Bento Boxing
I recently went out to dinner at Buddakan, a hipster Asian fusion restaurant in Philadelphia, with some friends. We enjoyed an absolutely fantastic meal, and I could write a series of articles on each dish we enjoyed, but you can read the consistently rave reviews somewhere else. Even though we were stuffed to the gills, we decided that dessert was definitely in order. We went with the Chocolate Bento Box.
Bento boxes have a long history of use in Japan and are still used today. Bento means “takeout” and the bento box refers to a box that has several compartments that contain a single portion takeout meal. Our friend Justin, an American living in Japan for several years, says “bento are very, very common these days. You can buy them at convenience stores and train stations, and regular restaurants will often make bento boxes for sale at lunchtime for people who don't want a sit-down meal.”
Now back to the Chocolate Bento Box. Each compartment had a very small portion of a different chocolate-themed treat: "warm chocolate cake, dark chocolate panna cotta with cocoa-ginger biscotti, white chocolate-espresso pot de creme, milk chocolate mousse cube atop hazelnut crunch, chocolate almonds and bittersweet sorbet." It was perfectly sized for the four of us to have a smidgen of each item.
Incorporating the bento box idea into your meal or party is a fun way for you to sample different things and not have to be confined to a single flavor, texture, or ingredient. You can replicate the idea of little bits of this-and-that at home and make it as simple or fancy and complicated as your heart desires.
The easiest thing you can do is to buy small portions of various sweets that coordinate well together. Chocolate and nuts, for example are a classic combo. Go to your favorite candy shop and buy a few pieces of different chocolate items--perhaps a couple of bon bons. Then head over to the bakery and buy a couple of walnut brownies or a slice or two of cake. Add some Swiss Almonds. Of course, you certainly don't have to stick to chocolate. Seasonal fruits arranged in small portions along with some refreshing sorbet is a lovely end to a heavy meal.
Pick combinations that coordinate aesthetically. Practice your arrangements prior to serving them, especially if your bento includes refrigerated, frozen or fruit-based items. You can create a bento box for each guest or one or two larger ones that people can pick from.
I should make it clear here that one does not need to go and find a traditional Japanese bento box in order to make this idea work. I've seen plates with compartments, reminiscent of the old Hungry Man dinners in plastic and ceramic. A serving dish with dividers, like for veggies and dip, or a cool looking square or sushi plate will work well too.
Don't overcrowd the food, or it will look like an all-you-can-eat buffet plate. Four or five two-bite sized portions of a variety of items will look best on a dessert-sized plate. Any extras that you have can be put in the center of the table if you're serving individual portions or can be left in the kitchen for you to enjoy while you clean up later!
Tanoshimou ne!
Made with almonds, sugar, water, semisweet, bittersweet or milk chocolate, salt, confectioners' sugar, lavender or vanilla sugar, cinnamon
Serves/Makes: 4
- 4 ounces almonds
- 1/2 cup granulated sugar
- 3 tablespoons water
- 4 ounces semisweet, bittersweet or milk chocolate
- 1/2 cup confectioners' sugar
- 1 pinch salt
- 1/4 teaspoon lavender or vanilla sugar (optional)
- OR
- 1/8 teaspoon cinnamon (optional)
Preheat oven to 250 degrees F.
Spread the almonds on a baking sheet and bake at 250 degrees F for 10 minutes or until lightly toasted. Let cool.
Combine the sugar and water in a heavy saucepan. Stir to dissolve the sugar over medium-high heat until all the sugar is dissolved. Then, let the mixture come to a boil without stirring.
Add the toasted almonds to the syrup and stir constantly until the almonds are covered in the crystallized sugar (the syrup will begin to dry and crystallize as you start stirring).
Remove the nuts from the sugar mixture with a slotted spoon and quickly place on a baking sheet lined with parchment paper or silpat.
Separate the almonds into individual nuts, breaking up any clusters as needed. Be careful as the sugar is very hot (use a fork if needed).
While the almonds are cooling, melt the chocolate in the top of a double boiler over simmering (not boiling) water, stirring as needed. Remove from the double boiler and set aside until cool to the touch.
Combine the confectioners' sugar, salt, and spices (if using) in a bowl until blended.
Add the almonds (in batches if necessary) to the melted chocolate and remove with a slotted spoon or candy-making spoon, letting all excess chocolate drip off (gently shaking the spoon helps).
Toss the individual chocolate coated almonds in the spiced sugar mixture, shaking off any excess but making sure they are completely coated.
Place the coated almonds on a clean baking sheet and let sit until the coating is set. Store in an airtight container.
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