I hope you're enjoying a beautiful day. There are so many wonderful chocolate recipes. Have you wanted a rich, thick Chocolate Sauce to pour over your desserts? Tonight I am going to share one with you that I think you'll like.
First make a Vanilla Sauce-
Scald 1 cup of milk and one cup cream together to which 1/2 vanilla bean or 1/2 teasppon pure vanilla extract has been added. Beat together 4 egg yolks and 1/2 cup sugar-slowly combine with the milk and cream stirring constantly with a wisk.
Cook this mixture in the top of a double boiler all the while stirring contantly until mixture thickens and is able to coat a spoon. Remove vanilla bean if used. Strain through a fine sieve or blend well with a Braun blender, and allow to cool.
For a thicker sauce, add 1 teaspoon flour to the egg yolk mixture while still cool. Blend well before adding to the hot milk and cream. If you wish it to be lighter, gently fold into the final cooled mixture 1/2 cup heavy cream whipped.
Now to make it CHOCOLATE: Dissolve 3 to 4 ounces sweet cooking chocolate or 2 ounces bitter chocolate in 2 to 3 tablespoons of hot water in a double boiler; 2 tablespoons of sugar may be added to the bitter chocolate if you wish to make it sweeter. Mix well and add slowly to two cups of the vanilla sauce. Mix with a wisk until well blended.
A sauce such as this is perfect to make simple cakes such as angel food cake or chiffon cake something special. Top it off with a little whipped cream and a strawberry or two artistically placed. You can, also, put some chocolate sauce in a squeeze bottle and decorate your dessert plates around your cake just as the famous chefs do on TV. Make something simple and ordinary very elegant by adding a little embellishment. Remember: It's all in the presentation.
May you have Sweet Chocolates and happy thoughts,
Donna
Wednesday, August 24, 2005
Tuesday, August 23, 2005
Prize Chocolates Discovered in Tuscany
Hello friend,
I came across a lovely site that searches around the world for the best in Chocolates to share with their patrons. It is the Chocolate Trading Company in the UK.
http://www.chocolatetradingco.com/moreinfo.asp?ID=256
Their search found Amedie Chocolates in Tuscany. Amedei of Tuscany, Italy, was founded by brother & sister Cecilia and Alessio Tessieri in 1990. With an admirable passion and determination coupled with the highest standards of craftsmanship and creativity, Amedei today is considered to produce some of the finest chocolate in the world. Amedei, particularly in the last year, has become known around the world for their chocolate and one of the many reasons for their high acclaim is a strong and honest desire to create the best chocolate at whatever cost.
Amedei's most prized chocolate comes in the forms of the single origin, and to be precise, single variety, Porcelana bar and Porcelana neapolitans and as the name suggests is created solely from the very rare and valuable Porcelana cocoa bean, the purest form of the Criollo cocoa bean (Criollo meaning “native”). This particular cocoa bean is revered around the world for its superior taste and with such short supply, a mere 3,000 kilos a year, Amedei only produces 20,000 chocolate bars, each numbered by hand. Amedei has conducted in-depth agronomic research and genetic testing on Porcelana and today it buys up a substantial quantity of all that is grown, paying up to eight times more than the lower grade Forastero cocoa, the most widely grown and used cocoa in the world.
The next prized single origin chocolate from Amedei comes in the forms of the Chuao bar and Chuao neapolitans, created solely from the world famous Chuao cocoa bean with an exceptional fruity flavour and unique character. This particular cocoa bean legend named after the plantation where it is grown on Venezuela's coast and therefore, technically, these chocolates can be more accurately referred to as Single Estate, provides another unique chocolate tasting experience and one Amedei has worked to perfection.
Up until a few years ago, the Chuao cocoa was the exclusive domain of the great French chocolate makers. Now Amedei has managed to break this long-standing tradition and is today one of the very few, if not solely in the world today, creating chocolate using this precious cocoa bean.The Amedei range of blended chocolate bars are created from the two favored cocoa beans amongst the premium chocolate makers, from the three main cocoa types, the Trinitario and Criollo. Amedei’s Tuscan Black 70% bar Cecilia (master chocolate maker at Amedei) describes as “all the flavour that chocolate is capable of giving” and is her own personal favorite amongst the finely blended dark 66% and 63% chocolate bars created by Amedei.
Chocolate Trading Company's aim is to provide people with that opportunity to experience and enjoy the finest chocolates available. In the world of fine chocolate it’s not just the fine flavors alone that make one chocolate stand out from another, the importance of texture plays a large role in the majority of peoples opinions of what makes the best chocolate. Amedei again has perfected these processes, and most importantly for this particular requirement it is the grinding and conching process, which plays a large role in creating a silky smooth chocolate with no gritty or flakey textures.
To create such a smooth tasting experience Amedei grinds their cocoa beans to no more than 15 microns, your mouth can only detect a granule size of over 18 microns and industry standards are approximately 30 microns. The grinding of the cocoa at Amedei is still performed on a traditional granite stone mill.
As a result of all this meticulous care, Amedei was voted overwhelmingly by the customers of the Chocolate Trading Company as their choice for “Best Chocolate Awards- 2004.” The winning dark chocolate bar with 75% of the votes was-AMEDEI, PORCELANA, 70% Dark Chocolate Bar.
So check out the site and see all that is offered. They do ship to the US. Their e-mail address for questions is- mailto:chocolatesenquiries@chocolatetradingco.com
I love finding exciting and unique chocolate sites to share with you. If you have a favorite, please let me know so we can share them with others.
Have a beautiful day, and God bless,
Donna
I came across a lovely site that searches around the world for the best in Chocolates to share with their patrons. It is the Chocolate Trading Company in the UK.
http://www.chocolatetradingco.com/moreinfo.asp?ID=256
Their search found Amedie Chocolates in Tuscany. Amedei of Tuscany, Italy, was founded by brother & sister Cecilia and Alessio Tessieri in 1990. With an admirable passion and determination coupled with the highest standards of craftsmanship and creativity, Amedei today is considered to produce some of the finest chocolate in the world. Amedei, particularly in the last year, has become known around the world for their chocolate and one of the many reasons for their high acclaim is a strong and honest desire to create the best chocolate at whatever cost.
Amedei's most prized chocolate comes in the forms of the single origin, and to be precise, single variety, Porcelana bar and Porcelana neapolitans and as the name suggests is created solely from the very rare and valuable Porcelana cocoa bean, the purest form of the Criollo cocoa bean (Criollo meaning “native”). This particular cocoa bean is revered around the world for its superior taste and with such short supply, a mere 3,000 kilos a year, Amedei only produces 20,000 chocolate bars, each numbered by hand. Amedei has conducted in-depth agronomic research and genetic testing on Porcelana and today it buys up a substantial quantity of all that is grown, paying up to eight times more than the lower grade Forastero cocoa, the most widely grown and used cocoa in the world.
The next prized single origin chocolate from Amedei comes in the forms of the Chuao bar and Chuao neapolitans, created solely from the world famous Chuao cocoa bean with an exceptional fruity flavour and unique character. This particular cocoa bean legend named after the plantation where it is grown on Venezuela's coast and therefore, technically, these chocolates can be more accurately referred to as Single Estate, provides another unique chocolate tasting experience and one Amedei has worked to perfection.
Up until a few years ago, the Chuao cocoa was the exclusive domain of the great French chocolate makers. Now Amedei has managed to break this long-standing tradition and is today one of the very few, if not solely in the world today, creating chocolate using this precious cocoa bean.The Amedei range of blended chocolate bars are created from the two favored cocoa beans amongst the premium chocolate makers, from the three main cocoa types, the Trinitario and Criollo. Amedei’s Tuscan Black 70% bar Cecilia (master chocolate maker at Amedei) describes as “all the flavour that chocolate is capable of giving” and is her own personal favorite amongst the finely blended dark 66% and 63% chocolate bars created by Amedei.
Chocolate Trading Company's aim is to provide people with that opportunity to experience and enjoy the finest chocolates available. In the world of fine chocolate it’s not just the fine flavors alone that make one chocolate stand out from another, the importance of texture plays a large role in the majority of peoples opinions of what makes the best chocolate. Amedei again has perfected these processes, and most importantly for this particular requirement it is the grinding and conching process, which plays a large role in creating a silky smooth chocolate with no gritty or flakey textures.
To create such a smooth tasting experience Amedei grinds their cocoa beans to no more than 15 microns, your mouth can only detect a granule size of over 18 microns and industry standards are approximately 30 microns. The grinding of the cocoa at Amedei is still performed on a traditional granite stone mill.
As a result of all this meticulous care, Amedei was voted overwhelmingly by the customers of the Chocolate Trading Company as their choice for “Best Chocolate Awards- 2004.” The winning dark chocolate bar with 75% of the votes was-AMEDEI, PORCELANA, 70% Dark Chocolate Bar.
So check out the site and see all that is offered. They do ship to the US. Their e-mail address for questions is- mailto:chocolatesenquiries@chocolatetradingco.com
I love finding exciting and unique chocolate sites to share with you. If you have a favorite, please let me know so we can share them with others.
Have a beautiful day, and God bless,
Donna
Monday, August 15, 2005
Michel Cluizel 85% Cacao Fine Chocolate
We had a beautiful summer rain last night which certainly cooled things off a bit. Today was so much more delightful than yesterday. I hope that you're blessed with a bit of rain if your weather has been dry of late.
Today's featured chocolatier is Michel Cluizel, who, since 1948 has been not only manufacturing fine chocolate, but is one of the few to process cocoa beans. He and his four children produce exceptional chocolates that more than 6000 professional caterers, pastry experts, and confectioners use or resell around the world. http://www.cluizel.com/
The taste of his chocoolate are acclaimed worldwide as balanced, awesome, and powerful. He has a showroom in the heart of Paris and a chocolatrium to tour, as well as a company branch in the USA:
NOBLE INGREDIENTS LTD1602 Hylton Road, PENNSAUKEN, NJ 08110Tel. (001) 856 486 9292 – Fax (001) 856 486 9202 usa@cluizel.com. Michel Cluizel Chocolates would definitely be chocolates to experience. Visit their web site.
For those who would like to taste a chocolate drink that is similar to that which was once a favorite among European aristocrats, I have a recipe for you:
4 squares bitter chocolate
1 cup boiling water
2 cups condensed milk plus 4 cups water
6 T. sugar
Pinch of salt
Pinch of allspice
1/2 t. nutmeg
2 t. cinnamon
2 eggs
2 t. vanilla
Cut up the coarsely grated bittersweet chocolate into 1 cup boiling water, and stir over the fire until well-blended. Add condensed milk and 4 cups water, sugar, the merest pinch of salt, allspice, nutmeg, and cinnamon. Cook this in the top of a double boiler for 1 hour, beating with a rotary beater at least half a dozen times during cooking. Beat eggs well and add them the last time chocolate is whipped (mix the eggs with some of the liquid that has been cooled before adding to prevent them from being cooked and lumpy as it enters the mixture). Add vanilla just before serving. Serves 6 to 8. Put a dollop of whipped cream on top before serving.
May you have a wonderful day tomorrow.
Today's featured chocolatier is Michel Cluizel, who, since 1948 has been not only manufacturing fine chocolate, but is one of the few to process cocoa beans. He and his four children produce exceptional chocolates that more than 6000 professional caterers, pastry experts, and confectioners use or resell around the world. http://www.cluizel.com/
The taste of his chocoolate are acclaimed worldwide as balanced, awesome, and powerful. He has a showroom in the heart of Paris and a chocolatrium to tour, as well as a company branch in the USA:
NOBLE INGREDIENTS LTD1602 Hylton Road, PENNSAUKEN, NJ 08110Tel. (001) 856 486 9292 – Fax (001) 856 486 9202 usa@cluizel.com. Michel Cluizel Chocolates would definitely be chocolates to experience. Visit their web site.
For those who would like to taste a chocolate drink that is similar to that which was once a favorite among European aristocrats, I have a recipe for you:
4 squares bitter chocolate
1 cup boiling water
2 cups condensed milk plus 4 cups water
6 T. sugar
Pinch of salt
Pinch of allspice
1/2 t. nutmeg
2 t. cinnamon
2 eggs
2 t. vanilla
Cut up the coarsely grated bittersweet chocolate into 1 cup boiling water, and stir over the fire until well-blended. Add condensed milk and 4 cups water, sugar, the merest pinch of salt, allspice, nutmeg, and cinnamon. Cook this in the top of a double boiler for 1 hour, beating with a rotary beater at least half a dozen times during cooking. Beat eggs well and add them the last time chocolate is whipped (mix the eggs with some of the liquid that has been cooled before adding to prevent them from being cooked and lumpy as it enters the mixture). Add vanilla just before serving. Serves 6 to 8. Put a dollop of whipped cream on top before serving.
May you have a wonderful day tomorrow.
Friday, August 12, 2005
Bonnat Fine Chocolate Since 1884
I hope you have been able to stay cool today. It got up to 105 degrees. My goodness! Check with elderly neighbors where you are and make sure their air conditioning is working all right, and don't forget to give any pets plenty of water.
I was going to post this last night; however, we had some computer glitches come up. On the spur of the moment as I was trying to get back on-line, my adult children came by and invited me to go with them to watch the meteor shower that was expected between midnight and 4:00 a.m. So off we went to sit on a dock on a lovely, still lake and watch the incredible night sky as it danced with "shooting stars."
I have another great source of chocolate for you. In France, there is a company, Bonnat Chocolates http://www.bonnat-chocolatier.com/ , that has been producing fine chocolates in Voiron, in the Isere Region. Felix Bonnat, chocolatier and confectioner, started the company in 1884. His two sons helped in the business. His grandson, Raymond, took over the firm in 1959, and he, his wife, and two of his children carry on the family tradition of making some of the world's finest chocolates.
They have an adorable gift box that can be ordered. It is a miniature shop that resembles the first Bonnat business establishment. There are many gift boxes to choose from that have chocolates which have over 50 % cacao ( cocoa as we know it) content that can be ordered on-line through their web site. Two of their chocolates that I have heard are very good, are the Pour Croquer Trinite' and the Pour Croquer Hacienda El Rosario. I understand these two have 75% cacao content which is very high.
Remember, these chocolates are NOT your typical American sweet candy bars. These are fine chocolates with sometimes a spicy, somewhat bitter, intense, warm flavor which lasts and has character. In past blogs, I mentioned that fine chocolates are like fine wines. Observe the look of the chocolate. Smell it. Feel the smoothness in your mouth. SAVOR it. As far as I know, the ONLY ingredients are cacao, sugar, and butter.
There are a couple of stores in the US that carry Bonnat Chocolates. The addresses are on the web site. Otherwise, you can just order on-line through the site.
It is exciting sharing the best of chocolates with you. Till next time-
Stay cool and take care.
I was going to post this last night; however, we had some computer glitches come up. On the spur of the moment as I was trying to get back on-line, my adult children came by and invited me to go with them to watch the meteor shower that was expected between midnight and 4:00 a.m. So off we went to sit on a dock on a lovely, still lake and watch the incredible night sky as it danced with "shooting stars."
I have another great source of chocolate for you. In France, there is a company, Bonnat Chocolates http://www.bonnat-chocolatier.com/ , that has been producing fine chocolates in Voiron, in the Isere Region. Felix Bonnat, chocolatier and confectioner, started the company in 1884. His two sons helped in the business. His grandson, Raymond, took over the firm in 1959, and he, his wife, and two of his children carry on the family tradition of making some of the world's finest chocolates.
They have an adorable gift box that can be ordered. It is a miniature shop that resembles the first Bonnat business establishment. There are many gift boxes to choose from that have chocolates which have over 50 % cacao ( cocoa as we know it) content that can be ordered on-line through their web site. Two of their chocolates that I have heard are very good, are the Pour Croquer Trinite' and the Pour Croquer Hacienda El Rosario. I understand these two have 75% cacao content which is very high.
Remember, these chocolates are NOT your typical American sweet candy bars. These are fine chocolates with sometimes a spicy, somewhat bitter, intense, warm flavor which lasts and has character. In past blogs, I mentioned that fine chocolates are like fine wines. Observe the look of the chocolate. Smell it. Feel the smoothness in your mouth. SAVOR it. As far as I know, the ONLY ingredients are cacao, sugar, and butter.
There are a couple of stores in the US that carry Bonnat Chocolates. The addresses are on the web site. Otherwise, you can just order on-line through the site.
It is exciting sharing the best of chocolates with you. Till next time-
Stay cool and take care.
Thursday, August 11, 2005
Vermont Has More Than Great Syrup-It Has Fine Chocolate, Too!
There are so many great companies around the world offering rich, dark, pure chocolate of over 50% cocoa mass-liquor content. I found one in Vermont, USA, called Lake Champlain Chocolates.
Their site is very easy to navigate and is filled with great information. The chocolates at Lake Champlain Chocolates, are produced with "pride" continuing with the highest of standards of chocolate making and using only the freshest of natural ingredients in their own chocolate factory in Lake Champlain. Owned by Jim Lampman, the company has been making fine chocolate for over twenty years.
Their web site states that The New York Times reveres it as "some of the best chocolate in the country." It is preservative-free and Kosher-certified. Their chocolate contains "no additives or shelf extenders - no junk, no kidding! As chocolate has over 500 flavor components, anything extra is bound to compromise the flavor."
Their products are Star-D Kosher certified by the National Council of Young Israel in affiliation with Star-K Kosher Certification. They have some very loyal, satisfied customers as is evident from the impressive testimonials I read. They love Lake Champlain Chocolates calling the chocolate "Pure heaven."
The company web site is http://lakechamplainchocolate.com/ Enjoy the visit to the site.
More great chocolate sources coming up. Till next time, take care, relax, and enjoy a heavenly piece of chocolate. Isn't life grand!
Have a great evening,
Donna
Their site is very easy to navigate and is filled with great information. The chocolates at Lake Champlain Chocolates, are produced with "pride" continuing with the highest of standards of chocolate making and using only the freshest of natural ingredients in their own chocolate factory in Lake Champlain. Owned by Jim Lampman, the company has been making fine chocolate for over twenty years.
Their web site states that The New York Times reveres it as "some of the best chocolate in the country." It is preservative-free and Kosher-certified. Their chocolate contains "no additives or shelf extenders - no junk, no kidding! As chocolate has over 500 flavor components, anything extra is bound to compromise the flavor."
Their products are Star-D Kosher certified by the National Council of Young Israel in affiliation with Star-K Kosher Certification. They have some very loyal, satisfied customers as is evident from the impressive testimonials I read. They love Lake Champlain Chocolates calling the chocolate "Pure heaven."
The company web site is http://lakechamplainchocolate.com/ Enjoy the visit to the site.
More great chocolate sources coming up. Till next time, take care, relax, and enjoy a heavenly piece of chocolate. Isn't life grand!
Have a great evening,
Donna
Wednesday, August 10, 2005
Great Source for Gourmet Chocolate-"ElRey"
Hope you have a great day. I enjoy finding sources for really great chocolate to share with you. You know I'm partial to the really dark, high liquor content chocolates. I found one from ElRey Chocolates at www.elreychocolates.com . Their mouth-watering description is as follows:
Lots of character and complexity.More adventurous, intense and full-bodied than other chocolates
THE REASON: Our chocolates are Venezuelan Single Bean Origin, combining just the right degree of acidity with a pronounced chocolate flavor. Like a fine wine made from carefully selected grapes or a gourmet olive oil made from the finest olives, our chocolates are produced using the world's most flavorful and aromatic regional types of criollo and trinitario cacao beans, such as the famed Carenero beans.OUR CHOCOLATE NAMES ARE UNIQUEThe names Gran Saman, Apamate, Bucare, Mijao, Caoba are taken from the trees that since the 1600's have shaded the groves of cacao trees. The percent (%) indicates what portion of the total formula is comprised of some part of the cacao bean – namely, cacao liquor (or mass), cacao powder, and/or cacao butter. All are flavored with natural vanilla.
So go to their site and read all about their products. One of their press releases states the following:
Since people first started enjoying chocolate, it has held a special place in the culinary universe. It is unique among foods, used as an ingredient, a flavoring, and a foodstuff in its own right. Among the top chocolate manufacturers, there are artistic and scientific differences, but experimentation has always been considered key to discovering flavor-favorites. Until now. Venezuelan corporate king Chocolates El Rey has spilled the beans about this most magical, sought-after substance!
In revealing the hows and whys of premium chocolate, El Rey — the first company ever to so publicly open up about the highly secretive sweet — has leaped ahead of chocolate manufacturers, pastry chefs, and chocolate aficionados to capture the hearts and stomachs of consumers. Individuals shopping for the best now ask about the kind of cacao beans used, where the cacao is sourced, what the percentage of cacao is in the product, and if the cacao butter is deodorized.
Sweet Secret No. 1: The source, variety and quality of cacao beans used in premium bittersweet and semisweet chocolate bars are tricky, more so than any other ingredient in any other gourmet confection. If it's from Europe, is it the best chocolate that a cook can buy? Chocolates El Rey unwraps the Parisian, Belgian, Swiss sweet to reveal that the fame and fortune of its delectable flavor depends upon the source of its primary ingredient, namely the cacao bean. Although cacao beans are grown in tropical climates from Africa to Malaysia, the varietal differences in cacao are found in the origins of the cacao bean versus where the beans are processed into chocolate. Not all beans are alike: There are ordinary forastero cacao beans, and there are superior criollo and trinitario beans which produce chocolate of extraordinary flavor and aroma. Forastero cacao has a hearty growth and makes up the majority of the cacao grown world wide, about 80+ percent. The forastero is a "basic" bean which usually ends up blended with the criollo and trinitario. The trinitario has many of the flavor characteristics of the criollo bean, with many of the hearty cultivation habits of the forastero; however, the criollo bean reigns supreme for consumers-in-the-culinary-know. The trees producing the criollo cacao beans are delicate. In order to thrive, the flavorful criollo (and trinitario) cacao trees require warm, unusually humid conditions with loose, nutrient-rich soil, shaded sunlight, little or no wind, lots of rain, and a short dry season. Venezuela is the perfect setting, and El Rey is the only global producer of premium couvertures using 100% Venezuelan cacao beans.
Sweet Secret No. 2: In the battle for delicious rewards, confidence and information about the quality of cacao beans and cacao butter can be a cook's best friend. Since its first manufacturing of chocolate couvertures, and its derivatives in 1973, Chocolates El Rey has taken the consumer inside not only the world of cacao beans, but butter. All choice chocolate contains a high percentage of cacao butter — at least 32 percent and often as high as 39 percent. The extra cacao butter allows the chocolate to form a thinner coating shell than other chocolates. When melted, it is beautifully fluid with a workable viscosity. But there is more. The aroma of Chocolates El Rey has the distinct ability to create "taste memories". The rich flavor stems from cacao butter that is not "deodorized". It stands to reason since each cacao bean is comprised of approximately 55% butter which carries with it much flavor and aroma. Many European and American companies are masters at blending the forastero with small percentages of criollo beans they buy so that their chocolate achieves a decadent taste. Some also add vanilla flavoring, which can sweeten and mellow the taste. Most however introduce a deodorized cacao butter to the cacao liquor, stripping cacao flavors. Non-deodorized cacao butter melts at body temperature with earthy, sensual flavor notes — quite different from those of a deodorized state. Chocolate connoisseurs call it "mouth-feel", that moment when chocolate is no longer solid, and not yet liquid; the irresistible sensation is unique to a bite of Chocolates El Rey.
Sweet Secret No. 3: The demand for "melt in your mouth" chocolate is heating up. The price of chocolate varies greatly from inexpensive candy bars to pricey truffles. Like wine, the price often depends on the processing and quality of the original ingredients. In the old days, information about premium chocolates was the exclusive province of certified chefs, fancy food types. That's changed. The explosion in gourmet cooking has created a demand and supply of sweet information. Individuals shopping for the best now ask about the kind of cacao beans used, where the cacao is sourced, what the percentage of cacao is in the product, and if the cacao butter is deodorized. Chocolates El Rey's candor and excellent ingredients have sent chocolate manufacturers spinning. Virtually all competitors now sprinkle the magical words "Venezuela" or "Venezuelan cacao" in their product advertisements.
Cacao Barry markets its new line of four chocolates made with 100% "Origin" cacao beans. Felchlin names their couverture "Maracaibo" 65% (after a city in Venezuela); Valrhona, Michel Cluizel, Chocovic, and Scharffen-Berger celebrate their use of the Venezuelan cacao in their premium chocolates. Like falling in love, a piece of chocolate can be heavenly. Taste the difference! "Chocolate is a serious thing," Deanna Troi from Star Trek: The Next Generation.
Company details: March 2002Company Press Release Source: Chocolates El Rey, Inc. Caracas, Venezuela.Contact: Chocolates El Rey, Inc. P.O. Box: 853Fredericksburg, TX 78624
Tel: 800-357-3999 e-mail: info@chocolates-elrey.com The King of Chocolates, Decrees Chocolates El Rey.
More about other great chocolate sources in my next blog-Till then, "Be Happy."
God bless,
Donna
Lots of character and complexity.More adventurous, intense and full-bodied than other chocolates
THE REASON: Our chocolates are Venezuelan Single Bean Origin, combining just the right degree of acidity with a pronounced chocolate flavor. Like a fine wine made from carefully selected grapes or a gourmet olive oil made from the finest olives, our chocolates are produced using the world's most flavorful and aromatic regional types of criollo and trinitario cacao beans, such as the famed Carenero beans.OUR CHOCOLATE NAMES ARE UNIQUEThe names Gran Saman, Apamate, Bucare, Mijao, Caoba are taken from the trees that since the 1600's have shaded the groves of cacao trees. The percent (%) indicates what portion of the total formula is comprised of some part of the cacao bean – namely, cacao liquor (or mass), cacao powder, and/or cacao butter. All are flavored with natural vanilla.
So go to their site and read all about their products. One of their press releases states the following:
Since people first started enjoying chocolate, it has held a special place in the culinary universe. It is unique among foods, used as an ingredient, a flavoring, and a foodstuff in its own right. Among the top chocolate manufacturers, there are artistic and scientific differences, but experimentation has always been considered key to discovering flavor-favorites. Until now. Venezuelan corporate king Chocolates El Rey has spilled the beans about this most magical, sought-after substance!
In revealing the hows and whys of premium chocolate, El Rey — the first company ever to so publicly open up about the highly secretive sweet — has leaped ahead of chocolate manufacturers, pastry chefs, and chocolate aficionados to capture the hearts and stomachs of consumers. Individuals shopping for the best now ask about the kind of cacao beans used, where the cacao is sourced, what the percentage of cacao is in the product, and if the cacao butter is deodorized.
Sweet Secret No. 1: The source, variety and quality of cacao beans used in premium bittersweet and semisweet chocolate bars are tricky, more so than any other ingredient in any other gourmet confection. If it's from Europe, is it the best chocolate that a cook can buy? Chocolates El Rey unwraps the Parisian, Belgian, Swiss sweet to reveal that the fame and fortune of its delectable flavor depends upon the source of its primary ingredient, namely the cacao bean. Although cacao beans are grown in tropical climates from Africa to Malaysia, the varietal differences in cacao are found in the origins of the cacao bean versus where the beans are processed into chocolate. Not all beans are alike: There are ordinary forastero cacao beans, and there are superior criollo and trinitario beans which produce chocolate of extraordinary flavor and aroma. Forastero cacao has a hearty growth and makes up the majority of the cacao grown world wide, about 80+ percent. The forastero is a "basic" bean which usually ends up blended with the criollo and trinitario. The trinitario has many of the flavor characteristics of the criollo bean, with many of the hearty cultivation habits of the forastero; however, the criollo bean reigns supreme for consumers-in-the-culinary-know. The trees producing the criollo cacao beans are delicate. In order to thrive, the flavorful criollo (and trinitario) cacao trees require warm, unusually humid conditions with loose, nutrient-rich soil, shaded sunlight, little or no wind, lots of rain, and a short dry season. Venezuela is the perfect setting, and El Rey is the only global producer of premium couvertures using 100% Venezuelan cacao beans.
Sweet Secret No. 2: In the battle for delicious rewards, confidence and information about the quality of cacao beans and cacao butter can be a cook's best friend. Since its first manufacturing of chocolate couvertures, and its derivatives in 1973, Chocolates El Rey has taken the consumer inside not only the world of cacao beans, but butter. All choice chocolate contains a high percentage of cacao butter — at least 32 percent and often as high as 39 percent. The extra cacao butter allows the chocolate to form a thinner coating shell than other chocolates. When melted, it is beautifully fluid with a workable viscosity. But there is more. The aroma of Chocolates El Rey has the distinct ability to create "taste memories". The rich flavor stems from cacao butter that is not "deodorized". It stands to reason since each cacao bean is comprised of approximately 55% butter which carries with it much flavor and aroma. Many European and American companies are masters at blending the forastero with small percentages of criollo beans they buy so that their chocolate achieves a decadent taste. Some also add vanilla flavoring, which can sweeten and mellow the taste. Most however introduce a deodorized cacao butter to the cacao liquor, stripping cacao flavors. Non-deodorized cacao butter melts at body temperature with earthy, sensual flavor notes — quite different from those of a deodorized state. Chocolate connoisseurs call it "mouth-feel", that moment when chocolate is no longer solid, and not yet liquid; the irresistible sensation is unique to a bite of Chocolates El Rey.
Sweet Secret No. 3: The demand for "melt in your mouth" chocolate is heating up. The price of chocolate varies greatly from inexpensive candy bars to pricey truffles. Like wine, the price often depends on the processing and quality of the original ingredients. In the old days, information about premium chocolates was the exclusive province of certified chefs, fancy food types. That's changed. The explosion in gourmet cooking has created a demand and supply of sweet information. Individuals shopping for the best now ask about the kind of cacao beans used, where the cacao is sourced, what the percentage of cacao is in the product, and if the cacao butter is deodorized. Chocolates El Rey's candor and excellent ingredients have sent chocolate manufacturers spinning. Virtually all competitors now sprinkle the magical words "Venezuela" or "Venezuelan cacao" in their product advertisements.
Cacao Barry markets its new line of four chocolates made with 100% "Origin" cacao beans. Felchlin names their couverture "Maracaibo" 65% (after a city in Venezuela); Valrhona, Michel Cluizel, Chocovic, and Scharffen-Berger celebrate their use of the Venezuelan cacao in their premium chocolates. Like falling in love, a piece of chocolate can be heavenly. Taste the difference! "Chocolate is a serious thing," Deanna Troi from Star Trek: The Next Generation.
Company details: March 2002Company Press Release Source: Chocolates El Rey, Inc. Caracas, Venezuela.Contact: Chocolates El Rey, Inc. P.O. Box: 853Fredericksburg, TX 78624
Tel: 800-357-3999 e-mail: info@chocolates-elrey.com The King of Chocolates, Decrees Chocolates El Rey.
More about other great chocolate sources in my next blog-Till then, "Be Happy."
God bless,
Donna
Monday, August 08, 2005
Unique, "Limited Production," Aged Chocolate from Chocolove
Chocolatour is a new line of single origin, vintage chocolate bars from Chocolove. Each Chocolatour flavor is named after the country the chocolate comes from and declares the year the cocoa beans were harvested. Current flavors are Sao Tome Dark Chocolate with 70% cocoa content, Grenada Dark Chocolate with 60% cocoa content, and Java Milk Chocolate with 33% cocoa content. The 2004 production was limited to only 5,000 bars of each flavor.
Chocolove is a premium chocolate manufacturer. Chocolatour offers a world tour of chocolate. Eating a Chocolatour is an experience like tasting a bottle of fine wine. You can choose a specific origin and vintage, and if you taste carefully, you'll be able to taste something of the country and the weather because Chocolatour is made from single origin cocoa beans and weather affects the quality of the cocoa bean from year to year.
Chocolatour will be made exclusively from origins and vintages that have high quality cocoa beans. Consequently, Chocolatour is made in limited productions and some origins may be available only once in a few years. 2004's production was limited to 5,000 bars of each origin. The 2004 production offers the consumer a rare chance to taste an aged and tempered chocolate. Cocoa beans for the 2004 Chocolatour bars were harvested and made into chocolate in 1999," said Timothy Moley, owner. "The chocolate was aged to perfection in our temperature controlled facility, then melted, tempered and packed into bars in December 2004. The aging softened any bitter flavors and the recent tempering has made each bar shine like a new chocolate."
"Single origin chocolate bars are a growing trend among chocolatiers, and the prices for such bars tend to be pretty high," Moley says. "But at Chocolove, I'm committed to making the best chocolate bars and keeping the prices affordable for the consumer. The Chocolatour should be available to consumers at retail for under $3.50 a bar."
The exotic Chocolatour wrapper looks like a map on the front and a postcard on the back. Each origin has a travelogue inside. The bars are limited production and each one is uniquely numbered. Due to the limited production of Chocolatour, it will only be available at select specialty shops and gourmet grocers or direct from Chocolove.
About Chocolove: Independently owned and operated, Chocolove specializes in premium chocolate bars at their factory in Boulder, CO. For more information or to order, visit http://www.chocolove.com/ or call 888-246-2656.
This article courtesy of http://www.chocolatehq.com.
Sounds so good, doesn't it. This chocolate is available at Wild Oats Health Food Stores as well as several other stores, and on-line through the company. The order form is, also, in PDF so you can print out the order form for someone who is not an on-line user which is so handy.
If you try this brand, let me know what you think of it. I will post your opinions about different Chocolates from around the World to share with others.
Have a great evening, Fellow Chocolate Lovers-
Donna
Chocolove is a premium chocolate manufacturer. Chocolatour offers a world tour of chocolate. Eating a Chocolatour is an experience like tasting a bottle of fine wine. You can choose a specific origin and vintage, and if you taste carefully, you'll be able to taste something of the country and the weather because Chocolatour is made from single origin cocoa beans and weather affects the quality of the cocoa bean from year to year.
Chocolatour will be made exclusively from origins and vintages that have high quality cocoa beans. Consequently, Chocolatour is made in limited productions and some origins may be available only once in a few years. 2004's production was limited to 5,000 bars of each origin. The 2004 production offers the consumer a rare chance to taste an aged and tempered chocolate. Cocoa beans for the 2004 Chocolatour bars were harvested and made into chocolate in 1999," said Timothy Moley, owner. "The chocolate was aged to perfection in our temperature controlled facility, then melted, tempered and packed into bars in December 2004. The aging softened any bitter flavors and the recent tempering has made each bar shine like a new chocolate."
"Single origin chocolate bars are a growing trend among chocolatiers, and the prices for such bars tend to be pretty high," Moley says. "But at Chocolove, I'm committed to making the best chocolate bars and keeping the prices affordable for the consumer. The Chocolatour should be available to consumers at retail for under $3.50 a bar."
The exotic Chocolatour wrapper looks like a map on the front and a postcard on the back. Each origin has a travelogue inside. The bars are limited production and each one is uniquely numbered. Due to the limited production of Chocolatour, it will only be available at select specialty shops and gourmet grocers or direct from Chocolove.
About Chocolove: Independently owned and operated, Chocolove specializes in premium chocolate bars at their factory in Boulder, CO. For more information or to order, visit http://www.chocolove.com/ or call 888-246-2656.
This article courtesy of http://www.chocolatehq.com.
Sounds so good, doesn't it. This chocolate is available at Wild Oats Health Food Stores as well as several other stores, and on-line through the company. The order form is, also, in PDF so you can print out the order form for someone who is not an on-line user which is so handy.
If you try this brand, let me know what you think of it. I will post your opinions about different Chocolates from around the World to share with others.
Have a great evening, Fellow Chocolate Lovers-
Donna
Sunday, August 07, 2005
Great Chocolates
Hope you are having a wonderful day.
A friend asked me what would be some of the best chocolate sources. Well, to start with, make sure you choose dark chocolate with a high liquor content as I have mentioned before.
I came across several that are high in flavonoids.
Dark chocolate, the richer in cocoa the better, is not only a delicious treat, it is actually good for you. Just one ounce of a very special chocolate has more than twice the healthy antioxidants of red wine or other dark chocolates. One chocolate that some scientists have been studying the benefits of is Dove Dark Chocolates, made by Mars, Inc., which they say contains Cocoapro cocoa, a specially processed cocoa that contains super high levels of flavanols - so high that Dove Dark is being used in medical research. Cocoa is rich in antioxidant flavonoids, called flavanols, which include procyanidins, epicatechins and catechins. Check out the studies as shown at the web-site www.cocoapro.com for more details on the studies done with Dove Chocolate.
In future blogs other sources for the best in the "World of Chocolate" will be discussed.
Joy and happiness to you----
A friend asked me what would be some of the best chocolate sources. Well, to start with, make sure you choose dark chocolate with a high liquor content as I have mentioned before.
I came across several that are high in flavonoids.
Dark chocolate, the richer in cocoa the better, is not only a delicious treat, it is actually good for you. Just one ounce of a very special chocolate has more than twice the healthy antioxidants of red wine or other dark chocolates. One chocolate that some scientists have been studying the benefits of is Dove Dark Chocolates, made by Mars, Inc., which they say contains Cocoapro cocoa, a specially processed cocoa that contains super high levels of flavanols - so high that Dove Dark is being used in medical research. Cocoa is rich in antioxidant flavonoids, called flavanols, which include procyanidins, epicatechins and catechins. Check out the studies as shown at the web-site www.cocoapro.com for more details on the studies done with Dove Chocolate.
In future blogs other sources for the best in the "World of Chocolate" will be discussed.
Joy and happiness to you----
Saturday, August 06, 2005
Create a Chocolate Souffle'
Hello, So glad to be back on-line. I had to be away for the last week with a family emergency.
One of my children was in a car accident. He made it through surgery and is doing much better. We feel so blessed that he is still with us. Life is so precious, and family is the most important part our lives. I hope that you are having a safe, blessed weekend with your precious family.
I have a souffle' recipe for you today, and, of course, it is Chocolate--
Melt two tablespoons of butter in a saucepan and blend well with 2 tablespoons of flour. Gradually add 1 cup milk, stirring constantly while adding 2 squares of baking chocolate until melted and thoroughly blended, and mix in 1/4 teaspoon salt, 1/2 cup sugar, and a 3 inch piece of vanilla bean. When the sauce is thick and smooth, remove from the fire and cool. Remove the vanilla bean. Add 4 lightly beaten egg yolks and beat well. Fold in 5 egg whites, beaten until stiff.
Butter your souffle' dish and sprinkle with sugar. Pour in batter, and set the dish in a pan of hot water-not boiling. Bake in a hot oven of 400 degrees for 15 minutes, then reduce the oven to moderate at 375 degrees, and cook for 20 or 25 minutes more. Remember to be gentle when handling so it won't fall. Serve with lightly sweetened, heavy whipped cream.
Have a wonderful Sunday.
God bless you & yours,
Donna
One of my children was in a car accident. He made it through surgery and is doing much better. We feel so blessed that he is still with us. Life is so precious, and family is the most important part our lives. I hope that you are having a safe, blessed weekend with your precious family.
I have a souffle' recipe for you today, and, of course, it is Chocolate--
Melt two tablespoons of butter in a saucepan and blend well with 2 tablespoons of flour. Gradually add 1 cup milk, stirring constantly while adding 2 squares of baking chocolate until melted and thoroughly blended, and mix in 1/4 teaspoon salt, 1/2 cup sugar, and a 3 inch piece of vanilla bean. When the sauce is thick and smooth, remove from the fire and cool. Remove the vanilla bean. Add 4 lightly beaten egg yolks and beat well. Fold in 5 egg whites, beaten until stiff.
Butter your souffle' dish and sprinkle with sugar. Pour in batter, and set the dish in a pan of hot water-not boiling. Bake in a hot oven of 400 degrees for 15 minutes, then reduce the oven to moderate at 375 degrees, and cook for 20 or 25 minutes more. Remember to be gentle when handling so it won't fall. Serve with lightly sweetened, heavy whipped cream.
Have a wonderful Sunday.
God bless you & yours,
Donna
Friday, July 29, 2005
Chocolate Finds Its Way Into Beauty Products
Summer is half over. Fall will be here soon, and before we know it, stores will be putting up holiday decorations. It will be time to start planning for the gifts that will bring a smile to your "special someone." Products that contain chocolate or have the aroma of chocolate are becoming very popular. Before you begin planning your gift giving for this year, I thought I would share the following article.
Chocolate finds its way into products ranging from shampoo to cosmetics and candles
Since chocolate is now well known for its positive effects on the mind and in the bedroom, more companies are using this treat for more than sinfully delicious snacks. Thanks to its soothing yet sexy aroma, chocolate is now being used in such products as shampoo and conditioner, body care products, bath scents and scented candles.
Be sure to read the related article, Cocoa is loaded with anti-cancer phytochemicals and compounds, says research.See more articles like this one at http://www.Newstarget.com(http://www.usatoday.com/money/industries/retail/2005-02-13-chocolate-usat_x.htmhttp://www.usatoday.com/money/industries/retail/2005-02-13-chocolate-usat_x.htm)
A gift of chocolate can be an indulgence that pleases the senses without adding pounds to the body.
That's because chocolate is becoming an increasingly hot ingredient for a wide variety of products in the estimated $13 billion market for personal pampering --- skin care products, bath products, cosmetics and candles. Chocolate's reputation for enhancing feelings of well-being, for comfort and for sensuality have hastened its adoption in aromatherapy products.
"Indulging your senses is becoming a key component of the pampering process.
It captures the sheer delight of treating yourself to a luscious desert," says Anthony Hebron of Limited Brands, which sells an array of such chocolate-laced products through its Bath & Body Works stores.
The beauty retailer has a "cookbook" of chocolate for the hair or body.
It includes shampoo, conditioner and body wash in white chocolate hazelnut cake and chocolate cream coffee, as well as café au lait "flavors."
Chocolate Fondue, from the retailer's Tutti Dolci line of fragrant body care and home fragrances, is intended to mimic European sweets with a blend of dark chocolate, toffee and vanilla, with a hazelnut accent. Available are lotion, lip gloss, body wash and candles.
Cocoa Therapy beauty and wellness products offer an instant chocolate fix.
The aroma, in bath scrub, body butter and a roll-on stick, soothes as it's rubbed over pulse points. The drugstore chain's scented candles shaped like chocolate bonbons are packaged in a gold box with ribbon --- much like Godiva chocolates are packaged. The candles complement its Pure Spring shampoo, conditioner and body wash combination in chocolate fudge.
"A lot of consumers are taking to the fact that chocolate is out there to enjoy in other ways," says spokeswoman Jody Cook.
So shop around and see what the stores in your area are selling featuring "anything chocolate" to the delight those on your shopping list.
Have a lovely weekend,
Donna
Chocolate finds its way into products ranging from shampoo to cosmetics and candles
Since chocolate is now well known for its positive effects on the mind and in the bedroom, more companies are using this treat for more than sinfully delicious snacks. Thanks to its soothing yet sexy aroma, chocolate is now being used in such products as shampoo and conditioner, body care products, bath scents and scented candles.
Be sure to read the related article, Cocoa is loaded with anti-cancer phytochemicals and compounds, says research.See more articles like this one at http://www.Newstarget.com(http://www.usatoday.com/money/industries/retail/2005-02-13-chocolate-usat_x.htmhttp://www.usatoday.com/money/industries/retail/2005-02-13-chocolate-usat_x.htm)
A gift of chocolate can be an indulgence that pleases the senses without adding pounds to the body.
That's because chocolate is becoming an increasingly hot ingredient for a wide variety of products in the estimated $13 billion market for personal pampering --- skin care products, bath products, cosmetics and candles. Chocolate's reputation for enhancing feelings of well-being, for comfort and for sensuality have hastened its adoption in aromatherapy products.
"Indulging your senses is becoming a key component of the pampering process.
It captures the sheer delight of treating yourself to a luscious desert," says Anthony Hebron of Limited Brands, which sells an array of such chocolate-laced products through its Bath & Body Works stores.
The beauty retailer has a "cookbook" of chocolate for the hair or body.
It includes shampoo, conditioner and body wash in white chocolate hazelnut cake and chocolate cream coffee, as well as café au lait "flavors."
Chocolate Fondue, from the retailer's Tutti Dolci line of fragrant body care and home fragrances, is intended to mimic European sweets with a blend of dark chocolate, toffee and vanilla, with a hazelnut accent. Available are lotion, lip gloss, body wash and candles.
Cocoa Therapy beauty and wellness products offer an instant chocolate fix.
The aroma, in bath scrub, body butter and a roll-on stick, soothes as it's rubbed over pulse points. The drugstore chain's scented candles shaped like chocolate bonbons are packaged in a gold box with ribbon --- much like Godiva chocolates are packaged. The candles complement its Pure Spring shampoo, conditioner and body wash combination in chocolate fudge.
"A lot of consumers are taking to the fact that chocolate is out there to enjoy in other ways," says spokeswoman Jody Cook.
So shop around and see what the stores in your area are selling featuring "anything chocolate" to the delight those on your shopping list.
Have a lovely weekend,
Donna
Thursday, July 28, 2005
Chocolate Poetry
Hello, Are you having a beautiful day? I hope the delightfully cool weather we are having is, also, in your neck-of-the-woods. What a refreshing difference!
Well, as promised, I have the information on the Chocolate Poetry contest. The details are as follows:
Coquitlam Public Library in British Columbia, Canada, Presents the Third Annual Poetry Chocolate Contest.
West Coast Chocolate Festival, and the Coquitlam Public Library is once again sponsoring a poetry contest about chocolate. This contest is open to poets of all ages.
Contest deadline: Saturday, September 24th at 5:00 p.m.
Who Can Enter?Everyone! Prizes will be drawn in the following four age categories:
Children: 10 and underTeens: 11 - 14 15 - 18Adults: 19 and over
What Can I Win?Selected winning poems will be published in the local newspaper. All winners will receive two tickets to All Things Chocolate at the Executive Plaza in Coquitlam, a gift of chocolate and:
Children: 1st place $50.00 gift certificate 2nd place $30.00 gift certificate 3rd place $20.00 gift certificate
Teens (each age category): 1st place $50.00 cash 2nd place $30.00 cash 3rd place $20.00 cash
Adults: 1st place $50.00 cash 2nd place $30.00 cash 3rd place $20.00 cash
What Do I Do? Write a poem around the theme of chocolate! Poems can be in any form you wish, i.e.: sonnet, haiku, free verse, concrete, etc. Poems can be in English or French. Poems must be no longer than one 8½ x 11” page.
Poems can be humourous, romantic, adventurous, tasty, inspiring... Poems must be original work only.
When is the Deadline? Entries must be received no later than 5:00 p.m. on Saturday, September 24th, 2005. Sorry, the library cannot return poems.
Where Do I Enter? Submit poems in person, by mail or by email to:Coquitlam Public Library -bweston@library.coquitlam.bc.ca
Attention: Chocolate Poetry Contest
Poirier Branch 575 Poirier StreetCoquitlam, BC V3J 6A9
City Centre Branch 3001 Burlington DriveCoquitlam, BC V3B 6X1
Remember to include your: name age category telephone number email address (if you have one) I Need More Information:For further information, contact Chris Miller or Barbara Weston at 604-937-4140
The library and the Chocolate Festival reserve the right to use the winning poems for future promotion
Good luck!
How exciting! The library should be congratulated for encouraging writing on a topic that is near and dear to all of us that love chocolate, young to senior. Do you have the same sentiment about chocolate as the author of this little ditty, "A day without chocolate is a day without sunshine?" I have a hunch quite a few of us do.
So, if you have an inkling for writing something fun, romantic, serious... about chocolate, go for it. It may be your writing debut and the start of something wonderful.
Remember: Have fun in life and never forget to play; Stay young, happy, and eat Chocolate.
Bye for now,
Susan
P.S. If you send in an entry, send me a copy if you will. I'd love to read it, and if you tell me I can, I'll post it on my blog. Can't wait to read any and all "Chocolate" poems. :)
Well, as promised, I have the information on the Chocolate Poetry contest. The details are as follows:
Coquitlam Public Library in British Columbia, Canada, Presents the Third Annual Poetry Chocolate Contest.
West Coast Chocolate Festival, and the Coquitlam Public Library is once again sponsoring a poetry contest about chocolate. This contest is open to poets of all ages.
Contest deadline: Saturday, September 24th at 5:00 p.m.
Who Can Enter?Everyone! Prizes will be drawn in the following four age categories:
Children: 10 and underTeens: 11 - 14 15 - 18Adults: 19 and over
What Can I Win?Selected winning poems will be published in the local newspaper. All winners will receive two tickets to All Things Chocolate at the Executive Plaza in Coquitlam, a gift of chocolate and:
Children: 1st place $50.00 gift certificate 2nd place $30.00 gift certificate 3rd place $20.00 gift certificate
Teens (each age category): 1st place $50.00 cash 2nd place $30.00 cash 3rd place $20.00 cash
Adults: 1st place $50.00 cash 2nd place $30.00 cash 3rd place $20.00 cash
What Do I Do? Write a poem around the theme of chocolate! Poems can be in any form you wish, i.e.: sonnet, haiku, free verse, concrete, etc. Poems can be in English or French. Poems must be no longer than one 8½ x 11” page.
Poems can be humourous, romantic, adventurous, tasty, inspiring... Poems must be original work only.
When is the Deadline? Entries must be received no later than 5:00 p.m. on Saturday, September 24th, 2005. Sorry, the library cannot return poems.
Where Do I Enter? Submit poems in person, by mail or by email to:Coquitlam Public Library -bweston@library.coquitlam.bc.ca
Attention: Chocolate Poetry Contest
Poirier Branch 575 Poirier StreetCoquitlam, BC V3J 6A9
City Centre Branch 3001 Burlington DriveCoquitlam, BC V3B 6X1
Remember to include your: name age category telephone number email address (if you have one) I Need More Information:For further information, contact Chris Miller or Barbara Weston at 604-937-4140
The library and the Chocolate Festival reserve the right to use the winning poems for future promotion
Good luck!
How exciting! The library should be congratulated for encouraging writing on a topic that is near and dear to all of us that love chocolate, young to senior. Do you have the same sentiment about chocolate as the author of this little ditty, "A day without chocolate is a day without sunshine?" I have a hunch quite a few of us do.
So, if you have an inkling for writing something fun, romantic, serious... about chocolate, go for it. It may be your writing debut and the start of something wonderful.
Remember: Have fun in life and never forget to play; Stay young, happy, and eat Chocolate.
Bye for now,
Susan
P.S. If you send in an entry, send me a copy if you will. I'd love to read it, and if you tell me I can, I'll post it on my blog. Can't wait to read any and all "Chocolate" poems. :)
Wednesday, July 27, 2005
Really Good Chocolate + Small Amounts=No Guilt!
Wow, I hope you had some rain. It is beautiful this evening. What a difference it has made.
Well, we've gone over some pros and cons and found out that Chocolate has some very interesting good points afterall. If you eat the really dark chocolate-the really rich, high liquor content chocolate, it's actually good for you. Really good chocolate + small amounts = No More Guilt!
Now that some of the tech stuff is behind us, we can start enjoying the fun aspects of chocolate. It's loved by so many people. There is whole World of Chocolate out there, and we're going to discover it. OK? I've even found a site where there is a Chocolate Poetry Contest that you can enter. I believe there's prize money for the best one, too.
So, if you love to write, start jotting down ideas. I'll find out more about it tomorrow.
Till next time-
"All of the evil that people have thrust upon chocolate is really more deserved by milk chocolate, which is essentially contaminated. The closer you get to a pure chocolate liquor (the chocolate essence ground from roasted cacao beans) the purer it is, the more satisfying it is, the safer it is, and the healthier it is. "
Arnold Ismach, "The Darker Side of Chocolate"
Well, we've gone over some pros and cons and found out that Chocolate has some very interesting good points afterall. If you eat the really dark chocolate-the really rich, high liquor content chocolate, it's actually good for you. Really good chocolate + small amounts = No More Guilt!
Now that some of the tech stuff is behind us, we can start enjoying the fun aspects of chocolate. It's loved by so many people. There is whole World of Chocolate out there, and we're going to discover it. OK? I've even found a site where there is a Chocolate Poetry Contest that you can enter. I believe there's prize money for the best one, too.
So, if you love to write, start jotting down ideas. I'll find out more about it tomorrow.
Till next time-
"All of the evil that people have thrust upon chocolate is really more deserved by milk chocolate, which is essentially contaminated. The closer you get to a pure chocolate liquor (the chocolate essence ground from roasted cacao beans) the purer it is, the more satisfying it is, the safer it is, and the healthier it is. "
Arnold Ismach, "The Darker Side of Chocolate"
Tuesday, July 26, 2005
Does Chocolate Contain Caffeine? Part 2
What a beautiful day today. Again, a little warm-HOT- really. In the next few days it's supposed to cool down a bit, however.
To continue our discussion on whether Chocolate has caffeine---
It would seem that the assumption Chocolate contains caffeine is based primarily on a confusion between two similar alkaloids: caffeine and Theobromine. Theobromine is the active ingredient in Chocolate and it occurs only in Cacao. The two stimulants are related and have a similar structures, but are very different chemicals with different properties, effects and origins. There are of course, some Chocolate products that have added caffeine, but it does not occur naturally in Chocolate.
The Biochemist, (Apr/May 1993, p 15) did chemical composition tests where they specifically distinguished between Caffeine and Theobromine. They found regularly up to 1.3% by weight Theobromine in Chocolate. They also found other pharmacologically active compounds including up to 2.20% Phenylethylamine up to 1.54% Tele-methylhistamine and occasionally up to 5.82% Serotonin-all mood enhancing properties. Caffeine was not detected at all.
This debate will probably continue. However, all indications seem to show that Chocolate does not contain caffeine, or if it is added in a finished chocolate product, it is usually in such small amounts compared with the caffeine naturally occurring in coffee.
Continued tomorrow--
Take care-Stay cool,
Donna
To continue our discussion on whether Chocolate has caffeine---
It would seem that the assumption Chocolate contains caffeine is based primarily on a confusion between two similar alkaloids: caffeine and Theobromine. Theobromine is the active ingredient in Chocolate and it occurs only in Cacao. The two stimulants are related and have a similar structures, but are very different chemicals with different properties, effects and origins. There are of course, some Chocolate products that have added caffeine, but it does not occur naturally in Chocolate.
The Biochemist, (Apr/May 1993, p 15) did chemical composition tests where they specifically distinguished between Caffeine and Theobromine. They found regularly up to 1.3% by weight Theobromine in Chocolate. They also found other pharmacologically active compounds including up to 2.20% Phenylethylamine up to 1.54% Tele-methylhistamine and occasionally up to 5.82% Serotonin-all mood enhancing properties. Caffeine was not detected at all.
This debate will probably continue. However, all indications seem to show that Chocolate does not contain caffeine, or if it is added in a finished chocolate product, it is usually in such small amounts compared with the caffeine naturally occurring in coffee.
Continued tomorrow--
Take care-Stay cool,
Donna
Monday, July 25, 2005
Does Chocolate Contain Caffeine?
Was it a little cooler where you are today? I don't think it got above 95 here, so it was a bit cooler than yesterday. However, if you are going to do any walking or exercise, it's still best to get out and do it very early. At 6:30 a.m. it was only about 75 degrees, which made for a beautiful morning walk. By 8:00 a.m., it was already becoming a bit too warm.
Many have asked if Chocolate has the caffeine content that coffee has. So I thought I would try to find the facts for the "other side of the story" and put some of these facts into my next few blogs.
Before we talk about the actual caffeine content, I'll list some of the general facts that have been discovered. Now remember, the chocolate being discussed is the dark, chocolate with a high liquor content usually found most often in fine European chocolates.
Dark Chocolate Facts:
mild effect--
Long lasting, 50% in bloodstream after 6 to 10 hours--
Increases a sense of well being--
Mild antidepressant--
Gentle, sensual stimulation--
(The mood-lifting enhancers are found to effect the
moods of women. So Gentlemen, now you know
what to get your special lady: Decadent, DARK Chocolate!)
Stimulates cardiovascular system--
Stimulates muscular system--
Mild effect on central nervous system--
Seldom causes allergic reactions--
Not addictive --
No withdrawal symptoms--
Coffee Facts:
Mild diuretic stimulates the the kidneys--
Intense strong effect--
Fast acting--
Dissipation 50% in bloodstream after 2 to 5 hrs--
Increases alertness--
Increases emotional stress--
Jagged, nervous stimulation--
Stimulates cardiovascular system--
Stimulates respiratory system--
Strong effect on central nervous system--
Many people allergic--
Physically addictive--
Many proven withdrawal symptoms--
Extreme diuretic--
Requires large intake of fluids to balance the diuretic effect--
There's quite a difference between the effects of Chocolate and those of Coffee.
More in my next post-Have a great evening.
Donna
Many have asked if Chocolate has the caffeine content that coffee has. So I thought I would try to find the facts for the "other side of the story" and put some of these facts into my next few blogs.
Before we talk about the actual caffeine content, I'll list some of the general facts that have been discovered. Now remember, the chocolate being discussed is the dark, chocolate with a high liquor content usually found most often in fine European chocolates.
Dark Chocolate Facts:
mild effect--
Long lasting, 50% in bloodstream after 6 to 10 hours--
Increases a sense of well being--
Mild antidepressant--
Gentle, sensual stimulation--
(The mood-lifting enhancers are found to effect the
moods of women. So Gentlemen, now you know
what to get your special lady: Decadent, DARK Chocolate!)
Stimulates cardiovascular system--
Stimulates muscular system--
Mild effect on central nervous system--
Seldom causes allergic reactions--
Not addictive --
No withdrawal symptoms--
Coffee Facts:
Mild diuretic stimulates the the kidneys--
Intense strong effect--
Fast acting--
Dissipation 50% in bloodstream after 2 to 5 hrs--
Increases alertness--
Increases emotional stress--
Jagged, nervous stimulation--
Stimulates cardiovascular system--
Stimulates respiratory system--
Strong effect on central nervous system--
Many people allergic--
Physically addictive--
Many proven withdrawal symptoms--
Extreme diuretic--
Requires large intake of fluids to balance the diuretic effect--
There's quite a difference between the effects of Chocolate and those of Coffee.
More in my next post-Have a great evening.
Donna
Sunday, July 24, 2005
Awesome Chocolate Wedding Favors
Are you surviving these high temperatures? Hope you are taking care, and staying cool.
Yesterday a friend got married so my blogging was put off for one day. If you're looking for a fantastic wedding favors, a wonderful gift to give to your guests to take home can be rich, dark, decadent chocolate candies that are individually wrapped. What an elegant idea that everyone will love.
Something else that is delightful for weddings are chocolate dipped strawberries. Some chocolatiers even decorate theirs as brides and grooms. Very time-consuming for the artisan, but a most charming addition for the wedding day menu. Some will box those up, also, for guests to take home. They can cost up to $2.00 a piece or as with the pure chocolate favors, for two pieces wrapped in lovely, white box with ribbon, it is around $2.70 a box.
I am going to be reviewing different chocolate companies in the coming weeks: Those who specialize in very, dark chocolate since that's the healthiest. Many have their own creations. Other companies sell the bulk, high quality chocolate for those who wish to make their own confections. We'll take a look at all chocolate-from chocolate produced in America to that made in Europe. Have a great evening.
God bless,
Donna
Yesterday a friend got married so my blogging was put off for one day. If you're looking for a fantastic wedding favors, a wonderful gift to give to your guests to take home can be rich, dark, decadent chocolate candies that are individually wrapped. What an elegant idea that everyone will love.
Something else that is delightful for weddings are chocolate dipped strawberries. Some chocolatiers even decorate theirs as brides and grooms. Very time-consuming for the artisan, but a most charming addition for the wedding day menu. Some will box those up, also, for guests to take home. They can cost up to $2.00 a piece or as with the pure chocolate favors, for two pieces wrapped in lovely, white box with ribbon, it is around $2.70 a box.
I am going to be reviewing different chocolate companies in the coming weeks: Those who specialize in very, dark chocolate since that's the healthiest. Many have their own creations. Other companies sell the bulk, high quality chocolate for those who wish to make their own confections. We'll take a look at all chocolate-from chocolate produced in America to that made in Europe. Have a great evening.
God bless,
Donna
Friday, July 22, 2005
Dietician: Some Indulgences Are Actually Heart Healthy in Moderation!
It is certainly another hot day all over the country. My goodness, it is going to be 117 in Vegas. I hope that you are drinking enough good spring water, resting, and staying in the shade. Do stay away from all the artificially sweetened sodas and beverages, though. Sorry, I just have so much info on artificial, substitute sweeteners, I can't help but say something. Maybe I'll post a blog on that here someday. If you want to know sooner, let me know, OK?
As much as I love chocolate and choose it over other sugary sweets, I do enjoy healthy eating and lifestyle. But, since I am, also, a wife, mother and grandmother, there are birthdays, holidays, and times of entertaining that call for those extra special treats and desserts. As an old doctor once told me a long time ago, "It's not what you do once in awhile, it's what you do on a daily basis."
I believe that's why all the experts agree that if you eat chocolate, as I pointed out in one of my earlier blogs, choose a treat that consists of a small portion. If it's a chocolate candy confection, have a piece of no more than two or three bites. Make sure that the confection is of the finest, darkest Chocolate you can find, and then savor every little morsel slowly.
It's not a guilty indulgence. It can be healthy. But, eat it by the "nibbles," not the box. OK?
According to the Hollister Free Lance, dietician Jennifer Zapata says indulgences like dark chocolate, red wine and even coffee can actually help keep your heart healthy if consumed sparingly. Be sure to read the related article, Cocoa is loaded with anti-cancer phytochemicals and compounds, says research.See more articles like this one athttp://www.newstarget.com/Original news summary: (http://www.freelancenews.com/lifestyles/contentview.asp?c=161430&siteID=33)
Each time you gulp a cup of coffee, sip a glass of red wine or nibble on some dark chocolate, not only does your mouth smile, your heart does, too.
For years, millions of health-conscious Americans diligently avoided the three foods, thinking they were doing their bodies a favor. But research has shown that consuming the delights - in moderate amounts, of course - may yield health benefits, most notably keeping a healthy heart.
First, flavonoids reduce the production of low-density lipoprotein, or LDL, commonly referred to as bad cholesterol. Second, flavonoids boost high-density lipoprotein, or HDL, also known as good cholesterol.
Jennifer Zapata, a registered dietitian at Hollister's Hazel Hawkins Memorial Hospital, said studies have shown that it's not just red wine that may decrease the risk of heart disease, but any form of alcohol.
The specific substance found in the antioxidants of the skin of red grapes, called resveratol, also may inhibit tumor development in some cancers, Zapata said. In addition to flavanols, cocoa contains magnesium, iron, zinc and copper.
However, dark chocolate's milk and white counterparts don't share the same health benefits, said Karmen Paley-Blount, a clinical dietitian at Saint Louise Regional Hospital in Gilroy.
Even so, dark chocolate still contains a significant amount of calories - about 85 to 110 per ounce.
So before popping a box of truffles in the assumption you're being healthy, consider how much chocolate you should be consuming, the dietitians said. Six of the studies showed that people who drink coffee on a regular basis are up to 80 percent less likely to develop Parkinson's disease. "There was a concern that the caffeine might impact blood pressure and possibly increase the risk of heart failure. Posted 6/25/05 -
As an added note of mine: In a previous blog, I mentioned people 55 to 64 years old who were in a clinical study that were eating dark Chocolate for the benefit of their heart. They cut back, however, on their intake of other foods with high, empty calorie carbohydrate and fat content inorder to compensate for the calories in their diet from the Chocolate.
So make sure that you watch your caloric, fat, and carbohydrate intake at all times. It's really very important and very easy to do. Just be balanced, moderate, wise, and, of course, exercise. Walking is simple and very good for you. Don't forget plenty of fresh fruits and vegetables. And, as always, before you do Anything-check with your doctor when making any changes in your lifestyle and diet.
(If some of the links in the articles that are posted have been ones I've already shared with you, please pardon the repeats. When posting, they ask that they're left as they are printed.)
I was wondering: Would you help me with something? I am putting together an E-book of wonderful Old-Fashioned Recipes of chocolate treats, luscious cakes, and special chocolate confections that will be as delightful as they are delicious.
Do you have an old-fashioned recipe that you have been searching for: You know, the ones like your Grandmother made when you were little that bring back to mind fond memories? Do you have any cooking questions that you would like to know about?
If you would leave your questions or comments here on my blog, as a thank you for being so kind as to help me with my research, I will send you a copy of the book FREE of charge when it is ready in 3 to 4 weeks. All I ask is that you let me know what you think of it-a little review-that I can use. Thanks so much. I really appreciate your help.
Have a wonderful weekend, and stay safe.
Keep cool,
Donna
As much as I love chocolate and choose it over other sugary sweets, I do enjoy healthy eating and lifestyle. But, since I am, also, a wife, mother and grandmother, there are birthdays, holidays, and times of entertaining that call for those extra special treats and desserts. As an old doctor once told me a long time ago, "It's not what you do once in awhile, it's what you do on a daily basis."
I believe that's why all the experts agree that if you eat chocolate, as I pointed out in one of my earlier blogs, choose a treat that consists of a small portion. If it's a chocolate candy confection, have a piece of no more than two or three bites. Make sure that the confection is of the finest, darkest Chocolate you can find, and then savor every little morsel slowly.
It's not a guilty indulgence. It can be healthy. But, eat it by the "nibbles," not the box. OK?
According to the Hollister Free Lance, dietician Jennifer Zapata says indulgences like dark chocolate, red wine and even coffee can actually help keep your heart healthy if consumed sparingly. Be sure to read the related article, Cocoa is loaded with anti-cancer phytochemicals and compounds, says research.See more articles like this one athttp://www.newstarget.com/Original news summary: (http://www.freelancenews.com/lifestyles/contentview.asp?c=161430&siteID=33)
Each time you gulp a cup of coffee, sip a glass of red wine or nibble on some dark chocolate, not only does your mouth smile, your heart does, too.
For years, millions of health-conscious Americans diligently avoided the three foods, thinking they were doing their bodies a favor. But research has shown that consuming the delights - in moderate amounts, of course - may yield health benefits, most notably keeping a healthy heart.
First, flavonoids reduce the production of low-density lipoprotein, or LDL, commonly referred to as bad cholesterol. Second, flavonoids boost high-density lipoprotein, or HDL, also known as good cholesterol.
Jennifer Zapata, a registered dietitian at Hollister's Hazel Hawkins Memorial Hospital, said studies have shown that it's not just red wine that may decrease the risk of heart disease, but any form of alcohol.
The specific substance found in the antioxidants of the skin of red grapes, called resveratol, also may inhibit tumor development in some cancers, Zapata said. In addition to flavanols, cocoa contains magnesium, iron, zinc and copper.
However, dark chocolate's milk and white counterparts don't share the same health benefits, said Karmen Paley-Blount, a clinical dietitian at Saint Louise Regional Hospital in Gilroy.
Even so, dark chocolate still contains a significant amount of calories - about 85 to 110 per ounce.
So before popping a box of truffles in the assumption you're being healthy, consider how much chocolate you should be consuming, the dietitians said. Six of the studies showed that people who drink coffee on a regular basis are up to 80 percent less likely to develop Parkinson's disease. "There was a concern that the caffeine might impact blood pressure and possibly increase the risk of heart failure. Posted 6/25/05 -
As an added note of mine: In a previous blog, I mentioned people 55 to 64 years old who were in a clinical study that were eating dark Chocolate for the benefit of their heart. They cut back, however, on their intake of other foods with high, empty calorie carbohydrate and fat content inorder to compensate for the calories in their diet from the Chocolate.
So make sure that you watch your caloric, fat, and carbohydrate intake at all times. It's really very important and very easy to do. Just be balanced, moderate, wise, and, of course, exercise. Walking is simple and very good for you. Don't forget plenty of fresh fruits and vegetables. And, as always, before you do Anything-check with your doctor when making any changes in your lifestyle and diet.
(If some of the links in the articles that are posted have been ones I've already shared with you, please pardon the repeats. When posting, they ask that they're left as they are printed.)
I was wondering: Would you help me with something? I am putting together an E-book of wonderful Old-Fashioned Recipes of chocolate treats, luscious cakes, and special chocolate confections that will be as delightful as they are delicious.
Do you have an old-fashioned recipe that you have been searching for: You know, the ones like your Grandmother made when you were little that bring back to mind fond memories? Do you have any cooking questions that you would like to know about?
If you would leave your questions or comments here on my blog, as a thank you for being so kind as to help me with my research, I will send you a copy of the book FREE of charge when it is ready in 3 to 4 weeks. All I ask is that you let me know what you think of it-a little review-that I can use. Thanks so much. I really appreciate your help.
Have a wonderful weekend, and stay safe.
Keep cool,
Donna
Thursday, July 21, 2005
Ingredient in Chocolate May Become Part of Cancer Treatment
Hello Friend,
I saw this article and thought I would post it. Hope you find it as interesting as I did.
NewsTarget.com Wednesday, July 20, 2005
Ingredient in chocolate may become part of cancer treatment Georgetown University scientists say they have discovered how an ingredient in chocolate can help destroy cancer cells. The researchers say there is much more study to be done, but that the discovery could lead to a new cancer treatment eventually. They are careful to point out, however, that their research does not indicate that eating chocolate will reduce the risk of developing cancer. The study was funded by the large chocolate maker, Mars. If you enjoy this article, you may also be interested in an article entitled 'Cocoa is loaded with anti-cancer phytochemicals and compounds, says research.'
Overview:
The study, published in the journal Molecular Cancer Therapeutics and funded by Mars Incorporated, explains how pentameric procyanidin (pentamer), a compound found in cocoa, deactivates a number of proteins that appear to work in concert to push a cancer cell to continually divide.
These antioxidants may protect cells from the damage caused by unstable molecules known as free radicals, which are thought to contribute to both heart disease and cancer development.
The primary family of flavonoids contributing to the antioxidant benefit in chocolate is the procyanidins, and of the various types of procyanidins, pentamer seem to be strongest, according to a number of studies.
"There are all kinds of chemicals in the food we eat that potentially have effects on cancer cells, and a natural compound in chocolate may be one," said the lead author, Dr Robert Dickson, professor of oncology at Georgetown University.
"We need to slowly develop evidence about the selectivity of these compounds to cancer, learn how they work, and sort out any issues of toxicity."
Chocolate, like many other foods, is the source of many possible anticancer compounds, but Dickson has stressed that this research, which is part of a series of studies conducted at Georgetown on the chocolate-cancer connection, does not mean that people who eat chocolate will either reduce their cancer risks or treat a current case.
When company names are not hyperlinked, this signifies that a company profile is available, but not as part of this Business Review Site.To access 10,000 company profiles under one service, subscribe to Datamonitor's Business Information Center.
Source: http://www.pharmaceutical-business-review.com/article_news.asp?guid=6C0CE77F-E626-4622-BDAA-362E759EA1AF
Footnote added:
All content posted on this site is commentary or opinion and is protected under Free Speech. Truth Publishing LLC takes sole responsibility for all content. Truth Publishing sells no hard products and earns no money from the recommendation of products. Newstarget.com is presented for educational and commentary purposes only and should not be construed as professional advice from any licensed practitioner. It is not intended as a substitute for the diagnosis, treatment or advice of a qualified professional. Truth Publishing assumes no responsibility for the use or misuse of this material.
I saw this article and thought I would post it. Hope you find it as interesting as I did.
NewsTarget.com Wednesday, July 20, 2005
Ingredient in chocolate may become part of cancer treatment Georgetown University scientists say they have discovered how an ingredient in chocolate can help destroy cancer cells. The researchers say there is much more study to be done, but that the discovery could lead to a new cancer treatment eventually. They are careful to point out, however, that their research does not indicate that eating chocolate will reduce the risk of developing cancer. The study was funded by the large chocolate maker, Mars. If you enjoy this article, you may also be interested in an article entitled 'Cocoa is loaded with anti-cancer phytochemicals and compounds, says research.'
Overview:
The study, published in the journal Molecular Cancer Therapeutics and funded by Mars Incorporated, explains how pentameric procyanidin (pentamer), a compound found in cocoa, deactivates a number of proteins that appear to work in concert to push a cancer cell to continually divide.
These antioxidants may protect cells from the damage caused by unstable molecules known as free radicals, which are thought to contribute to both heart disease and cancer development.
The primary family of flavonoids contributing to the antioxidant benefit in chocolate is the procyanidins, and of the various types of procyanidins, pentamer seem to be strongest, according to a number of studies.
"There are all kinds of chemicals in the food we eat that potentially have effects on cancer cells, and a natural compound in chocolate may be one," said the lead author, Dr Robert Dickson, professor of oncology at Georgetown University.
"We need to slowly develop evidence about the selectivity of these compounds to cancer, learn how they work, and sort out any issues of toxicity."
Chocolate, like many other foods, is the source of many possible anticancer compounds, but Dickson has stressed that this research, which is part of a series of studies conducted at Georgetown on the chocolate-cancer connection, does not mean that people who eat chocolate will either reduce their cancer risks or treat a current case.
When company names are not hyperlinked, this signifies that a company profile is available, but not as part of this Business Review Site.To access 10,000 company profiles under one service, subscribe to Datamonitor's Business Information Center.
Source: http://www.pharmaceutical-business-review.com/article_news.asp?guid=6C0CE77F-E626-4622-BDAA-362E759EA1AF
Footnote added:
All content posted on this site is commentary or opinion and is protected under Free Speech. Truth Publishing LLC takes sole responsibility for all content. Truth Publishing sells no hard products and earns no money from the recommendation of products. Newstarget.com is presented for educational and commentary purposes only and should not be construed as professional advice from any licensed practitioner. It is not intended as a substitute for the diagnosis, treatment or advice of a qualified professional. Truth Publishing assumes no responsibility for the use or misuse of this material.
Wednesday, July 20, 2005
Doctors Are Touting the Benefits of Chocolate Again
Wow, it was a hot, humid day today. Hope your air-conditioning is working and you're staying cool.
Have you seen the headlines about Chocolate. Doctors are discovering that "moderate" amounts are very good for you in more ways than they thought. In fact, those who ate the dark, rich chocolate I talked about yesterday from Europe, had the best health results. Oh, and don't have a glass of milk with your chocolate if you are specifically eating it for it's health benefits; it interferes with the absorption of the anti-oxidants and lowers the effectiveness.
What is it about dark chocolate? The answer is plant phenols - cocoa phenols, to be exact. These compounds are known to lower blood pressure significantly.
Chocolates made in Europe are generally richer in cocoa phenols than those made in the U.S. So just remember: Darker is better when eating chocolate to benefit from the plant phenols. Milk chocolate is not the same.
In this hot weather, your kids are probably enjoying ice cream for a treat to cool off. How about a home-made Chocolate Syrup to turn that bowl of ice cream into a real treat.
Old-fashioned recipe: Just put 4 ounces of chocolate, cut into fine pieces in a saucepan. Add 1 pint of water and one and one half cups sugar. Stir until the sugar is dissolved and then bring to a boil, cook 10 minutes, and then add 6 tablespoons of cornstarch dissolved in one-half cup water plus one teaspoon cinnamon.
Bring to a boil and stir continually and cook for 5 minutes. Cool and add 1 tablespoon vanilla. Place in a fruit jar for storage, or put into one of those squeeze bottles like restaurants use for ketchup so kids can easily squeeze it over their ice cream to turn it into a Sundae.
Sprinkle your Sundae with chopped nuts and finish off with some whipped cream. Now that's a treat to enjoy on a hot summer night while sitting on your porch.
Take care, and God bless.
Donna
Have you seen the headlines about Chocolate. Doctors are discovering that "moderate" amounts are very good for you in more ways than they thought. In fact, those who ate the dark, rich chocolate I talked about yesterday from Europe, had the best health results. Oh, and don't have a glass of milk with your chocolate if you are specifically eating it for it's health benefits; it interferes with the absorption of the anti-oxidants and lowers the effectiveness.
What is it about dark chocolate? The answer is plant phenols - cocoa phenols, to be exact. These compounds are known to lower blood pressure significantly.
Chocolates made in Europe are generally richer in cocoa phenols than those made in the U.S. So just remember: Darker is better when eating chocolate to benefit from the plant phenols. Milk chocolate is not the same.
In this hot weather, your kids are probably enjoying ice cream for a treat to cool off. How about a home-made Chocolate Syrup to turn that bowl of ice cream into a real treat.
Old-fashioned recipe: Just put 4 ounces of chocolate, cut into fine pieces in a saucepan. Add 1 pint of water and one and one half cups sugar. Stir until the sugar is dissolved and then bring to a boil, cook 10 minutes, and then add 6 tablespoons of cornstarch dissolved in one-half cup water plus one teaspoon cinnamon.
Bring to a boil and stir continually and cook for 5 minutes. Cool and add 1 tablespoon vanilla. Place in a fruit jar for storage, or put into one of those squeeze bottles like restaurants use for ketchup so kids can easily squeeze it over their ice cream to turn it into a Sundae.
Sprinkle your Sundae with chopped nuts and finish off with some whipped cream. Now that's a treat to enjoy on a hot summer night while sitting on your porch.
Take care, and God bless.
Donna
Tuesday, July 19, 2005
Varieties of Chocolate: How Do You Use Them?
Hope you are having a wonderful week. Did you know that there are many different kinds of chocolate?
Different forms and flavors of chocolate are produced by varying the amount of the ingredients. Other flavors can be obtained by varying the time and temperture when roasting the beans. It is an amazing process! Let's see what makes them all so different.
"Unsweetened Chocolate'' is pure chocolate liquor, also known as bitter or baking chocolate. It's unadulterated chocolate: Ground roasted chocolate beans with no other added ingredients imparts a strong, deep chocolate flavor in all the sweets you add it to. However, with the addition of sugar, it's used as the base for American style layer cakes, brownies, confections, and cookies.
Dark Chocolate is chocolate without milk as an additive, sometimes called plain chocolate. The US Government calls this Sweet Chocolate, and requires a 15% concentration of chocolate liquor. European rules specify a minimum of 35% cocoa solids.
"Couverture" is a term used for cocoa butter rich chocolates of the highest quality. Popular brands of couverture used by professional pastry chefs and often sold in gourmet and specialty food stores include: Valrhona, Lindt, Cacao Barry and Esprit des Alpes. These chocolates contain a high percentage of chocolate liquor (sometimes more than 70 percent), as well as cocoa butter, at least 32-39%, are very fluid when melted, and have an excellent flavor. Try these some time. The taste experience is extraordinary: It is a Chocolatier's delight.
In fact, chocolate of this quality is often compared to tasting fine wine because subtleties in taste are often apparent, especially when you taste a variety of semisweet and bittersweet couvertures with different percentages of sugar and chocolate liquor.
Milk Chocolate, is chocolate with milk powder or condensed milk added. The US Government requires a 10% concentration of chocolate liquor. European rules specify a minimum of 25% cocoa solids.
Semi-Sweet Chocolate is used for cooking purposes. It's a dark chocolate with a higher sugar content and often lower cocoa content than true dark chocolate.
Bittersweet Chocolate is chocolate liquor (or unsweetened chocolate) to which sugar, more cocoa butter, lecithin, and vanilla has been added. It has less sugar and more liquor than semisweet chocolate but the two are interchangeable in baking. The best quality bittersweet and semisweet chocolate is produced as couverture and many brands now print the percentage of chocolate liquor it contains on the package. Remember this rule: The higher the percentage of liquor the more bittersweet the chocolate will be.
Generally Europeans favor bittersweet chocolate and Americans prefer semisweet chocolate which has more sugar than bittersweet chocolate.
White Chocolate isn't really true chocolate as I mentioned before in my blogs. It's a confection based on cocoa butter without the cocoa solids and doesn't have the mood altering components. However, it's still rich with flavor and has so many uses which we'll discover in the future.
There are two types of Unsweetened Baking Cocoa available: natural cocoa (like the sort produced by Hershey's and Nestle) and Dutch-process cocoa (such as the Hershey's European Style Cocoa and the Droste brand). Both are made by pulverizing partially defatted chocolate liquor (unsweetened chocolate) removing nearly all their cocoa butter. There is a difference; however, and I'll share two important hints with you.
Natural Cocoa is light in color and somewhat acidic with a strong chocolate flavor. Hint #1: In baking, use natural cocoa in recipes which call for baking soda (because it's an alkali). Combining the two creates a leavening action that allows the batter to rise during baking.
Dutch-Process Cocoa has been processed with alkali to neutralize its natural acidity so it's darker often with a reddish cast. Dutch cocoa is slightly milder in taste and deeper in color than natural cocoa. Hint #2: Use Dutch cocoa in recipes that call for baking powder as its leavener (raising agent).
And then you have the old-fashioned Chocolate Bar that frequently contains ingredients such as peanuts, almonds, walnuts, fruit, caramel, or even crisped rice. Other chocolate confections contain alcoholic liqueurs, or sometimes luscious flavors such as mint, orange, or starwberry. Chocolate is a common snack favorite with young and old alike all over the world.
Well, there you have it. A quick run-down of the varieties of chocolate found in the World of Chocolate. Hope this will be of help to you when choosing the right Chocolate for your recipes.
Till next time-May your kitchen be filled with joy and happy children.
Different forms and flavors of chocolate are produced by varying the amount of the ingredients. Other flavors can be obtained by varying the time and temperture when roasting the beans. It is an amazing process! Let's see what makes them all so different.
"Unsweetened Chocolate'' is pure chocolate liquor, also known as bitter or baking chocolate. It's unadulterated chocolate: Ground roasted chocolate beans with no other added ingredients imparts a strong, deep chocolate flavor in all the sweets you add it to. However, with the addition of sugar, it's used as the base for American style layer cakes, brownies, confections, and cookies.
Dark Chocolate is chocolate without milk as an additive, sometimes called plain chocolate. The US Government calls this Sweet Chocolate, and requires a 15% concentration of chocolate liquor. European rules specify a minimum of 35% cocoa solids.
"Couverture" is a term used for cocoa butter rich chocolates of the highest quality. Popular brands of couverture used by professional pastry chefs and often sold in gourmet and specialty food stores include: Valrhona, Lindt, Cacao Barry and Esprit des Alpes. These chocolates contain a high percentage of chocolate liquor (sometimes more than 70 percent), as well as cocoa butter, at least 32-39%, are very fluid when melted, and have an excellent flavor. Try these some time. The taste experience is extraordinary: It is a Chocolatier's delight.
In fact, chocolate of this quality is often compared to tasting fine wine because subtleties in taste are often apparent, especially when you taste a variety of semisweet and bittersweet couvertures with different percentages of sugar and chocolate liquor.
Milk Chocolate, is chocolate with milk powder or condensed milk added. The US Government requires a 10% concentration of chocolate liquor. European rules specify a minimum of 25% cocoa solids.
Semi-Sweet Chocolate is used for cooking purposes. It's a dark chocolate with a higher sugar content and often lower cocoa content than true dark chocolate.
Bittersweet Chocolate is chocolate liquor (or unsweetened chocolate) to which sugar, more cocoa butter, lecithin, and vanilla has been added. It has less sugar and more liquor than semisweet chocolate but the two are interchangeable in baking. The best quality bittersweet and semisweet chocolate is produced as couverture and many brands now print the percentage of chocolate liquor it contains on the package. Remember this rule: The higher the percentage of liquor the more bittersweet the chocolate will be.
Generally Europeans favor bittersweet chocolate and Americans prefer semisweet chocolate which has more sugar than bittersweet chocolate.
White Chocolate isn't really true chocolate as I mentioned before in my blogs. It's a confection based on cocoa butter without the cocoa solids and doesn't have the mood altering components. However, it's still rich with flavor and has so many uses which we'll discover in the future.
There are two types of Unsweetened Baking Cocoa available: natural cocoa (like the sort produced by Hershey's and Nestle) and Dutch-process cocoa (such as the Hershey's European Style Cocoa and the Droste brand). Both are made by pulverizing partially defatted chocolate liquor (unsweetened chocolate) removing nearly all their cocoa butter. There is a difference; however, and I'll share two important hints with you.
Natural Cocoa is light in color and somewhat acidic with a strong chocolate flavor. Hint #1: In baking, use natural cocoa in recipes which call for baking soda (because it's an alkali). Combining the two creates a leavening action that allows the batter to rise during baking.
Dutch-Process Cocoa has been processed with alkali to neutralize its natural acidity so it's darker often with a reddish cast. Dutch cocoa is slightly milder in taste and deeper in color than natural cocoa. Hint #2: Use Dutch cocoa in recipes that call for baking powder as its leavener (raising agent).
And then you have the old-fashioned Chocolate Bar that frequently contains ingredients such as peanuts, almonds, walnuts, fruit, caramel, or even crisped rice. Other chocolate confections contain alcoholic liqueurs, or sometimes luscious flavors such as mint, orange, or starwberry. Chocolate is a common snack favorite with young and old alike all over the world.
Well, there you have it. A quick run-down of the varieties of chocolate found in the World of Chocolate. Hope this will be of help to you when choosing the right Chocolate for your recipes.
Till next time-May your kitchen be filled with joy and happy children.
Monday, July 18, 2005
Chocolate Is Actually GOOD for You
Chocolate is actually good for you, if used in moderation, says new research.
New research into flavonoids, which are found in chocolate, has shown that they can be very beneficial for your heart and can reduce your risk of cancer. In fact, the flavonoids in chocolate are actually more effective antioxidants than those in tea, which is also considered a very good source of these necessary compounds. However, scientists point out that chocolate is still not a replacement for fruits and vegetables, and that chocolate should contain a high percentage of cocoa and not too much milk and fat to be effective. If you find this article interesting, be sure to also read 'Cocoa is loaded with anti-cancer phytochemicals and compounds, says research.'See more articles like this one at www.Newstarget.com
Targeted benefits:
Original news summary: (http://msnbc.msn.com/id/7339594/)
Since flavonoids seem to help prevent heart disease and cancer, the idea of eating chocolate sounds like a tempting and delicious way to better your health.
The complete message is, however, that although chocolate might be preferable to other treats, it is no substitute for vegetables and fruits, which also contain flavonoids.
The flavonoids in chocolate that laboratory studies demonstrate to have powerful antioxidant effects are called flavanols and procyanidins.
This rise in antioxidant levels helps protect us from damage to the heart and blood vessels, while it also guards our DNA from damage that can lead to cancer.
The antioxidants in chocolate have generated a lot of interest because studies show that these compounds are more powerful antioxidants than EGCG in tea, which is a strong antioxidant.
One study that compared the total antioxidant activity in single servings of cocoa, green tea, black tea and red wine scored cocoa markedly higher than the rest.
Because dark chocolate is more concentrated in cocoa content, it is higher in flavonoids than milk chocolate.
For this reason, dark chocolate is used in research studies.
Beware calorie load A cup of hot or cold cocoa may sound like a health drink loaded with antioxidants, but almost all cocoa drink mixes contain cocoa treated with alkali (also called Dutch cocoa) to produce a darker, richer taste.
Surprisingly, the fat content of chocolate is not a reason to avoid it.
Technically, chocolate contains saturated fat, but the particular type of saturated fat -- stearic acid -- is unique because it does not raise blood cholesterol.
In comparison, a serving of vegetables and fruits contains a generous amount of health-promoting phytochemicals and only 25 to 80 calories.
Recent research on the flavonoids in chocolate implies that we can enjoy limited amounts of this sweet treat without guilt.
So go ahead and have that wonderful Spiced Hot Chocolate that was in my last blog. And, next time you are entertaining, try it for a meal finale with a dollop of whipped cream on top. Your guests will love it.
Good Health to you-
New research into flavonoids, which are found in chocolate, has shown that they can be very beneficial for your heart and can reduce your risk of cancer. In fact, the flavonoids in chocolate are actually more effective antioxidants than those in tea, which is also considered a very good source of these necessary compounds. However, scientists point out that chocolate is still not a replacement for fruits and vegetables, and that chocolate should contain a high percentage of cocoa and not too much milk and fat to be effective. If you find this article interesting, be sure to also read 'Cocoa is loaded with anti-cancer phytochemicals and compounds, says research.'See more articles like this one at www.Newstarget.com
Targeted benefits:
Original news summary: (http://msnbc.msn.com/id/7339594/)
Since flavonoids seem to help prevent heart disease and cancer, the idea of eating chocolate sounds like a tempting and delicious way to better your health.
The complete message is, however, that although chocolate might be preferable to other treats, it is no substitute for vegetables and fruits, which also contain flavonoids.
The flavonoids in chocolate that laboratory studies demonstrate to have powerful antioxidant effects are called flavanols and procyanidins.
This rise in antioxidant levels helps protect us from damage to the heart and blood vessels, while it also guards our DNA from damage that can lead to cancer.
The antioxidants in chocolate have generated a lot of interest because studies show that these compounds are more powerful antioxidants than EGCG in tea, which is a strong antioxidant.
One study that compared the total antioxidant activity in single servings of cocoa, green tea, black tea and red wine scored cocoa markedly higher than the rest.
Because dark chocolate is more concentrated in cocoa content, it is higher in flavonoids than milk chocolate.
For this reason, dark chocolate is used in research studies.
Beware calorie load A cup of hot or cold cocoa may sound like a health drink loaded with antioxidants, but almost all cocoa drink mixes contain cocoa treated with alkali (also called Dutch cocoa) to produce a darker, richer taste.
Surprisingly, the fat content of chocolate is not a reason to avoid it.
Technically, chocolate contains saturated fat, but the particular type of saturated fat -- stearic acid -- is unique because it does not raise blood cholesterol.
In comparison, a serving of vegetables and fruits contains a generous amount of health-promoting phytochemicals and only 25 to 80 calories.
Recent research on the flavonoids in chocolate implies that we can enjoy limited amounts of this sweet treat without guilt.
So go ahead and have that wonderful Spiced Hot Chocolate that was in my last blog. And, next time you are entertaining, try it for a meal finale with a dollop of whipped cream on top. Your guests will love it.
Good Health to you-
Saturday, July 16, 2005
Having Hot Chocolate? Spice it Up!
Hope you are having a fantastic weekend. We have had a little rain today in our part of the country which we very much needed. It has made for a very pleasant, cool evening, however, which is great.
Did you see the new Willie Wonka movie yet? If you did, let me know what you thought of it. My sons thought it was good, just "very different from the the old classic."
A couple days ago, I gave you an old recipe, the Breakfast Chocolate Drink. Well, to continue the story of chocolate, when the cocoa beans were brought back to Spain, the Spaniards made their own special chocolate drink which became very popular with the wealthy who enjoyed it with their breakfast. They added spices to it, much like chai tea. They would add such spices as nutmeg, clove, cinnamon, allspice, and vanilla.
So the next time you're stressed and need to take a break, make yourself some hot chocolate and indulge a little: Spice it up for an extra treat. Sounds delicious, doesn't it?
Have a lovely day tomorrow. Till next time, be happy.
Did you see the new Willie Wonka movie yet? If you did, let me know what you thought of it. My sons thought it was good, just "very different from the the old classic."
A couple days ago, I gave you an old recipe, the Breakfast Chocolate Drink. Well, to continue the story of chocolate, when the cocoa beans were brought back to Spain, the Spaniards made their own special chocolate drink which became very popular with the wealthy who enjoyed it with their breakfast. They added spices to it, much like chai tea. They would add such spices as nutmeg, clove, cinnamon, allspice, and vanilla.
So the next time you're stressed and need to take a break, make yourself some hot chocolate and indulge a little: Spice it up for an extra treat. Sounds delicious, doesn't it?
Have a lovely day tomorrow. Till next time, be happy.
Friday, July 15, 2005
Willie Wonka and the Chocolate Factory is Out!
Are you ready to enjoy a beautiful summer weekend? Time has sure gone by quickly, and the long awaited new version of Willie Wonka and the Chocolate Factory movie with Johnnie Depp in the starring role is out today.
My grown sons have gone to the first showing in our area. I am waiting to hear how it compares with the first one with Gene Wilder. Chocolate definitely flows freely in this story. If anyone has any reviews, let me know what you think of it and if you think it is "kid" friendly. I'll have a new recipe for you tomorrow. Until then-
May you have a kitchen filled with joy.
My grown sons have gone to the first showing in our area. I am waiting to hear how it compares with the first one with Gene Wilder. Chocolate definitely flows freely in this story. If anyone has any reviews, let me know what you think of it and if you think it is "kid" friendly. I'll have a new recipe for you tomorrow. Until then-
May you have a kitchen filled with joy.
Thursday, July 14, 2005
Chocolate-Fruit of the Gods
Hope you have had a great day. Did you know that the term we know as "Cocoa" is actually really "cacao"? The small tropical tree is known to botanists as Theobroma Cacao from which we get a variety of preparations and foods under the name of cocoa and chocolate for eating and drinking. Theobroma cacao means Fruit of the Gods!
The name "chocolate" is nearly the same in most languages and taken from the Mexican name of the drink, Chocolatl or Cacahualtl. Originally the plant was from the Amazon headwaters and then cultivated in Central America by the Mayas and Aztec. Cortez discovered it during his invasion in 1519. The precious seeds were being used as food as well as a medium of exchange. The beverage made from the seeds was a sacred drink and drunk from golden cups. It was introduced to Spain around 1585, and, as they say, The Rest is History.
Just as many people have their coffee or tea in the morning, there are those who enjoy their Breakfast Chocolate Drink. Here is a nearly 100 year-old, old-fashioned recipe for a Chocolate Breakfast Drink:
3T Breakfast Cocoa
3T sugar
Few grains of salt
1 cup boiling water
3 cups milk
"Scald your milk in double boiler. Mix cocoa, sugar, and salt, and add water gradually, so that mixture is perfectly smooth; bring to boiling point and let boil 3 minutes. Pour into scalded milk and beat two minutes using a wire whisk or Dover egg beater thus preventing scum, which is so unsightly. This process is called milling." (Using a modern, hand-held Braun food blender or other such appliance speeds up the process.)
Do you remember or have an old-fashioned egg beater. I still have one I keep on a shelf as a remembrance of "days gone by." It has a red wooden handle. I used to use one like it. Aren't we fortunate to have the wonderful modern appliances that we do now. It certainly makes life so much easier.
Thank you for stopping by. Let me know, if you will, what your favorite recipes are and what you would like to see posted.
May you have joy in the kitchen.
"Live with a grateful heart."
The name "chocolate" is nearly the same in most languages and taken from the Mexican name of the drink, Chocolatl or Cacahualtl. Originally the plant was from the Amazon headwaters and then cultivated in Central America by the Mayas and Aztec. Cortez discovered it during his invasion in 1519. The precious seeds were being used as food as well as a medium of exchange. The beverage made from the seeds was a sacred drink and drunk from golden cups. It was introduced to Spain around 1585, and, as they say, The Rest is History.
Just as many people have their coffee or tea in the morning, there are those who enjoy their Breakfast Chocolate Drink. Here is a nearly 100 year-old, old-fashioned recipe for a Chocolate Breakfast Drink:
3T Breakfast Cocoa
3T sugar
Few grains of salt
1 cup boiling water
3 cups milk
"Scald your milk in double boiler. Mix cocoa, sugar, and salt, and add water gradually, so that mixture is perfectly smooth; bring to boiling point and let boil 3 minutes. Pour into scalded milk and beat two minutes using a wire whisk or Dover egg beater thus preventing scum, which is so unsightly. This process is called milling." (Using a modern, hand-held Braun food blender or other such appliance speeds up the process.)
Do you remember or have an old-fashioned egg beater. I still have one I keep on a shelf as a remembrance of "days gone by." It has a red wooden handle. I used to use one like it. Aren't we fortunate to have the wonderful modern appliances that we do now. It certainly makes life so much easier.
Thank you for stopping by. Let me know, if you will, what your favorite recipes are and what you would like to see posted.
May you have joy in the kitchen.
"Live with a grateful heart."
Wednesday, July 13, 2005
What to Expect in Upcoming Blogs
I love to have fun in the kitchen. I enjoy entertaining and making those special meals and desserts for company that put a little "Wow" into the presentation. What about you?
So, in the upcoming issues of the World of Chocolate, I am going to be directing you to some amazing authors that will be able to show you step-by-step just how to create Chocolate Art. You know those special details such as leaves, curls, small sculptures, and so on. Those are the elegant little touches that make a desert something very special. And many are so easy to do once you see it displayed.
If you are like me, seeing a detailed illustration makes it so much easier to duplicate the steps involved. With a little practice, those "tricks of the trade" will make you a Chocolate Artist, too.
Until tomorrow: May you always live in joy.
So, in the upcoming issues of the World of Chocolate, I am going to be directing you to some amazing authors that will be able to show you step-by-step just how to create Chocolate Art. You know those special details such as leaves, curls, small sculptures, and so on. Those are the elegant little touches that make a desert something very special. And many are so easy to do once you see it displayed.
If you are like me, seeing a detailed illustration makes it so much easier to duplicate the steps involved. With a little practice, those "tricks of the trade" will make you a Chocolate Artist, too.
Until tomorrow: May you always live in joy.
Tuesday, July 12, 2005
Don't Just Eat Chocolate-Experience It!
Recent research has revealed that experiencing pleasure is an emotion that is a distinct neurochemical process, and that the body's defense system is more effective when experiencing pleasure. To the contrary, when we are sad, stressed, or depressed, our defense system becomes less effective and puts down the guard on our resistance to infection.
So it seems, when we are experiencing pleasure in satisfying a craving for chocolate, we needn't feel guilty. There is a secret to all this, however. The secret is not to over-indulge. Don't wait until the craving is so strong that there is no willpower to be moderate. Eat a small amount at a time slowly; a piece of perhaps no more than 2 or 3 bites. And, eat an exquisite, fine chocolate whenever possible. Savor the aroma, the taste, and smoothness on the palate. Many people savor fine chocolates as others do fine wine. It is a delight to the senses; so Enjoy!
So it seems, when we are experiencing pleasure in satisfying a craving for chocolate, we needn't feel guilty. There is a secret to all this, however. The secret is not to over-indulge. Don't wait until the craving is so strong that there is no willpower to be moderate. Eat a small amount at a time slowly; a piece of perhaps no more than 2 or 3 bites. And, eat an exquisite, fine chocolate whenever possible. Savor the aroma, the taste, and smoothness on the palate. Many people savor fine chocolates as others do fine wine. It is a delight to the senses; so Enjoy!
Monday, July 11, 2005
White Chocolate? There's no such thing...
Did you know that white chocolate is technically not really chocolate? It tastes great; however, it contains no chocolate liquor. It is a confection made with cocoa butter with the cocoa solids removed. It contains no mood altering phenylethylamine or theobromine.
So, if you are eating chocolate to satisfy one of those real "chocolate cravings" there's no substitute for pure, dark chocolate.
Have a Great afternoon!
So, if you are eating chocolate to satisfy one of those real "chocolate cravings" there's no substitute for pure, dark chocolate.
Have a Great afternoon!
Welcome to the World of Chocolate
I'm so glad you stopped by. Do you love chocolate? I do. Chocolate is the decadent, sweet treat that is so hard to resist. Even just little bit can be so satisfying.
I'll be posting geat new recipes as well as old-fashioned ones centered around pure, scrumptious chocolate, chocolate tid bits from around the world, and so much more. So visit often. Let me know what your favorite chocolate treats are, and we'll share them with our friends. Have a beautiful day.
In love and joy,
Donna
I'll be posting geat new recipes as well as old-fashioned ones centered around pure, scrumptious chocolate, chocolate tid bits from around the world, and so much more. So visit often. Let me know what your favorite chocolate treats are, and we'll share them with our friends. Have a beautiful day.
In love and joy,
Donna
Subscribe to:
Posts (Atom)
Click on the Banners below to Discover Exquisite Chocolate Sources...
You have given chocolates before, just never like this...Luxury Z-Chocolat...This company is so creative. Their products would make "a gift to remember" for a very special person or client!!
Unique, Wonderful Chocolate!! Be one of the first to discover this exclusive brand of chocolate and to experience the excitement and mystique that only chocolate made with premium ingredients, passion, and flair can provide.
From boxed chocolates, gourmet treats, and world-renowned thick slabs of chocolate, to stunning gifts, or something to nibble on yourself containing the Purist range of single estate chocolate-see 6/16/2009 post with video, you’ll find it at our online store.