Saturday, July 14, 2012

Saint Chocolate - The Patron Saint of Chocolate




I think I was looking for some chocolate icons in one of my numerous researches about chocolate. Then I came across the work of Cosimo Cavallaro and one of the foto of his works I was able to blog here.

Then I came across a nice article about about a teacher receiving a valentine card, well for most women aside from cards Valentine's day is a time to receive chocolate and roses or a bouquet of flowers.

New York best selling author Susan Wiggs allowed me to repost here her blog with the title The patron saint of chocolate. Perhaps some of you teachers could relate to this story.

The most memorable Valentines Day card I ever received came years ago, when I was a fifth-grade teacher. I had a student whose name was Melvin, and he was what was politely known as a “challenging” child. I like to think a lot of his issues stemmed from his natural exuberance. No matter how much trouble he got into, Melvin always had that special joie de vivre that made him so much fun, even when he was disrupting the other twenty kids in the class.
One of Melvin’s biggest challenges was sitting still long enough to actually write words on paper. He wasn’t very good at it. His penmanship was awful, his spelling worse, his grammar and syntax quite…caveman-like. But he never lost heart, and one Valentine’s Day, he spent the entire morning diligently working on something secret involving a posterboard and those colored fat markers that smell like fruit. (That smell still takes me back!)
At the end of the day, when it was time for the big valentine exchange and chocolate fest, Melvin proudly presented me with the biggest card I’d ever seen. It was about 2 feet tall, 100% homemade, reeking of fruit-scented markers. Inside was a giant heart with two eyes and a huge, smiling mouth, and the inscription, “Mrs Wiggs – HAPPY VD” and it was signed, Love, Melvin. It’s the only time anyone’s ever wished me Happy VD, so I’ll always remember that.
Finally, here is something to make your Valentine’s Day rich and delicious. I found this in the magazine discard pile at the public library. It’s from something called “The Week.” Below, I’ve simplified and adapted it for 2 or 3 servings. My hips can’t take anymore than that.

And for those interested to make a Individual Chocolate Souffle Cakes - just click this link and check her recipe - http://susanwiggs.wordpress.com/2008/02/13/the-patron-saint-of-chocolate/#comment-11820

So who you consider to be the Chocolate Saint?

Friday, July 13, 2012

Chocolate Cake Recipe - Triple Chocolate Truffle Cake



For our featured chocolate cake recipe is from a new found friend on the internet and she willingly agreed for me to have her cake and link appeared in this blog. My, a truffle cake, and a work of art combining at least 4 different chocolate bars to make this cake. Just by the look of it not only makes your mouth waters but such a lovely sight will make your eyes tear for sweet loveliness... 


She describes her Mrs. Mulford's Cake Blog, "This blog is designed to be shared by anyone who likes cake. Not a little cupcake but a full bodied cake that can be cut into and shared (if desired!). Most of the time you will find recipes for large cakes and new ideas that have inspired me to try something new. It's true the cupcakes have crept in so  you will find recipes for these too. In fact, I make a huge variety of cupcakes to sell but that's a different story...."


About this  Triple Chocolate Truffle Cake


On the theme of tongue twisters again this week, I think this one wins; Triple Chocolate Truffle Cake. It is a homage to three of Green and Black's cocoa products; their 70% dark chocolate bar, their cocoa powder and their white chocolate. To reflect the truffle theme; the cake is centred with a lime truffle filling. The cake is very dense almost truffle like itself and the coating is a butter only ganache. This is a very rich, intensely chocolate cake with a central tang. So you have been warned, small slices equals massive cocoa hit!

Interested about the recipe? Please go and visit her blog by clicking this link - http://mrsmulfordscakes.blogspot.co.uk/2011/01/triple-chocolate-truffle-cake.html

Thanks to Mrs. Mulford for allowing us to feature her cake here.

Saturday, July 7, 2012

Chocolate Infographics: Benefits of Cacao

Chocolate is beneficial to your health, why not indulge!

                             Source: fbcdn-sphotos-a.akamaihd.net via pete on Pinterest






                 Source: naturalnews.com via pete on Pinterest




It's more than wishful thinking — chocolate can be good for you. Studies show that eating chocolate, primarily dark chocolate, may contribute to improved cardiovascular health. Packed with natural antioxidants, dark chocolate and cocoa sit in the same good-for-you category as green tea and blueberries. That's because chocolate comes from cacao beans (or cocoa beans), which grow on the cacao tree and are full of natural plant nutrients. Most of the studies to date highlight dark chocolate's health values because it has the highest percentage of cocoa solids, therefore more flavanol antioxidants.
Source - http://www.allchocolate.com/health/basics/

Thursday, July 5, 2012

Rogue Chocolatier - Small and Sweet

"The sweetest thing comes from the smallest place", that's how Rogue Chocolate is described in this video. Not small in stature or rank among chocolatiers, instead one of the finest but small in terms of its operations. Even his own invented machines and chocolate-making devices are all custom-fit and patterned after traditional machinery used in making chocolate.

To think Colin Gasko is just in his twenties when he started this business. A great chocolatier in the making, and to watch for. I hope to review soon his chocolates.




Uploaded by  on Dec 23, 2009
http://www.twincities.metromix.com | KARE 11's Allen Constantini brings us the story of Rogue Chocolate, a bean-to-bar purveyor of fine chocolate made in Minneapolis.


Who is Rogue Chocolatier?

Rogue Chocolatier is a small, authentic bean-to-bar manufactory located in Three Rivers, Massachusetts. We source the finest cacao and clean, roast, winnow, grind, refine, conche, temper, mold, and package our award winning single-origin chocolates by hand. This craftsmanship brings out the the unique flavors of cacao that honors its origins and qualities. 

Our chocolate has kept us up late into the evening and woken us early in the morning for its care. It is the culmination of a week long process that ends in a product we love. We hope you will too.


From the website with this link - http://www.roguechocolatier.com/

Wednesday, July 4, 2012

Curio Chocolat: Canada's Chocolate Museum


I just wish the country would have this kind of museum. Particularly, Filipinos have a tradition of drinking hot chocolate and natural love for chocolate. The post below can be found from this link - http://www.chocolatemuseum.ca/contents.php?id=6 I like the idea of a Heritage Chocolate Walk.

Also the have a facebook link here - https://www.facebook.com/thechocolatemuseum


About The Chocolate Museum

The Chocolate Museum, A Canadian First, opened in June of 1999 and was substantially redesigned and expanded in 2009.  It is a must for all Chocoholics! Devoted to the wonder of Chocolate, it displays the history of Ganong Bros. Limited, candy makers in St. Stephen since 1873. The Museum is an indoor, unique, interactive experience.
What better way to sweeten a child's enthusiasm for history, chemistry, and economics than with chocolate! Adults delight in childhood memories and traditions that were influenced by confectionery.  With our chocolate cube benches, chocolate treats, chocolate d�cor, and our chocolate themed shoppe, you feel surrounded by chocolate!
Hand Dipping Chocolates
Visit The Chocolate Museum to see hand dipped chocolates created right before your eyes. Learn exactly why it takes 2-3 years to become a hand dipper and discover why this craft truly is considered an art.


Interactive Displays
Experience St. Stephen's 130 year association with chocolate and candy making through various displays, hands-on exhibits, and demonstrations.  Our award winning, interactive, computer program of current candy making processes makes you feel like you are actually at the factory. A humorous, educational video explains how our antique candy making machinery was used.
Try your hand at our Pack the Chocolate Box or Guess the Chocolate Center games and see how quickly and accurately you can do it!

Antique Chocolate Boxes
Ganongs made their own chocolate boxes from 1906 until the early 1970's in a division of the company called "The Home Paper Box Company".  Did you know that Ganongs were the first candy company to introduce the heart-shaped box North America in 1932 - now the symbol of Valentine's Day or that they were the first to use cellophane packaging imported from France in 1920? See many examples of boxes, spanning two world wars, that help explain the impact chocolate has had on our society not only in St. Stephen, and New Brunswick but also in Canada and North America.

"Ganong Girls"
Do you have a relative who might have worked at Ganong? Check out our listing of  Ganong Girls who worked at Ganong Bros. Limited between 1916 and 1930 and who were housed in what was once called "Elm Hall", now known as St. Stephen's University!

Heritage Chocolate Walk
To learn even more about the impact of Ganong Bros. Ltd. on the town of St. Stephen, take our The Heritage Chocolate Walk, which is offered from mid-June to September. It includes a tour of the Museum plus an outdoor walk past homes and buildings which relate to the history of the Town of St. Stephen and Ganongs. This is an experience not to be missed!



Monday, July 2, 2012

Top 10 Reasons to buy local and Pinoy Chocolates


I have seen this poster a lot on facebook and I totally support this initiative. One of the things that many city dwellers are doing is patronizing those Saturday and Sunday markets that sell locally made and produced products.

And my brother who just came from abroad just did,  bought local, Pinoy made chocolates and skipped buying the usual airport duty free shop chocolates. He learned from his compatriots that it is even cheaper now to buy those airport chocolates from the big groceries instead of the duty free shops. Indeed there are more varieties of these chocolates now available at groceries than those already packed in plastic bags in the duty free shops.

Well, I wonder what will be the reaction of his kids and family members who will receive those as "pasalubong" (returning gifts). To think those chocolates he is bringing home are from the finest Filipino artisan chocolatiers, real Filipino made chocolates. As to the price some of the chocolates are a bit  expensive side but the rest are quite competitive with those European branded chocolates.

So he brought home with him chocolates made by Machiavelli, Heavenly Chocolates and Theo and Philo. I will soon find out how they liked these chocolates.  

                                    








I hope other seamen, OFWs and Filipino expats would also consider patronizing these locally made Pinoy artisan chocolates. Let us BUY Local Pinoy Chocolates! And let us apply these top 10 reasons for buying local.






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