Tag Archives: chocolate
A brief intermission for a Chocolate Commercial
For those of you who regularly read my blog, you know that slave-free chocolate is my “thing”. I only buy fair trade chocolate and it is one of the primarily causes that I have made an effort to undertake in … Continue reading
Posted in Uncategorized
Tagged chocolate, fair trade, Hershey's, slave-free, slavery
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Rum Raisin Truffles
Oh Ina, so annoying but such yummy recipes. I’m sorry to all you “Barefoot Contessa” fanatics, but I just sit on the brink of a breakdown every time I see her show. I force myself to occasionally watch since some … Continue reading
Balsamic Chocolate Truffles
I’ve never made truffles before, but there’s one thing I know, and that’s the fact that I like to eat them. As I continue with my theme of baking treats that are good to give as gifts, I have prepared … Continue reading
Posted in Candy Jumbles
Tagged basalmic vinegar, chocolate, cocoa, dark chocolate, truffles
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Fudgy Sea Salt Brownies
Around Thanksgiving I had this brilliant idea that I’d really go crazy and do a ton of blog posts for the Christmas season. Cookies and cakes, pies, and breads, oh it would be just delicious. Yeah, that isn’t happening. This … Continue reading
Jacques Torres’ Chocolate Soufflé
This past weekend I passed by (aka: went in) a Jacques Torres Chocolate store as I was running errands around town. While lounging around the store eating a naughty ice cream sandwich, I thumbed through his A Year in Chocolate … Continue reading
Chocolate Covered Caramel Pretzels
Today’s post is the first in the “Slutty Jumbles” category! Hooray! I suppose before I go any further I should explain myself, lest you think terrible thoughts about me. Credit where credit is due, I didn’t come up with the … Continue reading
Gooey Buttermilk Chocolate Cookies
I suppose I should apologize for the lapse since my last blog post. Unfortunately, I was trapped on a secluded island in the Bahamas. It was really awful: warm sunny days, clear water, white sand, and not a single other … Continue reading
Chocolate Covered Brown Sugar Bacon
The third and final installment in the Chocobacon Fest recipes is here. Chocolate Covered Brown Sugar Bacon. I got this idea after eating Praline Bacon at Elizabeth’s in New Orleans. For my version, I was originally calling it Chocolate Covered … Continue reading
Maple Chocolate Pudding with a Bacon Spoon
The Chocobacon Coma continues, and the following recipe is no joke.
This Maple Chocolate Pudding is so insanely delicious you might not be able to control yourself. For the sake of decency, I cannot even post what a fellow Chocobacon Fest-er said upon tasting this treat. Let’s just say it was REALLY good, and leave the rest up to your imagination.
This pudding is not like the standard Jello in consistency, rather it is a runny, gooey, delicious mess. Also, do not be disappointed by the fact that this recipe yields only 5-6 servings of about 2 oz. each. Your teeth would rot out of you had more than 2 oz. Trust me.
Also, you will need at least 2 bacon spoons per serving. What, you think you’re going to lick the pudding off of the bacon spoon with each magical bite? No, no. You’re not. You’re going to bite a heavenly bit of bacon with each and every scoop of pudding and you are not going to feel guilty for it for even one second.
As you can see in the pictures below, I had to serve the pudding in plastic cups because we were on a picnic. But, it would look even better in glass tumblers should the situation allow.
Maple Chocolate Pudding with Bacon Spoons
adapted from: PeaceLoveAndChocolate.com
5 oz milk chocolate, melted (I used 45% cacao)
3 oz heavy whipping cream
2 oz maple syrup, preferably Grade A amber
Vanilla bean, sliced in half and seeded (optional)
Bacon (I used maple bacon)
soak vanilla bean and scraped pod in heavy cream for anywhere from a few minutes to overnight
in a 375 degree oven, lay bacon in a single layer on baking sheet and bake until golden brown. Remove, pat oil with papertowels, and set aside.
In a medium saucepan, bring cream and vanilla to a boil. Once boil is reached, turn off heat and let cool for 10 minutes. Remove pod.
Melt chocolate on a double boiler or in microwave
Pour cream over melted chocolate and add maple syrup. Using a whisk, combine to a glossy emulsion.
Fill glasses with warm pudding and serve with a bacon spoon (and extra spoons on the side!)
Also on the Chocobacon Fest Menu: BLT Stuffed Tomatoes and Chocolate Covered Brown Sugar Bacon
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Serendipity’s Frrrozen Hot Chocolate
This summer has been so hot that baking is often out of the question. Days like these, you are better off just cooling off with a cold beverage. So, today’s post is a simple way to make your taste buds smile.
Serendipity’s Frrrozen Hot Chocolate originates in Serendipity 3, an NYC restaurant. I’ve had the original there and this famous recipe was released directly from the restaurant for their 50th anniversary. No tweaks, no caveats, just make it.
Serendipity’s Frrrozen Hot Chocolate
serves 2
6 half-ounce pieces of your favorite chocolate
2 t store-bought hot chocolate mix
1 1/2 T sugar
1 1/2 c milk
3 c ice
whipped cream
Chocolate shavings
Chop chocolate into small pieces and place in a double boiler over simmering water, stirring occasionally until melted
Add hot chocolate powder and sugar, stirring constantly until blended
Remove from heat and slowly add 1/2 c of milk and stir until smooth.
cool to room temperature
In a blender, place remaining cup of milk, the room temperature chocolate mixture, and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri
Pour into a giant goblet, top with whipped cream and chocolate shavings, enjoy!
P.S. Cats like it too. 🙂
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Sweet Jumbles 