Barry Cocoa Fine Crumbled Biscuit - what to do with it?
So I am in possession of a large food service size box of this product: http://www.vanillafoodcompany.ca/Fine...
This somehow came into the soup kitchen pantry where I volunteer. The coordinator foisted it upon me because I seem to be the go-to recipient of weird ingredients, with the expectation that I would figure out what to do with it. So far, I am at a loss. It consists of delicate flakes which are not so sturdy that they would make a crumb crust - although I could see if that might work. Any other ideas out there? Has anyone ever used such a product? Remember that I am part of a team cooking for about 150 people, once a week. Our ingredients are very much limited by what happens to come in from the food bank.
Thanks for that. I'm not quite sure what we have planned for holiday meals but maybe I can whip up some kind of thing that could use this stuff.
One thing I've done before is this layered dessert made with cookies and whipped cream...I wonder if this could work instead of the cookies. I have some chocolate sauce also that could be mixed into the cream or drizzled on top.
I've said it before on this board, but I absolutely love this volunteer work. I call it the Poor Mans Iron Chef. You never know what you're going to get to work with and you make something out of whatever you have. It's fun and I enjoy the interaction with the people we feed. There's this one guy who comes in every day and he comes to the kitchen door and asks what kind of crap were serving that day. At first I was upset but then one day I noticed a tiny crinkle of a smile and I realized he was just trying to get us going. So now I tell him were having rat burgers or boiled dishcloths or something like that.
I love the story about rat burgers and boiled dishcloths! I used to help out in soup kitchen, but have not in the past few years since we moved to another part of the country.
As for the layered dessert, I think feuilletine would work well in a layered dessert in addition to the cookies (not replacing the cookies). The cookies will give the crunch and this will give an added layer of flavor. It could help stretch out the cookies and whipped cream to feed more people.
Thinking along the lines of using it as a flavoring and a way to stretch ingredients to feed more people. You could also mix it into a muffin batter or sweet bread batter (I often do this with leftover breakfast cereal).
I commend you for volunteering in a soup kitchen and happen to love doing research, so I looked into this a bit. I don't have personal experience with feuilletine, but know that it is used in the chocolate industry to add taste and texture to chocolates. (I worked in the confectionery industry for decades).
The website you linked says "Ideal for adding crunch and texture to ganache, pralines and bonbons. Avoid contact with moisture in pastry creams, butter creams or mousse." However, other websites mention that it can be used as a topping or a bed for ice cream, custards, pudding, etc. (It gets soggy of mixed into wet/creamy desserts, but can be used as a topping.) It can also be used as filling between layers in a cake. Here is a blog that talks about making homemade feuilletine and its uses. http://bravetart.com/recipes/Feuilletine
Is the soup kitchen planning any special holiday meals? Maybe serve something like chocolate pudding, custard or ice cream and sprinkle the feuilletine on as close to serving as possible. Or use it as a base layer and put pudding on top, kind of like a no-bake pie in individual serving bowls. Even if its a little soggy, it would be a nice added special touch for a dessert served in a soup kitchen.