Chocolate has a long history of production and consumption. There are several health benefits and potential problems that come in Chocolate. Click HERE for more.
Americans now spend more on legal weed than they do on chocolate. We now spend more on legal dope than we do on chocolate and craft beer combined. According to a new report from MJBizDaily, Americans spent about $30 billion on legal marijuana last year. That compares with roughly $20 billion spent on chocolate and $8 billion spent on craft brews.
Crews battled a fire at the former Wilbur Chocolate Company building in Lititz. The fire was at the Blackworth Live Fire and Grill. Officials said the fire was reported just before 7:00 p.m. and North Broad Street was closed as a result. No injuries were reported in the fire.
Seven bodies have been recovered from the site of a powerful explosion at a chocolate factory in a small town in eastern Pennsylvania. Rescue crews had been using heat imaging equipment and dogs to search for possible survivors after the blast destroyed one building and damaged a neighboring building.
The earthy flavors of stout beer pair perfectly with three kinds of chocolate in these dense, fudgy brownies. You can use bittersweet or semisweet, bars or chips, depending on what you have on hand, but this recipe is at its best using bar chocolate because of its meltability. A sprinkling of milk chocolate chips before baking is a sweet counterpoint to the rich, complex brownies. Do not overbake them: When the brownies are done, they will appear just set in the center and on the verge of underbaked. They’ll set further as they cool. Chilling the brownies makes them easier to cut, but allow them to come to room temperature before serving for the best flavor.
Yield: One 9-inch pan (16 brownies)
INGREDIENTS:
Nonstick spray
1¼ cups/160 grams all-purpose flour
⅓ cup/30 grams unsweetened cocoa powder
1 tablespoon instant espresso powder (optional)
½ teaspoon fine sea salt
12 ounces/340 grams finely chopped bar bittersweet or semisweet chocolate
6 tablespoons/85 grams unsalted butter, cut into 1-inch pieces
¾ cup/150 grams granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
1¼ cups/300 milliliters stout beer, at room temperature
8 ounces/225 grams milk chocolate chips (or other chocolate chips, if you prefer)
PREPARATION:
Step 1
Heat the oven to 350 degrees. Lightly grease a 9-by-9-inch pan with nonstick spray, and line with parchment paper, leaving about 1½ inches of excess paper on two sides (these will serve as “handles” to help remove the brownies from the pan later).
Step 2
In a medium bowl, whisk the flour, cocoa powder, espresso powder (if using) and salt to combine; set aside.
Step 3
Fill a medium pot with about 2 inches of water, and bring to a simmer over medium-low heat. Place a large bowl on top of the pot, and add the 12 ounces of chocolate and the butter to the bowl. Heat, stirring occasionally, until the mixture is fully melted and smooth. Add the sugar and continue to heat, stirring constantly, for 1 minute.
Step 4
Remove the bowl from the heat. Use a whisk to mix in the eggs, one at a time, whisking well until each is fully incorporated before adding the next. Whisk in the vanilla.
Step 5
Whisk in half the flour mixture, then gradually whisk in the stout, mixing just until combined. Add the remaining flour/cocoa mixture and whisk just until combined. Do not overmix.
Step 6
Pour the batter into the prepared pan. Sprinkle the chocolate chips evenly over the surface of the batter, then transfer to the oven and bake until the brownies appear just set in the center, 23 to 30 minutes. They should seem slightly underbaked and will firm up as they cool.
Step 7
Cool completely to room temperature, then transfer to the refrigerator for at least 2 hours. (It’s easier to cut the brownies when they’re chilled.) Use the parchment “handles” to gently lift the brownies out of the pan, and cut into 16 even pieces. Store brownies in an airtight container at room temperature for up to 1 week.
Recipe by Erin Jeanne McDowell as posted on NYTimes.com.
“Costco bakery just brought out a peanut putter chocolate cream pie for the first time ever and I am screaming,” as revealed on an Instagram post. “Peanut butter pie is my all time favorite and this Costco pie is four and a half pounds. It is huge. It has a buttery graham cracker crumble crust. And the center is the perfect peanut butter, chocolate mousse combo. This one is dangerously delicious.” The pie is available for just $19.99, and if you were to cut the sizable dessert into eight slices that would be less than $3 per slice. The Instagram post showcasing the new treat from Costco has been met with nearly 1,000 comments. Many people expressed their eagerness to get their hands on the Peanut Butter Chocolate Pie.
Reese’s Peanut Butter Cups are getting the vegan treatment. The Hershey Co. said Tuesday that Reese’s Plant-Based Peanut Butter Cups, which go on sale this month, will be its first vegan chocolates sold nationally. A second plant-based offering, Hershey’s Plant-Based Extra Creamy with Almonds and Sea Salt, will follow in April.
All of the best 3D printers print from some form of plastic, either from filament or from resin. But an upcoming printer, Cocoa Press, uses chocolate to create models you can eat. The brainchild of Maker and Battlebots Competitor Ellie Weinstein, who has been working on iterations of the printer since 2014, Cocoa Press, will be available for pre-order, starting on April 17, 2023 via cocoapress.com. (the company is also named Cocoa Press). To learn more, click HERE.
“Jeremy’s Chocolate”, the new business line founded by Daily Wire co-CEO Jeremy Boreing in response to a woke stunt by Hershey’s, has sold 300,000 non-woke candy bars less than two days after it was launched. The chocolate bars, which come in two varieties, “HeHim” and “SheHer”, were created after Hershey’s rolled out an International Women’s Day marketing campaign that featured a man who identifies as a woman as one of its spokespersons. Boreing promptly entered the chocolate business, and, in a rebuke of Hershey’s, made clear The Daily Wire would not compromise on the definition of womanhood.
The image of the Matterhorn mountain peak will soon disappear from the packaging of Toblerone chocolate bars because the brand’s US owner is moving some production outside of Switzerland to the Slovakian capital of Bratislava. Mondelez International Inc., which produces the triangular treat, is changing the design of the mountain depicted on the cardboard wrapper so as not to violate the Swissness Act. The design will be a more generic mountain rather than the famous Matterhorn. Packaging will now read “established in Switzerland,” rather than “of Switzerland.” Under Switzerland’s Swissness Act, passed in 2017, national symbols and Swiss crosses are not permitted on the packaging of products that don’t meet Swissness criteria.
To sugar-lovers in the U.S., Cadbury is best known as the maker of the cream-filled eggs that appear in stores each spring for Easter. But their full lineup of sweets includes close to 100 products that are beloved in the UK and around the world. Here are 11 decadent facts about the candy brand (click HERE).
Hershey’s chocolate bars have a different reputation overseas than they do in America. Writing for The Guardian, Arwa Mahdawi compared the taste of American chocolate to, “sawdust that’s been drowned in sugar and soaked with baby vomit.” But bias alone doesn’t account for this perception; certain ingredients in Hershey’s milk chocolate contribute to its controversial flavor.
These are made with a combination of cocoa and milk chocolate, which gives them that rich chocolate flavor. They are also extremely moist due to the addition of the bananas and applesauce.
Serves: 12
Ingredients:
1 cup all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
2 medium bananas
1 egg
3 tablespoons vegetable oil
3 teaspoons vanilla
½ cup sugar
½ cup unsweetened applesauce
½ cup milk chocolate chips, or more if desired
Instructions:
Preheat oven to 350 degrees.
Grease 12 muffin tins with nonstick cooking spray or line with cupcake liners.
In a large bowl, mash bananas with a fork and add in the egg, oil, vanilla and applesauce. Be sure to stir until all wet ingredients are well-blended.
Add the dry ingredients – flour, cocoa, baking soda, baking powder, sugar and salt – and combine. Be careful not to over-stir the ingredients.
Fold in chocolate chips and spoon into muffin tins, about 2/3 full.
Bake for about 15-18 minutes, or until a toothpick comes out clean.
Transfer to cooling rack and let muffins set for about 5 minutes before eating. Enjoy.
As posted on AlabamaNewsCenter.com. This recipe originally appeared on Beautiful Eats & Things.
Delicious to eat, yet notoriously tricky to shift from your couch or clothes, here’s how to remove chocolate stains from every surface of your home. Chocolate may be one of the tastiest substances on earth, but it’s also one of the messiest – and most likely to leave a permanent mark on anything from t-shirts to carpets and couches. The reason it tends to hang around longer than other foodstuffs? Chocolate is made from a potent combination of fat (butter or milk), which can leave an oily residue on fabrics; and tannins – dark natural pigments also found in tea and red wine – that can discolor them. So, when you’re looking for cleaning tips to banish chocolate marks, you need to make sure you’re tackling both elements of the stain at once. With this in mind, the experts tell how to remove chocolate stains quickly and effectively. Read on to discover how to get everything from your child’s favorite top to your living room carpet looking spotless and chocolate-free (click HERE).
A retired teacher was buried in a chocolate themed M&M casket for her funeral in tribute to her former students. Ex-language and arts teacher Mary Stocks Martin, from Arizona, US, decided to build the casket with her son after her pupils used to nickname her “M&M” due to her initials. Students would often gift her M&M gifts which would fill up her classrooms, according to her family. Click HERE to see picture of the casket!
Chocolate sits in a dessert category of its own, which is highlighted by the fact that, per Statista, the average American consumes around 20 pounds of the stuff each year. There’s no shortage of ways to eat the cacao-based treat, whether you enjoy munching on bars, popping Lindt Lindor truffles, sipping on a warm cup of cocoa, or savoring a scoop of ice cream. But one of our favorite ways to enjoy chocolate is via fondue. Although it’s often limited to special occasions, there’s no reason why a bubbling pot of the sweet treat shouldn’t be on the menu more regularly. Dipping assorted foods into a chocolate bath instantly turns your dining experience into a chocoholic’s dream. Whether you’re eating the coated bites as chocolate dribbles down your chin or letting it chill and set for a portable treat, there’s no denying that chocolate-coated food is a step up. Fruits are often the go-to dippable items for fondue, but it’s no secret that sweet and salty flavors pair well together, awakening your palate with contrasting rich and savory tastes in each bite. If you’re looking to vary the sweet-on-sweet flavors, consider trying one of these savory dippers (click HERE) the next time you’re melting chocolate for fondue.
Worrying about bar chocolate or chocolate chips in your cookies seems like the epitome of a luxury problem. They are both chocolate, one of the most beloved treats in the world, and you are about to eat cookies. What’s there to complain about? Of course, when you treat yourself to some cookies you want them to be the best cookies they can be — you want to break apart that cookie and have the chocolate melting out like you’re in a Tollhouse commercial. And if you’ve made your fair share of cookies in the past, you know they won’t always live up to that ideal. So, as picky as it may seem, it might be time to start worrying about chocolate. Chocolate doesn’t just bring flavor to a cookie, it also brings texture. Soft pockets of chocolate studded throughout a cookie bring a pleasing, silky contrast, whether they be buttery and crisp or dense and chewy. You might assume recipes use chocolate chips because they’re the best option for that job, but the reality is that we use chocolate chips either out of convenience, unquestioned tradition, or both. It is called a chocolate chip cookie after all, and you have no reason to think anything other than chips are the right choice. But bar chocolate is made differently than chocolate chips, and those differences manifest themselves in how the two react when they are baked in a cookie. To learn why bar chocolate is better than chips for homemade cookies, click HERE.
Li-Lac Chocolates is Manhattan’s oldest chocolate shop, having survived decades of change in New York City. Since Li-Lac opened in 1923, owners have stuck to the founder’s original chocolate recipes while adding new confections along the way. Today, Li-Lac makes its legendary fudge, butter crunch, and truffles, as well as over 1,000 specialty molds for occasions like Easter and Thanksgiving. The company has six locations in New York City, with all of its ingredients made inside its Brooklyn factory. For more information, visit Li-Lac Chocolates and to watch an amazing video of the history of Li-Lac and how they make chocolate click HERE.
A rise in worldwide consumption would test an industry built largely on exploitation. People around the world eat about 7 million metric tons of chocolate every year. But chocolate isn’t just a sweet way to end a meal or a potential present for a loved one. It’s also a $128 billion annual business that offers a window into international commodity trading, colonial history, and the consumption habits of emerging markets. Read more, HERE.
High-fiber chocolate won’t send your blood-sugar levels soaring the way the other stuff does. You may not have really thought of chocolate as having any fiber in it at all (though unprocessed cocoa beans are actually very high in it), and it’s not always easy to see the fiber content as it doesn’t need to be shown on the nutritional label (fiber is a carbohydrate, but only the whole amount of carbs need be shown, it’s not broken down). If you have a regular favorite chocolate, you can write to the makers and ask.
When you throw “chocolate” and “perfume” in the same sentence, your stomach might start to do the wave. But what if Erin Jahns told you some of the most popular and beloved fragrances ever created had the note subtly woven into them? (Think Tom Ford’s Tobacco Vanille, Mugler’s Angel, Byredo’s Velvet Haze, and the like.) She’ll be proving that the good-enough-to-eat perfume movement happening right now is spiked with 12 chocolatey scents that pretty much scream longevity and also happen to be surprisingly more subtle than you’d think. Curious to see which chocolate perfumes she routinely recommends and would actually wear? Click HERE.
Premenstrual cravings for sugary or salty food may be caused by inflammation. A study suggests that women who have high levels of inflammatory markers in their blood a week or two before they start their period are more likely to crave food like chocolate. However, another researcher says inflammation may not be driving these cravings, with unknown factors potentially being involved.
Melty dark chocolate between grilled slices of sourdough bread—quite simply, it’s perfection. Credit for this visionary dish, aka the chocolate sandwich, goes to Ari Weinzweig, author of “Zingerman’s Guide to Good Eating.” We’ve tweaked this delightful snack ever so slightly by adding slices of sweet clementine. But you could play with strawberries, raspberries, apples … or just keep it classic.
Chocolate Sandwich with Clementines Recipe
Serves 1
Ingredients:
• 1 tablespoon butter, at room temperature
• 2 slices sourdough bread, cut 1/2-inch thick
• 1 ounce (2 large squares) bittersweet dark chocolate
• 1 clementine
Directions | Butter each slice of bread on one side. Sandwich the chocolate between the non-buttered sides. Heat a small skillet over medium heat. When the skillet is hot, place the sandwich in the center. Set a bowl or plate on the sandwich to weigh it down. Cook until the bottom of the bread is lightly browned, about 3 minutes. Turn the sandwich over and brown the other side, about 3 minutes more. Serve warm with a sweet clementine.
From Zingerman’s Guide to Good Eating (2003 Houghton Mifflin), as posted on MyNorth.com.
We all likely still remember the (bad) news from this past December: A Consumer Reports investigation found 23 of the 28 dark chocolates from different brands they tested contained harmful levels of lead and cadmium. The results of the investigation made the rounds over mainstream media and is still very much in the minds of those who love the sweet treat—especially with Valentine’s Day barely behind us and Easter looming ahead. It’s important to note that the Consumer Reports’ investigation was not peer-reviewed, nor did it contain large amounts of evidence. However, it does show eerily similar levels of heavy metals compared to a study published by the FDA in 2018 as well as other peer-reviewed studies dating back to 2005. These heavy metals are dangerous, but that doesn’t mean you have to give up dark chocolate entirely. Luckily, there are things you can do to reduce your risk of getting these dangerous heavy metals in your system (click HERE to learn more).
A man who prosecutors said broke into a U.K. industrial park to steal almost 200,000 chocolate Easter eggs has pleaded guilty to theft and criminal damage. Prosecutors said Tuesday that the thief used a metal grinder to break through a gate at an industrial park in Telford, central England, on Saturday, then used a stolen semi truck to tow away a trailer loaded with Cadbury Creme Eggs and other chocolate goods worth more than 31,000 pounds ($38,000).
IF 2020 TAUGHT Jill Lightner anything — aside from what to sing while washing her hands — it taught her to never take eggs for granted! She’d never experienced a “sold out” sign for a grocery store staple before finding one in an otherwise-empty egg bay. All this to say that Mimi Council’s book, “Effortless Eggless Baking” (Countryman Press, November 2022), has been much appreciated in her kitchen, as her substitutes aren’t difficult to find, complicated to construct or universally expensive. Council’s most common egg replacers involve dairy, sometimes in the form of milk and heavy cream, but often a cultured product such as yogurt, sour cream or buttermilk. Unsweetened applesauce and cornstarch also make appearances. The book includes recipes that don’t typically have eggs, like shortbread; only sometimes have eggs, like scones; and others that nearly always do, like layer cakes and brownies. In the opening chapter, Council writes, “I’ll let you in on a little secret: Eggs can actually make baked goods dry out faster than baked goods without eggs. Why? Because egg whites are mostly water and not fat, and water tends to have a drying effect on baked goods. When you use whole eggs in baked goods, you’re including extra water via those egg whites.” Jill made these brownies easily by hand rather than with the suggested stand mixer, using a whisk when mixing liquids and melting chocolate, and switching to a spatula to blend the dry ingredients. Zero judgment regarding your preferred brownie size, but she cut the pan into 20 brownies, not the nine suggested.
Dark Chocolate Fudgy Brownies
Makes 9 large brownies
¾ cup cane sugar
½ cup packed dark brown sugar
2 ounces dark chocolate, chopped
2/3 cup Dutch cocoa powder
½ cup boiling water
½ cup canola oil
¼ cup chocolate milk
1 2/3 cups all-purpose flour
2 teaspoons organic cornstarch
½ teaspoon baking powder
½ teaspoon fine sea salt
½ teaspoon ground vanilla bean
Preheat the oven to 350° F. Line a 9-by-9-inch baking pan with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the cane sugar, brown sugar, dark chocolate, cocoa and boiling water, and mix on low until the chocolate and cocoa have completely melted together with the sugar; there should be no chunks of chocolate.
Add the canola oil, chocolate milk, flour, cornstarch, baking powder, sea salt and vanilla bean in that order, and mix on low until combined. Do not overmix. Transfer to the prepared baking pan.
Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely in the baking pan. Cut into brownies. Store in an airtight container for up to 5 days.
Gluten-free: Replace the all-purpose flour with a scant 1 1/3 cups gluten-free flour blend.
High altitude: Bake at 350°F for 18 to 23 minutes, until a toothpick inserted in the center comes out clean.
Jill Lightner is a Seattle-based food writer. Her most recent book is “Scraps, Peels and Stems: Recipes and Tips for Rethinking Food Waste at Home.” Website: jilllightner.com. This recipe was posted on SeattleTimes.com.
Mars Wrigley was fined by federal workplace safety authorities in response to an incident last year in which two workers fell into a vat of chocolate. The central Pennsylvania confectionary factory will now be required to pay more than $14,500 over the accident from June. The Occupational Safety and Health Administration cited Mars Wrigley in the accident at the Elizabethtown M&M/Mars factory. The agency said the workers were not authorized to work in the tanks and had not been trained on the proper safety procedures for the equipment. According to officials, two workers employed by an outside contracting firm fell into the partially filled chocolate tank as they were conducting maintenance work. Emergency personnel responded to the facility and were able to free the workers by cutting a hole in the bottom of the tank.
Everything looks and tastes better when chocolate is involved, and chocolate dipped strawberries top the list! According to Roman history, strawberries were the symbol of Venus, the goddess of love. In the 1960’s, a lady working in a food store in Chicago, thought up the idea of dipping the fruit in chocolate, and this has since gained in popularity as a dish for Valentine’s Day or for other romantic occasions. Covering strawberries in chocolate is a fun family activity, and an easy and cheap way to transform the appearance of the strawberry to an impressive and fancy bite-sized dessert.
What is the best chocolate to dip strawberries?
Using good quality chocolate is important. Since only one ingredient besides the strawberries is used the taste of the chocolate will be pronounced. We prefer to use dark chocolate as the main covering but milk chocolate or white chocolate are lovely further additions for decorating and pattern making. Take care not to burn the chocolate during melting, and always allow time for the dipped chocolate to set before further decorating of the strawberries. Most chefs use Cacao Barry or Valrhona chocolate but all depends of course where you are and how much you use chocolate.
Is adding oil necessary?
It is not essential but adding vegetable oil or another flavorless oil, such as grapeseed oil can help to make the chocolate look shinier. It will also be smoother to work with and enable thinner coating of the fruit.
Follow these instructions to avoid burning the chocolate:
Fill the bottom of a saucepan with water and choose a bowl that fits on top without touching the water.
Bring the water to a simmer and reduce the heat to the minimum.
Place the bowl with the chocolate on top and allow the steam to melt the chocolate.
Keep control of the heat and once the chocolate starts melting, stir until smooth and shiny.
INGREDIENTS:
16 pcs large fresh strawberries
400 gr dark chocolate 72%
300 gr white chocolate
40 gr crushed granola
40 gr toasted crushed hazelnuts
40 gr toasted crushed pistachios
INSTRUCTIONS:
Gently wash the strawberries and dry them well on a kitchen towel.
Prepare toppings of your choice and a tray with parchment paper.
Melt the different chocolates separately in bain-maries (as described above).
Dip each strawberry in the melted chocolate and coat with your favorite topping.
Place the coated strawberries on the parchment paper to crystalize.
Use a ‘paper cornet’ or a small piping bag to drizzle additional chocolate to decorate the fruits.
NOTES
The coated strawberries will keep in the refrigerator for a maximum of 2 days.
NUTRITION FOR 1 PORTION
Calories: 147kcal
Carbohydrates: 16g
Protein: 2g
Fat: 8g
Cholesterol: 0.3mg
Sodium: 28mg
Fiber: 1g
Sugar: 9g
Vitamin A: 3IU
Vitamin C: 1mg
Calcium: 78mg
Iron: 0.4mg
AS POSTED ON CulinaryAmbition.com
When Valentine’s Day comes around, many people run around trying to buy gifts for their significant others. Flowers, cards, and boxes of chocolate are staples when it comes to this holiday. But, why chocolate? Why is that sweet treat always a staple of Valentine’s Day? To find out, click HERE.
People with diabetes are often advised to limit their consumption of sweets and treats to help manage their blood sugar levels. But a crucial component of a healthy eating pattern is that it’s enjoyable so you can stick with it for the long haul—which means including the occasional treat is a smart move. That might lead you to wonder whether chocolate should be avoided by those with diabetes or if folks can, in fact, enjoy the beloved sweet once in a while. You can eat chocolate if you have diabetes, as long as you keep a few things in mind (click HERE).
We all want to celebrate Valentine’s Day with a sweet treat, but getting that same old box of grocery store chocolates every year isn’t so impressive. Gifts should be unique, fun and just right for the person you’re gifting to. Valentine’s Day coming up on February 14 is all about chocolate, and it can be hard to keep the chocolate theme and still make it a thoughtful surprise. Whether you’re looking for boxes of chocolate, cakes or something totally creative, the gifting experts at Reviewed have compiled a list of delicious chocolate gifts for your sweetie on Valentine’s Day. Click, HERE, to see the 21 chocolate gifts.
It’s happened to just about all of us—you open up a bar of chocolate for a treat, a bag of chocolate chips to make cookies, or a tin of homemade chocolate bark, and discover that the chocolate has a weird-looking white coating. What is that stuff? And is your chocolate still safe to eat? The white coating that forms on the surface of chocolate is called bloom, and—here’s the good news—it’s perfectly safe to eat. “Though the appearance of bloom looks unappetizing—some may even mistake it for a type of mold—the chocolate is absolutely safe to consume,” says Michael Laiskonis, creative director at the Institute of Culinary Education who also oversees the school’s Chocolate Lab, which does bean-to-bar production of chocolate. There are two types of chocolate bloom—sugar bloom and fat bloom. To learn more, click HERE.
Whether it is enjoyed as creamy milk chocolate truffles, baked in a devilishly dark chocolate cake or even poured as hot cocoa, Americans on average consume almost 20 pounds (9 kilograms) of chocolate in a year. People have been enjoying chocolate for at least 4,000 years, starting with Mesoamericans who brewed a drink from the seeds of cacao trees. In the 16th and 17th centuries, both the trees and the beverage spread across the world, and chocolate today is a trillion-dollar global industry. Here are the answers to some of the most frequent questions about this unique and complex food. (Click, HERE)
New York Republican representative Elise Stefanik has introduced a bill that would make it federal law for schools to provide chocolate milk, in a broadside against supposed plans by New York City Mayor Eric Adams to ban it over health concerns. On February 3, Stefanik introduced the Protecting School Milk Choices Act of 2023, which would force schools that participate in the National School Lunch Program to offer at least one flavored milk option. The amendment to the National School Lunch Act would also provisions for schools to offer lactose-free milk. The legislation follows a row over the drink in 2022 after Adams said in January that there was a “conversation” about a possible ban. The Democratic mayor has touted his credentials as a vegan in the past and supported his predecessor, Bill de Blasio, in his efforts to ban chocolate milk in 2019 while Brooklyn borough president.
Krispy Kreme has leveled up its love for Valentine’s Day this year. The chain announced new heart-shaped donuts, which are “choc-full” of Hershey’s chocolate. The limited-edition boxes are available starting Jan. 30 at participating shops across the United States. Each Valentine’s Day dozen box is made up of the four heart-shaped flavor variations: the Hershey’s Pick You, which is dipped in chocolate icing and topped with a decorative buttercream rose; the Hershey’s Double Chocolate Kiss comes filled and dipped with milk chocolate and topped with mini milk chocolate kisses; the Hershey’s Strawberry Dream is decorated with red icing and white chocolate chips and topped with sprinkles; and the Hershey’s Chocolate Chip Caramel Kreme, which is filled with the brand’s signature cream and topped with caramel icing, drizzles of chocolate, semi-sweet chips, and sprinkles.
When the famous Swiss chocolate company was originally founded in Zurich, Switzerland in 1845, its specialty chocolate confectionery shop employed a modest 10 people. Over 175 years later, the Lindt company has grown rather spectacularly to more than 14,000 employees with nearly $5 billion dollars in annual sales, according to Statista. Much happened in the intervening years. In fact, when the first storefront opened on Marktgasse in the old town section of Zurich, there was no Lindt attached to the name. Rather, it was Rudolf Sprüngli-Ammann and his father David Sprüngli who started the chocolate making tradition, opening their first factory only two years after the confectionery debuted, per Lindt. How Lindt’s Lindor chocolate is a whole other story! Find out, HERE.
In 2023, Hershey’s Chocolate World Attraction is celebrating its milestone 50th anniversary with a full roster of exciting experiences, events, and a brand-new attraction, plus an official 50th birthday celebration on June 30, 2023. Over 117 million visitors have passed through Hershey’s Chocolate World’s doors since its official opening in 1973. For 50 years, families have delighted in the destination’s educational and entertaining attractions such as The Hershey’s Chocolate Tour, Create Your Own Candy Bar, Hershey Trolley Works, and Hershey’s Unwrapped.
Last month, Consumer Reports (CR) revealed that dozens of dark chocolate products sold in the U.S. contain cadmium and lead — two heavy metals that can cause a variety of health problems, like kidney damage and immune system suppression, in both children and adults. Some of the products listed in the report included chocolates from Hershey’s, Theo, Trader Joe’s, and Lindt, among other popular brands — many of which are sold in Canada. However, according to the Canadian Food Inspection Agency (CFIA) and Health Canada’s assessments, the metal levels detected in those products don’t pose a risk to consumers at present. Why are there toxic metal in foods? Read more, HERE.
Ethel M® Chocolates announces its 2023 Valentine’s Day offerings including two new limited-edition premium chocolates sure to excite chocolate lovers and gift givers. The new gourmet chocolates, Dark Chocolate Blood Orange Satin Crème and Milk Chocolate Bananas Foster Truffle are handcrafted with decadent flavors to create a mouth-watering experience. The Dark Chocolate Blood Orange Satin Crème balances tart sourness, milk sweetness, and bittersweet cocoa with 100% blood orange juice blended with a signature, creamy satin crème center and wrapped in a dark chocolate shell. The Milk Chocolate Bananas Foster Truffle features white chocolate banana ganache layered with buttery rum caramel, wrapped into a milk chocolate truffle, and finished by hand with colored cocoa butter. In addition to the chocolatier’s new products, Ethel M Chocolates will offer customer-favorite gift options including the five-piece Love Collection, Large and Small Design-Your-Own Heart Boxes, Large and Small Heart Gift Boxes, and gift baskets including Ultimate Chocolate Lovers and Splendid Sweets, perfect for any chocolate afficionado on your Valentine’s Day gift list.
To celebrate the winter Broadway season in New York City, Serendipity3, home of the famous Frrrozen Hot Chocolate, has teamed up with Some Like It Hot, the new hit Broadway musical comedy, to create a spicy rendition of its iconic frozen beverage available now through the end of January. The “Some Like it Frrrozen Hot Chocolate” ($27.95) features a frosting and Red Hot candy rimmed goblet filled with Serendipity3’s iconic blend of cocoas infused with ancho chili, sriracha sauce, cinnamon and allspice. The limited-edition dessert is topped with a cloud of whipped cream, hot salted Sriracha milk chocolate shavings, a drizzle of Sriracha sauce, spicy gummy pepper candy and a “Some Like It Hot” stirrer that changes colors based on temperature.
Paige Bennett, as posted on INSIDER.COM, tried and reviewed six different brands of chocolate-chip cookies from the grocery store. She loved the texture of the soft-baked option from Pillsbury, and was surprised by Keebler’s. Out of all the cookies, she stuck to her childhood preferences and crowned Chips Ahoy the winner. Read more, HERE.
There’s nothing like chocolate. Few can argue the fact that, of all the flavors possible in the universe, none are so ubiquitously craved as chocolate. Dove is a recognizable brand, and no, we’re not talking about skincare products. We are, however, talking about self-care of the highest order, coming in the form of chocolate. Dark chocolate, milk chocolate, caramel-filled, or crafted into truffles, Dove meets all your chocolate needs. TheTastingTable.com put the brand to the test by running out and finding a variety of their products, tasting them, and ranking them from worst to best. While we all have our quirks and preferences about our ideal flavors and textures, TheTastingTable.com had to try to be objective. Though they’d be lying if they said that even the “worst” isn’t pretty darn great! Check out the list, HERE.
Tate’s Bake Shop introduces new Cookie Bark in two flavors – Dark Chocolate with Sea Salt, and Milk Chocolate with White Chocolate Drizzle. New Cookie Bark takes the brand’s signature crispy chocolate chip cookies and covers them in rich chocolate. Here’s a closer look at the brand’s first-ever Cookie Bark flavors: Dark Chocolate with Sea Salt Cookie Bark features thin, crispy chocolate chip cookie pieces covered in dark chocolate and sea salt. Milk Chocolate with White Chocolate Drizzle Cookie Bark takes thin, crispy chocolate chip cookie pieces and coats them with milk chocolate and a white chocolate drizzle. Tate’s Cookie Bark can be found at tatesbakeshop.com and on shelves at stores nationwide for a suggested price of $6.49 per 5-ounce pouch.
Homemade treats or gifts don’t inherently need to be very involved or require a lot of time. These two-ingredient chocolate-covered pretzels fit the bill perfectly each time: They’re sweet and savory for the best of both worlds.
INGREDIENTS:
10 to 12 ounces chocolate chips (about 2 cups), or use 1 cup each of 2 different kinds
1 tablespoon vegetable oil (if using white chocolate chips without cocoa butter)
3 cups mini pretzel twists (60 to 80 twists)
Topping options:
Sprinkles
Finely chopped nuts
Shredded coconut (finely chop if in long shreds)
Flaky salt
Finely crushed peppermint hard candies
Cookie or graham cracker crumbs
Melted chocolate, for drizzling
INSTRUCTIONS:
Line 2 baking sheets with parchment paper, wax paper, or silicone baking mats.
Place 10 to 12 ounces chocolate chips in a medium microwave-safe bowl. If using white chocolate chips without cocoa butter, add 1 tablespoon vegetable oil. Microwave on HIGH for 1 minute. Stir and continue to microwave on HIGH in 30-second increments, stirring after each increment, until the chocolate is melted and smooth, 1 to 2 minutes more. (Alternatively, place the chocolate in a medium heatproof bowl set over a small saucepan of simmering water. Heat, stirring often, until melted and smooth.)
If you’re using two different kinds of chocolate chips, microwave 1 cup of each kind in a separate heatproof bowl until melted (use 1 1/2 teaspoons vegetable oil with 1 cup white chocolate chips without cocoa butter).
Working with 1 mini pretzel twist at a time, drop into the chocolate and flip with a fork to coat. Lift the pretzel out of the chocolate with the fork and gently tap the handle of the fork against the top of the bowl a few times to shake the excess chocolate off. Transfer to the baking sheet (if you don’t want any chocolate puddling under the pretzel, use a toothpick to transfer the pretzel from the fork to the baking sheet).
Dip the remaining pretzels, placing them close together on the baking sheets but not touching. If you are topping the pretzels, dip in batches of 10 pretzels, then sprinkle them with the topping of choice before the chocolate coating sets. (If the chocolate cools down and becomes difficult to dip, rewarm in the microwave or on the stovetop as needed.) Let sit at room temperature until the chocolate is set, 30 minutes to 1 hour, or freeze for 8 to 10 minutes.
For a decorative chocolate drizzle, wait until the chocolate coating is set. Transfer the pretzels to a wire rack. Use a fork to drizzle melted chocolate of the opposite color (for contrast) over the pretzels in a decorative pattern. Let sit until the chocolate drizzle sets or place in the freezer to set.
RECIPE NOTES
White chocolate chips: White chocolate chips which contain cocoa butter, such as Guittard Choc-au-Lait, melt the most smoothly. If you can’t find white baking chips with cocoa butter, opt for chopped bars or discs of white chocolate instead (add the vegetable oil if it doesn’t melt smoothly). Don’t use white candy melts, which aren’t as flavorful as white chocolate.
Storage: Store in an airtight container at cool room temperature for up to 2 weeks.
As posted on TheKitchn.com.
“If you have to chop your chocolate into smaller pieces, always sift the chopped chocolate through a strainer to get rid of any small shavings that break off,” Ryan Schmidtberger, executive chef at Hancock St. in New York City, told Food & Wine in 2022. “These little pieces can change the color of your cookie dough or batter. Read more, HERE.
The irresistible melt-in-the-mouth sensation of chocolate comes down to the way it lubricates the tongue, according to scientists. A study investigated the physical process by which a solid square of chocolate morphs into a smooth emulsion. It found that chocolate released a fatty film that coats the tongue, giving a smooth sensation for the entire time it is in the mouth. Dr Siavash Soltanahmadi, the study’s lead researcher at the University of Leeds, said the findings could be used to design low-fat chocolate that mimicked the sensation of a high-fat product.
Chocolate confectionery is an important and dynamic market, expected to be worth over $128 billion/ €107 billion in global retail sales by the end of 2023, with a volume Compound Annual Growth Rate (CAGR) of 1.9% CAGR over the next 3 years to 2025, according to Euromonitor 2022 research. Innovation plays a key role in that growth projection to meet the latest needs of consumers. The type of indulgence consumers choose depends on their mood or mindset, and their specific attitude towards life.
M&M’S is making a statement with its latest candy pack, which features an all-female set of characters — including Purple, its newest addition. It put the company once again knee-deep into culture wars controversy. Candy maker Mars announced that the limited edition all-female pack will include only Purple, Brown and Green — the candy’s trio of female characters, who are upside-down on the package — to “celebrate women everywhere who are flipping the status quo.” The packs are currently on sale.
This holiday season, whether you’re looking for an indulgent Holiday Gift for a special Human in your life or a new go-to snack to satisfy a sweet tooth, enjoy giving back while indulging with Hu’s simple ingredients and unbeatable taste. From now until December 31, 2022 at 11:59 pm ET, 40% of all sales at Hu Kitchen via this LINK will directly support underserved youth through the USTA Foundation.
For a very limited time, you can snag this sweet-treat set that’s one of Amazon’s best-kept secrets for only $20! The Popbar Hot Chocolate Sticks are a mouth-watering gift set that’s perfect for anyone you adore that has a sweet tooth! With six delicious chocolate on a stick, you can shake things up with their three flavors dark chocolate, milk chocolate, and white chocolate; you’ll never run out of those rich flavors to enjoy! Both kosher-certified and gluten-free, these can even be a wonderful gift for those with dietary restrictions! Per the brand, all you have to do is fill up a mug of hot milk, place the hot chocolate stick in the cup, and stir for up to two minutes. Then you’re set to have the most relaxing and delicious cup of cocoa!
Depending on what kind of recipe you’re baking, using the wrong type can majorly mess up the chemistry. Cocoa powder is an essential baking ingredient. Our brownies, cakes and cookies would be nothing without it. The thing is, though, cocoa powder also can be kind of confusing. There are two types on the shelves of most groceries stores, natural and Dutch process, and are they sometimes interchangeable ― but sometimes not! Cocoa powder is the dry, solid remains of cacao beans that have been fermented, roasted and pressed. The shade and flavor of the cocoa powder can be different based on where it’s sourced from. There’s also variation in the quality of cocoa powder depending on the beans brands use. Hershey’s, although a classic, won’t be as high quality as, say, Valhrona, which is used by professional pastry chefs. Dutch process cocoa powder is different from its natural counterpart because it’s been alkalized. Potassium carbonate is added to change the pH. The pH can deepen the flavor and mitigate some of the acidic notes that are inherent in natural cocoa powder. As a result, Dutch process cocoa powder is typically a darker hue with richer. To learn more, click HERE.
It’s hard to fathom, but it can happen — having more chocolate than you can eat. This can often occur around holidays when sweet treats are involved. Don’t worry about the chocolate getting old and wasted; there is a way to freeze the chocolate so it doesn’t go bad. There is no hard and fast timeline for when chocolate goes bad, per The Pioneer Woman. Before biting into chocolate of an unknown age, test it to see if it smells, tastes, and looks normal. If it hits all three marks, then go ahead and eat it, explains The Pioneer Woman. You can also check the chocolate’s “best by” date in order to eat it when it still tastes the best. Another rule of thumb is the more dairy a piece of chocolate contains, the shorter its short life. If the chocolate has developed white splotches, which could be a fat or sugar bloom, it’s safe to eat but just might not taste as good, per MyRecipes.com. Fat blooms occur when the temperature changes around the chocolate, and the milk fats or butter in the chocolate crystallizes. When sugar crystallizes in chocolate, sugar blooms are created. According to MyRecipes.com, the best way to store your chocolate to prevent the blooms from occurring and keep your chocolate tasting good is to freeze it, but there is a trick to doing it right.
Freezing chocolate can be done, but it’s best if done slowly. According to Taste of Home, before you even think about storing chocolate, it needs to be prepped properly. First, make sure it is wrapped tightly. Then, according to Taste of Home, the chocolate should be kept in either an airtight container or a freezer bag. To make sure chocolate freezes properly, it should first be kept in the refrigerator for up to 24 hours before it’s moved into the freezer for long-term storage. When the chocolate is needed, simply do the same process in reverse, advises Taste of Home. Remove the chocolate from the freezer and place it in the fridge to thaw and then take it out and allow it to warm up to room temperature. If you skip this step, and the chocolate could develop sugar blooms, per Nestlé. Another reason that warming the chocolate should be done gradually is because chocolate becomes brittle and hard when it is cold.
This homemade chocolate ice cream recipe is so yummy and super easy to make. If you love ice cream, give this easy recipe a try!
Ingredients:
2 cups of heavy whipping cream (16oz or 473ml)
1 – 14 oz can of sweetened condensed milk (396g)
1/2 cup of unsweetened cocoa powder (50g)
Tools/Equipment:
Bowls
Mixer
Spatula
Container for ice cream, with lid if possible
Plastic wrap
Step 1: Whip That Cream!
Add all the heavy whipping cream to a large bowl. Mix for several minutes until you have light fluffy whipped cream with stiff peaks. The little peaks created when you pull the beaters out of the cream will not curl over.
Step 2: Mix That Cocoa Powder
Now add all of the sweetened condensed milk into a separate bowl along with the cocoa powder. Mix until well combined. It will resemble thick chocolate.
NOTE: If you add the cocoa powder a little at a time, it will mix in without spraying a cloud of cocoa powder. A larger bowl also helps so dust of cocoa powder doesn’t fly out of the bowl while mixing.
Step 3: Fold and Fold
Now pour the chocolate condensed milk mixture over the whipped cream and use a spatula and fold them together. Don’t use the mixer and don’t use a whisk or stir like crazy, that will ruin the fluffy air you got into the whipped cream. Keep folding until there are no streaks of white from the whipped cream.
And just like that, the chocolate ice cream base is done and ready.
Step 4: Freeze!
Pour the ice cream into a container that has a lid. Place plastic wrap on top making sure it touches the top of the ice cream, this will help prevent freezer burn and ice crystals from forming. Then add the lid. If you don’t have a lid you can use use the plastic wrap by itself.
Freeze for 4 to 6 hours or overnight. If you like it more soft serve consistency, you can remove it a little sooner.
Step 5: Serve!
Now time to eat that ice cream! Remove the lid and plastic wrap and then scoop out the ice cream. You may need to set it out for 10 to 15 minutes first to soften it before scooping. You can also dip your scoop in hot water.
Enjoy!
This makes about 32 ounces of ice cream.
Matt Taylor has a YouTube video and instructable recipe that shows you how to make it, click HERE.
Whether your tastes run more towards sweet milk chocolate or you prefer dark chocolate with its bitter edge, one thing almost everyone can agree on is that chocolate is delicious. It gives us a warm fuzzy feeling unlike any other snack. And when we’re craving it, nothing else comes close to satisfying that feeling. Even for chocolate lovers, though, the majority of chocolate on grocers’ shelves can present a problem in the kitchen. So, how do you choose what chocolate to buy for your recipes? Which chocolates can you substitute for which, and how will it affect a dish? Baking chocolate and chocolate chips are the two most commonly found chocolates in American kitchens (per Food Network). But not all chocolates are created equal, and these two forms of chocolate will render different results in your baked goods.
For true chocolate lovers, baking chocolate is the ultimate thrill. According to the Confectionary Foundation, in its unsweetened form, it is entirely pure and unadulterated in any way. Chocolatiers create it by roasting, shelling, and grinding cocoa beans. The resulting slurry, often called chocolate liquor or chocolate mass, is then pressed into blocks. This results in a very bitter and brittle slab of chocolate. Baking chocolate contains 51 to 53% cocoa butter, and this high-fat content makes it so hard. The complete lack of sugar or other sweet compounds accounts for its bitterness. Chocolate chips are a little more complicated. They come in a wide variety of flavor profiles, depending on their exact formulation. Common chocolate chip offerings include semi-sweet, bittersweet, dark, and milk chocolate chips. The ingredients most of these chips have in common are chocolate mass, sugar, vanilla, and some type of stabilizers and emulsifiers, per the Fine Chocolate Industry Association. The chemicals make it possible for chocolate chips to hold their shape, even after baking. Unfortunately, they also compromise the natural flavor of the cocoa.
Which style of chocolate will work best for you depends on what you’re making (and possibly your health goals). The Cleveland Clinic explains that if you’re using chocolate to boost your antioxidant intake, then you want to use the product with the highest cocoa content. Because baking chocolate is pure chocolate liquor, it is the obvious choice, while milk chocolate, with only 10-12% cocoa, is the least desirable. If you simply want to create stunning dishes, there are a few other factors to consider. Chocolate chips keep their shape because of the emulsifiers they contain, per King Arthur Baking. For baked goods, this means that when you use them in classic recipes for Toll House cookies, brownies, or other baked goods, they will maintain their shapes and not run or spread out as much as baking chocolate would. On the other hand, if you’re going to be melting chocolate as a topping, using chocolate chips can be problematic. Because of the emulsifiers, they are harder to melt. In contrast, baking chocolate melts smooth and flows more easily. This makes it possible to create wonderful drizzle effects and creamy pools of chocolate goodness.
A recent Consumer Reports investigation struck fear into the hearts of chocolate lovers everywhere. After testing 28 dark chocolate bars, scientists detected the heavy metals lead and cadmium in all of them. For 23 of the chocolate bars, eating just an ounce would put an adult above the daily upper threshold recommended for heavy metals in food by public-health officials in California, which the authors said they chose because it is the most protective standard available. Experts say, however, that this report offers just one small window into a larger problem. Heavy metals are detectable in many different foods, and limited testing and a lack of labeling requirements leave consumers in the dark. But there are steps you can take to limit your exposure and protect your family. Read more HERE.
