Tag Archive: grocery product

Ghirardelli Midnight Reverie

September 27, 2010

Ghirardelli Chocolate Intense Dark chocolate bars are incredibly delicious.  There are presently six in the series with two more being “voted in” by fans across the nation.

Currently the choices are Midnight Reverie, Twilight Delight, Toffee Interlude, Espresso Escape, Evening Dream, and Sea Salt Soiree.
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Breyers All Natural Chocolate Ice Cream

September 20, 2010

I noticed something interested the other day while grocery shopping.  Breyers has changed its chocolate ice cream.  It says so right there on the package, “Now with 33% more real Dutch Cocoa!”

I was intrigued.  My scientific self pondered what kind of formulation adjustments had to be made to compensate for the increase in pH from the cocoa (“dutch” means processed with alkali).  Don’t laugh, my brain works differently.

I have mentioned in past blog posts why it is necessary to add a Dutch-Processed or Alkalized Processed cocoa powder to dairy products like ice cream and milk.  Dutch cocoa is treated with an alkali to neutralize its acids.  Acidity has a negative effect on diary – it causes it to curdle. 
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Lindt Excellence – A Touch of Sea Salt

September 13, 2010

The Lindt A Touch of Sea Salt chocolate bar is a new addition to the Lindt & Sprungli Excellence line of chocolates.  Dark chocolate (47% cocoa solids content) is enhanced by adding Fleur de Sel, a French sea salt.

Adding salt to any food makes the flavors “pop.”  This phenomenon happens to chocolate, too.  Some of the complex cocoa notes, that are normally too subtle to detect, will jump right out at you after adding a pinch of salt. 
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An Excellent Wine and Chocolate Pairing

September 11, 2010

My mom came for dinner last week and she (as any properly trained mother should do) brought with her a bottle of wine.  We enjoyed a remarkably delicious Green Truck Organic Sauvignon Blanc.

After dinner, I (as any properly trained daughter should do) brought out chocolate for dessert.  I was in the mood for a Lindt Excellence Intense Orange Dark Chocolate bar.  As I took a bite, I noticed I had a swallow of wine left in my glass and drank it.  The chocolate was still in my mouth, and the result of this accidental pairing was, well, it was meant to be! 
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Kashi Cocoa Beach Granola

August 23, 2010

Kashi company, www.kashi.com, started in 1984 with their first creation of a  “unique blend of Seven Whole Grains and Sesame for its supreme nutritional profile — a vegetarian source of protein and complex carbohydrates that’s hearty, satisfying, and energizing.”

I recently tried their Cocoa Beach granola cereal.  The cereal has almonds, coconut, and granola clusters all coated in cocoa.
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How Much Caffeine is in Chocolate?

August 15, 2010

I can’t talk about caffeine without mentioning another similar chemical called theobromine.  So, I’ll discuss both and even compare some things between them.

There are two chemicals present in chocolate that qualify as stimulants (alkaloid molecules known as methylxanthines), caffeine and theobromine.  Theobromine affects people in a similar way to caffeine but is much weaker.  Although there is significantly more theobromine in chocolate than caffeine, it triggers these “caffeine affects” on a much smaller scale.
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Trader Joe’s Dark Chocolate Nibs

March 2, 2010

Cocoa (or Cacao) Nibs are made from cocoa beans after they get separated from their thin shells and roasted.  The bulk of nibs produced are ground into chocolate liquor, either used as unsweetened baking chocolate or as the main ingredient of chocolate bars and candies. 

Roasted cocoa nibs are not for everyone.  They taste rather bitter because they are not sweetened.  If you can get past the bitterness, you’ll find they do taste rich and chocolaty and have a crunch similar to nuts.  In fact, nibs are often used to replace nuts in cookies and granola recipes.

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Chocolate Adventures in England – Digestives

February 24, 2010

“Could you go for a chocolate digestive and tea?” – my sister asked me shortly after arriving at her flat in London.  There is nothing more refreshing than a digestive and tea after a long flight.

Digestive biscuits are extremely popular in the UK.  They are a cross between a cookie and a cracker, slightly on the sweet side.  The term 'digestive' probably came from the belief that the significant levels of sodium bicarbonate (baking soda) used in the recipe aided in digestion.
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Chocolate Adventures in England – Green & Black’s

February 15, 2010

Green and Black's Organic Chocolate.  Have you seen these chocolate bars in the stores and pharmacies of your neighborhood?  Green and Black's is definitely all over London!  G&B is an English chocolate company started in 1991.  The founders "set out to bring to the masses the world's first organic chocolate."  You can visit them at www.greenandblacks.com.

The Green and Black's 70% Organic Dark Chocolate was the first on the scene.  Since then, the product line has expanded to include more varieties of chocolate bars, baking chocolate, hot chocolate, and ice cream.

Yes - Ice Cream!
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Chocolate Adventures in England – Jaffa Cakes

February 11, 2010

Tonight I find myself sitting in my sister's flat in London, England eating Jaffa Cakes and sipping Frangelico flavored coffee.  I am visiting my sister and my brand new niece, only 2 days old.

What is Jaffa Cake?

The Jaffa Cake is a British favorite.  The cake is a three layered treat about the size of a cookie.  It is made with a bottom layer of sponge cake, a middle layer of orange flavored jelly, and a top layer of rich milk chocolate coating.
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