{"id":1188,"date":"2016-01-05T09:00:47","date_gmt":"2016-01-05T17:00:47","guid":{"rendered":"https:\/\/themodernbarista.com\/?p=1188"},"modified":"2016-01-19T13:58:05","modified_gmt":"2016-01-19T21:58:05","slug":"casi-cielo-with-chocolate-macarons-lemon-charcoal","status":"publish","type":"post","link":"https:\/\/themodernbarista.com\/index.php\/2016\/01\/05\/casi-cielo-with-chocolate-macarons-lemon-charcoal\/","title":{"rendered":"Casi Cielo with Chocolate Macarons & lemon charcoal"},"content":{"rendered":"

\"GuatemalaI like to ring in each and every New Year with Guatemala Casi Cielo. This is one of my favorite coffees that I look forward to all year long, and I am always sad when it’s gone. I wanted to share my favorite pairing with Casi Cielo with you. This is a pairing I do each and every year, and somehow I never grow tired of it.<\/p>\n

I am getting ready to go on vacation for a few weeks, so the pictures that I am posting are from my 2013 pairing, which these pictures are some of my favorites I have ever taken. Gold leafing each individual macaron was a long process, but worth it. \ud83d\ude42<\/p>\n

What’s in a name? Casi Cielo translates to Almost Heaven<\/em>, and at first sip, you can see why. With its floral aromas, lemon acidity and dark cocoa finish, Casi Cielo can pair with a dessert, or can be a dessert.<\/p>\n

The recipe for these macarons is something I have posted about before. This is my go to macaron recipe that I created to pair with my Bainbridge Island blend<\/a>. With this pairing, we will fill the shells with a dark chocolate ganache sprinkled with a lemon charcoal. The great thing about making macarons, is that you can fill them with anything you want! This makes them extremely versatile for coffee tastings.<\/p>\n

What the heck is lemon charcoal? This is an easy technique that can work with a variety of citrus and coffees. For Casi Cielo, I recommend using meyer lemons, as they are a bit sweeter. You will juice the lemons and the roast the rinds in the oven, until they dry out and turn black. these will then be ground into a very fine powder. The aroma of the charcoal alone is great for tastings, but adding it to the chocolate ganache is pretty magical. This macaron hits all the sweet spots; sweet, bitter and smokey, all three attributes\u00a0work perfectly with Casi Cielo.<\/p>\n

\"Casi

lemon charcoal in the making<\/p><\/div>\n

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Casi Cielo with Chocolate Macarons & lemon charcoal<\/div>\n
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Author: Jocelyn Freeman<\/span><\/div>\n
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Ingredients<\/div>\n