THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
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Archive for March 21, 2011

PRODUCT: Hot Chocolate On A Stick

It’s March 21st—the first full day of spring—and it’s snowing in our Mid-Atlantic burg of New York City.

Time for some hot chocolate!

We just tried Hot Chocolate On A Stick from The Ticket Kitchen of San Francisco. A high-quality block of chocolate is molded onto a stick and you stir the stick in a cup of hot milk until it becomes hot chocolate.

This is not for the impatient. The chocolate doesn’t melt quickly (and in two tries we couldn’t get it to melt entirely, either). But that’s the fun of it—as well as tasting your hot chocolate at numerous different degrees of chocolatiness as more chocolate melts into the milk.

The French couverture chocolate is very good. So if you get tired of stirring or waiting for the chocolate to melt, eat it like a lollipop.

If you’re looking for a special party activity or a treat for kids, this is different and fun.

Chocolate On A Stick can also be a special party favor or gift. You can download a customizable label template to mark festive occasions (a baby shower, for example).


Stir in a cup of hot milk and you’ve got hot
chocolate. Photo by Stephanie Faye | The
Ticket Kitchen.


We only tried the French dark chocolate, but we’re intrigued by the Three-Chili, which blends ancho, cayenne and chipotle chiles into the chocolate for a hot-and-hotter effect.

But, with all the couverture chocolate we have around here, we’re first going to try to make our own chocolate-on-a-stick in an ice cube tray—some with mini marshmallows, some with fresh mint leaves (seems like we’ve got a lot of that, too).

  • Hot Chocolate Extravaganza: Reviews of more than 65 hot chocolate brands.
  • Terminology and the difference between hot chocolate and cocoa.
  • Try ‘em all: 25 variations you can make with hot chocolate.

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    PRODUCT: New Flavors Of FAGE Total 0% Yogurt

    Cherry-Pomegranate, one of five new 0%
    flavors. Photo courtesy FAGE.


    FAGE (pronounced FA-yeh), the first major Greek yogurt brand in the U.S., has expanded its Total 0% line with flavored yogurts.

    In addition to the original plain yogurt, those who want to cut out the fat can enjoy the rich, creamy, triple-strained yogurt in Blueberry Açaí, Cherry-Pomegranate, Honey, Mango Guanabana and Strawberry Goji.

    Each 5.3-ounce container has 120 calories, zero fat or cholesterol, 11g protein and 19g total carbohydrate (including 16g sugar). One serving contains 15% of your Daily Value of calcium.

    The flavoring is kept in a separate compartment to maintain the integrity of the yogurt until right before consuming.

    FAGE began in 1926, when Athanassios Filippou opened a small dairy shop in Athens, Greece. It was a rural neighborhood with a single train station nearby. As travelers came and went, Filippou’s store gradually became known for its creamy and delicious yogurt.


    Still family owned, the company is now Greece’s largest dairy company, producing milk, cheese and yogurt for customers worldwide. FAGE opened a United States plant in Johnstown, New York in 2008. It is the only Greek company producing Greek yogurt in the U.S.

  • Learn more at
  • Learn all about yogurt in our Yogurt Glossary.
  • See all of our favorite yogurts, recipes and more.
  • Read our review of FAGE Total Yogurt.

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    TIP OF THE DAY: Farmers Markets

    This tip comes from Alissa Dicker Schrieber, The Kitchenista:

    We love shopping in farmers markets. The pleasant environment, the food and the ability to buy directly from the grower can’t be beat.

    Everything is super fresh, often picked (or caught) just the day before. The food is locally produced: It doesn’t travel across the country (or across continents) to get to you. And since the variety of fruits, veggies, meat, poultry, fish, cheeses, breads, etc. is always changing, shopping at farmers markets can add instant variety to your diet.

    Best of all, when you bring home great-tasting, high-quality fresh ingredients, your job becomes much easier. With some simple, unfussy cooking (often, merely some chopping), you can look like a culinary genius. The food already tastes great!

  • For the best selection, arrive at the market early. Certain items sell out very quickly.
  • That being said, farmers will often offer specials and discounts toward the end of the day, when they’re getting ready to leave.

    Look for dandelion greens in spring farmers
    markets. An excellent source of calcium
    and vitamins A and C, they contain more iron
    than spinach. Enjoy them in a salad.


  • A good plan is to start by walking through the market in one direction, to see what all the vendors are offering. (Who has the best strawberries? Who has better prices?) Then, reverse your direction and purchase what looks best.
    Find a farmers market at

    While you’re there, click on the CSA tab to learn about Community Supported Agriculture. It has become a popular way for consumers to buy local, seasonal food directly from a farmer. Participants get a weekly box of seasonal food, ensuring that they get the freshest fruit and produce and guaranteeing an income for the farmer.


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