Forget the mass-produced, waxy advent calendars of your childhood.
We're taking you on a journey to create a truly exceptional, from-scratch advent calendar, inspired by the artisanal delights of Chocolat On James right here in Hamilton.
Imagine, each day in December, unveiling not just a chocolate, but a tiny, edible work of art – a testament to your passion and skill in the kitchen.
At Chocolat On James, you're greeted with the rich, intoxicating aroma of cocoa, a scent that hangs heavy and comforting in the air, mingling with the sweet whisper of caramelizing sugar.
The display cases gleam with meticulously crafted chocolates, each one a miniature masterpiece.
It's that feeling, that commitment to quality and detail, we're channeling in this masterclass.
This isn't a simple task.
We're talking about crafting chocolates from bean to bar, tempering techniques that demand precision, and ganaches so decadent they'll make your taste buds sing.
But don't be intimidated! We'll break down each step, sharing the secrets we've learned in Michelin-starred kitchens.
We'll guide you through everything from creating luscious fillings, to mastering the art of chocolate tempering, and assembling your very own advent calendar masterpiece.
Get ready to transform your kitchen into a chocolatier's haven, and create a gift that will be cherished long after the last door is opened.
This isn’t just about making chocolate; it’s about creating an experience, a memory, a tradition. Let’s begin!
Not in the mood to brew?
Order at Chocolat On JamesTotal Time
14h 5m
Preheat your oven to 300°F (150°C). Spread the cacao beans in a single layer on a baking sheet and roast for 15-20 minutes, until fragrant and the shells begin to crack. The aroma should be intense and slightly nutty. We always trust our nose on this.
Once cooled, crack the cacao beans to separate the nibs (the edible part) from the shells. A mortar and pestle or a cacao cracking machine can be used. Winnow the nibs by using a hair dryer on a low setting, or simply by blowing gently. We want only the nibs.
Grind the cacao nibs in a food processor or a melangeur (chocolate grinder) until they form a smooth, liquid paste called chocolate liquor. This process can take several hours in a food processor, or much quicker with a melangeur. Patience is a virtue!
Add the sugar and cocoa butter to the chocolate liquor and continue grinding until the mixture is completely smooth and refined. This step is critical for achieving a silky texture. We often add a touch of vanilla at this stage.
Conching further refines the chocolate, improving its flavor and texture. This can be done in a melangeur for several hours or even days. It's worth it for the depth of flavor it brings.
Temper the chocolate to stabilize the cocoa butter crystals, resulting in a glossy finish and a crisp snap. Follow our detailed tempering instructions.
In a saucepan, heat the heavy cream and glucose syrup over medium heat until it just begins to simmer. Watch closely to prevent scorching. The scent is intoxicating!
Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for a minute to soften the chocolate.
Using a whisk or an immersion blender, gently stir or blend the cream and chocolate until a smooth, glossy ganache forms. Start from the center and work outwards. This is where the magic happens!
Stir in the softened butter until it is fully incorporated into the ganache. This adds richness and a silky texture.
Cover the ganache with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate until it reaches your desired consistency for filling the chocolates.
In a saucepan, melt the sugar over medium heat. Cook until it turns a deep amber color, swirling the pan occasionally to ensure even caramelization. The aroma of caramelizing sugar is simply divine!
Carefully pour the warm heavy cream into the caramel, whisking constantly. The mixture will bubble vigorously. Then, whisk in the diced salted butter until fully incorporated. Be cautious!
Pour the hot caramel mixture over the chopped dark chocolate in a heatproof bowl. Let it sit for a minute to melt the chocolate.
Whisk or blend the caramel and chocolate until a smooth, glossy ganache forms.
Cover the ganache and refrigerate until set. Sprinkle with flaky sea salt before using as a filling.
Heat cream in a saucepan until simmering.
Pour the hot cream over the chocolate and let sit to melt the chocolate. Add the kirsch if using.
Stir well until smooth then fold in the dried cherries. Chill in the fridge until solid enough to use as a filling.
Heat the cream until simmering.
Pour the cream over the white chocolate and stir until melted and smooth. Let sit and cool before adding in the Pistachios and optional Pistachio paste.
Combine and chill until solid enough to fill your chocolates.
Heat cream with espresso powder to infuse the flavor.
Pour over chocolate and let sit. Add liqueur if using and whisk well until smooth.
Refrigerate until solid enough for filling.
Ensure your advent calendar mold is clean and dry. A quick wipe with a microfiber cloth will prevent any unwanted blemishes on your finished chocolates.
This is crucial! Gently melt your chosen chocolate using a double boiler or microwave in short bursts, stirring frequently. Once melted, cool the chocolate to the working temperature (around 88-90°F for dark chocolate, slightly lower for milk or white). The sound of properly tempered chocolate snapping is music to our ears!
"Use a chocolate thermometer to ensure accurate temperature readings. Patience is key!"
Pour a thin layer of tempered chocolate into each cavity of your advent calendar mold. Tap the mold gently to release any trapped air bubbles. Let the chocolate set slightly before adding your chosen ganache filling.
Spoon a small amount of your prepared ganache into each chocolate cavity, leaving a little space at the top for the final chocolate layer.
Pour another layer of tempered chocolate over the ganache filling, ensuring each cavity is completely filled. Use a spatula to scrape off any excess chocolate from the top of the mold.
Place the filled mold in the refrigerator to set completely. This usually takes about 30 minutes to an hour. The chocolates should easily release from the mold when they're ready. A satisfying 'pop' sound is a good sign!
Carefully remove the chocolates from the mold and place them in your prepared advent calendar box. Decorate as desired!
Substitute dairy chocolate for high-quality dark chocolate (70% cacao or higher) and use plant-based milk for the ganache fillings. Ensure all other ingredients are vegan-friendly.
Infuse your ganaches with small amounts of your favorite liqueurs, like Grand Marnier, Frangelico, or Kirsch.
1Always use high-quality chocolate for the best flavor and tempering results. We prefer Valrhona or Callebaut.
2A marble slab is your best friend for tempering chocolate. It helps cool the chocolate evenly and promotes crystallization.
3Don't be afraid to experiment with different flavor combinations in your ganaches! Think spices, herbs, or even a touch of chili.
1Overheating the chocolate during tempering can cause it to seize. Use a double boiler or microwave in short intervals, stirring frequently.
2Not properly sealing the advent calendar compartments can lead to stale chocolates. Use airtight containers or packaging.
Advent calendars originated in the 19th century, when German Protestants would light candles or mark chalk lines to count down the days until Christmas.
Did you know that the first advent calendars weren't filled with chocolate, but small religious pictures?
This recipe captures the essence of Chocolat On James in Hamilton. Authenticity isn't just about ingredients; it's about place.
Friends, let's embark on a journey. Not just any journey, but a pilgrimage to the heart of decadence, reimagined. We're recreating Cafe Wanoka's legendary Tofu Cheesecake Slice, a Scarborough treasure. Now, I know what you're thinking: tofu? Cheesecake? Trust me. This isn't your average vegan dessert. This is a symphony of textures and flavors, a testament to what's possible when culinary curiosity meets meticulous technique. Imagine this: you walk into Wanoka, the air thick with the aroma of freshly brewed matcha and subtle spices. The display case gleams, showcasing rows of these ethereal slices, each one a promise of creamy bliss. The first bite? A revelation. The silken tofu base, surprisingly rich, melts on your tongue, followed by the bright tang of lemon and the subtle warmth of vanilla. The graham cracker crust, buttery and crisp, provides the perfect counterpoint. It's a dance of sweet and savory, light and decadent, healthy and… well, let's just say soul-satisfying. This isn't just a recipe; it's a masterclass. We'll be making every component from scratch, from the velvety tofu filling to the golden graham cracker crust and the bright raspberry sauce. We'll explore the secrets of achieving the perfect texture, the delicate balance of flavors, and the art of presentation. This is about understanding the 'why' behind each step, so you can adapt and innovate in your own kitchen. This isn't just about recreating a slice of cheesecake; it's about unlocking a new level of culinary confidence. Forget store-bought shortcuts; we're building flavor from the ground up. I promise you, the effort is worth it. Let's get started and bring a taste of Wanoka into your home!
Welcome to the definitive guide to replicating the meticulously crafted pour over experience of Toronto's renowned Pilot Coffee Roasters, right in your own kitchen. Forget the rushed morning brew; this is a meditative, scientific process designed to unlock the absolute peak flavor profile of your carefully selected beans. Imagine the first breath of the morning—not just of air, but of volatile aromatics rising from the freshly bloomed grounds. It’s a complex symphony: bright, clean acidity that sparkles on the palate, swiftly followed by the deep, resonant bass notes of caramelized sugars and rich chocolate, all carried through a delicate, silken body. This isn't just coffee; it’s an extraction ballet. What makes the Pilot method special, as evidenced by their published guides, is the commitment to precision, utilizing a classic 1:16 ratio and specific, multi-stage pouring technique. Since we cannot create the beans themselves, our mastery lies in controlling every *other* variable. We will treat the water—the primary solvent—with the respect it deserves, ensuring the temperature is dialed in to extract the sweet compounds without scalding the delicate flavors. We will meticulously control the grind size to ensure uniform particle size, eliminating both sour under-extraction and bitter over-extraction. Furthermore, we’ll detail the multi-phase pour—the bloom, the primary pour, and the final saturation—that guarantees an even saturation across the coffee bed, leading to the clean, vibrant cup Pilot is famous for. This masterclass transforms a simple morning ritual into a weekly culinary achievement. Prepare your palate, slow down your pace, and get ready to taste your coffee like never before.
Let's be real, the Philly Cheesesteak isn't just a sandwich; it's an experience. It's the sizzling sound of thinly sliced steak hitting the griddle, the molten cheese stretching with every bite, the soft roll yielding just enough to contain the savory goodness within. Here at Angelique's in Ajax, we've spent years perfecting our version, and now we're spilling the secrets. Forget those pale imitations you've had elsewhere; we're talking about a true taste of Philly, right in your kitchen. What sets our cheesesteak apart? It's all about quality and technique. We start with thinly sliced ribeye, because let's face it, that marbling is where the flavor lives. We don't skimp on the cheese, either—a blend of provolone and white American creates that iconic gooeyness. And the roll? It's gotta be soft but sturdy, able to soak up all those delicious juices without falling apart. This recipe might seem a bit involved, especially if you're making the cheese sauce from scratch, but trust us, the payoff is enormous. It's the kind of sandwich that makes you close your eyes and savor every single bite. The aroma alone will transport you to a bustling Philadelphia street corner. Imagine sinking your teeth into that warm, cheesy, meaty perfection. That's what we're aiming for. So grab your apron, fire up your griddle, and let's get cooking. We're about to embark on a culinary journey that will change your definition of "sandwich" forever. And hey, even if you don’t live near Ajax, you can still enjoy a taste of Angelique’s. Let's do this!
Welcome to Coffee Run Co., where we believe everyone deserves a truly exceptional cappuccino, even—and especially—if you're dairy-free. For years, we've obsessed over the perfect marriage of espresso and oat milk, and we're finally ready to share our secrets. Forget everything you think you know about oat milk cappuccinos. We're not just slapping some foamed oat milk on top of espresso and calling it a day. We're talking about a symphony of textures and flavors, from the rich, nutty crema of our carefully extracted espresso to the velvety microfoam that clings to your upper lip as you take that first sip. Our cappuccinos are about balance. A comforting warmth, that subtle sweetness from the oat milk – it all combines to create an experience, not just a drink. At Coffee Run Co., nestled in the heart of Hamilton, we pride ourselves on sourcing the highest quality beans and crafting each drink with precision and passion. This recipe embodies that commitment. We'll guide you through every step, from dialing in your grinder to creating the silkiest oat milk foam you've ever seen. We even include our signature Brown Sugar Syrup recipe that takes it to the next level, trust us when we say you won't regret making the small leap from a standard cappuccino. Whether you're a seasoned barista or a home coffee enthusiast, we're confident that this guide will elevate your oat milk cappuccino game. So, grab your favorite mug, and let's get brewing!
Alright, let's talk brunch. Not just *any* brunch, but *the* brunch – the Merican Brunch Plate from Cannon Coffee Co. in Hamilton. This isn't your basic eggs-and-bacon deal; this is a symphony of flavors and textures, a culinary journey all on one plate. We're talking crispy samosas bursting with savory potato filling, smothered in a rich, decadent butter chicken poutine, and served with a side of our signature house-made naan. It's bold, it's comforting, and it's guaranteed to kickstart your day. At Cannon, we believe in crafting experiences, not just meals. Every component is made with love and intention. From the gentle sizzle of the samosas hitting the oil to the aromatic spices blooming in our butter chicken sauce, we engage all the senses. Forget the sad, lukewarm brunch buffets – this is about creating something special. This is a dish that tells a story, a fusion of cultures and flavors that somehow just *works*. And today, we're letting you in on all our secrets. We're going to build this masterpiece from the ground up, no shortcuts, no compromises. Get ready to roll up your sleeves, because we're about to embark on a culinary adventure that will transform your brunch game forever. This is more than just a recipe; it's a passport to brunch nirvana. So, are you ready to create some magic?
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