STEPPING INTO CHOCOLATE: MY FIRST EASTER EGGS AT BARBARA’S DELIGHTS

This year, I did something new.

I stepped out of my comfort zone and into the world of chocolate.

At Barbara’s Delights, I’ve always focused on traditional Italian baking, but I’ve always believed in something simple: if you want to offer something truly special, you have to keep growing. So this season, I decided it was time to learn the art of chocolate—properly.

Tempering, melting, cooling, testing… step by step.

Working with chocolate is both science and art. It requires patience, precision, and a little bit of courage. I experimented with pre-crystallization techniques and started playing with cocoa butter colors to create something that felt both elegant and joyful.

And I have to admit… I had so much fun.

A Little Story About Easter Eggs

The chocolate Easter egg has a long and meaningful tradition, especially in Italy.

The egg itself has always been a symbol of new life and rebirth, dating back centuries. But in Italy, Easter eggs became something more: a moment of surprise and celebration.

Walk into any Italian pastry shop before Easter, and you’ll find chocolate eggs of all sizes—milk, dark, white—beautifully wrapped and often hiding a surprise inside. That “surprise” is part of the magic. It’s not just chocolate; it’s an experience.

An Italian Tradition, Reimagined

Here in the United States, things are a little different.

For safety reasons, surprises are typically not placed inside chocolate eggs. Instead, they’re often paired with small chocolate treats on the side.

But I didn’t want to lose that sense of wonder that I grew up with.

So this year, I created my own version.

My Easter eggs are small, single-serving, and handcrafted. Each one is made with carefully tempered chocolate and decorated with cocoa butter colors. Inside, you’ll find a selection of mini chocolate eggs.

And if you’d like to add a personal surprise?

You can.

I invite my customers to bring their own small gift, and I will carefully include it in the packaging—keeping that beautiful Italian tradition alive, in a way that works here.

A Small Egg, Made with Intention

These are not large, mass-produced eggs.

They are small, thoughtful, and made by hand—one by one.

Each one is packaged in a transparent box, simple and elegant, so you can see the details, the colors, and the care that goes into it.

Because sometimes, the smallest things carry the most meaning.

Why This Matters to Me

This isn’t just about adding a new product.

It’s about growth.

It’s about staying curious, learning new techniques, and continuing to bring a piece of Italy into everything I create—while adapting to where I am today.

This is my “Made in Italy,” made here.

Deliziosamente italiano.

ZEPPOLE FOR ST. JOSEPH’S DAY

Zeppole are back at Barbara’s Delights.

Zeppole are a traditional Italian pastry prepared for St. Joseph’s Day on March 19th. At Barbara’s Delights in Brookfield Connecticut, we prepare them once a year to share this beautiful Italian tradition with our local community.

Orders for St. Joseph’s Day opens today, Friday, and will remain open through Monday, March 16th. Because they are made fresh and in limited quantities, orders will close once we reach our capacity.

Pickup will be on March 19th, St. Joseph’s Day, with two time slots available.

Orders can be submitted here: https://forms.gle/1qhP8NArZMSvMtj4A

Now, let’s talk about the story behind this beautiful Italian pastry.

The Story of Zeppole

Zeppole are traditionally made in Italy to celebrate St. Joseph’s Day on March 19th. The pastry is especially associated with Southern Italy, where bakeries prepare trays of zeppole every year for the occasion.

In many Italian families, buying zeppole on that day is simply part of the celebration — a small ritual that marks the arrival of Spring and brings people together around something sweet.

Interestingly, this is not a tradition I grew up with.

Being from Milano, zeppole were not something we typically saw in our bakeries in March. I actually discovered how beloved they are after moving to the United States, where many people look forward to them every year and often ask about them as St. Joseph’s Day approaches.

How Zeppole Are Made at Barbara’s Delights

For many people in Brookfield Connecticut who have Italian roots, St. Joseph’s Day wouldn’t feel complete without zeppole. Every year customers ask if we will be making them again, and we are always happy to continue this sweet tradition.

At our small Italian bakery in Brookfield Connecticut, zeppole are something we prepare once a year for St. Joseph’s Day, keeping the recipe simple and traditional.

The pastry is made from choux dough, prepared with simple ingredients: Good butter, water, a pinch of salt, flour and eggs. The dough is mixed and worked slowly, just as tradition teaches, and then baked in the oven until golden and light.

While some bakeries fry their zeppole, ours are always baked, which gives them a lighter texture while still keeping their delicate structure.

The filling is a classic pastry cream, made from fresh eggs, milk, cream, sugar, and real vanilla beans. It’s a silky, rich cream that pairs perfectly with the light pastry.

Each zeppola is then dusted with powdered sugar and finished with the traditional Fabbri amarena cherry.

For those who prefer something slightly different, they can also be topped with fresh raspberries instead.

A Sweet Italian Tradition

Even though zeppole were not part of my childhood in Milano, they have become one of those traditions I truly enjoy sharing here.

It’s a small piece of Italian pastry culture — simple ingredients, careful preparation, and a dessert made for a specific day of the year.

And that is often what makes it special.

If you are in Brookfield or nearby towns in Connecticut and would like to celebrate St. Joseph’s Day with this classic Italian pastry, orders for zeppole at Barbara’s Delights are open until Monday, March 16th, with pickup on March 19th in two different time slots.

Orders can be submitted here: https://forms.gle/1qhP8NArZMSvMtj4A

With love,

                Barbara

 CROSTATA DOPPIO STRATO DI CIOCCOLATO E LAMPONI

INGREDIENTI PER LA FROLLA

Farina gr.320, Burro gr.230, Zucchero gr.130, 3 rossi d'uovo, un pizzico di sale

COME SI FA

Mettere tutti gli ingredienti nel mixer e girare a velocità 2 finché sono tutti amalgamati. Probabilmente un minuto.

Mettere l'impasto nella pellicola e modellarlo tipo panetto e mettere in frigo per circa 30 minuti.

Trascorsi i 30 minuti togliere dal frigo e stendere l'impasto con il matterello fra 2 fogli di carta forno fino a raggiungere la dimensione desiderata. 

Foderare una teglia da 28 cm./11 inch. con carta forno (potete usare una delle due usata per stendere l'impasto) e modellare l'impasto con un bordino. Io di solito faccio dei rotoloni di frolla che metto tutti intorno e poi con il fondo di una forchetta schiaccio leggermente i bordi per uniformarli.

Mettere nuovamente in frigo.

INGREDIENTI PER LA GANACHE

Cioccolato fondente gr.150 in pezzetti piccoli, panna liquida gr.75

COME SI FA

Spezzettare il cioccolato e metterlo in una ciotola.

Portare a bollore la panna e spegnere appena prima che cominci a bollire. Appena tolta dal fuoco versare sul cioccolato e girare con un cucchiaio fino a completo scioglimento del cioccolato.

Lasciare raffreddare.

Quando fredda versare sulla torta.

Potete usare gli avanzi della frolla per fare dei biscottini (nel micas a forma di cuore) per decorare la vostra crostata. In questo caso dovete decorarla dopo aver versato la ganache e rimettere la torta in frigo per una quindicina di minuti.

Infornare a forno caldo a 180 gradi C per circa 40/45 minuti o fino a che i bordi cominciare ad imbrunire.

Togliere dal forno e lasciare raffreddare nella teglia.

INGREDIENTI PER LA DECORAZIONE

Crema di cioccolato qb, Lamponi freschi, Zucchero a velo.

COME SI FA

Quando la vostra crostata è fredda spostarla delicatamente su un piatto da portata ed eliminare la carta forno.

Spalmare la crema di cioccolato, decorare a piacimento con lamponi e spolverizzare con zucchero a velo.

ENJOY!!

PUMPKIN PIE / GLUTEN FREE / SENZA GLUTINE

INGREDIENTI PER UNA TORTIERA QUADRATA DA 23 CM.
INGREDIENTS FOR A SQUARE CAKE OF ABOUT 9 INCH.

PASTA FROLLA - PASTRY DOUGH

1  2/3 cups FARINA senza glutine setacciata - 1 2/3 cups GF, wheat free all purpose FLOUR, sifted

2 1/2 tablespoons FARINA DI RISO - 2 1/2 tablespoons RICE FLOUR

2 tablespoons di ZUCCHERO - 2 tablespoons of SUGAR

1/2 teaspoon XANTHAM GUM - 1/2 teaspoon XANTHAM GUM

1/4 teaspoon SALE - 1/4 teaspoon SALT

110 gr. BURRO sciolto - 1 stick BUTTER melted

1 UOVO sbattuto - 1 EGG beaten

2 tablespoons ACQUA FREDDA / 2 tablespoons COLD WATER

RIPIENO - FILLING

2 UOVA intere e 1 ROSSO - 2 EGGS plus 1 EGG YOLK

1 1/4 cups PANNA LIQUIDA - 1 1/4 cups HEAVY CREAM

1/3 cup ZUCCHERO - 1/3 cup BROWN SUGAR

1 tablespoon SCIROPPO DI ACERO - 1 tablespoon MAPLE SYRUP

1 1/4 teaspoons CANNELLA - 1 1/4 teaspoons CINNAMON

1/2 teaspoon CHIODI DI GAROFANO macinati - 1/2 teaspoon GROUND CLOVES

1/2 teaspoon ZENZERO in polvere / 1/2 teaspoon GINGER

1 cup PUREE DI ZUCCA - 1 cup canned PUMPKIN PUREE

PANNA ALLA VANIGLIA per servire - VANILLA CREAM to serve

ATTREZZATURA - WHAT I NEED

Planetaria con il gancio a foglia - planetary with leave whip

Bilancia/cups - Balance/cups

Paletta di silicone - Silicone scoop

Tortiera - Cake Pan

Carta forno - Parchment Paper

Pellicola trasparente - Plastic wrapPiatto da portata - serving dish
Cucchiai - spoons

Pesi/fagioli secchi - weights/dried beans

COME PROCEDERE - HOW TO PROCEED

1… Scaldare il forno a 175/180*C. Imburrare o foderare con la carta forno una tortiera quadrata di cm.23.

1… Preheat the ove to 350*F. Grease or cover it with parchment paper  a 9 inch. square tart pan.

2… Per fare la pasta frolla mettere le farine con zucchero, xantham gum, sale e burro nella planetaria e girare lentamente.

2… To make the pastry dough, place the flours, sugar, xantham gum, salt and butter in the planetary and mix slowly.

3… Aggiungere uovo acqua e mescolare ancora fino a che si forma una bella palla. Trasferirla nella pellicola trasparente e metterla in frigo per 20/30 minuti.

3… Add egg and water and mix again until the dough is done. Wrap it in plastic wrap and chill in the refrigerator for 20/30 minutes.

4… Stendere la frolla sottile e foderare la tortiera. Coprire con la carta forno e dei pesi/fagioli secchi e cuocere nel forno preriscaldato per 12 minuti fino a che non diventa dorata. Rimuovere carta forno e pesi.

4… Roll out to a thickness of 1/3 inch and use it to line the greased tart pan. Line the pastry shell with parchment paper and pie weights or dried beans and bake in the preheated oven for 12 minutes, until golden.Remove the parchment paper and weights.

5… Per il ripieno, sbattere in una ciotola le uova insieme al rosso.

Mettere in un pentolino la panna, lo zucchero, sciroppo di acero, e le spezie e scaldare a fuoco basso, facendo attenzione a che non bolla. Raffreddare leggermente e aggiungere il tutto alle uova sbattute, amalgamare bene gli ingredienti ed aggiungere il puree di zucca. Mischiare bene.

5… To make the filling, whisk the eggs and yolk in a bowl. 

Put the cream, brown sugar, maple syrup and spices in a saucepan and heat gently, being careful not to let them boil. Cool slightly, then add to the egg mixture and whisk together. Add the pumpkin puree and mix well. 

6… Mettere il ripieno sulla pasta frolla nella tortiera e cuocere nel forno preriscaldato per 30/35 minuti, fino a che il ripieno risulta  indurito. Togliere dal forno e servire tiepida con la panna montata alla vaniglia, facoltativo.

6… Pour the mixture into the pastry shell and bake in the preheated oven for 30/35 minutes, until firm to the touch.

Remove from the oven and serve warm with vanilla cream, if you want.

Torta marmorizzata alla Nutella - Marble Nutella cake

Che dire?! Una meravigliosa idea, semplice e veloce, per una merenda quando in casa ci sono dei piccoli amanti della Nutella!

What can I say ?! A wonderful idea, simple and fast, for a snack when at home there are small Nutella lovers!

                                     

 ______________________

INGREDIENTI PER UNA TORTIERA ROTONDA DA 20/22 CM.
INGREDIENTS FOR A ROUND CAKE OF ABOUT 9 INCH.

100 gr. di ZUCCHERO - SUGAR
100 gr. di BURRO morbido - BUTTER soft

3 UOVA - EGGS 
1 pizzico di SALE - pinch of SALT
200 gr. di FARINA - FLOUR
1 bustina di LIEVITO per dolci - YEAST 16 gr.
2/3 cucchiai/spoons di/of NUTELLA 

BURRO per la tortiera - BUTTER for the pan

ATTREZZATURA - WHAT I NEED

Planetaria con il gancio a frusta - planetary with hook whip

Bilancia - Balance

Paletta di silicone - Silicone scoop

Tortiera - Cake Pan

Carta forno - Oven Paper
Piatto da portata - serving dish
Cucchiai - spoons

COME PROCEDERE - HOW TO PROCEED

Scaldare il forno a 160° C
Preparare la tortiera: sporcarla con il burro e foderarla con la carta da forno.

Nella planetaria mescolare lo zucchero con il burro, le uova ed un pizzico di sale. Aggiungere pian piano la farina e da ultimo il lievito ed amalgamare bene il tutto. 

Versare mezzo impasto nella tortiera.
Aggiungere la Nutella all'altra metà di impasto rimasto nella planetaria e mescolare bene.
Versare l'impasto alla Nutella nella tortiera sul primo strato e smuovere entrambi delicatamente con la lama di un coltello.
Cuocere a 160° C per 20 minuti ed a 180° C per altri 20 minuti.
Sfornare la torta e trasferirla sul piatto da portata.
E' buona anche appena sfornata!

Heat oven to 320° F 
Prepare the cake pan: get dirty with butter and cover it with oven paper. 
In the planetary mixing sugar with butter, eggs and a pinch of salt. Slowly add the flour and at the end the yeast; mix well.
Pour half mixture into the pan.
Add the Nutella to the other half of mixture left in the planetary and mix well.
Pour the second mixture with Nutella into the pan on the first layer and stir gently both mixtures with the blade of a knife.
Bake at 320 ° F for 20 minutes and at 360 ° F for another 20 minutes.
Remove from the oven and place the cake on a platter.
It is also good freshly baked!

Torta di Pane - Bread Cake

Qui si ricicla tutto, anche il pane vecchio! 
Per la verità, mi capita spesso di doverlo comprare proprio per fare questa torta! 
Questo per dirvi che è una delle torte che va di più! Ed il bello è che si può fare secondo il proprio gusto! Può essere gustata calda, tiepida o fredda. Siete pronti per provare??

Here we recycle everything, even old bread!
In truth, I often have to buy the bread to make this cake!
This is to tell you that is one of the cakes that likes more! And the beauty is that you can do according to your taste! You can eat hot, ward or cold. Are you ready to try??

                                       ______________________

INGREDIENTI - INGREDIENTS

PANE VECCHIO - OLD BREAD
LATTE Q.B. - MILK as you need
4/5 cucchiai di ZUCCHERO (puoi usage il miele se lo preferisci) - 
         tablespoons of SUGAR (you can use Honey if you prefer)
2 UOVA - EGGS
2/3/4 MELE pelate e tagliate a pezzetti - APPLES peeled and cut into pieces
FRUTTA DISIDRATATA - DEHYDRATED FRUIT
PINOLI - PINE NUTS 
CIOCCOLATO a pezzettini - small pieces of CHOCOLATE 
CANNELLA in polvere - ground CINNAMON

ZUCCHERO A VELO - ICING SUGAR

ATTREZZATURA - WHAT I NEED

Una ciotola dove ammorbidire il pane - A bowl where soften the bread
Una ciotola per gli altri ingredienti - A bowl for the other ingredients 

Tagliere e Coltello - Chopping board and Knife

Cucchiaio - Spoon

Pirofila della dimensione che vuoi - Baking dish that you prefer

COME PROCEDERE - HOW TO PROCEED

In una ciotola mettere il pane tagliato a pezzetti a bagno nel latte (il latte deve coprire il pane) per circa un'ora, girando ogni tanto.
In un'altra ciotola mettere tutti gli altri ingredienti amalgamandoli velocemente.
Quando il pane è morbido aggiungerlo agli altri ingredienti, eliminando il latte in eccesso.
Versare il tutto in una pirofila ed infornare a 180° C a forno già caldo.
La torta è pronta quando il pane comincia a dorare.
Spolverizzare di zucchero a velo.

In a bowl put the bread cut into small pieces to soak in milk (the milk has to cover the bread) for about an hour, stirring occasionally.

In another bowl put all the other ingredients mixing them quickly.

When the bread is soft, you have to add to the other ingredients, eliminating the excess milk.

Pour into a baking dish and bake at 360° F in a preheated oven.

The cake is ready when the bread begins to brown.

Dust with icing sugar.

La Spumosa un pò asprigna - Foamy and sour Tarte

Questa è una torta piuttosto lunga da preparare, ma dividendo il lavoro in due giorni può diventare meno impegnativa. La marmellata di limoni può essere fatta il giorno prima. Il sapore di questa torta è un mix di dolce ed aspro. Io ho usato solo ingredienti biologici, in particolare i limoni erano eccezionali, piccoli e di un colore giallo carico!
Qui di seguito la ricetta fotografata passo dopo passo.

This cake needs a long work, but dividing the work in two days can be easier. The lemon jam can be done the day before. This cake flavor is a mix of sweet and sour. I used only organic ingredients, especially lemons were outstanding, small and of a good yellow!
Below the recipe is photographed step by step.

                                              ______________________

INGREDIENTI PER UNA TORTIERA ROTONDA DA 20/22 CM.
INGREDIENTS FOR A ROUND CAKE OF ABOUT 9 INCH.

2 rotoli di PASTA SFOGLIA - rolls of PUFF PASTRY
600 gr. di LIMONI - LEMONS
500 gr. di ZUCCHERO - SUGAR
4 ALBUMI - WHITES
300 ml. di LATTE - MILK
1 l. di ACQUA - WATER
4 MELE GOLDEN - APPLES GOLDEN
BURRO - BUTTER
MANDORLE A FETTINE - ALMON SLICES 
SALE - SALT

ZUCCHERO A VELO - ICING SUGAR

ATTREZZATURA - WHAT I NEED

Bilancia - Balance

1 Pentola per i limoni - Pot for the lemons
Scolapasta - Big Colander
Planetaria con frusta - Planetary with whip

1 Pentola - Pots
Colino - Small colander
Tagliere e coltello - Chopping board and knife
1 Padella - Pan

Carta assorbente - Blotting paper

Cucchiai di legno - Wood spoons
Mattarello - Rolling pin

Tortiera - Cake Pan

Carta forno - Oven Paper

Rullo per tagliare la pasta a losanghe - Roller to cut the dough into strips

COME PROCEDERE - HOW TO PROCEED

Lavare bene i limoni, affettarli sottilmente e metterli in una pentola con un dito d' acqua. Mettere sul fuoco e quando l'acqua bolle scolare i limoni. Ripetere il procedimento una seconda volta. Ripetere il procedimento una terza volta, ma invece di scolarli aggiungere gr. 300 di zucchero e continuare a cuocere a fuoco medio fino a che cominceranno a caramellarsi (una mezz'ora buona).

Wash the lemons, thinly slice and put them in a pot with a finger of water. Put on the fire and when the water boils drain the lemons. Repeat the process a second time. Repeat the process a third time, but instead of drain the water, add gr. 300 of sugar and continue to cook over medium heat until they begin jam (a good half hour).

Nella planetaria montare a neve ben soda i bianchi dell'uovo con un pizzico di sale. (Per montare i bianchi si comincia con una bassa velocità e via via si aumenta la velocità fino ad avere la neve ben soda). Aggiungere gr.150 di zucchero e continuare a sbattere fino a che il composto sarà lucido e lo zucchero completamente assorbito.
Intanto in una pentola portare a bollore 1 litro di acqua con 300 ml. di latte. Non appena il bianco è pronto, calarlo nella pentola a cucchiaiate 3/4 alla volta, girarlo delicatamente con un colino e metterlo ad asciugare sulla carta assorbente.

In the planetary whip very firm the egg whites with a pinch of salt. (To mount the whites we start with a low speed and gradually increase the speed until you have the snow very firm). Add 150 gr. of sugar and continue to beat until the mixture is glossy and the sugar is completely absorbed.
Meanwhile, in a pot boil 1 liter of water with 300 ml. of milk. As soon as the white is ready, put it into the pot at 3/4 tablespoons at a time, turn it gently with a strainer and put it to dry on absorbent paper.

Far sciogliere nella padella il burro con 2 cucchiai di zucchero; pelare le mele, tagliarle a dadini e farle saltare in padella fino a quando saranno caramellate.

Melt the butter in a pan with 2 tablespoons sugar; peel the apples, cut into cubes and toss them in the pan until they are caramelized.

Stendere il primo rotolo di pasta sfoglia a circa 3 mm di altezza e foderare una tortiera a cerniera. Fare un primo strato con la marmellata di limoni, un secondo strato con le mele caramellate, un terzo strato con le nuvolette di albumi, ed un quarto strato con le mandorle a fettine. Coprire poi con il secondo rotolo di pasta sfoglia steso a circa 3 mm. di altezza e tagliato a strisce.

Roll out the first roll of puff pastry to about 3 mm in height and put in a cake pan. Make a first layer with lemon jam, a second layer with caramelized apples, a third layer with the clouds of egg whites, and a fourth layer with sliced almonds. Then cover with the second roll of puff pastry stretched to about 3 mm. in height and cut into strips.

Infornare a forno caldo a 190° C per 40/45 minuti circa.
Servire tiepida cosparsa di zucchero a velo.

Bake in preheated oven at 380° F for 40-45 minutes.
Serve warm sprinkled with icing sugar.