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Goat Cheese Milk Chocolate Truffles with Diane Katz

March 26th, 2011


FRANNIE AND PEARL are La Mancha Goats known for their fine quality milk which Diane translates into an exceptionally creamy chevre cheese.  You’ll be able to use any soft goat cheese found in the gourmet cheese section of your favorite epicurian shop.

I highly suggest inviting one or two good friends over to help with the truffle rolling and coating along with a bottle of good wine.  At home you do not need to use latex gloves…however in our video we do as these deliciously cream and rich truffles are sold on the website. And as Diane, said in the video, ” you have to learn not to even touch the tip of your nose if it itches”.

FRANNIE AND PEARL

How to make goat cheese chocolate truffles - click here to view the video !!

JUST WANT TO TASTE AND ENJOY ???  VISIT OUR WEBSITE TO ORDER INSTEAD !

MASTER RECIPE- YIELDS 50 TRUFFLES

12 OUNCES DARK CHOCOLATE

12 OUNCES GOAT CHEESE

1 1/2 OUNCES CONFECTIONERS SUGAR

1 TEASPOONS VANILLA EXTRACT

PISTACHIO

8 OUNCES TOASTED AND CRUSHED PISTACHIOS FOR INCLUSION

8 OUNCES TOASTED AND FINELY CRUSHED PISTACHIOS FOR DECOR

ABSINTHE

2 OUNCES PERNOD ADDED TO THE GOAT CHEESE

DUST WITH EXTRA DARK  COCOA POWDER

POMMEGRANITE AND BLOOD ORANGE

2 OUNCES POMMEGRANITE LIQUER

2 OUNCES BLOOD ORANGE JUICE

4 OUNCES FINELY CHOPPED CANDIED ORANGE PEEL FOR DÉCOR

LAVENDER & LEMON

16 DROPS ORGANIC LAVENDER OIL

16 DROPS LEMON OIL

METHOD

  1. WHISK THE GOAT CHEESE, SUGAR, FLAVORS UNTIL LIGHT AND SLIGHTLY FLUFFY
  2. BLEND IN THE MELTED CHOCOLATE UNTIL COMPLETELY INCORPORATED
  3. CHILL UNTIL FIRM ABOUT 30 MINUTES
  4. FORM BALLS AND CHILL AGAIN ABOUT 30 MINUTES
  5. PRE ENROBE WITH TEMPERED CHOCOLATE
  6. ENROBE WITH TEMPERED CHOCOLATE AND DECORATE

KEEP CHILLED IN AN AIRTIGHT CONTAINER

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Recipes

SPRING EQUINOX “ICED-HOT” CHOCOLATE

March 20th, 2011

WE HAVE ALL COUNTED DOWN to the first day of spring

…when the night and day are of equal length…this recipe brings the light-dark equally inspiring taste of both into one glass. It’s served cold over ice- but created hot and then allowed to cool off before drinking- because it is intense and requires the kiss of an ice cube to dilute the mellow drama found in the taste.

INGREDIENTS

  • MILK CHOCOLATE – 2 (3 ounce bars)
  • DARK CHOCOLATE- 2 (3 ounce bars)
  • HEAVY CREAM- 1 1/2 liquid cups

METHOD

Break the chocolate into small pieces.

Heat the cream to the boiling point, and add the chocolate, whisking until smooth.  Transfer to a bowl and cool for several hours until it has the consistency of frosting. Makes about 2 1/2 cups of mix, which can be left out at room temperature for up to three days.

TO MAKE ONE DRINK

Place 4 ice cubes into a blender with 1/2 cup of the mixture, add 1/4 cup milk. Turn on the blender until it reaches the consistency you desire from slightly chunky to smooth and milk shake like.

For an additional exciting delight, you may choose to add coffee liqueur, dark rum or orange liqueur….or all three as you please.




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Searching for a CACAO TREE

March 18th, 2011

A weekend of escape to Mohonk Mountain House provided me with an opportunity to begin the earliest of springtime traditions of over ordering and hoarding the contents of  seed catalogs.  It’s been my late winter tradition to  over buy seeds and to completely ignore or forget about the square footage of soil one half ounce of any seed package can grow. Every garden does this- I know it. We all get greedy from the potential excitement in the review and decision making.  One or two… forget it… I really want all four kinds of nasturtiums.

It gives me a sustainable pleasure to know that soon, winter will recede back  by the warm hands of springtakes me to an imaginary place in the sunny fields of my

On a walking tour through the gardens en route to the greenhouse, “there’s still snow on the ground – will this white nuisance ever melt ? “, my  fantasy was that every greenhouse must have hidden in the back in the equatorial section a secret stash of cacao trees.

It didn’t happen, so we went back to the dining room and I ordered three chocolate desserts- what were they? Heathbar Crunch Tort, Tiramisu and Blackout Cake.

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Commentary, Recipes

Hot Chocolate relieves Spring Fever

March 14th, 2010

The last of the murder mystery novels have been long read, public television hasn’t scheduled enough translated British novels onto the TV screen to satisfy your boredom. You know that you need something rejuvenating to refuel the hope that soon winter will die by the warm hands of spring. It is time to prepare a steaming bowl of hot chocolate that will highlight the March calendar day marked as “cocoa fix needed”.

Hot Chocolate is a way of life and may well be the most democratic food in the world, because it does the job to satisfy the most people. It is said you can enjoy hot chocolate every day of the year without repeating a single thought of guilt. The art of making cocoa by hand is mixology art – not science as for baking a chocolate cake. Homemade cocoa is well worth the effort.

RECIPE FOR TWO CUPS OF HOT CHOCOLATE
16 ounces whole milk
2 TAB COCOA POWDER 16-22%
3 TAB LIGHT BROWN SUGAR

* using soy milk, almond milk or rice milk- increase the fat content by adding 2 Tab coconut milk

Heat the milk until steaming and stir in the cocoa powder and light brown sugar. For an additional kick- you can choose to add 1 Teaspoon of one of the following:
Powdered Ginger
Matcha Green Tea
Cinnamon
Cayenne Pepper
Instant Coffee

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Chocolate Oscar Drama

March 6th, 2010

Ohhhhh myyyyyyy, I do love Oscar night, love just love it. I’ll be finished with the Orlando Chocolate Festival at the Science center and will have retreated to a big TV screen with Elli and friendly company for the evening. Chocolate and champagne until the last star receives the last award.

What’s with the title and what’s my point? And, I do have one.
Three years ago, I sacrificed my checkbook to fame and purchased a chocolate oscar mold on Ebay from an out of business belgian chocolatier. The award it created was the actual size of the statuette itself. To elaborate matters even further we gilded it in 23 karat gold dust. It look utterly amazing.

My saavy guru PR person posted the Oscar on the website and we sold exactly – how many you ask…TWO.
What? How? Why not more-you may inquire with disbelief.
We had the buyers lined up- with Black American Express Cards in hand too.

From a land, far, far away in a place called Hollywood, the Academy of Motion Pictures maintains an entire modern shiny building of attorneys who search the world for copyright infringement of any kind regarding the Oscar image, word, title or any reference to the title.
And they found little me.
I was contacted and threatened with severe legal action – no kidding – if I did not surrender the names of the purchasers, quantity sold, revenue made and to complete the package- give them the mold! The very mold I owned.

Yes- it’s all true- apparently I had unknowingly purchased a chocolate mold stolen from Wolfgang Puck’s chocolatier used to create confections for the oscars! Good God in Xoxolatl !

I mailed the mold to the Beverly Hills legal team with complete adherance to all requests.

During the Oscar celebration this year we shall all enjoy a tea party of chocolate red hearts and white chocolate rabbits themed in honor of the opening of Tim Burton’s -”Alice in Wonderland.”

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