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Archive for the ‘Chocolate’ Category

Mast Brothers chocolate barsThough we may think of Europe as the epicenter of fine chocolate, America is arguably home to the world’s most exciting community of up-and-coming chocolate makers.

What you see in America that you don’t necessarily see elsewhere is a growing crop of “bean-to-bar” chocolate producers – artisans who are working directly with raw cocoa beans, often sourced directly from farmers. In their small labs in places as unlikely as Utah and Missouri, these producers are seeing the cocoa through from its raw form to its natural end — beautiful bars of chocolate that showcase as much of the flavor and character of the original bean as possible.

It sounds like a relatively straightforward process, but it’s actually unusual. A lot of chocolatiers buy pre-made chocolate from larger companies, melt it down and make their own bars or confections. This is not to say their products are necessarily bad or inferior, but just as we support small-craft cheese and wine at Formaggio Kitchen, we also like to support small-craft chocolate as much as possible. (more…)

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Liddabit Sweets’ chocolate bar: The Snacker

So, I confess.  I am a bit of a chocoholic.  But really, it’s not my fault.  It can clearly be attributed to a genetic trait inherited from my father’s side of the family.

The most recent thing to feed my habit?  Liddabit chocolate bars.  Liddabit Sweets is based in Brooklyn, New York and was founded by two sweet loving ladies who met while studying the pastry arts at the French Culinary Institute.  Everything is handmade with top-notch ingredients such as unsweetened, organic peanut butter and sea salt.  As much as possible, their ingredients are organic and sourced locally.  For the P&B Mallow Candy Bar (butter cookie, crunchy peanut butter and marshmallow), both the cookie and the marshmallows are made by the Liddabit team. (more…)

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Chocolate fondue!

Yesterday, after I finished work, I popped into the back of the bakery and experimented with chocolate fondue.  I wanted to do a test run because today, in preparation for Valentine’s Day, we are sampling out fondue to customers. While chocolate fondue is not difficult to make, I wanted to make sure we had just the right ratios before preparing a large batch!

First off, I decided to use our Callebaut 60% bittersweet chocolate. Personally, I tend to like dark chocolate but, my own preferences aside, the acidity of chocolate is somewhat mitigated by the secondary ingredient in fondue: heavy cream. As a result, it is better to err on the darker end of the chocolate scale. (more…)

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