They say don’t judge a book by it’s cover. But when it comes to this tuxedo chocolate mousse cake with its dark chocolate ganache at Costco, it definitely tastes as great as it looks.
You can find damn-near everything at Costco. Every day grocery essentials? Of course. Quick, ready-to-bake weeknight dinners? Plenty of it. Lounge chairs and other outdoor furniture to deck out your patio this upcoming summer? Check, check, check. But our favorite Costco finds? Decadent, creamy, ooey-gooey desserts, from their popular oversized cheesecakes to the most recent Costco find that’s already become a shopper-favorite, Death by Chocolate Dessert Cups. Because not only are these individual dessert cups filled to the brim with layers upon layers of chocolate, but these desserts also put reusability and sustainability first. La Vie Gourmand’s Death by Chocolate Dessert cups are dubbed “the ultimate chocolate experience” — and that they are. Each of the six, 2.3-ounce jars boast layers of varying textures of chocolate, from chocolate cake and chocolate mousse to chocolate cookie crumbles and chocolate cream. You can find La Vie Gourmand’s Death by Chocolate Dessert cups in the refrigerated section of Costco stores. They’re just $10.99 for a six-pack.
Nine members of New York’s congressional delegation are urging health-conscious Mayor Eric Adams not to ban chocolate milk from being offered in New York City’s public school cafeterias. Rep. Sean Patrick Maloney joined eight others in stating that eliminating chocolate milk will just lead to more milk waste because fewer kids will drink regular milk.
According to new studies, the timing might be everything when it comes to eating chocolate. Eating chocolate at a certain time of day could help the body burn fat. A lot of people crave a sweet treat to help them get through the day, despite the realization that sugary snacks can be detrimental to maintaining a healthy weight. A new study from researchers at Brigham and the University of Murcia in Spain, shows that postmenopausal women who enjoy a concentrated amount of chocolate during a narrow window in the morning could be able to burn fat and decrease sugar levels.
If you have a sweet tooth, chances are chocolate brands are high on your snack radar. And if you agree that chocolate might as well be the eighth wonder of the world, keep reading. The chocolate industry is a more than $100 billion business, and to keep that business alive requires a lot of cocoa beans. It takes 400 cocoa beans to make just one pound of chocolate — and a cacao tree will, on average, produce some 2,500 beans a year, or about six pounds of chocolate. To put this into context, for Valentine’s Day alone, an estimated 58 million pounds of chocolate are sold every year. Tasting Table taste testers hit the ground running to round up 20 chocolate brands with the end goal of ranking them from worst to best. Click HERE to see if your favorite brand made the cut!
PETER WHO? Inc. was founded in 2021 by a group of Swiss chocolate enthusiasts who were frustrated by the lack of premium vegan chocolate alternatives and the lack of transparency in the chocolate industry. With their vision to create the best Swiss Premium chocolate for conscious connoisseurs, Peter Who? launched their first chocolate bar in December 2021. But the founders of Peter Who? won’t stop here: They are already working on new recipes and are set to write a new chapter in the long and successful history of Swiss chocolate making. Peter Who? is proud to present their first chocolate bar to US consumers. Their Vegan Salted Caramel chocolate has deep aromas of cacao and coffee which are paired in harmony with elegant notes of plum, pineapple, and black tea. Add crunchy vegan caramel crisps with a touch of sea salt and you have a chocolate that will have chocolate lovers craving for more. Peter Who? is on a mission to change the Swiss chocolate industry by committing to 100% vegan, 100% organic, and fair-traded ingredients and to producing great chocolate without harming animals or the environment. Their vision: To create the best Swiss Premium chocolate for conscious connoisseurs. Peter Who? chocolate contains no palm oil, no soy lecithin, no refined sugars, and no gluten. All ingredients used at Peter Who? are certified organic and sourced from ethical suppliers. Grown without antibiotics, synthetic fertilizers, or GMO technology. At Peter Who? a lot of attention is given to sourcing only the best raw materials for their chocolate to offer a product of outstanding quality, pureness, and incredible taste. For their Vegan Salted Caramel, a single-origin Cru cacao, grown in the dry, sandy soils of the Suhum district of Ghana was chosen and only the very highest quality, complex, and intensely flavored beans were selected & hand-picked. Peter Who? Vegan Salted Caramel chocolate is currently available on their online store and on Amazon.
Nestlé Toll House has announced that it is bringing back its line of Baking Truffles with new varieties and packaging. This June, the brand is releasing Bite-Sized Filled Baking Truffles in two flavors: Chocolate Lava Cake and Caramel Dulce De Leche. Filled with rich, decadent flavors, these new truffles help to elevate everyday baked goods like cookies, brownies or pancakes. They can also simply be enjoyed right out of an all-new re-sealable stand-up bag.
Chocolate is one of the most popular sweets in the world, and at Raaka Chocolate in NYC, obsessive sourcing, intricate machinery, and expert craftsmanship allows the company to produce what Dan Does host Daniel Geneen calls one of the highest quality chocolate bars in the world. Follow Geneen as he takes a tour of Raaka Chocolate’s factory to observe and participate in their process of making the company’s signature Maple & Nibs bar. Click HERE for the video.
One day, the cocoa in beloved treats might come from a petri dish. In fact, it’s now being produced in a lab by scientists at California Cultured, a start-up based in Davis, California.
While visiting Niagara Falls visit Hershey’s Store! Stop by for rich milkshakes, HERSHEY’S Candy souvenirs and bakery-fresh sweet treats. If only the falls were made of HERSHEY’S Chocolate!
Experts explain that while the terms are often used interchangeably, they represent two distinct beverages. Click HERE to find out what the differences are!
It goes without saying that classic treats like brownies or cookies, or even a favorite candy bar, will always cure a chocolate craving. But what about when you’re looking for something just a bit elevated from the norm? Cream puffs are a traditional dessert, but they can sometimes feel a bit too intimidating to tackle at home. Of course, a French bakery is always a great spot to grab a beautiful cream puff filled with luscious whipped cream. But what if you could pull off making them yourself? Certainly, it would be an impressive treat to serve for dessert, whether you’re hosting guests or simply gathering the family around the table. Cream puffs may seem like a challenging recipe, but this chocolate cream puffs recipe can be made in just 45 minutes and is easier to make than you think.
TOTAL TIME: 40 MINUTES
Ingredients:
½ cup water
½ cup milk
8 tablespoons salted butter
1 cup flour
3 eggs
2 cups heavy whipped cream, divided
2 tablespoons cocoa powder
4 ounces semi-sweet baking chocolate
Optional Ingredients
Powdered sugar, to taste
Directions:
Preheat the oven to 350 F.
In a small saucepan, add the water, milk, and salted butter. Turn the stove to medium heat to melt the butter.
When the butter is completely melted, turn the heat down to low. Stir in the flour, stirring rapidly until it’s entirely incorporated.
Continue to stir and cook the dough for one minute. It will begin to pull away from the sides of the pot and resemble mashed potatoes.
Transfer the beginning of the choux dough to a stand mixer. Fit the mixer with the paddle attachment and beat the dough for a few minutes to cool it down.
Once the dough has cooled, add in the 3 eggs one at a time. Allow each egg to fully incorporate before adding the next. If the mixture seems too thick and won’t be pipeable, add another egg.
Scoop the choux dough into a piping bag. Pipe mounds of choux dough on a greased baking sheet or a baking sheet lined with parchment paper. Bake the choux for 20 minutes until the tops are lightly golden brown. Do not open the oven while baking.
Remove the cream puff shells from the oven and poke them with a toothpick or skewer to create a small hole in the side to allow them to vent. Set aside to cool.
While the cream puff shells cool, make the chocolate topping. Heat ½ cup heavy whipping cream until boiling. Chop the baking chocolate and put it in a bowl. Pour the hot cream over top, allow it to sit, and then stir or whisk until smooth.
Once the cream puff shells are cool, cut them in half horizontally. Dip the tops in the prepared chocolate topping, and allow them to set at room temperature.
While the chocolate sets, make the chocolate whipped cream. Pour the remaining 1 ½ cups heavy cream into a mixing bowl. Use a hand mixer to whip the cream until stiff peaks form, about 8 minutes. Mix in the cocoa powder. Add powdered sugar, if desired, to taste.
Pipe the bottom shells with chocolate whipped cream and carefully place the top back on. Serve immediately.
As posted on TastingTable.com.
The texture of this microwave cake is a little different than a regularly baked cake; but in terms of taste it is simply delicious.
Ingredients for the cake:
Plain flour (maida) — 2 cups
Baking powder — 2 tsp
Instant coffee powder — 1 tsp
Cocoa powder (unsweetened) — ¼ cup
Castor sugar (alternatively powdered sugar can be used) — ¾ cup
Oil (odorless) — ½ cup
Warm water — 2 cups
Dark chocolate (melted) — 200 gm
Fresh cream (at room temperature) — 100 gm
Strawberries — 12-15
Blueberries — 8-10
Method for the cake:
*Take a bowl and add 2 cups of plain flour, 2 tsp baking powder, 1 tsp instant coffee powder, 1/4 cup cocoa powder. Mix well.
*Take another bowl and add the castor sugar and half a cup of odorless oil. Mix well.
*Now strain and add dry ingredients into the wet ingredient batter. Whisk well to avoid getting lumps.
*Take a microwave safe plate or tray and grease with oil. Place a parchment paper on it and bake for 5 minutes in a microwave.
*Rest the cake for 10 minutes after taking it out of the microwave.
*Melt 200 gms of dark chocolate and mix in 100 gms of fresh cream with the melted chocolate to make ganache.
*Demould the cake onto the plate and set aside.
*Pour ganache in a piping bag and proceed to spread evenly on the cake in concentric circles.
*Decorate the cake with fresh strawberries, blueberries and a mint leaf.
As posted on IndianExpress.com.
In order to capitalize on the emerging vegan trends taking center stage in the food industry, Lindt just launched a new kind of vegan chocolate made with oat milk. Lindt is expanding its existing line of oat milk chocolate bars with three new vegan-friendly flavors: original, hazelnut, and salted caramel. These are still considered milk chocolate, but the traditional dairy milk has been swapped for a plant-based version made with gluten-free oat milk powder and almond paste. They’re not yet available in the United States, but all three flavors can be found in Canada, and the United Kingdom has all but the salted caramel variety.
Scientists have created an anti-microbial lining that can wipe out body odor thanks to some sweet-smelling chemicals in wine and chocolate. Researchers at the University of Tokyo say the invention opens the door to making clothes that don’t have to go in the washing machine all the time.
If you are a chocolate lover, then you are not alone. According to research, Americans, on average, eat approximately 9.5 pounds of chocolate per year, coming in 9th place for the world’s top 10 chocolate consumers. If you think that’s a lot though, take a look at Switzerland—on average each person there enjoys approximately 19.8 pounds of chocolate annually. Talk about a sweet tooth! Consider, though, the benefits of giving up chocolate for a month (click, HERE).
The Global Vegan Chocolate Confectionery Market size is expected to reach $1 billion by 2027, rising at a market growth of 12.3% CAGR during the forecast period.
Chocolate companies that rely on cocoa beans from West Africa’s Ivory Coast are facing a shortage due to a drought. The outlet calls this region “the world’s largest exporter of cocoa beans,” and the hot weather without rain will certainly be felt at the cash register when you purchase chocolate in the future, according to analysts. Sugar prices have climbed too, creating an additional expense for chocolatiers. Even the cost of packaging chocolate has increased this year.
Health-conscious chocolate lovers, rejoice! There is a wonderful chocolate product that is perfect for Valentines that will satisfy your loved ones’ chocolatey cravings without regret. Instead of heart-shaped treats, try RED chocolate. RED Chocolate is European crafted, decadent chocolate that has up to 50 percent fewer calories and 30 to 40 percent less fat. Formulated by European Master Chocolatiers, and beloved throughout Europe for nearly 15 years, you know we’re talking about the good stuff here. So how do they do it? Most of the sweetness you experience when indulging in RED is from the cocoa bean itself. However, the RED secret is out—they are the first in the world to use the natural sugar from fruits such as melons to lightly sweeten their no-sugar-added chocolate recipe. Five flavors are available in full bars sizes, four flavors in the grab-n-go size, and two amazingly decadent (and widely popular as they simply can’t keep these in stock!) flavors are available in diamond stuffed pralines, mom will indeed be happy this May. For more info, click HERE.
Many times, chocolate is oh-so-much more than just candy. In its natural form, it’s a superfood packed with antioxidants and cardiovascular benefits, and studies show chocolate boosts energy, reduces stress, increases concentration and even improves maternal health. This playful, nutrient-dense treat is the perfect pick-me-up and superfood recharge. So we know chocolate is good for us. But what about the farmers who grow it? The International Labor Organization estimates that there are millions of child laborers working to produce many of our everyday purchases such as coffee and cocoa. As you might imagine, forced laborers are exploited for their work, forced to work long hours with little or no pay, and have little rights. These 11 conscious chocolate brands (click HERE) have made it an integral part of their mission to develop mutually beneficial partnerships by employing fair trade and direct trade practices with the farmers who cultivate their cocoa crops. Oh—and they make delicious good-for-you chocolate.
Next time you’re in the baking aisle, spend an extra minute or two in the chocolate section—the possibilities are endless! Want to know how to melt chocolate for dipping fruit? Cocoa powder for Ree Drummond’s sheet cake? How about a rich chocolate for brownies? Or chocolate chips for cookies? There’s a chocolate for everything! But how do you know what to use? Click HERE and read on for 12 of the most popular types of chocolate—and the best ways to try them.
A group of students were not happy with their school district’s recent decision to remove chocolate milk from the lunch menu, so they galvanized and staged their own outdoor protest. The group effort worked to bring chocolate milk back, albeit in a very limited capacity. The student body backlash took place last Friday at Sierra Vista K-8, part of the Vacaville Unified School District in Vacaville, California. Turns out, the sugar content was the reason the milk was pulled from the menu. It led to somewhat of a compromise between officials and the chocolate milk aficionados: Chocolate milk would be offered one day per week every two weeks.
Hershey says it lacks manufacturing capacity and labor to meet demand; Oreo maker Mondelez also struggles with supplies.
Dark chocolate should be eaten mid-morning or mid-afternoon. Contains flavonoids. These substances reduce cholesterol levels, protect the cardiovascular system with the heart in particular. They have an anti-aging effect, improving the health of the skin and our body.
Committed chocoholics, be warned. A health-robbing heavy metal, cadmium, lurks in the velvety recesses of your favorite indulgence. Researchers have chased the source of cacao’s cadmium contamination for years, but an array of distinct sampling methods and sites led to mixed results. In a new analysis, University of Illinois scientists consider the soil factors influencing cadmium’s ride into cacao beans, with the aim of recommending feasible and cost-effective ways farmers can minimize uptake.
Avid philanthropist and massive digital creator, MrBeast, AKA Jimmy Donaldson, announces the launch of Feastables, a better-for-you snacking brand rooted in gamified experiences. With the mission to deliver high-quality snacks to the masses, Feastables’ first launch is the MrBeast Bar, a gluten-free chocolate bar that starts with four simple ingredients, including organic cocoa. The MrBeast Bar is launching in three delicious flavors: Original Chocolate, Almond Chocolate, and Quinoa Crunch Chocolate. Check out the website, Feastables.com.
M&M’s are getting a sweet makeover in 2022. The chocolate candies that melt in your mouth and not in your hand are giving fans a new way to love their favorite treat. Mars, Inc. announced that they will be redesigning their M&M’s mascots — the array of rainbow-colored talking chocolate balls. The six “refreshed” characters are most noticeably sporting new shoes. The green M&M has thrown out her high-heeled boots for sneakers, while the brown candy is wearing lower heels. Both the red and yellow characters’ shoes have laces, while the orange orb’s kicks now have untied laces. Each M&M’s shape has now also been more defined with arms and legs that are now not a tan hue, but of a lighter, more neutral shade.
Eating chocolate regularly helps you lose weight. The confirmation comes from an American search. The dark one would help the body fight cholesterol and lower blood pressure. All thanks to the flavonoids it contains. They are important that protect the heart. Read more, HERE.
Chocolate sales are going up as cocoa production seems to be dropping, a combination that could lead to price hikes. Check it out, HERE.
Led by design firm Eight Inc, the renovation will elevate the guest experience and showcase the unique history of one of the nation’s oldest chocolate companies. A three-phase project, it is slated to be finished by 2024. At least two of the three spaces, along with a pop-up shop, will be open throughout the entire process giving chocolate lovers the ability to visit the company’s flagship site during the renovation.
Demand for chocolate is staying strong even as the omicron virus variant sweeps across the globe. Americans are devouring candy with Christmas season just finished and Valentine’s Day and Easter holidays coming up. Retail chocolate sales are climbing more than 5% a quarter, according to data from Chicago-based researcher IRI. At the same time, there are signs of tightening supplies with top shipper Ivory Coast sending fewer cocoa beans to ports.
Your biscuits will never be the same. If you like Nutella spread on bread, or love your pudding warm, this combo will blow your mind. And biscuits are the perfect foil. Chocolate gravy on biscuits has long roots in Appalachia, and because is it essentially a pantry recipe, using cocoa powder for the chocolate, it is one of those things that can be made almost any time on a whim. It is super easy to make, you can hold it in a slow cooker on warm, and it is always that surprising bonus special dish that makes guests excited.
Ingredients:
1/4 cup cocoa powder
1 cup granulated sugar
3 tablespoons instant flour or all-purpose flour
Pinch of kosher salt
2 cups whole milk, warmed
4 tablespoons butter, cubed and chilled
Hot biscuits for serving
Directions:
Step 1
Sift together the cocoa, sugar, flour, and salt into a large skillet.
Step 2
Whisking continuously, add the warm milk in a slow, steady stream and whisk until smooth.
Step 3
Cook over medium heat, stirring continuously with a heatproof spatula until the gravy thickly coats it, about 8 minutes.
Step 4
Remove the skillet from the heat, add the butter, and stir until melted.
Step 5
To serve: Split the hot biscuits in half and divide among serving plates. Top with warm gravy and serve straightaway.
Sheri Castle’s recipe, posted on MyRecipes.com.
Both Kit Kat Duos Strawberry + Dark Chocolate and Kit Kat Thins Chocolate Hazelnut are permanent editions to the Kit Kat lineup, and are available in retailers nationwide now. Like its predecessors, Strawberry + Dark Chocolate combines two flavors — in this case, the sweet, fresh taste of strawberry with the rich, decadent flavor of dark chocolate. (It’s meant to taste like a chocolate-covered strawberry.) The bar is out in both standard and king size. Chocolate Hazelnut, on the other hand, is the first-ever new flavor for the Kit Kat Thins offering, which hit shelves last year. It joins Hershey’s “thins” candy lineup, including York Peppermint Pattie Thins and Reese’s Thins. Be on the lookout for the hazelnut slimmed-down treat in both 3.1 oz. and 7.37 oz. bags.
Mars Wrigley’s DOVE® Chocolate announced the release of its newest innovation, DOVE® Large PROMISES®. The treats are three-times the size of the original DOVE PROMISES, bringing consumers a more premium experience to share, enjoy individually or take on the go. DOVE Large PROMISES are available in two indulgent flavor variations, Milk Chocolate & Caramel and Dark Chocolate & Peanut Butter and feature the iconic DOVE PROMISES messages. DOVE Large PROMISES Milk Chocolate & Caramel and DOVE Large PROMISES Dark Chocolate & Peanut Butter are available in a shareable pack (2.75 oz) at retailers nationwide beginning in January 2022.
Salted, studded or oozing with a tangy truffled center, these mouthwatering dark, milk, white and ruby chocolate bars are some of the very best — and they’re shockingly easy to get your hands on. check them all out HERE.
The flourless chocolate cake is one of the greatest feats of baking magic ever invented. It’s a chic little showstopper, the kind of thing that makes people go, “It’s so rich, I can only have a teensy slice,” but you’re like, “I’ll be the judge of that, thank you.” It’s exactly the right dessert to chase away the winter blahs, a cake that feels festive when the weather says otherwise. One word of warning: This is a very simple recipe, but it’s also very ingredient and technique specific. There are only 3 ingredients, so pick out the butter, chocolate and eggs you really love. Yes, you really have to whip the eggs for 5 minutes; you really have to use a bain-marie; and you really have to cover it in foil and then remove the foil.
Recipe: 15-Minute Chocolate Cake
Inspired by “Italian Easy: Recipes from London’s River Cafe”
Yields: 12 servings (or maybe 8, no judgment)
Bake Time: 15 minutes
Ingredients:
1 pound of chocolate with at least 70% cocoa solids, broken up into pieces (I like Lindt.)
2 1/2 sticks of butter (I’m fond of Kerrygold.)
6 eggs, organic if possible
Directions:
Preheat the oven to 425°F.
Generously butter a 10-inch springform pan and line the bottom with parchment paper. (No springform pan? You can do this in a cake pan of the same size, but it will be trickier to release.)
Set a medium pan of water to simmer. You’ll be whipping your eggs in a bowl over this water, so fill it about halfway.
In a large microwave-safe bowl, melt the chocolate and butter in the microwave for 1 minute. Stir, then microwave in 15 second intervals until completely melted. (You can do the melting over a simmering bowl of water thing, if you’re inclined; but I never have, and I wouldn’t ask you to try.)
Break all of the eggs into a bowl large enough to fit over the pan of water. Place the pan over the water and beat the eggs until they just start to thicken, about 1 minute or so.
Remove the pan from the heat and beat the eggs another 4-5 minutes, until they’re very light and foamy.
Meanwhile, pour your hot water into a roasting pan.
Fold half of the eggs into the chocolate mixture to combine, then fold in the remainder.
Pour the batter into your springform pan, then cover with a lightly buttered sheet of foil. Gently place the springform pan in the roasting pan, so the water comes about halfway up the sides.
Bake for 5 minutes, then remove the foil and bake for another 10 minutes.
Remove everything from the oven. The cake should be a little wiggly in the center. Remove it from the roasting pan and allow it to cool completely.
Unmold and dust with confectioners sugar, or serve with whipped cream and fruit.
As posted on SALON.COM by Mary Elizabeth Williams.
A cookbook author and pilates instructor has shared how to make a mouthwatering chocolate mousse using one ingredient. Amy from Melbourne, who goes by Amy Lee Active online, uses her favorite block of quality chocolate and boiling water to create the tasty dessert.
Amy begins by breaking up a block of her favorite quality chocolate and placing it into a heat proof bowl. The chocolate must have a cocoa content of 60% or more. Next she pours three quarter cups of boiling water directly on top of the chocolate, then begin whisking the water and chocolate together. Continue whisking until all of the chocolate has melted and the consistency resembles ‘thickened cream’. Next she whips the mixture with an electric mixing device over a bowl of ice until it is thick and creamy, this will take eight to 10 minutes. Finally Amy pipes the chocolate mousse into a glass and tops it with dark chocolate shavings and strawberries.
As posted on DAILYMAIL.CO.UK. Click HERE to watch the video of how it’s made.
Hot chocolate is a cozy cold-weather favorite. While the traditional beverage is always a tasty option, hot chocolate is capable of so much more. From baked goods to frozen treats, there are many sweet ways to put those hot cocoa packets to work. Enjoy hot chocolate’s versatility with these five unique recipes for Baileys slow cooker hot chocolate, hot chocolate with cheese, hot chocolate dip, Ferrero Rocher hot chocolate, and Tahini hot chocolate, with recipes HERE.
While any sweet will cause some blood sugar rise, picking strategic recipes (like these five) can mean enjoying your dessert knowing your body’s response won’t be quite as dramatic—which is a good thing for your health. Click, HERE, for recipes for 5 delicious recipes: 3-Ingredient Chocolate Truffles, One-Bowl Brownies, Seeded Chocolate-Tahini Bark, Collagen Chocolate Mousse, and Choco-cado pudding pops.
It’s a truth universally acknowledged that nothing says “I love you” quite like a box of chocolates. That’s why it’s the ideal Valentine’s Day gift for your sweetheart or even yourself (self-care, anyone?). A box of truffles or bonbons also makes an excellent dessert if you’re cooking a romantic dinner at home. Instead of worrying about your soufflé falling or fussing with tempered chocolate, serve the chocolates as your grand finale. And while there’s a time and place for the drugstore variety, why not take your token of affection to the next level by picking out something more unique? Click HERE for some suggestions.
Beginning Jan. 7 and available for a limited time at participating shops across the U.S., Krispy Kreme fans can enjoy Chocolate Glazed mini doughnuts packed with a unique blend of chocolate “flavor on flavor on flavor.” Chocolate being a top “crave flavor” during New Year’s resolutions, these all-new doughnuts arrive just in time to help fans stay on track: Mini Chocolate Glazed Cake Batter Doughnut, Mini Chocolate Glazed Cookies & KREME™ Doughnut, Mini Chocolate Glazed Peanut Butter Doughnut, and Mini Chocolate Glazed Doughnut – KK’s iconic doughnut made mini and covered in chocolate glaze.
Next time you have a craving for chocolate, consider heading out to your local Trader Joe’s. While the chain has earned a reputation, in part, for producing healthy versions of classic dishes (yes, we’re talking about you, Cauliflower Gnocchi!) it also stocks plenty of sweets that chocolate fans (and others) will love. Click, HERE, for suggested treats.
It’s probably thought of as a childhood drink, but chocolate milk might actually be able to help you recover after a workout.
If you’re going to eat chocolate, a bar with a higher cacao percentage is a better treat than a milk- or white-chocolate one. Milk chocolate not only has less cacao and fewer flavanols but also contains about twice as much sugar as dark chocolate. White chocolate has cocoa butter but no cacao solids, and as a result, it has no flavonols. Its sugar content is comparable to that of milk chocolate. Click HERE to learn more.
Comfort food has been integral to consumers since the Covid-19 outbreak. Chocolate, an innovative and fast-evolving segment that fits right into the comfort food bracket, is also growing at a healthy clip. On that sweet note, here are some trends and future predictions that will dominate the chocolate industry in 2022 (click, HERE).
Chocolate is a vast category. From bars and bonbons to cakes, frozen desserts, drinks, and sauces, you can get your chocolate fix in any number of ways. Traditional chocolates are usually non-vegan because they contain some amount of milk. Fortunately for vegans, the advent of dairy-free milks—such as soy, coconut, cashew, and almond milks—has sparked new ideas in the minds of artisanal chocolate producers. While we’ve got a ways to go before vegan chocolate takes the world by storm, it is much more prevalent than ever before. Here, we explore the sweet, sweet world of plant-based chocolate products (click, HERE).
Some research states that a sweet treat could add up to two years to one’s life when consumed regularly. Dark chocolate contains levels of antioxidants high enough to significantly improve blood pressure and ward off disease. Findings revealed that those who ate three bars of chocolate per month had a 36 percent lower risk of premature death. The health benefits of dark chocolate have been attributed to its inimitable flavonoid content, which confers significant antioxidant benefits.
A Virginia dad’s chocolate milk run turned into a $1 million windfall. Dennis Willoughby of North Chesterfield went to a local 7-Eleven to buy chocolate milk for his kids when he decided to pick up a scratch-off lottery ticket, Virginia Lottery officials said Wednesday. The ticket, a $1,000,000 Platinum Jackpot, turned out to be a top prize winner. The lucky father was given the choice of taking the full $1 million prize in annual payments over 30 years or a one-time cash payment of $640,205 before taxes. He chose the latter. Although it’s not $1 million, it can still buy a lot of chocolate milk.
If you like your coffee black, it could be that your grandpa or your great-aunt did, too. A preference for black coffee and also for dark chocolate seems to lie in a person’s genes, scientists report. It’s not the taste that these individuals actually love, but it’s because their genes enable them to metabolize caffeine faster and they associate the bitter flavor with mental alertness. Dark chocolate also contains a small amount of caffeine but predominantly theobromine, a caffeine-related compound, which is also a psychostimulant. Benefits attributed to dark chocolate and two to three cups of black coffee per day include a lower risk of Parkinson’s disease, type 2 diabetes, heart disease and several types of cancer. The findings were published this month in Scientific Reports.
Making chocolate may look simple. After all, you only need a few ingredients: cacao beans, sugar, and milk. Yet mixing them correctly to achieve a smooth, velvety texture took centuries to achieve. And it’s all thanks to Swiss chocolate makers. They were the first ones to add milk to chocolate. But, most importantly, they invented the conching machine, the most important machine in making chocolate.
A dog has undergone life-saving surgery after scoffing six packets of potentially deadly Christmas chocolate coins. Hugo, a six-year-old Staffordshire bull terrier, helped himself to the chocolate treats – poisonous to dogs – when owner Amie popped to the shops. She returned to her home in Plymouth, Devon, to find the coins gone and wrappers strewn across the floor, before rushing Hugo to a nearby PDSA pet hospital. “At first Hugo seemed fine, but I felt sick with worry when he began vomiting blood. He then had a seizure, which was terrifying, so I called PDSA immediately.”
Hot cocoa and hot chocolate are not one and the same. While they’re both delicious and tailor-made for this time of year, the recipes and resulting drinks differ quite a bit. Yes, they’re driven by the bittersweet goodness that comes from cacao. The real distinction here is a from-scratch version versus a quick-and-easy batch of the sweet beverage. Click, HERE, for more and check out the RECEIPE SECTION, on this website, for recipes for both (and many more scrumptious recipes!)
