Author Archive: Bryn Kirk
Dean’s Low Fat Chocolate Ice Cream
September 1, 2009
Low fat chocolate ice cream has come a long way. Maybe I'm dating myself, but I remember when lowfat and fat free icecream was first introduced into the marketplace.
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The Importance of Tempering Chocolate
August 31, 2009
I admit my mind works differently than that of other chocolate lovers. I am a scientist first, I guess, then a chocolate lover.
One day I was attending a local street festival and happened upon a vendor selling “Fresh Pineapple – Chocolate Covered!” Most people’s first reaction might be, “Yum!” but mine was more like, “Well, this is interesting. It is either a chocolate disaster in the making (there’s too much moisture in most fresh fruit to support a tempered chocolate) or a major discovery!”
Chocolate – Smells so Good (but don’t eat)
August 27, 2009
My family and friends have learned that giving me gifts that involve eating, wearing, or smelling like chocolate are encouraged. Over the past year, I have been given three different chocolate scented body wash products as presents. Just the other morning, I called my daughter into the bathroom where I asked her to sit and take notes as I compared the three products in the shower.
The first product is an oldie but goodie. By oldie, I mean, I don’t think it is being made anymore and by goodie, I mean, it’s been my gold standard for the past year. I am talking about Bath and Body Works: Wickedly Hot Chocolate Body Wash, Shampoo and Bubble Bath. You couldn’t ask for a product to do more! The very dark and thick brown gel has a strong chocolate aroma and feels smooth on my skin. It foams into a sudsy lather right away. By the end of the shower, the odor does fade. The lingering smell is a creamy, honey, vanilla- like scented candle.
Having Fun with Antique Chocolate Molds
August 21, 2009
I love collecting things and I love all things chocolate. It seemed natural to put the two passions together. Now I enjoy collecting chocolate making tools and other items related to chocolate history and chocolate making.
Antique chocolate molds (or moulds) from the 19th- and early-20th-century are quite collectible.
Candy makers of yesteryear used coated-tin chocolate molds to create whimsical chocolate shapes. You may have fond childhood memories of chocolate bunnies and Santas at holiday time. These were the most abundantly made designs. Tin and tin-coated metal chocolate molds can still be readily found these days.
Want a Chocolate Fling?
July 20, 2009
There's a new candy bar in town! And, she's looking for some steamy romance...
I'm talking about the new Fling bar, the first new candybar brand from Mars in more than 20 years, which proclaims to be "naughty, but not that naughty."
OK, before I get into the steamy details, let me back up a bit. First of all, Fling may not actually be in your town yet. She's been let loose, and is running wild in California, but those of us in other states cannot yet run to the grocery store and expect to see it on the shelves.
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