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?
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High Flavonol Chocolate
October 10, 2010
Here's a question that was posed to me recently...
What is the difference between store bought chocolate and the high flavonol chocolate found in all those scientific studies?
The simple answer to this question is found in the question itself. Store bought chocolate typically has lower quantities of flavonol substances. OK, that's a weak answer. Here is some explanation...
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Caramel Apples Rolled in Chocolate and Nuts
October 9, 2010
Sure, apples are delicious all by themselves, but dip them in caramel and cover them with chocolate, nuts (and anything else you can think of), and they become extraordinary!
This recipe uses chocolate chips and pistachios for an exciting taste sensation.
| Caramel Apples Rolled in Chocolate and Nuts • 6 apples (works best with cold apples) • 6 ice cream sticks • 1 package (14 ounces) creamy caramels • 2 tablespoons water • 3/4 cup pistachios, chopped • 12 ounces semi-sweet mini chocolate chips Read more |
New Lindt Chocolate Flavors
October 8, 2010
Good News! Lindt is expanding its Excellence chocolates with two new premium creations. Introducing…..
Excellence Roasted Almond and Excellence Black Currant
The roasted almond variety combines dark chocolate with slivered almonds, and the black currant variety combines dark chocolate with tart, dried black currants and roasted slivered almonds.
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