anna brones

writer + artist + producer

Posts Tagged ‘chocolate

Make These Chocolate Covered Figs with Almond Paste

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Chocolate Covered Figs with Almond Paste by Anna Brones

These chocolate covered figs have become a favorite holiday recipe of mine. I just recently posted the recipe over on Foodie Underground and I thought I would share it here too. If you’re willing to spend some time in front of a bowl of melted chocolate dipping in dried figs, then making your own decadent holiday treats is totally doable. Don’t have figs? This recipe is also good with dried apricots.

Chocolate Covered Figs with Almond Paste

Ingredients:

About 50 dried figs (I prefer Black Mission figs)

7 ounces (200 grams) bittersweet dark chocolate

Turbinado sugar for garnish

For the almond paste:

1 cup raw almonds, blanched

1/4 cup (1.75 ounces, 50 grams) natural cane sugar

1 tablespoon whiskey (optional)

Other:

Parchment paper

Preparation:

Begin by preparing the almond paste. To blanch the almonds, place them in a bowl and cover them with hot/boiling water. Let sit for a few minutes until you can put your hand in the water. The skins should be loose and you should be easily able to pop the almonds out of them. Place the skins in one bowl and the blanched almonds in another.

Compost the almond skins and pour off any water that is in the bowl of blanched almonds. Place the blanched almonds in a food processor with the sugar and whiskey and mix until well blended. The mixture should be sticky and moldable.

Lay out a piece of parchment paper on your countertop. Take a small amount of almond paste and mold it around the bottom two thirds of each fig (approximately). They will look like this – complete with terrible lighting if you make these at night like I did!

Melt the chocolate by placing it in a heat-proof bowl inside of a saucepan with hot water. Dip the figs covered in almond paste into the melted chocolate, so that the chocolate covers the almond paste, and place on the parchment paper.

Sprinkle with turbinado sugar and leave to dry until the chocolate has hardened.

Store in an airtight container, out of direct sunlight (for example, in a cupboard). If you want to give some away – if you manage not to eat them all yourself that is – a nice way to gift them is to place them in a sealable glass jar.

Read the full post on Foodie Underground

Written by Anna Brones

December 18, 2015 at 08:35

Make These Orange Chili Chocolate Tarts

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Orange Chili Chocolate Tarts by Anna Brones

Pretty proud of this recipe I just did over on Foodie Underground. A vegan chocolate ganache filling, spiced up with chili and dried orange peel, and poured into a gluten-free almond crust.

And yes, you can make them in the form of hearts. If you’re into that kind of thing, or if you need a fun Valentine’s Day recipe that isn’t full of processed ingredients and tons of sugar.

Get the recipe: Orange Chili Chocolate Tarts

Written by Anna Brones

February 13, 2015 at 12:37

Recipe: Flourless Hazelnut and Chocolate Coffee Cookies

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sprudge-baking-hazelnut-and-chocolate-coffee-cookies-1-740x493

Last week I played around with hazelnuts, cocoa powder and coffee. The result was… addictive. The recipe is now over on Sprudge, so hop on over and bake away. Because who doesn’t like cooking with coffee??

Written by Anna Brones

June 17, 2014 at 12:06

Recipe: Flourless Olive Oil and Sesame Seed Brownies

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brownies (1)

With all this running lately, I have been craving anything loaded with protein. I can’t get enough of raw nuts and seeds. So it only made sense to make some brownies with them, right?

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Written by Anna Brones

February 11, 2014 at 00:35

Gluten Free Mini Chocolate Hazelnut Cakes

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chocolate nano cakes

Made with olive oil and a blend of almonds and hazelnuts, you can fill these mini cakes with a bit of Nutella (homemade of course!) or jam or whatever else you fancy.

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Written by Anna Brones

June 20, 2013 at 07:04

Recipe: Salted Cherry Cardamom Chocolate Bark

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You’re having a chocolate craving. Resist the urge to down a box of cherry cordials and make this elegant yet simple chocolate bark instead. With dried cherries, a dash of sea salt, and some lemon zest, it’s the perfect after dinner treat.

If you’re the kind of person that really loves dark, bitter chocolate, you can even make this with 100% cocoa baking chocolate, which I discovered by accident. Note to self: always read the package before baking. Just be sure to sprinkle a little bit of organic cane sugar over the top before you put it in the fridge to cool to add just a touch of sweetness.

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Written by Anna Brones

November 20, 2012 at 06:00

Recipe: Vegan Chocolate Hazelnut Ice Cream

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When I came across one-ingredient ice cream on Food52, it seemed too good to be true. But it’s not.

The beauty is in bananas, which when frozen and put in the food processor, turn into a fluffy mass of goodness. And it’s raw. And it’s vegan.

I was so excited about the discovery I immediately sent it to fellow food connoisseur Aylin Erman, who promptly responded with “Girl, you need to make this ASAP. It changed my life.”

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Written by Anna Brones

October 16, 2012 at 06:00