Puerto Rican Night at Leland Tea Co.

tea-bar.jpgThe Leland Tea Co. is such a jeweled find in the outskirts of San Francisco’s Nob Hill/Tenderloin area.  It’s open spacious, homey, and clean atmosphere lures you in from the busy street. But don’t expect to get a simple pot of tea.  Will and his crew create amazing blends using dried flowers, fruits, spices and of course tea. They’re also nortorious for blending tea with other teas, who would have thought a black tea and a green tea would taste like a creamsicle (orange dream).  Lots of the ingredients are organic and fair trade. You can’t beat that.     

Will Otero, the owner of Leland Tea, is just as great as the tea blends he creates.  Stop in and you’ll most likely see him chatting with whomever may be at the counter, with his boisterous laugh permeating the entire tea shop.   There is a loose leaf tea bar where customers are encouraged to open the cans and take a sniff of his unique blended teas.  One of the coolest things (and you can tell he loves doing this) is when he ecourages people to take two canisters, open them up and smell them together. Anyone can tell he loves watching people be creative, and making that creativity a reality in a tea pot.  Clever! Oh, you’re clever Will, you really are.   You inspire me, to get more inventive with chocolate.

He’s also got a tea blend called ‘Kisses’ which has chocolate nibs, Chinese black tea, and organic rosebuds.  

blog-leland-band-2.jpgThe week I meet Will, he invited me to come to Puerto Rican night with all you can eat Puerto Rican food, a live band and dancing.   Proceeds from the event I attended, benefited a non-profit organization for At Risk Seniors. I decided to showup with a few dozen Jade Chocolates prototype truffles, all made with Leland Tea.    The band played some great Latin jazz, and to my surprise, they were all in high school!  I was blown away. ‘Hijo de la Musica Latina isn’t any ordinary high school level band.   

I passed out samples of Grey’s Kelly, Mumbai Chai, Pepperminty Chamomile, and Peaches.  Grey’s Kelly, was the clear favorite, an infusion of organic lavender and organic earl grey tea in 41% cacao. Peaches, a blending of Ceylon Orange Pekoe, black tea, peach blossoms, dried pieces of peaches and ginger was also popular. My personal favorite was the Mumbai Chai, which has definite cardamom notes and lesser clove notes. (side note:  Cardamom  satisfies every bit of my soul, if there was a perfume scented with cardamom, I’d buy it!).   

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Pictured above are the Leland Tea Dancers.  The guy in the khaki shorts is Will,  enjoying the night as much as his patrons.  Stop by his shop and hopefully you’ll be just as fascinated about Leland Teas as I am. I didn’t know what I was getting myself into when I made an appointment to see Will at his tea shop, Just sell my chocolate bars at his shop?  Nooo.  Perhaps a collaboration of Jade Chocolates and Leland Tea Truffles are on the chopping board.  Stay tuned.

 

Jean-Jaques Borne and Weiss Chocolates Demonstration

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Sorry for posting this so late. Chef Jean-Jaques Borne came all the way from France to  demonstrate recipes using Weiss chocolates some months back.  I just found this recipe and decided to share it here.  It’s a bit complicated, but the photo says it all.

 

Marque Foods, a distributor for European chocolates and pastries and the California Culinary Academy together held a Weiss demonstration  and chocolate tasting led by Jean Jaques-Borne.  Chef Borne holds the prestigious honor of Meilleur Ouvrier de France (MOF), the highest honor given to French artisans such as chocolatiers, pastry chefs and trades people.   MOF translated means ‘Best Craftsman of France’. He does not work for Weiss chocolates, but he does come from the same town that Weiss Chocolates comes from.  He happens to love the chocolates too. He didn’t speak English, but his love of chocolates was translated through the recipes.

Weiss was founded in 1882. As Jean-Jaques explains, Weiss does not believe in single origin chocolates.   Instead, they use a blending of criollo, forestero, and trinitario beans.  I tried the whole lot of chocolate samples.  They were a bit gritty for my taste.

He demonstrated several recipes including the photo this of L’amroisie (photo below), whiskey truffles, coulant ebene cardamom and ice-cold chocolate tartlelettes. 

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Here’s the recipe for L’Ambroisie.  It’s a bit complicated and a bit incomplete.  Chef Jaques-Borne doesn’t give the recipe for the dark glaze coating or for the Sable Breton biscuits on the sides of the l’ambroisie.   It is a three-part recipe. The writing in red are notes that I took while he was demonstrating the recipe.    

 

CHOCOLATE  MOELLEUX

500 g Couveture 65% Weiss Tribago

400g Butter

100g Weiss Cocoa Powder

400 g Egg Yolks

600 g Egg Whites

450 g Sugar 

 

Mix the yolks with the cocoa powder and the melted butter. 

Whip the whites with the sugar and incorporate the mixture. All in one time.

Immediately after, incorporate the couveture to 45 C.

Fill up circles and cook in 200 C, 10-15 minutes. Extremely important, over 15 minutes will make the Moelleux too dry!

 

 

CREMUEX PRALINE

440 g Milk

60g Sugar To speed up cooking, put 1/2 of sugar in the 440 milk and heat up first.

120 g Egg Yolks

40 g Cream Powder (hot process pastry cream powder) Cream powder in a step above corn starch

50g Butter

8g Gelatin (Gelatin Leaves)

40g Water

270g Weiss Hazelnut/Almond Praline 60/40 (available at Marque Foods)

 

 

Make a French pastry cream with milk, the sugar, the yolks and the cream powder.

Cook 2-3 minutes and add the gelatin beforehand dipped in water.

Once melted, add the butter in pieces.

Smooth if needed with a mixer.

Lastly, add the Weiss praline.

Pour it into inserts.

Put in freezer.

TRIBAGO LIGHT CHOCOLATE CREAM PERFUMED WITH STAR ANISE

 

tribago light choclate cream

 

 

Yield: 6 Entrements of 180 cm

 

400 g Cream

30 g Star Anise (Star anise can be re-used 4-5 times before you throw it away) Star Anise will absorb some cream, which is why you need the extra amount of cream.

270g Sugar

400 g Egg Yolks

920 Couveture Tribago 64%

8 g Gelatin (Gelatin Leaves)

40 g Water

1350g Cream

 

Boil the cream with the star anise and let infuse 15 minutes.

Filter and add some more cream to reach 400g.

Make a creme anglaise cooked at 185 F (85 C) adding the yolks and the sugar.

Add the gelatin beforehand dipped in water.

Pour the Tribago 64% and melt it. It’s good to use an immersion blender to smooth out the ganache.

Smooth well in the mixer and delicately add the whipped cream. Not folding, but whipping so not to incorporate air.

 

Fill up circles using a metal cake ring on a plastic sheet. 

(In the photo shown below) Add the praline frozen insert (bottom layer in Chef Borne’s hands),put a layer of Chocolate Moelleux biscuit (top layer in Chef Borne’s hands)Add some Tribago light chocolate cream and finish with another Chocolate Moelleux biscuit. 

Put in the freezer.  (time not specified)

  

 

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   Turn upside down and decorate.

  

 

dark glazing

(Above photo) After you turn it upside down, Chef Borne shows us a trick to applying the glazing.  He takes a ladel of the glaze and instead of pouring in the center, he pours around the sides and uses an offset spatula to even out the coating.

 

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(Photo on right) On the cross section of the L’Ambroisie, from left to right:  Dark glaze coating, Tribago Light Chocolate Cream, Praline Cremeux (lightest layer), Chocolate Moelleux (darkest layer), a second layer of Tribago Light Chocolate Cream, and lastly, another layer of Chocolate Moelleux (darkest layer).

If anyone can pull this recipe off, send me a photo!

7 Fascinating Facts about Lokta Paper

  1. It’s a renewable source.  It doesn’t come from trees so there’s no deforestation.  Lokta production does not affect the fragile forest ecology of Nepal.
  2. Producing lokta paper has employed hundreds of people using the same primitive art form that doesn’t rely on outside sources for technology.
  3. It’s acid free and archival.
  4. The royal family of Nepal currently use it for all official documents.
  5. The scent and fragrant of the plant is impervious to insects.
  6. The paper is used in  Monasteries of Tibet and Nepal for their sacred scripts for over 600 years.
  7. It’s beautiful hand-crafted artwork.