This branch of Leonidas is in the travel plaza outside of security at the Amsterdam airport. I usually only see the inside of the airport and was very happy to find this branch. The selection is much larger compared to the terminal branch and I think the prices are a little better.
The shop has a huge selection of individual chocolates. To simplify my packing and travel, I bought a box of dipped chocoaltes and four bars. The bars are dark chocolate with nibs. I picked up another on my arrival for nibbling---rich, dark, and the nibs give nice little nuggets. These bars will keep me happy for quite some time when I get home.
I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b...


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