Green Tea Truffles

In my previous green tea confection post, Wandering Chopsticks suggested I make green tea truffles as a way to use up my aging matcha. It was a brilliant idea and what better time to make them since June is National Candy Month. The truffle center is a white chocolate ganache flavored with green tea. White chocolate is a powerful flavor so it is the first thing that you taste but as the truffle melts in your mouth the floral flavors of the green tea slowly emerges. The truffle is then coated with a shell of white, dark, or green chocolate (white chocolate with more matcha mixed in). Finally it can be rolled in some matcha powder or cocoa powder, or drizzled with a different colored chocolate. The truffles covered in dark chocolate are especially fun because people will be surprised to see a green center when they bite into the chocolate and find out it is green tea and not mint.

This was my first time making truffles and tempering chocolate seemed very daunting. I was going about it blindly since I didn’t have a thermometer to monitor the temperature of the chocolate so it didn’t work. Properly tempered chocolate has a shiny appearance, a crisp bite, and snaps when you break it. If chocolate is not tempered, it is soft, crumbly, dull, and melts too easily. The truffle coated with dark chocolate looks a bit dull. Since I was working with only 1 ounce of chocolate it wasn’t a big deal that my chocolate wasn’t tempered. Plus if you coat them in powder, no one will know. :)



Notes:
- This was an experiment so the quantities are quite small but it can be doubled. The original recipe makes a dozen truffles.
- In the recipe I specified to use 1 teaspoon of matcha but taste the mixture before chilling it to see if you wish to add more.
- If you choose to coat the center in green chocolate and roll it in matcha you might want to use a little less matcha in the filling.
- The truffles are best served a little chilled, at room temp the centers are a bit too soft.

Green Tea Truffles
Ganache Filling
4 oz. white chocolate, roughly chopped
2 Tbsp heavy whipping cream
1 tsp matcha or more (to taste)

Outer Shell
1 oz. white chocolate, roughly chopped (covers 6 truffles)
1 oz. dark chocolate, roughly chopped (covers 6 truffles)
Matcha and or cocoa powder for rolling


For the filling, add the roughly chopped chocolate, whipping cream, and matcha in a heat proof bowl and melt over a double boiler or in the microwave heating in short bursts.

Taste the filling first to see if it needs more matcha, then chill it for a few hours in the fridge before using.

Using a melon baller or teaspoon, scoop mounded spoonfuls of the ganache mixture onto a parchment lined baking sheet. You can also wear some gloves and use your hands to roll the drops into uniform balls. You should end up with around 11 – 12.

Chill the ganache balls again for a few hours in the fridge or 30 minutes in the freezer.

Melt the chocolate for the outer shell. There are two ways to coat the truffles, you can either use a toothpick and dip each ball into the melted chocolate, or you can wear a pair of gloves, add some melted chocolate to the palm of a gloved hand, and roll each ball in your palm. Set each coated truffle onto the same parchment lined baking sheet. Let the chocolate harden a little then you can roll it in cocoa powder or matcha powder (and dust off the excess).


Here are some combinations you can do:
White chocolate shell + matcha powder
Green chocolate shell + matcha powder
Dark chocolate shell + cocoa powder
Dark chocolate shell + white or green drizzles
White or green chocolate shell + dark chocolate drizzles


Links:
This will be my entry for I Heart Candy hosted by YumSugar

Interested in more in-depth truffle making guides?
Cooking engineer has a great guide for chocolate truffles and tempering chocolate
I wish I found this sooner! Helen makes gorgeous truffles!

Green Tea Cheesecake White Chocolate Brownie

Green tea is one of my favorite flavors for sweets, from cakes, cheesecakes, puddings, ice cream (I can't tell you how much I adore green tea mochi ice cream), to drinks like milkshakes and frappucinos (I would be drinking this stuff 24/7 if only it wasn't so expensive and not to mention fattening). Up until a few years ago, its use as a dessert flavor was fairly localized to Asia but now it's growing in popularity around the world, working its way into very French desserts like macarons and madeleines. I received my bag of green tea (matcha) powder a long time ago from Steven's parents who brought it back from Taiwan. It is absolutely precious to me so rather than using it, the bag of matcha sat untouched safely in the pantry. A few days ago I looked at the bag again, and although it was entirely in Japanese, from what I could understand it expired last month. Ack! Now I need to use up the powder and there's no excuse for letting it sit around, so stay tuned for a flurry of green tea sweets.

I never understood blondies. It seems only natural that if brownies are made with chocolate, then blondies should be made with white chocolate. Instead, blondies are more like bar cookies made with brown sugar and chocolate chips rather than melted white chocolate. So this leaves the poor white chocolate brownie without a proper name. It's a tragedy. :( As a result, this dessert has an abnormally long name, but I can't think of anything better. This will be my entry for Myriam's 2nd Browniebabe of the Month. Helen and Meeta also made white chocolate brownies, we must all be on the same Daring Baker vibe.

Notes:
- Matcha powder can be quite expensive especially the high quality stuff used for tea ceremonies, baking quality matcha is often more affordable.
- The green tea cheesecake swirls can be omitted for a regular white chocolate brownie/blondie
- The amount of matcha you need will depend on its strength. Since mine is really weak (perhaps due to the expiration date), I had to use almost 2 tablespoons in the cheesecake filling, but this is highly unusual. Usually 1 to 2 teaspoons of matcha is enough so start out with a little bit and taste it.
- The brownies were almost a tad too dense (I usually really love fudgy brownies) but next time I will add 1/4 tsp of baking powder to the batter.
- When I made these I was expecting something identical to a regular brownie but with white chocolate flavor. However, the texture of these brownies was very different from what I was expecting, I can't put my finger on it exactly. I think it might have to do with the different proportions of cocoa butter and other stuff in white chocolate vs. semi/bittersweet. They also didn't have a crust on top.

Green Tea Cream Cheese Swirl White Chocolate Brownie

Brownie base
8 Tbsp butter (1 stick), cut into 1-in pieces
5 oz. white chocolate, chopped
2 eggs
5 Tbsp sugar
1 tsp vanilla
3/4 C flour

Cheesecake swirl
8 oz bar of cream cheese, room temp
1 egg
3 Tbsp sugar
2 tsp green tea/matcha powder
About 2 tsp of water, hot but not boiling

Preheat the oven to 325ºF.

Mix the green tea powder with a bit of hot water to form a paste. Mix the cream cheese, egg, and green tea paste until smooth. Taste a bit and see if it's strong enough.

Melt the butter with the white chocolate. Mix in the sugar, eggs, vanilla, and flour (and baking powder if you want to experiment with it). Whisk until smooth but do not over mix.

Line a 8 x 8 square baking dish with a sheet of foil (with overhang for easy lifting) or grease and flour it. Pour in half of the white chocolate batter. Then drop half of the cream cheese mixture on top in spoonfuls. Top the batter with the rest of the white chocolate brownie batter, then finally add the remaining half of the cream cheese mixture on top. Use a knife and swirl the brownie and cream cheese together to create a marbled pattern.

Bake the brownies at 325ºF for 40 - 45 minutes, or until a toothpick inserted in the center comes out with moist crumbs. The center should be almost set. You don't want the toothpick to come out clean because that would mean the brownies have overbaked. Cool in the pan for 5 then lift the brownies out and cool to room temperature. They're best served cold so chill them in the fridge for about 3 hours.

Strawberry Lemon Bars

Spring is my favorite season. It marks the end of the long and dreary Seattle winter and welcomes an abundance of fresh fruits and vegetables. The other day I picked up some lots of strawberries; four pounds to be exact! At $4.88 how could I resist. Buying 4 pounds of strawberries is quite a gamble. Sure you can check the package for mold or squished berries but you can’t see the ones buried in the middle and you certainly can’t taste the berries. When I got home, I sorted through them and I was astonished to find not a single moldy, mushy, squished, or injured berry. Most were a dark ruby red, with only a few slightly under-ripe berries. As I inspected each berry, I couldn't help but notice that strawberries have the most amazing floral and fruity fragrance. I froze half, ate quite a bit (they were sweet too), and baked with the rest.

These strawberry lemon bars were inspired by strawberry lemonade. If a regular lemon bar is like lemonade, I wondered if I could achieve the same delicate pink color and interplay of strawberry and lemon flavors of strawberry lemonade in a lemon bar. Originally, the plan was to mix strawberry puree with the lemon bar filling. Then Steven asked if I was going to make strawberry swirls, like swirls in cheesecakes. I thought, ya know that’s not a bad idea! It definitely made more sense than mixing it all together because if I mixed the strawberries into the filling I would get orange not a delicate pink due to the very yellow egg yolks. But of course ideas always sound really good on paper or in my head but reality can prove to be different. I envisioned picture perfect swirls of dark red in a sea of bright yellow. When I started making the lemon bars, I realized that the filling is actually really thin. So when I plopped the strawberry puree in, they didn’t exactly swirl like I planned. They ended up just floating around on top of the filling. Hmm... Oh well! So I ended up haphazardly swishing it around. Sure they aren’t as pretty as I pictured them but the important thing is that they taste good! Just like a glass of strawberry lemonade. Mission accomplished!


Strawberry (Swirl/Swish) Lemon Bars
(Adapted from Cook's Illustrated Lemon Bar recipe)

Crust
7/8 C all-purpose flour
1/3 C confectioner’s sugar
2 Tbsp cornstarch
A pinch of salt
6 tbsp unsalted butter, cold and cut into 1/2 in cubes

Lemon Filling
2 large eggs
2/3 C granulated sugar
1 1/2 Tbsp flour
1/4 C lemon juice, from 2 lemons
2 tsp lemon zest, from 2 lemons
2 Tbsp milk
A pinch of salt

Strawberry Puree
1 C chopped strawberries
1 – 2 Tbsp granulated sugar, depending on how sweet the berries are

Mix the chopped strawberries with sugar and set aside to macerate for about 30 minutes. I used about 1 1/2 tbsp of sugar.

Add the flour, confectioner’s sugar, cornstarch, and salt in a food processor. Blend the ingredients together for a few seconds to mix evenly. Then add the pieces of butter and pulse until the mixture is pale yellow and looks like coarse cornmeal. If you don’t have a food processor you can use a fork, a pastry blender, or even your hands to cut the butter into the flour. Cook’s Illustrated recommended freezing the butter then grating it into the flour and using your hands to rub the pieces between your fingers.

Line a 8 x 8 in baking pan with a sheet of parchment. Press the crust mixture into an even 1/4 in layer in the pan bottom and about 1/2 in up the sides. Chill in the fridge for 30 minutes.

When you finish making the crust the fruit should almost be done. Blend the strawberries in a food processor (for a few seconds) or mash with a fork until there are no large chunks. Cook over medium heat for about 5 minutes until thick. We need to cook out some of the moisture in the puree so it gets more syrupy. Set aside to cool.

Preheat the oven to 350ºF and after the crust finishes chilling, bake for 20 minutes, until golden brown.

You can prepare the filling while you bake the crust. Whisk the eggs, sugar, flour and salt in a bowl until the sugar dissolves. Then whisk in the lemon juice, zest, and milk.

Reduce the oven temp to 325ºF, pour the filling into the crust. Drop spoonfuls of the strawberry mixture on the surface. Use spoon or knife swirl/swish the strawberry puree into the filling.

Bake for about 20 - 22 minutes, until the filling feels firm when touched lightly.

Cool to room temp, dust with confectioner’s sugar and serve.

I made these for Meeta’s Monthly Mingle, A Taste of Spring.

Waiter There's Something in My... Bread! - Pecan Sticky Buns

“These are really good,” Steven said for the fourth time, as he unrolled and tore off pieces off his sticky bun. Rarely does he give something so much praise but these sticky buns were exceptional. I’m always happy when he likes the food and I was particularly happy and relieved today because the buns took half the day to make. As the buns were baking, Steven went from room to room and opened all the doors. I asked what he was doing. He replied, “I want the whole house to smell good.” They came out of the oven right before dinner time so we officially ruined our appetites.

I was a bit intimated by this month’s WTSIM because I don’t bake bread. My first and only bread was a loaf of no-knead bread. Originally I wanted to try to make a brioche but I really wanted to try this sticky bun recipe. It even has a brioche-like dough so it was perfect! Unfortunately being a total bread novice, I accidentally misread teaspoon as tablespoon and added 3 times more yeast. Yikes! No wonder the dough rose so quickly. So I froze that yeasty abomination, hoping to be able to salvage it someday and started over with a new dough. This time adding the right amount of yeast and everything went swimmingly, sorta (in my rush to remake the dough, a few eggs rolled off the counter... I hope that's not bad luck).

I actually made a 2/3 recipe because I was afraid the whole recipe would have been too much. I also made the mistake of baking a 2/3 recipe in an 8 x 8 pan, which is half the size of a 9 x 13, so the buns were really cramped. So either make a 2/3 recipe in a 9 x 9 pan or make the whole recipe in a 9 x 13. Cutting the recipe in half is really tricky since there are so many ingredients (like the eggs) that are hard to divide in half. But these are so good and if you’re going through all the trouble, it’s probably best to make the whole recipe. You can freeze or give away the extras to friends and family and they’ll love you for it. The original recipe called for corn syrup but I didn’t have any so I used honey instead. Honey is sweeter than corn syrup so I cut back on the sugar. If you choose to use corn syrup you may wish to add a bit more brown sugar. Toasting the pecans separately keeps them crispy and you avoid steaming them underneath the buns. The recipe is a bit labor intensive but oh so worth it. As for the botched dough in the freezer, I’m open to any suggestions as to what to do with it.

Update: I made these again (full recipe) in a pyrex and they were done in under 30 minutes. Even though I didn't use a pizza stone the caramel still cooked pretty evenly. Being able to look at the bottom of the bun was really handy, don't let the caramel get too dark otherwise it'll get hard like candy. If you find that the caramel is cooking too fast move the buns up a rack. But for me lower middle rack worked just fine.

Sticky Buns with Pecans, recipe for a 9 x 13 pan (recipe for 9 x 9 at the end)
Adapted from Cook’s Illustrated

Dough
3 eggs, room temp
3/4 C buttermilk, room temp
3 Tbsp granulated sugar
1 1/4 tsp salt
Package of instant yeast, 2 ¼ tsp
4 to 4 ¼ C AP flour
6 Tbsp melted butter

Caramel Glaze
5 Tbsp butter
1/2 C brown sugar
3 Tbsp honey
1.5 Tbsp milk
Pinch salt

Cinnamon Sugar Filling
1/2 C brown sugar
2 tsp cinnamon
Pinch salt
1 Tbsp butter, melted

Pecan Topping
3 Tbsp butter
3 Tbsp brown sugar
3 Tbsp honey
1 pinch salt
1 tsp vanilla
3/4 C pecans, toasted and chopped


Whisk together the eggs, buttermilk, sugar, salt, and yeast. First add half of the flour and melted butter and stir into a loose batter. Using the dough hook of a stand mixer, add all but 1/4 C of the flour, and knead on low speed for 5 minutes then check the status of the dough. Dough should be moist but not sticky. The dough should be sticking to the bottom of the bowl (the little round divot at the bottom of the bowl) but should not stick to the sides. If it sticks to the sides of the bowl, add more flour. Knead for another 5 minutes. Then turn the dough out to a lightly floured board and knead another minute by hand and bring the dough into a ball. Dough should be smooth and a tiny bit tacky. If you do not have a stand mixer, you can knead by hand but knead twice as long, for 20 minutes.

Transfer the dough to a bowl lightly sprayed with nonstick spray. Then spray the top of the dough so it doesn’t dry out. Cover tightly with plastic wrap and put in a warm, draft-free place until doubled, about 2 to 2 1/2 hours. I use my huge 2 quart pyrex measuring cup to measure dough rise. The markings on the side are perfect for telling me when my dough has doubled.

For the glaze, combine all the ingredients in a small saucepan and whisk together over medium low heat until the butter has melted. Pour into your baking pan and spread the mixture evenly over the bottom of the pan and set aside.

Combine all the ingredients for the cinnamon sugar filling and set aside.

When the dough has doubled, gently turn it out to a lightly floured surface. Roll it out to a rectangle. If using a 9 x 13 pan, roll out into a 16 x 12 rectangle. If using a 9 x 9 pan, roll out into a 12 x 12 rectangle. Melt a tablespoon of butter and brush the dough, leaving a 1/2 in border on the top edge. Using the remaining butter to butter the sides of the baking pan.

Spread the cinnamon sugar evenly over the dough, leaving a 1/2 in border along the top edge. Smooth and gently press the filling on the dough. With the edge closest to you, start rolling the dough into a cylinder; keep the roll very taut and tight. Pinch the seam shut. The log may be thick in the middle and taper out to the sides. Press the ends in and gently roll and stretch out the log until you have a log of uniform thickness, 18 inches if using a 9 x 13 pan or 13 inches if using a 9 x 9 pan. Using a serrated knife, gently saw through the log to cut even rolls, 12 for 9 x 13 or 9 for 9 x 9.

Place each bun, cut/pretty-side down on the filling in the pan. Cover with plastic wrap and let the rolls rise until they are puffy and pressed against each other, about 1 1/2 hours. At this point you can put them in the fridge overnight and bake them the next morning (overnight instructions are at the end).

The original recipe specified to bake these on a pizza stone, but since I was using a Pyrex pan I was a bit wary of putting Pyrex on a hot stone so I didn’t use one. If using a pizza stone, adjust your oven rack to the lowest position and preheat the oven to 350°F while the dough rises. The pizza stone takes a while to warm up. If not using a stone, adjust your oven rack to second lowest position and preheat the oven to 350°F but you don’t need to preheat as early.

Bake the buns for about 25 to 30 minutes, the tops should be golden brown and the center should read 180°F. If you’re using a glass pan, you can sneak a peek at the bottoms to make sure they’re done before you take them out of the oven.

Cool the tray on a wire rack for 10 minutes. While the buns cool, you can toast your pecans in the oven if you haven’t toasted them earlier. Then invert the pan onto a platter or cutting board. Scrape any goo in the pan onto the buns.

Prepare the topping as the buns cool. Heat butter, brown sugar, honey, and salt in a small sauce pan over medium heat whisking occasionally until bubbly. Then off heat, stir in vanilla and toasted chopped pecans. Spoon a dollop over each bun and serve.

Recipe for 9 x 9 pan
Dough
2 eggs, room temp
1/2 C buttermilk, room temp
2 Tbsp sugar
3/4 tsp salt
1.5 tsp instant yeast
2 1/2 to 2 3/4 C flour
4 tbsp butter, melted

Caramel Glaze
3 1/2 Tbsp butter
5 Tbsp brown sugar
2 Tbsp honey
1 Tbsp milk
Pinch salt

Filling
5 Tbsp brown sugar
1.5 tsp cinnamon
Pinch salt
2 tsp butter, melted

Topping
2 Tbsp butter
2 Tbsp brown sugar
2 Tbsp honey
1 pinch salt
3/4 tsp vanilla
1/2 C pecans, toasted and chopped

Overnight Sticky Buns
After shaping the buns, refrigerate overnight. The next morning, place them in a warm water bath for 20 minutes, and then continue with the 1 1/2 hour rise in a warm place. Proceed with the rest of the recipe.

Last bite!


*note to self: I need to find more places to take pictures. My dining table is getting a little boring. :P

Links:
A big thanks to Andy over at Spittoon Extra for hosting this month's WTSIM. :)

Coffee Ice Cream

Sometimes when I'm on the bus commuting to and from work, I like to think about flavor combinations (white chocolate with green tea, almond extract with lychee). Sort of like matching colors or clothes, but instead debating whether certain flavors compliment each other. I spent some time thinking about which ice cream flavor would be best for the Nutella brownie ice cream sandwich. In the end I chose coffee because the chocolate and hazelnut flavors combined with coffee reminded me of a hazelnut mocha.

Most of the coffee ice cream recipes I found called for instant espresso powder so I went out and bought some (I read that Medaglia D’Oro is a good brand). Since I had never made homemade ice cream before, I researched how to make the ice cream base. Some recipes were simply shocking - one called for an alarming 9 yolks! Most recipes used either a 2:1 (resulting ice cream of around 15% milk fat) or 1:1 (20% milk fat) ratio of whole milk to heavy cream and a ratio of 2:1 yolk to liquid. This got me thinking, was it possible to make homemade ice cream taste rich and creamy but use less cream and less yolks? In this recipe, I used only 2 yolks (since I had used 2 whites the day before) and 2 cups half and half, which is a combination of milk and cream that is around 11% milk fat.

I think I skimped too much on the milk fat and yolks in this recipe. The custard did not thicken either because I did not heat it up sufficiently since I didn’t have a thermometer I was afraid of overcooking the custard or because the yolk content is too low. Overall the conclusion from this first experiment is that the ice cream was okay but not perfect. The consistency was not icy but it wasn’t creamy either (unfortunately the photo makes the ice cream look really icy for some reason). Half and half and 2 yolks just isn’t enough for the rich and smooth mouth feel of really excellent ice cream. Next time, I’ll have to use more egg yolks and more cream.

Coffee Ice Cream
2 C half and half
2 egg yolks
1/2 C sugar (it was a little too sweet for me so next time I will use 6 Tbsp instead)
2 tbsp instant espresso powder
1/2 tsp vanilla
Optional: 1/4 C chocolate covered coffee beans, chopped.

Whisk yolks with sugar until the mixture is thick and pale yellow, about 2 to 3 minutes. It should fall from the whisk in ribbons.

In a saucepan heat 1 cup of half and half until 180º (I didn't have a thermometer so I just winged it). While whisking the yolks, slowly drizzle 1/4 cup of the hot half and half into the egg mixture, repeat with another 1/4 cup until the whole cup of the half and half has been added. This tempers the egg yolks and brings them up to a warm temperature without scrambling them. A neat trick is to wrap a damp kitchen towel around the base of your mixing bowl. This prevents the bowl from slipping around on the counter and frees your hand from holding the bowl to both drizzle and whisk.

Whisk in the espresso powder and salt to the custard mixture.

Add the custard mixture back to the saucepan over medium low heat and heat it up to 180º. The custard is supposed to thicken but mine didn’t. To test if it is thickened enough, dip a spoon in the custard and run your finger along the back of it, if the edges remain clean then it's done, if the edges run and blurs then it's not thick enough.

Chill the custard in the fridge for a few hours until cold. After the custard is chilled, whisk in the vanilla extract and the remaining cup of half and half. Freeze in an ice cream machine according to manufacturer’s instructions. A few minutes before the ice cream is done add the chopped chocolate covered coffee beans if using.

Links:
Elise has a great coffee ice cream recipe that uses whole beans (can be made with decaf beans). I’ll have to try making coffee ice cream this way next time.

Nutella Brownie - Browniebabe of the Month

I’m not a big peanut butter fan but I can eat Nutella by the spoonful. My goal was to make a Nutella-esque brownie by using Nutella in the batter and topping the brownies with hazelnuts. I have to admit, I sometimes use boxed brownie mixes but I found that making them from scratch is almost as simple. The perfect brownie is dense, chewy, fudgy, and devoid of nuts but these brownies are an exception to the nut rule.

Nutella Brownies
6 tbsp butter
3 oz bittersweet chocolate
1/4 C nutella
1/2 C sugar (I used 6 Tbsp)
2 eggs
1/2 C flour
1 tsp vanilla
1/4 tsp salt
1/3 C hazelnut, chopped

Preheat oven to 350ºF and line a square baking pan with 2 sheets of aluminum foil perpendicular to each other. This makes the brownies really easy to lift out. You can also grease the foil but I didn't.

Roughly chop chocolate and cut butter into small pats. Melt butter and chocolate over a double boiler or on low power in the microwave. I used the microwave at 30% power and stirred every minute; it took about 3 minutes.

Whisk in nutella, eggs, sugar, salt, and vanilla. Add flour and mix until just incorporated (do not over mix).

Spread into baking pan and scatter chopped hazelnuts on top of the brownies. Bake for 20 - 25 minutes.**

Start checking the brownies at 20 minutes. A toothpick inserted in the center of the brownies should come out with moist crumbs (if it comes out clean then the brownies have overbaked). It is better to underbake than overbake.

Notes:
*I found that the brownies did not have enough hazelnut flavor so next time I use some hazelnut liqueur, like Frangelico, or extract.
**Because I used a glass baking pan, I lowered the oven temp to 325ºF but I had to bake for almost 30 minutes.

Links:
I'm going to submit this recipe to Myriam for the Browniebabe of the Month Event.


Brownie Ice Cream Sandwich



I really thought I was on to something new by using brownies for ice cream sandwiches. But Google told me I wasn't the first only one who thought of this idea. So much for being the pioneer of a new dessert.

Cut brownies into the desired size of ice cream sandwich. Chill brownies in the freezer for 20 minutes so it is easier to slice. Slice the brownie in half horizontally. Add about 1/4 C ice cream to the bottom half of the brownie and smooth out the top and sides. Add the top half and lightly pat down the sandwich. Chill the sandwich in the freezer for another 20 min before serving.

I used coffee ice cream for the sandwich. The chocolate, hazelnut, and coffee flavors were reminescent of a hazelnut mocha.