Can you believe it?
We have one of the best chocolateiers right here in Norwalk, Connecticut.
His name is Fritz Knipschildt.
Am I saying it right?
And he makes delicious candies and he's developed something specially for our catalog.
It is a bush de Noelle, but not a Boost Noel cake.
But this is instead had a Bush Noel made out of marzip, chocolate and various and sundry other
delicious things, right?
And they're beautiful frits.
You really are.
And he's kind enough to come and visit with us today so that he can show us how to make a bush noelle,
which is a yule log out of candy.
This is so delicious, this chocolate.
It looks like milk chocolate, but it has something else in it.
This is chandua.
It is milk chocolate processed with roasted hazelnuts.
Chanduja is also available in specialty food stores like any other dark chocolate.
So you're going to make what out of it?
We're going to make a ganache.
Have chopped up the chocolate a little bit.
We have to bring the cream to a boil.
So a ganache is really like a very thick melted chocolate.
I pour this in, please.
So how much chocolate is there here's?
400 grams of chocolate, which is 13 and a quarter ounces.
And then how much heavy cream?
Then we have 320 grams of heavy cream and that translates to ten and two thirds ounces
that is boiled up with 60 grams of sugar.
So that's 2oz of sugar.
Well, we can manage that.
And then the butter is 80 grams of butter, which is two and two thirds ounces.
So GIANDUJA is spelled G-I-A-N-D-U-J-A.
When it's done, nice and smooth.
We set it aside hopefully overnight or around 8 hours.
It's better to rest.
Then over here we have the finished.
So this is the same thing.
It's been sitting for 8 hours.
A little darker.
Does it get darker?
It gets a little darker.
What we're going to do is we got to roll the marzipan out
and we're going to use did you make your own marzipan?
No, from Oden's.
That's from my hometown, actually.
Where are you from?
So what we do is we're going to sprink a little confection sugar on the table marks the pan is really
ground almonds and sugar.
So you just use that powdered sugar as flour, really, to keeps it from sticking.
So how many ounces of we have one pound of Mars.
So that's 16oz.
And we're going to cut these into rectangles
and you can of course, reuse this.
We're going to make some small holly berries and other beats with a marzipan.
You shouldn't have any trouble finding marzipan because it is available in most supermarkets,
this wonderful brand, or in gourmet stores, right?
So you need three rectangles.
So each one of these makes one candy cake?
You got to dust off a little bit of the conflicts.
Then we're going to spread out the shanduya ganache.
Like three spoons?
A little bit more.
And then we just spread it out even over the entire thing?
And then we're going to sprinkle them with pistachios, pretty much a little bit like Oliver
just so when we cut it, we have the beautiful colors of the queen pistachios and also the wonderful
taste of them, of course.
I love that.
Now, are these salty pistachios or unsalted?
Then we're just going to roll it like this.
And if we can, then we're going to set them aside for an hour in the freezer so they're nice and
easy to work with.
And we should have two ones in there.
Yes, you do.
So we put the ganas bag on the stove, so it's going to be a little softer.
And the scrapes we have left over we can use for holly berries, holly trees, and
So you colored this with a paste color, with a nice color red and a nice color green.
How big should the berries be?
Going to make some leaves.
How did you make these cute little things?
These are actually the trees that we are using in the catalog.
So I see this is white chocolate.
Oh, so it's a candy with a transfer of vegetable diet.
And for the leaves, we can just leave it like this.
Make a little cut here and a cobble that way.
So with the ganache, we have to be careful when we reheat it.
We don't want it to break.
This is perfect.
These look like giant egg rolls.
Just going to put a little bit of the ganache on, and then we're going to smoothen it out just like
Then we're going to use the fog
I love doing fogwise.
Yeah, please do.
Yeah, we want to cut off the ends.
Oh, to make it more even?
Well, one off the ends.
We got a key, actually, to put on top of the piece.
So one piece we can put bag on.
Oh, yes, it looks like yeah,
I'll do that one.
You have to practice.
This is very much like making the cake.
I do the cake like this and make the mushrooms.
Oh, it looks beautiful.
The other piece is just a snack.
And then we can see the pistachios coming out.
And then we just have to take a rate at the way we like it done.
So how do you do that?
Make a couple I'll
put a mushroom that was in your catalog, maybe do one with a little tree, and then you do the one
So you just transfer that to a beautiful serving platter
and add a tiny bit of snow
and these little mushrooms made out of baked meringue.
They're so beautiful.
I want two on there.
And then you can use more than one on a platter like this, decorated with beautiful white spruce.
All of a sudden, you've created a boost to Noel made out of marzipan and chocolate and almonds
And they're gorgeous.
You're a true artist with chocolate.