Madrid: Part 2

Most people planning a vacation to foreign lands prepare with country or city-specific guidebooks, some internet research, and a bit of brush-up on pleasantries in the local language. At least, this is how my dad prepares.

My mother, on the other hand, buys no guidebooks, does no research, and figures that her elementary Italian should be "good enough" for navigating Spain. But she did come prepared with one publication: A 2-page article ripped out from Bon Appetit Magazine titled "Chocolate Lover's Madrid." The article divides the city center into six distinct areas and lists the best chocolate spots in each sextant.

The first spot we hit up was La Plateria Bar Museo, nestled in a small plaza off of the main boulevard by the Prado, took us two days to locate. This small tapas cafe boasts an unbeatable tarta de chocolate con avellanas (dark chocolate and hazelnut torte), enticing us to persist in our quest.



The elusive torte, while nothing too revolutionary, satisfies that simple yet perfect coupling of chocolate and nuts that makes it impossible to leave a less-than-clean plate.



Our second stop on the chocolate tour was Chocolateria San Gines, nearby the central Plaza Mayor, know by all near and far for their chocolate and churros.



To my father's delight, who has quested for years to find a hot chocolate worthy of The Polar Express' simile, "like a melted chocolate bar," the chocolate here is thicker and richer than pure cream. Too intense for me to drink straight up, it's a perfect dipping sauce for those crispy churros.


A land of chocolate lovers indeed!

These are a few...

... Of my favorite things.

In my recent absence of cooking, I've been reminiscing back on projects of the past. There are a few ingredients that continue to resurface over and over in my diet. As such, here are five foods that I can always eat, anytime, anywhere:


1. Semisweet chocolate.

I'm sure this goes without saying, but to omit chocolate from the list would be a bold-faced lie. Chocolate chips, bars, truffles, snow caps... Anything of around 60-65% chocolate sets my heart aflutter.



2. Sweet potatoes/yams.

Mashed, baked, french-fried. Served straight up with simple salt and pepper, ketchup, or even a cinnamon-sugar twist (see cinnamon fries on the right).

The reduction of yams at the farmers' market and loss of sweet potato dishes in restaurants is my largest regret about Spring.





3. Real maple syrup.

Grade B is best. Good for including in Teriyaki stir fry or bringing your own vial to brunch.



4. Ripe fruit.

Any kind, anytime, anywhere. When people say that they hate melon, what I know they really mean is that they hate the dry, melon-rind chunks that always get included in store-bought fruit salad. I can't believe that anyone who's ever had a cold, ripe, juicy honeydew on a hot summer day in Greece would ever stand by that claim. Notable mentions: strawberries and blackberries off the vine, pink grapefruit in winter, satsuma tangerines, Fuji apples with aged white cheddar cheese.



5. Feta cheese. In salads, pasta, turkey burgers, casseroles, soups, anything at all!

Truffles Update

After my last truffle adventure I had plenty of leftover ganache, so I decided to make up the rest of the batch for a work pot-luck. Once the ganache is already made, truffle assembly takes almost no time at all.

At this point, I was low on the honey-balsamic toffee, so I decided to crush it together with some almonds in the food processor. If I were to make these truffles again, I would absolutely use almonds in the original recipe, as it produces more praline and is easier to work with (less sticky). Also, using a food processor for this part (versus hammer and parchment) is an incredible time-saver.

PRALINE AMENDMENT:

Combine equal parts almonds and honey-balsamic toffee in a food processor until mixed evenly and finely ground. Empty praline mixture into a small bowl. Drop ganache balls into praline bowl and roll to coat, pressing in as much praline as possible. Refrigerate until serving.

Honey-Balsamic Truffles

As part of our latest home-food "Challenge," I was looking for an inexpensive yet impressive dessert and decided to make a personal twist on the classic chocolate truffle: a honey-balsamic toffee coating.

HONEY-BALSAMIC TOFFEE:

-1 generous cup honey
-2 tbsp. aged balsamic vinegar
-1 tsp. vanilla
-1/2 tsp. coarse sea salt

Heat honey in a saucepan over medium heat. When honey begins to thin and simmer, reduce heat to medium low and add balsamic vinegar.

Bring to a boil over lowest heat possible (to avoid burning on the bottom).

Add 1/4 tsp. of the sea salt and vanilla.

Using a candy thermometer, continue to boil over low heat, stirring every few minutes to prevent burning and sticking.

When mixture reaches 300 degrees F, remove from stove and pour onto a parchment-covered baking sheet. Color will be a very deep amber. Spread thin, and sprinkle evenly with remaining 1/4 tsp. salt. Set aside or refrigerate to harden.

CHOCOLATE TRUFFLE GANACHE (adapted from Vanilla Garlic @ simplyrecipes.com):

-8 ounces of semi-sweet or bittersweet chocolate (I used semi-sweet chocolate chips, but high quality baking chocolate works better)
-1/2 cup heavy whipping cream
-1 teaspoon vanilla extract (I used 2 teaspoons and taste was not overpowering)

Finely chop/shave chocolate (into pieces as small as possible) and set aside in a metal or heat-proof bowl.

In a saucepan, heat heavy cream and vanilla until simmering.

Remove from heat and pour over chopped chocolate, about 2 or 3 tablespoons at a time. Whisk together the chocolate and cream between each cream addition (of 2-3 tbsps.). Once all cream is added, whisk just until mixture is smooth and glossy. (If mixture is still lumpy with unmelted chocolate chunks, reheat over a double-boiler and whisk until all lumps are gone).

Let ganache cool and then cover refrigerate for at least 2 hours (can refrigerate overnight).

TRUFFLE ASSEMBLY:

Using a hammer (or other preferred tool), crush hardened toffee between layers of parchment paper into pieces as small as possible. Set aside.


Remove hardened chocolate ganache from refrigerator. Using a teaspoon or tablespoon measure (depending on preferred truffle size), scoop ganache from bowl and roll between the palms of your (clean) hands until smooth. Roll quickly, as ganache will begin to melt from the heat.

Press toffee coating into the outside of the chocolate truffle (pressing in the toffee preserves the round shape better than rolling the truffle in it, although it is more time consuming). Place finished truffles onto plate or baking sheet and refrigerate until serving (at a least half hour).


The honey-balsamic toffee coating gives some structural support to the ganache, as well as a delectable sweet-n-salty finish.

Enjoy!