Ginger Burnt Sugar Caramel Sauce

Aftelier Perfumes Chef's Essences "Fresh Ginger" essential oil
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.

 

Coconut Milk Premium Drinking Chocolate

Ingredients

  • 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 easy serving and a fuller mouth-feel you can refrigerate overnight, reheat and serve the next day. Heat gently as before. Enjoy!

Traditional Cacao Premium Drinking Chocolate

Ingredients

  • 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 easy serving and a fuller mouth-feel you can refrigerate overnight, reheat and serve the next day. Heat gently as before. Enjoy!

Simple Vegan Ganache

Makes Fresh Truffles, Coconut Chocolate Spread, Chocolate Glaze etc.

Directions

Heat 8 Tbsp Coconut Milk and 8 Tbsp Cacao Premium Drinking Chocolate Mix on low heat in a small sauce pan until completely smooth and melted. Be sure to whisk and scrape with a rubber spatula frequently.

Cool in refrigerator overnight.

Scoop out round balls with a melon baller or a small spoon

Coat each ball in cocoa powder, ground nuts, toasted coconut, spices, your favorite granola etc.

Enjoy within 1-2 days (or sooner)

Or for simpler use spread ganache onto a piece of toast, eat with a spoon or otherwise enjoy.  Adjust quantities of chocolate and coconut milk according to use- more milk will make a thinner, lighter texture; less milk will make a firmer texture.

*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 shiny chocolate glaze.

Cacao 5-Spice Premium Drinking Chocolate

Makes 4 demitasse servings

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!