Posts Tagged: Chocolate

candy — 1 Comment
15
Dec 09

Cloud 9 Caramels

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Cloud-9-Caramels-3

Ok, so I’m a girl who can admit when she has a problem. I am actually addicted to Foodzie.com.

But all of the things that they have listed are soo good looking. And thus far, I have not been disappointed with any of my purchases. The Cloud 9 Caramels were my last item that did not disappoint.

Heavy notes of cinnamon in every bite make these small chocolate and caramel morsels absolutely delectable. They are difficult to chew when cold, but if you let them sit in the palm of your hand for a few minutes, they are deliciously gooey and they melt in your mouth. The chocolate layer on it’s own does not really shine, but it adds depth and richness to the overall experience. The Cloud 9 Caramels come from Have it Sweet in Burbank, CA.

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Around NY / Bakery — 1 Comment
4
Dec 09

Butter Lane Cupcakes

First off: THANK YOU GROUPON! I write about food on this site, but you can see an article that I wrote for another blog on this fabulous group discount service that gave me my dozen cupcakes for half the price.

Second: HELLOOOOOOO BUTTERLANE!

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Ahhh, a group of folks after my own heart! Ever since I was two and my Dad gave me a small stuffed cow that was featured in all of my childhood photos, I have LOVED cows. I have a sweet spot in my heart for the resident cow of my childhood vacation spot, Block Island, and hopefully sometime soon will have his portrait purchased 8 or so years ago framed and hung on my wall. So you can imagine my little heart jumping for joy at the site of this beautiful bovine hanging on the wall of my sweet-tooth driven destination. Everyone working at Butter Lane is unbelievably friendly, talkative, and so helpful.

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Butter Lane is like most cupcakeries in that they have two or three cake bases (vanilla, chocolate, and I believe their only other one is banana), and then the frosting combinations are where the creativity lies.

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You know something has to be good when a patron already in the store tells you to trust the employees to picking the flavors for you.

Which brings me to:

butter lane inside

The Cupcakes!

Ahh, such high expectations. And for the most part, Butter Lane came through. To start off with, the brief not-so-goods: the vanilla and chocolate cakes that I had were just a bit dry. They crumbled too easily, and didn’t dissolve on my tongue the way I expect cake to. I also like my chocolate cake to be a bit bolder, with a chocolate flavor that you would be happy to have in your corner in a fight between the frosting. A real hold-it’s-own kind of chocolate cake. Butter Lane’s chocolate was just a tad shy of the bar.

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Now that we’ve got that squared away, on to the good stuff!

Ohhhh that frosting! The buttercreams are absolutely DELISH. They make all kinds: vanilla, chocolate, maple, cinnamon, raspberry, strawberry, espresso. And the banana cake was ON POINT! Moist, delicious, and not too overwhelming on the banana. It’s no surprise that my favorite cupcake flavor came with a banana base. The Banana with Cinnamon Buttercream is the kind of thing that I would go back and order a whole dozen of at full price.

Overall, I give Butter Lane a thumbs and a half up. I’m going to go back to see if cake is a bit moister next time, but I’m going to protect against dry mouth with at least a half dozen with the banana base. Of course, now that I’ve said that, the next time I go everything else will be oozing moisture and the banana will feel like sand in your mouth. That’s just how the world works.

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Butter Lane

123 East Seventh Street, New York, New York 10009 (p) 212.677.2880

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1
Dec 09

The Mighty Meringue: Chocolate Bliss

Chocolate Pavlova

Blondes do not have more fun.

Chocoholics do.

Which is why we are always on the lookout for delicious, satiating dessert recipes that don’t break the belt buckle. I found this recipe in a great book, Cook Yourself Thin by Candice Kumai, Harry Eastwood, and Allison Fishman. We had leftover whipped cream, which the recipe calls for, in the fridge (SCORE!) I decided that it was a good time to try my hand at meringues. Chocolate meringues, that is.

Chocolate Meringue Pavlova Chocolate Meringue Pavlova

I am thoroughly convinced that the reason I enjoyed the end result was only partially due to the recipe itself. I used unsweetened cocoa, but I used Divine powdered cocoa, and shaved Callebaut dark chocolate over the whipped cream to top off the dish. The age-old lesson: a quality recipe is only as good as the ingredients you put into it. I left out the melted chocolate and raspberries because I didn’t have time to run to the store. They would have been amazing though. Be sure to check out all of the fabulous recipes from Cook Yourself Thin!

Chocolate Meringue Pavlova

Chocolate Pavlova

Serves 6

Calories per serving: 337

Pavlova:

4 egg whites

¼ teaspoon salt

1 cup sugar

½ tsp lemon juice

1 tablespoon cocoa powder

Topping:

1 cup whipping cream

1 cup fresh raspberries

¼ cup shaved dark chocolate

¼ cup melted chocolate for drizzling.

Chocolate Meringue Pavlova

Directions

  1. Preheat oven to 300 degrees and line a baking sheet with parchment paper
  2. Whisk the egg whites and salt on high speed until they hold their shape. Add the sugar gradually until the mixture stands in firm peaks. Add the lemon juice and whisk just to incorporate. Sift the cocoa powder into a small corner of the bowl and lightly fold it into the meringue using a plastic spatula. Do not over mix of you will lose the rippled effect. Pour the meringue onto the parchment-lined sheet pan in an oval shape, roughly 3-inches by 5-inches and 2-inches high. Place into the bottom of the oven and bake for 1 hour and 15 minutes.
  3. Switch off the oven without opening the door and leave the Pavlova in the turned –off oven for one hour. Remove and set aside
  4. For the topping: whisk the whipping cream into semi-stiff peaks and spoon on top of the pavlova. Sprinkle with raspberries and shaved chocolate before serving. Finish with drizzled chocolate.
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Around NY / Bakery — 1 Comment
10
Nov 09

Baked By Melissa

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Those of us with the insatiable sweet tooth know the plague of guilt that comes with being a dessert lover. The sugar, butter, and flour all add up to one thing: massive calorie spike. Most of this can be negated with daily exercise, but it is not an easy life. The recent surge in cupcakeries has been particularly debilitating for dessertaholocis, who flock to the small shops for the trendy treats. However, most cupcakes (small as they are) are the caloric equivalent of a large piece of cake.

Not to worry. There’s Baked by Melissa.

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Right around the corner from my office in SoHo is a small window shop called Baked by Melissa. Their miniature storefront is indicative of their product: mini stuffed cupcakes. Each cupcake is only slightly larger than a quarter, which is perfect for your mid-day/mid-afternoon/pre-dinner sugar fix. They pack a rich, flavorful punch in a small package, and while BBM makes no claims to low-fat or “good for you” desserts, splitting a set of three ($3) with a good friend leaves the sweet tooth satisfied, and keeps the guilt at bay. With 9 flavors to choose from, there’s a little love for everyone.

I personally recommend the three pictured above: Peanut Butter Cup, Cookies and Cream, and Mint Chocolate Chip. They had the richest flavor, and Melissa’s chocolate cake is much better than her vanilla (the exception being the Cinnamon, which I also recommend).

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Chocolate / candy — No Comments
3
Nov 09

Ultimate Bacon Chocolate Showdown Round 2: Candy Making

Bacon PB Cups 1

For those of you who have been following, my indecisive mind can’t determine which of the Vosges Mo’s Bacon Bars I like more: Milk or Dark chocolate. In an attempt to make a decision, I have put the bars through a series of side-by-side tests to see how they measure up. This week’s test was in the spirit of Halloween: Candy Making.

I wanted to see how each of the bars could be used to create other chocolate confections. After flipping through countless candy recipes, I decided on something simple, classic, and delicious: peanut butter cups. Continue reading →

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Around NY / Bakery / Breakfast / Food — 1 Comment
1
Nov 09

Sugary, Industrial, Morning Bliss

Doughnut Plant

Good Morning, (or in my case, Evening) Sugar High!

I received my first Doughnut Plant doughnut about four weeks ago when they were brought to me in a simple, industrially reminiscent box with a bow of kitchen string tied around. The box is simple and is not made to impress with it’s good looks or withstand extreme conditions. It has a singular purpose: to deliver sugary breakfast pastry.

My favorites so far have been the Trés Leches (with a sweet, creamy filling) the Carrot Cake (with a cream cheese filling, that happens to be my very picky father’s favorite) and the Pumpkin Cake. I am not normally a cake doughnut kind of person, but the crispy outer glazes and moist light cake inside make these irresistible. The yeast doughnuts have a very different character to them. First, they are very, very large. While the variety of flavors is impressive (coconut creme with coconut filling, chunky peanut butter icing with raspberry jelly, pumpkin, etc) they are overall a bit too sweet and sugary for my sensitive teeth. The taste is great, but I can only eat about a quarter of the whole doughnut. Although the glazes tend to be too heavy on the sugar, the dough itself is light and chewy.

One of the best flavors available is the crème brulée. It is a smaller doughnut with rich creamy filling and a crispy burnt sugar topping. They are best eaten right in the shop, as they are not nearly as much of an experience the next day. If you are only buying one doughnut, everyone recommends trying this one in particular.

Although I’m not sure you could go wrong with any choice at Doughnut Plant. The exceptionally helpful staff will be sure to steer you in the right direction based on mood.

Doughnut Plant Doughnuts best paired with: a bottle of the local milk they sell in-store.

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Chocolate / Food — No Comments
29
Oct 09

Sweet Dreams: A perfect end to National Chocolate Day

A chocolate-infused paradise

A chocolate-infused paradise

How an ultimate chocolate lover ended National Chocolate Day (yesterday!).

Featured Bars:

Vosges Haut Chocolate Peanut Butter BonBon Bar and Mo’s Dark Bacon Bar

Michel Cluizel

Fine and Raw (raspberry and vanilla)

Theo Ghana Dark Chocolate Bar (84%)

Mast Brothers Chocolate

Vosges Naga Bombalinas

Dolfin Tasting Squares

Amedei Chuao Bar

HEAVEN!

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Chocolate — 3 Comments
28
Oct 09

Ultimate Bacon Chocolate Showdown: Round 1

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The new Vosges Haut Chocolate Bar has come into my possession recently (due to the discovery of a store location near my office). The Mo’s Dark Bacon Bar is new from Haut Chocolatier Katrina Markoff, while her original Mo’s Bacon Bar done in milk chocolate has been around for a while. I fell in love with the Original Mo’s bar last winter, and now that the new one is out, I’m completely torn between my devotion to my first love, and its updated counterpart. The only way to decide: Ultimate Bacon Chocolate Showdown. Two bars, three rounds, three different challenges.

Round 1: Taste Test

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Mo’s Bacon Bar

Pros:

*Deliciously Creamy, well-tempered chocolate that melts in your mouth

*Salted perfectly–not overwhelming even though the bacon is salty and the bar has salt in it.

*The mild taste of the milk chocolate allows the  smokiness of the bacon to really come through in every bite.

Cons:

*Milk chocolate texture (slightly less crisp, melts easier)

*The extra cream makes the bar less refreshing. It sticks in your mouth a bit longer.

Mo’s Dark Bacon Bar

darbac_LPros:

*Dark chocolate is better for you! Dark chocolate contains a higher level of antioxidants.

*This bar has a bit more flavor complexity-the different flavors of the dark chocolate play off of the other ingredients in interesting ways.

*Salt is better on dark chocolate. It just is. You rarely find salted caramels covered in milk chocolate that are as good as the ones encased in a darker envelope.

Cons:

*The richness of the chocolate can sometimes overwhelm the bacon, although you still get that smoky taste every time you hit a crunchy bit.

The next round for both of these bars: how well they integrate into recipes. Help us with Round 2 by posting your recipes using your favorite Mo’s Bar!

Tell us which bar you prefer!

(Btw, please excuse the cheesy graphic…just a goofy rainy day…all images courtesy of Vosges Haut Chocolate)

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Around NY / Chocolate / Food — No Comments
23
Oct 09

A long time coming: Mast Brothers Chocolate

Mast Bros Choc 2Since my foray into the world of quality chocolate, I have been jonesing for a bar of Mast Brothers Chocolate. The Brooklyn based chocolatiers are set up in an old factory and are masters of single-origin mixology–pairing beautifully tempered chocolate with high quality and local ingredients. Since, for a very long time, the Mast Brothers had been out of my vicinity (and with shipping through a certain vendor coming into the picture recently) I never had the opportunity to taste one of their amazing creations. It had been a long time since I had quality chocolate, and I had almost forgotten my love of the bold and fruity beans of Madagascar when I came across a Mast Brothers bar at a local grocery store. I picked up two: The Maple Pecan (floral pattern) and the Black Truffle and Fleur de sel (bright colors). The wrapping of each bar matches the character–the maple pecan’s gentle colored small flowers follow the creamy, nutty, gentle flavors of maple and pecan, while the bright colors, gold lacing and bold pattern are a perfect fit for the black truffle, which bursts with decadent richness the moment it hits the tongue. While I once touted the Amedei Chuao bar as being my favorite bar of all time, throughout the day I find myself glancing over at the bars on my desk and wondering if I shouldn’t allow myself just another heaven-inducing bite. I usually do.

Mast Bros Choc

The Mast brothers are truly artisans. The two bars I have enjoyed so far have been 72% Madagascar single-origin, which makes them very fruity, bright and bitter. The Mast cure for a common Madagascar bean? Fleur de sel. I’m not surprised that almost all of their bars are gently laced with this ingredient–it does a great deal to compliment the flavors of the bean and to create a multi-dimensional flavor experience. It is interesting, and addicting. Bravo.

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2
May 09

A Chocolate Hit-or-Miss

dsc010051This pretty box of chocolates came from Knipschildt chocolatier out of Norwalk, CT. A few weeks ago I took a trip down to their flagship store, Chocopologie  to see what they were all about. 

Their store is a good size, and their cafe seems a bit darker, but comfortable. I wanted to purchase a box of their chocolates, and I picked up some fun hollow easter eggs for my family for Easter. I also wanted a hot drink for the ride home, and the woman at the desk represented their nakesake drink: the chocolpologie. It was a dark hot chocolate espresso drink with lavender foam, and it was heavenly.

The Chocopologie Bar that I bought, the Burnt Caramel and Sea Salt bar, was also very good. I’m usually not a fan of filled chocolate bars, because the centers are usually too sugary and gooey–to the point where they make your teeth hurt. But the caramel filling in this bar was thicker, and not gooey at all, but had a fantastic sweet flavor with a little bitterness from the burn. 

I had very mixed feelings about the box of chocolate. First of all, I didn’t get to select what came in the box. The store only sells their chocolates individually, and so when you buy a box you are at the mercy of whoever put that box together. Some of the pieces were very nice, like the dark chocolate with raspberry and pink peppercorns, or the lemon marzipan (again, I’m not a big fan of marzipan, but this tasted more like bright sour lemons), but others really missed the mark. The pistachio was bland, as was the coconut truffle. 

A few weeks later, I found Knipschildt chocolate at my local Dean & Deluca, and was excited to try some of the pieces that I had seen in the store, but had not come in my box. The tangerine white chocolate cone was delicious, as was their caramel with pink himalayan sea salt. I also purchased a green tea truffle (I’m a fan of tea in chocolate, and loved the Blanxart green tea bar!), however after the first bite of this truffle, I spit it out and threw the rest away. Again, Hit-or-Miss seems to be the theme for Knipschildt. 

Overall, I would probably go back for the chocopologie bar, but other than that I would be very cautious when selecting which chocolates you are going to buy, and ALWAYS buy just a few, and pick them out yourself.

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