Chocolate Caramel Roulade
Adapted from Mary Berry, The Great British Bake Off
6 oz high quality semisweet chocolate, finely chopped
6 eggs, separated
¾ cup white sugar
2 Tbsp unsweetened cocoa powder
10 fl oz heavy cream
4 oz Fat Toad Farm Goat’s Milk Caramel (Salted Bourbon recommended)
Powdered sugar, to dust
- Preheat oven to 350 F. Lightly grease a 13in x 9in/33cm x 23cm pan then line the base and sides of the tin with a large sheet of parchment paper, pushing it into the corners. Make a small diagonal snip in each corner of the paper; this helps to fit the paper snugly into the corners of the tin.
- Melt the chocolate in a bowl set over a pan of barely simmering water. (Do not let the base of the bowl touch the water.)
- Place the egg whites in a large bowl and whisk until stiff but not dry. If you turn the bowl upside down, the whites should be stiff enough not to fall out.
- Put the egg yolks in a separate bowl with the sugar and whisk using the same whisk (no need to wash it) on high speed for 2-3 minutes or until thick and creamy and the mixture leaves a thick ribbon-like trail when the beaters are lifted. Pour in the cooled chocolate and gently fold together until well combined.
- Gently stir two large spoonfuls of the egg whites into the chocolate mixture to loosen the mix, then, fold in the remaining egg whites using a large metal spoon (you don’t want to squash out the air you have just beaten in). Sift the cocoa over the top and lightly fold it in. Pour the mixture into the prepared tin and gently move the tin around until the mixture is level.
- Bake in the preheated oven for about 20-25 minutes until risen and the top feels firm and slightly crisp. Remove from the oven, leave in the tin (it will fall and crack a little) and set aside until cold.
- Whip the cream until it just holds its shape. Lay a large piece of parchment paper on the work surface and dust it lightly with powdered sugar. Turn the roulade out on to the paper so its lining paper is on top, then, carefully peel off the paper. Spread the goat’s milk caramel on the roulade and then follow that with the whipped cream, leaving a border of about ¾ in all the way around the edges. With one of the shortest edges facing you, make a cut along it with a sharp knife, going about half way through the sponge. This will help to start the rolling up. Now roll this cut edge over tightly to start with and use the paper to help continue the tight rolling, by pulling it away from you as you roll. Don’t worry if the roulade cracks – that is quite normal and all part of its charm.
- Finish with the join underneath then lift the roulade onto a serving plate or board using a large wide spatula. Dust with powdered sugar.
Recently we headed down to Taza Chocolate Company in Somerville, MA to celebrate Dia de los Muertos and launch this year’s new flavor Spicy Dark Chocolate, using Taza’s Mexican-style stone ground organic chocolate.
We had a great time at their factory and would like to share more about this amazing company with you: Taza Chocolate is unique in that it “stone grinds cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture.”
We learned that Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, and delicious! He was so inspired by the rustic intensity that he decided to create a chocolate factory in Somerville, MA.
According to Taza, “to source the best cacao we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all.”
Interested in a tour? The Taza Chocolate Factory Store offers tours and has viewing windows into manufacturing spaces. Visitors can learn more about Taza and how they make stone ground chocolate, and sample their full product line.
Holiday Tiramisu with Fat Toad Farm Goat’s Milk Caramel
Adapted from the Pretty. Simple. Sweet. Blog
Yield: 1 8-inch baking dish or 6-8 individual glasses
- 1 cup brewed espresso or strong coffee (made of 1 cup hot water mixed with 2 tablespoons instant coffee granules or espresso powder)
- 2 tablespoons granulated sugar
- 2 tablespoons coffee liquor
- 3 egg yolks
- 1/3 cup granulated sugar
- 2 tablespoons coffee liquor
- 3/4 cup heavy cream
- 1 cup mascarpone cheese, at room temperature
- about 200g/7 oz (20-24 units) ladyfingers or Savoiardi biscuits
- 6 ounces of Fat Toad Farm Salted Bourbon Goat’s Milk Caramel Sauce (or your favorite flavor)
- Sifted cocoa powder or grated chocolate
For the coffee syrup: In a small bowl, combine hot coffee, 2 tablespoons sugar, and 2 tablespoons coffee liquor. Mix until sugar dissolves. Set aside to cool.
For the filling: Place egg yolks, sugar, and coffee liquor in a medium heatproof bowl, set over a saucepan of boiling water (the bowl should not touch the water). Reduce heat to low. Whisk constantly until the mixture doubles in volume, is hot to the touch, and has a thick, foamy consistency (around 5-10 minutes). Remove from heat and set aside to cool slightly, about 15 minutes. In a different mixing bowl, whisk heavy cream using an electric mixer until stiff peaks form. Once egg yolk mixture has cooled, add the mascarpone and whisk until smooth. Then, gently fold in the whipping cream in 2 additions until smooth.
Assemble tiramisu: Dip ladyfingers very quickly (less than a second) into the coffee syrup and line them in one layer in an 8-inch baking dish (see below if making individual glasses). Drizzle with 3 ounces of Fat Toad Farm Goat’s Milk Caramel. Spoon half of the filling over the ladyfingers and smooth the top. Repeat with a second layer of coffee-dipped ladyfingers. Drizzle with the remaining 3 ounces of caramel and then with the rest of the cream. Cover and refrigerate for at least 6 hours or up to 2 days. Serve cold. Right before serving, dust the top with cocoa powder or grated chocolate (or both!).
For individual glasses (makes 6-8): Spoon a dollop of the mascarpone cream mixture into the bottom of the glass. Dip 3 lady fingers into the coffee syrup and place in the jar making a layer. Drizzle caramel on top of this layer, about 1 tablespoon. Repeat with layering filling and ladyfingers, creating 2-3 layers in total.
1 lb of whole roasted almonds (unsalted)
1 8 oz jar of Fat Toad Farm Salted Bourbon Caramel (or your favorite flavor!)
1 Tablespoon of sea salt
Preheat oven to 325. In a medium bowl, use a spoon to mix a little over half of the jar of caramel (or 4 oz) in with the almonds until they are evenly covered. Sprinkle in the salt while mixing. Spread almonds evenly on parchment paper and bake in the oven for 20-25 minutes stirring every 5 minutes. Watch closely so that the caramel gets crispy but does not burn. Let cool and remove from parchment paper. Serve as a delicious snack for Halloween!!