Author Archive: Bryn Kirk
Coffee Candy Bar?
August 3, 2010
Here is something unusual in the chocolate world, especially since it isn’t chocolate.
Sahagun Handmade Chocolates has introduced this 100% COFFEE bar that looks like a traditional chocolate bar.
“Feel Good” Chocolate that Tastes Good Too
August 2, 2010
Seeds of Change says their chocolates are “a happy accident” that began as a mission to preserve organic and heirloom seeds from getting swept away by a progressive industrial agriculture. Their appetite for change lead them directly to chocolate as part of their search for delicious organic food.
My first experience with Seeds of Change came from an organic dark chocolate orange and fig chocolate bar. The fig flavor comes from fragrant, dried, and chewy pieces of fig; while the orange flavor comes from oil of orange. The combination is remarkably delicious. The texture is very unique because the fig not only offers the chewiness but also the crunch of tiny seeds.
Read more
Hot Fudge Sauce
July 31, 2010
Summer time is ice cream time – with hot fudge sauce of course!
Wow – it seems there are about as many different recipes for hot fudge sauce as there are types of ice cream to put them on.
From what I can tell (after reviewing many recipes) hot fudge sauce is different from ordinary chocolate sauce in that it’s really a chocolate fudge that never sets. Cream or milk, sugar, and butter are boiled until thickened so that it gets nice and gooey.
Read more
Changing Reputation in Peru with Cacao
July 30, 2010
Peru is not known for growing cacao. It is better know for growing coca. The leaves of the coca plant are used in the production of cocaine. Coca is a much more profitable crop for farmers. Until now.
The San Martin region, after years of programs promoting cacao as an alternative crop to coca, recently won a prestigious award from the Salon du Chocolat in Paris for growing the most aromatic cacao beans.
La Orquidea is one company in Peru dedicated to growing cacao and producing aromatic, flavorful chocolates. They keep chocolate production near the fields of cacao and provide well paying jobs for women in Peru.
Read more
The Spread of Cacao Around the World
July 29, 2010
I was recently asked about the spread of Cocoa or Cacao trees around the world.
Cacao is believed to have originated in South America. There is a lot of evidence suggesting that the ancient Maya in Central America were the first to domesticate Theobroma cacao as a crop.
The Aztecs ground cacao into Xocoatl, a chocolate drink used mostly for spiritual and ceremonial rituals.
Hernan Cortés is credited with bringing cacao to Spain where it spread throughout Europe in the 1500’s and 1600’s.
Read more
Chocolate Cream Pie
July 28, 2010
In the summer, it’s too hot to heat up the kitchen by turning on the oven and baking. I like to make non-baked desserts that are cool, refreshing and of course, chocolate.
Here is one recipe that is perfect and uses ingredients that I already have on hand...
Read more
Computers Induce Chocolate Cravings
July 27, 2010
Dr. Jean-Philippe Chaput of the University of Copenhagen speculates that mental stress from computer work triggers changes in blood sugar levels that trick the brain into thinking it has worked off calories that need replacing. This in turn increases an appetite for sweet treats like chocolate.
This all started when Dr. Chaput noticed a supervisor regularly snacking on chocolate when doing computer work. He then asked one group of female students to go to a computer and start working while another group was told to relax for 45 minutes.
Read more
Montezuma’s Creative Chocolates
July 26, 2010
I can’t imagine getting bored with chocolate. There has never been a time in chocolate history as full of imagination and creativity with chocolate as there is now.
One of the leaders successfully bringing new and innovative flavor combinations to chocolate is Montezuma’s.
You may already know that I am a huge fan of dark chocolate and orange. Chocolate and orange is so yesterday! My new favorite is Dark chocolate with Orange and Geranium.
Read more
Chocolate and Balsamic Vinegar Pair Well
July 24, 2010
Chocolate and balsamic vinegar doesn’t sound like it would make a good couple, but I recently had a reason to try it. My sister gave me a bottle of Chocolate Balsamic Vinegar by Oro di Oliva for my birthday.
This unique vinegar makes an outstanding marinade for chicken or pork or pour it over fresh berries. On the Oro di Oliva label, it is suggested I drizzle it on ice cream – strange, but I’ll try it!
Read more