5 Best Organic and Fair Trade Chocolate Bars

Whether you’re a dark chocolate lover or a milk chocolate fiend, one thing’s for certain – almost everyone loves chocolate. Over the last few years we’ve even convinced ourselves that it’s good for us, as dark chocolate is filled with flavonoids, which “keep cholesterol from gathering in blood vessels, reduce the risk of blood clots, and slow down the immune responses that lead to clogged arteries”.

The claims go back even further than that, of course, with the Mayans and the Aztecs attributing fatigue-fighting powers, and even longer life, to the drinking of chocolate-based beverages. Today, however, there’s an easy way to enjoy the taste of chocolate and feel good about it at the same time – the new wealth of organic and fair trade chocolate companies that are flooding the marketplace.
Just because a chocolate bar is organic that doesn’t mean that it has miraculous healing powers, however, so you’re probably still best to enjoy it in moderation. If you want a chocolate fix with a natural, feelgood, spiritual high, then we’d suggest checking out the following:


1. Theo.

Okay, I may be biased in favor of this Seattle-based brand – but they still produce some of the most interesting and unusual chocolate bars around, and their dark chocolate is truly wonderful too (and very, very dark). Bonus points are given for being both Organic and Fair Trade. The more adventurous will want to try the Spicy Chile or Coconut Curry chocolate bars, but their classic flavors deliver as well – plus their single origin series now offers a 91% cacao dark chocolate, one of the darkest on the market.

2. Divine.

The only Fair Trade chocolate company that’s 45% owned by the farmers, Divine also lives up to its name when it comes to the flavors on offer. Their Dark Chocolate with Raspberries makes for a perfect pairing, while those of you who prefer a milkier chocolate should check out the Coffee Milk Chocolate – your morning pick-me-up in a bar.

3. Pacari.

An Ecuadorian organic chocolate company, Pacari is particularly notable for its Andean Flavors range, offering everything from Lemongrass to Salt & Nibs. If your tastes are a little more conservative, they also produce the minimally-processed Raw range, including a 100% cacao bar. Not for the faint of heart.

4. Equal Exchange.

Another organic-and-fair-trade combo, Equal Exchange offers many products, of which chocolate is just the tip of the sugar mountain. Not only do they have the bonus of being widely available in shops and grocery stores, but their chocolate is excellent too – the new Chocolate Caramel Crunch with Sea Salt comes highly recommended.

5. Endangered Species.

They’re one of the most common organic chocolate bars to see in stores, but they don’t disappoint on quality either. Many of their bars are all-natural rather than organic, but with flavors like Goji Berry, Pecans and Maca on the organic menu they still have plenty to offer. Their commitment to both social responsibility and conservation is admirable as well.

(These recommendations are based on the personal preferences of the author Dan Coxon).


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Source: Culture Mob

Willy Wonka And The Chocolate Factory Cast Reunite After 40 Years

Remember that psychedelic boat ride in Willy Wonka and the Chocolate Factory? Yeah, it freaked us out when we were kids too. The spoiled children, minus the humbled Charlie bucket, who won the golden tickets have reunited after 40 years to discuss their mental breakdowns from Gene Wilder’s trippy boat ride. Just kidding, it was a reunion for the 40th anniversary celebration of the classic kids film which was made in 1971.

The cast members meet up Tuesday for a special appearance on the Today Show to discuss their favorite scenes from the movie. Peter Ostrum, who played the titular Charlie Bucket, said: “I have very fond memories of making the film, working with (Grandpa Joe) Jack Albertson and Gene Wilder, they were both super people to work with.”

Julie Dawn Cole, who played Veruca Salt, was also in attendance and revealed that during her breaks she would sneak into the candy filled sets, where she would eat and marvel over the amazing set pieces. Denis Nickers, who played Violet Beauregarde, explained how she was still blue 72 hours after her famous blueberry transformation scene. Paris Themmen and Michael Bollner were also on the show.

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Source: Cinema Blend
Photo: Rugged Elegant Living

Recipe of the Week - Triple Chocolate Cheesecake

We found this recipe for Triple Chocolate Cheesecake at Taste and am well an truly in love with it!

INGREDIENTS

200g plain chocolate biscuits
80g butter, melted
1/3 cup cold tap water
5 teaspoons gelatine
500g cream cheese, softened
1/2 cup icing sugar
1/2 cup milk
150g white chocolate, melted
150g dark chocolate, melted
1 and 1/2 cups thickened cream, whipped
100g milk chocolate, grated
cocoa powder, to serve


METHOD

1. Grease and line a 24cm (base) springform pan. Process biscuits in a food processor to fine crumbs. Transfer to a bowl. Add melted butter. Stir until well combined. Use your fingertips to press into base of prepared pan. Refrigerate for 20 minutes or until firm.

2. Place water into a heatproof microwavesafe bowl. Sprinkle over gelatine. Stand for 1 minute. Microwave, uncovered, on HIGH (100%) power for 20 to 40 seconds or until gelatine dissolves. Set aside for 15 minutes.

3. Using an electric mixer, beat cream cheese, sugar and milk until smooth. Stir in gelatine. Divide cream cheese mixture between 2 bowls.

4. Stir white chocolate into 1 cream cheese mixture. Stir dark chocolate into other.

5. Fold half the cream through white chocolate mixture and half through dark chocolate mixture.

6. Pour dark chocolate mixture over biscuit base. Freeze for 10 minutes or until firm to the touch. Carefully spread white chocolate mixture over dark. Cover. Refrigerate overnight.

7. Release sides of pan. Place cheesecake onto a serving platter. Sprinkle with grated milk chocolate. Dust with cocoa. Cut into slices with a warm knife. Serve.

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San Jose Medical Marijuana Collective Offers New Chocolate Edibles With a Bhang

Holistic Herbal Healers, a San Jose medical marijuana collective, is now carrying a new incredible edible: Bhang Chocolate, a gourmet chocolate that is carefully tested to ensure a consistent level of medical cannabis in every bar. Unlike many edibles that can vary in strength from batch to batch, all Bhang Chocolates have the same potency, so patients have an easier time regulating their medication.

Bhang Chocolates are available in single-dose, double-dose, and triple-dose four-piece bars. The single-dose bar contains 60 milligrams of THC, which is the chief active chemical in marijuana that promotes healing and relief. The double-dose bar contains 120 milligrams and the triple-dose bar contains 180 milligrams.

"Medicating yourself with edible cannabis products can be frustrating-as THC levels can vary widely, even in different batches of the same branded product," said a Director of San Jose wellness center Holistic Herbal Healers. "The addition of Bhang Chocolates at Holistic Herbal Healers is very good for our patients."

This product, which has been called a cure-all by some, can help with ailments such as pain, nausea, lack of an appetite, anxiety, insomnia, and more. Bhang Chocolates are made with various cannabis strains or combinations of strains in order to effectively target and treat different ailments.

Many medical marijuana collective patients want the healing benefits of medicinal cannabis without the smoke. Whether they just want to be more discreet in public places, or they have an ailment that would be worsened by marijuana smoke or vapor (i.e. patients who use medical marijuana to treat side effects of chemotherapy for respiratory cancers), patients find eating Bhang Chocolates to be a great alternative way to medicate. The chocolates are also helpful for patients who need to stimulate appetite and gain weight, especially those undergoing AIDS treatment or chemotherapy.

Bhang Chocolates were developed by expert chocolatier Scott Van Rixel of Chocolate Cartel. They are made with organic, fairly traded Venezuelan cacao and only the finest natural ingredients. Unlike many edibles that are made by cooking marijuana with butter, Bhang Chocolates uses a proprietary extraction method to get all the THC without a grassy flavor. Current flavors include 73.5% Dark Chocolate, which is vegan; Hemp Dark Chocolate, made with toasted hemp seeds; and the new Fire Chocolate, made with orange and spices. Truffles and chocolate almonds are coming soon.

The content is analytically tested for quality and consistency, and Bhang is fully insured against product liability. These quality control measures put Bhang chocolates far ahead of industry standards. In an interview, Scott Van Rixel explained that "the purpose of medicine is to help people, not hurt people. We are bringing standards of regulation to the industry. We want to be the leader of how things should be done."

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Source: San Francisco Chronicle

Chocolate Chip Day: A sweet excuse to have dessert!

For chocolate lovers and cookie fans everywhere, May 15 was a day to celebrate – it's National Chocolate Chip Day!

A truly American creation, chocolate chips were developed in 1939, following the surprising popularity of an accidental recipe by innkeeper Ruth Wakefield, co-owner of the Toll House in Massachusetts.

According to the folks at Nestle Toll House, in 1930, Ruth was making a batch of Butter Drop Do cookies, a favorite recipe of the weary travelers who would stop at her house for a home-cooked meal, when she decided to add a bar of Nestle semi-sweet chocolate, cut up into small pieces.

Ruth believed the chocolate would melt into the cookies, so the story goes, but instead the pieces merely softened, creating a chewy, creamy texture now beloved by millions of kids and adults alike.

Chocolate chip cookies became a favorite at the Toll House, and word of mouth began to spread. Soon, Nestle made a deal with Ruth Wakefield, trading her a lifetime supply of chocolate for the rights to her cookie, and began printing the recipe on its chocolate bar wrappers. Only a handful of years later, their "Nestle Toll House semi-sweet morsels" were released – the official birth of the bite-sized chocolate chip.

Today, chocolate chips come in an increasing number of shapes, sizes and flavors, from white to decadent dark. And while most people still associate the wee chocolate drops with Ruth's original cookie recipe, the applications are endless.


To celebrate Chocolate Chip Day, here are some delicious uses for chocolate chips:

1. If cookies aren't your thing, try mixing chocolate chips into other baked goods. They're amazing in muffins and pancakes, and can make your favorite brownie recipe even more decadent.

2. For a delicious and increasingly popular take on the classic Italian cannoli, mix some chocolate chips in with the creamy ricotta filling before it's piped into the crispy pastry shells.

3. Chocolate meshes extremely well with fruit flavors like orange and raspberry, so try mixing a handful of mini chips into a summer fruit salad for a figure-friendly dessert.

4. For a sweet surprise in your granola or trail mix, mix your favorite flavor chips in with nuts, rolled oats and dried fruit.

5. Chopping up large blocks of chocolate for baking or candy-making recipes can be messy and time-consuming. Instead, try using high-quality chocolate chips for recipes that require melting chocolate in a double boiler or microwave. The individual pieces will melt more evenly and be less prone to scorching. (Be sure to read the ingredient list on your packages, however, as some more processed chips may have chemical stabilizers in them, making them less ideal for ganache or other sensitive recipes.)

6. Chocolate chips are great cake decorating tools for those of us with a less than steady hand (or a child who wants to help). Skip the messy gel-based cake icing tubes you can get at the supermarket – just lay out the chips in rows to spell somebody's name, or make a pretty pattern on top of your baked goods.

7. Chocolate is not just for dessert! Savory dishes like a Mexican mole sauce are based on the awesome richness of chocolate, so feel free to incorporate some crushed chocolate chips into spice rubs for meat like chicken, pork or beef, or throw a tablespoon of dark chocolate chips into your next pot of chili. It will add depth of flavor and have people clamoring for your secret recipe.


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Source: Wten
Photo: IStock

Recipe of the Week - Baileys chocolate lava cake with espresso ice cream

We spotted this wonderful recipe on Today Online and just had to share it with you.

Serves 6

INGREDIENTS

120g butter
120g 70 per cent chocolate
3 large eggs
100g fine sugar
30g cake flour
1 tsp baking powder
7½ tbsp Baileys Irish Cream


METHOD

1. Melt chocolate and butter in a bowl over simmering water (a water bath) separately. Remove from heat and combine them in a mixing bowl.

2. Next, beat eggs with sugar in a bowl until it begins to mix well. Add the chocolate and butter mix to the egg and sugar mix. Whisk gently to blend well.

3. Mix in cake flour and baking powder followed by Baileys Irish Cream liqueur.

4. Grease six moulds or ramekins (7.5cm in diameter at the top) with soft butter and pour around 80g (about ¾ full) of the batter into each.

5. Bake in a pre-heated 210ºC oven for 8 minutes. Give a gentle shake - the cake should not be wobbly at this point.

6. To plate, place a plate over the mould and turn over to release the cake from the mould.

7. Serve with your choice of either a scoop of espresso ice cream or a dollop of chocolate chip cream, finished with a drizzle of Grand Marnier or Baileys with a hint of mint chocolate.


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Source: Today Online

Bitter chocolate helps fight fat

It might be considered a sinful pleasure, but the fact is that chocolates help lose weight and improve health.

These revelations were made by Victoria University researcher Lily Stojanovska in the book The Chocolate Diet: How to eat chocolate and feel great about it.

“We set out to dispel the myths about chocolate and help chocolate-lovers realise they don’t need to feel guilty about eating it,” said Stojanovska, who co-authored the book with John Ashtona.

“We are not saying you can eat a family-size block of just any chocolate,” she said.

“It must be good quality, dark chocolate in moderate amounts, and the bitter the better.”

“Most chocolates that contain 75 per cent or 85 per cent cocoa are usually more bitter than the sweeter milk chocolates that contain a lot less cocoa.”

The book says good quality dark chocolate contains the antioxidant epicatechin, which increases the rate at which, a body burns fat, suppresses the appetite and contains more than twice the antioxidant levels found in red wine.

Cocoa, a main ingredient in chocolate, is also rich in the alkaloid theobromine, which is known to increase muscle stimulation and energy, as well as widen blood vessels and reduce blood pressure.

It also decreases cholesterol levels and reduces the incidence of stroke and risks of cardiovascular disease. Cocoa contains natural compounds that help the body produce mood-altering brain chemicals, decreasing the risk of depression.

The book also contains a 14-day eating plan that incorporates a couple of squares of dark chocolate or a hot chocolate drink before bedtime, as well as an exercise plan, recipes, and interesting chocolate facts.


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Source: Gulf Today

Cadbury launches pampering range

Cadbury is diversifying into beauty products by launching a range of Dairy Milk branded pampering products.

The chocolate maker is partnering with beauty brand Anatomicals to launch the range to promote the introduction of three new flavours for its Bliss chocolate bar.

The Bliss Chocolate Truffle Bath Creme, Hazelnut Exfoliating Wash and Toffee Body Butter will be exclusively available through Asos online and John Lewis on the high street in the UK.


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Source and Photo: Marketing Week

Recipe of the Week - Chocolate Crunch Cake

If you like your chocolate treat with a nice little crunch then this recipe from the Daily Mail is definitely for you.


INGREDIENTS

200g (7oz) rich tea biscuits
100g (3½oz) walnut halves, roughly chopped
100g (3½oz) pistachio nuts
10 glacé cherries
2 ready-made meringue nests, roughly broken into small pieces
150g (5½oz) unsalted butter
1tbsp golden syrup
400g (14oz) dark chocolate, broken into pieces
Edible gold stars to sprinkle


METHOD

1. Break the biscuits into small pieces into a large bowl. Add the walnuts, pistachio nuts, cherries and meringue pieces and mix together.

2. In a separate bowl, add the butter, golden syrup and chocolate, and put on a low heat over a pan of simmering water until the butter and chocolate have melted. Fold the biscuit mixture into the chocolate mixture.

3. Next, line a 23cm (9in) diameter cake tin with clingfilm, leaving plenty of extra film hanging over the edge to help you turn the cake out later. Spoon the mixture into the tin and then place in the fridge to firm up and set (this will take 6-8 hours, or leave overnight).

4. When set, remove the cake from the tin, peel away the clingfilm and sprinkle over the edible stars, if desired. Serve sliced into thin wedges.


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Source: Daily Mail

Lindt Invites Consumers to Share Life's Sweetest Moments

Premium Swiss chocolatier Lindt and imaging innovator Kodak are teaming up to introduce the Classic Recipe "Share Life's Sweetest Moments" sweepstakes, offering consumers a chance to create, capture and share sweet moments with premium chocolate and photography. With Mother's Day, Father's Day, graduation and wedding season fast approaching, it is the perfect time to enjoy and savor classic moments with loved ones and delicious indulgences, such as Lindt's Classic Recipe bars.

Photos have always been a great way to capture memories, and last year alone, more than 60 billion photos were shared on Facebook*. As a reminder to consumers to capture their sweet memories, Lindt created the "Share Life's Sweetest Moments" sweepstakes. Now through August 31, 2011, consumers can visit LindtClassicRecipe.com for the chance to win a grand prize package from Lindt and Kodak, along with various instant-win prizes. The grand prize package includes a one year's supply of Lindt chocolate, a Lindt gift basket, $2,000 cash for a family portrait session and several KODAK Products, including the KODAK EASYSHARE C195 Digital Camera, KODAK PLAYTOUCH Video Camera and KODAK PULSE 10" Digital Frame. The daily instant-win prizes include Lindt Classic Recipe bars, KODAK Camera and video products, and other premium Lindt offerings.

"Life's sweetest moments are always better when shared, and we are pleased to help consumers capture sweet moments that can be enjoyed for years to come," said Thomas Linemayr, president and CEO of Lindt USA. "Our Lindt Classic Recipe bars offer smoother, creamier experiences that are perfect for sharing with others."

"Kodak is pleased to partner with Lindt USA on this sweet offer to consumers," said Phil Scott, Vice President of Marketing, Digital Capture and Devices, Kodak. "KODAK Digital Cameras make it easy for consumers to capture and share all of life's moments. And with the Kodak's exclusive Share Button, you can tag pictures or videos directly on the camera for automatic upload to your favorite social networking sites."

The Lindt Classic Recipe bar collection is made with the world's most exceptional, premium chocolate for extraordinary richness and smoothness. Embodying the passion and craftsmanship of the Lindt Master Chocolatiers, each bar contains the perfect blend of only the finest ingredients. Lindt Classic Recipe bars are offered in several flavor varieties, including Milk Chocolate, Hazelnut, Almond, Raisin & Nuts, and White Chocolate.

For more information about the "Share Life's Sweetest Moments" sweepstakes and Lindt Classic Recipe, visit www.LindtClassicRecipe.com.


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Source: PR Newswire

Lagerfeld unveils chocolate hotel suite

Fashion icon Karl Lagerfeld unveiled on Thursday, a hotel suite that is bound to get deliciously satisfying reviews from guests thanks to the fact that it is made entirely from chocolate.

Lagerfeld, head designer of fashion house Chanel, teamed up with French master chocolatier Patrick Roger to create the room.

Lagerfeld designed all the elements of the room, which Roger then sculpted from 10 tonnes of chocolate.

The room contains a desk, a lamp and a sculpted figure of Lagerfeld's favourite muse, model Baptise Giabiconi draped on a chocolate bed and holding a chocolate ice cream bar.

Roger, known for his innovative chocolate creations such as giant chocolate Christmas trees, said what attracted him to working with Lagerfeld was his passion for detail.

'What is important is precision, exactness and that's also why I decided to join forces with Karl (Lagerfeld) because it allows us to push our work even further, to be even more precise, and that is priceless,' said Patrick Roger.

The event was organised by a famous Ice-cream brand to promote a new chocolate ice-cream.


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Source: Sky News Australia

Photo: Reuters

Chocolate-Powered F3 Racer Takes Victory Lap for Innovation

With a steering wheel partly made with carrot pulp and an engine fueled by waste chocolate and vegetable oil, the WorldFirst Formula 3 race car made quite a splash when it was unveiled two years ago.

Since then, the car has garnered accolades and spawned research partnerships with universities, race teams and traditional car companies. Test laps revealed the car could drive wheel-to-wheel with its conventional Formula 3 counterparts. There is even a company working on commercializing that chocolate biodiesel.

All in all, the edible car said to reach 60 miles per hour in 2.5 seconds has caught the imagination of the public on both sides of the pond, ranging from students to motorsport enthusiasts. As recently as last week, the WorldFirst Formula 3 race car -- nicknamed Lola -- thrilled a crowd of 150,000 at an event in the U.K., according to Kerry Kirwan, who lead the team from the University of Warwick that designed and built the car.

"We were absolutely gobsmacked," Kirwan said of the response to the car. "I think none of us expected this to be the success it was."

Time Magazine named the car one of the Top Inventions of 2009. The same year, the British Science Association chose Kirwan for its Isambard Kingdom Brunel Award Lecture on how the team developed the WorldFirst Formula 3 car, which reportedly took nine months at a cost of £200,000. The car was exhibited at the fifth annual MIT Energy Conference last year.

The car has also showed promise on the track. In a phone interview this week, Kirwan described how the team took the car to the Brands Hatch racing circuit to compete in a much-anticipated race. A paperwork snafu derailed their plans but the car was able to run some practice laps, coming in 0.2 seconds behind the polesitter that day, or the car with the fastest qualifying speed. And that was with a full tank of biodeisel.

"I suspect we would have been pole if we were lighter and could have actually done it," Kirwan said.


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Source and photo: GreenBiz

Royal wedding cake: eight tiers of frosted fruitcake goodness

Dying to see the royal wedding cake? There it is, to the left, in all its eight-tiered, fruitcake glory.

Prince William and Kate Middleton, as we knew her Friday morning, were to cut the wedding cake as the duke and duchess of Cambridge at the queen's lunchtime reception at Buckingham Palace.

The wedding cake, designed by Fiona Cairns, was accompanied by a chocolate biscuit cake that William had requested made from a royal family recipe.

Garland on the cake matched architectural garland in the room, and each of the many varieties of flowers decorating the cake carried a specific meaning.

The wedding cake was made up of 17 individual fruitcakes, with 12 forming the base. The cake was then decorated with cream and white icing using the Joseph Lambeth technique.


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Source and Photo: LA Times Blog