every so often, hector’s take i done as the book takes! ROSE’S heavenly CAKES: Chocolate Ingots (page 313):
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Chocolate 03 Ingots (page 313) – book take
Posted in Chocolate Ingots (page 313) on May 14, 2011 by myyellowkitchenChocolate 02 Ingots (page 313) – process shots
Posted in Chocolate Ingots (page 313) on May 13, 2011 by myyellowkitchenROSE’S heavenly CAKES: Chocolate Ingots (page 313) starts with unblanched almonds, in the food processor, till powder fine. with sugar and flour and cocoa powder.
this is what the cake batter looks like:
caramelized cacao nibs galore!
Chocolate 01 Ingots (page 313) – heaven on cacao nibs!
Posted in Chocolate Ingots (page 313) on May 12, 2011 by myyellowkitchenROSE’S heavenly CAKES: Chocolate Ingots (page 313) uses cacao nibs. i’ve been working with local cacao growers for a while, but never paid attention to nibs. nibs are the first product available from the cacao farm.
i have no idea what took me so long to start using nibs. i guess nibs aren’t pretty on its own, but a touch of sugar or as a component in a cake, they transport you to heaven, right on earth!
nibs is pure cacao seed, prior grinding into fine paste to make chocolate! nibs are as close as one can get to the farm. nibs hasn’t gone thru the delicate and complex process of been turned into chocolate bars, yet. nibs are very chocolatey and have a nice scent. nibs are almost as chocolatey as eating pure cocoa powder, except nibs have a crunchy nutty texture. nibs are slightly bitter, just slightly, i actually like to define this as a chocolate lacking sweetness.
nibs work well sprinkled on fruit, on milkshakes, or as ROSE’S heavenly CAKES: Chocolate Ingots (page 313) suggests: caramelized! i cooked a full pound of it!
caramelized nibs are wonderful! you don’t add a whole lot of sugar to it, actually.
eat caramelized nibs as snacks, grind them, blend them, bake them, or store them in airtight jars for indefinite use! nibs have a very long shelf life.
i would say, for every recipe calling for chocolate chips, i would use caramelized nibs instead! i love the puritan taste, and who knows, the extra fiber may be a healthy plus factor :=)
Chocolate 02 Ingots (page 313) – Marie’s take
Posted in Chocolate Ingots (page 313) on May 28, 2010 by myyellowkitcheni absolutely adore this picture as much as i adore Marie from the bake along for ROSE’S heavenly CAKES: Chocolate Ingots (page 313).
Chocolate 01 Ingots (page 313) – nibbling
Posted in Chocolate Ingots (page 313) on May 27, 2010 by myyellowkitchenChocolate Ingots (page 313) – nibbling
from ROSE’S heavenly CAKES: Chocolate Ingots (page 313): “Moist, tender, sparkling, and intriguingly bittersweet, with their extra chocolate flavor punch and crunch of caramelized cacao nibs, these are the best chocolate financiers I’ve ever encountered. I discovered them and their creator, Jean François Bonnet, owner of Tumbador, a chocolate bar in Brooklyn, when he was pastry chef at New York’s Monkey Bar. Nibs are the unsweetened chopped roasted cacao beans before they are processed into chocolate. Some people find their flavor rather bitter. However, Zach Townsend came up with the idea of caramelizing them. This way you can enjoy the sweet crunch and deep chocolate aroma of a chocolate factory. This recipe can be multiplied and made in several batches.”
side note: last night, went to good-to-grill on kapahulu after a 6 mile practice. ate a plate of prime rib with a side of opah and chicken. where did it go? I woke up hungry today and pans are falling off! coach said carbo load today, so here you have it! 10 mile race tomorrow!
one cacao nib per hour should provide energy, too!
