Chocolate Whiskey Cake
March 21, 2009
Another recipe from “The Way the Cookie Crumbles” - Chocolate Whiskey Cake
Salted Chocolate Caramels
March 16, 2009
Here is a product that has come up quite a bit in my “chocolate research” recently – mainly becasue it is reportedly one of Barak Obama’s favourites.
Fran’s Salted Caramels – it sounds delicious actually. Is there anyone on this side of the Atlantic that sells somehing similar? Anyone in Ireland? Have you tasted anything similar?
Chocolate Poll
March 13, 2009
Help out the folks at Ice Cream Ireland! They are doing a chocolate poll to discover Ireland’s favourite type of Chocolate Icecream!
Chocolate Inspired Jewelry
March 11, 2009
Check out these photos from designer Katja Hunhold!
Chocolatize Yourself!
March 9, 2009
Etch yourself in chocolate with this fun Facebook application from Axe!
If you want an excuse to eat chocolate – become a Buddhist monk!!
March 7, 2009
According to the “Candy Dish Blog“, Buddhist monks can’t eat food after noon. However, they can eat dark chocolate as it melts in the mouth!!!
Perfect gifts for the Chocoholic girl who has everything!
February 11, 2009
Thanks to Cocoa-Heaven for finding these fun gift ideas!
Can’t afford real diamonds? No problem…. Buy her some chocolate ones!
Does she just LOVE shoes? How about these pretty chocolate shoes?!
Or is she the intellectual type that loves puzzles? How about chocolate Scrabble tiles – don’t like your letters? Well just eat them instead!
Have you found any other really cool gifts made from chocolate? Post a link below!
My Cholives arrived!
January 27, 2009
I love getting post, do you? I especially love getting post when it’s a box with chocolate in it 
And that’s exactly what greeted me in the shop this morning. A box all the way from Milwaukee, USA!
Last week, I wrote a post about a new chic chocolate product called the Cholive. And I was promised a sample in the post that I could try and write a review on. So here goes (sigh, what a difficult job this is…).
I received the tin pictured here. So the first thing that catches my attention is the packaging. Now I know that people don’t always agree with me, but I really do favour simple, classy, modern designs when it comes to chocolate packaging. And this tin fits the bill – it’s the kind of thing that would definitely draw my attention if I saw it displayed in a shop. It’s simple, and I like (and I know that our customers like) the fact that you can see what’s inside. In our shop, the boxes where you can see the chocolates inside far outsell the boxes where you can’t see inside.
Before openng it, I looked at all the ingredients and nutritional information that is clearly displayed on the bottom of the tin (Fortunately, I am very blessed in that I can always do with actually gaining a few lbs, so looking at nutritional facts never puts me off!). There are 35 calories per serving, for those of you that are interested. The chocolate is described at 55% premium dark chocolate, and the filling is a Vermont whole cream ganache.
I also received a little booklet which includes tasteful product photos, descriptions, and some ideas on what to drink with the Cholive! There is also a recipe for a “Chocolate Malt Martini” which, unfortunately, I can’t really try out here at work. I may just have to make do with an Irish Coffee (without the Irish).
Now for the good bit! On opening the tin, I was looking down at 13 dark olive shaped chocolates, all neatly standing to attention, and saying “Eat me!” The smell of chocolate that hit me was strong, sweet and delicious.
I carefully picked my victim, and speared it with one of the little Cholive skewers that also came in my box. There is even detailed information on how do do this correctly (see here!). This is clearly very serious business!
My chosen Cholive was easily speared, and…. I bit into a shell of chocolate that was just thick enough (not so thin it crumbles all over the place, and not so thick that you have to bite really hard, and don’t get to taste the filling), just dark enough (not so dark that the flavour overpowers the other tastes, and not so milky that it is just sweet).
The ganache inside is smooth, creamy, and a perfect match for the dark chocolate shell. I had meant to take a bite, write a bit, and then eat the rest, but the second bite quickly followed the first, and that was the end of my first Cholive experience. Definitely over too quickly, and I am exercising great self-control before diving into the tin again.
Yes, this is my kind of chocolate, and one I would heartily recommend to all of you. I can’t vouch, as yet, for the combination of the Cholive and a Martini, but let me know if you have tried it! I am off to eat another Cholive….
Oh, and do you know what is the best bit?!??! There was another little box in my brown box from Milwaukee containing the newly launched Chruffles…. so that will be the subject of my next post!!!! I can’t wait!!
Interesting mix of textures, flavours and temperature!
January 23, 2009
Here is a recipe from the Washington Post which looks interesting.. According to their description, ..”Injecting the chocolate with hot coffee just before serving creates a nice contrast in texture and temperature; the black pepper gives the chocolate a kick as well.”
So here is the recipe (I am not sure how easy it would be to get one of those huge syringes here though!!):
Not much sugar is used here; feel free to add more for a sweeter taste.
4 servings
Ingredients:
- 8 ounces dark (bittersweet) chocolate, such as Valrhona 65 percent, coarsely chopped or shaved
- 4 tablespoons (1/2 stick) unsalted butter, preferably at room temperature
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1/2 to 1 teaspoon freshly ground black pepper
- 2 tablespoons sugar
- 1/2 cup hot espresso
Directions:
Heat 1 to 2 inches of water in a medium saucepan over medium heat.
Combine the chocolate and butter in a metal bowl just big enough to fit over the saucepan without touching the water. Place the bowl over the saucepan; when the chocolate has softened, stir to incorporate it with the melted butter, then add the milk, cream and pepper to taste, mixing well.
Pour into 4- to 6-ounce ramekins or coffee cups. Place in the freezer, spaced well apart. Check after 45 minutes to see whether the puddings are set. When their edges are firm (which can take from 45 to 90 minutes) but the puddings are still somewhat soft in the middle, they are ready for the next step or can be transferred to the refrigerator to keep cold until just before serving.
When ready to serve, dissolve the sugar in the hot espresso. Fill a (clean) turkey baster or large syringe with the hot liquid and inject it into the middle of each cold chocolate pudding, or make room with a spoon and pour the espresso in. Serve immediately.
Recipe Source:
From Gastronomer columnist Andreas Viestad.
A Book That Looks Like a Chocolate Bar!
January 20, 2009
And you even get to unwrap it!
The design of the book has been specially crafted to look like a chocolate bar, wrapped in foil with all the essential details a bar of chocolate has. Author and chef Stephan Lagorce offers an innovative guide to things you need to know when tasting chocolate as well as how to use all your senses to appreciate it. A selection of 40 decadent recipes are available from cakes to drinks. It also explains the best accompaniments to chocolate, including wine and fruit. Advice on where to buy the best chocolate and how to store it, is also covered. Be mesmerized as you discover chocolate like never before with topics such as Intro- duction to Chocolate, Chocolate Tasting, Chocolate Partners, Essential Recipes, Little Chocolate Extras and Table of Recipes.
Product Description
Stylish, chic, sensual–Chocolat features the different forms (powder, drops, bar, drinking or crunchy), the different colors, scents, and strengths. It captures the essence of chocolate.
The book explains the four principles of chocolate tasting:
1. Tasting: a sensory journey. The first chapter focuses on the use of our five senses when tasting chocolate. The book explores how the senses are used to the best advantage, what tools help to improve the experience further and explains the language of tasting. This chapter covers all you need to know to appreciate chocolate.
2. Chocolate Partnerships. This section explores the best pairings for chocolate and other ingredients such as wine, spirits, coffee, tea, flowers, cigars, spices and dried fruits.
3. Recipes. A selection of 40 recipes to taste chocolate in all its forms, including basic recipes, cakes, drinks and sweets.
4. Practical section. Hints and tips on how to get the most out of chocolate, including buying advice, how to store it and where to buy it.
About the Author
Stefan Lagorce is both chef and author. He is an expert in the application of theory to practice in culinary matters, having studied Agro-food science and technology and trained under two renowned chefs in France. He runs a course on the science of chocolate at the Agro Paris Tech Science and Industry Institute. Stefan has also written several works for Hachette Pratique in France, including books in the Collection Cyril Lignac and Popotes des Potes.