Both the gargantuan bag of Choco Churro Turtle Chips and Mango Passion Fruit Tea mix from H Mart were deemed worthy despite the troublesome transport back. The former was far more economic than any sale in the GTA, especially given Alberta's province-wide 5% tax. As for the jam mix, it boasts a loose consistency ideal for incorporating into chilled beverages. That said, a little does not go a long way. In the meantime though, it should suffice in place of CoCo's Bubble Gaga.
The readily available status of fresh produce and juicy oranges was another welcoming aspect.
- Apricot Lavender: Layers of velvety floral and refreshing, almost juicy jelly blanketed within a delicate, crisp dark chocolate casing.
- Earl Grey Tea: Impeccably smooth with subtle hints of tea flavour (oddly described as green tea instead of black tea with bergamot)
- Honey Anise: The least palatable of the selection, this one is not for the faint of heart, nor those averse to notes of licorice.
- Nutmeg Orange: Overall quite sweet and moderately citrusy; the addition of Cointreau contributes complexity
- Passion Fruit Caramel: A splendid pairing of tart, refreshing passion fruit caramel to neutralize the innately sugary properties of its white chocolate casing.
- Sea Salt Caramel in Milk Chocolate: Far too sweet and far too sticky with a generous dusting of sea salt.
The combination led to unwarranted bloating and stomach pains that persisted for up to two days.
The latter was obviously me.
These mixtures were then poured into silicon baking cups and allowed to freeze overnight.
"Why does it look like this?" I pondered silently. "It should have structure from the flour - "
I had omitted the flour entirely.
Due to my excessive 7:3 ratio of ganache to cake, the rounds lacked structural integrity, splitting at their centres in a gooey, chocolatey mess. Though the rum-infused portions were still decadent, the ruby centres were particularly disappointing. Any fruity accents had disintegrated into the cake, resulting in obscene, dimensionless sweetness.
At that point, I hastily assembled a half portion of Sunday Baking's Mochi Brownie recipe - sans mochi and previously scaled down for my Oat Fudge Bar attempts. A sprinkle of baking powder and splash of heavy cream were used to lighten the formula, in hopes of injecting cake-like properties. Erring on the side of caution, the cake was kept in its 4-in springform pan until the point of unveiling.
I will likely be revisiting the chocolatey creation once the craving surfaces, but reducing the sugar content and maintaining structural integrity prevail as issues for further investigation. In regards to the Curry Udon, we may be better off with a demo from yours truly (or simply revisiting MeNami).