February is coming to an end and with it comes close to our Chocolate Month. But before we kiss those chocolate kisses bye-bye, I'm teaching you how to host a wine and chocolate-tasting party! So grab some wine, pick up a couple of chocolate bars, and gather up your friends, it's time to taste. To set the mood of the party, send the invites with chocolate! To see step by step instructions on how to make these, read more
I heard about this new line of Skittles, but I hadn't actually seen them before. She found them at a local Walgreen's and picked up a pack for us to try.
I'll admit, I was really skeptical before eating these. I imagined them to be a bit odd and sort of so-so. Sadly, I was spot on. There are five flavors inside each pack, and none of them blew me away. They ranged from jelly bean like to Tootsie roll-like. To find out what we thought of each flavor, read more
Yesterday, while visiting my old friend The Food Network, I watched two episodes — one Nigella and another Giada — in which recipes for a super-simple chocolate mousse-like dessert were made. Both looked divinely delicious and uncomplicated to make — way easier than the chocolate mousse recipe I wrote about awhile ago. I decided to make them both and have a taste test to see which recipe was better. To take a look at the recipes and see the results of the battle between Nigella and Giada's chocolate mousses, read more
As much as I love to eat them, I've never really had a desire to make petits fours. Then I saw this recipe for mascarpone brownie petits fours with strawberry swiss meringue buttercream, and now I have to make them! These bite-sized chocolate treats look divino! — For the Love of Food
When eating pudding, I have a terrible time deciding between creamy vanilla and rich chocolate. The solution to my dilemma? Black and white pudding with a thick layer each of chocolate and vanilla. — 64 Sq Ft Kitchen
No Valentine's Day fondue party is complete without chocolate fondue. This gooey and delicious dessert is decadent and festive. Serve with the classic accompaniments: fruit — strawberries, bananas, pineapple — salted pretzel sticks, biscotti, cubed pound or cheesecake. For a super special treat, make homemade marshmallows, tint them pink with red food coloring, and cut out with a heart shaped cookie cutter. For the classic chocolate fondue recipe and another for the marshmallows, read more
Lisa at TokyoMango tipped us off to the latest trend in Japanese candy. The Japanese have become known for their interesting flavor combos, and this time a company in Aomori, one of Japan's top garlic-producing regions, is combining garlic and chocolate.
Their product is called "black garlic chocolate" and it is a piece of fermented black garlic, covered with chocolate and sprinkled in cocoa powder. A garlic truffle if you will. The black garlic is said to have a sweet-and-sour, prune-like taste.
Although Japan is usually the first to create such offbeat flavors, this is not the first time I've heard of chocolate and garlic. The folks at the Gilroy Garlic Festival have been doing this for years. However this may be the first time I've heard of fermented prune-like garlic. You know I'd love to try a piece? How about you?
This Valentine's Day, instead of buying a box of chocolates for your loved one, make them! Experimenting with candymaking is super fun and simply rewarding. This recipe for chocolate caramels isn't difficult; you just need time and a candy thermometer. If you really want to get fancy, turn them into chocolate lollipops by placing a small stick into the ball before the final chilling. To take a look at the recipe, read more