimum 70% cocoa.

Baileys Chocolate Pudding 4 arrFortunately, the outcome of this cocoa-rich indulgence is nothing short of pure decadence. And, although I-rish I could stop at the making of double chocolate pudding, a must-indulge St. Paddy’s dessert must-have a little touch of Shamrock. As for the final touches, then, I keep with precision and happily exchange the plain heavy cream with an addition of Baileys Original Irish Cream. From here, the well-mixed pudding mixture is poured into individual dessert dishes and refrigerated. Ultra delicious and made for chocophiles, serving chilled portions of Baileys Chocolate Pudding on its own – as-is – or topped with sweetened whipped cream will surely yield happy hours to come. Ultimately ‘pudding’ a spin on a classic, this crowd-pleasing custard is meant to be shared and savoured responsibly – please, use a spoon! Happy Saint Patrick’s, everyone!!

Copyright © DISHFUL, 2017. All Rights Reserved.

Let’s Get Started!

prima-pavlova-2-arrNew year, new dessert? Right on – my sentiments exact! Paving 2017 with all that is light, sweet and timeless, I’m resolute in making a classic dessert that echoes effortless sophistication. And for this “must-indulge” endeavour, whipping up divine pavlova is nothing short of pav-u-lous.

Originally made to honour ballerina Anna Pavlova, this delicate meringue topped with heavy cream and fruit promises an impressionable display upon presentation. For my dessert stage, then, here’s two ovation-worthy variations to prepare: soft and chewy vanilla pavlova embellished with whipped cream and seasonal berries, in addition to a two-tier chocolate and raspberry layered pavlova cake.prima-pavlova-3-arr

Instructions abound, pursuing any pavlova recipe is a cinch. While I’m a Martha Stewart loyalist – surprise, surprise – be confident that ingredients and steps for the making of meringues are pleasingly similar. Tried, tested, and happily achieved – thanks to Ms. Stewart – here’s a sum of what you’ll need for the meringue base: egg whites, salt, sugar, cornstarch, vinegar, and vanilla extract. For the chocolate alternative, omit vinegar and cornstarch but add premium quality unsweetened cocoa powder and brown sugar accordingly. Once the ingredients are mixed to a glossy stiff consistency, continue to bake and cool the meringue discs in the oven. Finally, proceed to add finishing touches to the domed base. prima-pavlova-4-arr

Generously topping my vanilla meringue with sweetened whipped cream, strawberries and blackberries, fear not if your baked structure slightly cracks or deflates, even post cooling. Instead, remember: this show-stopping beauty is not done until it’s fully dressed via flavourful cream, berries, other fruits – kiwi, banana, raspberry, blueberries, etc. – chocolate shavings, ganache, and even caramel sauce. Garnishes being optional, I brighten the already vibrant fruit pavlova with fresh sprigs of mint, and do so for extra colour and taste. prima-pavlova-1-arrEqually, and like the vanilla pav, the cocoa-rich-lo-va incorporates both fruit and sweetened whipped cream. To ensure even levels – between the first and second floors of cake – simply spoonful proportionate amounts of whipped cream onto the surface of each chocolate meringue. Getting the tiniest bit technical, carefully spread the filling from the center outward – an offset spatula works like a charm – and proceed by topping one cream-laden round with the other. Finding no swan song here, a bountiful shower of lush red raspberries and dusting of dark chocolate shavings is all you require for this adorned ‘prima’. So, there you have it! Dramatically ‘made-up’ and ready for a close reveal, wowing guests is as easy as gracing them with front-row standing to their very own slice of cloud cake – PAV-tastico!

© DISHFUL, 2017. All Rights Reserved.

Three Times a ‘Bain-Marie’

chocolate-mint-pots-de-creme-1-arrChristmas is coming, and for pastry novices – like ‘moi’ – a dessert brainstorm session is a must. Contemplating recipes, I see delicious everywhere! Between cakes, cookies and candy confections – you name it – choices are plentiful and they’re all happily sweet!

Joyful indeed, “This ain’t my first rodeo!” Embracing the hustle and bustle of the kitchen, I’ve learned a thing or two during these festive times: prepare in advance, and don’t leave your baking until last minute. Options narrowed, I decide on a holiday treat that steadily wins over both crowds and one’s blood pressure. Seriously, baking over the busiest time of year need not be stressful. As such, my finalized select for a ‘sweet ending’ to a grand meal can be made up to two days prior to serving, gets a little spa treatment – in a ‘bain-marie’ a.k.a. hot water bath – and can be burnt. You read right! eggnog-creme-brulee-1arr

Explanation provided, if you haven’t guessed it by now, the French classic known as ‘crème brûlée’ is to be made and devoured. Containing a velvety rich and silken cream interior, this divine custard bears its burning trademark – ‘brûlée’ – thanks to a caramelized ‘burnt’ sugar crust topping. Simplicity promised, preparation of this custard only requires five primary ingredients: egg yolks, heavy cream, sugar, a pinch of salt and vanilla. Adhering to Martha Stewart’s instructions, I gladly follow the listed steps. At the same time, however, I’m thinking it’s the holidays and this classic needs to be revamped. Say it is so, eggnog ‘crème brûlée!’

eggnog-creme-brulee-2-arrStill very good, the basic custard recipe can be made ‘as-is’ – following tradition – or enhanced with orange zest or other additions for varying flavours. In the spirit of the season, I keep with putting an eggnog twist on my take. It’s quite simple, all I do is add a pinch of ground cinnamon and nutmeg, as well as the tiniest hint of ground cloves to the mix. Depending on taste, you can equally spike your custard with a splash – about a tablespoon – of your preferred rum or brandy.

Oh, what fun…” and the burner’s still on, so why not make more dessert? My thoughts exactly! Two more delectable recipes – white chocolate crème brûlée and peppermint dark chocolate ‘pots de crème’  are too tempting not to try. Welcoming more work, the aforementioned appetizing paired recipes require the main ‘five’ ingredients plus: premium quality white and dark chocolates – Lindt or Ghirardelli are ideal – and a quarter teaspoon of pure peppermint extract. Successfully breaking with a stress-free baking endeavour, setting my mind to prepare a dessert trio is now on the new menu. Feeling adventurous, this extended baking task is a sought-after challenge worth accepting. After all, all three desserts are made in similar fashion – just times three! And, in case you opt to pursue this route, you’ll equally need thrice of everything: bowls, ingredients, ramekins, and patience. On the bright side, the fruits of your labour will surely yield you three times the company – people or food. Clearly, the more the merrier! chocolate-mint-pots-de-creme-2-arr

Without further ado, here’s how to start: in a bowl, mix the egg yolks with sugar and a pinch of salt. In a saucepan, bring the combined dairy contents and the seeds from a split and scraped vanilla bean to a gentle simmer. No vanilla bean, no problem?! As a substitute, pure vanilla essence works fine though I would add the extract to the egg mixture versus the liquid. Either way, heat the cream but be cautious not to let it boil. Once a simmer is reached, pour the hot liquid into the egg mixture while whisking nonstop, and keep whisking or else – sweetened scrambled eggs, anyone? Whisking complete – or until your arm feels tired – pour the combined mixture over a sieve and into another clean bowl or very large heat-proof glass measuring cup. Oven already preheated and a hot kettle of water awaiting to be used, place ramekins onto a deep roasting pan and then pour equal amounts of custard into each dish. From here, place the pan into the oven and now pour boiled water into the pan, almost reaching half-way up to the ramekin dish. Bake at 300°F for about 30 minutes or until the custard wobbles, and cool at room temperature for another half an hour before refrigerating for at least two more hours.

lindt-white-chococlate-creme-brulee-arrIt’s all in the way it’s – supposed to be – made, and these very good custards are no exception. Missing no step, ‘crème brûlée’ is merely custard without its signature amber gold topping. Going for the ‘pièce de résistance,’ then, the burnt sugar crusted finale needs two things: a tablespoon or so of castor sugar for each baked and chilled custard and – most importantly – a torch. If you don’t have a torch, use your oven’s broiler setting but be sure to keep a watchful eye on your ‘beauties.’ Remember: ‘burnt’ cream is the aim, not scorched. As for the peppermint dark chocolate ‘pots de crème,’ food of the gods truly need no masking. Embellishment via more dark chocolate, on the other hand, sounds like my kind of fancy finish to a highly pure cocoa indulgence. So, there you have it! Once, twice, three times a Merry Christmas, Hanukkah and Kwanzaa celebration, and holiday eats! Blessings to all, and BON APPÉTIT!! :)

© DISHFUL, 2016. All Rights Reserved.

Instant Happiness

Counting one of the many ways I heart cacao, here’s a simplified response: single origin. That’s why, whilst visiting Jamaica, it was a welcome mission – for this chocoholic – to find the very best bountiful pod offerings that mother nature bears in this part of the West Indies. Needless to say, I wanted the chance to taste 100% real Jamaican – homegrown and manufactured – chocolate.Jamrock Food 6 arr

Now, I’m no expert when it comes to producing chocolate. And to this day, it’s my dream – hopefully realized, one day soon – to visit a cocoa farm, stand next to a cocoa tree, and even witness the full extent of this plant’s cultivation from harvesting of pod to extraction of cocoa beans. Still dreaming – for now – there is one thing I can do, which is to get my hands on ‘instant happy’ – a.k.a. fine quality Jamaican chocolate – or so I thought.

Jamrock Food 5 arrProving to be a more difficult task than first anticipated, locating original Jamaican chocolate – in Jamaica – is not that easy, at least for me. Yes, I did visit a local shop and but only found rows of ‘popular’ sugary milk chocolate bars. Setting my sights on 70% or plus cocoa confections, venturing into a Montego Bay supermarket – Progressive Foods – was worth the trip. First making my way to personal points of interest – coffee and baking aisles – I happily found Blue Mountain coffee and unique baking extracts and essences. Proceeding next to the candy aisle, I came out empty handed as I only saw more ‘familiar’ wrapped sweets from home. As the journey continued, waiting in queue to finalize ‘other’ purchases, I asked neighbouring patrons where to find Jamaican chocolates. Kindly informed of “Charles” chocolate treats, I was elated – if only for a few short-lived seconds – and later enlightened that they’re no longer available. Blessings, persistence always prevails! Remember, I was on a choco-inspired mission. Finally, the moment of discovery came to pass and, with it, an awaited introduction to tasting pure and wonderfully made Jamaican cho-co-la-te – courtesy of, CDJM.

Jamrock Food 7 arrSetting my chocolate standards high, I scanned the package to determine if this ‘treasure’ measured up. The label read: “Dark chocolate, 70% cocoa” and “Original Jamaican Recipe.” So far so good, I was delighted at the sight of this particular bar and – without hesitation – picked it up for closer examination. Upon second glance, I noticed the brand was ‘en français’ – Cacao de Jamaïque – that’s consistent with Cocoa of Jamaica or Jamaican Cocoa. With respect to satisfying a “must,” we have a WINNER! CDJM pleasingly uses – as the package clearly reveals – “Authentic Jamaican Cocoa.”

Equally fortunate nearing departure, I spotted and purchased Black River Single Origin Chocolates. Specifically using 100% Jamaican Trinitario cocoa beans, Black River is similar to CDJM in that both companies keep true to the promise of integrating native Jamaican cocoa beans and on delivery of premium grade edible luxury. Though I have yet to identify a completely Jamaican bean-to-bar item – cocoa entirely grown, processed and transformed into moulded chocolate – on the island, I’m still “feeling alright” with my decided expenditure of CDJM and Black River Jamaican cocoa-rich products. Simply divine, CDJM’s dark chocolate bar is offered in generously proportioned squares and, as such, a little goes a long way. Smooth to the palate, a single piece of CDJM evokes intensely aromatic and robust cocoa flavour – no guilt, it’s my kind of black velvet. Unequivocally keen to “food of the gods,” I’m falling for Black River’s chocolate as well. Catering to a purist’s soul, Black River’s chocolate is: no fuss, no frills, and requires no ‘extra’ spices or add-ins to mask its exquisitely tempered and refined outcome – it’s pure cocoa at its best. Originating from a single island, Jamaican cocoa bean products are a rarity in their own right. Well-deserving of respect, it is with gratitude I profess: “Big up, to CDJM and Black River for encouraging this cocoa-driven endeavour to being – tastefully – accomplished.”

© DISHFUL, 2016. All Rights Reserved.

The Latest Scoop

No-Churn Ice Cream 2 arrAsk any ice cream fan, and I bet they have their ‘favourite.’ While mint chip and rocky road are popular flavours, mocha almond fudge tops my list.  Whatever your preference, most would agree that quality ─ real dairy ─ ice cream can’t be beat.  And much to my delight, “no-churn” recipes are no-fuss and all things decadent, rich, creamy, and simply divine.

Too irresistible not to try, I put a three ingredient “no-churn” ice cream recipe to the test. Happily evading use of an ice cream maker, I only need an electric mixer and these “must-haves”:  2 cups of heavy cream, a can of sweetened condensed milk, and a couple dashes of vanilla essence.  Once the aforementioned ‘magic three’ are whipped and form soft peaks, I pour the mixture into a freezer-proof container, cover it with a lid, and set it into the icebox for at least five hours.

No-Churn Ice Cream 3 arrThat’s it! Truly, your work is done ─ “no-churn” vanilla ice cream 101.  But why stop there, right? ─ Right on!  Getting creative, I double the ‘basic’ vanilla recipe, and divide the ‘very good’ vanilla bean ice cream into four separate loaf pans.  Creating a blank canvas of sorts, you can stick with vanilla-infused ice cream and later incorporate added texture and taste via your imagination.  For instance, consider the following:  chocolate chips, caramel sauce, fresh berries or fruit preserve, nuts, crumbled cookies, liqueurs or even mint extract for a more refreshing taste.

No-Churn Ice Cream 4 arrGoing for delicious scoops of ‘breige,’ my ice cream cloud is made of plentiful shades of wonderful: vanilla bean, espresso, double chocolate and mocha almond fudge.  For the already mastered classic, use of pure vanilla extract is a given.  Catering to purists, I also recommend following suit by integrating the scraped black seeds of an authentic vanilla pod for an elevated flavour profile.  As for a chocolaty spin, whip a few tablespoons of cocoa into the basic mixture until it appears homogenous, and then stir in shavings of dark chocolate.  In similar fashion, treating the basic vanilla mixture to an “afternoon pick me up” is as easy as blending it with chilled brewed espresso or with a few tablespoons of the ‘instant’ alternative.

No-Churn Ice Cream 1 arrReserved for last, but certainly not least, my favourite ─ mocha almond fudge ─ tastes like the real-deal. Best part is:  the only place I need to ‘bask in’ for the making of this confection is the kitchen.  Kid you not, this take on mocha almond fudge is ‘that’ good!  And, here’s how to make your own:  blend the basic vanilla mixture with cocoa powder, espresso powder ‘et voilà,’ you got the mocha part ready.  Half-way done, freeze the mocha ice cream for about an hour while you prepare the fudgy addition.  No-Churn Ice Cream 6 arrFor my interpretation of a DIY nutty ganache filling, I take a dark chocolate almond bar ─ the family-size variety, about 300 grams ─ save some with which to later decorate, and then melt the rest with some heavy cream over a double-boiler.  Once the contents have melted and the ganache has cooled, remove the mocha ice cream from the icebox and spoon in the filling, trying to create chocolaty almond ribbons.  Finally, top off the mocha almond fudge ice cream with a crunchy combo of toasted sliced almonds and chopped chocolate chunks, and really freeze it this time ─ a solid five hours should suffice.  Wait time ‘somehow’ endured, appeasing to one’s appetite for homemade “no-churn” frozen dessert is undeniably a cinch.  As for the question of brain freeze, “no-churn” is still a no-brainer ─ happy ‘paced’ consumption!

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