Archive for the Recipes Category

New Ink

Posted in Baking, Recipes on September 26, 2010 by secretmarmalade

Delicious Ink by artist Mez Love

Being a fledgling baker is sort of like being a fledgling tattoo artist. You practice on your closest friends, hoping that they look back fondly on the experience for years to come. Because, while food experiences aren’t permanently imprinted onto the skin, they are etched into the folds of memory.

The memory of the five-course dinner at a chateau in the French countryside – one, after which, I had to nearly be rolled out the door and actually looked like I was pregnant – will always bring a warm smile to my face. As will the first time I saw the enormous fortune cookie at Tao, filled with vanilla mousse on one side, chocolate on the other, and surrounded by berries. Cracking it open with the back of my spoon was a delight. Or, there was my first bite of a truffle from La Maison Du Chocolate on the Upper East Side of New York City.

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Chocolate Caramel Truffles with Fleur De Sel Recipe (Truffles: Round 2)

Posted in Baking, Recipes on September 2, 2010 by secretmarmalade

Shhh...they're cooling.

After posting some photos last week, a few friends half-jokingly suggested I should send them a batch. And I would have. Except that I didn’t make enough of those hefty ancho chile truffles to send out. Thus, I was inspired to create a second batch.  Not of the same – of course (my brain must have new new new when it comes to current baking projects despite my desire to knit a third pair of the same airy gloves) – so I thought about what was delicious…and chocolate caramel chocolates with sea salt came to mind immediately.  Even as a “non chocolate” fan, I can appreciate these.

So, I went to work finding a recipe. Originally, I was going to use Godiva’s recipe for chocolate truffles with caramel centers, except that I was sending some of these to people who had teeth issues and that seemed like cruel torture. Instead, I opted for Bon Appetit‘s recipe then turned to Ghiradelli to assist me with the tempering. Which is really quite something as I can’t stand the way their chocolates taste.

My attempt was not without a mini-disaster. I destroyed my first batch of caramel by letting the cream – or, as I discovered part of the way through, half-and-half – curdle. That flop led me to this helpful video from Fine Cooking. It illustrates the different caramel stages and what you do and don’t want to do. Like, not curdle your dairy. It also outlines the different stages of caramel from light caramel to dark amber so you know what you should be looking for and how to test for it. I recommend watching it before attempting this recipe.

And without further ado…

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