Monthly Archives: February 2011
Aldi, Lidl Brand Chocolate Bars
February 28, 2011
This is the last review in my consecutive series of store brand chocolate. Aldi stores in the US, and the equivalent in the UK called Lidl, have a few store brand chocolates to choose from.
Lidl's own brand offers a selection of single-origin tasting squares that I think are really good. Right now, as a matter of fact, I am eating a dark chocolate with cocoa from Peru at 72%. The snap is crisp, the intense chocolate is rich, the texture smooth, and the fruity notes are outstanding.
The Aldi near me carries a luxury line of in-house brand chocolate called Choceur. They carry single origin bars, truffles, and nut clusters in milk, white and dark chocolate.
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Giant Chocolate Billboard
February 25, 2011
OK, I'm keeping it quick today. This is another one of my “time for a quick chuckle” type of blog posts.
This giant chocolate bar-shaped sign looks good enough to eat, don't you think?
Read the whole article at the link below:
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Chocolate Chemistry
February 24, 2011
This is officially the International Year of Chemistry 2011 brought to you by the International Union of Pure and Applied Chemistry (IUPAC) and the United Nations Educational, Scientific, and Cultural Organization (UNESCO).
Chemistry is essential for our future and an improved quality standard of living for everyone.
What does this have to do with chocolate?
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Dark Chocolate & Irish Cream Pudding
February 23, 2011
When the mood strikes for warm, homemade pudding try this dark chocolate variation using a shot of Irish Cream liqueur.
| Dark Chocolate & Irish Cream Pudding • 1 egg • 1 1/2 cups of milk • 1/4 cup unsweetened cocoa • 2/3 cups of sugar • 3 Tbsp. corn starch • 2 Tbsp. butter • 4 oz. chopped dark chocolate • 1/4 cup Irish Cream liqueur • Toppings: whipped cream and dark chocolate shavings or cocoa powder Read more |
Chocolate Facial Mask Recipe
February 22, 2011
One day I came home from work to find my daughter putting lemon juice and sugar on her face. “What are you doing?” I asked. “I’m making my own facial scrub,” she answered, “and next, I’m making pore strips out of gelatin and honey.” There goes my grocery budget!
The practice of using food as a beauty treatment is certainly not new. And for my daughter, the interest in making her own natural products from scratch comes partly from being sensitive to harsh, laboratory made chemicals. Plus, it appeals to her creative side!
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World Market Brand Chocolate Bars
February 21, 2011
During the 1950s, a San Francisco businessman and importer began selling goods from one of the city’s piers. Crates were unloaded and locals lined up to buy.
Eventually, he opened a store and called it Cost Plus World Market. Unique and handmade items were sold at cost, plus ten percent – hence, the origin of the name.
Today, there are over 260 Cost Plus World Market physical stores and online shopping at www.worldmarket.com.
I have tried two World Market store brand chocolates; 72% Dark Chocolate and Ecuador Dark. Both bars were a disappointment.
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Ooh La La – Chocolate and Kissing
February 18, 2011
Now here is a research study that will make your day!
According to a study done in the UK, chocolate and kissing stimulate the body in very similar physiological ways.
The researchers studied six couples and measured brain waves during various activities including kissing and letting a piece of chocolate melt in their mouths.
Both kissing and eating chocolate increased the activity in the brain that signals alertness and relaxation.
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Chocolate Dipped Strawberries and Champagne
February 17, 2011
When you put a fresh strawberry into the bottom of a champagne glass and then pour the champagne, just watch the bubbles fly off the strawberry at a record rate of speed!
The strawberry gives more surface area from which to produce bubbles. For this reason alone, a strawberry in champagne is very romantic. And let’s not forget that a champagne soaked strawberry is oh-so-delicious!
Personally, I prefer the strawberry on the side, covered in rich, dark chocolate!
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Layered Raspberry Brownies
February 16, 2011
Chocolate and raspberry is one of my favorite combinations.
If you can get past the fact that this recipe calls for almost an entire pound of butter, you’ll really love these!
| Layered Raspberry (Chambord) Brownies First Layer: • 1 cup sugar • 1/2 cup butter • 1/2 teaspoon salt • 4 eggs, beaten • 1 1/2 cups chocolate syrup • 1 cup flour Read more |
The Power of Cocoa Powder
February 15, 2011
New research finding just released in the Chemistry Central Journal compares the antioxidant power of the powders; fruit powder vs. cocoa powder.
Cacao and a number of other fruits are often classified as super fruits. So which is the most super?
In the study, a variety of fruit powders were analyzed for their antioxidant capacity (ORAC) and total flavanol (TF) content. Cocoa powder was also analyzed.
After all the powders were tested, it was determined that cocoa powder had the most concentrated source of antioxidants and flavanols (ORAC and TF).
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