Halloween Bark!
October 20, 2010
Almond Bark or candy bark is a thin confectionery coating usually made with nuts and added flavors (like peppermint or vanilla) and/or added colors. The “bark” can be sold in blocks or discs for home candy making and dipping. This is not “real” chocolate, but a confection commonly used in place of real chocolate because it hardens without having to temper it first.
The term bark is typically associated with confectionery coating, but I have seen chocolate bark being sold, especially around holidays. I think that regardless of which type of coating the bark is made from, the common factor is that the final product resembles bark on a tree; thin and bumpy.
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Villars Swiss Milk Chocolate
October 18, 2010
Although I prefer dark chocolate, I do enjoy a good Swiss milk chocolate from time to time. My son turned me on to Villars Chocolat au Lait Suisse when he brought a bar home from Switzerland.
This Swiss milk chocolate has bold toffee notes coming through a light, slightly nutty, chocolate flavor with a smooth and creamy texture. Even more delightful is the milk chocolate version with added hazelnuts.
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Scotch with Chocolate Covered Bacon
October 17, 2010
Bryn asked me to make a guest-blogger appearance for today so I decided to write about a Scotch Whisky and chocolate pairing. It seems strange to write this up on Sunday morning, but I assure you this reflects a Saturday evening tasting. 🙂
Chocolate Applesauce Cake
October 16, 2010
Here's a tasty chocolate applesauce cake with chocolate chip topping...
I can even say with certainty that my kids like this cake: I caught them eating it for breakfast one morning! The applesauce makes it very moist and the chocolate, well, it's chocolate!
This recipe can be successfully made with egg replacer as well so it's a good option for those with egg allergies.
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Ben Tre and Chuao Origins
October 15, 2010
Here are a couple of new limited-edition chocolates for your tasting pleasure.
Ben Tre - 72% Cacao Single Origin Dark Chocolate
Scharffen Berger now offers a 72% Vietnamese single-origin chocolate bar. The bar, named after the growing region of Ben Tre, comes from seven-year old cacao in the Mekong Delta, Vietnam. This is the first that I have heard about Vietnamese chocolate available in the U.S.
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Does Chocolate Cause Migraines?
October 14, 2010
It has long been attributed, especially by women, that chocolate acts as one of the triggers for migraine headaches. So far, however, scientists have failed to show any correlation between migraines and chocolate.
One study found that 19% of 490 persons with migraines reported they thought chocolate caused their headaches, while other studies had participants report no relationship between chocolate and migraine headaches.
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Chocolate Panna Cotta
October 13, 2010
Panna cotta is an Italian gelatin dessert made by heating together cream and sugar and then mixing in unflavored gelatin. Panna Cotta is usually allowed to cool and solidify in custard cups, then using a knife to loosen the edges, inverted onto a plate and topped with fresh berries, caramel or chocolate sauce.
I made this recipe for my son’s birthday dinner. After a night of eating heavy food, this is a remarkably light dessert that just fills in the cracks perfectly!
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Chocolate Goes No Sugar Added
October 12, 2010
Hot off the press! Chocolate maker, Barry Callebaut, claims to be the first to manufacture a “no added sugar” chocolate on an industrial scale. They use a solution made from Stevia plant extract which is between 100 and 400 times the sweetness of sugar with zero calories.
Stevia extract contains no artificial intense sweeteners and does not induce a laxative side-effect (there's good news!). The product is still in the approval stages in some countries, and in the US it is currently has GRAS status for food applications. (GRAS means Generally Recognized As Safe.)
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Ghirardelli Dark and Raspberry
October 11, 2010
I love the combination of dark chocolate and raspberry, but I am a bit snobbish about it. A girl’s gotta have standards, right?
While there are many wonderful Ghirardelli chocolates to love, I’m afraid I am not a fan of the Dark & Raspberry.
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