This week's chocolate class was about giandujas, nougats and other confections. I learned that I will probably like anything classified as a gianduja (nuts ground with chocolate)! YUM!
These are pistachio almond gianduja squares and wow, are they ever good! They're very rich but so good that one just isn't enough! I've seen canned praline paste at Gourmet Warehouse before and always wondered what it was used for. If these are any indication, praline paste is a very, very good thing!
This is Nougat Montelimar with Almonds. The recipe comes from a town in France called Montelimar. Apparently, the town is world-renowned for its nougat, although to be honest, I'd never heard of it before. The recipe was quite delicate and I'm not sure how soon I'll be trying this one at home... just as well, since I'd need to buy a blow torch or a gas range before I could do so!
These are cranberry pistachio nougat-filled chocolate bars. I really want to try one but haven't yet since I only have these three little pieces of it. This is the only thing we made this week that I think has a chance of being as good as the pistachio almond gianduja squares....
I haven't tried these Strawberry Pate de Fruit hearts yet either, again because there are so few of them and they're so little. The fresh B.C. strawberry puree that was boiled up to make these smelled divine however so I'm thinking they'll be quite tasty!
These little goodies are Chocolate Caramel Hazelnut Dragees. Basically roasted hazelnuts (also local - from Agassiz) covered in caramel and then coated in chocolate and dusted with cocoa powder... Now these I have been eating tonight and I am definitely a fan!
This is soft chocolate nougat covered in dark chocolate. I may do this one again but I'll include some nuts or dried fruit in it as I found it a bit plain as it is.
These are vanilla marshmallows. I found the recipe we used today quite finicky and the end result not as good as the other homemade marshmallows I've made. The instructor did mention passionfruit marshmallows during today's class though and that is something I have to try... and soon!
Next week is all about caramel and different methods for using caramel with chocolate. Mmmmm, now that should be delicious!
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