The World and Chocolate

Layers of energy deserve layers of flavor

2011-10-11T03:06:00.000-07:00

I've never used barley flour before and a gingersnap recipe I found calls for it. Any suggestions I could use? They may be a huge success and if indeed they are, they're on the menu for the upcoming chocolate tasting. Ginger is the heat to offset some sweet or to enhance the savory-so it will be a perfect dipping tool. Try a twisted pretzel coated in nibs for another idea and mmm...I can't wait to hear what you think. Sign up if you haven't yet because registration will be closing. I'd love to have a huge class-all that energy and discussion is so much fun. We learn from each other as we compare what our taste buds prefer.
Caramel is a great conductor because of the butter and heavenly smooth taste it offers to conduct along with the chocolate. Have you had my brownie bites with caramel? Just another good reason to sign up today!

Cardamom and citrus

2011-10-03T02:57:00.000-07:00

Flavors for infusions were abundant at the Indian market in Montgomeryville so I picked up some spices to play with. I still haven't decided on whether to add it to a melted chocolate to dip or to infuse it and use it to fill yet cardamom and citrus seem like a perfect pair to start. Going through some of my favorite cookbooks like Michael Recchiuti ( a Phili native), BabyCakes NY (gluten free) the menu for the tasting next week is getting finalized. Offering ideas that you can recreate and ways to experience the sweet and savory is so much fun. From appetizers to the final sip of drinking chocolate it all comes together to be an experience about 'The World of Chocolate'. Did you sign up yet?

Waking up with chocolate

2011-09-24T05:32:00.000-07:00

It's been a long time since I visited...don't get me wrong it doesn't mean I haven't been thinking about chocolate. Life took me on a major detour yet here I am again getting ready to create a menu for the Chocolate Tasting at the New Hope-Solebury Community School on October 18th.
Stay tuned and I promise I'll share. Thinking about crazy delicious things to infuse the ingredients with, toppings to add to mix-it-up, and ways to plate so that it's the best adventure your taste buds could experience.

Sweet and Savory...just like love

2011-02-12T05:32:00.000-08:00

Love is filled with lots of flavor and sweet and savory captures lots of experiences.
So I made the brownie recipe below and substituted gluten free all purpose flour, used a mix of coconut oil and olive oil, about 1 tsp rosemary, 1 tsp paprika and some crushed pepper. On top I added toasted sliced almonds mixed with the chocolate cover and plain cocoa nibs and drizzled the caramel.

planning ahead...it's still a loving way to share

2011-02-06T12:48:00.000-08:00

why not freeze some dessert for Valentines Day and take it out-zap it or pop in the oven for a short time and it's like fresh baked. These freeze great and taste like you spent hours even though you don't. Perfect for any occasion yet since we're being flooded with Valentines Day ideas...go for it!

Delightfully Chocolate Caramel brownies

These are a delicious blend of textures and flavors that are rich yet not too sweet. Pair them with a variety of fruit and teas, coffee or wine.

Preheat oven to 325° and prepare the pan by spraying it lightly and overlapping parchment paper going in both direction. It will make it so the brownies lift out easily when they’re done cooking and the parchment lines the pan as you press the sided of it into the edges of the pan. Prepare either two mini-muffin tins lightly spray and place muffin tin liners (for brownie bites) or prepare a 8”sq pan.

Caramel center

Melt about 1 1/3 cups of caramels and mix in aprox. 1 Tbs strong, smooth coffee like Columbian.

Right before you need it, pour it into a parchment paper cone or something that you can work quickly to place the caramel into the brownie batter or finished brownie bite.

Brownie batter

10 Tbs unsalted butter

1 ¼ c sugar (I made it with half coconut crystals half white sugar)

¾ cup plus 2 Tbs unsweetened cocoa powder

¼ tsp salt

½ tsp pure vanilla

2 cold large eggs

½ cup tapioca flour

2/3 cup chopped walnuts

Combine the first four ingredients in the top of a double boiler pan. Stir occasionally so the ingredients get warm to touch as they melt and get mixed together. The texture stays granular so don’t worry, it’s ok because it gets smooth and rich with the next step. After they melt and are really warm, remove and let sit for about 3 minutes depending upon how the batter is. You don’t want it to cook the egg when the next set of ingredients get added.

Add each of the remaining ingredients until well combined, without over mixing. Mixing makes brownies tough even if they are gluten free.

Bake for about 15 minutes for brownie bites and between 20-25 for brownies *

(until the toothpick is almost clean)

*For the brownie: after about 10 minutes of the bake time squirt about ¾ tsp of caramel into the center of what will become the center of the brownie serving after they’re cut. This will be about 4-5 squirts of caramel across for four to five small brownies.

For brownie bites: after they’re cooled less than five minutes, press the point of the parchment paper cone into the center of the top of the brownie and then squirt. It will sit on the top mostly and that’s ok.

Place a chocolate covered nut or coffee bean into the caramel spot and then sprinkle chocolate covered cocoa nibs around it. You want them to stick to the caramel as it cools so you need to do this right after they come out of the oven

If your decorations are falling off still you can thin the caramel a little more with coffee and drizzle over the top of the brownies or brownie bites.

Cut small brownies so they’re bite size and enjoy!

Menu ideas for the Week...Valentines Day Week

2011-02-05T10:35:00.000-08:00

There's lots of ways to get ready for Valentines Day and I say taking care of being happy with yourself is a good start. I'm going to see if I can share a different menu pairing for your chocolate, each day this week as we approach Valentines Day. I may be able to sustain it after...we'll see how much shoveling there is.
Today the breakfast idea to warm up your day..

Put blue corn tortilla chips with two eggs and some chipotle goat cheese-cover the bowl with a slight gap for breathing and poach for shy of two minutes in the microwave. Top it with slices of grilled chicken apple sausage and have your hot chocolate made with almond milk. You're ready to go.

appreciating all the reminders of why I love 'The World of Chocolate'

2011-01-12T18:17:00.000-08:00

Corne Port Royal chocolate...I try not to be wooed by packaging because it's what makes prices go up on the end product..yet this packaging was so seductive as the neat folds of the box opened to a delicately layered tissue that had a fold. The fold was the perfect tab to lift up and reveal these most delicous chocolates. What a treat to open it and find the whole box full of dark Belgian chocolates. Smooth melt in the mouth flavor and qualities that sing with the essence of the flavors themselves. Just another reminder why I love 'The World of Chocolate'!

Getting ready for New Years one recipe at a time...

2010-12-29T04:43:00.000-08:00

The gingersnaps with chocolate chunks were pretty good and gluten free, the truffles with cocoa nibs and coconut milk would have been better without the goat cheese and today...let's see...what will compliment french onion soup, turkey and cranberry panini sandwiches...I think menus at this time of year and ideas for a way to make each day warm up with flavor.

Are you struggling to figure out how to keep your family coming back to the table to talk for at least 20 minutes before they go in different directions? I'm all about quick, pretty, easy and of course tasty.

Test out some ideas...

tapas of spicy pieces of chicken, salsa with sharp cheese and olive tapanade and cauliflower or asparagus with with hot chocolate and a little espresso splash for a change.
breakfast turkey sausage wrapped with a crescent roll and slices of fresh fruit and a mini chocolate fondue in a small coffee cup or crock to dip.

Let me know how you do!

Connecting to joy with chocolate

2010-12-08T02:25:00.000-08:00

I wanted to share this here first...chocolate and joy are synonymous. When you find a way to share and to connect with your family and friends through the experience of making cookies, doesn't it make sense?

That's what happened to me when my daughter made chocolate cookies for me as a Channukah gift. It was the best!

I posted the recipe she found on the 2theworldofchocolate blog

Popovers that melt in your mouth

2010-09-07T18:24:00.000-07:00

Can you imagine it? Breakfast on the patio, popovers that are filled with organic strawberry jam, almond paste and a touch of garbanza flour and another batch were with flax seed, cracked pepper and fresh grated parmesan. It was so good with the hot tea, sitting listening to the birds and taking in the day. They were both from the recipe on the King Arthur gluten-free flour mix. I just adapted it by using the coconut oil and then my fillings/dustings.

I haven't disappeared, I'm experimenting. Trying new things, new ideas that include vegan options for baking and gluten free/wheat free. The popovers were a winner over the biscuits and corn bread. They were more like hockey pucks.

winter dessert is really cool

2010-09-07T18:18:00.000-07:00

You know it's sort of like having a taste of both oreo ice cream and peppermint stick ice cream, all in one bite. Just crush the whole thing over your favorite bowl of ice cream, rice dream or tofutti and you're there!

Crushed peppermint stick, dipped in dark chocolate and the fun of the oreo

2010-06-21T02:52:00.000-07:00

It was delicious! I had been hearing that Trader joe's oreos were really good so I needed to check them out. I discovered they were perfect for dipping in a dark chocolate (72%) and then rolling in different toppings. I chose a mix of crushed nibs, cinnamon and black pepper for one and crushed peppermint stick candies for the other. Perfect for a summer dessert because they had the joy of the chocolate and the adventure of chocolate flavors paired with other things. Easy too. Now when I sit still to upload pictures from my new camera tonight-you'll see how beautiful it looks too.

Have a great day

Garnishing desserts with fruit and flowers

2010-06-15T02:54:00.000-07:00

Garnishing desserts with fresh flowers and plating them with fruit...it's so nice to have summer return. It was an amazing spring and I'm emerging from the Show with great memories and exciting plans for next year, already taking shape.
Let's figure out what to bake this week to go with a picnic...

experimenting and thinking out of the recipes

2010-03-06T13:54:00.000-08:00

So much going on and so many recipes have been tried...goat cheese ganache with almond milk instead of cream, cocoa nibs with cinnamon and palm sugar...I'll post the recipes later, yet felt like I wanted to connect. Things are going great. Going to be part of the Bucks County Women in Business Gourmet Getaway with a version of the impish chocolate cupcakes. Fun!

Sweet and Savory this weekend...

2010-02-19T19:09:00.000-08:00

It's time to experiment with the sweet and savory, yet I don't want to much sweet at all, so I thought I'd make a brunch recipe.

What do you think, Savory French toast with a fig balsalmic dressing(scroll all the way down to the savory section of the recipes with chocolate and you'll find it) ? The dressing has a little cocoa in it and thus the sweet appears on the scene. It's a nice balance to the goat cheese and the salt from the turkey ham or canadian bacon in there, it should be a winner. If you try it before me, tell me what you think.

Getting away for the weekend...sort of

2010-02-13T03:05:00.000-08:00

It’s like a European Market as you wander through the aisle and appreciate the Artisanal quality goods of local business’. It’s warm with the lighting filtering in from the outside and the variety of things to buy is growing each weekend. When you’re done shopping you can go through to the River Arts Gallery and see what brings a lot of people to the area-inspiration and the creative spirit channeled into art of all kinds. It’s easy to imagine that you’re somewhere else when you’re in the Market, because it buzzes with energy and life.

Ok, here’s the other reason I’m going to be there. The Painted Truffle, is one of the Chocolatier featured at the third annual Bucks County Chocolate Show, and is also at the Stockton Market now. Tom Sciascia, Owner, is having a chocolate tasting. He’ll have cabernet cordials, sea salt caramels and hot chocolate. When his tasting at The Four Seasons got canceled due to the snow, he was ready to share even more with the locals at The Stockton Market. Where do I fit in? In the spirit of Valentines Day, I love to bake. The Chocolate Bar will have samples of the impish chocolate cupcakes with Chambourg and black current basalmic ganache that are featured at the Chocolate Lover’s Fantasy benefit for A Woman’s Place tonight, chocolate chunk cookie samples tomorrow and both days: tickets to the Bucks County Chocolate Show will be available for sale.

So if you feel the same way I do and just need a break from the winter cold, come warm up at The Stockton Market at 19 Bridge St, Stockton, N.J. next to River Arts Gallery (formerly Erico’s market). Spread the word!

Gretchen, The Chocolate Muse

It's easy, it's delicious and it's yours...

2010-02-12T03:32:00.000-08:00

It's really cold, it's been hard to get out and shop or focus on the best way to show I care, so the recipes I've come up with helped solve the problem...

Starting out with a Naked Smoothie with raw cacao, a fritatta omelet with roasted potatoes in olive oil and crushed rosemary, and impish chocolate cupcakes with blackcurrent balsalmic ganache!

I'll be at the Stockton Market (19 Bridge Street Stockton, NJ next to River Arts Gallery) sharing some samples of the cupcakes and selling tickets to the Bucks County Chocolate Show. Pair it with a tasting from The Painted Truffle and buy some chocolates to go with your tickets...walk through the European style indoor market and pull together some other delights for your menu and it will be the most relaxing, memorable Valentines Day (or weekend if you prefer not to focus on Valentines Day).

Have to go to work-have a great valentines day and tell me how yours worked out.

2010-02-09T19:26:00.001-08:00

It's hard to say what's the best feeling is when it comes to Valentines Day...maybe excitement, maybe apprehension. I avoid commercial Holidays and this one is no exception. I can overlook what's happened to February 14th because it's paired with one of my favorite things...chocolate.
So let's dip, let's bake, let's revel in all things chocolate. Impish chocolate cupcakes are on the way....come back tomorrow for the recipe.
What's your favorite chocolate delight in the middle of the winter?

Finding an oasis in the middle of a winter island

2010-02-05T02:47:00.001-08:00

Fairchild Gardens was an oasis in the middle of a winter island. Yes there was chocolate at this island too, of course. There were some new products on the scene that I'm sure you'll see more of soon~at the Bucks County Chocolate Show I hope! L'Atelier Gourmet by Franck Monnier was food art and Ecuadorian Chocolate by Marco Paumino was the pure earth in a bar. There were lots of others in between that I'll tell you more about-like Oliver Kita, the Artisanal creations with a variety that is sure to delight any fan.

So we're moving into the Valentines Day marathon. What are you going to do? What type of recipes do you want me to find for you? It looks like Stockton Market (an indoor European style farmers market) is going to be a wonderful place to get things for your snowy weekend and of course to create a stress free Valentines Day. See you there!

The World of Chocolate is bigger than a kiss...

2010-01-29T04:43:00.001-08:00

I love this expression and wondered what you thought about it...The World of Chocolate is bigger than a kiss...is it about Valentines Day or is it just about feeling good?

Visiting Fairchild Gardens Chocolate Festival

2010-01-29T04:24:00.000-08:00

The adventures this past two weeks is about chocolate and some new faces. Fairchild Gardens brings people out who don't usually notice that they have a tropical garden in their backyard.
Ecuadorian Chocolate, L'atelier du chocolate, crepes express, Oliver Kita...it was a delicious day.
So when I came back to PA, my list of things to do is to reach out to so many of the Chocolatiers and welcome them to be part of the Bucks County Chocolate Show! Stay tuned to who gets added to the list.
In the meantime, baking for Valentines Day has begun and the flourless torte, European chocolate chunk cookies will fill the kitchen so that you can get your Party to Go. Visit Stockton Market in Stockton, NJ to visit me Valentines Day weekend.

Flying high with The World of Chocolate

2010-01-14T17:07:00.000-08:00

It's been so much fun this week. The Candy and Gourmet Show on Sunday, baking and visiting Sand Castle Winery for a pairing recommendation. Also,

I've been testing ways to use red cocoa that Laurie gave me (Laurie's Chocolates) and began with vegan chocolate cupcakes. The recipe was from Desserts that Heal from Heather MacLean Walters, were light and moist. A total surprise~in a good way. I didn't have time to do frosting and felt they needed something...I confess I took a shortcut and I stuffed a truffle into their center so they had a heart. Does this mean I failed?
The pumpkin bread was great just the way it was-well I did change the whole recipe by incorporating tapioca flour, reduced the sugar and used almond milk. Then to dazzle the experience, I used the red cocoa to dust the bottom of the pan and it was a light and flavorful. Doubling the batch to keep the ratio's worked perfectly this time around and I think I'm in love with tapioca flour. It's so much smoother than rice flour and seems to be a equal substitute for pastry or regular flour. Have you tried it yet? I'd love to hear if you found the same results with your recipes.

Comforting with Chocolate

2010-01-07T02:47:00.000-08:00

Whether it's chocolate decadence, crispy milk chocolate truffles or a recipe from Desserts That Heal, chocolate has the ability to comfort in a way that people think of chicken soup. It's something that reaches the soul quickly and with a passion that starts at your toes.

So as I've reached out to share chocolate with close friends that are now in mourning for their sister, tonight, I'll be baking a new recipe for the memory of Janie. Heather MacLean Walters Desserts That Heal with give me the inspiration in her recipe for Dark Mocha Cake. It seems to conjure up energy, rich thought and filling something inside with a cake that goes to places you need it to.
So let's see if my cake ends up looking like this...stay tuned and I'll post the recipe
tonight.

Wishing you a Happy New Year~Cheer!

2010-01-03T15:44:00.000-08:00

The recipe came out great and was easy to make. It paired beautifully with the champagne that was garnished with pomengranite (sp), the dry bubbly and sweet dusted cookie. I especially liked the richness that the almond flour adds to the recipe without weighing it down.
As a treat, I only made part of the batter for New Years and then had some more, fresh the next day. They were soft in the center and light. What a nice afternoon pick me up. One thing I would suggest though is experimenting with the chile powder you use. I didn't have the right chile, yet even with what I added it gave a little warmth and depth to the cookie.

I hope you enjoy it as much as we did. My friend actually said it's one of the best I've made-easy and elegant-that's the way I like it.

The Mexican chocolate crackle cookies, papaya , clementines and chocolate dipped figs with french vanilla ice cream ...

2009-12-31T08:18:00.000-08:00

The menu is coming together little by little, yet the varied flavors~savory, dry white wine transitioning with the menu to end with champagne...perfect. For the recipes...

Exquisite Taste for New Years

2009-12-31T05:26:00.000-08:00

Not sure what will go best with the menu for tonight? Me neither. I'm flipping through recipes and wanted to use The Art&Soul of Baking by Cindy Mushet...some amazing ideas.
Cream puffs with cocoa nib cream, Duo-tone chocolate post de cre'me, mini-chocolate raspberry tartlets or Mexican chocolate crackle cookies...The main course is Puerto Rican crab and shrimp )a recipe from a team-building at Normandy Farms.

Check back later and let's see-I'll post it before noon after I choose so if you want a last minute idea that you know you can pull together and show off your Exquisite Taste-you can too.

Happy New Year!
The Chocolate Muse

kick-up the heat with ginger-fresh grated and with chocolate

2009-12-27T06:06:00.000-08:00

Life is about defying gravity, balance, and The Perfect Pair...today I'm going to create gingerbread (fresh grated ginger)with milk chocolate chunks and take some to one of my favorite wine shops to see what wine they would pair with it. I'll keep you posted about The Perfect Pair

The Journey of The Pod

2009-12-25T16:27:00.000-08:00

When I see these hands, dry with dirt that grew these beans, I feel the air on my face pick up and bring me to a land far away. It could be a number of places in the Rainforest Region that I arrive at, yet the reality is that the hard work, the basics, and the hardship that comes with adapting to whatever nature deals you, is what it's all about. It might be trite, yet the little flies that came in with the plants that were in the garden this summer, remind me every day that balance is a challenge. I've put lavendar springs around the top of the soil on all the potted plants, I infused black pepper in the water I watered them with, and I know I need to shower them in some soapy solution-hoping the flies can be eradicated before they totally infest every plant in the house. The plants are all part of 'The Journey of The Pod' exhibit. All some type of tropical plant-I'm nurturing them to showcase where ever the exhibit goes. They are special and as they get more mature, they take on a life of their own. This is so small compared to what Plantation owners must struggle with when the rain invites insects and molds to thrive and threaten crops of all kinds.

Can you relate to any of this? Have you entered the art contest to be part of 'The Journey of The Pod' exhibit? For more details go to the tab 'The Journey of The Pod' and print out the entry form-the deadlines coming up fast.

Happy Holidays-The Chocolate Muse, Gretchen

Dancing Gingerbread Men

2009-12-21T02:18:00.000-08:00

The day was spend making gingerbread men as part of my gift for colleagues at work. I have a recipe I've been using for the past few years,that people like, yet it's sticky and not as 'spicy' a cookie as I like. Here the adventure begins. I began by infusing the butter, spices and molasses with real ginger while they melted. That worked pretty well-I'd go with fine grated ginger next batch for even more flavor. Then I cut back the butter and included tapioca flour as one portion of the flour this year to make it easier to digest and a lighter cookie. That worked too. Here was the ultimate challenge I've had each year-it's really a sticky batter. I put it between parchment and plastic, put it with tapioca flour to dust, dipped the cutter before making the cookie-nothing was working! Corn meal works for pizza dough, and I love the molasses corn meal combo in Indian pudding-why not? Well I'm here to say it was perfect. It mixed into the batter easily, absorbed the extra moisture and to dust with it was a breeze because it dusted off easily when you put the cookie on.
The final touch...I wanted them to dance. So they did :) Some had bent legs,some raised hands, some were even clapping-in the end, the men were having a good time and so was I. Decorated with caramel boots outlined with chocolate,buttons of white chocolate cream cheese frosting and faces of dark chocolate~Happy Holiday wishes are on the way.
For the recipe, check back to the Bucks County Chocolate Show website tonight-recipes with chocolate tab. Have a good day

Chocolate Chip and Peppermint Crunch Crackles

2009-12-17T16:59:00.000-08:00

These are so worth the splurge over the Holidays! Have you ever had anything like it?

Chocolate Chip and Peppermint Crunch Crackles
8 ounces bittersweet or semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter, cut into 1/2 in pieces
1 1/2 oz unsweetened chocolate, chopped
1/2 cup finely crushed red and white striped hard peppermint candies
6 1/2 Tablespoons sugar

3 large eggs
2 Tablespoons vanilla extract
1 teaspoon peppermint extract
1 1/2 cups all purpose flour
3/4 tsp baking powder
1/4 teaspoon salt
1/2 cup (about 3oz) semisweet chocolate chips
Coarsely crushed peppermints
powdered sugar

Combine first three ingredients in a heavy large saucepan. Stir over low heat until chocolates melt and mixture is smooth. Remove pan from heat. Mix in finely crushed mints and 6 1/2 tablespoons sugar.

Cool mixture to lukewarm, stirring occasionally, about 30 minutes. Whisk eggs into chocolate mixture. 1 at a time, then whisk in vanilla extract and peppermint extract. Whisk flour, baking powder, and salt in small bowl to blend. Whisk flour mixture, then chocolate chips into chocolate mixture. Cover batter and chill until firm enough to shape, at least 3 hours and up to 1 day.

Position rack in center of oven and preheat to 325F. Line 2 baking sheets with parchment paper. Using 1 generous tablespoonful for each cookie, roll dough between moistened palms into1 1/4 in diameter balls, then arrange on prepared baking sheets, spacing 1 inch apart. Bake cookies, 1 sheet at a time, until puffed and cracked on top but still soft to touch in center, about 11 minutes.Let stand on sheets 5 minutes, Press coarsely crushed mints onto tops of cookies or sprinkle with powdered sugar. Transfer to racks:cool separately. These can be made 1 week ahead. Store airtight between sheets of waxed paper in refrigerator.

Bon Appetit December 2002

The Perfect Pair

2009-12-12T02:49:00.000-08:00

Take a sip, take a small bite of chocolate~let it warm and melt with the wine flavors, take another sip....repeat. Learning the best way to compliment wine and chocolate pairings seemed so simple, yet while Danielle was talking and making recommendations on the best wine to pair with the French Truffles or R'evillon milk chocolate pralines-she was focused and intent on the flavors she was envisioning. Try it out and let me know if you agree. Chopped smooth milk chocolate chopped and spread over French vanilla ice cream and Chaddsford Later Harvest Dessert Riesling. mmm delicious, elegant and simple~that's my idea of perfect.

Things are getting raw with chocolate

2009-12-06T16:45:00.000-08:00

I went to the Chocolate Expo in West Nyack and to my delight and amazement, I had raw chocolate from Organic Nectars. I think raw chocolate is coming into it's own. It was rich, light and the flavor was smooth. I had the rasberry raw chocolate bar and wow it was packed with fresh in the yard real life type of rasberry flavor.

I didn't think Gnosis would be challenged because the assortment and quality is amazing -yet here you have another version of how great raw chocolate can be. They both can be commended on how they have found a way to please the palate while keeping the raw chocolate oh so purely chocolate.

Have you tried raw chocolate-really good raw chocolate yet? You have to try these two and let me know what you think. Any others that are out there, let me know.