Tag Archive: dark chocolate
Chocolate Almond Biscotti
September 8, 2010
The Italian word “biscotto” means biscuit or cookie. If you take the word apart, “bis” means twice and “cotto” means baked. This delicious treat literally means twice baked but for me, it should really translate to “twice the work!”
The roots of biscotti can be traced back to Roman times, although modern biscotti are associated with the Tuscan region of Italy. The original purpose for baking the dough a second time was to dry out the cookie in order to make it last during long-distance travel.
The longest distance my biscotti travel is from my oven to my mouth. So, why do I bother putting up with all this work? It is so worth it! Make a batch and find out for yourself.
Read more
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.
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...
Heart patients were given 50 grams of 70% chocolate to be consumed daily as medicine during a research study on how the antioxidants in chocolate help control blood pressure.
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.
Read more
Chocolate Dessert for Grown-Ups
August 18, 2010
Hot days call for cool treats. Who am I kidding? I would eat this on any day regardless of temperature!
Chocolate Chambord Sorbet 4 cups water 1 cup sugar 1/2 cup cocoa powder 8 ounces dark chocolate, finely chopped 3/4 cup Chambord (raspberry-flavored liqueur) Read more |
Chocolatier Hachez
August 16, 2010
In 1890 Joseph Emile Hachez, originally from Belgium, established the Bremer Hachez Chocolade Company in Bremen, Germany.
In 1922, they began producing what would become their signature product, a chocolate autumn leaf called Brown Leaves.
Brown Leaves comes in either solid milk or dark chocolate or praline leaves filled with fine nougat. This traditional line of chocolates is only part of what they offer now.
Read more
Chocolate and Balsamic Vinegar Pair Well
July 24, 2010
Chocolate and balsamic vinegar doesn’t sound like it would make a good couple, but I recently had a reason to try it. My sister gave me a bottle of Chocolate Balsamic Vinegar by Oro di Oliva for my birthday.
This unique vinegar makes an outstanding marinade for chicken or pork or pour it over fresh berries. On the Oro di Oliva label, it is suggested I drizzle it on ice cream – strange, but I’ll try it!
Read more