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Archive for Desserts

TODAY IN FOOD: It’s National Chocolate Fondue Day

The best way to celebrate National Chocolate Fondue Day is not with a traditional chocolate fondue. Nope. It’s by thinking outside the box and making this Spicy Truffle Melt. Check out the concept plus a party plan. If you want the traditional chocolate fondue recipe, of course we’ll oblige.
– Don’t dip rubbery supermarket marshmallows into a fine fondue. Gourmet marshmallows are the way to go.
  Hot Chocolate and Spices
You can add the same spices to chocolate fondue and hot chocolate. Try allspice, cardamom, chili, cinnamon-nutmeg, coconut-curry, ginger, and paprika. Photo courtesy of Recchiuti Chocolate.
 

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RECIPES: Last Chance Easy Holiday Recipes

Chocolate Peppermint Pie
Who can resist Chocolate Peppermint Pie?
  Still searching for that special recipe for Christmas or New Year’s Eve?
– Turn your cheese tray into a Cheese Christmas Tree.
– Serve this crowd-pleasing Chocolate Peppermint Pie.
– Entertain the adults with this Chocolate Stout Ice Cream Float—impressive and made in seconds.
– Make elegant Cranberry Poached Pears, served with the delicious new Häagen-Dazs Caramelized Pear and Toasted Pecan Ice Cream.
– Try different egg nogs: Classic Rum Egg Nog, Chocolate Egg Nog, Coconut Egg Nog and Diet Egg Nog.
– For seasonal cocktails, we recommend a Cranberry Mojito and a Pomegranate Martini.



Find more recipes in THE NIBBLE online magazine. Go to Main Reviews, pick the food category of your interest, and check for recipes.

 

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FOOD TIP OF THE DAY: Holiday Shortcake

Use your cookie cutters to make a special holiday “ice cream cake.” Slice regular or chocolate pound cake into 1/2″to 3/4″-thick slices and use cookie cutters to cut shapes into the cake—trees and stars are especially nice. Top with vanilla, mint or candy cane ice cream, fresh strawberries and mint leaves, and drizzle with chocolate sauce if you like. Use heart-shaped cookie cutters and other theme shapes to make this special (and easy) dessert for every holiday. If the poundcake isn’t dense, you may have to toast it lightly in order to cut out the shapes—but toasted cake is just as delicious. Click here for a pumpkin mousse recipe—another lovely, seasonal dessert in the Desserts & Ice Cream Section of THE NIBBLE online magazine.   Snowflake Cookie Cutter
Buy a poundcake, cut shapes with your cookie cutters, and turn them into “holiday shortcake”
with whipped cream and berries.
 

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TIP OF THE DAY: National Cupcake Day & Cupcake Recipes

Chocolate Cupcake

A chocolate cupcake from Divvies, a line that is allergen-free.

 

Today is National Cupcake Day, so enjoy a cupcake—in fact, make some with a chocolate “surprise.”

  • Make your favorite cupcake batter.
  • Fill the cupcake liner halfway with batter, then insert a piece of chocolate from your favorite gourmet chocolate bar (the size should be equivalent to a miniature-sized chocolate bar, about 1″ x 3/4″).
  • Then top off the cup 2/3 to 3/4 of the way with batter and bake as instructed. The chocolate bar will melt during the baking process.
  • After you ice the cupcakes, you can add another piece of chocolate to decorate the top.
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    We like to make a chocolate cupcake recipe and using a spicy “Aztec” chocolate bar, like Jacques Torres’ Wicked Way Bar.

    Or, enjoy this recipe for vanilla cupcakes with cream cheese frosting.

     

     
      

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    PRODUCT REVIEW: Dagoba Organic Chocolate

    Dagoba Organic Cacao Nibs
    Dagoba organic cacao nibs—full of antioxidants.
      Dagoba (pronounced duh-GO-buh, meaning “temple of the gods”) was founded in 2001 by “head alchemist” Frederick Schilling. His philosophy states, “You can deprive the body, but the soul needs chocolate.” Metaphysics aside, Dagoba creates some of the finest organic chocolate our tongues have ever encountered—28 dark chocolate and milk chocolate bars, three hot chocolates (call the Fire Department—the Xocolatl is hot, hot stuff, as is the chocolate bar by the same name), four delectable varieties of cacao nibs (the pure nibs are shown in the photo) and chocolate bricks and drops for baking—great gifts for your favorite baker. The line is certified kosher, and some of the products are Fair Trade Certified—a fact that should ease your conscience as well as feed your soul. It was tough to decide where to begin, but intrepid tasters that we are, we plowed ahead. Read our full review of this extensive line, which includes some important—though not always pretty—background information on cacao farming and the conditions of cacao workers, and what Dagoba is doing to ease the plight. This is a line of chocolate you can feel good about eating.
    Read more about our favorite chocolate in the Chocolate Section of THE NIBBLE online magazine, about our favorite organic products in the NutriNibbles Section and about our favorite kosher products in Kosher Nibbles.

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