Chocolate Martini

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Chocolate candy molds can lend your homemade confections a festive, distinctive, unique and professional air, so why not try them? They're also inexpensive and easy to use, if you follow a few tips.





You may not be aware of the great variety of molds available. There are molds for:





Special events: birthday, graduation, wedding, anniversary, babies, bazaars, etc.





Holidays: New Year's, Valentine's Day, Easter, Mother's Day, Father's Day, Fourth of July, Halloween, Thanksgiving, Christmas, Hanukkah, etc.





Themes: movies, animals, flowers and fruit, jobs (business cards!), letters and numbers, organizations, patriotism, nautical, seasonal, sports, religious, zodiac, greeting cards, international, landmarks, music, military, transportation, western, etc.





Tips for buying molds:





Look for strong plastic with deep intricate designs, you'll be surprised at the difference in results from more detailed molds. If you buy molds for hard candy, they'll be strong enough for anything. Dishwasher-proof is not necessary, you'll read why later.





Tips for using molds:





Fill each mold slowly with a squeeze bottle, spoon, or by pouring chocolate from a measuring cup. Paintbrushes can be used for candies with layers of different colors, just let each layer chill and firm before applying the next.





Use a palate knife or spatula to scrape off any excess chocolate into a clean bowl. This chocolate can be gently warmed and reused.





To remove bubbles from the molded candy, you can hold both sides of the chocolate candy mold firmly in two hands and tap it gently on your table or counter.





To remove the candy from the mold, turn it upside down over a cloth or sheet of waxed paper and either gently tap it on the table or kitchen counter, or invert the entire mold and twist it very gently to release the chocolates.





Chocolates can be quick chilled, in order to remove them quickly from the mold and make way for more candy production. To do this, place them in the freezer for 5 to 10 minutes, until there is condensation or frost evenly on the bottom of your mold. Then you can take them out of the freezer, remove them from the mold as above, and let them finish cooling at room temperature.





Tips for cleaning molds:





The molds should never be washed because it is easy to leave soap residue that affects the flavor of the chocolates. Once the remnants of chocolate in the mold have completely cooled, the chocolate will flake off by wiping with a soft, dry cotton cloth (polyester will leave tiny fibers on the plastic). A light film of cocoa butter will remain which is polished with the cotton cloth, making your next batch of chocolates even shinier than the previous batch.

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Celebrate the holidays with style! Renowned designer Kim Seybert invites us in her home and shares her special touches for perfect holiday entertaining. Tip: Use dried figs, great size for appetizers Tip: Bake rolls fat side down so that the fat melts off when cooking Tip: Bake wrapped figs at 500° Fahrenheit for 5 minutes Tip: Invest in functional-yet-festive shakers and barware Tip: Call ahead to your liquor store for hard-to-find spirits Tip: Dark chocolate is good for the heart and loaded with flavonoids Trick: For best flavor, stuff figs with as much cheese as possible Trick: Bring prosciutto to room temperature before wrapping Trick: For extra flavor, garnish cooked figs with a sprig of thyme Trick: Orange zest adds color and more citrus notes Trick: Decorate an ordinary platter with black beans and herbs for a festive look Technique: Make four cuts on top, pinch the bottom to open up the fig Technique: Start at fattiest end, roll tightly Technique: Keep vodka cold, always chill liquor in the freezer before serving Technique: Shaved chocolate makes a tasty and attractive garnish Technique: Turn Orange Chocolatini into a dessert cocktail by adding heavy cream Technique: Black beans also help to hold the wrapped figs in place

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Today, mobile phone market is flourishing with the new product variation, promotional suppliers and event marketers. There, LG products are no behind, as the latest LG series of chocolate mobile phone is beating the market with other products. LG chocolate mobile phones series is throbbing heart of millions by its exclusive features like sharp design; satisfying user with its overall performance; and a multimedia-rich feature equipped with a Megapixel camera, high-end connectivity with the Bluetooth and MP3 for over coming the boredom.

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1 Part ABSOLUT VODKA 1 Splash Chocolate Liqueur 1 Whole Chocolate HOW TO MIX Fill a mixing glass with ice cubes. Add all ingredients. Stir and strain into a chilled cocktail glass. Garnish with a chocolate. www.absolutdrinks.com

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Tylor Field, III, VP of Wine and Spirits for Morton's The Steakhouse, walks us through how to make a delicious cocktail that could also be served as dessert. Visit www.mortons.com to make your reservation.

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Aloha Aubrey for the wonderful Christmas gift to watch my daughter delight in the percussion drama of STOMP! You are the best. If you haven't been to the new coffee/bar (Bambu) down the street from Hawaii Theatre, check in out.

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How to Make a White Chocolate Martini - Recipe and Ingredients Expert: Cool River Cafe Contact: www.coolrivercafe.com Bio: Located in Austin, Texas, the "Live Music Capital of the World" and home to world-famous Sixth Street, Cool River Cafe has been one of the city's premiere dining destinations.

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www.RecipeSecrets.us You can make top secret restaurant recipes easily too just as long as you don't violate a few simple rules. Number one is you must follow the instructions to the letter. If you wonder why the recipes have not been so easily available is because they want to protect the profits that the restaurants have been able to achieve by being the only place where you were able to get that dish from. By simply using the proven road map that has been made for you (the recipe) success is almost certain you will be able to replicate any great tasting dish. When cooking, famous restaurant recipes definitely shows you the main value associated with acquiring superior ingredients, you must buy from a supermarket that is of excellent standard with freshness as number one standard. If you want the best results the you must follow this as your golden rule "Only Quality Ingredients. Top secret recipes from popular restaurants are now being highly sought after by many people who love the great food but want to save money. It is not as hard as you may think to prepare your favorites at home. Famous restaurant recipes secrets are available to you, you just need to know where to go and grab them for yourself. You will then be able to make all of your favorite cuisine at the very place you know and love the most, your own kitchen. Well-known restaurant dishes that you make yourself will be the rave amongst your family and friends when the taste meal after meal that you are able ...

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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

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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

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Join 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.

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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.

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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.

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Visit www.drinkstv.com to download and print this video drink recipe and more!

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Show en terraza del Wynn, lo disfrutaba junto con un habano y un Chocolate martini

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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

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iF 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.

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