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