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CHOCOLATE STORE: 2 Beans, A Chocolate Paradise

2 Beans Chocolate Store NYC

Al Nassma Camel Milk Chocolate Bars

Marie Belle Matcha White Chocolate Bar

[1] Enter the emporium: coffee to the right, chocolate to the left (photo courtesy 2 Beans). [2] The first chocolate made with camel’s milk, from Dubai (photo courtesy Al Nassma). [3] Another winner: the matcha white chocolate bar from Marie Belle (photo courtesy Marie Belle).

 

Depending on where you live, there may be a store dedicated to chocolate bars.

2Beans is the go-to store in New York City. A gallery of the world’s great chocolates, it’s a dizzying experience for the novice and connoisseur alike.

There’s fine coffee, too; the second of the “two beans.”

You can buy all you want to bring back to your lair, or sit down and enjoy your chocolate with a coffee or wine pairing.

The whole is greater than the sum of the parts: beyond a chocolate store, beyond a coffee bar, the whole is much greater than the sum of its parts.

There are also high-end soft drinks (like Fentiman’s) and small bites for those who want food with their chocolate.

The flagship store is a modern, two-story glass rectangle a block from Grand Central Terminal, at 100 Park Avenue (212-937-8914). While there may be larger concepts in other cities, right now 2Beans is where the action is in our town.

There are currently three locations, with two more to open this year (you can find the other two are in the Turnstile Shops at Columbus Circle, and at Amsterdam Avenue and 82nd Street on the Upper West Side.

ENTER THE EMPORIUM

A wall of chocolate bars, a large glass case for bonbons, a stand-up coffee bar and pleasant upstairs seating for some chocolate with coffee or wine.

2Beans is a chocolate store and coffee parlor located in New York committed in providing best confectionery items and coffee beans.

There’s a chocolate for everyone: more than 50 brands from over 18 countries: famous, not-yet-famous, bean-to-bar, kosher, Fair Trade, organic, and raw chocolates, even sugar-free (mostly 100 cacao choices, as opposed to artificially sweetened).

You start with the A’s (Akesson’s, Amano, Amedei…) and work your way through the alphabet of the world’s great artisan chocolate bars—including our own local and national producers.

There are also boxed chocolates, fill-your-own chocolate boxes, seasonal chocolates and fun chocolates. There are pastries, if you’d rather have some with your coffee.

 

There are even camel’s milk chocolate bars (photo #2), made by Al Nassma in Dubai (and the only camel’s milk chocolate made in the United Arab Emirates). The name means drifting breeze in Arabic, a welcome and gentle wind bringing cool respite from the heat of the desert.

One friend, a chocolate bar aficionado, stops by weekly for a pick-me up (and take-me-home). For happy hour, the store is open weekly.

 

MILK BOY SWISS CHOCOLATE

Our favorite discover on this week’s visit were the bars from a Swiss bean-to-bar producer, Milk Boy.

Made in Switzerland with cacao from sustainable farms in West Africa, the company offers

  • Dark Chocolate 60% cacao with pine tree oil
  • Dark Chocolate 85% cacao
  • Milk Chocolate
  • Milk Chocolate with crunchy caramel and sea salt
  • Milk Chocolate with lemon and ginger
  • White Chocolate with Bourbon vanilla
  •  
    We purchased the Milk, Milk with lemon and ginger and White Chocolate…and can’t wait to return for the rest of the line.

    The wrapper depicts the cow parade from villages to the Alps for grazing season. Each spring, the cows parade up the mountains to fanfare from the villagers. At the end of grazing season, they come back in for the winter.

    For art enthusiasts: the design was created by famous Swiss paper-cutting artist Esther Gerber. It’s just icing on the cake (wrapping on the bar?) of this exquisite chocolate.
     
    ANOTHER WINNER

    The Matcha White Chocolate Bar from Marie Belle.

    But in truth, how many winners are on the shelves at 2 Beans?

    We can’t even begin to count!

     

    Milk Boy 85% Chocolate Bar

    Milk Boy Chocolate Bar

    [4] Milk Boy, an outstanding brand from Switzerland. [5] Try the entire line (photos courtesy Milk Boy).

     

      

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    TIP OF THE DAY: Pairing Chocolate & Tea

    Tea and Chocolate

    Tea and Chocolate

    Tea and Chocolate

    Tea and Chocolate

    Tea With White Chocolate

    [1] Simple: a bite of chocolate, a sip of tea (photo courtesy Republic Of Tea). [2] Fancier (photo courtesy Marcolini Chocolate). [3] Elegant presentation from [3] Republic Of Tea and [4] Woodhouse Chocolate. [5] White chocolate pairs with black, green and herbal teas (photo courtesy Lindt).

     

    If you’re a tea lover, here’s an idea for just the two of you, or for a larger party of friends: Pair chocolate with tea.

    Tea and chocolate are excellent pairing companions. There is so much variety of flavor in each, it seems that there are endless possibilities.

    If you have an educated chocolate palate, go further in your exploration. As you would with wine pairings, see what works with what.

    We’ve provided some guidelines, but before you start, the rules are:

  • You need quality tea and quality chocolate.
  • Remember that as with wine, tea is adaptable to unconventional pairings. The fun (and learning experience) of a tasting party is that you get to try them all, and see which you personally prefer.
  • There are obvious pairings—citrussy tea with citrussy chocolate, for example; and opposite pairings. Otherwise stated: enhance or contrast.
  • In other words, there is no right or wrong: just what you like.
  • Try the teas black, before adding milk (as desired) and sugar (only if you deem it essential).
  • You don’t have to taste everything in one day. For example, we focused on event only on white chocolate pairings.
  •  
    TEA WITH DARK CHOCOLATE

    Dark chocolate also calls for a hearty black tea. The aforementioned Assam, English Breakfast and Masala Chai work here.

    But for adventure, try:

  • Green tea: Try a nuttier green, such as Dragon Well or Gen Mai Cha.
  • Lapsang Souchong, Russian Caravan: heavily smoky teas work well with bittersweet chocolates.
  • Pu-erh‡.
  • Hojicha: If the chocolate has “red fruit” notes. Single origin bars from Cuyagua, Ocumare, Rio Caribe, São Tomé, Sur del Lago.
  • Jasmine-scented Pouchong or lightly-oxidized Oolong. These have floral that pair with a single-origin chocolate that has natural floral notes, such as Valrhona Guanaja.
  •  
    Here’s more information on single origin chocolate flavors.
     
    TEA WITH MILK CHOCOLATE

    Milk chocolate should be paired with a hearty black tea that takes milk.

  • Assam, from the highlands of India has malty characteristics, is ideal (and is one of our favorite teas). As an alternative, English Breakfast is a blend which has a base of Assam*.
  • Masala chai is Assam with spices. Each home or manufacturer has a favorite mix, which can include allspice, black peppercorns, cardamom, cinnamon, clove, fennel seeds, ginger, nutmeg and star anise. Here’s how to make masala chai with spices from your kitchen.
  • Darjeeling* is lighter, but an interesting contrast to the stronger black teas. With a floral aroma. The flavour can include a tinge of astringent tannic characteristics and a musky spiciness sometimes described as “muscatel.”
  • Earl Grey with milk pairs well with creamy milk chocolate.
  • Houjicha green tea, Wu Yi Oolong tea or other “toasty” teas with sweet milk chocolate.
  •  
    TEA WITH WHITE CHOCOLATE

    White chocolate is milky, often with caramel notes. These teas both compare and contrast:

  • Assam or Earl Grey black tea.
  • Gen Mai Cha (genmaicha): green tea with toasted rice (also the perfect pairing for a bar with crisped rice [like an artisan Nestlé’s Crunch]).
  • Herbal teas: rooibos, peppermint and numerous others. This is a pairing where you can find favorite flavors, from anise to lavender.
  • Jasmine black or green tea.
  • Masala Chai.
  • Matcha, Dragon Well or Sencha green teas.
  • Oolong semi-oxidized† tea.
  •  
    WITH FILLED & FLAVORED CHOCOLATES OR SINGLE-ORIGIN CHOCOLATE BARS

    Bonbons and chocolate bars and bark can be flavored with particular seasonings; but single origin chocolate bars carry the flavors of their particular origins.

    When we say an chocolate bar has, say, a profile of “red fruits,” it doesn’t mean that raspberries have been added to it. Rather, the beans produced in that particular area. Here’s more about single origin chocolate flavors.

    But whether the red fruits—or citrus, or coffee, or other flavor—is inherent to the bean or an added flavor, the pairing strategy is the same.

  • Any fruit-filled chocolate or fruity bar: Earl Grey, Jasmine black or green, floral Oolongs like Ti Kuan Yin Oolong.
  • Berries: Raspberry, strawberry or other berries pair nicely with Hojicha.
  • Caramel: Assam or Ceylon black tea, Houjicha green tea, Wu Yi Oolong teas or “toasty” tea.
  • Cherry: Try Darjeeling with chocolate-covered cherries.
  • Chile/Aztec: Lapsang Souchong, Pu-Erh or other strong black tea; Masala Chai.
  • Citrus: Bai Hao Oolong, Ceylon, Earl Grey (which is scented with Bergamot orange oil).
  • Floral: Jasmine, Pu-Erh.
  • Nuts: Pai Mu Tan (White Peony Tea), Dragon Well green tea or others with nutty notes.
  • Sea Salt: Assam.
  •  
    SUPPORTING INFORMATION

  • Tea
  • Chocolate Flavors Chart
  • Single Origin Chocolate Flavors
  • ________________

    *For food geeks: Most of the tea grown is the original Chinese tea plant, Camellia sinensis var. sinensis, known for thousands of years. The only other known variety, the larger-leaf Assam plant (C. sinensis var. assamica), was observed by a Scottish explorer. It was sent to Calcutta There, for classification and the plant was finally identified as a variety of Camellia sinensis, but different from the Chinese plant. While most of the tea grown in the world is Camellia sinensis, Assam is the largest tea-growing region in the world. The region is extremely hot and humid, which contributes to Assam’s unique malty taste. Darjeeling, also an Indian-grown tea, grows in the highlands, and is the original Camellia sinensis varietal.

    †Oolong is semi-fermented or semi-oxidized (semi-green) tea that falls between green and black tea on the fermentation continuum (black tea ferments for two to four hours; for oolong, the fermentation process is interrupted in the middle).

    ‡Pu-erh is a special category of tea from Yunnan province of China. The tea is fermented and aged so that the flavors and aromas are very earthy. Pu-erh teas are available in black, brick green, oolong, and white. Here’s more about it.
     

      

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    VALENTINE’S DAY: Three Wonderful Food Gifts

    Vinebox Valentine Gift

    VineBox Wines

    Ritual Chocolate Bars

    [1] [2] [3] The Valentine gift box from VineBox, with artisan chocolate bars from Ritual Chocolate.

     

    You could search all over town without finding wonderful Valentine’s Day gifts like these—one with zero calories!

    There’s no need leave home to get them. Just click below to order these online.

    1. FOR THE WINE DRINKER: A WINE & CHOCOLATE PAIRING

    VineBox is a monthly wine-by-the-glass subscription service; but for Valentine’s Day, it has teamed up with artisan chocolatier Ritual Chocolates to offer gift box that anyone can order.

    Three red wines have been paired with two different 75% cacao origin chocolate bars, from Belize and Madagascar.

    The wines include a Chianti from Tuscany, a Crozes-Hermitage from the Rhone Valley of France, and a Don Paolo from the Pompeii area of southern Italy.

    Beautifully packaged—you’ll want to repurpose the empty box or wine vials—the gift includes two separate boxes, with a total of

  • 3 different wines, 6 glasses total.
  • 2 small-batch chocolate bars, 2.12 ounces apiece.
  • Tasting notes and description.
  • A gift card.
  •  
    Both boxes are $69 at VineBox.com; shipping is included.
     
     
    For More Wine & Chocolate Pairings

    Check out THE NIBBLE’s favorite pairings, and our master pairing chart.

    Here’s a guide to pairing sparkling wines with chocolate.

    Here’s how to pair wine with chocolate desserts and other desserts.

     

    2. CALORIE- & CAFFEINE-FREE: LOVERS’ TEA

    This herbal blend from one of our favorite artisan blenders combines red rooibos, baby rose buds and petals, marigold petals, almonds and saffron (a well known aphrodisiac).

    Whether hot or iced, we guarantee the recipient will love it. A four-ounce tin is $16 at Tay Tea.

    The company has another rooibos blend we love, with bits of Belgian dark chocolate and peppermint, called Better Than Sex.
     

    3. ORGANIC TRUFFLE HONEY

    Many truffle-flavored products are flavored with a chemical approximation of truffle flavor and aroma.

    But this jar of Acacia honey, certified USDA organic, is flavored with real white truffle pieces.

    We love dipping it by the spoon from the jar; but more genteel uses include:

  • Cheese condiment extraordinaire, from blues to goats, to Parmesans and beyond.
  • Glaze a duck breast, lamb, roast ham, pork or turkey: just brush on top while the meat rests out of the oven. Ditto as a sandwich condiment with these meats.
  • Drizzle an earthy garnish onto vanilla ice cream.
  • Drizzle over bruschetta with fresh ricotta.
  •  
    Truffle honey turns something simple into something joyous.

    Get yours from Murray’s Cheese, $26.99 for a 4.25-ounce jar of heaven.

     

    Lovers Tea Herbal

    Truffle Honey Da Rosario

    [4] Lovers’ Tea from Tay Tea is an elegant herbal blend. [5] Honey in a perfect marriage with truffles, from Da Rosario.

     

      

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    TIP OF THE DAY: Make Your Own Marshmallow Designs

    Valentine Marshmallows

    Marshmallow Snowflakes

    Heart Cookie Cutter

    Blackberry Marshmallows

    [1] Cut heart shapes for Valentine’s Day (photo courtesy Kavemania | Facebook). [2] Use cookie cutters to create special designs (photo courtesy Martha Stewart and [3] SXC). [4] These artisan marshmallows are delicious, but too tall and pillowy to cut into shapes (photo The Nibble).

     

    If you have an eye out for delicious confections, you may see all flavors of artisan marshmallows—usually super-sized. If you want to cut them into more manageable pieces, don’t use a knife: It sticks.

    HOW TO CUT MARSHMALLOWS

    Instead, use sharp kitchen scissors. Dip them in warm water, or use a paper towel to apply a very thin coat of neutral cooking oil, like canola or grapes.

    You can try both methods to see which you prefer.

    Then, snip away and use the smaller pieces.

    Slices can be placed into petal designs. If your palate and doesn’t like supermarket marshmallows (or prefer vegan marshmallows, sugar-free marshmallows, etc.), this is also the way to get mini marshmallows.
     
    WAYS TO USE MARSHMALLOWS

    Beyond garnishing hot chocolate, you can:

  • Add to pancake batter (how about Rocky Road pancakes?).
  • Add to peanut butter or PB-and-banana sandwiches.
  • Add to whole grain cereals for a better version of Lucky Charms.
  • Create a pie topper: Bake the pie at 400°F for 5 to 10 minutes, or until the marshmallows are toasted.
  • Dip in chocolate fondue.
  • Garnish ice cream.
  • Garnish sweet cocktails.
  • Garnish sweet potatoes.
  • Make ambrosia salad.
  • Make fruit and marshmallow skewers or marshmallows-on-a-stick.
  • Make rocky road brownies or cookies.
  • Make S’mores.
  • Toss coffee-flavored marshmallows into hot coffee.
  •  
    MAKE YOUR OWN MARSHMALLOW DESIGNS

    It’s easy to make flatter marshmallows in the shapes you like, as special garnishes. Use the marshmallows immediately or store in an airtight container at room temperature for up to one week.

    We adapted this recipe from Martha Stewart. The process is the same if you want regular size marshmallows. Just use fill a baking pan to the height you want, and cut the marshmallows into the size and shape you like.

    Ingredients

  • 1/3 cup cold water
  • 2 envelopes (each 1 scant tablespoon) unflavored gelatin
  • 1-1/2 cups sugar
  • 2/3 cup light corn syrup
  • 1/3 cup water
  • 1/8 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • Optional: food color
  • Vegetable-oil cooking spray
  •  
    Plus

  • 12-by-17-inch rimmed baking sheet
  • Parchment paper
  • Offset spatula
  • Snowflake cookie cutter (or shape of choice)
  •  
    Preparation

    1. SPRAY the baking sheet with cooking spray; line with parchment paper and spray the parchment. Set aside.

    2. ADD the water to the bowl of an electric mixer. Sprinkle with gelatin and let the mixture soften (about 5 minutes).

    3. PLACE the sugar, corn syrup, salt, and the second 1/3 cup water in a medium saucepan. Cover and bring to a boil. Remove lid; then cook, swirling the pan occasionally, until the syrup reaches 238°F (soft-ball stage) on a candy thermometer, about 5 minutes.

     
    4. TURN the mixer to low speed, whisk the gelatin mixture and slowly pour the syrup in a steady stream down the side of the bowl (this avoids splattering). Gradually raise the speed to high and beat until the mixture is thick, white, and has almost tripled in volume (about 12 minutes). Add the vanilla, and beat 30 seconds more to combine. If you want to color your marshmallows, add a drop or two of food color at this time.

    5. POUR the mixture onto the prepared baking sheet and smooth with an offset spatula. Let stand uncovered at room temperature until firm, at least 3 hours or overnight.

    6. CUT: Coat a 1- or 2-inch snowflake-shaped cookie cutter with cooking spray to prevent it from sticking. Cut out individual marshmallows as possible, re-spraying the cookie cutter as needed. Use the marshmallows immediately or store in an airtight container at room temperature up to 1 week. If they become hard, pop them in the microwave for 2-3 seconds (not longer or they’ll begin to melt).
     
    USING MARSHMALLOWS FOR KITCHEN TASKS

    A marshmallow can stop ice cream cones from dripping, soften brown sugar, steady tapers in candle holders, and more.

    Plus, tips to keep them soft, unstick th em and freeze them, and Check ‘em out.
     
    THE HISTORY OF MARSHMALLOWS

    The ancient Egyptians were the first to use sap from the root of the marsh mallow, a swamp plant, to make candy. (It was also used medicinally.)

    Here’s the history of marshmallows.

      

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    TIP OF THE DAY: Jell-O Shots For Your Valentine(s)

    How about gelatin shots as a treat for Valentine’s Day? Use unflavored gelatin and other drink ingredients to turn your favorite cocktails into solid form.

    The alcohol-free version, Jell-O Jigglers, uses Jell-O for flavor and color; and engendered the return of a very old recipe—popular among young ladies in the 1860s, popular among all youth in the 1980s and beyond.

    For the record:

  • Jell-O shots are made with Jell-O and alcohol. The flavor comes from the Jell-O; alcohol is substituted for one-third to one-half of the cold water. Any spirit can be used; vodka and tequila seem to be in the majority of recipes.
  • Gelatin shots or jelly shots are made with unflavored gelatin. Spirits and other flavorings are added to emulate a cocktail or punch.
  • Jell-O Jigglers are made with no alcohol: just Jell-O made with much less water, promoted by Jell-O in fun shapes, although jiggly cubes are fine.
  •  

    THE HISTORY OF JELL-O SHOTS

    Many of us think of Jell-O shots as the creation of fraternity culture in the late 1980s. But the first published recipe is more than 100 years older: alcoholic punch turned solid with gelatin. You can find it in the original cocktail recipe book published in the U.S.: Jerry Thomas’ Bartenders Guide of 1862. You can still buy it (reprinted) on Amazon.com.

    That recipe used generic, unflavored gelatin. Thanks to some pretty crafty sleuthing on the part of JelloShotRecipe.Blogspot.com, you can see a photocopy of the first known recipe for a molded gelatin-alcohol combination.

    They may have been forgotten by the cocktail culture, but in the U.S. Armed Forces in 1950s, they were made as a subterfuge to consume alcohol on the alcohol-restricted Army bases.

    The brand of flavored, colored gelatin called Jell-O was invented in 1897. Marketed as a light dessert, the product’s success began to wane in the 1960s; by the 1980s the company needed to revitalize the brand.

    The marketing team pored through older cookbooks and discovered what they renamed Jigglers, adding new excitement to the brand with the fun-shaped finger food snacks.

    The fun molds created for Jell-O Jigglers charmed children. The concept enticed teens and young adults to add alcohol to the Jell-O and call them Jell-O shots. Simple squares cut from a baking pan sufficed.

    Back in 1862 Jerry Thomas advised: “The strength of the punch is so artfully concealed by its admixture with the gelatine, that many persons, particularly of the softer sex, have been tempted to partake so plentifully of it as to render them somewhat unfit for waltzing or quadrilling after supper.”

    Refined ladies of the time could not be seen downing drink after drink, but the “gelatine punch” nibbles had the same effect as they have today (a.k.a., “drunk on Jell-O shots).

    MODERN JELL-O SHOTS

    Today, Jell-O shots are made in baking pans and cut into squares or fingers; made in theme-shape ice cube trays (hearts, stars, shamrocks, etc.), garnished with edible glitter, coated in hard chocolate, tiered in two or three colors, embedded with berries or cherries, and so on.

    You’ll find endless recipes on line. Note that many, like the one immediately below, are made with plain gelatin as opposed to Jell-O; and are thus technically gelatin shots.
     
     
    RECIPE #1: COSMOPOLITAN JELL-O SHOTS

    Eat your heart out, Carrie Bradshaw! Other people are enjoying their Cosmos in solid form—and they’re spill-proof.

    We adopted this recipe from Jelly Shot Test Kitchen.

    Prep time is 20 minutes plus setting in the fridge; total time 4 hours.
     
    Ingredients For 32 Pieces

  • 1-1/4 cup cranberry juice cocktail
  • 2-1/2 envelopes plain gelatin
  • 1/4 cup Rose’s lime juice (or preferably, fresh lime juice with a half teaspoon of simple syrup)
  • 1/4 cup Grand Marnier or other orange liqueur
  • 3/4 cup orange flavored vodka
  • Garnish: 1/4 cup lime zest
  •    

    Pink Champagne Jello Shots

    Cosmopolitan Jello Shots

    Jello Shots Ingredients

    Chambord Jello Shots

    Jello Shot Recipe Book

    [1] It takes more time to turn out a good supply, but heart-shape shots are an extra treat (here’a the recipe from That’s So Michelle). [2] A favorite American cocktail, the Cosmopolitan, transformed into a solid state (photo courtesy Jelly Test Shot Kitchen). [3] Look for fancy ice cube molds locally or online (photo courtesy Craftster). [4] What to do with that bottle of cassis, Chambord or framboise: Make gelatin shots (photo courtesy Sugar And Cream). [5] Get a copy of Jelly Shot Test Kitchen: Jell-ing Classic Cocktails—One Drink at a Time (photo courtesy Running Press).

     
    Preparation
     
    1. COMBINE the cranberry and lime juices in a small saucepan and sprinkle the gelatin on top. Let it set for a few minutes; then place over low heat, stirring constantly until the gelatin is fully dissolved (about 5 minutes).

    2. REMOVE from the heat and stir in the liquors, blending thoroughly. Pour into a pan or molds and chill until set, several hours or overnight. To serve…

    3. CUT into the desired shape and garnish with lime zest. They can be served on a plate or tray, or placed in mini-cupcake wrappers immediately before serving.
     
     
    RECIPE #2: JELL-O JIGGLERS

    Because there’s no alcohol for flavoring, Jigglers simply need Jell-O. Here’s the recipe via Craftster.org:

    If you don’t have a flexible mold, you can always make Jigglers—or shots—in an old-fashioned ice cube tray (using the bottom only) or a small square or rectangular pan.
     
    Ingredients

  • 1 package red Jell-O
  • 1 flexible ice cube tray
  • 1/2 cup boiling water
  • 1/4 cup cold water
  • Pam cooking spray
  •  
    Preparation

    1. SPRAY the mold with Pam, blotting any excess cooking spray.

    2. DISSOLVE the Jell-O in the boiled water, stirring to dissolve. Add the cold water, blend, pour into the mold and refrigerate until set, two hours or longer.

    3. POP them out of the molds (the joy of silicon!), plate and serve.
     

     

    Molded Jello Shots

    Maraschino Jello Shots

    [6] For dessert: Turn the recipe into a mold, slice and serve with berries and crème fraîche or mascarpone. This molded “punch” includes crème de cassis, sloe gin and St-Germain elderflower liqueur. Here’s the recipe from Jelly Shot Test Kitchen). [7] For maraschino lovers: a creative idea for shots or jiggles (no alcohol—here’s the recipe from That’s So Michelle).

     

    RECIPE #3: CHAMPAGNE & CHAMBORD GELATIN SHOTS

    This recipe is from Sugar and Charm.
     
    Ingredients

  • 5 cups Champagne or other sparkling wine, regular or rosé
  • 9 packs gelatin
  • 1-1/4 cups Chambord
  • 6 tablespoons lemon juice
  • 6 tablespoons sugar
  • Optional: red food coloring for a darker color
  • Optional garnish: edible glitter
  •  
    Preparation

    1. COMBINE the Champagne, sugar and lemon juice in a sauce pan. Add the packets of gelatin and let proof for a few minutes. Once bloomed, put the pot over medium heat and bring to a slow boil until the gelatin is dissolved.

    2. REMOVE from the heat and add the Chambord. Pour into a square baking dish or cake pan and refrigerate, covered, for a few hours until set. After half an hour, add the optional glitter.

    3. CUT into squares or fingers.
     

    THE HISTORY OF GELATIN

    Gelatin (also spelled gelatine) has been made since ancient times by boiling animal and fish bones. Aspic, a savory, gelatin-like food made from meat or fish stock, was a French specialty centuries before the dawn of commercial gelatin.

    Beginning in the 1400s, gelatin (protein produced from collagen extracted from boiled animal bones and connective tissues) had been used to make fancy aspics and desserts.

     
    It was a laborious process, undertaken largely by the kitchens of the wealthy, which had the staff resources to undertake it. It relied only on the natural gelatin found in the meat to make the aspic set.

    The next development, commercial gelatin sheets, was easier but still cumbersome: Gelatin was sold in sheets and had to be purified first, a time-consuming process.

    Powdered gelatin was invented in 1682 by Denis Papin. Here’s a longer history of gelatin and Jell-O; and a much longer discussion on Wikipedia.

      

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