Happy National Chocolate Milk Day! September 27, 2022
When you need nothing other than a warm chocolate chip cookie, here’s a quick and easy recipe that makes just the right number: one. This picture-perfect cookie from “Great British Bake Off” champion Edd Kimber will be on your plate in about half an hour. The chilling time is optional, but if you prefer a thick, chewy cookie, we highly recommend it. Unchilled dough will bake up thinner and slightly crispy. The amounts are so small here and the recipe is so forgiving that you don’t need to worry about weighing your ingredients. It’s also the perfect small bake for your toaster oven. Feel free to change the add-ins to your choice of chocolate or nuts.
1 tablespoon unsalted butter, melted and slightly cooled
1 tablespoon light brown sugar
1 tablespoon granulated sugar
1 1/2 teaspoons milk
3 tablespoons all-purpose flour, plus more as needed
Pinch baking powder
Pinch baking soda
Pinch fine salt
2 tablespoons roughly chopped dark chocolate
Flaky sea salt, for sprinkling (optional)
Position a rack in the middle of the oven and preheat to 350 degrees. Line a rimmed baking sheet (any size, but a quarter- or eighth-sheet is perfect) with parchment paper.
In a small bowl, combine the butter, light brown sugar and granulated sugar and stir with a spatula until well combined. Pour in the milk and mix until creamy. Add the flour, baking powder, baking soda and fine salt and mix until a soft but not sticky dough forms. Add the chocolate and stir to combine. If needed, mix in a little extra flour, 1 teaspoon at a time, adding just enough to make the dough lose its stickiness but not become stiff.
Shape the dough into a ball and place on the prepared baking sheet. If you prefer a thick and chewy cookie, pop the pan into the freezer to chill for 5 to 10 minutes. Bake for 16 to 20 minutes, or until golden around the edges and a little paler in the center. If you have chilled the dough, you may need the higher end of the time range. Sprinkle with the flaky salt, if using, and let cool on the pan. Serve warm or at room temperature.
Calories: 386; Total Fat: 21 g; Saturated Fat: 13 g; Cholesterol: 31 mg; Sodium: 401 mg; Carbohydrates: 52 g; Dietary Fiber: 3 g; Sugar: 31 g; Protein: 5 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from “Small Batch Bakes” by Edd Kimber (Kyle Books, 2022), as posted on WashingtonPost.com.
As a professional chef, Alissa Fitzgerald knows that classic chocolate-chip cookies taste a whole lot better with a few key ingredients and techniques. The best cookies are slightly chewy and a little bit gooey with a crispy edge, and there are simple ways to achieve those results in your own kitchen. To discover her 9 tips for baking the best chocolate chip cookies, click HERE.
A birthday cake should look as amazing as it tastes, so let your creativity loose and go for gold! Topped with rosebuds, petals, berries, meringues, frozen raspberries and gold pearls. This cake is perfect to celebrate a birthday or any special occasion!
Melted butter, to grease, plus extra 400g, chopped, softened
½ cup Dutch cocoa
1 cup brown sugar
400ml boiling water
1 cup caster sugar
4 free-range eggs, lightly beaten
3 cups plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
2 Tbsp Callebaut dark chocolate crips pearls
Pinch of edible gold dust or chocolate polish
Rosebuds (for decoration only, not for eating), rose petals, cornflower petals, dianthus petals, raspberries, blueberries, gold speckled mini meringues and crushed freeze-dried raspberries, to decorate
Rich chocolate ganache frosting
250ml thickened cream
400g dark chocolate (45% cocoa), chopped
To make frosting, put cream in a medium saucepan over low heat. Bring to a gentle simmer, remove from heat and stir in chocolate. Set aside for 10 minutes, then briefly stir again until silky-smooth. Set aside at room temperature for 2 hours, stirring occasionally, until it’s a spreadable consistency.
Meanwhile, preheat oven to 160 degrees C fan-forced (180 degrees C conventional). Grease two 20cm round cake tins with butter and line bases and sides with baking paper.
Put cocoa and brown sugar in a large heatproof jug and pour in boiling water. Use a whisk to stir until smooth, then set aside to cool for 15 minutes.
Meanwhile, put extra butter in a large bowl, add caster sugar and beat with an electric hand beater on high speed until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Sift in flour, baking powder and bicarb, then add about ½ cup of cocoa mixture. Stir with a whisk to roughly combine. Continue to add cocoa mixture, ½ cup at a time, whisking until a smooth speckled batter forms.
Divide batter into thirds, using a cup measure for accuracy, dividing between 2 tins and one large bowl. Cover bowl with plastic wrap and set aside. Bake 2 cakes for 35 minutes, or until cooked when tested with a skewer, swapping positions in oven halfway through. Cool cakes in tins for 15 minutes before turning out onto a wire rack to cool completely.
Regrease and line 1 tin, then pour in remaining batter. Bake for 35 minutes, or until cooked when tested with a skewer. Cool completely.
To assemble, put 1 cake on a stand. Spread with 1/3 of the frosting. Repeat layering, finishing with frosting.
Put pearls in a small zip-lock bag. Add a pinch of gold dust. Seal bag and shake well to coat completely.
Decorate cake with rosebuds, petals, berries, meringues, frozen raspberries and gold pearls. Serve.
As posted on BHG.COM.AU
If you’re looking for an easy and classic addition to your holiday cookie repertoire, chocolate shortbread should be your next bake. Slightly crisp with a meltingly tender texture, they’re perfect served with a cup of milky tea or—for intense chocoholics out there—a steaming mug of hot cocoa. Shortbread gets its name from its crumbly textured dough that uses no leaveners and has a high fat content. The addition of cocoa powder here brings this traditional cookie in a whole new direction.
1 1/2 c. (180 g.) all-purpose flour
1 c. (2 sticks) unsalted butter, room temperature
1 c. (115 g.) powdered sugar
1/2 c. (40 g.) Dutch-processed cocoa powder
1/4 c. cornstarch
1/2 tsp. kosher salt
1/2 tsp. pure vanilla extract
1 c. (170 g.) semisweet or white chocolate chips
Sugar pearl sprinkles, for decorating (optional)
In the large bowl of a stand mixer fitted with the paddle attachment, beat flour, butter, powdered sugar, cocoa powder, cornstarch, salt, and vanilla on medium speed until a thick, smooth dough forms, about 1 minute. Scrape down sides of bowl and continue to beat until there are no pockets of unmixed flour, about 30 seconds more.
Using a rubber spatula, scrape dough onto a sheet of plastic wrap. Pat to a disk, then tightly wrap. Chill at least 2 hours or up to 2 days.
Arrange racks in top and bottom third of oven; preheat to 300°. Line 2 baking sheets with parchment paper. Place another large piece of parchment paper on a work surface. Unwrap dough, place on parchment, then top with another large piece of parchment. Using a rolling pin, roll dough to 1/4″ thick. Using a sharp knife or pizza cutter, cut dough into diamond shapes about 3″ long and arrange on prepared sheets, spacing about 1 1/2″ apart (or you can use a 2″ round cookie cutter and cut into rounds). Reroll scraps and cut out more diamond shapes to make 14 to 16 total.
Bake cookies, rotating pans top to bottom halfway through, until firm to the touch, 25 to 30 minutes. Let cool on baking sheet 5 minutes. Using a metal spatula, transfer cookies to a wire rack and let cool completely.
In a small microwave-safe bowl, microwave chocolate chips in 30-second intervals, stirring between each, until melted and smooth. Using a spoon or a piping bag, drizzle chocolate over cooled shortbread. Top with sugar pearls (if using). Refrigerate until set, 15 to 20 minutes.
Make Ahead: Cookies can be made 1 week ahead. Store in an airtight container and refrigerate.
As posted on DELISH.COM.
We’re definitely not strangers to the need of satisfying a sweet tooth. If you know any chocolate lovers, self-proclaimed chocolate connoisseurs, or chocoholics, you’ve come to the sweet spot for finding them the best chocolate gifts that are just as thoughtful as they are delicious. While it’s hard to go wrong with a dessert as delectable as chocolate, there are so many tasty treats out there. It can be hard to decide on just one! We’ve rounded up the best chocolate gifts that will leave your recipients begging to know where you got them—so they can get more! From chocolate covered strawberries and drizzled popcorn to s’mores bites and fondue—no matter their particular taste, you’ll find the perfect present. And if they rather take a sip, hot chocolate and chocolate coffee are on the menu, too. There’s even a monthly chocolate subscription and a DIY molten lava cake. All the chocolate desserts they could ever dream of are on this list. And if you’re shopping for any other food lovers, you can also check out these food gift baskets including meat and cheese gift baskets. Dessert is served! Check them out HERE.
New York City’s iconic Levain Bakery is introducing a brand-new cookie for the change in seasons. The Fall Chocolate Chunk, which released on Wednesday, September 14, was created with hints of ginger, nutmeg, cinnamon and molasses, layered with melty Valrhona chocolate. The seasonal cookie is available in 4, 8 and 12 packs. It will also be available in a new fall cookie assortment in 4, 8 and 12 packs that also feature the Dark Chocolate Chocolate Chip, Dark Chocolate Peanut Butter Chip and Chocolate Chip Walnut cookies. All Levain Bakery cookies are baked fresh daily and available to ship nationwide via the bakery’s website and most recently through DoorDash National Shipping. In addition to the current ten bakeries in New York, Washington, DC, and Boston, Levain expanded beyond the east coast to Chicago and LA this year.
From babkas to black and white cookies, and challah to honey cakes, few food cultures are as emblematic of New York as Jewish baked goods. This bakery scene in NYC reflects the many Jewish communities in the city, from the diverse enclaves of the Upper East and West Sides to the ultra-Orthodox in South Williamsburg, the Sephardic in Flatbush, and the Bukharian community in Forest Hills. Modern interpreters like Breads and Michaeli Bakery sell buttery, croissant-like babka, and storied shops like Sander’s trace their roots to the mid-20th century, showcasing recipes that generations of customers have grown up on. Check out the top 13 Jewish bakeries HERE.
Let’s be honest, who can resist a square or two (or three) of deliciously creamy chocolate? The editors of VeganFoodandLiving.com certainly can’t! But people often wonder ‘is chocolate vegan?‘ – you’ll be happy to know that we vegans are spoiled for choice these days with a wide selection of tasty vegan chocolate bars at our fingertips. In fact, the UK has dominated the vegan chocolate market with 1 in 5 chocolate launches being suitable for vegans in 20211. We know it can be hard to choose from all of the enticing packaging and unique flavors, that’s why we’ve done the hard part and rounded up our top vegan chocolate bars to save you the hassle…(click HERE)
While people at every corner of the earth seem enamored with chocolate, there are regional differences to this sweet. For instance, the chocolate found in America has traits that make it different from European chocolate. According to Gourmet Boutique, those on this side of the Atlantic prefer their chocolate to have less actual cocoa, more sugar, and less fat and cocoa butter. Even with less cocoa and more sugar, Americans enjoy a love affair with chocolates of all types. But some chocolate varieties reign supreme — according to a YouGov survey, 49% of U.S. citizens prefer milk chocolate, while 34% like to nosh on dark chocolate. A mere 11% contend that white chocolate is best. Chef Gordon Ramsay, however, believes that all chocolate varieties bring something special to the culinary world. You just need to know how to best use each type. To find out, click HERE.
Whether it’s dark, milk, white, or filled with nuts, almost everyone loves a quality chocolate bar! If you’re among that chocolate-loving crowd, take a look at this roundup of the best chocolate bars LifeSavvy.com found. Click HERE.
If you want to make a people-pleasing dessert, chocolate is the star ingredient you’re looking for. We shave it into ice cream, powder it into our milkshakes, turn it into syrup for our Sundays, and frosting for our cakes. Chocolate, though relatively new to the food scene when compared with ancient eats like butter, has taken the world by storm over the past few centuries and is now our go-to treat. And though most of us only see chocolate presented to us in a candy wrapper, thanks to a few educational cartoons growing up and our own research, we know that chocolate comes from the cocoa bean which is where we source the cocoa butter and powder we need to create cacao liquor. Sugar and other supplementary ingredients are then added to the cacao liquor to create the chocolate we are familiar with. But as we are all aware, chocolate isn’t consistent. Depending on the brand, the percentage of cocoa, and even the type of cocoa used all affect how sweet or dark a batch of chocolate tastes. To find out more, click HERE.
Dark chocolate has some promising health benefits, and that’s all thanks to special ingredients like cacao and cocoa beans. Unfortunately, there are some sustainability issues that come along with them, and the chocolate industry has come under fire for unethical sourcing practices that are harming farmers and the communities that produce them. Livestrong.com asked registered dietitians to share their favorite organic chocolate bar, and most came up with a few! They told them what makes each of these bars unique, and let them know what ingredients, nutrient info and labels to look out for when shopping. The organic chocolate bars on this list were chosen based on the following criteria: cacao content, sustainability and ethical farming efforts, ingredients, taste and texture, amount of sugar. See the results HERE.
When conditions line up just right, a normally dry cliffside in Arizona’s Navajo Nation outside of Flagstaff transforms into a milky brown waterfall taller than the Niagara Falls — a phenomenon that visitors who were in the right place at the right time recently got to see. Click HERE to see the site!
As you might know, the rapper Macklemore (”Thrift Shop,” “Can’t Hold Us”) opened for Imagine Dragons at Hersheypark Stadium (Aug. 12 to be exact). What you might not know is he tried to buy some candy at Chocolate World next door before the show and almost got into a bit of trouble due to his method of conveyance. Click HERE to see why.
Wander down the baking aisle of any grocery store and you’ll notice several boxes labeled baking chocolate. Some say unsweetened, others bittersweet or semi-sweet, another labeled German’s sweet chocolate. Have you ever wondered what this chocolate is used for and how it’s any different than the chocolate over in the candy aisle? There’s actually quite a big difference. For baking, it’s important to understand the difference between regular chocolate and baking chocolate—plus, know how to select the right kind of chocolate for every recipe. We’ve broken it all down for you, from types of chocolate to how to use it (click HERE).
Chocolate is a true national addiction. Nobody disagrees with that! It is passionate and versatile, as you can find it in every way and in various recipes. Although it is a delicious type of dessert, it is not entirely healthy. In fact, pure and simple chocolate is not Harmful Health, but all things mixed with it to make it more delicious, yes. The most common, which people like most, receive several components: a lot of milk, sugar and fat.
You would typically find chocolates inside the fridge, but who knew you could also find chocolates in the garden? Chocolate Cosmos (Cosmos atrosanguineus) is a rare flower that you’d gladly stop and smell, seeing as its most distinct feature is that it has a chocolate scent. With velvety-red petals and a center that’s nearly black, the flower easily reminds people of different desserts.
The easiest answer to our initial question is yes; dark chocolate does contain a multitude of nutrients such as zinc, iron, and magnesium, as well as an abundance of antioxidants called flavonoids. Dark chocolate also has far lower levels of sugar and fat than milk and white chocolate, but as a rule, the lower the percentage of cocoa solids, the higher the added sugar and fat content will be. Dark chocolate will typically contain between 50 and 90 per cent cocoa solids, whereas milk chocolate usually sits somewhere between 10 and 50 per cent. Some studies also suggest that eating cocoa flavonoids can reduce blood pressure and that there is a link between eating dark chocolate and a reduced risk of heart disease. Dark chocolate is relatively high in calories, but the heart-protective benefits appear to outweigh the risk. So as it turns out, a little bit of dark chocolate each day can, in fact, help to keep the doctor away.
If you love chocolate, we’re willing to bet that chocolate cake is up there among your favorite desserts. Whether the treat in question is a chocolate-iced death by chocolate cake, a cream cheese-rich chocolate gooey butter cake, or a towering, coconut-frosted German chocolate cake, chocolate cake is widely beloved by those who enjoy sweets. Perhaps one of the most diverse dessert categories out there, a good chocolate cake — no matter what variety — should be super-moist, with a deep, rich chocolate flavor.
But as anyone who has sampled their fair share of chocolate cakes knows, this ubiquitous dessert is, all too often, way too dry. According to Better Homes & Gardens, some of the reasons a cake might turn out too dry include baking it for too long, not using precisely measured ingredients, and overmixing the batter. But with chocolate cakes specifically, there’s one factor that you may not have considered that directly affects the cake’s moistness, and that’s the type of cocoa powder you select at the store. Learn more, HERE.
Popular opinion: chocolate might be the perfect food — and yes, we know we’re not going out on much of a limb with this declaration. Sweet, bitter, and complex, chocolate has been the culinary object of desire of cultures around the world for millennia. In its highest-quality forms, chocolate can be one of the most stimulating, nutritious, and heart-healthy foods available. And, as many home cooks know, many types of chocolate are essential to baking.
Today, high-quality chocolate is an essential ingredient in pastry kitchens worldwide. It comes in many forms, from cocoa-rich dark chocolate to sweet and creamy milk chocolate. White chocolate has no cocoa at all, while newcomer ruby chocolate is made using a rare cocoa bean varietal. Cacao nibs and cocoa butter, the building blocks of chocolate, are also being used by pastry chefs and chocolatiers in new and inventive ways. That said, if you’re a baker, it is important to learn about all the different varieties and forms of chocolate used when baking, how they’re made, and their best applications. To learn more, click HERE.
And ANOTHER chocolate ice cream taste test (see Southern Living article, below). See who comes out the winner HERE, as Joey Skladany, on TODAY.COM discusses all 9 chocolate ice creams. The winner may surprise you ( or not, if you’re a true connoisseur of chocolate ice cream!!!).
No one expects a chocolate bar to be healthy, but you do generally expect to bite into chocolate, and perhaps creamy nougat, some nuts, or coconut flakes, and not simply sugar. Unfortunately, when it comes to chocolate bars, some rank high on sugar content and low on the chocolatey, caramelly, nutty content we crave. Want to know who’s at the top of the list? Click HERE!
Who doesn’t have a few pints of ice cream in the freezer for when the craving strikes? If it’s not vanilla that you have on hand, it’s likely chocolate. And the ideal chocolate ice cream has to deliver on the chocolate flavor, whether dark or milk chocolate, dairy-free or regular—if it says chocolate it better mean it. While everyone has their favorite brand, the freezer aisle is loaded with over a dozen varieties of chocolate ice cream, and there are likely a few you haven’t gotten around to trying. Don’t worry, we did the tough job of sampling nine of them for you. In a blind taste test our editors (Southern Living magazine) determined an overall favorite that was rich and creamy, super chocolatey, and without hot fudge or extra toppings, wowed us (click here).
Chocolate is known for being creamy, rich, decadent and — healthy? While this sweet treat is commonly viewed as a guilty pleasure, research shows chocolate actually offers multiple health benefits. Here are some of the things that chocolate can do for you and your body (click HERE).
It’s impossible to say exactly when, or by whom, the modern chocolate concoction was invented. The Spaniards were the first to mix chocolate with cinnamon, black pepper, and anise instead of the Mesoamericans’ original blend of chiles, vanilla, and achiote. The Swiss created the famous fondant and added dried milk. Belgians adapted the praline (a French confection of caramelized almonds), thus making the popular chocolate bonbons that became a sought-after staple for Valentine’s Day. The Dutch became the pioneers of cocoa powder. BUT WHOEVER CLAIMS THE ULTIMATE CREDIT, CHOCOLATE AS WE KNOW IT TODAY WOULDN’T HAVE BEEN POSSIBLE WITHOUT THE JEWS (learn more HERE).
Migraines account for 30 percent of the world’s headache disorders and are currently incurable, according to the World Health Organization. Dr. Paul Durham, distinguished professor of biology at Missouri State University, has experienced a migraine himself. But his recent discovery could be the key to natural, sweet relief for some migraine patients (click HERE to learn more).
Over the years, Cinnabon has kept things relatively simple: Sure, they’ve branched out into Churro Swirls and Cookie BonBites, but the main star of the show has always been their classic cinnamon roll. So just how rarely has the 37-year-old brand deviated from that underlying cinnamon theme? Well, Cinnabon has a new product, and the company says it’s the first time they’ve ever skipped the cinnamon. Chocolate BonBites are being billed as Cinnabon’s “first-ever chocolate-filled baked treat” and “the brand’s first-ever non-cinnamon treat.” (Interestingly, for both statements, Cinnabon included the qualifier “in U.S. bakeries,” making you wonder what kinds of products Cinnabon locations are whipping up overseas!) This new spin on Cinnabon’s tiny BonBites cinnamon roll is baked with the usual Cinnabon dough, but then — instead of cinnamon — is layered with a chocolate schmear on the inside and topped with both chocolate frosting and cream cheese frosting. These limited time only Chocolate BonBites will be sold until September 11 in either 4-count or 16-count packs, with prices starting at $4.79. The chain says customers should be able to find them at mall bakeries, at Maverick and Pilot Flying J Travel Center locations, or via the new Cinnabon mobile app and food delivery platforms.
Toblerone will have to drop “Switzerland” from its packaging as the mountain-shaped chocolate will no longer be exclusively produced in its home country from 2023. Toblerone will open a new production line in Slovakia by the end of the year “to respond to the growing demand.” “For legal reasons, the changes we are bringing to our production require us to adjust our packaging to comply with the Swiss law, particularly to remove the word ‘Switzerland’ from the packaging front,” the company said.
Where did chocolate milk come from? Who was the first person to inquire, “You know what would make this glass of milk taste even better?” Chocolate milk has, in reality, been around a lot longer than one may believe — and it was first concocted in a perhaps unexpected place. But the drink’s origins are often muddled, which has caused disputes between cultures throughout history.
This easy no bake chocolate banana cake is just 2 ingredients. It is very rich and full of chocolate and banana flavor. It doesn’t contain any flour, eggs, or oil. It is best served chilled and can be made ahead of time, making it an especially great dessert in the summer, though it can be enjoyed year-round.
Semisweet Chocolate Chips
Bananas: This recipe works best with ripe bananas. They do not need to be overripe, though overripe bananas will also work. The bananas will need to be mashed until no lumps remain.
Semisweet Chocolate Chips: If you prefer a less sweet dessert, you can also use bittersweet or dark chocolate. The chocolate will need to be melted either on the stove or in the microwave. The microwave is faster, but either way will work.
NO BAKE BANANA CAKE TEXTURE
This cake is creamy, almost like a cheesecake texture. It is very rich and decadent.
When the bananas are mixed with the melted chocolate, it prevents the chocolate from turning back into its solid form. Instead, the chocolate stays in a semi-solid state. So you end up with a rich, fudgy cake that is similar to a flourless chocolate cake.
Grease the interior of a 6 or 7 inch springform baking pan. Line the bottom and inner sides with parchment paper.
Mash bananas with a fork, whisk or potato masher until no lumps remain. Set aside.
Add chocolate chips to a large microwave-safe bowl. Heat at full power in 1 minute intervals, stirring in between with a spatula, until chocolate is fully melted and smooth. (I needed 2 minutes total cooking time). Alternatively, you can melt the chocolate on the stove using the double boiler method.
Once you have a smooth chocolate batter, add in the mashed bananas. Stir with a whiks until bananas are fully incorporated and no banana streaks remain.
Pour batter into prepared cake pan. Place into fridge until set. I recommend refrigerating for at least 1 hour though it may be ready in less time. You can also let it sit in the fridge overnight. If you are decorating the cake, wait for it to set before adding the frosting.
For a taller/thicker cake, use a 6-inch cake pan. If you don’t mind that the cake is not that tall, you can use a 7-inch cake pan.
I find this easiest to make in a springform pan but it can be made in a regular round cake pan. It will just be more difficult to remove the cake from the pan.
If you want to make the cake less sweet, you can use dark chocolate instead of semisweet chocolate.
You will need approximately 3 bananas to yield 1 cup of mashed banana.
Make sure you mash the bananas and don’t puree them. Pureeing them in a food processor or blender will make them too liquidy. While the recipe will still work with banana puree, your cake will not be as set.
Mash the bananas before measuring them if you are using a measuring cup.
This recipe does not work well with frozen bananas because frozen bananas contain more liquid.
I decorated the cake with a chocolate ganache frosting and some shaved chocolate on top.
Optional Frosting: To make the chocolate ganache frosting you will need 2 oz heavy cream and 1/2 cup chocolate chips. Place chocolate chips in a mixing bowl. Heat heavy cream until it reaches a simmer. Pour the heavy cream over chocolate. Immediately start stirring until chocolate is completely melted and smooth. Pour ganache over cake and spread it over the cake.
Cake can be made 1-2 days ahead of time. Keep cake in the fridge until ready to serve.
As posted on KIRBIECRAVINGS.COM
The rich cake includes cocoa powder and dark chocolate, and it doesn’t require any eggs. The recipe can easily be made vegan-friendly as well.
For the cake:
150 grams all-purpose flour
100 grams granulated sugar
90 grams unsalted butter (melted)
60 grams cocoa powder
2 teaspoons baking powder
380 milliliters warm water
For the chocolate ganache topping:
150 grams dark chocolate
150 milliliters heavy cream
If you want to make this dish vegan-friendly, you can swap the melted butter for vegetable oil and use a dairy-free chocolate icing for the top instead.
First, add the flour, sugar, cocoa powder, and baking powder into a bowl and whisk together until they’re combined. Then add the melted butter and warm water and whisk until the mixture is smooth.
Pour the mixture into a 7-inch microwave-safe dish, and microwave the batter for five to six minutes, until a toothpick comes out clean. Head recommends checking on the cake when you have one minute left to go. Let your cake cool fully in the dish before removing it.
“There should be no wet batter visible, if there is, continue to microwave in 30-second bursts until a toothpick comes out clean.”
Let your cake cool fully in the dish before removing it.
While your cake is cooling, mix your dark chocolate and heavy cream together and microwave for one minute. Stir the ganache topping until it’s smooth.
Carefully flip the cake upside down onto a plate. Pour your ganache topping over the cooled cake, and smooth it out to the edges. And just like that, you’re ready to eat!
As posted on INSIDER.COM.
Nothing says “carefree” quite like a frosty, creamy, chocolate milkshake. Way back in the late 1800s, a milkshake was a whiskey drink thickened with cream and egg yolks. Thankfully the whiskey got replaced with syrup and the thickener became ice cream in the 1920s to make the best drinkable dessert known to humankind. Upgrade this summertime staple, swapping the milk for heavy cream and adding homemade chocolate sauce to get the creamiest, chocolatey-est shake imaginable. The secret ingredient is just a pinch of salt. Feel free to double, triple, or quadruple this recipe if you’re feeding a crowd. Heavy cream does add undeniable creaminess, but you don’t have to use it. You can try half-and-half, whole milk, or your favorite vegan milk and still make a delicious milkshake (including the chocolate sauce!). If you do opt for something other than heavy cream, feel free to use your favorite store-bought whipped cream. Finding the target temperature for the ice cream is key for achieving a milkshake that has the right thickness: not too thick and not too thin. For the best results, the ice cream should be firm but still scoopable. Keep the ice cream stored in the main part of your freezer to help avoid temperature fluctuations, which can lead to ice crystal formation and a weird texture. Sometimes you want a little more than just chocolate. This recipe is a perfect base for adding your favorite chocolate-adjacent flavors. You can even throw in a little whiskey like they did back in the day. Here are a few combos to get you started:
– Nutella + orange zest
– Peanut butter + frozen bananas
– Almond butter + toasted coconut flakes
– Ground cinnamon + cayenne pepper
Top a chocolate milkshake with anything your sweet tooth desires. Cookie crumbles, chocolate candies, rainbow sprinkles, chopped pecans, salty caramel, chopped strawberries…
1/2 c. semisweet chocolate chips
1 c. cold heavy cream, divided
2 tsp. granulated sugar
1 1/2 c. vanilla ice cream
1/4 tsp. kosher salt
Chocolate sprinkles, for garnish
In a small heatproof bowl, microwave chips and 1/4 c. cream on High for 30 seconds. Stir until chips are melted and a glossy sauce forms.
In a blender on high speed, blend granulated sugar and 1/2 c. cream until whipped cream forms, 1 to 2 minutes. Using a rubber spatula, transfer whipped cream to a small bowl.
In blender on high speed (no need to wipe out), blend ice cream, salt, remaining 1/4 c. cream, and all but 2 tbsp. chocolate sauce until smooth but still thick, about 30 seconds.
Divide milkshake between glasses. Top with whipped cream, reserved chocolate sauce, and sprinkles.
As posted on DELISH.COM.
Say it with chocolate! These nine adorable little chocolate cameras are handmade with the finest white, milk and dark Belgian chocolate (three of each), plus a negative strip of motivational phrases. The chocolates are made by a family business near Bath in Somerset – a father-daughter team, including the accomplished inventor Kerr Dunlop who designed the hedgehog boot wiper! Their now patented idea of layering chocolate on top of chocolate created Choc on Choc, and they now produce a wide variety of designs – including a gaming controller, stationary, and wildlife designs, as well as ‘Melt and Make Your Own kits’ such as zoo animals and dinosaurs. Buy now from Amazon (£14.93), Choc on Choc (£12.00).
Two people had to be rescued after falling in a tank that contained chocolate at a Mars Wrigley factory in Pennsylvania.
Fortunately, chocolate generally has a fairly long life. USA Today explains that, while chocolate bars can go bad, it’s unlikely that you’ll get sick from eating last year’s chocolate easter bunny. Generally, when chocolate bars expire, it’s due to additives like peanut butter, dairy, or caramel.
Chocolate Flourless Cupcakes
4 ounces semi-sweet chocolate chips
1/2 cup butter
2/3 cup packed brown sugar
3 eggs, beaten
3/4 cup unsweetened cocoa powder
Preheat oven to 375 F. Butter or spray muffin tin cups with baking spray. In a microwave safe bowl, heat butter and chocolate for 30 to 45 seconds. Stir. Heat another 30 or until just melted. Whisk in brown sugar. Whisk in eggs. Next, whisk in cocoa powder until combined. Fill each muffin cup about half full of batter. Bake about 10 to 14 minutes. Check them at 10 minutes. Do not over bake. They should be fudgy. Cool completely. Great served with fresh whipped cream and berries on top! Makes about a dozen.
As posted on Dayton247now.com.
The dates lightly sweeten the oatmeal, and the chia seeds pack a punch of energy-boosting power.
Yield: 2 servings
What You’ll Need:
2 cups unsweetened plant-based milk, divided
5-6 pitted dates
¾ cup rolled oats
1 ½ Tbsp cacao powder (or cocoa powder)
½ tsp cinnamon
1 Tbsp chia seeds
Fresh or frozen strawberries or dark cherries
Chocolate Obsession Oatmeal
How to Make It:
Blend 1 cup of plant-based milk with dates in a blender until smooth.
In a medium saucepan, combine dates and plant-based milk mixture with the remaining milk and rest of the ingredients, except the berries.
Bring to a low boil and cook on medium-low until thickened, about 15 minutes.
Top with thawed dark sweet cherries or fresh strawberries.
Add more milk if you prefer a thinner oatmeal.
You can double or triple the recipe and store the leftovers in the fridge for the rest of the week.
You can also use ground flax seeds instead of chia seeds.
Top with your favorite fresh or frozen fruit of your choice.
As posted on GreenVilleOnline.com.
Americans are eating less chocolate as the sweet treat gets more expensive. With inflation hitting US shoppers at the fastest pace in decades, indulgences like candy are becoming a casualty. Chocolate sales have been dropping for three straight quarters. Volumes sold at retail shops in a recent 13-week period slipped 6.3%, while prices rose 11% from a year ago, according to Chicago-based market researcher IRI.
Everyone has a favorite ice cream flavor, whether it’s strawberry, vanilla, chocolate, or something more creative with plenty of fudge ribbons and mix-ins. One of my favorite ice cream flavors is mint chocolate chip. When it comes to mint chocolate chip ice cream, not all are created equal. First off, there’s the issue of should mint chocolate chip ice cream be white or green? Then there’s the fact that the ice cream should have discernible chunks of chocolate versus little shavings. With all of this in mind, here are some of the “best” (click, HERE) according to Megan duBois, as posted on EatThis.com, and the “winner” will surprise you!
McDonald’s released a limited-time-only dessert: the Chocolatey Pretzel McFlurry. It’s a vanilla soft-serve ice cream base with chocolate-covered pretzel bits, with a ribbon of caramel sauce swirled in. But there’s another way of trying this! Order a regular Oreo one and ask them to add hot fudge to it (it costs a little extra, but live a little). The cookies offer that signature crumbly Oreo texture, but the hot fudge adds a warm, rich, velvety experience that contrasts with the soft serve.
The Sweets & Snacks Expo, scheduled for May 24-26, 2022, in McCormick Place, in Chicago, is a look at some of the chocolate products we are most excited to see in 2022. For a list of these 22 products, click HERE.
McDonald’s USA plans to debut a new limited-time Chocolatey Pretzel McFlurry nationwide on May 25. The Chicago-based burger brand said the chocolate-pretzel McFlurry is the first new flavor of the year and will be available at participating restaurants. The offering features vanilla soft serve that is mixed with chocolate-covered pretzel bits and topped with a caramel swirl – combining salty and sweet flavors. McDonald’s said it will continue to offer the Oreo and M&Ms McFlurry flavors.
Sisters Frances and Ginger Park were carefree young women when the sudden death of their father turned their world upside down. Reeling from the loss, they turned to each other – and the comfort of good chocolate – to numb their pain as they tried to figure out a way to create a shared future. The answer turned out to be as simple as their childhood dream: open a chocolate shop. In January 1984, Chocolate Chocolate opened its doors in downtown Washington, DC. Soon thereafter, Ginger’s husband Skip became a part of the chocolate dream. Overtime, the CC family grew with the wondrous Estelle, Koomo, Justin, Marge, Eva & Jason. And the rest is chocolate history. Learn more about CHOCOLATE CHOCOLATE by watching the video, HERE, and check out their website, ChocolateDC.com.
This recipe is 100% vegan, but you would never know it: It’s rich and decadent, like frozen ganache, with a bit of smoky tang from the chipotles. Nondairy ice cream is typically made with alternative milks or nondairy yogurt to achieve the creaminess of regular ice cream. Chef and ice cream maker Fany Gerson opts for a combination of both, calling for unsweetened oat milk or rice milk as well as coconut yogurt. The finished product is as creamy as it gets for being made without dairy, and the flavor combination of chocolate and chipotle, which is smoky and a bit hot, adds personality.
6 medium-sizes dried chipotle chiles (about 1 1/4 ounces)
1 cup hot water
14 ounces vegan dark chocolate (70% cacao), chopped (about 2 1/2 cups)
1 ½ cups plain unsweetened oat milk or rice milk
¾ cup organic granulated sugar
½ cup plus 2 tablespoons unsweetened cocoa (about 2 ounces)
¾ teaspoon kosher salt
½ cup plain coconut yogurt (such as Anita’s)
Toast chiles in a dry, heavy skillet over medium, turning occasionally, until fragrant, 1 to 2 minutes. Remove from heat. Remove and discard chile stems, seeds, and ribs. Place chiles and 1 cup hot water in a small heatproof bowl; let soak until softened, about 30 minutes. Drain, reserving soaking liquid. Process chiles in a mini food processor or a blender until a smooth paste forms, about 1 minute, adding 2 to 3 tablespoons reserved soaking liquid as needed and stopping to scrape down sides of bowl as needed. Set aside. (Mixture can be stored in an airtight container in refrigerator up to 6 days.)
Whisk together chopped chocolate, oat milk, sugar, cocoa, and salt in a medium saucepan. Cook over medium, whisking constantly, until chocolate is melted, about 3 minutes. Remove from heat; let mixture cool to room temperature, about 1 hour. Whisk in yogurt and 2 tablespoons chile paste, or more to taste. (Reserve remaining chile paste in freezer for another use.) Cover and refrigerate chocolate mixture until chilled, at least 3 hours or up to 12 hours.
Spoon chilled chocolate mixture into frozen freezer bowl of an ice cream maker, and proceed according to manufacturer’s instructions. Transfer ice cream to a container; cover and freeze until firm, about 3 hours. Ice cream can be stored in an airtight container in freezer up to 1 week.
Chipotle paste can be frozen up to 1 month. Thaw before using.
As posted on FoodandWine.com.
The Ghirardelli Chocolate Company announced it will soon reopen its flagship Chocolate Experience Store, located in San Francisco’s Ghirardelli Square. The space is designed to elevate the customer experience and provides new and exciting ways to celebrate the true craftmanship of chocolate making. Visitors can expect to be delighted by the delicate taste and aroma of fresh chocolate, warm waffle cones and hand-made hot fudge. San Francisco Mayor London Breed will attend the official ribbon cutting ceremony at a grand reopening celebration on May 20.
Do you love LOVE chocolate? Would you eat it in everything if you could? Well, in case you didn’t know, there’s a restaurant at Universal Orlando‘s CityWalk that makes almost EVERYTHING with chocolate. You must visit The Toothless Chocolate Emporium & Savory Feast Kitchen! Find out all you need to know, HERE.
There are nearly a dozen artisan chocolate companies in Belize taking cacao from bean to bar, part of a robust movement to reclaim the small country’s rich chocolate heritage.
This summer, for the first time in nearly three decades, the department of food science in Penn State’s College of Agricultural Sciences will host the Penn State Chocolate Short Course, a unique offering for not only craft and industrial chocolate manufacturers, but also entrepreneurs interested in starting up a new chocolate business.