New Belgian Callebaut 'Callets'

Bags of Belgian Callebaut 'Callets'

Chocolate plays a large part in most of our holidays. Whether it is Valentines Day hearts, Easter bunnies or eggs, Halloween goodies or Christmas Truffles ... chocolate plays a major role in our gift giving celebrations.

Once a year I make an assortment of handmade Belgian truffles and chocolates. My annual chocolate ritual began in 1990, shortly after moving to Denman Island. We could not find a local chocolatier to our liking, so I started to experiment and develop an assortment of our favorites.

Denman Christmas Craft Faire 2010

Production was too much for just us, so the 'extras' were used for gift giving... and from there demand grew and grew! In 1994 my boxed collection of truffles and chocolates debuted in the Denman Island Christmas Craft Faire and was sold out the first day. I began increasing the size of my recipes and had to buy a small used fridge just for my 'chocolate season'. In 2010, I filmed a small video on YouTube of the Denman Christmas Craft Faire including a glimpse of my chocolates. Back then, I was producing the maximum amount for one person to accomplish while also working in Courtenay, growing a garden and running a household. 

11 pound slabs of Belgian Callebaut

Until this year, I was buying the imported Belgian Callebaut Chocolate in eleven pound slabs from a wholesale distributor in Victoria. Covid has brought many changes to the food supply chain and for some reason my supplier was now selling a different brand, not Callebaut chocolate. In my frantic search for Belgian Callebaut, I found an online Canadian company called Vanilla Food Company where I was able to order and have my Belgian Callebaut delivered. One difference is I am no longer purchasing the chocolate by the slab, they are now in big bags and in 'callet' or chips form. Last year I found these same Callebaut callets at The Bulk Barn in Courtenay of course at a much higher price than buying the large bags. I have not checked if they are available there this year.

from Callebaut 'Callets' to handmade truffles

These callets are a time saver, no more taking the time and energy to break down and chop the chocolate slabs for ganache and dipping. Just scoop from a bag and temper! And it is a little too convenient to scoop a little bowlful for snacking!! Our house smells like chocolate for a shorter period of time these days but those days are cherished. I'm proud of my truffles ... plus the knowledge and experience I've gained over 40 years of working with food as a professional ... and the 30,000+ individual handmade chocolates I've made so far on Denman alone!

I have purchased other professional baking supplies from Vanilla Food Company in the past. If you are looking for a high grade food coloring I would suggest their 'AmeriColor' Soft Gel Paste Food Color. I searched the web for this product and was very happy to find it available through a Canadian company, paid for in Canadian dollars!!

AmeriColor Soft Gel Paste Food Color

It is an easy to use gel format that will not weep, separate or harden. It is able to withstand the freeze/thaw cycle without colors bleeding. It will not break down even the most delicate icings. A very small amount is needed for intense color that will not impart a bitter taste. The bottles are a convenient squeeze, with a re-closable lid. Mix and measure one drop at a time for color that is consistent from batch to batch. They are available as individual colors or in kits of assorted 6-12 colors. 

Here is a basic ganache recipe for chocolate truffles, it is dense and easier for beginners to work with...

Chocolate Truffles      Yield: 40 truffles
The ultimate chocolate indulgence! A truffle filling in its simplest form consists of chocolate and whipping cream... termed 'ganache'. *Tempering chocolate is to heat and cool chocolate to stabilize it for making confections. The chocolate hardens with a smooth, glossy, crisp finish.

1 cup whipping cream
14 oz. top quality dark chocolate, callets or very finely chopped
2 Tbsp. liqueur (for alcohol free truffles use; coffee OR flavored syrups)
1½ lb. dark, milk OR white top quality chocolate for dipping, callets or coarsely chopped
Garnish: crystallized edible flowers, chopped nuts, cocoa powder, threads or swirls of chocolate

In a heavy 2-quart saucepan, scald the cream. Remove from the heat and quickly stir in the finely chopped chocolate until completely melted. (If you are using syrup, add it to the cream before scalding.) Cool 5 minutes stirring once or twice to be sure all the chocolate has melted to a smooth ganache then add the liqueur. Pour into a large bowl and cool to room temperature. Cover and refrigerate overnight.

Line a baking sheet with plastic wrap. Form the ganache into tablespoon sized balls, roll between your palms until round, place on the bake sheet, cover and refrigerate for an hour or overnight until firm. If the ganache is too soft, spoon them out but do not form them, place them in the fridge and then form. 

Special Truffle Assortment

Meanwhile, ‘temper’ the dipping chocolate: Start by chopping the chocolate very finely. Throughout the tempering process, be careful that no moisture gets into or condenses on the chocolate or it will become impossible to work with. Place the chopped chocolate in the top of a dry double boiler over hot, but not simmering water. (NEVER use a microwave for this.)

Stir as it melts. A chopstick or silicone spatula can be used for this process. Heat the chocolate to 104°F. Remove from the bottom of the double boiler. Cover the bottom so the escaping steam does not condense on the chocolate.

Cool to 80°F stirring occasionally. Return the top of the double boiler with chocolate to the bottom and bring the chocolate back up to 89°F. The chocolate is now tempered and ready to use for glazing, drizzling or dipping.

Line a bake sheet with parchment or wax paper. Dip each ball into the tempered chocolate, tap to remove the excess chocolate and to prevent a ‘garden slug foot’. Invert the dipped chocolate onto the lined bake sheet. Allow the dipped truffles to set up or harden without touching or your fingerprints will blemish them.

To garnish; drizzle threads or swirls of different colored chocolate for each variety if you are making multiple flavors so you can tell them apart. If using crystallized flowers or nuts they should be placed while the chocolate is still soft. For cocoa, allow the chocolate to cool completely then roll in cocoa. I use cotton gloves (available from Pharmacies) to handle the chocolates once they are set. Put each chocolate into a 'paper bonbon cup’ and box to store. 

**These truffles can be frozen for up to 3 months. Wrap the box in 2 layers of plastic wrap, then with tin foil. To defrost, remove to the fridge and defrost in the plastic and foil wrapping.

Until next time ... Bon Appétit ... stay healthy, be safe, wear a mask and take good care!

Photos by Sally Rae
Denman Island Craft Faire 2010 Video by Sally Rae
Truffle Recipe by Sally Rae

Preparing for the Holidays

It's hard to believe the holidays are only weeks away! Craft Fairs around the Island are in full swing. Surrounding cities, towns and their stores are becoming a bit crazy to navigate. I don't shop for gifts, but instead head to the kitchen to prepare my 'foodie gifts' and stock the freezer with goodies for last minute entertaining, hostess gifts and pot luck gatherings.

Hand Dipping Truffles

I have prepared an assortment of handmade chocolate truffles this year to be presented as special gifts for family and friends. A few trays of my 'Fruit and Nut Bark' (recipe below) round out the decadent chocolate portion of preparation. 
As a kid, I remember my Mom filling the freezer with tins of fancy cookies and squares for the holidays... I also have fond memories of sneaking into the huge chest freezer and munching down frozen cookies! I carry on the tradition of filling the freezer with special baking for last minute gatherings or impromptu guests. 

1/3 slab with Chocolate Buttercream Icing 
~Vanilla and Mint Brownie squares~

'Triple Chocolate Brownies' (recipe page 167~For the Love of Food) yields a big batch. For a fast assortment; once cooled, cut the slab of brownies into 3 equal sized pieces. Decorate one piece with chocolate butter cream, the second with vanilla buttercream then drizzle with melted dark chocolate and the third with vanilla buttercream tinted green and flavored with peppermint extract and drizzled with melted dark chocolate. Chill well in the fridge ...until the icing is firm to the touch, then cut into serving-size squares.

Assortment of Chocolate Brownies made from one slab

Package in a clean tin, lined with plastic wrap. Place a sheet of wax paper or parchment between the layers of brownies, then freeze. Now you have a quick assortment of goodies ready to serve at the snap of your fingers! Fancy cookies and squares ready to serve from the freezer take off some of the stress and pressure of the season's entertaining. These are also a great item for Bake Sales or Dessert Tables because of the large yield from each recipe.

If you are looking for a quick and easy decadent chocolate treat, try your hand at making a batch or two of 'Fruit and Nut Bark'. This is so versatile... use dark, milk or white chocolate and any combination of fruit and/or nuts you like. 
 
FRUIT AND NUT BARK                    Yield: about 1-1/2 lb. bark 
Always use a ‘top quality’ chocolate, my preference is Belgian Callebaut. Lindt and Ghirardelli are other brands that would be suitable for this recipe.  

*Chef's Note: 'To Temper Chocolate’, go to my Helpful Tips Page http://www.gourmetbysallyrae.com/tips.html

1 lb. coarsely chopped ‘top quality’ chocolate; dark, milk or white
¼ cup whole cashews 
¼ cup pecan, halves or pieces 
¼ cup slivered almonds 
1 cup dried cherries, cranberries, blueberries OR raisins, chopped 
2 oz. white chocolate, for garnish 

Roast nuts in a 350˚F oven for 5-8 minutes, set aside to cool completely. Line a 9x13-inch cake pan with wax paper so it extends up sides of the pan and set aside. In a heatproof bowl over hot, NOT boiling water, melt chocolate. Never let the temperature of the chocolate rise above 104F or it will crystallize and become unusable. Stir until smooth, remove from heat. Stir in nuts and fruit. 

Pour into prepared cake pan, spread to all edges of the pan with a rubber spatula then lift the pan, holding wax paper and bang pan on the counter several times to settle and smooth the mixture.

Allow to cool slightly. Melt white chocolate and drizzle in fine strands over the finished bark. Refrigerate for 30 minutes or until the chocolate is firm. Remove from pan, peel off wax paper and break the chocolate bark into chunks. Layer pieces between sheets of waxed paper in an airtight container or pack in cello bags closed with a twist tie or ribbon and refrigerate for up to one month.

Till next week, Happy Baking and Bon Appétit!  

Recipe by Sally Rae
Photos, Chocolate Truffles and Brownies by Sally Rae

Faire Denman 2012

Gourmet by Sally Rae at the Denman Island Community Hall

How time flies! It seems that I just wrapped up my Summer Market Schedule yesterday. We turn the calendar today and it is the first full weekend of December which means the Denman Island Christmas Craft Faire is upon us. 
Walk on the ferry at Buckley Bay and take the shuttle or walk up the hill and visit over 70 local booths in both halls on the Island. Lunch and desserts are available in both halls.
Hope to see you there!


Photo by Sally Rae

Denman Island Christmas Craft Faire 2010

Sally Rae at the Denman Island Christmas Craft Faire

Another year has come and gone. As I catch up on my neglected 'things to do list' I have made a small movie with my Flip Video of last year's Christmas Craft Faire. After all the long days and late nights of preparation, it is great to look back and see the many familiar faces that I have shared this experience with over the past 20 years.

To view the full movie on YouTube click on the link below
http://www.youtube.com/watch?v=ZAR-q2XLPZA

Sally Rae's Handmade Belgian Chocolates

Happy New Year!  

Photos by Sally Rae and JD

Denman Island Christmas Craft Faire 2009

Come to the Denman Island Christmas Craft Faire
December 5th & 6th 2009

I have been busy assembling my 'Rainbow Lentil Soup Mix', 'Curried Rice Mix', 'Garlic Seasoned Pepper', 'BBQ Dry Rub' and my ever so popular 'Rainforest Nut Bark' made with whole almonds, cashews, pecans and Brazil nuts in Dark Belgian Chocolate.
I will personally sign your copy of 'For the Love of Food', my new seasonal cookbook.
Walk on the ferry and take the shuttle or walk up the hill and visit over 70 local artisans in both halls on the island.

Lunch and desserts are also available.
See you there!!

View an article from the 'Comox Valley Record' about my new book at www.bclocalnews.com/vancouver_island_north/comoxvalleyrecord/entertainment/78246162.html

Photos by Roxanna Mandryk