AI Recipes

Artificial Intelligence (AI) is everywhere. It has slipped into our DMs on Facebook Messenger, appeared as an uninvited guest in our phones' list of apps, and infiltrated the social media platforms that once enabled us to connect with people we know and care about. AI is helping us to drive more safely, with enhanced crash detection and lane-keeping assistance. And it's annoying us on every website we visit, popping up as the helpful AI chat bot that no one requested. In all realms and sectors, it's omnipresent.

In education, everyone is grappling with this disruptive technology. It is changing everything we thought we knew about how to effectively teach students, how people learn, what skills are and will be valued in the workplace, and how to assess competency. There are some who want to ban it. Others are attempting to proactively engage with it. It's a hot topic for debate at many tables. Recently, in an effort to learn more about this pervasive technology and keep up with the pace of innovation, my colleagues and I have begun exploring the power of various tools, like ChatGPT and Copilot, to determine when and how they might be used in an ethical fashion to work smarter, not harder. 

We've had mixed results. Partly, the quality of the results depends on the quality of the prompt, so there's some learning to be done by users in that regard. AI appears to be incredibly effective at revising draft text or summarizing an extensive body of data. It also has some epic failures -- even when the prompt is highly specific. Now, admittedly, in my free time, a lot of my experiments have been revolved around making cute pictures of cartoon bears drinking coffee using Copilot. But as it executes a seemingly simple task (compared to mastering scientific literature, for example), I've been entertained to see the results and the limitations. For example, it produced a great image but misspelled the word "chocolate" as "choccolat." I asked it to fix the spelling while keeping everything else exactly the same -- and after five attempts, it still got it wrong (or fixed the spelling but changed the image). I had an abstract that was 2 words over the limit and asked it to shorten it. It told me it had done so, but then output the exact text I'd given it with no changes. Not so intelligent, now, eh?

During one of our coworking sessions recently, we started talking about how much we missed the energy bites that once appeared at every meeting. In these days of fiscal prudence, the stockpile we once had in the freezer has long since disappeared with no replenishment in sight. We wished we could get the recipe from food services, but figured there was no way they'd give it to us. I mentioned that I've looked at many recipes online, but haven't found one that is quite right. They all have been missing one or more of the ingredients we know are in them -- chia seeds, oats, chocolate chips, peanut butter, coconut. My brilliant coworker mused, "I wonder if Copilot could write us a recipe if we told it the ingredients." We temporarily put that in the metaphorical parking lot, finished the task at hand, and then rewarded ourselves with a quick Copilot prompt. In no time it produced a recipe.

Scanning the ingredients and the method, it looked like it would work. In fact, there was only one change that I would make: instead of mixing the dry ingredients first and adding the wet to them, I would mix the wet ingredients first and add the dry to them (only because peanut butter and honey can be a challenge to combine). We considered trying the recipe sometime in the future. For me, sometime was about 45 minutes later.

What can I say? I was curious. It was also a Wednesday -- and Wednesday nights are devoted to trying new things, especially in the culinary realm. To round things out, I had all of the ingredients on hand. It was meant to be.

I followed the recipe, making only one modification in procedure (mentioned above), and was impressed by what I saw. The mixture had a good consistency and the resulting bites looked a lot like the ones we had enjoyed at work in the past. The recipe was a success in the sense that it worked. But how would they taste? 

I'm happy to report that when we tried them the next day, they were delicious and a very close dupe. In my opinion, the amount of chia seeds could be reduced. My colleague observed that you can't normally taste honey when you eat the version made by food services. Upon reflection, given the cost of real honey (and maple syrup), we concluded that they probably use a cheaper sweetener, like corn syrup. We both thought that mini chocolate chips would be better. Regardless, they are "a keeper," as Trooper Ron would say. 

While this experiment worked, I'm not sure that I would necessarily recommend AI recipes to others. Presumably, Copilot and ChatGPT have trained largely on free online content (as well as books). The quality of recipes online, though, is variable (to say the least). Sure, some are delicious. But far more yield disappointing results -- in some cases, they are just okay, while others are total disasters that don't work. You're definitely taking your chances. 

But if you're trying to find an elusive recipe, it might be worth the gamble.  

White Chocolate Hearts

As I thought about what I should make for Valentine's Day this year, I realized that I had a large quantity of white chocolate left from my Christmas production run. Since several people in my circle love it, this seemed fortuitous. But it also presented a challenge. White chocolate is far more temperamental than milk or dark chocolate. It's easy to overheat it and difficult to work with. I decided it would be good practice and went to my stash to pick out a mold.

Originally, I was thinking about using one of the large heart lollipop molds that I have and making a solid piece. But that seemed pretty basic and I also didn't have any long lollipop sticks. As I shuffled through my options, I noticed a mold that I had forgotten existed. I'm not even sure where I got it, but it's clear from the fifty cent tag that I had picked it up at a bargain. Perhaps it came from the shop on Charlotte Street that closed several years ago. Perhaps I found it at a flea market. Whatever its origin, I knew I had only used it once to create treats for the CIBC Run for the Cure (I served as volunteer coordinator one year).

I pulled it out and examined it, trying to determine if it was deep enough to be filled with something. I figured it would work if I could keep the filling to about 1/4 inch thickness. I set about tempering the white chocolate and shelling the mold. Because it is flexible plastic instead of the polycarbonate molds professionals use, it was a little more challenging to shell properly. Nevertheless, about 15 minutes after shelling it, I confirmed the temper of the chocolate. Success!

Then I needed a centre. Inspired by the white chocolate Reese peanut butter cups and remembering how delicious the white chocolate peanut butter bark was that I made a few years ago for Easter, I settled on a peanut butter filling. I heated it up to be more liquid and discovered it was about two degrees too hot to pipe into the shells. I waited for the temperature to drop to a safer range and then piped the filling into the deepest part of the mold. I left it to set up, fully intending to cap them the following day. When the weather cancelled my evening plans, however, I reconsidered. I tempered another quantity of white chocolate, capped the hearts, and set them in the fridge to set for 15 minutes. Mercifully, when I took them out, I found that the caps were also in temper. 

After flipping the mold over and popping out the hearts, I was surprised by the colour of the chocolate. The shell was so thin that the peanut butter was visible through it, but it didn't crack and I couldn't see any sign of fat migration (yet). The contrast between the peanut butter filled heart and the solid white chocolate flames at the top lent some interest to an otherwise plain confection. I left them on a tray at room temperature for 24 hours to fully crystallize. 

Before the big love day, I wrapped each heart in red foil and placed a sticker on the back. (I also accidentally put my thumb through the delicate shell of one -- a perfect excuse to sample my work.) Voila! This year's Valentine's Day creation. Sure, it's not as complicated as last year's artistic dulce de leche espresso hearts. But these are a white chocolate and peanut butter lover's dream. Sometimes less really is more.

Happy belated Valentine's Day, y'all!

Maple Molasses?

Last week, I received an email from Crosby's introducing their new product: maple molasses. Curious, I followed the link to their website. Sure enough, they have blended maple syrup and (presumably fancy) molasses into a new offering. While I think it is meant to be a pancake syrup, they are releasing new recipes featuring it as an ingredient. First there were muffins, then there were cookies. Both seemed appealing. 

Unfortunately, Crosby's Maple + Molasses doesn't appear to be available in local stores yet and I wasn't about to pay the exorbitant shipping fee ($24.01!) for the $8.99 bottle, so I quickly returned to my previously scheduled programming. 

But the "Wholesome Maple + Molasses Peanut Butter Muffins" had infiltrated my brain and I couldn't stop thinking about them (peanut butter fiend that I am). And so I returned to their website to read more about the product. The label states that the product is 70% maple syrup, which was enough information for me to mix my own reasonable facsimile. I was in business! (Metaphorically, of course. I am not going to be producing a Maple + Molasses knock off for sale.)

The recipe for the muffins was of interest for the inclusion of both rolled oats and peanut butter. In my head, that meant fibre and flavour. They were quick to mix up, taking less than 10 minutes, and they baked in only 18 minutes. Voila!

Now, I'm not sure how wholesome these muffins actually are. They have three different types of sugar (brown sugar, maple syrup, and molasses) and they contain peanut butter, which is typically high in fat. According to the online calculator I used, they contain 180 calories, 4g fat, 2g fibre, and 5g protein. Of course they do wonderful things for one's mental health, so everything in moderation (including moderation) and all that jazz. 

The texture is light and fluffy, which is surprising considering they contain old fashioned rolled oats. They aren't overly sweet and the peanut butter flavour is present but not overpowering. If you really wanted to be extra, you could add peanut butter Chipits or chocolate chips to these, or even some nuts.

Definitely a keeper, as Trooper Ron would say!

Mission: Hummingbird Chocolate

During my professional chocolatier program, one of our assignments was to run a chocolate taste test. It was a great opportunity for me to canvass Cape Breton in search of single-origin chocolate bars to taste alongside the commercial chocolate available at most retail stores. I found myself in small shops I had never visited before, like Charlene's Nutrition Centre and My Fair Ladies Ethical Emporium, and I tasted chocolate unlike anything I had ever experienced or imagined before (including a bar that tasted like geraniums smell -- not a high point in the experience, but I digress). 

At the same time, I was conducting research on chocolate trends and establishing my concept for a Newfoundland-based chocolate business for another assignment. I was inspired by the modern design and flavour profiles of Kate Weiser Chocolate in the United States. When my sister travelled to Toronto for work, her mission, which she (thankfully) chose to accept, was to locate CXBO Chocolates and procure one of their Jackson Pollock-like bars or disco eggs. A few weeks later, two 4" squares arrived in the mail, one of which was salted caramel. They looked incredible and I loved the colour combinations (but if I'm honest, the flavour was only average).  

I also recall inviting friends on Facebook to share their favourite chocolate, whether that was fine chocolate or, more commonly, a retro commercial candy bar. There were so many that I had never heard of before! When one friend referenced a 4 Flavours chocolate bar, I did some research and recreated it for her as a present. I still have a list of the other retro candy, including Bar Six, that I compiled for future projects. (So many chocolate possibilities, so little time!)

When I restarted this chocolate journey in January, one recommendation from that time linked to the fine chocolate realm popped back into my head: Hummingbird Chocolate.

One of my Toronto-based friends insisted that I had to try Hummingbird Chocolate, which is made in Almonte, Ontario. And as I thought about my resolution for 2023 to improve my chocolate skills, it occurred to me that I should also continue honing my chocolate tasting skills! (Any excuse to eat more chocolate, right?) And so around Valentine's Day, I visited the Hummingbird Chocolate website to look into placing an order, but was deterred by the cost of shipping (which, like everything these days, has gone up in price). But as luck would have it, shipping would not be necessary anyway! I mentioned Hummingbird Chocolate on a Teams meeting at work and a colleague googled it only to discover that it is available locally at Port City Grocery!

On St. Patrick's Day, my boyfriend and I made a pilgrimage to purchase Hummingbird Chocolate. Unfortunately, the grocery store didn't have any of the single origin bars in stock, but they did have a selection of Easter bunnies and filled eggs. I chose the 60% milk chocolate eggs with peanut butter centres. Pleased as punch, we headed home to try them out. 

The first thing I noticed was that the peanut butter eggs weren't sweet, though they were rich and creamy. The second thing I noticed was just how thin the shell of the egg was -- something I've not yet been able to accomplish in my own work (partly because of the fluidity of the chocolate with which I work). The cap was a bit thick in comparison to the shell, but I'm not one to complain about more chocolate. The chocolate itself had faint notes of roast coffee. These peanut butter mini eggs were delicious and satisfying. 

I'm hoping that after Easter, Port City Grocery may have a greater selection of Hummingbird Chocolate products available. In particular, I'd love to try a few of the bars in the Sampler Gift Box and the Origins Collection. But if not, then I may just have to pony up the cash to have them shipped to me -- or buy an excessive amount of chocolate to qualify for free shipping. 

Did I say excessive? I meant appropriate. 

Conversation Hearts

Is there any bigger season for a chocolatier than the lead up to Valentine's Day? I think not. Chocolate is love. 

About two weeks ago, I began my holiday prep -- doable only because I make chocolate for a limited number of people. If I were actually selling chocolate, my prep would have begun right after Christmas. Knowing that a friend loves white chocolate, I molded a few solid white chocolate lollis. I don't normally post photos of this sort of project, because, other than getting the temper right, there isn't a lot of skill or creativity involved. 

Well, that's not entirely true. There is the skill of foiling molded chocolate. Mine could use some work. 

I do have an excuse -- I'm limited by the supplies available to me. I'd probably need an 8" square of foil to properly wrap them, but in my experience it's very rare to find food-safe coloured foil larger than a 6" square (and if you do find it, it's pricey). Consequently, I did a bit of a patch job on the back to ensure all the chocolate was covered. No big deal, right? The foil is only going to be ripped off anyway. Then to really make the design pop, I gently rubbed the surface of the foil with a soft cloth. 

Next up on my list was something for my boyfriend. Last February, after the big day, we were strolling around Michaels looking at all of the seasonal products that arrived after Valentine's Day thanks to wonky supply chains. Everything was marked down and hanging on one rack was a silicone baking mold in the shape of conversation hearts. It was meant for small cakes, but my head immediately thought Valentine's cocoa bombs! 

I pulled out the mold from my stash, but had already decided that cocoa bombs weren't the way to go. I'm very much in a decluttering mood lately and part of that is seeing what's in my cupboards and using up the odds and sods and bits and bobs, as my friend Di would say. And so I needed a plan to use up some peanut butter chips that I bought when making peanut butter bark for a friend. 

Fancy heart shaped peanut butter cup, you say? Don't mind if I do!

Armed with an idea, I tempered some chocolate to shell the mold first. Now, let me just say, as much as I love this mold, I hate that it's silicone. During my chocolatier program, they warned us not to use silicone. They claimed that's because you can't get the same shiny finish on your chocolate as you do with hard plastic. In my experience, though, it's not an issue of shine. The real problem is how hard it is to manipulate a floppy mold. (Note to self: next time, cut the mold apart.)

Once the chocolate had hardened, aided by a quick trip to the fridge, I put a second coat of tempered chocolate on the sides of the hearts to be certain they wouldn't break during the unmolding process. And then a third for good measure, because, let's be honest, there's no such thing as too much chocolate.

While the mold was once again chillaxing in the fridge, I combined the peanut butter chips with an equal quantity (by weight) of milk chocolate couverture, and then tossed in a few tablespoons of peanut butter for good measure. Once it was all melted and stirred together, I let the mixture sit until it had dropped in temperature to 28 degrees. Next, I poured it into a piping bag and filled my shells. I popped them back into the fridge to speed up crystallization. 

Ok, so that's not the typical filling for a peanut butter cup, which would be peanut butter and icing sugar. But I'm allowed a little artistic license here, with my quasi-gianduja filling...

Then, finally, I tempered more chocolate and capped the hearts. They went back into the fridge for a few minutes and, once set, I unmolded them and let them come to room temperature before packaging them in the cutest bags ever (a gift from a friend). 

And there you have it! A quarter pound of peanut buttery goodness to convey your love!

Except for a few air bubbles in some of the text, I'm definitely happy with how these turned out and can't wait to cut one in half with a hot knife.

With only six in total, my next challenge is deciding who to add to the recipient list.