Sheila G’s Brownie Brittle
August 1, 2016
During a snack break on a recent bike ride, a friend of mine offered me a taste of her Brownie Brittle. How could I refuse with a name like Brownie Brittle?
Brownie Brittle is bite-sized, very thin, cracker-like brownie pieces. It’s supposed to remind you of eating the well done edges of a brownie.
Chocolate Chia Seed Pudding Recipe
November 18, 2015
Chia seed is neutral in flavor but provides the thickening and creates a unique texture in this pudding.
This is the recipe for the pudding I used in my review of Penzeys Natural High Fat Cocoa.
Penzeys Natural High Fat Cocoa Review
November 16, 2015
Sometimes I get asked, “Why does cocoa powder come in different shades of brown depending on the brand I buy?” This is a very good observation as cocoa powder comes in a range of colors from light brown to deep brown, from red to black, and many shades in between.
The general cocoa powder making process consists of squeezing out the cocoa butter after the cocoa beans are crushed into liquid form. This liquid, also known as chocolate liquor or unsweetened baking chocolate, is poured into a hydraulic press.
When the chocolate liquor is pressed, the cocoa butter is separated from the cocoa solids. The cocoa solids become hard cakes of cocoa which are then dried, broken apart, and pulverized into a powder.
Chocolate Vanilla Chip Biscotti Recipe
October 7, 2015
Autumn has lovely weather for enjoying some espresso and biscotti. Like peanut butter and jam, some things simply pair well together.
You can curl up with a fall-festive plaid blanket and delight in this tasty biscotti recipe.
Backwards from the tradition of added chocolate chips, this recipe melds a cocoa base with vanilla chips for a unique and comforting taste.
Perfect with your favorite cup o' Joe!
Q&A: Can I Use Cooking Oil and Cocoa Powder to Make Chocolate?
December 26, 2014
Here's a question I recently received from a reader, "Can I use any cooking oil as a substitute for making chocolate bars from cocoa powder?"
Dutch-Process vs Natural Cocoa Powder
May 24, 2012
There are a lot of variations of cocoa powder. Two of the most prominent types around the world are the Dutch-processed cocoa powder and natural cocoa powder.
Dutch-processed cocoa powder is made from cocoa beans that have been treated with a potassium solution. That neutralizes the acidity of the cocoa beans.
On the other hand, natural cocoa powder is derived from the cocoa beans that have been simply roasted and then reduced and pulverized into a fine powder.
Walnut Chocolate Rum Balls
May 16, 2012
Anytime you want to whip up dessert in a jiffy, Walnut Chocolate Rum Balls can be your go-to recipe.
Quick info... rum was made long before any other spirit was manufactured, distilled, and made. For the record, it was actually the first branded spirit. Rations of rum were actually provided for the sailors in the British Army so they could mix it with lime juice to fight off the scurvy.
With regard to walnuts, these nuts are rich sources of energy. They also pack a lot of health benefits. They contain vitamins, minerals, nutrients, and antioxidants that are essential to achieve optimum health.
May 3, 2012
Dating back into the golden old days of California’s gold rush, the Ghirardelli chocolate has been present ever since. A 31-year-old native of Rapallo, Italy, who goes by the name of Domenico "Domingo" Ghirardelli, had been a very successful owner of the confectionery business situated in Lima, Peru. However, he was enticed to travel to California because the news of fabulous gold and riches lured him so in the year 1849.
He was able to buy himself a way to sail up and down, back and forth, in the San Joaquin River. He acquired supplies as far as San Francisco and then carried his merchandise into Stockton. By 1851, he found himself a new start.
On the 3rd of May 1851, the Great Fire of San Francisco destroyed a total of 1500 buildings. Coincidentally, a fire broke out and destroyed half the city of Stockton. In a span of one week, Domingo lost everything he had. He even tried to open up a coffee shop but it didn’t go so well. Therefore he decided to go back to his roots as a confectioner.
September 28, 2011
Pancakes are one of the most popular breakfast items ever created. Some people can’t get enough of them at breakfast so they have them even at dinner! But much of the time, we have a tendency to have them as snacks.
Pancakes are so mouth-watering all their own it’s hard to imagine you can jazz up its delicious taste. However, variety adds spice to life so if you ever get bored with the same old pancakes you are used to, there is an array of choices to enhance them. Squeeze out your creative juices when making them and you are bound to have interesting and new pancake recipes, be it zucchini pancakes, carrot pancakes, and yes, chocolate pancakes!
Most people typically have pancakes with just butter and syrup, but there are varieties of syrup you can choose from. Chocolate syrup, for one, can make your pancakes lip-smacking good! You can drizzle chocolate syrup or you can sprinkle chocolate shavings. Better yet, incorporate the chocolate into the batter! Here is a recipe.
August 24, 2011
“There are four basic food groups: milk chocolate, dark chocolate, white chocolate and chocolate truffles.” This chocolate quote surely makes sense to all the chocolate lovers out there.
Chocolate truffles are an immensely delicious treat any time of day and any day of the year. But did you know that they are named after the fungus, the fruiting bodies of underground mushrooms, because of their resemblance as it looks a lot like the dirt?
Chocolate truffles are typically made with ganache which is a mixture of chocolate and cream, but can also be made with centers such as mints and walnuts then served in variety of ways such as covering it with crumbled nuts, shredded coconut, or confectioner’s sugar. These may look intimidating but actually are very easy to prepare, the only difficulty you’ll ever have here is the dilemma of whether to grab another bite or not!