From the moment when I first tasted Tres Leches (three milks) Cake, I was smitten. So as I 'collected' recipes to include in this chocolate blog, I couldn't resist trying out a new-to-me recipe for Chocolate Tres Leches Cake. It's important to know this isn't a typical cake in terms of texture. In fact, even after refrigeration, it remains VERY moist and even a bit like bread pudding. As with last week's post this one got its start when I found a link: https://www.countryliving.com/food-drinks/a36319250/chocolate-tres-leches-cake-recipe/ But those who know me personally and/or through this blog know that I rarely use a recipe the way I found it. The same holds true here. Take a look at how I made this decadent cake but found ways to change it for our tastes. Most of all, enjoy! Here are the dry ingredients, for which I made no changes in quantities. Although I didn't change anything about the wet batter ingredients this time around, I would reduce the amount of coffee from 3/4 cup to 1/2 cup, the next time that I make it. When I combined the milks I also added about 1 1/2 teaspoons of cinnamon - a favorite family flavor. Although I didn't reduce the amount of milks when I made this recipe a few days ago, I found myself 'pouring off' what appeared to be excess milk from the cooling cake. I believe I will reduce the quantity of milks by 1/3 to 1/2, in the future. Here's the cooling cake. You'll notice some 'sprinkles' on my version of this dessert. As ultra-rich as this recipe is, I decided to skip a top layer of whipped cream. Instead, I lightly sprinkled confectioner's sugar immediately on top. After that, I pulverized a small handful of bittersweet chocolate chips and then sprinkled some across the sugar. The results were still decadent and delicious!!
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A great recipe is always worth making again and again. But a great recipe with a great history to match MUST be made again and again. Such is the case with Teddy Bear Cookies. I discovered this no-bake recipe in the 1990s, as our daughters, Stephanie and Jessica attended elementary school. It included chocolate sandwich cookies, completely covered in melted chocolate and peanut butter chips. A cute teddy bear graham cracker topped each coated cookie. In a few short years, the cookies became a holiday staple for our daughters and all of their friends. Despite the fact Jess never really liked peanut butter, she made an exception for this seasonal treat. Decades later, our grown daughters weren't the only ones looking for Teddy Bear Cookies during the holiday season. Five or six years ago Steph arrived from the Kansas City airport two days before Christmas, thanks to a ride from her childhood friend, Kalissa. After a quick hug, Kalissa headed to the kitchen. Inside a refrigerated tin she found Teddy Bear Cookies, grabbed one and smiled broadly. The next day, Natalie and Skylar picked up Jess at the airport. After a flurry of hugs in our front hall, the girls found the Teddy Bear Cookies and devoured them with the delight of small children. The original recipe gradually evolved from semi-sweet to bittersweet chocolate chips. The cookies also showed up at a Chicago baby shower for Jessica. Then last year, our two-year-old grandson, Emmett, enjoyed his first Teddy Bear Cookie in our home, after his family moved to Kansas City. Over many years of trial and error, I developed more efficient – and less frustrating – ways to make the cookies. Putting parchment paper atop foil (or using my newer silicone baking sheets) minimized the possibility of the warm coating sticking as it dried. And stirring the chips multiple times, as they melted together in the microwave, smoothed the texture. I piled sandwich and teddy crackers into separate bowls, rather than grabbing new ones from the box as I made each cookie. I also learned I could completely cover several cookies in the melted chips before the coating hardened too much for teddys to stick. And the more patient I was, the more cookies I could cover in chocolatey, peanut buttery decadence. I still occasionally refer to my fragile, yellowed recipe, but I've pretty much committed it to memory. Now, it's time to share this iconic family treat with you, too. Here's an easier way to read it: Teddy Bear Cookies Makes 3-4 dozen 1 1/3 cup peanut butter chips 1 1/3 cup semisweet or bittersweet chocolate chips 2 tablespoons butter 1 package chocolate sandwich cookies 1 box teddy bear shaped graham snack crackers Cover tray or cookie sheet with wax paper (or silicone baking sheet). In a medium microwave-safe bowl, place peanut butter and chocolate chips, and butter. Microwave at high for a total of 1-2 minutes or until chips are melted and mixture is smooth when stirred. Stir 2-3 times while microwaving the mixture. With a fork, dip each cookie into mixture until completely coated. Allow excess mixture to drizzle back into the bowl, through the fork. Place coated cookies on prepared tray and top each one with a graham cracker before the coating solidifies. Refrigerate, uncovered, until set; about 30 minutes. Keep stored in refrigerator until ready to eat. If possible, allow them to 'thaw' for 15-20 minutes before eating.
I am blessed to have a large collection of paper recipes that showcase chocolate. But that doesn't stop me from adding new options to my repertoire, as I find them online. Such is the case with these Chocolate Peanut Butter Bars. Yes, I know - this post is a couple of days earlier than most of my others. But in case you need a super easy/wonderfully delicious last-minute Thanksgiving dessert, this is it. First, you'll need to follow along via the link for the original recipe: https://spoonuniversity.com/recipe/ditch-the-reeses-for-no-bake-chocolate-peanut-butter-bars) Here's the crust combo (above), in my kitchen. FWIW, I used natural peanut butter whose only ingredients are peanuts and salt. I love the fact this p.b. doesn't add a bit of sugar to the recipe. And I chose crunchy peanut butter, to incorporate a little more texture. Here's the chocolate layer, coming together in the microwave. I used (and always do!) bittersweet chocolate chips, which further reduced the sugar from the levels in other chips. I suggest heating the combo in 20-30 second increments and stirring after each increment. This took me four go-arounds at around 20 seconds, each. Spreading the chocolate layer atop the crust layer is a breeze. And once these babies are fully 'hardened' it's incredibly tough to stop at just one. Depending on how much indulgence you want in each serving. I also recommend cutting 18-24 squares.
ABOVE ALL, A VERY HAPPY THANKSGIVING TO EVERYONE!! This year's pie began with a small 'pie pumpkin' and canned pumpkin from my pantry. After I roasted and scooped out the pie pumpkin, I pureed it in the food processor with just a little water. The result? Enough puree for a whole pumpkin pie. But I've only used a pie pumpkin once before-a long time ago. So I blended it with my canned puree and added half to the recipe. Now I've also got enough puree in my freezer to make a Pumpkin Cheesecake or Pumpkin Muffins, sometime soon. Although I do like traditional pumpkin pie, this chocolate lover decided to create a hybrid that would cover all the bases. It turned out so well that this simple and delicious recipe later won a contest sponsored by Kansas City, Missouri Chef Jasper Mirabile, Jr., with Jasper's Italian Restaurant. Chocolate Lover's Pumpkin Pie Makes 12-16 servings-this is a very rich dessert! 9-inch pie crust 1/2 cup bittersweet or semi-sweet chocolate chips 15 ounces/1 can pumpkin puree 1 can evaporated milk 1/2 cup brown sugar 2 eggs, slightly beaten 1 teaspoon flour 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/2 cup bittersweet or semi-sweet chocolate chips, ground fine in food processor 1. Preheat oven to 350 degrees. Bake crust 10 minutes while melting chocolate chips. Allow to cool slightly, about 10 minutes. Using a pastry brush, spread half of the melted chocolate across the entire crust, including the edge. 2. Combine all other ingredients except ground chocolate chips. Fold in chocolate chips and fill the crust; it will be very full. Bake pie approximately one hour or until filling surface is slightly firm to the touch. 3. Cool one hour on wire rack and then for 1/2 hour in refrigerator. Reheat melted chocolate in double boiler. Use pastry brush to 'paint' the pie top with remaining chocolate. Cool at least 15 more minutes before serving.
I hadn’t thought about Nanaimo Bars in many years. That is, until last week, as I shared lunch with other travel writers and public relations people at a sleek, contemporary *Nashville restaurant called Roze Pony. And there they were in the bakery case-those decadent, three-layer bars full of chocolate, nuts, coconut, and creamy richness. Each bar looked to be about 3 inches long, per side. That’s a big difference from the recommended size of a one-inch square per serving, in this recipe that Mom used decades ago. She’s still going strong, at 90, but doesn’t recall how she came upon this recipe. So, I did a little digging, myself. Turns out this decadent no-bake dessert was named after the city of Nanaimo (pronounced nuh-NYE-mo), in British Columbia, Canada, on the east side of Vancouver Island. And the bar has been a beloved staple of big celebrations there, for more than seven decades. Since I typically tinker with recipes, I’ve been trying to decide if a little less butter might work. I don’t want to change the custard texture (#2, below) so would keep the butter there. But I think the crust might also perform well with 4 tablespoons of butter and three tablespoons of mild extra virgin olive oil or safflower oil. See what you think of this time-honored recipe and enjoy! Ingredients #1 ½ cup butter 1/8th package unsweetened chocolate 1 egg, beaten 2 cups graham cracker crumbs 1 cup grated coconut 1 cup chopped walnuts Ingredients #2 ½ cup butter 1 teaspoon vanilla 2 tablespoons instant vanilla pudding (many Canadians use custard powder, instead. It creates creamier texture & distinctive yellow color, but it’s hard to find in the U.S.) 2 cups confectioner’s sugar 3-5 tablespoons milk Ingredients #3
4 ounces bittersweet chocolate chips 1 tablespoon butter Directions #1 – Melt butter and chocolate in double boiler. Add egg slowly and stir in. Add remaining ingredients and fold together. Press mixture into buttered 9 x 9 pan. Let cool and harden in the refrigerator for 15-20 minutes before adding #2. #2 – Cream together butter, vanilla and pudding. Slowly add and incorporate confectioner’s sugar until well blended. Add milk slowly, as needed, to achieve thick, smooth consistency. Spread mixture on first layer. Allow to cool and harden in refrigerator for at least 30 minutes. #3 – Melt chocolate chips and butter in double boiler. Spread across first two cooled layers. Add more chopped nuts as garnish, if desired. Let cool for several hours before cutting. These bars are very rich so cut small - at least 24 bars per pan. They freeze well too. *Note: As is common in the travel industry, the writer received accommodations and other compensation for the purpose of review. While it has not influenced this review, the writer believes in full disclosure of all potential conflicts of interest. Greetings from Nashville! No, I’m not baking in somebody else’s kitchen today. I actually baked this recipe and then took photos, several days ago, before I headed out. I had big plans to create a chocolate recipe that includes many steps, plus it would be my first time using yeast in forever (stay tuned – that recipe is still on my list)! But after making 100+ brownies last week, for the No Kid Hungry Kansas City fall bake sale, this quick yet delicious chocolate recipe called my name, instead. Another great thing about this recipe? You can easily freeze some unfrosted muffins/cupcakes, for later use. It’s been a long time since I made these muffins/cupcakes, and this recipe does make an ENORMOUS number of treats. Call me a little impatient, but after I filled 24 regular-sized silicone baking cups with batter and still had plenty left over, I pulled out and filled my mini muffin pans. I didn't want to wait for the large ones to bake and cool before reloading. I also iced only about half of the large muffins/cupcakes, making freezing more viable for some of these goodies. Chocolate Muffins or Cupcakes Makes 24+ regular size cupcakes Batter 1 ¾ cups sugar ½ cup vegetable oil ½ cup cocoa 2 eggs 1/3 cup sour cream or Greek yogurt 2 cups (whole wheat pastry) flour 1 ½ teaspoons baking soda Pinch of salt 2 teaspoons vanilla 3/4 cup hot water Paper or silicone baking cups Preheat oven to 325 degrees. Line muffin tin with baking cups. In a mixing bowl beat together sugar, oil, and cocoa until smooth. Add eggs, mixing well. Add sour cream, flour, baking soda and salt, beating to mix well. Add vanilla and hot water. Batter will be runny. Use a ladle to fill your baking cups. Fill baking cups half full. Bake 20-25 minutes or until toothpick comes out clean.
Icing 4 ounces cream cheese, softened 4 tablespoons butter, softened 1 cup powdered sugar ¼ cup cocoa 1 tablespoon chocolate balsamic vinegar or chocolate liqueur Cream together cream cheese and butter. Beat in sugar and cocoa to completely blend. Stir in balsamic and then spread on cupcakes. Refrigerate until ready to serve. I've been making variations of this brownie recipe for so long that I don't even remember when I first found the original version. It featured white chocolate chips in the batter with dark chips on top. I'm not a big fan of white chocolate so, instead, I put loads of the dark stuff right in the batter. I've also reduced the amount of batter sugar, in favor of more dark chocolate bits. Here is my current Ultra Fudge Brownies recipe, just in time for National Chocolate Day (October 28) :) Ultra Fudge Brownies Makes 2-2 ½ dozen 2 ounces unsweetened chocolate 1 stick butter + 3 tablespoons mild olive oil or safflower oil 1 ¼ cups sugar 3 eggs 1 teaspoon vanilla 1 cup whole wheat pastry flour Pinch of salt 1 ½ cups bittersweet chocolate chips 1 cup chopped nuts, optional Melt chocolate and butter in a double boiler (or microwave the chocolate and butter in a large microwaveable bowl at HIGH, until butter and chocolate have completely melted). Mix in sugar and vanilla thoroughly, and then stir in eggs, one at a time. Incorporate flour and blend well. Mix in chocolate chips (and nuts). Spread in greased 13 x 9 pan. Bake at 350 degrees for 25-30 minutes. Do not over bake. Cool completely before cutting.
If you’re already a fan of chocolate-nut flavored spreads, consider making this healthier version that allows you to control the amount of sugar and salt. As always, I’ve tinkered with this recipe since I encountered it in a magazine, many years ago. Although I have reduced the amount of sugar from the original, this recipe readily accommodates more, if you simply must have sweeter results. Not planning to eat your hummus within about four days? It will freeze and thaw beautifully, for your next chocolate fix. Chocolate Hummus Makes 24 servings 1 (15-ounce) can chickpeas, drained and rinsed (I recommend using the low salt variety) 1/2 cup cocoa powder 1/3 cup sugar, with more, to taste) 3 ounces peanut butter 3 tablespoons olive oil 1 teaspoon vanilla extract 1/2 teaspoon salt, with more, to taste 1 teaspoon instant coffee powder (optional) 5 to 8 tablespoons water (I used 6 tablespoons for this batch) 1. Put chickpeas, peanut butter, olive oil, cocoa powder, sugar, vanilla, coffee powder and salt in a food processor fitted with a metal blade. Pulse, scraping down the sides; continue mixing until well blended. While the processor is running slowly add water by the tablespoon and check frequently until you reach the desired texture.
2. Refrigerate and use within 4-5 days and/or freeze until ready to defrost. Use as a dip/spread for toast, fruit, or graham crackers. I've always appreciated well-made truffles. Rich flavor and soft ganache create the ultimate sweet bite. But that sweet bite is also typically full of (delicious!) saturated fat, from heavy cream. So I decided to adjust an existing truffle recipe a bit, by substituting avocado for half of the cream. Because avocado deserves to play with spicy flavors, I also added cinnamon and chile powder to the ganache and coating powder. The results are delicious and not quite as decadent as the original. In fact, after a friend of our daughter's tasted one of these delicious treats, she asked if I would make them for the dessert buffet at her wedding. What an honor! A word of 'warning' before you start. This is a lengthy process, including the wait time between individual steps. So set aside about three hours, find your favorite movie, and hit pause as each step begins. It's worth the effort. Avocado Chile Pepper Truffles Makes 18-24 truffles Ganache 3/8 cup avocado ½ cup heavy cream 1 tablespoon ancho chile powder 1 tablespoon cinnamon 1/8 tsp. salt 8 ounces dark chocolate chips Coating ½ cup cocoa powder ¾ tsp. ancho chile powder 1. Puree avocado in food processor. In a saucepan, combine it with cream, chile powder, cinnamon, and salt. Bring to a boil and then remove from heat. Cover and let steep for one hour. 2. Reheat the mixture over medium heat until it just comes to a boil, stirring occasionally. Pour mixture over the chocolate chips in a bowl. Stir until the chocolate is completely melted, and the mixture is smooth. 3. Pour mixture into a shallow glass pie pan. Chill for two hours, until firm. With a 1-inch scoop or tablespoon, scoop out chocolate and roll in the palm of your hand to create a rough ball. Shape and place on a sheet pan covered with wax paper. Chill for 5-10 minutes. 4. In a shallow dish, combine the coating ingredients. Roll balls in mixture
until coated, place the truffles back on the sheet pan with the wax paper. Chill until ready to serve. 5. If chilled longer than 2 hours let stand for 30 minutes at room temperature before serving. Store truffles in a tightly covered container for up to 2 weeks. Although the calendar says this is fall, October temperatures in the Kansas City area can still fluctuate wildly, from the 40s to the upper 70s. With this crazy weather in mind, here’s a cold, sweet treat for you to enjoy on those days when you don’t even need to wear a jacket. This inaugural blog recipe is a riff on a very old L.A. Times recipe, called Mayan Chocolate Pops. The original recipe featured espresso or espresso powder, plus two cups of half-and-half. But my husband isn't a coffee fan so I nixed that ingredient, and reduced the amount of half-and-half slightly, to help with freezing. The L.A. Times version did include cinnamon, but I increased the amount for my cinnamon-loving family. Finally, I added chile powder, another family favorite and quite appropriate for cuisine from this part of the world. Please enjoy my: Spiced Mexican Popsicles Makes 6, 3-ounce servings ¼ cup Dutch-process cocoa powder 1 1/2 teaspoons cinnamon 1 teaspoon chile powder (I use Ancho chile powder) ¾ cup sugar 1 3/4 cups half-and-half 1 tsp. vanilla extract 1. Combine the cocoa, chile powder, cinnamon, and sugar, in a saucepan. Whisk in enough of the half-and-half to make a paste, then gradually whisk in the rest of the half-and-half. Gently bring to a boil, stirring often. 2. Remove from heat and stir in vanilla. Allow mixture to cool to room temperature; you can pour the mixture from the hot pan into a bowl, to reduce cooling time. Then use a ladle to gently pour the mixture into and freeze in molds (I use 3-ounce Dixie cups as my molds).
3. Add wooden/popsicle sticks when mixture is slushy, after about 1 ½-2 hours. Freeze for at least two hours more, before serving. How to Fully Experience Chocolate As mentioned in my previous post, Gail Ambrosius (owner of Gail Ambrosius Chocolatier, in Madison, Wisconsin) has created an information sheet regarding how to judge every piece of chocolate that you encounter. I’ve summarized her terrific tips here: Sight Is the chocolate shiny or dull? Mahogany, dark brown or even black? These characteristics reflect the type of beans used to create the chocolate, plus their source and processing. Scent/Aroma When slightly warmed between your fingers, is the aroma delicate or potent? This will give you a ‘tip’ regarding potential flavor. Sound Does the chocolate you are tasting ‘snap’ as you bite into it? That’s a sign of proper chocolate tempering. About tempering: https://www.ecolechocolat.com/en/chocolate-tempering.html Taste As the chocolate melts on your tongue what flavors do you think of and how does that change over time? When you exhale through your nose, how does the flavor shift and linger? Touch Notice the chocolate texture in your mouth. Is it sandy/grainy or smooth/silky? Chocolate Production and Climate Change The previous post also mentioned Ambrosius’s concern about her company’s carbon footprint. To learn more about climate change and cocoa production, visit http://www.confectionerynews.com/Commodities/Climate-change-and-cocoa-Chocolate-firms-action-to-temperature-rise/?utm_source=newsletter_daily&utm_medium=email&utm_campaign=30-Apr-2015&c=OquP9o9q%2B29WTWa2qvZGiJTc6C3zptEU& . And here: http://www.confectionerynews.com/Commodities/What-is-the-environmental-impact-of-cocoa-production/?utm_source=newsletter_daily&utm_medium=email&utm_campaign=30-Apr-2015&c=OquP9o9q%2B2%2FcF%2FrlLZXlT%2BRqyRCAyh78& Definitions Associated with Ethical Chocolate-Making SINGLE ORIGIN CHOCOLATE: Cacao beans in a chocolate product that came from only one location, whether from the same country or the same individual property. ORGANIC CHOCOLATE: This chocolate variety must feature certified organic ingredients, with no pesticides or genetically modified elements included. FAIR TRADE CERTIFIED: Farmers who grow the cacao used to make chocolate receive a 'living wage' A Little Chocolate History Father of modern-day taxonomic plant classification, Carolus Linnaeus named cacao ‘theobroma.’ From ancient Greek, it means ‘Food of the Gods.’ Cacao is a Mayan word the Spanish colonizers of Mesoamerica retained to describe the tree and its produce. This plant grows around the world in a band spreading 20 degrees north and south of the Equator. As the nineteenth century began technology made it possible to transform chocolate into bars and other sweets. Developed by Rodolphe Lindt, his ‘conching’ technique allowed chocolatiers to create smooth melted chocolate from cacao. Learn more chocolate history here: http://blog.oup.com/2016/07/chocolate-facts/ Dark Chocolate’s Health Benefits
A fermented edible, cacao is also considered a health-promoting super food. And this article, 7 Heart-Healthy Perks of Dark Chocolate, details how cacao: -Prevents Heart Disease -Powers Heart and Blood Vessel Cells -Boosts Blood Circulation -Calms Blood Pressure -Lowers Stroke Risk -Helps You Meet Cholesterol Goals -Relieves Stress on Your Heart It's no small honor to be listed among the top 10 sweets destinations across the nation, in Food Network magazine. But that's exactly where chocolatier, Gail Ambrosius Chocolatier, found her stellar dark chocolate creations, when the publication named hers the 'Best Little Box of Chocolates,' in 2010. Ambrosius and her staff create unusual flavor combinations that have also landed this popular shop on Best of Madison lists, multiple times. She has appeared on the Today Show and on various cooking shows. Bon Appétit, Martha Stewart Living, and Travel + Leisure have also praised Gail Ambrosius Chocolatier. Not bad for a business that opened in 2004 and an owner who previously worked as a cartographer (mapmaker) for the state of Wisconsin. But Ambrosius only made the leap into chocolate making after she studied the art in Paris, fulfilling a decades-old dream. During a Wisconsin press trip, we sampled many of Ambrosius's dark and decadent single origin and blended chocolate truffles. Photo courtesy of Gail Ambrosius Chocolatier Ambrosius’ inventive truffle flavors included shiitake mushrooms, which enhanced the chocolate flavor of 65 percent cacao (cacao definition). Chocolate from an heirloom cacao bean combined with lemongrass and ginger to create a smooth, seductive filling with just a little 'kick.' Sweet curry with saffron incorporated an unusual heat in one truffle, while Cinnamon/Cayenne truffles added sweet and savory spice to dark, rich chocolate. In addition to truffles, Gail Ambrosius Chocolatier crafts decadent caramels, fruit and nut-filled bars and barks, and chocolate-dipped orange peels. There is premium hot chocolate mix as well as chocolate tree frogs, or Buddhas, and Tumbled Bites – roasted Colombia espresso beans or cacao nibs enrobed in luscious Colombian dark chocolate. During our visit, Ambrosius regaled us with stories about the warm relationships she has developed during her visits to various cacao farms, especially with Costa Rican farmers. She sources chocolate from Hawaii, Colombia, Costa Rica, Ecuador, Peru, and Venezuela, creating a smaller carbon footprint than if she purchased it from Europe. Photo courtesy of Gail Ambrosius Chocolatier Finally, as we tasted her truffles, Ambrosius encouraged us to experience chocolate tasting through multiple senses. To learn her tips about tasting chocolate (abbreviated from her printed info), as well as some chocolate history, stay tuned for the next Chocolate 2.0 post. Photo courtesy of Tim Chattman.
Please note: As a travel writer, I received accommodations, entry fees, etc. while visiting this area, in advance of reviews and/or profiles. I do my best to remain impartial and offer full disclosure to avoid potential conflicts of interest. A rush of Almendrado (almond) Tequila suddenly bathed my tongue, swirling together with the melted dark chocolate shell. I immediately wanted to try a second flavor. This time an explosion of rich, seductive ruby port and melting chocolate enveloped my tongue. These are only a few varieties of the liquid center chocolates available at this must-visit destination for chocolate lovers. Among Duke’s Spirit Filled Chocolates, liquid center flavors include Irish Cream Liqueur, Tequila Rose Strawberry Cream Liqueur, 360 Double Chocolate Vodka, Tennessee or Single Malt Scotch Whiskey, Anejo Tequila, Peach Schnapps and Paula’s Texas Orange Liqueur. Wine lovers may taste Cabernet Sauvignon, Australian Tawny Port or Raspberry wine inside other liquid center chocolates. And non-alcoholic selections include mesquite roasted or espresso coffee and black cherry or raspberry nectar. Duke created her three- to five-day molding and filling process for cast liquid center chocolates, following her apprenticeship with a Swiss master chocolatier. By 1984, her business was born. Duke and her staff primarily use chocolate with 50-53 percent cacao, and her American roots inspired her to add liquid flavorings that Americans would appreciate. Vegan Fortunata #4 chocolate is used to make keto confections. But there’s more to Duke’s repertoire than liquid chocolates. Sample her silk fudge – melt-in-your-mouth, creamy and luscious. Crafted with chocolate, heavy whipping cream and natural flavors, this fudge takes its sweetness from the chocolate itself. Be sure to sample truffles too, available in more than a dozen flavors. No matter what you sample, I guarantee you won't want to stop with just one. Please note: As a travel writer, I received accommodations, entry fees, etc. while visiting this area, in advance of reviews and/or profiles. I do my best to remain impartial and offer full disclosure to avoid potential conflicts of interest. Image of a cacao farmer at work.
It’s Halfway to First Ever 19th Annual World’s Shortest
St. Patrick’s Day Parade®; Cheech Marin to Be Grand Marshal HOT SPRINGS NATIONAL PARK, Arkansas — It’s halfway to the First Ever 19th Annual World’s Shortest St. Patrick’s Day Parade®, and Cheech Marin, half of the legendary comedy team Cheech and Chong, will serve as the grand marshal on March 17, 2022. Marin had been scheduled as the grand marshal for the parade in 2020, but the coronavirus pandemic disrupted the event for two years, resulting in drastically reduced versions in 2020 and 2021... (Reprinted from Visit Hot Springs press release. Please contact Paul Johnson 501/231-3817, pj72205@comcast.net, for more information.) I travel as often as possible, whether I’m part of a group or solo. And this chocoholic always enjoys checking out local purveyors. But a trip to Chocolaterie Stam in Des Moines, Iowa, came as a complete surprise. When I visited the city for lunch with several editors, a number of years ago, I also had some downtime. So I drove around until I bumped into this family-owned chocolate enterprise that began in Amsterdam, and has operated in this Midwest town for decades. The moment I stepped inside I felt as if I’d entered a time machine. My surroundings spirited me back to the 1900s. Only the computerized checkout told me otherwise. A baby grand and antique upholstered chairs in rich chocolate brown filled a cozy seating area that flanked a mustard-colored wall filled with vintage photos. Gold-painted faux arches decorated a long wall behind the service counter filled with a beverage menu and dozens of flavored syrups. I sampled delicious dark chocolate while admiring this family’s sweet artistry. There were tiny white chocolate swans with clearly defined feathers as well as chocolate coaches and horses, and cognac cream or chocolate rum truffles. Luscious cream- and nut-filled bonbons spilled from a wicker horn of plenty. The staggering array of bonbon flavors was primarily available in dark or milk chocolate with choices such as Tea Ganache, Forest Berry Cream, Italian Cherry Cream and Crème Brule. But most of all, I loved the Stam story. Nearly a century before the family officially launched their chocolate enterprise in Amsterdam, their bakery was known for pastries and chocolates. When customers especially clamored for the chocolates, patriarch, Jacobus Stam, shifted the company’s focus to exclusively making these decadent treats. That was in 1913. By the 1930s-1940s, three of Stam's four sons, and one daughter, worked with him, and each one developed his/her own branch of the business. The chocolaterie really took off in Amsterdam. When one son decided Americans would appreciate these quality chocolates, he opened his first branch in the United States.
Today residents of Wisconsin, Nebraska, Missouri, Minnesota, Ohio, and several other Iowa cities, also enjoy Chocolaterie Stam stores – where sweet indulgence has been a way of life for more than 100 years. It will be seven years, next month, since I served as a U.S. delegate to Terre Madre and Salone del Gusto in Torino, Italy (most English speakers call this city Turin). Sponsored by Slow Food International this mind-boggling biannual extravaganza showcases producers and supporters of ‘good, clean & fair food.’ During the week-long event, I met chocolate (cioccolato, in Italian) makers from across the globe and attended a chocolate tasting workshop with a wide range of samples. In the Italian Marketplace, many more chocolatiers represented the country’s centuries-old chocolate legacy. But this international festival also showcased chocolate makers from Trinidad and Tobago, Brazil, and Bolivia, among others. One morning, I took a break from the Slow Food conference and trekked out to Torino's legendary Caffè Al Bicerin – where the warm Bicerin beverage has been made at this tiny shop for centuries. It's full of coffee, liquid chocolate and cream. But my most unexpected chocolate encounter took place at the conference hotel, where I arrived a night early, before because of transportation issues. By the time I checked in to my room at Rivoli Hotel, in Rivoli, Italy, it was nearly 10 p.m. and I hadn’t eaten much while in transit. I didn’t want a big meal so ordered a glass of Sangiovese and a slice of chocolate cake. As I sipped my wine, I began to wonder why I hadn’t yet received any cake and asked my server. He somehow communicated that the dessert takes a long time, because it has to be baked at the last minute. I had inadvertently ordered classic Torino lava cake, perfectly prepared and perfectly decadent. It was a sweet ending to a trying day. A certified chocoholic, I returned home and tried a recipe for Classic Torino Chocolate Lava Cakes. You can also find it inside my friend, Jasper J. Mirabile, Jr.'s, Jasper's Kitchen Cookbook. Reprinted with author permission.
Classic Torino Chocolate Lava Cakes Serves 4 6 1/2 ounces bittersweet or semisweet chocolate, chopped 3 tablespoons unsalted butter pinch of salt 2 whole large eggs, separated, plus 2 egg yolks 1/4 cup sugar Espresso cream sauce, for serving (see Jasper’s cookbook) whipped cream, for serving (optional) 1. Preheat the oven to 425 degrees. Butter four 6-ounce custard cups, dust with flour and shake out the excess. 2. Combine the chocolate, butter, and salt in the top of a double boiler set over simmering water. Stir until the chocolate is melted and the mixture is smooth. Remove the top of the double boiler from the bottom and cool for 10 minutes. 3. Meanwhile, use an electric mixer to beat the egg yolks and 3 tablespoons of the sugar in a large bowl on medium-high speed until thick and light, about 2 minutes. Use a rubber spatula to fold in the chocolate mixture. 4. In a clean medium bowl, using an electric mixer fitted with clean, dry beaters beat the egg whites with the remaining tablespoon of sugar until stiff but dry peaks do not form. Gently fold the whites into the chocolate mixture in 3 equal portions, each time mixing just until the whites are incorporated. 5. Divide the batter among the prepared custard cups. Place the custard cups on a baking sheet and bake until the cakes are puffed out but still soft in the center, about 11 minutes. Transfer the baking sheet to a rack and cool for about 3 minutes. 6. Using a small, thin knife, cut around the sides of the cakes to loosen them from the cups. Place individual serving plates on top of each cup and invert each cake onto a plate. Remove the cups. 7. Spoon the Espresso Cream Sauce around the cakes and top each cake with whipped cream, if using. I have always found festivals to be joyous events. And this Mardi Gras-inspired gathering offered loads of joy amid a cold and misty February morning. I'd love to return sometime! The Iowa Chicken Run is a raucous yet family-oriented Cajun throw-back to early Mardi Gras celebrations, which began in small neighborhoods long before the glitz and glamour of events held in New Orleans and Lake Charles, Louisiana. Pronounced ‘I-O-Way,’ this small town definitely knows how to host a party. In February 2013 our tour group arrived on a gray and chilly morning at the small, rural KC Hall. Folding tables covered in green and purple tablecloths, Mardi Gras beads and metallic face masks filled the main room. The aroma of gently simmering gumbo merged with the sound of quiet conversation and laughter coming from a commercial kitchen. Another lavishly decorated table held a luscious King Cake. We wrapped our coats tightly around us and headed towards the simple floats assembling outside. Most were mounted on flatbed trailers, with coolers full of Lousiana’s Abita Amber beer, and portable outhouses. Deep purple, bright green and sunny yellow streamers, masks and garlands decorated each float where adults and children of all ages joyously assembled. Purple, gold, and green striped hats resembling the Cat in the Hat mixed with Mardi Gras-themed baseball and cowboy hats. Brilliant beads complemented pirate garb, overalls and peacock-bright scrub shirts decorated with lines and layers of multi-colored fabric fringe. As the small procession began additional neighbors walked beside the slowly moving floats. Others stood along the 3-1/2-hour parade route to catch multi-colored beads that we threw into their outstretched hands. Zydeco and rap blared from float-mounted speakers. When the event captain blew his whistle and knocked on each neighborhood door enthusiastic parade participants danced to the beat of zydeco by musicians who played over-the-shoulder scrub board instruments and accordions to prove they should receive gumbo ingredients. As each neighbor approved the performance and contributed ingredients, the captain released a squawking chicken from its cage, (with several feathers plucked to limit its flight) and threw it into the air. Children and adults gleefully chased and captured it. In the early days of the Iowa Chicken Run, each captured chicken traditionally become part of the community gumbo pot. The parade eventually ended at Rabideaux’s Sausage Kitchen where hot gumbo and fiery zydeco dancing continued until the sun fell on another Mardi Gras celebration in Iowa. Note: As a travel writer, I received accommodations, entry fees, etc. while visiting this area, in advance of reviews and/or profiles. I do my best to remain impartial and offer full disclosure to avoid potential conflicts of interest.
There's a haunting beauty to Georgia O'Keefe's beloved Ghost Ranch, located 65 miles northwest of Santa Fe, New Mexico. O'Keefe bought a house and seven acres here, in 1938, where she lived for more than 50 years. Massive rock walls colored with wide mineral striations are topped with rock spires that jut into the brilliant blue sky. She painted most of her landscapes at the west end of the ranch, including the twisted juniper trees that also captured her interest. But O'Keefe valued all kinds of natural beauty and purchased her second New Mexico property about seven years later. Located only 13 miles from Ghost Ranch, her other home and studio offered totally different panoramic views. One of the earliest people to install picture windows, O'Keefe overlooked quiet mesas, mountain vistas, wide fields and spindly cacti from her simple, unadorned white bedroom, where her collected stones and bones lined the windowsill. Just as her natural surroundings shaped and inspired O'Keefe's art, her art captured the spirit of this wild and wonderful environment for generations to come. As seen at the Wichita Art Museum, Wichita, Kansas, during a special Georgia O'Keefe exhibit.
Note: As a travel writer, I received accommodations, entry fees, etc. while visiting these areas, in advance of reviews and/or profiles. I do my best to remain impartial and offer full disclosure to avoid potential conflicts of interest. I thoroughly enjoyed this trip a number of years ago. I've tweaked the verbiage a bit, to make it more current. Since this trip I've also tasted wines across California's Lodi Valley and Sonoma County. Wine tasting is a delicious and relaxing way to explore different locales - whether in California, the Midwest, or near the east coast. Touring wineries while on press trips can be almost as wonderful as tasting the fruit of their labors. That’s how I felt about Hahn Estate in Monterey County, California – a family-owned winery that is SIP certified (sustainability in practice) and a member of the Monterey Bay Area Green Business program. Chardonnay and Pinot Noir grapes have a strong presence in this growing region. Chardonnay is the number one grape grown in Monterey County and Pinot Noir grapes are number #1 in the Santa Lucia Highlands wine growing region, where Hahn Estate operations are located. Their Chardonnay and Pinot grapes occupy thousands of acres and two AVAs (American Viticultural Areas). On a sun-drenched, cool October morning, we followed our guides to hilltop aging and bottling operations where half of us scrambled onto ATVs and the rest headed inside. The ATVs climbed rocky narrow paths with all the agility of a mountain goat as the valley opened up beneath us, creating breathtaking views. The Santa Lucia Highlands are a long, narrow AVA located on very old soils with very consistent climate. Mountainous terrain above, river waters below and the close proximity of Monterey Bay create a ‘thermal rainbow’ effect where 40 degree temperature swings on a summer day and ocean air sweeping across well-drained rocky soil beautifully accommodate vineyards. When we reached the summit, our hosts opened several bottles and provided glasses for a brief tasting. Everyone pulled out cameras as we sipped, before returning to the ATVs and a tour of the aging and bottling operations. Hahn Estate is a busy place where the harvest typically finishes in early November. They produce upwards of three million gallons of wine annually with more than 1,000 acres of estate vineyards and 6,000 planted acres overall. Grapes are hand harvested and sorted, then stored and bottled on-site. Hahn still uses French oak for aging the wines because it imparts more subtle flavors. Offering numerous price points among their nine brands, Hahn Estate wines are distributed to every state and more than a dozen countries. Upon returning to the tasting room we sampled multiple bottles, including Lucienne, a deep colored and delicious 'luxury' red. We then enjoyed a gourmet lunch on the adjacent deck while admiring more spectacular valley views. Wine pairings accompanied gooey panini sandwiches with creamy, root vegetable soup and a crisp salad full of goat cheese and dried cranberries. It was a lovely way to celebrate California wine making. Note: As a travel writer, I received accommodations, entry fees, etc. while visiting this area, in advance of reviews and/or profiles. I do my best to remain impartial and offer full disclosure to avoid potential conflicts of interest.
As I attended elementary school, my family and I lived in a suburb of Oakland, California - across the bay from San Francisco. Several decades later I returned to this beloved area for a jam-packed visit. After a press tour through Sonoma, I gifted myself one day of solo time in the Fisherman’s Wharf neighborhood. With only 24 hours on the clock before I returned to the airport, I arrived at the Best Western Tuscan Inn, where the valets looked like gondola pilots in their black and white horizontal-striped shirts and black straw hats. The hotel lobby resembled a casual and cozy Italian manor, with a rear window that looked out on a multi-level terrace full of potted flowers and greenery, and small trees. A sign reminded guests about the free happy hour offered every evening, and I vowed to return from my adventures in time to socialize. I pulled on my warmest jacket against the February chill and set out on foot. The smell of salt water, and uncharacteristically blue winter sky, lifted my spirits. I explored Pier 39 and then headed to the other end of the Wharf where I met a writing acquaintance and local resident, for a private wine tasting at a new wine store. Fueled by great food and drink, I returned to the streets with stops at Ghirardelli Chocolate Company and several other food purveyors. As the sun set I walked briskly towards the hotel again, where I joined a large crowd of ruddy faced guests before a roaring fire, still wearing fleece and scarves as they sipped wine and munched on freshly made bruschetta. Conversation flowed as it often does in a room full of strangers without agendas or previous connections and I found myself talking with a couple visiting from Ireland. She, and I, talked for nearly an hour beyond the last guest’s departure. Only then did I realize how good my comfy bed and soft pillow sounded. It was late morning when the smell of freshly baked bread drew me to Boudin Bakery, within view of San Francisco Bay. A street musician created sonorous music as he tapped enthusiastically on a twin pair of over-sized bongos, and raucous gulls swooped across parking lots and buildings. Inside the bakery, more than 150 years of history coalesced in dozens of fresh sourdough loaves, paying homage to a tradition that began when the Gold Rush '49ers merged traditional French baking techniques and 'sour' dough. In fact, today's loaves are still made with a portion of the original 'mother' dough, which has been divided and replenished with flour and water each day since the first batch was made. With a crunchy crust and a chewy center, a 24-ounce loaf only cost about $4. If I hadn't been so full, from breakfast, I might have grabbed lunch in Bistro Boudin, the company's first full-service restaurant. And if I hadn't been so pressed for time, I would have toured the company's on-site museum - full of city history and antique photos - or stopped by the demonstration bakery. But, sometimes, it's also nice to have things you can look forward to during your next visit. Fishermen still moor their boats and unload their catches daily at Fisherman’s Wharf. I walk along Jefferson Street in the early morning and see tanks full of live crabs at Alioto-Lazio Fish Company, one of only two commercial fish-processors and sellers here. It’s also one of less than two dozen companies at the Wharf that still catch and process their own fish. The family-run operation opened in 1940 and offers shipping services throughout the nation. Hours later, I walk back towards the docks for dinner. Classic fish stands line the sidewalk where vendors extol the virtues of their enormous shrimp, plump Dungeness crab, succulent swordfish and glistening oysters as hundreds of visitors stream past. Stomach growling, I enter Nick’s Lighthouse - a seafood institution since 1934. Gingham-checked vinyl covers the tables, fake grapes hang from the ceiling and model ships and thousands of Christmas lights line wooden walls. I seat myself as Sinatra croons and order linguine with crab and tomato sauce. Huge bits of crab are tossed in a chunky light tomato sauce and tiny shrimp pile high on my house salad. I order a crisp chardonnay, dig into my pasta and wonder if the crab came from the Bay this morning. After walking for 20 minutes through chilly, fog-shrouded morning air, The Buena Vista Café and its legendary Irish coffee beckon me. When I order the signature beverage my server simply says, “Make me one.”
Legend has it that in November 1952, then-owner of the cafe, Jack Koeppler, and international travel writer, Stanton Deleplane, tried to re-create the popular beverage served at Shannon Airport in Ireland, without much success. But Koeppler was so determined that he visited the Airport to taste the real thing and, many tastings later, he nailed the iconic coffee and whiskey mixture. A local dairy owner helped him recreate the foam. As the fog thins, cable cars spring to life, cars dim their headlights and dedicated cyclists challenge the city's famed hills. The foam on my Irish coffee lasts for more than 20 minutes in its special six-ounce glass – enough time to make a major dent in a steaming plate of Crab Eggs Benedict. It's worth $7.50 to taste a bit of history with my meal. |
Welcome to Visual Traveler.I love crafting stories about fantastic food & beverages, must-visit destinations & eco-friendly topics. I wrote a 350+ page book about Kansas. And I've worked with dozens of additional clients - from Fodors.com & AAA magazines to USA Today 10Best & WanderWithWonder. Grab a chair & join me as you explore photo-rich stories reflecting U.S. & international travels, plus home kitchen views.
Archived posts featuring Arizona, California, Kansas, New Mexico & chocolate
December 2023
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