Happy Valentines Day & Enjoy Chocolate!

http://www.old-forge.net/val1n.html

CHOCOLATES
play an important part on St.Valentines day.  Richard Cadbury created the first heart-shaped Valentine's Day boxed
candy sometime around 1870.

Today we still enjoy the fruit of his labor!

  Wishing you a magical Valentine's Day with your special someone,

Donna

What is Chocolate Liquor?

Chocolate liquor is a combination of cocoa solids and cocoa butter which is obtained when cacao beans are processed to make chocolate products. Once chocolate makers have produced chocolate liquor, there are a number of ways in which the substance can be handled to make various chocolate products ranging from cocoa to baking chocolate.

As a general rule, chocolate liquor is created in the factories of chocolate producers, allowing the companies to have control over the composition of their chocolate, although smaller chocolate makers may order chocolate liquor and other products from bigger companies to bypass the expensive and time-consuming process of making chocolate from scratch.

Getting to chocolate liquor requires several stages. To begin with, the large pods of the Theobroma cacao tree must be harvested, split to expose the beans, and allowed to ferment, taking some of the bitterness out of the beans inside. Once the beans have fermented, they must be roasted and cracked to remove the hulls, leaving behind the cacao nibs. These nibs are then ground to produce chocolate liquor.

Chocolate liquor turns liquid because the grinding process melts the rich cocoa butter inside the nibs. As the nibs are ground, they break apart into a gritty, runny paste. While the paste smells like chocolate and even looks like it, it wouldn't be very appetizing, because it is unsweetened and the grainy texture is not very enjoyable.

After a factory has produced chocolate liquor, it is pressed to form what is imaginatively known as press cake. During the pressing process, the cocoa butter runs out of the chocolate liquor, leaving behind the cocoa solids. The separated components of the chocolate can be blended back together in varying amounts and conched with ingredients like sugar, milk, and spices to make bar chocolate, or they may be processed individually to make things like cocoa and white chocolate.

Processing chocolate liquor requires a great deal of care and precision. Nibs from different parts of the world have distinctly different flavors much like grapes for wine of coffee beans for coffee, so chocolate producers must think carefully about the blend they want to produce. The beans are typically blended during the roasting process. Consequently, it is most important that they be inspected carefully before being submitted to grinding to make sure that they adhere to the producer's standards. Improperly fermented or roasted beans can ruin a batch of chocolate, and given the high cost of this coveted ingredient, this is not desirable.

More next time... And remember, a little of the very best, 60% or preferably higher, chocolate every day is good for you. There's no guilt with that: So enjoy!!

Stay happy,
Donna

A Magical Cocoa Plantation

There is chocolate. And, then there are those rare companies that produce exquisite, dark chocolate. The chocolate that is made with devoted care and love. Chocolate that is free from additives, lecithin, and other ingredients that can mask the true consistency and natural flavors. I will endeavor to bring you the stories, as I have in the past, of chocolatiers round the world over who produce fine chocolate that arouses and delights the senses: A true "chocolate experience."

This is a most interesting story about the Rabot Estate cocoa plantation. It is said to be very beautiful. In front of the plantation are the twin Piton peaks which emerge symmetrically from the Caribbean Sea. Behind them is the rain forest that stretches into the distance, studded with the gigantic peaks of Mount Gimie and plunging valleys. Right behind is the Soufrière volcano and Sulphur Springs.

The 140-acre estate is in the South West of St Lucia, near Soufrière – the original French capital. The estate is divided up into 16 different cortès or areas of terroir, with evocative names steeped in history, such as L’Hermitage, Ti Jardin, Marcial, Mathilde and Rameau.

The rich and fertile volcanic soil, and rain forest water all create a unique environment (terroir). It is perfectly suited to cocoa production, in which the cocoa trees flourish.

The following is a video of the plantation with this pristine cocoa. The cocoa trees of the Rabot Estate are primarily Trinitario species rich in Criollo genes, which give exceptionally fine cocoa which is made twice a year from the harvest.

They use no vanilla or soya lecithin which is very important for a truly exquisite chocolate. This allows the beans’ full personality to be expressed.

The chocolatier of the Rabot Estate, worthy of acclaim, is responsible for the growing of the bean to the end production of the fine chocolates. That is quite unusual. All this hard work earned the renown Hotel Chocolat the Bronze Award at the Academy of Chocolate Awards, 2006, for its 72% Dark Chocolate. Hope you enjoy watching the video.Luxury Chocolate gifts from Hotel Chocolat




Have a blessed day.

Love chocolate,
Donna

Where Did the Little Gold Foil Wrapped Chocolate Bunnies Come From? Big Legal Case

This is an interesting piece to read. Who would ever have known that the little Chocolate Bunnies wrapped in gold foil was such a literal gold mine to chocolatiers, and that famous brands would be juggling the topic in the courts of Europe? Hope you enjoy this article. I had to post it for it's a very good example of the amazing World of Chocolate.

Legal Limbo for Chocolate Bunnies:Posted June 12 2009, 11:22 AM by Catherine Holahan - Click HERE for link.

"Can you trademark a chocolate bunny? Swiss chocolate maker Lindt & Sprüngli thinks so. The confectioner is a bit bitter about rival chocolatiers producing their own chocolate bunnies wrapped in foil. It says that it owns the rights to cocoa bunnies covered in gold foil and is pursuing its case in Europe's highest courts.

Recently, chocolate bunnies have become something of a legal hot potato. Lindt's case revolves around whether companies can trademark a three-dimensional shape and not just a logo. As a result, a ruling in Lindt's favor could have legal ramifications for all manner of businesses...(See article link above)

Rival confectioner Franz Hauswirth is arguing that the trademark that Lindt received for the chocolate bunny back in 2001 was sought in bad faith. After all, chocolatiers have been manufacturing bunnies wrapped in foil for more than 50 years. The chocolate bunny in foil has become a secular symbol of the Easter season.

Still, Lindt argues that it's responsible for that symbol. Thus, it should be the only chocolatier to dress its bunny up in a gold foil wrapper, with or without a ribbon around its neck.
The little gold wrapped bunny is something of a gold mine for confectioners. Lindt sold $44 million worth in Germany alone last year, according to the Journal. In the United States, Easter is the second biggest season for chocolatiers after Christmas. The heart-shaped box of chocolates, apparently, has nothing on the killer-combo of chocolate bunnies and candied Easter eggs.

Where do chocolate bunnies come from?
Another question central to Lindt's case is where chocolate bunnies originated from. If Lindt can prove its company was first to manufacture the shape, it will have a stronger case. But that could be difficult. Some say the chocolate bunny can trace its roots back to medieval Europe, stemming from German legends about magical rabbits that laid colored eggs in the spring for children.

A Pennsylvania company, Bortz Chocolate, began making chocolate rabbits in 1934, according to a 1989 NY Times article. Instead of sitting on their haunches, waiting expectantly to be eaten, their bunnies played accordions and drove cars. Bortz did, however, manufacture a "classic" bunny in foil as well."

Next time you see a chocolate bunny, you might look at it differently from now on.

Have a magical day,
Donna

Flavanol Research on Chocolate: Yes, Chocolate!

Flavanol Research Studies funding provided in part by Mars, Incorporated:

Flavanols, phytonutrients, found in plant foods like cocoa, tea, wine, nuts and certain fruits and vegetables, have been linked to numerous health benefits. Flavanols represent a sub-class of a group of natural compounds called flavonoids which are widely distributed in plants. Scientists have identified several cocoa flavanols, including epicatechin, catechin, and their oligomeric forms. A growing body of evidence indicates that flavanols, found naturally in unprocessed cocoa and to varying degrees in processed cocoa products, may be linked to a range of circulatory health benefits. Specifically, research indicates that cocoa flavanols may help:


*Improve blood vessel function and increase blood flow
*Reduce tendency of blood clots to form
*Reduce blood pressure in people with mild hypertension
*Increase blood flow to the brain, which could have important implications for learning and memory-"Wow"

Contrary to repeated reports, the percent cacao or cocoa mass does not indicate cocoa flavanol content. While traditional cocoa processing often destroys many of these beneficial phytonutrients, Mars, Incorporated developed a patented and proprietary process called Cocoapro® that helps retain the flavanols normally destroyed during processing.

Several research publications on cocoa and flavenols are found HERE:

Isn't chocolate an amazing food. However, remember the health benefits are NOT found in M & M's and other normal American chocolates adulterated with additives. That's just candy.

You have to have a very good, very dark chocolate with 60% + cacao content with no artificial additives. They may be a bit more expensive, but with chocolate it is the quality not quantity that counts. Savour every little bite. For as I have said before, the characteristics of a fine chocolate are similar to that of a fine wine.

Have a great day,
Donna

"Don't wreck a sublime chocolate experience by feeling guilty."~Lora Brody

If you eat the good stuff, you don't have to feel guilty. Isn't that lovely? Bye...:)

Dark Chocolate Truffles

Love truffles? If you do, you'll love this recipe. My daughter decorated her brother's groom's cake with these truffles and tuxedo strawberries. It was beautiful and delicious.


11.5 oz. Bag of Ghirardelli 60% Dark Chocolate (finely chopped), or other very dark, 60%+ chocolate
8 oz. Heavy Whipping Cream
1 Tbsp. Vanilla
2 Tbsp. Unsalted Butter
Chocolate Almond Bark


Directions:
1. Place chocolate in a 2 quart metal bowl and add vanilla. Heat whipping cream just until simmering then add butter, when melted take off heat. Immediately pour over chocolate, let set a few seconds then whisk until smooth. When cool, cover with plastic wrap pressing plastic on the chocolate surface to prevent a skin from forming, place in refrigerator until firm - 2-6 hrs.
2. Scoop out chocolate with teaspoon sized scoop, or preferably a melon ball spoon, and place on tray lined with parchment paper. After all is scooped, go back and roll each scoop in your hand to make a round ball. Refrigerate again until firm.
3. Melt almond bark in a mini chocolate crock pot or double broiler or microwave, be sure not to get too hot or it will ruin the consistency. Dip each ball in almond bark and place back on parchment paper lined tray. Leave out to dry, 1 hour. Can decorate by drizzling melted chocolate or white chocolate in zigzags. LUSCIOUS!!!


Leave your cares behind, and Enjoy!

Donna

Gotta have chocolate? Me, too!

Hi ,

After a very long hiatus, I am back to blogging on this delectable subject. So many wonderful things are being discovered as to the health benefits of chocolate that we'll be discovering together. Isn't that fantastic!

I'll be sharing great, luscious recipes and amazing cookbooks. Email me and tell me what your favorite brand of dark, dark, chocolate is. I'll share it with my reader's.

Till next time...Enjoy life!!!
Donna

P.S. "Book mark me. I'll visit with you again soon. Have a great day!"

Chocolate May Get a Little More Expensive

We have all heard of Global Warming. Some have said it is being exagerated. However, many experts, such as former Vice President Al Gore, feel it is an important issue to keep watch on.

It has recently been reported that in the future, the price of chocolate may be affected and rise due to the inclimate weather and dry spells affecting the cacoa bean crops in different parts of the world. Should that occur, don't switch to the cheaper brands just because of the price. The cheaper brands don't use the best ingredients and add a lot of fillers that are of inferior quality. That is definitely not a plus factor for your health.

The good, dark chocolate will still be your best buy for taste and health benefits (check some of my past blogs for suggestions as well as the link in the side bar). Just have smaller portions if cost is a factor. Continue to make exquisite, dark chocolate your "special" treat and ENJOY!!

Have a great day,
Donna

Recent Chocolate Study

There was a recent article on Health MSN, 6/29/2006, that made this comment, ""Take two bites of chocolate, a sip of burgundy, a fillet of fish, and call me in the morning.' Wouldn't that be a great prescription?"

That may not be far off. Studies suggest that some of the food on your plates and the drinks in your glasses may not just be life-sustaining, but life preserving, too, loaded with real power to heal."

Regarding Dark Chocolate, a US study published in July in Hypertension said: Volunteers who ate just under 4 ounces of dark chocolate per day saw their high blood pressure drop by 10 points over two weeks, along with improved insulin sensitivity.

Dark Chocolate has flavonoids, a type of antioxidant. This is only applicable to DARK chocolate, not milk chocolate, with a high cacao content of over 60%. Mind you there is still the content of fat and calories, so watch your caloric intake when eating your 4 ounces of dark chocolate per day.

*Other healthful foods or what are being referred to as "nutraceuticals" in the above article---
Red wine: with flavonoids and most importantly reservatrol and tannins
Curry: curcumin (tumeric)
Cranberry juice
Green Tea:key antioxidant-epigallocatechin gallate
Garlic
Fish: Omega 3's-good quality

Enjoy good quality, very dark chocolate along with other healthful foods in your diet and enjoy.

To good eating,
Donna

Rich, Thick Chocolate Sauce for Your Family's Desserts

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

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

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.

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.

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

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

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

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----

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

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 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. :)