Now that you have a variety of high end chocolates to taste, let’s compare some of them. First, chocolate is best at room temperature (about 68 degrees). As you unwrap the chocolate, look at the surface (if its grayish – that’s either sugar or fat bloom – we’ll cover that in the melting section….). It should be nice and shiny. …
Continuing the celebration of National Chocolate Month....stay tuned for more! There has been a renaissance of sorts with Artisan chocolates becoming very well-known, wide-spread and popular. You may have noticed a number of chocolate products with the percentage of chocolate liquor in them. When Ghirardelli starts putting “60% chocolate chips” on the shelf at Publix, you know this is here to stay! …
It's no surprise that February is National Chocolate Month - while other food items get a day or a week, it is fitting that chocolate has an entire month! So where does chocolate come from? Why it grows on trees, of course. However, nature needs a lot of help to get chocolate from the raw form on the tree to…
Well - Huntsville and Alabama must have finally hit the "food map." Today marked King Arthur Four's first Baking Across American demonstration for 2011 and it happened here in Huntsville. Hosted in the Arbor at the Botanical Gardens, the KAF team demonstrated how to make an apple pie (including the pie dough from scratch) and a chocolate tart. (Next stop…