Fall has reached Copenhagen, the leaves are clogging the streets, days are getting shorter and darker and my sugar addiction has reached new levels.
Some say the reason why supermarkets of Scandinavia are so crowded with candy and cakes, is because the constant darkness and cold forces our bodies to require more sugar to stay on top of things.
Approx 40% of the Danes suffer from winter depression when the sun starts to leave, so sitting inside with hot chocolate, baking cakes or stuffing your face with Matador Mix is a national sport.
Danish chocolaterie chain Summerbird is a company I've grown to become a big fan of. In contrast to other chocolate players, this company takes a pride in experimentation and a constant renewal of their products. A rare thing in these days of regression and financial depression.
It's apple season - Denmark is a great apple country - and Summerbird is not letting this pass them by. Today I visited their flagship store, called Summerbird Pure - which is the one dedicated to the most experimental and newest seasonal products.
Red, Danish apples in the window!
The big glass counter is filled with the fresh batches of today.
As we've discussed before here on Umamimart-- Scandinavia has a secret twin in the country of Japan - and I think it comes to show in a company like this where they take a pride in making short period cakes, limited edition gift boxes and always redefining themselves through playing with materials and product availability.
When I arrive, I'm offered a free cup of homemade chocolate. It's thick and warm-- sweet chocolate Jesus!
Behold, all kinds of apple inspired stuff. These sweets are not sold at discount prices, but I'm totally laying down the stacks to get into heaven.
Truffle tart - looks like an edible drag queen hat.
A whole range of Summerbird's famous roasted almonds - covered with lemon dust, raspberry sprinkles, licorice powder etc. Below are tubes of pure chocolate.
Fantastic six-packs of Grand Cru White - lemon foam, raspberry core and licorice sprinkles on a crunchy base.
Homemade chocolate spread for those mornings when smelly cheese on toast just won't cut it.
I spot these fellas - apple themed "flødeboller" (cream buns?).
LOVE the bag - Paris 1940's conditorie (patisserie).
After a crazy bicycle ride home with my tongue bouncing and drooling after me hitting a few fellow bikers, I am finally ready to engorge the masterpiece.
I had to call the girl in the shop again as I had forgotten what this actually was:
* Macaroon baselayer of crusty, rough almonds.
* On top of the base a chocolate ganache
* Inside of the ganace, a chocolate ball is hidden, containing apple compot.
* On top of that, a caramellized piece of apple is placed.
* The foam is a mixture of caramel and vanilla.
* On top of, a sprinkled mixture of spicy almonds.
*Munch munch - really crunchy and delicious!
Behold - the caramellized apple and the chocolate ganache.
The ball inside leaks with apple compot - so good and very unusual combined with the taste of chocolate.
The base layer is crunchy and full. All the ingredients come together well.
All in all not a bad piece of candy.
For dessert I bought myself an apple cake:
* Apple cake: Finely chopped apples with brown sugar and a center of chocolate and caramel.
Oh it's gooooood good! Again, the apples add some freshness to the sugary chocolate.
Observe the magnificent base of decorated chocolate.
Once I dreamed about becoming a conditor. If someday I get tired of drawing doodles, I might change path and do cakes for a living or perhaps a combination. I wish I could try it out-- at least for a day!