Category Archives: Chocolate Treats
I realised the other day that it has been far to long since my last post. Months in fact! So if you can bare with me I will show you the great changes Cocoa Jo’s has been making and creating. First off, I cannot wait to show you this any longer. I was going to wait until we had time to change the website but Im too excited. We had an amazingly talented designer, Matt from VERG create my new and final logo. To say I love it is an understatement!!! Matt did an incredible job and it is so much more than I could have ever dreamt of. If you know me at all you will know this suits me to a tee. Now over time I will start to change the packaging and promotion materials with my logo and maybe even get some shirts and aprons made up to sell, if anyone is interested?
I have been busy making and selling personalised chocolate bars and have even got a wedding order for them. Which I am completely excited about. The most popular flavour so far has been the white chocolate and strawberry poprocks.
I made a chocolate and raspberry mousse torte for a dear friends birthday. It turned out lovely and has now been added to the future cafe cakes list. Talking about birthdays, I had an order for any cake as long as it was gluten free….I made an orange and almond cake with orange chocolate ganache, chocolate curls and confit oranges.
Wow! There is a lot to show you….. My next order was for an extravagant dessert tower for 40 people. I absolutely loved doing this and think this will be what I will do for our next big dinner party. There where four different flavoured desserts in individual cupcake sized cups. Lemon Meringue, Chocolate Salted Caramel Parfait, Trifles and Chocolate Mousse Tortes. I received rave reviews for this order, even from the General Manager of one of the top hotels in Brisbane.. He thought they were incredible!…I was blown away by his comments.
Next I had a cute little Hello Kitty cake for sweet Emily. Vanilla Cake with Vanilla Buttercream frosting.
And finally… on Fathers day I had to deliver and set up a wedding cake tower for a lovely couple. The top cake was a Chocolate whisky fruit cake and the two cupcake flavours where my classic chocolate on chocolate and vanilla cupcakes with passionfruit butter cream. If you have never tried passionfruit butter cream…. whip some up today… just replace the milk in your icing mixture for passionfruit… Its so divine!.
Well thats it for now… Thanks for hanging in for the LONG post….. see you soon with my next exciting orders I’m currently in the process of creating!
xoxoxox Cocoa Jo
Well I have begun the Christmas season with an order for some special friends who have renewed there wedding vows for their 10th anniversary. Each guest received a cute box of three chocolates.
I finally got to try out my long awaited heart mold and decided to make a new chocolate flavour to go with it.
Also this week I decided to work on my mallows and try to recreate the mocha mallows. (All my mallow recipes disappeared on the move back to Australia!). I was very pleased with these and will coat a few tomorrow in chocolate. After all you can’t have enough chocolate, right?
Well these have to be my new favourite dessert. A huge step up from the red toffee apples we grew up with. Although Americans have been enjoying these for years, we Australians are truly missing out!
Take a crisp Granny Smith apple, dip it in a dark, honey caramel and coat in your favourite Belgium chocolate and toppings. The combinations are as great as your imagination. Toasted nuts, crushed candy bars or biscuits, M&M’s, dried fruits and even marshmallows. The caramel I tried first was a standard recipe and tasted ok but I wanted more than OK. So the search was on for a caramel recipe of Old, the type Grandma use to make. Unfortunately I can’t share the one I have found because its so good I’m using it on the apples I sell. But its easy to find caramel scratch recipes…..
If that’s too daunting…I am selling them for $10.95 an apple + $6.95 postage ( Australia only). If your interested message me with your order and don’t forget to tell me which topping you would like. Or make your own combination, I’m happy to accommodate you. You really must try a caramel apple at some stage in your life. And they make fantastic Easter presents.
The five flavours I made this week were :
Golden Rough – dipped in Belgium Milk Chocolate with toasted coconut.
Big Kid – dipped in Belgium Milk Chocolate and rolled in mini M & M’s.
Triple Choc – dipped in Belgium Milk Chocolate with dark and white chocolate drizzles.
Apple Pie – dipped in White Belgium Chocolate and cinnamon sugar. ( My favourite! )
Dark Almond – dipped in 53% Belgium Dark Chocolate and rolled in toasted almonds, sprinkled with Pink Himalayan rock salt.
I’m off to experiment with new flavours…mmmmmmm.
Well this is the second time I have attempted this and I feel I still have a lot of adjusting to go until it is just as it should be.
Old English Toffee.
Hard crunchy buttery toffee inside with a layer of chocolate both sides and roasted almonds on top. Traditionally crushed almond are mixed into the toffee as well but I personally think that’s just way too much. Oops! I accidentally cracked it turning it over.I momentarily forgot how fragile toffee can be, cover it in chocolate the family will never know!
Basically this toffee is butter, sugar, corn syrup, and Tahitian Vanilla boiled to 298 degrees F. Yes sorry folks I have temporarily changed from celsius! Once it has hardened then the chocolate fun begins.
This is the precious gift I previously mentioned. My Revolation 1 tempering machine. You can see the chocolate pellets or wafers go in the back and slowly melt as the bowl continuously spins. Finally I topped the the toffee off with roasted almonds and a hint of sea salt.
Now just to break it up and get it packaged before the family eats it all. While saying that my daughter kneels on the floor with her hands in a prayer formation begging so gently…..”please mommy….please dearest mommy may I have more toffee….Please, pretty please?”.
And… well who can resist that?….
My short time as a cupcake baker and froster inspired me to experiment with my own recipes at home. I am still developing a Chocolate Cupcake recipe that I am completely happy to serve in my cafe. I want the cake to be rick, dark and super moist, with a filling of caramel ( you know the caramel yet get when you boil condensed milk for 4 hours?) and finally topped with a dark chocolate ganache. I did however come up with one that I hope you will get to try one day off the menu…Its a White Chocolate Cupcake with Tangerine Buttercream Frosting. If all goes to plan it will sit beside the Banana Cupcake with Lemon Creamcheese Frosting.
Meanwhile I will keep working on perfecting my Chocolate Cupcake and I will leave you with a few that I have made for my son’s birthday and a baby shower.