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Brandied Fruit Recipes For National Brandied Fruit Day

October 20th is National Brandied Fruit Day. Make it now and enjoy it over the holidays…or tomorrow! Brandied fruit is something you can overnight, or “cure” for one or two months to enjoy a more profound marinated flavor. We’ll start by enticing you with the many ways you can use brandied fruits; then go on to a recipe and the history of brandied fruits and brandy.
 
 
USES FOR BRANDIED FRUIT

  • On ice cream or sorbet.
  • On angel food cake, pound cake or iced cakes.
  • In meringue shells (pavlova). See photo #3.
  • Atop custard, pudding or bread pudding.
  • As a side with grilled fish, chicken, lamb and pork.
  • On French toast or waffles, especially dessert waffles with fudge sauce.
  • Spooned over crêpes and sweet omelets.
  • Mixed into vanilla yogurt for a fruit-and-brandy yogurt or a dessert topping/sauce.
  • For Cherries Jubilee, a recipe made with either brandy or Kirschwasser (cherry brandy).
  • Drain it for a topping or condiment, use the fruit and all its liquid for a dessert sauce.
  •  
    It’s an easy and festive way to give food pizzazz.

    The history of brandied fruit is below, but first, an easy recipe.

    And if you don’t find what you need in this article, check out our earlier article on brandied fruits.
     
     
    RECIPE: BRANDIED FRUITS

    A note about the fruits: The time to make brandied fruit is when you have ripe fruits in season. There’s less choice in the colder weather, but apples, citrus, grapes, and strawberries are readily available (see photo # 6).

    Don’t use “mushy” fruits like bananas or kiwis. But you can add some dried fruits into the mix: dried apricots, cherries, raisins, etc.

    You can also brandy peach halves, which make a luscious summer dessert with crème fraîche or ice cream. You can even flambée brandied fruit. But start smaller, with berries and sliced fruits.

    In theory, you could use frozen fruits. We haven’t tried it, but we haven’t found anything that warns against it. It’s a nice experiment—we’ll have to try it.

    About the brandy:
    Don’t use an expensive bottle, unless you’re so well-to-do that you won’t notice, or you’re trying to impress some connoisseur guests. VSOP Cognac* is fine. Don’t use cheap brandy because the cheapness will flavor your fruit.

    Quick Marinade Overnight: We mostly marinated the fruits overnight. They can be used right away, or allowed to marinate some more. The recipe below marinates the fruit for 30 days or more.
     
    Ingredients For 8 Pint Jars

    This recipe uses a lot of sugar! We use 1/6 cup of sugar per cup of fruit. That would be 1-1/2 cups of sugar for the 9 cups of fruit.

    Try a batch with half the amount. You can always taste during the curing process and add more. Also add more brandy if it no longer covers all of the fruit.

  • 9 cups fresh fruits: whole berries and/or diced fruits of choice, washed (peeling is not necessary)
  • 5 cups of sugar
  • 5 cups light brown sugar, firmly packed
  • 4 cups brandy
     
    Preparation

    1. COMBINE in a very large bowl the fruits and sugars, tossing well. Cover and let macerate for 1 hour, tossing every 15 minutes.

    2. DIVIDE the fruit among 8 sterilized pint jars. Pour in the brandy, making sure the fruit is totally covered. Cap the jars and store in a cool place for at least one month; 2 months is fine.

    Since the brandied fruit will only improve with age, let the flavors develop for at least a month. Check out this step by step video from New Deal Distillery. (We used their brandy to make our last batch.)
     
     
    THE HISTORY OF BRANDIED FRUIT & THE HISTORY OF BRANDY

    Man has macerated fruit with wine for thousands of years. It was a way to turn overripe fruit or fruit that lacked sweetness into something more pleasant.

    But wine itself is not a preservative; it oxidizes. So the fruit was tasty for the day, but in order to put up fruit for the off-season, alcoholic spirits were needed.

    The distillation of alcoholic spirits was discovered in the eighth century (the history of distillation). But it took longer to “invent” brandy.

    Brandy is a spirit produced by distilling wine or a fermented fruit mash. The name comes from the Dutch brandewijn, burnt wine, which refers to the application of heat in the distillation process.

    Commercial distillation of brandy from wine originated in the 16th century. According to one story, a Dutch wine merchant realized he could import more wine per ship by concentrating the wine for shipment. He heated the wine to evaporate the water, which he could add back in when the barrels reached Holland.

    But surprise: The concentrated wine was deemed to be delicious! No dilution was desired. And that’s how the distillation of wine into brandy was [allegedly] born.

    Most brandy is 80 proof (40% alcohol/volume) and has been enjoyed ever since then as a quaff and in cocktails.

    Standard brandy is made from wine grapes. But it can be made with other fruits, including apples, apricots, and cherries. These are classified as “flavored brandies” or eau-de-vie.

    Popular eaux-de-vie include apple (pomme), apricot (blume marillen), cherry (kirsch), peach (pêche), pear (Poire Williams), raspberry (framboise) and yellow plum (mirabelle).

    The finest brandy is Cognac (CONE-yak), produced in the Cognac region of France.

    Second place foes to Armagnac (ar-mon-YAK), produced in the Armagnac region in Gascony, southwest France. It is distilled from a different blend of grapes than Cognac. And it is distilled using column stills, rather than the pot stills used in Cognac.

    Beyond drinking it, brandy has been used in cooking since the beginning: not just for short-term marinating as with the brandied fruit, but for long-term food preservation.

    In addition, is used by the finest chefs as well as home cooks. Just some of the main uses:

  • To flambé desserts and mains. Baked Alaska, Bananas Foster, Cherries Jubilee, Christmas Pudding, Crêpes Suzette, Steak Diane, and more.
  • In cakes and cheesecakes. We love Grand Marnier, orange-flavored brandy, for baking and sweet sauces).
  • In other desserts. Mousse, pot de crème, puddings, sticky toffee pudding, and dessert sauces all deserve a bit of brandy.
  • In savory sauces for meats and seafood. Brandy is a must in Lobster Newburg and in Steak au Poivre). It’s often used in braising and to deglaze the pan for a pan sauce.
  • In other foods: Add a spoonful along with the butter in mashed potatoes, and try it as a soup garnish (dribble some on the top).
  •  
     
    WHERE IS BRANDY PRODUCED?

    Most wine-producing countries also make brandy:

  • France: Armagnac, Calvados, Cognac (from the Charente and Charente-Maritime départements of France, usually considered the finest of all brandies). The leftover grape pomace of most winemakers is distilled into an eau-de-vie called marc (pronounced MAR).
  • The sherry-producing centers of Spain and the port-producing centers of Portugal are also known for brandy.

  • Greece: Metaxa, sweetened and usually darkened with caramel, and ouzo, colorless and flavored with anise or licorice. American brandy, produced mainly in California, tends to be neutral and uniform in character.
  • Italy: Grappa, an unaged, sharp-tasting brandy.
  • Peru: Pisco, distilled from muscat wines. Brandies distilled from grape pomace, or marc, the material remaining in the winepress after grape pressing, include the French eau-de-vie de
  • Portugal: Macieira, distilled from Port, a technique created by a Portuguese winemaker who studied in the French region of Cognac.
  • Spain: Brandy de Jerez (sherry-distilled brandy).
  • U.S.A.: Apple brandy, applejack [source].
  •  


    [1] Brandy cherries in season, and enjoy them for months. Check out this article (photo © Chowhound).


    [2] Gather seasonal fruits and a bottle of good brandy (photo © New Deal Distillery).

    Brandied Fruit Pavlova
    [3] A Pavlova comprises a baked meringue and fruit. Often the meringue is an individual or full-size bowl shape. But here, a domed meringue sits next to the fruit (photo © Vaucluse | NYC [permanently closed]).


    [4] Make brandied cherries for the holidays. Here, you can use lots of sugar (photo © Ocean Spray).


    [5] We love to marinate berries overnight in Grand Marnier. They’re heavenly (photo © DeLallo).


    [6] In the winter, strawberries and citrus do just fine (photo © Good Eggs).

    Brandied Mango Bread Pudding
    Use brandied fruit in baked goods, from cakes and pies to this brandied mango bread pudding recipe (photo © from Relish).


    [8] Cherries Jubilee, created by Escoffier for Queen Victoria’s Golden Jubilee—50 years as Queen. Here’s the recipe (photo © Tiny New York Kitchen).


    [9] Brandied fruit is delicious on ice cream or custard: a simple but elegant dessert (photo © Williams Sonoma).

     
    ________________

    *Brandy & Cognac Difference: Both brandy and cognac wall into the category of grape brandy, distilled from white wine grapes. But cognac is a superior product. Here’s more about it.

    Some fruit brandies include framboise, distilled from raspberries in the Alsace region of France, and fraise, distilled from strawberries. Other fruit brandies include slivovitz, a plum brandy produced in various Balkan countries; barack palinka, an apricot brandy from Hungary; Kirschwasser, or kirsch, distilled from cherries, mainly in Alsace, Germany, and Switzerland; and the French plum wines, from Alsace and Lorraine, including mirabelle, made from a yellow plum, and quetsch, made from a blue plum.
     
     
      

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    Popcorn Caramel Apples Recipe & More Candy Apple Recipes

    PIF Halloween > Caramel Apples

    October is Halloween. National Candy Apple Day and National Caramel Apple Day are October 31st (Halloween). And October is National Popcorn Poppin’ Month. So we tied them all together with this recipe for Popcorn Caramel Apples, plus more caramel and candy apple recipes.
    Round up with other recipes (I think there’s already a roundup).

    So how about it? Are you ready to melt?

    There are more caramel and candy apple recipes below.

    Think about hosting a caramel apple party.

  • Set out plain caramel apples along with different coatings—candy corn, coconut, nuts, edible glitter, etc.
  • Let everyone design his or her apple.
  • The decorations press into the caramel, but not with the hardened red candy coating.
  • But you can still have some candy apples available to those who prefer them.
  •  
    Here’s what you need to set up a caramel apple bar.

    Here’s the history of candy apples and caramel apples.

    How about the history of caramel?
     
     
    RECIPE: POPCORN CARAMEL APPLES

    Adding a cloak of popcorn makes a caramel apple slightly less guilt-free. After all, popcorn is a whole grain snack.

    As an alternative to biting into the apple-on-a-stick, you can present the apples at the table, and then cut them into quarters for eating.
     
    Ingredients For 4 Apples

  • 1 quart freshly popped popcorn
  • 1 package (9.5 ounces) caramels, unwrapped (35 caramels)
  • 1/4 cup light cream or half and half
  • 4 wooden candy apple sticks
  • 4 apples
  • 1/2 cup chocolate chips
  • Sugar sprinkles or confetti (in Halloween/fall colors)
  • Optional: decorative ribbon
  •  
    Preparation

    1. PLACE the popcorn in a large bowl; set aside. Place a sheet of waxed paper on a work surface.

    2. HEAT the caramels and cream in a small saucepan over medium-low heat. Stir frequently until the caramels are melted and the cream is blended into caramels.

    3. PUSH a stick into the center of an apple and dip it into the caramel. Spoon the caramel over the apple to coat.

    4. PLACE the caramel-coated apple into the bowl of popcorn and press the popcorn onto caramel to cover. Place apple on waxed paper to set. Repeat with the remaining apples.

    5. PLACE the chocolate chips in a small, resealable plastic bag. Microwave for 10 seconds and press on the chips to aid melting. Repeat, heating at 10-second intervals, until the chips are completely melted.

    6. CUT a small corner off the bag and squeeze the chocolate onto each apple, allowing the chocolate to drip down the sides. Sprinkle with the sprinkles or confetti.
     
    7. TIE a bow to each apple stick, if desired.
     
     
    MORE CARAMEL APPLE & CANDY APPLE RECIPES

  • Bourbon Caramel Apples
  • Caramel Apples With “Twig” Stems
  • Caramel Dip For Apples & Pears
  • Classic Red Candy Apples
  • Easter Candy Apples
  • Matcha White Chocolate Granny Smith Apples
  • Modern Art Chocolate Apples
  • No Sugar Added Caramel ApplesRed Candy Apples
  • Red Hot Candy Apples
  • Sugar-Free Red Candy Apples
  •  

     


    [1] Today’s recipe: a caramel apple coated with popcorn (photo © The Popcorn Board).

    Dipping A Caramel Apple
    [2] First, melt the caramels. Next, dip the apples (photo © Daffy Apple | Facebook).


    [3] Twigs replace the bland wooden sticks (photo © Kimberly Reiner | Momma Reiner.


    [4] Let’s not forget candy apples. Here’s the recipe (photo © M Studio | Fotolia).


    [5] Spice it up with Tajín seasoning (shown), Red Hots, or even a sprinkle of crushed red pepper flakes (photo © Tajín Seasoning | Facebook).

     

     
     
      

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    Halloween Food: Creepy Meat Pie & Pot Pie Recipes


    [1] What you can do with a pot pie for Halloween (photo © D & D | London).


    [2] There’s no octopus in this beef pot pie; but the crust fits right in with Halloween. Here’s the recipe (photo © Cook’n).

     

    D&D London is a collection of 43 diverse restaurants, bars and one hotel based principally in London, but also with locations in Manchester, Leeds, Bristol Paris and New York. Since then the company was founded in 2006, it has become a vital player in London’s restaurant scene. Look at this dish and you’ll know why. The creativity in the food simply rocks.

    This meat pie (think pot pie) from the New Street Grill took the Halloween concept to heart by creating this Sweeney Todd meat pie.

    It includes wild boar, venison, partridge and pigeon.

    But the pièce de résistance: two spooky partridge legs sticking through the crust.

    Spattered with “blood” made from tart cherry juice (here’s the recipe).

    Are we brave enough to eat it? Heck, yes!
     
     
    > The history of pot pie.
     
     
    POT PIE RECIPES

  • Biscuit Pot Pie
  • Chicken Pot Pie Baked Potato
  • Christmas/Thanksgiving Leftovers Pot Pie
  • Easy Turkey Pot Pie
  • Fully Loaded Breakfast Pot Pie
  • Meatball Pot Pie
  • Shepherd’s Pie Baked Potato
  • Turkey Pot Pie
  •  

     
     
      

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    Chocolate Toffee Popcorn Recipe & More Popcorn Recipes

    This photo was “eye candy” to us. It’s popcorn, but it looks like rocher, a classic French candy made from almond slivers and chocolate (photo #s). So of course, we had to try it sooner rather than later. October is National Popcorn Poppin’ Month, so before we give you the recipe (photo #1), here are some facts about popcorn from The Popcorn Board.

  • Popcorn is a whole grain.
  • Americans consume some 15 billion quarts of this better-for-you treat each year. That’s 47 quarts per man, woman, and child. Well, that’s what the numbers say, anyway.
  • Sales for home consumption peak in the fall.
  • Popcorn is a type of maize (corn), a member of the grass family(.
  • Corn has 4 or 5 varieties, depending on how you look at it: dent, flint, flour, popcorn and sweet. Popcorn is a variety of flint corn, and only popcorn pops.
  • Dent corn (Zea mays indenata), also called field corn, is typically used as livestock feed, in industrial products, or to make processed foods.
  • Flint corn (Zea mays indurata), also known as Indian corn, is used for similar purposes as dent corn.
  • Flour corn (Zea mays amylacea) is, as the name says, ground into flour and used for baked goods. It has a soft, starch-filled, kernel that is easy to grind.
  • Sweet corn (Zea saccharata or Zea rugosa) is the variety we eat as corn on the cob, and is canned and frozen.
  • Popcorn (Zea mays everta has a soft starchy center surrounded by a very hard exterior shell. When the kernel is heated, the natural moisture inside the kernel turns to steam that builds up enough pressure for the kernel to explode.
  • Most popcorn comes in two basic shapes when it’s popped: snowflake and mushroom.
  •  
    Here’s the history of popcorn.

    Here’s what makes popcorn kernels pop.

    There are more great popcorn recipes below: savory as well as sweet.
     
     
    RECIPE: CHOCOLATE TOFFEE POPCORN

    With sweet toffee bits and toasted almonds, milk and dark chocolate, this chocolate-covered popcorn treat is definitely a crowd-pleaser.
     
    Ingredients For 4 Servings

  • 4 cups popped popcorn
  • 3/4 cup chopped toasted almonds, divided
  • 6 tablespoons toffee bits, divided
  • 6 ounces milk chocolate, melted
  • 1 ounce dark chocolate, melted
  •  
    Preparation

    1. LINE a baking sheet with parchment.

    2. TOSS together the popcorn, 1/2 cup of almonds, and 4 tablespoons of the toffee bits. Drizzle with the melted milk chocolate; toss until well coated.

    3. TRANSFER to the baking sheet. Drizzle with the dark chocolate; sprinkle with remaining almonds and toffee bits.
     
    4. REFRIGERATE for about 30 minutes or until set; break into clusters. You’re ready to enjoy a handful!
     
     
    MORE POPCORN RECIPES

  • Alternative Popcorn Uses
  • Arugula-Fig Salad With Popcorn Garnish
  • Corn Custard With Popcorn Garnish
  • Easy Microwave Popcorn
  • How To Remove The Burnt Popcorn Smell
  • Jalapeñno-Parmesan Popcorn
  • Kale-Lime Popcorn
  • Popcorn Ball Ice Cream Sandwiches
  • Popcorn Meatloaf Recipe
  • Pairing Wine & Popcorn
  • Popcorn Candy Balls
  • Popcorn Cupcakes
  • Popcorn Ice Cream
  • Popcorn Party Bar
  • Popcorn Peanut Brittle
  • Popcorn Salad
  • Popcorn Trivia
  • Rosemary-Parmesan Popcorn
  • Sage Popcorn
  • S’mores Popcorn
  • Sweet & Savory Popcorn Garnishes
  • Triple Caramel Popcorn Fudge
  • Truffle Popcorn
  •  
     
    SEASONAL POPCORN RECIPES

  • Candy Corn Popcorn Balls
  • Chocolate-Drizzled Popcorn
  • Christmas Popcorn Balls
  • Cranberry & Chocolate Spiced Popcorn
  • Cranberry Popcorn Balls
  • Chocolate-Cranberry Popcorn Bark With Toffee
  • Cranberry-Orange Popcorn Balls
  • Halloween Popcorn Balls
  • Halloween Popcorn Balls #2
  • Halloween Witch Popcorn Balls
  • Haunted Halloween Popcorn Hands
  • Popcorn Snowman
  • Pumpkin Spice Popcorn
  • White Chocolate Peppermint Popcorn Bark
  •  


    [1] Toffee popcorn: popcorn, toffee bits and chocolate. Yum! (photos #1, #3, #5 © The Popcorn Board).


    [2] French rochers: slivered almonds covered in chocolate. These are from chocolatier Elaine Hsieh (photo © EH Chociolate).


    [3] How about a popcorn ball ice cream sandwich? Here’s the recipe.


    [4] An arugula and fig salad with a popcorn garnish (photo © Le Coq Rico | La Rotisserie | NYC).

    Kale Popcorn
    [5] Kale popcorn: savory and nutritious. Here’s the recipe.

    Candy Corn Popcorn Balls
    [6] Halloween popcorn balls. Here’s the recipe. For Christmas, Valentine’s Day, switch out the candy corn for peppermint chips or Red Hots (photo © Pots And Pans).

     
    ________________

    *The grass family includes all of the major cereals: barley, maize, oats, rice, and wheat; and most of the minor grains as well, including common millet, finger millet, rye, teff, and many others that are less familiar to us. It also includes such important species as sugar cane and sorghum.

    Grains—whether they’re in their natural forms like rice and quinoa, or made into bread or breakfast cereals—tend to make up the bulk of the human diet. They are affordable sources of carbohydrates and protein, they’re a versatile base for many thousands of grain products.

    Here’s more about whole grains.

     
     
      

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    Omnom Chocolate: Elegant Chocolate Bars & More From Iceland


    [1] These “anytime” bars are especially fine Halloween gifts for your connosseiur friends and family. The Black N’ Burnt Barley Bar has crow imagery. Quoth the raven, “give me lots of these” (all photos © Omnom Chocolate).


    [2] The Burnt N’ Black Barley Bars have bits of roasted barley that add a wonderful nuance to the bars. Shown: the front and back of the bars.


    [3] The Coffee + Milk Bar is wrapped with bat imagery—a Nordic folk animal that’s also a Halloween icon.


    [4] Close-up on the bat label.


    [5] There are sets of bars for the holidays, and individual bars for stocking stuffers.


    [6] Hearts and swans are available year-round, and in special packaging for Valentine’s Day.


    [7] The Superchocoberry Barleynibbly Nuttyliciou Bar, with a foxy label and Reykjavik’s volcano in the background.

     

    Have you had any foods from Iceland? You can probably find skyr, a.k.a. Icelandic yogurt, at your nearest Whole Foods. But you’d probably have to head to the icy land itself to try the national dish, hákarl—fermented shark. It’s made with Greenland shark, a cousin of the Great White. A catch means lots to eat: The shark grows to an average of 21 feet long and hits the scales at 2,200 pounds—more than a ton (2,000 pounds). The bigger boys reach 24 feet and 3,100 pounds.

    Now, chase that image from your mind, toward what might be Reykjavik’s greatest treat: chocolate from Omnom Chocolate, a confectionary shop located on the premises of the chocolate factory.

    The bean-to-bar* artisan line is so wonderful that we put Reykjavik on our destination list. If the chocolate that’s available in the U.S. is this charming, what about those ice cream sundaes? Yes, we’ll walk into the Reykjavik shop and say, “We came from New York for the ice cream!”

    And for the chocolate bars and almonds, too, of course!

    Each bar has a beautifully designed wrapper that embraces an animal from Scandinavian folklore. The designs are so enchanting that we haven’t thrown out the empty wrappers. We’ll re-purpose them for something nice.

    Just in time for Halloween, we’re highlighting two bars that celebrate the holiday:

  • The Black N’ Burnt Barley Bar, whose “folklore animal” is the crow. Inspired by the volcanic island that is Iceland, this pitch-black chocolate bar (the color is from activated charcoal) is made with real lava salt, boasting a rich toasty flavor of malt and barley. Yes, there’s some sweetness as well; but part of the loveliness is that it’s not a conventionally sweet chocolate bar. It’s an eye-opening example of what a chocolate bar can be.
  • The Coffee + Milk Bar’s folklore animal is the bat. Coffee lovers will want to keep these “in stock” at home. The coffee and milk notes are delish, and each bar contains as much caffeine as a shot of espresso.
  •  
    Both of these are flavored white chocolate bars. If you haven’t embraced white chocolate in the past, you’ll want to give these bars a big kiss!
     
    Beyond Halloween, look toward the holidays and your weekly chocolate treat, 52 weeks a year.
     
     
    OMNOM’S REMARKABLE CHOCOLATE

    This alluring, small-batch chocolate line comprises chocolate bars and what the industry calls panned products†, like chocolate-covered almonds. Many of the ingredients are organic.

    Not only is the packaging enchanting; the bars have a lovely grid on one side and the inclusions on the other side. These are chocolate bars to admire before you take a bite.

    The flavor pairings are inspired by Iceland.

  • Their combination of chocolate and lakkrís (Icelandic for licorice) is a local bestseller. (Salted black licorice is very popular in Scandinavia.)
  • Their milk chocolate has distinctive notes of the fermented milk‡ commonly used in Iceland.
  •  
    It was love at first bite for us. While some of these chocolate flavors may be less familiar, if you have a palate that wants more and more, you must try these! Buy the whole line (seriously!). Shipping is free to the U.S. and Canada, on orders of $50 or more.
     
    The Chocolate Bars

    Flavored Bars

  • Black N’ Burnt Barley Bar (BEST SELLER)
  • Caramel Chocolate Bar
  • Coffee + Milk Bar (BEST SELLER)
  • Cookies + Cream Bar (whole chocolate cookies embedded in white chocolate—WOW)
  • Lakkris + Sea Salt Bar
  • Lakkris + Raspberry Bar
  • Sea Salted Almonds Bar (BEST SELLER)
  • Sea Salted Toffee Bar
  • SuperchocoberryBarley NibblyNuttylicious Bar
  •  
    Single Origin Chocolate Bars

  • Milk Chocolate Bars: Single Origin Madagascar, Nicaragua and Tanzania
  • Dark Chocolate Bars: Single Origin Madagascar, Nicaragua and Tanzania
  •  
    More

  • Mango Passion Chocolate Almonds
  • Smores Kit
  •  
    Resistance is futile, but the rewards are great!
     
     
    ABOUT OMNOM

    Co-founder Kjartan Gíslason worked as a chef across Europe for nearly two decades before discovering bean-to-bar chocolate. He teamed up with his childhood friend Óskar Þórðarson to begin sourcing cacao beans around the world.

    They set up a small production lab and were joined by pastry chef Karl Viggó Vigfússon and designer André Úlfur Visage, the creative force behind Omnom’s striking packaging.

    The name Omnom is the Icelandic version of the American nom nom nom (or num num num, depending on how your mother spoke it). They got it right, except that nom nom is modest. We might have gone for Yippee!
     
     

    There’s free shipping over $50 to the U.S. and Canada. Head to OmnomChocolate.com. You won’t have any problem selecting $50-worth.

    Some products are available on Amazon. But Amazon charges their sellers a 30% commission. Let all the money go to Omnom, so they can continue to create ravishing chocolate.

    ________________

    *Bean to bar means that the company buys raw cacao beans and toasts and blends them to their own unique formula. The opposite of bean-to-bar is purchasing the chocolate ready-made to be melted by the chocolatier and turned into bars and bonbons. This ready chocolate is known as couverture (coo-ver-TYOOR).

    †Panned products get their name because the handmade products are coating by tossing them in a pan with chocolate. Chocolate-covered nuts are an example.

    ‡Fermented milk products are also known as fermented dairy products, cultured dairy foods, cultured dairy products, and cultured milk products. They are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus. Buttermilk and kefir are examples.

     

     
     
      

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