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A Christmas with Trifle
This Christmas, I'm going to make trifle for desert. After all,
what is Christmas without trifle? I'm sure, even the pickiest of
diners who shun cross-cultural eating would find a soft culinary
spot for trifle in their hearts and palates if they...
Cookware what you need and what you don’t !
Cookware is always a rather contentious subject. I have seen chefs turn up to even the simplest of cooking jobs carrying more than it would take to maintain your average oil tanker (though maybe this is not the best use for your cookware), when...
Easy Christmas Cookie Recipes - One Recipe with Many Variations
There are so many Christmas cookie recipes around but often so little time to bake during the busy holiday season.
The solution? A great tasting basic cookie recipe that quickly and easily turns into such a variety of easy to make Christmas...
Five Simply Delicious Holiday Appetizers
Holiday parties are wonderful but the vast array of rich and
tempting foods can become a bit overwhelming. I have some
recipes for this time of year that, while delicious, are not
quite as rich as the standard fare. When asked to contribute...
Potato and Spinach Quiche
10 oz. Package of frozen spinach (thawed)
4 strips of bacon
1 medium sized potato
2 shallots
4 eggs
¼ cup Milk
Salt
Pepper
½ cup Ementaller
Ready made pie crusts or use our Pate Brise recipe.
Preheat your over to 375F.
Bake...
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Turn Your Love of Chocolate from a Secret Pleasure to a Fun Social Event
Turn Your Love of Chocolate from a Secret Pleasure to a Fun Social Event
Larry Friedlan
Chocolate isn’t a Food, but an Experience
Few words evoke the emotional enthusiasm people feel toward chocolate. It has a treasured place in our personal collection of memories - the Easter baskets, the birthday treats, the candy displays at Christmas, the heart that told you someone loves you.
It started young. During our special times, chocolate was there - an integral part of the event. One taste of chocolate (or even the thought alone) makes the mouth water and the emotional associations rush in. It brings back the multitude of fondly-remembered feel-good experiences we didn’t want to end.
So a great-testing piece of chocolate inevitably makes us happy inside. Of course, it doesn’t hurt that chocolate contains phenylethylamine (PEA), a natural substance that’s reputed to stimulate the same reaction in the body as falling in love. That’s why, even at times when we’re feeling down, anything chocolate feels so comforting.
Chocolate is Meant to be Shared
My favorite career was owning The Chocolate Factory in Branson, Missouri. Making chocolate inspired me; it’s so apparent that it makes a person’s soul happy. My passion led me to create 300 new chocolate products and 26 different flavored fudges (one of which won the title, "World’s Best Chocolate" in 1986).
Out of that grew the Chocolate Fantasy events, which are used as non-profit fundraisers. People can’t resist the 30 to 40 different kinds of chocolate creations offered. It combines three great things - chocolate, fun, and doing good through the charity. As crowd-pleasing and impressive as those events are, these same techniques can be accomplished by a rank beginner. With equally enthusiastic reactions.
Making chocolate goodies with others improves the flavor - as well as the enjoyment.
Visualize your whole family gathered around in the kitchen, making gourmet chocolates together. Smell that wonderful chocolatey aroma, feel the rich texture of gourmet chocolate goodies in your fingers.
Now that’s fun! And you’re all creating memories you’ll never forget, at the same time.
You Can "Do this at Home"
The Old Tyme Chocolate Cookbook I wrote shows how to make truly gourmet chocolate in your own home, using the tools you’ve already got. Without prior experience, anyone can create professional-quality results your friends will rave about. You’ll reveal out-of-the-ordinary chocolate expertise. All because you grasp the subtle differences of taste and texture between your gourmet concoctions, and what is sold at the store.
Learn tricks that the pros know. For instance, did you know you must NEVER introduce water into the chocolate during the manufacturing stage? A few drops of water will turn a pot of chocolate into the consistency of modeling clay. Why not try a recipe that will satisfy any chocolate craving?
Chocolate Toffee
2 cups granulated sugar
¼ cup unsweetened cocoa powder
1 cup dark corn syrup
dash salt
½ cup whipping cream
½ stick (¼ cup) butter
Line an 8-inch baking pan with buttered foil. Combine all ingredients in a large saucepan. Begin cooking over medium heat, lowering heat as candy thickens. Cook to 250 degrees F. Pour into prepared pan and let cool. Break into bite-sized pieces or cut and wrap in plastic film.
Check out other chocolate recipes, tricks, and lore from my book at
http://oldtymechocolate.com/home.php.
Dazzle your friends and family with your chocolate proficiency. It’s sure to raise your reputation, along with your social standing. Best of all, you’ll find yourself as welcome as the chocolate masterpieces you create. It’s all in knowing how.
About the author:
--Larry Friedlan, Author, Old Tyme Chocolate Cookbook. Make gourmet chocolate like a pro in your own kitchen. Visit http://oldtymechocolate.com/home.phpfor fun, chocolate recipes, and more. larry@OldTymeChocolate.com
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