Buckle up, choco-lovers. Tony’s Chocolonely, a company on a mission to make all chocolate worldwide 100% slave free, is coming in hot this summer with two new, crazy flavors. Wrapped in bright pink, the White Raspberry Popping Candy (yep, you read right) is the sweet, disco party your taste buds have always dreamed of. And in yellow wrapping, Milk Chocolate Honey Almond Nougat is a creamy, crunchy ray of sunshine that will brighten even the cloudiest of days. To learn more, click here.
If you thought you couldn’t enjoy Reese’s Peanut Butter Cups any more than you already do… Reese’s just raised the bar. The company is releasing two new limited-edition treats: one for peanut butter lovers and one for chocolate lovers.The Hershey’s company says the Reese’s Peanut Butter Lovers Cup will have even more peanut butter inside and it will also have a peanut butter candy shell on the top. The Reese’s Chocolate Lovers Cup will have more chocolate than they’ve ever packed into a Reese’s Cup. They will be available in regular size or king size.
Square, a mobile payment company, says the top-flavor in 14 states, including Maryland, is chocolate. That is followed by 12 states, picking vanilla. The most unusual pick is in Nevada, where unicorn is the favorite flavor.
Ghana and the Ivory Coast gave in to pressure from the global chocolate industry and lifted a month-long ban on cocoa sales that was meant to push international buyers to accept a new minimum pricing agreement.
A tractor-trailer was carrying 40,000 pounds of Hershey’s Chocolate Bars, Kit Kats and other goods when it crashed on a Maryland interstate early Friday, injuring the driver, officials said. The truck clipped a police car then jackknifed and overturned on southbound Interstate 270 in Germantown around 1 a.m., a spokesman for Montgomery County Fire and Rescue Service said.
Let’s start off by identifying two things that would affect one’s decision of whether or not it is okay to eat expired chocolate.Of course, there is a need to check whether or not it is still considered safe to eat expired chocolate. The next thing to consider is its flavor. Bryn Kirk, a course facilitator at the Chocolate University Online, discussed these two factors, safety and flavor, and what should be considered if you have found an expired chocolate bar stocked away in those cabinet drawers.
Bissinger’s Handcrafted Chocolatier will now be run by the Abel family. They’re the same people that own another St. Louis candy company, Chocolate Chocolate Chocolate. They assumed all operations in July.
A professional survey was conducted with 500 people. They recruited a stratified random sample of the population, and had the data weighted to be demographically representative of the United States as a whole. They asked what foods people had trouble stopping once they started, how satisfied they were with their life overall, and how close they were to their ideal weight. From the way people talk about chocolate, you’d think it would’ve come up as the most addicting food treat of all. After all “just hand over the chocolate and nobody gets hurt” has to have come from somewhere, right? But chocolate was far from the most addictive food reported.
A man who bought $15 worth of Godiva chocolates says the company should give him $74,000 because they falsely claimed the sweets were made in Belgium. The lawsuit filed in D.C. this week that says that Godiva commits “massive fraud” by suggesting on product labeling and their website that their products are Belgian claiming the product is made in the United States.
Nestlé says it has patented a new way to naturally sweeten chocolate using just the beans and pulp of the cocoa fruit, allowing the company to cut its use of refined sugar. The Swiss food giant plans to roll out a limited release in Japan using the pulp recipe in Kit Kat bars made from 70% dark chocolate.
And can you guess what one of them is?!!! Think about it: The foods you eat have a huge impact on your body, from your energy level to your heart health and beyond. Your brain is no exception, and research shows that things like the MIND (Mediterranean — Intervention for Neurodegenerative Delay) diet, which focuses on specific brain-beneficial food groups, is linked with better brain health as well as dementia prevention.
This is the story of the single culinary product that is aptly known as ‘edible love’ and ‘food of the gods’, the ubiquitous and the delectable chocolate. It is said that the greatest tragedies were written by the Greeks and Shakespeare… neither knew chocolate. Not judging bygones, I hope that this article will let you know a little bit more about chocolate and how it has changed the world, the way we see it.
Check out these books for enjoyable chocolate reading!! (click here)
Archaeologists are discovering that two of the world’s most prized flavors have a much richer history than we thought. Of all the great debates—Coke versus Pepsi, boxers versus briefs, shaken versus stirred—few have been more polarizing than chocolate versus vanilla.
German authorities say a busy stretch of highway had to be shut down after a truck carrying 17 tons of cocoa caught fire.
A worker at a New York chocolate and candy factory jokes he’s never going to eat chocolate again after falling into a 20,000-pound tank of the sweet stuff and injuring his arm.
In 1900, Milton Hershey sold his caramel company and started experimenting with milk chocolate. Over the next 100 years, Hershey’s Chocolate grew into an iconic global brand.
Premenstrual food cravings are the punchline of endless jokes. Like most good jokes, they’re funny because they’re true. Certain parts of a woman’s menstrual cycle do seem to go hand in hand with the desire for chocolate ice cream and potato chips. Researchers have studied food cravings for years; one of the most cited studies dates back to 1953. Scientists – and lots of others – want to know who has food cravings and why, what they crave, when they crave it and how to minimize the cravings. Here’s what the research has found (click here).
You should enjoy chocolate right away… so you would never have a reason to worry about how they are stored! The reality is we all have to store chocolates sometimes (sadly). What if after all your efforts to store your chocolates safely they look dull and blotchy? It just means that the sugars in the chocolate have bloomed (another way to say rearranged). You can still eat or cook with them but the texture might be different. Here are some recommendations (click here).
What makes a hotel truly desirable? For many, location, design, and service are at the top of the list. Others, however, seek out places that speak to their specific interests. And if one of your interests happens to be chocolate, we have delicious news. These chocolate-centric hotels are the excuse you needed to plan your vacation around eating dessert! (click here)
DoubleTree by Hilton is partnering with Zero G Kitchen and NanoRacks to bring its signature warm welcome to the International Space Station in a historic scientific experiment. Later this year, DoubleTree will make aerospace history when a batch of DoubleTree Cookie dough is launched along with the prototype oven in a rocket bound for the International Space Station (ISS) as part of a landmark microgravity experiment.
Finding the perfect gift can be tricky. When in doubt, give chocolate. We’ve rounded up some great chocolate gift ideas for people who love to eat, drink, cook with, think, sniff and even wear chocolate. From decadent treats to chocolate diamonds, these are the best chocolate gifts (click here).
When you’re going to indulge in chocolate, you should really indulge. Make it sumptuous luxury chocolate. Life is too short for cheap, waxy imitations when the real thing is this good. These are the best treats you can buy without leaving your home (click here).
Of all the cookies on all the shelves at Trader Joe’s, those on the soft-baked side are few and far between. It’s understandable, as it’s difficult to achieve that gooey texture in a cookie meant to hang around for a few weeks or more—at least, not without using some pretty questionable artificial preservatives – until NOW! Check it out, here, and run to Trader Joe’s!
This deeply chocolate-y and uber-moist chocolate snack cake is as perfect for the 12-and-under set after school as it is for dessert following an impromptu weeknight dinner party. It is assembled quickly and bakes up in less than 30 minutes. Make Ahead: The cake can be loosely covered with plastic wrap and refrigerated for up to 3 days.
12 servings
INGREDIENTS:
FOR THE CAKE:
• 2/3 cup packed (130 grams) light brown sugar
• 2/3 cup (130 grams) granulated sugar
• 1 cup plus 2 tablespoons (130 grams) cake flour
• 1/2 cup (60 grams) Dutch-process cocoa powder
• 1 teaspoon (3 grams) baking powder
• 3/4 teaspoon (5 grams) baking soda
• 3/4 teaspoon (3 grams) table salt
• 1 1/2 teaspoons (2 grams) espresso powder
• 1 large egg plus 1 large egg yolk
• 2 teaspoons pure vanilla extract
• 6 tablespoons vegetable oil
• 2/3 cup boiling water
• 2/3 cup heavy cream
FOR THE FROSTING:
• 8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for the pan
• 8 ounces cream cheese, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon (2 grams) table salt
• 3 1/2 cups (410 grams) confectioners’ sugar
• Multicolored sprinkles (optional, but highly encouraged)
DIRECTIONS:
For the cake: Preheat the oven to 350 degrees. Grease an 8-by-8-by-2-inch square pan with softened butter or cooking oil spray. Line the bottom with parchment paper.
Combine the light brown and granulated sugars in the bowl of a stand mixer or in a mixing bowl.
Sift the flour, cocoa powder, baking powder, baking soda, salt and espresso powder onto a sheet of parchment paper, then use the paper to pour the dry ingredients into the bowl. (Or sift them directly into the bowl.) Beat on medium speed, until thoroughly incorporated.
Reduce the speed to low; add the egg and egg yolk, beating to incorporate after each addition, and scraping with a flexible spatula, as needed. Add the vanilla extract and the oil, beating to blend well. Finally, add the boiling water and heavy cream; once they are incorporated, increase the speed to medium and beat for 30 seconds, until smooth. The batter will be quite thin.
Transfer to the pan, being mindful to scrape out every last bit of batter, as you will be using the bowl again to make the frosting. Bake (middle rack) for 25 to 30 minutes, rotating the pan from front to back after the first 15 minutes, and checking for doneness with a toothpick at the center after 20 minutes. The cake is done when the tester comes out with a moist crumb or two and the cake is just beginning to come away from the sides of the pan.
Let the cake cool in its pan for 10 minutes, then run a paring knife around the edges to release it. Invert onto a serving plate to cool completely.
To make the frosting, wipe the same mixing bowl and paddle attachment or beaters with a paper towel, if necessary, then add the butter and cream cheese and beat on medium-high speed until smooth. Add the vanilla extract and salt, then beat again on medium-high speed.
Reduce the speed to low. Add the confectioners’ sugar 1 cup at a time, sifting it over if it is lumpy and beating until incorporated. Stop to scrape the bowl with a flexible spatula, as needed. Once all the sugar has been added, increase the speed to medium, and beat briefly until smooth. Do not overmix or the frosting will lose structure.
Use a generous hand and an offset spatula to spread the top of the cooled cake with the frosting. Decorate with sprinkles, if using. If you do not frost generously, you may have leftover frosting (lucky you). Cut just before serving.
Start with this very basic truffle recipe, then brainstorm endless variations. This impressive confection would make a great gift for any chocolate lover.
GIANT CHOCOLATE TRUFFLE
What you’ll need:
3 12-ounce bags chocolate chips, any variety, divided
2 tablespoons coconut oil
1/2 cup heavy cream
1/4 cup nuts, optional
Here’s how:
Prepare an 8-inch spring form pan by wrapping the removable bottom with plastic wrap then placing it back in the pan. Spray pan with cooking spray.
In the microwave, melt one bag of chips with one tablespoon coconut oil in 30 second increments. Stir between each nuke blast until the chips are completely smooth. Pour this into the prepared pan. Place in the freezer.
Next, we make ganache. This is so easy you’ll make ganache all the time. Place a bag of chips into a mixing bowl. Heat the heavy cream in the microwave until it simmers, between 45 and 60 seconds. Pour the hot cream over the chips and let that sit for five minutes. Now stir the mixture until completely smooth. As you begin, there may be a moment when you shake your fist at the sky and yell “Curse you, Patti Diamond!” because it looks like the curdled separated mess will never come together. Just keep stirring. I promise it will come together into a luxurious silky, creamy ganache.
Pour the ganache over the first layer of chocolate and stick it back in the freezer. You get to lick the spoon because you made ganache.
Repeat the process of melting the chips with the coconut oil with the final bag of chips and pour this over the ganache layer and put it back in the freezer until firm. Once firm, remove from the freezer and place in the fridge until ready to serve. To serve, cut it with a knife that’s been heated in hot water and dried before slicing.
The variations are limited only by your imagination. Use different kinds of chips. Add layers of cookies or graham crackers. Add nuts or dried fruits. Add layers of caramel, peanut butter or marshmallow cream.
A recent paper published in the Journal of Agricultural and Food Chemistry has described work carried out to analyze the overall aroma in dark chocolate – and gas chromatography was the main technique used. Previous work has been carried out on odorants in milk chocolate and cocoa mass and has identified 44 key odorants in milk chocolate, 37 in cocoa mass and 24 in cocoa powder. In dark chocolate, German scientists found almost 70 different aroma producing chemicals. Of these, almost 30 were present at levels high enough for us to smell.
Cancel your crack-of-dawn CrossFit class. Your new healthy lifestyle is all about guilty pleasures: booze, bread, chocolate, and lying bed. That’s the relieving, research-backed wisdom found in Erik and Harry Ofgang’s new book, “The Good Vices: From Beer to Sex, the Surprising Truth About What’s Actually Good for You” (TarcherPerigee).
From bean to basket, take a tour, through pictures, of the factory that produces the much-loved chocolate, and see how their chocolate is made from bean to basket. Check it out, here, at GourmetTraveller.com.
Supply concerns made cocoa the best-performing commodity of 2018. Last year, prices of cocoa futures soared by 28% on repeated warnings by analysts that chocolate would be in limited supply in 2020 because of a scarcity of cocoa beans. But cocoa prices are relatively unchanged since the start of 2019.
It is very common to experience occasional acid reflux. Most people find that certain foods trigger symptoms more than others. One possible culprit is chocolate.
A man from suburban Chicago was sentenced to four years in prison after he ordered 42 pounds of marijuana-infused chocolate from California with the intention of selling it, the Kane County state’s attorney’s office said in a statement.
How much of your chocolate buying is based on taste, and how much is based on the shininess of its wrapping? A new study backs up what we’ve long suspected – the way chocolate is packaged creates a stronger emotional pull than what it actually tastes like.
Semifreddo, a frozen dessert that hovers between the silkiness of mousse and the ice-cold-density of gelato, requires neither churning nor an ice cream machine. It’s one of the easiest, creamiest frozen desserts you can throw together.
The basic whipped cream base can be seasoned endlessly — Rose Lawrence, the Firehouse Hotel’s pastry chef, has deployed vanilla, turnip and carrot in different iterations of this dessert. Her version here highlights chocolate’s richness without being too sweet. At the restaurant, she serves it with a saffron milk jam for a savory creaminess and hard caramel for crunch. You can get a similar effect with whipped cream and chopped nuts or sprinkles. For your party, you can cut the semifreddo and when ready to serve, set up a DIY ice cream bar with toppings.
Creamy chocolate semifreddo is delicious with crunchy saffron caramel “glass,” nuts and sprinkles.
5 hours, largely freezing. Serves 12.
• 1/2 cup unsweetened cocoa powder
• 1 can(14 ounces) sweetened condensed milk
• 2 1/2 cups heavy cream
• 1 tablespoon vodka
• 1/4 teaspoon fine salt
1 Press plastic wrap into the bottom and up the sides of a 9- by 13-inch rimmed baking sheet or cake pan with overhang on all 4 sides.
2 Sift the cocoa powder into a medium bowl. Add the sweetened condensed milk and stir until well-combined.
3 Whisk the cream using an electric mixer on medium-high speed until medium peaks form. Reduce the speed to low and add the cocoa mixture in a steady stream, then add the vodka and salt. When well-blended, pour the mixture into the prepared pan.
4 Smooth the top with a spatula, then gently press the plastic wrap overhang directly against the surface of the chocolate mixture. Freeze until firm, at least 4 hours and up to 1 week.
5 Lift the mixture out of the pan using the plastic wrap overhang and unwrap. Cut into 12 even pieces. Put on serving plates and top with shards of saffron glass. Serve immediately.
Saffron Glass
1 ½ hours, largely inactive. Serves 12.
• 1 ½ teaspoons saffron
• 3 tablespoons boiling water
• 1 cup granulated sugar
• ¼ teaspoon cream of tartar
• Pinch of fine salt
1 Put the saffron in a medium saucepan and set over medium heat. Toast, shaking the pan occasionally, until fragrant and brittle but not browned, about 3 minutes. Immediately pour the boiling water over the saffron and let stand for 1 hour to infuse.
2 Line a large rimmed baking sheet with parchment paper or a nonstick baking mat.
3 Add the sugar, cream of tartar and salt to the saffron water. Stir well, then spread in an even layer. Bring to a boil over medium heat without stirring. Use a pastry brush dipped in water to brush any sugar granules off the sides of the pan. Reduce the heat to medium-low and simmer until the sugar is an amber color and registers 310 degrees on a candy thermometer. Immediately pour onto the prepared pan and spread as thin as possible with a spatula.
4 Let stand until completely cooled and hardened. Break into shards.
Make Ahead: The semifreddo can be frozen for up to 1 week. The glass will keep in an airtight container at room temperature in a cool, dry place for up to 2 days.
A new report by the National Confectioners Association (NCA) found that, while preferences for dark, milk, and white chocolate vary widely across age groups, millennial shoppers have an above average preference for fine chocolate. Millennials, who prefer fine chocolates, are more socially conscious and driven by experimentation and trial.
While most of us tend to think of chocolate as a single flavor, cocoa has more than 600 aroma compounds that reflect the plant’s genetic makeup and where it was grown, fermented and dried. These diverse aromas and tastes are usually highlighted in more specialized chocolates, but they can also be mixed and muted to achieve the consistent flavors we expect in mass-produced confections. Here’s what you need to know to find and savor your ultimate bar — or bars (CLICK HERE).
Barry Callebaut, creators of the coveted “ruby chocolate,” says they’re finally bringing the pink-hued sweet stateside. Though the company still needs FDA approval to call the rose-colored bars “chocolate,” American consumers have been eagerly awaiting the domestic debut of the first new chocolate color in over 80 years. But how exactly Barry Callebaut produces such blush-colored bars without artificial colors is still a matter of some debate. The manufacturer is treating the process as a closely-guarded trade secret, though some industry insiders think they’re narrowing in on the truth.
Americans can now savor chocolate that’s neither milk, white or dark, yet is an unexpectedly all-natural pink. Swiss chocolate giant Barry Callebaut is rolling out ruby chocolate in the United States, nearly two years after unveiling its creation. It’s the first new natural shade of chocolate to enter the market since Nestle’s white bars hit store shelves in the 1930s.
What do chocolate and concrete have in common? More than you might think. Researchers delved into the physics of conching, the stirring process that transforms ground cacao into a meltingly smooth treat.
It’s best to bake the cake a day in advance. Store the sponge by carefully wrapping in plastic and keeping in the refrigerator. The mousse can be refrigerated for up to 30 minutes before using. The assembled mousse cake can be refrigerated up to 1 day in advance.
Serves 9 to 12
For the cake:
6 large eggs, separated into yolks and whites, at room temperature
¼ cup plus 2 tablespoons sugar
1 teaspoon pure vanilla extract
4 ounces bittersweet chocolate, chopped and melted
¾ teaspoon cream of tartar
2 tablespoons cake flour
For the mousse:
4 large egg whites, at room temperature
1/8 teaspoon salt
¼ cup sugar
1½ cups chilled heavy whipping cream
8 ounces bittersweet chocolate, chopped, melted and kept lukewarm
½ cup mini chocolate chips or chopped chocolate (optional)
For the ganache:
10 ounces bittersweet or dark chocolate chopped
1¾ cups heavy cream
About 1 cup chocolate sprinkles (optional)
For the cake: Preheat the oven to 350 degrees. Lightly grease a rimmed baking sheet with cooking oil spray, then line the bottom with parchment paper.
Combine the egg yolks and ¼ cup of the sugar in the bowl of a stand mixer or use a handheld electric mixer; beat on medium-high speed, until light, thick and fluffy, for about 5 minutes. The mixture should nearly triple in volume and fall off the beaters in a thick ribbon. Add the vanilla extract; beating on medium-high speed, then add all the melted/cooled bittersweet chocolate, and beat until just incorporated.
Beat the egg whites in a separate, clean bowl using the balloon-whisk attachment on your stand mixer or with the handheld electric mixer on medium-high speed; once they are foamy, add the cream of tartar. Increase the speed to medium-high and beat until soft peaks form. Gradually add the remaining 2 tablespoons of sugar, beating until stiff peaks form.
Gently fold a small amount of beaten egg whites into the egg yolk-chocolate mixture, to loosen it up. Fold in a third of the remaining beaten egg whites (some white streaks can remain), then sift in a tablespoon of the cake flour and gently fold to incorporate. Repeat with the remaining beaten egg whites and the remaining tablespoon of cake flour until everything is just incorporated.
Transfer the batter to the baking sheet, trying not to deflate it. Use an offset spatula to spread it evenly into the corners. Bake (middle rack) for 17 minutes, until the top of the cake springs back when lightly pressed. The cake should be a light brown, similar in color to brown sugar. Transfer the pan to a wire rack to cool completely.
For the mousse: Combine the egg whites and salt in the bowl of a stand mixer fitted with a balloon-whisk attachment or use a handheld electric mixer; beat on medium-high speed until soft peaks form. Gradually add the sugar, beating until glossy, soft peaks form.
Beat the heavy whipping cream in a separate clean bowl (using your stand mixer fitted with a balloon-whisk attachment or a handheld electric mixer) until soft peaks form. By hand, fold half the lukewarm chocolate into the whipped cream with a spatula until incorporated, then fold in the remaining chocolate to form a smooth, homogeneous mixture.
Gently fold one-third of the beaten egg whites into the chocolate whipped cream until just blended, then fold in the remaining beaten egg whites. Gently fold in the mini chocolate chips or chopped chocolate, if using. Cover and refrigerate the mousse until chilled, but no longer than 30 minutes, or the mousse may become too stiff to work with.
When you are ready to assemble the cake, make the ganache: Place the 10 ounces of bittersweet or dark chocolate in a heatproof bowl. Heat the heavy cream in a medium saucepan over medium-high heat, just until bubbles form at the edges. Immediately pour over the chocolate; let the mixture sit for a minute or two, then whisk to form a smooth, glossy ganache. Let it cool for a bit while you begin the cake assembly.
Invert the cake slab onto a cutting board and discard its parchment paper. Cut the cake into 3 rectangles of equal size. Place one portion on a large serving platter or plate. Use a piping bag or offset spatula to spread half the chilled mousse on the bottom cake layer.
Next, stack another portion of cake on the mousse layer, pressing it lightly in place without forcing out any of the mousse below. Follow with the remaining mousse, then top with the remaining cake portion, again pressing it lightly in place.
Use an offset spatula to spread the slightly cooled ganache over the top and sides of the cake, keeping things neat. If desired, press handfuls of the chocolate sprinkles against the sides of the cake (or decorate as you wish). Refrigerate for at least 30 minutes, and up to overnight.
Let the cake come to room temperature for 15 to 20 minutes before serving.
Adapted from Rose Levy Beranbaum’s “Cake Bible,” William Morrow, 1988
Brownies are controversial territory to chart: Some like them cakey and light in flavor, more of a snack than a rich dessert; some like them moist and chewy; and others, the biggest chocoholics, like them to be purely decadent, almost as dense as fudge and deliciously dark.
We wanted to make sinfully rich brownies that would be a chocolate lover’s dream, so we started by using three forms of chocolate: unsweetened chocolate for intensity, cocoa powder for complexity and bittersweet or semisweet chocolate for moisture and well-rounded flavor.
Melting butter along with the chocolate was the key to a fudgy texture, and a generous three eggs contributed richness and structure. In addition to providing a clean sweetness, granulated sugar gave the baked brownies a delicate, shiny, crackly top crust.
We found it best to cut these brownies into small bites rather than big bake-sale squares: a little goes a long way. Tasters preferred the more complex flavor of bittersweet chocolate over semisweet chocolate, but either type works well here, as does 5 ounces of bittersweet or semisweet chocolate chips in place of the bar chocolate.
Fudgy Brownies
Servings: 36
Start to finish: 1 hour
• 5 ounces bittersweet or semisweet chocolate, chopped
• 2 ounces unsweetened chocolate, chopped
• 8 tablespoons unsalted butter, cut into 4 pieces
• 3 tablespoons unsweetened cocoa powder
• 1 1/4 cups (83/4 ounces) sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1 cup (5 ounces) all-purpose flour
Adjust oven rack to middle position and heat oven to 350 F. Make foil sling for 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil.
Microwave bittersweet and unsweetened chocolates in bowl at 50% power for 2 minutes. Stir in butter and continue to microwave, stirring often, until melted. Whisk in cocoa and let mixture cool slightly.
Whisk sugar, eggs, vanilla and salt in large bowl until combined. Whisk chocolate mixture into sugar mixture until smooth. Using rubber spatula, stir in flour until no dry streaks remain. Transfer batter to prepared pan and smooth top. Bake until toothpick inserted in center comes out with few moist crumbs attached, 35 to 40 minutes, rotating pan halfway through baking.
Let brownies cool completely in pan on wire rack, about 2 hours. Using foil overhang, remove brownies from pan. (Uncut brownies can be refrigerated for up to 3 days.) Cut into 36 squares before serving.
Fudgy Triple-Chocolate Espresso Brownies: Whisk in 11/2 tablespoons instant espresso powder or instant coffee powder along with cocoa.
WRITTEN BY AMERICA’S TEST KITCHEN
If you have a chocolate craving, this will cure it in no time. And there is virtually zero baking — in fact, it can be made in the microwave. The longest step is waiting (with bated breath) for it to chill and set up before it can be served, but don’t be above tasting a few bites while still in its liquid form!
serves 4
1¼ cups light cream heated in microwave or stove until skin forms on top
2 egg yolks
2 to 3 tablespoons of liqueur, such as Amaretto or Kahlua
1 cup chocolate chips (I use milk chocolate, but for a richer dessert you can use semi-sweet or dark chocolate chips)
Combine chocolate, egg yolks and liqueur in a blender until smooth. Add warm cream and mix until blended. Pour into individual bowls or ramekins and chill for three to four hours. Serve with whipped cream or with melted caramel and a sprinkle of salt on top for a salted caramel variety.
Made only with cocoa butter, sugar, and milk. No cocoa is used.
No, it was invented by a Dallas housewife in the 1950’s. She used Baker’s German’s Sweet Chocolate, named for 19th-century American chocolate maker, Sam German.
A serving of Nestlé’s Goodnight chocolates contains 70 milligrams of magnesium and 5 milligrams of casein protein, a slowly digested protein. Instructions say to “enjoy a full serving of three delicately delicious Goodnight pieces 30-45 minutes before you’d like to drift off to dreamland.” Social-media marketing has focused on segments including “worriers” (new parents, those with new jobs) and “sleep enthusiasts.” Good Day Chocolates contain 1 milligram of melatonin per piece and can be found in hotels, drugstores and grocery chains.
The Italian chocolate company Ferrero has announced that their famous Kinder Bueno bar—a favorite sweet treat in 60 countries across the world—will be arriving in the U.S. for the first time in November 2019, For those who have never experienced a Kinder Bueno bar, check out what it is, here.
We are all very familiar with the Italian chocolatier Ferrero’s iconic golden wrapped Ferrero Rocher, the addictive treat that consists of a whole roasted hazelnut, encased in a wafer shell, filled with hazelnut chocolate and finally covered in crunchy milk chocolate and hazelnut layer. Ferrero USA is stepping into a whole new chocolate space with the launch of Ferrero Golden Gallery Signature, a premium assortment of finely designed chocolates. Check it out, here.
The cause of dark chocolate’s mouth-watering smell has finally been discovered as scientists pinpoint the exact chemicals responsible for the aroma. Check out this video to find out about the discovery – click here.
The physics behind what makes chocolate so smooth has been revealed by researchers studying a 140-year-old mixing technique. Scientists at the University of Edinburgh studied the process of conching, which involves mixing ingredients for several hours.
Much like a fine wine, high-quality dark chocolate has a multi-layered scent and flavor, with notes of vanilla, banana or vinegar. Now, researchers report in ACS’ Journal of Agricultural and Food Chemistry which substances — and how much of them — make up this heavenly aroma. Although nearly 600 compounds have been identified in chocolate over the last century, only a fraction of them are known to contribute to the aroma.
The Mayans are most often credited with inventing drinking chocolate in 500 B.C., though recent evidence suggests the brew could date back even further (2,500 – 3,000 years!)
