Apple Spice Macarons Recipe

Copyright 2018-2022 by Lisa Maliga

Apples and autumn go perfectly together. Think of apple cider, candy or caramel apples, apple crisp, and Apple Spice Macarons.

Welcome autumn with Apple Spice Macarons!

INGREDIENTS:

160 grams powdered sugar, sift with almond flour
160 grams almond flour, sift with powdered sugar
150 grams egg whites
185 grams confectioners’ sugar, sieved
1 Tablespoon [8 grams] arrowroot powder
1/2 teaspoon [3 grams] cream of tartar
1 teaspoon vanilla bean paste
several drops Burgundy gel food colorant

INSTRUCTIONS

Preheat oven to 300°F.

~ Sift the almond flour and confectioners’ sugar together into a bowl. Stir in the arrowroot powder and set aside.

~ Put a template on a baking sheet and place a silicone mat or parchment paper over it. Set aside.

~ In the bowl of a stand mixer, add egg whites and confectioners’ sugar. Whisk until well combined.

~ Place bowl over pot with just enough water, as you don’t want the water touching the bowl. Heat on medium until meringue is hot. Test to make sure it’s hot enough by sticking your clean finger in the meringue near the center of the bowl. If using a candy thermometer the temperature should be about 130 F [54 C].

~ Remove from heat and place bowl onto stand mixer. Add the cream of tartar and vanilla bean paste.

~ Whisk on medium to high speed until firm peaks form. Egg whites should be glossy and if you flip the bowl upside down, nothing will come out.

~ Add food coloring and whisk until the color is incorporated.

~ Remove the whisk and add the paddle attachment [if using one].

~ Add the presifted almond flour and confectioners’ sugar mixture.

~ Turn mixer on low or medium speed and mix for up to 10 seconds. If that doesn’t mix the batter thoroughly, mix for another 10 seconds. Turn off mixer and with your spatula, run it around the sides and bottom of bowl to make sure all the dry ingredients are incorporated.

~ Test for the ribbon stage. When you lift your spatula above the bowl, the batter should fall back to the bowl as one continuous stream and create a ribbon pattern.

~ Pour batter into a pastry bag [14″ or 16″] fitted with a large round tip.

~ Pipe onto the silicone or parchment covered baking sheets.

~ When finished with each sheet, bang baking sheet on counter to remove air bubbles. If you see any air bubbles, pop them with a toothpick.

~ Let shells rest on a flat surface in a cool, dry area for about 30 minutes. The surface will change from glossy to matte. To make sure they’re done, gently touch the edge of one with your finger. There should be no trace of batter on your finger.

~ Bake for 15-20 minutes. This will vary depending on your oven. Carefully monitor the baking process and check your oven thermometer. After 8 or so minutes, rotate the tray to ensure even baking.

~ Macarons are done when you peel back the mat or the parchment paper and the shells don’t stick.

~ Remove from oven and gently slide the parchment or silicone mat onto a cooling rack. The shells should be cool enough to remove after 10 minutes.

~ Place macaron shells on a wax paper covered baking sheet or tray for filling. Match similar sized shells together. Pipe the filling on the flat side of one shell and gently place the second shell on top.

APPLE SPICE BUTTERCREAM FILLING

Apple Spice Buttercream Filling ready to pipe

INGREDIENTS:

115 grams [1/4 cup] apple butter
115 grams [1/4 cup] unsalted butter
150 grams [3/4 cup] dark brown sugar OR organic pure cane sugar
30 ml [2 Tablespoons] heavy [double] cream
2 teaspoons Apple Pie Spice*
125 grams [1 cup] confectioners’ sugar, sifted

INSTRUCTIONS:

Melt the butter in a saucepan, then add the apple butter and brown sugar. Bring to a boil and reduce heat to medium low. Continue to boil for 2 minutes, whisking constantly. Add the cream, apple pie spice and cinnamon, whisking constantly, and return to a boil. Remove from heat and cool to room temperature. Whisk powdered sugar until smooth and it reaches a frosting consistency.

* Make your own Apple Pie Spice by combining: 1 1/2 teaspoon (3 grams) cinnamon, 1/2 teaspoon (2 grams) nutmeg, 1/4 teaspoon (1 gram) allspice and two dashes of cloves. Add ingredients to a small container and shake until blended.

Video Tutorial

Click the picture to check out the book. Available in eBook and paperback formats.

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Mega Oatmeal Raisin & Walnut Cookies Recipe

By Lisa Maliga, copyright 2022

Want to have a great big chewy cookie for a dessert, snack or even a meal replacement? The Mega Oatmeal Raisin & Walnut cookies will qualify. These big, chunky cookies have nice, plump raisins due to soaking them before mixing all the ingredients together. These aren’t just any oatmeal raisin cookies, they’re mega oatmeal raisin [and walnut] cookies that are sure to be a hit for cookie fans of any age.

Big cookies!

Mega Oatmeal Raisin & Walnut Cookies Recipe

All the ingredients

Ingredients:

2 sticks [8 ounces] butter, softened
2 large eggs, room temperature
1/2 cup granulated sugar
1/2 cup golden brown sugar
1/4 cup organic coconut sugar
2 cups all-purpose flour
1/2 cup cake flour
1/4 cup 2 tapioca starch OR corn starch
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 teaspoon baking soda
1 teaspoon pure vanilla extract
2 cups rolled oats
1 cup raisins, soaked in water for 30 minutes
3/4 cup chopped walnuts OR pecans

Equipment:

Hand or stand mixer
Mixing bowl
Measuring cups/spoons
Whisk
Spatula
Sieve
Cookie/ice cream scoop
Large baking sheet
Baking/cooling rack
Parchment paper/Silpat
Kitchen scale
Oven thermometer

Oven temperature: 400 F

~ Whisk dry ingredients [flour, tapioca starch, salt, baking soda and cinnamon] together in a large bowl.
~ Mix sugar and butter in a hand or stand mixer until well creamed.
~ Add eggs one at a time.
~ Add vanilla extract.
~ Add the dry mixture until well mixed.
~ Drain the raisins into a bowl and save raisin water for later.
~ The oatmeal, raisins, and walnuts should be added last. Mix until it’s stiff, which makes it easy to form into balls.
~ Measure out dough in 4-ounce balls. Lightly pack them and place on cookie sheets.
~ Let sit in the refrigerator for about one hour. Midway through the cooling off phase, preheat your oven to 400 Fahrenheit.
~ Bake for about 10 -11 minutes.
~ Cool on cookie rack for about 10 minutes before removing.

Yields:

One dozen 4-ounce cookies

  • You can store in a cookie jar or airtight container for about 5 days [if they last that long]. They can also be frozen and heated in a toaster oven for about 5 minutes on 350.
  • I used tapioca starch because I had more of it than I did corn starch. Either works well to soften these delightful oatmeal raisin & walnut cookies.
  • Substitute pecans or go nut-free if you choose

Healthy Tip! You can save the raisin water in a mason jar and refrigerate overnight. Drink the next morning on an empty stomach. Raisin water is a healthy way to eliminate toxins from your body and give you natural energy. Some people drink raisin water before doing a workout.

Bite into this mega oatmeal cookie!

Check out the video tutorial:

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Jumbo Chocolate Chip & Ruby Chocolate Chunk Cookies Recipe

Two halves of a jumbo Chocolate Chip & Ruby Chocolate Chunk Cookie

Copyright 2022 by Lisa Maliga

This recipe is similar to the big, 6-ounce Levain-style cookies, but there are distinct differences. My recipe calls for ruby chocolate, the cookies are slightly smaller at four ounces, and I used three different types of sugar to enhance these distinctive cookies’ flavor. I also used a good amount of Neilsen Massey’s pure Madagascar Bourbon vanilla extract. I had a difficult time refraining from eating the batter because it was so tasty!

Below is a photo of my newest addition: a Kitchen Aid 5-quart stand mixer with a white bowl. I also have the original shiny bowl. Two bowls are better than one, especially when making cupcakes and frosting. Even better, I invested in a flex-edge beater attachment which thoroughly creams the sugar and butter in seconds. I only had to scrape the bowl once. If you have a 4.5 or 5-quart Kitchen Aid stand mixer, I highly recommend this helpful, time-saving attachment. Kitchen Aid flex edge beater attachment link: https://amzn.to/3K99aGl

New 5-quart Kitchen Aid stand mixer with white bowl and lots of chocolate and other baking ingredients.

JUMBO CHOCOLATE CHIP & RUBY CHOCOLATE CHUNK COOKIES RECIPE

Oven temperature: 400 degrees Fahrenheit/205 degrees Celsius

Bake time: 11-12 minutes

Ingredients:

1 cup butter, cold, cut into cubes
2 large eggs, cold
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup organic coconut sugar
1 3/4 cup all-purpose flour
1 cup cake flour
1 teaspoon baking powder
2 teaspoons corn starch
1/2 teaspoon salt
3/4 teaspoon baking soda
2 teaspoons pure vanilla extract
10 ounces chocolate chips
3.2 ounces chopped ruby chocolate bar OR ruby chocolate callets
1/2 cup chopped walnuts [optional]

Equipment:

Hand or stand mixer
Mixing bowl
Sifter
Measuring cups/spoons
Whisk
Spatula
Cookie/ice cream scoop
Large baking sheet[s]
Baking/cooling rack
Parchment paper/Silpat
Kitchen scale

Instructions:

  • In a large bowl, sift together flour, baking soda, corn starch, baking powder and salt. Whisk until combined.
  • In the bowl of a stand mixer, beat butter, and sugar until it’s well-combined, which will be a paste-like texture. You can also use a hand mixer or mix with a whisk or wooden spoon.
  • Add the eggs, one at a time, followed by the vanilla extract. Blend well.
  • Stir in the dry ingredients until well blended.
  • Mix in the chocolate chips, ruby chocolate chunks [or chips], and walnuts.
  • Form into balls approximately 4 ounces [120 grams]. Place on cookie sheet lined with parchment paper or a Silpat. Refrigerate for one hour.
  • Preheat oven.
  • The cookies should be at least 3 inches apart. Bake on center rack for about 11-12 minutes. Let cool on the cookie sheet for about 15 minutes before transferring to wire racks to cool completely.

NOTES:

This recipe made a dozen [12] 4-ounce cookies.

Store cookies in an airtight container.

If serving the next day, bake in oven/toaster oven for about 5-6 minutes at 350 degrees.

You can also heat in the microwave for about 30 seconds.

Chilling the dough in the refrigerator before baking helps to keep the cookies higher so they won’t spread a lot. You want dry dough. Mix minimally but mix enough to ensure that everything’s well incorporated.

Adding nuts makes cookies healthier, more rustic looking, and helps hold the shape better. If you don’t like walnuts, substitute pecans, macadamia, cashews, etc. Or don’t use any at all.

Watch the recipe video!

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Levain Bakery Chocolate Chip Walnut Cookies Review

By Lisa Maliga copyright 2022

The chewy center of a lovely Levain cookie

I’m a huge fan of Levain style chocolate chip walnut cookies. Yes, I refer to them as style, as I’ve never tasted the large six-ounce cookies from the New York City bakery. Even if I ordered them online, they’d still have to be heated up in the oven to get that bakery fresh goodness.

Instead, I make them myself. I’ve learned how by watching dozens of videos and reading baking blogs and cookbooks. I’ve not duplicated them in size as mine are slightly smaller, four ounces, and I add pure vanilla extract to make them even more flavorful. But when I learned that Levain sells their cookies in various supermarkets, I simply had to buy a box and give them a try.

Right out of the box

I bought this box at Whole Foods for only $7.99, as it was on sale. The cookies are sold in packages containing eight, two-ounce frozen cookies. They are also available in Two Chip Chocolate Chip and Dark Chocolate Chocolate Chip.

Since I had other errands to run, the cookies arrived back at my place thawed out. That’s okay, I was able to taste one as-is. In a way it reminded me of a packaged Chips Ahoy! Chewy Chocolate Chip Cookie. I’m joking, because even at just-below-room temperature, that little cookie was thick and chewy and tasted so good I didn’t bother to heat it up.

After dinner, I put a piece of parchment paper on a small baking sheet, placed a cookie on it, and baked it in the toaster oven at 350 degrees for 7 minutes. Some of the chocolate chips melted and the color darkened up just like a freshly baked cookie. I weighed it and was pleased to see it was 2.3 ounces, so I got even more Levain goodness.

Chocolate Chip Walnut Cookie ready to eat

For best results, don’t heat cookies [or any other food] on aluminum foil. Heated aluminum will get into your food and, of course, your body. Parchment paper or a silicone mat [Silpat] are your best options.

There are many pros to these cookies, especially if you don’t live in the New York or Washington DC area and can’t access the freshly baked ones. The smaller size is perfect if you’re watching your weight or aren’t very hungry. Three of these boxed beauties compare to one standard Levain cookie. Obviously, it’s much easier to warm these up than bake them from scratch.

WHERE TO BUY:

Amazon link: https://amzn.to/3B1cChw

Whole Foods link: https://www.wholefoodsmarket.com/product/levain-bakery-chocolate-chip-walnut-cookies-16-oz-b08j5mbvnd

Want to make your own? https://lisamaliga.wordpress.com/2022/01/12/jumbo-chocolate-chip-walnut-cookies-levain-style/

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Jumbo Chocolate Chip Walnut Cookies [Levain style] Recipe

by Lisa Maliga, copyright 2022

If you like big cookies, have I got a recipe for you! These jumbo chocolate chip walnut cookies are similar to the famous Levain Bakery cookies. But they differ in two ways: the cookies are just over four ounces, [Levain’s are 6 ounces], and contain pure vanilla extract. They are still big, thick and chunky — yet soft on the inside due to the cake flour and corn starch. Another key is the short baking time on a higher temperature than conventional chocolate chip cookies.

With Valentine’s Day coming soon, these will be a sweet and thoughtful gift. Bake someone happy with these delightful jumbo chocolate chip walnut cookies!

INGREDIENTS:

1 cup unsalted butter cold, cut in cubes

1 cup organic raw brown sugar https://amzn.to/3zNFh99

1/2 cup granulated cane sugar https://amzn.to/2JLTRrX

2 large eggs, cold

2 teaspoons pure vanilla extract https://amzn.to/3qls56e

1 cup all-purpose flour https://amzn.to/3mJ8TNu

1 cup cake flour https://amzn.to/34AzGrj

2 teaspoons corn starch https://amzn.to/3Fg2xOi

1 teaspoon baking powder https://amzn.to/3r2FTDP

3/4 teaspoon baking soda https://amzn.to/3tg5qfK

1/2 teaspoon pink Himalayan salt https://amzn.to/2Vymifl

1 1/2 cups semi-sweet chocolate chips https://amzn.to/39KAVEL

1 cup chopped walnuts https://amzn.to/333p6bU

EQUIPMENT:

Stand mixer or hand mixer
Measuring cups/spoons
Whisk
Spatula
Cookie/ice cream scoop
Large baking sheet
Parchment paper/Silpat
Oven thermometer

A stack of freshly-baked chocolate chip walnut cookies

INSTRUCTIONS:

Oven temperature: 400 degrees Fahrenheit/205 degrees Celsius

Bake time: 11 minutes

* In a large bowl, sift together flour, baking soda, corn starch, baking powder and salt. Whisk until combined.

* In the bowl of a stand mixer, beat butter, and sugar until it’s well-combined, which will be a paste-like texure. You can also use a hand mixer or mix with a whisk or wooden spoon.

* Add the eggs, one at a time, followed by the vanilla extract. Blend well.

* Stir in the dry ingredients until well blended. The dough will feel quite stiff.

* Mix in the chocolate chips and walnuts.

* Form into balls approximately 4.2 to 4.5 ounces [119 to 127 grams]. Place on cookie sheet lined with parchment paper or a Silpat. Refrigerate for one hour.

* Preheat oven.

* The cookies should be at least 3 inches apart. Bake on center rack for about 11 minutes. Let cool on the cookie sheet for about 15 minutes before transferring to wire racks to cool completely.

NOTES:

This recipe made nine [9] 4.2 to 4.5-ounce cookies.

Store cookies in an airtight container.

If serving the next day, bake in oven/toaster oven for about 5-6 minutes at 350 degrees.

I’ve added links to some of the ingredients. They are only suggestions, of course.

Chilling the dough in the refrigerator before baking helps to keep the cookies higher so they won’t spread a lot. You want dry dough. Mix minimally but mix enough to ensure that everything’s well incorporated.

Adding nuts makes cookies healthier, more rustic looking, and helps hold the shape better. If you don’t like walnuts, substitute pecans, macadamia, cashews, etc. Or don’t use any at all.

I used callets [Callebaut brand chocolate chips] and some chunks of a chopped up 70% cacao chocolate bar.

Happy baking!

Freshly baked and split in half to show the inner goodness. Bake someone happy with these cookies!

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Peppermint Hot Chocolate Recipe & Video

By Lisa Maliga, Copyright 2021

Peppermint Hot Chocolate

There is something very comforting about having a cup of hot chocolate on a cold winter’s night. When I was a child, I had two options for drinking hot chocolate: Swiss Miss packets with mini marshmallows, or the “homemade” type heated up in a saucepan with milk and a scoop of Nestle Quik powder. No sugar was added as that was the main ingredient, followed by cocoa and some anti-caking agents and preservatives. Topped with a generous swirl of Reddi Wip, it was the best hot beverage to sip while I sat on the couch and read.

The Swiss Miss hot cocoa packets might have been labeled as “rich chocolate”, yet they always contained stale mini marshmallows. Hot water was poured into my pink porcelain mug. Even if my mom mixed it for me, there were always little clumps of unmixed cocoa powder.

This year, I decided to try genuine European hot chocolate. Thick, but not quite like chocolate pudding. Unlike those packets, this delicious hot chocolate contains rich melted chocolate with a touch of cocoa powder and pure vanilla. I adore the Chocolove brand which contains 55% cacao and real peppermint oil. As always, use whatever brand you prefer and if it isn’t peppermint flavored, just add peppermint extract.

Garnishing with candy canes makes it look more festive. Peppermint Hot Chocolate is perfect for celebrating the Christmas season.

Peppermint Hot Chocolate Ingredients
Excellent chocolate bars make for excellent hot chocolate!

PEPPERMINT HOT CHOCOLATE RECIPE

INGREDIENTS:
2 ounces peppermint dark chocolate  https://amzn.to/3dFqMd7

5 ounces whole milk

½ Tablespoon coconut palm sugar https://amzn.to/3rLBlnq

1 teaspoon cocoa powder, sifted https://amzn.to/3lPk4Wv

1/4 to 1/2 teaspoon pure vanilla extract https://amzn.to/33fpuUr

1 mini peppermint candy cane, crushed https://amzn.to/3rOtzch

1 large peppermint candy cane for stirring https://amzn.to/3ECNGxW

8-ounce mug OR two 4-ounce mugs

DIRECTIONS:

Crush mini peppermint candy cane and set aside.

Chop up the peppermint chocolate.  

In a small saucepan over medium heat, pour in the milk and sugar. Using a whisk, mix constantly once it heats up to a simmer.

Add the cocoa powder and the chopped chocolate. Cook for about 4 minutes, whisking constantly. If using vanilla extract and/or peppermint extract, add that just before you’re ready to pour. Put a candy cane into your mug and pour in your hot chocolate.

Serve with a dollop of whipped cream and top with the crushed peppermint candy cane.

SUGGESTIONS: You can also use your favorite chocolate bar and just add a dash of peppermint extract as the last step so as to retain the flavor.

By all means substitute a plant-based milk if you wish. However, it won’t be as thick as it is when made with whole milk.

I made the whipped cream by pouring 8 ounces of whipping cream into a chilled 16-ounce mason jar and shaking it for about 10 minutes. Then I stirred in a teaspoon of vanilla extract and 1 teaspoon of powdered monkfruit sweetener.

Enjoy your hot chocolate and have a very Merry Christmas/Holiday Season!

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No Bake Cookies Recipe & Video Tutorial

By Lisa Maliga

Copyright 2021

No Bake Cookies

These No Bake Cookies contain Rodelle Gourmet Baking Cocoa powder, a very fine chocolate that I’d bought a few months ago and just got around to testing. Even though these are what I refer to as ‘stovetop cookies’ as no oven is used, the rich flavor of this brand of chocolate stands out.

According to the company: “Our gourmet baking cocoa is Dutch-processed for rich flavor and appearance. Our cocoa contains one of the highest levels of cocoa butter on the market, ensuring superior chocolate flavor. From rich hot cocoa to fudgey brownies, Rodelle Gourmet Baking Cocoa makes a difference you can taste.”

I also used a salted peanut butter so that no extra salt needs to be added.

This recipe is so easy to make, any time of the year. If you don’t want to turn your oven on this summer, and crave homemade cookies, I definitely recommend making these!

NO BAKE COOKIES RECIPE

Ingredients:

1 stick butter

½ cup granulated sugar

1 cup coconut sugar https://amzn.to/3lyrPB8

½ cup milk

4 tablespoons unsweetened cocoa powder, sifted https://amzn.to/3CrpCNV

½ cup peanut butter https://amzn.to/3lvYuaa

2 teaspoons pure vanilla extract  https://amzn.to/3yqnSC7

3 cups old-fashioned rolled oats https://amzn.to/3Aq5aLx

Stovetop Temperature: Medium

In a large saucepan, add butter, sugar, milk, and cocoa powder. Mix until well combined. Boil for about 2-3 minutes, stirring constantly to prevent burning. Remove from heat.

Add vanilla extract and mix. Add peanut butter and oats and mix until well combined.

Use either a spoon or a cookie scoop, drop cookies on parchment or wax paper.

Let cool for several hours. Store in an airtight container at room temperature for up to a week. They probably won’t last that long.

Yield: makes about 25 cookies.

I provide links to items on Amazon that I’ve bought and used or have used in the past. For butter, I recommend Kerrygold, Plugra, Vital Farms or President. Perhaps there’s a dairy in your area and that would be the best for you. As always, the better the ingredients, the better the cookies!

Want gluten-free cookies? Make sure your oats are labeled as gluten-free.

If you want these to be vegan-friendly, use coconut oil or vegan butter.

Allergic to peanut butter? Substitute almond butter or sunflower butter.

Happy Cooking!

VIDEO

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BIG Double Chocolate Chip Cookies Recipe & Video

By Lisa Maliga, copyright 2020

BIG Double Chocolate Chip Cookies Recipe

Looking for easy-to-bake super double chocolate chip cookies? Double your fun with these big, thick, and chewy chocolate chip cookies.

INGREDIENTS:

1 cup unsalted butter cold, cut in cubes
1 cup coconut palm sugar https://amzn.to/39MFE9b
1/2 cup granulated cane sugar https://amzn.to/2JLTRrX
2 large eggs, cold
2 teaspoons pure vanilla extract https://amzn.to/3qls56e
2 cups all-purpose flour https://amzn.to/3mJ8TNu
2/3 cup unsweetened cocoa powder https://amzn.to/3ol5gOi
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon pink Himalayan salt https://amzn.to/2Vymifl
2 cups semi-sweet chocolate chips https://amzn.to/39KAVEL
chopped walnuts, optional

EQUIPMENT:

Stand mixer or hand mixer
Large bowls
Measuring cups/spoons
Whisk
Sifter
Spatula
Large baking sheet
Cooling rack
Parchment paper/Silpat
Measuring scale

INSTRUCTIONS:

Oven temperature: 350 degrees Fahrenheit/175 degrees Celsius

* In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Whisk until combined.

* In the bowl of a stand mixer, beat butter, and sugar until light and fluffy. You can also use a hand mixer or mix with a whisk or wooden spoon.

* Add the eggs, one at a time, followed by the vanilla extract. Blend well.

* Stir in the dry ingredients until well blended. It will feel quite stiff.

* Mix in the chocolate chips.

* Form into balls approximately 3.5 ounces [100 grams]. Place on cookie sheet lined with parchment paper or a Silpat. Refrigerate for one hour.

* Preheat oven.

* Cookies should be at least 3 inches apart. Bake on center rack for about 15 minutes. Let cool on the cookie sheet for about 15 minutes before transferring to wire racks to cool completely.

NOTES:

This recipe made one dozen 3.5-ounce cookies.
I added a few walnuts to 2 cookies.
Store in an airtight container.
If serving the next day, heat in microwave for about 15 seconds if you want a melty interior.
I’ve added links to some of the ingredients. They are only suggestions, of course.
Chilling the dough in the refrigerator before baking helps to keep the cookies higher so they won’t spread a lot.

Happy baking!

Big double chocolate chip cookie

Video Tutorial

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Ruby Chocolate Pistachio Fudge Recipe & Video Tutorial

By Lisa Maliga, copyright 2020

rubypistachiofudge

This is the actual color of the fudge as it contains no added milk, cream, sugar, or butter. Some might call it ruby chocolate bark, except that it’s too thick for that. It turned out like this because I forgot to add the sweetened condensed milk. Roasted and salted pistachios provide a nice contrast to the sweetness of the chocolate.

Ruby Chocolate Pistachio Fudge Recipe

Equipment:

8 x 8-inch [20 x 20 cm] square pan
Parchment paper
Butter or virgin coconut oil and pastry brush
Large glass bowl for melting chocolate or double boiler
Teaspoons/tablespoons
Silicone or rubber spatulas
Potholders and trivet
Sharp knife
Airtight storage container

Ingredients:

14 ounces [400 grams] ruby chocolate
1/2 teaspoon citric acid
2 teaspoons vanilla extract
1 teaspoon Himalayan pink salt
4 ounces [113 grams] chopped pistachios + 1 Tablespoon [15 grams] for topping

Line an 8 x 8-inch pan with parchment paper. Brush butter or virgin coconut oil on the bottom and sides.

Fill the bottom of a pot with a small amount of water. Add ruby chocolate callets or chunks to a large glass bowl. Heat on a low setting. Temperature should not exceed 113 Fahrenheit [45 Celsius]. Add the citric acid and salt. When melted, remove from burner and place bowl on a trivet or potholder. Add vanilla and pistachios, mix well. Pour into a greased pan lined with parchment paper. Spread evenly with the spatula. Add the rest of the chopped pistachios. Place in refrigerator for 2-3 hours. When solid, remove the parchment paper. It’s best to have it return to room temperature before cutting into squares as it will be harder than fudge made with condensed milk.

Suggestion: This can be made as a bark by pouring it into a larger [9 x 13] pan or on a parchment-covered tray.

roserubychoc
eBook edition of Ruby Chocolate: A Beginner’s Guide

From the book Ruby Chocolate: A Beginner’s Guide.

Amazon: https://www.amazon.com/Ruby-Chocolate-Beginners-Lisa-Maliga-ebook/dp/B082XKXYGF
Amazon UK: https://www.amazon.co.uk/Ruby-Chocolate-Beginners-Lisa-Maliga-ebook/dp/B082XKXYGF

The full-color paperback edition links.

US Paperback https://www.amazon.com/dp/1677319690 

UK Paperback https://www.amazon.co.uk/dp/1677319690

CA Paperback: https://www.amazon.ca/dp/1677319690

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Ruby Chocolate: A Beginner’s Guide ~ Excerpt

By Lisa Maliga, copyright 2019

rubychocbarcalletsI became aware of ruby chocolate when I was watching The Great British Baking Show. A contestant was baking biscuits [cookies] using ruby chocolate. Paul Hollywood, one of the judges, proclaimed that the new chocolate “has a nice kick to it.”

Around this time, one of my baking buddies on Facebook posted a photo of her ruby chocolate truffles. Nancy Hoekman, the owner of Fancy Nancy Bites, is a talented baker and the photo she posted of her lovely pink truffles sparked my interest in trying the chocolate.

I could trawl the search engines for days upon days, or I could buy some and find out for myself how great it tasted and what I could concoct with it.

The best option was to buy it in bar form and order some wafers [callets] online. I called Trader Joe’s to find out if it was in stock and was informed that it had been discontinued, but I could buy it on Amazon.

Callebaut, the company that is in charge of distributing ruby chocolate had many lovely photos on their website and was proud to point out that: “More than 10 years ago, one of our cocoa experts discovered that components of certain cocoa beans could produce a cacao taste experience with an exceptional flavor and color. Since then, we’ve been unraveling the secret behind this, leading to the discovery of the ruby cocoa bean and creation of a totally new flavor experience. Like grapes for fine wines, cocoa beans are influenced by the terroir in which they grow. Ruby cocoa beans grow under unique climate conditions and can be found in Ecuador, Brazil or Ivory Coast. Ruby contains no added flavors or colors.”

What did I make with this big 5.5-pound bag of ruby red chocolate?  Scroll down and check out my book trailer!

rubychocatebag

THE FIRST BOOK ABOUT RUBY CHOCOLATE!

Ruby Chocolate: A Beginner’s Guide includes ten original and tested recipes using authentic ruby chocolate. From healthy granola bars to tasty ruby chocolate chip cookies to decadent fudge, chocolate lovers will be inspired to create their own desserts. The reader also receives gift packaging ideas and lots of resources.

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Amazon: https://www.amazon.com/Ruby-Chocolate-Beginners-Lisa-Maliga-ebook/dp/B082XKXYGF
Amazon UK: https://www.amazon.co.uk/Ruby-Chocolate-Beginners-Lisa-Maliga-ebook/dp/B082XKXYGF

Full-color paperback edition links.

US Paperback https://www.amazon.com/dp/1677319690 

UK Paperback https://www.amazon.co.uk/dp/1677319690

CA Paperback: https://www.amazon.ca/dp/1677319690

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