Nestlé Aero Celebrates 75
October 5, 2010
If you are fortunate enough to have traveled to Europe, you probably encountered an aerated chocolate by Nestle called the Aero Bar. Aero celebrates its 75th anniversary this month.
In 1935, a company called Rowntree’s patented the process of incorporating air into chocolate. The chocolate bar is bubbly in texture, giving the chocolate a fast melt and quick release of flavor.
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Green and Black’s Dark 70%
October 4, 2010
Green and Black’s chocolates are some of my favorite chocolates. Not long ago I reviewed several flavors from their box of miniature bar collection.
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Thinning Out Candy Coating
October 3, 2010
You have some choices when it comes to molding and dipping using chocolate coatings.
There are chocolate-flavored confectionery coatings and there are what is commonly referred to as “real” chocolate coating or “pure” chocolate coatings.
The main difference between these two types of coating is the fat system. Confectionery coatings are made with vegetable fats and oils like palm kernel, soybean, or a blend of similar kinds. Chocolate coating is made with cocoa butter. These coatings behave very differently because of the type of fat in them.
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Merlot and Chocolate Raspberry Creams
October 2, 2010
One of my favorite chocolate and wine pairings is merlot with a dark chocolate-covered raspberry cream.
Merlot, a red grape originating in France’s Bordeaux region, naturally produces tastes that are rich and round, loaded with raspberry and other red berry flavors, sometimes with hints of chocolate and sometimes vanilla.
Merlot is often overshadowed by a similar wine, the more popular cabernet sauvignon. The two share some similarities, but there differences, too. A merlot pairs very well with certain fruit creams and dark chocolates because it is typically softer and fruitier in both aroma and flavor than a cabernet.
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Chocolate Boat
October 1, 2010
You know, on Fridays, I like to post something about a recent chocolate news story to help round out your overall chocolate experience.
So I ran across this interesting tidbit a couple days ago. Is it actually news or just silliness? You decide...
A French chocolatier made a strange creation out of chocolate - a real seaworthy chocolate boat. I think this redefines the definition of a "functional food."
He did this to win a bet. I guess necessity is not always the mother of invention. You have got to check out the video of this chocolate vessel and its maiden voyage.
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Facts About Cocoa Butter
September 30, 2010
One of the reasons we love chocolate so much is because of the way it melts in our mouth. The velvety, luxurious melting characteristics of chocolate come from the cocoa butter.
When cacao beans are ground and pressed, cocoa butter and cocoa powder are separated. While both cocoa butter and cocoa solids are essential to making chocolate, the cocoa butter is responsible for the smooth mouth-feel and chocolatey flavor release.
The two most unique qualities of cocoa butter are its melt point and its ability to contract.
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Pumpkin and Chocolate Truffles
September 29, 2010
It's that pumpkin time of year. Did you know that pumpkins have been used as food for centuries?
Native Americans ate dried pumpkin. Early American colonists made pumpkin into side dishes, soups, desserts, and they even made beer from it.
Pumpkin blossoms can be batter-dipped and deep-fried like squash blossoms.
Here's a different way to eat pumpkin, as a rich chocolate truffle.
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Indonesian Chocolate is Toad-ally OK
September 28, 2010
The Sulawesian toad (Ingerophrynus celebensis) has hero status on cocoa farms in Indonesia.
German and Australian agriculture scientists have discovered the amphibian predator is eliminating a nasty pest to cocoa, the yellow crazy ant (Anoplolepis gracilipes).
The yellow crazy ants got their name from their color and their zigzag scurrying behavior. They are a non-native, invasive insect that can bring devastation to cacao crops. They nest in large supercolonies and have super appetites, too.
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Ghirardelli Midnight Reverie
September 27, 2010
Currently the choices are Midnight Reverie, Twilight Delight, Toffee Interlude, Espresso Escape, Evening Dream, and Sea Salt Soiree.
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Pinot Grigio Great with “Dark Milk”
September 25, 2010
Pinot Gris, or Pinot Grigio wine is light, crisp, and dry. I make a point these days to pair chocolate with any wine I happen to be drinking. Since I have never put any chocolate together with a Pinot Grigio before, I had to dig into my chocolate stash and pull out things I had on hand.
My first choice was a mid-range dark, 60% cacao solids, sourced from Ghana. I knew that the Pinot Grigio was on the dry side and I was curious to see if the fruity notes in the chocolate would complement the wine.
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