Aequare 55% Chocolate Bar

In addition to some delicious dark chocolate cocoa beans, Aequare also sent me an assortment of their handmade single-origin bars for free sampling. Today’s review is of their 55% semi-sweet. According to their website, the beans that went into this bar came from Aequare’s grower in Quevedo, Ecuador and their summer 2008 harvest. How’s that…

Serious Eats Chocolate-related Round-up

Serious Eats gets serious about chocolate in these posts: 1)  The Best Artisanal Chocolate Bars. I’ve only even heard of one of these brands! (Fran’s, in case you’re wondering). 2) Serious Heat – the best spicy chocolates. I’ve only tried the Dagoba Xocolatl before. 3) Chocolate Necco Wafers – at least good for baking!

Happy Thanksgiving!

I am thankful for friends and family and loved ones. And candy and sweets and having a job with good dental insurance. I hope you’re having a lovely Thanksgiving, whether you’re gorging yourself on turkey and pies or just enjoying a day off from work. And if you have to work, I’m so sorry! But…

Candy Art

1) Via Serious Eats, creepy kids made of out jelly beans at the National Liberty Museum in Philly. They give me the heebie jeebies. 2) Also via Serious Eats, gummy worms meet science in this display of human chromosomes. 3) Via the Kitchn, seriously gorgeous, colorful “eye candy” artwork by Craig Kanarick. I bet looking…

Milka Joghurt

Today’s review comes courtesy of my roommate, Celeste, who was kind enough to bring me a German chocolate bar that she bought in Boston. I’ve seen the Milka brand in stores, but I’d never tried them before, and I’d definitely never tried their Joghurt flavor. As best I can tell, the Joghurt bar is not…

Two unusual truffle recipes

The first: rethinking a PB&J, or rethinking what constitutes a truffle? Here’s a so-ridiculously-simple-it’s-a-must-try recipe for PB&J “truffles”. Basically, food process a PB&J sandwich until it turns to dough, shape it into a truffle, coat it in something else that is tasty, and enjoy. It would totally be on my to-try recipe list, except I…

Derry Church Artisan Chocolates – Part II

Here’s part two of my review of my free sample of Derry Church Artisan Chocolates (continued from Monday). Today, we’ll review the Plymouth, Savannah, Tangier, and Veracruz. [Note: All text in quotes is taken from the website descriptions] The Plymouth was “a smooth, creamy pumpkin caramel with just a hint of pumpkin pie spice, then…

Chocolate/hazelnut spread for breakfast?

From the Bitten blog, light outrage about Nutella trying to position itself as a healthy breakfast option. I see the problem with that promotion, but it’s not that far from sugary cereals claiming to be part of a complete breakfast, or the General Mills Goodness Corner claiming that cereals are a good source of energy…