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avatarCocoa Bean Shells Make Great Mulch

By Bryn Kirk on May 26, 2010 | Comments (0)

I love the smell of my flower bed after it rains.  Ahhhh, it smells so chocolatey! 

Yep, that’s right, an aroma like brownies baking in an oven.  I use cocoa bean shells for mulch and it is true that when it gets wet, it smells delightfully like chocolate.

As the name indicates, cocoa shell mulch is made from the shell of the cocoa bean.  These shells come off the bean either during or just prior to the roasting process.  The shells are cleaned and packaged for sale as mulch.

Cocoa mulch retains moisture very well and is an excellent protector and insulator for the root systems of plants and shrubs.  It lasts longer than regular mulch, smells great and darkens with age.

When shell mulch breaks down, it becomes nutrient rich humus.  It is particularly suited for acid-loving plants.  My beautiful lavender-pink Rhododendron thanks me every year.

Possibly the only down side is that its not dog-friendly.  I don’t own a dog, so I don’t have any direct experience with this, but I have read that dogs are attracted to the chocolate smell and may try to eat the cocoa shells. 

Chocolate is dangerous to dogs if they eat it, but there is not enough of the chemical (theobromine) in the shell to cause as serious an injury as a piece of chocolate.  If the shells are eaten, the dog may get an upset stomach or an increase in the heart rate.  Still, something to think about if you have dog-owning neighbors you want to keep happy!

If there are no dog concerns then pour on the cocoa bean shells.  You’ll have the best smelling landscape in your neighborhood.

Categories: fun chocolate facts
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avatarChocolate Board Game

By Bryn Kirk on May 19, 2010 | Comments (1)

Chocolate-opoly?  Check this out…

Chocolate-opoly is a decadently delicious property trading game for chocolate lovers.  Come again?

I haven’t had the pleasure of playing this game, so it could be fun, but I just gotta laugh thinking about it.  Keep reading.

According to the manufacturer, Late for the Sky, in Chocolate-Opoly you buy your favorite chocolate properties (ah, what would those be?), collect chunks of chocolate (not cool if not real) and requires you to suppress your chocolate cravings or get sent to Chocoholics Anonymous (as if there’s something wrong with being a chocoholic!).

Wait – there’s more…

You have to pay roasting fees!  This just gets better and better.

Here’s the tag line, “Dark, milk, bittersweet, semi-sweet, in a shake, filled with caramel, covered in nuts, or as a warm, frothy brew–there’s nothing the cocoa bean can’t do!” 

Ok then.  Who sniffed glue and then wrote that?  (of course I agree with the concept, it’s the rhyme that makes me chuckle)

All this for the list price of $29.99.  I’m thinking about all the decadently delicious chocolate I can get for that!   For real!

But, hey, I’m not really the board-game type.  If you are, maybe this would be a fun way to expand your time in the world of chocolate. 

If you’ve played it, you’re welcome to leave your own comment here in the blog.  Tell others what they can expect.

(The Chocolate-opoly text link and image link above will redirect you to Amazon where you can get the game for $10 off the list price, last time I checked.)

Categories: chocolate gifts
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avatarChocolate, Massage, What?

By Bryn Kirk on May 14, 2010 | Comments (0)

I just tried chocolate scented therapeutic massage oil…

:)

What more is there to say?

Bryn

(Hey, I could have tweeted this.  By the way you can follow along at www.twitter.com/chocolateclass)

Categories: chocolate gifts
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avatarHints for Molding Chocolate

By Bryn Kirk on May 10, 2010 | Comments (0)

This is the second part of the series.  If you missed the first part, or you’d like a review, please see Tips for Molding Chocolate.

Now that you’re caught up, here are my Extra Special Helpful Hints when working with chocolate molds.

  1. Cool at room temperature…
    I do not recommend using either a refrigerator or freezer to cool the pieces.  These cool the chocolate too fast and they are too cold for crystals to form properly on the surface of the chocolate.  Colder chocolate will not be as shiny as chocolate cooled at room temperature.
     
  2. Place the chocolate in front of a fan while cooling…
    This will remove the heat quickly and reduce the surrounding humidity to promote the best gloss, set, and snap.  (Be careful not to operate the fan at too high a speed.  You don’t want to blow debris onto the chocolate.)
     
  3. Invert a cookie sheet or use a wire rack for cooling…
    This will allow heat to disperse evenly from all sides.  This is particularly important if you are using a flat mold.  The design or shape of the mold is face down as you pour and cool the chocolate.  It is common to have chocolate stick to the face of the mold if it remains flat against the counter or table while cooling. The trapped heat melts the surface crystals and sends the chocolate out of temper.
     
  4. Use a mold at room temperature…
    Do not cool the mold or heat the mold at any time during the process.  Warm molds can soften the surface of the chocolate as it cools.  This promotes Fat Bloom that can appear quickly or as late as 24 hours later.  Cold molds can shock the surface crystals and make a dull looking chocolate piece.
     
  5. Do not coat the inside of the mold with oil or fat or a “releasing agent”…
    Sure, adding a coating inside the mold sounds like a really good idea.  But, these products will interfere with the temper of the chocolate.  So while it might make it easier to remove your chocolate you would sacrifice shine and your nice temper in the process.
     
  6. Clean the mold with hot water, NO soap, and dry really, really well…
    Soap can leave a layer of residue that will interfere with crystallization.  A moist mold can cause the chocolate to seize and turn into a hard, crumbly mess.
     
  7. Avoid condensation…
    Condensation happens when chocolate is removed from a cold environment and begins to warm up to room temperature.  Little droplets of moisture will form on the surface of the chocolate as its temperature rises.  The moisture will dissolve a small amount of sugar from the chocolate’s surface.  After the water droplets evaporate, the sugar that is left behind forms a thin dusting of white powder on the chocolate. This is called Sugar Bloom.

There you have it.  Keep these hints in mind and  your molding success rate will go way up!

Categories: chocolate education
Tags: , ,

avatarMother’s Day and Chocolate

By Bryn Kirk on May 4, 2010 | Comments (0)

Those two things, Mother’s Day and Chocolate, just fit together nicely, don’t they? 

Mother’s Day is celebrated on different days and different months depending on which country you live in.  In the United States, it is always celebrated on the second Sunday in May. 

We can thank Anna Jarvis for this great day.  She is the one credited for founding Mothers Day in the US.

How do you choose the perfect chocolate for Mom?

The choices are plentiful (overwhelming, really) and if you have not gone chocolate shopping in a while, you will be amazed at the variety of exotic new flavors and the gourmet quality of old classics.

Narrow down the choices by focusing on Mom’s fondness:

Floral:  try chocolate truffles made with lavender, rose or my favorite, orange and geranium!

Tea:  milk chocolate made with flavored teas and chai spices are absolutely delicious.

Fire:  chili peppers added to chocolate bring out the intensity of the chocolate and of course, give it a kick.

Savory:  don’t judge a book by its cover: chocolate with crystallized ginger, mushroom ganache or goat cheese taste better than you think.

Uniquewww.chocomize.com.  Just go there and check it out!

Posh:  opening a gift box of molded chocolates decorated with sprayed on cocoa butter designs, gold, and glitter will take her breath away.  They might look too beautiful to eat, but do it anyway.  They taste just as good as they look.

Now pair that scrumptious chocolate with a series of chocolate lessons to keep the experience lingering long after Mother’s Day and you’ve got a real winner of a gift!

“Man cannot live on chocolate alone; but woman sure can!”
-author unknown

Categories: chocolate gifts,shameless self promotion
Tags: , , ,

avatarCupcakes Rule!

By Bryn Kirk on May 1, 2010 | Comments (0)

A couple weeks ago I attended an event that included a lunch buffet.  I love buffets, especially the all-you-can-eat-dessert part of a buffet.

After eating my lunch, I elbowed my way through the crowd that had swarmed around the desserts.  I stared at the table.  <gasp> It had an abundance of cupcakes, the most diverse assortment of beautifully decorated cupcakes I had ever laid eyes on!

The first cupcake I enjoyed was a deep, rich, red velvet with cream cheese frosting.  My second cupcake was a dark chocolate with an equally dark and creamy chocolate frosting.

I better stop now.  I can’t tell you how many I had (and still respect myself)!

To my surprise, I learned the cupcakes were made by a friend of mine who turned her passion for making cupcakes into a booming Milwaukee business.  The Milwaukee Cupcake Company makes, correction, crafts scratch-baked cupcakes. 

There are a number of classic varieties available, but it’s the unique and exotic that I can’t stop thinking about…

Here are just a few of the sensational cupcakes to choose from:

The Botanical Gardens
Delicate lavender rosewater cupcake, with orange zest, topped with fluffy vanilla buttercream, and sprinkled with crystallized sugar and lavender.

The Hog
Dark chocolate cupcake with baked-in bacon bits, dipped in luxurious ganache, and topped with bacon bits.

The Lake Park
White chocolate cake with a raspberry reduction ribbon running through it, topped with white chocolate cream cheese butter cream, a fresh raspberry and a white chocolate drizzle.

The Rishi Matcha
Green tea cake made with Rishi’s Matcha Japanese Green Tea, which is antioxidant-rich and award-winning.  The light, fluffy, buttercream is made with Rishi’s Sweet Matcha powder, which produces a beautiful color and delicate taste. Then it’s garnished with crystallized ginger.

You can order all you want from the Milwaukee Cupcake Company website, but if you need instant gratification, and happen to be in the Milwaukee area, visit their new retail counter (opening in May 2010) at 316 N. Milwaukee St. in the Third Ward… in the same building as the Coquette Café and Petaluna Floral.

I can’t wait to show off these beauties at my son’s upcoming confirmation party.  All I have to do is resist eating the whole darn tray before the guests arrive!

Categories: fine foods & beverages
Tags: , ,

 

 

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