IMPRESSIVE, EASY-TO-PREPARE HUNGARIAN DESSERT

A variation of Rigo Jancsi (Double chocolate sponge cake, with mile high chocolate mousse and whipped cream fillings)

If you have visited me often, you know that I love to teach and I love to share my knowledge with anyone interested to listen. Lately, I have carried out my wish  for “sharing” by guest posting on other blogs, where readers can try out my recipes, read about different techniques in baking or just enjoying getting exposed to desserts they may not have seen before.

My Hungarian heritage  is constantly reminding me the desserts I grew up with;  it seems as if they were implanted into my brain forever.  Not that anything is wrong with that; on the contrary. Most of my dessert-associated memories are pleasant; I either envision myself painted with chocolate all over my face , or licking pastry creams off my fingers or helping my Mother roll out a flakey dough for cheese pockets. One dessert that invades my dreams the most  is “Rigo Jancsi”, a double chocolate sponge cake with a thick layer of chocolate mousse filling (and if this is not enough chocolate), glazed with chocolate ganache. Now you know why I am a chocolate addict.

[Read more...]

Four Steps for Ready-Made Desserts for the Entire Summer

 

A two-layers tart; usually not used with fruit fillings

Hi, I am back. I trust every body is doing fine and you all enjoyed some great fruit tarts for the weekend?

So lets continue with our tarts preparation.

I like desserts that are easy to prepare, but not if it is on the account of quality or taste. That is why I am spending more time than usual on tarts (and I will continue with this topic through a few more posts). I’d like you to understand and appreciate this form of desserts; it is the most misunderstood baked dessert.

There is no need to buy those ready-made, mud-tasting pie crusts from the freezer section of the supermarket, when all you need is maybe 4-5 ingredients, a food processor, bowls, rolling-pin, a saucepan, a strainer, foil and parchment papers and a radio to put on your favorite music so that you can roll the dough to the rhythm of the music.

[Read more...]

Find the Best Desserts – Top 10 Dessert Blogs (Part 2)

One of my favorite foods - the berries, loaded with antioxidants

And here are the other five blogs that did not fit space-wise in part 1 of this post.   Just to refresh your memory, one of the important criteria in the selection process was to find bloggers that are providing us with great baking ideas, recipes, stories, etc. but not listed on every blogger’s site as a fav, or enjoy 100 plus comments per post. Of course educational, visual and entertaining aspects were not overlooked.

not without salt

The first thing that attracted me to Ashley’s blog is the word poppy-seed on top of the home page. If you have visited my site previously you know that one of my weaknesses in baking is “poppy-seed”. In Hungary, you are thriving on poppy-seed from the moment you born. I think my mother was preparing all her meals with poppy-seed while breast-feeding me.

But seriously, Ashley’s blog is everything a successful baking blog should be – educational, informational, stimulating (all your senses) and entertaining. When selecting blogs as “top” among the so many, I am very much aware of the readers’ need. When you are deciding to prepare a sweet treat, whether for a nice quiet evening with the family or for a celebration of some sort, you want the dessert to be special, but easy to prepare; not time-consuming, but when presenting it to a crowd, you want it to look as if you have labored for hours to create it just for them.

Ashley’s blog, not without salt, fits all the requirements of a leading blogger, with a quest to teach, share and cook everything with love and salt. It also reminded me the story I wrote about a while ago about the importance of salt in our existence; so go ahead and read it, I am sure you will enjoy it.

[Read more...]

SAY GOODBY TO MISMATCHED LIBIDO THIS VALENTINE’S DAY

Premium Chocolate Mousse for Two

People say “Forget Love. I’d rather fall in chocolate.” I say, why choose?? With legend, lore, and even science suggesting that chocolate may have aphrodisiac properties, love and chocolate seems like a match made in heaven. There is nothing more stimulating than sharing a great chocolate dessert (in many different ways) with your lover in a lively surroundings.

CHOCOLATE – THE FOOD OF LOVE

As you know, aphrodisiacs are substances that enhance our libido.  Modern science has confirmed that eating chocolate causes the brain to release certain neurotransmitters (i.e. endorphins, serotonin, and phenylethylamine) that enhances our “happy” moods. Endorphins cause feelings of euphoria and trigger the release of sex hormones. Serotonin is a “necessary” chemical in our brain if we want to be in a “happy” mood and wish to be aroused. If we have low serotonin levels in our brain it is nearly impossible to feel aroused or get into the feeling of sexual pleasure. Phenylethylamine (PEA) increases the pulse rate and feelings of excitement, resulting in sensations similar to those experienced when one is in love.  As you can see these are real desirable ingredients (that is why I make sure that I eat at least three times a day about 2-3 ounces of dark chocolate with 66% or higher cacao content) I guess your next question is: “And how is your sex life?”; Well, I will let your imagination run wild with that one. The only secret I will let you on is that my grandchildren cannot visit me unannounced.

Chocolate’s reputation as an aphrodisiac extends as far back as our knowledge of chocolate itself. Aztecs believed that chocolate aroused men and made women less inhibited; reportedly, the Aztec emperor Montezuma drank 50 goblets of chocolate each day to enhance his sexual performance ( I wonder what 50 goblets equals to today’s measurements? Am I near with 6-9 ounces/day?) Naturally, when the Spanish explorers carried this exotic food back to Europe, its reputation went along for the ride. Chocolate has been a traditional gift for lovers ever since.

So, how should you prepare to make this the most memorable Valentine’s Day?  Whether you’re planning an unforgettable breakfast in bed, a romantic getaway on a Greek Island, or a secret “love in the afternoon” with that special someone, chocolate has to be on the menu.

[Read more...]

MY TOP FIVE RESOLUTIONS FOR 2011 THAT I REALLY PLAN TO KEEP

The title of this should come as no surprise. We all go through the resolutions process each year and never learn. However, this year I am empowered by a Wall Street Journal article that advised me how to keep my resolutions – START EARLY.

Well, I started just before Christmas, but due to a family event, I am just posting about it now.

What about you? Did you start early? If yes, I would like to hear from you – what are your resolutions? Perhaps we should monitor each other and see who can follow their resolutions the longest. Is that a deal?

Send me the list of your resolutions and whomever keeps them for the longest period, (verifiably, of course),  will receive a nice gift.  I have quite a few cute items (from a previous business) that can be arranged into a gift basket (i.e. mugs with funny messages, heart-shaped glass containers with red ribbons, small picture frames and more) and I may even include a box of my fabulous chocolate truffles.

There is one last qualifier for this challenge – let me in on your secret as to how you managed to keep your resolution. This accountability project starts now and is even for the resolution procrastinators. Here are my top five resolutions for this year.

Resolution No. 1 – Make this blog a priority.

I will work hard to develop this blog to be a reliable resource for my fellow chocolate appreciators – by offering posts that are fun to read, yet educational and most of all, supporting  our passion for chocolates. It seems easy – I like to write, I  am passionate about chocolates (particularly the dark ones) and I’d like to consider myself a “foodie.”

This should be easy to keep, right? Unless, I will be broke and will need to do some “real work” that pays some “real money” that will assist me in paying my “real” rent. Better yet, I will be following my mentor’s advice – write between 10 p.m. and
1 a.m., about my passion – chocolate – and work hard at my j-o-b during the day to pay the bills.

Resolution No.2.  I will stop eating meat  – I will go GREEN.

This year I plan to stop eating meat. This resolution should be easy enough. I do not even like meat all that much, except for a nice rare beef wellington or rack of lambs roasted to perfection. However, I guess a succulent lobster can take the place of these favorites (Is that allowed if I am a vegetarian?). Moreover, I am a “dessert” person with hopelessly sweet tooth.

Per the WSJ, all I have to do is train the part of my brain responsible for linking positive emotions to new habits – no meat – and I will be on my way to victory.

I could switch a three-course steak dinner for a three-course dessert dinner. Picture it. A great floating island as the first course followed by a citrus sherbet to cleanse the palate and topped off with a  Valrhona Manjari chocolate mousse. This one might be a winner, unless my brain will need positive rewards for milestones reached, which may include a nice rare beef wellington or rack of lambs roasted to perfection. Oy-Wey!

Resolution No. 3 – I will lose weight.

I definitely want to lose weight – it is a tradition for me every year. However, this time it will happen. I am going vegetarian, after all.

It usually works for a while. I will locate an appealing program, evaluate if it is doable and follow it for 2-3 months. I usually lose the tire around my waist and the bulges in all the wrong places. I will stand in front of the bathroom mirror every morning, making sure this is real. Then, I’ll go shopping every day to reward myself – I’m all about the positive rewards.

Then, hunger strikes while I’m shopping for my new skinny clothes. I have a sensible dinner waiting to be warmed at home. However, I’m not finished shopping. So, I’ll just have a coffee and cheesecake (the Cheesecake Factory is right next door to where I live and shop). Tomorrow, while shopping for my new slimmer wardrobe, I’ll repeat this shop and eat cycle, except the dessert will be different – as there are two ice cream shops, two bakeries, a chocolate salon and a cupcake boutique. My choices are endless – pistachio gelato, German chocolate cake, peanut butter chocolate cupcakes…You get the idea.

Unfortunately, by the time I finish my shopping, nothing fits, including my old clothing because now I am two sizes larger than before. So back it goes. This one may be tougher than it appears.

Resolution No.4 – I must check a cosmetic procedure off my list.

I have been dreaming about this resolution for years, while my wrinkles are getting deeper and more pronounced. My main reason for postponing this wish is that I am scared to go under the knife. Particularly, since I have seen many “botched jobs.” So, I always talk myself out of it.

However, today, many procedures do not require the  use of a knife or scalpel. I can get local Botox injections between my eyebrows, around my eyes and in the smiling line. Who wouldn’t want botulism toxins injected into her face to invoke temporary paralysis? So what if I sleep with my eyes half open and scare some people; I didn’t ask them to watch me sleep.

It’s actually a win-win situation. because I will not only lose my wrinkles, I will be the first to know if someone breaks into my home and plans to attack me.  And, I’ll have the advantage of scaring the intruder. This sounds promising.

Perhaps I should have a chemical peel instead. Sure, I’ll walk around looking like a towering inferno for a few weeks and give people chills. But, then I’ll be young and beautiful after it heals, unless I’m one of those people whose skin is susceptible to uneven pigment changes. Then, my son’s science teacher will ask me to come to show and tell and demonstrate how a rainbow is made.

Resolution No. 5 – I will spend more money in an effort to reduce my debt.

This year I want to get into debt – deep debt, by spending most of the money I don’t have. I just need to copy our government’s method and I will be on my way to keeping at least one resolution.

Probably the most popular resolution behind weight loss, people vow to “get out of debt,” even it means giving up the things they enjoy. Why go this route?

It’s much easier to enhance our lives with items we cannot afford but feel we must have, than to give up the conveniences we built up over the years. And why should we? Life is too short not to enjoy it. That’s what the credit card companies tell me. They send me cards with all kind of offers I simply cannot refuse. And remember, the more you shop, the more points you get. I just love rewards.

CHOCOLATES YOU MUST KNOW – TOP TEN CHOCOLATIERS IN THE US

NUMBER THREE ON OUR LIST IS: NORMAN LOVE’S CHOCOLATES

Norman Love's Jewels

The Artisan:

Following completion of his training in the art of pastry in France, Norman Love joined numerous luxury resorts in the US, including the Beverly Hills Hotel and the Ritz-Carlton as executive pastry chef. Norman has been recognized by many of the industry leaders as a chef with impeccable skills and one of the most talented chefs of his generation. Chocolatier and Pastry Art and Design magazine named him one of the country’s top 10 pastry chefs in 1996 and 1997.  His work has been celebrated by publications such as Art Culinaire, Pastry & Baking, USA Today, Robb Report, InStyle and Entrepreneur magazines. He is also a contributing author to four books including “Baking with Julia.”

He founded his confection-making venture in 2001 in Fort Myers, Florida with the aim to introduce his customers to the finest  chocolate products created with the freshest and most innovative ingredients.  I believe we all agree that he succeeded. in 2009, Norman received the honor as one of the “Top 10 Chocolatiers in North America” by Dessert Magazine. Norman believes that dark chocolate is the next red wine (and I second it)  and he wants to be a front runner in the trend. So far, he is on his way.

The Chocolates:


Opening a box of Norman Love confections is like opening a box of edible jewels. Each shiny bonbon should be savored and appreciated. To tell you the truth, following opening the spectacular box I ordered, I did not want to touch the content. I just wanted to bath my eyes in these beauties and enjoy the view.  However, that may not be the greatest idea, because chocolates need to be savored through one’s palate (although, the visual appeal is important, as well). However, I believe, that there is such a thing as over-stimulation of the eye appeal and if  the mouth-feel does not match the sight sensation, the disappointment can be explosive. Now, let me assure you that nothing exploded following a taste testing; but in his case that is not the greatest thing either, because I was waiting for that wonderful explosion of the elements that makeup a great ganache. To be fair, it occurred following some of the chocolates and in those cases the explosion was dangerously passionate.

The Venezuelan dark is definitely up there. I did not expect anything less than that from a Criolo-based ganache, once it came in touch with the warmth of my mouth. There was a slight competition for a similar effect from the spicy hot chocolate ganache that is infused with jalapeno pepper and although the combination worked perfectly, the Criolo won handily. Passion fruit is my weakness because it is such a great fruit to be combined with a good quality chocolate. The tartness of the fruit and the sweetness (or bittersweetness) of the chocolate, is a marriage made in heaven. So, it definitely works well in the appropriately named heart-shaped confection, but I am still trying to understand the reason(s) Norman decided to paint the heart yellow. On the other hand, let me take it back; I understand that the color helps to identify the content, (in this case the passion fruit), but if you only have one heart-shaped chocolate in the dark group, do you really need to identify the “passion fruit?” The chocolate has a nice floral aroma, it is light and gentle on the palate, has a great silky-smooth finish and a citrus-honey-like aftertaste. The ratio of fruit puree to chocolate is just perfect in this beautiful heart.The most interesting and unique chocolate in the dark group is the Rum Cake. Since I like anything that soaked in rum, I found this chocolate to be a pleasant teaser on my palate but would prefer the use of either milk or dark chocolate ganache; the white chocolate overpowers the rum and not in a good way.

There are quite a few wonderful creations in the milk chocolate group, including the Tahitian Caramel, the Pistachio with tart Cherries and the Peanut  Butter Banana. The bursting of the caramel center in my mouth from the Tahitian Caramel was a wonderful surprise; it is perfectly blended with the milk chocolate flavor-wise, as well as texture-wise, but in this case the oozing caramel center is the star. The Peanut Butter with the banana is a well harmonized flavorful creation. I love the appearance of the Pistachio with the tart Cherries – the bonbon has a great green luster, representing the pistachio, and a touch of a maroon-colored “ribbon” representing the cherries. There is also a kind of “sophistication” in the taste of this chocolate; and the tart cherries just add a little playfulness.

I saved the best for last. More recently, Norman launched a special group of dark chocolates that he named them “BLACK”. It contains 5-pieces of ultra-premium single-origin intensely dark chocolates made with cocoa beans from some of the finest growing regions in the world. (Dominican Republic, Ecuador,  Bolivia, Venezuela, and Madagascar). The visual appearance of these chocolates is just stunning. The color coordination, the shape, the design and the originality of these extraordinary chocolates is beyond words – it is the ultimate achievement of an artist that knows no limit to a work of art. These chocolates are the true testament to Norman’s extraordinary artistic creativity.  Then, once you bite into one of these beauties, (irrespective of the region from where they originate) you arrived to chocolate heaven. Although, my favorite is still the Maracaibo Clasificado made from Criolo cocoa from Venezuela, I can honestly tell you that if you like intense dark chocolate you will not be disappointed following tasting any of these gems.

In conclusion, Norman Love and his team are uniquely talented artists that create magical products with their brush, hand and artistic talent. Just look at these photos! They use only the purest ingredients in their ganache (i.e. butter, nuts, fruit purees, spices and flavors) and enrobe it in the finest quality of chocolates (they mostly use Felchlin’s, coverture, a top quality swiss chocolate producer), without any preservatives or artificial ingredients.

Norman Love's Chocolates

Where to buy it:

It is worth a trip to Florida, from any location in the US: 11380 Lindbergh Blvd Fort Myers, FL 33913. but if that is not possible, you should definitely order some through the internet. http://www.normanloveconfections.com. You’ll be glad you did. And please send me your comments.