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Family owned & operated…making memories in Washington, DC for over 38 years. CHOCOLATE CHOCOLATE – So good they had to say it twice!

Chocolate Chocolate shop

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.

 

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WNWN announces world’s first consumer sale of cacao-free chocolate

cacao free chocolate

The British company, which uses fermentation to create the beloved confection, hopes to use its U.K. launch to highlight the ethical problems with the traditional way the candy is made. The process to turn cacao into chocolate is long and complicated. After workers harvest cacao fruit from trees, they cut the fruits open and scoop out the seeds, which undergo several days of fermentation. Then the seeds are sun-dried, shipped to processing facilities, roasted, shelled, ground into a paste, heated and stirred to bring out the flavor, tempered and molded. WNWN, a UK-based company, is replicating the very beginning of the process, during which the freshly picked cacao beans are fermented, to make cacao-free chocolate. Starting on May 18, its boxes of dark chocolate thins that are primarily made from fermented barley and carob are available to buy online in its home country. You can read more about this, HERE.

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Starbucks is selling a new chocolate-flavored coffee

Starbucks chocolate coffee

Starbucks is adding a new cold beverage as demand for iced coffee continues to grow. The coffee chain is adding a new chocolate cream cold brew to its menus. The drink features cold brew coffee topped with a “light, sweet and silky” chocolate cream cold-foam and is sweetened with vanilla syrup. The new offering is inspired by “nostalgic summer moments,” Starbucks said in a press release. “The classic combination of coffee and notes of chocolate, along with the malt flavor in the chocolate cream cold foam, are reminiscent of a chocolate malted milkshake, or that last bit of melted chocolate ice cream on a warm summer day, to recreate the sweet, creamy flavor of summers past.” Prices for a grande chocolate cream cold brew range from $5.25 to $5.45 depending on which US city customers order from.

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Salted Dark Chocolate Chunk Brownies

Salted dark chocolate brownies

Why you will love this recipe: 3 words, chocolate, chocolate, chocolate. And you don’t even have to get out the mixer! Try using white chocolate chips for an extra shot of sweetness.

INGREDIENTS:
1/2 cup flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon kosher salt
1/2 cup 1 stick unsalted butter
3/4 cup sugar
2 teaspoons pure vanilla extract
2 eggs at room temperature
1/2 cup bitter sweet chocolate chunks
1 teaspoon flake salt
2 teaspoons turbinado sugar

INSTRUCTIONS:
Preheat the oven to 350 degrees F. Spray an 8 inch baking pan with nonstick cooking spray.
In a small bowl, whisk together the flour, cocoa powder and salt. Set aside.
Melt the butter in a medium bowl using the microwave in 20 second increments until just melted, about 40 seconds. Whisk in the sugar and vanilla until incorporated. Whisk in the eggs, one at a time, until smooth.
Using a rubber spatula fold in the flour mixture until a few streaks of dry ingredients remain. Add the chocolate and fold a few more strokes to incorporate. Pour the batter into the prepared pan and sprinkle with the flake salt and turbinado sugar. Bake for 28 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Allow to cool completely in the pan.

As posted on GIADZY.COM

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One-Bowl Chocolate Cake Recipe!

1 bowl chocolate cake

This easy-to-make chocolate cake is dark, moist, rich–and only dirties one bowl!

Servings: 12

Ingredients:

3/4 cup plus 2 tablespoons whole-wheat pastry flour
½ cup granulated sugar
⅓ cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1/2 cup nonfat buttermilk
½ cup packed light brown sugar
1 large egg, lightly beaten
2 tablespoons canola oil
1 teaspoon vanilla extract
½ cup hot strong black coffee
Confectioners’ sugar, for dusting

Directions

Step 1: Preheat oven to 350 degrees F. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of wax paper.
Step 2: Whisk flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add buttermilk, brown sugar, egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add hot coffee and beat to blend. (The batter will be quite thin.) Pour the batter into the prepared pan.
Step 3: Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the wax paper and let cool completely. Dust the top with confectioners’ sugar before slicing.

As posted on PRAGATIVADI.COM

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World’s Largest Chocolate Visitor Complex: Hershey’s Chocolate World Attraction in Hershey, PA

Hershey candy store

The first Hershey’s Chocolate World, located off of Hersheypark Drive, in Hershey, Pennsylvania, is in an entertainment complex that also includes Hersheypark, Hersheypark Stadium, Hersheypark Arena, Hershey Museum, and Giant Center, and sets the world record for being the World’s Largest Chocolate Visitor Complex, according to the WORLD RECORD ACADEMY. The main candy store is one of the largest stores of its kind in the world selling Hershey’s products including new items not widely released, and premium chocolate brands such as Scharffen Berger Chocolate. Learn more HERE.

 

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Engineering students 3D print decorative molds for Mānoa chocolate shop

Engineering students 3D print decorative molds for Mānoa chocolate shop

HAWAII.EDU

When you see a box of chocolates, you might not realize how much engineering goes into each individual truffle. Students in the University of Hawaiʻi at Mānoa’s Department of Mechanical Engineering learned first-hand as part of the new course in Advanced Additive Manufacturing. Under the guidance of Assistant Professor Tyler Ray, approximately 10 upper-level mechanical engineering students spent the spring 2022 semester developing a system based upon 3D printing to produce custom chocolate molds for the chocolate shop Choco leʻa, located in Mānoa valley just one mile away from campus.

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The Massive Amount Of Water Needed To Make A Chocolate Bar

The Massive Amount Of Water Needed To Make A Chocolate Bar

TASTINGTABLE.COM

Chocolate is enjoyed all around the world and rightfully so; It’s delicious. But it’s also quite water intensive. According to Water Footprint, a 100 gram chocolate bar takes about 1700 liters of water to make. For those from the United States, this means it takes approximately 450 gallons of water to make 3.5 ounces of chocolate. Why so much? Find out HERE.

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Why Italy’s ‘king of chocolate’ is so delicious

Giuinott chocolate

There’s chocolate, and then there’s gianduiotto chocolate. An ancestor of Nutella, the melt-in-the-mouth treat is as rare as it is delicious. Like most renowned Italian artisan chocolate, gianduiotto originates from Piedmont, Italy, where it’s considered the “king of Italian chocolate.” Made of a rich paste consisting of fine cocoa mixed with the premium hazelnuts that grow in Piedmont’s Langhe region, it’s hugely popular with locals. Some have it with an espresso for breakfast, and/or after a meal, along with snacks and aperitifs. Usually wrapped in a thin silver, golden or colored aluminum foil, the ingot shape treat has been produced by local chocolatiers here for centuries. Its birthplace is the region’s capital, Turin, which has been known as Italy’s “chocolate capital” ever since maître chocolatiers began making their sweet artisan delicacies for the House of Savoy, the royal dynasty established in the Savoy region of Italy, here in the 1500’s. Learn more, HERE.

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THIS GIANT SQUID SCULPTURE IS MADE ENTIRELY OUT OF CHOCOLATE

chocolate squid

Those of us astonished by what people can do with food are probably familiar with Amaury Guichon. The chef, who runs the Pastry Academy in Las Vegas, is very popular online—and his recent masterpiece is a good example why. The chocolatier spent five whole days creating a giant squid, made entirely out of chocolate. And if we hadn’t seen the full video of him constructing the huge chocolate sculpture, we might mistake it for the real thing. (Or, at least a sculpture made out of non-edible materials.) Check out the video, HERE.

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Controlling chemistry of chocolate making could speed up process without compromising taste

Controlling chemistry of chocolate making could speed up process without compromising taste

CHEMISTRYWORLD.COM

An alternative way to make dark chocolate has been created that is faster and more controllable than the conventional fermentation method. Chocolate made this way smells and tastes similar so could replace the usual process. Read more HERE.

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Why chocolate is so expensive this year

Why chocolate is so expensive this year

BRYTFMONLINE.COM

You may have noticed that some chocolates are more expensive this year. Blame rising commodities and energy prices. The chocolate industry has not really escaped the event that affects all economic sectors. With the rise in commodity prices, cocoa prices have risen since this week. But, above all, there is the price of the card used for packaging, which has increased by 50% in the last six months. So some chocolates are starting to send these increases in stores, while others are cutting their margins.

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Why You Should Use Warm Ingredients When Cooking With Chocolate

warm ingredients for chocolate

Having success with chocolate doesn’t require a trip to culinary school or tutelage from a master chocolatier living high in the Swiss Alps. You simply need to understand a few basic rules. Cooking with chocolate typically involves melting it, and often, other ingredients are added to the melted chocolate. For example, adding cream to melted chocolate creates a sauce called ganache. Ganache can also be made with a number of other ingredients, including liqueurs, fruit purees, nut butters, and spices (via Handle the Heat). Before other ingredients are added, however, chocolate must go through a melting process called tempering. This process, which is used to give melted chocolate a desirable consistency, is sensitive to both temperature and moisture. If the chocolate reaches temperatures above 130 degrees Fahrenheit, it will burn and be unusable. If even a small amount of water or liquid is added to chocolate before it is tempered, it can cause the chocolate to seize (via Ghiradelli). Read more about tempering HERE.

 

 

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Why Cocoa Percentage Is Important When Cooking With Chocolate

cocoa percentage

One of the first things you notice on the label of a chocolate bar these days is a number, often in a prominent bold font and hard to miss when staring down your array of options at the grocery store. This number doesn’t refer to calories or price but to the percentage of cocoa the bar contains. More specifically, the number describes how much of the chocolate actually came directly from cacao beans (via Bar and Cocoa). From creamy 33% milk chocolate-peanut butter blends or 55% dark chocolate raspberry, all the way to intense 72% bars of bliss, the variety of chocolate available seems to grow constantly. When it comes to late-night bites or a shared movie theater snack, your selection really comes down to personal preference. But cooking requires a slightly more calculated approach as far as cacao percentage is concerned. From a favorite chocolate birthday cake to ganache-topped delicacies, delicious baked goods often call for specific types of chocolate in the recipe — so keep your pantry prepared by having a variety on hand. To discover why cocoa percentage is important when cooking with chocolate, read HERE.

 

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What You Should Know Before Melting Chocolate In The Microwave

melting chocolate

If you’re baking a dessert with chocolate, incorporating some chocolate into candy, or making a dip for fresh strawberries, then you’ll need to melt some chocolate. And while using a double boiler may be the traditional method of choice for professional bakers, many home bakers find it easier to use their microwave instead. And while the microwave may seem to be the easiest method for melting chocolate, a lot can go wrong if you’re not careful. As Good Housekeeping explains, microwaves do not usually heat food evenly, which means there is a risk of overheating and potentially burning the chocolate if you try to melt it in a microwave, which would be a real shame indeed. Burnt (or “seized”) chocolate is thick and dull, and pretty much useless to dip or coat anything with, and really should either be tossed out entirely or used in a recipe where you’re meting chocolate with a liquid like butter or cream, warns Food52. Luckily, there are a few things you can do to mitigate the risk of ruining your chocolate in the microwave. To avoid burning chocolate in the microwave, read more, HERE.

 

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Chocolate Brands, Ranked Worst To Best

20 worse to best chocolates

If you have a sweet tooth, chances are chocolate brands are high on your snack radar. And if you agree that chocolate might as well be the eighth wonder of the world, keep reading. Per Insider, the chocolate industry is a more than $100 billion business, and to keep that business alive requires a lot of cocoa beans. According to the National Confectioners Association, it takes 400 cocoa beans to make just one pound of chocolate — and a cacao tree will, on average, produce some 2,500 beans a year, or about six pounds of chocolate. To put this into context, for Valentine’s Day alone, an estimated 58 million pounds of chocolate are sold every year (via Good Housekeeping). As for chocolate makers, as with any food product, some brands are killing it in this space, while others aren’t quite living up to the hype. Tasting Table taste testers hit the ground running to round up 20 chocolate brands with the end goal of ranking them from worst to best. As self-proclaimed chocolate fanatics, they found so many good ones, it  was truly a challenge to organize them for this list. But they did, so grab a glass of milk, a cup of tea, or whatever beverage fits your fancy (and pairs with chocolate, of course), and get ready for some serious deliciousness. Read more, HERE.

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Why You Should Try Holding Your Nose While Eating Chocolate

Hold nose for chocolate taste

When you were a child, you might recall having to take bitter medicine when you were sick and your mom told you to hold your nose so you wouldn’t taste it. Of course, doing so was to prevent you from throwing up the medicine, but this concept can also be applied to the enjoyment of chocolate. According to The Kitchn, if you give your nose a little squeeze and hold it for 2 to 3 seconds as your favorite chocolate rests on your tongue and begins to melt in your mouth, when you release your nose, you will discover you have a heightened sense of what the chocolate tastes like. In fact you may even detect subtle notes of other flavors in your chocolate. Read more at TastingTable.com.

 

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Trader Joe’s Fans Can’t Get Enough Of Its Dark Chocolate Peanut Butter Cups

TJ chocolate peanut butter cups

While Reese’s might be the most popular and best-known brand of chocolate nut butter cups, Trader Joe’s also makes its own version of the creamy, cocoa-covered candies. And in a recent Reddit thread, Trader Joe’s fans didn’t shy away from sharing their opinions about the dark chocolate peanut butter cups found at the TJ grocery retailer. While they might not be new, they’re still highly talked-about, as proven by a recent post on Reddit. “I made the dangerous decision of buying the big box of the dark chocolate peanut butter cups. And I regret nothing,” the original poster wrote. After all, love means never having to say you’re sorry to the loved one you ate – when it comes to candy. One person in the thread claimed that the massive one-pound tub is in fact a single serving size. The dark chocolate peanut butter cups were one of the runners-up for the most popular product overall in this year’s Trader Joe’s Customer Choice Awards, an honor that Redditors would agree with. “I actually swore the first time I tried these,” one fan admitted. “I didn’t expect them to be that good.”

 

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Boston researchers discover ‘promising’ benefits from cocoa flavanols

Boston researchers discover ‘promising’ benefits from cocoa flavanols

BOSTONHERALD.COM

Boston researchers have discovered that daily capsules with 500 mg of cocoa flavanols — compounds found in foods such as cocoa, tea, grapes and berries — may cut down cardiovascular risk. The first large-scale trial to test the long-term effects of a cocoa flavanol supplement to prevent cardiovascular disease showed the compound can reduce cardiovascular death by 27%.

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The Worldwide Carob Chocolate Industry is Expected to Reach $1.1 Billion by 2027

The Worldwide Carob Chocolate Industry is Expected to Reach $1.1 Billion by 2027

GLOBENEWSWIRE.COM

The Global Carob Chocolate Market size is expected to reach $1.1 billion by 2027, rising at a market growth of 5.5% CAGR during the forecast period. Carob chocolates are made up of dried carob pods. The preparation process of carob chocolates involves various steps. Firstly, the carob pods are cleaned and dried then the dried pods are grinded and carob powder is refined from the grinded powder. After this, the extracted powder is used in making of carob chocolates, bars and chips.

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Trader Joe’s Shoppers Are Impressed By Its New Oat Chocolate Bars

TJ oat chocolate bar

There’s a new vegan-friendly Trader Joe’s product hitting shelves: oat chocolate bars. The new spin on vegan chocolate bars were spotted at an Agoura Hills, California store and shared by Trader Joe’s fan Instagram account @traderjoeslist on March 13. The oat milk chocolate bars, which are described as having “a smooth and creamy texture without the milk” on the box, clearly have fans excited, as the post had already received more than 10,500 likes just one day later. In addition to being vegan, the product packaging states that these new chocolate bars are also soy-free, gluten-free, and kosher, making them great for people with a variety of diets and allergies.

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Professional baker tried 3 boxed chocolate-cake mixes to see which is the best

Chocolate cake mixes

Alana Al-Hatlani, a professional baker, made devil’s food cake with Pillsbury, Duncan Hines, and Betty Crocker mixes. The Duncan Hines version was moist and had the strongest chocolate flavor of the three. Betty Crocker’s cake was also moist but lacked flavor and tasted bland without frosting. For more details, click HERE.

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Purim: Chocolate hamantashen recipes for cheaper, slightly healthier holiday

Chocolate and poppy seed hamantashen

Hamantashen have not been spared the general rise in the cost of food prices. But here’s a solution: Make your own.

Makes about 20 hamantashen.
Prep. time: 25 minutes, plus cooling and chilling
Cook time: 30 minutes

For the filling:
1 cup poppy seeds
½ cup whole milk or water
2 Tbsp. (¼ stick) unsalted butter, cut into small cubes
¼ cup soft brown sugar
1 Tbsp. maple syrup or runny honey
2 Tbsp. sultanas or raisins
30g. good-quality dark chocolate, finely chopped, or dark chocolate chips
½ cup ground almonds
1 tsp. vanilla extract a pinch of fine sea salt

For pastry:
1¾ cups plain flour, plus extra for dusting
A pinch of fine sea salt
⅔ cup (1¼ sticks) unsalted cold butter, cut into small cubes
2 Tbsp. cold water
1 Tbsp. orange blossom
Water, or 2 tsp. lemon
Juice and 2 tsp. extra cold water
1–2 Tbsp. icing sugar, for dusting

First, make the filling. Grind the poppy seeds in a nut– or coffee-grinder, then place in a saucepan with all the other filling ingredients and heat gently, stirring constantly, until a very thick paste is formed that leaves the bottom of the pan clean when stirred, about 5 minutes. Remove from the heat, transfer to a bowl and leave to cool.
Meanwhile, make the pastry. Put the flour and salt into the bowl of a food processor with the well-chilled butter. Pour the cold water and orange blossom water or lemon juice/water mixture into the bowl, pulsing until the mixture looks like a moist crumble, then tip it into a bowl and gather it together to form a dough. Press the dough into a slightly flattened disc, then wrap it in plastic wrap and chill in the fridge until the filling is cold and you’re ready to make the hamantashen. To make the pastry without a food processor, simply sift the flour and salt into a bowl, then lightly rub in the cubes of butter until the mixture resembles breadcrumbs. Add the cold water and orange blossom water or lemon juice/water mixture and mix to a dough, then shape, wrap and chill as above.
Preheat the oven to 190°C or 170°C with fan. Line two baking sheets with non-stick baking paper.
Unwrap the chilled dough and roll it out on a lightly floured work surface to a thickness of 3mm. Cut the pastry into approx. 20 circles, each about 7.5cm. in diameter (an empty, well-washed tuna makes for an ideal cutter, or just use a round cookie cutter).
Put a heaping teaspoonful of the cooled filling in the center of each pastry circle, then bring the edges of each up and over the filling to form a triangle, pinching them together with your fingers to ensure a tight seal but leaving a gap in the center of each to allow steam to escape. Place on the prepared baking sheets, leaving a space between each one.
Bake for 25 minutes or until firm when gently touched, but uncolored. Remove from the oven, transfer to a wire rack and leave to cool for 10 minutes, then lightly dust with icing sugar. When quite cold, lightly dust them again, then serve.
Store any leftovers in an airtight container at room temperature for up to a week, or freeze for up to 3 months (defrost before serving).

By LAHAV HARKOV as posted  on JPOST.COM.

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Tahini chocolate chip hamantaschen

Chocolate chip hamantashen

Chocolate and tahini are a perfect pairing for Purim.

Ingredients:

For the dough:

2 eggs
1/4 cup vegetable oil
1/4 cup tahini paste
1/2 cup sugar
1 tsp vanilla extract
2 cups plain flour
1 tsp kosher salt
1/2 tsp baking powder
1/4 cup finely chopped dark chocolate

For the filling:

½ cup tahini
1 cup icing sugar
½ cup dark cocoa powder
½ teaspoon salt
2 Tbsp milk (can also use
non-dairy milk or water)
1 tsp sesame oil

For the egg wash:

1 large egg + 1 Tbsp water

For the ganache:

½ cup bittersweet chocolate
2 tablespoons sesame oil
For decorating: (optional)
Flaky sea salt
Toasted sesame seeds

Directions:
1. Preheat oven to 175 degrees C. Prepare two baking sheets with silicone baking mats or baking paper sprayed with cooking spray.

2. In a mixing bowl, combine eggs, oil, tahini and sugar and whisk together until smooth.

3. Sift flour and baking powder into the wet ingredients. Add chopped chocolate, and mix with a rubber spatula until a dough forms.

4. Work the dough briefly with your hands to form a ball. Set aside.

5. Combine all of the ingredients for the chocolate filling, and whisk until smooth.

6. On a floured surface, roll out the dough to just over 1/2 cm thickness. Use a 8cm cutter to cut circles out of the dough.

7. Place about a teaspoon of filling in the center of each circle. Brush the edges lightly with egg wash and pinch the corners together to form triangles.

8. Place on baking sheets about 4cm apart. Brush the tops lightly with egg wash. Bake for 10-15 minutes or until golden brown around the edges. Remove from the oven and cool on a wire rack.

9. To prepare the ganache: Over a double boiler, add chocolate and sesame oil. Heat until melted. (Or, use a microwave, heating the oil and chocolate in 20-second intervals and stirring between each turn until the chocolate is melted.)

10. Pour toasted sesame seeds into a shallow dish. Dip hamantaschen in the ganache and then in the sesame seeds, and place on a wire rack to cool. You can also sprinkle dipped hamantaschen with flaky sea salt. Once dipped, store in an airtight container at room temperature for two to three days.

Recipe by Stephanie Ganz for The Nosher as posted on AUSTRALIANJEWISHNEWS.COM.

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This swoon-worthy chocolate dessert begins with a box of cake mix — the rest is culinary magic

Chocolate dessert

Like the hot fudge cake or the St. Louis gooey cake, the Sicilian love cake is a little bit of culinary magic. A cheesecake-ish filling is spooned atop a regular old chocolate cake mix batter. The filling sinks as the cake bakes, transforming the entire dessert into something new and amazing. What’s more, it gets topped with a chocolate pudding frosting. The end result is a sheet cake guaranteed to make any crowd swoon.

Ingredients:

Cake:

1 box chocolate cake mix, plus the ingredients in the directions
Additional oil, for greasing the pan

Filling:

1 32-ounce tub ricotta cheese
3 large eggs
3/4 cup sugar
1/8 teaspoon sea salt

Frosting:

2 cups whole milk
1 box instant chocolate pudding mix

Directions:

Preheat the oven according to the directions on the box of cake mix. Coat a 9-by-13-inch pan with oil. In a large bowl, prepare the cake batter (per the directions), pour it into the pan and set the pan aside.

Combine the ricotta, eggs, sugar and salt in the same bowl and mix until smooth.

Pour the filling onto the cake pan over the chocolate batter.

Bake until the cake is firm and the chocolate layer has risen to the top, about 40 minutes. Let the cake cool completely.

In a bowl, blend the pudding mix and milk until smooth, then frost the cake. Serve it straight out of the pan.

From Valerie Bertinelli’s book, “Enough Already: Learning to Love the Way I Am Today” as posted on Salon.com

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Best chocolate protein shake

Chocolate protein mix

Your body requires protein to build muscle. And while professional athletes have trainers and dieticians to help them get enough protein to optimize their workouts, other people have to find high-quality protein on their own. Whether you want to build muscle mass or your doctor recommends you eat more protein, a daily protein shake can give you enough nutrients to be strong and healthy. If you want a delicious chocolate treat that packs a whopping 32 grams of protein into each delicious serving, the Muscle Milk Pro Series Knockout Chocolate Protein Shake is for you. You can find it on Amazon and for detailed info about how to choose the best protein shake mix, click, HERE.

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Costco Shoppers Are Obsessed with This Chocolate Dessert Sold in a Reusable Mason Jar

Costco Death by Chocolate

You can find damn-near everything at Costco. Every day grocery essentials? Of course. Quick, ready-to-bake weeknight dinners? Plenty of it. Lounge chairs and other outdoor furniture to deck out your patio this upcoming summer? Check, check, check. But our favorite Costco finds? Decadent, creamy, ooey-gooey desserts, from their popular oversized cheesecakes to the most recent Costco find that’s already become a shopper-favorite, Death by Chocolate Dessert Cups. Because not only are these individual dessert cups filled to the brim with layers upon layers of chocolate, but these desserts also put reusability and sustainability first. La Vie Gourmand’s Death by Chocolate Dessert cups are dubbed “the ultimate chocolate experience” — and that they are. Each of the six, 2.3-ounce jars boast layers of varying textures of chocolate, from chocolate cake and chocolate mousse to chocolate cookie crumbles and chocolate cream. You can find La Vie Gourmand’s Death by Chocolate Dessert cups in the refrigerated section of Costco stores. They’re just $10.99 for a six-pack.

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Congressional chorus urges Eric Adams not to ban chocolate milk in NYC schools

Congressional chorus urges Eric Adams not to ban chocolate milk in NYC schools

NYPOST.COM

Nine members of New York’s congressional delegation are urging health-conscious Mayor Eric Adams not to ban chocolate milk from being offered in New York City’s public school cafeterias. Rep. Sean Patrick Maloney joined eight others in stating that eliminating chocolate milk will just lead to more milk waste because fewer kids will drink regular milk.

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Eating chocolate could help you lose weight!

Eating chocolate could help you lose weight!

TENNISWORLDUSA.ORG

According to new studies, the timing might be everything when it comes to eating chocolate. Eating chocolate at a certain time of day could help the body burn fat. A lot of people crave a sweet treat to help them get through the day, despite the realization that sugary snacks can be detrimental to maintaining a healthy weight. A new study from researchers at Brigham and the University of Murcia in Spain, shows that postmenopausal women who enjoy a concentrated amount of chocolate during a narrow window in the morning could be able to burn fat and decrease sugar levels.

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Chocolate Brands, Ranked Worst To Best

Ranking Chocolate brands

If you have a sweet tooth, chances are chocolate brands are high on your snack radar. And if you agree that chocolate might as well be the eighth wonder of the world, keep reading. The chocolate industry is a more than $100 billion business, and to keep that business alive requires a lot of cocoa beans. It takes 400 cocoa beans to make just one pound of chocolate — and a cacao tree will, on average, produce some 2,500 beans a year, or about six pounds of chocolate. To put this into context, for Valentine’s Day alone, an estimated 58 million pounds of chocolate are sold every year. Tasting Table taste testers hit the ground running to round up 20 chocolate brands with the end goal of ranking them from worst to best. Click HERE to see if your favorite brand made the cut!

 

 

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ALL-VEGAN SWISS PREMIUM CHOCOLATE MAKER PETER WHO? SET TO CHANGE SWISS CHOCOLATE MAKING TRADITIONS

Peter Who Chocolate bars

PETER WHO? Inc. was founded in 2021 by a group of Swiss chocolate enthusiasts who were frustrated by the lack of premium vegan chocolate alternatives and the lack of transparency in the chocolate industry. With their vision to create the best Swiss Premium chocolate for conscious connoisseurs, Peter Who? launched their first chocolate bar in December 2021. But the founders of Peter Who? won’t stop here: They are already working on new recipes and are set to write a new chapter in the long and successful history of Swiss chocolate making. Peter Who? is proud to present their first chocolate bar to US consumers. Their Vegan Salted Caramel chocolate has deep aromas of cacao and coffee which are paired in harmony with elegant notes of plum, pineapple, and black tea. Add crunchy vegan caramel crisps with a touch of sea salt and you have a chocolate that will have chocolate lovers craving for more. Peter Who? is on a mission to change the Swiss chocolate industry by committing to 100% vegan, 100% organic, and fair-traded ingredients and to producing great chocolate without harming animals or the environment. Their vision: To create the best Swiss Premium chocolate for conscious connoisseurs. Peter Who? chocolate contains no palm oil, no soy lecithin, no refined sugars, and no gluten. All ingredients used at Peter Who? are certified organic and sourced from ethical suppliers. Grown without antibiotics, synthetic fertilizers, or GMO technology. At Peter Who? a lot of attention is given to sourcing only the best raw materials for their chocolate to offer a product of outstanding quality, pureness, and incredible taste. For their Vegan Salted Caramel, a single-origin Cru cacao, grown in the dry, sandy soils of the Suhum district of Ghana was chosen and only the very highest quality, complex, and intensely flavored beans were selected & hand-picked. Peter Who? Vegan Salted Caramel chocolate is currently available on their online store and on Amazon.

 

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Nestlé Toll House to release Chocolate Lava Cake and Caramel Dulce De Leche Flavored Truffles

Toll House truffles

Nestlé Toll House has announced that it is bringing back its line of Baking Truffles with new varieties and packaging. This June, the brand is releasing Bite-Sized Filled Baking Truffles in two flavors: Chocolate Lava Cake and Caramel Dulce De Leche. Filled with rich, decadent flavors, these new truffles help to elevate everyday baked goods like cookies, brownies or pancakes. They can also simply be enjoyed right out of an all-new re-sealable stand-up bag.

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How an NYC Chocolate Factory Expertly Crafts 4,000 Bars a Day

How an NYC Chocolate Factory Expertly Crafts 4,000 Bars a Day

EATER.COM

Chocolate is one of the most popular sweets in the world, and at Raaka Chocolate in NYC, obsessive sourcing, intricate machinery, and expert craftsmanship allows the company to produce what Dan Does host Daniel Geneen calls one of the highest quality chocolate bars in the world. Follow Geneen as he takes a tour of Raaka Chocolate’s factory to observe and participate in their process of making the company’s signature Maple & Nibs bar. Click HERE for the video.

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Chocolate Cream Puffs

chocolate cream puffs

It goes without saying that classic treats like brownies or cookies, or even a favorite candy bar, will always cure a chocolate craving. But what about when you’re looking for something just a bit elevated from the norm? Cream puffs are a traditional dessert, but they can sometimes feel a bit too intimidating to tackle at home. Of course, a French bakery is always a great spot to grab a beautiful cream puff filled with luscious whipped cream. But what if you could pull off making them yourself? Certainly, it would be an impressive treat to serve for dessert, whether you’re hosting guests or simply gathering the family around the table. Cream puffs may seem like a challenging recipe, but this chocolate cream puffs recipe can be made in just 45 minutes and is easier to make than you think.

TOTAL TIME: 40 MINUTES
Ingredients:
½ cup water
½ cup milk
8 tablespoons salted butter
1 cup flour
3 eggs
2 cups heavy whipped cream, divided
2 tablespoons cocoa powder
4 ounces semi-sweet baking chocolate
Optional Ingredients
Powdered sugar, to taste

Directions:
Preheat the oven to 350 F.
In a small saucepan, add the water, milk, and salted butter. Turn the stove to medium heat to melt the butter.
When the butter is completely melted, turn the heat down to low. Stir in the flour, stirring rapidly until it’s entirely incorporated.
Continue to stir and cook the dough for one minute. It will begin to pull away from the sides of the pot and resemble mashed potatoes.
Transfer the beginning of the choux dough to a stand mixer. Fit the mixer with the paddle attachment and beat the dough for a few minutes to cool it down.
Once the dough has cooled, add in the 3 eggs one at a time. Allow each egg to fully incorporate before adding the next. If the mixture seems too thick and won’t be pipeable, add another egg.
Scoop the choux dough into a piping bag. Pipe mounds of choux dough on a greased baking sheet or a baking sheet lined with parchment paper. Bake the choux for 20 minutes until the tops are lightly golden brown. Do not open the oven while baking.
Remove the cream puff shells from the oven and poke them with a toothpick or skewer to create a small hole in the side to allow them to vent. Set aside to cool.
While the cream puff shells cool, make the chocolate topping. Heat ½ cup heavy whipping cream until boiling. Chop the baking chocolate and put it in a bowl. Pour the hot cream over top, allow it to sit, and then stir or whisk until smooth.
Once the cream puff shells are cool, cut them in half horizontally. Dip the tops in the prepared chocolate topping, and allow them to set at room temperature.
While the chocolate sets, make the chocolate whipped cream. Pour the remaining 1 ½ cups heavy cream into a mixing bowl. Use a hand mixer to whip the cream until stiff peaks form, about 8 minutes. Mix in the cocoa powder. Add powdered sugar, if desired, to taste.
Pipe the bottom shells with chocolate whipped cream and carefully place the top back on. Serve immediately.

As posted on TastingTable.com.

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5-minute recipe: End your day with this decadent eggless chocolate cake

eggless chocolate cake

The texture of this microwave cake is a little different than a regularly baked cake; but in terms of taste it is simply delicious.

Ingredients for the cake:

Plain flour (maida) — 2 cups
Baking powder — 2 tsp
Instant coffee powder — 1 tsp
Cocoa powder (unsweetened) — ¼ cup
Castor sugar (alternatively powdered sugar can be used) — ¾ cup
Oil (odorless) — ½ cup
Warm water — 2 cups
Dark chocolate (melted) — 200 gm
Fresh cream (at room temperature) — 100 gm
Strawberries — 12-15
Blueberries — 8-10

Method for the cake:

*Take a bowl and add 2 cups of plain flour, 2 tsp baking powder, 1 tsp instant coffee powder, 1/4 cup cocoa powder. Mix well.

*Take another bowl and add the castor sugar and half a cup of odorless oil. Mix well.

*Now strain and add dry ingredients into the wet ingredient batter. Whisk well to avoid getting lumps.

*Take a microwave safe plate or tray and grease with oil. Place a parchment paper on it and bake for 5 minutes in a microwave.

*Rest the cake for 10 minutes after taking it out of the microwave.

*Melt 200 gms of dark chocolate and mix in 100 gms of fresh cream with the melted chocolate to make ganache.

*Demould the cake onto the plate and set aside.

*Pour ganache in a piping bag and proceed to spread evenly on the cake in concentric circles.

*Decorate the cake with fresh strawberries, blueberries and a mint leaf.

As posted on IndianExpress.com.

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Lindt Switches Out Dairy For Oat Milk In Its Newest Vegan Chocolates

Lindt vegan bars

In order to capitalize on the emerging vegan trends taking center stage in the food industry, Lindt  just launched a new kind of vegan chocolate made with oat milk. Lindt is expanding its existing line of oat milk chocolate bars with three new vegan-friendly flavors: original, hazelnut, and salted caramel. These are still considered milk chocolate, but the traditional dairy milk has been swapped for a plant-based version made with gluten-free oat milk powder and almond paste. They’re not yet available in the United States, but all three flavors can be found in Canada, and the United Kingdom has all but the salted caramel variety.

 

 

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Chemicals in wine and chocolate help scientists create coating that destroys body odor

Chemicals in wine and chocolate help scientists create coating that destroys body odor

STUDYFINDS.ORG

Scientists have created an anti-microbial lining that can wipe out body odor thanks to some sweet-smelling chemicals in wine and chocolate. Researchers at the University of Tokyo say the invention opens the door to making clothes that don’t have to go in the washing machine all the time.

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7 Incredible Effects of Giving Up Chocolate for a Month, Says Research

7 Incredible Effects of Giving Up Chocolate for a Month, Says Research

EATTHIS.COM

If you are a chocolate lover, then you are not alone. According to research, Americans, on average, eat approximately 9.5 pounds of chocolate per year, coming in 9th place for the world’s top 10 chocolate consumers. If you think that’s a lot though, take a look at Switzerland—on average each person there enjoys approximately 19.8 pounds of chocolate annually. Talk about a sweet tooth! Consider, though, the benefits of giving up chocolate for a month (click, HERE).

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The Price Of Chocolate Could Climb Higher Than Ever. Here’s Why

The Price Of Chocolate Could Climb Higher Than Ever. Here’s Why

TASTINGTABLE.COM

Chocolate companies that rely on cocoa beans from West Africa’s Ivory Coast are facing a shortage due to a drought. The outlet calls this region “the world’s largest exporter of cocoa beans,” and the hot weather without rain will certainly be felt at the cash register when you purchase chocolate in the future, according to analysts. Sugar prices have climbed too, creating an additional expense for chocolatiers. Even the cost of packaging chocolate has increased this year.

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For Valentine’s Day, give your love chocolates with 50 percent less calories and no added sugar

Red chocolate

Health-conscious chocolate lovers, rejoice! There is a wonderful chocolate product that is perfect for Valentines that will satisfy your loved ones’ chocolatey cravings without regret. Instead of heart-shaped treats, try RED chocolate. RED Chocolate is European crafted, decadent chocolate that has up to 50 percent fewer calories and 30 to 40 percent less fat. Formulated by European Master Chocolatiers, and beloved throughout Europe for nearly 15 years, you know we’re talking about the good stuff here. So how do they do it? Most of the sweetness you experience when indulging in RED is from the cocoa bean itself. However, the RED secret is out—they are the first in the world to use the natural sugar from fruits such as melons to lightly sweeten their no-sugar-added chocolate recipe. Five flavors are available in full bars sizes, four flavors in the grab-n-go size, and two amazingly decadent (and widely popular as they simply can’t keep these in stock!) flavors are available in diamond stuffed pralines, mom will indeed be happy this May. For more info, click HERE.

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11 Fair Trade Chocolate Companies For Your Conscious Cravings

ethically made chocolate

Many times, chocolate is oh-so-much more than just candy. In its natural form, it’s a superfood packed with antioxidants and cardiovascular benefits, and studies show chocolate boosts energy, reduces stress, increases concentration and even improves maternal health. This playful, nutrient-dense treat is the perfect pick-me-up and superfood recharge. So we know chocolate is good for us. But what about the farmers who grow it? The International Labor Organization estimates that there are millions of child laborers working to produce many of our everyday purchases such as coffee and cocoa. As you might imagine, forced laborers are exploited for their work, forced to work long hours with little or no pay, and have little rights. These 11 conscious chocolate brands (click HERE) have made it an integral part of their mission to develop mutually beneficial partnerships by employing fair trade and direct trade practices with the farmers who cultivate their cocoa crops. Oh—and they make delicious good-for-you chocolate.

 

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12 Types of Chocolate That Every Baker Should Know

12 types of chocolate

Next time you’re in the baking aisle, spend an extra minute or two in the chocolate section—the possibilities are endless! Want to know how to melt chocolate for dipping fruit? Cocoa powder for Ree Drummond’s sheet cake? How about a rich chocolate for brownies? Or chocolate chips for cookies? There’s a chocolate for everything! But how do you know what to use? Click HERE and read on for 12 of the most popular types of chocolate—and the best ways to try them.

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Students Protest Removal of Chocolate Milk From School Lunch Menu

Students Protest Removal of Chocolate Milk From School Lunch Menu

NEWSWEEK.COM

A group of students were not happy with their school district’s recent decision to remove chocolate milk from the lunch menu, so they galvanized and staged their own outdoor protest. The group effort worked to bring chocolate milk back, albeit in a very limited capacity. The student body backlash took place last Friday at Sierra Vista K-8, part of the Vacaville Unified School District in Vacaville, California. Turns out, the sugar content was the reason the milk was pulled from the menu. It led to somewhat of a compromise between officials and the chocolate milk aficionados: Chocolate milk would be offered one day per week every two weeks.

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When to eat chocolate to protect the heart and lower cholesterol? Grandma’s trick

When to eat chocolate to protect the heart and lower cholesterol? Grandma’s trick

D1SOFTBALLNEWS.COM

Dark chocolate should be eaten mid-morning or mid-afternoon. Contains flavonoids. These substances reduce cholesterol levels, protect the cardiovascular system with the heart in particular. They have an anti-aging effect, improving the health of the skin and our body.

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New research reveals cadmium’s route into chocolate

New research reveals cadmium’s route into chocolate

PHYS.ORG

Committed chocoholics, be warned. A health-robbing heavy metal, cadmium, lurks in the velvety recesses of your favorite indulgence. Researchers have chased the source of cacao’s cadmium contamination for years, but an array of distinct sampling methods and sites led to mixed results. In a new analysis, University of Illinois scientists consider the soil factors influencing cadmium’s ride into cacao beans, with the aim of recommending feasible and cost-effective ways farmers can minimize uptake.