Results tagged recipe from David Lebovitz

Dulce de Leche Brownie Recipe

I thought I’d share this recipe for Dulce de Leche Brownies. I’ve had several jars of the dulce de leche in my refrigerator, waiting to be used. And since I happened to be craving chocolate brownies, I though, “Why not combine the two?”

In the past, I’ve used homemade Dulce de Leche in this recipe, although you can use store-bought. I think these brownies are really fun to make – who doesn’t like swirling caramel? Just be careful not to overdo it. You wanted big, gooey pockets of dulce de leche.

brownies

Dulce de Leche Brownies
12 brownies

Adapted from The Sweet Life in Paris (Broadway Books)

  • 8 tablespoons (115g) salted or unsalted butter, cut into pieces
  • 6 ounces (170g) bittersweet or semisweet chocolate, finely chopped
  • 1/4 cup (25g) unsweetened Dutch-process cocoa powder
  • 3 large eggs
  • 1 cup (200g) sugar
  • 1 teaspoon vanilla extract
  • 1 cup (140g) flour
  • optional: 1 cup (100 g) toasted pecans or walnuts, coarsely chopped
  • 1 cup Dulce de Leche (or Cajeta)

Preheat the oven to 350 degrees (175 C).

Line a 8-inch (20 cm) square pan with a long sheet of aluminum foil that covers the bottom and reaches up the sides. If it doesn’t reach all the way up and over all four sides, cross another sheet of foil over it, making a large cross with edges that overhang the sides. Grease the bottom and sides of the foil with a bit of butter or non-stick spray.

Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla, then the flour. Mix in the nuts, if using.

Scrape half of the batter into the prepared pan. Here comes the fun part.
Drop one-third of the Dulce de Leche, evenly spaced, over the brownie batter, then drag a knife through to swirl it slightly. Spread the remaining brownie batter over, then drop spoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife to swirl the Dulce de Leche slightly.

Bake for 35 to 45 minutes. The brownies are done when the center feels just-slightly firm. Remove from the oven and cool completely.

Storage: These brownies actually become better the second day, and will keep well for up to 3 days.



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Salt-Roasted Peanut Recipe

“You’re A Winner!” said the email.

“You’ve won a Katana Series Nakiri knife, from Calphalon.”

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While I seem to be the quintessential person who never wins anything (except the fabulous no-expense paid trip to Paris that I’m enjoying), and I don’t remember putting my business card in the raffle fishbowl, I was happy to accept. And the knife made a lovely addition to my Katana collection, joining the smaller one that I already owned. I’ve been using both, and they’re really rather incredible knifes. I love the handles, and the blades are scary-sharp. Which is good.

While we’re on the subject of deadly weapons, let’s talk about salt. Everyone is scared of salt.

I don’t pay much attention to hot-shot chefs, but I’d read that Thomas Keller was once asked what makes a good cook, and he replied, “salt”. He summed it all up in one simple word, and that’s truly what it all comes down to…and that’s why he’s a great chef and I bought his French Laundry book even though there’s no way in h-e-double-toothpicks I’m ever going to make anything from it. But if he can use it, so can you.
So no matter what you do to food, whether you whip it into a foam, toss it on the grill, spend 17 hours cutting it into little itty-bitty cubes that people wait 6 months to taste, or churn it in your ice cream maker, salting makes all the difference in cooking and baking.

A lot of people are afraid of salt, citing health concerns. Yet experts tell us that if you stay away from pre-packaged convenience foods, the average person only consumes about 1 1/2 teaspoons to salt per day. Although I should talk…I can’t have enough of it and sometimes buy it by the kilo. So maybe at this point you’d be wise to just scroll down to the recipe.

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I mostly sprinkle top-quality salt on top of things, as a finish, where you’re going to taste it rather than adding it all at the beginning of the recipe where it can get lost. Whatever salt you use, I recommend coarse salt crystals, since the larger pieces take longer to dissolve, thereby giving your palate more time to experience the complexity of flavors, rather than just dissolving into a salty mouthful like fine salt does. Plus most commercial salt has additives which give the salt a bitter, acrid taste.

If you don’t know what fleur de sel is, you should. It’s fine crystals of salt that’s hand-harvested in marshes in Brittany, off the Atlantic coast of France. Although lots of fleur de sel-style salts have been showing up from Italy, Portugal, and elsewhere, the best fleur de sel is from the Guérande. I use it on everything; its fine, delicate taste is best appreciated when sprinkled over things, as mentioned above, rather than dissolved (like in soups) so it’s best to save it for places where it can be appreciated.

Fleur de sel is admittedly pricier than ordinary table salt, but when people balk at paying 5 or 6€ for a container of salt, that will cost them pennies (or centimes per day), they get all freaked-out. (Hey, it’s cheaper than gas, and lasts longer.) Just a last-minute flurry over a slab of foie gras or dark chocolate bark will give it a curious, other dimension. When you start using it, you’ll be as hooked as I am. You’ll never go back to ordinary table salt again.

I only buy fleur de sel harvested in Brittany, and I’ve recently befriended a récolteur who invited me to his marshes this summer to rake and harvest salt. His salt is incredible; light and flaky, with the fine, delicate taste of the sea. He sells his salt in Paris and I always tell guests to stock up here, since it’s one of the true bargains in Paris. A 250 g bag costs just 4€ ($5), which translates to .0136986 cents per day.

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So I hereby give you permission to spend a little bit more on salt. It will improve your cooking, just like upgrading to a good olive oil will improve your salads (and really, how much do you use?) If you don’t believe me, take this simple test: Taste a few grains of fleur de sel. Then taste a few grains of commercially-available fine table salt. I can almost guarantee that you’ll never use ordinary table salt again.

This is one of my favorite recipes for using fleur de sel, crispy Salt-Roasted Peanuts. These are terrific with cocktails or aperitifs, but I also like to enrobe them in bittersweet chocolate and if you’re making Hot Fudge Sundaes, they’re also dynamite sprinkled over the top.

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Salt-Roasted Peanuts

  • 2 cups (300 g) raw peanuts
  • 1/4 cup (80 g) light corn syrup, agave nectar, or rice syrup
  • 2 tablespoons (30 g) light brown sugar or cassonade
  • 1 1/2 teaspoons fleur de sel

Preheat the oven to 350 degrees F (175 C).

Lightly oil a baking sheet or line it with a silicone baking mat.

In a bowl, mix together the peanuts, corn syrup, and light brown sugar, until the peanuts are well-coated.

Sprinkle the salt over the peanuts and stir just a few times, but not enough to dissolve the salt.

Spread the peanuts evenly on the baking sheet and bake for 25-30 minutes, stirring three times during baking, until the nuts are deep-golden brown and glazed.

Cool completely, then store in an airtight container immediately, to preserve their crispness.

Store in an airtight container for up to 1 week. Makes 2 cups.

FAQ’s

I can’t find raw peanuts.

You can use roasted, unsalted peanuts, and reduce the baking time to 15 minutes. I buy raw peanuts in Asian markets.

Can I use other nuts?

I never have, but let me know how they turn out if you do.

What if I can’t get light corn syrup where I live?

Use glucose, available at professional pastry supply shops.

Can I use honey or golden syrup?

Yes, but they’ll be stickier and not as crisp. See the linked post under ‘corn syrup’.

Can I use another salt?

You can use any coarse sea salt, but choose one that’s light-tasting. I like Maldon salt from England very much, or you can use kosher salt.

Caramelized Matzoh Crunch with Chocolate

I make this every year for Passover. It’s not that I’m all that religious (for some reason I seem to celebrate only the holidays where there’s lots of eating, drinking…and presents, of course.) But I always pick up a box or two of matzoh, which is stacked high in supermarkets this month, plus I love the sweet-crunch of this toffee-like confection.
The only problem is that I haven’t figured out how to adapt it for Easter.
Perhaps you can cut it into ovals with a cookie cutter and try to pull one over on your family.

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The recipe is loosely-adapted from baker and cookbook author Marcy Goldman. Marcy’s run a web site devoted to the art of baking since 1997, called Betterbaking.com. In addition, she’s authored a cookbook of the same name with recipes and ideas and funny stories she’s gathered along her life as a mother, professional baker, and consultant.

You don’t have to be Jewish to like or make this (just like you don’t need to be Christian to like Christmas presents) but it’s delicious and super-easy to make…you can keep the candy thermometer in the drawer as well!

Feel free to substitute milk chocolate or white chocolate, and instead of the crushed almonds, to play around with toasted shredded coconut or other kinds of nuts. As I type, I’m thinking wouldn’t pistachios and white chocolate be nice together on top?
Maybe next year…

I spent this morning at my market handing little sacks of this to my favorite vendors (and a few I’m trying to win over.) So if you’re out at a market in Paris this morning and see the lots of butchers, fishmongers, fromagers, and olive merchants snacking on something, you’ll know what it is.

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Caramelized Matzoh Crunch with Chocolate

  • 4 to 6 sheets of matzoh
  • 1 cup (2 sticks) unsalted or salted butter, cut into chunks
  • 1 cup (firmly-packed) light brown sugar
  • optional: fleur de sel, or coarse sea salt
  • 1 cup semisweet or bittersweet chocolate chips, or coarsely chopped bittersweet chocolate
  • 1 cup sliced almonds, toasted and coarsely chopped

Line a 11″ x 17″ baking sheet completely with foil (making sure it goes up the sides) and preheat the oven to 350F degrees.

Line the bottom of the sheet completely with matzoh, breaking extra pieces as necessary to fill in any spaces.

In a medium-sized heavy duty saucepan, combine the butter and brown sugar and cook over medium heat until the butter begins to boil. Boil for 3 minutes, stirring occasionally.

Remove from heat and pour over matzoh, spreading with a heatproof utensil.

Put the baking sheet in the oven and bake for 15-20 minutes, until the syrup darkens and gets thick. (While it’s baking, make sure it’s not burning. If so, reduce the heat to 325F degrees.)

Remove from oven and immediately cover with chocolate chips or chunks. Let stand 5 minutes, then spread smooth with an offset spatula.

chipsspread.jpg

Sprinkle with a flurry of fleur de sel or coarse salt, then scatter the toasted almonds over the top and press them into the chocolate.

Let cool completely (you may need to chill it in the refrigerator), then break into pieces and store in an airtight container until ready to eat.

mazel tov!

Related Links and Recipes

Chocolate-Covered Caramelized Matzoh Crunch (Recipe Update)

Salted Butter Caramels

Candied Ginger

Candied Peanuts

Chocolate-Covered Salted Peanut Caramels

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Tropical Fruit Soup Recipe

Have you ever tasted passion fruit?

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If not, I suggest you do as soon as possible since now is their primary season in many parts of the world. If it’s your first taste of this amazing fruit, you’re in for a real treat. Slice one in half and spoon the seeds and pulp right into your mouth. That explosion of flavor is indescribable; a melange of every other tropical flavor that exists, all in one tidy purple orb.

There’s many different kinds of passion fruit. If you live in Hawaii, you’ll find brilliant-yellow lilikoi which grow prolifically everywhere, and in the southern hemisphere, there’s maricuja, which are large, russet-colored passion fruits. But most of the time you see Passiflora edulis, dark violet fruits, and the best tasting of them all. When sliced open, they reveal crunchy seeds and thick, luscious, fragrant pulp. But just in case you think this fruit was given the name ‘passion’ because of the lovely flavor, the name actually refers to the flower of the vine, which is said to tell the story of the Passion Play with it’s multiple tendrils and stamens.

passionfruitparis.jpg
Spoon passion fruit over icy-cold slices of blood oranges for an instant, and beautiful, dessert

When buying passion fruit, unless you’re lucky enough to live in a climate where they’re abundant, they’re likely to be pricey (depending on the season.) Fortunately a little goes a long way: the pulp and seeds of one or two fruits will assert it’s powerful flavor into a cake, sorbet, or tropical beverage (with a shot or two of dark rum!)
Buy fruits when they’re inexpensive and freeze the pulp and seeds together. It freezes beautifully.

Don’t be put off by punky-looking fruits. Lots of wrinkles means they’re very ripe and at their peak. (I’ve found perfectly wonderful passion fruits in produce bargain bins, since people pass them over.) Signs of mold, however, usually means they’re too far gone and I’d take a pass on ‘em too.

If you’re making a beverage and wish to use just the pulp, slice your passion fruits in half and spoon the pulp into a non-reactive strainer set over a bowl. Use a flexible rubber spatula to force the pulp through the strainer, then discard the seeds. With a little searching, you can find pure frozen passion fruit pulp if you search though Asian markets or places that specialize in tropical products.

Tropical Fruit Soup with Passion Fruit
4 servings

Use whatever combination of tropical fruits you like or follow my suggestions. This is a fun chance to visit your nearest ethnic market and experiment with any unusual fruit you might find there. Don’t be put off if the soup base tastes strangely spicy by itself. Combined with the tropical fruits, the flavors work. Chill the serving bowls in advance so everything stays refreshingly icy-cold.

The soup base:
1 3/4 cups water
1/2 cup sugar
1 small cinnamon stick
1 star anise
4 whole cloves
4 black peppercorns
1/4 vanilla bean, split lengthwise
Zest of 1 orange
1 piece lemongrass, 2 inches long, sliced (use the white part from the root end)
2 thin slices fresh ginger
2 teaspoons dark rum

The assembly:
6 kumquats, sliced and seeded
1 kiwi, peeled and diced
1 basket strawberries, sliced
2 blood oranges, peeled and sectioned
1 mango, peeled and diced
1/4 pineapple, diced
1 banana
2 passion fruit, pulp and seeds
Sugar, if necessary
Fresh mint to garnish

1. To make the soup base, bring the water and sugar to a boil. Coarsely crush the cinnamon, star anise, cloves, and black peppercorns in a mortar, or put them in a plastic bag and crush them with a rolling pin or a hammer. Add the spices to the water then add the vanilla bean, orange zest, lemongrass, and ginger. Cover the pan, and steep for 1 hour.
2. Strain the soup base and discard the flavorings. Add the rum and chill thoroughly.
3. Toss all the prepared fruits together in a bowl. Taste for sweetness, and add a sprinkling of sugar if they’re too tart.
4. Divide the fruits into four wide soup bowls and ladle the chilled soup base over them.
5. Tear some mint leaves into tiny pieces and scatter them over the soup. Place a scoop of a favorite tropical fruit sherbet in the center.

Cocoa Nib and Spiced Lamb Sausage Pizza Recipe

On a recent radio interview that I did, the producer wrote immediately afterward that they were inundated with requests for my recipe for Cocoa Nib Sausage, which I use to top my Chocolate Pizza Dough from The Great Book of Chocolate.

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I get a lot of quizzical looks from people when they hear the words ‘chocolate’ and ‘pizza’ in the same breath, but adding sugar to chocolate is a relatively new idea in the grand history of the bar. (Most of us remember how our grandmothers only kept unsweetened chocolate in the house.) And there’s many cultures that use chocolate in savory dishes whose origins go back hundreds and in some cases, thousands of years, including Mole. And here in France, it’s not uncommon for many cooks to sneak a bit of grated a chocolate into their Coq au Vin.

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Roasted Cocoa Beans Before They’re Broken Into Nibs


Many years ago, I became good friends with Joanne Weir, when we were young cooks starting out and before we knew any better. Now she’s famous with a television career and many terrific books to her name, and we try to see each other when we passes through each other’s town.

My favorite recollection of her is when she came to my house in San Francisco to make pizza. Mostly I remember that there were a lot of empty bottles of Barolo the next day, and a copy of this recipe on my counter that was splattered with garlic oil and a few flecks of parsley. (And my oven was a mess too.) So when I was looking for the perfect topping for my chocolate pizza dough, I adapted her sausage recipe, adding crunchy and unsweetened cocoa nibs which gave it a nice savory crunch, as well as a bit of chocolate flavor.

Cocoa Nib and Spiced Lamb Sausage Pizza

Enough for two 9-inch pizzas, or 1 rectangular baking sheet pizza (approximately 11″ by 17″)

You can use this sausage to top any recipe for your favorite pizza dough if you’d like.

1 recipe for Chocolate Pizza Dough, rolled out onto baking sheets

  • 2 tablespoons olive oil
  • 2 cloves garlic, finely minced
  • 2 tablespoons olive oil
  • 1 small onion, peeled and finely chopped
  • ½ pound ground lamb
  • ½ cup peeled, seeded, and chopped canned plum tomatoes
  • 1 tablespoon tomato paste or harissa
  • ¼ cup chopped flat-leaf parsley
  • 3 tablespoons toasted pine nuts
  • large pinch (each) cinnamon, allspice and cloves
  • 1/8 teaspoons red pepper or chili flakes
  • salt and freshly ground pepper
  • fresh lemon juice
  • ¼ cup roasted cocoa nibs
  • 4 ounces fontina cheese, grated
  • 2 ounces mozzarella cheese, grated

1. In a small bowl, mix together 2 tablespoons olive oil and the minced garlic. Set aside.

2. Heat remaining olive oil in a skillet and cook the onions until soft and translucent. Add the lamb, tomatoes, tomato paste (or harissa), parsley, pine nuts, spices, and season with salt and freshly ground pepper. Cook slowly for 10 minutes (uncovered).

3. Remove from heat and add a squeeze or two of fresh lemon juice and let cool to room temperature.

4. Once cooled, stir in the cocoa nibs.

To make the pizzas: Brush top of pizza dough with garlic-infused olive oil. Sprinkle half of the cheese over the dough then spread the sausage over the cheeses. Finally top with the remaining cheese and bake the pizza in a very hot oven until the cheese is bubbling and deep-golden brown.

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How to Find Items and Foods Mentioned on the Site

Sui Mai: Chinese dumpling recipe

Sometimes I find food shopping in Paris like trying to catch a feather: the harder and more urgent you reach for something, the harder it seems to grasp.

And with the recent tanker spill of 800,000 pounds of cocoa beans, it seems like chocolate’s going to be in short supply, so I’d better find another medium to work with. So how about pork?

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So off I went to Tang Freres in Paris and found everything I needed for the Chinese dumplings known as Sui Mai. I found just about everything…except for The Most Common of All Of All Asian Ingredients Known To Mankind: cilantro, or coriandre.

Not a bunch in the bin, and I (along with 15 or so Chinese dames) mulled around in a daze, unbelievable that the largest Asian market in one of the largest cities in the world could possibly be out of cilantro. *sigh*

Few people know this but I’m a pretty decent Chinese cook. I owe that to Bruce Cost, who’s the best and most gifted chef I’ve ever worked with. Dressed in khakis and a slightly-rumpled Oxford shirt, he’d hulk over the giant wok.

His hands would drop some raw vegetables and chiles into the wok. Then casually he’d add some shrimp or strips of beef. It would sizzle and he’d stir. He’d add a few more things; maybe some strange, unknown vegetables, some sauce, and perhaps some rock sugar or vinegar Then he’d crank the heat to ultra-high, the flames would blaze up around the wok, and in spite of the drama of the roaring fire and the wok, he would just stand there, calmly stirring.
Then he’d simply slide the food on a plate and we’d all be dazzled.

Making the authentic food from many cuisines isn’t all the difficult (unless you’re making Chinese food and can’t find cilantro…) It just requires you to have on hand a few essentials. Few cities I know of lack a Chinese grocer (and most do have huge bunches of cilantro), and in my experience, most well-stocked supermarkets have a decent selection of Asian products (unless you live in…oh, never mind…)

Some notes on a few Chinese ingredients:


  • Sesame Oil
    The best sesame oil is made only from roasted sesame seeds and nothing else. Check the ingredients, as some brands mix sesame oil with vegetable oil.

  • Fish Sauce
    It smells vile, but tastes remarkable when mixed as a sauce or seasoning. I use the Squid Brand fish sauce from Thailand. In spite of the menacing-looking cephalopoda on the label, fish sauce is made from salted and fermented anchovies.

  • Fresh Ginger
    Fresh ginger should always be rock-hard with no signs of mold or soft spots. You can peel ginger with a paring knife or vegetable peeler, but scraping it with a soup spoon works well to get around the nooks-and-crannies.

  • Water Chestnuts
    Fresh chestnuts are quite expensive in Paris, where they’re called chataigne d’eau. The only ones available were cryovac’d. When I got home, I tasted a few and they were so fermented that I had to toss them out. Luckily I bought some canned ones for insurance (proof that as you get older you get smarter), and used those. But the fresh are much better, and they’re easily available and inexpensive in Asian markets in the United States. If using canned water chestnuts, double the amount called for.

  • Shrimp
    Fresh shrimp is expensive and I’ve found that good-quality peeled raw shrimp is fine to use for dumplings.

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Sui Mai
About 60 Dumplings
Adapted from the repertoire of Bruce Cost

This is a lot of pork to chop.
Yes, it took me about an hour and it’s quite a good workout, but I didn’t feel the need to go to yoga today…although chopping all that meat may be
bad karma
, so perhaps I should go tomorrow for redemption. (Can you ‘bank’ karma?)

But the dumplings have a much better texture if you han-chop the pork and shrimp, although you could use a food processor, or buy pre-ground pork.

  • 2½ pounds (1 kilo) pork shoulder (palette de porc)
  • 1 pound (450 gr) shelled raw shrimp
  • 1 bunch scallions, well-chopped (use as much of the green part that's edible)
  • ½ bunch cilantro, chopped
  • 2 tablespoons fish sauce
  • 2 tablespoon salt
  • 2½ tablespoons cornstarch
  • 1 large egg
  • 1½ tablespoons roasted sesame oil
  • 6 fresh water chestnuts, peeled and finely chopped
  • 2 tablespoons finely-minced fresh ginger (peel before chopping)
  • Round won ton wrappers (or square ones...if the largest Asian market in your city doesn't carry round ones)

1. Using a large kitchen cleaver, cut the pork into slices, then finely chop all the pork up. Put into a bowl.

2. Chop up the shrimp into small pieces and add to the bowl.

3. Use your hands to mix in the scallions, cilantro, fish sauce, salt, corn starch, egg, sesame oil, water chestnuts, and fresh ginger.

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Yummy looking? Well, not yet…

4. Form the meat mixture into balls about 1-inch (3 cm) and place them on a baking sheet lined with parchment paper.

meatballs.jpg
Ok, much better…

5. Take a won ton wrapper and place a meatball in the center. Gather the edges up and press the wrapper against the meat making a little cylinder.

Repeat with remaining meatballs.

6. To steam the dumplings, line a bamboo steamer with banana leaves and oil them lightly. Turn on the heat, and once the steamer is hot, steam the dumplings until hot all the way through, which will take about 5 minutes. (You can also use a steamer basket lined with cheesecloth, or lightly oiled.)

Notes:
If you wish, the meatballs sans the won-ton wrappers can be gently dropped into simmering water and cooked for about 5 minutes, until cooked through, then served with the dipping sauce, or floating in soup.

Once steamed and cooled, the dumplings can be frozen in freezer-bags.

Dipping sauce

1 tablespoon finely chopped fresh ginger (peeled)
1 tablespoon finely chopped garlic
2 tablespoons fish sauce
2 tablespoons white Chinese vinegar
1 teaspoon sugar
½ teaspoon white pepper
3-4 teaspoons roasted sesame oil
1-2 teaspoons chili oil

Mix all the ingredients together. Serve with the hot, steamed dumplings.

Chocolate-Almond Buttercrunch Toffee Recipe

chopped chocolate

Something in Paris has turned horribly wrong. It’s called ‘the weather’, or to be more specific…winter has arrived.

Which means it’s gotten cold, gray, and dreary. In fact, it’s so cold that I refuse to go outside until spring. Believe me, all those romantic photos of Paris you see are taken during the spring and fall are very deceptive and although beautiful, it would take a mighty big levier (crowbar) to get me outdoors.

snow in paris

So when to do when you’re stuck indoors for three or four months? Make candy!

If you’ve never made candy, this one is really simple and incredibly delicious so there’s no reason not to try a batch. And truthfully, doesn’t it make you feel happier just looking at it?

My recipe for Chocolate-Almond Buttercrunch Toffee is easy: You chop nuts, you make a syrup, and then you pour the syrup over the nuts. Sprinkle some chocolate over it, spread it out, and finish it with more nuts. That’s it. There’s no fancy techniques and the only special equipment you’ll need is a candy thermometer; they’re easily found online, and in most supermarkets. (Yes, really. Take it from someone who lurks in supermarkets, searching for things like candy thermometers, late at night.)

I like to add a sprinkle of fleur de sel, French salt, which gives it a pleasant salty edge which is divine with the dark chocolate and toasty nuts (any coarse salt can be used). Although you can use chips, you can also chop up a block of chocolate, instead.

When making candy, here are a few tips that will help:


  • Read the recipe thoroughly before proceeding and have everything ready.

  • Make sure your thermometer is accurate. If you’re not sure, bring a pot of water to a boil. It should read 212 degrees if you live at sea level. I use a glass candy thermometer, although the digital ones work as well.

  • Be careful dealing with hot syrups. A good precaution is to have a large bowl of iced water handy. If you spill syrup on your hand, plunge it immediately into the water to stop the burn.

  • The best way to clean a caramelized pan is to fill it with water and bring it to a boil. Let stand until the syrup melts away.

  • Every once in a while, candy doesn’t work. Sometimes it’s too humid, or the sugar decides to crystallize (don’t encourage it by overstirring), or the planets aren’t aligned. Don’t get discouraged; it happens even to professionals.

Chocolate-Almond Buttercrunch Toffee

Adapted from The Perfect Scoop

  • 2 cups (8 ounces, 225 g) toasted almonds or hazelnuts, chopped between 'fine' and 'coarse'
  • 2 tablespoons water
  • 1/2 cup (1 stick, 115 g) salted or unsalted butter, cut into pieces
  • a nice, big pinch of salt
  • 1 cup (200 g) granulated sugar
  • 1/4 cup (50 g) packed light brown sugar
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 5 ounces (140 g) bittersweet or semisweet chocolate, chopped, or 1 cup chocolate chips

optional: Roasted cocoa nibs and fleur de sel

1. Lightly oil a baking sheet with an unflavored vegetable oil.

2. Sprinkle half the nuts into a rectangle about 8″ x 10″ (20 x 25 cm) on the baking sheet.

3. In a medium heavy-duty saucepan fitted with a candy thermometer, heat the water, butter, salt, and both sugars. Cook, stirring as little as possible, until the thermometer reads 300 F degrees. Have the vanilla and baking soda handy.

4. Immediately remove from heat and stir in the baking soda and vanilla.

5. Quickly pour the mixture over the nuts on the baking sheet. Try to pour the mixture so it forms a relatively even layer. (If necessary, gently but quickly spread with a spatula, but don’t overwork it.)

5. Strew the chocolate pieces over the top and let stand 2 minutes, then spread in an even layer.

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If using, sprinkle with a small handful of cocoa nibs and a flurry of fleur des sel. Sprinkle the remaining nuts over the chocolate and gently press them in with your hands.

Cool completely and break into pieces to serve. Store in an airtight container, for up to ten days.

Related Recipes and Links

Candy Thermometers

Chocolate FAQs

Chocolate-Covered Caramelized Matzoh Crunch

Triple Chocolate Scotcheroos

Chocolate-Covered Salted Peanut Caramel Cups

The Great Book of Chocolate

The Best Chocolate Sauce Recipe

chocolate

I have to admit that this is my “Little Black Dress” that many women…and perhaps a few men (since I’m from San Francisco), consider their multi-purpose, never-fail-to-impress sexy black number hanging in their closet. I’m normally wary of recipes that call themselves “The Best” since often you make them, and they ain’t all that.

But of all the chocolate sauce recipes I’ve tasted over the years, this is the absolute favorite in my repertoire. I came up with it years ago when I was compelled to create a chocolate sauce that was rich, thick, glossy, and not loaded with butter or cream—this sauce has neither!)

chocolate cake

From golden profiteroles filled with vanilla ice cream, to a warm wedge of tender chocolate cake, I can’t imagine any chocolate dessert that wouldn’t be improved by being doused with a nice drizzle of this. I keep a container of chocolate sauce on hand, especially during the holidays, to dress up a simple dish of ice cream after an impromptu dinner or for a little treat in the afternoon when I crave something very chocolaty.

But often I just sneak a spoonful direct from the container.

The Best Chocolate Sauce
About 2 1/2 cups

  • 1 cup (250 ml) water
  • 1/2 cup (100 g) sugar
  • 1/2 cup (160 g) light corn syrup, agave nectar, or glucose
  • 3/4 cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
  • 2 ounces (55 g) bittersweet or semisweet chocolate, finely chopped

1. In a medium saucepan, whisk together the water, sugar, corn syrup (or agave or glucose), and cocoa powder.

2. Bring to a boil over medium heat. Once it’s just begun to simmer and boil, remove from heat and stir in the chopped chocolate until melted.

Serving: You should let the Chocolate Sauce stand for a few hours before serving, which will give it time to thicken a bit.

Storage: Store the chocolate sauce in a covered container in the refrigerator for up to 10 days. Rewarm before serving.

(For those of you who have asked, the chocolate cake is the Gâteau Racines, from Ready for Dessert.)

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Chocolate FAQs

Cocoa Powder FAQs

Ingredients for American Baking in Paris

Chocolate-Almond Buttercrunch Toffee

Chocolate Biscotti

Very Chocolate Cookies

Chocolate Scotcheroos

Coconut-Chocolate Macaroons

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