ZOMG, Candy!

Between 5 and 8 pm tonight, stop by your local Cold Stone Creamery for a free scoop of ice cream. And if you can, make a donation to benefit the Make-A-Wish Foundation.

Sorry for not posting this earlier; lack of computer-age has made me behind the times. Apparently, Cybele from Candy Blog did a bit on the Today Show lamenting the cheapening of chocolate. Go Cybele!

In belated news, chocolate maker Robert Steinberg died on Thursday. Sad.

As I wait to turn 21.

Chocolate Fondue a la Chalet Suisse

• 3 (3 oz) Toblerone bars
• 1/2 cup light or heavy cream
• 2 tbsp kirsch brandy or Cointreau
• Stir over low heat until chocolate is melted

Chocolate-Covered Strawberry

• 1 oz strawberry schnapps
• 1/2 oz creme de cacao (white)
• 1/2 oz cream
• Stir with ice and serve in red wine glass. Garnish with strawberry.

Chocolate Cocktail

• 2.5 oz ruby port
• 1.5 oz Yellow Chartreuse
• 1 egg yolk
• 1 tsp grated chocolate
• Mix ingredients with ice in a blender and pour into a chilled cocktail glass. Top with grated chocolate.

Chocolate Rum

• 1 oz. light rum
• 1/2 oz. creme de cacao (brown)
• 1/2 oz. creme de menth (white)
• 1 tbsp light cream
• 1 tsp 151-proof rum
• Shake with ice and strain over ice cubes

I (finally) turn 21 on Saturday. Being born in September has meant that I’m a bit young for my grade, so I’ve grown up watching my friends get to things (drive, vote, buy booze) before I can. But on Saturday, I’ll be all caught up, and all the age landmarks after 21 are the less-looked forward to ones, right? So after Saturday, I get to sit back and revel in being on the young side.

Anyway, I thought I’d countdown the week, newswise, by posting a few chocolate cocktail recipes from my mini page a day chocolate calendar:

Mississippi Mud

• 1 1/2 oz Southern Comfort
• 1 1/2 oz coffee liqueur
• 2 scoops vanilla ice cream
• Blend until smooth; top with chocolate shavings

Strawberry Alexander

• 5 oz frozen sliced strawberries in syrup
• 1 scoop vanilla ice cream
• 1 oz white creme de cacao
• 1 oz brandy
• Blend until smooth. Top with whipped cream and shaved chocolate swirls.

Death by Chocolate

• 1 oz Irish cream liqueur
• 1/2 oz brown creme de cacao
• 1/2 oz vodka
• 1 scoop chocolate ice cream
• 1 cup ice
• Blend until smooth. Top with whipped cream and chocolate curls.

Chocolate Coffee Kiss

• 3/4 oz coffee liqueur
• 3/4 oz Irish cream
• 1 splash brown creme de cacao
• 1 splash Grand Marnier
• 1 1/2 oz chocolate syrup
• Hot coffee
• Top with whipped cream, shaved chocolate, and a cherry.

Of course my traffic would triple the day I announce I’m taking a week off because my computer died. Forget time off; I’m capitalizing on my good StumpleUpon fortune. I’ll be posting as usual (my roommate doesn’t know it yet, but she’s going to be very understanding and sharing), so all you new readers, stick around!

Dear readers,

My computer, after three and a half years of plodding along, finally died on Tuesday. I stuck into my roommate’s room to use her computer to write this (Hi, Catherine!).

I’m in the process of choosing/getting a new one. In the meantime, zomgcandy.com will be taking a mini-break, hopefully of no longer than one week. If all goes well, I’ll see y’all on the 22nd, at the latest.

Have a great week!
~Rosa

I unpacked my mini chocolate page-a-day calendar from summer storage and am now full of chocolate tidbits. Here are a few good ones:

“In 2006, Chocolate Russian Roulette candy featured twelve chocolate bullets you can bite into. Eleven bullets contain praline centers, but one had a hot chili filling.”

I think that’s so creative. And I love chili chocolate, which makes me wonder just how hot that filling was.

“To make chocolate shavings, warm the smooth back surface of a chocolate bar by stroking it with your palm, then scrape the blade of a paring knife across it at a 45 degree angle.”

Good cooking/garnishing tidbit there.

“Place a Hershey’s Kiss at the bottom of an ice-cream cone to stop leaks and add an extra surprise.”

Genius! If only Hershey’s Kisses tasted better.

I shopped a class on Children’s Picture Books last week, so it’s fitting that Candy Yum Yum!’s post on Curious George Goes to the Chocolate Factory caught my eye. Must hunt this book down!

Asian grocery stores are great resources for international candy finds. Sometimes, however, those finds aren’t that great. Case in point:

I’d think the corn flavored candy thing was a translate server error, except that the package is covered in cartoon ears of corn. Candy corn is a cause I can get behind, as is candied popcorn. But candy made to taste like corn? Unsurprisingly, I passed on buying this bag.

I did seriously consider about giving these knockoff Ferror Rochers a try though:

If I hadn’t already had a suitcase full of UK candy to fly back to school, I would’ve seriously considered buying them.