Advertisements
RSS Feed

Category Archives: White Chocolate

Dove Peppermint Bark, Christmas in a bite

20121202-213415.jpg

20121202-213631.jpg

20121202-213727.jpg

Oh how I love to discover a new seasonal sweet! These may have been around for a few years, but they’re new to me.
Here are little bites of peppermint bark. Just the perfect nibble-size without over indulging. The white chocolate top has candy cane bits inside, and the bottom is dark chocolate. Together they form a perfect treat, and are a new favorite. I’ll need to stock up next time I’m at the store, and you should, too.

Advertisements

Ghiardelli holiday assortment, win, win,win!

Seriously, these were made for me. Eggnog, peppermint bark, and pumpkin spice caramel.
Of course this is a limited time treat, thus this bag is hoard worthy. So, if you see me with a cart-full, don’t judge, just smile and walk on by.

20121122-214100.jpg

Chocomize…it’s a hit!

Posted on

Chocomize customized chocolate bars are delicious, a stroke of brilliance (and why didn’t I think of that?)

I ordered them on a Monday, after work of course…and they arrived on Friday in an insulated box. It was really hot, but the chocolate showed no signs of melting. Each bar came custom wrapped with nutrition, and ingredients listed on the back.

First, the base of each bar is Belgian chocolate, which can easily stand on it’s own. Second, you add ingredients from an extensive list on the site.

The flavor combinations I chose were very good, and the ingredients were fresh. My favorite was the white chocolate with coconut, and dried raspberry, then the milk chocolate and peppermint pieces. The milk chocolate, caramelized krispy rice, and dried strawberries was good, and the last bar of dark chocolate, cashews and dried cranberries will be sampled soon. I only tasted it last because I’ll always choose milk, and white chocolate before dark chocolate.

The site was really easy to use and the shipping was only $4.95 which included the insulated box. I’m very impressed and think these would make great gifts for your friends and family. I think I’ll be ordering again soon!

White Chocolate, and Coconut are BFFs

Posted on

Two of my favorites can be found together in a new Lindt Bar. The bar itself in thin, so the pieces aren’t overwhelming. It’s rich enough that with 2 squares your craving is satisfied, albeit for a brief time…. and the coconut has a slightly toasted flavor. It’s priced around $3 which is a good value for  a bar of this quality.

Together these flavors are really pleasant. Unless, of course, you don’t like either, then I must ask, why are you reading this? (But, I’m glad you did!)

White Chocolate Supremacy

All white chocolate is not created equal, in fact, most of it should be labeled white trash chocolate.

This bar has redeemed white chocolate for me, after a thoroughly disappointing white Easter bunny which brand rhymes with love…(I didn’t even finish it which tells you a lot).

Green & Black’s White Chocolate bar is so far superior to anything I’ve found lately. The texture is smooth, and there are tiny flecks of what I think is vanilla bean in the bar. The light vanilla carries the bar’s flavor,  and keeps it from being too sweet. There is nothing chalky or oily here. Just pure, smooth, pleasure. The fact that it’s organic, and fair trade is a plus. Here are its ingredients: Organic Raw Cane Sugar, Organic Cocoa Butter, Organic Whole Milk Powder, Soy Lecithin (Emulsifier), Organic Vanilla Extract.

Fortunately for me, this bar is sold at many good grocery stores. As God as my witness, I will never eat a sub-par bunny again!

Thanks to the Nibble for the above image. That site has lots of info on white chocolate.

White Chocolate is neither white, nor chocolate, discuss…

Posted on

White chocolate is really not true chocolate and everyone knows this. It is made with cocoa butter from cocoa plants, but it has no cocoa solids. And, is not white either. It is a light yellow like unsalted butter. Thus the name is a total farce and must have been conjured up by Big Chocolate to fool us all…

In any case, I adore real white chocolate (yeah, yeah, I know, it’s not chocolate, see above). According to Wikipedia, the stuff I love has manufacturing standards: Regulations govern what may be marketed as “white chocolate”: In the United States, since 2004, white chocolate must be (by weight) at least 20% cocoa butter,  14% total milk solids, and 3.5% milk fat, and no more than 55% sugar or other sweeteners. Anything that doesn’t meet these standards is called confectionery coating, or almond bark, and is likely made with hydrogenated oils, eeeeeeww. (I added that last part.)

White chocolate, like black licorice and coconut is a polarizing candy. There is no middle ground here. You love it or not. Some have complained of its waxy nature, and I agree, the cheap stuff is awful, but so is any cheap candy.

The real stuff is velvety smooth, with a light vanilla flavor as it melts in your mouth. It has less of the snap of white or dark chocolate, and it is so sweet that I can’t over indulge.

If you want an amazing white chocolate experience, try Lake Champlain. You won’t be disappointed. The image above is from Cardullo’s in Harvard Square, a wonderland of imported candy, and you can order a bunny or two from there.

Another way to enjoy white chocolate it is in baked goods. My friend has a wonderful cooking bog, and she has a recipe for Blueberry-White Chocolate Blondies. These are worth making, and do it soon!

I have adored the white stuff since childhood, and it used to be only available at Easter. It still takes willpower for me not to buy a white chocolate bunny on each trip to the grocery store. SO far this year, none have made it into my cart, but I feel my resistance weakening….I will soon need to bite the ears off of a sweet bunny, everyone knows that you start with the ears…

So let’s put the polarizing language away and admit that White Chocolate isn’t chocolate. It’s the cosmo of martinis, not the real thing, but darned good anyway.

Christmas candy and cookies: a few of my favorite things…

There are a few special sweets that only get made, and eaten at this time of year. Maybe that’s why they are so special. Or, maybe that’s why this time of year is so special. People will  make, and eat candy and cookies while not feeling a bit of guilt. In fact you’re supposed to eat it, or risk being visited by three ghosts. So, here are a few of my favorites. I’d love to hear about holiday treats that are special to you.

I adore candy bark, especially milk chocolate/white chocolate/peppermint variety. It’s very easy to make as my friend Vanessa from Southern Living will now show you:

Wow, that’s so easy. Here’s a layered version that looks amazing and would make a great gift (but I’d probably eat most of it before it made it into the packaging.)

This comes from the blog Taste of Koko. I’m going to make this really soon, maybe even tonight. I’d leave work right now if I could…..

Now let’s talk gingerbread cookies.

I have a recipe that includes a weird ingredient….wait for it…Jello cook and serve butterscotch pudding. Like I said, weird.

I came upon this recipe on allrecipes. com after I had made some killer gingerbread cookies for a neighbor, and then lost/forgot what recipe I used. She kept raving about those cookies, so the pressure was on. I made a lot of batches trying to recreate them, and then stumbled on this recipe. It’s so easy. Often, I make the dough one day and keep it in the refrigerator, and make the cookies later.

A few tips: roll the chilled dough between sheets of parchment paper, cut out the shapes and place on a parchment lined cookie sheet. Chill the cookie sheet for 5 minutes in the refrigerator before baking. This will keep the cookies from spreading too much. Sometimes I just use red hots for buttons, and call it good, or they can be naked (no one has been offended yet). I also cut them into stars and hearts to change it up a bit.

Yesterday I tried a simple peppermint icing and it made them even better.

I whisked 1/2 c. powdered sugar with about 4 Tablespoons cream, and 1/8 tsp peppermint extract. I added more cream, teaspoon by teaspoon, until it was the consistency I wanted. Then, I spooned the icing into a zip top sandwich bag, cut off a tiny bit of the corner of the bag, and piped little button and smiley faces on the cooled cookies. The icing needs to dry for at least 1/2 hour before storing or stacking the cookies. I’ll update this post with a photo next time I make another batch, which will probably be in the next few days.

Everyone loves these gingerbread cookies. My kids empty the cookie jar, and take them in their lunches. When you make these, let me know what you think.