Monthly Archives: October 2010
Caramel Apples Rolled in Chocolate and Nuts
October 9, 2010
Sure, apples are delicious all by themselves, but dip them in caramel and cover them with chocolate, nuts (and anything else you can think of), and they become extraordinary!
This recipe uses chocolate chips and pistachios for an exciting taste sensation.
| Caramel Apples Rolled in Chocolate and Nuts • 6 apples (works best with cold apples) • 6 ice cream sticks • 1 package (14 ounces) creamy caramels • 2 tablespoons water • 3/4 cup pistachios, chopped • 12 ounces semi-sweet mini chocolate chips Read more |
New Lindt Chocolate Flavors
October 8, 2010
Good News! Lindt is expanding its Excellence chocolates with two new premium creations. Introducing…..
Excellence Roasted Almond and Excellence Black Currant
The roasted almond variety combines dark chocolate with slivered almonds, and the black currant variety combines dark chocolate with tart, dried black currants and roasted slivered almonds.
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Allergic to Chocolate?
October 7, 2010
Is there such a thing as a chocolate allergy?
An allergy to cacao is possible but rare. It would be more likely that someone has an allergy to one of the ingredients in chocolate or experiences a food intolerance, which is not really an allergy at all.
Only 1 – 2% of American adults and 5 – 8% of children have a true, immunological food allergy. Among those, 90% are allergic to the “big 8”; milk, eggs, peanuts, tree nuts, soy, wheat, fish, or shellfish.
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Chocolate Crepes with Chocolate Filling
October 6, 2010
When you are thinking about chocolate and you find yourself in the mood for Paris, make something they are famous for – crepes!
| Chocolate Crepes • 1/2 cup flour • 1 tablespoon cocoa powder • 2 teaspoons sugar • Dash salt • 3/4 cup milk • 1/4 teaspoon almond extract • 1 egg • 2 teaspoons melted butter Read more |
Nestlé Aero Celebrates 75
October 5, 2010
If you are fortunate enough to have traveled to Europe, you probably encountered an aerated chocolate by Nestle called the Aero Bar. Aero celebrates its 75th anniversary this month.
In 1935, a company called Rowntree’s patented the process of incorporating air into chocolate. The chocolate bar is bubbly in texture, giving the chocolate a fast melt and quick release of flavor.
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Green and Black’s Dark 70%
October 4, 2010
Green and Black’s chocolates are some of my favorite chocolates. Not long ago I reviewed several flavors from their box of miniature bar collection.
The 70% dark chocolate bar is intensely chocolate with fruity notes and a very smooth texture. The aroma of the bar emits chocolate, coffee, and little leather.
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Thinning Out Candy Coating
October 3, 2010
You have some choices when it comes to molding and dipping using chocolate coatings.
There are chocolate-flavored confectionery coatings and there are what is commonly referred to as “real” chocolate coating or “pure” chocolate coatings.
The main difference between these two types of coating is the fat system. Confectionery coatings are made with vegetable fats and oils like palm kernel, soybean, or a blend of similar kinds. Chocolate coating is made with cocoa butter. These coatings behave very differently because of the type of fat in them.
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Merlot and Chocolate Raspberry Creams
October 2, 2010
One of my favorite chocolate and wine pairings is merlot with a dark chocolate-covered raspberry cream.
Merlot, a red grape originating in France’s Bordeaux region, naturally produces tastes that are rich and round, loaded with raspberry and other red berry flavors, sometimes with hints of chocolate and sometimes vanilla.
Merlot is often overshadowed by a similar wine, the more popular cabernet sauvignon. The two share some similarities, but there differences, too. A merlot pairs very well with certain fruit creams and dark chocolates because it is typically softer and fruitier in both aroma and flavor than a cabernet.
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Chocolate Boat
October 1, 2010
You know, on Fridays, I like to post something about a recent chocolate news story to help round out your overall chocolate experience.
So I ran across this interesting tidbit a couple days ago. Is it actually news or just silliness? You decide...
A French chocolatier made a strange creation out of chocolate - a real seaworthy chocolate boat. I think this redefines the definition of a "functional food."
He did this to win a bet. I guess necessity is not always the mother of invention. You have got to check out the video of this chocolate vessel and its maiden voyage.
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