Sweets For Your Sweet

As mentioned here, I'll be teaching Holiday Candy Shop, a demo class, at Shermay's Cooking School. Only 2 more sessions of this class will be held, on 1 November 2008 (Saturday) and 2 November 2008 (Sunday) - the November schedule has all the necessary details. For all inquiries, please call the school at +65 6479 8442 or email shermaycs@yahoo.com.sg

It was with mileage in mind that the recipe pack for this class was designed - grasping one set of techniques/recipes thus leads to other possibilities. So in addition to the key recipes demonstrated at class, I've included a bonus section with extra recipes, ideas and serving suggestions.

With the season of gifting round the corner, my personal favourite in the lineup of ideas is a S'mores Kit (pictured above) - the difference being that both the Graham Crackers (made from nutty wholemeal flour, brown sugar, honey and cinnamon) and Madagascar Bourbon Vanilla Bean Marshmallows have been crafted from scratch. Packaged together with tablets of Valrhona Equatoriale Noire 55% Dark Chocolate, I can't think of a more fun and delicious DIY gift.A thoughtful touch is including in your gift tag instructions for assembling and toasting the S’mores – these nostalgic snacks are the perfect marriage of crisp and gooey, molten chocolate and vanilla perfume...the ultimate luxurious spin on a comforting and familiar treat.

A proper cup of Hot Chocolate, rich, thick and smooth with Valrhona Araguani 72% Dark Chocolate, deserves nothing less than to be topped by a Madagascar Bourbon Vanilla Bean Marshmallow.

Rocky Road Fudge (Valrhona Equatoriale Noire 55% Dark Chocolate Fudge studded with Madagascar Bourbon Vanilla Bean Marshmallows & Pecans) combines the best of 2 recipes – the ease of the “instant fudge” method as illustrated by the Mocha Walnut Fudge, and the scrumptiousness of homemade marshmallows.

Homemade Graham Crackers are yummy all on their own, as the bases for S'mores, or given a dressier finish by being dipped in a Valrhona Equatoriale Noire 55% Dark Chocolate Glaze.

Likewise, the Valrhona Equatoriale Noire 55% Dark Chocolate Glaze smartens up shards of Honeycomb Crunch – think of it as the uptown cousin of that supermarket candy aisle guilty pleasure.

Honeycomb Crunch Sundaes are yet another fabulous use of this addictive candy. The Valrhona Araguani 72% Dark Chocolate Sorbet is intense and potent - made without dairy products (which can obscure the complex savours of an excellent dark chocolate), it is a chocolate purist's frozen dessert dream. To cut the bittersweetness, I like it served with Butterscotch Sauce and Honeycomb Crunch.