Chocolate Fashion & Philosophy

Yes, after yet another digression(s), I am returning to the Chocolate Show. There was a chocolate fashion show the night before I got there - how I would have loved to see that! But several of the costumes were on display at the show. The theme was a superhero one, perhaps inspired by the superhero costume exhibit at the Met. I also saw that - very cool. I think Wonder Woman and Cat Woman ROCK and it was pretty sweet to see their costumes at the Met. (Ah - I really do have a pretty cool life.)



Don't know the details on this one, but it's pretty hot:





Here's a warrior princess by Valrhona:

And finally, check out this one by Dina Sadik and Vanessa Greeley:

Yes, that is the Chrysler Building on the headdress (and a Angelia Jolie look-alike in the background). Dina was actually there and I got to talk with her. She was VERY sweet and so excited about the project. Definitely a non-snob. And if you visit her website: http://www.essentiallychocolate.com/ you'll see she has as much reason to be snobby as anyone! Her work is gorgeous - I wish her online shopping cart was set up - I would totally order from her.

Let me give you a couple of facts about the costume she and her friend Vanessa Greeley designed from an article at: http://www.northjersey.com/betterliving/fashion/Chocolate_makes_a_fashion_statement.html:

The outfit includes a satin cape studded with more than 100 chocolate rings, a three-layer chocolate corset modeled after the chocolate bra, and a chocolate belt with flashing electronics interwoven that sits above gray spandex pants and a pair of calf-high chocolate boots.

The headpiece made of Callebaut Belgian chocolate and Valrhona French chocolate weighs close to 10 pounds. It's the outfit's pièce de résistance, crowned with chocolate spires, spikes and spears and weighted on either side by Manhattan-themed regalia like taxicabs and a pretty sweet replica of the Chrysler Building.

When I took the picture of the outfit, Dina came up and asked if I liked it. She was so nice and so approachable (unlike many of the other chocolatiers), that I was thrilled to talk with her. She told me she and her friend had made the piece and gave me her card.

What made me think of this brief interaction was how different it is when you actually meet the person behind a product or idea - how interacting with them gives you a new appreciation for their efforts - or not (if they are rude and snobby, I feel worse about their products). The Internet makes it easy to be mean, as we saw in the NYT review. The critic probably didn't know any of the people involved in making those chocolates. If she did, maybe she would have chosen her words more carefully. I'm not saying she should say she likes things she doesn't, but there's a difference between saying you didn't care for something and that it should be fed to dogs.

I think of that horrible woman who drove one of her daughter's teenage classmates to suicide by pretending to be another teen and being cruel to her. I read another article where a grown man killed himself because of all the horrible postings criticizing his recent disastrous ad campaign. The people who posted were all anonymous. It is even easier to be cruel and torment others when you can remain hidden - not connected to your vile words. And even more recently all those people watched a young man commit suicide over his web cam, some even egging him on.

If we all had to look into the other person's eyes when we typed our words, I'd like to think we would never be so cruel. What we would see there would be the same things we see in our own eyes - the fear of rejection, the hope for acceptance, the desire to be liked. Almost all of us now have access to the Internet, all of us hold the pen that is mightier than the sword. How will we use it? We are all so fragile - sticks and stones do break our bones, but words can break our hearts.

Chocolate Peanut Butter Brownies

Chewy Peanut Butter Brownies Recipe

4 oz. semisweet chocolate
1/2 cup creamy peanut butter
1 cup butter
4 eggs
2-1/2 cups sugar
1/2 teaspoon salt
2 teaspoons vanilla
2 cups flour, sifted
1 cup walnuts, chopped

Melt chocolate, peanut butter, and butter.

In a large bowl beat eggs, sugar, salt, and vanilla. Add melted chocolate mixture. Add flour gradually. Mix well. Add nuts.

Pour into a greased 13x9x2-inch greased pan. Bake at 350 degrees F for 45 to 50 minutes. Let cool, cut into squares.

Swirl Peanut Butter Brownies Recipe

2 oz. unsweetened chocolate
2-1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
10 tbsp. unsalted butter
1-1/2 cups sugar
1 teaspoon vanilla
3 eggs
1/2 cup smooth peanut butter
1-1/2 7 oz. milk-chocolate candy bars

Heat oven to 325 degrees F. Butter a 13x9-inch baking pan.

Chop the unsweetened chocolate and melt it.

Combine the flour, baking powder, and salt.

In a large pot, melt the butter. Let cool.

Stir in the sugar and vanilla. Beat in eggs one at a time. Gradually stir in the flour mixture.

Divide dough in half. Stir the melted chocolate into one half and the peanut butter into the other. Drop the batters by large tablespoonfuls into the pan. With the tip of a knife, swirl the batters to marbleize. Bake until edges start to pull away from the sides of the pan, about 25 minutes.

Chop the milk chocolate and sprinkle over the brownies. Return to the oven for 1 minute. Spread the melted chocolate over brownies. Cool completely before cutting.

If You Meet a Food Critic on the Road, Kill Her!

This entry is inspired by several things I've read - two were recent comments by food critics. One said "Tell people that just because they have access to the Internet and a pie hole that doesn't make them a food critic." Ouch! The other was a chocolate review that was in the New York Times http://themoment.blogs.nytimes.com/2008/11/07/food-responsible-chocolate-anyone/.

Rosa, who writes a great blog http://zomgcandy.com/, called it snarky - and that's the perfect way to describe it. Snarky and not helpful. First the writer does some name dropping: "I brought the chocolates listed below to Chanterelle restaurant in Manhattan (like it would be in the Bronx) for a side-by-side tasting with the pastry chef, Kate Zuckerman, who has a palate I trust." Ooh la la!

Here are two of her comments:

Endangered Species 70 percent cacao, organic chocolate: sugary, moldy taste, had to spit it out. Suggestion: perhaps it was just a bad batch. But if dogs could eat chocolate, I would have given it to the dog. *

Green and Black’s 70 percent cacao, organic chocolate: not much going on other than cacao flavor, a little moldy tasting, astringent. Suggestion: put it out on the giveaway pile for the office mooch. *

She had to hang around with a pastry chef at an upscale Manhattan restaurant to come up with that? Maybe we should review how lame her writing is. I wish I could have seen her sitting there spitting out food - nice image, classy. Suggestion: maybe she was drunk.

I don't want to be snarky either. I guess I just feel bad for all the chocolate companies she shredded. And it wasn't like she lauded many. Judging by the 54 comments of people writing in to defend their favorites, maybe she can't speak for all of us.

And that, dear readers, is the point of this entry. No one can speak for everyone. In fact, the only person they can speak for is themselves. Just because you're a high-speed food critic, doesn't mean that you and I will like the same things. That doesn't make you wrong, but it doesn't make me wrong either.

One of my favorite books is "If You Meet the Buddha on the Road, Kill Him." (Don't freak out, we're not bashing the Buddha!) The message of the book is that no one can tell you what is right for you. You have to find out for yourself. You have to take the journey of your life, ask your own questions, and find your own answers. Run from (or kill) anyone claiming to have all the answers. I love this book.

I think it's fine that there are food critics, and movie critics, and art critics. I like to hear what they have to say. But I don't always agree with them. I like to read what all the people who post things on Amazon or other sites say about products. I often find these much more helpful than what the "experts" say. They are written by people like me. They say helpful things like - the book was slow at first, but hang in there. Or - I loved this, but the controls were too hard to use. I had to send it back. And they are very seldom mean - even if they didn't like something, they don't say things like "Give this to your dog." Or "My fifth grader could write better than this." Why be hateful?

All I can figure is our NYT writer was trying to be funny. But it didn't come across that way and it didn't offer much in the way of helpful information. I actually found the 54 comments to be better than the article! That's one thing about the Internet, we all do have a pie hole, and the reader can decide who provides the best information. Maybe that food critic is scared we won't need him/her anymore.

One thing I think we do owe ourselves to to try many things before we decide what we like. Try a lot of candy bars before you lock into one favorite. Listen to a lot of types of different music before you commit your entire budget to Britney Spears. Don't let your journey be about just staying in the place you started.

You don't need anyone to tell you what's the best chocolate or the best book or the best movie for you. You don't need anyone to tell you who to love or what job to take. They can guide you, help you learn, but at the end of the day - only you know what's really the best choice for you.

(And if you have to spit something out, you might want to keep that to yourself.)

Gaze into My Chocolate Crystal Ball

You know that annoying saying "Things always work out for the best?" It's something motivational speakers like me say from the podium when we're trying to help people deal with the bad things that happen to them. And a lot of people might think it's Pollyannish BS.

Well, let me share my recent example.

I'm single and the holidays can be lonely. So several years ago I decided to start taking great trips during those holidays. It's a slow time business-wise, so it's been a fantastic solution. I expand my horizons, don't miss out on lots of business opportunities, and don't sit around feeling sorry for myself.

This year I was seriously considering going to Greece. I bought several books on Greece, contacted several companies that do tours of Greece, and thought it might be the location for this year. But the economy took a nose dive and I decided it would be wiser to pay off my mortgage rather than take an extravagant vacation.

Of course, as the holidays approach I've been wondering if maybe I made the wrong choice, if I shouldn't have played it safe. Can you say, "Whew?"

As many of you know, Greece is in a horrible state right now. It's being torn apart by rioters. Obviously I would have had to cancel my trip or if somehow I had gotten caught in this mess, there's no telling what could have happened. It certainly wouldn't be the Greece I wanted to visit.

We don't have a crystal ball, we can't know the future. Sometimes something seems bad (this recession) but maybe you will also realize there's some aspect of it that's for the best. Maybe we'll reassess what's important to us. Maybe we'll treat our customers like they are worth their weight in gold (which we sometimes forget when times are good). Maybe we'll operate more efficiently. Maybe some companies will fail that really needed to. Maybe you'll be let go from a job you really hated and find work you really love. We can't see the future and what the end result will be. So hang in there!!!!

Of course, one group that is loving the recession is confectioners! People view candy as a simple, affordable pleasure. Yay! And you can get some really decadent chocolates for really affordable prices. This is one of my favorites:






FERRERO Prestige contains three different confections - the traditional Rocher in gold which is a creamy chocolaty filling surrounding a whole hazelnut, within a delicate, crisp wafer - all covered in chocolate and chopped hazelnuts. (Ferrero also makes Nutella - they know their hazelnuts.) I am always amazed by how light these are. Light and delicious! And look at those gorgeous wrappers!



The Garden Coco is also fantastic - described as a savory combination of rich coconut cream surrounding a sweet almond, within a delicate, crisp wafer...topped with meringue and shredded coconut. Now that sounds like it might be too much coconut or too sweet. But it really wasn't - it was REALLY good. Not too sweet, not too coconutty. A wonderful mix of textures. I think you should try it.


The one I liked the least was the Rondnoir - described as a unique combination of a creamy, dark chocolate surrounding a "black pearl" of fine dark chocolate, within a delicate, crisp wafer (I think they need more adjectives) ...topped with crunchy dark chocolate morsels. Maybe because this one has no nuts, it's my least favorite. The other two are so good, this one pales in comparison. Odd that the dark should pale....(maybe I need some new words myself!).


Bottom line - you never know what the future holds. Something that seems bad today could end up to be something good tomorrow. You might meet the love of your life at the second job you had to take to make extra money. The Universe works in mysterious ways. Your only job is to keep showing up and staying open to hope. Oh - and make sure you eat some chocolate along the way! Carpe diem, carpe chocolate!

Chocolate, Motivation and PR

I spoke today for the Tar Heel Chapter of PRSA (The Public Relations Society of America). It was their final meeting of the year and what topic more fun for the holidays than Motivation by Chocolate? (If I do say so myself.)


As I knew they would be, they were a fun group - these are PR people after all! But here's the REALLY cool thing! One of the members, Denise Kasper, has a chocolatier as a client. And the chocolatier wanted to donate the chocolate for the chocolate tasting I do! How awesome is that???

She sent three different chocolates, fifty of each one. Here's a picture of them - aren't they gorgeous?



Not the best for a chocolate tasting because the fillings overpower the chocolate, but they are very good. And I would NEVER turn down great chocolates for my attendees! But I'll know next time to bring some tasting squares too. The chocolatier was Bon Bon Chocolates http://www.bonbonchocolate.com/chocolates.php


They have a very cool "build a box" feature on their web site where you can drag and drop chocolates into the box - it's fun just to play with! I also think other chocolatiers should do this - it's a great idea. Too many don't give you choices - this is outstanding.


The chocolates pictured here are a milk chocolate with vanilla caramel (my favorite), the colorful fan is a dark chocolate filled with plum wine (another good one - nice and fruity). And the beautiful red one one is a lava truffle - this is an award winning spicy truffle filled with creamy lime tequila. That one was a little too much for me - remember I'm a non-drinker. The group seemed to like it though.


Here's what I think was wonderful about this event:


In the middle of our current economic troubles, we all had a blast for an hour. We laughed, talked about ways to keep motivated and get more out of life, and shared great chocolate.


Let others know about your passion and wonderful things happen! (Chocolatiers send chocolate! Yay!)


The Internet and technology are great - but nothing will ever replace a group of like-minded people coming together. Just the energy and laughter in the room - you don't get that in a webinar. Especially at the holidays - get out of your office and see some people!


We all are much more alike than we are different. I talked about how lonely it can be to be single at Christmas, how terrible it can be to lose a parent - experiences several of the audience members had had. Then I discussed how to minimize the pain of those things. Sometimes it's important to connect - to realize we all struggle.


Motivation by Chocolate - it works!!!!!

Low Fat Brownie Recipes

Five variations of low fat brownie recipes!

Low Fat Brownies

1-1/2 cups sugar
1 cup flour
1/3 cup cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
3 egg whites
1/4 cup water
2 tbsp. butter, softened
1 tbsp. vanilla extract

Preheat oven to 350 degrees F.

In medium bowl, combine sugar, flour, cocoa, baking powder, and salt. Add egg whites, water, butter, and vanilla; stir until well blended.

Spoon batter into 8-inch square baking pan sprayed with cooking spray. Bake 25-30 minutes, until dry on top and set in center. Cut into 2-inch squares.

Low Fat Brownie Recipe 2

3 oz. baking chocolate
3/4 cup low-fat cottage cheese
1 cup sugar
3/4 cup flour
3 eggs
1 teaspoon vanilla
1/4 teaspoon salt
powdered sugar

Heat oven to 350 degrees F.

Over very low heat, melt chocolate, cool slightly.

In a food processor, puree cottage cheese, sugar, flour, eggs, vanilla, and salt until smooth. Add melted chocolate and blend well.

Pour into lightly buttered 8-inch square pan. Bake for 20 minutes or until just set. Sprinkle with powdered sugar and cut into 16 squares.


Low Fat Brownie Recipe 3

6 oz. semisweet chocolate
4 egg whites
2/3 cup sugar
1 teaspoon baking powder
1/2 cup hot water
1 teaspoon vanilla
2/3 cup all-purpose flour
1 pinch salt

Preheat oven to 350 degrees F.

In large heatproof bowl set over hot water, melt chocolate with water, stirring until smooth. Remove from heat; let cool slightly.

Whisk in egg whites and vanilla.

Stir together sugar, flour, baking powder, and salt. Stir into chocolate batter just until combined.

Pour into lightly greased 8-inch square cake pan. Bake for 20 to 25 minutes or until edges pull away from pan. Let cool on rack.

Low Fat Brownie Recipe 4

4 egg whites
1/3 cup oil
1/4 cup nonfat yogurt
1 teaspoon vanilla
1-1/3 cups sugar
1/2 cup cocoa powder
1-1/4 cups flour
1/4 teaspoon salt
Topping: 1 tbsp. confectioner’s sugar

Preheat oven to 350 degrees F. Oil bottom of 9-inch square pan.

Place egg whites in a large bowl. Beat until slightly frothy.
Add oil, yogurt and vanilla, mix well.
Add sugar and cocoa, mix well.
Add flour and salt. Mix until blended.

Pour into pan. Bake for 26-28 minutes. Avoid over baking. Dust with confectioner’s sugar.

Rocky Road Low Fat Brownies

1/2 cup cocoa powder, sifted
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup flour
4 egg whites, whipped
1 cup sugar
1 tbsp. vanilla
1 cup marshmallow cream

Preheat oven to 350 degrees F. Prepare a 9x13-inch pan with cooking spray and flour.

In a mixing bowl, combine baking soda, baking powder, cocoa powder, salt, and flour.

In another mixing bowl, combine egg whites, sugar, vanilla, and marshmallow cream. Add dry ingredients and mix just until moistened.

Pour mixture into prepared pan. Bake for 18 minutes.

Banana Low Fat Brownies

Banana Low Fat Brownie Recipe 1

3 tbsp. unsweetened cocoa powder
1/4 cup vegetable oil
2 very ripe bananas
1/2 cup sugar
2 large eggs
1 cup whole-wheat flour
1/2 cup chopped nuts

Preheat oven to 350 degrees F.

Combine cocoa, oil, and bananas in a food processor or blender. Puree until smooth.

Combine sugar, eggs, flour, and banana mixture in a mixing bowl. Beat until blended, then stir in the nuts.

Pour the batter into a lightly oiled 9x13-inch baking pan and bake for 15-20 minutes or until done.

Banana Low Fat Brownie Recipe 2

1 cup flour, all-purpose
1/4 cup nonfat dry milk powder
1/4 teaspoon salt
1 cup sugar
1/4 cup buttermilk
1/3 cup cocoa, unsweetened
1/4 teaspoon baking soda
1 large very ripe banana
2 large egg whites
1 teaspoon vanilla

Preheat oven 350 degrees F. Coat 9-inch square baking pan with vegetable cooking spray.

Combine flour, cocoa, milk powder, baking soda, and salt in bowl.

Puree banana, sugar, egg whites, buttermilk, and vanilla in food processor until smooth. Add dry ingredients and pulse just until blended.

Pour into prepared pan. Bake 25 minutes or until toothpick comes out clean.