Monthly Archives: January 2011
New Tree Dark Milk
January 17, 2011
New Tree chocolate company began in 2001, with a mission to “combine gastronomy, innovation and well-being” with a quality chocolate product.
As I write this, I am thoroughly enjoying my New Tree Dark Milk (51% cocoa). This bar not only tastes great but it is nutritionally beneficial. Made from Belgium chocolate, the rich, nutty notes in the bold chocolate, along with lively vanilla and creamy milk flavors all come together to make a smooth and tasty chocolate.
According to their website, www.newtree.com, they draw their inspiration “from nature to create innovative chocolates with surprising flavors and health benefits.”
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Illegal Chocolate Eggs
January 14, 2011
The Italian chocolate company, Ferrero, maker of famous brands such as Ferrero Rocher, Mon Cheri and Nutella, also makes a famous brand of chocolate geared toward children. Kinder chocolate has been around for 60 years and one specialty item, Kinder Surprise Chocolate Egg, has sold over 30 billion eggs since 1974!
Kinder Surprise is sold internationally, but not in the United States. It is illegal to sell them, or as one woman found out, bring it into the U.S. for a gift.
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Wax in Your Chocolate?
January 13, 2011
No, do not add wax to your chocolate!
It seems like I give tempering advice all the time. And I know why. Tempering chocolate should be easy, but it isn’t. And when struggling, people do one of two things: seek advice or look for ways to cheat.
Tempering is just one of those things that takes a lot of practice, and you have to be willing to learn from your mistakes.
If you are making chocolate-dipped candies and have trouble with the tempering process, you may be tempted to put paraffin or baker's wax into your coating to help it set.
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Chocolate Oatmeal
January 12, 2011
I'm thinking about some chocolate oatmeal for breakfast!
Nothing is more soothing, hot, and delicious on a cold winter morning than bowl of steaming oatmeal. That is, except for a bowl of steaming CHOCOLATE oatmeal!
Here's a quick and easy recipe for you...
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Global Confectioneries Market
January 11, 2011
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.
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Chocolove Cherries & Almonds
January 10, 2011
I really like this 55% cocoa content dark chocolate with chewy, tart dried cherries and crunchy, roasted almonds. The chocolate complements the fruity and nutty notes from the cherries and almonds without overpowering them with sweetness or bitterness.
The flavor combination blends slowly at first, allowing you to gradually realize the rich and complex flavor profile.
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Look for New Chocolate Products
January 7, 2011
It's a new year and there are new chocolate products on their way to your neighborhood. Here are just a few brand new chocolate sensations introduced as 2011 arrived...
Nestle: Cherry Raisinets made with Dark Chocolate
Nestle’s Raisinets has a new variety, dark chocolate covered whole dried cherries. They are available in the candy aisle of supermarkets at a little over $3 for a 4 oz. re-sealable bag.
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Chocolate Pictures
January 6, 2011
A picture is worth a thousand words. I'm thinking a chocolate picture, that is a picture made of chocolate, must be worth even more.
I came across this article, and want to share it with you all. It’s hard to believe you can eat these incredible creations!
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Chocolatey Chocolate Tea
January 5, 2011
Tea, like chocolate, is known for its many health benefits such as lowering blood cholesterol levels and providing antioxidant protection against cancer and heart disease. Tea can also boost metabolism which may help control weight.
Americans are drinking more tea. I suspect it started as a result of wanting to consume something healthy, but in the process we have grown to appreciate the aroma and delicate flavors tea has to offer.
Sometimes the bitter, astringent taste of tea is a turn off. The bitterness comes from the antioxidants and flavonols that are so beneficial, so what can we do to soften the bitter while keeping the antioxidants intact?
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