Author Archive: Bryn Kirk
Caramel Dipped Chocolate Covered Pretzels
October 27, 2010
Here's a recipe for pretzels dipped in caramel and then covered in semisweet chocolate. These are a little fussy, but oh-so-good!
| Caramel Dipped Chocolate Covered Pretzels • 1 teaspoon vegetable oil • 20 caramels • 2 1/2 teaspoons water • 36 pretzel nuggets • 4 ounces semi-sweet chocolate, finely chopped Read more |
Moser Roth 85%
October 25, 2010
It's after 9
I can sense that the bar lacks a little something, and then the light goes on. I need to pair this bar with wine. Since I don't have time to pick and choose, I reach for the malbec I have on hand. It is a 2008 Reserve from Alma Andina vineyard, Mendoza region Argentina. The label set me up to be hopeful as it describes the tasting notes concentrated in red and black fruit flavors, hints of toasted vanilla with a long cherry finish.
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World’s Largest Chocolate Truffle?
October 23, 2010
The Queen’s Head Inn, a pub in Worcestershire UK, made a 250 kg chocolate truffle and they’re hoping it sets a new world record for the world's biggest chocolate truffle!
Now that is a lot of chocolate! (And, an awesome photo!)
The pub plans to show off the massive treat to mark the beginning of National Chocolate Week.
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Probiotic Chocolate Milk
October 22, 2010
Probiotics are living microorganisms consumed to promote digestive health and boost immunity.
MojoMilk is classified as functional food and comes in individual stick packs which can be poured into a glass of milk. It has less sugar than regular chocolate milk mixes and contains 10 times the active cultures found in probiotic yogurt.
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Raw Chocolate
October 21, 2010
Raw foodists believe in eating uncooked, unprocessed, and often organic foods as a large percentage of their diet. Sometimes called superfoods, raw foods are often vegetables and plant derived products, but not always (raw milk, for example).
Raw cacao, cocoa powder, and chocolate are considered superfoods because they deliver great amounts of antioxidants and other essentials like calcium, iron, carotene, thiamine, riboflavin, and magnesium. In general, superfoods are rich in phytochemicals which are known for their disease fighting properties.
Raw cacao nibs are not roasted but still have a good crunch. Raw chocolate is going to be a very different experience compared to a typical chocolate bar. Texturally, raw chocolate tends to be grainy and fudgy and usually there is no snap. Raw chocolate does not contain sugar (sucrose) or milk so the flavor is remarkably intense and fairly bitter.
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Halloween Bark!
October 20, 2010
Almond Bark or candy bark is a thin confectionery coating usually made with nuts and added flavors (like peppermint or vanilla) and/or added colors. The “bark” can be sold in blocks or discs for home candy making and dipping. This is not “real” chocolate, but a confection commonly used in place of real chocolate because it hardens without having to temper it first.
The term bark is typically associated with confectionery coating, but I have seen chocolate bark being sold, especially around holidays. I think that regardless of which type of coating the bark is made from, the common factor is that the final product resembles bark on a tree; thin and bumpy.
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Villars Swiss Milk Chocolate
October 18, 2010
Although I prefer dark chocolate, I do enjoy a good Swiss milk chocolate from time to time. My son turned me on to Villars Chocolat au Lait Suisse when he brought a bar home from Switzerland.
This Swiss milk chocolate has bold toffee notes coming through a light, slightly nutty, chocolate flavor with a smooth and creamy texture. Even more delightful is the milk chocolate version with added hazelnuts.
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Chocolate Applesauce Cake
October 16, 2010
Here's a tasty chocolate applesauce cake with chocolate chip topping...
I can even say with certainty that my kids like this cake: I caught them eating it for breakfast one morning! The applesauce makes it very moist and the chocolate, well, it's chocolate!
This recipe can be successfully made with egg replacer as well so it's a good option for those with egg allergies.
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Ben Tre and Chuao Origins
October 15, 2010
Here are a couple of new limited-edition chocolates for your tasting pleasure.
Ben Tre - 72% Cacao Single Origin Dark Chocolate
Scharffen Berger now offers a 72% Vietnamese single-origin chocolate bar. The bar, named after the growing region of Ben Tre, comes from seven-year old cacao in the Mekong Delta, Vietnam. This is the first that I have heard about Vietnamese chocolate available in the U.S.
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