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Archive for February 13, 2014

VALENTINE’S DAY: Chocolate Martini


A Truffletini with a chocolate syrup garnish.
Photo courtesy Godiva.


What better excuse for a Chocolate Martini than Valentine’s Day?

We’re particularly fond of the Godiva Truffletini—so chocolaty that you can have it for dessert. It combines both the original chocolate and white chocolate Godiva liqueurs. But if you only want to buy one bottle, there are enough chocolate liqueur cocktail recipes to keep you mixing until next Valentine’ Day.


Ingredients For 1 Cocktail

  • 1 ounce Godiva Original Liqueur
  • .5 ounce Godiva White Chocolate Liqueur
  • .5 ounce vodka
  • Garnish options: chocolate cookie rim, shaved chocolate; a chocolate truffle, heart-shaped bonbon or strawberry notched onto the rim; a cocktail pick with raspberries; or a chocolate syrup garnish* as shown in the photo above


    1. COMBINE liqueurs and vodka in a cocktail shaker with ice.

    2. SHAKE and strain into a pre-chilled Martini glass.

    3. GARNISH and serve.
    *Use chocolate syrup in a squeeze bottle to swirl a pattern onto the inside of the glass.



    There is an entire family of delicious Godiva chocolate liqueurs:

  • Godiva Caramel Liqueur, which makes a delicious Carameltini (1 ounce liqueur, 1/2 ounce vodka).
  • Godiva Chocolate Liqueur, the original flavor.
  • Godiva Milk Chocolate Liqueur, sweeter than the original.
  • Godiva Mocha Liqueur, great in a cup of coffee or to amp up a White Russian.
  • Godiva White Chocolate Liqueur, which is delicious by itself (all the flavors are!) or mixed with orange liqueur, alone or in a Martini or other recipe.

  • In cocktails
  • For straight sipping
  • In hot chocolate
  • In hot coffee and iced coffee
  • Atop ice cream
  • In a spiked ice cream soda or milkshake
  • In dessert recipes
    Time to get mixing!


    Skip Caplan ©2005 124 west 24th. street New York N.Y. 10011 212.463.0541

    White chocolate liqueur on the rocks, but any of the chocolate liqueurs is delicious this way, straight up or in coffee. Photo courtesy Godiva.



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    TIP OF THE DAY: Heart-Shaped Brownies


    Cut brownies with a heat-shaped cookie
    cutter. Photo courtesy California Avocado


    If you have a heart-shaped muffin pan (mini cake pan), it’s easy to turn out heart-shaped brownies. And if you don’t, no problem: Turn a pan of brownies into a Valentine treat with your heart-shaped cookie cutters.

    1. BAKE your favorite brownie recipe and cut into heart shapes. If you are using a small, shallow cookie cutter, you may wish to divide the batter into two pans, so the cutter will get through these “shorter” brownies.

    2. SERVE plain, like cookies, or with ice cream (try strawberry!) or whipped cream.

    3. FREEZE all the leftover brownie scraps and use them for ice cream, vanilla yogurt, pudding, etc.


  • Mix chocolate chips—your choice of butterscotch, mini, peanut butter, white chips, etc.—into the brownie batter.
  • Sprinkle the top of the batter with sanding sugar, silver dragées or cinnamon candies (like Red Hots) before baking.
  • Avocado in your brownies? The California Avocado Commission chefs substituted heart-health avocado for half the butter in a conventional brownie recipe, and the brownies in the photo are gluten-free. Take a look.

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    VALENTINE FOOD: Heart Shaped Bagels

    When bagels are made, ropes of dough are twisted into the familiar circular shape.

    So why not twist them into heart shapes?

    That’s what the bagel makers at Einstein Bros. Bagels and Noah’s New York Bagels have done—and they’ve thrown in some dried cranberries to replace the raisins in a cinnamon-raisin bagel.

    The love-worthy bagels are available at select locations through February 14th.

    To go with your bagels, how about making cranberry, strawberry or raspberry cream cheese? Even if you only have conventional bagels, pink cream cheese will make your Valentine’s Day breakfast special.



    Love thy cranberry bagel. Photo courtesy Einstein Bros.




  • 8 ounces cream cheese, softened
  • 1 cup berries, hulled; or substitute 2 tablespoons cranberry, strawberry or raspberry preserves and omit the confectioners’ sugar
  • 2 tablespoons confectioners’ sugar
  • Optional:1 tablespoon orange zest

    1. COMBINE ingredients in a food processor. Pulse until smooth and well blended.

    2. REFRIGERATE until needed. Ideally make the day before to let flavors blend.


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