Chocolate University Online Blog
I recently taught a chocolate and wine tasting seminar. We tasted delicious, hand-made chocolates from local chocolate shops. Afterward, one of the attendees took me aside and made a confession…
She said I did a great job pointing out the reasons to fall in love with gourmet chocolate, but that sometimes she just wants a big handful of M&Ms. She wondered if something was wrong with her.
Perhaps there are many things wrong with her, but I don’t think craving M&M’s is one of them!  A large part of enjoying chocolate involves memories of our early chocolate experiences. Children as young as age 9-11 start to prefer chocolate over other candy.
(Some of my early chocolate memories don’t involve Hershey bars or M&M’s so maybe that is why I don’t reach for them when I have a chocolate craving. My Dad introduced me to Marshall Field’s Frango™ Mints and Dark Chocolate Covered Orange Peel at an early age. Thank you, Dad!)
If you crave mass-produced candy bars you are not alone. The top ten most popular chocolate bars in the U.S. (based on sales in US Dollars) are:
1. Snickers
2. Reese’s Peanut Butter Cup
3. Kit Kat
4. Butterfinger
5. Milky Way
6. 3 Musketeers
7. Baby Ruth
8. M&Ms Plain Chocolate Candies
9. Oh Henry
10. Hershey Milk Chocolate Bar
Snickers tops the list with over 2 BILLION dollars in global annual sales!
Sometimes our past favorites are not made anymore. Do you remember any of these candy bars?
- Bar None
- Caravelle Bar
- Chocolate Babies
- Chocolate Cow
- Chocolite
- Forever Yours
- Rally Bar
- Marathon
- Mars Bar
- Milkshake Candy Bar
- Nestle Alpine White Bar
- PBMax Candy Bar
- Peanut Butter No Jelly Bar
- Seven-Up Bar
- Willie Wonka Oompas
I will always recommend you choose fine premium chocolate over the vending machine candy bar. But, if you need a trip down memory lane, I say go for it. And after you have satisfied that urge, promise me you’ll take a moment and enjoy a fresh chocolate truffle or a rich butter cream.
Categories: fun chocolate facts
Tags: candy bars, chocolate bars, favorite chocolate, grocery product, nostalgia
I recently took a cruise to the eastern Caribbean with Royal Caribbean International. Although I loved the sun, fun, and sea, what I really enjoyed were some of the most memorable desserts I have ever been eaten.
 One those desserts that will forever stand out for me was the Molten Chocolate Cake.
Wow…
Yum…
Sorry for the pause. I might have lost consciousness just now thinking about it.
Molten chocolate cake is a popular and luxurious dessert. It is a combination of flourless chocolate and soufflé.
Sometimes it is called Chocolate Lava Cake (or even Molten Chocolate Lava Cake).
There is some dispute as to the inventor of the molten chocolate cake. On the one hand, a U.S chef takes credit by exclaiming that he accidentally took a chocolate sponge cake out of the oven before it was done. On the other, a French chef argues that such a dessert already existed in France.
In my opinion, it does not matter who invented it. The most important thing is that it was invented!
Butter, eggs, sugar, and chocolate are the four main ingredients of a molten chocolate cake. Typically, the eggs are whisked together with sugar to form a dense, thick paste while the butter and chocolate are melted together. There is a lighter version that separates the egg whites so they can be whipped into a foam to create more lift when baked.
Have you ever heard the saying: “A little too much chocolate is just about right?” After eating a Molten Chocolate Cake, you’ll know what that means.
I should have purchased the recipe book from Royal Caribbean so that I could make their actual version. But, alas, I did not. Here’s another version that I hope you enjoy…
Molten Chocolate Lava Cake
6 oz. Semi Sweet Chocolate
6 oz. Butter, sliced (at room temperature)
3 Eggs
1/2 cup Sugar
1/3 cup Flour
Melt the chocolate over a double-boiler or slowly in a microwave oven. Stir in the butter until melted. Beat the eggs with the sugar until fully mixed and the color lightens. Stir the melted chocolate mix into the egg mix. Stir in the flour.
Preheat the over to 350°F. Pour the batter into 4 buttered ramekins. Bake for 10 minutes. Remove ramekins from ovre and tip upside down onto dessert plates. Serve while still warm. |
Enjoy!
Categories: chocolate recipes
Tags: chocolate cake, chocolate dessert
In my opinion, everyone involved in the early evolution of cacao plant into an edible substance we call chocolate should receive a “get into heaven free” card regardless of their religious beliefs!
While there is no one particular person who invented chocolate, most experts believe the ancient Maya discovered the delicious secrets of chocolate between 250-900 A.D.
They learned how to harvest cacao (the fruit/pod of the Cacao tree), then ferment, roast, and grind the seeds found within. The Maya used liquid chocolate in their religious and social lives. The seeds (cocoa beans) were considered to be very valuable and were often used as currency.
Ancient chocolate was very different from the chocolate we know today. The ground cacao seeds were mixed with water, chili peppers, cornmeal, and spices to form a paste. Then they used the paste to make a frothy, spicy chocolate drink. The drink was unsweetened.
Chocolate was first brought to Europe by Christopher Columbus and Hernan Cortez.
Christopher Columbus is believed to be the first to bring cacao seeds to Europe when he returned from his fourth voyage to the new world (landed on the island of Guanaja off the coast of Honduras) in 1502.
In 1519 Cortéz reached Mexico City and was received by Montezuma, the Aztec emperor. Cortéz recognized the value of the cacao bean, he drank the chocolate, and learned its formula.
When he returned to Spain he presented the beans as a gift to King Charles V. He also brought back the knowledge of how to make the chocolate beverage. Later, monasteries were designated as storehouses of the beans, and monks were charged with making the chocolate drink.
It is believed that the Aztecs drank their chocolate cold. In Spain in the 1500’s, purveyors of the drink served it hot.
Around 1830, a solid form of chocolate was developed by a British chocolate maker named Joseph Fry. He called it “eating chocolate.” In 1847, the Fry’s chocolate factory molded the first ever chocolate bar that was suitable for widespread consumption.
Thus it was the Fry family who first brought chocolate to the masses in a form most recognizable today (though having had today’s chocolates you probably wouldn’t like their earlier version). Others have since refined their processes and formulas to give us the variety of wonderful options we have now.
Categories: chocolate education, fun chocolate facts
Tags: cacao pods, chocolate bars, chocolate facts, chocolate history
A few days ago Bryn mentioned a cheesecake and Pinot Grigio pairing.
 What she failed to mention is that it was I who suggested the Pinot Grigio as a potential pairing with the cheesecake.
Having tasted several of the wines earlier in the evening, I knew upon the first taste of the cheesecake that we would have a winning combination. Since the last of the Pinot was already in my glass I had to take it over to Bryn and tell her to taste the combination.
Somehow that experience developed into a crazy article about cheesecake and the Olympics. Hmm. Maybe the holiday stress is started to get to her.
Anyway, I thought this might be a good opportunity to share the recipe for the cheesecake. After all, I am the cheesecake master in our house!
Chocolate Marble Cheesecake
1 package of basic brownie mix (8 or 10 ounces)
2 8-ounce packages of cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 eggs
1 cup semisweet chocolate chips, melted
Lightly grease the bottom of a 9-inch springform pan. Prepare the brownie mix as recommended on the package. Then spread the batter into the springform pan. Bake for only 15 minutes at 350°F even if the package says you need more time.
While the brownie bottom is baking, combine the cream cheese, sugar, and vanilla extract until smooth. Then add one egg at a time, blending well after each. Pour the cheese batter over the baked brownie layer.
Melt the chocolate chips in the microwave, stirring often until smooth. Using a spoon glop the the chocolate into 5 or 6 areas on the surface of the cream cheese layer. Now use a knife to cut through the batter to obtain a swirled effect.
Bake at 350°F for 35 minutes until center is firm but still jiggles. Immediately loosen the cheesecake from the rim of the pan. Cool before completely removing rim.
Cut a slice for yourself and enjoy! |
And, if you want to try something great, open a bottle of Pinot Grigio and sip along while you eat.
Categories: chocolate recipes
Tags: cheesecake, chocolate dessert, wine
The 2010 Winter Olympic Games begin February 12, 2010 in Vancouver, Canada. But what, you may ask, does this have to do with cheesecake?
Well, thanks for asking. Cheesecake is believed to have originated in ancient Greece and was served to the athletes during the first Olympic Games held in 776 B.C.
In 1872, America dairyman William Lawrence, is credited with inventing modern day cream cheese. He accidentally created it when he tried to reproduce a French cheese called Neufchatel.
 William Lawrence started selling his new invention and called it PHILADELPHIA Brand Cream Cheese. Today, cream cheese is by far the most popular cheese used to make cheesecakes.
I recently enjoyed eating one of my favorite cheesecakes; brownie marble cheesecake. During this most enjoyable experience, I “accidentally” stumbled upon something spectacular. I had a sip of a Pinot Grigio as I took a bite of my cheesecake slice and Bam! The cheesecake/Pinot Grigio pairing was amazingly delicious.
I recommend you celebrate the Winter Olympics with a cheesecake and a Pinot Grigio. Raise a toast to ancient Greece and accidental inventions!
Categories: chocolate pairings
Tags: cheese, chocolate dessert, tasting, wine
A couple days ago my children had a “snow day” off of school. There was a good, old fashioned, Midwestern winter storm and school was cancelled. We found our selves homebound and looking for something fun to do.
Days like this usually drive us to the kitchen where we bake our favorites; cookies or chocolate cake. Sadly, I did not have all the ingredients on hand for cookies or cake. (Mental note: keep the shelves stocked with these items!)
My daughter really wanted something sweet so we looked in every cupboard and took inventory of what we had. Then we put on our thinking caps!
Of the various odds and ends that we discovered in the house here are the items we concluded were compatible: ½ bag of white baking chips, ½ bag of mini pretzels, and a partial container of colorful decorating sprinkles. Time for some dipping!
I melted the baking chips in the microwave very carefully because white confectionery can burn easily. I started with 30 seconds on high, stirred, and returned for a couple more 30 second bursts followed by stirring until completely melted.
White baking chips do not contain cocoa butter so I did not have to temper it. But, as soon as we started dipping, we realized that the melted goo was too thick to properly coat the pretzels. Now what?
Well, since these were not “white chocolate” chips, but rather a confectionery chip, they were made of a vegetable oil other not cocoa butter. Therefore I could add a teaspoon of canola oil and have no worries about incompatibility between oils. (I would never risk thinning out a cocoa butter based coating using cooking oil. That would spell disaster so you should avoid that thought as well.)
After thinning the confectionery with the canola oil, we resumed dipping. As each was completed, we put them on a sheet of wax paper. While the coating was still liquid we added sprinkles and then allowed 10 minutes for the coating to cool and harden.
Ah, they looked picture perfect and tasted supreme. It was so nice to have an easy, fun, and delicious afternoon with a loved one. Here’s to more snow days!
Categories: chocolate recipes
Tags: confectionery, white chocolate
Every year around Christmas time I attend at least one holiday cookie exchange party or dessert buffet event. Among the many traditional cookies there is always fudge.
 Fudge is a treat anytime of year, but for me, it is especially meaningful during the holidays.
As a child, I remember my mother and grandmother walking around the house stirring, and stirring, and stirring that bowl of fudge. Sometime they would pause to watch TV, I suppose to prevent boredom, stirring all the while.
Fudge is an American invention. There are several stories about how fudge first came to exist. Most food historians agree that fudge was invented in the late 1800’s. At least one story claims that fudge was the result of a batch of caramels gone wrong and the name came from the exclamation, “Oh fudge!” Before becoming “fudge”, it first may have been called “Divinity” because it tasted “divine.”
Crystal formation is the key to making great fudge. It is the super small crystals of sugar in fudge that give fudge a firm but smooth texture. Forming crystals at just the right time and in just the right size is the secret to successful fudge. When the crystals are small enough, they won’t feel grainy in your mouth.
Making non-grainy fudge is all in the cooling and stirring. A typical recipe will require you to heat the ingredients and then cool undisturbed until a certain temperature is reached. If you disturb the fudge during this time you risk the formation of large crystals of sugar and thus a grainy fudge.
When the fudge has cooled, you must begin proper crystal formation. Here is where the stirring comes in. You start to stir, and keep stirring, until the fudge becomes thick. The more you stir, the more crystals you get; lots and lots of tiny crystals. You should end up with a firm, smooth fudge.
When your finished stirring, your arm feels like it’s about to fall off. Yeah, but s-o-o-o worth the sacrifice!
Categories: fun chocolate facts
Tags: favorite chocolate, holidays, working with chocolate
Survey after survey shows chocolate as the number one flavor preferred by American adults. I admit to being one of those chocolate loving adults!
I’m a chocolate lover that never tires of chocolate as a gift, chocolate as a treat, and chocolate as part of my everyday diet. At the present, though, I am particularly fond of seeking out unique chocolate.
What do I mean by unique?
Unique can mean different things to different people but for me, unique chocolate is handcrafted, creative in design/presentation, and exotic in flavor. The chocolate truffle embodies all these characteristics for me. In my book, the chocolate truffle is the Queen of unique.
A key component of a chocolate truffle is the ganache center. Ganache is traditionally made from fresh dairy ingredients (usually heavy cream) and fine chocolate. That is the simple, classic truffle.
On the complex side, chocolate truffles can be made with every flavor or filling you can think of. The truffle is traditionally hand rolled and dusted in cocoa powder but other things like nuts, coconut, and candied fruit are used too. Some truffles are dipped in premium chocolate to form a thin, glossy coating.
A truffle is different from other chocolates, or bon bons, because of the heavy cream ganache and chocolate combination. (Just so you know, chocolates with nougat, caramel, nuts, or marzipan are considered bon bons.)
Truffles make a unique chocolate gift. You can purchase them from your favorite local chocolate shop or order from a website. Just make sure they are fresh when they’re delivered.
Do you like truffles too? What’s your favorite flavor? Please leave a comment for me. Then come back here to watch for more truffle information coming soon.
Categories: chocolate gifts
Tags: chocolate gifts, chocolate truffles, flavors
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