Chocolate Pecan Pie
December 11, 2010
Pecan pie is one of those desserts that I always wonder if it's worth the calories because there is no chocolate.
Today's recipe is the solution. Add chocolate to pecan pie and now it's the best of both worlds with a great nut and chocolate combination!
| Chocolate Pecan Pie • 9-inch deep pie shell • 2 tbsp butter • ¾ cup semi-sweet chocolate, chopped • 1 cup light karo syrup • ½ cup light brown sugar • 3 large eggs • 1 tsp vanilla • 1½ cups pecan halves Read more |
Two Presidents of Ivory Coast
December 10, 2010
The chocolate industries of the world have been watching the elections in Ivory Coast, Africa very closely. And the results are making some people nervous.
On December 4, 2010, both the incumbent and the challenger took the oath of office as president.
Laurent Gbagbo, the incumbent, was declared the winner by the Constitutional Council after rejecting the Electoral Commission’s vote count from the November 28 election. Gbagbo’s opponent, Alassane Ouattara, allegedly won the vote on that day but is accused of rigging the results in the northern states.
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Jaggery Chocolate
December 9, 2010
An innovative chocolate was developed recently by scientists at the G.B. Pant University of Agriculture and Technology in India. It is unique because of the addition of jaggery as an ingredient.
What is Jaggery and why is it in chocolate?
Jaggery is a sugary, sweet, unrefined product made from either sugarcane or the syrup tapped from certain palm trees. It is sold in the form of blocks or pastes of solidified concentrated syrup.
Jaggery typically contains minerals not found in refined sugar and is considered healthier and more nutritious. Jaggery is added to both sweet and savory dishes throughout India and Asia.
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Coconut Fudge Balls
December 8, 2010
Early Spanish explorers named the tropical island coconut after the animal it resembled. Coco means "monkey face."
Did you know that the coconut provides a nutritious (and delicious!) source of fiber, vitamins, and minerals? It is one of those "functional foods" I’ve talked about in previous blogs.
Coconut oil has a bad reputation of being a “bad” fat, but in reality it is not. Coconut oil is saturated, but it does not contain trans fats.
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Chocolate Christmas Tree
December 7, 2010
Master chocolatier Patrick Roger is kicking off this Christmas season with a giant Christmas tree – made from chocolate of course!
Here's a preview....
Patrick Roger calls himself a chocolate artist and sculptor of flavors. He owns several chocolate boutiques in France.
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Carol Widman’s “Chippers”
December 6, 2010
OMG! Home of the Famous Chocolate covered Potato Chip, “Chippers”. That’s what Carol Widman’s Candy Company proudly boasts. And I completely agree!
Carol Widman’s Candy Company is located in Fargo, North Dakota. They’ve been making quality chocolates for four generations. I’m not sure when they started making chocolate covered potato chips, but they have perfected them. They come covered in milk chocolate, semi-sweet chocolate, peanut butter, and white almond.
It really doesn’t matter which coating you choose, so pick your favorite. No matter what, the Chippers are down right addicting.
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Chocolate Rosettes
December 4, 2010
For many, the rosette is a traditional Christmas treat. The rosette is a thin cookie, deep-fried and sprinkled in powdered sugar. The pastry is Norwegian in origin. Rosettes are intricately shaped and formed using a rosette iron.
The iron has to be heated to a very high temperature in oil before dipping it into the batter. The batter is then re-dipped in the hot oil to create a crispy shell around the iron. After the rosette separates from the iron, it is cooled and dusted in confectioner’s sugar.
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Fannie May Chocolates Returns
December 3, 2010
2004 was a tumultuous time for Chicago-based chocolate retailer Fannie May. It was the year they declared bankruptcy. More than 200 stores were closed.
Fannie May began in 1920 when H. Teller Archibald opened a chocolate shop on LaSalle St. in Chicago. In 1946, the famous Fannie May Pixies® were introduced and it continues to be their best selling item. Pixies are caramel covered nuts drenched in chocolate.
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Roasting Cocoa Beans
December 2, 2010
Here is a dose of chocolate science. You know you need it from time to time!
Roasting cocoa beans serve two purposes. First, it dries the beans, and second, it develops flavor.
Driving off as much moisture in the bean is important from a food safety perspective. The lower the water content, the more difficult it is for bacteria to grow and pose a health threat.
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