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Higos (EE-gose) is the Spanish word for figs. Take just one bite of chocolate covered figs, and you’ll never forget the word. These bonbons are not broadly enjoyed in the U.S., but they should be. We can’t remember who sent us the box of ChocoHigos, but thank you so very much. We’d had bites of…
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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”
Cookies & Cream bread pudding from B Sweet. Photo by Elvira Kalviste | THE NIBBLE. Live near a Super Target? Lucky you, if your Super Target store is one of the many to carry B Sweet bread pudding. The headline: Delicious bread pudding from freezer to the microwave in minutes. Launched last month, B…
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A ketchup so rich and complex, it can be used as a dip. Photo courtesy Ballymaloe. In Ireland, it’s called Ballymaloe Country Relish: a tomato-based condiment served with burgers, fries, cold meats, cheese, sausage rolls, salads and sandwiches. Its ingredients include tomatoes (41%), tomato purée (5%), vinegar, sugar, onions, sultanas, sea salt, mustard seed…
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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”
