May all of my fellow chocolate lovers have a wonderful holiday with their family and friends filled with lots of chocolate goodness!

Annmarie Kostyk

This is a reprint of an article by The Pursuitist’s Epicurean division.  Everyone who loves to cook, bake or create should own this book.  Still looking for a gift for someone?  This may be it!  I just ordered mine on Amazon.  Learn flavors.  Learn to taste.

The flavor wheel is popular in chocolate, wine and olive oil tasting, but not many people know about it.  Let us leave more about what flavors, some unexpected work best together and see what we can come up with!

The Flavor Thesarus by Niki Segnit

As Published in Epicurean

The Flavor Thesaurus by Niki Segnit

Ever wondered why one flavour works with another? Or lacked inspiration for what to do with a bundle of beetroot? “The Flavour Thesaurus” is the first book to examine what goes with what, pair by pair. The book follows the form of “Roget’s Thesaurus”.

The back section lists, alphabetically, 99 popular ingredients, and suggests classic and less well known flavour matches for each. The front section contains an entry for every flavour match listed in the back section and is organised into 16 flavour themes such a Bramble & Hedge, Green & Grassy, and Earthy.

There are 980 entries in all and 200 recipes or suggestions are embedded in the text. It covers classic pairings such as pork & apple, lamb & apricot, and cucumber & dill; contemporary favourites like chocolate & chili, lobster & vanilla, and goat’s cheese & beetroot; and interesting but unlikely-sounding couples including black pudding & chocolate, lemon & beef, blueberry & mushroom, and watermelon & oyster.

Beautifully packaged, “The Flavour Thesaurus” is not only a highly useful, and covetable, reference book that will immeasurably improve your cooking – it’s the sort of book that might keep you up at night reading.

Reviews:

Nigel Slater, Observer New Review Best Books of the Year, 14 November 2010:
The books I value most are those I return to again and again. Such has been the case with The Flavour Thesaurus by Niki Segnit (Bloomsbury). It has intrigued, inspired, amused and occasionally infuriated me all year, and will for years to come.

Kate Winslet, Harper’s Bazaar, December 2010:
I’m a huge fan of cookery recipes, and I heartily recommend The Flavour Thesaurus by Niki Segnit. It lists more than 4,000 possible combinations of 99 flavours, with lots of recipes to inspire you.

Ian Tucker, Observer Food Monthly, The 25 Best Cookbooks of 2010, 14 November 2010:
Something different for your pal with a fridge-full of cookbooks. A forensic yet fun exploration of flavour combinations and why they work, from the usual (lamb and mint) to the unlikely (watermelon and oyster).

Easy Living, December 2010:
This is a genius new approach to cooking; it lists 99 ingredients and the best possible things each goes with. Have some beetroot in your fridge? Look up its entry and find not just the obvious goat’s cheese, but also orange, dill, anchovy, coconut, chocolate… Forget formal recipes, it’s about experimenting once you know what works together. This will change the lives of both the gleefully imaginative and the trepidatious cook.

The Independent, 6 June 2010:
If your food obsession is ready to move to the next level, you need The Flavour Thesaurus … it investigates why certain flavours work so well together (lamb and mint for instance), offers more quirky combos and is the perfect manual for experimental cooks. Anyone for black pudding and chocolate?

GOOP, Gwyneth Paltrow’s weekly newsletter:
For new cooks and old hands in the kitchen, this book is a must-have and a must-read. Not only are the flavor combinations and recipes offered useful, but Niki Segnit’s descriptions of each and every one are delightful to read. It’s a combination between a bedtime read and a kitchen companion. The American version will be available from Bloomsbury USA in November.

A Little Bird, 18 July 2010:
Niki Segnit’s The Flavour Thesaurus is a culinary guide to what goes with what. If that sounds a bit drab, don’t be fooled. The book is a revelation, whether you are interested in food or not. It is packed with history, literary references, lore, wonderful recipes and personal anecdotes – and is informed by both scholarly knowledge and scrupulous research, all of which it wears lightly. Some of it is very funny. Look up Apple and Blackberry for a laugh; Beef and Liver for a Saul Bellow hit, Pea and Rosemary for a delicious soup recipe or Parsnip and Banana for a little history. Those are just random pickings. Heston Blumenthal has decreed that all his staff must read it. And Segnit is about to start a food column for The Times on the back of it. A fantastic book. A great present too.

Booklist:
Any aspiring culinary student will find this an invaluable reference work, and many home cooks may find equal inspiration in Segnit’s creative ruminations.

Don’t forget to pick The Flavor Thesaurus up for yourself and a few to give as gifts!

Annmarie Kostyk

This is a reprint from the Dining and Wine section of the New York Times from 10 December 2010.  Seriously, what is the world coming to when you cannot use the word library in the name of your store?  I think it is the most appropriate name for this chocolate shop since it does have selections from everywhere in the world.  Creative too! Too bad the name has already been taken by  The Chocolate Library in Edinburgh, Scotland.

I wish them luck!  Here’s to it bringing your chocolate shop a lot of publicity and many, many customers!

No Chocolate in the Library

Byron Bennett’s East Village storefront is full of chocolates, from Belgium and Ecuador to California and New York, organized by 36 brands and 10 countries in white cubicle shelves. Short of creating his own Dewey Decimal System, Mr. Bennett, 38, said he plans to install a kiosk to help customers navigate his shop: The Chocolate Library.

Although Mr. Bennett’s business opened the week of Thanksgiving, the biggest hurdle so far hasn’t been procuring delicate truffles but registering its name.

“We thought library was the perfect word,” he said.

But it turns out library was one word too much. The State Education Department’s division of library development rejected Mr. Bennett’s application to incorporate his business, claiming it was misleading.

Since 2006, state Business Corporation Law, Not-for-Profit Corporation Law, Partnership Law  and Limited Liability Company Law require the education commissioner’s consent for the words library, school, academy, institute and kindergarten, among others to be used in a certificate of incorporation or company name.

“This is ridiculous,” said  Mr. Bennett, who was also an owner of  Discovery Wines in the East Village. “No one is coming in here confusing us as a library.”

After being called by a reporter about Mr. Bennett’s case on  Friday morning, however, Tom Dunn, a spokesman for the education department, said it would reconsider the ruling in the coming weeks. He said the purpose of the law was to avoid confusing the public about the nature of these businesses.

Mr. Bennet learned of the problem in October, when the state sent a letter to his lawyer.

Mr. Bennett is now incorporated as Chocolate 101. Before Mr. Dunn said the state would reconsider, Mr. Bennett said he might distribute a petition to allow him to use his chosen name for the shop.

“It’s an arcane law that doesn’t really affect anybody,” said Mr. Bennett. “I don’t know how they would be hurt by us continuing to use it.”

But at least one businessman more influential than Mr. Bennett has faced his problem. Earlier this year, the state told Donald Trump that he could not call his online school Trump University. The new title? The Trump Entrepreneur Initiative.

At least a handful of businesses in New York include “library” in their names, but they seemed to have avoided the legal runaround. The Hudson Library Bar and the Library Hotel both existed before the law went into effect.

Even before the law was passed, Flavien Desoblin hesitated before using the name  Brandy Library for his upscale bar in TriBeCa. His lawyers told him not to worry, and he opened in October 2004.

“It’s very obvious in the title,’’ said Mr. Desoblin. “It basically says alcohol library. No one is wondering if it would bring kids to a bar.”

Patrons of the Brandy Library sit in plush leather seats sipping cocktails and spirits in a dimly lighted room lined with wood paneling and soft jazz notes playing in the background.

Mr. Desoblin said he can relate to Mr. Bennett’s headaches. He recalled chatting to a lawyer about opening a more casual bar called McBourbon, which he figured would be a good bridge between bourbon and Scotch. His lawyer told him to forget about it; the McDonald’s Corporation would fight him for the name.

Mr. Desoblin sighed ruefully and said, “Names do give you issues.”

The Chocolate Library (Photo by Yana Paskova for The New York Times)

What say you over this waste of time and money?  I say let The Chocolate Library be…

Annmarie Kostyk

‘Tis the season for gift giving, treating yourself and warming up by drinking lots of hot chocolate.  Need some help finding the best dark chocolate bars and drinking chocolate available in the United States?  Go no further!  Here’s a list of Annmarie Kostyk’s Favorite Chocolate Things.  Oprah has nothing on me!  Just note these are idea for you to get your chocolate pantry stocked, I am not giving reviews or descriptions.

Some of these dark chocolate bars and hot chocolates may be found in your local grocer or specialty food stores, others you will have to order online.  If I love them and there are hard to find…that’s for another day!

Favorite Dark Chocolate Bars

(must possess 70% or higher cocoa content and in no particular order)

Theo Jane Goddall 70% Organic, Fair-Trade Dark Chocolate Bar

1.Theo Chocolate:  Jane Goddall 70% Dark Chocolate and Dominican Republic 84% Dark Chocolate

2. Divine Chocolate: 70% Dark Chocolate and 85% Dark Chocolate

3. Chocolove: Extra Strong Dark Chocolate 77%

4. Pacari: Raw 100% Dark Chocolate and Los Rios 72% Dark Chocolate

5. Vintage Plantations: 75% Dark Chocolate and 1000% Dark Chocolate

Askinosie 77% Davao Dark Chocolate Bar

6. Scharffen Berger:  Extra Dark 82% Chocolate

7. Askinosie: 72% Tanzania Dark Chocolate, 77% Davao Dark Chocolate and 70% San Jose Del Tambo Chocolate

8. Patric: Signature 70% Blend Dark Chocolate and 70% Rio Caribe Superior Chocolate

9. Valrhona: Grand Cru Guanaja 70% and Grand Cru Abinao 85%

10. Guittard: Nocturne 91% Extra Dark Chocolate

Guittard Nocturne 91% Extra Dark Chocolate Bar

11. Green and Black’s: Dark 85% Chocolate

12. Kallari: (available at Whole Foods) 75% Cacao and 85% Cacao

13. Republica del Cacao: Vinces 75% Single Origin Chocolate and Manabi 75% Single-Origin Chocolate

14. Claudio Corallo: 100% Claudio Chocolate and 75% Pure Pleasure Chocolate Bar

15. Taza: 70% Stone Ground Chocolate and 80% Stoned Ground Chocolate

Madecasse 75% Cocoa Chocolate Bar

16. Madecasse: 70% Cocoa Chocolate, 75% Cocoa Chocolate and 80% Cocoa Chocolate

17. Dagoba: 87% Eclipse Chocolate and 74% New Moon Chocolate

18. Amano: Chuao Reserve Dark Chocolate, Montanya Limited Edition Dark Chocolate, Ocumare 70% Chocolate, Madagascar 70% Chocolate, Dos Rios 70% Chocolate and Cuyagua 70% Chocolate

19. Chuao: 77% Cacao de Cacao Chocolate

20. Mast Brothers: Grand Cru 85% Chocolate, Madagascar 72% and brooklyn Blend 74% Chocolate

Drinking Chocolate

TCHO Hot and Cold Drinking Chocolate

1. TCHO: Hot and Cold Drinking Chocolate

2. Askinosie: Tanzania 72% Single-Origin Sipping Chocolate

3. Lake Champlain: Organic Fair Trade Unsweetened Hot Chocolate

MarieBelle Aztec Hot Chocolate

4. Dagoba UnsweetenedDrinking Chocolate

5. Theo: Chipotle Spice Sipping Chocolate

6. Jacques Torres: Classic Hot Chocolate

7. MarieBelle: Aztec Hot Chocolate

8. Vosges: La Parisienne Couture Cocoa

9. L.A. Burdick: Dark Hot Chocolate

10. Guittard Grand Cacao Drinking Chocolate

Theobroma cacao

Chocolate comes from the cocoa beans from the Theobroma cacao which can only be grown and produced fruit between 20º north and 20º south of the equator. This are is known as “the cocoa belt.” Theobroma cacao has been successful grown as a tree elsewhere, but will not bear fruit. It is very particular. The Theobroma cacao are grown primarily in West Africa, Central America, South America and Asia. According to the International Cocoa Organization, the vast majority of cocoa comes from Cote d’Ivoire (38%), Ghana (21%), Indonesia (13%), Nigeria (5%), Brazil (4%), Cameroon (5%), Ecuador (3%), Malaysia (1%) and the last 10% are made up of cocoa coming from Sri Lanka, parts of India, Venezuela, Belize, Costa Rica, Dominican Republic, Madagascar, Peru, Colombia, Guatemala, Hawaii, Mexico, Fiji and other countries near the equator.

Three Varieties of Cacao

There are three main varieties of chocolate, the Forastero, Criollo and Trinitario. There are some fantastic debates on the varieties of hybrids and original species from these three varieties, but we will keep that for another time. Keep in mind when tasting chocolate, that most chocolate today is made up of a blend of cacao beans from different regions or different varieties. If you are dealing with a certain exclusive bean from a specific region, the chocolate maker will indeed tell you as this is an exceptional treat. In these cases, the chocolate maker will let you know if it is single-origin (made with the beans from one region or an entire country), single-plantation (estate grown), made up of only one variety of bean, a special blend, organic or fair trade.

Forastero-Theobroma cacao

The Forastero tree is the most widely grown of the three cacao trees as it is the most hardy. It is, however, the cacao bean offering the least amount of flavor from its beans. The Forastero is the most commonly used of the cacao bean in all chocolates throughout the world. The Forastero is thought to have started growing in the Amazon. It now grows in other countries such as Nigeria, Cote d’Ivoire, Brazil, Costa Rica, Ghana, the Dominican Republic, Venezuela and Ecuador. Forastero makes up approximately 70% of the world’s cacao supply.

Crillo-Theobroma cacao

The Criollo is a rare and fragile variety of Theobroma cacao. It gives little in way of crop and it is very susceptible to disease. Pure Criollo is usually found on the western side of Columbia. It is commonly cultivated in the regions of Mexico, Nicaragua, Venezuela, Madagascar, Columbia and the Comoros Islands. Pure Criollo is not often used in any chocolate production. A chocolate maker using pure Criollo in their chocolate bar is going to let you know that you have an exceptional experience waiting for you in your dark chocolate bar. If it says Criollo, it is most likely a hybrid version of the Criollo and Trinitario trees unless noted otherwise. Criollo makes up approximately 10% of the world’s cacao supply. The Criollo beans are known to have a fruity flavor and to be

Trinitario-Theobroma cacao

slightly acidic. The Criollo known to be the most flavorful and aromatic of the three varieties.

The Trinitario is a hybrid of the Criollo and Forastero. The cocoa beans from the Trinitario are thought to be very aromatic and robust. The yield is high, but not a high as the Forastero. The Imperial College of Tropical Agriculture began to experiment with this variety in the 1920s in Trinadad. Varieties of the Trinitario are now growing successful all over the world, primarily in the same countries as that of the Criollo. The Trinitario variety of the Theobroma cacao makes up about 20% of the world’s cacao. It possesses notes such as oak, honey and balsamic.

Theobroma cacao

Annmarie Kostyk

Crystallized Ginger

I hope everyone enjoyed the first annual Twelve Days of Holiday Chocolate Candy!  Today is the last day.  If you have some recipes that you would like to share for next year, please feel free to email them to me.  Holiday cookie recipes?  Do the same.  I am always looking for new recipes to try and share!

The twelfth day of The Twelve Days of Holiday Chocolate Candy brings a suggestion from my sister.  She said, “How about some brittle?”  Here you go little sis… Chocolate Cherry Walnut Brittle.

Chocolate Cherry Walnut Brittle

Chocolate Chips

Ingredients:
1 cup granulated sugar
1/2 cup corn syrup
1/2 teaspoon salt
1 cup coarsely chopped walnuts, toasted
1/2 cup dried cherries
2 tablespoons unsalted butter
1 teaspoon baking soda
1 tablespoons minced crystallized ginger
3 tablespoons dark chocolate chips (I used Ghirardelli 60% Chocolate Chips)

Directions:

Dried Cherries

Butter a cookie sheet well. Stir together sugar, corn syup and salt, and bring to a boil over medium-high heat; stir in walnuts and cherries, and continue to cook until mixture reaches 300 degrees F, stirring frequently.  Remove pan from heat and stir in butter and baking soda, quickly; pour onto cookie sheet, and spread out thinly using two forks.

Sprinkle ginger over brittle and gently press into surface.  Sprinkle chocolate chips over brittle and gently press into surface.  Cool completely before breaking into pieces. Store in an airtight tin or jar in a cool place.

Chocolate Cherry Walnut Brittle

To a successful cooking and baking holiday season!

Annmarie Kostyk

Need a gift idea that everyone will appreciate?  Nine out of ten people love chocolate.  The tenth person lies!  You cannot go wrong with a box of these exquisite chocolates from any of these chocolate makers in the United States. You have your family and friends to buy gifts for, but don’t forget teachers, trainers, mailpeople, doormen, hair dressers, assistants, and the rest of the people in the world that make your life easier.  This is a long post, but most definitely worth reading!  Thank you for your time!

I will be covering the best chocolate bars, truffles and drinking chocolates in the United States tomorrow.  It’s not too late to go online and buy.  These chocolate makers are also both artists and small business owners who would appreciate your business.  The links will take you directly to their page offering boxed chocolates, but by all means, there is no reason to stop there!

Theo Chef Session Chocolate Box

Theo Chocolate: Theo Chocolate is organic, fair-trade and they are also chocolate makers which means they make their own chocolate.  My picks for the holidays are the Holiday Confection Collection (I am eating it right now.) and The Chef Session which are limited editions for the holidays.  Theo had seven different area chefs come in to design recipes for these chocolates.  The Apple Caramels are superb.  I have to admit that I was VERY leery of the Peppermint Caramels.  The peppermint is very subtle though.  I am quite glad I tried them.  Over the two types of caramels,  I do prefer the Apple Cider ones.  Love the sugar and mulling spices on the tops.

Jacques's Choice

Jacques Torres: aka Mr. Chocolate… The boxes of chocolates I would suggest would be the Jacques’ Choice Box because you know you are getting the best he has to offer (Like a chef friend of mine once said, always order the special, you know the chef is making it and it’s fresh.)  A lovely whimsical option is the Champagne truffle box made in the shape of a champagne cork with milk chocolate and filled with Taittinger champagne.  Seriously, how could you go wrong with that combo?

Christopher Elbow Chocolate Collection

Christopher Elbow: Honestly, could you get a more magnificent box of chocolates?  I think not.  An array of color and texture for the eyes.  A feast for the senses. This box will get you all of the favorite flavors of the season in addition to tried and true selections.  People gasp when they open this box.  The colors are most unexpected. Some of my favorite chocolates from Christopher Elbow Artisan Chocolates include his Cinnamon, Venezuelan Spice, Balsamic Caramel and Fresh Mango chocolates.

Knipschildt's Giant Chocolate Box

Knipschildt Chocolatier: Is Fritz Knipschildt married?  If he’s not, someone has got to introduce me tot his man.  He has designed and developed everything a chocolate lover could ask for in the world.  He even has a cafe where you can eat first and then indulge in decadent chocolates drinks, desserts and chocolates.  Crepes, quiche, sandwiches, salad, breakfast all day…a man after my own heart.  I digress as usual.  My picks for chocolate? La Madeline au Truffe for the hard to buy on your list…$250 for one truffle.  My realistic pick is the Giant Chocolate Box.  Keep in mind there are only nine chocolates in the box.  The truffles themselves are what’s giant.  The assortment varies from season to season.

Norman Love Holiday Chocolate Gift Box

Norman Love Confections:  With Norman Love Confections, you have to go all out holiday!  Green, red and white ribbon over a green box with a bright collection of chocolates that look like Christmas lights gleaming from the box!  My favorites?  The Hot Toddy, Eggnog and White Christmas chocolates.  You will see some major artistic confection making here.  Just look at those little chocolate masterpieces! Most definitely not your average chocolate box!

Byrne & Carlson:  When I first ordered these chocolates I quite literally felt like a kid in a candy store.  There is no semblance of order to the way they put their chocolates in the box.  It’s a beautiful, organized mess full of color, texture and glorious aromas.  We eat with our eyes first and boy were my eyes happy!  There are even some dried flower petals in there!  The photo below is the top and bottom layer of the two pound assortment.  Most definitely for someone special on you list.  Perhaps yourself?

Byrne and Carlson Two Pound Chocolate Box, Top & Bottom Layer

Recchiuti's Whiskey Pairing Chocolate Box

Michael Recchiuti:  Michael Recchiuti is always on the cutting edge of the chocolate world.  He was recently experimenting with chocolate and soy.  Lots of choices here.  It’s really hard to decide what to get when you order from Recchiuti because he thinks out of the box and creates the trends.  My picks are The Whiskey Pairing Box (give a good bottle of whiskey with this), the Beer Pairing Box (give a nice limited edition brew), the Varietal Box and the Rust Box (which has just enough to whet someone’s appetite).

Gail Ambrosius Chocolate Box

Gail Ambrosius:  Hands down, you have to order the chocolatier’s choice.  When you receive this box, you get a selection of all of Gail’s most famous chocolates from her tea-inspired collection, the classic collection, and the adventurous collection.  A variety of different flavors, textures, sweet and bitter to satisfy all of the senses.  If you are feeling really generous, you can give some Gail’s Twelve on the Twelfth.  The lucky recipient will get a dozen chocolates on the twelfth of every month.  How sweet is that?

L.A. Burdick Wooden Box Chocolate Assortment

L.A. Burdick:  Penguin or mice?  That’s the question here, not the chicken or the egg.  Which is your favorite?  I like the penguins.  Pick the wooden box assortments.  The wooden, hinged box with the ribbon and wax seal makes these chocolates look like a regal gift selected and boxed just for you.  You will find at least one mouse in the box.  May I suggest a box of penguins too?  There’s something about a tuxedo that goes hand in hand with the holidays that I can’t resist.

L.A. Burdick Penguins

B.T. McElrath Epicurean Chocolate Box

B.T. McElrath: The holiday chocolates from McElrath are most definitely cute, but I have not had the opportunity to try them.  I have to recommend his award winning Epicurean Truffle Assortment.  My favorites in the box are the Orange Caramel Butterfly (says a lot, not a big fan of orange with chocolate), the Chile-Limon and the Signature Dark Chocolate (no surprise there).

Fran's Chocolate's Grey and Smoked Sea Salt Caramels

Fran’s Chocolates:  I used to hate caramels.  I hardly even use the word hate, but in this case it applies.  Fran’s Chocolates were a turning point in my attitude toward caramels.  In my opinion, caramels were either too liquid or so hard they would crack your teeth.  I first tasted Fran’s Chocolate Gray and  Smoked Salt Caramels at Whole Foods in Austin, Texas.  The price astounded me.  Very expensive.  I ate them all  on the way home and went back the next day for more.  Trust me.  These caramels are the best and worth every penny.

Laurent Vals' Chocolate Box

Laurent Vals: On his website, it says that Laurent’s chocolates are “the ultimate sensual indulgence”.  I could not agreee more.  Since this website is PG, I cannot tell you the things going through my mind when I first tried these chocolates.  Use your imagination and I will let you be with that.  My favorites?  The Rochambeau, Passionata, Latte, Caromy, Brasil and Matt.  I could go on… see for yourself.  Laurent is a Frenchman afterall.

When placing your orders, remember something important.  Always buy the best quality chocolate even if it means getting a smaller box.  The receiver may not be impressed or understand such an understated gift until they actually experience the chocolates.  They will then understand and be extremely thankful.  Also, keep in mind that both women and men love chocolate equally, men just don’t like to talk about it.

Don’t forget to treat yourself during the holidays too!  A box for me and a box for you is the way I geenrally shop.  I love to feed people, what can I say?  Enjoy your chocolate box selections!

Annmarie Kostyk

Toonie Moonie Organics Marshmallow Creme

First, let me tell you not to be bummed out that this recipe calls for marshmallow creme.  Yes, this is marshmallow fluff.  There are some good alternatives to this chemical laden fluff.  Whole Foods Markets always has a good substitute.  Try Toonie Moonie Organics Marshmallow Creme or the vegan alternative called Suzanne’s Ricemallow Creme.  For those of you who are not vegan, don’t be afraid to try the vegan option.  I promise you that it is nice and sticky, sweet and gooey.

White Chocolate Eggnog Fudge with Pecans

Day eleven, we are almost done, of The Twelve Days of Holiday Chocolate Candy brings White Chocolate Eggnog Fudge.  You can make it with or without nuts.  I like to use nuts because it adds more texture and interest. Honestly, it tastes great either way!

White Chocolate Eggnog Fudge

Ingredients:
1/2 cup unsalted butter
3/4 cup eggnog
2 cups sugar
10 ounces white chocolate, coarsely chopped
1/2 teaspoon ground nutmeg
1 jar (7 ounces) marshmallow creme (see note at end of recipe)
1 cup chopped pecans or walnuts
1 teaspoon rum or rum extract

Directions:
In a heavy saucepan, combine butter, eggnog and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly.

Reduce heat to medium, and continue to boil, stirring frequently, 8 to 10 minutes, or until mixture reaches 234°F (soft ball stage).

Remove from heat; add chocolate and nutmeg. Stir until smooth. Add marshmallow creme, pecans and rum; mix well.

Pour mixture into a 9-inch square pan lined with buttered foil. Cool completely; cut into 1½-inch squares. Store in airtight container in refrigerator.

White Chocolate Eggnog Fudge

Sit back with a small plate of White Chocolate Eggnog Fudge and watch a classic holiday movie!

Annmarie Kostyk

Dark Chocolate Covered Candied Orange Peels, also known as Orangettes, are the tenth chocolate candy for The Twelve Days of Holiday Chocolate Candy.  This candy has been around for centuries and is still extremely popular in Europe.  You will find it in all of the old world chocolate shops. Once you make these the first time, each time it will get easier until you get your timing right.

Dark Chocolate Covered Candied Orange Peels

Equipment:
Parchment Paper
Cooling rack

Ingredient:
Four medium oranges (look for ones with thin peels)
salt
2 cups granulated sugar
4 ounces dark chocolate (70% or higher cocoa content)

Directions:
Cut the top and bottom ends off the oranges. Cut the peel off the oranges in six sections, as close to peel edge as possible.

Cut peel sections in half lengthwise, so you can flatten them more easily, and remove as much pith as you can with a paring knife. Some pith will remain. Don’t worry about it.

Cut peel sections lengthwise into quarter-inch wide strips, as evenly as possible.

Orange Peel Strips

Place the peels in a non-reactive bowl with enough salt water to cover. (One teaspoon salt per cup of water.) Soak for at least 24 hours. Drain, rinse, and soak peel in fresh water for 20 minutes. Drain again.

Boil peel in fresh water for 20 minutes and drain again.

Mix two cups of sugar with two cups of water in a medium saucepan. Stir. Add peel. Bring to a boil, reduce heat until the mixture is just simmering. Simmer for 45 minutes.

Remove peels from syrup a few at a time using a fork, and put them on a rack to drip dry. (Put a dish towel or a piece of parchment paper under the rack to catch the drips.) Allow them to dry completely. (Overnight works for me.)

Melt chocolate in a double boiler. Dip peel strips into melted chocolate. Place on parchment paper to dry.

Dark Chocolate Covered Candied Orange Peels

You can also do this with lemon peels, lime peels, tangelo peels or grapefruit peels.  FYI – I tried it with ugly fruit peels and they were terrible.

Annmarie Kostyk

Okay, you might notice something a bit off here.  What is it?  There’s no chocolate in this recipe. Gasp.  Yes, I know how you feel.  The soft, light and sweet French nougats are one of my all time favorite candies in the world.  For this recipe, I’ve used pistachios and cranberries to make it festive looking.  Buy all means, you can coat these in dark chocolate half-way to really make a statement.  Why not?  The holidays only come around once a year!

Nougat de Montélimar with Pistachios, Sliced Almonds and Cranberries Covered in Dark Chocolate (from last year's holidays)

Nougat de Montélimar with Pistachios and Cranberries

Makes a 9×13 pan of candy to divide into pieces

Equipment:
Stand mixer
Candy thermometer
9×13-inch pan
Wafer paper (to line top and bottom of pan): sometimes called rice paper, it’s an edible paper that will stick to both sides of the candy. It’s available through stores like this one.
Non-stick cooking spray

Ingredients:
(use a kitchen scale and grams if you can, otherwise the conversions are here, but are a bit off)
1 kilogram pistachios (2 pounds or about 4 cups)
100 grams cranberries (3.5 ounces or 1/2 cup)
500 grams honey (2 1/4 cups)
400 grams sugar (2 cups)
4 egg whites
100 grams powdered sugar (1/2 cup)
1 teaspoon vanilla extract

Directions:
Roast the pistachios: spread them out on a baking sheet and put them in a 400 degree oven for about 10 minutes, shaking the pan occasionally to make sure they toast evenly.

Spray the pan with cooking spray and line it with the wafer paper.

In a double boiler heat the honey, stirring constantly. In another pan, heat the sugar, aiming for 250-265°F. Once it reaches the right temperature, add it to the honey (being careful not to burn yourself!). Keep the heat constant and continue to stir the mixture until it reaches 280-290°F.

In a stand mixer, beat the egg whites to stiff peaks (see a visual guide to this here) and then add the honey/sugar mixture a little at a time and carefully. The mixture should begin to thicken almost immediately as it cools. Keep the mixer at medium to high. This is where you’re beating all the air and fluffy chewiness into the candy. It will begin to form a ball around the beater and have the consistency of a very thick chocolate chip cookie dough with the stickiness of taffy after 6-8 minutes. At this point add the warm nuts, cranberries and the powdered sugar.

As soon as the nuts have been mixed into the batter, pour it into the prepared pan. It will be thick and you might need an extra hand to get it out. Try coating a wooden spoon with cooking spray to help with the stickiness. Smooth the batter and cover it with a sheet of wafer paper. Use a rolling pin to smooth out the pan, the candy will begin to harden almost immediately so get it smooth as quickly as you can, it won’t ever be perfect, that’s the nice rustic quality you’re going for. Allow it to cool overnight or, if you’re in a hurry, for at least 3 hours.

Once cool, unmold the nougat onto a cutting board and slice through in strips and then slice those into the desired size. Wrap the pieces in cellophane or wax paper and they’ll last quite a while.

You can also experiment with adding chocolate chunks, currants, lemon peel, other kinds of nuts, etc.

Nougat de Montélimar with Pistachios and Cranberries

No chocolate, but you can add chocolate chunks if you care to do so.  Experiment with it.  It is most definitely time consuming and you cannot leave it for even a minute while you are making it, but it is so worth it in the end!

Annmarie Kostyk