Going on a diet and cutting out sweets is incredibly hard when you are a chocolate lover… If you are cutting some calorie intake, then you are surely trying to get as far as you can from desserts. Looking for more ways to incorporate dark chocolate in your daily diet? Continue reading for some tips!
Greetings from my “safer-at-home” office! I’m still here, quickly eating through my stash of chocolates. My previous bar, Mr. Dot Bar, did not satisfy me in the least so I made sure I grabbed a familiar, never fails to please, chocolate bar brand – Endangered Species.
NibMor (short for Nibble More) chocolate snack company makes small, 0.35 ounce squares of chocolate perfect for nibbling. They call it “Our Daily Dose” and it’s intended to be just the right amount for a delicious and healthy snack or end-of-meal treat.
My daily dose is a 72% dark chocolate with cacao nibs and mint.
The last time I reviewed a Vosges chocolate bar was June of 2009! (Assuming we don't count their sister brand, Wild Orphelia.)
I can’t believe it’s been that long. In that old post, I reviewed Mo’s Bacon Bar, and it was truly shocking at the time. Bacon in chocolate? Inconceivable! That was then. I’d say it’s pretty common place nowadays.
I know I’ve eaten several Vosges bars since then, but apparently I haven’t taken the time to blog about them. Well, that changes today. There are so many good things to crow about when it comes to Vosges Haut-Chocolat.
The Theo vanilla nib dark chocolate bar is chocolatey and crunchy and, yes, vanilla-y. The crunch mostly comes from the roasted nibs, but I suspect that the ground vanilla bean contributes as well.
This bar is 65% cacao so it starts with a healthy dose of rich cocoa notes. The chocolate has some muted spicy and floral flavors that peak out after the vanilla dissipates. The chocolate is delicious.
It was started by Gene Kahn 40 years ago. According to their website, “Gene wanted to go back to the land and farm in a way that would not harm the natural beauty of the earth or her inhabitants. So he set out to farm organically on a little stretch of land next to the Skagit River in the Cascade Mountains of Washington.”
A cacao nib is the cocoa bean without the thin shell that surrounds it.
Usually nibs are ground to make unsweetened baking chocolate. But more and more often these days, you’ll see cocoa nibs packaged and sold in small pieces or bits right in your local grocery store.
What’s about to unfold is something so simple you’ll think I’m giving you a guide to cooking dried pasta. It only calls for rum, cacao nibs, some vanilla beans and a mere bottle. A little patience on the side can go a long way, too.
I like trying out new stuff. I love experimenting with things. I already know to come up with new things that almost always amuse me. Now, it’s about time I shared with you guys something I myself just stumbled upon while browsing the Internet: a remarkable DIY take on Chocolate Liqueur.
This version of chocolate liqueur is so unique. We’ve all tried buying a bottle or two of from the local liquor store. For the most part, what we take home is something so incredibly sweet it makes you cringe. Why not make your own chocolate liqueur? Why, yes.
