When you think of chocolate, you usually don’t think of the Irish.  Ireland is not famous for it’s chocolatiers, but that’s changing. Here are  some chocolatiers you should know about…

Butler's Chocolate

Butler’s Chocolates were established in Georgian Dublin in 1932.  They still have the same standards today as they did then.  The really fun thing is that you can tour the factory next time you are in Dublin!  Tours run daily at 11am and 2.30pm and you must book your reservations in  advance.

Mary Ann O’Brien started her chocolate business in Kildare in 1992 after recovering

Lily O'Brien's Chocolates

from a debilitating illness. Her daughter, Lily, acts as her production manager for what is now known as Lily O’Brien Chocolates.  Lily O’Brien Chocolates is now becoming a well known name throughout the world producing some of the finest artisan chocolates around. They create some really spectacular chocolates for favors for any event.

Wilde Irish Chocolate Triple Chocolate Chip Fudge

Wilde Irish Chocolates produce some brilliant chocolates including organic chocolate bars, sugar free chocolate, chocolate spreads, chocolate gift boxes, fun molded chocolate and some over the top fudge.  I have to tell you about the fudge!  Here are the offerings… Cranberry & White Chocolate,  Irish Porter, Orange Dark Chocolate, Orange Dark Chocolate,  Peppermint White Chocolate,  Peppermint White Chocolate,  Toasted Hazelnut Milk Chocolate, Triple Chocolate Chip and Vanilla Pod.

For this St. Patrick’s Day, whip up a lovely chocolate dessert with an Irish twist.  Try the Guinness Chocolate Cheesecake or Chocolate Whiskey and Guinness Cupcakes with Bailey’s Irish Cream Icing.  Maybe you should go crazy just this once and make them all… The first recipe comes from Closet Cooking.

Guinness Chocolate Cheesecake

Serves 6 generously

Ingredients:
1 cup graham cracker crumbs
2 tablespoons cocoa powder
1 tablespoon sugar
2 tablespoons butter, melted
2 tablespoons heavy cream
12 ounces dark chocolate, chopped
3 (8 ounce) packages cream cheese
1 cup sugar
1/2 cup sour cream
3 eggs
1 teaspoon vanilla extract
3/4 cup Guinness

Directions:
1. Mix the graham cracker crumbs, cocoa powder, sugar, and butter and press into the bottom of a 9 inch spring form pan.
2. Melt the chocolate in the cream in a double boiler.
3. Cream the cream cheese.
4. Mix in the sugar, chocolate, sour cream, eggs, vanilla, and Guinness.
5. Pour the mixture into the spring form pans.
6. Bake in a preheated 350F oven for 60 minutes.
7. Turn off heat and leave cheesecake in the oven with the door slightly ajar for 60 minutes.
8. Let it cool completely.
9. Chill the cheesecake in the fridge overnight.

Guinness Chocolate Cupcakes stuffed with Whiskey Ganache and topped with Bailey’s Irish Cream Icing adapted from Smitten Kitchen

Ingredients:

Guinness Chocolate Cupcakes

1 cup (2 sticks) unsalted butter
1 cup stout (such as Guinness)
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
2/3 cup sour cream

Ganache Filling:
8 ounces bittersweet chocolate
2/3 cup heavy cream
3 tablespoons butter, room temperature
2 teaspoons Irish whiskey (optional)

Baileys Frosting:
3 cups confectioners sugar
1 stick unsalted butter, at room temperature
4 tablespoons Baileys (you can substitute heavy cream, if you like)

Directions:

Special equipment: 1-inch round cookie cutter or an apple corer (I used the open end of one of my piping tips) and a piping bag (though a plastic bag with the corner snipped off will also work)

To Make the Cupcakes: Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.

Make the Filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.) Add the butter and whiskey (if you’re using it) and stir until combined.

Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes). Meanwhile, using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way. A slim spoon or grapefruit knife will help you get the center out. Those are your “tasters”. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.

For the Frosting: Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.

[Note from Smitten Kitchen:  "This is a fantastic trick I picked up while working on the cupcakes article for Martha Stewart Living; the test kitchen chefs had found that when they added the sugar slowly, quick buttercream frostings got less grainy, and tended to require less sugar to thicken them up." Thanks, SK!]

When the frosting looks thick enough to spread, drizzle in the Baileys (or cream) and whip it until combined. If this has made the frosting too thin (it shouldn’t, but just in case) beat in another spoonful or two of powdered sugar. Ice and decorate the cupcakes.

Do ahead: You can bake the cupcakes a week or two in advance and store them, well wrapped, in the freezer. You can also fill them before you freeze them. They also keep filled — or filled and frosted — in the fridge for a day. (Longer, they will start to get stale.)

Chocolate Whiskey and Guinness Cupcakes

Eat, drink and be merry on St. Patrick’s Day!  And please be safe!

Annmarie Kostyk

Cocoa Beans

We all know about chocolate and cocoa powder, but there is another product from Theobroma cacao’s cocoa bean that not many people know about.  It is called the cocoa nib. Theobroma cacao produces a pod which contains cocoa beans.  The cocoa nibs come from a cocoa bean that has been roasted and separated from the husks of the cocoa bean.

Cocoa Nibs

Cocoa nibs may be added to oatmeal, used as topping on an ice cream sundae, adding the chocolate chip cookies instead of or in addition to nuts, added to homemade granola… really the possibilities are endless!  Cocoa nibs have the same health benefits of both chocolate and cocoa powder, but possess the added surprise of crunch and texture.

Askinosie Chocolate's Cocoa Nibs

Kopali's Organic Dark Chocolate Covered Cocoa Nibs

You may purchase cocoa nibs for a variety of chocolate makers in their naked form (try Askinosie Chocolate’s cocoa nibs of Scharffen Berger’s Cocoa Nibs!) and they are exceptional tasty covered in dark chocolate (try Kopali’s Organic Dark Chocolate Covered Cocoa Nibs!).

Cocoa Nib Tassies

Serves 24

Ingredients:

For the pastry:
12 tablespoons unsalted butter, melted
1/4 cup plus 2 tablespoons sugar
1 teaspoon vanilla extract
scant 1/4 teaspoon sea salt
1 1/2 cups all-purpose flour

For the filling:
1 large egg white
3/4 cup packed light brown
1 T. unsalted butter, melted
1 cup cocoa nibs, chopped
1 teaspoon vanilla extract
generous pinch sea salt

Directions:

Position oven rack in the lower third of the oven. Preheat the oven to 400 degrees F.

To make the pastry:

Combine the melted butter, sugar, vanilla, and salt in a medium bowl. Add the flour and mix just until incorporated.

Divide the dough in half and press each half into a flattened 4-inch square. Cut each square into 12 equal pieces and shape each piece into a ball. Place one dough ball in each muffin cup and press it evenly over the bottom and all the way up the sides of the cup, forming a neat rim. Set aside.

To make the filling: In a medium bowl, beat the egg white until foamy. Stir in the brown sugar, melted butter, cocoa nibs, vanilla, and salt. Divide the filling evenly among the tartlet shells, using about 1 teaspoon for each.

Bake the tassies for 10 minutes, then reduce the oven temperature to 250 degrees F. and bake for 20 minutes more, or until the pastry is well browned on the edges and underneath (life one out with the point of a knife to check). Let cool in the pans on a rack.

(Stored in an airtight container, these remain delicious for about 3 days, with the chocolate flavor intensifying from day to day).

Cocoa Nib Tassies

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

I was flattered to receive an email from a dear friend from college today that said every time he encounters anything having to do with chocolate he thinks of me.  After being friends for over 25 years, that’s pretty impressive!  There have been three different varieties of Theobroma cacao reported in the past.  As it turns out, there are more and more varieties being found all the time.  The following article talks about one of them.  It is called Pure Nacional and Moonstruck Chocolate decided to make a chocolate bar and some other goodies with them!  Personally, for something so rare, I would rather have a simple chocolate bar to enjoy the complexities of the chocolate, but that’s me. The article comes from Urban Daddy.

Photo Courtesy of Moonstruck Chocolate

The bold. The brave. The pioneers. These are your people.

Particularly when they’re devoting their talents to some of the most important issues of our time.

Like discovering a whole new kind of chocolate…

Introducing Fortunato No. 4, the first chocolate bar made from a newly rediscovered Peruvian cacao bean, available now.

Let’s be clear. This thing looks, smells and even tastes suspiciously like a regular chocolate bar. But don’t worry about that. Here’s what matters: this is a species of chocolate you’ve never laid taste buds on before. The bean is called Pure Nacional, and it was considered unharvestable for the past century. That is, until some California chocolatiers came across a brand-new crop of the beans growing wild in the mountains of northern Peru. (You know, that old story.)

Once you’re hooked, you can move on to the raw, unadulterated version: a chocolate-coated Pure Nacional bean. The nugget inside is straight from the plant (give or take a little roasting), so you’ll taste every last iota of chocolate.

Incidentally, this is also how they discovered Skittles.

You may read more about the discovery of these rare Theobroma cacao beans from a recent New York Times article entitled Rare Cocoa Beans Discovered in Peru.

Photo Courtesy of Ruth Fremson of The New York Times

Always something new to learn in the world of chocolate!  Keep enjoying some dark chocolate or hot chocolate on a daily basis!  It’s good for you!

Annmarie Kostyk

A Mayan Making Some Hot Chocolate

Hot chocolate has its origins in Central America and was then carried to Europe in the mid-17th century where it joined the ranks of popularity among tea and coffee.  Hot chocolate then became the drink of choice over ale, beer and hard ciders of the day when it traveled to America.  The drink first showed up in Spanish Florida and then slowly moved its way up to New England and the Mid-Atlantic regions of America.

Hot Chocolate Pots with Wheels

Although hot chocolate was used for medicinal purposes during this time, it was primarily enjoyed as a special treat during the day.  There was a great deal of time that went into preparation of hot chocolate.  Today’s hot chocolate where the package is torn open or a tin opened was not an option. The ingredients for hot chocolate during the 1800s included milk, eggs, white-wine, rosewater, mace, cinnamon, sugar, and of course, chocolate.

Ibarra Chocolate Cake

The entire process was also quite time consuming.  The chocolate of the day came in prepared chocolate cakes (similar to the Ibarra chocolate today).  A portion of the chocolate had to be scraped fine, added to water and simmered for 15 minutes.  The beverage then had to be milled to make sure it was smooth.  The mixture was put into a chocolate pot that  had a wheel inside which was usually made of wood or metal.  The wheel was propelled by hand to blend the chocolate and water together (something we know chocolate doesn’t like to do).  After the hot chocolate goes through this milling process, it must be heated again, and then milled a second time.  For the hot chocolate to be made properly, there should be no pieces of chocolate sediment, and it should be smooth and blended.  Cream and sugar may be added prior to the milling process, but most often added once the process is completed.

Walter Baker's Cocoa

To follow are some chocolate and cocoa recipes from By Miss Parloa
and Home Made Candy Recipes By Mrs. Janet McKenzie Hill.  The cocoa for the recipes was furnished by Walter Baker & Co., Ltd. of Dorchester, Massachusetts and published in 1780.

Breakfast Cocoa

Walter Baker & Co.’s Breakfast Cocoa is powdered so fine that it can be dissolved by pouring boiling water on it. For this reason it is often prepared at the table. A small teaspoonful of the powder is put in the cup with a teaspoonful of sugar; on this is poured two-thirds of a cup of boiling water, and milk or cream is added to suit the individual taste. This is very convenient; but cocoa is not nearly so good when prepared in this manner as when it is boiled.

For six cupfuls of cocoa use two tablespoonfuls of the powder, two tablespoonfuls of sugar, half a pint of boiling water, and a pint and a half of milk. Put the milk on the stove in the double-boiler. Put the cocoa and sugar in a saucepan, and gradually pour the hot water upon them, stirring all the time. Place the saucepan on the fire and stir until the contents boil. Let this mixture boil for five minutes; then add the boiling milk and serve. A gill of cream is a great addition to this cocoa.

Scalded milk may be used in place of boiled milk, if preferred. For flavoring, a few grains of salt and half a teaspoonful of vanilla extract may be added.

Hot Chocolate

Formula for Making Three Gallons of Breakfast Cocoa

Ingredients:
½ pound of Walter Baker & Co.’s Cocoa
1 ½ gallons of water, hot
1 ½ gallons of milk, hot

Directions:
This should not be allowed to boil. Either make it in a large double-boiler, or a large saucepan or kettle over water. Mix the cocoa with enough cold water to make a paste, and be sure it is free from lumps. Heat together the milk and water, and pour in the cocoa; then cook at least an hour, stirring occasionally.

Cracked Cocoa

To one-third a cup of Baker’s Cracked Cocoa (sometimes called “Cocoa Nibs”) use three cups of cold water; cook slowly at least one hour—the longer the better. Then strain the liquid and add one cup (or more if desired) of milk, and serve very hot. Do not allow the mixture to boil after milk has been added.

Cocoa Nibs

Vanilla Chocolate with Whipped Cream

Ingredients:
One cake (½ a pound) of Walter Baker & Co.’s Vanilla Sweet Chocolate
4 cups of boiling water
Pinch of salt
4 cups of hot milk

Directions:
This must be made in a double-boiler. Put the chocolate, boiling water and salt in upper part of the double-boiler. Stir and beat with a wooden spoon until the chocolate is dissolved and smooth. Add the milk and when thoroughly hot, strain, and serve with unsweetened whipped cream. More cooking will improve it.

Plain Chocolate

Ingredients:
1 ounce or square of Baker’s Premium Chocolate,
3 tablespoonfuls of sugar,
1/8 a teaspoonful of salt,
1 pint of boiling water,
1 pint of milk.

Directions:
Place the chocolate, sugar and salt in the agate chocolate-pot or saucepan, add the boiling water and boil three minutes, stirring once or twice, as the chocolate is not grated. Add the milk and allow it time to heat, being careful not to boil the milk, and keep it closely covered, as this prevents the scum from forming. When ready to serve turn in chocolate-pitcher and beat with Dover egg-beater until light and foamy.

Hot Chocolate with a Side of Whipped Cream

Now go take some time to make yourself some real hot chocolate!

Annmarie Kostyk

I found this post on Rococo Chocolate’s chocolate blog.  The chocolate industry has its dark side, and not in a good way.  There is a lot of human trafficking, child labor and slavery going on in the industry.  This is a start.  Perhaps we can start something like the a small section of the diamond industry has started?  Non-conflict diamonds and non-conflict chocolate/cocoa would work for me.

Map of Cote d'Ivoire and Ghana

Chocoholics received good news this past week, with the report out of Ghana that consumers can now trace their cocoa beans straight to the source with a new tagging tool developed by CI World Helveta and Armajaro. With recent reports that employees linked to Hershey may be victims of human trafficking and other forms of abuse in both Ghana and Cote d’Ivoire, the announcement from CI World and Armajaro is a welcome addition to help monitor the industry. While tagging may not reveal the exact profiles of workers, the presence of a monitoring body is sure to keep out some of the ills that plague the industry and at the very least allows consumers and watch-dogs to trace sacks of cocoa beans to areas where there are reports of abused child workers and victims of human trafficking.

CI World is a specialist in tracking commodities in supply chains and Armajaro is a commodities supply company, focused on sugar, coffee, and cocoa. The two entities partnered up in order to make cocoa beans traceable and in order to help consumers feel at ease about where their aphrodisiacs come from.

Tagged Ghana Cocoa Beans (Photo Courtesy of Rococo Chocolates)

Annmarie Kostyk

Store Marshmallows in an Airtight Container

I have a lot of marshmallow recipes as I am quite the fan of these gooey giant wonders.  I say giant because when I cut them they are never as small as I think they should be.  I guess my taste buds and stomach take over once the knife gets in my hands.  These recipes come from entertaining guru Martha Stewart.  You may not think of marshmallows as a candy, but they are candy.  You do need a candy thermometer.  Just guessing will result in disappointment.  Trust me on this one. Top

Milk Chocolate Covered Vanilla Marshmallow

them on Peppermint Hot Chocolate and make everyone your new best friend. Feeling crazy?  Make some chocolate fondue and use them for dipping, make s’mores by the fire, or cover them in chocolate for chocolate covered marshmallows.

I bring you The Twelve Days of Holiday Chocolate Candy day number seven!

Chocolate and Vanilla Marshmallows

From Martha Stewart

Equipment:
Standing mixer with wire whisk attachment (this recipe will be tricky to near impossible without one)
Candy thermometer (you can guess, but your results may be inconsistent)

Ingredients:
Vegetable oil, for brushing
4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
3 cups granulated sugar (21 oz)
1 1/4 cups light corn syrup (14 oz)
1/4 teaspoon salt
2 teaspoons pure vanilla extract or pure vanilla paste
1 1/2 cups confectioners’ sugar (7 oz)

For chocolate marshmallows:
7 ounces bittersweet chocolate (I like to use 70-80% cocoa content.)
4 tablespoons unsweetened dutch process powdered cocoa

Chocolate and Vanilla Marshmallows

Directions:
NOTE: Every time before making candy, I like to check my candy thermometer for accuracy. To do this, boil a pan of water and clip on the thermometer. Boiling water should read 212°. Make note of any difference in your reading with the water, and adjust your reading with the candy accordingly (for example, if thermometer reads 210° instead of 212° in boiling water, then take the candy off at 236° instead of 238°).

Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.

Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Clip on candy thermometer, taking care not to let it touch the bottom of the pan. Continue to cook, without stirring, until mixture registers 238 degrees on a candy thermometer (softball stage), about 9 minutes. Watch the thermometer carefully when making candy, as the temperature does not rise at a steady pace.

Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.

Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff and lukewarm, about 12 minutes.

If making chocolate marshmallows: Meanwhile, melt chocolate in a microwave-safe bowl for one minute on medium power. Stir. Continue cooking in 30 minute intervals, stirring in between, until the majority of chocolate is melted with a few unmelted pieces left. Remove from microwave and stir in cocoa powder. Continue stirring until combined and all chocolate is melted.

Pour in chocolate if using and add vanilla during the last minute of beating. Mixture should be thick but should drizzle slowly off of beater without having to push it out. Pour into prepared dish and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.

Sift 1 cup confectioners’ sugar onto a work surface. Unmold marshmallow onto confectioners’ sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners’ sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days.

Chocolate Marshmallows

Peppermint Hot Chocolate

Bon Appetit December 2008

Ingredients:
1 cup chilled heavy whipping cream, divided
1 teaspoon plus 2 tablespoons sugar
2 cups whole milk
4 ounces bittersweet (preferably 60% cocoa) chocolate, coarsely chopped
1/4 teaspoon peppermint extract
Optional: 4 small candy canes (for garnish)

Directions:
Beat 1/2 cup cream and 1 teaspoon sugar in bowl until soft peaks form. Cover; chill. Whisk 1/2 cup cream, 2 tablespoons sugar, and milk in medium saucepan over medium-high heat; bring to boil. Remove from heat. Add chocolate; whisk until smooth. Whisk in extract. Divide chocolate among mugs. Top with cream and garnish with candy canes.

Peppermint Hot Chocolate with Vanilla Marshmallows

Stay warm and toasty by the fire!

Annmarie Kostyk

The Twelve Days of Holiday Candy Day Six.  Cocoa Molasses Toffee.  Doesn’t that sound incredibly decadent?  I found this recipe last year, although I cannot for the life of me remember where.  These candies are great to make for gifts because they need to be individually wrapped, so they look that much more special.  Keep in mind that these Cocoa Molasses Toffees are a bit hard at first, then they soften in your mouth and you get the most fantastic mixture of burnt caramel, sweet sugar and salt all at once.  They are quite addicting!  Make a bunch for friends, teachers or just to have on hand around the house for the holidays.  It takes the hunger edge off while you are making dinner.

Cocoa Molasses Toffee

Cocoa Molasses Toffee

about 150 pieces, depending on the size you cut them

Ingredients:
1 cup unsulphered molasses
3 cups granulated sugar
2 cups whipping cream
4 tablespoons unsalted butter
4 tablespoons unsweetened cocoa powder
3/4 teaspoon salt

Directions:
Line a 9×13″ jelly-roll sheet pan (with sides) with heavy duty foil and butter generously.

Heat the molasses and sugar over high heat, stirring until the sugar dissolves. Let it boil without stirring for about 8 minutes, or until the sugar caramelizes. This is tricky, because you can’t see the color turning – the molasses is already so dark. Use a candy or deep-fry thermometer and pull it off the heat when the sugar starts to smoke or hits 350 degrees F.

Meanwhile, warm the cream over medium heat until hot but not boiling. When the sugar caramelizes, whisk in the cream and butter. Return to low heat and bring to a simmer. Clip your candy thermometer on the side of the pan and watch the temperature. You will need to boil this, relatively unsupervised, for about 45 minutes to an hour. When it hits 250 degrees F (the lower end of the hardball stage) remove from heat and immediately whisk in the cocoa and salt. Pour into the buttered pan.

When it has cooled for a couple hours, score into 1-inch pieces with a knife. Then cover lightly and put in the fridge.

After it has cooled all night, break into the scored pieces with a knife – this may take some work! Wrap in parchment paper. These can be stored almost indefinitely at room temperature.

Cocoa Molasses Toffee

How could you turn on of these down?

Annmarie Kostyk

Part two of  this series brings more facts about dark chocolate and cocoa being good for your skin whether you eat it, drink it or put it on your skin.  Who knew?  The recipes are for the outside…

Dark Chocolate

Dark chocolate and unsweetened cocoa powder contain over 300 naturally occurring chemical substances that have been identified thus far.  Some of the most prevalent substances are magnesium, antioxidants, methylxanthines, phenylethylamine (PEA), anandamide, polyphenols, serotonin, tryptophan, tyramine, vitamin C and Theobromine.  Chocolate is rich in sources of your daily vitamins and minerals.  A 100 gram dark chocolate bar provides a great deal of the mineral requirements you should receive on a daily basis: Calcium 13 percent, Copper 13 percent, Iron 20 percent, Magnesium 33 percent, Phosphorus 30 percent, Potassium 27 percent.

Cocoa is also the highest natural source for Magnesium.  Magnesium is the superstar of dark chocolate and a very important mineral.  It limits the the effects of free radical damage to the skin and alleviates dry skin conditions.

Smelling Chocolate

Simply smelling dark chocolate or cocoa can make you healthier as it boosts your mood and improves your immune system.  A healthy immune system means that your entire body is radiant with health – including your skin. Don’t forget – your skin is the largest organ in your body.  What you put in it and on it reflects what you see and what you cannot see.

Over the past few years, studies have found that the flavonoids in food are beneficial for our health.  According to the Cleveland Clinic Heart Center, a flavonoid is “naturally-occurring compounds found in plant foods that are recognized for conveying certain health benefits.”  There are over 4,000 known different flavonoid compounds which are part of a larger class called polyphenols.  One of the most famous flavonoid foods is chocolate.  Antioxidants neutralize free radicals in our bodies that cause cellular damage and protect our bodies from further damages from environmental toxins.  This damage comes from such contaminants as breathing environmental pollution, consuming food that has been compromised by pesticides and a variety of other outside and inside stresses on our body.

The U.S. Department of Agriculture has compiled a list of the highest antioxidant foods available to us.  The number of antioxidants present in foods is measured by ORAC units.  ORAC stands for Oxygen Radical Absorbance Capacity.  The higher the concentration of ORAC units, the more antioxidants present.  The more antioxidants present the more free radicals that can be removed from our bodies.  The ORAC list has dark chocolate above all other foods for antioxidant capacity.  For 100 grams, dark chocolate has 13.120 ORAC units!  That puts dark chocolate and cocoa at the very top of the ORAC list.

ORAC Scale

Cocoa Nibs

Topical use of dark chocolate and cocoa helps to detoxify the pores of the skin and to firm and tone.   Dark chocolate and cocoa contain glycerides which deliver moisturizing lipids and fats which plump out wrinkles.
The rich cocoa butter component in chocolate moisturizes, softens and smooths the skin.  Smooth skin feels nice. Dark chocolate and cocoa helps reduce free radicals.  Also known as wrinkle-causing molecules!   Free radicals are bad.  Wrinkles are bad.  Eat up! The scent of chocolate, whether found in dark chocolate, milk chocolate, cocoa, cocoa nibs or cocoa absolute (Theobroma cacao essential oil) stimulates ‘happy feeling’ endorphins which  promote a sense of well being.  A terrific sense of well being cuts down on tense facial expressions causing wrinkles in those areas, especially that place right between your eyes.

Unsweetened Cocoa Powders

Antioxidant polyphenols are great in promoting healthy aging and to aid in our defense against oxidative stress.  These polyphenols are present in dark chocolate.  In a study conducted by Andrew Waterhouse, he found that the darker the chocolate, the more polyphenols present.  The conclusion to his studies concluded that the darker, purer chocolates contain the most stearic acid and provide the most health benefits.  Healthy aging equals healthy, fabulous looking skin.

Recently, the Journal of Cosmetic Dermatology  reported that eating flavanol-rich chocolate may help protect the skin from the damaging effects of UV light. Studies have shown how eating healthy dark chocolate could help protect your skin against sunburn and skin cancer. Antioxidants found in dark chocolate and cocoa can help to combat cancer and slow down the aging process which is why they are such an essential part of our diet.

Chocolate Facial Fondue

Ingredients:
1/4 cup Cocoa Powder, unsweetened
1/8 cup Coconut Milk, unsweetened
1 teaspoon of Olive Oil
1 tablespoon Green Tea Leaves,  finely ground

Directions:
Whisk all ingredients together thoroughly. Apply a thin layer to the skin with a facial brush and let set for 20 minutes. Rinse well with warm water.  Pay dry and follow generously with moisturizer.

Chocolate Facial

Cocoa Bath Soak

To soften your skin and restore its pH balance.

Ingredients:
½ cup Baking Soda
¼ cup Cocoa Powder, unsweetened

Directions:
Combine all the ingredients until light brown in color.
Pour the entire mixture into the bathwater and soak for at least 30 minutes.  Release tension and soften your skin.  Make sure you rinse with warm water when you are finished.  You don’t want to walk around all sticky.

Cocoa Bath at The Hershey Hotel and Spa

Treat your skin with some chocolate or cocoa today!

Annmarie Kostyk

I couldn’t get enough of these when I was little.  My Nana made semi-sweet chocolate rum balls.  I used to take the tin and hide behind the sofa consuming the entire tin, returing a bit tipsy.  For me that wasn’t odd, I used to take the newspaper behind the sofa and eat that too.  I guess I needed private time.  Probably also why I turned out so intelligent… eating all of those words.  Sometimes my Mom made semi-sweet chocolate rum balls and sometimes semi-sweet chocolate bourbon balls.  I have made them all and also added whiskey to the mix too.  It also turned out that I preferred dark chocolate to the semi-sweet chocolate or milk chocolate too. Always wondered how they would be with red wine or tequila, but never tried.  If anyone feels adventurous, let me know how they turn out.  For those of you making lots, make a batch of each kind of liquor and coat each variety in a different coating to distinguish one from another.

Sorry, this recipe uses corn syrup which I usually frown upon.  tried it with simple syrup and they just were not the same.  If you have any other suggestions, please let me know.

Chocolate Rum Balls

Dark Chocolate Bourbon Balls with Chocolate Sprinkles

Makes 36 cookies

Ingredients:
1 cup dark chocolate or milk chocolate
1/2 cup powdered sugar
3 tablespoons corn syrup
3 cups vanilla wafers, crushed into crumbs
1/4 teaspoon salt
2 teaspoons vanilla
1/2 cup of dark rum (or bouron or whiskey)
Coatings: powdered sugar, cocoa powder, crushed nuts, and/or sprinkles

Directions:
In a heavy pot, melt the chocolate on low heat. Remove from the heat and stir in the icing sugar and corn syrup. Beat in the vanilla wafers (and nuts if you are using them). Next stir in the salt, vanilla and rum until well combined. Refrigerate the mixture until firm.

Form the mixture into small 1″ balls. Roll in the coatings of your choice. Store in an airtight tin or they will dry out quickly.

Dark Chocolate Rum Balls with Powdered Sugar and Dark Chocolate Whiskey Balls with Cocoa Powder

If anyone wants to come over for hot chocolate and cookies or tea and cookies, let me know.  I am running out of room!

Annmarie Kostyk