Author Archive: Bryn Kirk
Lindt Excellence – A Touch of Sea Salt
September 13, 2010
The Lindt A Touch of Sea Salt chocolate bar is a new addition to the Lindt & Sprungli Excellence line of chocolates. Dark chocolate (47% cocoa solids content) is enhanced by adding Fleur de Sel, a French sea salt.
Adding salt to any food makes the flavors “pop.” This phenomenon happens to chocolate, too. Some of the complex cocoa notes, that are normally too subtle to detect, will jump right out at you after adding a pinch of salt.
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Is There Such a Thing as Vegan Chocolate?
September 12, 2010
Vegan foods cannot contain any animal products.
Most dark chocolates qualify as vegan because all the ingredients are sourced from plants. A dark chocolate label will list sugar, chocolate liquor, cocoa butter, soya lecithin (from soybean), and vanilla.
There are some dark chocolates that add butter oil, but you would know this by reading the ingredient statement on the label.
All ingredients must be declared on the label so that consumers know exactly what the product contains and can make informed decisions based on these ingredients.
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An Excellent Wine and Chocolate Pairing
September 11, 2010
My mom came for dinner last week and she 
(as any properly trained mother should do) brought with her a bottle of wine. We enjoyed a remarkably delicious Green Truck Organic Sauvignon Blanc.
After dinner, I (as any properly trained daughter should do) brought out chocolate for dessert. I was in the mood for a Lindt Excellence Intense Orange Dark Chocolate bar. As I took a bite, I noticed I had a swallow of wine left in my glass and drank it. The chocolate was still in my mouth, and the result of this accidental pairing was, well, it was meant to be!
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Chocolate for End of Ramadan Celebration
September 10, 2010
Muslims celebrate Eid Al-Fitr, a three-day feast that marks the end of the Islamic holy month of Ramadan.
Special foods are prepared and eaten during Eid. Some of those dishes are prepared days before Eid because it takes so long to prepare and cook them.
It's interesting that chocolate has become a recent tradition to help celebrate Eid. The younger generation prefers the chocolate over some of the more tradional sweets.
As a result some chocolate shops may experience the highest sales orders of the year at the beginning of Ramadan.
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Does Chocolate Give You Acne?
September 9, 2010
How did a link between chocolate and pimples come to be? From what I can tell by reading some of the history behind chocolate health myths is that people assumed that acne was caused by eating too much fat and since chocolate has a high fat content, chocolate caused acne.
While I find this sort of logic laughable, plenty of 1950’s dermatology books put it in print as fact.
Over the years, many foods have been blamed for certain ailments and afflictions. Chocolate has been singled out to cause such things as tooth decay, acne, obesity, and depression. But chocolate by itself doesn’t cause these problems. No single food does.
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Chocolate Almond Biscotti
September 8, 2010
The Italian word “biscotto” means biscuit or cookie. If you take the word apart, “bis” means twice and “cotto” means baked. This delicious treat literally means twice baked but for me, it should really translate to “twice the work!”
The roots of biscotti can be traced back to Roman times, although modern biscotti are associated with the Tuscan region of Italy. The original purpose for baking the dough a second time was to dry out the cookie in order to make it last during long-distance travel.
The longest distance my biscotti travel is from my oven to my mouth. So, why do I bother putting up with all this work? It is so worth it! Make a batch and find out for yourself.
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The U.S. Chocolate Market, Part II
September 7, 2010
Chocolate and cocoa can be found in so many different U.S. industries. Such products are used in the confectionery, beverage, dairy, bakery, and personal care arenas, just to name a few.
New products are being introduced at a record pace in spite of the U.S. chocolate market being considered mature. It continues to be a market place that embraces creative and innovative products.
The current market supports such variety in chocolates that it can satisfy a diverse group of consumers while at the same time keeping prices affordable.
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Arko: Marc De Champagne Chocolate
September 6, 2010
Arko is a German company specializing in premium coffee and fine chocolates.
When Arko began 60 years ago, customer satisfaction was at the center of their thoughts and actions. That habit continues to the present.
According to the Arko website, they are the brand for discerning connoisseurs.
Wondering how I got my hands on their chocolate? Once again, I was given a gift from a fellow chocolate lover/world traveler. Oh yes, my friends know what I like!
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Chocolate Martini – A Liquid Chocolate Bar
September 4, 2010
In 1888, the word Martini first appeared in the "New and Improved Illustrated Bartending Manual."
The Chocolate Martini is a recent new comer, and there are many different recipes to choose from. I like this simple recipe.
| Chocolate Martini • 2 oz vodka • 1/2 oz creme de cacao (I used Amsterdam Chocolate Liqueur By Van Gogh) Read more |
The U.S. Chocolate Market, Part I
September 3, 2010
The 2009 U.S. chocolate market is considered “recession-resilient.” Chocolate sales increased 3% in 2009 over 2008. That translates into record sales of $17 billion!
Researchers predict that chocolate sales will continue to increase and could exceed $19 billion by 2014.
According to an article on www.marketwire.com, most of the 2009 growth comes from the 75% of Americans who, in spite of increases in chocolate prices, kept buying quality chocolate as an affordable treat.
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