White Chocolate Sculpture
January 25, 2011
I’m absolutely fascinated by sculptures crafted in chocolate. Perhaps it is because I don’t have an artistic bone in my body. I do, however, have a deep admiration for those that do.
I have had several blog posts in the past showing off many chocolatiers’ incredible artistic skills.
Most, if not all, of those were carved from milk or semi-sweet chocolate.
Recently, one of Italy's well known chocolatiers, Mirco Della Vecchia, formed his creation from white chocolate.
His project was to sculpt and display famous tourist destinations from around the world.
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72%: Ghirardelli vs. Villars
January 24, 2011
This past Christmas Santa left me a stocking full of chocolate goodies, and I happen to have among the stash a lovely Ghirardelli 72% dark chocolate and a delightful Villars 72% dark chocolate.
Yesterday I decided that a taste comparison was in order so I got down to business after lunch and had “dessert”.
The flavor that really hits up front in the Ghirardelli is intense fruit, red berries. The melt is fast and the texture is smooth – just the way I like it. The lingering finish is soft with chocolatey notes and the last of the fruity flavor.
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Chocolate Dipped Jelly Beans!
January 21, 2011
Jelly Belly company has taken five flavors of jelly beans and drenched them in dark chocolate!
These were just released in December. They call them Jelly Belly Jelly Bean Chocolate Dips™. You can get individual flavors in 2.8 oz. bags or a 5-Flavor Gift Box which includes Very Cherry, Raspberry, Strawberry, Coconut, and Orange. And, if you're really into these 16 oz. and even bulk options are available!
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Vietnam Cacao Production
January 20, 2011
Here's an update on cacao sourced from Vietnam...
Back in October of 2010, I wrote in my blog about the introduction of a limited edition of Scharffen Berger 72% Vietnamese single-origin chocolate bar.
Now, a Belgian chocolate manufacturer has launched the first ever, 100% Vietnamese chocolate available for wholesale, a new business-to-business operation.
Vietnam is new to cacao production. Plantations have had many setbacks over the years, but since 2005 the production has increased.
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Chocolate Bread Loaves
January 19, 2011
Do you enjoy the smell of freshly baked bread? Have you imagined the smell of freshly baked chocolate bread? Here's your chance. Give this recipe a go.
As with any homemade bread, it takes time but is well worth it.
| Chocolate Bread (Mini Loaves) • 1 1/2 cups all-purpose flour or bread flour • 1 cup warm water (105-115°) • 2 envelopes dry yeast • 2 tablespoons honey • 1 cup lukewarm milk (95°F) • 3 tablespoons butter, melted • 4-5 cups all-purpose flour or bread flour • 8 ounces semi-sweet chocolate, coarsely chopped • 1 egg, beaten • 2 tablespoons whipping cream • Sugar Read more |
Three Healthy Beverages
January 18, 2011
Imagine you dreamed of making a beverage that is packed with antioxidants, containing enough polyphenols to lower your risk of heart disease and cancer, while simultaneously detoxifying your body and boosting your immune system...
Wouldn’t your new creation be the wonder drink of the ages?
Nope… it already exists! In fact, you have three to choose from.
Beverages such as tea, coffee, and low fat chocolate milk can make positive contributions to your nutrition and health.
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New Tree Dark Milk
January 17, 2011
New Tree chocolate company began in 2001, with a mission to “combine gastronomy, innovation and well-being” with a quality chocolate product.
As I write this, I am thoroughly enjoying my New Tree Dark Milk (51% cocoa). This bar not only tastes great but it is nutritionally beneficial. Made from Belgium chocolate, the rich, nutty notes in the bold chocolate, along with lively vanilla and creamy milk flavors all come together to make a smooth and tasty chocolate.
According to their website, www.newtree.com, they draw their inspiration “from nature to create innovative chocolates with surprising flavors and health benefits.”
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Illegal Chocolate Eggs
January 14, 2011
The Italian chocolate company, Ferrero, maker of famous brands such as Ferrero Rocher, Mon Cheri and Nutella, also makes a famous brand of chocolate geared toward children. Kinder chocolate has been around for 60 years and one specialty item, Kinder Surprise Chocolate Egg, has sold over 30 billion eggs since 1974!
Kinder Surprise is sold internationally, but not in the United States. It is illegal to sell them, or as one woman found out, bring it into the U.S. for a gift.
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Wax in Your Chocolate?
January 13, 2011
No, do not add wax to your chocolate!
It seems like I give tempering advice all the time. And I know why. Tempering chocolate should be easy, but it isn’t. And when struggling, people do one of two things: seek advice or look for ways to cheat.
Tempering is just one of those things that takes a lot of practice, and you have to be willing to learn from your mistakes.
If you are making chocolate-dipped candies and have trouble with the tempering process, you may be tempted to put paraffin or baker's wax into your coating to help it set.
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Chocolate Oatmeal
January 12, 2011
I'm thinking about some chocolate oatmeal for breakfast!
Nothing is more soothing, hot, and delicious on a cold winter morning than bowl of steaming oatmeal. That is, except for a bowl of steaming CHOCOLATE oatmeal!
Here's a quick and easy recipe for you...
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