Friday, January 28, 2011

Chocolate May Reduce Risk of Heart Failure



Chocolate May Reduce Risk of Heart Failure

Chocolate May Reduce Risk of Heart Failure

Forget what you’ve heard about death by chocolate. A new Harvard study shows that chocolate may be good for your heart. It’s a great day for chocolate lovers everywhere.

Murray Mittleman and his colleagues at Harvard Medical School studied data on 31,823 middle-aged and elderly Swedish women to assess the relationship between chocolate and heart failure. The women who consumed an average of one to two servings (that’s a fairly small amount) of high-quality, cocoa-rich chocolate per week had a 32 percent lower risk of experiencing heart failure. Those women who ate 1 to 3 servings a month had a 26 percent lower risk of heart failure.

The scientists noted that the high concentration of phytonutrients called flavonoids in dark chocolate are potent antioxidants that are likely responsible for the results. The flavonoids are believed to lower blood pressure and reducing inflammation linked with heart failure.

Keep in mind that not just any chocolate will do. Forget the vast majority of candy bars on the market. The study results were achieved with high-quality, cocoa-rich chocolate. Read DARK chocolate. The darker the better. And, be sure the one you choose is low in sugar, has no trans or hydrogenated fats, and no artificial colors, flavors, or other synthetic ingredients.


chocolate cakes

The best chocolate cakes in Houston for this sweet holiday & beyond


Maybe National Chocolate Cake Day is just a ruse planted by Betty Crocker to convince all of us to eat more of the good stuff, the way DeBeers invented the diamond engagement ring or the candy companies invented Valentine's Day (well, sort of).

But doesn't chocolate cake sell itself? Do we need a holiday to get us into the most classically and richly delicious of all desserts? Maybe not. But we've got one anyway and it's Thursday, so grab a glass of milk and head to these spaces for the best versions in town.

1. Mom's Chocolate Cake at Benjy's

This isn't a "just like mom's" chocolate cake. This is the real deal, with each one still made by owner Benjy Levit's mother. (Benjy: Give her a break, already!) With a gooey layer that encases a rich, fudgy center and just enough pecans for a crunch, it's simply perfection.

2. 24k Chocolate Cake at Strip House

Paper-thin layers of moist chocolate cake and smooth dark chocolate filling imported from Spain, plus an elegant semi-sweet ganache all over make this the most decadent chocolate cake in town.

3. Uncle Darryl's Chocolate Cake at The Chocolate Bar

People may rave about the more straightforward Aunt Etta's chocolate cake, but we head to the Chocolate Bar when we crave something a little darker and more complex — a cake with a rich, dark chocolate layers surrounding a sweet filling sprinkled with toffee and chocolate chip crumbles, all wrapped up in a sophisticated chocolate ganache.

4. Warm Chocolate Cake at Mark's American Cuisine

You know how Love Actually is so stuffed full of saccharine rom-com cliches that it should be terrible, but it's so smart and cute you love it anyway? That's how the chocolate cake at Mark's is. Whether paired with praline or mint ice cream, it's simply divine without crossing that "too sweet" line.

5. Jennifer's Birthday Cake at Dessert Gallery

Jennifer is Dessert Gallery owner Sara Brook's daughter, and nothing takes us back to our own childhood like this ultimate version of the classic chocolate birthday cake with a few sprinkles on top for flair.

Bonus: Vegan Chocolate Cake at Whole Foods Market

We polled our CultureMap vegan extraordinaire, Joel Luks, who said for his money the best vegan chocolate cake in town is the unassuming version at Whole Foods. Who knew?.jsk-HeaderWrapper { display: none; } .js-CommentsSkin-echo .jsk-ThreadWrapper { padding-top: 0px; padding-bottom: 0px; }


News_Sunday Supper_Nov. 2009_Benjy's choc cake
News_Heather Staible_Chefs Dish_Strip House_24-layer_chocolate cake_slice

Poblano-Chocolate Mole Sauce

For The Love Of Chocolate: Poblano-Chocolate Mole Sauce

Emeril Lagasse…..the man who made me start shouting “bam” as I add spices to my meals. This weird habit would get strange looks when I was sitting in a restaurant and put a little hot sauce on my meal. Just kidding, I wouldn’t do that in public….especially if my teenagers were around as I wouldn’t want to embarrass them! Just kidding, back to the cookbook. It was published back in Emeril’s haydays of 2001. He to me really was the first celebrity chef that hit it big on the Food Network. Who didn’t enjoy watching a little Emeril on a Friday night? But I only now see glimpses of Emeril on the new Cooking channel. This cookbook is still full of good Emeril recipes like Hot Corn Dip with Crispy Tortilla Chips……Andouille Potato Salad…..or what I made Poblano Chocolate Mole. The cookbook has several pictures…..of Emeril.

Poblano’s long use to be a fear of mine…..they looked so intimidating when the recipe said to char them and peel the skin. But one day I decided to take the plunge and made my friend Sara’s Poblano Zuchini soup and my love affair has not stopped since. Sara and her hubby Eric’s catering business also introduced me to my first taste of “mole” (pronounced moh-ley). This sounds so exotic! Mole is a spicy sauce flavored with chocolate, usually served with turkey or chicken, or as we served it with a pork tenderloin. It was like destiny that I made this sauce. I had conquered my fear of the poblano so I think I can make the mole.

If you have never cooked with poblano’s before, here is a cautionary tale. Do not touch your eyes or lips after handling them. They are hot and your lips will tingle after you touch them. I really need to invest in some gloves that I wear while cutting peppers. I could get seriously hurt one of these days. I have already been to the ER with a papercut to my eye so I know a poblano burn is in my near future!

This took some time to make, but I think it was well worth the effort. I do not have a gas stove, so I roasted my peppers in a pan under the broiler….make sure to watch them. I purchased a pork tenderloin and baked it with the sauce on top of it. I also poured some of the sauce on once it was sliced and on our plates as well. You could make this dish vegetarian by using vegetable stock instead of chicken stock.

Even the youngest child tried it. See, he likes spicy foods. He puts tabasco sauce on chips as an afterschool snack. Nothing is too hot for this boy.

My only other adjustment would be that the sauce needed to cook a little longer, as I like my mole thick like Mosaic Catering had made it.

Poblano-Chocolate Mole, page 184

Ingredients:

  • 1 pound poblano chilies
  • 1 large yellow onion, peeled and halved (root ends left on)
  • 1 tablespoon vegetable oil
  • 1/2 cup pistachio nuts
  • 1/2 cup pumpkin seeds
  • 1/2 cup pine nuts
  • 2 teaspoons chili powder
  • 1 teaspoon minced garlic
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups Chicken Stock or canned low-sodium chicken broth
  • 1/2 cup coarsely chopped fresh cilantro
  • 2 ounces semisweet chocolate, finely chopped
  • 1/2 cup heavy cream

Directions:

  1. To roast the peppers, place them directly on the burners of a gas stove over medium heat and turn them frequently with tongs until all sides are charred black, 7 to 10 minutes. (Alternatively, the peppers can be roasted under a broiler, or over a hot gas or charcoal grill.) Transfer the peppers to a plastic or paper bag, seal the bag, and let cool for about 15 minutes.
  2. Roast the two onion halves over medium heat, using the same procedure, until the cut surfaces are lightly charred and the onion is slightly softened, about 10 minutes. Remove from the heat and let cool.
  3. Peel the peppers, remove the seeds and stems, and coarsely chop the flesh. Remove the root ends for the onions and coarsely chop them. (The chopped peppers and onion will yield about 2 cups.)
  4. Heat the vegetable oil in a medium saucepan over medium-high heat. Add the pistachio nuts, pumpkin seeds, and pine nuts and cook, stirring occasionally, until the nuts are browned, about 5 minutes. (The nuts will make popping sounds as they cook.) Cover the skillet if the nuts start to jump out of the skillet.
  5. Add the chopped peppers and onions, the chili powder, garlic, cumin, coriander, salt, and pepper and stir for 1 minute. Add the chicken stock and cilantro and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 45 minutes.
  6. Add the chocolate and stir until melted. Add the cream, stir well, and simmer for an additional 15 minutes.
  7. Puree the mole with an immersion blender, or in batches in a blender. Serve warm.

To Joyful, Simplified Living,

chocolate factory tours around the U.S.

5 best chocolate factory tours around the U.S.

chocolate factory toursIf you really want to impress a chocoholic on Valentine's Day, consider stopping by one of these chocolate factory tours in San Francisco, New York City, Las Vegas, Hawaii, and Vermont. Most of these tours are free, plus you'll score complimentary samples -- and extra brownie points for creativity.

But even if you can only give your sweetheart a box of chocolates this year, these tours are available year-round (not that you really need an excuse to indulge on your next vacation).

TCHO
Where: Pier 17, San Francisco
Move over, Ghirardelli. TCHO launched a free factory tour just after Thanksgiving. Though each tour includes complimentary samples of chocolate, cocoa nibs, and biscotti, few people will be able to resist buying the best-selling chocolate-covered mango pieces ($4 for four ounces). And for chocolate lovers who can't make it to the factory, TCHO is expected to unveil a virtual tour soon.
When: 10 a.m. and 2 p.m. daily; factory operation may not be in production on all weekends.
Cost: Free tour. Walk-ins are accepted, but there's a limit of 30 people per tour, so you'll want to reserve tickets through www.brownpapertickets.com.
Info: www.tcho.com

Big Island Candies
Where: Hilo, Hawaii
Large glass windows let you watch rows of workers as they hand-dip macadamia nuts in milk or dark chocolate. More adventurous chocolate lovers may want to try Ika, dried cuttlefish dipped in chocolate. You'll also be able to help yourself to chocolate and cookie samples, all of which you can wash down with a complimentary cup of Kona coffee.
When: Factory operation is viewable 8:30 a.m.-3:45 p.m. Mondays-Thursdays
Cost: Free admission; two-ounce box of chocolate-covered macadamia nuts from $4.
Info: www.bigislandcandies.com

Lake Champlain Chocolates
Where: Burlington, Vermont
The 25-minute factory tour includes free tastings of dark, milk, and white chocolate, plus a featured sample that varies by day. The company's bestseller? Truffles ($2.25 each; $12 for a four-piece gift box).
When: 9 a.m.-2 p.m. Mondays-Fridays on the hour; in the summer, there is typically a tasting session and a video demo on Fridays instead of the tour.
Cost: Free tour. Walk-ins are accepted; limit 30 people per tour.
Info: 800/465-5909 for reservations; www.lakechamplainchocolates.comEthel M Chocolates
Where: Las Vegas, Nevada
If you're going to be addicted to something while visiting Vegas, it might as well be to chocolate. The free self-guided tour lets you peer into the factory and learn about the chocolate-making process. End the tour with a sample of white, dark, milk, or various seasonal chocolates. Considering that the factory receives about 700,000 visitors per year, that's a lot of free samples.
When: The factory is open daily, but the machinery tends to operate Mondays-Thursdays only.
Cost: Free tour
Info: www.ethelm.com

Mast Brothers Chocolate
Where: Brooklyn, New York
Of these five chocolate factories, this is the only tour that charges for a behind-the-scenes look. Then again, this craft chocolate factory is a much smaller operation than some of the other companies. Made from organically farmed cacao from Madagascar, the Dominican Republic, and Venezuela, the exquisitely wrapped chocolate bars come in equally delicious flavors like Fleur del Sel ($7).
When: 1 p.m. Saturdays and Sundays
Cost: $9.99 per person for a tour; reserve tickets through www.brownpapertickets.com
Info: www.mastbrotherschocolate.com

Thursday, January 27, 2011

Chocolate Stout Cake

Chocolate Stout Cake


stout cake

I think my tallest cake ever.

So you guys all voted in a landslide victory last week for a beer-related cake of some sort and I would hate to disappoint you.

But let me just warn you. This recipe is evil. It’s easy to make given it’s crazy tallness and is, hands down, one of the richest things I’ve ever made. Trust me. That’s quite a statement. But seriously, packed into this delicious dark thing is a pound of butter, a pound of chocolate, a pint of cream, some sour cream, and almost two bottles of delicious oatmeal stout.

This cake, you see, is for professional chocolate lovers only.

Chocolate Stout Cake (Adapted from a Bon Appétit recipe)
Serves 10-12 depending on slices.

- 2 Cups rich stout beer. I used an oatmeal stout.
- 1 pound (4 sticks) unsalted butter
- 1 1/2 Cups cocoa powder
- 4 Cups all-purpose flour
- 4 Cups sugar
- 1 Tablespoon baking soda
- 1 1/2 Teaspoons salt
- 4 large eggs
- 1 1/3 Cups sour cream
- 1 3 ounce bar chocolate (for optional garnish)

Frosting:
- 2 Cups heavy cream
- 1 pound bittersweet chocolate

Helpful Equipment:
- Digital Scale
- Wire Racks
- Round Cake Tins

Making the Frosting. I was a bit skeptical of this frosting recipe. Only two ingredients? No powdered sugar? What’s the deal?

Well, the deal is that it’s really easy to make and very rich. The end frosting is super-thick and is about as choco-packed as a frosting can be.

To make it, just add the cream and chocolate to a medium saucepan and put it over fairly low heat.

making frosting

A really simple frosting.

Cook this, stirring continuously, until the liquid is steaming (but definitely not boiling) and the cream and chocolate are completely incorporated in a nice smooth mix.

frosting done

Nice and creamy.

Pour this into a bowl and move it to the fridge to chill out and harden slightly. It probably needs to chill for 90 minutes or so. Give it a stir every once in awhile just to keep it nice and smooth.

Easy breezy frosting though.

Making the cake. If you’ve never made a layered cake before, have no fear. I’ve only made like two in my life and I was able to get it right (with one small mess-up).

There’s only a few ingredients, but there are a lot of all of them!

ingredients

A stout cake.

To start the batter, combine the stout and butter in a sauce pan over low heat. I realize this is a strange way to start a batter, but it works like a charm. So go with it.

stout and butter

Butter beer!

When the butter is melted whisk in all the cocoa powder until the mixture is smooth. It’ll be pretty thick because it’s a lot of cocoa powder. Once the cocoa powder is combined, turn off the heat to let it cool for a bit.

Meanwhile, whisk together the dry ingredients in a bowl (flour, sugar, salt, baking soda) and the eggs and sour cream in a very large bowl.

Once the sour cream and eggs are combined, slowly whisk in the warm chocolate stout mixture.

Once that and the egg mixture is thoroughly combined, whisk in the flour in a few batches. Try not to over-mix the batter but make sure there’s no flour showing.

This will be a thick and very rich batter.

If you’re me, have a spoonful of it before you proceed.

batter done

Pretty easy batter actually.

Baking the Cakes. You need three round cake tins to make these cakes. I only have two so I had to re-use one which is fine.

The key things to remember about baking these guys are:

1) Butter and flour the pans really well before you pour in the batter so the cakes don’t stick.

2) Weigh your batter with a scale if you can to make sure it’s evenly distributed.

3) Bake them at 350 degrees for 30-35 minutes.

If you don’t have a scale, you can eyeball the cakes, but weighing the batter will ensure that each cake is the same. You’ll want to fill up the tins about 3/4 full.

weighing

If you care about even cakes...

When the cakes come out of the oven, cool them on a wire rack if you have some and once the pan is cool enough to touch (5 minutes maybe), carefully remove the cake out of the tin. I did this by flipping the tin onto a plate.

If you mess this up, it’s not a bit deal. Just do your best to get the cakes out cleanly. Using a butter knife to go around the edges really helps.

I kind of mutilated my first one…

oops

OOPS!

Frosting the Cake. The important thing about frosting layered cakes is to slice off the top of each cake to get them as level as possible. I use a serrated bread knife for this which works like a charm.

The only other thing to remember about frosting the cakes is to make sure they are completely cool before frosting them.

Once the cakes are level and cool, slap on about 1/4 of the frosting per layer and go to town. That leaves 1/2 of the frosting for the edges and top.

spreading

Thick and heavy...

The layers should stack pretty evenly and the frosting holds everything together.

This is a pretty serious cake people.

layers

Not shabby!

Finish the frosting by getting all the sides and top really well covered.

As an added touch, I shaved some fresh chocolate and sprinkled it on top. I figured that would distract from my sub-par frosting job.

finished cake

BAM.

This was by far the most decadent thing I’ve ever made. It was rich and moist and completely out of this world chocolatey. I don’t even like chocolate, but I couldn’t stop eating it.

And seriously. It’s not that hard to make. It’s a way easier cake recipe than some I’ve seen.

If you want to seriously impress some people or just sabotage a few diets, this is the thing for you.

Related Posts with Thumbnails

Chocolate Ravioli

Chocolate Ravioli


Miss Yunks’ best friend spent a weekend in Washington, D.C. and brought back some treats.

She asked if I’d ever had chocolate pasta, and I had. But, it was dry chocolate pasta swirls purchased in LA. J was offering fresh chocolate ravioli filled with cream. Go ahead, twist my arm. I knew these would be special when I saw the package and read the ingredients. Chocolate pasta filled with chocolate, cream cheese, and ricotta. Yum! You’d think chocolate ravioli would make an exciting dessert. Well, you’d probably be right. I chose to have them for breakfast on a recent snow day as a special indulgent treat. And, because I just happened to have leftover homemade whipped cream, I spooned out a dollop. The filling is very rich, like a chocolate cheesecake enveloped in a chocolate pasta blanket. The whipped cream was absolutely necessary to balance the chocolate. If you get the chance to eat chocolate ravioli, don’t pass it up! Thanks for spoiling me, J!

Monuments of White Chocolate

Famous Monuments Made Of White Chocolate


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Wednesday, January 19, 2011

chocolate Buffer is Healthy food

Chocolate Butter


Chocolate Butter

Along with boiled condensed milk, chocolate butter is one of the simplest - and the most nostalgic - home-made sweet treats of the Soviet period. Under conditions of total deficiency*, you had to be thrifty and creative. You know what we sometimes did with chocolate sweets? We spread some butter on a piece of bread, then cut a chocolate sweet into slices and put it on top of the bread. Or sometimes it was just bread, butter, and sugar on top. These simple pleasures were not as miserable as you might have thought - as everything was organic and natural. You couldn’t store products in the fridge for weeks and weeks and weeks like now: they spoiled. Butter was extremely thick, rich and… yes, buttery: the quintessence of butter. Bread was always crispy on the outside and fluffy on the inside, somewhat similar to ciabatta; the crust was slightly salty and pale golden. Another thing is that sometimes you could notice dirty fingermarks on a loaf of bread, so a common practice was to quickly roast each loaf over a fire in order to disinfect it, hehe.

This morning I spread a spoonful of chocolate butter on a slice of a multigrain bun and meditated about my childhood and all the flavours that are gone for good. But back then, how could I think that I would ever try mascarpone, and wasabi, and arugula?.. And that I would discuss all that with people from all around the globe? All changes are to the good…

*A riddle I invented as a child: “It’s round, green, and grows in Moscow. What is it?” - the right answer is orange, hahaha.

Chocolate Butter

Chocolate Butter
Ingredients
150g butter, softened
2 tsp unsweetened cocoa powder
2 tsp powdered sugar
1 tsp powdered vanilla sugar

Mix all ingredients and beat with a fork until well-blended. To serve, spread on a slice of bread and sprinkle with chopped hazelnuts and chocolate shavings.

P.S. Our blog will be featured in Be@Home’s bi-monthly website review tomorrow!!

Chocolate Butter with hazelnuts and chocolate shavings

Chocolate Butter


More Health Benefits Chocolate and Cardiovascular

Chocolate and Cardiovascular Health Benefits


Two recent large epidemiological studies again suggest a beneficial effect of chocolate consumption on cardiovascular disease. One study was a prospective study in 1216 women with a follow up of 9,5 years. The frequency of chocolate consumption was categorized in three groups”: <>

Not only were carotid plaques less prevalent in those women eating more chocolate but also those who ate more chocolate were less frequently hospitalized or death from ischemic heart disease.

In a large German study with middle aged participants of both sexes without cardiovascular disease at inclusion also an inverse relationship between chocolate consumption (at the time of enrollment in the study) and cardiovascular disease risk (myocardial infarction and stroke over the following 8 years) could be found.

in the quartile characterized by the lowest chocolate consumption (1.7 g/day) 106 myocardial infarctions and strokes occurred, whereas only 61 events occurred (combined relative risk of 0.61) in the quartile with the highest chocolate consumption (7.5 g/day). In the latter group, both systolic and diastolic blood pressure were found to be 1 mmHg lower as compared with the referent low chocolate consumption quartile.

In our quest for the optimal chocolate dose this last research adds another probable dosage that benefits our cardiovascular system namely 7,5 g/day.
Nevertheless, the problem with these large studies is the proof of a correlation, unfortunately no causation. These studies cannot provide direct proof for the existence of a cause and effect relationship. These two studies add up with two other large epidemiological studies. One in elderly Dutch men (Zutphen Elderly Study) and one in post-menopausal American women (Iowa Women’s Health Study).

Another problem is specificity. Cocoa contains other bioactive substances. Until now the beneficial effect of chocolate is attributed to it’s flavanol content. Moreover, participants might derive flavanols from other food substances such as vegetables, tea or fruit.

Originally, the positive effects of cocoa were found among the Kuna Indians living longer on islands off the coast of Panama than the mainland Panama population. But these Indians drank a cocoa drink that is consumed many times a day. This drink is something completely different from our chocolate. It’s low in calories and contains the unadulterated, unstripped cocoa, its bitterness tempered by sugar. Tried to find it’s recipe on the Internet but without any luck. Recipe anyone?


Chocolate Filled Monkey Bread

Chocolate Filled Monkey Bread


Now this is a cookbook that I could learn to love, “Chocolate American Style“. It had more than enough choices for us….like Oreo -Crusted Chocolate Mousse Tart or White Chocolate-Pistachio Biscotti. We settled on Chocolate-Filled Monkey Bread on page 57. You see, our family likes monkey bread. I like making easy monkey bread, and let me tell you, this one is not it. The recipe itself is two pages long….that should have been my first sign. Second it doesn’t have you proof your yeast, you know put it in warm water. How is my yeast suppose to activate unless it is warm first? Third, I had my 17-year-old make it and he promised me that he would type in the recipe for me.

I am simply going to tease you with the pictures and tell you the next time I make monkey bread, it will be my old recipe with canned biscuits. Feel free to add a piece of good milk chocolate in the inside of each of your monkey bread pieces. I thought this would be a great thing to make for the family for Valentine’s morning. Once again, it won’t be this exact recipe, but don’t hold our endeavor against the cookbook. It tasted lovely, it was just a lot of work. I know this hasn’t stopped me in the past, but this one I wanted to cut corners….like use canned biscuits. If you are a homemade bread lover, you will love this recipe in its entirity….but you will have to buy the cookbook to get it. I am such a tease…..and the 17-year-old didn’t want to type it in, who could blame him. He said he would type it in if you want him to….so leave me a comment and if we get enough he will add it.

Chocolate covered Strawberries

Chocolate covered Strawberries


Choosing a perfect Valentines gift can be hard for guys. There is always the risk that what he thinks is the perfect gift idea for her will look cheap, thoughtless, too expensive, be the wrong size, colour, smell or flavour, or countless other problems. A lot of the gift ideas found on the net are often expensive, complicated, time consuming, been done to death or boring. So whats a nice guy suppose to do for his girlfriend at Valentines Day?

The best answer is home made chocolate covered strawberries and fruit. Going and buying a box of chocolate is the lazy mans Valentines gift idea. But homemade chocolate strawberries and fruit is different. This delicious, homemade Valentines Day gift shows that a boyfriend is willing to spend the time and effort making a present most girls will love. And unlike many other homemade gift ideas, chocolate covered strawberries don't look cheap, if done right this chocolate treat can look and taste like an expensive treat.

The best part about this Valentines gift is that its extremely easy to make but looks hard, clean up isn't a problem and the actual work doesn't take much time. As long as a guy has a microwave, a microwavable bowl and half an hour he can make this recipe. The price is right to, all the loving boyfriend has to pay for is some chocolate chips, strawberries and other fruit, and some waxed paper.

Chocolate Covered Strawberries Ingredients

  • 16 ounces (455 grams) of chocolate chips. These can come in a variety of flavours milk, sweet, semi-sweet, bitter sweet, or white chocolate. Find out what type of chocolate your girlfriend likes the most and try to get that flavour. For added style combine white chocolate for colour with one of the other chocolates.
  • 1 pound (½ kilogram) fruit. Strawberries are a classic, but cherries, apples, oranges, and pineapple.
  • For brownie points a small bag of shredded coconut, candy sprinkles, M&M mini's or cookie crumbs can be used as well.

Preparing the perfect Valentines Gift

  1. Wash and dry the fruit by patting them gently with a paper towel. For pineapple and cut apples they can be a little damp, but the drier the fruit the better.
  2. Place the chocolate chips in a microwavable bowl. If you have two or more types of chocolate chips put them in separate bowls. Place the chocolate chips in the microwave on high for 10 seconds. If the chocolate isn't completely melted, stir the chocolate chips for a minute to melt the rest. If some of it is still hard put them back in for another 5 seconds. The chocolate should be completely melted before using.
  3. Holding a small corner of the fruit dip it into the melted chocolate. Stir it around the chocolate for a second or two to make sure its well covered. As you slowly take the chocolate strawberry out give it a small shake to get rid of any excess chocolate. Carefully place the chocolate covered strawberry on a piece of waxed paper.
  4. If using two types of chocolate, dip the strawberries into the lighter coloured chocolate first and let dry. Then dip part of the chocolate covered fruit into the other chocolate. As an alternative using a skewer or small spoon paint the second chocolate onto the fruit, or simply drip lines of chocolate onto the strawberries.
  5. Keep the fruit at room temperature or cooler while they dry. If there is room in the fridge they can put them in there. The chocolate should dry within 15 to 25 minutes.
  6. Place in a nice box or plate and give them to a beautiful girlfriend for Valentines Day. She should eat the chocolate strawberries on the same day for best flavour.

Optional

For an extra touch of class after the chocolate strawberries are pulled out of the the chocolate sprinkle some cookie crumbs, shredded coconut, or candy sprinkles on the fruit. Larger candy may have to be press onto the fruit to make sure it sticks, but smaller sprinkles will stick to the chocolate very easily.

Homemade chocolate covered strawberries and fruit are easy to make, taste great and look good. So they're the perfect Valentines gift idea for a special girlfriend. Best of all after making the chocolate strawberries simply throw away the waxed paper and fill the bowls with hot water. The melted chocolate will come right off with minimal washing. So this Valentines Day give a gift that comes from the heart that won't waste time or hurt the wallet.


Tuesday, January 18, 2011

Chocolate is Kokomo’s Chocolate

Chocolate is Kokomo’s Chocolate Celebration is for Chocolate Lovers Paradise


Chocolate dipped fruit is always a favorite at the annual Chocolate Celebration!

One of my all-time favorite annual events in Kokomo is just around the corner, and my sweet tooth is definitely ready! J. Edwards Fine Chocolates will present the 9th Annual Chocolate Celebration on Thursday, February 3, 2011 at the Kokomo Mall (located at the corner of U.S. 31 & Boulevard Street.) Local restaurants, caterers, bakeries, and chocolate connoisseurs will offer their special (and delicious!) chocolate creations from 11:00 a.m. – 2:00 p.m. My advice is come early for best selection!

Chocolate lovers will be in paradise with the large variety of sweet desserts available, including brownies, cheesecake, flavored coffee, cookies, hot chocolate, cake, crème brulee, cupcakes, pastries, truffles, chocolate-dipped fruit, fudge, and many other tempting chocolate treats. I am, of course, a HUGE chocolate fan and look forward to what will be offered at the event each year. Milk chocolate, dark chocolate, white chocolate, and even organic chocolate – there is definitely something for everyone! Visit their website for a list of items that will be offered this year. Many vendors will also have Valentine’s Day gift items you can purchase for your sweetheart or family members if you don’t enjoy chocolate yourself.

One of my favorite selections from last year's event was the Red Velvet Kiss - red velvet cake covered in chocolate!

Beautiful & sweet gift items are also available to purchase for Valentine's Day

This is one day of the year that I completely enjoy devouring chocolate desserts for lunch! However, if you wish to eat first, several vendors will offer lunch items, and Grace United Methodist Church will sell soup and sloppy joe sandwiches in the Kokomo Mall.

Admission to the Chocolate Celebration is free. Tickets are 2 for $5 and can be redeemed for one chocolate treat of your choice. Tickets are available at the event or in advance at J. Edwards Fine Chocolates and Samaritan Caregivers. Plan to make it a ladies day out with friends, co-workers, or family! For more information or to see more photos from last year’s event, visit their website.

8 Quick Chocolate Getaways Near Manhattan



Short and Sweet: 8 Quick Chocolate Getaways Near Manhattan

chocolate room brooklyn

On your next quick city escape, instead of trying to cram a lot into a little weekend, consider taking a small bite out of life with one (or more) of these eight chocolate-themed getaways near Manhattan. From body scrubs to factory tours to hotel packages and an all-you-can-eat chocolate extravaganza, these desserty destinations are full of rewarding fun and heart-healthy antioxidants. Each event is as close as the 7 train and as far away as three hours—and as usual, all accessible without a car.

chocolate factory tour in brooklynWhat: Mast Brothers Chocolate Factory Tour
Where: 105A North 3rd Street, Williamsburg
When: Saturdays and Sundays at 1 p.m.
Why: The Mast Brothers are the only bean-to-bar chocolate makers in NYC. Learn how it all happens in a tour and tasting at their Brooklyn factory for the bargain price of $9.99. You will see the entire chocolate making process, from sifting the cacao beans to conching. Sample five distinct house-made products before purchasing your favorite at the tasting room.
How to get there: L train to Bedford Street Station, a short walk to North 3rd and Berry Street.

Langham Hotel chocolateWhat: The Langham Boston Chocolate Bar
Where: 250 Franklin Street, Boston, MA.
When: Saturday 11 a.m.- 4 p.m., September-June.
Why: Indulge your sweeter side at this all-you-can-eat chocolate extravaganza. The theme for this brunch changes each year, and this year it’s the five elements of taste. That means your palate will be ablaze, sampling chocolate delights that are salty, sour, bitter, sweet and savory, all artfully displayed. Whether it’s a classic flourless chocolate cake you crave, or a more avant-garde presentation, like a banana-bacon-chocolate-crusted meringue tart, you will not be disappointed by this eye-popping, mouth-watering buffet. All this, to the sound of live music, costs $40 per adult. If you choose to stay the night, The Langham is a treat of a hotel, so inquire about packages that include the Chocolate Bar when you book.
How to get there: Consult oM’s Public Transportation guide to Boston. The Langham is only a few minutes walk from Boston’s South Station.

chocolate room brooklynWhat: The Chocolate Room
Where: 86 Fifth Ave., Park Slope; 269 Court Street, Cobble Hill
When: Open daily, from noon to 11p.m., ’til midnight Fri & Sat
Why: This ultra-popular Brooklyn café is a chocolate lover’s paradise and an excellent place to celebrate chocolate’s favorite holiday. Look for the chef to create some scrumptious special items to grace the Valentine’s Day menu, no reservations necessary, but expect crowds.
How to get there: The Park Slope branch is convenient to the Atlantic Ave., Bergen Street, Pacific Street and 7th Avenue at Flatbush subway stops. The Cobble Hill location is near the Carroll Street or Bergen Street stops.

Scranton Seahorse Inn What: The Chocolate Lover’s Package at the Scranton Seahorse Inn
Where: 818 Boston Post Road, Madison, CT
When: Nightly, call or check the website for availability
Why: This intimate seven-room inn is located in the heart of pristine all-American Madison, walking distance to beaches, restaurants and high-end shops. The Chocolate Lovers Package includes a one night stay for two, breakfast with some special chocolate goodies in the morning, house-made chocolate truffles, a gourmet cheese plate and a DVD of the movie “Like Water for Chocolate” yours to view in your room and take with you when you check out. Prices start at $170.
How to get there: Metro-North to New Haven’s Union Station, where you will switch to the Shoreline East to Madison. The Inn is located 2 ½ blocks from the train station. The hotel offers a complimentary shuttle, book when you reserve. Total trip time is two hours.

So-simple, Gluten-free Peanut Butter Cookies with Chocolate Chunks

cookies

  • 1 cup natural style peanut butter (creamy or chunky)
  • 1 cup brown sugar
  • 1 large egg
  • 1 large bar of best quality chocolate, milk or dark or whatever you fancy, broken into chunks approx 1/2″ in size.

Preheat Oven to 350 degrees. Line 2 baking sheets with parchment paper.

Cream together sugar and peanut butter. Mix in egg. Form into walnut-sized balls. Space about 2″ apart on cookie sheet and press down a little to flatten slightly. Take your high quality chocolate chunks and press into the center of the cookie so it sticks out.

Bake for about 10 minutes, until slightly soft but set. Let cool on racks. They are almost candy-like, chewy and moist with a great burst of chocolate!

Makes about two dozen cookies.

What: The Art of Chocolate Technique Class
Where: Antoinette Chocolatier, 87 South Main Street, Phillipsburg, NJ
When: The next monthly classes are on Feb. 19, 2011, from 10 a.m.-4:30 p.m., and again on March 19th.
Why: Spend the day at this cozy, homespun chocolate shop, learning a variety of techniques from the inspirational owner Antoinette, including tempering, truffle making, and hand painting. The class mixes demonstrations with hands-on experience. Lunch is included in the $125 fee. Give yourself time to explore this adorable town, full of quaint stores and restaurants, before catching the bus home.
How to get there: Trans-Bridge Lines bus from Port Authority to the Phillipsburg Mall. Call Akab Taxis at 908- 454-3420 a few minutes before arriving, and they will pick you up and drive you to Antoinette’s in minutes for $8. The entire journey takes under two hours.

What: Chocolate Massage
Where: Body by Brooklyn Spa and Lounge, 275 Park Ave., Clinton Hill, Brooklyn
When: Open daily
Why: Who could ever believe that a place of such peace and tranquility lies so close to the traffic and headaches of the BQE? This former chocolate factory is now home to a full-service, amenity-loaded spa. You will want to schedule the entire day to fully appreciate the Russian Sauna and Hydrotherapy Wet Lounge, before hunkering down for the ultimate luxury of a Chocolate Massage. Warm, chocolate-infused products will be ground, rubbed and smoothed on your deserving body, making you feel like a prized bon-bon.
How to get there: The G train to Clinton-Washington Ave. It is a fairly dreary 10-minute walk north on Washington Avenue until you arrive at the spa. An alternative is to take one of the many trains that go to the Jay St. Metro Tech subway station and switch to the B57 Bus, which drops you a block from the spa.

What: JoMart Chocolates Life Tastes Better with Chocolate-Private Workshop
Where:
2917 Ave. R, Marine Park, Brooklyn
When:
Call 718.375.1277 to schedule
Why
: You know how to eat it, now learn how to make it in this two-and-a-half-to-three-hour private class taught by a third generation confectioner. Customized Private Workshops include a soupçon of history and a mouth-watering tasting, followed by a hands-on lesson covering subjects from tempering to truffle making, tailored to your specifications. For $375, this might just be the date that wins the heart of your desired chocolate aficionado.
How to get there
: Q or B to Kings Highway Station, a 10-minute walk from JoMart.

Hershey chocolate febWhat: Chocolate-Covered February
Where
: Hershey, PA.
When
: Special activities and events are scheduled during the month of February
Why
: Known as The Sweetest Place on Earth, February is the time for chocoholics to converge here. Special events include Chocolate and Spirits Pairings Classes, Create Your Own Candy Bar, and a Chocolate-Infused Themed Dinner. The Spa At the Hotel Hershey has a fabulous menu of chocolate treatments year-round, including a Whipped Cocoa Bath and a Chocolate Sugar Scrub. The Hershey Lodge and the elegant Hotel Hershey offer special packages all month.
How to get there
: Amtrak has more than half a dozen daily trains departing from Penn Station that will get you to Harrisburg, PA. in just over 3 hours. The train station is a 15-minute cab ride from Hershey, but if you are staying overnight, both The Hotel Hershey (717.533.2171) and the Hershey Lodge (717.533.3311) offer a shuttle service for $25 per adult, free for kids up to 18 years of age.