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THE NIBBLE’s Gourmet News & Views

Trends, Products & Items Of Note In The World Of Specialty Foods

This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
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Archive for Top Pick Of The Week

TOP PICK OF THE WEEK: Kurobuta Ham

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Ham doesn’t get any better than this Kurobuta. Photo courtesy Snake River Farms.

 

If you’ve been thinking about a juicy Easter ham gracing your table next week, there’s still time to order the best.

In our opinion, that’s a Kurobuta (koo-row-BOO-tuh) ham from Snake River Farms. We’ve order at least one each year, and we never cease to be very, very happy.

Kurobuta ham has been called the world’s best ham. Made from pure-bred Berkshire pork, it’s also known as the Kobe beef of ham, because of the fine intramuscular marbling that makes the meat melt-in-your-mouth tender.

How good is this ham? Succulent beyond expectation with a perfect smoke and impeccable seasoning, subtle notes of clove and other spices caressing one’s tongue.

And the most celestial aroma! We were truly sad when the last bite was gone.

Our butcher, one of New York’s finest, already carried the Wagyu beef (an American-bred Kobe style) from Snake River Farms, but not the Kurobuta ham. After we shared some of our Kurobuta with him, he became an instant fan and a wholesale client.

 

We couldn’t be happier about that. Now, when we have a hankering for a great piece of ham, we just have to go downtown to Pino’s to pick it up.

All you have to do is head to SnakeRiverFarms.com or phone 877.496.4220.

And if you’re already set for Easter, Mother’s Day and Father’s Day are coming up soon! For lovers of fine food, a Kurobuta is a memorable gift.

A final comment: Kurobuta ham isn’t a luxury: It’s a necessity!

HAM FACTS & FUN

  • The cuts and types of ham.
  • The history of ham.
  • Ham and ham glaze recipes.
  • Ham trivia quiz #1.
  • Ham trivia quiz #2.
  •  
      

    Comments

    TOP PICK OF THE WEEK: Dave’s Killer Bread

    Milwaukie, Oregon, founded in 1847 on the banks of the Willamette River and now a suburb of Portland, is also known as the the birthplace of the Bing cherry. But soon, it may be known as the birthplace of Dave’s Killer Bread.

    Dave’s Killer Bread is “the best bread in the universe,” according to the company website.

    While we might add other favorite breads in the tie for “best,” Dave’s Killer Bread is up there. It’s the #1, best-selling organic bread in the U.S.

    And it is, indeed, killer: all natural, whole grain breads packed with protein, fiber, omega 3 fatty acids and great flavor. Whole grain bread has never tasted better.

    The line of organic, Non-GMO Project Verified, vegan whole grain breads began 10 years ago with Blues Bread (with blue cornmeal). You can tell how much the locals love “DKB”: That original loaf has expanded to 14 different killer breads ranging in flavor and texture, plus dinner rolls and a whole grain cinnamon roll. The line now sold nationwide.

    We tried samples of two varieties and are converts. This is the best seeded, whole grain bread we can imagine. We wouldn’t use anything else for sandwiches and toast.

       

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    Photo courtesy Yvonne | TriedAndTasty.com.

     

     

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    PowerSeed has 6g protein, 6g fiber and 500 mg omega 3 per slice. And it’s delicious! Photo courtesy Dave’s Killer Bread.

     

    A Cornucopia Of Delicious, Better-For-You Breads

  • Blues Bread, rolled in organic blue cornmeal, giving it a crunchy crust and sweet flavor. 5g protein, 4g fiber, 340mg omega 3, 130 calories per slice.
  • Good Seed, with the boldest texture and sweetest flavor of the breads. 6g protein, 4g fiber, 670mg omega 3, 130 calories per slice.
  • 100% Whole Wheat, with a smooth texture and a touch of sweetness (try it as French toast). 4g protein, 3g fiber, 90mg omega 3, 110 calories per slice.
  • Powerseed, sweetened with organic fruit juices instead of sugar, 6g protein, 6g fiber, 500 mg omega 3, 110 calories per slice.
  • Rockin’ Rye, with a seedless crust and soft texture. 6g protein, 4g fiber, 130mg omega 3, 120 calories per slice.
  • Seeded Honey Wheat, with nearly 4 tablespoons of pure organic honey packed into each loaf, the sweet taste and crunchy texture make Seeded Honey Wheat an instant favorite. 5g protein, 5g fiber, 100mg omega 3, 110 calories per slice.
  • Spelt, with a smooth texture and an earthy, nutty flavor. 5g protein, 4g fiber, 410mg omega 3, 130 calories per slice.
  • Sprouted Wheat, with bold flavor and crunchy texture. 6g protein, 4g fiber, 840mg omega 3, 110 calories per slice.
  • 21 Whole Grains and Seeds, with a hearty texture, subtle sweetness, and a seed-coated crust. 6 protein, 5g fiber, 220mg omega 3, 110 calories per slice.
  • It that’s not enough, there are:

  • Thin Slice Breads, five versions of the most popular loaves, with calories from 60-90 slice (compared to 110-130 for the regular breads).
  • Buns, dinner rolls and hamburger buns.
  • Cinnamon Roll, called Sin Dawg, a whole grain, baguette-shape treat.
  •  
    What’s in those breads? Depending on the loaf, you’ll get:

  • Whole grains: barley, blue cornmeal, brown rice, buckwheat, cracked rye, cracked whole wheat, Kamut khorasan wheat, millet, quinoa, rolled oats, rye, spelt, sorghum, triticale, whole wheat flour, yellow cornmeal
  • Seeds: amaranth, black sesame seeds, brown sesame seeds, flaxseeds, poppy seeds, pumpkin seeds, sunflower seeds, unhulled sesame seeds
  •  
    Bread lovers: Get up, go out and get some! Here’s a store locator.

    Or, order online.

    Thanks, Dave, for each delicious bite.

      

    Comments

    TIP OF THE DAY: Mushroom Salad

    You may be chomping at the bit for the first spring vegetables to arrive in the market (we’re waiting for asparagus and ramps). But until then, there is veggie excitement to be had; and we’ll be talking about them for the next two days.

    Mushrooms offer flavorful excitement, and are a cook’s delight: They absorb a lot of flavor quickly, and can be prepared in so many ways. For starters, consider:

  • Carpaccio (try this recipe from chef Claire Robinson)
  • Casseroles
  • Fried (try these portobello fries)
  • Omelets, scrambled eggs
  • Mushrooms Parmigiania, prepared like Eggplant Parmigiania
  • Quesadillas
  • Pasta dishes (add it to fettuccine, lasagna, ramen, ravioli, anything)
  • Risotto or pilaf
  • Roasted or grilled
  • Sauces and gravies
  • Sautéed alone (with red wine and fresh herbs!) or with other favorites (broccoli, spinach, turnips, whatever)
  • Sautéed with any protein (Chicken Marsala is a favorite)
  •    

    cooked-mushroom-salad-olionyc-230

    Mushroom salad atop a bed of baby arugula. Photo courtesy Olio e Piú | New York City.

  • Soup (try cream of mushroom with chunks of sautéed mushrooms)
  • Stews/ragouts
  • Stuffed, with vegetarian, cheese, meat or seafood fillings (try bacon or sausage)
  • Stuffing, savory bread pudding, savory tarts, crostini
  • Topping for grains or polenta and of course, pizza
  •  

    Today’s tip requires no cooking; that is, no heat. It’s marinated mushrooms, also known as mushroom salad: delicious as an appetizer, a side, a sandwich topper or as part of an antipasto.

    You can add other raw vegetables; we’ve provided options below.

    Marinated mushrooms can be made with any mushroom (here are the different mushroom types). Unless you’ve got deep pockets, go for the least expensive, which are typically white button mushrooms. Smaller are better, since you’ll be cutting them up.

    Of course, you an use any mushroom: cremini, oyster, portabello, shiitake or a mixture. We’ve even used enoki mushrooms for an exotic garnish.

    The only given is that the mushrooms be fresh. Those that are beginning to brown or wither are best used in a cooked dish.

     

    marinated-mush-tahini-yogurt-colliersmarket-230r

    Marinated mushrooms with walnut and tahini
    yogurt. Photo courtesy Collier’s Market. Here’s
    the recipe.

     

    RECIPE: RAW MUSHROOM SALAD

  • 1 8-ounce container white mushrooms (or other mushroom)
  • 1 tablespoon sea salt
  • 2/3 cup extra virgin olive oil
  • 1 tablespoon wine or sherry vinegar (or more to taste)
  • 1 garlic clove, minced
  • 1 tablespoon lemon zest
  • Freshly ground black pepper
  • Fresh herbs (basil, chives, dill, oregano, parsley, thyme), minced (we use two different herbs)
  • Optional ingredients for color: diced red pepper or pimento, red onions, sliced green onions or chives
  • Optional ingredients for variety: broccoli or cauliflower florets, edamame, sliced olives
  • Optional heat: 1 chili, seeded and white pith removed, finely sliced
  • Baby arugula, baby spinach, mesclun, watercress or lettuce/cabbage cups
  •  
    Preparation

    1. CLEAN the mushrooms and pat dry. Place in a colander over a bowl and sprinkle with the sea salt. Toss to coat thoroughly. Let stand for about 30 minutes so the salt can remove excess water from the mushrooms. Brush any remaining salt from the mushrooms.

    2. COMBINE the marinade ingredients in a bowl: olive oil, vinegar, garlic, lemon zest, pepper and herbs. Toss the mushrooms in the marinade to coat. (We don’t add salt at this stage because of the residue salt from the mushrooms.)

    3. COVER the bowl refrigerate for at least 30 minutes to allow the flavors to blend. Taste and adjust the seasonings.

    4. SERVE as desired. We enjoy it atop a bed of greens or in a lettuce cup.

    Variation

    Try this recipe for Marinated Mushrooms with Walnut and Tahini Yogurt from Kristin Collier of the blog ColliersMarket.com.

      

    Comments

    TIP OF THE DAY: Ways To Cook Fish

    Lent began yesterday, the 40-day period from Ash Wednesday to Holy Thursday (this year on April 2nd). During Lent, observers recognize Christ’s sacrifice by giving up something pleasurable. Around the world, the most common Lenten practice is to give up meat. In the U.S., seafood sales soar during the six weeks of Lent.

    Whether you’re a lent observer, or simply want to eat more healthfully, here’s inspiration from GetFlavor.com, a magazine and website for professional chefs.

  • Baked fish: salmon wrapped in phyllo dough with dill and lemon sauce; quiche; en papillote; Salmon Wellington
  • Cured/pickled/smoked: ceviche, gravlax, pickled herring; smoked bluefish, cod, salmon, trout, tuna fillets; smoked fish pâté
  • Deep-fried fish: battered, tempura or breaded; calamari, fish and chips, fritters, nuggets, shrimp
  • Dips and spreads: pâté, taramasalata, whitefish
  • Grilled fish: whole fish or fillets; kebabs or skewers; cod, sardines, shrimp, snapper, whitefish
  •  

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    It couldn’t be easier: Pan-sautéed fish topped with a light salad. Photo courtesy Whole Foods Market.

  • Pan-fried or sautéed fish: Trout, soft-shell crab, salmon or trout patties
  • Poached fish: crab legs, salmon, shrimp cocktail, whitefish
  • Raw fish: carpaccio, sashimi, sushi, tartare, tataki
  • Roasted fish: fillets, steaks, whole fish
  • Steamed fish: fillets, steaks or whole fish; mussels, gefilte fish
  • Stews and casseroles: bisque, bouillabaisse, chowder, cioppino, curry, gumbo
  • Stir-fried and sautéed fish: Asian-style stir fry, blackened, with pasta
  • Specialty: caviar, crêpes, flan, mousse, pancakes, poke, risotto
  •  

    black-bass-porcini-brodetto-scottconant-230

    You can make this nicely-plated restaurant dish. Just place grilled bass or other fish atop a bed of grains or vegetables and surround with broth or sauce. In a pinch, you can make a sauce from a can of creamed soup. Photo courtesy Chef Scott Conant.

     

    BOILING, POACHING OR STEAMING: THE DIFFERENCE

    These three related cooking techniques are both healthful and easy. Here are the nuances:

    Poaching

    Poaching is a gentle cooking method used to simmer foods in a hot, but not boiling, liquid. Water is often used as the poaching liquid but its flavor is often enhanced with broth or stock, juice, vinegar or wine.

    Typically, vegetables (carrot, celery, onion), citrus (lemon, lime, orange), herbs and/or spices are added to the liquid for additional depth of flavor. Chicken breasts, eggs, fish/seafood and fruit are good candidates for poaching.
     
    Boiling

    Boiling is more intense than poaching. Foods are cooked in rapidly bubbling liquid, most often water. Poaching is best suited to foods such as starches and vegetables that can withstand the high heat and the agitation of rapidly moving water.

    Beets, broccoli, carrots, cauliflower hearty greens (collards, kale, turnip greens), pasta, potatoes and rice are some of the most frequently-boiled foods.

     
    Steaming

    With this technique, foods are cooked by steam generated from boiling liquid. Water is most often used because little to no flavor is transferred to the food from the steam. Since there’s no direct contact with water, steaming retains the shape, texture and bright color (e.g., of asparagus or other vegetables and fruits) without becoming water-logged or soggy.

    Steaming also prevents vitamins and minerals from dissolving into the cooking liquid. Fruits, proteins, vegetables and even desserts—cakes, custards and puddings) can be steamed.

    For instructions on each of these techniques, visit CampbellsKitchen.com.

      

    Comments

    TOP PICK OF THE WEEK: Bai 5 Low Calorie, High Antioxidant Drink

    Bai 5 is a new addition to the “healthy drink alternatives” category, and certainly worth checking out if you’re looking for a better beverage choice. It has just five calories and one gram of sugar per serving*, and it’s packed with antioxidants.

    It’s also packed with lots of natural flavor. Unlike so many low-calorie drinks, there’s not a hint of artificial flavor.

    What there is, surprisingly, is coffee fruit, the red berries that are the fruit of the coffee tree. Coffee beans are actually the seeds of this fruit.

    The coffee fruit on its has no taste of coffee (In fact, the green seeds of the berry don’t taste like coffee until they’re roasted. Like the beans, the fruit contains caffeine. A serving of Bai 5 has 35mg of caffeine, roughly the same as a cup of green tea.

    Coffee berries are rich in antioxidants, with more than touted antioxidant fruits like blueberries, pomegranates and raspberries.

    The line is all-natural, low-glycemic, OU kosher, GMO-free, and gluten-free—not that you’d expect to find gluten, a cereal protein, in a conventional beverage; but it seems that everything these days is touted as gluten free, including olive oil, pasta sauce and other foods that have never been near gluten†.

       

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    The Bai 5 line is low in calories and high in
    natural flavor. Photo courtesy Bai.

     

     

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    One of the 10 flavors of Bai 5. Photo courtesy Bai.

     

    Flavors include Brasilia Blueberry, Congo Pear, Costa Rica Clementine, Ipanema Pomegranate, Limu Lemon, Malawi Mango, Molokai Coconut, Panama Peach, Sumatra Dragonfruit and Tanzania Lemonade Tea.

    There are also carbonated versions we have yet to taste, in Bolivia Black Cherry, Gimbi Pink Grapefruit, Guatemala Guava, Indonesia Nashi Pear, Jamaica Blood Orange, Peru Pineapple and Waikiki Coconut.

    You can turn Bai 5 into a spritzer with an equal amount of club soda, with some optional gin, tequila or vodka. But we’ll keep enjoying the refreshing fruit taste, straight and chilled.

    Discover more at DrinkBai.com.

    *Note that the 18-ounce bottle contains two servings.

    †Gluten is a protein found in barley, rye, wheat and other grains: bulgur, farro, kamut, spelt and triticale, for example. Botanically, cereal refers to the entire stalk of grass—think of corn stalks or rice stalks. The grain is the edible part of the grass, e.g. the kernel.

     

      

    Comments

    TOP PICK OF THE WEEK: CedarLane Egg White Omelettes

    It’s a new year and you’ve resolved to eat better. Get started by eating a good breakfast.

    We flipped for CedarLane’s Egg White Omelettes, which go from freezer to plate in 4-1/2 microwave minutes. Eat them directly from the paper baking dish—no dish washing required.

    You’ll benefit from 18-23 g of protein (depending on the variety) and all-natural ingredients. The calories range from 230 to 300 (the latter includes turkey bacon).

    While these are egg white omelettes, made without the cholesterol-laden egg yolks, you wouldn’t know it. They both look and taste like the whole egg, conventionally yellow and very flavorful. They do, however, contain cholesterol from the cheese (and the turkey bacon), but it’s a net savings over a whole egg omelette.

       

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    A delicious omelet in 4-1/2 minutes. Photo courtesy CedarLane.

     

     

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    Each variety is delicious. Here, the popular spinach omelette. Photo courtesy CedarLane.

     

    Tender and tasty, the options include:
    The omelettes are available in four delicious flavors, so well seasoned, they don’t even need a shake of salt.

  • Garden Vegetable & Mozzarella Egg White Omelette: mozzarella cheese and a garden full of veggies—potatoes, red onions, green and red bell peppers, zucchini and tomatoes.
  • Green Chile, Cheese & Ranchero Sauce Egg White Omelette: green chiles and cheddar cheese topped with a delectable ranchero sauce. Not hot or spicy, just delicious.
  • Spinach and Mushroom Egg White Omelette: spinach, mushrooms and both mozzarella and feta cheeses.
  • Uncured Turkey Bacon, Vegetable & Cheese Egg White Omelette: turkey bacon with potatoes, bell peppers, cheddar and mozzarella cheeses.
  •  

    Beyond breakfast, the omelettes are delicious for lunch or a light dinner with a big salad.

    Each individual-portion box has an SRP of $5.00. Learn more at CedarLaneFoods.com.
     
    OMELETTE VS. OMELET?

    It’s French versus British spelling. Both are correct: Omelet is easier to spell while omelette is more elegant.

      

    Comments

    TOP PICK OF THE WEEK: Blue Isle Mediterranean Yogurt Spread

    Following on the heels of the burgeoning Greek yogurt market, ready-to-eat yogurt dips and spreads are finally raising their hands.

    While some people like to putter over dips and spreads, making their favorite recipe or seeing what new flavors they can add to cream cheese, Greek yogurt or sour cream, others like to grab and something already made. We belong to both groups, depending on how hungry we are at the moment.

    For the latter group, Blue Isle Mediterranean Yogurt Spreads will be welcome. The product’s stated goal is “to raise the bar in the retail cream cheese category with superior flavors, functionality and nutrition.”

    The brand differentiates itself by promoting its healthy probiotics (or “good bacteria”) and their calcium-rich yogurt spreads as “the new cream cheese.”

    It is spreadable, like cream cheese. It’s also dippable.

    Compared to the leading cream cheese (that’s you, Philadelphia), Blue Isle has nearly 40% fewer calories and fat, with only 60 calories and 6g of fat per two-tablespoon serving. Like Philadelphia, it is certified kosher by OU. The company says that Blue Isle contains 180% less sodium per serving than the leading cream cheese. Who knew cream cheese was salty?

    Blue Isle is available in savory and sweet flavors:

  • Blueberry
  • French Onion
  • Honey
  • Original
  • Spicy Vegetable
  •    

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    The new spread in town, made from probiotic Greek yogurt. Photo courtesy Karoun Dairies.

     

    In its debut year, Blue Isle Original won the 1st Place award from the American Cheese Society in the Labneh, Greek Style Yogurt, and Other Strained Yogurt Products category. It is made by family-owned Karoun Dairies.

     

    blue-isle-yogurt-spread-crudites-230

    While developed as a spread, Blue Isle is easily dippable. Photo courtesy Karoun Dairies.

     

    We enjoyed all of the flavors, alternately spreading them on bagels and using them to dip crudités. The sweet and savory flavors—a opposed to the plain Original—were equally beguiling. We look forward to experimenting with canapés and dessert canapes (using our Stackable Appetizer Maker device, loaf cakes with Honey Blue Isle and raspberry jam were a good start).

    Made from rBST-free California milk, you can:

  • Spread it on bagels, flatbread and toast
  • Blend it into deviled eggs and mashed potatoes
  • Thicken or garnish soup
  • Use it as a sandwich condiment
  •  

    The line is available at better supermarkets and natural food stores nationwide (partial list: Central Market, Fiesta Mart, Fred Meyer, The Fresh Market, Harmon’s, H-E-B, Jon’s Marketplace, Lucky’s, Mollie Stones, New Seasons, QFC, Strack and Van Til).

    The suggested retail price is $3.29 for an 8-ounce tub.

    Discover more at BlueIsleSpread.com.

     

      

    Comments

    TIP OF THE DAY: Share A Favorite Gadget

    For an inexpensive holiday gift or stocking stuffer, give one of your favorite kitchen gadgets—one that most people probably don’t have, but you wouldn’t want to be without.

    Last year for us it was a serrated peeler, two years ago a mushroom brush.

    But this year, it’s going to be a Wavy Knife from Crisp Cooking. Just by slicing in a normal fashion, it provides a decorative side to fruits and vegetables, whether cooked (including fries) or for crudités and salads.

    We have an old-fashioned crinkle cutter, but the wavy knife is an improvement, easier to use and potentially safer.

    The ergonomic handle provides a sure, comfortable grip and better cutting control. The offset blade provides plenty of “knuckle room” while cutting.

    At $12.99, it’s pricier than the peeler or mushroom brush, but it’s also a more substantial gift.

     

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    This year’s gift to everyone old enough to cook: a Wavy Knife. Photo courtesy PeanutButterAndPeppers.com

     

    Check it out at CrispCooking.com.

      

    Comments

    TOP PICK OF THE WEEK: Peanut Hottie

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    Wowsa: this hot peanut butter drink is
    terrific! Photo courtesy Peanut Hottie.

     

    It’s true: We’ve gone nuts over Peanut Hottie, the most innovative beverage we’ve seen in a long time and the first-ever hot peanut butter drink. Instead of hot chocolate, made with cocoa powder, it’s hot peanut butter, made with peanut flour.

    And oh my goodness, after one sip you’ll never want to be without it.

    Like instant hot cocoa, Peanut Hottie is a powder that is simply dissolved in hot water. With delectable peanut butter flavor and aroma, it has just 83 calories per six-ounce cup. It’s caffeine free, and packs a bit of protein from the peanuts.

    Note that the container says there are 13 servings worth of drink powder, but made a few mugs and found that we could use up the contents in six or seven large mugs. No complaints—it just means we had to buy more, sooner.

    And we stocked up big-time. Peanut Hottie will be our stocking stuffer and small gift for Holiday 2014.

     

    You can find Peanut Hottie at Wal-Mart and other retailers. Here’s a store locator.

    Or, buy it online:

  • Peanut Butter Hottie
  • Peanut Butter & Chocolate Flavored Peanut Hottie
  •  
    The idea for Peanut Hottie came to co-creator Lisa Gawthorne, owner of Bravura Foods Ltd in the U.K., when she washed down a spoonful of peanut butter with a sip of hot tea. Captivated by the deliciousness, she tried to find a hot peanut drink. Nothing existed, so she and co-creator Karl Morris decided to make it themselves.

    Peanut Hottie is gets our vote for the hot product of the year. You’ll go nuts for it.

    Discover more at PeanutHottie.com. Check out the recipe for a Peanut Hottie Milkshake.

     

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    A steaming cup of Peanut Hottie. There’s also Chocolate Peanut Hottie. Photo courtesy Peanut Hottie.

     

      

    Comments

    TOP PICK OF THE WEEK: barkTHINS Chocolate Bark

    bark-thins-stacked-230

    barkTHINS: thin and rich. Photo courtesy
    Ripple Brands.

     

    There are several reasons to love barkTHINS:

  • The delicious varieties, crammed with inclusions* (see the list below).
  • The thin pieces that, unlike conventional bark, let you have half as much.
  • The Fair Trade certification (FairTradeUSA.org) that helps poor farmers.
  • The everyday affordability (yet it’s great for party favors and stocking stuffers.
  •  
    October is National Fair Trade Month, the perfect time to feature barkTHINS as a Top Pick Of The Week (here’s more about Fair Trade certification).

    The line debuted in 2012. Unlike traditional chocolate bark that is thick and hard to break, barkTHINS are thin slivers of chocolate that are easily snap-able—easier to eat, fewer calories in your chocolate fix, more flexibility as a dessert garnish (well, that probably wasn’t their intent but it’s a use we employ regularly, by crowning a scoop of ice cream or breaking into pieces for mix-ins).

     

    *The industry term for what many people call “mix-ins.”

     

    barkTHINS FLAVORS

    Each variety is as delicious as the next, depending on your flavor preferences. We were personally thrilled with Dark Chocolate Peppermint Pretzel, a limited edition for holiday season. The packages have a shelf life of 12 months, so if you can’t live without it, you can stock up until the new batches arrive for the next holiday season).

    Feast upon:

    • Dark Chocolate Almond With Sea Salt
    • Dark Chocolate Blueberry & Quinoa (sweetened with agave)
    • Dark Chocolate Mint
    • Dark Chocolate Peppermint Pretzel (Limited Edition)
    • Dark Chocolate Pumpkin Seed
    • Dark Chocolate Toasted Coconut With Almonds
    • Milk Chocolate Peanut
     

    bark-thins-pkgs-230

    A great party favor, stocking stuffer, teacher gift, etc. Photo courtesy Ripple Foods.

     
    The bags stand upright for presentation as party favors. You can stick a place card on the front; you can tie a ribbon through the shelf-hanger opening at the top for added festiveness or to hang on the tree.
     
    Check the store locator for a retailer near you (including Costco, H-E-B, King’s, Stop & Shop, Wegmans, Whole Foods Market and numerous others), or head to Amazon.com.
     
    WHAT IS FAIR TRADE CHOCOLATE?

    A Fair Trade certification guarantees consumers that the farmers who grow the product are getting paid a fair price. In many areas of the world, middlemen buy up crops at a price that often is the same or less than what it cost the farmer to grow it, resulting in a cycle of poverty. Under Fair trade, farmers can increase their incomes and gain afford education and healthcare for their families.

    When you make a conscious decision to seek out Fair Trade products, you are helping hard-working people raise their standard of living. You can feel good about every bite and every sip (look for Fair Trade coffee, tea and hot chocolate, too).

    Fair Trade certification also means that the farmers are following good agricultural practices and are investing in their farms and communities. To learn more, visit FairTradeUSA.org.

      

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