Chocolate, Spice, and Everything Nice
November 6, 2010
It’s an established fact; chocolate pairs well with many foods. Chocolate and nuts, chocolate and caramel, chocolate and fruit; these are all tried and true.
However, many chefs and cooks will quickly point out that chocolate and spice is also a winning combination.
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Terrific Tannins, Terrible Tannins
November 4, 2010
Tannins are astringent, bitter compounds found in plants. Tannins cause your mouth to feel dry and pucker up. The manipulation of tannin concentration plays an important role in aging of wine and ripening fruit.
Tannins are also important to the flavor development and health benefits in chocolate...
Chocolate liquor contains about 6% tannins, significantly contributing to the bitterness of chocolate. “Bitter” as a flavor descriptor is not always a bad thing. It is true that sometimes bitter can refer to negative characteristic coming from improper fermenting or roasting. But normal amounts of tannins intensify chocolate flavor, especially at the finish.
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Irish Chocolate Cake
November 3, 2010
This cake is neither green nor lucky, it is simply enhanced with Irish Cream Liqueur.
| Irish Chocolate Cake • 1 3/4 cups flour • 1 cup white sugar • 1 cup brown sugar (don't pack it down when measuring) • 3/4 cup unsweetened cocoa powder • 1 1/2 tsp. baking soda • 1 1/2 tsp. baking powder • 1/2 tsp. salt • 1 1/4 cups buttermilk • 2 large eggs • 1/4 cup vegetable oil • 2 tsp. vanilla • 1/2 cup Irish Cream liqueur • 1/2 cup water Read more |
It’s All About the Crystals
November 2, 2010
As many of you chocolate lovers already know, the fat in chocolate is called cocoa butter. What you might not know is that cocoa butter has special characteristics that make chocolate a very unique food.
One of those characteristics is that cocoa butter can crystallize in six different forms.
I've written before about tempering chocolate. What tempering does for chocolate is ensure that the cocoa butter solidifies into the best form of crystal.
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Cappuccino Cupcakes
November 1, 2010
I suppose using a brownie mix is cheating, but sometimes you need a delicious tasting recipe that is also fast and easy.
| Cappuccino Cupcakes • Brownie mix • 2 eggs • 1/3 cup of water • 1/3 cup cooking oil • 1 1/2 tablespoons instant coffee • 1 teaspoon ground cinnamon • Whipped topping Read more |
World Cocoa Foundation Celebrates 10 Years
October 31, 2010
The month of October 2010 marked the tenth anniversary of the World Cocoa Foundation (WCF).
During a recent two-day partnership meeting in Washington, D.C., the foundation focused on the theme "Marking a Decade of Cocoa Sustainability"
Some of the leading members of the WCF were there, representing many large and influential chocolate manufacturers including: Blommer Chocolate Company, Kraft Foods, The Hershey Company, Ghirardelli Chocolate Company, Olam International Ltd., Armajaro, and Casa Luker Colombia. WCF members represent more than 80% of the global cocoa market.
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Halloween Chocolate Fangs
October 30, 2010
Do you want to know the most popular chocolate treat for this year’s Halloween?
Chocolate fangs and all things vampire! It’s not a shock, of course, thanks to the “Twilight” movies and “True Blood” television show.
Chocolatiers say many varieties of chocolate fangs are flying of the shelves. Some of the vampire teeth are solid dark chocolate while other are filled with fudge or peanut butter.
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Eco-box: Chocolates Goes Green
October 29, 2010
A very large grocery store chain in the UK, Marks & Spencer, is now selling a line of Swiss chocolates in a compostable package. Yes, it means after eating all the chocolates, you can throw away the box, without guilt, onto the compost pile.
They say it completely disintegrates in 3 weeks because of the bio-plastic it is made from.
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Fact or Fiction: Chocolate as Aphrodisiac
October 28, 2010
Is chocolate an aphrodisiac? Everything I’ve read about cacao says that chocolate as an aphrodisiac is a myth.
Well, not everything I read says that, just the scientific stuff...
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