Grandpa Joe’s Candy Shop, in Ohio, is getting mixed reactions over its newest dessert. The owner announced on Facebook that they are now selling chocolate covered pickle stuffed Oreos. Naturally, folks on social media were quick to comment. One person said, “OMG I wanna taste it.” If you’re interested in trying out the unique treat, you can visit one of their locations or shop online (click, here).
Some ideas are so radical, so revolutionary, that it can take a moment for the brain to fully process them. The very concept of a reduced-calorie, protein-packed ice cream may take some adjusting to, so we’re inviting you to take the time to do so now. Because new Trader Joe’s Light Ice Creams are very real, very delicious, and very much contain 20g of protein or more & less than 400 calories…per pint. Click, here, for more details.
If you haven’t added Camembert to your drinking chocolate yet, you’re missing out. In the world of food pairings, cheese and chocolate probably aren’t the first thing that comes to mind. Both are often paired (separately) with wine; cheese and beer are also a tried-and-true combination, while chocolate can be heavenly with tea. However, Theo Chocolate’s Chocolate Ambassador, Aaron Lindstrom, wants to open your mind to more unusual pairings. Click, here, to find some unusually good pairings to try.
These 150-Calorie Chocolate Zucchini Protein Muffins Taste Like Cupcakes! Although zucchini noodles, baked zucchini boats, and grilled zucchini are delicious, sometimes your zucchini wants a sweeter fate. It wants you to grate it up and make these double chocolate protein zucchini muffins. These double chocolate zucchini muffins are vegan, oil-free, and sweetened with a little bit of coconut sugar and maple syrup. They also contain protein powder, offering almost five grams of protein per muffin, to help you feel full longer.
INGREDIENTS
1 tablespoon ground flax meal
3 tablespoons water
1 1/4 cups unsweetened soy milk (or any nondairy milk)
2 teaspoons apple cider vinegar
1 1/2 cups white whole-wheat flour
1/2 cup plant-based protein powder (I used 1 serving of Vega Sport Vanilla)
1/2 cup coconut sugar (or organic sugar)
1/3 cup unsweetened cocoa powder, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3 tablespoons maple syrup
1 teaspoon vanilla extract
1/3 cup dairy-free semisweet chocolate chips (I used Trader Joe’s; reserve a few to sprinkle on top)
1 1/4 cups grated zucchini (about 1/2 medium)
DIRECTIONS
• Preheat oven to 325 °F. Lightly spray a muffin tin with oil.
• In a small bowl, mix the flax meal and water, and set aside to thicken.
• To make vegan buttermilk, in a medium bowl, mix the soy milk with the apple cider vinegar, and set aside to curdle.
• In a large bowl, mix together the white whole-wheat flour, protein powder, coconut sugar, sifted cocoa powder, baking powder, baking soda, and sea salt.
• Mix the flax/water mixture in with the milk/vinegar mixture. Stir in the maple syrup and vanilla.
• Pour the liquid mixture into the dry ingredients, and mix until combined. Stir in the chocolate chips (saving a few to sprinkle on top) and grated zucchini.
• Distribute the batter into the prepared muffin tin, using about a heaping one-third cup per muffin. Sprinkle with a few of the reserved chocolate chips.
• Bake for 18 to 20 minutes, or until a toothpick inserted comes out clean.
• Allow to cool for a few minutes in the pan, then move to a cooling rack.
• Enjoy right away, or store in a glass container in the fridge.
For Nutrition Facts, click here.
The simple campfire classic needs almost no improvement, but this twist on the s’more will definitely leave you wanting some more. This S’mores Blondie pie is a fun twist on the classic campfire treat.
Ingredients:
6 Hershey’s milk chocolate bars, divided 1/2 cup butter or margarine (1 stick), softened
3/4 cup sugar
1 egg
1 cup all-purpose flour
1 cup graham cracker crumbs
1 teaspoon baking powder
1-1/2 cups marshmallow creme
1/4 teaspoon shortening (do not use margarine, butter, spread or oil)
Ice cream (optional)
Directions:
Heat oven to 350 degrees. Grease 9-inch pie plate. Unwrap chocolate bars; break into pieces.
Beat butter and sugar until blended in medium bowl. Add egg; beat until light and fluffy. Stir in flour, graham cracker crumbs and baking powder; beat until well blended.
Press half of dough onto bottom and up sides of pie plate. Spread marshmallow creme over bottom of crust. Set aside 1 tablespoon chocolate bar pieces; sprinkle the remaining pieces evenly over marshmallow creme.
Form remaining dough into ball; place on sheet of waxed paper. With fingers, flatten and shape into 9-inch circle. Pick up waxed paper, supporting dough with hands. Flip dough onto pie surface; peel off waxed paper. Pinch edges of dough together and form crust edge.
Bake 20 to 25 minutes or until lightly browned. Cool completely in pan on wire rack. Melt remaining chocolate bar pieces with shortening; drizzle over top of pie.
To serve, microwave slices at high power for 15 to 20 seconds or until slightly warm and marshmallow starts to melt. Top with ice cream, if desired.
Published on GMA.com.
If you’re looking to spice up your sex life, you might consider adding something sweet into the mix. From whipped cream to edible body paint, there are a number of food items you might want to try and incorporate during foreplay. But before you go getting any wild ideas, a doctor has advised that you avoid inserting foods such as melted chocolate into the vagina and other intimate areas as it could cause burns or irritation.
Nothing compares to the pure joy and excitement of unwrapping a bar of chocolate, the foil crinkling as you peel back the layers. The scent is irresistible, and, of course, there’s that burst of bittersweet flavor when you take the first bite. While the next logical step may seem to be chewing and swallowing, don’t—otherwise, you’ll miss out on all of the complex flavors.
A Texas man is facing harassment charges after sending an x-rated candy bar to a officer in the local sheriff’s office. The Texas man is accused of anonymously sending a chocolate bar shaped like a penis to a male jailer at the McLennan County Sheriff’s Office in Waco.
The answer to that question….yes. You can and probably are eating chocolate wrong. The crazy part is there are several things we are doing wrong when it comes to eating chocolate. For example, we need to stop chewing it so much. Did you know that you will taste the delicious taste that is chocolate if we just chew it less? Click here to find out why this and other ways of “properly” eating chocolate will help you enjoy it much more!
Researchers from UCL have revealed that eating dark chocolate can actually help to relieve depressive symptoms. In the study, the team looked at data from 13,626 adults, including their chocolate consumption, depressive symptoms, and a range of other factors including their height, physical activity and any other chronic health problems. The analysis of the data revealed that participants who reported eating dark chocolate in two 24-hour periods had 70% lower odds of reporting depressive symptoms than those who didn’t eat chocolate at all.
Some destinations do chocolate better than others. If you’re a chocolate fan, then you should consider traveling to some of the world’s most iconic chocolate meccas. There are certain cities and regions that are renowned for the chocolate they produce. Others are hidden gems where you can experience the best chocolate in the world without having to contend with large crowds. Check out these 10 destinations for chocolate lovers (click here).
Hardcover Book, by Peter Kurie (Author). In Chocolate We Trust takes readers inside modern-day Hershey, PA, headquarters of the iconic Hershey brand. A destination for chocolate enthusiasts since the early 1900s, Hershey has transformed from a model industrial town into a multifaceted suburbia powered by philanthropy. At its heart lies the Milton Hershey School Trust, a charitable trust with a mandate to serve “social orphans” and a $12 billion endowment amassed from Hershey Company profits. The trust is a longstanding source of pride for people who call Hershey home and revere its benevolent capitalist founder—but in recent years it has become a subject of controversy and intrigue. Released in April, 2019, you can find this book on Amazon.
According to the package, Espresso Morsels are made with real coffee (plus cocoa and milk), so you can expect a little buzz. Add them to pretty much any dessert and treat them like regular chocolate chips. They’ll give chocolate espresso lava cake extra oomph. You can also add Espresso Morsels to a chewy chocolate chip cookie or some classic brownies. The options are endless, so let your imagination run wild. You can find them at Walmart.
Sarah Kieffer started banging sheet pans in ninth grade. She was going through “a cookie phase,” trying to find the perfect chocolate chip recipe, and one of them wasn’t working out. While most cookies spread in the oven, this one stayed put. “It was just this ball of dough that didn’t fall, so I hit the pan in the oven because I was mad,” she told me over the phone. “That helped.” The cookies deflated, thinned out, and spread more. Lifting the pan, then banging it down, forces cookies to breathe out all their hot air and become less puffy and cakey. It was an aha moment for Kieffer. She loved how pan-banging set the cookies’ edges, encouraged a gooey center, and, most of all, set off a wave of concentric ripples, like dropping a stone into a puddle. From then on, she “started incorporating it into almost every cookie recipe.” TO CHECK OUT ALL HER EXPERIMENTATION AND RECIPE, CLICK HERE.
What more can we say? It’s as good as it sounds!
Ingredients
• 4 ounces semi-sweet baking chocolate
• 8 ounces cream cheese room temperature
• 1/2 cup powdered sugar
• 2 tablespoons salted butter room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 cup heavy whipping cream
• 1 tablespoon mini semi-sweet chocolate chips
Dipping Items
• 4 1-ounce packages Vanilla Animal Cookies
• 4 1-ounce packages Chocolate Chip Cookie
• 1 cup Cheddar Lions
• 1 14-ounce package Sweet Apple Slices
• 16 ounces fresh strawberries
• 6 ounces fresh blueberries
• 1 banana, sliced
INSTRUCTIONS
• Melt the baking chocolate in a microwavable bowl for 30-second intervals, stirring in between until completely melted and smooth.
1. In a mixing bowl, mix together the cream cheese, powdered sugar, butter, vanilla, and melted chocolate until well combined. Scrape down the sides of the bowl as needed.
2. Slowly pour in the heavy whipping cream and beat for about three minutes until soft, but somewhat sturdy peaks form.
3. Spoon into a serving bowl and refrigerate for 30 minutes before serving.
4. Place the bowl of Chocolate Cheesecake Dip into the middle of a tray or large cutting board. Around the bowl, place the Vanilla Animal Cookies, Mini Chocolate Chip Cookies, and Cheddar Lions interspaced with the assorted fruit.
Recipe Notes
Makes about 3 1/3 cups calculated at 1/3 cup serving per person. Refrigerate until serving as well as any unused portion.
Presented by Shona House, Faith Baked Cakes
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.
