Chocolate Martini – A Liquid Chocolate Bar
September 4, 2010
In 1888, the word Martini first appeared in the "New and Improved Illustrated Bartending Manual."
The Chocolate Martini is a recent new comer, and there are many different recipes to choose from. I like this simple recipe.
| Chocolate Martini • 2 oz vodka • 1/2 oz creme de cacao (I used Amsterdam Chocolate Liqueur By Van Gogh) Read more |
The U.S. Chocolate Market, Part I
September 3, 2010
The 2009 U.S. chocolate market is considered “recession-resilient.” Chocolate sales increased 3% in 2009 over 2008. That translates into record sales of $17 billion!
Researchers predict that chocolate sales will continue to increase and could exceed $19 billion by 2014.
According to an article on www.marketwire.com, most of the 2009 growth comes from the 75% of Americans who, in spite of increases in chocolate prices, kept buying quality chocolate as an affordable treat.
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The Secret (and Science) of Ice Cream Coatings
September 2, 2010
There are two basic types of chocolate ice cream coatings, “real” chocolate coatings and chocolate flavored compound or confectionery coatings.
Both types of coatings must be thin enough to cover and bend over the ice cream, thick enough not to crack open and let the ice cream seep through, and simultaneously be crunchy and melt in your mouth. That’s not asking too much, is it?
Most of these demands have to be met by the fat system used in the coating.
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Triple Chocolate Bundt Cake
September 1, 2010
Interested in impressing your dinner guests with a scrumptious chocolate dessert?
Your family is begging for a new recipe with lots of chocolaty goodness?
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Banning Chocolate Milk in School Cafeterias
August 31, 2010
Reports show that 71 percent of the milk served nationwide is flavored, and the predominant flavor is chocolate. Most public schools offer chocolate milk as an alternative to white milk. 
But chocolate milk is the center of controversy in many cities in the US. The school districts of the District of Columbia; Berkeley, California; and Boulder, Colorado have already banned chocolate milk from the cafeteria. Florida schools are considering it.
What’s the big deal?
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Novi Cioccolato
August 30, 2010
Novi chocolate is an Italian made chocolate from the province of Piedmont.
This chocolate, called Novi Al Latte Classico, is an extra fine milk chocolate with a cacao content of 30%.
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The Shelf Life of Chocolate
August 29, 2010
It's Q&A time. Here is another question from a subscriber:
"Once chocolate has been melted, how long is it good for once it has been molded (again)?"
Chocolate is a very versatile and tolerant product to work with, the nuances of tempering aside. Chocolate can be melted, tempered and molded, re-melted, re-tempered and re-molded, again and again.
The shelf life of chocolate depends on whether it is milk or dark and whether or not it has inclusions like nuts, coconut, or dried fruit.
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Ultimate Raspberry Chocolate Sauce
August 28, 2010
Try this taste sensation over ice cream to elevate the experience of your taste buds. Your ice cream will taste better than your usual ice cream.
Keep a bag of frozen raspberries on hand for an all year ‘round treat...
| Ultimate Raspberry Chocolate Sauce • 12 ounces frozen raspberries (individually quick-frozen), defrosted • 3/4 cup Dutch-process cocoa • 3/4 cup heavy cream • 4 tablespoons unsalted butter, softened • 1 1/2 cups sugar • 1/3 cup light corn syrup Read more |
Tired Of Eating Chocolate?
August 27, 2010
Is it really possible to get sick of eating chocolate?
According to feedback from participants in a medical research study out of Australia, it is! What, no way! Sure enough, read on...
By the end of the study, many participants said they would rather take a pill containing the antioxidants than eat any more chocolate. About half the people in the study found the chocolate difficult to eat because of the strong flavor and about 20 percent “considered it an unacceptable long-term treatment option” over the concern for the fat and calories from the chocolate.
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Fermenting Cocoa Beans
August 26, 2010
Did you know that one the most important steps in making chocolate taste like chocolate is cocoa bean fermentation?
Cocoa beans grow inside a thick-walled pod surrounded by a sugary pulp that provides nutrients to the beans (seeds). The pulp is made up of about 12% sucrose which gets broken down by microbes, mostly yeasts.
During the harvest, pods are cut down from the tree, opened, and the cocoa beans scooped out by hand. Large mounds or heaps of pulp and beans are built in order to start the fermentation process. To speed things along, big leaves (like banana) are used to cover the heaps in order to seal in the heat generated by the microbial action.
The temperature can reach 40C to 50C in the fermentation heap. Many chemical reactions take place, and it is here during fermentation that chocolate acquires its color and flavor.
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