At the rate we're going, chocolate is going to be a rare—and extremely pricey—commodity within the next twenty years
Chocolate Will Be as Expensive as Caviar | The Atlantic Wire
Chocolate Consumption Outstripping Production « The Greater World
By the oracle
Have you seen all of the news alerts lately? No chocolate....that is unthinkable. How can we stop this slide into obscurity of the most delectable product on the face of the earth? Can we have an impact? I don't know, do you?
In the meantime, I will continue to enjoy the lucious treat from Dove Chocolate Discoveries including the Sea Salted Caramels and all the recipes that this delicacy has inspired. My favorite is SEa Salted Caramel Cupcakes. Just take your favorit really DARK Chocolate cake recipe, make mini cupcakes, ice with your homemade Butter Cream (don't skimp and buy that awful canned stuff), drizzle on DCD Chardonnay Caramel Sauce and a few grains of really good sea salt.
This is a bite of absolute fantasy. Just let it melt in your mouth and enjoy all the tastes.
If you want to have a little fun with your friends. Buy several brands of Chocolate...Hersheys, Godiva, Gheridelli or what ever...put them next to a bar of DCD Chef Series Chocolate and let them taste, just like a wine tasting. You will be amazed at the results. For even more fun do this with White Chocolate.
Enough for today. Hope you all have your 2 ozs. of dark chocolate today for your Heart Sake.
Enjoy and buy some chocolate today.
Monday, November 15, 2010
Friday, September 3, 2010
I wish I could bring DCD Chocolate to each and every one of you.
It is interesting how we become accustomed to the tastes of some foods. I always took chocolate for granted and thought Milk Chocolate was the way chocolate should be. Americans have been so exposed to Milk chocolate as the norm and are just now finding out that there are far more options.
If you are really bored on a late summer afteroon. Make up a Chocolate Tasting and you might find out what you have been missing. This is really easy to do.
Buy a store shelf candy bar (ie: Hersheys, Nestles, etc.) in milk and maybe even the new dark, pick up a higher priced bar such as Lindt or Godiva, and then some Dove Chocolate. (It would be great if you could get it from a Dove Chocolate Discoveries Chocolatier, but Dove Promises work).
You can get Milk, Dark and White and try all three. This really is fun.
Start out with the Milk chocolate....smell a little piece of each chocolate, place it on your tongue and let it melt. Take note of the different flavors and the feel of your tongue after each. Do you feel a coating of wax or oil? That is the wax and/or parrafin put in the chocolate to make the crisp texture and sound. Do you taste caramel aftertones? What is the texture? Is it smooth, gritty, rough?
Be sure to close your eyes and savor each bite. It might be a good idea to have a glass of water handy to wash out any taste that are not really appealing.
You might be surprised to find that the candy bars off the shelf are salty, and have an off taste. They must have a very long shelf life.
You might also be surprised that dark chocolate really is delicious when you find the best one for you. Besides being a more healthy choice. And White chocolate doesn't have to be waxy, like your Easter Bunny last spring. It should be smooth, silky and leave nothing on the tongue.
One more little tip.....READ THE INGREDIENT LABEL. This is always an eyeopening experience whether it is chocolate, your food or even your pets food (a real eye opening experience).
Find the chocolate you can love and have a sweet day.
If you are really bored on a late summer afteroon. Make up a Chocolate Tasting and you might find out what you have been missing. This is really easy to do.
Buy a store shelf candy bar (ie: Hersheys, Nestles, etc.) in milk and maybe even the new dark, pick up a higher priced bar such as Lindt or Godiva, and then some Dove Chocolate. (It would be great if you could get it from a Dove Chocolate Discoveries Chocolatier, but Dove Promises work).
You can get Milk, Dark and White and try all three. This really is fun.
Start out with the Milk chocolate....smell a little piece of each chocolate, place it on your tongue and let it melt. Take note of the different flavors and the feel of your tongue after each. Do you feel a coating of wax or oil? That is the wax and/or parrafin put in the chocolate to make the crisp texture and sound. Do you taste caramel aftertones? What is the texture? Is it smooth, gritty, rough?
Be sure to close your eyes and savor each bite. It might be a good idea to have a glass of water handy to wash out any taste that are not really appealing.
You might be surprised to find that the candy bars off the shelf are salty, and have an off taste. They must have a very long shelf life.
You might also be surprised that dark chocolate really is delicious when you find the best one for you. Besides being a more healthy choice. And White chocolate doesn't have to be waxy, like your Easter Bunny last spring. It should be smooth, silky and leave nothing on the tongue.
One more little tip.....READ THE INGREDIENT LABEL. This is always an eyeopening experience whether it is chocolate, your food or even your pets food (a real eye opening experience).
Find the chocolate you can love and have a sweet day.
Sunday, August 29, 2010
Easy to do Chocolate Pots de Creme
Chocolate Pots de Crème
Cooked rather than baked, this delicate, full-flavored custard is versatile, simple and at once both homey and elegant.
2 cups (500 ml) milk or half milk and half cream
7 oz (200 g) semisweet dessert chocolate (54%)
6 egg yolks, beaten just until blended
1/4 tsp ground cardamom (can be replaced by ground cinnamon)
½ tsp vanilla or ½ a vanilla bean, split
* I use half low-fat milk and half heavy cream.
** You can use anywhere from 6 ½ to 8 oz (180 to 225 g) chocolate.
Prepare 6 small dessert glasses, verrines, tea or demitasse cups. Place the yolks in a large glass heatproof mixing bowl and beat lightly to blend.'
Grate or finely chop the chocolate and place it in a small saucepan with the milk/cream and the vanilla bean if using. Cooking over very low heat, scald the mixture (bring it just up to the boil), stirring to make sure the chocolate is completely melted and combined and does not burn.
Gradually whisk the scalded milk/chocolate mixture into the egg yolks, pouring the hot liquid in a slow stream and whisking constantly, until well blended. Stir in the ground cardamom and the vanilla extract if using.
Lift out the vanilla bean, scrape the seeds out of the pod and stir the seeds back into the custard. Pour the custard into the dessert glasses or cups, straining if necessary. Cover with plastic wrap and chill until firm.
Serve with plenty of very lightly sweetened whipped cream.
Jamie Schler lives, eats and writes in France. To read more of her work visit Life's a Feast. From the Huffington Post 8.2010
Cooked rather than baked, this delicate, full-flavored custard is versatile, simple and at once both homey and elegant.
2 cups (500 ml) milk or half milk and half cream
7 oz (200 g) semisweet dessert chocolate (54%)
6 egg yolks, beaten just until blended
1/4 tsp ground cardamom (can be replaced by ground cinnamon)
½ tsp vanilla or ½ a vanilla bean, split
* I use half low-fat milk and half heavy cream.
** You can use anywhere from 6 ½ to 8 oz (180 to 225 g) chocolate.
Prepare 6 small dessert glasses, verrines, tea or demitasse cups. Place the yolks in a large glass heatproof mixing bowl and beat lightly to blend.'
Grate or finely chop the chocolate and place it in a small saucepan with the milk/cream and the vanilla bean if using. Cooking over very low heat, scald the mixture (bring it just up to the boil), stirring to make sure the chocolate is completely melted and combined and does not burn.
Gradually whisk the scalded milk/chocolate mixture into the egg yolks, pouring the hot liquid in a slow stream and whisking constantly, until well blended. Stir in the ground cardamom and the vanilla extract if using.
Lift out the vanilla bean, scrape the seeds out of the pod and stir the seeds back into the custard. Pour the custard into the dessert glasses or cups, straining if necessary. Cover with plastic wrap and chill until firm.
Serve with plenty of very lightly sweetened whipped cream.
Jamie Schler lives, eats and writes in France. To read more of her work visit Life's a Feast. From the Huffington Post 8.2010
Chocolate Dinner Experience
MENU: White Chocolate Salad with Raspberry Vinnegrette
"Faux" Mole Chicken
Brown Rice topped with Fresh Salsa
Chocolate Martinis
Dove Chocolate Mousse
If you really like Mole Chicken but don't want to spend days making it, here is a great easy way to enjoy it and have similiar taste results.
3 Boneless Chicken Breast
6 Tablespoon of Dove Aztec Sipping Chocolate (see your friendly Chocolatier)
6 Tablespoons Olive Oil
Salt and Pepper to taste
Jalepeno Pepper (optional)
Stir Chocolate, Olive Oil and spices to mix thoroughly. Put chicken in a large Zip Lock Bag, pour in Marinade and massage into the chicken. Put in fridge for a minimum of one hour.
Line a 13 x 9" baking dish with foil or parchment paper and arrange chicken in the pan,
Top with 12 oz can of crushed tomatos
Bake in a 350 oven for at least 45 minutes or until chicken is tender.
(note: if you want a more "chocolate" taste, remove chicken from dish and stir in 1 oz of melted dark chocolate as a finish)
Serve with Brown Rice topped with fresh salsa
Prepare a mixed salad with apples, nuts, raisins, grapes along with the greens. Dress with Raspberry Vinnegrete and garnish with slivers of White Shaved Chocolate
Dove Dk Chocolate Mousse is a delicious Mix you can purchase from your friendly Chocolatier. It only takes 8 oz of whipping cream whipped, 1 packet of Dove Chocolate Discoveries Mousse Mix and 2 bars of Dove Dark Chocolate Melted. If you want to be really fancy pipe mousse into a Dark Chocolate Dessert Cup and top with Chocolate Curls or a raspberry.
FROM START TO FINISH THIS MEAL ONLY TAKES ONE HOUR INCLUDING THE TIME TO BAKE THE CHICKEN. IT IS FAST AND IMPRESSIVE AND OF COURSE DELICIOUS!!!!
If you need more info on the products used, let me know or go to www.dovechocolatediscoveries.com/daytonchocolatiers
"Faux" Mole Chicken
Brown Rice topped with Fresh Salsa
Chocolate Martinis
Dove Chocolate Mousse
If you really like Mole Chicken but don't want to spend days making it, here is a great easy way to enjoy it and have similiar taste results.
3 Boneless Chicken Breast
6 Tablespoon of Dove Aztec Sipping Chocolate (see your friendly Chocolatier)
6 Tablespoons Olive Oil
Salt and Pepper to taste
Jalepeno Pepper (optional)
Stir Chocolate, Olive Oil and spices to mix thoroughly. Put chicken in a large Zip Lock Bag, pour in Marinade and massage into the chicken. Put in fridge for a minimum of one hour.
Line a 13 x 9" baking dish with foil or parchment paper and arrange chicken in the pan,
Top with 12 oz can of crushed tomatos
Bake in a 350 oven for at least 45 minutes or until chicken is tender.
(note: if you want a more "chocolate" taste, remove chicken from dish and stir in 1 oz of melted dark chocolate as a finish)
Serve with Brown Rice topped with fresh salsa
Prepare a mixed salad with apples, nuts, raisins, grapes along with the greens. Dress with Raspberry Vinnegrete and garnish with slivers of White Shaved Chocolate
Dove Dk Chocolate Mousse is a delicious Mix you can purchase from your friendly Chocolatier. It only takes 8 oz of whipping cream whipped, 1 packet of Dove Chocolate Discoveries Mousse Mix and 2 bars of Dove Dark Chocolate Melted. If you want to be really fancy pipe mousse into a Dark Chocolate Dessert Cup and top with Chocolate Curls or a raspberry.
FROM START TO FINISH THIS MEAL ONLY TAKES ONE HOUR INCLUDING THE TIME TO BAKE THE CHICKEN. IT IS FAST AND IMPRESSIVE AND OF COURSE DELICIOUS!!!!
If you need more info on the products used, let me know or go to www.dovechocolatediscoveries.com/daytonchocolatiers
Saturday, August 28, 2010
Red Velvet Whoopie Pies from my friend in Georgia
This recipe comes from my good friend in Georgia, she has beautiful twin girls and knows how much we love chocolate recipes.
Denise - ENJOY!!! Let me know what you think! I think they will be a hit.
Red Velvet Whoopie Pies
Ingredients
* 2 cups all-purpose flour
* 2 Tbsp. unsweetened cocoa powder
* 1/2 tsp. baking soda
* 1/4 tsp. salt
* 1/2 cup butter, softened
* 1 cup packed brown sugar
* 1 egg
* 1 tsp. vanilla
* 1/2 cup buttermilk
* 1 1-oz. bottle red food coloring (2 Tbsp.)
* 1 recipe Whoopie Pie Filling, recipe below
Directions
1. Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.
2. In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.
3. Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round.
4. Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets.
5. To fill, dollop Whoopie Pie Filling on flat sides of half the cookies. Top with remaining cookies, flat sides down. Makes 60 one-inch or 42 two-inch cookies.
6. Whoopie Pie Filling: In medium mixing bowl beat 1/4 cup softened butter and half an 8-ounce package softened cream cheese until smooth. Fold in one 7-ounce jar marshmallow creme.
7. To store: Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.
Denise - ENJOY!!! Let me know what you think! I think they will be a hit.
Red Velvet Whoopie Pies
Ingredients
* 2 cups all-purpose flour
* 2 Tbsp. unsweetened cocoa powder
* 1/2 tsp. baking soda
* 1/4 tsp. salt
* 1/2 cup butter, softened
* 1 cup packed brown sugar
* 1 egg
* 1 tsp. vanilla
* 1/2 cup buttermilk
* 1 1-oz. bottle red food coloring (2 Tbsp.)
* 1 recipe Whoopie Pie Filling, recipe below
Directions
1. Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.
2. In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.
3. Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round.
4. Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets.
5. To fill, dollop Whoopie Pie Filling on flat sides of half the cookies. Top with remaining cookies, flat sides down. Makes 60 one-inch or 42 two-inch cookies.
6. Whoopie Pie Filling: In medium mixing bowl beat 1/4 cup softened butter and half an 8-ounce package softened cream cheese until smooth. Fold in one 7-ounce jar marshmallow creme.
7. To store: Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.
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