Chocolate and Cheese Pairings
February 3, 2011
I found a great article from the California Milk Advisory Board (CMAB) offering guidelines for chocolate and cheese pairings.
With all my pairings, I consider matching flavor profiles from the chocolate’s perspective...
Since dark chocolates offer a complex set of flavors, it makes sense that the best matches would be complex, aged cheeses.
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Cappuccino Chocolate Cheesecake
February 2, 2011
I’m sure you will enjoy staying indoors during this wintry weather time of year. You can bake up some comfort food – like cheesecake! Here is variation of a chocolate cheesecake I like by adding coffee liqueur.
| Cappuccino Chocolate Cheesecake • 1 1/4 cups chocolate wafers, crushed • 1/8 teaspoon cinnamon • 8 ounces light cream cheese • 1 cup sugar • 1 cup unsweetened cocoa powder • 2 eggs • 2 1/2 cups sour cream • 2 tablespoons coffee liqueur • 1 teaspoon vanilla • 1 teaspoon cocoa powder for garnish Read more |
Chocolate for the Chinese New Year
February 1, 2011
This week kicks off the Chinese New Year – Feb. 3, 2011 – or year 4708 according to the Chinese calendar.
Giving gifts of chocolate is not a major part of the Chinese New Year, but it is a growing activity.
Traditionally, red envelopes or red packets filled with money are passed out during the celebrations. These days, you may find chocolate coins in addition to cash inside the packets.
Small gifts of food or sweets are exchanged between friends or relatives when visiting their homes. Chocolate candies or cakes are becoming popular gifts during these visits.
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Store Brand Chocolates
January 31, 2011
Often “store brand” food items are thought of an economical and perhaps an inferior version of its name brand counterpart. While many times I think that ends up being true, I’m still open to give unknowns a try, especially if it costs me less. I do get disappointed but sometimes I also get surprised.
I plan on writing a flavor review of different store brand chocolate bars; some available only in the US and some available only overseas, each Monday for as many Mondays as I have chocolates. On this journey I know we’ll discover the good and the bad but either way we’ll have fun and eat chocolate. Isn’t that the meaning of life anyway?
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Chocolate and Cocoa Substitutes
January 28, 2011
Have you ever discovered you were out of an ingredient? Of course that always seems to happen right in the middle of making something!
When the recipe calls for chocolate, cocoa powder, or unsweetened baking chocolate, using the correct substitution can mean your crisis is avoided. And no emergency trip to the grocery store!
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Chocolate Trivia
January 27, 2011
Here are some interesting numbers related to the chocolate and candy industries in the United States.
1,317............
the number of U.S. manufacturers that produced chocolate and cocoa products a year.
38,369............
the number of people employed in the chocolate and cocoa products industry in U.S.
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Chocolate Chip Nut Bars
January 26, 2011
We're putting together a Chocolate University Online recipe book. Some of the recipes I post here on the blog are recipes that we've collected for that book.
This one is no exception. Here are comments from our recipe tester...
"Everyone I’ve served them to likes them, although two people at the potluck commented on how sweet they are — well, what do you expect with 2 cups of brown sugar versus only 1 1/2 cups of flour!!!
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White Chocolate Sculpture
January 25, 2011
I’m absolutely fascinated by sculptures crafted in chocolate. Perhaps it is because I don’t have an artistic bone in my body. I do, however, have a deep admiration for those that do.
I have had several blog posts in the past showing off many chocolatiers’ incredible artistic skills.
Most, if not all, of those were carved from milk or semi-sweet chocolate.
Recently, one of Italy's well known chocolatiers, Mirco Della Vecchia, formed his creation from white chocolate.
His project was to sculpt and display famous tourist destinations from around the world.
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72%: Ghirardelli vs. Villars
January 24, 2011
This past Christmas Santa left me a stocking full of chocolate goodies, and I happen to have among the stash a lovely Ghirardelli 72% dark chocolate and a delightful Villars 72% dark chocolate.
Yesterday I decided that a taste comparison was in order so I got down to business after lunch and had “dessert”.
The flavor that really hits up front in the Ghirardelli is intense fruit, red berries. The melt is fast and the texture is smooth – just the way I like it. The lingering finish is soft with chocolatey notes and the last of the fruity flavor.
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Chocolate Dipped Jelly Beans!
January 21, 2011
Jelly Belly company has taken five flavors of jelly beans and drenched them in dark chocolate!
These were just released in December. They call them Jelly Belly Jelly Bean Chocolate Dips™. You can get individual flavors in 2.8 oz. bags or a 5-Flavor Gift Box which includes Very Cherry, Raspberry, Strawberry, Coconut, and Orange. And, if you're really into these 16 oz. and even bulk options are available!
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