Trip to Cohasset Harbor with Don Allan
okk so i was kinda nervous during the making of this video and im not quite sure why, i guess im a little camera shy. anyway this is my way of making a chocolate martini, it might not be the exact recipe but it still tastes pretty good, a little strong but leaves a sweet chocolaty aftertaste
AP Stumps in San Jose is famous for serving up great cuisine. Complementing that great menu is a wonderful selection of martinis and vodka cocktails featuring Van Gogh Vodka. Here's their recipe for a Chocolate Martini featuring Van Gogh's Chocolate Vodka. 1.5 oz Van Gogh Chocolate Vodka 1.5 oz Creme de Cacao Splash of Creme
Labels: Barshark, Chocolate, Cocktail, Martini, Watermelon
Let's Play Jim Power: The Lost Dimension in 3D - No Discernable Powers Whatsoever
0 comments Posted by Althauser at 8:28 PMJoin me in my new Let's Play, where I play... um... this friggin' game. This is actually on the awful-level with MJChaos. You know that's how I like it.
Labels: Dimension, Discernable, Power, Powers, Whatsoever
All genuine chocolate addicts have, at some time or other, eaten chocolate fondue. Whether it's the high quality - and fairly expensive - chocolate fondue from The Melting Pot chain or whether it's the made in your own kitchen - just to try it - chocolate fondue, there is no hesitation about the reality that chocolate fondue is enjoyable and appetizing.
When the time arrives to try your hand at chocolate fondue, however, whether for a significant event or just neighborhood dinner party, one question is always at the forefront of everyone's minds: what is the best chocolate for fondue?
The chief thing to know about fondue is that creating chocolate fondue is relatively the same as creating many chocolate confections. The one important rule to keep in mind is that you should never, ever, ever resort to melting candy bars to dip your fruit and snacks in to! Chocolate candy bars are not created to be melted, dipped and re-hardened and as a result the final dipping "chocolate" will not have the ideal consistency nor will it taste as appetizing as chocolate fondue should! So what chocolate should be used when you are making fondue? Bittersweet or semisweet chocolate. At this point it is also ideal to remember that the better quality your chocolate the more delicious your fondue!
The initial stages of your fondue should begin with heavy cream that is slowly heated in a saucepan until it begins to simmer. Bittersweet or semisweet chocolate which has already been chopped finely should then be carefully positioned in to the simmering heavy cream that has been removed from the burner and left to rest. As it stands the chocolate begins to melt in to the cream and then must be stirred carefully. If you want to add any liqueur such as brandy in to your chocolate for additional flavor you should complete this step before stirring the mixture. The final chocolate mixture must then be poured in to your fondue pot and it must be kept warm and as with all fondue should be served immediately.
If you are interested in keeping healthy, you have probably read about all of the different kinds of superfoods on the market. Yes, there are many different kinds, and all of them are said to do different and wonderful things for our bodies. This all sounds wonderful, but the truth is that you cannot and should not believe that every health food on the market is really the best; it's just not possible. And so it becomes obvious that you have to pick and choose. So, which foods should you choose and use in the end? What makes some better than others, or are they more similar than they are different? The questions can go on and on. Lucky for you, as a smart consumer, you are going to use health foods that are natural and more importantly, have been proven to work for very real reasons. If you are new to some of the trends, then you may not have heard about the amazing power of cacao beans.
If the term cacao beans sounds familiar to you, it's probably because you know that this is the same bean that chocolate comes from even though the beans don't taste like chocolate when eaten alone. They are a little bitter, yet they will do wonders for your health and your immune system. You can buy cacao nibs, raw cacao, and organic cacao and no matter how you decide to eat these superfoods, you will find yourself moving into a healthier state. People often feel stronger, more energetic, and even get sick less often.
So, what is it about cacao beans that make them such a great food? The answer is that raw cacao is full of great things that your body needs. In organic cacao, you will find antioxidants, vitamin C, magnesium, and chromium. These are substances that your body needs to be at optimum health, as they are the secret to high energy levels, a strong immune system, and wonderful powers of concentration. You too can now feel healthy, stronger, and less stressed.
If you are not sold on cacao beans yet, then there is nothing left to do but try them. They are the best superfoods for how small they are and how little you have to eat. Remember, if you want to experiment with different kinds, you can also try organic cacao and cacao nibs. No matter how you eat the raw cacao, you will benefit from this amazing miracle of nature.
Visit www.drinkstv.com to download and print this video drink recipe and more!
Show en terraza del Wynn, lo disfrutaba junto con un habano y un Chocolate martini
Chocolate delays reality. When I am eating chocolate, everything is on hold: anxiety, panic, frustrations, and insecurity. Chocolate offers a profound richness, a sweetness of life, a euphoric sensation of luxury. I love chocolate in many forms, from M&M's, to imported Lindt balls, to dark fudge frosting in a pop-top can, to Hershey's dark chocolate bite-sized morsels.
It is difficult to eat only a little chocolate. I cheat myself when I chew it up quickly and swallow it like other food. To eat chocolate correctly, one must let it melt in the mouth with eyes closed, feeling the tasty, thick smooth velvet coat the tongue. It is also difficult to eat really good chocolate silently. I usually purr a long ummmmmmm of feminine satisfaction when enjoying such a pleasure.
I have strategies to keep from eating chocolate. I meditate after lunch, enjoying the sweetness of life without calories, I brush my teeth after drinking my afternoon coffee, and I give chocolate away to my mother so that it's not in the house. But it comes back as gifts from other sources, knowing that it is loved and cherished in my presence.
My daughter loves chocolate, too. A hereditary trait, I guess. Sometimes my mother and my daughter and I enjoy chocolate together, a female bonding of sensuous gratification.
We give each other gifts of Easter Bunnies, Christmas balls, and Valentine confections, then share our blessed bounty with each other. We hide it from other family members, and never apologize for succumbing to such greedy decadence. We have trained the men in our lives to buy it for us as well by expressing our enjoyment and satisfaction as lip-smacking, vocalized bliss. It's as if we permit our chocolate gift givers to be voyeurs of our pleasure.
I have a girl friend who refers to chocolate as the fourth basic food group. She eats it publicly, in front of people, instead of holding private chocolate sessions where no one can count bites or pieces. Self-righteous jailers they are, those indignant souls who reprimand us. Sometimes it is us, ourselves, our split personalities loving and hating our obsession. My sister-in-law denies her children from chocolates' evil influence, but yields personally to its entrapment. Chocolate calls her name, beckoning her in a trance- like state to follow its' seductive aroma to the kitchen. I know that aroma well, it cannot be contained in a cardboard box, a foil wrapper, or an insulated refrigerator.
Sometimes I eat chocolate to wake me up, or to keep on working when I want to stop and take a nap. Much preferred to a carrot on a stick. A self-imposed bribe to keep pushing. Of course, this bribe has negative consequences when my jeans don't fasten.
I suppose the alligator here is the addiction. But addiction to what? Chocolate? Or pushing to achieve? What a shame that my time is spent in activities that don't burn calories. Striving, planning, dreaming, persisting, setting boundaries, checking off chores, reviewing goals, paying bills.
I refuse to give up chocolate. I know women who have. Women committed to thin. I'm committed to enjoying my life. I have accepted other limitations, and I refuse other desserts, bread, and wine during the week. But chocolate has its place.
© Ana Tampanna
Labels: Chocolate
MASTER MXOLOGIST DAVID BROGAN SPREADS SOME HOLIDAY JOY WITH HIS "WHITE CHRISTMAS" MARTINI!
0 comments Posted by Althauser at 7:18 AMiF YOU LOVE CHOCOLATE, RASBERRY AND HAZELNUT....THIS IS YOUR DRINK! Watch as mixologist David Brogan shakes up his "WHITE CHRISTMAS" MARTINI forTeresa Labarbara of WFSB Channel 3's "BETTER CONNECTICUT" show. David is the owner and creative force behind SIGNATURE DAVID (www.signaturedavid.com), one of the nation's premier mixology firms, and the Master Mixologist for the pink Spirits Company, makers of pink vodka.
Chocolate Brownie Martini, "How-to" Make the Perfect Martini Series
0 comments Posted by Althauser at 5:28 AMtoy-tini.com presents Chocolate Brownie Martini, "How-to" Make the Perfect Martini Series * * * * * * * * * * * * tags: chocolate brownie martini bartender perfect recipe bar vodka gin shaker delicious make alcohol best world's drink
Ashley with a chocolate martini
Chocolate fondue is elegantly served in chocolate fountains. The structure of a chocolate "waterfall" is made up of tiers of metal stacked one on top of the other over a heating basin. The heat in the basin keeps the chocolate liquid. A central cylinder with a rotating helical flighting moves the liquid chocolate up the fountain. The chocolate then flows down to the tiers where they can be used to dip food items like bananas, strawberries, marshmallows in.
Pure chocolate can solidify into chunks as it is moved along the chocolate fountain. Such a tendency can clog up the central cylinder of the fountain. To ensure consistency of flow, couverture chocolate, a chocolate derivative which is high in cocoa butter is mixed with the fondue. Sometimes vegetable oil is used to supplement the action of cocoa butter. Since the addition of oily substances spoil the taste of the chocolate somewhat, there are chocolate brands which are made especially for fountains. These brands have a much-reduced viscosity.
Other substances have been used to prevent the chocolate from clogging because of its sugar content, such as; chocolate syrups and dark chocolate which is 70% chocolate.
The chocolate fountain is an invention of Ben Brisman and was originally used only commercially. Then they began producing personal-use models. This is now a typical feature in weddings, and galas. Home fountains can also be seen in birthday parties and get-togethers.
The mini chocolate fountain has found use as an everyday home appliance. It can be kept and washed every day like your plates and bowls. These mini fountains are insulated on the exposed sides to prevent children from accidentally being burned. All parts can be dismantled and washed in a dish washer.
The fondue itself may come in different flavors and recipes. You can combine chocolate with hazelnuts. You can have creamy chocolate or dark chocolate fondue. Barbecue sauce has been used as an ingredient for chocolate fondues. Like wise cheese sauce is another popular variation. You can have strawberry flavored chocolate or chocolate fondue laced with coffee. Almond chocolate fondue has also been used for chocolate fountains.
A classic fondue recipe is Fondue Chocolat a la Chalet Suisse which is a mixture of toblerone, cream and brandy. It is claimed that this was the original recipe for the first chocolate fountain. The Stonehurst Manor fondue has a mixture of finely pureed raspberries and bananas mixed with the chocolate. Cinnamon and honey are also some of the popular additives used in chocolate fondue. And then, mention must be made of sugar-less chocolate fondue, especially made for diet buffs.
The chocolate fountain is now a standard table eye-turner in formal or casual social gatherings. Besides offering a topic for lively conversation, it gives the party mood an added cozy feeling. So if you are really planning for a great debut or wedding party or graduation ball, you shouldn't overlook the chocolate fountain when making your desserts listing. You can rent them for such occasions or buy one for your personal use when you entertain at home.
Think making your own chocolate... Well, the excellent news is that you can but be advised; it can be a confused trade and you're doubtful to be bunch producing big bars of Dairy Milk the initial time you attempt. However, I'm confident you'll have huge excitement eating all the misshapes.
Take a tablespoon of that sour powdered baking cocoa things, put it in a cup. Create it your beloved cup if it's an actually 'grumpy' type of craving (female).
Now take 3 more tablespoons of powdered sugar and blend it in. You now have chocolate you can blend in milk. If you do not desire it this way, hold on because you can do further new things with this.
Are you in the frame of mind for a yummy smooth cocoa frosting? Just gradually and watchfully crease this combination into little amounts of butter or margarine. You desire to do this until you have an ideal reliability. This is superior on cupcakes, or birthday cakes.
Put it in the freezer for around 5-6 hours. Take your chocolate out of the tray and serve it.
Think making your own chocolate... Well, the excellent news is that you can but be advised; it can be a confused trade and you're doubtful to be bunch producing big bars of Dairy Milk the initial time you attempt. However, I'm confident you'll have huge excitement eating all the misshapes.
Think making your own chocolate... Well, the excellent news is that you can but be advised; it can be a confused trade and you're doubtful to be bunch producing big bars of Dairy Milk the initial time you attempt. However, I'm confident you'll have huge excitement eating all the misshapes.
Labels: Chocolate
To view the next video in this series click: www.monkeysee.com
Labels: Cheese, Dinner, Romantic, Strawberries
Buying someone a present for an upcoming special occasion is naturally a daunting task especially if the recipient seems to be quite a hard to decipher individual. There are certainly innumerable factors which need to be carefully thought about when deciding and buying a gift for somebody. Of all things, you are always left idling because you are confused as to where you should start with your search. In times like these, stay calm and do not panic. There is something that is surely going to make things easy to handle. Why not consider chocolate basket at all?
Take note that when choosing a present for someone, it does not matter how you come to arrive at buying the gift or what circumstances you had been through. What is most important is how you would present your gift to the recipient. Why would you let hopelessness befall you if there is an easy way to arrive at the most perfect gift ever? The chocolate basket is always one safe route to finishing the deal.
What is a chocolate basket?
Unlike the literal meaning of the term, the chocolate basket may not actually come as gift wrapped in a basket but the container could be a tin can, a box, or a bucket that is decorated to suit the occasion. The container is then filled with several varieties of chocolate that one could basically feast on. The choice of the chocolate variants to be included depends on you.
The chocolate basket is generally convenient to be given as a present because you could hand it to anyone regardless of whether the recipient is a male or a female. You just simply have to focus on the taste of the person when choosing the chocolate variants that you would be including in the chocolate basket. More so, the chocolate basket could conveniently suit your budget.
Why give the chocolate basket as a gift?
Being regarded as the food for love, here are some attention-grabbing reasons as to why the chocolate basket makes a perfect gift.
The chocolates are too famous that it is nearly impossible that it would run out of style whatever happens.
The chocolates are rooted from cocoa beans. Therefore, its ancestry could be traced back to the history of the ancient Aztecs and the Mayans who believed that the cocoa tree was some kind of a source of wisdom, strength, and power.
Chocolates contain aphrodisiac qualities. They are capable of stirring one's emotions to the full extent.
Chocolates aid in the enhancement of the blood sugar level.
Alongside with the delicious pastries and other goodies, chocolates make up a perfect present.
How could you create your own chocolate basket?
Of course, you could always personalize your gift. Here are some simple steps on how to do the chocolate basket.
Find a cute basket. It should be sturdy enough to handle the weight of the chocolates you have there.
Decide on the design. It could be left plain at all most especially if what you have is a willow basket or wicker. You may have it looking rusty or rural.
When decorating the basket, take note of these things: use a spray acrylic paint when painting the basket, you may try out some stenciling, stick out some images carefully if you desire to use some, bows, ribbons, and the likes may be stiffened.
Add some filler like colored paper or tissue paper. They must be coordinated with the decoration of the basket as well as the chocolate wrappings.
You could use fabrics to line the chocolate basket.
Carefully place the goodies and wrap them up using cellophane.
Some specialty shops sell baskets already. But if you prefer to personalize it, the better. The chocolate basket is always the best solution to take for the individuals who are after the best present. As you are faced with yet another time-consuming mind boggling game of finding out the best gift to give a celebrant, do not overlook the great benefits which could be derived from the chocolate baskets.
Go now and paint a smile on the face of your recipient with the ever delicious variants in the chocolate basket you have there as a present.
Van Gogh Vodka presents three new vodka drink recipes featuring Acai - Blueberry Vodka, Espresso Vodka, Chocolate Vodka, Double Espresso Vodka and Raspberry Vodka. Acai Blueberry Cosmopolitan 2 oz. Van Gogh Acai-Blueberry Vodka 1/2 oz. triple sec 1/2 oz. blueberry schnapps splash of cranberry juice Pour ingredients into cocktail shaker and add crushed ice. Let stand for five seconds. Shake vigorously for five seconds. Strain into martini glass. Garnish with a blueberry. Expressly Raspberry 1 oz Van Gogh Espresso Vodka 1 oz. Van Gogh Raspberry Vodka 3/4 oz. Chambord 1/4 oz. cream Pour ingredients into cocktail shaker and add crushed ice. Let stand for five seconds. Shake vigorously for five seconds. Strain into martini glass. Garnish with a raspberry. White Russian Cappuccino 1oz Van Gogh Espresso or Double Espresso Vodka 1oz. Van Gogh Dutch Chocolate Vodka 1 oz. Kahlua 1 oz. cream Pour ingredients into cocktail shaker and add crushed ice. Let stand for five seconds. Shake vigorously for five seconds. Strain into martini glass.
AP Stumps in San Jose is famous for serving up great cuisine. Complementing that great menu is a wonderful selection of martinis and vodka cocktails featuring Van Gogh Vodka. Here's their recipe for a Chocolate Martini featuring Van Gogh's Chocolate Vodka. 1.5 oz Van Gogh Chocolate Vodka 1.5 oz Creme de Cacao Splash of Creme
There is a big craze especially when it comes to chocolate fountains. Chocolate fountains have been around for quite some time but they were termed as a luxury items. Today things have changed many people have witnessed the joy that an item such as this can bring to many and especially guest.
When it comes to chocolate fondue fountains nothing surpasses quality like the nostalgia electrics chocolate fondue fountains. Nostalgia as a company and doesn't sell the chocolate fountains directly, to consumers. Many nostalgic chocolate fondue chocolate fondue fountains are mostly sold online by authorized stores such as Allbrands, Ebay and Amazon.
There is no point of just blabbering about nostalgic chocolate fondue fountain. Let me show you some of the features that make nostalgic chocolate fondue fountains a must have this coming festive season.
Other than being an elegant chocolate fondue fountain it is also a perfect addition to any party or special occasion, nostalgia electrics chocolate fountains are easy to assemble and disassemble, its a a common feature in many chocolate fountains. It really doesn't make sense for you to buy a chocolate fondue fountain and then end up spending a life time trying to figure how to make it work.
Nostalgia electrics are dishwasher safe. Cleaning a chocolate fountain is a night mare believe me, after owning one you would really appreciate such a feature. Nostalgia electrics are 100% pure stainless steel. Stainless steel is what a quality chocolate fondue fountains should be made of, Stainless steel conducts heat easily and this is an added feature to help maintain the optimum temperature needed to keep the chocolate fondue flowing.
Quality is not optional and it comes a price, there are many fake contraptions in the market, avoid them like a plague. When it comes to chocolate fondue fountain there is no going round, cheap will not do, Get the best in the market get Nostalgia electrics chocolate fondue fountains.
Rick The Bartender's "Minty Chocolate Martini"
In house cocktail bartender Gaby shows her skills making signature cocktails - orchard sour and white chocolate passion fruit martini.
Labels: Cocktails, Importance, Microphone, Placement
Me drinking a disgusting concoction of chocolate cake, butter, martini, biscuit and birthday cake at my friends' 21st...all for free drinks :P
When you are in the market for chocolate, you will wind up doing a lot of research through consumer magazines, products reviews and the Internet in order to get the best information and chocolate facts. Knowing what to look for in the highest quality will make your choice a lot easier.
Dark chocolates are made without milk as an additive. Milk chocolate is made with milk powder or condensed milk added. White chocolates are a confection based on cocoa butter without the cocoa solids. Unsweetened is pure chocolate liquor, also known as bitter or baking chocolate. Couverture is a term used for chocolates rich in cocoa butter. Bittersweet is chocolate liquor to which some sugar, more cocoa butter, vanilla and sometimes lecithin has been added. It has less sugar and more liquor than
semisweet chocolate. Compound chocolate is the technical term for a confection combining cocoa with vegetable fat, usually tropical fats and/or hydrogenated fats, as a replacement for cocoa butter.
Cocoa powder. There are two types of unsweetened baking cocoa available: natural cocoa and Dutch-process cocoa. Both are made by pulverizing partially de-fatted chocolate liquor and removing nearly all the cocoa butter. Natural cocoa is commonly used in recipes while Dutch-process cocoa is frequently used for drinks. Chocolate is a product based on cocoa solid and/or cocoa fat.
Chocolates contain phenylethylamine which is a mild mood elevator and anti-depressant. It happens to be the same chemical that produces the love or happiness feeling in our brains. It also contains a very small amount of caffeine. It is also considered an aphrodisiac. Very much like red wines, fruits, teas and vegetables, cocoa seeds contain important antioxidants called flavonoids, and has been linked to cardiovascular health. Dark chocolates contain about twice as many antioxidants as the milk chocolates do. Not everything that tastes good is bad for you and chocolates is definitely one of them. While
chocolates and cocoa butter contain both saturated and unsaturated fat, but unlike many saturated fats the stearic acid in chocolates is a neutral fat and does not raise your bad cholesterol levels.
Proper storage and care is important and here is a short but very important list to ensure you will be enjoying every last bite. Store in a cool, dry place at approximately 65-70 degrees F. It can and will absorb aromas and odors of other foods stored around it and should be kept in mind when storing. For the most part the shelf life is around 1 year if stored properly. Do not store in the refrigerator, the moisture from the refrigerator will effect both the appearance and texture. The same is true with storing in high heat, this will cause a "bloom" effect which will not affect the taste but it definitely affects the appearance.
So, there you have it. Now that you have been given at least the basic information, the next step is up to you. Take these chocolate facts and make use of them, if your a chocoholic or know one these tips will benefit you for a lifetime.
1.) Nothing worth having is ever easy. I had no idea how hard it was to figure out how to make chocolate and once figured out, how difficult to turn it into the amazing treat we now love! The beans only grow in a certain part of the world, and the trees are very fragile and hard to cultivate. Once you manage to grow cocoa trees, the beans are harvested, roasted and shelled, then ground to form cocoa liquor. The liquor is pressed to squeeze out the cocoa butter. Later the cocoa butter gets put back in (if it's good chocolate). A few other things are added, then the mixture is conched (or mixed with a conching machine) for up to 3 days at temperatures between 140 and 167 degrees! Then it has to be tempered (or cooled) just right-and then molded. Mess up at any step and the whole batch is ruined. Holy cow! Who knew?
2.) Persistence is a key to success. Milton Hershey failed in his first two candy making ventures. He blew it, lost everything-twice! If he quit then, we'd never have had a Hershey Bar or a Hershey's Kiss!!
3.) Have a passion-something in your life or your work you are excited about. Milton Hershey became passionate about helping young boys whose parents could no longer care for them. Profits from the chocolate business helped these boys have a better life. His school still operates today. Forrest Mars wanted to build an empire-he was passionate about selling his products all over the world. The number one selling chocolate bar worldwide today? The Mars Bar. Passion keeps us engaged and passion fuels all great accomplishments. What are you passionate about? If the answer is nothing, you need to get connected to something. Otherwise you'll miss out on being everything you can be and enjoying your journey there.
4.) Stop eating and start tasting. I love chocolate (actually I love most food), and I've been eating it since I was a kid. But I never really tasted it. I went to my first chocolate tasting at Hershey (which is much like a wine tasting) where I was told to use all my senses; even listening to chocolate as we snapped tasting squares. The darker the chocolate, the more distinctive the snap. Milk chocolate is too soft to really snap. I learned that a cocoa tree grown by an orange tree can actually absorb some of the citrus flavor which may be tasted in the resulting chocolate. Chocolate from different regions has different flavors. Who knew? But here's the bigger lesson-we go through life eating and not tasting. We're in such a hurry to get to the next step-the next big deal, the end of the day, the wedding-whatever it is, that we miss all the nuance, all the rich detail of the current moment. Spring is a great season to really taste-notice the flowers, the birdsong, this gorgeous world we take for granted. Eat a piece of fresh fruit and savor the juice, the color, the texture. There is more to everything than meets the eye-and we are usually in too much of a rush to notice.
5.) Go deeper. I am always amazed by people who don't read, who visit the same places, who pretty much have quit learning anything new about themselves or about the world. To me this is like going through life with your eyes closed. The minute you learn something new, your world expands. And it's exciting! Now when I eat chocolate, I think of Milton Hershey and his struggles in making it, or I eat an M & M and remember how hard it was to get Americans to buy them at first. I try to really savor what I eat and understand what "mouth feel" means when a Lindt truffle melts in my mouth. Pick anything that interests you and go deeper-learn about it. If it's a person, ask them about their childhood or what their dreams are-there is so much more to the world and everything in it! Don't let the demands on your time keep you in the shallows of life.
6.) Have fun! I can't help but associate chocolate with fun. I didn't see any sad faces at the World of Chocolate in Hershey. Adults and children alike were having a blast - it was like Willy Wonka and the Chocolate Factory without the creepiness factor. Somehow we have come to think of chocolate as bad (except limited quantities of dark chocolate for the health benefits), and we're just too busy to have fun. Who can waste time at a chocolate tasting where there is e-mail to check? Right, who can waste time living where there is work to do? Trust me-there will always be work, but real fun is getting harder and harder for us to find. Or maybe allow ourselves to find. Sitting in the theater in the World of Chocolate as bubbles came down from the ceiling and 3D Reese's Pieces flew off the screen-I was laughing with delight. When was the last time you laughed with sheer delight? If you can't remember, it's been way too long.
7.) Don't take things for granted. Did you know that the regions in which the cocoa trees grow has been experiencing drought and over harvesting? That some types of cocoa beans are almost extinct? Can you imagine a world without chocolate? Now, clearly that is far too horrifying to contemplate for long. And Milton Hershey would be aghast-his vision was to make chocolate affordable, not just something for the very rich-and that was what he did with his original Hershey Bar. We take many things for granted-our loved ones, our health, chocolate. Nothing is forever-savor it now. Seize the day-eat chocolate!
Labels: Chocolate, Motivation
From the Mayans to the Aztecs. From the Aztecs to the Spaniards. From the Spaniards to the Europeans. Then finally to the US. Long road for the "food of the Gods" to travel.
The history of chocolate is full of amazing stories surrounding its' origins. The cacao plant, the Theobroma (Greek word for food of the Gods), was originally used by the Mayan culture as an alcoholic beverage. It was fermented and mixed with cornmeal, vanilla beans and chiles. The taste was bitter and the beverage was used mainly for religious ceremonies.
When the Aztecs came along, the custom was adopted and cacao plants were planted for the use of the Native peoples elite. These beans had been used by the Mayans for trading purposes, so the Aztecs, realizing the cacao plants were like gold, used the plant to trade for everything from goods to slaves.
Along come the Spanish. Columbus and Cortez are attributed to bringing chocolate to Spain. The harsh, bitter beverage, though, was difficult for Spaniards to get used to. So they started adding sugar and cinnamon to the beverage for a more appealing taste. This new version of the chocolate drink was kept a secret for many years before it reached Europe.
Once reaching Europe, after the 1600's, additions were made to chocolate, like adding milk and vanilla and sugar to make it desirable to a greater portion of the population. In the 1900's, chocolate became even more popular. Chocolate bars were created that touted the health advantages of eating chocolate. Chocolate contains flavonoids that are a source of antioxidants and can help the body keep the arteries from clogging thus creating a healthy blood flow and keeping your blood pressure lowered. Read this article (http://www.immunesupport.com/library/showarticle.cfm/ID/3464/) to get the information on the nutritious and healthful effects of chocolate.
From the 1900's on, people became aware of the industrialization of chocolate. For those of you not familiar with this time in history, please check out the many books available in the library, your local bookstore or the Internet detailing the accounts of the historical evolution of chocolate.
As for Mexican Chocolate, if you have never tasted a piece of this delicious confection, it will probably be an interesting, if not unusual delight to the senses. Much like the Spaniards attempting to drink the original Mayan chocolate (bitter) drink, most people today relate chocolate to the type of confection that is manufactured today into a smooth and easy melting piece of candy. Mexican chocolate is made from roasted and ground cacao nibs (dark and bitter chocolate), sugar and cinnamon and sometimes ground almonds. It is granular in texture and is packaged in round disks scored into wedges. The impression left on the palate will astound you.
This "food of the Gods" is used for preparing many wonderful dishes and beverages, not just dessert. Mole is a wonderful sauce prepared with a mixture of red chile and Mexican chocolate. It is poured over chicken and enchiladas to give it a thick and rich flavor. Chocolate Martinis are a new and tasty trend for those who like to imbibe.
If you are a chocoholic, treat yourself to a new experience and try some Mexican Chocolate. Taste it, cook with it, and maybe you can even trade with it like the Mayans once did. Here are a couple of Mexican Chocolate recipes to try out for a new sensation -- well maybe not new. After all, it's been around since 1400 BC!
©2008
Chocolate Martinis
(Makes 2 servings)
Chocolate-Chile Powder*, for rims of glass
1 shot chocolate liqueur
1 shot chocolate vodka
1 shot tequila
1 shot coffee flavor liqueur
1 shot half and half (optional)
Chocolate-Chile Powder*
2 tablespoons Mexican Chocolate ground into powder
1 tablespoon ground red chile powder
Mix Chocolate Chile Powder ingredients completely and spread out over an open dish. Moisten rims of margarita glasses and dip into the Chocolate-Chile Powder.
For margaritas:
Fill a shaker with ice. Add margarita ingredients. Shake for about a minute. Pour into garnished margarita glasses.
Mexican Chocolate Brownies
Brownies:
½ cup all purpose flour
1 ½ teaspoons ground cinnamon
½ round disc Mexican chocolate, pulverized
1/8 teaspoon salt
6 ounces semi-sweet chocolate, chopped
¾ cup (1 ½ sticks) unsalted butter, diced, room temperature
4 large eggs
1 cup sugar
1 ½ teaspoons vanilla
1 cup chopped walnuts
Topping:
6 ounces semi-sweet chocolate, chopped
½ round disc Mexican Chocolate, pulverized
3 tablespoons unsalted butter, room temperature
2 tablespoons whipping cream
For brownies: Position rack in center of oven and preheat to 350°. Generously butter an 8x8x2 inch metal baking pan; dust with flour. Mix first three ingredients in small bowl. Stir chocolates and butter in top of double boiler set over simmering water until melted. Stir until smooth. Turn off heat. Let chocolate stand over water.
Using electric mixer, beat eggs and sugar in large bowl until mixture thickens and falls in soft ribbon when beaters are lifted, about 5 minutes. Beat in vanilla. Stir in flour mixture in 2 additions, blending well after each. Gradually add warm chocolate to egg mixture, beating until just combined. Stir in walnuts.
Pour batter into prepared pan. Bake brownies until top is set and tester inserted into center comes out with moist crumbs attached, about 35 minutes. Cool completely in pan on rack.
For topping: Whisk all ingredients in small saucepan over medium-low heat until melted and smooth. Pour evenly over brownies in pan.
Chill brownies until topping is set, about 2 hours. Cut into 16 squares.
Enjoy!
Labels: Chocolate, Contest, Hersheys, Hoodie, Medium, Merseybeat, Mexican, Microphone
Ladies, start feeling lucky at Grand Sierra Resort and Casino. Located in the heart of Reno / Tahoe. Mon - Friday 5PM - 7PM ladies drink free at 2500 East, our chic,new bar and lounge. Featuring premium Skyy vodka to create everything from cosmopolitans to chocolate martinis plus select wines and champagne. We're giving it up for all the beautiful women of Reno! Our ultra modern lounge is the perfect place to unwind and enjoy a cocktail after work. Guys get $2.50 domestic and imported draft beers. www.grandsierraresort.com
Labels: Ladies
Originally aired as part of the "Christmas" episode (Episode Episode SH1C12) on the Food Network, December 9th, 2004. Prep Time:7 min, Level: Easy, Yield: 4 servings Ingredients: White sugar crystals, preferably coarse 2 cups store-bought eggnog, chilled 1/2 cup brandy 1/2 cup amaretto liqueur 1 teaspoon ground nutmeg 2 scoops vanilla ice cream 4 cinnamon sticks Directions: Dampen the rims of 4 martini glasses and then line the rims with sugar crystals. Combine eggnog, brandy, amaretto, nutmeg, and ice cream in a blender; process until smooth. Pour mixture into martini glasses and garnish each glass with a whole cinnamon stick.
Often referred to as the sweetest pleasure of mankind, Chocolate candy is one of the top sellers in America after a long time before enjoying it. Chocolate was discovered by Mayans of the Yucatán Peninsula, in México about 2,600 years ago or so, as evidence found in ruins suggest.
When the Aztecs arrived to the Valley of Mexico, the term chocolate was coined, derived from its Náhuatl name. However, chocolate was only prepared as a beverage or chewed as cacao bean. In this period of history, the World's Finest Chocolates were totally out of scope.
Chocolate candy was taken to Europa by the hand of conqueror Hernán Cortés, who introduced it to Spain in the 16th century. It was not until the next century when it got back to New England, after the first British settlements overseas, although it is possible that American Native tribes knew how to prepare chocolate beverage.
The following centuries saw the growth of candy manufacturers introducing some of the finest brands, such as Hershey chocolate, Ghirardelli chocolate, Nestle chocolate and Lindt Chocolates, just to name a few.
It was during the 19th century when the World's Finest Chocolates would be manufactured following a period of industrialization. The Switzerland chocolate company Lindt & Sprüngli was founded in 1845, producer of the world-famous Lindt Chocolates.
Later Nestlé, another Switzerland Company, joined to the venture manufacturing sweeteners in 1866, but Nestle chocolate candy and other food products began to be distributed in all of Europe and America around the turn of the century.
As chocolate candy became more popular and accepted worldwide, more companies were established, and many others disappeared shortly after. In the United States, the pioneer was Ghirardelli Chocolate Company, founded in 1852. Ghirardelli chocolate was the first American brand.
Milton S. Hershey founded the Hershey Chocolate Company after visiting the Columbian Exposition. Hershey sold his former Lancaster Caramel Company, but retained the rights to produce American chocolate products. Hershey chocolate was just the beginning of one of the most successful business in the United States.
Along with Lindt Chocolates, Nestle chocolate, Ghirardelli chocolate, and Hershey chocolate, Mars is the other brand of chocolate candy sharing the top five as producer of some of the World's Finest Chocolates.
The American company Mars Incorporated was founded by Frank C. in 1920 which specialized in a chocolate candy bar with caramel, internationally known as the Mars Bar, and his son and wife developed the famous chocolates M&M's.
Different brands from different origins, the top chocolate candy brands are manufactured in America, preferred by consumers for about one hundred years, and ahead of other chocolate products distributed or produced in the United States, a nation that exports today the World's Finest Chocolates all over the world.
oops.... thought i uploaded this last night. Let's see.. Nashville Chocolate Martinis Rosie the dog TARDIS the dragon Allie Andrew Air-Conditioner
Labels: Pumpkin
Someone in Toronto has murdered nearly bankrupt art dealer Christine Arvisaiss groom-to-be. Former rock band singer and neophyte private investigator Sascha Jackson lands the case because shes all Christine can afford. The high society gal was jilted at the altar and shes the prime suspect, not to mention Saschas first major client. Relying on wit, technology, luck, and a nerdy semi-stalker to help her clear the unlikable Christines name, Sascha digs further into the muck only to discover high-finance shenanigans, an unnerving pattern of slaughtered fiancés, and a growing list of brides that never were who might be killers. Along the way, the wisecracking, sassy sleuth uncovers murky secrets among the citys bluebloods, including drug addiction, art forgery, and possible insider trading. In order to trap the murderer, Sascha enlists her ex-boyfriend and former band mate to pose as her fiancé, but will her ruse make her ex the next victim on the hit list and lead to her own untimely demise? 1. Choco-retto-tini Martini glass Shaken over ice & strained ½ ounce vodka ½ ounce Amaretto 1 ounce White Crème de Cacao Garnish with a Hersheys Kiss (or a mini Toblerone) and some chocolate sprinkles Music Recorded by Paul Comeau
Labels: Chocorettotini, Groom
Chocolate has never been a man's favorite thing. It could be that chocolate has always been in the realm of womanhood, being sweet and soft. The idea of chocolate being attractive to men could be as alien a concept as home decorating. However, men are actually closet chocolate lovers. A poll conducted on 100 men showed that 90% of them liked chocolate.
Manufacturers are now trying to cash in on men and chocolates as not only a novel idea but also a lucrative one. Online, there are chocolate sports balls that come in a wide array of spherical design such as chocolate basketballs, chocolate footballs and even chocolate soccer balls. Men love the idea of incorporating sports into this luscious treat. Online stores have produced hundreds of these and place them in tin boxes or circular tubes perfect for Valentines Day gift for your man.
Gourmet chocolate has also been incorporated into these fun designs with nuts like almonds, cashew and walnuts placed in the center. There are also chocolate balls with toffee and nougat surprises in the middle. Chocolate sports ball are also decorated with coconut shavings and mint pieces. Plain chocolate-covered peanut sports balls also make fun gifts for little boys. They serve as party favors for little boy parties with a sports theme. Some bachelors like to give them away on Halloween for trick or treat.
Jenny, the owner of a candy store and sells chocolates online says orders for customized chocolate sports ball are increasing. On Father's Day, her biggest bestseller was chocolate golf balls that she has fashioned out of white chocolate. She says that orders for these types of chocolate are usually made by women on their men's birthdays or by moms on their son's birthdays.
Another hit in Jenny's online store are chocolate coins which are in great demand, surprisingly, by men. Apparently, they are being used for poker nights and for Las Vegas themed parties. They can come in all denominations and are personalized by stacking them in money tubes or in money bags. Even kids love chocolate coins since they are perfect for board games.
Manufacturers are still trying out ways to entice men to like chocolate. Some advertiser's bank on the fact that in olden time chocolate was considered an aphrodisiac and was aptly called "the food of the gods". Although chocolate shaped into miniature balls are getting the attention of men, manufacturers are still thinking up of ways on how they can turn into this coveted female food into men's favorite food too.
When you are in the market for chocolate, you will wind up doing a lot of research through consumer magazines, products reviews and the Internet in order to get the best information and chocolate facts. Knowing what to look for in the highest quality will make your choice a lot easier.
Dark chocolates are made without milk as an additive. Milk chocolate is made with milk powder or condensed milk added. White chocolates are a confection based on cocoa butter without the cocoa solids. Unsweetened is pure chocolate liquor, also known as bitter or baking chocolate. Couverture is a term used for chocolates rich in cocoa butter. Bittersweet is chocolate liquor to which some sugar, more cocoa butter, vanilla and sometimes lecithin has been added. It has less sugar and more liquor than
semisweet chocolate. Compound chocolate is the technical term for a confection combining cocoa with vegetable fat, usually tropical fats and/or hydrogenated fats, as a replacement for cocoa butter.
Cocoa powder. There are two types of unsweetened baking cocoa available: natural cocoa and Dutch-process cocoa. Both are made by pulverizing partially de-fatted chocolate liquor and removing nearly all the cocoa butter. Natural cocoa is commonly used in recipes while Dutch-process cocoa is frequently used for drinks. Chocolate is a product based on cocoa solid and/or cocoa fat.
Chocolates contain phenylethylamine which is a mild mood elevator and anti-depressant. It happens to be the same chemical that produces the love or happiness feeling in our brains. It also contains a very small amount of caffeine. It is also considered an aphrodisiac. Very much like red wines, fruits, teas and vegetables, cocoa seeds contain important antioxidants called flavonoids, and has been linked to cardiovascular health. Dark chocolates contain about twice as many antioxidants as the milk chocolates do. Not everything that tastes good is bad for you and chocolates is definitely one of them. While
chocolates and cocoa butter contain both saturated and unsaturated fat, but unlike many saturated fats the stearic acid in chocolates is a neutral fat and does not raise your bad cholesterol levels.
Proper storage and care is important and here is a short but very important list to ensure you will be enjoying every last bite. Store in a cool, dry place at approximately 65-70 degrees F. It can and will absorb aromas and odors of other foods stored around it and should be kept in mind when storing. For the most part the shelf life is around 1 year if stored properly. Do not store in the refrigerator, the moisture from the refrigerator will effect both the appearance and texture. The same is true with storing in high heat, this will cause a "bloom" effect which will not affect the taste but it definitely affects the appearance.
So, there you have it. Now that you have been given at least the basic information, the next step is up to you. Take these chocolate facts and make use of them, if your a chocoholic or know one these tips will benefit you for a lifetime.
Did you know chocolate was originated in Central America? That it used to be a treat only to the rich? Chocolate has a fascinating history!
The Olmecs occupied a small area south of Veracruz and were the first cultivators of the cacao pod. The Mayans were next, just south of present day Mexico, to elevate chocolate to status of the Gods. They named the cacao tree Cacahuaquchtl (tree) as they were concerned no other tree was worth naming. They believed the tree belonged to the gods and that the pods growing from the tree were an offering from the gods to man. They Mayans were the originators of a bitter brew made from cacao beans. It was a luxury drink enjoyed by kings and noblemen. Thankfully we can all enjoy chocolate now!
Christopher Columbus, in 1502, reached the island of Guanaja off the coast of Honduras. As legend goes he was greeted by natives that gave him a sackful of cacao beans in exchange for some of his own merchandise. When Cortes arrived seventeen years later the cacao beans were being used as food and a form of currency. It was reported that a slave could be bought for one hundred cacao beans. At the time, two hundred small cacao beans were worth one Spanish real.
The Spanish helped develop cacao plantations in Mexico, Ecuador, Venezuela, Peru, Jamaica and Hispaniola (Haiti and the Dominican Republic). Cacao production has since spread all over the world but the cacao from these original regions still produce the most highly prized variety of cacao bean. The first ever chocolate processing plant was set up in Spain in 1580. From then on the popularity of chocolate gradually spread to the other European countries.
The Dutch transplanted the tree to their East Indian states in the early seventeenth century and from there it spread to the Philippines, New Guinea, Samoa and Indonesia with a large degree of success made possible by the exploitation of hundreds of thousands of African slaves. In the early nineteenth century the Portuguese transplanted Brazilian cacao saplings to the island of Sao Tome off the African coast and later to West Africa. By the end of the nineteenth century the Germans had settled it in Cameroon and British in Sri Lanka. Plantations have since spread to Southeast Asia and Malaysia is now one of the world's leading producers.
James from The Living Room, Manchester prepares a mocha based Liquid Chocolat cocktail - a pure caffeine rush Ingredients Brew a double espresso over 2bspns of macho 100% Liquid Chocolat, stir to dilute. add ¾ oz gomme 50ml cariel vanilla garnish with a sprinkling of the Milky Liquid Chocolat. Brought to you by Hotel Chocolat and The Living Room, Manchester.
FOR SALE
"Circle K Serenade" Join us for a fun night where the gentlemen of UNLV CKI serenade the ladies. They will be performing 2 "exhibition" songs and 1 "serenade" song that will be auctioned off. The winning bidder gets to be right next to the performer while he serenades you. Dress code is sexy (GQ and cocktail dresses) There will be a red carpet entrance for this event, refreshments including chocolate and martini glasses, and of course, candle light! Join us for the passion, the romance and the service! When: Feb. 11th, 2009 Location: 208C Time: 7-10pm
The chocolate martini is one of the world's most romantic cocktails. This chocolate martini recipe is the perfect start for a romantic meal or Valentine's Day dinner. In fact, chocolate martinis are among the most ordered flavored martinis on most bar menus. Chocolate martini recipes are easy to mix up. For a white chocolate martini, simply follow this recipe and substitute the chocolate liqueur with Godiva white chocolate liqueur. For a rapsberry chocolate martini, substitute the vanilla vodka with Stoli Razberi vodka. Here's what you'll need to make a chocolate martini. This will serve one person. Godiva Chocolate Martini 2 ounces of Godiva chocolate liqueur 1 1/2 ounces Stoli vanilla vodka Shaved white chocolate, for garnish Fresh raspberry, for garnish Start by dipping the rim of the martini glass in Hershey's chocolate sauce and granulated white sugar. To make this Godiva chocolate martini recipe, fill a large tumbler with ice cubes. Add 2 ounces of Godiva chocolate liqueur to the tumbler. Next, add 1 1/2 ounces Stoli vanilla vodka. Add to a shaker and shake well. Pour the mix into a martini glass. Garnish with shaved white chocolate and a fresh raspberry. I hope you enjoy this sweet version of the popular martini. Thanks for watching.
Belgian Chocolate Pralines: The Successful Story of Jean Neuhaus
From the 18th century, the Belgian chocolate has risen in fame. In 1912, a chocolate genius Jean Neuhaus created a new procedure and increased its popularity ten-fold. He used a "couverteur" which is a specialized chocolate version. It is also the pralines cold shell. But it is different from the American sugary treats found in most candy shops. Chocolate pralines from Belgium are filled with varieties of flavored creams or nougats, such as hazelnut, fruit, more chocolate, or coffee. Some of the chocolatiers in the time of Neuhaus could duplicate his pralines complex flavors.
Jean Neuhaus' successful years were after the end of the First World War And this time, Louise Agostini, his wife made another breakthrough by creating the ballotin or praline box, significant type of pralines preciously made by hand. It has a very practical green and gold packaging embossed with letter "N". Because Jean never patented this ballotin, it became the design favored by all chocolate manufacturers in Belgium since its creation.
The creativity of Jean Neuhaus led to the development of new methods for applying a precise standard quality to all praline productions. They ensured that the finest ingredients are selected to produce chocolates of high quality. He became the unfaltering source of ideas for creating new pralines. Even the Royal Family of Belgium is one of his satisfied customers. In 1918, The Prince of Wales and Prince Leopold have visited the Neuhaus shop to try what everybody is talking about in town.
In 1923, the son-in-law of Jean Neuhaus Adelson de Grave was initiated in praline manufacturing and was taught the secret of the family's business. His creations also brought additional distinction to the Company. His son Pierre also contributed his genius by helping his father create Tentation and Caprice and opened other shops outside Brussels.
In 1978, the Chocolate Company was put under the management of Claude Poncelet and Jean-Jacques. Their goal of making it the world's most famous brand was clear to capture the foreign markets. Thus, more outlets were opened in Japan, Canada, Guadeloupe, Colombia, United States, and other capital cities in Europe.
In 1991, Neuhaus became the leader in the luxurious praline sector industry in Belgium as well as in Luxemburg. Their well-defined strategies for marketing and international networks kept it in maintaining an enviable position in the market. Modern technology investment also contributed to the success of the company, but one-third of praline productions remained handmade. In 2000, King Albert accredited Neuhaus as their supplier.
The Company has remained in the chocolate industry until today. The legacy of Jean Neuhaus continues to make the best Belgian chocolate pralines. Their technical advantage among other chocolate manufacturers is the couverteur storage before use. In the process of making chocolates, the fine grinding of cocoa beans is first done. Afterwards, it is mixed with cocoa butter and sugar and then smoothened through tempering. Adding heat during the process must be carefully done. Many chocolate companies received the chocolates in solid forms. It means they have to reheat it to become usable. But Belgian chocolate companies often received the chocolates in a heated tanker after the tempering process. Chocolates that are not cooled retain most of its aroma.
Belgian chocolates can be expensive. However, those people who have tasted it revealed that nothing can compare with its true quality. And this is what Belgian chocolates are known for throughout history.
From the time the first coca beans were harvested by the Mayans, there has been the belief that chocolate has a euphoric impact on the body's senses. The conquistadores saw the Emperor Montezuma of the Aztecs consuming a large quantity of cocoa in the form of a beverage called chocolatl before entering his harem. The invading Spaniards spread the Emperor's belief that cocoa was an aphrodisiac and brought it to Europe. This belief was also shared by one of history's most famous lovers, Giacomo Casanova.
Since then, the use of chocolate as part of the mating ritual has been firmly established. . More recently it has been shown that not only does chocolate increase the sexual appetite but also produces a sense of elation similar to an orgasm.
It has only been in recent times that scientists have unravelled chocolate's psychotropic properties and the effects it has on us. Chocolate has been found to contain modest amounts of the stimulants caffeine and theo-bromine, (much less than in coffee or tea) Chocolate is also known to generate increased levels of serotonin, a chemical naturally produced by the brain, which is known to reduce anxiety. Serotonin is most commonly associated with the effects of marijuana or getting 'stoned' (you would have to eat 25lbs of dark chocolate at once to achieve the same effect).
Neither of these properties by themselves provides the connection between eating chocolates and heightened sexual pleasure. It is in fact the rush of endorphins produced by eating chocolates, particularly dark chocolates, which is most similar to the bliss associated with a healthy sexual relationship. Chocolate also contains phenyl-ethylamine which is known to stimulate the release of dopamine into the pleasure centers commonly associated with an orgasm.
In addition to this scientific evidence, a great deal of behavioral research has been done to study the sexual behavior of women who eat a lot of chocolate and those who don't. The conclusion of this is that women who consume large quantities of chocolate have more satisfying sex lives. However the reverse correlation could also be assumed where women with satisfying sex lives tend to eat more chocolate.
Despite the fact that the relationship between sex and chocolate can't be proven with 100% certainty, the scientific evidence combined with behavioral studies provides a compelling argument for cocoa's impact on our sexual drive - it is convincing enough for chocolate to have become a part of my daily diet!
I recommend that you buy chocolate with a high cocoa content which taste better and do not contain extra sugars and oils like candy bars found in most shops. My personal favorite, Neuhaus chocolates, is an example of where you can get dark chocolate with a high cocoa content and a resulting surfeit of pleasure. To paraphrase the Song of Solomon, 'Stay me with flagons and comfort me with chocolates, for I am sick with love'.
Labels: Affect, Chocolate, Chocolates, Finest, Worlds
This chocolate candy recipe is not very hard, yet it is similar to making truffles, so once you've mastered these you'll have the courage for truffles.
Or maybe you'll just love these enough you won't need to try anything any harder. Since I love chocolate and mint together so much, I'm stuck on using all mint extract in this recipe, but vanilla is also very very good.
Is there such a thing as a 'bad chocolate candy'? I don't think so!
Ingredients-
4c confectioners (powdered) sugar
1/2c homogenized milk
1c (2 sticks)cold butter
2 tsps. extract of your choice (1 tsp. each of two different kinds if you wish)
1 1/2 lbs. of whatever kind of chocolate you want to coat your creams with - milk, semi sweet, white or dark chocolate.
Equipment and Supplies-
6 ziplock bags
Plastic wrap
Tray or cookie sheet to fit in your freezer
Scissors
Mixer
Directions-
Put the butter in the mixing bowl and pulse back and forth between high and low speed to soften it until there are no hard chunks, then very slowly add the powdered sugar.
Once you've gotten about 2 cups of the sugar mixed in with the butter, enough to make a stiff dough, add 1/4c of the whipping cream or whole milk, until the mixture softens enough to whip them. Then add the rest of the powdered sugar, extracts and the rest of the milk. Extracts can be chocolate, orange, strawberry or lemon, just to give you some ideas. Whip again after adding the liquid ingredients for about 30 seconds and turn off the mixer.
Spoon the mixture into the ziplock bags and set aside. Cover the tray with plastic wrap. Snip one of the corners off of the ziplock and squeeze little blobs of the butter mixture onto the plastic. Repeat this process until you've made enough to fill the tray.
Put the tray in the freezer for about 20 minutes.
In a separate bowl melt the chocolate. You can use your oven, a double boiler, or a big bowl over top of a small pot with water simmering below it.
Take the candies out of the freezer when the chocolate is just right for dipping. Using a dinner fork drop the creams one by one into the chocolate, cover them completely and then drop them back onto the plastic covered tray.
Let them cool about 5 minutes, and then drizzle some white or dark chocolate over the top or roll them in powdered sugar, sprinkles, coconut, cocoa or nuts. Let them cool for another half an hour to hour before moving them from the tray into tins or boxes.
There are not too many easy, chocolate bread recipes made in the traditional way with yeast and not with baking powder. If you have an electric mixer with a dough hook, you will have no problems with this recipe.
Ingredients for this chocolate recipe:
1/4 Teaspoonful of salt
2 Envelopes of instant yeast
1/4 Teaspoonful of extract cinnamon
1/2 Cup of Cocoa
4 Cups of flour
1/3 Cup of sugar
2 Tablespoonfuls of butter
1 Egg
1 Cup of very hot milk
1/2 Cup of warm water (or as much as is needed to get a dough that can be handled easily)
1 Cup of currents
Method for this chocolate recipe:
Mix all the dry ingredients in a bowl
Melt the butter.
Beat the egg.
Mix the butter, egg, milk and water to form a soft dough that can be easily handled.
Knead the dough for about 1 minute.
Turn onto molding board, roll into a square about an inch in thickness and sprinkle on one-half cup of the currants.
Fold the sides to meet the center and then the bottom and top ends to center.
Fold as at first, using another one-half cup currants.
Cover the bowl with cling wrap and leave in a hot place to rise until it has doubled in size.
Knock the dough down.
Shape the dough into the required shape for your buns, place them on a greased baking tray, cover and let them rise again until doubled in size.
Pre-heat the oven to 350oF
Bake fifteen to twenty minutes.
As you take them from oven, brush the tops of your buns with the white of one egg beaten with one-half cup confectioners' sugar.
Let them stand five minutes.
Now they are ready to serve.
If you want chocolate bread and not buns, you can bake it in a bread pan but you will have to lower the heat to about 325oF after 15 minutes and you will have to bake it for about 1 hour.
If you feel uncomfortable about the raw egg white, mix the confectioner's sugar with a very small amount of water and use as directed. For the typical rum and raisins flavor you can also add 2 table spoons of rum or 1 teaspoons of rum flavoring. These buns are best served fresh from the oven and they make an ideal treat for a weekend brunch.
Did you know chocolate was originated in Central America? That it used to be a treat only to the rich? Chocolate has a fascinating history!
The Olmecs occupied a small area south of Veracruz and were the first cultivators of the cacao pod. The Mayans were next, just south of present day Mexico, to elevate chocolate to status of the Gods. They named the cacao tree Cacahuaquchtl (tree) as they were concerned no other tree was worth naming. They believed the tree belonged to the gods and that the pods growing from the tree were an offering from the gods to man. They Mayans were the originators of a bitter brew made from cacao beans. It was a luxury drink enjoyed by kings and noblemen. Thankfully we can all enjoy chocolate now!
Christopher Columbus, in 1502, reached the island of Guanaja off the coast of Honduras. As legend goes he was greeted by natives that gave him a sackful of cacao beans in exchange for some of his own merchandise. When Cortes arrived seventeen years later the cacao beans were being used as food and a form of currency. It was reported that a slave could be bought for one hundred cacao beans. At the time, two hundred small cacao beans were worth one Spanish real.
The Spanish helped develop cacao plantations in Mexico, Ecuador, Venezuela, Peru, Jamaica and Hispaniola (Haiti and the Dominican Republic). Cacao production has since spread all over the world but the cacao from these original regions still produce the most highly prized variety of cacao bean. The first ever chocolate processing plant was set up in Spain in 1580. From then on the popularity of chocolate gradually spread to the other European countries.
The Dutch transplanted the tree to their East Indian states in the early seventeenth century and from there it spread to the Philippines, New Guinea, Samoa and Indonesia with a large degree of success made possible by the exploitation of hundreds of thousands of African slaves. In the early nineteenth century the Portuguese transplanted Brazilian cacao saplings to the island of Sao Tome off the African coast and later to West Africa. By the end of the nineteenth century the Germans had settled it in Cameroon and British in Sri Lanka. Plantations have since spread to Southeast Asia and Malaysia is now one of the world's leading producers.
The increasing percentage of people diagnosed with diabetes notwithstanding, people take to chocolate pudding as sunflowers take to sunshine. Describing chocolate pudding as popular with the masses is an under statement. These goodies made of mouth-watering chocolate are a favorite of children and adults alike. Chocolate pudding's popularity is definitely on an upswing, even though several decades have passed since it's creation.
The alluring taste of the product led to chocolate pudding being considered a staple food of teenagers. Adults have not been able to keep their hands off them, though they have strongly voiced their dissent against a grub that has a high sugar quotient. Let's put it that chocolate pudding is a necessary evil for many. They want to get away from it because of the high calorie content; at the same time, they want to savor the strange tingling sensation that spreads to your brain when you take the first delicious spoonful. Really, the stuff temptations are made of!
Chocolate pudding owes it origins to the chocolate custard. Chocolate pudding is a variation of the more traditional chocolate custard. The dish was invented by Meredith, Helenna and Mary. During the early years of chocolate pudding, it was considered a food item suitable for children who have a weak physical disposition. It was so because of the high calories, and therefore energy, quotient contained in chocolate. Later it became an item that found mention in the dessert menu of all self-respecting eateries. General Foods introduced the chocolate pudding mix in 1934 and it became famous as "Jell-O Chocolate Pudding" in 1936.
With health food adapting to the demands of the modern world and its holier-than-thou diet charts doing the round of every health clinic, gulping down dollops of chocolate pudding is no longer a trend that anyone wants to follow or start. People have woken up to the fact that one spoonful of chocolate pudding translates to roughly half-an-hour of exercise. So they try to keep the extra calories away by depriving themselves of one of the most alluring tastes that one can provide to one's taste buds. There are some exceptions of course, like yours truly! We strongly vote in favor of our dear chocolate pudding, no matter how many hours we need to fight it out at the gym to get the redundant calories off our systems!
Celebrate Chocolate Pudding Day on June 26th with a lot of fanfare, as the day definitely is a toast to one of the most popular fast-food items. Trivial it may seem to the purists when they hear of days being named after food-items which to their perception are sold in the back-streets, but they have always been the same. You and I need not be burdened by their learned views. We go out there on Chocolate Pudding Day, have plenty of them and plan when to have them next. Calories and critics can keep up their fret and fume!
fun! inspired by a chocolate martini the other night :) music found on audio swap: Whirlwinded (His Boy Elroy)
Food and drink stock photography by Biffspandex Photography.
Labels: Biffspandex, Photography
Watch as Bartender Mitch shakes up a delicious organic double chocolate martini. Let him make one for you at Lied Lodge & Conference Center at Arbor Day Farm, Nebraska City.
The chocolate martini is one of the world's most romantic cocktails. This chocolate martini recipe is the perfect start for a romantic meal or Valentine's Day dinner. In fact, chocolate martinis are among the most ordered flavored martinis on most bar menus. Chocolate martini recipes are easy to mix up. For a white chocolate martini, simply follow this recipe and substitute the chocolate liqueur with Godiva white chocolate liqueur. For a rapsberry chocolate martini, substitute the vanilla vodka with Stoli Razberi vodka. Here's what you'll need to make a chocolate martini. This will serve one person. Godiva Chocolate Martini 2 ounces of Godiva chocolate liqueur 1 1/2 ounces Stoli vanilla vodka Shaved white chocolate, for garnish Fresh raspberry, for garnish Start by dipping the rim of the martini glass in Hershey's chocolate sauce and granulated white sugar. To make this Godiva chocolate martini recipe, fill a large tumbler with ice cubes. Add 2 ounces of Godiva chocolate liqueur to the tumbler. Next, add 1 1/2 ounces Stoli vanilla vodka. Add to a shaker and shake well. Pour the mix into a martini glass. Garnish with shaved white chocolate and a fresh raspberry. I hope you enjoy this sweet version of the popular martini. Thanks for watching.
Enjoy this delicious Chocolate Pound Cake Recipe! Easy to make and is a big hit with those who like chocolate pound cake.
Ingrededients for the chocolate pound cake recipe:
1-cup butter, room temperature
2 cups sugar
4 eggs
1 (8-ounce) bittersweet chocolate bar or chocolate chips
1 (16-ounce) can chocolate syrup
1/2 teaspoon baking soda
1 cup sour milk or buttermilk
1 teaspoon vanilla extract
3 cups flour
Here's how you cook the chocolate pound cake recipe...
Preheat oven to 350 degrees. Grease and flour a 12-cup bundt pan, parting 2 inches at the top for the cake to rise.
In a large bowl, cream butter and sugar collectively until downy. Add eggs, one at a time; beat until fully integrated.
In a heavy saucepan over low heat, melt chocolate bar or chocolate chips; stirring until smooth. Remove from heat. Add chocolate syrup and butter-sugar mixture; stir until well mixed.
Add 1/2 the milk mixture to chocolate mixture. Add 1 1/2 cups flour, mixing well. Add remaining milk mixture and remaining 1 1/2 cups flour; beat until well incorporated. Pour into prepared bundt pan. Bake approximately 1 hour 20 minutes or until a toothpick inserted in the center come out clean. Remove from oven and cool 15 minutes on a wire rack; remove from pan and invert onto a cake plate.
This is yet another recipe for the chocolate pound category.
This rich cake has the most wonderful moist texture. Frost it with the frosting if you'd like; it would also be wonderful just dusted with powdered sugar.
INGREDIENTS:
* 1-1/2 cups butter, softened
* 3 cups sugar
* 5 eggs
* 2 tsp. vanilla
* 1-1/4 cups buttermilk
* 2-1/3 cups flour
* 2/3 cup cocoa
* 1/2 tsp. baking powder
* 1/2 tsp. baking soda
* 1/4 tsp. salt
* 1/3 cup peanut butter
* 1-1/3 cups semisweet chocolate chips
PREPARATION of this chocolate pound cake recipe:
Heat up oven to 325 degrees F. Spray a 10-inch bundt pan with nonstick baking spray (with flour in the spray) and set aside.
In a large bowl, beat butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition.
Beat in vanilla.
Sift together flour, cocoa, baking powder, baking soda, and salt. Add alternately with buttermilk to butter mixture, beginning and ending with dry ingredients. Pour batter into prepared pan.
Bake at 325 degrees F for 65-75 minutes, until toothpick inserted in cake comes out clean and cake begins to pull away from sides of pan. Cool in pan for 5 minutes, then turn onto serving plate and cool completely.
To frost, melt peanut butter and semisweet chocolate chips in microwave (2 minutes on 50% power) and stir until smooth. Spoon over cake. 16 servings
Enjoy these wonderful chocolate pound cake recipes!