Sweet • Sour • Savory

Food blog on scandinavian style food done right.


Homemade Ragusa Bites

Christmas, Holiday, Sweets and Candy, ThanksgivingTove Balle-PedersenComment
Homemade Ragusa Bites

Homemade Ragusa Bites

7th Day of Christmas.

Ragusa is a hazelnut chocolate bar, with whole hazelnuts and dark chocolate on top. As a teenager this was one of my favorite chocolate bars, there is just something about chocolate and hazelnuts, that makes me happy.
This is my first attempt to make ragusa, and I had no idea, that leaving the chocolate bar in the refrigerator for a few days, would make it impossible to cut in nice and clean squares. Well, ragusa chunks are tasty too.

Makes a 8-9 inch bar.


  • 250 g blød Nougat, hazelnut milk chocolate
  • 100 g roasted hazelnuts
  • 75 g dark chocolate (I use Valrhona)


Melt the hazelnut chocolate over a double boiler. Add the hazelnuts, and make sure they all are coated in chocolate. Pour the mixture into a parchment paper lined loaf pan. Let the chocolate set in the refrigerator for a few hours. 

Temper the dark chocolate, and pour/brush it on top of the now set hazelnut chocolate. Let it sit in the refrigerator for 15 minutes, before cutting it into bites.


Homemade Mozart balls - Mozartkugler

Christmas, Holiday, Sweets and CandyTove Balle-PedersenComment
Homemade Mozart balls - Mozartkugler

Homemade Mozart balls - Mozartkugler

5th Day of Christmas.

Mozart balls or Mozartkugler is a small, round confection made of marzipan, nougat and dark chocolate, named after the famous musician and composer Wolfgang Amadeus Mozart. Normally the marzipan will be made of pistachios, but here I use regular almond marzipan, just adding chopped pistachios, for taste and crunch. 

These Mozart balls has been a family favorite for years.

Makes 15-18


200 g marzipan

100 g soft hazelnut-chocolate (blød nougat)

20 g raw pistachios

150 g dark chocolate, I use Valrhona


Chop up the pistachios very finely. Put in a bowl and set aside.

Dice up the hazelnut-chocolate into ⅓ inch (1 cm) cubes. Roll the cubes in the pistachios. Cover the cubes in marzipan. 

Temper the chocolate, and dip the balls in the chocolate. Place on a piece of parchment paper for the chocolate to set.

Store chocolates in an air tight container in the refrigerator. They will keep for a few weeks in the refrigerator.


Chocolate Sorbet

Desserts, Ice Cream, veganTove Balle-Pedersen1 Comment
Chocolate Sorbet

Chocolate Sorbet

Whatever the question, Chocolate is the answer!

The first time I heard about chocolate sorbet was at the Penny Ice Creamery in Santa Cruz. And even though I'm not a huge chocolate fan, I really like the flavor. This is my version of a chocolate sorbet.

Makes about 1 liter (1 quart)


  • 500 ml (2 cups+1 tablespoon) water
  • 200 g (1 cup) sugar
  • 75 g (⅔ cup) unsweetened coco powder, I use Valrhona
  • 1 pinch salt
  • 160 g (5⅔ oz) dark chocolate, I use Valrhona
  • ½ teaspoon vanilla paste
  • 1 tablespoon coffee


In a large saucepan, whisk together water with sugar, cocoa powder and salt. Bring to a boil while whisking frequently. Let it boil for about 30 seconds, then remove from the heat. Pour the mixture into an stainless steel bowl, and stir in the chocolate until it's melted, then stir in the vanilla paste and espresso. Chill the mixture before freezing. Freeze the sorbet in an ice cream maker according to the manufacturer's instructions.

Tempering Chocolate

Christmas, Desserts, Holiday, Sweets and Candy, techniqueTove Balle-Pedersen1 Comment

Dark chocolate:

Chop the chocolate finely, set just under ⅓ of the chocolate aside, and add the rest into a stainless steel bowl. Set the bowl on to a saucepan with very hot water. Let the chocolate melt while stirring. When the chocolate reaches 118-120℉ (48-49℃), take the bowl off the hot water. While stirring add the remaining chocolate in the warm chocolate. This will cool the chocolate. You need the temperature to cool to 80℉ (27℃). To make this process speed up, place the bowl in a bowl with ice-cold water for a short moment.   When the chocolate reaches 80℉ (27℃) put the bowl over the hot water again, and heat the chocolate to 88℉ (31℃), and now its ready to use for coating. It is Very important that the chocolate stays under 91.3℉ (33℃), if it does not, you need to start all over again.

TIP: If you keep an extra bowl with some warm chocolate, 118-120℉ (48-49℃), you can add small amounts of this, to the tempered chocolate if the temperature is getting to low while you are working with the chocolate.

Milk chocolate:  

You need to do the same steps with milk chocolate, as for the dark chocolate.

Heat to 116-118℉ (47-48℃)

Cool to  80℉ (27℃)

Reheat to 86℉ (30℃)

White chocolate:

You need to do the same steps with white chocolate, as for the dark chocolate. White chocolate is per definition not a real chocolate, 

Heat to 116-118℉ (47-48℃)

Cool to  80℉ (27℃)

Reheat to 84℉ (29℃)

How-to videos:

How to temper chocolate? Here is a video from CHOW, on how to do it. I also like this video, that gives you the science behind tempering chocolate. This warms a food chemists heart. ❤️

Hvordan temperer man chokolade? Her er en video fra Mette Blomsterberg, der viser hvordan hun gør. Blomsterberg køler ikke chokoladen til 27℃, for igen at opvarme chokoladen, til arbejdstemperaturen 31-33℃, som jeg ellers har lært. Men man må tro på at hun ved hvad hun gør. + jeg kan lide at hun har den lune chokolade klar, til at tilsætte lidt, for at holde temperaturen konstant, mens du arbejder med den.

Chocolate Mousse

Desserts, Frostings & FillingsTove Balle-Pedersen2 Comments
Chocolate Mousse

Chocolate Mousse

Easy, no eggs chocolate mousse, perfect in layer cakes.

Adapted from piskeriset.dk


  • 300 ml heavy whipping cream
  • 220 g milk chocolate, I used Valrhona
  • 2 sheets of gelatin (husblas), about 3.5 g


Place the gelatin (husblas) in cold water to bloom for 5-10 minutes. Melt the chocolate over at double boiler with 50 ml of the cream. 

Whip the remaining cream to medium hard peaks. (You don't want it to become grainy.)

Melt the gelatin in a small ball over a double boiler. (I just place a bowl as a lid on a saucepan with water I just boiled in a kettle. I don't put the saucepan over the heat.) Mix the gelatin in the melted chocolate. Let the chocolate cool to finger-warm. Gently fold the whipped cream in the chocolate. Pour the Mousse in small serving sized bowls, one large bowl if served family style or use it as filling in a cake. 

Now the chocolate mousse has to set. Let the mousse set for a minimum of 2 hours in the refrigerator.