Wednesday, December 29, 2010

Vosges Bars: Amalfi

When I got the Vosges Marzipan Bar at the most recent Biagio sample day, I also picked up another Vosges holiday season bar I’d been eyeing over the internet: The Amalfi bar, which features a 36% cocoa white chocolate, pink peppercorns, and lemon zest.

The bar, which greets me by telling me that I’ve never been lovelier, has a strong lemon aroma; the pink peppercorns are also evident immediately upon visual inspection.

The chocolate itself is quite smooth with a bit of grit that can probably be attributed to the lemon zest and peppercorn. Each bite features a definite lemon note, which covers up the traditional vanilla taste of white chocolate and contrasts well with the sugary white chocolate. The pepper taste, however, seems to only be evident when the flecks of pepper are in a given bite, and it seems that the pepper is there more for visual enhancement than taste. As an unapologetic white chocolate lover, I enjoyed this bar both for the soft white chocolate and the flavor contrast offered by the lemon zest, though I’d be curious about how I might have enjoyed this differently had the pepper taste been more pronounced.

Do you like bars with a white chocolate base?

Eit! I've Been Tagged: Four Things

Looks like Julie tagged me for "Four Things." Check to see if YOU have been tagged. Tagged or not, play along on your own blog, or in the comments section.

And yes, this is a post about chocolate.


Four TV shows that I watch:
Morning news
Evening news
Baking with Julia
Desperate Housewives (OK, please just read 1-3)


Four things I’m passionate about:
CHOCOLATE
Healthy cooking
Synchronized Swimming
Nuclear energy

Four words/phrases I use a lot:
Dude!
Woah
Good grief
LADIES (when you coach synchronized swimming, this is necessary)


Four things I’ve learned from the past:
Life is unfair. And nothing you can do will change that.
It's OK to like girly things.
Eating chocolate won't make your problems go away. Your apartment still needs to be cleaned. Really.
Eating chocolate can still make you happy.


Four places I would like to go:
Iran
Australia
London
Argentina


Four things I did yesterday:
Met a friend from middle school for lunch
Contemplated the Scharffen Berger adventure contest
Swam!
Bought a new car battery


Four things I am looking forward to:
THE ROSE BOWL
2011 Configuration Risk Management Forum
Judging at my first international synchronized swimming meet in July. In Hawaii. Yep.
Learning how to make and work with decorative chocolate


Four things I love about winter:
Wearing my sweaters
All the work-related meetings I attend in January/February - they help me be even more effective in my job, which I love
Following college swim meets
Taking (too many) hot baths


Tag four people to play along:
Hannah
Jessica
Alina
Jaryn


Go ahead - comment! You know you want to.

New Year's Eve Chocolate Hats: Ice Cream Cones

 From Disney's Family Fun Magazine comes a really adorable chocolate covered ice cream cone idea that you can do with kids. Use these to hold your favorite ice-cream on New Year's Eve, but first they'll decorate the table!

New Year's Eve Chocolate Covered Ice Cream Cone Hats

Ingredients
Sugar cones
Ice cream
Chocolate chips (12-ounce bag for 10 to 12 cones) or any high quality dark chocolate, broken up
Icing: Make this easy. Buy the Wilton's icing writers. They come in multiple colors and are easy to use
Shoestring licorice
Mini-nonpareils

Instructions
1. Spread melted chocolate chips over each sugar cone with a small spatula. Let the chocolate harden for about 1 hour (or 20 minutes in the refrigerator).
2. For chinstraps, use icing to attach the ends of a fruit strip or a length of shoestring licorice to the inside of each cone.
3. Use icing to decorate the hats and attach nonpareils. 

Get creative and use your Gingerbread cookie decorating techniques

Photo: Disney Family Fun

Tuesday, December 28, 2010

Hell Has Frozen Over

Those of you who have followed my dating travails (endless match.com dates, speed dating, horrifying singles events, etc.) are going to be shocked. After 13 years of seeking, I have finally found the ever-elusive good guy who is not a geek, boring or gay. This guy (Tim) rides a Harley, has a good job, is great with his kids (and sweet to his mom), is tall, handsome, smart, loves candy, and most importantly, likes me! We have a blast together and that is why I have been completely off the grid since my last post.

This is us at the Renaissance Faire (with his cute son Brett - good looks run in the family, he has a lovely daughter too):


But I have not been off the sugar train.  Tim was with me when I saw an add for Krispy Kreme's snowman donuts and I said how much I wanted to try them.  I think I licked the picture.  I knew he was the man for me when several days later, out of the blue, he suggested we go by Krispy Kreme and get the snowman donuts.  Clearly he is my soul mate.

And these donuts are amazing - no filling, but sooooo good with the frosting.  Can anything really be better than a warm, frosted, glazed donut on a cold morning?  And how cute are they?


These didn't last long.  But any man who shares my love of lard and sugar is a keeper!

Remember the Grove Park Inn's national gingerbread competition from last year?  Well this year I took Tim (another bonus, a man who will go to a gingerbread house competition).  He is the best!

Here's the first prize ribbon:

And here's the first prize gingerbread creation:


Gorgeous Christmas nesting dolls made out of gingerbread.  So perfect!  There were plenty more fantastic creations - a rocking horse that looked as if it were made out of wood, not gingerbread; several amazingly detailed houses - so much fun!  And we got to drink hot chocolate, eat gingerbread and watch it snow.  Finally a romantic Christmas!!  Usually I'm off on a solo trip somewhere - it's so much better to have someone to celebrate the season with.

I don't want to be one of those sappy people who go on and on about their good fortune, but I do want to share some tips for those of you who may not yet have the relationship you dream of:

1.) Don't give up.  I've been single since my divorce 13 years ago.  I've been on more bad dates than anyone should have to endure.  But every single one of them was worth it - they make me really appreciate the man I've finally found.  And all that BS about stop looking and then it will happen?  Well, if I had taken my match.com profile down, we would have never found each other.  Keep doing something!  The UPS person is not your only option!

2.) Don't settle.  You'll meet plenty of people who just don't want to be alone.  They just want to be with someone, anyone.  You don't want that - you want to hold out for the one who wants to be with you.  Someone who loves you with all your crazy quirks - hell, someone who loves you because of all your crazy quirks.

3.) When it's right, you'll know it.  There's no drama.  There's trust and openness, and in this case, a whole lot of laughter.  Angst, worry, doubt - those are all signals that it's not right.  It was weird, but the feeling I had on our first date was that I had come home.

4.) Being alone is better than being with the wrong person.  I've been with the wrong person, with several wrong people and it's awful.  Broken promises, lack of trust, no real talk of the future, secrets, lies - all of it makes you feel bad, makes you doubt yourself.  A good relationship makes you feel better about yourself.  You feel like you're part of a team.  It's full of openness and light. You can be lonelier with the wrong person than you will ever be by yourself.  If you can learn to walk alone, you can hold out for all the love you deserve.

5.) The Universe doesn't work on our time table.  Thirteen years was a long, long time to me.  I went through my mother's death alone, I went through hip surgery with no one to hold my hand.  There were so many times when I would be the only one at a function without a date.  Just because you want something doesn't mean you'll get it when you want it.  Try hard, treat others as you would like to be treated, and keep holding your hand out.  Someday the right person will take it.

6.) Choose your associates wisely.  The people you let share your life will have a huge impact on it, for better or worse.  Don't be afraid to walk away from those who cause you pain.  You'll free up time and space for those who can bring you joy.



Chocolate Truffles Recipe Round-Up for National Chocolate Candy Day

Today is National Chocolate Candy Day. So in order to celebrate, I thought I'd do a Truffle Recipe Round-up. Most of these recipes are simple, and you probably have all the ingredients.  Besides links to specific truffle recipes, I've added a new recipe for Kahlua Truffles. Scroll to the end! Simple and delicious!

Don't have time to make truffles? Your favorite chocolatier has lots of varieties!

Chocolate Honey Truffles

Milk Chocolate Truffles

Blue Cheese Truffles

Chocolate Espresso Truffles

Eggnog Truffles

Champagne Truffles

Oreo Truffles

Candy Corn Truffles

Mexican Chocolate Truffles

Kahlua Chocolate Truffles

1/4 cup heavy cream
2 tablespoons Kahlua
7 ounces dark chocolate, 60-75% cacao, broken
4 tablespoons sweet butter, softened
Unsweetened cocoa

Heat cream in a small heavy pan until reduced to 2 tablespoons.
Remove from heat then stir in kahlua and chocolate.
Return to low heat and stir until chocolate melts.
Whisk in softened butter.
When mixture is smooth pour into a shallow bowl and refrigerate about 40 minutes.
Scoop chocolate with teaspoon or small cookie scoop and shape into 1" balls.
Roll balls in unsweetened cocoa.
Store truffles covered in refrigerator.
Let truffles stand at room temperature for 30 minutes before serving.

Vosges Bars: Marzipan

Marzipan seems to be a divisive force – folks either eat it by the truckload, or think that it is a sickly-sweet concoction good for little besides being shaped into three-dimensional sugary objects unfit for adult human consumption. I fall a little bit closer to the first camp than the second, so when I saw that Vosges was offering a Marzipan Exotic Candy Bar for the holiday season, I knew I had to procure one, and did so at the Biagio sample day.

The bar features a 62% cocoa dark chocolate, which has a hint of a coffee undertone and surrounds a marzipan blended with “a touch of Amaretto” (per the Vosges description).

Sadly, as one who shies away from strongly alcohol-infused chocolate creations, this bar seemed to have more than just a bit of Amaretto mixed in with the marzipan, which resulted in a thin, wet, runny interior that broke away from the chocolate instantly.

The result was an alcohol-heavy mess that I had a difficult time biting into and enjoying, which is unfortunate given how much I was looking forward to this bar. That being said, Vosges did do a great job of selecting a slightly bitter dark chocolate to offset the sweet taste of the marzipan and Amaretto, so the bar is well-balanced in terms of sweetness, but the Amaretto completely dominates the flavor. A true Amaretto lover would likely love this bar – assuming that they could look beyond the mess factor, which I can do myself for chocolate that I enjoy.

Do you like marzipan? Plain or alcohol-infused?

Monday, December 27, 2010

Chocolate Adventures on the Road: Milwaukee in December

Since the snowstorm that hit the Eastern Seaboard left the DC area relatively unscathed, I’ve luckily made my way back here from the awesome land known as “Milwaukee,” where I hung out with family and forced them to eat insane desserts.

While I was there, my Uncle Dave fed us well, which involved a trip to V. Richards.

At this little shop, I discovered not only a supply of Vosges bars, but a local chocolate bar outlet: Indulgence Chocolatiers, a Milwaukee-based business that handcrafts chocolate bars. Reviews, as always, are forthcoming.

My Uncle Dave also took us past Brennan’s, which boasts the Best. Cheese. Selection. Ever.

They also happened to have some E. Guittard in stock.

In addition to the milk chocolate that I purchased to make some lime-coconut thumbprint cookies, I picked up two new E. Guittard bars to review.

Well, and to eat. Let’s not pretend that this is anything but an awesome task.

Since Wisconsin is playing in the Rose Bowl later this week, everybody is all about the Badgers this week, and my family celebrated by making some Wisconsin-themed Brunsli.

I had some help from my grandmother, who has actually studied cooking at Le Cordon Bleu and at The Ritz Hotel Paris. I mean, wow. Am I seriously lucky or what?

Since she and I share a love of baking, she got me a copy of Warren Brown’s latest book, United Cakes of America, for Christmas.

My Uncle Dave and Aunt Maggie, who are also well-aware of my kitchen exploits, got me a convection toaster oven (!).

And my parents pitched in by getting me new baking sheets and a kitchen scale, both of which will be very helpful in my quest to make more and more macarons.

And, as no trip to Milwaukee would be complete without frozen custard, my Uncle Dave got us Turtle Sundae custard from Kopp's Frozen Custard.

The Turtle Sundae flavor features a base of Kopp's signature creamy vanilla custard, and also includes a bittersweet chocolate sauce that had just a bit of grit to it, crunchy roasted pecans, and a buttery caramel sauce.

Neat little break for Christmas, huh? I sure thought so. Plenty of chocolate, that's for sure.

Did you travel at all for Christmas? Where did you go? And most importantly, was there good chocolate?