Modern food production contains many hidden costs not accounted for in market pricing. The “True Value of Food” framework can reveal these hidden costs of our unsustainable food system. It will help companies and governments manage the tradeoffs necessary to make the food system work for people and the planet. Click HERE to discover the true cost of a chocolate cookie.
Have you tried Chocolove chocolates yet? If not, the holidays may be a perfect time, especially if you are looking to add some sweets to someone’s stockings. Whether you want to add full size chocolate bars to your holiday gift giving or are looking to add some chocolate trees to the mix, then they have us covered with some delicious chocolates that are also available in no sugar added varieties. Check out their website for their huge selection (click HERE).
There is a new flavor of DOVE Chocolate joining the festive, seasonal line up. Introducing the new, Milk Chocolate Toffee Almond Crunch. These little DOVE Chocolate squares are festively wrapped in silver, gold, and blue foils, perfect for the entire holiday season. And of course, these delightful squares are a perfect serving every time. The limited-edition innovation deliciously nods to a holiday classic flavor, and is made with real almonds, smooth milk chocolate and hints of toffee, with each bite of milk chocolate mixed with the crunch of toffee almonds to create a true moment of pleasure. The luxurious, festive treat is a true complement to holiday tables, with each festive foil-wrapped chocolate holding a special message. DOVE Milk Chocolate Toffee Almond Crunch PROMISES are available at retailers nationwide and come in a 7.94 OZ pack.
The United States Agency for International Development (USAID), on behalf of the American people, has launched a new $5.8 million, five-year, public-private partnership to strengthen Madagascar’s chocolate and spices industry, improve farmer livelihoods, and conserve biodiversity. The partnership, called “TSIRO Alliance,” is committed to supporting more than 2,000 farmers in 30 communities and planting more than 1.5 million trees over the next five years to support agroforestry systems and biodiversity.
Scientists in Switzerland are growing chocolates in a lab to tackle the deforestation and child labour caused by the world’s rising demand for chocolate. The scientists at the Zurich University of Applied Sciences, begin the process by growing cell cultures from cocoa beans. The cultures are mixed with a nutrient solution and begin to multiply. The scientists harvest, dry, and roast the biomass. They add cocoa butter, sugar and an emulsifier called lecithin to produce a dark 70% strength chocolate.
Whether you’re saving some special chocolate bars for just the right moment or just received a gift box of truffles and bonbons, proper storage is key to ensuring that when you do enjoy that chocolate, it tastes just as delicious as it should. Here, two chocolatiers explain the best way to store chocolate (click, HERE).
Kids and adults alike will love Chocolate-Chess Mini Pies for the holidays! These personal-size pies start with a time-saving refrigerated pie crust and have a classic, creamy chocolate filling. Instant espresso powder adds deep, rich flavor to this mini dessert. Dust with a mix of cocoa and espresso powder and top with a dollop of whipped cream before serving for a perfectly portioned, indulgent treat.
INGREDIENTS
For the crust:
2 (14.1-oz) packages refrigerated pie dough (4 sheets total)
Chocolate chess filling:
2 oz dark unsweetened baking chocolate
⅔ cup butter
½ cup evaporated milk
1 tsp vanilla
1 large egg
1 cup sugar
4 Tbsp unsweetened cocoa powder, divided
1½ Tbsp flour
1 Tbsp instant espresso powder
Directions:
For the crust:
Coat a standard-size 12-cup muffin tin with nonstick cooking spray. Allow pie dough to come to room temperature.
On a lightly floured surface, use a rolling pin or your hands to slightly thin out dough.
Using a 4-inch cookie cutter or glass (or 5-inch cutter, to have excess for a fluted edge, as pictured with Cranberry- Pecan Crumble Pie), cut three circles from each dough sheet to make 12 circles total.
Fit circles into the muffin-tin cups. Trim excess or pinch into a fluted edge. Refrigerate until ready to fill.
Chocolate chess filling:
Preheat oven to 350°F. In a microwave safe bowl, melt together chocolate and butter. Heat at 30 second intervals, stirring until fully melted and well blended. Cool 5 minutes.
In a large bowl, whisk together milk, vanilla and egg. Stir in cooled chocolate-butter mixture until well blended. Add sugar, 2 Tbsp cocoa powder and flour, whisking until combined. Pour equal amounts of the filling into chilled crusts.
Bake 20 to 25 minutes. Filling may be slightly jiggly. Remove from oven and cool 15 minutes. Carefully remove pies from muffin tin and cool completely on a wire rack.
In a small bowl, combine espresso and remaining 2 Tbsp cocoa powder. If desired, top each pie with whipped cream and a dusting of the cocoa-espresso mixture.
As posted on PARADE.COM.
Fresh mint leaves, not mint extract, make the flavor of this layer cake truly special. Because the flavor of the mint is so natural and subtle, we added it to the rich devil’s food-like cake layers and the fluffy buttercream frosting. The trick to extracting the most fresh mint flavor is to bruise the mint leaves by slapping them a few times between your hands. This helps the oils in the leaves come out more easily. Then, steep the mint sprigs in hot water (for the cake layers) and cook them in butter (for the frosting). The flavor of this cake can’t be beat. If you’re a fan of mint chocolate chip ice cream, this might become your new favorite dessert.
Ingredients:
Cake
Baking spray with flour
Parchment paper
1/2 cup boiling water
4 mint sprigs, bruised
2/3 cup semisweet chocolate chips
1/3 cup canola oil
1/3 cup sour cream
3 large eggs
1 teaspoon vanilla extract
1 1/3 cups (about 5 3/4 oz.) all-purpose flour
1 1/3 cups granulated sugar
3 tablespoons unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
Frosting:
2 cups (16 oz.) unsalted butter
12 large mint leaves, bruised
4 cups (about 12 oz.) powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 to 4 tablespoons heavy whipping cream
Mint green liquid food coloring
Garnish
Mint sprigs, mini chocolate chips
Directions:
Step 1
Prepare the Cake: Preheat oven to 350°F. Coat 2 (8-inch) round cake pans with baking spray and line with parchment paper.
Step 2
Place boiling water and mint sprigs in a heatproof bowl. Let steep 10 minutes. Discard mint, and stir in chocolate chips; let stand 2 minutes. Stir until chocolate is melted, about 1 minute. Whisk in oil, sour cream, eggs, and vanilla until smooth.
Step 3
Stir together flour, sugar, cocoa, baking soda, salt, and baking powder in a large bowl. Stir in wet ingredients. Pour batter evenly (about 2 cups per pan) into prepared pans.
Step 4
Bake in preheated oven until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Cool in pans 10 minutes. Remove cake layers to wire racks, and let cool completely, about 1 hour.
Step 5
Prepare the Frosting: Place butter and mint leaves in a small saucepan over low. Cook, stirring often, until butter is melted and begins to foam, about 15 minutes. Remove from heat; discard mint. Transfer mint butter to a heatproof bowl, and refrigerate until re-solidified but still soft, about 1 1/2 hours.
Step 6
Beat mint butter in bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Reduce speed to low, and add powdered sugar, vanilla, salt, and 2 tablespoons of the cream until combined. Increase speed to medium-high, and beat until fluffy, about 2 minutes, adding remaining cream, 1 teaspoon at a time, to reach desired consistency if needed. Beat in 1 drop liquid food coloring, adding more, if necessary, until desired color of pale green is reached.
Step 7
Spread 1 cup frosting between cake layers; spread a thin layer on top and sides of cake, smoothing with a spatula. Chill cake and remaining frosting 30 minutes. Spread remaining chilled frosting on top and sides of cake. Chill cake until firm enough to cut, about 1 hour. Garnish with mint sprigs, if desired.
As posted on SOUTHERNLIVING.COM.
Christmas cookies just got a whole lot easier. Sure, we love to go all-out with homemade layer cakes and pies, but sometimes, you just don’t want to turn on the oven. When you’ve got a family to feed and cookie tins to fill, these No-Bake Dark Chocolate-Peppermint Sandwich Cookies will be your holiday hero.
Ingredients:
1 cup unsifted powdered sugar
½ cup unsalted butter
1 tablespoon whole milk
¼ teaspoon peppermint extract
Red food coloring gel
54 chocolate wafer cookies (from 2 [9-oz.] pkg., such as Nabisco Famous Chocolate Wafers)
2 (12-oz.) pkg. bittersweet chocolate chips
1 tablespoon plus 1 tsp. coconut oil
Crushed hard peppermint candies
Directions:
Step 1
Beat powdered sugar, butter, milk, and peppermint extract with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 1 minute. Using a wooden pick, add 1 small drop of food coloring to mixture. Beat until color is evenly distributed, about 1 minute. Beat in additional food coloring until desired color is reached. Transfer frosting to a piping bag or a ziplock plastic bag with a ½-inch corner snipped off.
Step 2
Arrange half of wafer cookies upside down on a clean work surface. Pipe a 1-inch dollop (about 2 teaspoons) frosting onto each cookie; top with remaining cookies facing right side up. (Reserve any remaining frosting for another use.) Gently press sandwich cookies to push filling almost to outer edges.
Step 3
Place chocolate and coconut oil in a microwavable bowl. Microwave on HIGH until fully melted and smooth, 3 minutes, stopping to stir every 30 seconds. Dip 1 sandwich cookie into melted chocolate mixture using a fork, coating completely and letting excess drip back into bowl. Transfer dipped sandwich cookie to a baking sheet lined with parchment paper, and immediately sprinkle with crushed peppermint candies. Repeat procedure with remaining sandwich cookies, melted chocolate mixture, and crushed candies.
Step 4
Chill dipped sandwich cookies until set, about 30 minutes. Store in an airtight container in refrigerator up to 5 days.
As posted on SOUTHERNLIVING.COM.
Whenever the winter weather rolls in, nothing warms quite like a cup of steaming hot chocolate. We love being able to make our own by warming up a cup of water in the microwave, dumping in a packet of hot chocolate mix, and adding a small mountain of mini marshmallows before sipping away. Of course, we’re always on the hunt for the best hot chocolate mixes to buy to add to our holiday beverage lineup. There are just so many options out there! Check out these choices of the Better Homes & Gardens editors (click HERE). You will not be disappointed in their picks.
Barry Callebaut launched a complete portfolio of dairy-free chocolate compound, expanding the company’s plant-based options. These new options are 100% plant-based and are processed in segregated facilities where no dairy is present. The new line includes dairy-free EZ Melt Compound, Compound Chip/Chunk, Compound Soft Chunk, Compound Soft Shaped Chunks and Bulk Liquid for different applications. This line complements Barry Callebaut’s Plantcraft chocolate range, which was first introduced in early 2020. That higher-end line has dairy-free chocolates, nuts, cocoa powders and cacao fruit ingredients.
Hot cocoa is such a good cold-weather treat. It can warm up even the coldest hearts and hands with its creamy sweetness and rich chocolatey flavor. Fans can now get their hot cocoa fix at Dunkin’ like never before with the new Dunkin’ Hot Chocolate Bombs. The new Hot Chocolate Bombs come in two festive flavors. The Dunkin’ Hot Chocolate Bomb features a Belgian milk chocolate exterior, while the Dunkin’ Mint Hot Chocolate Bomb has a mint-flavored Belgian milk chocolate outside shell. Both bombs have mini marshmallows inside.
It’s that time of year when brands start bringing back their beloved seasonal flavors to enjoy through the holiday season. Two years ago, Breyers released its Frozen Peppermint Hot Chocolate flavor and, spoiler, it was a hit. Better check your local freezer aisle STAT, because a PR rep confirmed to Best Products that the limited-edition flavor is back!
In Mesoamerica, the Mayans and Aztecs used chocolate for medicinal purposes and for their ceremonies. Although it may not be a crop native to the region, they thought it was discovered by the gods, who gave it to men. The Mayans held an annual festival with rituals in honor of the cocoa god Ek Chuah. Currently, there are various archaeological samples of these ceremonies.
Does chocolate milk have too much sugar to be offered at school? This was a question raised by a parent representative during a review of the Health and Wellness Policy for Highland County Public Schools. In response to the concern, Highland County Public Schools posted a milk update on Facebook that the school division would only serve white milk starting the week of November 16, on a trial basis. Thus, the chocolate milk debate began.
Here’s an amazing and incredible recipe to share with you! Sure you have tried many cookie recipes but this one is super easy and delicious. You only need 2 ingredients. ONLY 2! You will love this cookie dessert and surprise everyone! For specific directions check out the YouTube demonstration HERE.
Ingredients;
2 Egg Whites
80 gr bitter chocolate
You can’t argue the fact that hot chocolate is glorious on its own, especially on a cool and crisp evening. But you’ll love it even more when included in one of these hot cocktail recipes, as you get a one-two punch of comfort via the warm chocolate and hooch. Hot chocolate cocktail recipes are more than just throwing in a splash of Bailey’s or dark rum in your mug of instant cocoa; you deserve something even better. Think complimentary flavors like coconut and banana as well as suitable spirits like brandy and vodka. Hot chocolate may seem like a kid thing (and drinking it should, by all means, make you feel like one), but you can give it the bona fide adult treatment in style. Get the marshmallows ready and stoke the fire, these are the best hot chocolate cocktails to take the sting out of the cold. Click HERE for the recipes.
The imminent arrival of winter should have you changing up dessert plans. We’re moving from ice cream cone season into hot chocolate season. Dairy Queen, which knows a bit about frozen treats, is tweaking its menu to recognize the change in seasons. Though, it is not quite abiding by the spirit of the change. You’re getting the hot chocolate, but it’s not really going to be hot. Dairy Queen is bringing back the frozen hot chocolate. The Blizzard chain says that the frozen cocoa snack has been requested repeatedly by fans. It has decided to listen to the will of the ice cream-loving people by putting it back on the menu. The chilly cocoa mixes a “rich cocoa fudge” with its familiar vanilla soft serve. The treat is finished with whipped topping and a drizzle of chocolate syrup. The drink is available now at select locations around the country.
The bargain grocery store chain, ALDI, recently released a hot chocolate melting snowman and fans are very excited. Made by the brand Choceur, the melting snowman is similar to the hot cocoa bombs that went viral on TikTok last year. According to the instructions, all you have to do is place it in piping hot milk and the snowman will “melt” (a.k.a. dissolve) into a tasty mug of hot chocolate. The snowman, which costs just $1.99, is made of white chocolate and is filled with mini marshmallows and dark chocolate drops.
While many of us know it in the form of bars, candies or baked goods, for most of its 5,000-year history, chocolate has been a drink. It’s the original form of consuming chocolate, and it carries the importance of culture with it. Regional variations on drinkable chocolate abound, particularly in Latin America, where there are as many recipes as there are towns or families making it. Since chocolate is beloved around the world, you’ll find local hot chocolate drinks almost everywhere, especially in destinations where cocoa beans grow. The exception is Western Africa. While 70% of the world’s cocoa supply comes from Ghana and the Ivory Coast, people typically drink the big-name Nestle brands. The same could be said for the United States where, for many, hot chocolate means hot cocoa, made with Dutch-processed cocoa powder. Thankfully, there’s a wide world of chocolate drinks available. Here are seven you should try immediately, if not sooner, click HERE.
These tiny pies get their name from the Scottish and French words for small cup or glass. A tender, buttery crust encases a dark chocolate, brownie-like filling. Add a pinch of flaky sea salt to the top of each one to bring out the sweetness of the dark chocolate. Tassies are best the day they are baked, but the dough and filling may be made up to 3 days in advance. You’ll need a mini muffin tin to make these. If your tin has 24 cups, you can double the recipe, or make another filling flavor. It’s not necessary to grease the tin.
Active time: 20 mins; Total time: 40 mins, plus 1 hour for chilling dough
Make Ahead: The dough must be refrigerated for 1 hour. Dough and filling can be made up to 3 days in advance. Bring the filling back to room temperature before portioning it into cups and baking.
Storage Notes: Leftover tassies may be covered and refrigerated for up to 2 days.
SERVINGS:
12
INGREDIENTS:
FOR THE CRUST
4 tablespoons (2 ounces/60 grams) unsalted butter, softened, but still cool to the touch
1 1/2 ounces (40 grams) cream cheese, softened, but still cool to the touch
1/2 cup plus 1 tablespoon (70 grams) all-purpose flour
FOR THE FILLING
2 tablespoons unsweetened cocoa powder, preferably Dutch processed
1 tablespoon unsalted butter, melted
1/3 cup (65 grams) granulated sugar
1 teaspoon all-purpose flour
1 large egg white (see NOTE)
1/8 teaspoon fine sea or table salt
1/4 cup (45 grams) chopped dark chocolate (60 to 70 percent) or chocolate chips, chopped
Flaky sea salt, for garnish (optional)
DIRECTIONS:
Make the crust: In the bowl of a stand mixer fitted with the paddle attachment — or, if using a hand mixer, in a large bowl — beat together the butter and cream cheese until smooth, about 2 minutes. Stop the mixer and add the flour. On low speed, mix until no streaks remain and the dough starts to come together, about 1 minute. Scrape any stray dough from the sides of the bowl, gather into a ball and flatten into a smooth rectangle or disc. Cover tightly and refrigerate for 1 hour.
Cut the cold dough into 12 equal pieces, about 1-inch cubes, and, using your fingers, evenly press each piece into the bottom and up the sides of 12 mini muffin cups, making sure there are no holes. Refrigerate, uncovered, while you make the filling.
Position a rack in the middle of the oven and preheat to 350 degrees.
For the filling: Place the cocoa powder in a small, heatproof bowl. In a small skillet over medium-high heat, heat the butter just until it’s melted. Immediately pour it over the cocoa, and stir until smooth. Stir in the sugar, flour, egg white and salt just until combined. Stir in the chopped chocolate until the mixture is combined, but still chunky.
Retrieve the muffin pan from the refrigerator, and using a soup spoon, fill each dough cup about 3/4 of the way.
Bake for 15 to 20 minutes, or until the crust is golden brown and the filling is puffed and set. Transfer the pan to a wire rack and let cool completely before removing the tassies. Top each with a pinch of flaky sea salt, if desired, before serving.
NOTE: If doubling this recipe, you can use 2 egg whites or 1 whole egg.
Scott Suchman for The Washington Post; styling by Lisa Cherkasky for The Washington Post, as posted on WashingtonPost.com.
These not-your-average chocolate chunk cookies boast big caramel flavor—but there’s no caramel in the ingredient list. Instead, the sugar and butter in these slice-and-bake one-bowl cookies brown in the oven for a deeply sweet, nutty, caramelly flavor, and the cookies are baked in muffin tins for extra toasty, crisp edges. If walnuts aren’t your thing, feel free to substitute with more chopped chocolate.
Ingredients
Makes 24
½ cup (100 g) granulated sugar
½ cup (55 g) powdered sugar
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
1 cup (2 sticks) unsalted butter, cut into pieces, room temperature, plus more for pans
1 tsp. vanilla extract
2¼ cups (281 g) all-purpose flour
3 oz. bittersweet, semisweet, or milk chocolate, coarsely chopped
½ cup coarsely chopped walnuts
Preparation
Step 1
Using an electric mixer on medium speed, beat granulated sugar, powdered sugar, salt, and 1 cup butter in a large bowl until creamy, about 2 minutes. Beat in vanilla; scrape down sides of bowl. Add flour and pulse mixer a few times, then beat on low speed until flour is almost fully incorporated, about 1 minute (don’t overbeat; dough should be more clumpy than smooth). Beat in chocolate and walnuts just to blend.
Step 2
Turn dough out onto a surface and knead gently to bring together. Divide in half and form into 6″-long logs about 2″ in diameter (no need to be perfect about shape of logs). Wrap in plastic and chill until firm, at least 2 hours.
Step 3
Place racks in upper and lower thirds of oven; preheat to 350°. Butter 2 standard 12-cup muffin pans. Unwrap logs and mark at ½” intervals, then cut into rounds with a chef’s knife. Place rounds in muffin cups.
Step 4
Bake cookies, rotating pans top to bottom and front to back halfway through, until golden on top, browned around the edges, and slightly soft in the center (cookies will firm up as they cool), 20–22 minutes. Let cool in pans 3 minutes, then transfer cookies to wire racks and let cool completely.
Do Ahead: Dough can be formed into logs 3 days ahead; keep chilled, or freeze up to 2 months. Thaw 1 hour at room temperature or overnight in the refrigerator before slicing and baking. Cookies can be baked 7 days ahead; store airtight at room temperature.
Excerpted from ‘Baking With Dorie: Sweet, Salty, & Simple’ 2021 by Dorie Greenspan, as posted on BonAppetit.com.
Many of us have beloved holiday memories of taking part in advent calendars when we were young, usually containing little boxes filled with chocolate. That chocolatey goodness made the lead-up to Christmas almost as good as the day of! We’ve got good news: just because you’ve aged a little doesn’t mean you’re too old for that special holiday treat! Chocolate advent calendars have grown better with age, and you can now find options that run the gamut, from delectable luxury chocolates to fan favorites that have been around for generations. We’ve even included a few for the kids so your little ones can make treasured holiday memories just like yours. Click, HERE, to discover them.
After asking fans to vote between two options for November’s Sweet-of-the-Month, See’s Candies has made both Milk and Dark Chocolate Coffee Scotchmallows available to fans. Milk Coffee Scotchmallow and Dark Coffee Scotchmallow are available in a six-piece box for $10 in shops and online, while supplies last.
Who doesn’t like chocolate? The good news is that some of it is good for you. While most of society has heard that dark chocolate has health benefits, most don’t know what they are or how they work on your body. Truth is, dark chocolate is one of the best sources of antioxidants out there. Made from cacao tree seeds, this sweet treat lowers risk of heart disease and is chock full of nutrients, specifically flavanols.
While sugar is known to make kids hyper, it is also known to erode tooth enamel, causing cavities and other tooth issues. But while we can’t think of a way to make candy good for teeth, there are a few ways to lessen the negative impact all that sugar can have on our dental health. One of the most important things to note is that not all candies are created equal. Some sugary treats are harder on the teeth than others.
Based on CHOCOLATE CHOICES!!! Click on “BUZZFEED.COM”, above, to find out!
The idea of adding milk to chocolate was first noticed by Europeans in the 17th century. Scottish-Irish physician Hans Sloane traveled to Jamaica in 1687 and reported that the locals added milk to their cocoa before drinking it. According to prominent historian James Delbourgo, the Jamaicans had been brewing chocolate in this fashion since 1494.
Ever notice that the word “desserts” turns into “stressed” when spelled backwards? There may be a subtle reason for this. The sugar in many desserts may calm us when we’re stressed and be an instant mood booster. But how often is too often to indulge in these sweet treats?
Halloween is fast approaching and before you know it, the big day will be here. A new poll from MASHED reveals that one candy, in particular, stands out among chocoholics as the single worst chocolate candy to give out on Halloween. Milk Duds have been part of the world’s candy consciousness since they first hit the market in 1928. However, a whopping 26% of MASHED’s survey respondents called these movie theater staples the worst of the worst. For more of the best and worst chocolates, click HERE.
Add pretzel legs to REESE’S Peanut Butter Pumpkins and garnish with candy eyes. Part recipe, part quick Halloween craft, these pretzel spiders use HERSHEY’S MIlk Chocolate Chips to boost the flavor and fun.
Ingredients:
8 REESE’S Peanut Butter Pumpkins (1.2 oz each)
32 large pretzel twists (2-1/2 to 3 in)
1/4 cup HERSHEY’S Milk Chocolate Chips, HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips (this amount of chocolate will make about 8 spiders)
candy eyes
Directions:
Equipment Needed:
Tray or Cookie Sheet
Wax Paper
Microwave-Safe Bowl
Microwave
Measuring Cup
Rubber Scraper
Food Storage Bag
1. Line tray or cookie sheet with wax paper. Remove wrappers from desired number of peanut butter pumpkins. For each spider, cut 8 matching curved sections from pretzels which will form the legs. Set aside remaining pretzels pieces.
2. Place milk chocolate chips in small microwave-safe bowl. Microwave at medium (50%) 30 seconds; stir. If necessary, microwave at medium an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Transfer to small heavy duty plastic food storage bag. Cut off one corner of bag about 1/4 inch from the tip.
3. For each spider, place peanut butter pumpkin on prepared tray. Attach pretzel legs and candy eyes to spider with melted chocolate. Allow chocolate to set before moving spiders.
As posted on Hersheyland.com
A harmless white or gray discoloration on chocolate, due to improper tempering or a change in ambient temperature or humidity. It doesn’t affect flavor.
The technique of melting and reheating chocolate, stabilizing it in a beautiful sheen and clean snap.
With a higher cocoa butter content than typical eating chocolates, couverture (pronounced “koo-vehr-tyoor”, it means “blanket” in French) is solid chocolate, refined so it has an especially silky mouthfeel. It’s meant for melting and tempering so it can be used for dipping or enrobing.
A method of treating the nib or the liquor with an alkali solution after roasting, which will reduce the acidity by increasing the normal pH factor from about 5.0 up to 8.0. The name honors the homeland of its inventor, C.J. Van Houten.
This, the professional term for unsweetened chocolate, consists of roasted cacao nibs ground into a thick paste that may be semi-liquid or solid, depending on the temperature. It contains no alcohol. The word “liquor” refers to its semi-liquid state. The two main components of chocolate liquor are cocoa butter (the fat that causes chocolate to literally melt in your mouth) and nonfat dry cocoa solids.
The earliest record of chocolate being consumed was as a frothy brew. There is no record of the recipes that were used, but it is assumed it was alcoholic in nature. It was used by the Olmecs, who passed on their knowledge of chocolate to the Mayans who came after. The Mayans often drank their chocolate with honey and chili.
Chocolate was so important to the Mayans that they used the beans as currency, and chocolate served as an accompaniment to religious ceremonies, as well as for everyday use where it was consumed with daily meals.
The Latin name for the tree that gives us chocolate is Theobroma cacao, which means “food of the gods.” This ties in with the fact that the Aztecs literally believed that chocolate was a gift from one of their gods, Quetzalcoatl, who, after giving chocolate to humans, was condemned by the other gods for this transgression.
Ground cacao beans were hanging in a cotton bag overnight. By morning, the floor was covered in cocoa butter that had dripped from the bag.
Fiji features a cacao pod and Ghana features a cacao tree.
Refueling your body properly after an intense workout is important. Doing so replenishes energy, repairs muscles, replaces electrolytes and hydrates. But with so many options to choose from—bars, shakes, sports drinks and more—it can be hard to know what the best way to refuel is. Chocolate milk has long been a favorite post-recovery drink for athletes, especially runners. But some may wonder if this drink has what it takes to refuel your body properly. Here’s a deep dive into why you may want to sip chocolate milk after your next intense sweat sesh (click HERE).
Before you take your next bite of some delicious chocolate, you may want to check out a new book by British autor Michael Leventhal, that explores the history of chocolate in Jewish food and culture. In his book, the author of “The Chocolate King,” which won a PJ Library Author Incentive Award, creates a unique recipe book, bringing together individual recipes from more than fifty noted Jewish bakers.
Nutritionist Brittany Gordon shares a tasty snack idea for your kids’ school lunches.
Chocolate Sunflower Energy Bars
Ingredients:
1/3 cup sunflower seed butter (melted)
3 tbsp maple syrup
1/2 tsp ground ginger
1/2 tsp cinnamon
1 1/2 cup Rice Krispies-type cereal
1/2 cup sunflower seeds
28 grams dark chocolate chips (Enjoy Life brand to keep it nut safe)
Directions:
1. In a large mixing bowl combine melted sunflower butter, maple syrup, ginger and ground cinnamon until well combined. Then gently fold in the rice cereal and sunflower seeds.
2. Line an 8 x 8 casserole dish with parchment paper making sure the parchment comes up and over the sides to make it easy to pull out later.
3. Press the rice cereal mixture into the prepared dish. To keep your hands clean, place a piece of parchment paper or wax paper on top and press down to even out the mix. Be sure to really press down to make sure the mixture sticks together.
4. Put your dark chocolate into a microwave-safe bowl and microwave for no more than 30 seconds at a time, until the chocolate has melted. Using a spoon drizzle chocolate all over the top of the Rice Krispies mixture, get creative with it.
5. Place in the freezer for at least 30 minutes, then slice into 6 bars.
Pro tip: Double the batch and save yourself snack prep for a couple of weeks. These delicious bars will keep for up to two weeks in the fridge or two months in the freezer. Serves six.
As posted on CBC.ca
Convert your kitchen into a chocolatier’s heaven and wow family and friends with smoky chocolate brownies. These delicious brownies are coated in rich chocolate and topped with smoked paprika and salt.
Ilse’s Double Chocolate Brownies with Smoked Paprika & Salt
You’ll need:
230g butter; 375g sugar; 125g cocoa powder; 10ml smoked paprika, plus extra for sprinkling; 2,5ml salt; 5ml vanilla extract; 3 XL eggs; 100g cake flour; 100g walnuts, roughly chopped; 80g coffee flavored dark chocolate; smoked salt, for sprinkling
How to:
Preheat the oven to 170°C and position the rack in the lower third of the oven. In a medium pot over low heat, melt the butter (do not boil).
When completely melted, remove from the heat and add the sugar, cocoa powder, paprika and salt to the warm pot. Stir with a wooden spoon until well mixed, then add the vanilla and one egg at a time, mixing very well between the additions of each egg.
When the mixture is thick and glossy, stir in the flour (no need to sift) until no streaks remain, then keep stirring for exactly 40 strokes.
Now stir in the chopped walnuts. Line a 30x20cm baking tin with non-stick baking paper, then transfer the brownie mixture into the lined tin, edging it evenly into all corners.
Bake for 20-22 minutes until the middle is risen but still very soft (it must look slightly under-baked), then remove from the oven to cool completely.
For the top layer, break the chocolate into smaller blocks and melt in a small bowl in the microwave at 30-second increments until fully melted. Pour over the brownies, then spread evenly all over.
Sprinkle lightly with smoked salt flakes and some smoked paprika, then cut into bars/ squares when the chocolate has firmed up.
Store in an airtight container for up to 5 days.
Created by Ilse van der Merwe, as the perfect indulgence with a glass of Roodeberg, as posted on SouthCoastHerald.co.za
You don’t need to be a professional chocolatier to make beautiful tempered chocolate. Achieving its signature shiny, crisp finish may take a few attempts to master, but some common kitchen tools and a little patience can go a long way. Before you know it, you’ll be making confections worthy of a high-end candy counter.
How to Temper Chocolate
Time: 30 to 35 minutes
Cost: $15
Difficulty: Hard
Materials
1 large bar of premium baking dark chocolate
Tools
Large serrated knife
A saucepan, double boiler, or microwave-safe bowl
A spatula
A food thermometer
(Optional) A large bowl of lukewarm water
Instructions
1. Chop up the chocolate. Use a large serrated knife. Set one third of the chopped chocolate aside.
Note: Avoid using chocolate chips. They often have additives that will help them hold their shape during baking, but will disrupt the tempering process.
2. Melt the chocolate on low heat. You can do this in a microwave, a bowl placed over a pot of simmering water, or a double boiler. Stirring constantly is key, as it’ll prevent the chocolate from burning as it heats up, or solidifying as it cools down.
Pro tip: Use a spoon or spatula, as a whisk will add too much air into the mixture and keep the cocoa butter crystals from packing tightly together.
Warning: Don’t place a pot lid over your chocolate—this will cause any steam coming off of the chocolate to condense and drip back into it. Even the smallest amount of water can ruin a batch of melted chocolate.
3. Very carefully, heat your melted chocolate to 115 degrees Fahrenheit while stirring constantly. A couple degrees above or below this temperature is okay, but don’t let it exceed 120 degrees.
Pro tip: Be sure to use a thermometer that can accurately measure low temperatures—in the 80- to 90-degree range—as well as high ones. “A human thermometer actually works the best. You’re at really low temperatures for most things in the kitchen,” says food scientist Pat Polowsky, who currently works for Walmart’s health and wellness division.
4. Remove the chocolate from the heat and stir in the unmelted chocolate you put aside earlier.
5. Stir and monitor the chocolate until it reaches 84 degrees. This could take as long as 15 minutes. Be patient and don’t stop stirring.
Warning: “Never put [the melted chocolate] in the fridge—that’s a cardinal sin in chocolate-making,” Polowsky cautions. “If you put tempered chocolate in the fridge, even though it’s not melting, these [weaker] crystals will slowly form over time.”
6. (Optional) Dunk the bottom of your melting vessel into lukewarm water. If warm weather is giving you trouble lowering the melted chocolate’s temperature, this will speed up the process. Just make sure no water comes in contact with the chocolate itself.
7. Heat the chocolate again. Use low heat and monitor its temperature carefully. When it reaches 88 degrees, remove it from the heat source. Your melted chocolate is now ready to pipe, dip, spread, and mold.
If your end result doesn’t come out as planned, don’t fret—you can always re-melt it and restart the tempering process. And even if you aren’t satisfied with its appearance, poorly tempered chocolate still tastes great. This process is about adjusting the chocolate’s appearance and heat resilience, and doesn’t compromise the flavor at all.
So, what is “tempering” anyway?
Tempering is the process of using heat to break down the cocoa butter crystals in chocolate and then allowing only the strongest and most stable ones to re-form.
The cocoa butter in chocolate exists in several different types of crystals, which break apart at different temperatures. Tempering starts by thoroughly melting the chocolate to break up all the crystals and then cooling the mixture just enough to let only the strongest ones form again. When they do, they take a shape similar to a tuning fork.
As published on PopularScience.com.
It contains one of Vital Proteins’ chocolate powders, chocolate almond milk, maca berry, cinnamon, matcha, and spinach, with a few daily variants like banana and berries.
The smoothie consists of:
Vital Proteins Chocolate Collagen Powder or Chocolate Vital Performance Protein Powder
Chocolate almond milk
Cinnamon
Maca berry
Cacao
Matcha powder
Spinach
She’ll sometimes switch it up by throwing in a banana and handful of berries. “The chocolate-flavored Vital Performance Protein is also made with collagen and is my latest obsession,” she said. “It’s so filling, and it tastes like I just indulged.”
Hershey’s has released limited-edition oat made bars in the US. The new bars are part of a very limited test release and mark the first-ever vegan offering from the candy giant. The newest products are available in two flavors: Classic Dark and Extra Creamy Almond & Sea Salt. The bars are dairy-free, vegan, non-GMO, and made with Rainforest Alliance Certified cocoa. The non-dairy treats are available at retailers such as Target.
When you think of hot chocolate, you probably think winter, holidays, snow, cold, and all things December. That makes sense, because what feels better than wrapping your icy hands around a warm mug of chocolatey goodness after being out in the freezing weather? That feeling can only be beat by one thing: Instead of regular hot cocoa mix, you use a hot cocoa bomb. You remember the craze from last year? It’s a chocolate hollow shell that’s filled with cocoa mix and little marshmallows. When you drop it into a warm cup of milk or water, the shell disintegrates oh-so-satisfyingly, revealing the mix and ‘mallows on the inside. Since it’s fall, Target has us covered. They are selling a hot chocolate bomb that is pumpkin spice-flavored!! It’s called the Frankford Halloween Pumpkin Spice Hot Chocolate Melting Bomb, and it’s just an autumn version of the trendy drink. The chocolate is flavored with pumpkin spice, and the inside is filled with mini marshmallows and hot cocoa mix.
If you’ve ever gone trick-or-treating on a cold Halloween night, you know nothing quite hits the spot like enjoying your (or your kids’) candy haul with a cup of hot cocoa. Now, you can keep the spookiness going even as the night winds down with this skull-shaped hot cocoa bomb that will turn a cup of warm milk into hot chocolate in minutes. Available at Dylan’s Candy Bar for $10, the skull hot cocoa bomb comes in milk or white chocolate and is filled with marshmallows. Try Sam’s Club and find some Halloween hot cocoa bombs there.
Multiple generations of Russian children have fond memories of noshing Hematogen bars. Ads promoted these treats as “wholesome and healthy” and able to help with anemia, a condition common in about 25 percent of the population, especially small kids. Made with condensed milk, syrup, and beet sugar, the bar had a taste reminiscent of a Tootsie Roll. But the delish bars contained a dark secret, one linked to the slightly metallic flavor of the bars: black food albumin. That’s a fancy way of saying blood. Just how much blood did these over-the-counter supplements contain? A minimum of five percent cow’s blood. Readily accessible at pharmacies throughout the USSR, the food even survived the collapse of the Soviet Union. You can still purchase Hematogen bars in Russia today. For more history on this, click HERE.
