Tag Archives: chocolate

chocolate immunity

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Mr Chocolate always said that he had chocolate immunity.

That is, he can eat a vast quantity and have no ill effects from it. No effect what so ever. Having been on quite a few long car journeys where I’ve been the chocolate supplier to the never-ending opening mouth. Yes, I think I could vouch for the fact he can put quite a lot away and still having nothing to show for it.

Not me though, if I have too much I know about it. Heart rate goes up, tongue goes a little odd. One square too many? Yes, I think so.

Not Mr Chocolate though. Dark, milk, white, they’re all there. The household is a sad and sorry one if it looks like we are down to our last 100 grams. The man likes to have options and he also likes to dip in to those options on a regular basis.

With that in mind, dipping into those options he did. Right before a chiropractor appointment. Thinking nothing of the couple of hundred grams of goodness he had just consumed before going in. He was a little startled to find the chiropractor finding a new point in his head that showed a spike in high blood sugar levels.

Were you drinking last night? she questioned…

Pffft, no way.

Have you had something quite sweet recently?

Uh ohh…

Perhaps a little chocolate this morning?

Busted. Chocolate immunity no more. It clearly was coming up on a point on his head and was there for all to see. Well for all canny chiropractors known for using corresponding cranial points anyway. His pancreas was clearly waving the red flag of, “I’ve just consumed rather a lot of good quality chocolate in order to get through the working day.”

Lesson learnt anyway. Mr Chocolate now knows, it’s a much better idea to eat that block and a half AFTER his next chiropractor appointment. That way chocolate immunity remains intact.

Everyday Chocolate Mint Biscuits

175g softened butter

110g (1/2 cup) caster sugar

1 tsp vanilla

1 tsp peppermint essence

300g (2 cups) plain flour

1/2 cup cocoa powder

Cream butter and sugar in a mixer until pale and fluffy. Mix in, vanilla and peppermint, then add remaining flour and cocoa.

Quick knead and roll dough between two sheets of baking paper, approximately 5mm thick and refrigerate until dough is firm.

Cut into shapes and bake at 180C for approximately 20 minutes.

Chocolate Hazelnut Surprise- Frugal Friday

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So, desserts don’t usually make it in to my Frugal Friday posts. But drown me in amaretto if this one isn’t frugal.

Mr Chocolate’s parents were coming over for lunch and my thoughts had been else where. The lunch bit was sorted, but it would be nice if there was a little sweetie something to follow it up with. Now what do I have?

some cooking mistake freezer brownie

some old cream

some sad looking strawberries

oh and some chocolate (50%)

Now I hate tossing food out. I can generally give something a new lease of life well after it has looked it’s best. I like the challenge of it, and it let’s me be a little creative in the kitchen. I was a little nervous with this one though, as it wasn’t just the usual culprits eating it.

Hmmm, thinking cap on, and…

Chocolate Hazelnut Surprise

crumble up some freezer brownie

then whip up

300mls of cream that needed using

add a good shake

 of some hazelnut meal through it (approx 50g)

and

1 tsp vanilla into the whipped cream

and then slowly drizzle some

melted dark chocolate (about 100g- I used 50%)

in as well (don’t over whip it)

layer it with your brownie (or an old chocolate/plain cake you may have hanging around)

add a few

chopped up sad looking strawberries on top and then

drizzle a little more chocolate on

******

So how did it taste?

Delicious.

Did the inlaws suspect anything less than a well planned dessert.

Hell no.

(This is not a recipe. Not really any way. Just use what you have and play. You will probably end up with a lovely tasty surprise.)

chocolate and strawberries

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Chocolate and strawberries…

Strawberries and chocolate…

There is a lot to like with those combinations.

Lots of ideas, lots of variations to play with…. whatever you do though…don’t do anything like the very average cake I made. Good quality dark chocolate, check. Lovely tasty strawberries whizzed up to make a beautiful red mush, check. Combined together to make a cake that Little Monkey and I refused to eat, Monkey Boy ate very slowly and Mr Chocolate asked whether he had to finish it? Not a success…nope not at all.

Never mind, we still have strawberries and chocolate.

I also finally finished a crocheted hat in strawberry and chocolate colours. Still learning, still trialing, but now I can wear my funny lumpy warm efforts. Chocolate alpaca wool from my mums alpacas, spun by my mum, crocheted by me, and keeping my ears warm. Along with my fingerless gloves, (in strawberry and chocolate.) Lessons learnt…. alpaca wool is lovely and warm, it’s good to make stuff, and taking a picture of your hand and head is hard…quite hard.

Never mind, we still have strawberries and chocolate.


Once upon a time in Chocolate Land…..

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Once upon a time in a far off land. There lived two bad tempered chocolatiers who try as they might just couldn’t seem to get the hang of tempering chocolate. The first chocolatier had a go at making chocolates for Christmas one year. Lovingly done, creatively produced, and beautifully presented. But little did she know that chocolate wasn’t meant to be just re-melted and added ingredients to if you wanted a consumable product. How they all laughed when her proud presentation of chocolate was unwrapped and before her very eyes the chocolate turned to powder. You see ‘temper’ wasn’t a word that was heard of much in their Kingdom of Chocolate.  Despite mass consumption of it. That was a lesson learnt very quickly by Chocolatier 1.

Then came along chocolatier 2. In his fancy apron, wild ambition, and chocolate making course voucher he spent a lovely afternoon learning from the best. How proud he was as he brought home the glossy, beautifully tempered chocolates. Tasting of honesty, truth and happiness, the two chocolatiers vowed that between the two of them that they would conquer the chocolate tempering dragon. Owning it, as they rightfully thought they should be.

With wild ideas, and more than a few fancy books, they embarked on the mission. Only to be met with frustration, disappointment, apathy, and frowning faces. What are we doing wrong? They said to them selves. Is it the chocolate? Is it the utensils? Is it the method? …

Is it us?…

Just at that sorrowful point when they were thinking a tempering machine via the surrounding kingdom of E-bay was sounding pretty enticing, a hand reached out….

A hand of an angel.

The hand of Matcha Chocolate. She had heard their whispered tones of disappointment, their various comments of rue and decided that she would help the little ones. Help them with a long instruction list.

Throwing caution to the wind they embarked again. They eyed off the instructions, and chocolate bowls at the same time. They closed their eyes, crossed their fingers and dipped them in… streaky. Streaky chocolate. Which could only mean one thing, untempered. They seemed so close. There was the snap, it tasted good, the flavours were working, but still it came down to the tell all streak.

Sighing between themselves. They shook their heads, and silently packed away their tools. With whispers of another day… maybe we are only meant for consumption and not production? They took consolation in the loving arms of Whittakers. They knew there would be another day for a rematch, but who knew when that day would be?

One hundred years passed in the Land of Chocolate, and Chocolatier 1 was getting a little anxious. She still felt the weight of not being able to make tempered chocolate. Wringing her hands together, she whispered to Chocolatier 2 that she thought tonight was the night, tonight was the night they would redeem themselves…hopefully.

They side tracked the elves, and got busy. With Matcha Chocolate’s instructions firm in hand again they commenced. It was a full 5 degrees warmer in the little kitchen then the last few times they had tried. Thinking that this could well have been the downfall of them last time, they were hopeful. With bowls full, spoons stirring and molds awaiting. They worked through the night. The elves grew tired and took themselves to bed, the Chocolatiers worked on. With chocolate drying on every surface, as the sun rose and spread it’s sunny fingers over the land, a bleary eyed Chocolatier stumbled to the kitchen. Before her lay a chocolate. Chocolate that looked glossy, had a snap, and not a streak to be seen. Sure it was a little sloppy looking but the Chocolatier had given up trying to be dainty with the last lot of chocolate coated truffles they had made many moons ago.

They had done it!

They had tempered! Hooray! With a spring in their Chocolatier boots and a quick wipe of their dirty chocolatey mouths, they hi-fived themselves…and they lived happily ever after.

1/ Picture one is of properly tempered chai slab.

2/ Assorted ‘streaky’ truffles. Chai, Rum and Raisin, Chilli, Orange flavours.

3/ Streaky chai truffle.

4/ Tempered Rose Apple and Strawberry, (albeit a little sloppy.)

Chocolate cards

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(I’m going to stick with the gift theme for another post.)

This is a household that consumes rather a lot of chocolate. Not any old chocolate, but still vast quantities of the dark and luscious food of the gods. With that large consumption, comes wrappers. A lot of them.

So with all those wrappers accumulating, I started to collect them and turn them into things. The chocolate of choice that we generally buy is Whittakers, and the wrapping of it really is lovely to begin with, dark and gold with a lovely picture. First came the birthday card and then came the wrapping paper.

For the birthday cards, most people haven’t even realised it was once a chocolate wrapper. I match it with a couple of other coloured papers and card, then stick it down. For the wrappers, they are all just stuck together to make whatever size I need.

I really love beautiful wrapping paper, but hate to see it being ripped and torn as a present is opened. I either see it as part of the present itself or like to see it as something that can be more easily discarded. I was always one of those annoying kids who carefully peeled back the tape on a present, not ripping and then gently refolding the paper for another use. People would go to sleep while waiting to see their gift unwrapped.

I hope people don’t think I’m just being cheap when I give it. As I really do think it looks good and it’s something to do with all those wrappers….I could cut back a bit I guess on the buying and consumption…but nah, that’s not going to happen any time soon.

Bad tempered chocolatiers

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Time is really precious in this household. There is not  a lot of it spent as a family all together- so when it does, it’s precious and really looked forward to. Sundays are a day usually crammed full of as many lovely things as we can. Yesterday being Sunday that’s just what we did.

Fast forward to 10.30, the in-laws were over, and the monkeys sidetracked. Time we got cracking in the kitchen, with trying to temper chocolate. Last time my husband (Mr Chocolate) and I tried to temper, we followed a well-known English chocolatiers’ instructions. Obviously this world re-known Chocolatier with many fancy shops doesn’t know what he is talking about as we couldn’t do it. The chocolate was bad tempered (excuse the pun) from the start. Ok, we thought, thats alright we will just try again. (Ok, maybe it was our handy work rather than the world re-known chocolatiers instructions….. maybe.)

Which brings us to yesterday. Change a few things around from last attempt and away we go. Follow instructions, and…. nothing. Heat damaged, again.

Inlaws are still here, so we try and fix it, lets do it again we say. Result?…. still bad tempered cranky chocolate…. Right, now its really starting to bug us. The kids are asleep, give it ONE more go and then we really need to start getting ready to go to a friends house. Again, cranky bloody chocolate, and two cranky little chocolatiers. Four and half hours later and we have three types of flavoured chocolates and truffles, our own orange paste, and box full of messy looking badly tempered chocolate to take as a goodbye gift to a friend. Many mutterings of what a waste of time, we could have done sooo many other things, how disappointing. etc…. etc….

So what did we learn?

* Tempering chocolate is time consuming when you don’t know what you are doing.

* Orange paste is delicious, and well worth the effort of making.

* Making chocolate is messy business, and your daily chocolate intake rises dramatically when you “have” to keep  trying the different flavours you have concocted to make sure they are ok.

* Badly tempered chocolate will still be eaten by good friends, who say it is delicious. Thats why they are good friends.

the chocolate gene

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Chocolate.

Chocolate seems to play a very big part in this family. I wasn’t so fussed on it until I met my husband, otherwise known as Mr Chocolate. He doesn’t need chocolate, chocolate needs him. If he stopped consuming, the whole chocolate industry may just tumble down. So it’s safe to say after we first got together, he has slowly infiltrated my chocolate past, to a home now that is not complete unless there is a little dark something hidden away somewhere.

The monkeys came along and they too have inherited the dreaded chocolate gene. Other sweets thrown aside and scorned, their eyes only on the good stuff…. chocolate.

Monkey Boy is rather partial to a piece of dark chocolate, and will happily savour it, holding it in his hand and slowly nibbling at the outsides. The Little Monkey will suck up anything in his path to get to it. With a spark in is eye, and very fast feet… “Choklo! Choklo!…. CHOKLO!”

A friend recently challenged Mr Chocolate on a Chocolate Extravaganza (who could eat the most), I was quietly skeptical, but remained cheerfully optimistic. My pint sized girl friend had not seen my man in action you see. She thought her modestly gutsy efforts in consuming a packet of Tim Tams would match the “why stop when there is still more” attitude of my husband. The Chocolate Extravaganza was cancelled. Scared off, with the rather sombre face of mine, and whispered words of “You don’t have a chance…. you will NEVER win against him…”

When I first met Mr Chocolate, any chocolate would do. Sure he had his favourites, but when it came down to the line, he wasn’t that fussy. Years have gone by, and more than a few kilos of chocolate later, that line is in a completely different position. We try to be as mindful as possible, on what brands and types we buy. A sucker for dark chocolate, we really like Whittakers Dark Ghana. It’s a New Zealand company, that uses Fair Trade Chocolate, readily available and doesn’t cost an arm and a leg. The Dark Ghana comes from Ghana (duh) and is bought through the Kuapa Kokoo cooperative. This Fairtrade certified cooperative of cocoa farmers has 45,000 members. Selling this way keeps the prices higher and more stable for the seller. Also investing in better farming methods that are more sustainable for their themselves and their industry.

Its great that there are more and more chocolate companies looking at changing their sourcing methods and encouraging fairtrade practices. This must mean that through greater awareness people are changing things with their spending dollars.  An example is Cadbury . Cadbury Schweppes is one of the largest producers of chocolate in the world  and has recently started producing a fair trade option for their Dairy Milk range in Australia. Be it a little controversially.

I know there are loop holes in these methods and problems will remain with things like child labour, but the more people talk about it and the more the consumer makes a choice with their shopping dollar the more, (I am ever hopeful) changes will come of it. There are more and more fairtrade chocolate options being made available, just have a peek.

Mindful grocery shopping

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Shopping- I really try and buy the weekly groceries as organic, locally produced, Australian owned, as little added numbers/preservatives etc,  minamally packaged as possible, and still within a budget. This can be a really time consuming thing to do, due to checking and rechecking – (well up until recently it has been.) I can usually alternate between two different main supermarkets, and know now which ones regularly have the products that I want. Add in some farmers markets, fruit shop and health food shop and we are away!

This has been no easy feat! I think it has taken the best part of the last year for me to now know most brands which fall in to my buying categories. For a long time it was reading the backs of EVERYTHING, checking out ingredients, where its made, who the company is owned by etc etc. Shopping could take a really long time.

Last weekend  after a  shop at the local main competitor super market (that will see us through the week), groceries for 4 people, $150 dollars spent, only one item made out of Australia- toothbrushes were made in Singapore. Thats pretty good I thought.

So what is my point with all this? (bit tired today but I’m getting there…)

People have become completely removed from what they are buying. .

I don’t want to just buy my packaged meat, neatly cut up in stir fry pieces with no idea where it comes from. I don’t want my pears to come from China, when perfectly delicious ones are grown in Victoria. I don’t want my chocolate ingredients to come from 4 different parts of the world to be put together in a factory that is still on the other side of the world and then shipped to me and bought for $4.50 a block on the supermarket shelf (thats not good food miles!)

What I would like is for people to be a bit more questioning of what is actually in that jar of food they have just bought, question where the meat is from, is the dairy from free range cows, and does the supermarket offer a more locally produced chocolate product? If people even slightly changed their buying habits, super markets would follow suit and produce on the shelves what is selling the most. Look at how far fair trade coffee has come in recent years.

Its really easy to look at a shopping list and just go bang bang bang in the trolley and dashing out the checkout with not a clue of how many food miles you have just clocked up, and how many additives and preservatives you have just added. Every one does this as its easy! Its convenient. We all lead busy lives and at the end of the day when your knackered, the kids are whingey, you still have to make dinner and 50 other things to do after that, that you think “as quick as possible please”.

So, how to change current habits? Even if you started off small it would make a difference.

Animal Vegetable Miracle- a book that tells the story of how our family was changed by one year of deliberately eating food produced in the place where they lived. Loved it!