Hey, listen up, you chocoholics! So you say you can eat anything chocolate, right? How about some chocolate covered INSECTS? Yes, you can now order “completely edible, farm-raised chocolate covered insects (crickets and larva).” Gawd, I don’t care if they were raised in a golden palace, they’re crickets and LARVA for chrissakes!
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I had some leftover strawberries that were just a couple days away from being unusable and there were no baked items in my apartment, so it was the perfect opportunity to make these chocolate strawberry cupcakes.
Originally, I planned on making another white cake, but it’s been a long time since I made chocolate cake. Strawberries [...]
Dark Chocolate Covered Espresso Beans (Sugar Free)
The finest hand picked estate Arabica espresso beans layered in sugar free dark chocolate. These chocolate covered espresso beans are one of our most popular products, and for a reason!
This product is certified kosher.
This item is certified kosher by the OK. Visit ok.org for more info.
You all know me well enough to know I didn't add this one to my collection for myself. Not only do I regularly pass up chocolate if there is another choice available to me, but I have to be honest and say that when I do eat chocolate 'anything' I don't like fruit mixed with it. I can't eat Black Forest Cake or any truffles that add orange liqueur, not even chocolate and raspberry, etc. I just d
(photo from davidlebovitz.com)
Even if you are not Jewish, you must RUN to your nearest place-where-there-are-Jews and buy a box of matzah. You must then RUN home and make a giant batch of this stuff. Seriously. Trust me - it’s THAT good.
When pastry chef David Lebovitz posted this recipe several months ago, I bookmarked it [...]
(image from danzimmermann.com)
Honeycomb (also known as Cinder Toffee) is one of those quintessential British candies which has made its mark everywhere but the U.S. Here in Australia, people tend to either love them or hate them, and those in the “love it” camp have their favourite brand. Violet Crumble is perhaps the most well-known of [...]
click image to enlargeA strawberry can be better when it's dipped in creamy chocolate. Especially during the holidays. This is a scratchboard of a chocoate strawberry etched and colored with inks. It measures 7" x 5" and is on masonite. $60 + $5 ship in U.S.
Cool mint sandwich cookies covered in rich dark chocolate. The perfect combination of mint, chocolate and cookie. Whimsical holiday packaging makes this a charming gift. Tub contains 10 individually wrapped cookies. Try our Peanut Butter sandwich cookies too!More Details or shop at Emily's
Now thats real coffee! And grande-sized, too. Its the perfect combination of dark, rich chocolate and premium espresso roasted coffee from lush tropical countries most of us only dream about. More than a pound of mocha minus the cup for the true coffee aficionado.Read More and shop for more at Emily's
Chocolate covered pretzels recipe ingredients:
100 grams unsalted butter
3 tablespoons granulated sugar
2 teaspoons vanilla sugar
1 egg yolk
1 tablespoon cold milk
5 tablespoons flour
2 tablespoons ground almonds
Pinch salt
Chocolate glaze ingredients:
100 grams chocolate
80 grams unsalted butter
Chocolate pretzels recipe instruction:
Mix softened butter with sugar, vanilla sugar, milk and egg yolk. Combine flour, almonds and salt, and mix it in the butter mixture.
Make smooth dough from all pretzel ingredients and place it in the refrigerator for 2 hours.
Stretch dough to be about 0, 5 centimeter thick, make pretzels with a pretzel mold and arrange them on a wax paper in the baking pan.
Bake them in the preheated oven to 180°C for about 10 minutes. Cool them and cover the pretzels with chocolate.
Chocolate dipped pretzels recipe instruction:
Melt a chocolate with butter on the steam. Stir the chocolate glazing for a while to cool off.
Dip the pretzels in the choc
Chocolate covered pretzels recipe ingredients:
100 grams unsalted butter
3 tablespoons granulated sugar
2 teaspoons vanilla sugar
1 egg yolk
1 tablespoon cold milk
5 tablespoons flour
2 tablespoons ground almonds
Pinch salt
Chocolate glaze ingredients:
100 grams chocolate
80 grams unsalted butter
Chocolate pretzels recipe instruction:
Mix softened butter with sugar, vanilla sugar, milk and egg yolk. Combine flour, almonds and salt, and mix it in the butter mixture.
Make smooth dough from all pretzel ingredients and place it in the refrigerator for 2 hours.
Stretch dough to be about 0, 5 centimeter thick, make pretzels with a pretzel mold and arrange them on a wax paper in the baking pan.
Bake them in the preheated oven to 180°C for about 10 minutes. Cool them and cover the pretzels with chocolate.
Chocolate dipped pretzels recipe instruction:
Melt a chocolate with butter on the steam. Stir the chocolate glazing for a while to cool off.
Dip the pretzels in the choc
You can ever say when spring has formally arrived. The signs are not ever apparent in the weather, but they are unquestionably obvious in the produce part of your local foodstuff shop. Strawberries are one of the fruits that are plentiful in the spring. Many foodstuff stores provide them at truly rational prices during this season. So we are all tempted to purchase more. The buy-one-get-one-free offers are merely overly good to miss. You may discover yourself swimming in strawberries if you're not cautious. What can you make with all of those strawberries? Why not get a go making chocolate covered strawberry? These are rather easy to have. I newly saw an advertisement for chocolate covered strawberry from a local chocolate mill. The cost demanded by the shop running the advert truly shocked me - they were then costly. So I decided to make a less cost comparison and I discovered that it was not just this shop, but the median price of chocolate covered strawberry was expensive everywher
As I mentioned on this post, I am giving away a box of Chocolate Covered Macademia Nuts and a pack of Kona Coffee in participation with the Dog Days of Summer at Rocks In My Dryer.You don't have to be a blogger to win - everyone is welcome - just leave your comments.Winners of the raffle draw will be announced on Friday so check back. And don't forget to stop by Rocks in My Dryer - there are HUNDREDS of giveaways - you can choose which one you'd like to participate in.And speaking of giveaways, don't forget to stop by Slurping Life - tons of giveaways too for the love of Parker. Please pray for Parker and please visit his mom's blog and let them know you're praying for him. They need a lot of encouragement.
Milkshakes have been around since the older days of drugstore soda fountain. Now days we lean to drink milkshakes mainly when we get away for a morsel to consume at a quick nutrient restaurant. Milkshakes are robust and tasty. The almost popular milkshake flavors are: strawberry, vanilla and chocolate. But you don’t get to look for your next quick nutrient journey to love an effervescent, cold milkshake. Why not whisk away your blender and have your own? Milkshakes are exceedingly simple to have and simply go a hour or two. Kids particularly enjoy milkshakes. What a good manner to have them to drink much milk.
Ahh, the age old conundrum: sweet vs. savory. I face it every time I go out for breakfast, but I never considered it an issue with candy. After all, candy is and should be sweet, right? Well, leave it to Pennsylvania-based Sugar Plum to mess with my reality. I recently received samples of two products: Chocolate Popcorn and Hand-Dipped Chips in Belgian Chocolate.
When I opened the box of chips, I have to confess that I wasn’t particularly excited. Chocolate-dipped potato chips sounded a little fussy and gifty, and I figured neither the chocolate nor the chips would be of very high quality. Well, I was wrong! I took a bite, and I have to say that these chips rocked my world. I cannot even express how delightfully delicious the combination of the salty ruffled chip with the dark chocolate is. The chocolate is smooth and flavorful and perfectly complements the crunchy chip. I had to push the box away from me so that I wouldn’t polish off the entire contents in one sitting.
If you've read my blog for any length of time,
you'll have noticed a pattern by now:
I've had a 'thing' about Mondays.
The posts I've made on recent Mondays, have usually
been brief borderline...
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by Audrey OkanekoGet several tips and ideas for serving chocolate covered fruit as a dessert. I think all of us have eaten chocolate covered fruit. It is one of the most wonderful taste combinations, chocolate and strawberries, or chocolate and pineapple.Making chocolate covered fruit is not only simple but also very elegant looking when preparing desserts for guests.The simplest way to make chocolate covered fruit is to buy chocolate chips and melt them down. I buy both brown chocolate and white chocolate. I’ll buy either chips or bars and then melt them over a very low fire.All fruit must be dry before dipping. If you wash the fruit, make sure to paper towel off the water, so that when you dip, the fruit is dry.I line a cookie sheet with waxed paper and after dipping transfer the fruit to the waxed paper. I then chill in the refrigerator.Mix and match strawberries, pineapple wedges, maraschino cherries, apples and pears. I’ve also dipped dried food to add to the platter I’m mak
When I have a free moment from school or work, I like to spend time walking through the aisles of ethnic markets. The diversity of food is over whelming; which means I have to restrain myself from buying everything in sight. This week a beautiful jar of morrell cherries caught my eye. They were packaged in a large bell shaped jar with a beautiful piece of fabric as a "lid". I knew then I had to have them. Then "destiny" sent a package that contained tiny cherries made from royal icing! My fate was sealed, I was going to bake cupcakes with cherries! The cherries were the perfect combination of tart with hint of sweetness. The chocolate cupcakes were very dark, rich, and moist. I debated about what type of icing I would use, and in the end I decided on a bittersweet ganache. (Ganache=Truffles ...mmm!) The combination of of morrell cherries and chocolate is a "keeper" and I will be baking another batch in the near future!For the cupcakes I used a "Martha Stewart" recipe. I also ad
