Chocolate Custard in Kinder Chocolate Eggs
I was in love with Milky pudding long before the famous Sandy Bar Milky commercial in Israel. Every day before school, I would have one Milky waiting for me in the fridge to sweeten my day. I know, I know, not the healthiest breakfast, but this was my childhood.
Pistachio Ferrero Rocher
I know, it’s kinda late now, but this homemade Ferrero Rocher was perfect as a Valentine’s Day gift. In the spirit of the holiday, Natalie from Lil’ Cookie and I made this Ferrero Rocher with pistachios instead of hazelnuts. Natalie suggested this genius idea a day before our date to make my mom’s basbousa. We decided to try it out. To be honest, we didn’t expect it to turn out so well.
Chocolate & Chestnut Pots de Crème
Last week I got a pretty awesome gift, a pastry cookbook from close, yet ever so far, Lebanon. In her book, Sweet Levantine, Lara Ariss writes about baking with an emphasis on local ingredients, like olive oil, halva and mastic, which she combines in both her Middle Eastern recipes and her classic European recipes.
Every weekend ends and every week starts, but not easily. Not for me at least. Sunday is my longest workday. My week starts with a boom. Recently I traveled to Provence where I discovered that their week starts differently, and not just because it starts on Monday.
Coffee / Peanut Butter & Chocolate / Cinnamon-Banana Smoothie
Last summer I got a new blender as a gift from my parents, and since then I use it non-stop. Although I already managed to drop it and nick a corner, I can still use it. Until I get around to replacing the broken part, I had to post my favorite smoothie mixes inspired by Jerusalem’s Muffin Boutique, where I also happened to discover the yummiest pumpkin cream cheese muffin in town.
How to Caramelize White Chocolate & Make Dulce Spread
White chocolate is the most problematic of them all. Simply because it doesn’t contain cocoa solids. But that doesn’t mean it’s not chocolate. It contains enough cocoa butter to be respected and considered as chocolate. However, from the moment I tried caramelized chocolate, I realized it would be hard to go back to just “plain” old white chocolate.
Ruby Berry Pralines
Tempering chocolate to make pralines on hot summer days is doomed to fail. I was naïve enough to think that the AC would solve the problem. I mean, it’s cool and nice enough in the house with it turned on… for me, not for the chocolate. Tempering chocolate requires a specific room temperature. 18-20 °C / 64-68 °F to be exact.
Chocolate Passion Fruit Pralines
A while back, I met friends from France and we talked about macarons. (What else would you talk about with French people?) We didn’t just talk about any macarons, we talked about Pierre Hermé’s macarons. We all agreed that his best is without a doubt the “Mogador”, a macaron filled with passion fruit and milk chocolate ganache.
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