Author Archive: Bryn Kirk
Orange Zest Seized My Chocolate
July 22, 2010
Recently, I was asked this question: “I love the taste of chocolate and orange but when I add orange zest to my coating it curdles. Why?”
This presents an excellent technical lesson in working with chocolate.
The issue is moisture.
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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.
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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.
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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.
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Chocolate Art: to Eat or Not to Eat?
June 28, 2010
Certainly there is an art to making chocolates. A chocolatier brings creativity, craftsmanship, and personal style to every creation. Chocolates are meant to be visually appealing and exceptionally enjoyable to eat.
From my perspective, put the emphasis on eat!
But here’s a twist: what about chocolate art you don’t (or can’t) eat?
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Does Fair Trade Chocolate Taste Good?
June 24, 2010
What is Fair-trade chocolate, and does it taste as good as non-fair trade chocolate?
The Fair Trade chocolate model is intended to ensure cacao farmers receive a fair price for their harvest. Fair trade seeks to create more trade links between farmer and buyer with the intent of eliminating the “middleman.”
It is about sustainability, responsible farming, and supplying a community of growers with better education, health care, and the elimination of child and slave labor. It all sounds like good stuff.
Is Milk Chocolate Inferior to Dark Chocolate?
June 8, 2010
I was asked a question like this recently, "is milk chocolate considered inferior to dark chocolate?"
Inferior? No.
Not as “in”? Yes.
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Chocolate-Themed Party
June 1, 2010
Generally speaking, I think parties with a theme are easier to plan and more fun to attend.
Using chocolate as the star of your party appeals to all ages, genders, and budgets. And it works great for the party–poopers, too. Ever had the pleasure (or obligation) of trying to throw a party for the person who says “Don’t throw me a party, I hate parties!”?
I bet they won’t turn down a party in which chocolate is the center of attention.
If you are planning a kid’s birthday party, what could better than making it a chocolate party?
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Cocoa Bean Shells Make Great Mulch
May 26, 2010
I love the smell of my flower bed after it rains. Ahhhh, it smells so chocolatey!
Yep, that’s right, an aroma like brownies baking in an oven. I use cocoa bean shells for mulch and it is true that when it gets wet, it smells delightfully like chocolate.
As the name indicates, cocoa shell mulch is made from the shell of the cocoa bean. These shells come off the bean either during or just prior to the roasting process. The shells are cleaned and packaged for sale as mulch.
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