NoKA CHOCOLATES

What set them apart? NoKA truffles are handcrafted from rare single-estate dark chocolates (min. 75% cacao) and fresh organic cream, creating a rich and luxurious delicacy. Regular dark chocolates contains a blend of cacao from a variety of different origins or countries and most regular chocolate also contains vanilla, added to round out quality imperfections and create a consistent flavor. NoKA chocolates is made without emulsifiers such as soy lecithin, resulting in an immediate release of the intense cacao flavor on the palate, and without vanilla, to enable the true flavors of each origin to shine through. Each NoKA truffles is handcrafted using traditional techniques, from hand forming of the ganache to the hand enrobing of the thin shell. NoKA truffles are made naturally without any preservatives, additives, and artificial flavorings. They want to delight your palate with the pure flavor of each estate. Taste it, and find out for yourself.

ESSENTIAL PASTRY TOOLS

Helen, of Tartellete, recommends a few essential pastry tools:

The best tool when rolling out pastry dough without too much flour (mine is out all the time): Flour Duster

It’s simple but so effective. Simply dip the end of the wand in the flour and squeeze handles to gently and evenly sprinkle across your desired surface. Spring action keeps flour from falling out all at once. It’s a timeless tool that any baker can appreciate.

Best tool for cookies: Silpat Nonstick Silicone Baking Mat

Baking has never been so easy. This mat turns any pan into a nonstick surface with no greasing necessary. Cleaning is just as easy, simply wipe it down using hot water and dish soap, shake off any excess water, and hang or lay it flat on an even surface to dry.

Best tool for novice at rolling dough: Rolling Pin Rings

It is easy to use and you get even thickness through out. No more guessing!

CHEF’ S TORCH

Not only is the chef’s torch an essential tool for preparing the classic crème brûlée, but it also has a variety of other uses in the home kitchen including browning meringue, melting the cheese on French onion soup, lighting candles, toasting marshmallows …
The Messermeister Cheflamme Food Torch Gift Setlet you create pastry chef-quality crème brûlée at home. This torch directs the flame exactly where you need it. Die-cast aluminum body has a fuel gauge and a childproof safety lock. Butane not included. 4"L x 1.5"W x 8"H.

CHOCOLATE SOUFFLE FOR 2 RECIPE

Surrender to this luxurious chocolate souffle. This is an easy chocolate souffle recipe. You only need five ingredients to make this decadent chocolate souffle for two. You can make ahead or freeze the chocolate souffle. It’s even more sumptuous when you part the top of the chocolate souffle and slip in a scoop of vanilla ice cream or serve with creme anglaise.

2 oz. bittersweet chocolate, chopped
2 tablespoons (1 oz.) unsalted butter
2 large eggs, separated
1/8 teaspoon sea salt
1/4 cup (1 oz.) confectioners’ sugar
1 tablespoon chocolate liqueur

1. Lightly butter two 6-ounce souffle dish and dust with granulated sugar, tapping out excess. Set the ramekins on a small baking sheet.Set aside.
2. In bowl over saucepan of hot water (not boiling)or in a microwave, melt chocolate with butter.Remove from the heat and whisk until glossy and smooth. Stir in the chocolate liqueur and the salt.
3. In separate bowl, beat egg whites until soft peaks form, and beat in 3 tablespoon of the sugar, 1 tablespoon at a time, until stiff peaks form.
4. In another bowl, beat egg yolks with remaining sugar until thick and pale yellow. Beat in chocolate mixture until incorporated. Fold in one-quarter of the egg whites; gently fold in remaining whites. Divide into prepared container. (Can be prepared to this point and refrigerated for up to 4 hours or freeze for up to two weeks.)
5. Place dish on baking sheet. Bake in lower third of 375°F oven for 18 minutes or until puffed and the exterior is set but interior is still a bit loose and creamy and risen about 1 inch above the ramekin.Careful not to overbake. Dust souffles with powdered sugar and serve immediately as is or with vanilla ice cream or creme anglaise. (To bake straight from the freezer, unwrap the ramekins and set on a small baking sheet or jellyroll pan. Let them sit for 20 min. while heating the oven to 400°F. Bake on the baking sheet until puffed and risen about 1 inch above the ramekin, 18 min.)

Note: For step-by-step recipe with photos take a look at the second issue of Desserts Magazine, p.7.

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