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Quite a few artisan chocolatiers are also pastry chefs. Rachel Ferneau makes chocolates as Dear Coco, but was previously the proprietor of Eden Cake, a made-to-order kosher pareve bakery serving metro Washington, D.C. While we’ve missed the opportunity to try her desserts, she was kind enough to send us some chocolate. Everything from this artisan…
Continue reading “TOP PICK OF THE WEEK: Dear Coco Toffee Chocolate Bars”
Chocolate mousse with Guinness. Photo courtesy Guinness Storehouse. When you’re Justin O’Connor, executive chef at Guinness Storehouse in Dublin, you work Guinness stout into every recipe, from Guinness Chocolate Cupcakes to soup. Guinness, which has chocolaty notes, is a great match with chocolate desserts. Whip one up for St. Patrick’s Day, and serve it…
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Mint, one of the four flavors of Emeralds. Photo courtesy Kohler. Some people would like a bottle of Irish whiskey for St. Patrick’s Day. Others would rather have chocolate. And there’s one box of chocolates that’s perfect for St. Patrick’s Day. Inspired by the Emerald Isle, Kohler’s Emerald chocolates are a beautiful box of…
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A sip into the past. A cup of drinking chocolate with two chocolate sticks. Photo courtesy American Heritage Chocolate. Turn the clock back 400 years. You’re in colonial America. You can’t have a chocolate bar, because solid chocolate bars have not been invented.* But you can have a cup of luscious hot chocolate. In…
Continue reading “TOP PICK OF THE WEEK: Old-Style Chocolate & New Learning Opportunities”
Working on Valentine recipes, we’ve been shaving a lot of chocolate for garnishes, and to incorporate into recipes like shaved chocolate ice cream. (It’s our preferred version of chocolate chip ice cream. The thinly shaved chocolate delivers more chocolate flavor than frozen-hard chocolate chips.) GRATED VERSUS SHAVED CHOCOLATE Grating tools have smaller holes and create…
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