Armagnac. This brandy comes from the Armagnac region of southwest France, and it is aged for a long time in oak barrels made from an area of local trees. It has a very sophisticated taste, subtle yet forceful, and I like to use it in desserts that feature winter fruits, particular prunes, pears, pomegranates and dark berries.
Butter. Always use unsalted butter, the best you can get. I only use Land O'Lakes brand. I use Land O'Lakes butter in my Truffles. Because it has a low moisture content, it is creamier than regular table butter, and will make a flakier pastry and richer sauces and ganache.
Crisco Butter Flavor All-Vegetable Shortening. My Chocolate Chip Cookie Squared Dipped in Dark Chocolate are Gluten-Free. CBFAVS adds buttery, rich flavor to my food, naturally and artificially flavored (the taste of real butter) it offers 50% less saturated fat than butter and 0g of trans fats per serving.
Cacao Nibs. These crunchy bits of roasted cacao beans add a nice crunch and intense cocoa flavor to everything from tuiles to ice cream.
Chocolate. Theres only one brand of chocolate I use in my store, it is and based on its nutritional value will always be my first choice. Its simply the best. Pay close attention to your cocao percentages mentioned when reading labels and purchasing for your use. Using the wrong percentage in a recipe can sometimes cause problems.
Cocoa Powder. I always use Starbucks Dark cocoa powder, which is really good. It is a Dutch process (alkalized) cocoa powder and has a dark brown color and deep flavor.
Cocoa Butter. To give dessert a velvet finish (also known as flocoge), melt together equal parts cocoa butter cocoa butter and dark chocolate and spray the mixture through a chocolate or small glass sprayer. I always buy unflavored cocoa butter.
Coconut. I always use unsweetened desiccated coconut in my desserts It is available at many supermarkets and bulk or natural food stores.
Cream. For most recipes, I use a pasteurized heavy cream with 38 percent butter fat. the exception is for ganache, where i use cream with 33 percent butterfat because of the high cocoa butter content of couverture. Try not to use ultra pasteurized cream-it lacks the flavor of pasteurized cream and can also change the texture of your product.
Creme Fraiche. This is made by adding a bacterial culture to cream that that has about 28-30 percent butterfat. I love its tangy flavor, which contrasts nicely with sweet elements, and I use it frequently in certain desserts.
Fleur De Sel. This salt, which means "flower of the sea," is great as a finishing salt, for sprinkling on top of things, especially caramel,and it also add nice texture.
Flour. Most of my recipes calls for gluten-free flour, and for that i always use Bob Mills, particularly because it contains no cornstarch, therefore people who are diabetic can eat our cookies and cakes.
Fondant. Poured fondant (not the same as rolled fondant) is a ingredient to get creative with. Keep in mind, to try different brands before settling upon one. Some brands of fondant are so thick that you are practically break a spoon trying to get it out of the bucket.
Nut Flours. These flours, which are nuts that haven been ground to a fine powder, are a staple in my pastry kitchen, and I use them frequently in my desserts. They are available at natural food stores, and a variety of sources online, however i prefer to make my own.
Rose Water. This flowery ingredients has a very distinctive flavor, so its so important that you don't use too much, or it will overwhelm your dessert.
Rum. I use dark rum in my desserts, preferably Myers brand, which is excellent.
Liquere. The term ‘liqueur’ refers to all alcoholic beverages which contain added sugar and flavors. Liqueurs usually have an alcoholic content ranging from 15% to 55% and they may be flavored with fruits, nuts, herbs and even flowers. Liqueurs are generally served after a meal and the most common accompaniment is coffee. Mentioned below are some of the most popular types of liqueur.
Types of Liqueurs
Chocolate Liqueurs
There are three types of Chocolate liqueurs – chocolate, chocolate cream and crème de cacao.
Liqueur Fogg – This chocolate flavored liqueur is manufactured in Brazil in Rio Grande do Sul. It was first produced in 1930 and its recipe has remained unchanged since then.
Godiva Liqueur – Godiva is a world famous chocolate making company. Godiva liqueur is manufactured exclusively using Godiva chocolate.
Sabra Liqueur – Manufactured in Israel, this liqueur has an alcoholic content of 30%. The main flavors are orange and chocolate.
Djangoa – This one of a kind liqueur is produced using dark chocolate and aniseed. It is produced and bottled by Period Ricardo.
Mozart Black – This liqueur is produced in Austria and it has a bittersweet taste with notes of vanilla. Other types of liqueurs manufactured by Mozart are Mozart Gold Chocolate liqueur and Mozart Black Chocolate liqueur.
Vermeer Dutch Chocolate Cream Liqueur – The key ingredients of this liqueur are cream, Dutch chocolate and vodka.
Crème de Cacao – This liqueur originates from France and contrary to popular perception, it does not contain any cream. The word crème refers to its thick, syrupy consistency.
Berry Liqueurs
Crème de Cassis – This liqueur is made using blackcurrants and dark red liqueur.
Lakka Liqueur – This type of liqueur is produced in Finland. It derives its name from the Finnish word lakka which means cloudberry.
Razzmattaz – Manufactured by Deykuper Royal distillers, Razzmattaz is manufactured using raspberries and is often used in mixing cocktails.
Murtado – This liqueur is made from strawberry myrtle which is indigenous to Chile.
Sloe Gin – The main ingredients of this red colored liqueur are gin and blackthorn drupes. It has an alcoholic content ranging from 15 to 30 %.
Chambord Black Raspberry Liqueur – The principal ingredients of this liqueur are black raspberries, honey, cognac, vanilla and citrus peel.
Cream Liqueurs
Bailey’s Irish Cream – This is one of the most well known types of liqueur. As the name suggests, Bailey’s Irish cream is made using two principle ingredients – Irish Whisky and cream.
Ponche Cream – This rum based liqueur is manufactured in Trinidad and in Venezuela. The basic ingredients are rum, cream, milk, eggs and sugar.
Advocaat – This is a yellow colored liqueur of Dutch origin. It is quite creamy in texture and contains egg yolks, brandy, sugar and a few spices.
Heather cream – This liqueur was first manufactured in 1980 by Inver House Distillers. The two main ingredients are cream and Scottish Single Malt whisky.
Vana Tallin – This rum based liqueur is manufactured in Estonia by Liviko. It is dark brown in color and has undertones of vanilla, cinnamon and citrus.
Fruit Liqueurs
Cherry Brandy – This liqueur is often used in the preparation of deserts. Denmark is famous for producing some of the best cherry liqueurs.
Peach Schnapps – This peach flavored liqueur is a commonly used in cocktails, especially shooters. It works quite well with cranberry or orange juice.
Curacao – This liqueur originates from the island of Curacao which is located in the West Indies. Although it is an orange based liqueur, it is available in several exotic colors such as blue, green, red and orange.
Banana Liqueur – This banana flavored liqueur has a bright yellow color and undertones of almond and vanilla. It is also known as crème de banana and is often used in making desserts.
Apricot Brandy – This is made using apricot flesh or kernels and cognac. It also has undertones of almond.
Limoncello – This lemon flavored liqueur originates from Southern Italy. It has an alcohol content of 31 to 32%.
Manzana Verde – This liqueur has Spanish origins. The word manzana means apples while verde means green.
Other Types of Liqueurs
There are several other types of liqueurs such as nut liqueurs, flower liqueurs, herbal liqueurs etc.
Amaretto – This is a sweet, almond flavored liqueur made from apricot pits. It originated in Italy and derived its name from the word ‘amaro’ which means bitter.
Rosilio – This liqueur originates from Italy. It is made with equal parts of sugar water and alcohol and is then flavored with rose petals.
Anisette – This anise flavored liqueur is popular in Spain Italy and France. It has a clear consistency and high alcoholic content. When mixed with water – it turns white in color and its taste becomes much more enjoyable.
Galliano – The yellow color of this herbal liqueur is meant to resemble the gold rush of the 1890s. It is made from 30 herbs and is named after the heroic Italian warrior – Giuseppe Galliano.
Tennessee Honey – This liqueur is made using Tennessee whisky and honey.
Due to their syrupy texture, high alcohol content and sweet taste, most types of liqueur are generally served in small glasses. Liqueurs should not be confused with fruit brandy and flavored ‘liquors’ as these do not contain added sugar.
Vanilla Beans. Any of the recipes I use calls for using whole vanilla beans as opposed to extract; whole beans give you a much fuller flavor. I like the strength of Bourbon beans.
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