Wednesday, October 31, 2007

easy chocolate truffles

this is from my good friend brad . . . again at callebaut victoria.


1 kg Semi-Sweet or Bittersweet Bernard Callebaut Chocolate (2.2 lbs)
0.5 Litre of whipping cream (2 cups)
0.2 kg of unsalted butter (6 oz)cocoa powder, icing sugar, or anything light


Melt the Semi-Sweet or Bittersweet Bernard Callebaut Chocolate over a double boiler.
Warm the whipping cream and melt the unsalted butter in the cream.
Add the melted Chocolate, to the cream while you stir. Add flavoring if you wish.
Pour mixture in baking trays (1 inch thick). Let cool in fridge till the mixture is hard.
Scoop small pieces with a melon-baller or a coffee spoon. Roll pieces by hand into round or oval shapes.
Roll the Truffles in cocoa powder, icing sugar, or anything light.

the best dark chocolate mousse recipe

this recipe is from my good canadian friend brad at callebaut chocolate in victoria, british columbia


1/3 cup White, Granulated Sugar (80 ml)
6 tbsp Prepared, Strong Coffee (90 ml)
7 ounces Chocolaterie Bernard Callebaut Dark Chocolate (225 g)
4 tbsp Heavy (Whipping) Cream (60 ml)
3 Large Egg Whites
1½ cups Chilled Whipping Cream (300 ml)


In a saucepan, dissolve sugar in coffee over medium heat. Set aside.

In the top of a double boiler over hot, (not simmering) water, melt the dark chocolate, stirring constantly, until smooth. When completely melted, whisk in the 4 tablespoons of cream and the coffee/sugar mixture. Stir until smooth. Allow to cool.

Beat egg whites to soft peaks. Gently fold in ½ cup of the chocolate mixture. Pour this latter mixture back into the chocolate mixture, folding gently. Beat chilled cream to soft peaks, and fold in gently until totally mixed.

Pour mousse into a large serving bowl, or 8 individual dessert glasses. Chill for 4 hours.

(Makes 8 Servings)

Martha Moore,Victoria, British Columbia

Tuesday, October 30, 2007

frans: grey salt caramels

yummy. i am so glad her san francisco business has taken off. i am now finding her product everywhere. the most delicate wonderful caramels coated in dark chocolate and dusted with magical sea salt. buy these to give as gifts and you will have friends for life.

cote d'or: noir amandes

there is something about the common cote d'or that gets me going. maybe it is because i have to go to france to pick this up in a supermarket. your basic dark yummy bar with almonds.

vosges: woolloomooloo bar

coconut milk chocolate bore. the hype is not worth buying this again unless you want a slightly upgraded replacement for the almond joy bar.

scharffen berger: 70% cacao bittersweet

surprise, surprise! nice cherry tones and wonderful body. the taste lingers

chocolove: 77% cacao

very simple. not a grand smashing bar. i ended up using it for hot chocolate.

chocolove: cherries & almonds in dark chocolate

simple, hard, with cherries. just like the label says. not too much savoring and there is a bit of burn on the way down. this is fun to give as a gift since it has a love poem inside. however, do not give this to a fellow connoisseur.

caffarel: nocciolotto

omg. i wish the caffarel family would make room for me. this bar and their others are completely stunning. rich, soft, and dense with hazelnuts - - - this bar is sure to please.

lindt: intense orange

it is quite intense as the name states. no room for subtlety. dark simple. something perfect to take to the movie theater.

green & black : mint bittersweet

i was expecting a little too much from this bar. get a bar of after eights and relive childhood memories instead.

venchi: pure gianduja bar

if you want a woman to make love to you, slip her this magic bar - - - pure creamy ecstasy.

amedei: Toscano 'Red' Dark Chocolate Bar with Dried Berries

absolutely positively delicious. love the popping berries in my mouth. decadent heavy chocolate taste.

Tuesday, October 2, 2007

caffarel: finissimo cioccolato gianduia

this has to be one of the finest chocolates ever made. the hidden hazelnuts and the warm coating of chocolate are indeed heavenly. for those afraid of dark chocolate, this would definitely be your best best.

charlemagne: topsy turvy violette

a bit on the sugary sweet perfumed side... too bad it is not toned down a bit... this is for those without senses

richard donnelly: hazelnut almond toffee

fun and light toffee delight. this bar is simple and uncomplicated pleasure. the gorgeous rice paper wrapping makes this a gorgeous gift.

new tree: forgiveness with lemon and 73% cocoa

this was a strange combination of pine sol and good chocolate. i did not quite know how to forgive this bar, but then i remembered that they created the lavender bar.

chocolate truffles that i made for the office

chocolate or a kiss?

Which sets the heart a-fluttering more: Chocolate or a kiss?
Sep 19th 2007 by Martha Edwards

What excites you more -- chocolate or a passionate kiss? It's a purely subjective matter but technically speaking, the correct answer is chocolate. Here's what happens when you eat chocolate:

  • The ingredients in chocolate trigger the release of serotonin and endorphins, which leads to a feeling of euphoria
  • Theobromine and caffeine stimulate thought in the brain
  • Your blood pressure and heart rate go up
  • A chemical called anandamide triggers pleasure centers in the brain

Monday, October 1, 2007

amedei: cioccolato al latte con nocciole

elegant and divine.... i am carried off to a venetian palace where a sweet prince is feeding me this elixir.

valrhona: le noir noisettes

this was quite delicious for valrhona. the crispy hazelnuts were quite bewitching and they insistently teased me.

chuao: spicy maya

this dark bar infused with pasilla chiles and cayenne pepper results in a spicy and delicious adventure that far surpases vosges version. hot pepper cools the tongue.

new tree: tranquility with lavender

this is a dreamy bar that transports me to provence. a nip of the bar and i am surrounded by lush lavender fields.