Saturday, September 27, 2008

Nosa Pops: A Great Coffee Break Idea!

What do you usually get on the side when you order coffee or tea?

It's either the round-shaped chocolate truffles or the proverbial cookie. I would say majority of guests or customers won't really bother to pay much attention to it. It has become too common that cookies and chocolates have not much glory left in them.

Here's an idea to spark a new interest in coffee breaks.

Nosa Pops as I call them are interesting beings that have a long handle and a small cluster of treats at the tip.

Nosa was coined from the major ingredient used to create this coffee accompaniment. I used Felchlin's line of unique praline fillings like mangonosa, pistachiosa, frambonosa, etc. You may visit their site at http://www.felchlin.com for more information on the product.

It takes only less than a minute to make one.

Things you need:

1.) Compound Chocolate - saves you time versus tempering
2.) Felchlin's praline fillings
3.) Crispy Chocolate Nougat or Chocolate Pearls
4.) Lollipop or specially designed acrylic stick or stirrer

Steps:

First, you need to coat the tip (about 3cm) with compound chocolate. You can use either white or dark. It doesn't really matter. It is entirely up to you how you want the finish product to look like.

You may use any other kind of stick if you don't have the ones I mentioned. Be creative!

Once the chocolate is set, soften the praline filling in the microwave. Make sure it doesn't get too runny or it will be difficult for you to handle the filling. If you have no access to Felchlin products, you may use gianduja instead. Again, be creative. You may blend in some finely chopped dried apricots or other ingredients to make your product your own.

Dip the chocolate-covered end into the filling and twist the stick slowly to create a small "ball".

Immediately dip into the crispy chocolate nougat or pearls (or you may use roasted nuts) and with your hand press them together so it will stick firmly into the praline filling. I coat my nougat with a little bit of silver and gold powder. Keep experimenting with yours.

Let is set and it is ready to go!



Nosa Pops served in a tall shot glass ready to delight guests.

4 comments:

Maggie said...

The luster dust on these makes them look surreal. I bet they taste great!

Anonymous said...

Greetings Chef Nouel!

Great idea for the Noasa Pops!I will modify your idea and have my Pastry Chef produce them for our Coffee Shop Buffet and present them on 20 hole - arcrylic loli pop vertical stands. My Pastry Chef will kill me!

This is my 3rd time in Beijing in 22 years. Associates are great to work with and is rewarding to see their development!It has it's challenges just like anywhere.

I know you are from the Philippines and worked on the islands, so get ready for a long.......cold Beijing Winter!

Air quality is also extremly dry for the Beijing Winters, so you may want to consider modifing your recipes for the Dessert Buffet and use some Fluid Flex Emuslsifier in your products so they do not dry out so quickly.

Enjoy your time in Beijing & thanks for the great web site Chef Nouel!

Next time you see President Bush in your hotel, say hello to him for me and tell him that I paid my U.S. taxes for last 22 years overseas!

Cheers & best regards,
The Gypsy Chef!

bricogirl said...

Very creative. I'm off to explore your praline link. Here's something about French Candy that might give someone some further ideas on their own creations. Thanks.

Nouel C. Omamalin said...

Maggie and Bricogirl,

Thanks for the wonderful comments. I do enjoy eating them myself because the nougatine is hard to resist. I love nutty-chocolatey combos. That French Candy link is cool. I have done some candies before and I flavor them with flowers and herbs.

Gypsy Chef! Can you please send me an email? It seems that we have worked together at some point. My address is: nouel.omamalin@gmail.com

I highly appreciate all your comments.