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January 9th is National Apricot Day. We’re not sure why, since apricot season in the U.S. is from May through August (any fresh apricots found in the winter months have made a long trip from the southern hemisphere). Yet, you can toast the day with an apricot brandy sour, have apricot jam on your toast…
Continue reading “RECIPE: Chocolate-Dipped Apricots (Or Anything Chocolate-Dipped)…& More”
Recchiuti Confections, one of America’s finest chocolatiers, has expanded and redesigned its line of artisan chocolate bars so handsomely that just one bar makes a nice holiday gift for lovers of fine chocolate. The eight-bar line includes: Classic chocolate bars in Bittersweet, Semisweet, Dark Milk and Fève (the French word for cacao nib). Flavored chocolate…
Continue reading “GIFT OF THE DAY: Artisan Chocolate Bars”
Check the ingredients in white chocolate chips. Some are real chocolate, some are imitation–made with oil instead of cocoa butter.
Chocolate with bacon and pistachios, chocolate bacon peanut butter cups and spicy bacon toffee. Photo by Elvira Kalviste | THE NIBBLE. From coast to coast, from farmers’ markets to fine restaurants, the pairing of chocolate and bacon is the hottest combination to come along since salted caramels. Artisan confectioners have hopped onto the chocolate-and-bacon…
Continue reading “TOP PICK OF THE WEEK: Bacon And Chocolate”
Antidote Chocolate combines raw and roasted cacao beans in high-percentage-cacao, flavored chocolate bars. Photo courtesy Antidote Chocolate. Every November, the Chocolate Show wends its way to New York. Begun in Paris, its current tour includes that city along with Lille, Lyon and Marseille in France; plus Bologna, Cairo and Shanghai. Each show presents a…
Continue reading “EVENT: Favorite Finds At The 2011 New York Chocolate Show”
