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I've made my own milk chocolate from cocoa and cocoa butter, but I can't say that I've ever tried making my own gum before. It sounds like an impossible task, but the kit seems fairly simple to use. Maybe if I bought this kit I could le...
I've made my own milk chocolate from cocoa and cocoa butter, but I can't say that I've ever tried making my own gum before. It sounds like an impossible task, but the kit seems fairly simple to use. Maybe if I bought this kit I could learn how to make my own gum all of the time, then I wouldn't have to buy it ever again, and I could make any flavours I wanted, like bacon.CC
about 4 hours ago
Cupuaçu, the fruit of the Theobroma Grandiflorum is something I’ve wanted to try for a long time. It’s a close relative of Theobroma Cacao, the cocoa tree, and produces a similar looking fruit that’s filled with a white...
Cupuaçu, the fruit of the Theobroma Grandiflorum is something I’ve wanted to try for a long time. It’s a close relative of Theobroma Cacao, the cocoa tree, and produces a similar looking fruit that’s filled with a white pulp. Well I have to wait no longer, as British chocolatier Marc Demarquette has produced these exciting truffles, made with a cupuaçu “ganache”, covered in Brazilian dark chocolate. They’re log shaped, about 2cm long funny looking things to look at. But the taste is really quite interesting. The filling is 85% cupuaçu, combined with fresh cream and honey, and that honey was the first flavour I picked up. When I first heard about these truffles, I was told they were a Grandiflorum truffle with no actual chocolate at all, so I was initially a little disappointed to discover the other flavours and that they’re covered in a thin layer of 71% dark chocolate. Luckily though, it’s a very thin layer of dark chocolate, and is probably there to keep the the soft, smooth filling in place as much as anything. It’s a very nice chocolate, but it does make it a little more difficult to pick up on the actual flavour of the Cupuaçu itself. But let it melt slowly and the other flavours start to come to the front. It’s vaguely chocolatey, quite floral and has some very interesting tropical fruit notes. There are hints of pineapple and a noticeable grapefruit note in the finish. It’s really very nice indeed. I’d still like to taste the unadulterated cupuaçu, but Marc is a fantastic chocolatier, so I’m certain the other flavours are there for a reason. Recommended for anyone who wants to understand a little more about cacao and its relatives, but even more so for those who just want to try an unusual and flavourful truffle. Information Buy it online from: Demarquette.co.uk Contains dark chocolate (71% cocoa solids). Cacao Origin: Brazil Filed under cupuacu, demarquette, uk. Tweet This The post Demarquette Grandiflorum Truffles appeared first on Chocablog.
about 4 hours ago
It's exactly like the frozen version of Flav•R•Ice except inedible, disgusting, with notes of vaseline and lube.
It's exactly like the frozen version of Flav•R•Ice except inedible, disgusting, with notes of vaseline and lube.
about 5 hours ago
Here we have Scotland’s entry into the ever-growing fraternity of British chocolate makers. For the past three or four years I have thought that American chocolate makers had this country licked when it came to awesome bean-to-bar ...
Here we have Scotland’s entry into the ever-growing fraternity of British chocolate makers. For the past three or four years I have thought that American chocolate makers had this country licked when it came to awesome bean-to-bar chocolate. But now, I feel a good number of very talented people this side of the pond are […] No related posts.
about 5 hours ago
Whether you have been baking for years or started last week, here's some good links for tips on better baking.Via Food52 Tricks For Whipping Cream.Via Baking Bites How To Thicken Frosting.Via Heather Saffer Tricks of The Frosting TradeV...
Whether you have been baking for years or started last week, here's some good links for tips on better baking.Via Food52 Tricks For Whipping Cream.Via Baking Bites How To Thicken Frosting.Via Heather Saffer Tricks of The Frosting TradeVia Betsy of JavaCupcake The Only Chocolate Cupcake Recipe You Will Ever NeedVia Mary Ann's Cake Walk Column The Importance Of A Moist Cake
about 6 hours ago
Sweet potato is one of those flavours that I think one day could become mainstream in the Western candy world. After all, North Americans have been making sweet potato dishes with marshmallows and brown sugar for years now. The sweet p...
Sweet potato is one of those flavours that I think one day could become mainstream in the Western candy world. After all, North Americans have been making sweet potato dishes with marshmallows and brown sugar for years now. The sweet potato (as the name says) is a welcome addition to the sweets family. I just think we have to open these doors a little wider, and see what kind of sweet treats they're making in Asia. I also think this tuber would offer us some great versions of classic treats. How about sweet potato Pez, or sweet potato Jolly Ranchers, I even think that a sweet potato gummy bear would be fantastic. So open your heart, and sweet tooth, to this awesome little vegetable.Click here to read our latest sweet potato review.CC
about 6 hours ago
There are big celebrations planned for the 75th anniversary of the movie, "The Wizard Of Oz". In fact, there is a special collector's edition of the movie available on DVD now. JustJenn made this Wicked Witch Of The East Cupcakes.
There are big celebrations planned for the 75th anniversary of the movie, "The Wizard Of Oz". In fact, there is a special collector's edition of the movie available on DVD now. JustJenn made this Wicked Witch Of The East Cupcakes.
about 8 hours ago
Keavy Blueher of Kumquat Cupcakery and Allison Kave of First Prize Pies have come together to create Butter & Scotch. They plan to open Brooklyn's first dessert & craft cocktail bar. Their goal is to raise $50,000.
Keavy Blueher of Kumquat Cupcakery and Allison Kave of First Prize Pies have come together to create Butter & Scotch. They plan to open Brooklyn's first dessert & craft cocktail bar. Their goal is to raise $50,000.
about 9 hours ago
Oh mah gah. I am dying to tell you about these waffles. They are pure insanity, in the best way ever. This is an autumn recipe if I’ve ever seen one and it just screams chilly weather and sweaters and cuddles by the fire. It’s all-encom...
Oh mah gah. I am dying to tell you about these waffles. They are pure insanity, in the best way ever. This is an autumn recipe if I’ve ever seen one and it just screams chilly weather and sweaters and cuddles by the fire. It’s all-encompassing for fall. Yeah. It’s fall. I just said autumn up there to try and be fancy. Which I’m not. So. I totally found this recipe at my mom’s house. She is the type of mom who still cuts out recipe newspaper clippings and hoards the entire food section of every piece of news that she reads. She still calls me and asks “did you see this in the paper today?” to which I have to remind her that no, I’m way too much of a millennial and don’t even get a newspaper. Which I hate. I want to get a newspaper but I’m afraid it will just got to waste and we will continue to read everything online. Life decisions. Anyhoo, this recipe was not in a newspaper, but was in the most recent version of the American Spoon catalog. If you’ve been here awhile you’ve heard me wax (un)poetic about how much we loooooove their products and how we’ve been buying them for years when we go to northern Michigan. My grandpa even sends me orders as gifts for Christmas and what not which is the best thing ever. So this was one of those recipes that I saw and immediately needed to make. I mean, seriously – immediately. However, I couldn’t. I was leaving on a jet plane in less than twelve hours and unless I felt like gorging myself with a second dinner, it wasn’t happening. I was truly afraid I may forget about them. I didn’t. Actually, I couldn’t wait to get home and make a batch. I thought about them alllll weekend. And they were the first thing I made come Monday morning. The first pumpkin recipe that’s graced my kitchen (aside from another boozy shake which you’ll hear about later) this season… and definitely not the last. But. The thing is that it was not about the pumpkin for me. I actually forgot that the recipe even called for pumpkin waffles and had totally planned on making some plain old ones. It was all about the butternut and obviously, the bacon, and the fact that the butternut and the bacon were combined and the fact that the freaking butternut and bacon were in SYRUP. What. How does this happen. On second thought, I decided that I’d keep the pumpkin spice waffles. The photo just looked so dang good and the flavor combination sounded pretty fab. I didn’t want to screw it up, even though I did end up leaving off the pepitas because I simply didn’t have any in my pantry. Which is insane. I have EVERYTHING in my pantry. It’s like hoarders for food bloggers. It’s embarrassing and disgusting and wonderful and awful all at the same time. Yet, no pepitas. Shocking. (You can imagine what’s first on my grocery list.) The waffles? GAH. So good. I adapted this waffle recipe from my friend Kristen – you whip the egg whites first and fold them into the waffle batter. They are super fluffy and just fantastic. Let me tell you something else about these waffles too. I ate them this past weekend while I was in Utah and on top, had a big dollop of a whipped yogurt topping and lots of berries. The whipped yogurt topping seriously blew my mind. It was greek yogurt folded into freshly whipped cream with a tiny bit of sugar. to die for. I’m thinking about adding bourbon to it. But this isn’t about that, so I’ll stop. These waffles are so darn good, even if I did completely overfill my waffle maker and create a gigantic disaster the first go round. They are fluffy but a bit crisp on the outside and full of autumn flavor. The whole syrup idea still completely throws me for a loop because the flavor combination is explosive. I am the weird person that doesn’t really care for maple syrup on my pancakes and waffles but this is one big fat exception. Dude, this is like a real meal. This is ten times better than breakfast. It’s definitely more like breakfast for dinner, or brunch with cocktails, or an eat-your-emotions marathon. The
about 11 hours ago
Only one month until The Chocolate Walk for the Brown County Humane Society, just 23 days before the prices rises from $20 to $25 per ticket.  In this month's reminder let's talk about advice for attending the event. 1. Plan to start ...
Only one month until The Chocolate Walk for the Brown County Humane Society, just 23 days before the prices rises from $20 to $25 per ticket.  In this month's reminder let's talk about advice for attending the event. 1. Plan to start when the event opens at 10am because with each passing hour not only will you have more and more chocolate walkers to deal with but very likely other tourists
about 11 hours ago