THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods


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Sorry, We’re Experiencing Warped Photo Difficulties

December 21, 2008 at 7:41 am · Filed under Food Holidays & More

We just upgraded to WordPress 2.7, and, as those of you who use I.E. and Safari may have already noted, it is distorting our photos. (They look normal in Firefox.) As our developer is off until the new year, we ask you to bear with us until we can get the code fixed. Ah, technology!

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CONTEST: Scharffen Berger Chocolate Recipe Contest

December 20, 2008 at 11:45 am · Filed under Cheese-Yogurt-Dairy, Chocolate, Contest, Cookies-Cake-Pastry

If you’ve got an exciting and different sweet or savory chocolate recipe, you have until January 4 to enter January 4 to enter it. This year’s requirement includes “adventure” ingredient: basil, black or pink peppercorns, black sesame seed, cacao nibs, chili pepper (fresh or whole dried), coconut milk, coriander, jicama, kaffir lime leaf, mango, matcha tea, mustard seed, palm sugar, plantain, popping candy, tamarind, tapioca pearls and wattleseed. Last year’s winners included Chocolate Wasabi Pom Poms, Dark Chocolate Caramel Calzoni and Grapefruit Madeleines With Rosemary Infused Chocolate Drizzle. So, as great as your brownies may be, unless their chili pepper wattleseed brownies, they probably won’t make it into the finals. scharffenberger-pompons

Last year’s Grand Prize winner in the Sweet category, Chocolate Wasabi Pom Poms.
– Grand Prize winners from the Sweet, Savory and Beverage categories will each receive $5,000 and a Scharffen Berger Chocolate Adventure Contest medal, a gold-colored likeness of a Scharffen Berger 3-ounce bar, a special custom Scharffen Berger chocolate collection and dessert cookbooks.
– One Second Place Prize winner from each category will receive a special custom Scharffen Berger chocolate collection worth $250 and a signed copy of The Essence of Chocolate by Robert Steinberg and John Scharffenberger.

Enter at ChocolateAdventureContest.com. You can also find plenty of delicious chocolate recipes.

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PRODUCT: Last-Minute Gifts At Williams-Sonoma

December 20, 2008 at 10:15 am · Filed under Beverages, Cookies-Cake-Pastry, Giftable

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Hot chocolate in regular or mint—go for the mint.

 Dashing through the snow (and we have plenty of it in the Northeast right now), we raced into Williams-Sonoma for some last-minute holiday gifts. There are plenty of good things to eat there. We had been to the store a week earlier, and had the opportunity to nibble on chocolatier Michael Recchiuti’s Champagne truffles (Recchiuti is a NIBBLE Top Pick Of The Week), some delicious Five Apple Cider with mulling spices and this lovely Mint Hot Chocolate, made from flakes of Guittard chocolate, one of the world’s finest (and noteworthy for making a chocolaty yet not-very-sweet beverage). You can see the difference between cocoa and hot chocolate in the photo. Hot chocolate is made from shaved chocolate bars, cocoa from ground cocoa powder. Guess which is richer! (Note that “rich” does not mean sweet and cloying.)
There are also cupcake mixes from Beverly Hills’ famous Sprinkles cupcake bakery—much more immediately gratifying than waiting in line at Sprinkles, even if you live in L.A. The Red Velvet is one of the best red velvet cake recipes we’ve had (it includes a frosting recipe that is equally delicious). Then, it was back out into the snow. Of course, we purchased an extra package of everything as our own treat for braving the elements on behalf of making the holidays happier (and tastier) for family and friends.

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