Sugar High Friday #27: Chocolate By Brand

As "the new thin is fat" trend is sweeping the nation, its undercurrent proving too strong for waifs and manarexics alike, a crop of healthy cheeked Bavarian physiques have literally bit into fashion scene. 

For this very reason 2007 just may be the year for the occasional indulger, food blogger and gourmand.  Delicious, organic both naughty and wholesome edibles of every food group are popular, again, among the masses.  Starvation is so 2006.

In the electricity of this very exciting time, what better to follow-up a champagne toast than  participate in Sugar High Friday #27: Chocolate By Brand hosted by celebrity foodblogger David Lebovitz. 

Despite some traditional Quebec recipes calling for the standards, I try to incorporate organic sugar, Quebec maple syrup or honey as alternatives to refined sugar in dessert recipes, a task accomplished with my chocolate choice of today.

Cupidon Chocolatier based in Sainte-Foy, Quebec maintains an admirable standard of high quality and organic chocolate working at an international level with Valrhona, Cacao Barry, Callebault and Carma companies.  Created by husband and wife team Rachid Mogabgab and Carine Maher in 1991, Cupidon has been presenting superior products not only to the general public but to some highly regarded patrons such as the Governor General to Canada and the Hotel Waldorf Astoria in New York.    

In 2001, Cupidon won le prix d'excellence and most original chocolate exhibit at the Fancy Food Show in New York with their mask art work.  In 2002 they opened a boutique at the world renowned Chateau Frontenac in Quebec City.  Ever expanding, the factory launched yet another boutique in Sillery one year later, diversifying their provisions to include goods from the reputed Chef Jean Soulard, the first Canadian chef to receive the Maître Cuisiniere de France.

Montignac from Cupidon is a dark bitter chocolate of 85% cacao concentration.  This particular brand of bar is made according to traditional methods with unique products, superior and authentic cacao butter from which cacao paste is derived.  Named after Micheal Montignac of clinique minceur fame, the bar does not contain regular or reduced fat cocoa powder.   Likewise, it includes no sugar but rather maltitol, a sucrose substitute known for its tooth friendly properties (however, rumored to cause indigestion if consumed in large quantities).

For it's healthier attributes, I incorporated Montignac chocolate into a bite sized dessert. Packed with enough "rum" punch to awaken the emaciated population, the following recipe allows for a wholesome transition from diet deprived to diet enlivened.   

Reminiscent of bonbon-patate chocolat from one of my favourite cookbooks, du moment, Cuisine traditionnelle d'un Québec oublié, each truffle sized morsel of boules au chocolat et au rhum satisfies the sweet tooth adequately . 

Boules au chocolat et au rhum (Chocolate Rum Balls)

(Adapted from Recettes du Québec)

250 g softened cream cheese (I must try this one day with creamy raisin goat cheese)
100 g blanched almond powder (ground)
1 cup powdered sugar (I used Organic made from evaporated cane juice)
1/2 tsp. organic instant coffee granules
2 tsp. rum or to taste
3 squares (3 oz.) Montignac or other dark bitter or unsweetened chocolate
Coconut flakes, chocolate paillettes (jimmies in the U.S.), toasted almonds or pecan, chopped, extra icing sugar.

Mix together cream cheese, ground almonds, powdered sugar and coffee granules.  Refrigerate for an hour.

Melt chocolate using your preferred method, in the microwave for 2 minutes or bain marie, a heat proof bowl over a pot of simmering water, mix until shiny smooth.  Add to cream cheese mixture. 

Roll mixture into 1-inch balls.  Roll each ball in garnish of your choice.  I used coconut.

Makes approx. 1 dozen chocolate rum balls.

 

Comments

[Jeff]

Wow, this sounds absolutely delicous. I need to look for cupidon so that I can try it myself.

[Foodfreak]

oh yummy, they look great, now I know what I'll be doing with some of the rum in my shelves - I've never made truffles with cream cheese before.

[Lucy Vanel]

Those rum balls look great!

[Kristen]

What a delicious SHF entry.

[Rachel]

Those look great! I haven't had chocolate rum balls for a while because about three years ago I had too many at Christmastime. I really over did it and lost the taste for such rich treats for a while. But now the taste is back and I'd love one of those.

[Ivonne]

I'd never heard of this chocolate before! Thanks for introducing us!

[David]

nice looking chocolates...thanks for the entry into the round-up!