Chocolate University Online Blog
Truffles are the bomb. They never fail to give us the little pleasure we root for when it comes to chocolates. Below is a recipe for a strawberry truffle which is quite a variation to the conventional chocolate truffle.
Even at first sight, the heart-shaped silhouette of strawberry would give you a hint that it is good for you. They pack a lot of nutritional benefits like vitamin C, fiber, manganese, potassium, and also contain a great deal of antioxidant properties called polyphenols. Strawberries are free of sodium, fat, cholesterol, and are considered a low-calorie food.
Did you know that strawberry is a member of the rose family? Truth be told, it is not actually a real fruit or berry, but the enlarged receptacle of the flower. Interesting, eh?
Try this recipe if you plan on throwing a party, inviting people to come over to your house, or just because!
Strawberry Truffles
• 5 ounces white chocolate
• 8 ounces cream cheese at room temperature
• 4 cups powdered sugar
• 1 teaspoon grated fresh ginger root
• 18 medium fresh strawberries
• 1/4 cup finely minced crystallized ginger (get it in a gourmet food
store or well-stocked supermarket)
• 1/2 cup toasted coconut
• 1/2 cup finely chopped pistachio nuts
Melt white chocolate in the top of a double boiler, let cool.
Beat together the cream cheese, sugar, and ginger root until smooth. Add melted white chocolate and mix well. Chill for at least 1 hour or until easy to handle.
Use a small melon baller (or small spoon) to scoop out the center of each strawberry, half way down each fruit. Pat strawberry dry. Put a little crystallized ginger into each strawberry. Shape the cheese/chocolate mixture around the fruit. Coat one end in the toasted coconut, the other in the pistachio nuts. Place truffles in candy cups and chill until serving time. |
Bon appetit!
Categories: chocolate recipes
Tags: chocolate covered fruit, confectionery, nutritional benefits, strawberries, strawberry, super fruits, truffles, white chocolate
Everyone knows about lollipops. These kiddie treats are especially popular with the, er, kids. This lip-smacking type of confectionery, also called lolly, pop, sucker, or sticky-pop comes in different shapes, sizes, and flavors. They are known for being mounted on top of a stick.
The origins of lollipop are somewhat a blur. Many people claim that it has been around since the 18th century. The Roman word “lolly” apparently means tongue and “pop” means slap.
These sweet delights have always had a special place in our hearts since most of us grew up loving them. These days, various companies are producing delectable and entertaining lollipops but most of these treats come in fruit flavors. Just for fun, let’s make some delicious alteration and come up with chocolate-chip lollipops!
Chocolate Chip Lollipops
• 1 chocolate chip cookie mix
• 1 egg
• 2 teaspoons water
• 24 flat ice cream sticks
• Assorted edible decorations
Preheat oven to 375°. Combine cookie mix, buttery flavor packet from mix, egg and water in large bowl. Stir until thoroughly blended. Shape dough into 24 (1″) balls. Place balls 3 inches apart on ungreased baking sheets. Push ice cream stick into center of each ball. Flatten each ball with hand to form round lollipop. Decorate by pressing decorations onto dough.
Bake at 375° for 8-9 minutes or until light golden brown. Cool 1 minute on baking sheets. Remove to cooling racks. Cool completely. Store in airtight container. |
Eat your heart out!
Categories: chocolate recipes
Tags: chocolate candy, chocolate chips, confectionery
As much as soufflés sound and look intimidating, they are totally easy and simple to prepare. If done right, they can be served as a savory main dish or a sweet dessert like this Easy Chocolate Soufflé Recipe.
A soufflé is a baked cake with a light and airy texture, basically composed of egg yolks and whipped egg whites along with other uncomplicated ingredients.
The term was derived from the French word ‘souffler’ which means “to blow up” or “puff up”. In accordance with its name, a soufflé should be puffed up and fluffy when it comes out of the oven.
Ramekins are the conventional container for soufflés but it is still your call where you want it placed. There is an array of soufflé themes, but just because we’re going for the easy one doesn’t mean it’s gonna be any less good!
Easy Chocolate Soufflé
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 2/3 cup sugar
• 1 1/2 teaspoon vanilla
• 3 ounces unsweetened, fine chocolate
• 5 large eggs, separated
Preheat oven to 375° degrees. Grease and sugar the inside of a soufflé dish. Melt butter and flour in a pan over medium heat. Add milk and stir constantly. Mix in vanilla and chocolate. Mix until well blended and smooth. Cool chocolate mixture slightly and add three to four of the egg yolks; blend until smooth. Beat egg whites until firm, but not fully stiff. Place chocolate mix in a bowl; carefully fold in egg whites. Place mix in the soufflé dish. Bake for 20 minutes or until top appears to be floating, but isn’t oozing liquid. Serve immediately. |
Enjoy it right after a delightful meal or just about any time you want, fresh out of the oven.
Categories: chocolate recipes
Tags: baking chocolate, chocolate dessert, confectionery, snacking
Japan’s confectionery world may be centuries late in regards to using cocoa, but they sure are keeping up and doing very well at it. “Japanese chocolate” may still come off as strange, but cocoa is definitely a rising star in Japan. The once foreign flavor is now starting to become a staple.
Japanese chocolatiers and pastry chefs were the star guests at the 17th Salon du Chocolat which was held in Paris. One of them, Susumu Koyama, even won as the “Best Foreign Chocolatier”. Japan was able to outshine other renowned chocolate-making nations such as Belgium and Switzerland. Susumu was born to a family of pastry chefs and claims to be relying on “instinct” and “nature” in practicing his passion.
Since chocolate made from the cocoa bean has reached the Land of the Rising Sun 250 years later than the West, almost all of Japan’s famous and well-loved pastries have zero chocolate content. But today, the number of Japanese chocolatiers is on the rise, and Susumu says he is doing his part to heighten the interest of his fellowmen in chocolate even more.
Susumu produces chocolate exclusively in Japan at his 200-employee factory, which is also his store, called “esKoyama”. He even set up a school in 2004 to have a new breed of chefs “trained in Japan”, while making sure they are still adopting the French tradition.
Even Japan’s remarkable confectionery house Toraya, one of the pioneers in making traditional Japanese sweets that has provided for the Imperial Royal family since the 16th century, has embraced the trend. They started selling their pastries in Paris 31 years ago. Now, they present the classic yokan, a thick jellied dessert with the native azuki, or red beans, and sweetened cocoa.
“The essence of creation is knowing how to combine new flavours,” said a Toraya official.
Variety is indeed the spice of life. As much as you can, try to taste every food possible. You never know when you’ll find something that you might just add to the top of your favorites list. 
Categories: chocolate in the news
Tags: chocolate exhibit, chocolate novelties, confectionery, Salon du Chocolat, world chocolate
According to industry analysts as reported on www.prweb.com, the global confectioneries market could reach $186.3 Billion US dollars by 2015.
The confectionery products category contains market data for chocolate, candy, and gum. The emerging confectionery markets are China, India, Indonesia, and the Middle East.
In the future, analysts say that the global confectionery market will be looking for growth in areas of sugarless, low fat and functional confectionery. It is assumed that the consumption of dark chocolate will continue to increase due to the interest in health benefits of dark chocolate.
Boxed and assorted chocolates fared rather well during the 2008-2009 economic recession and new chocolate products that were introduced in 2009 fared the same or slightly higher compared to 2008 (mostly in the countries of Middle East, Asia, Africa and Latin America).
The biggest news in 2010 regarding competition in the chocolate marketplace was acquisition of Cadbury by Kraft Foods.
Europe is still the largest consumer of chocolate products.
And, I suppose, I may be a close second!
Categories: chocolate in the news
Tags: Cadbury, confectionery, Kraft Foods, world chocolate
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
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