Category: Tip Of The Day

TIP OF THE DAY: Spiced Hot Chocolate

Posted on by thenibble

Enjoy this yummy hot chocolate recipe, courtesy of top chocolatier Larry Burdick. Per serving: 1. Mix 1.5 cups milk, 2 heaping teaspoons of top quality cocoa powder, 1/4 cup of ground dark chocolate with 60% or higher cacao content (chop and grind a good dark chocolate bar in a spice mill or a food processor)…
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TIP OF THE DAY: Storing Chocolate

Posted on by thenibble

Fine chocolate is far too sensitive to be stored in a refrigerator: It absorbs odors and reacts to changes in temperature. Moving from cold to warm and back again can cause chocolate to develop a grayish-white “bloom” on the surface (that’s the cocoa butter separating out from the chocolate). It still tastes fine, but it…
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TIP OF THE DAY: Use Oil & Vinegar Flavor Boosters

Posted on by thenibble

Don’t save your infused oils only for salads. Use them in marinades, as basting oils, and as anointing oils. Drizzle them on cooked fish, poultry, meats, and vegetables, including potatoes. It’s fun to have a variety of flavored oils to work with—garlic, basil, rosemary, wasabi, lemon, and jalapeño oils, for example. Since oils begin to…
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TIP OF THE DAY: Pumpkin Table Settings

Posted on by thenibble

Scatter miniature pumpkins and gourds to dress up the dining table from October through Thanksgiving weekend. They also can be used to hold place cards: Either cut a slit on the top with a sharp knife to insert the card, or use strong double-stick tape to affix it. See our favorite Halloween chocolates, which can…
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