Calling all chocolate lovers! Enlightened has made another decadent keto-friendly ice cream! But this time, they went all in for their chocolate fans. Whether you’re looking for a new low-carb dessert or just love to dive spoon first into something sweet after dinner, this icy treat is for you. Introducing: Triple Chocolate Brownie Dough. Are you drooling over this ice cream? Don’t worry, Triple Chocolate Brownie Dough will be available at your local Whole Foods and Thrive Market this fall.
Research suggests a mostly plant-based diet can improve your heart health. However, you don’t need to go totally vegan — evidence suggests foods like cheese, chocolate, and yogurt have benefits, too.
Israeli security officials captured and confiscated a shipment of 23 tons of chocolate bars headed to the Gaza Strip they say was part of a network financing Hamas military operations in the territory.
Barrel aging is a key process in wine and spirits production. Lately, chocolate roasters have discovered that using Bourbon, rum, Port, Sherry, Sauternes and Cognac barrels to age their cacao nibs or finished chocolate can impart a variety of flavors like caramel, vanilla and cherry to their products.
One small study recently published in the FASEB Journal of 19 postmenopausal women found that two small windows of time are especially effective for eating chocolate and reaping the benefits. According to the study, older women were more likely to benefit from consuming a small portion of chocolate (about 85 grams daily) one hour after waking or one hour before bed.
Making fudge with just two ingredients: chocolate and dates. It’s a soak, melt and blend situation. Joy Bauer prefers using semi-sweet chocolate chips for a sweeter fudgy experience, but if you’re a dark chocolate fan, you can use chips with a higher percentage of cacao (she recommends 60 to 70%). Choose to be a purist and leave the treat plain or add extra flair by incorporating all sorts of goodies to the batter — from roasted, chopped nuts (walnuts, peanuts, pecans) to swirled nut butter to shredded coconut — you’re the judge of your fudge.
Ingredients:
2 cups semi-sweet chocolate chips
1 heaping cup Medjool pitted dates (about 6 ounces or 12 dates)
Preparation:
1.Line an 8- by 4-inch loaf pan with parchment paper, leaving an overhang on each side for easy removal, and set aside.
2.Soften the pitted dates by soaking them in 2 cups boiling water for 15 minutes (making sure the dates are fully submerged). Remove dates from water and add to a blender, along with 3/4 cup of the leftover soaking water. Puree in the blender until the consistency is a smooth paste (remove any hard pieces, as sometimes a few small pit remnants remain, and they can really hurt your teeth).
3.While dates are soaking, melt the chocolate chips in the microwave, stopping and stirring every 20 seconds until they are velvety smooth (about 2 minutes total).
4.Add the pureed dates to the melted chocolate and combine. Pour evenly into the prepared loaf pan and smooth the top using the back of a spoon or rubber spatula. Sprinkle optional sea salt over the top, if preferred. Freeze for 1 to 2 hours. Remove and slice into 15 to 18 pieces (three rows lengthwise and five to six horizontally). Store in fridge for up to a week.
TECHNIQUE TIP: Buy “pitted” dates for convenience, as it saves the step of manually removing the pits by hand.
SWAP OPTION: You can add preferred extras into the batter or on top, such as chocolate chips, roasted-chopped nuts, shredded coconut, a swirl of nut butter, etc.
As posted on Today.com.
WE ALL REGRESS a little in summertime, don’t we? When it comes to entertaining, give us barefoot gatherings around picnic tables. And the dessert most likely to elicit uninhibited glee from dinner guests is also the simplest, most sentimental and least labor-intensive: ice cream sandwiches. Stack them on a silver tray if you must, but elegant nonchalance is really what we’re going for here. Choose the archetypal brick of vanilla pressed between chocolate wafers or go for something a little more unexpected. Either way, the message is the same: Enjoy yourself. Forget about forks. Extra points if a delicious dribble of melted ice cream runs right down to your elbow. For the full article and many ice cream sandwich choices that can be bought online, click, HERE.
Dietitians Susie Burrell and Leanne Ward revealed if eating chocolate is healthy. They said you can eat it, provided it’s your only ‘soul food’ of each given day. Their trick is to remember the pleasure you get is highest in the first few squares. The dietitians treat themselves to the brand they love most and eat mindfully.
Melted chocolate can be used in a variety of delicious recipes and it’s easy to melt chocolate chips at home with a microwave or on the stove. Dark, milk, and white chocolate have slightly different melting points depending on the amount of cocoa solids, but all chocolate has relatively low melting points so you’ll want to err on the side of caution and lower heat to avoid burning your chocolate.
In the Microwave:
The microwave method is the easiest and most convenient way to melt chocolate without causing a mess. With this method, be sure to use microwave-safe tools. A clear indication that the bowl is safe to use is by looking for the microwave-safe symbol at the bottom of the bowl.
Start melting your chocolate chips in 20 to 30 second intervals. Stir between each interval.
Shorten the melting intervals to 10 to 20 seconds once the chocolate starts melting. This happens when individual chips aren’t distinctly visible anymore, and the chocolate melts into one mass. “Be sure to stir between each interval,” Yoon says. “You need to keep stirring the chocolate, or it can risk burning in the center.” If your chocolate is burning, darker spots will appear and you’ll be able to smell it, or even see smoke. Burned chocolate also turns grainy.
Stop microwaving once 80% of the chips are melted, and let sit. “You can let the residual heat melt the rest of the chocolate by resting it on the counter,” Yoon says. This is the best strategy to prevent scorching chocolate.
Remember: Microwaves tend to have hot and cold spots due to frequency and wavelength. “If you microwave chocolate for an extended period without stirring, the center will usually burn,” Yoon says. Stir frequently to ensure the chocolate chips melt evenly.
On the Stovetop:
Melting chocolate on the stove might sound a little more intimidating, but it’s still pretty easy to do and results in a silky smooth consistency that’s harder to replicate in the microwave. You’re also less likely to burn chocolate on the stovetop. On the stove, you can use a double boiler or make your own by nestling a stainless steel bowl on top of an even-edged pot.
Fill the bottom pot of your double boiler with water. Bring the water to a boil and then turn off the heat.
Set the stainless steel bowl of chocolate on top of the pot. The residual heat will slowly and gently melt the chocolate.
Stir often and be patient. This method will prevent you from burning the chocolate on the stove.
If the chocolate does not melt completely, gently heat the pot of water again. Turn off the heat and repeat.
Remember: “Water is chocolate’s worst enemy!”. “It can seize the chocolate, and the chocolate can also get grainy.” When taking the bowl off the pot, make sure you use a towel to wipe any excess water below the bowl.
For the full article and more tips, as posted on Insider.com, click, HERE.
The little twist of the salt grinder really brings out the flavor in these cookies. The richness of the bittersweet chocolate combined with brown sugar and the aromatic flavor of toasted pecans is just perfect for chocolate lovers. For those who love a cakey cookie, the extra flour helps keep them tall and firm, but crisp at the same time. They are delicious and gooey right out of the oven, but if you have time to bake them ahead of time, they freeze really well. Just thaw them out about 10 minutes before serving.
Double Dark Chocolate Toasted Pecan Cookies
(Makes 24 Cookies)
INGREDIENTS:
3/4 cup unsalted butter, softened to room temperature
1/2 cup granulated sugar
3/4 cup light brown sugar
1 teaspoon vanilla
1 egg, beaten
1/4 cup cocoa powder (we love Valrhona Dutch-processed cocoa powder, but use your own favorite)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups all-purpose flour
1 cup bittersweet chocolate chips
3/4 cup pecans, chopped and toasted (buy pre-toasted or toast in 400 F oven for 6-8 minutes, keeping your eye on them so they don’t burn!)
Pink Himalayan or Sea Salt for topping
DIRECTIONS:
Line a baking sheet with parchment paper. Preheat oven to 350 F.
In a mixing bowl, cream together butter with brown and granulated sugar with an electric beater until fluffy. Stir in vanilla. Add beaten egg and stir into mixture until very well incorporated.
In a separate bowl, whisk together all dries: flour, cocoa powder, baking powder, baking soda, and salt.
Add dries to the butter-egg mixture and beat until well mixed. Stir in chocolate chips and pecans.
With an ice cream scoop, make rounds of dough and place on a prepared baking sheet, 12 at a time.
Grind a dash of salt over each cookie and bake for 11-12 minutes, until set in the center.
Remove from oven and cool. Eat right away, while nice and gooey, or store in an airtight container for several days. You can also freeze the cookies and thaw just before eating.
As posted on Lamorindaweekly.com.
The double chocolate zucchini bread is a favorite, as its super moist and not too chocolatey, as the name would imply. The double chocolate comes from the use of both cocoa powder and chocolate chips in the recipe. It also is a great way to get picky kids to eat zucchini and also a great way to use up extra zucchini.
DOUBLE CHOCOLATE ZUCCHINI BREAD
(Recipe courtesy of King Arthur Baking)
INGREDIENTS:
2 large eggs
1/3 cup honey
1/2 cup vegetable oil
1/2 cup brown sugar, packed
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon espresso powder, optional (adding it makes the chocolate flavor stand out more)
1/3 cup unsweetened cocoa
1 2/3 cups flour
2 cups shredded, unpeeled zucchini, gently pressed
1 cup chocolate chips
DIRECTIONS:
Preheat the oven to 350 F; lightly grease an 8 1/2-by-4 1/2 inch loaf pan.
In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth.
Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined.
Stir in the zucchini and chocolate chips.
Pour the batter into the prepared pan.
Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips).
Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.
Cool completely before slicing; store well-wrapped, at room temperature.
As posted on BershireEagle.com.
The mint flavor in this custard-based ice cream can be subtle or vibrant, but Krista Kern Desjarlais, chef-owner of Bresca and the Honeybee in New Gloucester, Maine, says you want to avoid a toothpaste-strong mint flavor. You can use fresh mint leaves (which yield a more subtle, very refreshing flavor) or mint extract.
Make Ahead: The custard needs to be refrigerated overnight before being churned in an ice cream machine and, to properly firm up, will require at least 4 hours of freezing time before serving.
Storage Notes: The ice cream can be frozen in an airtight container for up to 1 month. It’s best to place a piece of parchment paper or wax paper directly on its surface to prevent freezer burn.
Ingredients:
2/3 cup (133 grams) granulated sugar
6 large egg yolks
Pinch fine sea salt
2 1/4 cups (540 milliliters) heavy cream
3/4 cup (180 milliliters) whole milk
1/4 vanilla bean, scraped (or 1/2 teaspoon vanilla extract)
1 1/2 teaspoons organic mint extract, plus more to taste (may substitute with 1 packed cup fresh mint leaves)
2/3 cup (115 grams) bittersweet chocolate chips (preferably 64 percent), finely chopped (may substitute with about 4 ounces/115 grams finely chopped bittersweet chocolate bar)
Step 1
In a large bowl or a large measuring cup with a spout, whisk together the sugar, egg yolks and a pinch of salt until thoroughly combined.
Step 2
In a medium saucepan over medium heat, heat the cream, milk and vanilla until you see steam rising from the surface; do not bring the mixture to a boil. If using fresh mint leaves, add to the cream and milk; if using mint extract do not add at this stage. Remove from the heat and let it steep for 5 to 10 minutes.
Step 3
Prepare a large bowl with ice water. Using a ladle in one hand and a whisk in another, slowly drizzle the liquid mixture into the sugar-yolks mixture and whisk to incorporate. Continue to whisk the liquid to the sugar-yolks mixture until you’ve added about half of the dairy, then pour the egg-dairy mixture into the saucepan with the remaining dairy.
Step 4
Lower the heat to medium-low. Stir continuously with a heatproof spatula or a wooden spoon until the custard thickens slightly and reaches 175 degrees on an instant-read thermometer, 10 to 15 minutes. Dip the spatula or spoon into the custard and hold it horizontally, then run a finger across the custard on the spatula — if the path stays open, your custard is ready.
Step 5
Remove from the heat and pass the custard through a fine-mesh strainer set over a large measuring cup. Place the measuring cup in the prepared ice bath, stirring until you can comfortably insert your pinkie in the mixture (the custard should register about 115 degrees on an instant-read thermometer), about 5 minutes. If using mint extract, add half and taste the custard. It should have a defined mint flavor but not be overwhelming. Add the remaining extract, if desired. Transfer the custard to a quart-size container, cover and refrigerate overnight.
Step 6
When ready to churn the ice cream, pour the custard into an ice cream machine and churn according to manufacturer’s instructions until the ice cream is the consistency of soft serve. Depending on your ice cream maker, this could take 20 to 40 minutes, so start checking at 20 minutes and then every 5 minutes thereafter. Fold in the chocolate chips and churn until the ice cream has thickened slightly, an additional 5 to 10 minutes.
Step 7
Transfer to a quart-size container, cover with a sheet of parchment or wax paper and cover with a lid. Freeze until firm, at least 6 hours.
When ready to serve, let the ice cream soften on the counter for a few minutes until scoopable, then scoop into bowls and serve.
Nutrition Information
Per serving (1/2 cup), based on 8
Calories: 428; Total Fat: 36 g; Saturated Fat: 21 g; Cholesterol: 233 mg; Sodium: 71 mg; Carbohydrates: 27 g; Dietary Fiber: 2 g; Sugar: 21 g; Protein: 5 g
From Krista Kern Desjarlais, chef-owner of Bresca and the Honeybee in New Gloucester, Maine, as published on WashingtonPost.com.
Calling all chocolate cake lovers. This decadent, chocolatey bundt cake gets its rich color from black cocoa powder (we like using King Arthur Baking Company’s cocoa). To make this cake the perfect Halloween dessert, top with green icing and vibrant flowers for plenty of festive flair.
Black Chocolate Cake
Ingredients:
2 1/3 c. all-purpose flour
1 c. granulated sugar
1/3 c. dark brown sugar
1/2 c. unsweetened black cocoa powder, or Dutch process cocoa powder
1/2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. kosher salt
1/2 c. (1 stick) unsalted butter, melted
1/2 c. vegetable or canola oil
1 c. ice water
3 large eggs
1 c. sour cream, divided
1 1/2 tsp. pure vanilla extract
1 c. confectioners’ sugar, sifted
Green food coloring, optional
Directions:
Heat oven to 350°F and spray 12-cup Bundt cake pan with nonstick cooking spray.
In large bowl, sift together flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda and salt.
In second large bowl, using electric mixer fitted with whisk attachment, whisk together butter and oil. Add iced water and whisk until well combined, about 1 min. Reduce mixer speed to low and add eggs, 1 at a time, mixing until incorporated. Mix in 1/2 cup sour cream and vanilla. With mixer running, gradually add flour mixture.
Pour batter into prepared pan. Bake until wooden pick inserted into center comes out clean, 40 to 45 min. Let cool on wire rack 10 min., then remove from pan and let cool completely.
While cake cools, add remaining 1/2 cup sour cream to large bowl and whisk in sifted confectioners’ sugar until completely smooth, then tint green if desired. Drizzle over top of cake.
As published on GoodHousekeeping.com.
When it comes to desserts, we simply shouldn’t have to choose. This banana coconut and chocolate cream pie is a nod to three classic Southern cream pies and is perfect for the person who wants a nibble of each. Here, a standard pie crust is filled with layers of bananas, coconut cream and rich chocolate cream filling before being topped with extra whipped topping. The flaky crust holds all three flavors together and offsets the sweetened custards with just enough salt. If you happen to be baking this weekend, consider this banana coconut and chocolate cream pie – the perfect dessert for all ages.
Banana Coconut Chocolate Cream Pie
Prep time: 45 minutes
Cook time: 45 minutes
Total time: 1 hour and 30 minutes
Ingredients
1/2 recipe for Perfect Pie Crust
1 cup sugar
6 tablespoons flour
1/2 teaspoon salt
2-2/3 cups milk
4 egg yolks, slightly beaten
3 tablespoons butter
1-1/2 teaspoons vanilla
1/2 cup shredded sweetened coconut (You can use unsweetened in a pinch)
3 ounces semisweet chocolate, melted
2 tablespoons heavy cream
1 large banana
Instructions
Preheat oven to 350 degrees. Roll out pie dough into a standard 9-inch pie pan. (Note: This recipe will not fill a deep-dish pan). Crimp edges and blind bake your crust in the oven for about 20 minutes or until the edges and bottom of crust have turned golden brown. If your edges brown before the bottom is baked, make a pie collar from aluminum foil to protect them from further cooking. Allow to cool completely prior to filling crust.
In a medium saucepan, combine sugar, flour and salt, whisking to combine. Slowly add the milk. Turn heat to medium temperature and stir constantly until the mixture is bubbling and has thickened substantially. Continue to cook for an additional 2 minutes.
Slowly drizzle a small amount of the cooked mixture into the beaten egg yolks, whisking all the while. Once about a cup of the mixture is incorporated, pour all of the egg yolk mixture back into the original saucepan and place back on the heat. Cook an additional 1-2 minutes while continuing to stir.
Add the butter and vanilla, stirring until incorporated. Pour half of the cooked pudding mixture into a separate bowl and stir in the coconut. In the remaining half of pudding mixture, stir in the chocolate and heavy cream until incorporated. Allow to cool slightly at room temperature for about 20 minutes.
When ready to assemble the pie, arrange banana slices evenly on the bottom of the pie crust. Top with the chocolate mixture and smooth over the top evenly. Spoon the coconut filling on top of the chocolate filling and smooth. Cover with a piece of plastic wrap and allow to rest in the fridge overnight or for at least 6-8 hours. When ready to serve, top with whipped cream and enjoy.
Notes
To blind bake a pie crust, either use pie weights or place a piece of parchment paper inside of the pie crust and fill with 1-1/2 cups of dried beans. This will weigh the pie crust down and prevent it from puffing. If you do not have access to either of these options, prick the bottom of the crust with a fork.
This pie is very adaptable. If you prefer all coconut, remove the chocolate and cream and double the amount of coconut. Same goes for the chocolate.
The oatmeal cookie crust from my oatmeal cookie banana cream pie would work splendidly. Give it a shot if you don’t prefer traditional pie crust.
A refrigerated or frozen pie crust can be substituted.
As published on AlabamaNewsCenter.com. Kate Wood’s recipes can be found on her Wood and Spoon blog and on Facebook, Instagram and Pinterest.
Who couldn’t use a little extra chocolate in their lives? Adding chocolate sunflowers to your garden is a guilt-free way to do so. Plus, the rich, velvety, statuesque flowers will add a gorgeously dark and dramatic flair to your landscape. As a bonus, like other sunflower varieties, chocolate sunflowers are easy to come by and simple to grow. For more info, click, here.
Believe it or not, it’s not too early to start talking holiday varieties, and Dove has unveiled its new Milk Chocolate Toffee Almond Crunch. The limited-edition bite is made of silky-smooth milk chocolate and is filled with crunchy almond toffee pieces. The idea was to embrace the flavors of the season, and this chocolate certainly embodies that without going the classic peppermint route. You’ll be able to snag these new Dove Milk Chocolate Promises beginning in September 2021, a PR rep confirmed to Best Products. The chocolate will be available in a 7.94-ounce Laydown Bag for a limited time. Just look for the blue bag that features reindeer, ornaments, and “Merry & Bright.”
NuttZo, makers of the original multi-nut and seed butter, has launched a new keto-friendly offering this summer. The Chocolate Keto Seven Nut and Seed Butter is a new, sweet spin on NuttZo’s best-selling product, Original Keto butter. It features the brand’s trademark blend of nutrient-packed nuts and seeds so that fans ‘can expect a crunchy, rich chocolate blend with hints of rich pecan and nutty coconut, making it the perfect addition to toasts, fruit, baking recipes and smoothies’. Chocolate Keto is made paleo, Whole30, vegan and Kosher. It is an excellent source of protein (five grams per serving), fibre (three grams per serving), and healthy fats. It boasts just four grams of carbohydrates per serving and one gram of sugar per serving while remaining free of palm oil, gluten, soy, dairy and GMOs. Fans of Keto butter can ‘expect a crunchy, rich chocolate blend with hints of rich pecan and nutty coconut, making it the perfect addition to toasts, fruit, baking recipes and smoothies’. The product retails at $10.99 and is available in 12 oz. jars at Safeway. It is also available online at NuttZo.com, Thrive and Amazon. As part of giving back to the community, NuttZo donates portions of each sale to its sister nonprofit Project Left Behind, which benefits orphaned and underprivileged children worldwide.
While Russell Stover is a legend in the chocolate world, this new chocolate offering is a first for the company. Joy Bites is its first ever “no sugar added” treat. Described as “no added sugar chocolate bars with fillings,” these candies are perfect for people who are looking to reduce sugar, follow a keto-friendly lifestyle or just are looking for a different chocolate option. The Russell Stover Joy Bites are available in the following flavors, Caramel in Chocolate, Peanut Butter in Chocolate. Smooth Creamy Chocolate. Sea Salt Caramel in Dark Chocolate, and Roasted Almonds in Dark Chocolate. Russel Stover Joy Bites are available at various retailers, including Albertson’s, Safeway, Kroger, Meijer, and more retailers coming in the fall. The chocolate is also available at RussellStover.com.
Researchers at the Zurich University of Applied Sciences (ZHAW) have developed a way to make lab-grown chocolate — adding a sweet treat to the lengthening list of lab-grown foods.
Unroasted means raw and there’s a lot of debate about raw chocolate and is it actually raw if it’s been fermented, etc. Raw purists don’t think cocoa beans should be roasted (they say it interferes with the flavor) and those that roast think raw chocolate isn’t really chocolate because roasting brings out the flavor.
As the floodwaters receded in the river valleys of industrial eastern Belgium, the smell of cocoa was mixed with the stench of spilled fuel oil and churned up river mud. Among the many businesses knocked temporarily out of action by the unprecedented inundation was the Galler factory, home to one of the country’s iconic luxury chocolate brands.
Americans love their chocolate. It’s the go-to sweet indulgence for many. And it comes in several forms. Chips, chunks and blocks. Dark, milk and white chocolate. Alkalized and natural cocoa powders. There’s a chocolate for every dessert. But figuring out the best ways to use chocolate in formulations takes a deep understanding about the ins and outs of each format.
The researchers stated, “our results also show that chocolate in the morning decreases fasting glucose. Chocolate may improve glucose homeostasis by slowing carbohydrate digestion and absorption.” There were also favorable changes in the participants microbiota’s short chain fatty acid content that may have accounted for better hunger control. Before you make a beeline to the nearest chocolate bar, this study involved a small number of targeted female participants—postmenopausal females. One size does not fit all. To read this study, you can access it by going to maxwellnutrition.com.
This gigantic chocolate bar is the façade of the Meiji Confectionery factory in Osaka, Japan. It measures roughly 544 feet wide and 91 feet tall, and holds the Guinness World Record for the largest advertising board made of plastic. (I guess if they made it from chocolate it would quickly melt in the sun!). Click, here, to see.
It appears to be the world’s first playable chocolate flute. A pastry chef and a flautist walked into a bar… and created what appears to be the world’s first ever playable chocolate flute. Click, here, to see!
Gabriel Armentano from RHK shows Tina Redwine how to make chocolate bacon bark and create an over-the-top ice cream treat that is impossible to resist. To see the video, click HERE.
INGREDIENTS:
– Tempered chocolate (melted Lindt, 72% cacao dark chocolate bars)
– Your favorite bacon
INSTRUCTIONS:
Bake bacon at 375 for 20-25 minutes on a large baking sheet on parchment paper. Make sure bacon is evenly spaced out with a half-inch gap in between. Once crispy, remove from oven and place on a new baking sheet with parchment paper.
Tempered chocolate is made next using a double boiler (or a pan that is rested on top of another pan with boiling water at 110-115F – usually low on a stovetop). Place chocolate in top pan and stir until melted. Evenly pour the melted chocolate over the bacon.
Place in freezer and let cool for 1 hour minimum. Remove from freezer and break the bark with a mallet or rolling pin.
The crust and filling are easy enough, and while the marshmallow topping is a bit of work, the end result is totally worth the effort.
Chocolate S’mores Tart with Toasted Marshmallow
Ingredients:
Graham cracker crust:
1 3/4 cups graham cracker crumbs
1/4 cup packed brown sugar
1/2 tsp ground cinnamon
pinch salt
7 tbsp melted butter
Chocolate ganache filling:
1 1/4 cups whipping cream
300 g dark chocolate (60 — 70 per cent cocoa) chopped into small pieces
1 tsp pure vanilla extract
Marshmallow topping:
1/2 cup cold water, divided
1 1/2 tsp unflavored gelatin powder
3/4 cup granulated sugar
1/4 cup corn syrup
1 tsp pure vanilla extract
Directions:
To make the crust preheat the oven to 350ºF. In a medium bowl, combine the graham cracker crumbs, brown sugar, cinnamon and salt. Pour in the melted butter and stir until thoroughly combined. Spoon the crumbs into a 10-inch tart pan fitted with a removable bottom. Press firmly into an even layer on the bottom and up the sides of the pan. The flat bottom of a measuring cup works great for this. Place on a rimmed baking sheet and bake for 10 minutes, until lightly browned. Remove from the oven and let cool completely on a wire rack.
To make the ganache filling pour the cream into a heavy-bottomed medium saucepan. Bring to a simmer over medium heat. When you see bubbles form around the edges, remove from the heat and stir in the chopped chocolate. Wait for a couple of minutes then gently stir until the chocolate is smooth and creamy. Stir in the vanilla.
Pour the chocolate filling into the bottom of the prepared graham cracker crust. Smooth the top with an offset spatula and refrigerate for at least two hours.
To make the marshmallow topping pour 1/4 cup of the water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin on top of the water and allow it to bloom while you proceed with the recipe.
As published, including video, in The StarPhoenix.com
Jacques Torres’ hot chocolate is known for its rich, decadent taste, and is a staple during the New York winter season. As the weather heats up during the summer, the beverage cools down. Although it is only available in-store, you can still cool down with Jacques’ Frozen Hot Chocolate by creating it on your own.
Frozen Hot Chocolate
Ingredients:
1 cup of whipping cream
1 tbsp of sugar
1 cup of milk
1/2 cup of Jacques’ Classic Hot Chocolate Mix
1 cup of ice
Directions:
Pour whipping cream into a medium mixing bowl, whip lightly for 30 seconds and store in a freezer for 5 minutes.
After 5 minutes, take the bowl out, add sugar and whisk the cream vigorously until it is the consistency of marshmallow fluff. Store the whipped cream in the refrigerator while making the hot chocolate.
Bring milk to boil over medium-high heat in a small saucepan.
Add hot chocolate mix and whisk until completely dissolved. Set aside until the hot chocolate has completely cooled to room temperature.
Once the hot chocolate has cooled, add the mixture and ice into a blender and blend until smooth.
In a serving cup, add whipped cream to the bottom of the cup. Pour the hot chocolate mixture over the top. Top with a large scoop of whipped cream and enjoy!
Tips
For the marble effect shown in our picture, lightly swirl the whipped cream that was poured at the bottom of the cup around the edges of the cup before pouring in the frozen hot chocolate.
This recipe makes very rich and thick hot chocolate. If you want a thinner drink, add more milk.
For a sweeter and creamier result, substitute half of the ice for ice cream.
You can add rum, vodka, or anything you like to spike it.
As published in Bake Magazine.
When it comes to selecting gifts for your wedding party, there are so many options available. Sure, you could go with something monogrammed, but in terms of sheer enjoyment, consumables win the day. Enter the chocolate subscription box (also known as monthly bliss). There are tons of subscription boxes to choose from but this research team choose the best chocolate subscription boxes of 2021. These all offer variety, easy shipping, and variable terms depending on your budget and will surely bring a smile to any sweet tooth’s face. Click, here, to see them all.
Mars Wrigley offers fans a sneak peek at a new festive candy flavor for the upcoming 2021 holiday season: M&M’s White Chocolate Pretzel Snowballs. Limited-edition M&M’S White Chocolate Pretzel Snowballs feature a balance of salty and sweet flavors by combining a rich, white chocolate shell with a crunchy, pretzel-filled center. Developed exclusively for the 2021 holiday season, the newest M&M’s variety will be available in a Single 1.14 oz. size as well as a 2.83-oz Share Size, and 7.44-oz Laydown Bag.
Halo Top Ice Cream co-founder Doug Bouton has launched Gatsby Chocolate, a line of better-for-you chocolate bars made with Epogee’s EPG fat alternative ingredient. Epogee claims that its GMO-free, plant-based EPG can reduce up to 92% of calories from fat without affecting taste or eating experience. Gatsby’s chocolate bars, available in milk and dark chocolate styles, have less than half the calories of regular chocolate bars and roughly one-quarter of the sugar content, according to the company. The bars are launching at over 1,500 retail locations nationwide and are available online.
Queen Elizabeth’s favorites. Need we say more?! Find them on Amazon.com.
Chocolate sales are on the upswing at convenience stores, and retailers are optimistic for the months ahead as pandemic restrictions lift.
We Americans love our chocolate—in fact, we consume a whopping 2.8 billion pounds of the stuff per year. This breaks down to 11 pounds per person! Although this may sound like a lot, the Swiss—perhaps not surprisingly—consume the most chocolate in the world, followed by residents of the United Kingdom. With all this indulgence, it’s no wonder that chocolate has become a focus of health research. But is chocolate good for you? Some studies say yes.
The Barry Callebaut Group has reached an agreement to acquire Europe Chocolate Co. (ECC), a Belgian privately-owned business-to-business manufacturer of chocolate specialties and decorations.
Premium chocolate maker Scharffen Berger has returned to private ownership after The Hershey Co. sold the brand for an undisclosed amount.
Chocoholics often feel that nothing beats a rich piece of chocolate, a sumptuous slice of chocolate cake or a creamy serving of chocolate ice cream. Chocolate contains four times the amount of catechins as tea, and it contains the same heart-healthy flavonoids as red wine. However, the way chocolate is prepared can affect its potential health benefits. For those who want a healthy, low-fat chocolate option that’s easier on the waistline, smoothies may be the way to go. This recipe for “Guilt-Free Banana Chocolate Smoothie” from Ellen Brown’s “Super Smoothies: 100 Recipes to Supercharge Your Immune System” (Crestline) is one way to get a full dose of delicious chocolate (in two forms). This smoothie is chock-full of other ingredients, including a potassium-rich banana, that are part of a healthy, balanced diet. When the kids are indulging in ice cream, this smoothie offers parents the same texture and taste without all the guilt.
Makes 4 1-cup servings
Ingredients:
1½ cups chocolate soy milk
3 ounces chopped dark chocolate
3 tablespoons cocoa powder, preferably Dutch-processed
2 tablespoons bee pollen
2 tablespoons flaxseed oil
2 cups sliced banana
1 cup chocolate frozen yogurt
2 tablespoons shaved chocolate for garnish (optional)
Preparation:
Combine soy milk, chopped chocolate, cocoa powder, bee pollen, flaxseed oil, and banana in a blender or smoothie maker. Blend on high speed for 45 seconds or until mixture is puréed and smooth. Add frozen yogurt, and blend on high speed again until mixture is smooth. Serve immediately, garnished with chocolate shavings, if desired.
As published in GwinettDailyPost.com
Even though they look like dessert, these double-chocolate smoothie bowls are actually good for you. You can enjoy it for breakfast, lunch, as a snack or even for dessert. The best part is that you can make them with regular or dairy free chocolate chips or even cocoa nibs, which have no added sugar.
Ingredients:
3 large bananas, peeled and frozen
1 cup frozen cauliflower rice or florets
2 tablespoons pure cocoa powder
2 tablespoons chocolate chips, carob chips or cocoa nibs
1/3 cup milk of choice
optional toppings: chocolate chips, granola, dried coconut, fresh fruits, hemp seeds or chia seeds
Preparation:
Place ingredients in a blender. Use a tamper to force the mixture to purée and add a little more milk, if needed.
Place in two bowls and serve with desired toppings.
As shown on TODAY show. For more details, click HERE.
Known for its all-in-one soaps, Dr. Bronner’s new Magic All-One Chocolate line comes in six decadent flavors and supports regenerative agriculture and the livelihood of small farmers. The organic candy bars are made with fair-trade chocolate and will be available in six flavors: nut-accented bars Roasted Whole Hazelnuts and Salted Whole Almonds; nut-butter filled Crunchy Hazelnut Butter and Salted Almond Butter, and Smooth Coconut Praline (filled with a sweet praline made from coconuts). The new chocolate bars are made with 70 percent dark chocolate sourced from regenerative organic cocoa beans and sweetened with coconut sugar.
From cicada tattoos to sculptures and now chocolate, a Maryland candy company is finding success with the Brood X cicada invasion. While tons of cicadas are buzzing around outside, inside Chouquette Chocolates in Gaithersburg, cicadas are being air-fried and dipped in chocolate. If you want the chocolate-covered cicadas, you’ll have to special order them online. Click, HERE, for chocolate delicacies.
These almonds are simply dusted with a light cocoa powder, making them different than those chocolate-coated almonds that come in boxes near the checkout line at the grocery store. While those are delicious, they’re really more chocolate than almond. Blue Diamond’s dark chocolate almonds, on the other hand, actually just taste like almonds with a light cocoa taste. They’re great for people who don’t have much of a sweet tooth but occasionally want just a bit of chocolate. They also feel less like a dessert and more acceptable as a mid-day (or morning, or night) snack. They’re versatile. While good alone, they also make a light, crunchy add-on to a lot of favorite foods. They taste amazing chopped up in some yogurt and granola, or on top of ice cream or tossed into oatmeal. Not only are these filling—just a small handful staves away late-afternoon cravings—but they’re also incredibly satisfying. They have a tiny bit of sea salt sprinkled on them, so the sweet-salty taste gives the same satisfaction that chocolate covered pretzels do.
The best chocolate cake is not at your local bakery. You can find it in a carton of Blue Bell Ice Cream. Chocolate Sheet Cake Ice Cream arrives in stores now. Chocolate Sheet Cake contains Blue Bell Milk Chocolate Ice Cream combined with delicious chocolate sheet cake pieces, chopped pecans and a chocolate icing swirl. “A sheet cake is simple, but so delicious,” said Sara Schramm, marketing brand manager for Blue Bell. “It is the perfect cake to combine with our Milk Chocolate Ice Cream. Sprinkle in pecans, add a swirl of chocolate icing and you have one great-tasting new flavor.” In Texas, the home state of Blue Bell Ice Cream, a chocolate sheet cake is often referred to as a Texas Sheet Cake. “No one knows exactly why we have our own name for the cake in Texas,” Schramm said. “Some say it is because the cake is baked in a pan that is larger than normal, and well, we often say everything is bigger in Texas. You will notice on our Chocolate Sheet Cake cartons, just below the flavor description, we have added, “Inspired by a favorite Texas dessert”!” Chocolate Sheet Cake is available in the half gallon and pint sizes for a limited time.
If you can’t get enough of Reese’s Peanut Butter Cups, you’re in luck. Mega fans of the classic candy can now customize the treats by cramming tasty add-ins into a massive one-pound version. Reese’s Stuff Your Cup, a new seasonal experience at Hershey’s Chocolate World in Pennsylvania, lets guests cram a giant peanut butter cup with more goodies. (Hershey’s Chocolate World)
A team of Australian scientists has discovered a curious “chocolate frog” tree frog in the lowland rainforests of New Guinea. Tree frogs are known for their green skin — but due to its brown coloring, researchers named it “chocolate frog” — and the name stuck.
When enjoying a chocolate bar, most people don’t think about how the molecules within it are organized. But different arrangements of the fats in chocolate can influence its taste and texture. Now, researchers have found that the side of a chocolate bar facing the mold has a more orderly crystalline structure than the side facing air, knowledge that might help chocolatiers produce tastier confections, the researchers say.
If you could condense your home state into a single flavor, what would it be? Chocolatier Phillip Ashley Rix thinks Missouri, for example, tastes like vanilla custard—at least, based on his new Taste of America chocolate collection, with 50 unique pieces of chocolate to represent the 50 states. Click, HERE, and find the list of states and their chocolate flavors.
When Charles Henry Harrod coined his store’s catchphrase in 1849, it is safe to assume that he did not foresee the consequences that would unfold 172 years later. Harrods’ motto of “Omnia Omnibus Ubique” translates from the Latin, less catchily, as “all things for all people, everywhere.” So imagine a department store floor just for chocolate. And not only that, but, London’s most iconic department store is selling a single bar of chocolate for £350 ($491). Never has the intention to be inclusive been more exclusive.
The meteoric rise in palm oil prices is poised to inflate costs for everyone from restaurants to confectionery and cosmetic manufacturers, and could potentially change consumption patterns.
A Maryland candy company is selling chocolate covered cicadas to celebrate the emergence of the noisy insects that have spent the last 17 years underground. Chouquette Chocolates is selling the cicadas — dipped in either milk or dark chocolate — online, but it also posted the recipe on its Facebook page for brave chefs looking for something to do with the bugs.
Dr. Sanjay Gupta tell us how eating certain types of chocolate can help us live to 100 (click, HERE, for video presentation).
The Hershey Company has signed an agreement to acquire Lily’s, health conscious chocolate company. Lily’s makes low-sugar products include dark and milk chocolate bars, baking chips, peanut butter cups and other confection products that align with Hershey’s multi-pronged better-for-you snacking strategy.
Reportlinker.com announces the release of the report “Chocolate Market – Growth, Trends, COVID-19 Impact, and Forecasts (2021 – 2026)” – https://www.reportlinker.com/p06067779/?utm_source=GNW. Consumers’ in-home consumption of chocolates witnessed a steep rise during the lockdown. Chocolates, among other consumables, were bought in bulk, which led to higher volume sales through supermarkets and hypermarkets. On the other hand, the premium sector of the global chocolate market was severely affected by low sales volume due to the COVID-19 pandemic, partly due to supply-side issues linked to quality and certification. Consequently, varied public sectors provided support to the strengthening partnership between fine cocoa producers and chocolate companies to enhance the resilience of marketing infrastructure. In 2020, the chocolate market witnessed an inclination toward the darker varieties of chocolate, as consumers showed preference for them over other varieties, on account of better health benefits, lower in calories, and altering perception toward premiumization.
The Hershey Company has issued a voluntary recall for its Hershey’s Chocolate Shell Topping after at least 1,700 bottles were incorrectly filled with Heath Shell Topping, which contains almonds. The recall notice, which was posted by the U.S. Food and Drug Administration (FDA) and also on Hershey’s website, says that the 7.25-oz bottles containing the almonds were shipped nationwide between April 15 and May 3 with the product code 25JSAS1. Anyone with an allergy or severe sensitivity to almonds may be at risk of a life-threatening allergic reaction if they consume the recalled products. The recall notice says that the “situation arose due to an isolated error at a contract manufacturing facility,” and Hershey took “immediate steps” to ensure the issue did not occur again. There have been no reports of illness or injury, according to the recall notice.
In 1937, Pablo Picasso channeled fierce anti-fascist and anti-militaristic sentiment into an 11.5- by 25.5-foot painting titled Guernica, rendering the horrors of war in stark geometry and shades of gray, black and white. The iconic mural has since inspired countless imitations in other mediums, including a fiber-art version and one composed entirely out of Legos. Compared with its peers, the latest rendition of Guernica is significantly sweeter. As Vincent West and Nathan Allen report for Reuters, confectioners in Spain’s Basque Country recently created an all-chocolate version of the Cubist masterpiece in honor of the 85th anniversary of the April 1937 bombing that inspired the mural. To see what it looks like, click here.
There’s no better dessert for the pseudo-healthy than dark chocolate. The age-old myth about dark chocolate is that it is a relatively healthy dessert option. In fact, rumor has it that dark chocolate isn’t just less unhealthy, but that it might have some nutritional value of its own—a rich combination of beneficial antioxidants.
Chocolate is a beloved treat, but sometimes the cocoa beans that go into bars and other sweets have unpleasant flavors or scents, making the final products taste bad. Surprisingly, only a few compounds associated with these stinky odors are known. Now, researchers reporting in ACS’ Journal of Agricultural and Food Chemistry have identified the two compounds that cause musty, moldy scents in cocoa — work that can help chocolatiers ensure the quality of their products.
