The high expense is due to the fact that the bars are made using pure Nacional, a single-origin Peruvian cacao bean, which the bar claims to be the rarest variety in existence. In addition, the chocolate travels to three different countries before it makes its way to your doorstep: the beans are hand-selected in Peru, then shipped to Switzerland, where they roast in a 135-year-old Swiss conching machine. The chocolate is blended with cacao nibs made from the same Peruvian beans, then molded into Good & Evil chocolate bars in the United States. While it's more common to dole out more dollars for a Premier Cru wine, splurging on chocolate is a lesser-known phenomenon. We sought to find out if the chocolate bar is worth its steep price tag. Our conclusion, when you keep reading.
Need a break from holiday eating? This salad from GraceDickinson will leave you feeling satisfied and healthy.Lighten up in between the holidays.
For the whole story (and the recipe), check out her blog, and then be sure to share your food photos through our Savory Sights community group or by starting your own blog. If you're on Instagram, chime in on the conversation with the hashtag #savorysight.
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Rolling out dough: it's what deters people from making their own pie crust or homemade cutout sugar cookies. Sure, it seems simple enough: just use a rolling pin to glide the dough to and fro until it reaches paper-thin consistency. But before you know it, the dough often transforms into a lopsided splat, and cookies and pie end up undercooked on one side and burnt on the other.
Just like meditation, rolling out dough is all about awareness. These tricks will help you learn the art of mindfulness, so next time you are rolling out the dough, you can flatten picturesque sheets in no time.
- Choose the right rolling pin: A handle-less rolling pin allows for more control than a pin with handles. Roll out circle shapes for tart and pie dough with a curved, tapered pin. Otherwise, for cookie dough, use a straight rolling pin, which is designed to roll the dough out to a consistent width.
- Work on a flat, cold surface: Marble is the most ideal work surface, because it keeps the dough firm and cold, thus preventing it from becoming sticky. However, any flat countertop (like a wooden table) will do.
- Use parchment paper: In order to easily rotate the dough (without pulling and stretching it with your hands), place the dough on parchment paper or a silicone rolling mat.
See the rest of the steps when you keep reading.
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If you've ever wondered what other countries serve gingerbread cake, la ménagère débutante (French for "the domestic novice") takes on a Swedish spice cake called mjuk pepparkaka. We've translated the recipe and the measurements for you, so you can enjoy the spice-enriched cake here in the States.
One of my favorite traditional sweets of the holiday season is gingerbread. The mixture of sweet and exotic spices, in my opinion, is one of the most comforting flavors available. Enjoyed with a cup of full-bodied coffee, this is the ideal treatment to combat the darkness and chill of December.
Each Nordic country has a similar cake in its repertoire, but the version that I present today is found mainly in Sweden. Although the cake alone is tasty during a coffee break (or fika in Swedish), it is traditionally served with whipped cream and lingonberry jam. This cake is simply divine.
For a more Norwegian or Danish take, bake it in the heart-shaped mold, sold at Ikea and decorate it by drawing a border all around with buttercream or cream cheese icing. Then, pipe God Jul! (Swedish for "Merry Christmas!") in the center.
Keep reading for her moist spice cake recipe.
On a recent trip to South Africa with the South African Tourism Board, I got a glimpse of the iconic types of cuisine the Rainbow Nation has to offer. My education, however, didn't stop with the food: I discovered just as much about the place and its people, who were hopeful, positive, and incredibly generous. Take a look at some highlights, from Cape Town to the winelands to Kruger National Park.