Ingredients:
3 cups butter-flavored shortening (she prefers Crisco)
4-1/2 cups sugar
6 eggs
6 tablespoons milk
3 teaspoons vanilla
1-1/2 teaspoons salt
1-1/2 teaspoons baking powder
7-1/2 cups flour
Directions:
Mix ingredients. Bake at 375 F for 7-9 minutes or longer. Brush with melted butter. Cool. Dip 1/2 the cookie in melted chocolate.
Recipe by Jenica Zimmerman, Annville, Pennsylvania as posted on LANCASTERFARMING.COM.
Enjoy your holiday season with this easy and delicious dessert recipe. These chocolate covered bourbon cherries from Southern food blog, Quiche My Grits, are “quick and easy to make,” blog creator Debi Morgan says in her post. “You’ll love the explosion of bourbon flavor followed by the bitterness of semi-sweet chocolate,” Morgan says, adding that a glass of red wine pairs perfectly with the adult-only treat.
Ingredients:
1 – 16 oz. jar maraschino cherries with stems
1 cup bourbon (or liquor of your choice)
12 oz. semi-sweet chocolate chips
1 Tbsp. coconut oil
Instructions:
1. Drain cherry juice from jar. Place cherries in a bowl or airtight container.
2. Pour bourbon over cherries until they are covered. Refrigerate overnight.
3. Drain bourbon from cherries. Pat cherries with a paper towel to dry.
4. Melt chocolate chips and coconut oil in a microwave at 30-second intervals, stirring each time. Chocolate is ready when it is completely smooth.
5. Holding the stem of one cherry at a time, dip it into the chocolate. Use a spoon to help cover the cherries with chocolate.
6. Transfer the chocolate-covered cherries to a parchment-lined baking sheet to cool. Refrigerate cherries for one hour so chocolate will set.
As posted on FOXNEWS.COM
Gathered, were pounds and pounds of chocolate chips, callets, mini-grammes, feves, discs, and more, from industry-leading brands based on recommendations from other pros, previous experience with the brands, and some best-selling brands widely available in most grocery stores. To test, a panel of tasters were offered raw chips straight from the container to taste blind and gathered their feedback. Then baked the offerings from every brand in batches of chocolate chip cookies (somewhere in the realm of about 600 cookies, total). Each batch of cookies was prepared identically, with ingredients weighed to the gram each time to remove any variation. The cookies were presented to tasters while still slightly warm (the best way to have a cookie!). In both tastings, the tasters provided feedback, including tasting notes and texture, and each taster was asked to vote on their favorites. After compiling their feedback, here’s how each brand did (click HERE).
GoodSam Foods, a chocolate brand supporting small farmers, is introducing gluten-free baking mixes formulated with almond flour, allulose and organic cocoa powder sourced from Columbia. Products include Chocolate Cake Baking Mix, Fudgy Brownie Baking Mix and Cacao Pancake Mix. The mixes contain four to seven ingredients and are available for $10.99 at goodsamfoods.com.
Moo-ville Creamery, the Nashville, Michigan-based dairy company with three locations across mid-Michigan, makes some of the best chocolate ice cream in the United States, according to the North American Ice Cream Association. The family-owned company won a blue ribbon last month at ConeCon, NICRA’s annual trade show and ice cream competition. It also received a red ribbon for vanilla and a white ribbon for strawberry, the second- and third-place awards for those flavors respectively.
There are few occasions that aren’t made better by Swiss chocolate. The Movenpick group incorporates this universal knowledge into each of their hotels, and their newest offering in Melbourne, Mövenpick Hotel Melbourne On Spencer, is no exception. Every afternoon a long grazing table in the lobby is laden with luscious treats for Chocolate Hour. The chocoholic’s dream begins; ice cream parfait in cut glass jars, crunchy churros with bowls of ganache, and delicately crusted macarons are piled on plates.
Why spend $10 on a bar of chocolate when you could buy a bar for less than half that price in your local supermarket or corner shop? Good quality chocolate and the cheap stuff are worlds apart, as you’ll soon discover when you look at the ingredients, learn a bit about how they are made, and compare how they taste. Click HERE to find out what to look for in buying chocolate.
As Christmas approaches, chocolate tubs make their annual appearance in households across the country. Few homes will be without a tub of Celebrations, Quality Street, Roses or Heroes over the festive period, but research from consumer experts has found that some brands have a better mix of sweet treats than others. The research looked at which chocolate box gives consumers the best value, and which has the best selection. Which? Click HERE for the reviews.
DINERS with a taste for the unusual are in for a treat from today — mayonnaise mixed with Terry’s Chocolate Orange. Creator Heinz says the sweet festive concoction is for slathering on crumpets or pancakes — or even eating straight from the jar. The creamy condiment, usually added to savoury sandwiches and salads, has been transformed just in time for Christmas. Heinz’s experts have blended mayonnaise — made with free-range eggs, vinegar and mustard seeds — with melted Terry’s Chocolate Orange segments and added a dose of orange oil. A limited number of jars of Heinz Seriously Good Terry’s Chocolate Orange Mayo have been made and can be won on the Heinz website.
If you’re looking to give someone chocolate for the holidays, you might want to check out this Southern delight. Atlanta chocolate-maker Xocolatl is known for sourcing cacao beans from all over the globe to produce single-origin chocolate bars that surprise with their variations in flavor. You can try bars in 14 different variations, or you can decide you want to nibble on chocolate while also drinking chocolate. One of their best-selling holiday combinations is A Sweet Lil’ Sampler, featuring a bar of peppermint bark (a layer of almond butter white chocolate, a layer of minty dark chocolate and lots of crushed peppermint candy), a bar of Tanzania 73% (organic cacao from Tanzania and cane sugar) and 8 ounces of drinking chocolate (crumbles and bits of Nicaraguan dark chocolate, combined with organic cane sugar). There are directions for hot chocolate (the mix plus water), drinking chocolate (the mix plus milk) and sipping chocolate (mixed with just enough water to make a thick, rich drink you’ll just want to sip). This is hot chocolate for connoisseurs. $42 for A Sweet Lil’ Sampler, with 8-ounces of drinking chocolate, a 2.7-ounce Tanzania chocolate bar and a 4-ounce bar of peppermint bark. Available at xocolatlchocolate.com.
This year avoid the guessing work. Send the gift of copious amounts of decadent chocolate to your friends and loved ones! Some may think it’s boring or predictable, but is a milk chocolate covered truffle filled with an unknown type of delicious filling ever get old? Sweet and salty, fruity and creamy, Nutty and chewy… the combinations are endless. We’ve rounded up the most indulgent chocolate offerings from around the country guaranteed to please any chocolate lover. Whether you’re looking for artisanal chocolates with unique flavor combinations or classic chocolate boxes filled with traditional treats, we’ve got you covered (CLICK HERE).
NFL star Tom Brady shared the meal plan he uses for his game-days. It’s low on carbs, high in protein. His meal plan involves an 80% emphasis on vegetables for pre-game and post-game dinners. He starts his day with a fruit smoothie and has some celebratory chocolate after a game.
Modern food production contains many hidden costs not accounted for in market pricing. The “True Value of Food” framework can reveal these hidden costs of our unsustainable food system. It will help companies and governments manage the tradeoffs necessary to make the food system work for people and the planet. Click HERE to discover the true cost of a chocolate cookie.
Have you tried Chocolove chocolates yet? If not, the holidays may be a perfect time, especially if you are looking to add some sweets to someone’s stockings. Whether you want to add full size chocolate bars to your holiday gift giving or are looking to add some chocolate trees to the mix, then they have us covered with some delicious chocolates that are also available in no sugar added varieties. Check out their website for their huge selection (click HERE).
There is a new flavor of DOVE Chocolate joining the festive, seasonal line up. Introducing the new, Milk Chocolate Toffee Almond Crunch. These little DOVE Chocolate squares are festively wrapped in silver, gold, and blue foils, perfect for the entire holiday season. And of course, these delightful squares are a perfect serving every time. The limited-edition innovation deliciously nods to a holiday classic flavor, and is made with real almonds, smooth milk chocolate and hints of toffee, with each bite of milk chocolate mixed with the crunch of toffee almonds to create a true moment of pleasure. The luxurious, festive treat is a true complement to holiday tables, with each festive foil-wrapped chocolate holding a special message. DOVE Milk Chocolate Toffee Almond Crunch PROMISES are available at retailers nationwide and come in a 7.94 OZ pack.
The United States Agency for International Development (USAID), on behalf of the American people, has launched a new $5.8 million, five-year, public-private partnership to strengthen Madagascar’s chocolate and spices industry, improve farmer livelihoods, and conserve biodiversity. The partnership, called “TSIRO Alliance,” is committed to supporting more than 2,000 farmers in 30 communities and planting more than 1.5 million trees over the next five years to support agroforestry systems and biodiversity.
Scientists in Switzerland are growing chocolates in a lab to tackle the deforestation and child labour caused by the world’s rising demand for chocolate. The scientists at the Zurich University of Applied Sciences, begin the process by growing cell cultures from cocoa beans. The cultures are mixed with a nutrient solution and begin to multiply. The scientists harvest, dry, and roast the biomass. They add cocoa butter, sugar and an emulsifier called lecithin to produce a dark 70% strength chocolate.
Whether you’re saving some special chocolate bars for just the right moment or just received a gift box of truffles and bonbons, proper storage is key to ensuring that when you do enjoy that chocolate, it tastes just as delicious as it should. Here, two chocolatiers explain the best way to store chocolate (click, HERE).
Kids and adults alike will love Chocolate-Chess Mini Pies for the holidays! These personal-size pies start with a time-saving refrigerated pie crust and have a classic, creamy chocolate filling. Instant espresso powder adds deep, rich flavor to this mini dessert. Dust with a mix of cocoa and espresso powder and top with a dollop of whipped cream before serving for a perfectly portioned, indulgent treat.
INGREDIENTS
For the crust:
2 (14.1-oz) packages refrigerated pie dough (4 sheets total)
Chocolate chess filling:
2 oz dark unsweetened baking chocolate
⅔ cup butter
½ cup evaporated milk
1 tsp vanilla
1 large egg
1 cup sugar
4 Tbsp unsweetened cocoa powder, divided
1½ Tbsp flour
1 Tbsp instant espresso powder
Directions:
For the crust:
Coat a standard-size 12-cup muffin tin with nonstick cooking spray. Allow pie dough to come to room temperature.
On a lightly floured surface, use a rolling pin or your hands to slightly thin out dough.
Using a 4-inch cookie cutter or glass (or 5-inch cutter, to have excess for a fluted edge, as pictured with Cranberry- Pecan Crumble Pie), cut three circles from each dough sheet to make 12 circles total.
Fit circles into the muffin-tin cups. Trim excess or pinch into a fluted edge. Refrigerate until ready to fill.
Chocolate chess filling:
Preheat oven to 350°F. In a microwave safe bowl, melt together chocolate and butter. Heat at 30 second intervals, stirring until fully melted and well blended. Cool 5 minutes.
In a large bowl, whisk together milk, vanilla and egg. Stir in cooled chocolate-butter mixture until well blended. Add sugar, 2 Tbsp cocoa powder and flour, whisking until combined. Pour equal amounts of the filling into chilled crusts.
Bake 20 to 25 minutes. Filling may be slightly jiggly. Remove from oven and cool 15 minutes. Carefully remove pies from muffin tin and cool completely on a wire rack.
In a small bowl, combine espresso and remaining 2 Tbsp cocoa powder. If desired, top each pie with whipped cream and a dusting of the cocoa-espresso mixture.
As posted on PARADE.COM.
Fresh mint leaves, not mint extract, make the flavor of this layer cake truly special. Because the flavor of the mint is so natural and subtle, we added it to the rich devil’s food-like cake layers and the fluffy buttercream frosting. The trick to extracting the most fresh mint flavor is to bruise the mint leaves by slapping them a few times between your hands. This helps the oils in the leaves come out more easily. Then, steep the mint sprigs in hot water (for the cake layers) and cook them in butter (for the frosting). The flavor of this cake can’t be beat. If you’re a fan of mint chocolate chip ice cream, this might become your new favorite dessert.
Ingredients:
Cake
Baking spray with flour
Parchment paper
1/2 cup boiling water
4 mint sprigs, bruised
2/3 cup semisweet chocolate chips
1/3 cup canola oil
1/3 cup sour cream
3 large eggs
1 teaspoon vanilla extract
1 1/3 cups (about 5 3/4 oz.) all-purpose flour
1 1/3 cups granulated sugar
3 tablespoons unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
Frosting:
2 cups (16 oz.) unsalted butter
12 large mint leaves, bruised
4 cups (about 12 oz.) powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 to 4 tablespoons heavy whipping cream
Mint green liquid food coloring
Garnish
Mint sprigs, mini chocolate chips
Directions:
Step 1
Prepare the Cake: Preheat oven to 350°F. Coat 2 (8-inch) round cake pans with baking spray and line with parchment paper.
Step 2
Place boiling water and mint sprigs in a heatproof bowl. Let steep 10 minutes. Discard mint, and stir in chocolate chips; let stand 2 minutes. Stir until chocolate is melted, about 1 minute. Whisk in oil, sour cream, eggs, and vanilla until smooth.
Step 3
Stir together flour, sugar, cocoa, baking soda, salt, and baking powder in a large bowl. Stir in wet ingredients. Pour batter evenly (about 2 cups per pan) into prepared pans.
Step 4
Bake in preheated oven until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Cool in pans 10 minutes. Remove cake layers to wire racks, and let cool completely, about 1 hour.
Step 5
Prepare the Frosting: Place butter and mint leaves in a small saucepan over low. Cook, stirring often, until butter is melted and begins to foam, about 15 minutes. Remove from heat; discard mint. Transfer mint butter to a heatproof bowl, and refrigerate until re-solidified but still soft, about 1 1/2 hours.
Step 6
Beat mint butter in bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Reduce speed to low, and add powdered sugar, vanilla, salt, and 2 tablespoons of the cream until combined. Increase speed to medium-high, and beat until fluffy, about 2 minutes, adding remaining cream, 1 teaspoon at a time, to reach desired consistency if needed. Beat in 1 drop liquid food coloring, adding more, if necessary, until desired color of pale green is reached.
Step 7
Spread 1 cup frosting between cake layers; spread a thin layer on top and sides of cake, smoothing with a spatula. Chill cake and remaining frosting 30 minutes. Spread remaining chilled frosting on top and sides of cake. Chill cake until firm enough to cut, about 1 hour. Garnish with mint sprigs, if desired.
As posted on SOUTHERNLIVING.COM.
Christmas cookies just got a whole lot easier. Sure, we love to go all-out with homemade layer cakes and pies, but sometimes, you just don’t want to turn on the oven. When you’ve got a family to feed and cookie tins to fill, these No-Bake Dark Chocolate-Peppermint Sandwich Cookies will be your holiday hero.
Ingredients:
1 cup unsifted powdered sugar
½ cup unsalted butter
1 tablespoon whole milk
¼ teaspoon peppermint extract
Red food coloring gel
54 chocolate wafer cookies (from 2 [9-oz.] pkg., such as Nabisco Famous Chocolate Wafers)
2 (12-oz.) pkg. bittersweet chocolate chips
1 tablespoon plus 1 tsp. coconut oil
Crushed hard peppermint candies
Directions:
Step 1
Beat powdered sugar, butter, milk, and peppermint extract with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 1 minute. Using a wooden pick, add 1 small drop of food coloring to mixture. Beat until color is evenly distributed, about 1 minute. Beat in additional food coloring until desired color is reached. Transfer frosting to a piping bag or a ziplock plastic bag with a ½-inch corner snipped off.
Step 2
Arrange half of wafer cookies upside down on a clean work surface. Pipe a 1-inch dollop (about 2 teaspoons) frosting onto each cookie; top with remaining cookies facing right side up. (Reserve any remaining frosting for another use.) Gently press sandwich cookies to push filling almost to outer edges.
Step 3
Place chocolate and coconut oil in a microwavable bowl. Microwave on HIGH until fully melted and smooth, 3 minutes, stopping to stir every 30 seconds. Dip 1 sandwich cookie into melted chocolate mixture using a fork, coating completely and letting excess drip back into bowl. Transfer dipped sandwich cookie to a baking sheet lined with parchment paper, and immediately sprinkle with crushed peppermint candies. Repeat procedure with remaining sandwich cookies, melted chocolate mixture, and crushed candies.
Step 4
Chill dipped sandwich cookies until set, about 30 minutes. Store in an airtight container in refrigerator up to 5 days.
As posted on SOUTHERNLIVING.COM.
Whenever the winter weather rolls in, nothing warms quite like a cup of steaming hot chocolate. We love being able to make our own by warming up a cup of water in the microwave, dumping in a packet of hot chocolate mix, and adding a small mountain of mini marshmallows before sipping away. Of course, we’re always on the hunt for the best hot chocolate mixes to buy to add to our holiday beverage lineup. There are just so many options out there! Check out these choices of the Better Homes & Gardens editors (click HERE). You will not be disappointed in their picks.
Barry Callebaut launched a complete portfolio of dairy-free chocolate compound, expanding the company’s plant-based options. These new options are 100% plant-based and are processed in segregated facilities where no dairy is present. The new line includes dairy-free EZ Melt Compound, Compound Chip/Chunk, Compound Soft Chunk, Compound Soft Shaped Chunks and Bulk Liquid for different applications. This line complements Barry Callebaut’s Plantcraft chocolate range, which was first introduced in early 2020. That higher-end line has dairy-free chocolates, nuts, cocoa powders and cacao fruit ingredients.
Hot cocoa is such a good cold-weather treat. It can warm up even the coldest hearts and hands with its creamy sweetness and rich chocolatey flavor. Fans can now get their hot cocoa fix at Dunkin’ like never before with the new Dunkin’ Hot Chocolate Bombs. The new Hot Chocolate Bombs come in two festive flavors. The Dunkin’ Hot Chocolate Bomb features a Belgian milk chocolate exterior, while the Dunkin’ Mint Hot Chocolate Bomb has a mint-flavored Belgian milk chocolate outside shell. Both bombs have mini marshmallows inside.
It’s that time of year when brands start bringing back their beloved seasonal flavors to enjoy through the holiday season. Two years ago, Breyers released its Frozen Peppermint Hot Chocolate flavor and, spoiler, it was a hit. Better check your local freezer aisle STAT, because a PR rep confirmed to Best Products that the limited-edition flavor is back!
In Mesoamerica, the Mayans and Aztecs used chocolate for medicinal purposes and for their ceremonies. Although it may not be a crop native to the region, they thought it was discovered by the gods, who gave it to men. The Mayans held an annual festival with rituals in honor of the cocoa god Ek Chuah. Currently, there are various archaeological samples of these ceremonies.
Does chocolate milk have too much sugar to be offered at school? This was a question raised by a parent representative during a review of the Health and Wellness Policy for Highland County Public Schools. In response to the concern, Highland County Public Schools posted a milk update on Facebook that the school division would only serve white milk starting the week of November 16, on a trial basis. Thus, the chocolate milk debate began.
Here’s an amazing and incredible recipe to share with you! Sure you have tried many cookie recipes but this one is super easy and delicious. You only need 2 ingredients. ONLY 2! You will love this cookie dessert and surprise everyone! For specific directions check out the YouTube demonstration HERE.
Ingredients;
2 Egg Whites
80 gr bitter chocolate
You can’t argue the fact that hot chocolate is glorious on its own, especially on a cool and crisp evening. But you’ll love it even more when included in one of these hot cocktail recipes, as you get a one-two punch of comfort via the warm chocolate and hooch. Hot chocolate cocktail recipes are more than just throwing in a splash of Bailey’s or dark rum in your mug of instant cocoa; you deserve something even better. Think complimentary flavors like coconut and banana as well as suitable spirits like brandy and vodka. Hot chocolate may seem like a kid thing (and drinking it should, by all means, make you feel like one), but you can give it the bona fide adult treatment in style. Get the marshmallows ready and stoke the fire, these are the best hot chocolate cocktails to take the sting out of the cold. Click HERE for the recipes.
The imminent arrival of winter should have you changing up dessert plans. We’re moving from ice cream cone season into hot chocolate season. Dairy Queen, which knows a bit about frozen treats, is tweaking its menu to recognize the change in seasons. Though, it is not quite abiding by the spirit of the change. You’re getting the hot chocolate, but it’s not really going to be hot. Dairy Queen is bringing back the frozen hot chocolate. The Blizzard chain says that the frozen cocoa snack has been requested repeatedly by fans. It has decided to listen to the will of the ice cream-loving people by putting it back on the menu. The chilly cocoa mixes a “rich cocoa fudge” with its familiar vanilla soft serve. The treat is finished with whipped topping and a drizzle of chocolate syrup. The drink is available now at select locations around the country.
The bargain grocery store chain, ALDI, recently released a hot chocolate melting snowman and fans are very excited. Made by the brand Choceur, the melting snowman is similar to the hot cocoa bombs that went viral on TikTok last year. According to the instructions, all you have to do is place it in piping hot milk and the snowman will “melt” (a.k.a. dissolve) into a tasty mug of hot chocolate. The snowman, which costs just $1.99, is made of white chocolate and is filled with mini marshmallows and dark chocolate drops.
While many of us know it in the form of bars, candies or baked goods, for most of its 5,000-year history, chocolate has been a drink. It’s the original form of consuming chocolate, and it carries the importance of culture with it. Regional variations on drinkable chocolate abound, particularly in Latin America, where there are as many recipes as there are towns or families making it. Since chocolate is beloved around the world, you’ll find local hot chocolate drinks almost everywhere, especially in destinations where cocoa beans grow. The exception is Western Africa. While 70% of the world’s cocoa supply comes from Ghana and the Ivory Coast, people typically drink the big-name Nestle brands. The same could be said for the United States where, for many, hot chocolate means hot cocoa, made with Dutch-processed cocoa powder. Thankfully, there’s a wide world of chocolate drinks available. Here are seven you should try immediately, if not sooner, click HERE.
These tiny pies get their name from the Scottish and French words for small cup or glass. A tender, buttery crust encases a dark chocolate, brownie-like filling. Add a pinch of flaky sea salt to the top of each one to bring out the sweetness of the dark chocolate. Tassies are best the day they are baked, but the dough and filling may be made up to 3 days in advance. You’ll need a mini muffin tin to make these. If your tin has 24 cups, you can double the recipe, or make another filling flavor. It’s not necessary to grease the tin.
Active time: 20 mins; Total time: 40 mins, plus 1 hour for chilling dough
Make Ahead: The dough must be refrigerated for 1 hour. Dough and filling can be made up to 3 days in advance. Bring the filling back to room temperature before portioning it into cups and baking.
Storage Notes: Leftover tassies may be covered and refrigerated for up to 2 days.
SERVINGS:
12
INGREDIENTS:
FOR THE CRUST
4 tablespoons (2 ounces/60 grams) unsalted butter, softened, but still cool to the touch
1 1/2 ounces (40 grams) cream cheese, softened, but still cool to the touch
1/2 cup plus 1 tablespoon (70 grams) all-purpose flour
FOR THE FILLING
2 tablespoons unsweetened cocoa powder, preferably Dutch processed
1 tablespoon unsalted butter, melted
1/3 cup (65 grams) granulated sugar
1 teaspoon all-purpose flour
1 large egg white (see NOTE)
1/8 teaspoon fine sea or table salt
1/4 cup (45 grams) chopped dark chocolate (60 to 70 percent) or chocolate chips, chopped
Flaky sea salt, for garnish (optional)
DIRECTIONS:
Make the crust: In the bowl of a stand mixer fitted with the paddle attachment — or, if using a hand mixer, in a large bowl — beat together the butter and cream cheese until smooth, about 2 minutes. Stop the mixer and add the flour. On low speed, mix until no streaks remain and the dough starts to come together, about 1 minute. Scrape any stray dough from the sides of the bowl, gather into a ball and flatten into a smooth rectangle or disc. Cover tightly and refrigerate for 1 hour.
Cut the cold dough into 12 equal pieces, about 1-inch cubes, and, using your fingers, evenly press each piece into the bottom and up the sides of 12 mini muffin cups, making sure there are no holes. Refrigerate, uncovered, while you make the filling.
Position a rack in the middle of the oven and preheat to 350 degrees.
For the filling: Place the cocoa powder in a small, heatproof bowl. In a small skillet over medium-high heat, heat the butter just until it’s melted. Immediately pour it over the cocoa, and stir until smooth. Stir in the sugar, flour, egg white and salt just until combined. Stir in the chopped chocolate until the mixture is combined, but still chunky.
Retrieve the muffin pan from the refrigerator, and using a soup spoon, fill each dough cup about 3/4 of the way.
Bake for 15 to 20 minutes, or until the crust is golden brown and the filling is puffed and set. Transfer the pan to a wire rack and let cool completely before removing the tassies. Top each with a pinch of flaky sea salt, if desired, before serving.
NOTE: If doubling this recipe, you can use 2 egg whites or 1 whole egg.
Scott Suchman for The Washington Post; styling by Lisa Cherkasky for The Washington Post, as posted on WashingtonPost.com.
These not-your-average chocolate chunk cookies boast big caramel flavor—but there’s no caramel in the ingredient list. Instead, the sugar and butter in these slice-and-bake one-bowl cookies brown in the oven for a deeply sweet, nutty, caramelly flavor, and the cookies are baked in muffin tins for extra toasty, crisp edges. If walnuts aren’t your thing, feel free to substitute with more chopped chocolate.
Ingredients
Makes 24
½ cup (100 g) granulated sugar
½ cup (55 g) powdered sugar
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
1 cup (2 sticks) unsalted butter, cut into pieces, room temperature, plus more for pans
1 tsp. vanilla extract
2¼ cups (281 g) all-purpose flour
3 oz. bittersweet, semisweet, or milk chocolate, coarsely chopped
½ cup coarsely chopped walnuts
Preparation
Step 1
Using an electric mixer on medium speed, beat granulated sugar, powdered sugar, salt, and 1 cup butter in a large bowl until creamy, about 2 minutes. Beat in vanilla; scrape down sides of bowl. Add flour and pulse mixer a few times, then beat on low speed until flour is almost fully incorporated, about 1 minute (don’t overbeat; dough should be more clumpy than smooth). Beat in chocolate and walnuts just to blend.
Step 2
Turn dough out onto a surface and knead gently to bring together. Divide in half and form into 6″-long logs about 2″ in diameter (no need to be perfect about shape of logs). Wrap in plastic and chill until firm, at least 2 hours.
Step 3
Place racks in upper and lower thirds of oven; preheat to 350°. Butter 2 standard 12-cup muffin pans. Unwrap logs and mark at ½” intervals, then cut into rounds with a chef’s knife. Place rounds in muffin cups.
Step 4
Bake cookies, rotating pans top to bottom and front to back halfway through, until golden on top, browned around the edges, and slightly soft in the center (cookies will firm up as they cool), 20–22 minutes. Let cool in pans 3 minutes, then transfer cookies to wire racks and let cool completely.
Do Ahead: Dough can be formed into logs 3 days ahead; keep chilled, or freeze up to 2 months. Thaw 1 hour at room temperature or overnight in the refrigerator before slicing and baking. Cookies can be baked 7 days ahead; store airtight at room temperature.
Excerpted from ‘Baking With Dorie: Sweet, Salty, & Simple’ 2021 by Dorie Greenspan, as posted on BonAppetit.com.
Many of us have beloved holiday memories of taking part in advent calendars when we were young, usually containing little boxes filled with chocolate. That chocolatey goodness made the lead-up to Christmas almost as good as the day of! We’ve got good news: just because you’ve aged a little doesn’t mean you’re too old for that special holiday treat! Chocolate advent calendars have grown better with age, and you can now find options that run the gamut, from delectable luxury chocolates to fan favorites that have been around for generations. We’ve even included a few for the kids so your little ones can make treasured holiday memories just like yours. Click, HERE, to discover them.
After asking fans to vote between two options for November’s Sweet-of-the-Month, See’s Candies has made both Milk and Dark Chocolate Coffee Scotchmallows available to fans. Milk Coffee Scotchmallow and Dark Coffee Scotchmallow are available in a six-piece box for $10 in shops and online, while supplies last.
Who doesn’t like chocolate? The good news is that some of it is good for you. While most of society has heard that dark chocolate has health benefits, most don’t know what they are or how they work on your body. Truth is, dark chocolate is one of the best sources of antioxidants out there. Made from cacao tree seeds, this sweet treat lowers risk of heart disease and is chock full of nutrients, specifically flavanols.
While sugar is known to make kids hyper, it is also known to erode tooth enamel, causing cavities and other tooth issues. But while we can’t think of a way to make candy good for teeth, there are a few ways to lessen the negative impact all that sugar can have on our dental health. One of the most important things to note is that not all candies are created equal. Some sugary treats are harder on the teeth than others.
Based on CHOCOLATE CHOICES!!! Click on “BUZZFEED.COM”, above, to find out!
The idea of adding milk to chocolate was first noticed by Europeans in the 17th century. Scottish-Irish physician Hans Sloane traveled to Jamaica in 1687 and reported that the locals added milk to their cocoa before drinking it. According to prominent historian James Delbourgo, the Jamaicans had been brewing chocolate in this fashion since 1494.
Ever notice that the word “desserts” turns into “stressed” when spelled backwards? There may be a subtle reason for this. The sugar in many desserts may calm us when we’re stressed and be an instant mood booster. But how often is too often to indulge in these sweet treats?
Halloween is fast approaching and before you know it, the big day will be here. A new poll from MASHED reveals that one candy, in particular, stands out among chocoholics as the single worst chocolate candy to give out on Halloween. Milk Duds have been part of the world’s candy consciousness since they first hit the market in 1928. However, a whopping 26% of MASHED’s survey respondents called these movie theater staples the worst of the worst. For more of the best and worst chocolates, click HERE.
Add pretzel legs to REESE’S Peanut Butter Pumpkins and garnish with candy eyes. Part recipe, part quick Halloween craft, these pretzel spiders use HERSHEY’S MIlk Chocolate Chips to boost the flavor and fun.
Ingredients:
8 REESE’S Peanut Butter Pumpkins (1.2 oz each)
32 large pretzel twists (2-1/2 to 3 in)
1/4 cup HERSHEY’S Milk Chocolate Chips, HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips (this amount of chocolate will make about 8 spiders)
candy eyes
Directions:
Equipment Needed:
Tray or Cookie Sheet
Wax Paper
Microwave-Safe Bowl
Microwave
Measuring Cup
Rubber Scraper
Food Storage Bag
1. Line tray or cookie sheet with wax paper. Remove wrappers from desired number of peanut butter pumpkins. For each spider, cut 8 matching curved sections from pretzels which will form the legs. Set aside remaining pretzels pieces.
2. Place milk chocolate chips in small microwave-safe bowl. Microwave at medium (50%) 30 seconds; stir. If necessary, microwave at medium an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Transfer to small heavy duty plastic food storage bag. Cut off one corner of bag about 1/4 inch from the tip.
3. For each spider, place peanut butter pumpkin on prepared tray. Attach pretzel legs and candy eyes to spider with melted chocolate. Allow chocolate to set before moving spiders.
As posted on Hersheyland.com
A harmless white or gray discoloration on chocolate, due to improper tempering or a change in ambient temperature or humidity. It doesn’t affect flavor.
The technique of melting and reheating chocolate, stabilizing it in a beautiful sheen and clean snap.
With a higher cocoa butter content than typical eating chocolates, couverture (pronounced “koo-vehr-tyoor”, it means “blanket” in French) is solid chocolate, refined so it has an especially silky mouthfeel. It’s meant for melting and tempering so it can be used for dipping or enrobing.
A method of treating the nib or the liquor with an alkali solution after roasting, which will reduce the acidity by increasing the normal pH factor from about 5.0 up to 8.0. The name honors the homeland of its inventor, C.J. Van Houten.
This, the professional term for unsweetened chocolate, consists of roasted cacao nibs ground into a thick paste that may be semi-liquid or solid, depending on the temperature. It contains no alcohol. The word “liquor” refers to its semi-liquid state. The two main components of chocolate liquor are cocoa butter (the fat that causes chocolate to literally melt in your mouth) and nonfat dry cocoa solids.
The earliest record of chocolate being consumed was as a frothy brew. There is no record of the recipes that were used, but it is assumed it was alcoholic in nature. It was used by the Olmecs, who passed on their knowledge of chocolate to the Mayans who came after. The Mayans often drank their chocolate with honey and chili.
Chocolate was so important to the Mayans that they used the beans as currency, and chocolate served as an accompaniment to religious ceremonies, as well as for everyday use where it was consumed with daily meals.
The Latin name for the tree that gives us chocolate is Theobroma cacao, which means “food of the gods.” This ties in with the fact that the Aztecs literally believed that chocolate was a gift from one of their gods, Quetzalcoatl, who, after giving chocolate to humans, was condemned by the other gods for this transgression.
Ground cacao beans were hanging in a cotton bag overnight. By morning, the floor was covered in cocoa butter that had dripped from the bag.
