Hot Chocolates

February 23, 2014Drinks, LiquoriceTove Balle-PedersenComment

On a lazy sunday afternoon I stumbled over a tweet from madsymfonien with a hot chocolate with marshmallows and liquorice. It looked so good, and I had just bought marshmallows the other day, so I had to try to make it.

My hot chocolate was made from ⅓ milk chocolate, ⅔ dark chocolate and whole milk. I added three different sprinkles on top.

The first had freeze-dried blackcurrant, which added a nice tangy flavory to the sweet chocolate. The second crushed Raw Liquorice Drops, giving the chocolate a nice liquorice aftertaste, without being overpowering.The third had a very light dust of Ghost Pepper, which added a hotness to the chocolate without being to hot. Actually this one was the best chili hot chocolate I have ever had.

Sarah Bernhardt Cookies with Liquorice

February 11, 2014Cake, Liquorice, Sweets and CandyTove Balle-PedersenComment

Sarah Bernhardt cakes originates to 1911, where a Copenhagen pastry chef (Johannes Steen) created this cake as a tribute to the world-famous french actress, Sarah Bernhardt, when she came to Copenhagen to mark the publication of her memoirs in Danish.

The cake is a Danish makron cookie topped with a ganache covered with dark chocolate and decorated with candied violets.

I use the traditional recipe from "Kager & konfekt fra Kransekagehuset" with a few modifications.

Makes about 12 cakes.

Ingredients:

Cakes:

12 Danish makroner
150 g dark chokolate min. 60% cocoa, (a good one, I use Valrhona)
100 g milk chocolate (a good one, I use Valrhona)
1⅔ cup (4 dl) heavy whipping cream (use an organic with only milk as ingredient)
4 teaspoons sweet liquorice syrup
2 teaspoons salty liquorice syrup

Coating:

200 g min. 60% cocoa, (a good one, I use Valrhona)
candied violets

Directions:

Ganache:

Chop the chocolate fine. Bring the cream to a boil in a saucepan, remove the pan from the heat and let the cream cool down to 60℃. Add the chocolate while stirring, and continue to stir until the chocolate is completely melted. Stir in the liquorice sirups. You should now have a dark shiny chocolate sauce/ganache. Cool the ganache in the refrigerator overnight.

The next day whip the ganache with a stand mixer, be careful not to over mix the ganache, this will cause the ganache to curl and become grainy.

Put the ganache into a pastry bag (decoration bag) with a plain round tip. Pipe the ganache on the back side on the makron cookie as a peak. Transfer to freezer until very firm, about 1 hour. (This is where I made a mistake. My cookies were in the freezer overnight, and this made the filling to cold, and caused the condensation on the covered cookies).

Tempering dark chocolate:

Chop the chocolate finely, set just under ⅓ of the chocolate aside, and add the rest into a stainless steel bowl. Set the bowl on to a saucepan with very hot water. Let the chocolate melt while stirring. When the chocolate reaches 122℉ (50℃), take the bowl off the hot water. While stirring let the chocolate cool until it reaches 95℉ (35℃), add the rest of the chopped chocolate and stir vigorously until its all melted. When the chocolate reaches 82-84℉ (28-29℃) put the bowl over the hot water again, and heat the chocolate to 88℉ (31℃), and now its ready to use for coating.

Remove cookies from freezer. Working quickly so that the filling doesn't melt, use a fork to hold cookie above bowl of chocolate, and spoon melted chocolate over cookie. Place filling-side up on cooling rack placed over a baking sheet, sprinkle the candied violets on the tip of the cookie. Refrigerate until ready to serve.

Fragilite Roulade with Liquorice and Berries

January 26, 2014Cake, Desserts, LiquoriceTove Balle-Pedersen3 Comments

This recipe came about due to a mini competition launched by Lakrids by Johan Bülow on their Facebook page. So off course I had to try to make a cake with the yummy marzipan with licorice.

This is my contribution to the competition.

Serves 4-6

Ingredients:

75 g marzipan with liquorice
25 g marzipan (I used ren rå from Odense)
3 egg whites
150 g sugar

Sprinkles:

almond slivers
raw liquorice powder

Filling and topping:

heavy whipping cream (whipped to medium soft peaks)
strawberries, cut into small pieces
blackberries

Directions:

Preheat the oven for 360℉ (180℃)

Mix the marzipans with one of the egg whites using your hand, it’s a bit messy, but it's the easiest way to get a homogenous mass.

Whip the other two egg whites until you have soft peaks. Add the sugar and keep whipping until you have a shiny meringue with stiff peaks. You should be able to turn the bowl upside down.

Fold the marzipan mixture in.

Line a baking pan with parchment paper and spray it.

Spread the meringue evenly in the pan, sprinkle with slivered almonds and raw liquorice powder on top.

Bake the meringue for about 15 minutes. The top should be lightly brown.

When the cake is room temperature turn it upside down on a sheet of parchment paper. Cut of the edges of the cake, and it will roll easier.

Filling:

Whip the cream, and spread it onto the cake, except for the last inch in the top. The filling will be pressed out when you roll it.

Cut the strawberries in pieces and drizzle them over the whipped cream.

Use the parchment paper to roll the cake tightly.

Enjoy

The Danish version:

Fragiliteroulade med Lakrids og bær

Ingredienser:

75 g lakridsmarcipan
25 g marcipan (Jeg brugte ren rå from Odense)
3 æggehvider
150 g sukker

Sprinkles:

mandelflager
raw liquorice powder

Fyld og topping:

Flødeskum
jordbær, i små stykker
brombær

Vejledning:

Fragilite:

Ælt de to marcipaner med den ene æggehvide.

Pisk resten af æggehviderne sukkeret til de er helt stive. Vend forsigtigt de stive hvider i marcipanmassen. Smør dejen ud på en bradepande beklædt med bagepapir. Jeg smør altid bagepapiret for at sikre mig, at kagen slipper. Drys med mandelflager og lakridspulveret. Bag bunden ved 180 grader i cirka 15 minutter.

Når bunden er helt afkølet, vendes den om på et nyt stykke bagepapir, så nødderne vender nedad.

Fyld: Pisk fløden stiv. Fordel flødeskummet på fragilitébunden, men undlad at komme noget på de sidste 2-3 cm i den ene ende, da fyldet presses ud, når kagen rulles. Skær jordbærene i grove stykker og drys dem over flødeskummet. Brug bagepapiret til at rulle rouladen så stramt som muligt. Skær rouladen i skiver på sned, server med friske bær.

Cookies with habanero chili liquorice and chocolate

January 24, 2014Cookies, LiquoriceTove Balle-PedersenComment

I do think that liquorice is black gold, especial liquorice from Johan Bülow. After my first try on making cookies with liquorice, I've been contemplating making another cookie with the spicier habanero chili liquorice (no. 4). Today was the the day. And by all means - the cookies turned out great - no, they turned fantastic! The liquorice taste is prominent and the taste of chili is subtle. I think the cookies could be even better by adding a small amount of minced chili.

Makes 64 small cookies.

Ingredients:

200 g butter, salted
200 g sugar
75 g brown sugar
1 egg
3 teaspoon fine liquorice powder (Bülow Fine Liquorice Powder)
200 g all-purpose flour
50 g milk chocolate (a good one like Valrhona), chopped
50 g habanero chili liquorice (Bülow no. 4), finely chopped
75 g almonds, blanched and ground to a course flour
1 teaspoon baking powder
2 tablespoons milk

Directions:

Heat oven to 365℉.

Blanch the almonds, and ground them.

Mix together the flour, liquorice powder and baking powder in a mixing bowl. Combine the egg and milk and bring to to room temperature in another bowl.

Cream the butter in a stand mixer, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Add the egg mixture and mix until well combined.

Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate and liquorice. Scoop onto parchment-lined baking sheets, 16 small cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.

Remove the cookies from the pans immediately. Once cooled, store in an airtight container.

Citrus Salad with Liquorice Vinaigrette

December 24, 2013Christmas, Dinner, Salad, Sides, Appetizer, LiquoriceTove Balle-PedersenComment

I decided to make a new dish for the christmas dinner. I know that the Danes are really set the their ways, especially when it comes to their christmas dinner. But I love trying new things, so I hope my husband's family will love this citrus salad inspired from "Lakrids i Maden".

When I read that the salad called for a liquorice vinaigrette, my first thought was "how would the salty liquorice syrup taste with the dark espresso balsamic from The Olive bar?" I can only say "faaaantastic" - and on a slice of orange it tastes even better.

Here is my take on the citrus salad.