Recipe of the Week - Double chocolate cookies with sea salt

If you love baking cookies you will love this recipe on Stresscake. It is amazing how just a handful of these coarse crystals of sea salt catapult the intense rich flavor of the dark chocolate cookies into a completely new taste sensation.


INGREDIENTS

Makes about 3 dozen

1 cup unbleached all-purpose flour
1/2 cup Dutch-process cocoa powder
1/2teaspoon baking soda
1/2 teaspoon kosher salt
1/4 pound 60%+ bittersweet chocolate, finely chopped (4 ounces)
1/4 pound 60%+ bittersweet chocolate, roughly chopped into ¼” chunks or chips (4 ounces)
1/2 cup unsalted butter (4 ounces/1 stick)
1-1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract (or chocolate extract if you have it)
1/2 teaspoon large flake sea salt


METHOD

1. Preheat oven to 325 degrees F and line 2-3 sheet pans with parchment paper or silicone baking mats.

2. Melt the first 1/4 pound of finely chopped chocolate with the butter. You have two options: Double boiler method: in a heatproof bowl over simmering water, stirring until fully melted. Microwave method: in a microwave safe bowl, 45 second bursts at 50% power, stirring between bursts until fully melted. (My preference.)

3. Let the chocolate cool slightly while you sift together the flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.

4. Transfer the melted chocolate to the bowl of a standing mixer fitted with the paddle attachment and on medium, add the sugar, eggs, and vanilla and mix until combined.

5. Reduce speed to low; gradually mix in flour/cocoa mixture.

6. Add the chocolate chunks/chips and stir on low until just combined. Note: the dough can be frozen up to two months at this point. Easiest is to shape it into balls, freeze on a sheet plan then transfer to a Ziploc once frozen. Or shape into logs, wrap tightly in plastic then slice-n-bake. Frozen dough’s can go right from the freezer to the oven, just add a few minutes to the baking time.

7. With a small ice cream scoop (1-inch) or a teaspoon, scoop Tablespoon size balls of dough and space cookies 2 inches apart on prepared sheet pans. Note: I refrigerated the dough overnight, which made it very firm and rather difficult to scoop. As shown in the pictures here, I flattened each dough ball so the cookies would bake more evenly. If you use room temp dough, you don’t have to do the flattening part as they will spread nicely in the oven.

8. Sprinkle a small pinch of sea salt on top of each cookie.

9. Bake 12 minutes, rotating sheets halfway through baking – top to bottom and front to back. The cookies will be quite soft coming out of the oven – once cool, they should be crisp on the outside but still soft on the inside. Adjust baking time if necessary.

10. Let cool on pans then carefully remove and place on serving tray.


Article posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar
The best online chocolate, lolly and confectionery store on the web!

If you like what you have read check out our updates on Facebook and Twitter.

Source and Picture: Stresscake

Aussie pastry star off to world chocolate comp final

Talented Melbourne pastry chef Seung Yun has shown off her skills with chocolate taking out first place at the World Chocolate Masters Asia Pacific Qualifier in Taipei.

Seung Yun, from the Savour Chocolate and Patisserie School in Brunswick, triumphed over the international competition including Singapore, Taiwan, China and India to secure a convincing first place victory.

Click here to find out more! She was awarded top marks in every element of the competition and is tipped to be a strong chance at the finals in October.

Chinese judge Johnny Chan said he had “never seen such focus and passion in a pastry chef before” while the 2009 Chocolate Master Shigeo Hirai was quoted as saying he learnt a lot of new skills from watching Seung Yun compete.

She will now travel to Paris to compete with the world’s best.


Article posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar
The best online chocolate, lolly and confectionery store on the web!

If you like what you have read check out our updates on Facebook and Twitter.

Source and Picture: Hospitality Magazine

Police officers mistake chocolate cake for drugs

It's alleged police have mistakenly arrested a man for being in possession of a controlled substance, which later turned out to be a chocolate cake.

The man who doesn't wish to be named told Energy FM News he was parked outside G&D's Bar in Douglas last night when officers stopped to speak to him about minor motoring matters.

The police then asked him if they could search his car, to which the man agreed.

The motorist claims he was then cuffed and told he was being arrested for possession of a controlled substance before being put in a police van.

He says at this time, the officers didn't show him what they had found.

The 27 year old man was taken to the police station and booked into custody.

It was then he says that police admitted there'd been a mistake and what they had actually found in the car was a piece of cake in a clear plastic bag, which his 3 year old son had brought home from nursery.

The man says a huge wave of relief came over him at this point, but he was then left angry about his ordeal.

He is now looking to make a complaint.

Police say they have no comment to make at this time as they wouldn't want to prejudice any complaint process.


Article posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar
The best online chocolate, lolly and confectionery store on the web!

If you like what you have read check out our updates on Facebook and Twitter.
Source and Picture: Energy FM

There are times when chocolate is the only answer

SWEET-TOOTHED Brits are comfort-eating their way out of recession - and splashing out billions of pounds on chocolates, crisps and ice cream.

New industry figures reveal that life's little luxuries are soaring up the annual list of Britain's top 100 grocery brands.

Overall, the top-selling makes of food are unchanged - led by Coke, baker Warburtons, Walkers Crisps, Hovis and Cadbury Dairy Milk.

But the biggest increase in sales in 2010 came from Cadbury's biscuits, up a staggering 32 per cent year on year.

They were followed by Doritos potato chip, up 20.7 per cent, and Haribo sweets, up 20.3 per cent. And close behind were double-digit rises for luxury chocolate brands Thorntons and Magnum ice cream.

Only a few brands of household products made the list of the top 20 risers - compiled for industry bible The Grocer.

But among those who cleaned up last year were Surf, Lenor and Fairy Liquid.

Scottish milk producers Robert Wiseman also leapt onto the table.

A spokesman for The Grocer said: "Sales keep growing as shoppers continue to reach for chocolate to shake off the economic blues."


Article posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar
The best online chocolate, lolly and confectionery store on the web!

If you like what you have read check out our updates on Facebook and Twitter.

New iPhone Game: Chocolate Tycoon Available Now

Love chocolate? Com2uS has released a game just for you! Chocolate Tycoon for iPhone and iPad is a new time management game that involves making chocolates and running a chocolate shop.

From purchasing ingredients, mixing them, using Chokis to make various tasty chocolates, and selling them to Villagers of the Kingdom Choco, Chocolate Tycoon will provide a non-repetitive and fun time management tycoon game on the iOS. Play through the story to become the best chocolatier in the Kingdom. Your chocolates can and will inspire the King.

Users can design and create their own chocolates using the design tool. After designing your very own Chocolate, users can sell or share their chocolate design to friends or anyone who is playing the game. Design your own chocolate and sell them to fellow villagers at your chocolate shop.

Choki is the creature behind the great chocolate. Chokis gobble up chocolate ingredients and make real tasty chocolates. Users can combine chokis to get eggs that hatch and give you other chokis. Different chokis have different/various abilities.

Chocolate Tycoon sells for $2.99 on the iTunes App Store: http://itunes.apple.com/app/chocolate-tycoon/id414157048?mt=8


Article posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar
The best online chocolate, lolly and confectionery store on the web!

If you like what you have read check out our updates on Facebook and Twitter.
Source and Picture: Mobile Tech Review

Does Chocolate Taste better warm?

I stumbled across this article by Tiffanie Meador on The Bell Ringer and it got me thinking. Did she really have a point? I've reposted the article below and will let you decide!


Chocolate tastes better warm.

Have you ever been given a piece of chocolate and put it in your pocket only to be remembered several minutes later? Although this small bought of temporary memory loss might be looked upon with regret and disbelief, it can now be known as a pure epiphany of inspiration and I will vouch for your integrity.

From the instant the chocolate morsel touches the inner lining of a pocket of any sort, the transformation of glory and bliss begins. Magic, chimes, glitter, trumpets sound! The combination of 98.6 degrees finely buffered by the right piece of cotton or synthetic nylon creates an atmosphere similar to a caterpillar’s cocoon.

Try it with anything. Mini Hershey bars, Snickers, M&Ms, Lindor Truffles or my personal favorite Cadbury eggs. You too will see the magic; however, the only stipulation is it has to be CHOCOLATE. The recipe simply won’t work without chocolate.

Now there are some items of chocolate that do work better, or shall I say make for a surprising burst of excitement. Take for example your traditional old faithful M&M. A harder outer candy coating helps in not melt in your hands, but to get them started in your pocket only make that initial bite down and explosion of flavor!

Lindor Truffles and Cadbury eggs are the best for this. Allow just enough incubation time in your vest or sweater pocket, and 5 to 8 minutes later, viola!

Now, this theory of mine can absolutely be supported by the fact that cooking anything changes its flavor. Allow me to explain. Heat physically changes the chemical compositions of food, thus changing its flavors as well. Mushrooms, fish, carrots, cheese, all of these things are delicious raw or cold, yet are just as good in a completely different ways when they are heated.

If any of the readers out there have seen the movie Ratatouille, you will agree with Remy the little rat chef and myself the combination of flavors, while endless, do have an individual level of potential, and it is up to us to experiment and find that potential.

I suppose the argument can be made that this process can work for gummy bears and worms alike. I will admit I have given it a whirl with numerous candies including Now & Later, Skittles and Laffy Taffy, but there’s nothing like the ooey gooey texture of a warm chocolate masterpiece as it melts slowly on your palate inviting your taste buds to Waltz and Tango in a moonlit dream.

If you think I’m crazy or have any doubts about what I am writing, please don’t discount me until you have tried it. Put a mini chocolate bar in your pocket for about five minutes, take it out and enjoy a little slice of heaven courtesy of me. You’ll never go back to cold chocolate again.

Article posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar
The best online chocolate, lolly and confectionery store on the web!

If you like what you have read check out our updates on Facebook and Twitter.

Source: The Bell Ringer

Moo-Lolly-Bar's chocolate incentive for English Premier League Striker

Offering chocolate as an incentive to children is not a new phenomenon. However offering chocolate, to an English Premier League footballer, as an incentive for scoring goals, might raise an eyebrow or too. But that is exactly what Moo-Lolly-Bar has done to West Bromwich Albion striker Peter Odemwingie.

He has only been at West Bromwich Albion for less than a season but Peter Odemwingie is already a cult hero. Only the second ever Albion player, and the first since Robert Earnshaw in 2004 to score 10 Premier League goals in a season, his goal scoring exploits have seen him quickly establish himself as a firm fans favourite. However with his team embroiled in a tough relegation battle more goals are required from the ace marksman. Hence Moo-Lolly-Bar's incentive.

As a massive West Bromwich Albion fan I, as represented by Moo-Lolly-Bar, have challenged Odemwingie via Twitter, to score at least another 5 goals in the remaining 8 games of the Premier League season. His reward for doing so will be a hamper full of Australian Chocolates. It is a challenge Odemwingie was more than willing to take. Whilst confirming 'another 5 (goals) is the target' he had set himself he also confirmed his acceptance of the challenge by saying 'I love chocolate! That's a deal!'

We are not sure if the Nigerian International who represented his country in the 2010 FIFA World Cup has ever eaten them before but a hamper full of Cherry Ripe, Chokito, Milo Bars, Mint Patties, Golden Rough, Violet Crumble and other such Australian goodies is packed and ready for dispatch to B71.

Moo-Lolly-Bar also suggested Odemwingie pretend to eat chocolate when celebrating any future goals he might score this season. Whether or not he remembers to do that remains to be seen. But I for one will definitely be watching with interest.


Article posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar
The best online chocolate, lolly and confectionery store on the web!

If you like what you have read check out our updates on Facebook and Twitter.

Photo: Peter Odemwingie's Facebook page

An Apple over a Chocolate Bar Might Lead to Anger and Irritation

According to a research conducted by the researchers of Northwestern University and University of California, those who resort to dieting are more irritable and angry than those who eat what they feel like.

The findings of this study suggested that people on diets were more likely to prefer anger-themed movies and were more interested in looking at angry facial expressions. It also revealed that the effort involved in exerting self- control over food can even lead to aggressive behavior towards other people.

David Gal and Wendy Liu, authors of the study said, “We set out to examine whether exerting self-control can indeed lead to a wide range of angry behaviors and preferences subsequently, even in situations where such behaviors are quite subtle”.

The study highlighted that people choosing to eat an apple over a chocolate bar were more likely to prefer watching movies with the themes of anger and revenge. People on diet expressed more irritation at a message that used controlling language to convince them to change their exercise habits.

The authors are of opinion that public policy makers need to be more aware of the potential negative emotions resulting from encouraging the public to exert more self control in daily choices.


Article posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar
The best online chocolate, lolly and confectionery store on the web!

If you like what you have read check out our updates on Facebook and Twitter.

Source and Photo: Top News

Mars to use green cocoa

MARS is going green on cocoa, announcing a new partnership with international environment organisation Rainforest Alliance.

From June, the cocoa used to produce the iconic chocolate bar will be sourced from Rainforest Alliance certified farms in Western Africa, with other products to follow in the next three years.

The move follows continued international pressure for Mars to source its cocoa beans from certified producers.

Mars Chocolate Australia general manager Michael Ryan said the company had been implementing sustainability measures for a number of years.

“Mars has been active in looking at cocoa sustainability for a long time, but in recent years it’s significantly ramped up its action on boosting sustainable activities and investing about $10 million globally each year,” Mr Ryan said.

“Now we’re taking it to a new level and that’s why we’ve announced a new partnership with Rainforest Alliance.”

Mr Ryan said Mars was working with 300,000 farmers in the Ivory Coast as well as farmers in Ghana, Vietnam, Indonesia and Papua New Guinea.

“When Mars made the announcement less than two per cent of cocoa was certified, but now we’re working directly with a whole range of farmers to bring that up rapidly.”

Rainforest Alliance certification is a sustainable farming program aimed at helping farmers negotiate more effectively in the global market place, reduce environmental impact and ensure workers’ rights are protected.

Mars will buy 1150 tonnes of Rainforest Alliance certified cocoa beans in 2011.


Article posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar
The best online chocolate, lolly and confectionery store on the web!

If you like what you have read check out our updates on Facebook and Twitter.

Source: The Courier

Recipe of the Week - Chocolate and Banana Spring Rolls

Ordinarily I could eat Spring Rolls until the cows come home but this recipe from the Times Live takes my love of Spring Rolls to a completely different level! This simple recipe takes approximately 25 minutes to make and is served with a pineapple and chilli compote.

INGREDIENTS

* 2 bananas
* 250g dark chocolate chips
* Few sprigs mint, finely chopped
* 12 springroll pastry squares
* 1 egg
* 1 pineapple
* 75g sugar
* 1 chilli, finely chopped


METHOD

1. To make the filling for the springrolls: Mash the banana and fold in the chocolate chips and chopped mint.

2. Lay a square of springroll pastry down and place a small log of the mixture along the one side.

3. Egg-wash the pastry; then roll up into a cylinder shape, turning in the sides to seal.

4. Deep-fry the springrolls until golden and serve with the compote.

5. To make the compote: Chop the pineapple into small cubes, place it into a pot with the finely chopped chilli, add the sugar and about a cup of water.

6. Stir continuously until the sugar has dissolved. Allow to simmer until the pineapple is soft and the liquid has turned to a syrup.


Recipe posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar
The best online chocolate, lolly and confectionery store on the web!

If you like what you have read check out our updates on Facebook and Twitter.

Source and Photo: Times Live

Sweet-toothed Sara’s chocolate poem nets her a national prize

A SELF-confessed teenage chocolate addict has beaten hundreds of competitors to claim first prize in a national poetry competition by writing verse about her favourite sweet treat.

Talented Sara Weston is just 13 but wowed judges of the Divine Poetry Competition’s 12 to 16 years category – one of three – with her lyrical account of the journey from cocoa bean to finished product on supermarket shelves.

The St Edmund’s Catholic School was among 2,709 people who entered the hotly-contested ‘From Bean to Bar’ challenge sponsored by Christian Aid and fair trade company Divine Chocolate.

Sara said: ‘It feels pretty good to win, I honestly didn’t expect to do so well.

‘The poem didn’t take me long to write but in school we had studied the production of chocolate in some detail so I knew lots about the subject.

‘I was inspired in particular by a series of pictures we studied in one lesson which showed every stage of production, from the cocoa bean to the end product.

‘In particular I was struck by the fact that most people who make the chocolate don’t get to see it when it is ready to sell to the consumer.

‘Also, for the less ethical chocolate producers, farmers can get exploited – so from that perspective it’s really important to know where your chocolate is coming from so that you can support fair practices.’

She added: ‘I’m a big chocolate fan – I can’t really put into words how much I enjoy eating it.

‘I eat chocolate every day but being involved in this poetry competition has definitely given me a different perspective on it.

‘Since I’ve been researching the production of chocolate, most of the chocolate I buy is fair trade.’

Sara’s prize included £30 in book tokens and a gift box of Divine Chocolate.

Lauren Jones, Sara’s English teacher, said: ‘Sara’s poem is incredibly sophisticated – she’s a really gifted writer and I’ve had the pleasure of teaching her for the last three years.

‘Her poem shows a really good grasp of imagery and how to evoke the different states of chocolate.

‘I’m so proud of her and so pleased that she has been recognised for this.’


Article posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar
The best online chocolate, lolly and confectionery store on the web!

If you like what you have read check out our updates on Facebook and Twitter.

Source and Photo: Portsmouth News

New Choc Snack Crams in 4000 Calories!

A DEADLY milkshake oozing with 200g of fat has been slammed by health campaigners.

The 4,000-calorie shake is so full of fat you not only have to be over 16 to attempt it, but need to sign a legal waiver in case it finishes you off.

Inventor John Thomson’s Mega Bad Boy chocolate tipple is stuffed with Mars bar pieces crammed on top of a chocolate brownie.

It is also laced with pancake syrup, chocolate ice cream and whipped cream, and costs a hefty £12.

Maltesers, Mini Oreos, a Cadbury’s Flake, marshmallows and caramel sauce are also stirred in with a chocolate muffin.

John, 33, who runs HippieShake in Bath, Somerset, said: “A few people have tried it, mainly students egging each other on to finish it, but so far no-one has.

“The Mega Bad Boy is not something you are going to drink on a regular basis. It’s a treat or something a family could share.”

However, Tam Fry of the National Obesity Forum blasted: “If you drink this you are going to get both fat and sick.

“The only way they can sell this is if you put 15 straws in it and have the whole family, including grandparents and cousins, sitting around slurping.”

Article posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar
The best online chocolate, lolly and confectionery store on the web!

If you like what you have read check out our updates on Facebook and Twitter.

Source: The Daily Star

Cured – The boy who couldn’t eat chocolate!

A Shropshire eight-year-old who has never been able to eat chocolate because of a rare medical condition is having a special party this weekend where he can gorge out for the first time in his life.

Liam Addinell, of Racecourse Avenue, Shrewsbury, was born with two bowels instead of one and at seven months old also had to undergo open heart surgery because of a heart defect.

The St Giles’s Primary School pupil has been in and out of Alder Hey Children’s Hospital in Liverpool since he was born and as a result of his bowel condition he has never been able to eat chocolate.

But after coming out of hospital following his 11th operation, doctors have given the youngster the thumbs-up to tuck-in to chocolate bars and cakes to make up for lost time.

His mum Rachel Croft today said her son had been thinking of a way to celebrate the occasion and had decided to have a chocolate party which will also raise money for the Imagine appeal at Alder Hey.

Mrs Croft said the event would take place on Saturday between 11am and 1pm at St Giles’s Church Hall in Springfield.

Mrs Croft said her son’s condition was so rare that doctors had conducted lectures about Liam but said he was determined to enjoy the luxuries in life when he could.

She said: “He likes milk chocolate and chocolate cakes which he can’t get enough of.

“He’s got a little brother, Ethan, who is 18 months old and he wants to pinch his chocolate buttons.

“At the party on Saturday we’re going to have loads of cakes and chocolate bars and we will be raising money for the hospital’s Imagine appeal.”


Article posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar
The best online chocolate, lolly and confectionery store on the web!

If you like what you have read check out our updates on Facebook and Twitter.

Source and Photo: Shropshire Star

Its Confirmed! Chocolate Slows The Aging Process!

The Hershey Research Center for Health and Nutrition in Pennsylvania confirmed that chocolate slows aging, according to a study published in the journal Chemistry Central.

The study compared the properties of cocoa with fruit powders. Results showed that chocolate has more antioxidants and flavonoids. The result was the same when analyzing dark chocolate.

According to Dr. Debra Miller, “The cocoa bean is a ‘super fruit’ that can provide nutritional value beyond macronutrient composition,” as reported by Impre.com.

According to the study, anti-aging antioxidants and flavonoids are naturally occurring plant pigments that act to protect the body from oxidizing agents. The human body does not produce them, so they must be obtained through food.

Dark chocolate has polyphenols. White chocolate does not contain polyphenols because it contains no cocoa. Hot chocolate decreases the antioxidants because they lose their integrity when exposed to high temperatures.

The benefits of chocolate have been widely studied. Nutritionist Hervé Robert says that chocolate is not fattening if eaten in moderation and that chocolate improves the mood. It causes the body to produce endorphins, which stimulate the pleasure center of the brain.

When eaten in moderation as part of a well-balanced diet, chocolate should not be fattening. For a child, the typical daily allowance of cocoa could be about 10 grams, and 6 to 7 grams for adults, as reported by Impre.com.

Article posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar
The best online chocolate, lolly and confectionery store on the web!

If you like what you have read check out our updates on Facebook and Twitter.

Source: The Epoch Times

Daughter blows her inheritance on visiting Europe's sweetest destinations

Crunchy praline, Belgian truffles, the finest Swiss milk chocolate...Europe has a prestigious reputation when it comes to turning the humble cocoa bean into something utterly delicious.

It's little wonder then, that a self-confessed chocoholic might dream of visiting the countries that bring us the finest sweet selections.

For sweet-toothed Mary Tetley, 45, there was only one way to spend the £10,000 that had been left to her by her late mother, on a giant European chocolate tour.

Mary booked herself a three-month holiday visiting some of the top chocolate spots in Europe - including Belgium, Switzerland and France.

Every day she tucked into the finest chocolate truffles, chilli chocolate, chocolate pasta and even chocolate with mincemeat!

But when her chocoholiday was over, Mary had put on two stone.

Mary said: ‘When mum told me to follow my dream I think she had an idea how I'd spend the money.

‘I had no idea that she had left me the letter with £10,000 - it really was a complete surprise. My dad Mike, 81, didn't even know what she'd done.

'Chocolate has been my all-consuming passion for as long as I can remember - I can't get enough of the stuff.

‘I spent three months travelling and visiting as many chocolate shops as I could.

‘I was eating at least twelve luxury chocolates every day. I devoured every one. It was pure chocolate bliss.

‘I loved the unusual ones like lavender creams and Marmite with chocolate. Champagne truffles and pralines are my favourites too.’

Mary's mother Thelma Tetley died four years ago at the age of 73 determined her three daughters should enjoy themselves with the £10,000 she left them each.

And Mary believes her mum would have approved of her decision to spend her inheritance on a holiday devoted to chocolate.

‘Mum knew how much I adored chocolate - it was a bit of a joke between us. I think mum loved chocolate too but because she was a diabetic she couldn't eat a lot of it.’

Mother-of-one, Mary, of Denbigh, North Wales, said the solo trip was an education and has helped her realise part-two of her dream.

After coming back she and husband Mark have opened their very own chocolate shop.

Mary said: ‘Thanks to my mum I am now surrounded by chocolates all day.

‘In my mind my shop keeps mum's memory alive for my daughter, Lili, four, who was only eight months old when she died.

‘Mum left me that letter telling me to live my dream and that's what I've done.’

Article posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar
The best online chocolate, lolly and confectionery store on the web!

If you like what you have read check out our updates on Facebook and Twitter.

Source and photo: Daily Mail

Chocolates made of Chilli burns off the pounds!

Imagine having to eat a piece of chocolate or cake to lose weight – that’s right – sounds like it’s too good to be true. But manufacturers claim to have discovered an ingredient derived from chilli peppers that could be added to any pudding or treat to make the red hot idea a reality.

Called dihydrocapsiate (DHC), it is tasteless and speeds up the body’s metabolism, helping it use up more calories, reports the Daily Mail.

It is one of several chemical compounds known as capsinoids found in a particular variety of chilli and is already sold in the form of diet supplement pills in the US and Japan.

Now a Japanese food firm Ajinomoto has submitted plans to the Food Standards Agency watchdog with the aim of adding it to chocolate bars, desserts and ready meals targeted towards dieters. The FSA has recently declared the extract safe. However, dieticians say that eating the foods won’t really have any effect.

They claim that in reality, a person weighing 15 stone consuming the recommended portions of foods containing DHC would probably burn off only 50 extra calories a day – the equivalent of a digestive biscuit.

Ajinomoto plans to make the ingredient synthetically as only very small amounts can be derived from chilli peppers. Up to 3mg would be added to a portion of food – the amount of extract found in ten chillies.

The firm insisted it was not trying to claim people would be able to lose weight simply by eating their food. It would have to be part of an overall healthy diet and active lifestyle to achieve results.

Tam Fry, of the National Obesity Forum, said it was a “very interesting idea.” “But as ever, the proof is in the pudding,” he added.


Article posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar
The best online chocolate, lolly and confectionery store on the web!

If you like what you have read check out our updates on Facebook and Twitter.

Source and photo: Indian Express

Recipe of the Week - Mini Chocolate Pancakes

A delicious and pretty apt recipe for Pancake Day.


INGREDIENTS

For the pancakes

* 125g (4½oz) ricotta
* 100ml (3½fl oz) milk
* 75g (2¾oz) caster sugar
* 25g (1oz) butter melted
* 2 eggs, separated
* 100g (3½oz) self-raising flour, sifted
* 15g (½oz) cocoa powder
* ¼tsp salt
* Pinch of cream of tartar
* Butter (preferably clarified)


For the sauce

* 150g (5½oz) dark chocolate, broken up
* 2tsp coffee granules
* 75g (2¾oz) caster sugar
* Chocolate ice-cream


METHOD

1. Whisk the egg whites with the salt and, when stiff, gradually add 50g (1¾oz) of the sugar, whisking to form a meringue.

2. Put the ricotta in a bowl and beat in the sugar, butter and egg yolks. Add the flour and cocoa and mix well. Fold the meringue into the mixture.

3. Heat a heavy-bottomed frying pan on high then turn to the lowest setting and add a little butter ghee and 1tbsp of the mixture to the pan and spread it to about 9cm (3½in). You could make 2 at a time. Cook for 2 minutes until set on the bottom.

4. Very gently flip the pancakes over and cook for another 2-3 minutes. Keep warm in a low oven until the rest are cooked.

5. To make the sauce, put the chocolate and sugar in a pan with 190ml (6½fl oz) cold water and gently melt the chocolate and dissolve the sugar.

6. Stir well and bring to the boil. Then simmer for 5-10 minutes until the mixture is thick and syrupy. Drizzle over the pancakes and serve with the chocolate ice-cream.


Article posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar
The best online chocolate, lolly and confectionery store on the web!

If you like what you have read check out our updates on Facebook and Twitter.

Source: Daily Mail
Photo: Peter Cassidy

A Class Covered in Chocolate!

Who doesn't love chocolate?

Matthew Mead recently showed how to create a fun event around its delectable sweetness.

Mead presented "Entertaining With Chocolate" at Studio b at Alys Beach to a class, which experienced hands-on the many different ways chocolate can be used.

For instance: under Mead's direction, class attendees participating in preparing an appetizer of chocolate hummus using cocoa, garbanzo beans, sugar and vanilla, which makes a very nice hors d'oeuvre that's sure to surprise and fascinate guests with its mysterious flavor.

Another surprising place to find chocolate, which was a first for the class to experience, was in pasta.

Mead created a dish using chocolate pasta, cream cheese, and garnished with chopped strawberries and toasted coconut — an endeavor most admitted they would not have thought of.

As samples were passed around, the only sounds heard were "mmmmmmmm."

Mead said that while chocolate pasta may not be easy to find, it is out there on the market.

Next on the menu to astonish a party crowd was grilled cheese and chocolate soup.

But this was not your mama's grilled cheese.

Mead used cream cheese, mascarpone cheese, butter and challah or brioche bread. The sandwich was paired with chocolate soup made from heavy cream, whole milk and sipping chocolate.

To top off the total chocolate experience, chocolate cups were filled with chocolate ganache and mousse, then topped with chocolate embellishments.

Mead shaped the chocolate cups using small blown-up balloons, which were then cooled and filled.

The class created embellishments using small Ziploc bags with one tip cut out to distribute the soft chocolate onto wax paper for hardening.

"I always liked to cook," said Mead. "I learned out of necessity because my mother didn't like to cook."

Mead and his wife, Jenny, came to South Walton from their home in New Hampshire to lead the class for Studio b owner Colleen Duffley. Mead is an author and stylist who has worked for national magazines as a “lifestyle and entertaining expert.”

"I wanted to do this in college and didn't know how to go about it," he said.

Something tells me there are alot of very happy people that he eventually figured it out.


Article posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar
The best online chocolate, lolly and confectionery store on the web!

If you like what you have read check out our updates on Facebook and Twitter.

Source and photo: Walton Sun

Bear-Napper demands Chocolate ‘ransom’

The apparent “bear-napping” of Truffles, the oversized stuffed mascot of Park Ridge’s Rocky Mountain Chocolate Factory, is being described as a “prank” by the shop’s owner.

“We understand he is not harmed and will return soon,” Linda Hills said of the fuzzy brown bear that normally looks out from a chair in front of the store. Hills said while she did not know where Truffles is, she’s “pretty sure we know who has him” and that there was no malicious intent in his disappearance.

Truffles went missing about 6 p.m. Feb. 15. An employee said a customer came into the shop and told her he saw someone stuffing the 4-foot-tall bear into a car and driving away. A two-page, hand-written note demanding 1,700 pounds of chocolate in exchange for the bear’s return was taped to Truffles’ chair.

Other Rocky Mountain Chocolate Factory stores have been victims of bear-nappings. The Naperville store’s Truffles has been swiped four times in seven years.


Article posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar
The best online chocolate, lolly and confectionery store on the web!

If you like what you have read check out our updates on Facebook and Twitter.

Source and photo: Chicago Sun Times

Mother smashes up cake shop when it ran out of her favourite cupcake

When having a bad day it can take just the tiniest incident to tip you over the edge - but this woman's fit of rage really takes the cake.

A mother trashed a cake shop after being told they had run out of her favourite flavour of cupcake.

With her children beside her, she smashed glass display units and threw cupcakes at customers after being told there were no more 'sweet tooth fairy cakes'.

She even attacked members of staff in her fit of rage.

Her reaction was so swift and dramatic, she did not even give staff time to tell her they could simply bake a fresh batch.

Police are appealing for help to trace the woman who fled with her two young sons at Sugarswirlz cake shop in Cardiff city centre.

The shop's owner, Sally Dodd, 43, said: 'The woman went absolutely ballistic when she was told we didn't have the cupcake flavour she wanted - it is called the sweet tooth fairy cake and is very popular.

'She didn't even wait for us to tell her that if she waited we could bake some fresh cupcakes for her.

'She threw herself on the floor ranting and raving while her children screamed and shouted.

'Then she came round to my side of the counter and grabbed me by the hair before I could get out of her way.

'I managed to tear myself free before the woman started smashing glass display units and spilling cakes all over the floor. I've never seen anything like it.

'You expect a certain amount of risk running a bar or a pub but not in a cupcake shop.'


Article posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar
The best online chocolate, lolly and confectionery store on the web!

If you like what you have read check out our updates on Facebook and Twitter.

Source and photo: Daily Mail

Recipe of the Week - Melted Chocolate and Brie Tarts

We found this recipe on Dairy Goddess and just had to share it with you as it looks simply awesome!


INGREDIENTS

3 tbsp (45 mL) unsalted butter
2/3 cup (160 mL) Graham cracker crumbs
3 tbsp (45 mL) chopped hazelnuts
1 1/2 tbsp (22 mL) sugar
4 oz (125 g) sliced Brie, rind removed
1/3 cup (80 mL) whipping cream 35 %
3 oz (90 g) semisweet dark chocolate, chopped
1 tbsp (15 mL) hazelnut liqueur
Powdered cocoa, optional


METHOD

1. Preheat oven to 375°F (190°C).

2. In a microwave-proof bowl, melt butter. Add Graham cracker crumbs, hazelnuts and sugar; stir until smooth. Press mixture into 4 tart pans with removable bottoms, or large ramekins (4 1/4 inches/11 cm in diameter). Bake for about 10 minutes.

3. Meanwhile, in a saucepan over low heat, heat cream until steam starts to form. Pour hot cream over chocolate and whisk until smooth. Chocolate must melt completely. Add liqueur and stir. Keep at room temperature.

4. When tart shells are done, remove from oven and immediately cover bottoms with cheese, letting it melt. Pour chocolate mixture over melted cheese and refrigerate for at least 2 hours before unmoulding and serving.

5. To unmould easily, run a knife around inner edge of tart moulds to detach tarts. Cool at room temperature for at least 30 minutes before serving.

Article posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar
The best online chocolate, lolly and confectionery store on the web!

If you like what you have read check out our updates on Facebook and Twitter.

Source and photo: Dairy Goddess

Swiss chocolate finds a sweet spot

SWISS chocolate makers sold more than 176,400 tonnes of chocolate last year as consumer appetites picked up.

Overall sales rose 1.3 per cent in volume and 2.4 per cent in value to 1.7 billion Swiss francs ($1.7bn), said Chocosuisse.

More than 60 per cent of Swiss chocolates are exported.

Sales abroad grew by just 0.8 per cent in volume in 2010, driven by healthy German appetite, according to the association grouping 18 major Swiss chocolate producers.

Germany with 15.8 per cent, Britain 13.2 per cent, France 9.0 per cent and Canada remain the biggest foreign markets for Swiss chocolates.

New consumers in Brazil, Israel, Canada and Saudi Arabia brought "impressive sales increases."

Chocosuisse admitted to a "bittersweet taste" early last year after annual sales dropped for the first time in six years in 2009, reflecting the impact of the global economic slump.

Article posted by Spencer Samaroo, Managing Director, Moo-Lolly-BarThe best online chocolate, lolly and confectionery store on the web!

If you like what you have read check out our updates on Facebook and Twitter.

Source and photo: News.Com.au

Chomping on chocolate sees Fairtrade double

Australia and New Zealand continue to be one of the world's fastest growing markets for Fairtrade products with sales increasing by more than 100% in just 12 months.

Fairtrade Australia & New Zealand (Fairtrade ANZ) announced today that 2010 sales were at $36.6 million.

CEO Stephen Knapp said the outstanding sales growth was matched by a significant jump in consumer awareness of the Fairtrade Label - rising from 41% in 2009 to 51% in June 2010.

"Making the swap to Fairtrade became even easier for Kiwis in the last year with the number of New Zealand businesses licensed to use the Fairtrade Label on their products rising to more than 50."

Last year saw a massive increase in sales of Fairtrade chocolate due in part to the introduction of new certified blocks from Cadbury and Whitaker's, with sales soaring by 1625%.

Meanwhile coffee remains New Zealand's biggest selling Fairtrade Certified product with sales increasing by $2 million in 2010 to $18 million."

Knapp said the substantial growth in sales of Fairtrade Certified products reflected the increasing importance New Zealand consumers placed on the ethical and sustainable sourcing of the products they consume and use every day.

"Kiwi shoppers recognise the real and positive difference Fairtrade makes in giving developing country farmers and workers a fair go and voting with their shopping dollar accordingly," Knapp said.


Article posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar
The best online chocolate, lolly and confectionery store on the web!

If you like what you have read check out our updates on Facebook and Twitter.

Source and photo: TVNZ