Monthly Archives: October 2010
World Cocoa Foundation Celebrates 10 Years
October 31, 2010
The month of October 2010 marked the tenth anniversary of the World Cocoa Foundation (WCF).
During a recent two-day partnership meeting in Washington, D.C., the foundation focused on the theme "Marking a Decade of Cocoa Sustainability"
Some of the leading members of the WCF were there, representing many large and influential chocolate manufacturers including: Blommer Chocolate Company, Kraft Foods, The Hershey Company, Ghirardelli Chocolate Company, Olam International Ltd., Armajaro, and Casa Luker Colombia. WCF members represent more than 80% of the global cocoa market.
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Halloween Chocolate Fangs
October 30, 2010
Do you want to know the most popular chocolate treat for this year’s Halloween?
Chocolate fangs and all things vampire! It’s not a shock, of course, thanks to the “Twilight” movies and “True Blood” television show.
Chocolatiers say many varieties of chocolate fangs are flying of the shelves. Some of the vampire teeth are solid dark chocolate while other are filled with fudge or peanut butter.
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Eco-box: Chocolates Goes Green
October 29, 2010
A very large grocery store chain in the UK, Marks & Spencer, is now selling a line of Swiss chocolates in a compostable package. Yes, it means after eating all the chocolates, you can throw away the box, without guilt, onto the compost pile.
They say it completely disintegrates in 3 weeks because of the bio-plastic it is made from.
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Fact or Fiction: Chocolate as Aphrodisiac
October 28, 2010
Is chocolate an aphrodisiac? Everything I’ve read about cacao says that chocolate as an aphrodisiac is a myth.
Well, not everything I read says that, just the scientific stuff...
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Caramel Dipped Chocolate Covered Pretzels
October 27, 2010
Here's a recipe for pretzels dipped in caramel and then covered in semisweet chocolate. These are a little fussy, but oh-so-good!
| Caramel Dipped Chocolate Covered Pretzels • 1 teaspoon vegetable oil • 20 caramels • 2 1/2 teaspoons water • 36 pretzel nuggets • 4 ounces semi-sweet chocolate, finely chopped Read more |
Moser Roth 85%
October 25, 2010
It's after 9
pm, the kids are in bed, and I am in the mood to r-e-l-a-x. I decide to try a chocolate bar I have not had before, Moser Roth premium dark 85%. This bar is intensely nutty, soft on fruit and earth. The snap is hard and the melt is slow to release its flavors.
I can sense that the bar lacks a little something, and then the light goes on. I need to pair this bar with wine. Since I don't have time to pick and choose, I reach for the malbec I have on hand. It is a 2008 Reserve from Alma Andina vineyard, Mendoza region Argentina. The label set me up to be hopeful as it describes the tasting notes concentrated in red and black fruit flavors, hints of toasted vanilla with a long cherry finish.
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World’s Largest Chocolate Truffle?
October 23, 2010
The Queen’s Head Inn, a pub in Worcestershire UK, made a 250 kg chocolate truffle and they’re hoping it sets a new world record for the world's biggest chocolate truffle!
Now that is a lot of chocolate! (And, an awesome photo!)
The pub plans to show off the massive treat to mark the beginning of National Chocolate Week.
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Probiotic Chocolate Milk
October 22, 2010
MojoMilk™ is a new product on the market and the first chocolate drink mix to incorporate probiotics.
Probiotics are living microorganisms consumed to promote digestive health and boost immunity.
MojoMilk is classified as functional food and comes in individual stick packs which can be poured into a glass of milk. It has less sugar than regular chocolate milk mixes and contains 10 times the active cultures found in probiotic yogurt.
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Raw Chocolate
October 21, 2010
Raw foodists believe in eating uncooked, unprocessed, and often organic foods as a large percentage of their diet. Sometimes called superfoods, raw foods are often vegetables and plant derived products, but not always (raw milk, for example).
Raw cacao, cocoa powder, and chocolate are considered superfoods because they deliver great amounts of antioxidants and other essentials like calcium, iron, carotene, thiamine, riboflavin, and magnesium. In general, superfoods are rich in phytochemicals which are known for their disease fighting properties.
Raw cacao nibs are not roasted but still have a good crunch. Raw chocolate is going to be a very different experience compared to a typical chocolate bar. Texturally, raw chocolate tends to be grainy and fudgy and usually there is no snap. Raw chocolate does not contain sugar (sucrose) or milk so the flavor is remarkably intense and fairly bitter.
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Halloween Bark!
October 20, 2010
Almond Bark or candy bark is a thin confectionery coating usually made with nuts and added flavors (like peppermint or vanilla) and/or added colors. The “bark” can be sold in blocks or discs for home candy making and dipping. This is not “real” chocolate, but a confection commonly used in place of real chocolate because it hardens without having to temper it first.
The term bark is typically associated with confectionery coating, but I have seen chocolate bark being sold, especially around holidays. I think that regardless of which type of coating the bark is made from, the common factor is that the final product resembles bark on a tree; thin and bumpy.
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