Chocolate in the news

I have just come across some interesting chocolate news.  The first is about energy.  Lindt USA and NH largest energy supplier are testing the viability of using cacao shells and waste to produce engery.  Cool.

The second deals with debating the "chocolate is good for your health" philosophy. Check it out.

Another health benefits of chocolate article, this one deals with chronic fatigue.

The last bit is another health article, which I have already mentioned something about.  Natural vs. dutch processed cocoa powder.  It is to do with processing and the antioxidant properties.

It is all fascinating stuff, but do we need the health benefits to eat chocolate, or does it just assuage our guilt a little bit??

I recently heard a radio spot on BBC about how Scotland wants to tax chocolate, due to chocolate's contribution to obesity. I am all for a "sin tax," I think most people are, as long as it isn't their sin, but I was flabbergasted.  "Real" chocolate doesn't do that, and as we can see from the articles above, there are many health benefits.  Thankfully Chantal Cody was interviewed and put a bit of light on the argument.  Chantal Cody has a book called "Real Chocolate" and is the owner of Rococo.  She went on to explain the difference between "real" chocolate and all the junk out there.  A candy bar, even though it is covered in a chocolate type substance isn't chocolate.  All the confections made with excessive sweeteners, preservatives and various other things that can't be pronounced aren't "real" chocolate, their junk.  We all love them, and they have their place, but when the bulk of your "chocolate" consumption comes from these types of "junk" chocolates, that is where the ill health side effects come from.

There are lots of great chocolates out there, perfect snack sized squares of heaven.  Amedei 70% porcelana for example.  Straight up chocolate is the best way to go, but if you are looking for a little more, try a truffle or bon bon.  Preferably one that is made by a local artisan, using fresh, high quality ingredients, without all the extra junk.

I am now off my soap box.

I am experimenting with some new flavors for spring, I will get lemon to work if it kills me.  Unfortunately, most the fruit in the area is coming from Chile or california, so I think I might start working on a red wine truffle and maybe something herbal, like mint.  

Spring?

St. Patrick's Day has just passed, along with another round of chocolates and my mind is turning to spring.  Of course the flavors that I associate with spring (asparagus and peas) cannot be put in chocolate, but there is one that can.  Lemon.  I don't know if it because my birthday is in spring and I always crave lemon cake, or if I have just had too much chocolate by this time in the year, but lemons are on my mind.  So, I will be experimenting for a bit.  Spring also makes me think of Paris, and here are some examples why:

What they do with chocolate is amazing.  I was not given the sculpture gift.  I can admire it and I love it, but I can't do it.  Frankly, I am ok with that.

I worked on a few new chocolates for this last run, in honor of St. Patrick's day:

Grafton:

I thought that Bailey's came from Northern Ireland for some reason, when I found out it was headquartered in Dublin I was in trouble, Dublin was already taken.  Grafton street in Dublin is where all the action is, so, there you go.  This was the hands down favorite at Let's Talk Wine.  All of whom are stilling willing to be tasters for me.   This is a 72% chocolate and Baileys Irish Cream.  

Dublin:

What else could this be?  Guinness of course, and 65% chocolate.  I am sure it would taste so much better if I was using Guinness from the tap in Ireland, but.... I'm not.  This was the second choice at Let's Talk Wine, but it came in first with my new taster Brenda.  I really appreciate her willingness to try the new stuff.  There is only so much chocolate I can try before they all taste the same.

Glasgow:

This one is still in the experimental phase.  I realize Glasgow has nothing to do with St. Patrick's day, but it seemed a good fit.  I know there are some fine Irish whiskeys to be had, but this one I have been carrying around for a few years hails from Scotland.  The last time I was in Scotland a few years back I picked this up Deanston 12 year in Stirling.  It is a local local distillery near Doune, with it's castle (which appears in Monty Python and the Holy Grail).  I admit I know next to nothing about Whiskey, basically it was what I had on hand and it was combined with a 65% chocolate.  I have started researching, so hopefully the next batch will be the keeper.  Glasgow has a wealth of Art Nouveau architecture due to the influence of Charles Rennie MacIntosh.

Brittany:

While everyone loves to sample the marshmallows, and loves them, they aren't a great seller.  I love flavors that are a bit paradoxical.  My friend Helle introduced me to Danish salty black licorice, which sounds bizarre but is so yummy.  When I was looking for something to replace the marshmallows with I had a craving for salted caramel.  The fleur de sel that I used has its origins on the coast of Brittany (Bretagne) region.  The fleur de sel caramel is hand dipped in 61% chocolate.

All of the other chocolates in this batch were requested from previous batches.  Paris, Vienna, Reims, Antwerp, Roma,London, St. Augustine, Rosario, and Malaga.

I finally recovered from my last round of rejections at commercial locations, and have started taking samples out again.  If I can get a few commercial locations I will be able to fill the small 1 box requests that I keep getting.  Keep your fingers crossed.

I was trying to do twitter (I don't know if that is the correct verbage!) while I was making chocolates, I thought people might be interested in the volume and the steps involved, but I couldn't keep up.  Then I started thinking that people would think I was a bit self involved to think that anyone would care! So, ciao twitter!