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.

Unique:  www.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

Previously I had been told the English didn’t celebrate Valentines Day much, but that’s not what I experienced.  The chocolate shops and patisseries surrounding the church fully embraced the holiday with window displays decked out in red hearts, flower bouquets, and lots and lots of chocolate!

Most of the time I don’t buy chocolate truffles by the box and off the shelf because I don’t know how long ago those truffles were made.  I prefer a really fresh, handmade truffle at the corner shop.

But this day I could not resist the trimmings and trappings so I purchased a box of Thorntons Premium Collection of Truffles, Pralines and light Mousses in Milk, Dark, and White chocolate.

The verdict? Pretty good, and better than I expected!  I couldn’t decide if my favorite in the lineup was the dark chocolate covered raspberry truffle or the milk chocolate covered champagne mousse.  Both very different, yet both delicious.

According to Thorntons’ website, they have been in the chocolate-making business for nearly 100 years, with their first shop opened in Sheffield by Joseph William Thornton.  They go on to say they made a name for themselves by creating “a uniquely rich and chewy ‘special’ toffee.”  Later, after World War II, their product line was expanded to include European style soft-centered chocolates.

You can purchase Thorntons chocolates in stores and online.  Shipping is from the U.K.  If you’re in a different country, international shipping charges are quite high.  For example, shipping to the U.S. starts at £26.75.  That’ll be above $40 at today’s exchange rate.  So put in a big order to make it worthwhile.

Like chocolate, for instance.

Chocolate and romance go together. 

Throughout history, people have believed chocolate to be an aphrodisiac.  It is said that Montezuma drank chocolate to increase his amorous energy and stamina. From ancient Mexico to Europe and then to America, this legend spread across the globe and survived the centuries as a powerful love potion.

Chocolate is a complex food and scientists try to unlock its secrets. When eaten, it changes human behavior, especially in women. Chocolate contains two substances called Phenylethylamine and Seratonin.  These are responsible for lifting one’s mood and making us experience feelings of well being, love and happiness.

When Phenylethylamine and Seratonin are released into the body, they can produce arousing effects and give us instant energy.  No wonder chocolate has gained a reputation as an aphrodisiac. Women are more susceptible to the effects of Phenylethylamine and Seratonin than men.

Still, the debate continues as to whether or not there is scientific evidence proving chocolate as an aphrodisiac.  Sure, there are chemicals in chocolate that makes us “feel good” but so does the act of eating the chocolate because it TASTES good.  And I, for one, feel good when I receive chocolate as a gift.  It gives me feelings of being loved.

There is no doubt about one thing – chocolate and romance do go together.

Enjoy some chocolate this Valentines Day!

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!

Here are some examples:

• January 16 — National Fig Newton Day
• February 7 — National Fettuccine Alfredo Day
• March 23 — National Chip and Dip Day
• April 6 — National Caramel Popcorn Day
• May 7 — National Roast Leg of Lamb Day

And so on…

That all sounds real good, but as a lover of all things chocolate, a subset of the master list fits my style better:

• National Chocolate Mint Day — February 19
• National Chocolate Covered Raisins Day — March 24
• National Chocolate Chip Day — May 15
• National Chocolate Ice Cream Day — June 7
• National Chocolate Eclair Day — June 22
• National Chocolate Pudding Day — June 26
• National Milk Chocolate Day — July 28
• National Chocolate Milkshake Day — September 12
• National Chocolate Day — October 28
• National Bittersweet Chocolate with Almonds Day — November 7
• National Chocolate Covered Anything Day — December 16
• National Chocolate Day — December 28
• National Chocolate Day — December 29

As I write this blog, October 28 is coming up fast – National Chocolate Day. Notice, there is not one, but THREE National Chocolate Days.  That’s more days than the number of national days set aside for Christmas.  Of course, you may like to recognize the Twelve Days of Christmas.  In that case three National Chocolate Days comes in second.

Take another look at the list and you’ll see this doesn’t even count Valentine’s Day, Easter, Sweetest Day, or Halloween – four more holidays that often result in the giving and consumption of chocolate!

Do you want a clever and unique idea on how to celebrate National Chocolate Day?  Give the gift of chocolate lessons.  As a student of Chocolate University Online, you or your special someone will receive a chocolate lesson filled with facts and fun EACH WEEK for 40 weeks, spanning across many chocolate holidays!   That’s even more excitement than the 12 Days of Christmas!