Hotdog With Chocolate Eclairs
A lot of events across the globe are characterized by memorable happenings like appearances of world famous celebrities. Other than that, there could be unique and sometimes bizarre food and treats. This holds true in many different countries and cultures.
The recent Canadian National Exhibition showcased a wild yet enticing new treat. A Canadian company took the sausage in a bun experience to a new level. They came up with a hotdog entirely wrapped in a chocolate éclair! Yup, you read right.
The world famous Maple Lodge Farms were held accountable for this rare treat. The hotdog was served in a sliced chocolate éclair and had a lot of sprinkles and whipped cream on top. Ooohh.
In a certain survey of ranking food based on quirkiness, such treat was even quirkier and crazier than the previous one, known as the Luther Burger (a bacon cheeseburger that used glazed donuts for its bun) and the Luther Double Down (composed of fried chicken meat being used as bun for bacon and cheese).
This is definitely news to many, but actually, this isn’t the first time that Canadians have gone to the extreme. There was one Canadian vendor who sold what he named ‘double bacon fried corn dogs.’
Suffice it to say, people across the globe crave new tastes. Hence, a lot of people come up with brilliant, and sometimes bizarre, ideas about different food combinations and preparations. Such efforts, have been made possible by the ever increasing influence of social media on the food industry.
Who knows, you might come up with the next big thing. You can go over this blog for some more of the interesting news about chocolate.
Categories: chocolate articles Tags: Canada, chocolate eclairs, hotdog
History of Ghirardelli chocolate
Ghirardelli Chocolate Company is among the pioneers when it comes to chocolate companies. In America, it is the second oldest. An Italian, who was born in Italy, by the name of Domingo Ghirardelli, moved to California after having worked in South America for a stretch of time. It was in 1862 that the company was incorporated. Ghirardelli has been a leading brand since then.
Ghirardelli’s father did food importing, and learned his way around chocolate making by means of working as a helper in a local candy shop. Then, he came to Uruguay and worked with a chocolate company. Later on, he moved to Peru to start his own confectionary shop. It was in 1947 that he began making Ghirardelli chocolate.
In 1949, he came to California and worked on gold mines. After which, he had a shop which supplied fellow miners with general items. Then, he had his own coffee shop, and by 1852, he began making guittard chocolate, after importing good quality cocoa.
The flavors and taste were a breath of fresh air, and became an instant hit. Shortly after, Ghirardelli chocolate gained remarkable popularity. With the huge success of single chocolates, Ghirardelli then began making chocolate bars, as well. Being a hit in the market, it began growing as a giant in the chocolate industry.
However, not everything and everyday is smooth-sailing for Ghirardelli. It was mentioned that he used to sell general items, and although he improved his business and put up on more, it got gutted in fire and lost almost everything. He was still able to get back on his feet, though, and worked around what was left. This story speaks of the willpower and the determination of a man behind the major success of Chocolate Company.
Fighting for its existence is a thing of the past for Ghirardelli Chocolate Company. At the moment, it is one of the most sought after chocolate brands in America and in many other countries. This is only proof that success comes with perseverance and hard work.
Categories: chocolate articles Tags: CHOCOLATE, Ghirardelli, History
The Difference Between Dutch-process and Natural Cocoa Powder
Dutch-process cocoa powder is actually derived from cacao beans that have undergone washing with a potassium solution. This is in order to neutralize their acidity. Natural cocoa powder is made out of cocoa beans that have simply undergone roasting, and then got pulverized into fine powder.
Apart from having the acidity neutralized, Dutching cocoa powder will actually make it darker and it tends to mellow the beans’ flavor. Many of the artisan manufacturers you will find in American don’t Dutch-process the cocoa that they have. They claim that their beans need not be acid-neutralized. Majority of supermarket brands of cocoa powder you can find in the United States, like Nestlé and Hershey’s, are natural cocoa powders.
Given than natural cocoa powder has not undergone tempering of acidity, it typically goes hand in hand with baking soda (which is alkali) in recipes. Chocolate makers typically mix Dutch-process cocoa with baking powder, since it does not react to baking soda like natural cocoa does. A lot of classic American recipes, such as Devil’s Food Cake, make use of natural cocoa powder. The reddish crumb in this recipe is the reaction between baking soda and natural cocoa powder.
But of course, there are exceptions to each. According to Fine Cooking magazine, “You can substitute natural cocoa powder for Dutch-process in most recipes (though not vice versa). Flavor and texture can be affected, but generally only in recipes calling for 3/4 cup (75 g) or more.”
You must know that you can’t use Dutch-process cocoa when a recipe specifically requires natural cocoa powder. When making ice creams and sauces, though, they can be swapped out. However, it cannot be applied when making cookies and cakes.
If a recipe requires either, the main difference that you will see is that Dutch-process cocoa yields a darker color and a more complex flavor , while natural cocoa powder is fruitier tasting and lighter in color.
Categories: chocolate articles Tags: cocoa, cocoa powder, find, making
Can you melt chocolate chips or chocolate bars then cool them into one big bar?
Question by Katy Noe: Can you melt chocolate chips or chocolate bars then cool them into one big bar?
If i can do that how would i let it cool? Is there a certain type of chocolate i need? How would i melt it? I’m doing this for a class project. I am making it look like chocolate “tree bark”. I was planning on carving in the wood design once it was cooled. Thank you for your help if you answer!
Best answer:
Answer by Nikki Davidson
I’d melt the chips and spread it evenly over some wax paper. Regular chocolate chips work just fine (I have done something similar before), but some grocery stores and craft stores also sell special melting chips that melt more easily.
If you really want a “tree bark” look, buy some dark chocolate chips and some milk chocolate chips. Melt them separately and then swirl them together slightly before you spread it out. It’ll have different tones of brown in it, making it look even more like real wood
Add your own answer in the comments!
How do you make Hand Made Chocolate?
Question by Cheergale01: How do you make Hand Made Chocolate?
Is it possible?
Best answer:
Answer by Luke Wood
Well its really really hard!!!!!!!!
Here are the chocolate manufacturers and chocolate makers that have a section on recipes. Lots of great ideas for ways to use your favorite chocolate.
Askinosie Chocolate
Barry Callebaut
Belcolade
Cacao Barry
Chocolates El Rey
Felchlin Switzerland
Guittard Chocolate Company
ScharffenBerger
Taza Chocolate
TCHO
Valrhona Chocolat
For more chocolate recipes, you simply have to put something like “chocolate recipes for candy making” in your favorite search engine. You’ll find a whole world of recipes out there.
For those new to chocolate work – The following chocolate recipes for filling chocolates and bonbons are quick and simple to make. Use them as a platform to make your own handmade chocolates. Enjoy!
Handmade Chocolate Truffle Center
Ingredients:
8 oz 250g Dark* Chocolate (chopped fine)
1/3 cup 75mL Whipping cream
*Click here if you want to substitute Milk or White Chocolate
Recipe:
Bring cream just to a boil in a heavy saucepan. Remove from heat.
Beat cream into the chocolate by hand or using a hand-held emulsion blender. Beat until smooth and all chocolate is melted.
Chill in refrigerator until firm (approximately 1-3 hours).
Scrape spoon or melon-ball cutter across surface of mixture; quickly press with fingertips into 1-inch (2.5cm) balls. Freeze well wrapped in plastic.
Store your handmade chocolates in the refrigerator well wrapped in plastic for 1 week or freeze in freezer bags for 1-2 months.
Gianduja – emulsified nuts and chocolate YUM
Ingredients:
5 oz 125 g Roasted Hazelnuts, Peanuts, Cashews or Almonds
8 oz 225 g Dark or Milk Chocolate
Recipe:
Grind the nuts to the consistency of butter. A food processor works well for this. A blender can produce too oily a product as the mixture gets warmed during the blending.
Melt the chocolate in a double boiler or microwave until just melted but not warm. Remove the pan from the heat.
Mix the melted chocolate into the nut paste until thoroughly combined.
Allow mixture to harden slightly and scoop into balls (it may still be very sticky) or pipe into cups.
Or you can temper the mixture just exactly as you would chocolate and pour onto parchment paper to harden and when cool, cut into desired shapes for dipping in chocolate.
Store your handmade Gianduja in refrigerator in a plastic tub for 1-2 months.
Praline (Nut Brittle) Center for Hand-made chocolates
Ingredients:
1 cup 250 g Nuts blanched, toasted and still warm
2/3 cup 150 mL Water
2 cups 500 mL Sugar
Recipe:
Bring sugar and water to a boil stirring constantly to dissolve all sugar. Brush down sugar crystals from around edge of pan during this time.
When syrup boils stop stirring and boil until temperature reaches 320° – 330°F (160° – 165°C). Syrup will be a light caramel color.
Immediately remove from heat and put bottom of pan in cold water to stop cooking. Add warm nuts – shaking pan carefully to mix quickly.
Pour nuts and syrup onto parchment paper or oiled counter, spreading quickly with a spatula to make a thin layer.
When brittle has cooled, it can be broken into pieces and dipped in chocolate.
Store your hand-made chocolates in an airtight container immediately as the praline tends to get sticky if left at room temperature.
Know better? Leave your own answer in the comments!
Categories: chocolate questions Tags: CHOCOLATE, Hand, Made
