The Sugar Bar

When I was a kid, Chupa Chups lollipops were like crack for me (and I’m not saying a child on crack is the best thing, or actually legal but I’m just saying..). The banana chocolate combo was a little sickly but I totally heart-ed it. And the strawberry ones were always so satisfying. Then in high school, it was suddenly really cool and fashionable to have a lollipop in the mouth about 24/7. You didn’t really need to suck on it. Just have it there. Have it exist in your mouth = instant popularity. It doesn’t quite work that way now unfortunately. But lollipops sure do bring me lots of joy just looking at it or giving them away.

I meant to make lollipops along with champagne jam for Meeta’s Monthly Mingle but totally missed the deadline having had to deal with life and some lollipop failure last week. Meeta celebrated her 609th post (congratulations!) and 4 successful years of her blog with the very elegant and regal queen of wines – champagne. I was so psyched for this! When I saw her MM tweet, my online shopping for candy making stuff began and it was all quick quick chop chop efficiency. Sadly enough, I haven’t been that efficient in meeting the deadline.

Thankfully, Meeta’s been too kind to wait for my entry and so here’s my contribution. It also Easter break and time for Easter sweeties. All the more reason to try again in hopes that I can spread some sugary joy to others. My lollies weren’t perfect but they were lollipops nonetheless and still a great improvement from the ones before. Only one was quite as it was meant to be from the butterfly mold but I was elated enough that they were unmolding fine from having greased the molds very generously. Of course, simply greasing a baking parchment to form round lollipops is and would’ve been dead easy if I’d done that last week right from that start. Now why didn’t I do that last week to save me all the post-candymaking failure depression? Well, we live and learn. That seems to be my motto of late!

I couldn’t decide at first between my champagne jam or champagne lollipops since the latter is sorta a cheat, using champagne oil instead of the real bubbly to flavour the hard candy. I finally opted for the latter. The jam can wait when juicier summer berries start hitting the shops. She says. Let’s hope I stay true to my word and don’t get carried away by something else. I’m just too fickle.

Well, that’s it for now. I’m gonna sit back, relax, and nurse my sorethroat. In the meantime, these lollies are gonna make nice little Easter gifts! Happy Easter folks.

Red Champagne Lollipops
Recipe adapted from She Simmers’ recipe here

1 cup sugar
1/3 cup light corn syrup
1/3 cup water
1/2 dram champagne oil
couple of drops red food colouring
lollipop sticks
sunflower oil, for greasing molds
baking parchment (optional – if not using molds)

Generously grease with sunflower oil lollipop molds. If making round lollipops without molds, prepare baking parchment across flat surface or cookie tray, secure it down and grease with oil.

Combine sugar, light corn syrup and water in a heavy-based saucepan. Bring to the boil without stirring. Secure candy thermometer to the saucepan, making sure that the bulb of the thermometer doesn’t touch the base of the saucepan but is somewhere between the bottom of the saucepan and surface of the candy mixture so that temperature recorded is accurate.

Allow mixture to boil until it reaches 250-260d F. When it does so, carefully add a couple of drops of red food colouring. Gently swirl the saucepan to mix the colouring into the candy mixture. Do not use anything to mix it as the boiling action will allow for the colouring to mix through.

Continue to cook until mixture reaches 300d F.

Remove saucepan from heat and once the boiling action stops, add the champagne oil or any other flavour oils you are using and carefully stir through.

Pour syrup into prepared molds. The syrup will start to harden almost immediately so work quickly. Place lollipop sticks in the centre, pressing it into the middle of the hardening syrup. I add a little more candy syrup over it so that its securely fastened into the candy.

Leave to cool for 8-10mins. The lollipops should be ready to unmold by then. Allow to cool completely left standing in a glass, or put the sticks through a colander so that the candy does not touch any surfaces.

Under running tap water, rinse off excess grease and continue to let it dry off. Don’t attempt to wipe the surfaces with cloth or paper as that will leave unsightly marks.

Wrap lollipops with plastic wrappers, tie with ribbons and send them away as Easter gifts!

In the last post, I made it clear that I wasn’t a fan of Valentine’s Day (other than the fact that feasting for moi-self is allowed) and the most ironic thing was, the couples I knew weren’t even doing anything to celebrate it. It is totally agreed upon that the whole (I won’t even call it a festival) ‘event’ is simply a construction of contrived social imagination. As much as I dislike the fuss and the hype, the commercial exploitation of it all, I do love the fact that it’s a day where I can eat pretty things (like the cupcakes aforementioned) and not feel guilty about it at all.

Chocolates are so clichéd. At least for Valentine’s day.

But when would I ever make chocolates anyway? Might as well just put all my whining in a bag and throw it away, enjoy myself making them instead, no? And if I was envious of anybody about anything, it wouldn’t over my dead body be the fact that these smug couples were coupled up at all. Really,the issue lies in what they were cooking and eating to celebrate the day. So here, I messed about to make these chocolates for myself, friends and colleagues. Not beautiful. Not perfect. But you don’t gotta be with someone to be able to feast! And eat chocolates. And if you’re single, you don’t have to settle for a giant Cadbury’s bar that’s selling for a quid from Tesco. Honestly, I’m quite glad I attempted chocolates and de-virgined my new silicone chocolate mould.

I had fun making these, with a couple of heart attacks from failed samples and broken chocolates. Whilst photographing this in a hurry before rushing to work, I dropped my chocolates and broke quite a few of the good ones. Scared the daylights out of me, got depressed about the ones that died on the kitchen floor but very pleased that the ones which made it into the mouths of friends were finely appreciated.

The last time I made chocolates, I was a kid. My elder sis A and I had been given little plastic moulds, brushes and edible paints one Christmas I think. Our chocolates were pretty crude and garishly painted but we were so proud of them. Thinking back on those proud chocolates, I wish my sis and I (this time with C my younger sis) will make chocolates soon together some time. Hopefully when I’m a little more skilled and have completely mastered the art of chocolate-making (she says. pffft).

I had quite a few failures. Having 5 researches going on at once, CNY dim sum lunch planned, work at AA and this dumb romance drama I was all worked up about really had my head going full speed at all directions. Confused and totally not with it was moi this weekend. That really showed up in my chocolates. I also needed a brush to paint the chocolate mould, about 2 layers after setting each in the freezer for a minute or two to get the chocolate casing even but all my paint brushes (used to paint back in the days) were at home. I was slightly unprepared but made do with my MAC lipbrush. Probably the funniest thing I’ve done all week but it sorta worked. In addition to that, I had a bit of a problem with my chocolate candy melts solidifying too quick in my icy cold kitchen. So some came out with uneven surfaces, air pockets, cracked surfaces which were too thinly painted. But soon realized that a 10 sec microwave blast of my candy melts before each use made for a smooth, glossy and easy-to-work-with chocolate candy.

Gotta say these may not look like much, but they tasted pretty good. I’d probably swap milk chocolate candy melt for dark chocolate in the future. I’m just not that big a fan of milk chocolate and I’d probably have my rhubarb ganache a little more tart since I love sour flavours. But that’s just me. The taste testers thought the ganache was just right and luckily enough, they only got to see the good chocolates. You guys unfortunately get to see the rough ones that didn’t make it into the pretty box photographed in a hurry before rushing to work. Oops. Nevertheless, hope the weekend went by beautifully for everyone! More feasting on its way as it’s still Chinese lunar new year for another 14 days and Shrove’s Tuesday tomorrow. Hip hip hurray.

How to make these chocolates:
Ingredients

milk chocolate candy melts
chocolate mould
paintbrush
filling of choice

Depending on how many chocolates you’ll be making, the amount of candy melts needed will differ. I purchased a 300g bag of candy melts and found I used about 1/3 for 20 chocolates.

Follow directions for melting the chocolate (normally a 1 minute full power blast, followed by a quick mix with small whisk or fork. Then series of 10 second blasts followed by mixing until completely melted and smooth).

Wash and clean chocolate mould. Ensure the mould is completely dry and dust-free before using. Some recommend cleaning it til glossy to get the professional smooth finish. I was too lazy to and so suffered the consequences!

Fill 1/4 of each mould with melted chocolates and working quickly, paint the sides up with chocolate. Place in freezer for about a minute or two to set. Then paint one more time thinly with chocolate so the insides are smoothly covered. Some of mine weren’t properly coated which meant ganache filling oozing out in strange places. Place in fridge to set the 2nd wet layer.

Remove from fridge. Add ganache to fill about 3/4 of the way and then pour melted chocolate over to seal the chocolate completely. Ensure that the sides are sealed and wipe off any excess that spills over onto the mould surface. Leave in fridge to set for 30mins or more.

If using a silicone mould, gently press out the formed chocolates. Successful ones should have no cracks, oozing ganache filling and visible air pockets on candy surface.

White Chocolate & Rhubarb Ganache
Ingredients

255g white couverture
1/2 cup extra thick double cream
1/2 cup rhubarb sauce (see below for recipe)

Break up white chocolate in bowl.

In a small saucepan or milkpan, heat the cream until small bubbles begin to form. Remove from heat and pour over broken chocolate. Leave for 5 mins then mix with a rubber spatula until melted. Add the rhubarb sauce and gently fold in.

Leave in refrigerator for about 1-2 hours until well set. Remove, mix again before using.

Rhubarb Sauce
Ingredients

1 package fresh rhubarb, washed and chopped
2 tbs butter
1 tsp ground cinnamon
pinch of ground ginger
2-3 tbs caster sugar, or to taste

In a small saucepan over medium heat, melt the butter then add the rhubarb to sauté. Once it softens, add the sugar and spices. Mix with wooden spoon and lower heat to simmer until it attains a sauce-like consistency.

If sauce is still too tart, sweeten to taste. Serve with pancakes, in pancake batter, with toast, etc. There are so many ways to serve this. Reserve sauce can be stored in jam jars in the fridge for about a week.

I’m writing this post all dizzy and heady from extensive sugar consumption so I’m quite sure when I read back on this, I’ll realize how much rambling and nonsense has gone into this. Then, I’ll sit in my room all embarrassed and avoid Twitter for a bit. But I suppose that’s all fine since rambling about food is better than not rambling at all. In fact, it must be the best rambling in existence. Gosh, someone stop me. I’m going off like a train without brakes. Anyhow right this moment, I am quite pleased to carry on and hopefully some of this sugar rush will rub off on you.

I thought quite long about this weekend and how everyone’s all excited that Chinese New Year and St. Valentine’s fall on the same day. That makes me (initially) less psyched about this weekend. I never liked Valentine’s Day and if I had ever celebrated, it was amongst girlfriends. Don’t get me wrong I’m not a cynic or a single lady suffering from sour grapes (I am single but that’s really not it ya know). I just don’t like getting left out of any festival or celebration and I feel frustrated that I’m frustrated about it at all because I know there’s absolutely nothing wrong with being single or coupled-up or married or not at all! What’s the fuss about? And how odd to celebrate a relationship with the rest of the world, left right centre up down underground. It’s just all a little weird and contrived. Point is, why am I celebrating or not celebrating, and what does it mean to others?! Surely things like anniversaries would mean more since it’s unique to a person or couple? But each to their own. Nonetheless, if I get another email or stupid leaflet about that special Valentine’s dress or lipstick I need, I might just grab the nearest person and snuff the very life out of him/her.

But after all that ranting, I realized I wasn’t the only one feeling the same way. And why bother being all grumpy about it. Nonchalant. The attitude I have adopted to this whole schmuck ya know. Let’s just all be calm, cool collected. KEEP CALM AND CARRY ON. Or…

Never be too trusting of signs (especially the ones that direct you down dark alley ways), that’s what I would like to tell all ya kids out there. But trust this one. Mowie, if you’re reading this –> this pink sign is just for you! Smooch. (Actually it’s a poster, I might buy it)

All that blizzarding, snow and bone-chill has resulted in a hideous itch in my sweet tooth. So boy, was I happy to check out Hummingbird’s newest addition to their stores – the Wardour Street one. The Portobello store is quaint and the mama of the trio; the Kensington one is quite beautiful and elegant set away from all the bustle, noise and crowd of the Portobello area; the Wardour store is possibly my favourite now as it’s a lot bigger than the others, very snazzy with the brown and pink checkered floor with burgundy velvet bar stools and oh, spotless dustless greaseless cake counter! My heart’s just racing thinking about it now. And of course, what I’ve always loved about Hummingbird is the immaculately dressed staff who are all smiles and lovely to speak to. You’re simply treated like cupcake royalty.

Black Bottom Cupcake: Chocolate Cupcake with Bitter Choc Chips & Cream Cheese Frosting

And like royalty, into the corner burgundy velvet sofa I placed me fat bum into and snogged my Black Bottom Cupcake. We were made for each other. Totally loved that the chocolate chips were bitter chocolate ones, or it would have been too sweet for even me to handle I reckon. Nicely done. And almost as brilliant as the Red Velvet in my opinion, almost. Although I overheard the manager telling a confused customer that the Black Bottom is their bestseller. I would second that in an instant if not for my undying love and loyalty toward the big red V.

As if that cupcake wasn’t enough to floor me to the ground and max out my week’s calories, I did ‘The Take-away’. Totally guilty – unabashedly guilty, I’m afraid. Really, I wanted to share some love with my flatmate anyway. Spread the cupcake love, she says. And that’s why living with me is probably a very exciting thing (this self-praise is really the sugar talking. I’m not gonna remember any of this tomorrow). I bring home the goodies, when I can.

Valentine’s Day Chocolate Cupcake

Valentine’s Day Vanilla Cupcake

And just before I zip off to rest my dizzy head, check out the front of the shop. As much as I dislike all the big va va voom hearty farty decorations of Valentine’s Day, this was rather cute along this flat grey end of Wardour Street (it’s a little away from the Chinatown side of Garrett Street). And I’m sure Hummingbird, blessed with such romantic theme colours, milked the colours associated with Valentine’s Day for all it’s worth.

Whether or not you’re taking part in the Valentine’s Day craze, surely you can spare some time and calories on a cute cupcake?

Happy Vday, like it or not. Because this cupcake sure is mindblowingly good and even if I don’t celebrate it, I can at least use it as an excuse to eat this monster yes (and gad yes, I need to massively detox starting NOW)?

Hummingbird Bakery – Wardour Street
155s Wardour Street
Soho
London
W1F 8WG
Tel: (020) 7434 3003