Monthly Archives: July 2010
Chocolate with Chicken
July 21, 2010
As an ingredient in food, chocolate has become very popular because it is viewed as a healthy additive to recipes.
In addition to being rich in antioxidants, chocolate and cocoa powder add great flavor to both savory and sweet dishes. It also adds a deep dark color to some foods and since we eat with our eyes, it makes food look delicious.
I know it can be difficult to envision chocolate as part of a savory meal and not only in a sweet dessert, but it really adds a new twist to ordinary meals.
Read more
Defining “Quality” Chocolate
July 14, 2010
Every chocolate shop I visit insists that their chocolate is the best quality, gourmet, premium. So, when talking about chocolate, what does “quality” mean exactly?
The U.S. FDA has produced formal standards of identity that legally define chocolate and all its related ingredients and by-products. But, read through all that and you will discover there is nothing that defines the “quality” of chocolate.
Of course there are standards of “Quality Assurance” within each processing step of making chocolate. These control standards start with the cocoa bean and follow through to the finished product. But following these rules means that pretty much any final chocolate available for purchase could be defined as being a “quality” chocolate.
Read more
Chocolate and Beer Pairing – Stouts
July 9, 2010
In the opening post of this series I mentioned that there are three categories of beer that pair well with chocolates.
The first group for pairing includes dark beers such as porters and stouts...
These beers are made using a good deal of roasted or burnt barley malt. In fact, one of the burnt barley malts is even called “chocolate malt.” It doesn't really have any chocolate in it, but rather the malt has been roasted or kilned until it acquires more of a chocolaty color.
Read more
S’mores
July 5, 2010
A S’more is considered a summer time classic by many. It brings back memories of camping and backyard barbeques. And, of course, it just tastes good.
If you are not familiar with s’mores, it is like a marshmallow and chocolate sandwich with the bread replaced with graham crackers. First roast a marshmallow skewered on the end of a long stick or fork over the coals of a camp fire or grill.
Meanwhile put a piece of chocolate on a graham cracker. After the marshmallow turns a golden brown, you pull it off the stick, place it on top of the chocolate, and top with another graham cracker. The warm marshmallow melts the chocolate and voilà! a s’more is born.
Read more