Baby it’s cold outside isn’t just a song, and I am not even sure that is the actual name of the song, but it’s pretty chilly here in Chicago. I know my blood has thickened up again (after my 8 year hiatus in Austin, Texas) for the brisk winters, because when I ran errands this morning and I thought to myself how nice it was out.  It was 3 degrees F!  Coat was unzipped, no gloves and the sun was shining with no wind.  The day is what you make of it. I headed for Trader Joe’s grocery store where they sell Barry Callebaut chocolate for absurdly low prices under their private label and purchased $20 worth of chocolate.  Just sitting down to drink my Caribbean Hot Chocolate that I prepared with my 85% chocolate bar.  Thought I would share some tidbits with you about the Caribbean and chocolate/cocoa while I enjoy my Caribbean Hot Chocolate and dreaming about the gorgeous beaches of the islands. I am also going to be more proper in my Theobroma cacao terminology from now on and will be using the proper term of cacao rather than cocoa so everyone will be on the same page.

Map of the Caribbean

The Spanish Capuchin friars who grew criollo cacao in Ecuador in about 1635, previously there had been little success growing Theobroma cacao in any of the Spanish Caribbean territories.

As the need for chocolate in Europe increased, France introduced cacao to Martinique and St Lucia in 1660, the Dominican Republic in 1665, and Grenada in 1714.

The Dutch had taken over cacao plantations in Curaçao after they seized the island in 1620.

England had Theobroma cacao growing in Jamaica by 1670.

The share of the cacao market in the Caribbean is quite small compared to other countries.

The Dominican Republic produces the most cacao beans in the Caribbean islands, but only represents about 2% of the world’s prodcution.

Other Caribbean producers of the cacao bean include Haiti, Jamaica, Cuba, Trinidad and Tobago and Grenada.

Cacao beans from Trinidad and Tobago have a cinnamon spiciness with a complex fruitiness. Very well-balanced.

Cacao beans from Jamaica have notes of pineapple and are rather bright and fruity with appealing aromas. The cacao beans are complex and well-balanced.

Dominican Republic’s cacao beans possess a deep earthy flavor with fragrant tobacco notes. Some of the cacao beans have delicate red wine and spice notes too.

Grenada Chocolate Company Organic Dark Chocolate Bar

The Grenada Chocolate Company is an organic Trinitario cacao plantation and chocolate maker’s cooperative.  They are small scale growing on 150 acres and are also completely environmentally friendly using solar power.  I like that they are tree to bar with no one in between!  Rococo Chocolates works in collaboration with The Grenada Chocolate Company to make their famous house blend.

Rococo Chocolate's Orange & Geranium Organic Dark Chocolate Bee Bar

Hotel Chocolate owns the Rabot Estate Cacao Planation in St. Lucia.   They actually have a hotel when you can stay ont he estate called simply The Hotel. The cocoa trees of Rabot Estate are primarily Trinitario Theobroma cacao species rich in Criollo genes.

Some of the other chocolate makers and chocolatiers using cacao beans or chocolate from the Caribbean include Amano Chocolate, Valrhona Chocolate and Michel Cluizel Chocolate.

Caribbean Hot Chocolate

(Serves 2)

Ingredients:
4½ oz (125g) dark chocolate (70% or higher cocoa content), grated
2 cups (500ml) whole milk (cream for complete decadence and for my vegan friends almond milk is fabulous!), divided
2 tbsp raw sugar
½ egg yolk
½ vanilla pod
½ cinnamon stick
pinch ground nutmeg

Directions:
Mix grated chocolate, raw sugar, egg yolk and ¼ cup milk in small bowl. Split the vanilla pod. Put vanilla pod, pinch of nutmeg and cinnamon stick in a heavy saucepan with remaining milk. Bring to a simmer. Slowly pour chocolate mixture from bowl into saucepan while stirring with whisk. Remove from stove. Continue stirring until thick. Serve immediately.

Caribbean Hot Chocolate

I bid you creamy, thick Caribbean Hot Chocolate and warm sunny beaches!

Annmarie Kostyk

Madagascar

As you all know by now, Theobroma cacao (aka the chocolate tree, the cocoa tree) will only grow and bear flowers and fruit in a place called the cocoa belt which is located 20 degrees both north and south of the equator.  One of the countries that falls within the cocoa belt and produces some amazing cocoa beans for chocolate is Madagascar.  Madagascar is an island located off the southeast coast of Africa.  It has the Mozambique Channel on its western side and the Indian Ocean on its eastern side.  About 2/3 of the island country of Madagascar is located in the cocoa belt.

Here is a listing of some of the best chocolatiers in the world using the cocoa beans from Madagascar to make some of the best chocolate bars around.

Amano Artisan Chocolate's Madagascar 70% Chocolate Bar

Amano Artisan Chocolate’s Madagascar 70% chocolate bar.  Made from beans grown in the Sambirano Valley of Madagascar.  Made in small batches.  Winner of the 2009 Academy of Chocolate award.  “Madagascar has long been known for producing fine cocoa beans. The beans from Madagascar are primarily of the Trinitario and Criollo varieties. The soil and climate produce beans that are particularly fruity and our Madagascar bar is a fine example of this. This chocolate is perhaps a bit nontraditional with its strong fruity flavors that include hints of citrus and berry and shows the wide range of flavors possible in cocoa. It is absolutely delicious and one that you will remember for its incredible flavor.” (Amano Artisan Chocolate website) (Amano Artisan Chocolate’s Blog)

Madecasse Madagascar Chocolate's 70% Chocolate Bar

Madecasse Madagascar Chocolate is made from 100% Madagascar grown cocoa beans.  Their cocoa farm is completely sustainable and all of their chocolate and cocoa products are not only grown in Madagascar, but they are made their too.  All of their chocolate is bean to bar.  They produce cocoa powder as well as a selection of seven Madecasse Madagascar Chocolate bars including a Milk Chocolate bar, a  Sea Salt and Nibs chocolate bar, a 63% Cocoa chocolate bar, a 67% Cocoa chocolate bar, a 70% Coco chocolate bar, a 75% Cocoa chocolate bar and a 80% Cocoa chocolate bar.  Buy Madecasse and support the Madecasse chocolate co-op.

Patric Chocolate's Chocolate Bar Selection

Chocolate maker Alan McClure of Patric Chocolate makes chocolate like they did 150 years ago in France.  His chocolate bars are not only fair trade and organic, but he is a bean to bar chocolate maker as well.  Currently Patric Chocolate offers four chocolate bars made from cocoa beans grown in Madagascar.  They are the 67% Madagascar Sambirano Valley chocolate bar, the 70% Madagascar Sambirano Valley chocolate bar, the 70% Madagascar Bar with Cocoa Nibs chocolate bar and the 75% Madagascar
Sambirano Valley chocolate bar.  All of theses chocolate bars are made from single-estate cocoa beans.  Click here to follow Patric Chocolate’s blog.

Francois Pralus 75% Madagascar Criollo Chocolate Bar

Pralus has been making exceptional chocolate for over 50 years.  Francois Pralus is the current chocolate maker at the company.  He is only one of three artisan chocolate makers in all of France.  Pralus’s Madagascar 75% Chocolate Bar is a single origin chocolate bar made exclusively of the rarest of the cocoa beans… the Criollo.   The chocolate bar is a tad minty and fruity with acidity and bitterness in the end.

Theo Chocolate Bars

Theo Chocolate’s Organic Single Origin Madagascar 74% Dark Chocolate bar is fantastic.  It brings together what Madagascar chocolate is all about.  It’s very fruity and just slightly acidic.  Theo Chocolate prides itself on this chocolate bar being dairy free gluten free, soy free and vegan.  Perfect for everyone!  Theo Chocolate offers fair trade chocolate that is sustainable.  They use green energy to produce their

Theo Chocolate's Chocolate University

chocolate and they even use sustainable packaging and printing for their chocolate bar wrappers. You may follow Theo on Twitter, Facebook or follow them on their blog.  FYI…Theo Chocolate’s Chocolate University starts September 29th!

There are, of course, many more chocolate bars coming from the beans grown in Madagascar.  These are simply some of my all time favorites for you to try,  The cocoa beans from Madagascar make for some amazingly delightful chocolate that sets it apart from any other region growing cocoa.

Askinosie Chocolate's Chocolate Hazelnut Spread

Today is the first day of autumn.  Happy fall!  You’d never guess it by the weather in Chicago today.  It’s 88 degrees!  Tomorrow and the days to follow will bring lovely autumn days of sun and temperatures in the 60s.  When I think of autumn, I think of winter squash.  I had a great pumpkin soup last night.  My mind went to pumpkin and voila!  Here’s today recipe for Chocolate Chunk Pumpkin Bread.  You’ll love it for breakfast with a bit of butter or cream cheese, try it for a snack with a spread of Nutella or your favorite chocolate hazelnut spread (Askinosie Chocolate has a really good one!)  If you are feeling really decadent…it’s nice with a scoop of ice cream too!

Chocolate Chunk Pumpkin Bread

Makes 2 loaves

Ingredients:
4 eggs
2 1/2 cups  sugar
1 cup oil ( I use macadamia nut oil.)
1/3 cup water
2 cups canned pumpkin
9 ounces dark chocolate, chopped into chunks  (I like to use 70-75%.)
3 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1-1/2 teaspoon ground cinnamon

Directions:
Beat eggs and sugar together. Add oil, water and pumpkin to egg mixture and mix flour, soda, salt and cinnamon together and add to pumpkin mixture. Stir in dark chocolate. Pour in 2 greased bread pans and bake at 300°F for 1-1/2 hours or until cake tests done (toothpick inserted in center comes out clean).

Ghirardelli Chocolate 66% Semisweet Chocolate Chips

In the photo below, I used Ghirardelli 66% Chocolate Chips instead of chopping up three dark chocolate bars.  I’ve also used white chocolate before as well as making muffins instead of bread.  It’s all good!

Chocolate Chunk Pumpkin Bread

L.A. Burdick Chocolate Chocolate Pastries

Once upon a time in a small house, a penguin and a mouse lived in perfect harmony… How can that be? Have you ever tried any of the luscious chocolates made by L.A. Burdick Chocolate?  If you have, you know what I’m talking about.  If you don’t, you have got to try them.

L.A. Burdick Chocolate French Macarons

L.A. Burdick Chocolate has dedicated their existence to making the finest bonbons, pastries and candy in the United States.  They use only the freshest ingredients from around the world and make their bonbons the old-fashioned, artisan way – they hand-pipe and hand-cut them all.  They use no chocolate molds and no preservatives in their bonbons, pastries and confections.

L.A. Burdick Chocolate Harvard Square

Larry Burdick’s philosophy – “I’ve tried to combine a French gastronomic sensibility with Swiss know-how, and American imagination.”  Philosophy received and understood.  I was lucky enough to experience a lovely selection of L.A. Burdick Chocolate bonbons recently and, quite honestly, that was not only the highlight of my day on that particular day, but I planned my day around eating these chocolates in one sitting.  Mission accomplished.

L.A. Burdick Chocolate Chocolate Penguins

Let me tell you about some of the magnificent creations L.A. Burdick Chocolate created for me… Our story started out with the penguin and the mouse.  Exquisite little creatures demanding you attention as soon as the box was opened.  The Chocolate Penguin, in all of his glory, was filled with a dark whipped lemon ganache (a huge surprise), his little flippers were made of almonds, and his ensemble was complete with the addition of a dark and white chocolate tuxedo.  He was too cute to eat, but somehow I got over it and ate his mate as well.

L.A. Burdick Chocolate Mice

Mice usually travel in a group and this is no exception.  The mice come in dark, milk and white chocolate.  I thought all of the ganaches would be the same, but no!  Another surprise.  The dark mouse was filled with chocolate ganache infused with freshly squeezed orange juice and covered in dark chocolate.  The milk mouse was made up of milk and dark chocolate ganache infused with espresso and covered in milk chocolate. The white mouse, she was my favorite.  She was made of dark chocolate ganache infused with a touch of cinnamon and covered in milk chocolate.  All of their little ears were lovingly crafted from sliced almonds.  A little whimsy was added to the mice.  Mice need a tail after all…a nice, shiny, satin ribbon acted as the tail.

L.A. Burdick Chocolate Bonbons

My favorite truffle was the Honey Caramel Truffle.The honey was caramelized with herbs and a splash of vanilla and dusted in cocoa powder.  My taste buds were so happy they couldn’t stand it!  My favorite bonbon was the Richelieu which was a surprise.  I’m usually not a fan of cherries in chocolate, but this was positively sinful!  See top right of the photo to the left.  This bonbon was wrapped up like a present with lines of white chocolate acting as a ribbon and a cherry as a bow.  Inside, milk and dark chocolate ganache  with cherry liquor, cherries and cumin.  Yes, cumin!  Five stars out of four!  Other little bundles of joy in my box included Earl Grey (very nice) made of dark chocolate ganache with Earl Grey tea and just a dab of bergamot, Jaffa (just a hint) dark chocolate ganache whipped with freshly squeezed orange juice, and Pistache (subtle) a white chocolate ganache with pistachios, lavender and Herbs de Provence..

L.A. Burdick Chocolate Marzipan

The nice thing is that although there are nuts used in their shops, you may order boxes of chocolates without nuts or without alcohol.  They are completely accommodating to your needs and glad to do it.

L.A. Burdick Chocolate also offers fantastic chocolate bars, dipped fruits, pastries (including gluten free pastries), nougat (a favorite in my house), marzipan (another huge favorite at my house), hot chocolate and the most precious wedding favors that you’ve ever

L.A. Burdick Chocolate Nougat

seen.  L.A. Burdick Chocolate has three locations and you can shop online, so there’s no reason why you shouldn’t indulge in the luxury that only finely crafted, artisan chocolate can bring you. Shop at Walpole, NH, Cambridge, MA or New York, NY.

This is an outstanding muffin recipe not only for breakfast, but for tea or a snack too.  I’ve also used these to make mini-muffins.  A nice schmear of cream cheese, butter or Nutella and you’re good to go for hours!

Chocolate Orange Muffins

Makes 10 large muffins or 15 regular size muffins

Ingredients:
2 medium eating oranges (not juicing), well scrubbed & wiped dry
1 cup dark chocolate, chopped
1 cup sugar
1/2 cup unsalted butter, room temperature
2 large eggs
1/2 cup plain yogurt
1/2 – 3/4 c. fresh juice (from the oranges listed above)
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups all-purpose flour

Directions:
Heat oven to 375 degrees. Grease muffin cups generously or use foil baking cups.

Finely grated orange peel. Try to take just the orange part. A little white pith will probably adhere. Using a wooden spoon or electric mixer, beat sugar and butter in large bowl until pale and fluffy. Beat in eggs, one at a time. Add the orange peel. Add yogurt, orange juice, baking powder, baking soda and chocolate.  Mix well. Batter will be quite liquid. Sprinkle flour over batter. Fold gently, just enough to blend in the flour. Scoop the batter into the muffin cups. Fill the cups only 3/4 full since the batter rises.
Bake 15-25 minutes or until golden brown and springy to touch. Turn out onto rack to cool.

Chocolate Orange Muffins

There will be a re-post of the Homemade Oreo cookies later this week in its correct form.  The blogger who posted it got a lot of it wrong and needed to redo the recipe.  That’s what I get for relying on a recipe and not testing it myself before hand.  It sounded so close to my lost version of Homemade Oreo Cookies that I thought it was okay.  Sorry my friendly readers!

20th Century Chocolate Pot

Today, we are continuing with last week’s lesson on chocolate pots.  Today we are heading into the 20th century and we will be exploring Europe and North America.

Most of the chocolate pots from the 20th century were manufactured in the years between 1900 and 1949.  During this short period, there are many changes in design in chocolate pots.  Floral designs were still popular, but more companies started using specific species of flowers on their chocolate pots.  Scenic designs also became popular depicting people, animals and geisha.  The color palate also became more diverse offering very bright and vivid colors as well as subdued colors.

20th Century Chocolate Pot

Each country began to show their specific style in chocolate pots.  The Germans were bigger at the top and were more rounded towards the top.  The handles were more elaborate and were often gilded in gold.  Silver was used less and less as it became more expensive to use and own.  Porcelain was less expensive, so that was the material of choice.  The Germans still preferred the old-fashioned floral motif with roses being the prominent flower in their designs.

20th Century Chocolate Pot

The French continued making chocolate pots that were big and round at the bottom.  They were mostly white, the color palate was subdued and the design consisted of small clusters of flowers scattered throughout the design or it would depict a scene on one or two side of the chocolate pot.  Gold was used, but mostly as an accent.

England manufactured a huge variety of chocolate pots during this time period.  They made chocolate pots out of copper, pewter, silver and porcelain.  English chocolate pots were shorter than those found in other countries, but they still manufacturer some tall designs.  The metal pots were all very simple and plain.  The porcelain chocolate pots found in England depicted a vast number of subjects including flowers, animals and landscapes.

20th Century Chocolate Set

The Japanese pots, once again, were not used all that much in Japan.  Instead, they were exported to North America and Europe.  They were wide at the top and the bottom and skinny in the middle – more of an hourglass shape.  The Japanese used the chocolate pots almost like a canvas and depicted flowers, animals (both real and mythological), landscapes and people (mostly geisha).

Americans made all sorts of shapes and sizes of chocolate pots.  Some were short and some were tall, but most all of them were made from silver or pewter.  The silver and pewter chocolate pots were very simple in design and were usually not decorated at all.  They were few porcelain chocolate pots manufactured in

19th Century Silver Chocolate Pot (center & just because it's magnificent!)

America during this time.  Some of the chocolate pots made in America during this time reverted back to the original chocolate pot design where the handle was 90 degrees from the pouring spout.  They were the only country making chocolate pots during this time in this way.  Americans also designed a line of chocolate pots specifically for use in hotels and on board trains.

There are few chocolate pots remaining from this time period.  Mostly because there were not many manufacturer in this era.  It is thought that less chocolate pots were produced since it was more fashionable to drink tea and coffee.  Drinking chocolate was considered passe.  Since there has been a growing interest in chocolate, drinking chocolate (both hot and cold) have seen a resurgence.  Perhaps the idea of the chocolate pot will again became all the rage.

Peppermint Hot Chocolate

Serves 4

Ingredients:
1 1/2 cups heavy cream
1 1/2 cups milk
1/4 cup sugar
1/8 teaspoon salt
6 ounces dark chocolate, chopped
3 drops peppermint oil

Directions:
In a saucepan, combine the cream, milk,sugar and salt.  Heat over medium-low heat. When mixture just begins to steam, add the chopped chocolate. Stir until melted. Stir in peppermint oil.  Divide the hot chocolate among mugs.

Optional: whipped cream, chocolate shavings, a sprig of mint and over the holidays a candy cane!

Peppermint Hot Chocolate

Homemade Marshmallows

Makes 20

Ingredients:
1/2 cup white sugar
1 teaspoons vanilla extract
1 teaspoon light corn syrup
2/3 cup of water
2 packets of unflavored gelatin (about 2 tablespoons)
1 egg white

Directions:
In a small saute pan, heat sugar, vanilla, corn syrup and 1/3 cup of water on high heat. Stir until sugar is dissolved, then stop stirring. Heat the mixture until it reaches 240 degrees using a candy thermometer, about 8 minutes.

While the mixture is heating, dissolve the gelatin into the remaining 1/3 cup of water. Also, in a large mixing bowl, whip the egg white to soft peaks.

Once the mixture has reached 240 degrees, pour it into the gelatin and water (you can do this in a medium-sized, heatproof bowl) and stir to combine. Allow to cool for about 3-4 minutes, and then pour the gelatin/sugar mixture in a slow stream into the whipped egg white, whipping constantly to incorporate. (This is pretty much impossible to do by hand, you need a hand mixer or a stand mixer, because the gelatin will start to set and get really stiff and difficult to whip).

Whip the mixture until stiff peaks form. Pour into a prepared tray lined with parchment paper or powdered sugar, and refrigerate for about 2 hours. Remove from the fridge and cut the marshmallows into squares (or other shapes).

Roll them in powdered sugar, if desired, and serve! You can also dip them into chocolate for a wonderful treat or use them for chocolate fondue!

Homemade Marshmallows

Mayan Chocolate Pot

Today we’re going to learn about chocolate pots and we also have a lovely recipe for some European Hot Chocolate from Michael Recchiui Confections.  We have all heard of tea pots and coffee pots, but how many people have heard of the chocolate pot?  The chocolate pot is used to serve hot chocolate from.  The chocolate pot isn’t a modern day concept.  In fact, chocolate pots were first seen during the times of the ancients Mayans, but not again until the mid-17th century.  The earliest chocolate pots found in England date to this time.  The chocolate pots were primarily silver.  They were decorated around the top and base with a raised design and the family crest was often stamped into the side.  To be able to differentiate between a silver tea pot and the chocolate pot, the chocolate pot had a wooden handle and was angled at 90 degrees from the pouring spout.  One didn’t want to serve tea from the chocolate pot and vice versa.

English Chocolate Pot

Dutch Chocolate Pot

During the 19th century, when chocolate became more readily available to the masses, chocolate pots changed in look, design and materials.  The chocolate pots were still made of silver, but more frequently they were made from copper, china and porcelain. Floral decorations with roses became especially popular.  European porcelain chocolate pots became larger and more detailed.  In the 19th century, the shape of the chocolate pot changed in Germany and the new design followed in France.  The French took the design on step further and made the chocolate pots slimmer and taller than the German version.

French Chocolate Pot

Japanese Chocolate Pot

Although Japan did not consume much in the way of chocolate compared to other countries, the Japanese were responsible for making a lot of the porcelain chocolate pots for North America and Europe.  The styles, shapes and patterns were all similar with a floral motif.  The only difference was the flowers from Japan were more open and spread out.  They resembled Asian paintings.  The chocolate pots manufactured in Japan tended to be slender like those previously made in France, but they had a simpler handle.  Often times the design was created for a more three dimensional effect with raised surfaces called moriage.

German Chocolate Pot

American Chocolate Pot

American made chocolate pots did not start showing up until after 1850.  Metal chocolate pots were still found all over America and Europe, but the porcelain became more popular.  North American chocolate pots were decorated more simply than those of Europe with the floral motifs covering only part of the pots and the colors being more muted.

More about 20th century chocolate pots next week and a recipe for homemade marshmallows.

Recchiuti Confections European Hot Chocolate

Serves 2

Ingredients:
6 ounces dark chocolate, chopped
6 ounces water, boiling

Flavorings (choose one)
1/2 teaspoon ground cardamom
1/2 teaspoon grated nutmeg
1 teaspoon cayenne pepper
1 teaspoon chile powder

Spirits (choose one)
1 1/2 ounces single malt scotch
1 1/2 ounces eau de vie
1 1/2 ounces apple brandy

Garnishes (choose one)
loose whipped cream
crème fraîche flavored with vanilla
cinnamon sticks
Marshmallows

Directions:
In a small saucepan, pour the boiling water over the chocolate. Add any flavorings or spirits to the mixture now. The amounts listed are recommendations only…you can use as much, as little or any combination to suit your tastes.

Using an immersion blender, mix until the chocolate have completely melted and a foamy froth has developed. You may also use a whisk, but the hot chocolate will not be as frothy.
Pour into serving cups and garnish.

You can double, triple or quadruple this recipe if you’re entertaining a large group. Simply make the hot chocolate base and keep it warm in a double boiler. For a super-fast, super-frothy individual serving, I suggest using the steam wand on an espresso maker.

Rather than making it with milk, European way to make a rich, creamy cup of hot chocolate by stirring in a dollop of loose whipped cream.

European Hot Chocolate (Photo Courtesy of Recchiuti Confections)

I recently had a question from someone that was having problems with a recipe for chocolate bark.  She was putting it in the refrigerator to set and was having problems with “sweat” once she took it out.  I thought we’d talk about chocolate bar packaging and how to store it today since there are so many old wives tales out there about it.

Chronicle Books Chocolate Bar Wrapper Wall (I have a box, but like this idea!)

All chocolate is temperamental.  Chocolate bars are no exception. Packaging of chocolate bars is in transition right now.  The issues are that if the chocolate bar is wrapped in foil, it will remain fresher longer, but it can also pick up the metallic taste of the foil.  Waxed paper and parchment paper are being used more frequently, but the shelf life is much shorter.  A few companies are also using waxed lined foil which solves both of the problems. Some chocolatiers are started to use clear plastic to package their chocolate bars.  Chocolate needs protected from the light and the plastic bags can become little hot houses for the chocolate bar, which are not recommended for the reasons I’ve already mentioned. They don’t like it.

Foil Chocolate Bar Wrappers

Perfect Temperature

Chocolate should be stored in a cool dry place in its original packaging.  Chocolate does not like the temperature and humidity to vary from the high-end to the low end either.  Chocolate likes a cool, dark place. A low shelf in your pantry if it’s away from the appliances is perfect. The room temperature should range between 60 and 70 degrees, although some say 55 to 60 degrees.  Chocolate is happiest and stays in the best condition between 55% to 65% humidity. Any higher or lower temperature will cause the chocolate to bloom.

Chocolate Bloom

Bloom is a grayish white film on the surface of the chocolate bar.  This means that the cocoa butter has separated.  It will still taste okay, but won’t have that beautiful color and shine.  A higher temperature will also cause melting. Once the chocolate melts and then hardens, the chocolate will look like nothing but a blob.  Chocolate is like a fine jewel.  It should be taken care of to maintain its beautiful color, texture, shine and taste.  If you do open a chocolate bar and only eat part of it, first wrap wax paper or parchment around the chocolate bar and then add a foil layer around the bar to keep it fresh.

Chocolate (Photo Courtesy of Madame Chocolat)

Never store chocolate in the refrigerator or freezer.  Many people do, but chocolate just doesn’t like it.  Chocolate should never be stored near items with a strong odor.  A chocolate bar place next to an onion will take on the aroma, smell and even taste like an onion.  Dark chocolate will keep for up to three to five years if stored properly, milk chocolate for up to eighteen months and white chocolate for up to five years.  Most chocolatiers now put expiration dates on their chocolate bars so their individual shelf life may differ.

Bonbons in Madrid

Chocolate that can go into the refrigerator are chocolate cakes or cakes that have some form of chocolate in them, brownies and chocolate buttercream icing.  Chocolate bon bons (aka chocolates, pralines), truffles, chocolate bars, ganache and fudge should never be put into the refrigerator because it changes the chemical make-up of the chocolate.

You spent good money on your fine chocolate and the chocolatiers creating it for you have put in time, love and money to make it for you.  Make sure you give it the love and respect that it deserves and enjoy it!  If you’e not sure where or how something chocolate should be stored, drop me an email!

The recipe today is for Chocolate Fudge Half-Poundcake.  It’s called half-poundcake, because there is not the traditional pound of each ingredient and it is made in a bundt pan.  This is great for breakfast (I’ve made French toast out of it before.  Plan on a nap after! It’s good toasted under the broiler too.), it’s a nice afternoon snack with shmear of cream cheese or you can serve it for dessert.  You may make it with or without the glaze.  If you’d like, you may substitute agave for the honey in the chocolate glaze recipe.  Enjoy!

Chocolate Fudge Half-Pound Cake with Chocolate Glaze

Serves 8

Ingredients:
3 ounces dark chocolate, chopped
1/2 lb. (2 sticks) unsalted butter, room temperature
2 cups sugar
4 eggs
2 teaspoon vanilla
3 tablespoons brandy (You may substitute with water.)
2 1/4 cups all-purpose flour
1/2 teaspoon sea salt
1 teaspoon baking soda
1 1/4 cup buttermilk

Chocolate Fudge Half-Poundcake Without Glaze Made in a Fancy Pan for the Holidays

Chocolate Glaze (optional)

Ingredients:
8 ounces dark chocolate, chopped
6 tablespoons unsalted butter
2 tablespoon milk
2 tablespoon honey
1/2 teaspoon vanilla extract

Directions:
Heavily grease a 12 cup Bundt pan; set aside. Preheat oven to 350 degrees. To make the cake, place chocolate in top of a double boiler over simmering water. Stir until melted and smooth. Set aside to cool slightly.

In a large mixing bowl with an electric mixer, cream butter and sugar until light and fluffy. Mix in eggs one at a time, beating after each addition. Mix in chocolate, vanilla and brandy. In a small bowl stir together flour, salt and baking soda. With mixer on low speed, alternately add flour in fourths and buttermilk in thirds, beginning and ending with the flour. Pour into prepared pan. Bake in center of oven for 1 hour or until a toothpick inserted in the center comes out clean. Remove to rack and cool 10 minutes. Invert to remove from pan and cool 20 minutes before frosting.

Meanwhile make Chocolate Glaze, if desired, melt chocolate and butter in a small saucepan over medium low heat, stirring until smooth. Remove from heat, then stir in milk, honey and vanilla. Set aside to cool slightly.

When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake. Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.

Chocolate Fudge Half-Poundcake with Chocolate Glaze

Prior to the inventions the Dutch and English provided to the chocolate world, their was not much chocolate eaten. Chocolate was consumed in the form of hot chocolate made from a chocolate paste, sugar, vanilla and water. It was rather think and grainy. The concept of using milk instead of water developed in the late 17^th century in London chocolate houses which are similar to our coffeehouses of today. The reason? Solid chocolate was not particularly palatable in its current form. The chocolate was not only coarse, but quite crumbly.

Cocoa Powder

In 1828, Conrad van Houten saved the day for us chocolate lovers. Van Houten was a Dutchman whose family ran a chocolate business in Amsterdam. They had been experimenting with different techniques to make the hot chocolate less oily and lighter in texture and flavor. The reason for the oiliness? The cocoa bean is half fat which we know as cocoa butter. Van Houten developed a screw press that removed the cocoa butter from the ground beans. He then sold the defatted cocoa powder to make hot chocolate. It became known as Dutch Cocoa Powder. Everyone become extremely happy.

Fry and Son's Chocolate

No one realized that this invention of cocoa powder would lead to more than a better tasting chocolate beverage. It became an important by product of the cocoa bean that has been used ever since. In fact, we owe a thank to van Houten, because if it was not for his brilliance, we would not have chocolate today as we know it. Cocoa butter could now be added to the ground cocoa beans with a bit of sugar to make a smoother paste than what they previously had to make drinking chocolate. The next invention to come from this? The first solid chocolate called “eating chocolate” (as opposed to “drinking chocolate”) was invented by Fry and Sons in 1847. Fry and Sons was an English company which remained in existence until it merged with Cadbury in 1919. Eating chocolate was something that everyone had to have and it spread through Europe and the United States within months. The need for chocolate in all forms has been growing every since. Thank you to the Dutch and English!

Van Gogh Dutch Chocolate Vodka

Looking for recipes from the Dutch with chocolate I came across a company called Van Gogh Vodka.  If you’re a drinker, check them out.  They have a Dutch Chocolate Vodka, not to mention Espresso Vodka, Grape Vodka, Mango Vodka, Melon Vodka, Mojito Mint Vodka, Orange Vodka, Pineapple Vodka, Pomegranate Vodka, Raspberry Vodka.  Very creative.  The chocolate vodka would be nice in a dark chocolate ice cream.  If anyone has tried the chocolate vodka, let me know what you think.

If anyone is of Dutch descent and has some chocolate recipes they want to share, let me know.  It’s hard to search for Dutch recipes with chocolate because Dutch chocolate and Dutch cocoa powder keep coming up.  This recipe is outstanding.  How do I know?  I made it this morning and then made a panini with it!  I used the butter on the outside of the bread and on the inside I used the Dutch Chocolate Butter, brie and basil.  Was going to try some figs with it too, but thought it would be too much.  Tomorrow, just the Dutch Chocolate Butter and figs in the panini.  Dutch Chocolate Butter.    In all seriousness, how can you go wrong with chocolate and butter?

Dutch Chocolate Butter

Makes 1 jar

Ingredients:
2/3 cup unsweetened cocoa powder, preferably dutch process
1/2 cup hot water
1 cup sugar
1 pinch salt
1/2 cup unsalted butter, cut into 10 or 12 slices
1/2 teaspoon vanilla
1/8 teaspoon almond extract

Directions:
Sift cocoa powder into top of double boiler. Add hot water; stir until smooth. Place over simmering water. Stir in sugar and salt. Cook, stirring to dissolve, about 1 minute. Remove top of double boiler from simmering water. Whisk in butter, a slice at a time, mixing after each addition just until butter is blended in. Whisk in vanilla and almond extract. Let cool completely. When completely cool, whisk to lighten texture. Scrape into clean, completely dry jar. Cover tightly.

Be careful when tasting when it’s hot.  I couldn’t wait to try it and burned my finger!

Dutch Chocolate Butter and Brie Panini

I’ve been giving you a lot of recipes lately.  There are two reasons for this.  First, I’m sorting through my recipe box (the coat box) so it’s more manageable.  Second, I have been doing lots of chocolate tastings for groups and from new chocolate bars I’ve been finding.  Those reviews will be coming soon.

So for today…we don’t think chocolate for breakfast all that much.  This is a Chocolate Blueberry Coffee Cake.  Start your day off with antioxidants from the dark chocolate and blueberries.  Blueberries are all over the place.  They are so inexpensive this year, I’m actually going to do some freezing for winter.  Might I suggest a little grilled ham to accompany this for a nice sweet and salty balance?

You can serve this with butter or cream cheese if you’d like. Wacky person that I am…I used it to make French toast in the past. Stuffed the layers with mascarpone. Couldn’t move off the couch for hours, but it was worth it!

Chocolate Blueberry Coffeecake

Serves 10

Ingredients:
1 stick unsalted butter
1 cup sugar
2 large eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups sour cream
2 cups blueberries
1/4 cup sugar
1 teaspoons cinnamon
1/2 cup nuts, chopped (Your choice! I used walnuts the last time.)
3/4 cup dark chocolate, chopped (I used 70%)
1 8 ounce package cream cheese (optional), cut into cubes

Directions:
Cream together first 3 ingredients. Add vanilla. Sift and mix the dry ingredients together. To creamed mixture, add alternately with sour cream. (Save a little of the flour to coat the blueberries.)

Prepare topping from the 1/4 cup sugar, 1 teaspoon cinnamon and 1/2 cup nuts. Spoon 1/2 of the batter into greased bundt pan. Sprinkle with 1/2 of the topping, all the chocolate chips and blueberries. Spoon in the remaining batter. Cover with the remaining topping. Place cream cheese cubes around the top.  Bake at 350 degrees for 45 minutes and cool.

Chocolate Blueberry Coffeecake

Summer means zucchini!  I got lots of great response from the chocolate chunk zucchini cookies and the black and white zucchini bread, so I know that you will simply adore Chocolate Zucchini Cake!

This recipe comes from Megan’s Kitchen.  What caught my attention?  The children enjoying the cake!  Zucchini in cake.  It all goes back to giving them everything to try and the kids won’t be picky.  If they are picky, sometimes they don’t need to know what they are really eating.  I’ve posted Megan’s recipe below.  It’s fast and it’s easy.  The only changes made was  I added a cream cheese glaze and dark chocolate instead of the chips. Happy summer!

Chocolate Zucchini Cake

Ingredients:
1/4 cup butter
1/2 cup vegetable oil
1 3/4 cups sugar
2 eggs
1 tsp. vanilla
1/2 cup buttermilk
2 1/2 cups flour
1/4 cup cocoa
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. cloves
2 cups grated zucchini
1/4 cup dark chocolate (70% or higher cocoa content), chopped

Directions:
Cream butter, oil, sugar, eggs, vanilla and buttermilk. Sift dry ingredients and add to creamed mixture. Mix in zucchini and chocolate chips. Bake in a greased and floured bundt pan or a 9″x13″ greased pan at 325 F. for 45 minutes.

Chocolate Zucchini Cake (Photo Courtesy of Megan's Kitchen)

Cream Cheese Glaze

Ingredients:
1/2 cup  powdered sugar
4 ounces cream cheese, room temperature
1/2 teaspoon vanilla extract
3 tablespoons cream

Directions:
In a large bowl, beat sugar and cream cheese at medium speed until well blended. Beat in 1/2 teaspoon vanilla. Add cream, 1 tablespoon at a time, beating well after each addition. Drizzle warm cake with glaze. Cool completely on wire rack.

Chocolate Zucchini Cake with Cream Cheese Glaze

As many of you know, I lived in Austin, Texas for about 8 years.  I visited the  Whole Foods flagship store of 80,000 square feet with mini sit down restaurants at least three times a week.  They had a fantastic selection of daily made chocolate gelatos.  My favorites were the chocolate avocado and the chocolate chili.  Then there was the BBQ and the Mexican food.  Outstanding.  The food there is fantastic and there is nothing remotely close to the Mexican flavors here in Chicago.I ate a lot of mole.  It’s one of my favorite sauces in the world.  What seems like decades ago, a friend from Georgia gave me a recipe for Chocolate Gravy.  You are suppose to put it on warm biscuits for breakfast.  In my house, it’s also been served on top of pancakes and waffles.

But Chocolate Gravy isn’t just for breakfast anymore!  The milk will help tenderize the meat.  For a twist, I’ve also added cinnamon and cayenne pepper.  This one is for a glaze when you grill a pork tenderloin, chicken breast, or as my nephew demanded…”Why can’t I put that on my hamburger while it’s cooking?”  Why not, indeed…

For those being super adventurous… I’ve made this as a marinade but used Dr. Pepper once and Coke on more than one occasion in place of the milk.  I cannot begin to tell you how good it was.  Doing this does turn it into a marinade rather than a sauce though and the meat should sit in it for at least an hour.

Chocolate Gravy

Ingredients:
3/4 cup sugar
1/4 cup flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon sea salt
2 cups of milk
1 teaspoon vanilla extract
1 tablespoon butter (salted is fine)

Directions:
In a heavy saucepan, mix together sugar, flour, cocoa powder, salt and cinnamon. Slowly whisk in milk while cooking over medium heat until it thickens. Stir in the vanilla and butter and serve immediately over biscuits, pancakes or waffles.

Chocolate Gravy

Spiced Chocolate Gravy

Same as above, but add ½ teaspoon cayenne and ½ cinnamon with other dry ingredients. Brush over pork tenderloin, chicken, turkey breasts or beef roast and grill as you normally would. You can also do it with tofu, but you have to do it in the oven. Serve a little pool of sauce over the top or on the side.

Note: If you need to thin either of these sauces out a bit, just slowly add more milk in with a whisk.

Grilled Pork Tenderloin with Spiced Chocolate Marinade Made with Coke