Aftelier Perfumes Chef’s Essences “Fresh Ginger” essential oil

I just made an awesome test batch of ginger burnt sugar caramel sauce using Aftelier Perfumes Chef’s Essences “Fresh Ginger”.  I followed a basic recipe for burnt sugar caramel sauce (1 cup sugar, 6Tbs unsalted butter, 1/2 cup cream) and added a good shake of Fresh Ginger essence.

We worked with Mandy Aftel to produce a set of Chef’s Essences for chocolatiers and have a set available at our main store.  I’ve been a little slow to make good use of these amazing essential oils and absolutes.  They are a precious bundle of untapped potential.  I can’t wait to explore them further.  Based on initial trials they are very easy to use and can be added directly to chocolate to perfectly infuse the flavor.

We’re also preparing to take the wraps off our online shop, where you can order our new drinking chocolate mix! For now, we’ll be keeping it simple and focusing on just two offerings – drinking chocolate and gift certificates. Look forward to an announcement very soon!

We’d like to thank all of our wonderful customers who support our local Portland stores, whether you live near or far. And we hope you find these changes to be engaging, enjoyable, and inspiring. As always, we’d love to hear your feedback and comments! Drop us a line any time.

• ½ cup coconut milk (about ¼ can)
• ½ cup water
• 8 Tbsp Cacao Premium Drinking Chocolate Mix

Directions

Heat coconut milk and water over medium low heat until the mixture begins to simmer. Remove pan from heat and add 8 tablespoons of Cacao Premium Drinking Chocolate mix and let rest for a minute. Return to low heat and alternate whisking and scraping the sides and bottom of the pan with a rubber spatula. Continue whisking and occasionally scraping until the drinking chocolate is completely smooth. If it looks clumpy on the back of a spoon or the rubber spatula continue to whisk and gently heat. Do not overheat or bring to a boil. You can either serve immediately, or for a fuller mouth-feel you can refrigerate overnight and reheat and serve the next day. Heat gently as before. Enjoy!

• ½ cup Whole Milk
• ½ Cup Heavy Cream
• 8 Tablespoons Cacao Premium Drinking Chocolate

Directions

Gently heat ½ cup whole milk and ½ cup heavy cream over low heat, stirring regularly. Be careful not to overheat. Once the dairy reaches about 160F degrees remove from heat and add 8 tablespoons of Cacao Premium Drinking Chocolate mix and let rest for a minute. Return to low heat and alternate whisking and scraping the sides and bottom of the pan with a rubber spatula. Continue whisking with occasional scraping until the drinking chocolate is completely smooth. If it looks clumpy on the back of a spoon or the rubber spatula continue to whisk and gently heat. Do not overheat or bring to a boil. You can either serve immediately, or for a fuller mouth-feel you can refrigerate overnight and reheat and serve the next day. Heat gently as before. Enjoy!

Directions

Heat 8 Tbsp coconut milk and 8 Tbsp Cacao Premium Drinking Chocolate Mix in pan until completely smooth and melted whisking and scraping with a rubber spatula frequently.  Cool in refrigerator overnight. Scoop out round balls with a melon baller or a small spoon and coat each ball in cocoa powder, ground nuts, toasted coconut, your favorite granola, spread onto a piece of toast, or otherwise enjoy.

If you add a few tablespoons of coconut oil to the heated chocolate and coconut mixture before you cool it then it will make a great chocolate glaze.

Ingredients

• ½ cup Whole Milk
• ½ cup Heavy Cream
• 8 Tablespoons Cacao Premium Drinking Chocolate Mix
• 1/8 tsp ground nutmeg
• 1/8 tsp ground cinnamon
• 1/8 tsp ground dried ginger
• 1/8 tsp ground black pepper
• 1/8 tsp ground star anise

Directions

Gently heat ½ Cup Whole Milk and ½ Cup Heavy Cream and all ground spices over low heat. Stir regularly—be careful not to overheat. Once the dairy reaches about 160F degrees remove from heat and add 8 tablespoons of Cacao Premium Drinking Chocolate mix and let rest for a minute. Return to low heat and alternate whisking and scraping the sides and bottom of the pan with a rubber spatula. Continue whisking with occasional scraping until the drinking chocolate is completely smooth. If it looks clumpy on the back of a spoon or the rubber spatula continue to whisk and gently heat. Do no overheat or bring to a boil. You can either serve immediately, or for a fuller mouth-feel you can refrigerate overnight and reheat and serve the next day. Heat gently as before. Or serve cold and eat like a cold chocolate soup or pudding. Enjoy!

At long last after much customer demand – we finally have released our own drinking chocolate mix for you to prepare and enjoy in your own home! We hope to have online ordering available soon.  In the meantime, the mix is available in both of our stores or order via email or phone.