100% Rye by Shannon Stronger - a Review

100% Rye by Shannon Stronger

Sourdoug is a passion of mine and rye is a grain, I eat almost daily, so when I found out that a woman I admire was coming out with a new cookbook called 100% Rye, I had to get a copy and tell you all about it. Shannon Stonger and her husband Steward graciously provided a free copy for me to review, but although I will send them a grateful though every time I bake from this book, it did not influence my review.

About the author

Shannon is a mama to four small children, homesteader, freelance writer, cookbook author, and fermented-food enthusiast. She is the author of three books: Simple Food for Winter, Simple Food for Spring, and 100% Rye. She also chronicles her family's off-grid journey at nourishingdays.com.  

About the book

First off, let me tell you about my overall impression of this book. It rocks. There, that's it. You want more..?

What do you think about when you hear about 100% rye baked goods? If you have no familiarity with rye you may just think " how exciting", but if you've ever had a rye bread go Wrong (yes, with a capital letter), then you may be slightly on edge, at the same time chances are that you've also had rye breads done right and know what glorious baked goods they are.

Shannon uses traditional ingredients in her baking, much in tune with Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats, which happens to be one of my favourite cookbooks, so I'm slightly bias from the get-go.
For me, sourdough is something I preach. If you ever get me talking about baking, it will not be long before I offer you some sourdough. If you have no idea what a sourdough is, here is (some of) Shannon's explanation:

"At its most basic, a sourdough starter is simply a slurry of water and flour that contains a living colony of bacteria, yeast, acids, and other microorganisms we probably don’t even know about." p 16 

Shannon also shares a good deal of her personal story with her reader which leaves me with a feeling that anyone can make these recipes work for them. Just listen to one of her musings on rye:

"I found that rye flour has a window of hydration in which it works best. Too dry and it becomes a lead brick. Too moist and overworked and it becomes gummy and shapeless. Working with this fact, and not against it, was a sort of breakthrough I had when I began developing recipes for my family." p 8

This book gently takes you by the hand and guides you through the motions, even if you have never used rye or sourdough before. Shannon deals with the many questions that surround rye and sourdough, problems that may occur and ways to adapt the recipes to your comfort level. All this is spruced up with rustic, handdrawn illustrations that makes the book both authentic and charming as well as mouthwatering colour photos of the baked goods.

Finally, any cookbook that lists carrots this way is bound to win my heart:

"2 cups (tightly packed) freshly grated carrots (none of that pre-shredded, dried out nonsense) " p 78

Sadly, I've yet to try any of the recipes due to time constrains, but I'm positive they are delicious and will recommend this book to anyone and everyone interested in baking with rye and sourdough.
First on my list of recipes I want to try ASAP is this delicious goodness that I'll leave you with as a teaser:

Winter Rainbow Salad - A Colourful Winter Blues Remedy

Do you ever find yourself craving colour in the middle of winter? I tend to engorge myself in hearty winter dishes when winter first hits, stews, meatloafs, roasts, they all make my mouth water and my stomach and heart sing, until that fatal day where I just can't stand another bland looking, although brilliantly tasting, dish. 

When I get that sudden urge for colour, I make the winter rainbow salat, it's not quite a rainbow in its colours, but it's good enough for me with purple, white, green, brown and orange.

I want to stress that this is not a medicinal remedy for any kind of serious depression, but a colourful pick-me-up for those of us suffering of a very mild case of the winter blues. On the other hand, unless you are allergic to the ingredients I don't think it could do you any harm. Use common sense, ask your doctor and all that jazz.

Ingredients 

Salad

Red cabbage

1 fennel bulb

2 oranges

a couple of handfuls of pumpkin seeds  

Dressing

2 tbsp mayonnaise

1 tsp Apple Cider Vinegar

1 tsp sugar

Instructions

Finely chop enough red cabbage to feed everyone.

Chop and add the fennel.

Cut all of the skin from the oranges, cut the meat into smaller bits and add to the rest.

Roast the pumpkin seeds on a dry pan until they start popping. You can either add them to the salad or use them as a topping. 

Mix up all the ingredients for the dressing and add to the salad. Toss the salad until the dressing covers everything.

Serve with just about anything your heart desires, from cuts of meat to lasagna. 

What is your favourite food remedy for the winter blues?

3 FREE Craftsy Classes to Improve Your Cooking.

We all have to do a few things every single day of our lives, one of the most joyful things is eating. I love reading cook books, I love talking about food, I love making it and I adore eating it. I even have a pinterest board called Food, Glorious Food (brownie points if you know the movie reference!). 

Thus I bring to you a collection of free classes, that will enrich your cooking - from using whole grains and making pizza to improving your knife skills (look out for the tip on how to avoid tears when chopping onions). 

#1 - Creative Ways With Whole Grains

"This FREE mini-class is guided by Cooking Light executive chef Anna Bullett, and is packed with delicious recipes and innovative techniques to incorporate whole grains into any meal! Learn the essential methods and correct ratios for perfectly cooked grain, from brown rice to farro and more. Discover the secrets to whole-grain risotto that’s loaded with nutrients and always creamy. You’ll even learn timesaving techniques for using a slow cooker and tips for storing your grains, for healthy meals any night of the week. Then, put your new skills to use as you make a wheatberry salad packed with golden raisins and goat cheese, a wild rice stuffing full of dried cherries and pecans and more. Plus, find 14 full recipes included in your course materials, for healthy meals even your pickiest eater will devour!" 

#2 - Complete Knife Skills

"Become faster and more accurate with your knife work, and create dishes that cook evenly and look

truly professional. Guided by chef Brendan McDermott, you’ll explore proper hand placement and the

four fundamental cuts. Learn to dice, mince and julienne a range of produce. Find out how to chop herbs without bruising them or losing flavor, and never again cry when cutting an onion. Uncover Brendan’s favorite shortcuts for working with butternut squash, pineapple, chiles, citrus and more. Discover the four knives every chef needs in their kitchen, and finish the course with a lesson on honing and sharpening your knives at home!"

#3 - Perfect Pizza at Home

"Stretch your dough and your imagination as Peter guides you through each step of making a pizza. You'll make pizza sauces, consider cheese options and bake five types of dough in your conventional home oven. Impress Italian purists with a slice of your Sicilian-style, homemade pies, provide your gluten-free pizza lovers with mouth-watering meals or cook creative flavor combinations for more adventurous palates. Sign up today for Perfect Pizza at Home to learn the secrets of building and baking “the perfect flavor delivery system”!"

Which class are you most interested in?

Homemade Apple Cider Vinegar - An ACV How To

Apple Cider Vinegar - ACV - is truely a wondermaker. You can eat it, clean your hair and your windows just to mention a few uses. We go through a lot of ACV just in our cooking, so when I began using it to rinse my hair, I knew I had to look into making it ourselves. Good organic ACV is expensive and as it turns out also really easy to make. Plus when you make it yourself it is almost free.

The wonderful thing about making your own ACV is that while it takes a while before it's ready for use, it doesn't require a lot of active involvement.

Here's what you'll need:
Apples (preferably organic)
Water
a bit of ACV with a mother in it.
Glass container
Something to keep the apples down.
muslin to cover the top of the container.


Next time your family have some apples for a snack save the cores. Even better, make a badge of apple porridge and save the peels and cores.

Place the peels and cores in the glass container, cover with water and add a bit of ACV with a mother in it, if you have some, to jump start the process. If your ACV is cloudy and has a dark stringy substance in the bottom, then it has a mother culture in it. Most organic, unfiltered ACVs should have it.

The next step is to put something in there to keep the peels and cores submerged. I use a cooking quality plastic bag filled with water. It's not the best choice since it is a plastic, but I haven't though of anything as effective yet, so please let me know if you have an idea.

Place the muslin on top of the container, place it in a dark spot and wait for a month. You can check on it every now and then to make sure the apples are still submerged.
After a month, remove the cores and peels. The water should have turned into delicious ACV now. If it's not as strong as you would like it, then just let it sit longer.

My first batch turned out a little weak, but continued to gain strength after the apples were removed.

That, my friends, is how you make ACV. Easy and almost free. If you don't have an ACV with the mother, then the process may take a little longer. If you are not used to using ACV in your kitchen, go ahead and get a bottle to try it and make your own from then on.

Fall = Food

Every single fall, I get this sudden urge to cook all the things. I want to read about food, make food, eat food. Most importantly, I want to share food, with my family and with you. I've already made 2 apple pies this month, which was a first for me, and definitely a keeper.

There may be a little squirrel inside of me, happy to see the year's bounty, although limited due to the fact that we live in a tiny flat, neatly put up and stored for later. 

A large tree outside our flat is home to one such squirrel and I enjoy watching it from time to time, run up and down the tree storing away goods for the winter. 

I've been doing the same and we are now enjoying apple crumbles and jelly with our meats and my herbs are doing alright.  

Here's the thing, I'm looking for some new reading material on food. I'm considering getting The Art of Fermentation by Sandor Ellix Katz. 

If you love reading about food as much as I do, then please let me in on your favourite cookbooks to read and learn from. I prefer books with much more than recipes and some of my favourites are Sally Fallon's Nourishing Traditions, Hugh Fearnley-Whittingstall's The Original River Cottage Cookbook, as well as pretty much anything my the Danish chef Claus Meyer (I currently own 3 books by him).

Do you know of any books in this traditional, seasonal and nose-to-tail eating vein? Let me and everyone else know in the comments and then please, head straight to the kitchen and cook up something amazing!

Is it time to prepare for Christmas yet? - Honning hjerter recipe

Let me be frank, my birthday is tomorrow. This is why I hate it when the store and the interwebs explode with all things Christmas before my birthday. You see my birthday marks exactly two months till Christmas.

Please don't get me wrong, I love Christmas, Advent is a very special time for me and who doesn't love the food... But Christmas-shennanigans shouldn't start until the first sunday in Advent. That's my  rule and I'm sticking to it... except... for food.

Food, glorious food. So much food is only made and available in the Christmas season. I'm having my first black pudding of the season later today. I love me some good blood sausage! Another Christmas stable is honing hjerter and it just so happens, that you have to prepare those around my birthday if you want them to be ready in time for Advent.

Honning hjerter - pre-dough

Making honing hjerter (honey hearts) is easy, but time consuming. It won't take up a lot of your time per se, but it does take a lot of time before they are ready to munch on. I figured I'd share the process with you in real time so you can join me if you'd like to. 

For the pre-dough you'll need:

500g Honey

500g Flour

I go all out when I make these and only use the best of the best ingredients, local honey and local flour!
If your familiar with making pasta, the process is somewhat similar to being with.
Place your flour on your counter top, and put the honey on top.

Fold the flour into the honey, you'll get to a point where it seems like it will never make a dough but just keep working.

It may help to do a handful or so at a time, above you can see the difference. Gathering this dough is a workout for your hands, so enrol any and all family members to help you. When you have a consistent dough, work it a little more until it becomes very sticky, then put it in a container (I prefer glass) and place it in your fridge. 

 If you are finding it very difficult to gather the dough and are lucky enough to have a stand mixer then just pop it in with a dough hook and leave it to do its magic. It will likely take a while, but so will making it by hand.

That's all for now. The dough needs to sit in the fridge for about a month, the longer the better.

What is your favourite Christmas food?

Our garden comes home.

 When we were home on the island this summer we got a few pots from a flea market for almost nothing. They were filled with soil, watered and a cutting of a few herbs were placed in them. Each cutting was only allowed to keep a few big leaves to provide it with energy. Then we placed them in the shade and watered them every day.

My mum graciously took over the daily task of watering them when we left and now my in-laws have brought them to us. Only one of the original cuttings didn't root, so my mum stuck a new cutting in and it seems to have taken well.

The cuttings, before thinning off the leaves 

It's wonderful to have our own organic herbs straight from my parents' garden. While we were home I dried a bunch of herbs as well and we have been enjoying them while we have been waiting not so patiently for our pots to get here.

I suffer from a condition aptly named barnheart by Jenna of Cold Antler Farm. I try to do anything from scratch, even designing knitting patterns is a part of this condition for me. While we're stuck in a flat, I'm trying to make the most of it and even though I've had a number of herb gardens before, this one makes my heart sing in a different way. It just feels right all the way through.

Do you have a barnheart and how about an herb garden?

How to make 3 berries jelly

One of my favourite things to do each summer is to make the jelly, we eat with so much pleasure all winter long. To me this is a savoury recipe, since I only ever have it with meat and potatoes. I'm salivating just from the thought of it. Well, then let's move on to the recipe, shall we?!

You'll need

Berries

Sugar

2 large pots

1 colander

cheese cloth

1 ladle

1 skimmer

1 tea towel

an abundance of glasses

a bit of whiskey or atamon

Day 1 

Day 1 should be long before your gooseberries are ripe. Our gooseberries are red, so we make our jelly no later than when they begin to show the first signs of turning from green to red. 

Pluck all your berries, we do a 3 berries jelly, hence the name, since we happen to have a tiny bush of each in my parents' garden. The majority of our berries are gooseberries, and then there are much smaller amounts of red currants and black currants. Watch out for those pesky thorns on the gooseberries. While you want to avoid all the leaves, the stems of the berries can remain on if you have, ahem, sloppy pickers. 

Once you have thoroughly cleaned all the berries in water to get any bugs etc. off, it is time to cook them.

Place the berries in a large pot and cover about 1/3 of the berries with water. Let it boil for 30 min.

Place the cheese cloth in the colander and place the colander on top of a pot large enough to hold all the juice. 

Now comes the immensely important part: let the juice drip overnight. Why? Because the very last of that juice is the juice that contains the most pectin, which is what makes jelly gelatinous. 

 Day 2

You did wait a day didn't you?! Well then, let's get on with the jelly making.

First you need to measure your juice. For every litre of juice you'll need a kilo of sugar. Yes, you read that right, one to one and don't try to save on the sugar as it a) makes it delicious and b) conserves it. Do not add the sugar yet.

Find all your jelly glasses and sanitise them using boiling water and atamon or my personal favourite, whiskey. 

Now bring the juice to a boil and skim off all the white foam that surfaces. This foam contains the impurities of the juice and you want to get rid of as much of it as possible. 

When you have removed all the foam, take the pot of the heat and add the sugar. Gently stir it till all the sugar is dissolved. 

Return the pot to the heat and let it boil again. If any foam surfaces, then skim it off. The juice now needs to boil until it reached the jelly state. Don't worry if you don't know when that is, because there is a nifty trick to find out. 

The jelly test

To find out if the juice is at the jelly stage, take a room temperatured spoon, dip it in, raise it high above the pot and let the juice drip off. If the last drop remains on your spoon as jelly, well then you have jelly. 

Ladle the jelly into the glasses and let the glasses cool completely covered by a tea towel. 

Put the lids on the glasses, once the jelly has cooled off completely. Store them in a cold, dark place.   

Useful bargains and a little FYI

These past few day have included a little enhancement of my belongings.
First I found an amazing 'new' cook book from 1896. Its by a famous woman who had a number of restaurants with her husband back in her day. It is so much fun to read and cost me only 20 DKK on sale.

Next, I discovered a new charity shop by the red cross and in it was a dress that had my name all over it. It ends a little above the ankle  and is made of pure and lovely silk. For 175dkk it was most likely less than 10% of what it would be in a shop.

For a while I've been adding a cm to every measurement I had to make since my old measuring tape lost its first cm. Patterns says knit to 26cm, I have to measure 27cm. It gets old very quickly.
This means I've been hunting for a tape measure with both cm and inches. It's proven slightly difficult, so when my mum found this bear she thought of me and got it as a small present for me!

The last purchase I've made is a skein of yarn for my Still Light Tunic. Now instead of running out I'll have a lot left over, but I'm planning to knit some cute baby items of the leftovers so I don't really mind that much. The best parts about having to buy this skein was that a) my mum and I got to go to a new (to us) yarn store and b) there was a 35% sale on the yarn.

And now for the FYI: I started my study break (two words that do not belong together) yesterday and will be crazy bussy for the next 3 weeks. I plan to relax in the evenings with a little crafting, but in case I go a little MIA you know the deal and I'll be back (said in an Arnold accent) once my real vacation begin. 2 months of crafting time is worth the wait. 

Let's Review: Animal, Vegetable, Miracle by Barbera Kingsolver

If there is one thing besides fibre arts that really intrigue me, then I'd have to say it is cooking and baking. Few things make me more excited than good food from great ingredients. Thus I've wanted to read Animal, Vegetable, Miracle by Barbera Kingsolver ever since I read The Poisonwood Bible, which is one of my favourite novels.

I had no real idea of what this book was about except food and the good kind, so I didn't really have any expectations, except that it would be well written. And I think the book lived up to that one.

This book is a chronicle of Mrs. Kingsolver's family's year of eating localy and seasonally. It is a collaboration between her, her husband Steven L. Hopp and her daugther Camille Kingsolver and features plenty of stories about their youngest daugther as well. Mrs. Kingsolver writes the main part of each chapter, with her husband writing about a page on an issue related to the topic. At the end there is a short part written by her daugther, from the teenager's perspective including recipes and meal plans.
If I could have changed one thing about all this it would have been the layout as Mr. Hopp's parts were placed in the middle of Mrs. Kingsolver's text and I either had to stop in the middle of the chapter or risk forgetting to return to his part, which did happen once and frankly annoyed me.

As with all books, this one is written from their point of view and you may not agree with everything in it, but I learned a few things and it certainly made me want to read and learn more. And while I haven't laid off the bananas yet, I have seen other changes in my grocery shopping while I've been reading this book.

Have you read it, or have a suggestion for something similar that I should read? Let me know in the comments.

P.S. Blogger is misbehaving, I'm trying to discover what is causing this odd behaviour, so sadly there will be no picture for now.

Rhubarb crumble?

It is rhubarb season!

Rhubarb season means all things rhubarb in my kitchen if I have my way. One of my favourite ways to have rhubarb is in a sort of crumble that is fast to make and delicious!

You will need:

Rhubarb, about 100-150g per person

Sugar, I prefer brown cane sugar 

oats

cream

Cut up your rhubarb and toss it with sugar in a pan for the oven. A note on the sugar: how you like your rhubarb is a very personal thing. I like it tangy, others like it sweet. You will need to add sugar according to taste. For a middle sweet version use half the weight of the rhubarb. Say you have 300g then you would use 150g sugar. I use less, about 100g. You can also use more, but wait till they are done cooking, so you know how sweet they are (this depends on the kind of rhubarb you have as well as the sugar) before you add more than half the weight's worth.

Now cook it at 200C for 8-12 min. You want the rhubarb to be somewhat al dente, soft, but keeping its shape. 

While the rhubarb is in the oven, you prepare the oats. I use a generous handful per person, toss it in a pan with sugar. You need enough sugar to slightly brown/caramelize the oats, but you don't want them drenched in it. Start with a little and add more until they are crisp and golden.  You need to stir it almost constantly, so you don't end up with a lump of caramel. 

When both the rhubarb and the oats are done you have to choices. Layer the two like you would a lasagna, either in small portions or a big bowl and

a) stick it in the fridge to cool and settle for an hour or two, then proceed to b.

or 

b) whip the cream, add it on top and enjoy!

Leverpostej - Liver pâtés

People often say they don't like liver. I wholeheartedly believe that most of them just haven't tasted it preparred porperly. Almost every Danish child (and adults) love a good 'leverpostejsmad' (Liver pâté on rye bread). Naturally the ones you can buy holds nothing to the homemade kind. As I'm a huge fan of eating offal, I will share with you the recipe we use. 

You will need (for 2 pâtes): 

300g chopped pig's liver*

60g pig fat/lard

grated onions to taste (we use two whole onions, the recipe calls for 1tbsp)

1 egg white

2 dl cream

1/2 dl milk

1/4 tsp allspice

1/4 tbs marjoram

1 tsp salt

1/4 tbs pepper

2 forms

(I'm sorry but you'll have to look up the conversions yourself)

Turn your oven on at 200C and follow the steps below.

Grate the onions

separate the egg 

Add it to the liver and lard

Add the milk and cream

Add the seasoning

Mix it well

Pour the mixture into the form

You can freeze it at this point

Or bake it in a waterbath 

At 200C for 45-55 min. 

All done and ready to serve

Sourdough rye bread, pickled beets and liver pâtes,
all homemade makes for a perfect lunch.

*Do not use liver from cows. There are much better ways to eat those.

If you make this or know of other delicious ways to eat liver and other offal, then please leave a comment and let us all know.

Sharing is Caring: On The Anatomy Of Thrift

On The Anatomy Of Thrift is a brilliant series of videos on butchering pigs and using everything but the oink. THey have a gripping way of telling stories to illustrate how things have changed over time and why.  And a beautiful way to show you how to cook things. Being raised on head cheese, patés, blood sausages and more, these videos are close to my heart. Take your time to watch each of them - hopefully you will be curious enough to try some of these odd bits. They really are delicious.

Please notice that the quality of the first video is nowhere near as good as the later ones. You know practise makes perfect  better. When you come to the last video you will know why I am sharing this, because word of mouth - or blogging - is really the best way!

Say cheese!

 I browsed youtube to entertain myself and watched a few cheese making videos (you do that too, right?!). You know rennent and the lot, making it sound difficult and expensive. Add my lactose intolerance and the fact that you can only get a low fat lactose free milk here I had convinced myself that cheese making as with yoghurt making was not in my near future. 

Then I came across some videos where all they used were whole milk and lemon juice. And since whole milk is, at least in its raw form, milk with all the cream still in it, a lightbulb turn on in my head. You can get both milk and cream lactose free here. What if I add those two, heat it to the boiling point, pour in the lemon juice and it seperates into whey and cheese curds? Could it really be that simple? 

Well, a picture says more than a thousand words, right?!

It smells like cheese, looks like cheese and tastes like cheese ergo it must be cheese. 

Now I have a few questions for you cheese makers out there:
- What is this type of cheese called?
- When do you add seasoning, like salt or herbs?
- Can you make other cheeses this easily?

On the list for christmas

As we are drawing near to October it is time for me to start thinking about christmas and what I want to do for it this year. The presents aspect is actually very low on my list with my dad's gift already done and my mum's nearly there I don't have a lot left to do on that front. Christmas to me is more about the entire month of December. What cookies would I like to make? How should we decorate our home?

On the list is
- making candles out of leftovers
- making the starter for honey hearts
- deciding on 4 cookies, finding recipes and buying ingredients
- making salt dough decorations
- gather decorations from the woods
- making marshmellows

I'm sure the list will get a lot longer as we get nearer. What is on your list for christmas?
 

First tomato harvest of the year

There is nothing like it. The taste of tomatoes matured by the sun. And the smell, the glorius indescripable smell, it smells of summer and clear skies and sun, plenty of sun. Then there is the texture,    soft, but firm. The feeling when your teeth brake the skin and the juice enters your mouth. oh and the taste, the glorius taste, unlike any tomato you can buy. You haven't ever tasted a tomato, really tasted one, until yo have had one fresh from the plant. And finally the expectation of the bounty that is about to hit you.    

Cornflakes crunchies

This is traditionally a Christmas snack in my family, but when I found some cornflakes left over from Christmas in my mum's cabinet I knew I had to make some. I am not a fan of processed foods and we are moving more and more away from them, but this treat, I think, will always be a part of our lives.

It is very simple to make and fun to do with children, taking care to teach them that water baths make for hot, hot bowls.

Get some good chocolate, the better the chocolate the better the treat in the end. I used 200g.
melt it slowly in a water bath, there is a science to this but I have never learned it and mine always turn out great.

When fully melted it is time to add in the cornflakes. We use the cheapest possible kind, but try to get one that isn't too loaded with sugar.

By adding the cornflakes in a little at the time, you ensure to get the maximum amount in, without having cornflakes that aren't covered in chocolate. The chocolate i the glue of this treat so make sure they are all coated in it.

The next step is to form the crunchies and place them on some baking paper on baking trays. I like using two table spoons, make sure the cornflakes are all connected and make the crunchies so that you can eat them in a bite or two, otherwise it can get messy, especially with kids.

Now you put the trays somewhere cool and wait for them to become solid, this is the hardest part according to my man. You can satisfy impatient husbands and children by letting them lick the bowl, just remember that it can, as mentioned, be very hot.  

Baking kisses

I went to the meat district today, but not for meat. I went to get piping bags so that I could make something I made not once, not twice, but trice (love that word, trice, and you so rarely get to use it) over Easter.

This is what I'm talking about:

Liqourice kisses!

You'll need:
3 egg whites
265 g. sugar
1 tea spoon vinegar (any kind will do, I have used plain white, raspberry and finally apple cider)
4 tea spoons of raw liqourice powder


Whip the egg whites, sugar and vinegar till it is the consistency of  soft ice. Add the raw liqourice powder. Put the mixture into a piping bag and make small kisses, tons of small kisses. You are likely to need 3 baking trays.

Bake at 110 C in a convection oven for 50 min.
Split one to see if it is the consistency you want and enjoy!

NB. These kisses can be highly addictive, so be warned you may find yourself surrounded by friends and family constantly asking you for more kisses, not that that it is a bad thing...