Friday, November 30, 2007
Wednesday, November 28, 2007
I kicked myself tonight because, as I walked out the door, I opted not to bring my camera. Who needs their camera to go grocery shopping? I went to the big grocery/everything store for the first time in months and as I stood looking at their entire aisle devoted to chocolate (candies and cookies are in another aisle) I soooooo wished I had my camera. THEN I turned the corner and found the giant display devoted to the specifically Christmas chocolates. There were Russian Mastroishka shaped chocolates, chocolates with gold strings to hang on your tree, cinnamon and apple chocolates, cardamon and almond chocolates, liquor-filled chocolates of many varieties, all sizes of chocolate Santas, chocolates specifically for kids, chocolates with toys inside, big bars, little truffles, nougat, white, dark, milk, and on and on. I may have to go back just to take a picture. Here's a bit of what I brought home. I still need to go to the little neighborhood store for my favorite chocolate covered cardamon and cinnamon almonds.
Clockwise from the left: Ritter Sport: delicious little squares packed with rich chocolate and a wonderful variety of not-too-exotic flavors; Lindt Nougat: this one's ready to hang on the tree (they also come shaped as moons, bells and pinecones); Sarotti "Schwartze Herren (black men):" you probably can't read the text at the bottom, but it says "pour Messieurs." I couldn't pass that up for the men on my Xmas list; and last, but not least, two varieties of chocolates filled with Asbach Uralt brandy -- do your Santas carry bottles?
The chocolate museum in Köln features a lot of Sarotti chocolate and I'm trying to figure out a day to get up there before our challenge is over. Sarotti's logo is two Moors, so I'm pretty sure the Schwartze Herren is a play on words refering to them.
Thursday, November 22, 2007
Thursday, November 15, 2007
I'm looking forward to meeting more of you in "real life." I'm also wondering how many of you have met each other in person. I know Diane and Terry and Gerrie know each other. And I know Kristin met Gerrie when she went to Art Quilt Tahoe. Anyone else?
Monday, November 12, 2007
I am prepared to undertake additional research to see if other wrappers have a more matt effect if that is what it takes.
Sunday, November 11, 2007
Those are roasted cacao beans in the tubs and everything on the shelves is something made from chocolate.
As I am thinking about this challenge I keep going back to Mexican chocolate and the Aztecs and Toltecs and chocolate with chilis or chocolate with cinnamon. Gotta get a little color into that brown scheme!
Oh, and guess what, I'm in luck! On this site: http://whatscookingamerica.net/chocolate.htm they say that dark chocolate is the better choice for your health.
Saturday, November 10, 2007
This is going to be a very interesting project.
It's been fascinating to see the amazing flavours that you have all found. The only one that I have already tried is the chili chocolate but, given my dislike of chili, I won't be trying it again.
We are BIG chocolate fans in this house (yes, pun intended) and we are also chocolate snobs. Our newest finds are chocolates by Brisbane chocolatier Peter Mayfield in Australian "bush" flavours - kakadu plum, wattle, lemon myrtle, eucalyptus. Delicious and unique - I can't even describe some of them, there is nothing to compare them to. We gave out boxes of them at our company launch a few months ago and they were a big hit.
But none of this Chocolate Passion is getting me any closer to a quilt...
Ooh, writing the word "passion" does remind of something else. Do you non-Australians know Tim Tams? They are an Australian chocolate biscuit that have the honour of being considered a National Treasure. Two layers of rectangular biscuit with a creme filling, then all is coated in chocolate. The favoured way to eat them is with coffee as follows :
Nibble the chocolate away from two opposing corners of a Tim Tam, exposing the biscuit.
Dip one of the open corners in hot coffee and simultaneously suck hard on the other open corner.
Within about five seconds, the whole of the creme layer will explode into your mouth as a molten chocolate/coffee mix.
Poetically known as The Chocolate Orgasm.
(I just found a wikipedia entry for Tim Tams and they called it a Tim Tam Slam. NEVER heard that EVER. Only Chocolate Orgasms.)
Chocolate with pumpkin and sunflower seeds?
With rosemary? I love that herb, but I sure don't want it in my chocolate...
And then there are rosehips ... Wait, aren't those what you get after you eat too much chocolate?
I even found this -- curry flavored chocolate.
And chocolate that looks like sush!
Me, I'm a purist. Give me good, creamy milk chocolate and I'm happy.
Friday, November 9, 2007
Tuesday, November 6, 2007
24 November Update: The image url for the website button was updated today and you may need to update your code accordingly so that the button shows up properly in Firefox.
Saturday, November 3, 2007
Christmas before last we spent the holidays in Ecuador where our daughter was living at the time. We spent several days at a resort in the rain forest called Arasha. One of the activities that was offered there was a workshop on making chocolate, starting from scratch with raw cacao beans. It was very interesting and a fun way to spend an afternoon, plus we got to eat the finished product, which was warm chocolate poured over fresh bananas. Really good! Here is my husband with his chocolate treat.
You can see more pictures and read about the process on our Ecuador blog here: http://noqinecuador.blogspot.com/2006/01/making-chocolate.html