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cocolate covered esspresso salted caramels

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Ever since my previous chocolate making spree, I've been thinking about what to make for this Valentine's. I've been considering flavors that run the gamut from romantic to comforting, straight up sexy to subtle and seductive,... See more » Ever since my previous chocolate making spree, I've been thinking about what to make for this Valentine's. I've been considering flavors that run the gamut from romantic to comforting, straight up sexy to subtle and seductive, wild day dreams to familiar favorites, trying to come up with a good mix for friends and family, but I think you can help me make this assortment even better. So here's the deal: To participate, leave a comment with your suggestion for an ideal Valentine's Day chocolate flavor combination by 8pm est, Thursday, February 12, 2009. At that time, my Top Chef watching crew and I will review all the entries and pick a winner. Obviously, our judging will be subjective, but we will all try to agree on the chocolate flavor we think sounds the most emotionally evocative, delicious and creative. In short, we're looking for a chocolate that instantly inspire love. Cynics are also welcome to make their suggestions! We know Valentine's is hooey, but we can't seem to pass up the communal joy the comes of celebrating holidays, so give us what you've got, maybe you can take the wind out of our sails...and we'll like it. The winning suggestion will be turned into an actual factual chocolate and I will send the winner a box of assorted vegan chocolates that includes their flavor. Unfortunately, to receive the chocolate you must have a United States address. Those in other parts of the world should still feel free to play along though; your idea could be immortalized in chocolate form! The winner must also be committed to eating the chocolates promptly since I do not use artificial ingredients or stabilizers and they must be consumed fresh. My apologies to those in the rest of this big world (shipping costs are killer) and those who practice that thing... what's it called? Oh, yeah, self-restraint. To get the creative juices flowing or to receive some immediate chocolate in your life, I'm happy to share some new demonstration videos that I did with the very fine folks at How2Heroes. The chocolate above are the hand-dipped chocolate-coated truffles I filmed with them, using a standard square baking pan, a piece of parchment, and a chef's knife. Don't balk at chocolate making just because the books tell you that you'll need frames and guitar cutters and a huge marble slab and all that other fancy stuff, this easy method uses what you already have and still makes beautiful chocolates. For a really forgiving chocolate without all the fuss over tempered chocolate, we also shot a video that walks you through a super simple recipe for rolled truffles. In the past I have made truffles by pouring hot liquid over chopped chocolate, but this video illustrates a different way of making them that I think yeilds a particularly silky and gloriously smooth, completely knee-melting chocolate. It's a soft ganache, which makes it a little messy to work with, but wonderful to eat. Made with olive oil and sastuma zest, they are a rich and sophisticated twist on the winter classic of dark chocolate and orange. The ganache for these truffles can also be piped into molds for a different presentation. I made this batch with tangelo to get a little hint of grapefruit flavor that also complements the olive oil. These are a modification of the truffle recipe in the video. By omitting the olive oil and bringing in port wine as well as 2-3 tablespoons of ground star anise, a whole different and super sexy chocolate is born. Another modification, this time omitting the oil and increasing the unsweetened soymilk. Then, thanks to an amazing blend of cocoa rose tea from Sofra Bakery, the milk is turned into an ambrosial liquid with bitter cocoa nib notes, deep black tea flavors and floral flourishes as it steeps with about 1/4 cup of the tea. Rolling the ganache in chopped cocoa nibs really seals the deal... ...though casing of dark chocolate can bring it home too. Here's another deal-maker: espresso-salted nutmeg caramel truffles. The espresso salt is an indulgence, no doubt, but oh-is-it-worth-it and since a little goes a long way it lasts for a See less »

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cocolate covered esspresso salted caramels

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