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
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