Vicki here, and I love introducing MLK readers to Canadian authors they might not have heard of before. I loved Vanessa Westermann’s first cozy, the delightful, Cover Art, which is set not far from where I live. I’m sure I’m also going to love making these chocolates. Please tell us about it, Vanessa
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Writing any novel involves a lot of research. Luckily, I chose to write a mystery involving death by chocolate… In order to write about a chocolatier in Cover Art, I read cookbooks and visited local artisan chocolate shops.
I found out that studies have shown that chocolate can induce euphoria and have a calming effect. In fact, European pharmacies in the past used to dispense chocolate as a medicinal drug. Chocolate really can make you feel better (unless you eat an entire bag of Hershey’s Chocolate Kisses in one road trip). But, I wondered, if chocolate can be medicinal, can it also be toxic? Both sweet and bitter, delicious and deadly?
The recipe below is sweet and bitter, but far from deadly.
I discovered this recipe for making easy microwaved orangettes in French Desserts by Hillary Davis. Faster than cooking the peel on the stovetop, these delicious treats only take minutes to prep, with an additional hour of wait time for the candied peel to harden. This technique preserves the orangey tang of the peel. The contrast in texture, each mouthful at once chewy and crunchy, is divine. I strayed from Hillary’s recipe for the chocolate drizzle, by making a variation of the Fast and Fantastic Artisan Chocolate Sauce from Sara Perry’s Deep Dark Chocolate — recipes she created for the serious chocolate lover.
Enjoy the aroma of citrus and cocoa wafting through your kitchen!
The recipe makes a small batch of approximately 16 – 18 candied orange peels. You may be tempted to keep the orangettes for yourself—and you’ll find no judgement here, if you do—but they also make great last-minute gifts.
Orangettes
1 medium to large organic orange
Water
2 cups
granulated sugar, divided
Artisan Dark Chocolate Drizzle
2 ounces premium artisan dark chocolate bar, chopped
1 ½
tablespoons heavy (whipping) cream
Directions for Oranges
Thoroughly wash and dry the orange. With a paring knife, slice off the peel from one end of the orange to the other in large pieces. For thicker, chewier orangettes leave the white pith on.
Drop the slices of peel into a microwave-safe container, cover with water, and microwave for 2 minutes. Drain.
Slice the peels into long strips about 1/8 to ¼ inch wide and toss back into the container. Add ½ cup sugar and toss the peels to coat. Add another ½ cup sugar and 1/3 cup water, cover, and microwave for 4 minutes. Allow to rest in the microwave for 2 minutes.
Spread remaining sugar (1 cup) over a piece of parchment paper. Life a few of the peels at a time with a fork onto the sugar and toss them around to coat. Place the sugar-coated peel on a wire rack with parchment paper underneath and continue with the remaining peels. The orangettes will be dry and hardened in about 1 hour.
Directions for Artisan Dark Chocolate Drizzle
For this recipe, I used a bar of Laura Secord 50% Dark Chocolate, but you can use any artisan chocolate bar with 50% cacao or higher.
Place the chopped chocolate and cream in a medium, heatproof bowl and sit this in a pan or wide skillet of hot water. Set aside for 5 minutes, then stir and allow the mixture to melt completely. Stir until smooth.
Test if it is liquid enough by dipping fork tines into it and waving the fork above a plate. If the mixture needs to be thinner, add a little more cream and try again.
Dip the fork tines into the chocolate drizzle and wave it back and forth over the dried orangettes.
Cover Art: The First Charley Scott Mystery
Death by chocolate may be a favourite fantasy, but death by poisoned chocolate is another matter entirely.
Charley Scott is thrilled to be running a summer pop-up
gallery in cottage country. Returning to the lakeside village, not on vacation
but as an artist, she’s determined to turn her hobby into a career. Joined by
two other artists, including her childhood friend Kayla, the Cover Art Exhibit
is a dream come true.
But, beneath the surface of this peaceful town, darkness
lurks. There’s a history.
Local chocolatier, Matt Thorn, is struggling to come to
terms with his father’s recent death and his legacy of deception. As Matt plans
to expose his father’s secrets, Kayla’s husband is found dead, the result of
eating Matt’s boutique chocolates.
The homicide investigation threatens to make Charley’s
pop-up gallery a failure before it even begins. Luckily, art is all about
perspective and she’s always had a keen eye. Can she see past the obvious and
find the killer?
About Vanessa Westermann
Instagram:
https://www.instagram.com/vanessawestermann_/
Facebook:
https://www.facebook.com/VanessaWestermannAuthor/
Buy Links
Amazon.com https://www.amazon.com/Cover-Art-Vanessa-Westermann/dp/1770866426/
Chapters https://www.chapters.indigo.ca/en-ca/books/cover-art/9781770866423-item.html
Sleuth of
Baker Street Mystery Bookstore https://www.sleuthofbakerstreet.ca/browse/filter/t/cover%20art%20westermann/k/keyword
Giveaway:
Vanessa would like to offer a Kindle e-book copy of Cover Art: The First Charley Scott Mystery. US entries only please.
Chocolate and emotions seem to go together. What is one of your favourite memories of chocolate?
Thanks for visiting Mystery Lovers' Kitchen, Vanessa. I've always liked sugared orange peels and now I know how to make them easily with a microwave. Good luck with your new series. ~Maya
ReplyDeleteThank you, Mary! I hope you enjoy this recipe.
Deletethanks for a chance.
ReplyDeleteThese sound yummy. Welcome to the blog, Vanessa!
ReplyDeleteThanks, Edith!
DeleteSounds great! I'd love to read about a chocolatier. Thanks for the introduction. Now I'm wanting chocolate!
ReplyDeletekozo8989(at)hotmail(dot)com
I've been told Cover Art is best read while snacking on chocolate...
DeleteWelcome to the Kitchen, Vanessa! Congratulations on the book. We're all with you on the research for foodie fiction -- terrible hard!
ReplyDeleteThanks, Leslie! I had so much fun, browsing local Canadian artisan chocolate shops.
ReplyDeleteThank you for the recipe it looks good always loved chocolate and orange together. deborahortega229@yahoo.com
ReplyDeleteI love chocolate and orange, as well. One of my favourite chocolate bars is the Blood Orange & Rosemary bar from Canadian artisanal chocolate shop, Centre & Main Chocolate Co.!
DeleteCrunchy, chewy orange with dark chocolate? Yes, please!
ReplyDeletelibbydodd at comcast dot net
My memory is from many years ago, when my siblings & I werecquite young. We were on a family outing, Mom & Dad in the front seat & the 3 of us in the back (in a time before seat belts or child seats) & Mom had left some snacks behind the back seat. My sister, the youngest, found a box of chocolate cookies and ate the whole box!
ReplyDeleteLike Vanessa, I have an MA in English (with a focus on medieval studies) and a BA in Education, taught creative writing in a high school writing program! I look forward to reading this book, it sounds delicious 😉.
I can testify that Cover Art is great, and so I bet are these chocolate treats. Thanks for letting us know about how to make them, Vanessa.
ReplyDeleteMy mother was enjoying travel abroad. I was watching TV one evening and suddenly had an overwhelming urge for chocolate. I didn't think there was any in the house, but I decided to double-check in the kitchen. All the possibilities were empty. Then I remembered seeing a Hershey's chocolate bar in the bread box. There was no chocolate but one of the best notes ever - a 1" x 1" post-it-note that said, "Mothers love chocolate too." I still have it.
ReplyDeleteThat's a beautiful story.
DeleteI love this story! Thanks for sharing
DeleteMy first bite of a Godiva chocolate truffle and I was in love!
ReplyDeleteLindalou64(@)live(dot)com
I had a sweet tooth when I was a kid. My second grade boyfriend gave me a box of chocolate covered cherries for Valentine's Day. That was so nice and unexpected! patdupuy@yahoo.com
ReplyDeleteI can’t remember the first time I had chocolate, but I remember sneaking into the kitchen cupboard and grabbing a handful of chocolate chips out of the container and eating them. I love chocolate and orange together and will definitely try this recipe. Thanks!!
ReplyDeleteCongratulations Vanessa on your new mystery novel! The plot sounds most intriguing, and I am hooked! Your recipe is a "must do" one...I grew up in southern Chile, where there is a large German population, and many wonderful chocolate factories and lots of stores specializing in chocolates and marzipan...Your recipe reminds me so much of my favorite chocolate candy...Chocolate Covered Orange Peels...I tried to replicate them once, and gave up, because for me it was too difficult and time-consuming. Your recipe has fixed that for me, and I will definitely try it! I am excited to do them! May you be blessed with many future mystery books!!! Luis at ole dot travel
ReplyDeleteThank you! The recipe is a fast and easy - but delicious - version of chocolate covered orange peels. Hope you enjoy making them!
DeleteThe family received a box of See’s chocolates when we children were younger. My sister poked holes in the bottoms of the candies to see if the filling was something she liked.
ReplyDeleteWskwared(at)yahoo(dot)com
Congratulations on the book…I love the cover. I have loved chocolate as long as I can remember! cking78503(at)aol(dot)com
ReplyDeleteThe first time I made brownies it was love at first taste. It is one of my top favorite chocolate desserts since. Although, I have made blondies as well. cherierj(at)yahoo(dot)com
ReplyDelete