Want Vegemite with your ice-cream?

Vegemite's back on the ice-cream menu.

The iconic Australian spread is to make a come back as part of the flavours offered by a newcomer Tasti D-Lite when opens its first Australian dessert outlet in a few weeks.

The popular US franchise is starting in Melbourne but looking to expand to Queensland with plans to open about 40 outlets in the next five years.

Director of development Jeremy Crawford says all the traditional flavours, including the basic vanilla and chocolate, will be available and made fresh at the store.

"All we need to do to get any one of the 100 other flavours is use a little bit of the vanilla or chocolate base mix and add a blend of syrups together and we can make any flavour,'' he says.

That's where the Vegemite plan comes in.

"Although it's a US brand we're an Australian family here and we're bringing it to Australia so we want to give Tasti D-Lite it's own Australian identity,'' he says.

The idea has been tried before by New South Wales company Gelatissimo which served up both Vegemite and Lamington flavoured ice-creams for Australia Day this year.

"I don't want to eat that ever again. Not Vegemite and ice-cream together! Ever!'' said an unimpressed young Rhiannon Cooke-Jones after a taste (see pictures)

The Vegemite flavour has also been tried in a gelato at Brisbane's Gelateria Cremona and an ice-cream at Apollo Bay's Ice-Cream Tubs in Victoria.

Crazy flavoured ice-cream seems all the rage at the moment with a recent MasterChef episode featuring Dani and Hayden making bagel-flavoured ice -cream from Wylie Dufresne's New York restaurant WD-50.

And who could forget culinary genius Heston Bloomenthal's bacon and egg ice-cream that's been served up at his famous Fat Duck restaurant in the UK.

The Lonely Planet travel guide website earlier this year listed some even stranger ice-cream flavours from Japan, including chicken wing, whale, beef tongue, squid, horse sashimi, pit viper snake, Indian curry, shark fin ramen, octopus and caviar.

Tasti D-Lite's not planning anything quite so controversial but listed flavours already include burnt sugar, cake batter, green tea, egg nog, a pumpkin cheesecake and the US favourite Nutella.

Mr Crawford says they have yet to prepare a batch of Vegemite flavour although he has tasted it before.

"I've tried it once or twice in a few different forms,'' he says/ "Once we have our store we're going to see how good we can get a cup of Vegemite tasting.''

Other Australian-themed flavours are also being considered including one using Milo and he's also open to suggestions from the public.


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Source and Photo: Courier Mail

Recipe of the Week - Chocolate, lavender and raspberry tart

Dazzle your dinner guests with this delightful Chocolate ganache, lavender cream and raspberry tart recipe we found on Noosa News. It sounds awesome!


INGREDIENTS

Makes: 4 x 10cm tarts

240g plain flour
160g butter
Pinch of salt
300ml thickened cream
1 tbs caster sugar
1 tsp unsprayed lavender flowers, plus extra flowers to serve
1 punnet raspberries.
160ml cream
40g butter
180g dark chocolate, finely chopped.


METHOD

1. Place the flour, butter and a pinch of salt in a food processor and blend until the mixture resembles fine breadcrumbs.

2. Add 1-2 teaspoons cold water and blend again until the dough just comes together. Tip out onto a lightly floured board or clean bench and form dough into a disc, enclose in cling film and refrigerate for 30-60 minutes.

3. Roll pastry out to 3-5mm thick, then use to line four 10cm loose-bottomed tart tins. Prick the base with a fork, then place back in the fridge to rest for about 20 minutes.

4. To make the ganache, place the cream and butter in a pan and stir over medium heat until butter has melted. Place chocolate in a heatproof bowl, pour over the warm cream, then stir until the chocolate has melted.

5. Preheat the oven to 180°C. Line the pastry case with baking paper and pastry beads or uncooked rice.

6. Blind-bake for 7-10 minutes, then remove baking paper and beads and bake for another 5-10 minutes until just golden.

7. Press down any bubbles that have risen up and allow to cool. Remove from tart cases and place on a serving plate or clean board.

8. Meanwhile, whip thickened cream with sugar until soft peaks, then stir through lavender flowers. Cover with cling film and refrigerate until needed.

9. Pour the chocolate ganache into the tart shells. Spread evenly with the back of a spoon or palette knife.

10. Top tarts with lavender cream and decorate with raspberries. Decorate tarts with extra lavender flowers.


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Source: Noosa News

No aphrodesiac like this event

One of Queensland’s biggest coffee and chocolate festivals is back again this July at Portside Wharf.

Chocoholics and coffee fanatics can check out events held over the July 29 – 31 weekend.

Decadent events will include the Chocolate High Tea on Friday, Death By Chocolate Longest Dinner on Saturday and theMerlo Coffee and Chocolate Affair on Sunday.

Brookfield Residential Properties Project Director Lee Butterworth says the Death by Chocolate Longest Dinner will be a highlight with more than 200 diners expected to line the wharf and plaza.

“A host of Portside restaurateurs are coming together and each will create a special chocolate and coffee inspired menu for guests to enjoy under the stars,” he said.

The Portside Wharf Festival of Coffee & Chocolate presented by Merlo will be on from July 29 – 31. For more information and to book tickets for the Death By Chocolate Longest Dinner visit www.portsidewharf.com.au


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Source and Photo: Sydney Morning Herald

Non-melting chocolate promises sweet success

Children and parents can say goodbye to sticky faces and fingers and stained clothes thanks to the globe’s first non-melting chocolate, claims confectionery manufacturer Choc-o-Bloc.

Magic Choc, said to be the confectioner’s answer to Play-Doh, can be poked, prodded, squeezed, shaped and finally eaten without leaving tell-tale chocolate stains on faces and hands, said the company.

A spokesman for distributor The In Thing told FoodManufacture.co.uk: “We have taken one of the world’s most popular toys – Play-Doh – and turned it into chocolate.”

Moulded and shaped

Made with 100% Belgian chocolate at a factory in Northern Ireland, Magic Choc can be moulded and shaped without heating. It is pliable from 20°C and playable up to 37°C. Chocolate usually melts at 33.8°C.

A combination of oils within the chocolate prevents melting and keeps the product flexible, said the spokesman. Both the product and the production process are patent-protected.

Suitable for children over four years of age, prices range from £4.99 for the Starter Pack to £9.99 for the Deluxe Activity Pack.

Each box contains three bags of chocolate drops: White, milk and dark. All products are supplied with anti-bacterial hand wipes.

Launched earlier this month, the chocolate will be available from outlets such as Toys R Us and independent stores. Choc-o-Bloc also reports worldwide buyer interest from Europe, the United States and Australia.


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Source and Photo: Confectionery News

Dunedin goes bonkers for chocolate

Dunedinites have been celebrating their love of chocolate for over 10 years, dedicating an annual carnival to the sweet treat.

But organisers have added a few surprises to this year's programme, including a house that's definitely good enough to eat.

The chocolate house is one of the features of Dunedin's Chocolate Carnival, beginning this weekend.

A team from Otago Polytech had the challenge of building a life-size house and painting it with 90 litres of melted chocolate.

"Quite difficult to keep it warm enough to be able to make it spread easily," says chocolate carpenter Graham Burgess.

"But yeah, we had a lot of fun. Students kept an eye on things as well and were quite keen to taste bits and pieces as we went along."

The team's also been designing a new machine to release the 25,000 giant Jaffas for their annual race down the world's steepest street.

But the icing on the cake will be the chocolate creations of English food sculptor Prudence Staite. Bored of working with stone while doing an art degree at university, she turned to chocolate.

"I've always been obsessed with food, and always obsessed with art, so pretty much I fused that together at the age of two," says Staite.

She's been working in the Cadbury factory this week making chocolate sculptures and decorations to go in and around the chocolate house - everything from an edible fireplace to chocolate cushions.

"A lot of people find it quite difficult working with chocolate, but you know I've had like 20 years of experience trying to figure it out, and I think hopefully I've got there now."

She's even injecting a bit of Kiwiana into her artwork, creating paintings of famous New Zealand faces that will be hung inside the chocolate house.

Staite has over 300kg of chocolate to use for her creations, and every single piece is edible.

The public can get a taste of her abilities during live sculpting sessions next week, and they'll be able to walk through the chocolate paradise once the house and its sweet decorations are installed in a Dunedin mall this weekend.


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Source and Photo: 3 News

Recipe of the Week - Chocolate Espresso Toffee

Chocolate and coffee is a match made in culinary heaven. This brilliant recipe from LandoLakesPatch shows that in a limited amount of time, you can create a very impressive Chocolate Espresso Toffee.

Apparently it takes a bit of skill to get the toffee to the soft crack stage, but don't be intimidated. This recipe is beautiful to look at and even better to eat! It's sure to become one of your favorite "go-to" dessert recipes.


INGREDIENTS

Makes 2 pounds

2 cups chopped walnuts
1 1/4 cups butter
1 cup sugar
1/3 cup brown sugar
2 teaspoons instant espresso coffee
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup each milk chocolate chips and white chocolate chips


METHOD
1. Preheat the oven to 350 degrees. Butter or spray a 10-by-15-inch sheet pan, or cover it with parchment paper.

2. In a shallow pan, bake the nuts at 350 degrees for about 8 minutes or until toasted, stirring halfway through cooking time. Allow them to cool for 30 minutes.

3. Using a large, heavy saucepan, melt the butter over medium heat. Stir in all remaining ingredients with the exception of the milk chocolate and white chocolate chips. Stir constantly until a candy thermometer reaches the soft crack stage of 290 degrees. This should take about 20 minutes.

4. Immediately remove the pan from heat and stir in the nuts. Then quickly pour the mixture onto your prepared sheet pan, spreading evenly in the pan. Don't worry if it won't cover the entire pan.

5. Quickly pour both the milk chocolate chips and white chocolate chips all over the top of the mixture, allow them to melt, and swirl them using the tip of a knife. Cover and refrigerate the mixture for one hour, or until firm.

To serve, cut through the toffee and break it off into sections. You can store this in an airtight container in the refrigerator for a week. Serve chilled or at room temperature.


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Source: LandoLakesPatch

Book Review: The Chocolate Diaries by Karen Linamen

Karen Scalf Linamen is dishing up some moxie and mocha for her readers about women who are sharing their strategies and savvy techniques while enjoying life. If you're looking for things in life to make you smile, laugh, and feel, well, darn right sexy. You're not alone.

The Chocolate DiariesMany women are on this journey and The Chocolate Diaries: Secrets for a Sweeter Journey on the Rocky Road of Life will take you there. This book is like hanging out with a bunch of girlfriends in a hotel for the weekend or a hot sunny vacation and everyone is wiser and happier than you. Linamen uses chocolate to unlock as much craziness as anything you can find in the kitchen.

Karen Scalf Linamen is a popular speaker and author of several books on women's issues, including Just Hand Over the Chocolate, No One Will Get Hurt, and Chocolatherepy: Satisfying the Deepest Cravings of Your Inner Chick. Karen indulges in the Sweet Life with her family in Colorado Springs, Colorado. Literary Guild has dubbed her "the queen of good humor and common sense" along with Publishers Weekly, who describes her writing as "funny, forthright, and unforgettable." From the YouTube Video below you will see her humor. Karen has produced television shows, worked on magazines, and attended Oral Roberts University in Texas.

I was excited to read The Chocolate Diaries, a short book at 192 pages, and it is a soft cover book as well. This fits nicely in a beach bag and can be read over the weekend. Which I did! The book takes you though chapters which are all based on chocolate. At the end of each chapter are recipes that contain chocolate for you to whip up and get your sexy back. I actually hate chocolate. No, really I do - I get a stomach ache if I eat it. Just too rich for this girl.

The Chocolate Diaries is filled not only with Karen's stories, but with different women and their journeys through their different, difficult situations and how God helped them overcome their obstacles. This does make for a spiritual note throughout the book, so if you're not into reading the scriptures you may get lost. I am not a religious woman at all and loved the book.

Chapter Six is entitled "Eat Chocolate. Write More. Feel Better." I loved this chapter as she states, "researchers have been stumbling onto the same findings; writing is good medicine."

Linamen is talking about the strength you need to write and that is where the chocolate comes into play, especially since dark chocolate is good for you and gives you that quick boost of energy. Karen gives you a top 10 list on reasons to become a writer. I myself have wanted to write a story about my crazy 45 years. I have had some great things happen to me that some say could be in a made-for-television movie on Lifetime. Writing is for taking care of your emotions, having better health, being able to transition through stages in your life. Writing does take courage, and if you're up for some laughs you will enjoy The Chocolate Diaries.


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Source and Photo: Seattle Pi

Does Chinese chocolate taste better than Swiss? Depends on when you find out

When consumers taste a chocolate bar they think is made in Switzerland, they'll prefer it over one supposedly made in China, according to a new study in the Journal of Consumer Research. But if you tell them where it's from after they taste the candy, they'll prefer the Chinese chocolate.

"Imagine being at a wine tasting and finding out that a wine is expensive after tasting it," write authors Keith Wilcox, Anne L. Roggeveen, and Dhruv Grewal (all Babson College). "Will learning the price afterwards affect your evaluation differently compared to if you had learned the price beforehand?"

The authors found that the answer seems to depend on whether the information is favorable or not. In the chocolate study, undergraduates were given unbranded squares of Trader Joe's chocolates to taste. Half of the participants were told the chocolate was made in Switzerland; the remaining students were told the chocolate was made in China. But some were told this information before eating the chocolate and some were told afterwards. "When they were given the country of origin before tasting, the students liked the chocolate more when they were told it was from Switzerland," the authors write. "This was expected because Switzerland has a strong reputation for chocolate whereas China does not. Surprisingly, when they were given the country of origin after sampling, the students that were told the chocolate was from Switzerland liked it less than those told it was from China."

The authors found similar results when they told the participants that the chocolate was expensive versus inexpensive. The students enjoyed the same chocolate less when they were told it was expensive after sampling.

Finally, the authors conducted a study in a Boston-area liquor store. Customers were told the store was conducting a blind taste test of a new wine. After tasting, half the customers were told the wine was from Italy; the remaining customers were told it was from India, a region not known for producing fine wines. "As in previous studies, people liked the wine more when they were told it was from India after sampling compared to when they were told it was from Italy," the authors write. And nearly twice as many people opted to take a $5 coupon for the wine (instead of a gift of similar value) when they were told it was from India.


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Source: Eureka Alert

Jelly Belly Introduces Scented Smartphone Cases.

Perhaps the pockets and purses carrying our Smartphones aren't the most fragrant of places, but do we want our smartphones smelling like our favorite flavor of jelly bean? Jelly Belly thinks so.

In case you need to smell something sweet every time you answer the phone, Jelly Belly has teamed up with ESI Cases and Accessories to make smartphone cases that give off the scent of Jelly Belly beans.

The scented Smartphone covers are now available for sale in America with Jelly Belly fans being able to choose from Strawberry Cheesecake, Very Cherry, Blueberry, Licorice and Berry Blue scents.


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Source: Christian Science Monitor

Photo: Macgasm

Couture choc full of interest

NINE-year-old fashionista Isabella Briggs got a taste of the unorthodox yesterday when she inspected a long, tall chocolate-coloured dress featuring M&Ms.

Isabella, of Devonport, was among the 7500 people who queued up at the Latrobe Council Chambers yesterday to inspect the Chocolate Wonders of Wearable Art exhibition, a Latrobe Chocolate Winterfest display.

She said she was impressed by the M&Ms Kaleidoscope made by Gabby McKenzie, 16, of Devonport.

But Isabella didn't like the mannequin's chocolate dreadlocks.

Another festival highlight was a sculpture trail between 15 venues which included a chocolate cherry tree sprouting from the counter of the Cherry Shed Cafe.

Festival director Michelle Dutton said this year's event had been a particularly outstanding success.


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Source: The Mercury

Nestle in talks to buy Chinese candy maker

Nestle SA, the world's largest food and drink company, is in talks to buy a Chinese candy maker in a deal that would cost roughly $2.6 billion, according to a published report.

A deal to purchase Hsu Fu Chi International is in the works but has not been finalized, Bloomberg News reported. It cited three unidentified people familiar with the discussed deal.

A spokeswoman for the Swiss foodmaker said the company doesn't comment on market speculation. Officials at Hsu Fu Chi's offices in Dongguan, China, could not be reached for comment.

Hsu Fu Chi, which sells candies, cakes and pastries, was started in 1992 by four Taiwanese brothers. It has grown into one of China's largest confectionary companies.


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Source: Forbes
Photo: Popsop.com

Recipe of the Week - Chocolate Panna Cotta

According to The Independent newspaper in the UK this chocolate panna cotta recipe is undeniably rich and a little goes a long way. It should be slightly wobbly and served straight from the fridge, as the coolness counteracts its rich flavour.


INGREDIENTS

A little corn or sunflower oil to grease the moulds
200g/7oz good-quality dark chocolate (about 70 per cent cocoa solids)
2 leaves of gelatine
190ml/6 fl oz whole milk
250ml/8fl oz double cream
100g/3 oz caster sugar
1 vanilla pod, split in half lengthwise


METHOD

1. Lightly oil four individual dariole moulds of 200ml/7fl oz capacity each. Chop the chocolate roughly in small pieces, and place in a heatproof bowl over a pan of simmering water, without stirring. Once the chocolate has melted, remove from the heat and set aside so that it cools slightly.

2. Soak the gelatine leaves in cold water for about 5 minutes.

3. Place the milk, cream, sugar and vanilla pod in a heavy-based pan and bring to a simmer. Remove from the heat and strain through a colander on to the melted chocolate. Stir well to combine. Squeeze the gelatine to remove the excess water and add to the mixture, stirring as you do so to dissolve the gelatine. Pour into the moulds and allow to cool completely. Refrigerate for at least 2 hours before serving.

4. To serve, drop the base of the mould into warm water then quickly remove and run a small knife around the outside and turn out on to chilled plates.

5. Serve with honey, caramel sauce, nuts such as pecans or simply cream.


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Source and Photo: The Independent (UK)

Today is World Chocolate Day!

The 11th of July is the sweetest day – World Chocolate Day.

World Chocolate Day is an annual holiday that takes place all over the globe. It was first celebrated in France and later became an international holiday. Chocolate was invented by Aztecs who called it “food for the gods.” Later it was brought to Europe by Spanish conquistadors and became popular all over the world. In Europe it was called “black gold” for a long time.

Belgium is considered to be the leader in worldwide chocolate production. In Belgium, 170000 tons of chocolate are produced in a year. There are more than 2000 chocolate shops and 16 chocolate museums in Belgium. Bruges is the chocolate capital of Belgium where, besides the chocolate museum, one can also visit chocolate restaurants.

The world’s tallest chocolate sculpture is in New York. It took over 30 hours to create this 6.6 meters tall chocolate building.

Millions worldwide celebrate today Chocolate Day, but few know that the world may face chocolate shortage in 2012, according to International Cocoa Organization (ICCO) expert predictions.

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Source: Aysor

Man gets arm stuck in gas tank fishing for candy

A man from Fond du Lac, Wisconsin got his hand stuck in a car's gas tank after he reached in to try to retrieve a Snicker's candy bar he saw inside.

The Fond du Lac Reporter says firefighters freed 20-year-old Earr Stokes on Tuesday afternoon.

Capt. Tony Knecht says firefighters cut the filler pipe, then accessed the backside of the gas tank opening to release Stokes' fingers. Once he was free, emergency personnel helped take the pipe off his hand. Officials stood by with a hose during the cutting in case there were sparks.

Stokes' cousin, Tyrone Williams, says Stokes happened to look into the gas tank and saw the candy bar. He says someone had removed it from the wrapper and jammed it into the gas tank.

"It was just chocolate. Chocolate and peanuts," Williams told the Reporter.

"He's hurting," Williams added while glancing over at his cousin who was attempting to pry his hand out of the tank with the help of firefighters.

Firefighters wrapped Stokes in a blanket and placed a jacket on him as a cutting machine was used on the car, the newspaper reported, saying that rescuers were concerned about the possibility of a spark setting off a fire in the fuel tank.

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Source and Photo: CBS NEWS

Sweets are 'good for children and may stop them from getting fat in later life'

It is an astounding claim that flies in the face of decades of nutritional wisdom.

Eating sweets might actually stop your child from getting fat, researchers say.

According to their study, youngsters who regularly eat chocolate bars and other treats are significantly less likely to be overweight or obese than those who do not.

The effect apparently extends to adolescence, when those who eat sweets are even more likely to be thinner.

The findings appear to contradict the vast bulk of research which indicates that sweets are not only bad for your teeth but bad for your body too.

It could also make the job of parents who try to steer their children away from sugary treats even more difficult.

Researchers at Louisiana State University in the U.S. monitored more than 11,000 children and young people between the ages of two and 18 from 1999 to 2004.

The data showed that children who ate sweets were 22 per cent less likely to be overweight or obese than those who did not.

Among adolescents, even more – 26 per cent – were likely to weigh less than their counterparts who did not eat sweets.

Across all ages there were also lower levels of C-reactive protein in sweet-eating children. High levels of the protein are thought to raise the risk of heart problems and other chronic illnesses.

Explaining the survey results, the researchers said that children who were fed the right portions of sweets from an early age learned the vital skill of ‘food discipline’.

They also said those who ate treats just on special occasions were more aware of their eating habits and able to ‘successfully navigate the calories in, calories out balance’.

Dr Carol O’Neil, lead researcher, added: ‘The study illustrates that children and adolescents who consume candy are less likely to be overweight or obese. However, the results of this study should not be construed as a hall-pass to overindulge.
Pugh

‘Candy should not replace nutrient-dense foods in the diet. It is a special treat and should be enjoyed in moderation.’


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Source: Daily Mail

Experimental Pop Group Release Record Made of Chocolate

Edinburgh based experimental pop group FOUND have unveiled their latest release - a record made out of chocolate.

Earlier this year, ClashMusic reported that FOUND were attempting to release a single made out of chocolate. The plan was still up in the air, with no conclusive proof that the average stylus could survive a chocolate assault.

Leaving them to their own devices, we awoke this morning to find a link in our Inbox. Not only have FOUND managed to perfect the pressing procedure, but they've gone and released a new seven inch.

Working with Fife bakery Fisher and Donaldson, FOUND have spent some time attempting to get the mixture just right. Eating a hell of a lot of chocolate, the band are finally able to unveil the results.

Pressing 'Anti-Climb Paint' onto chocolate, the disc even uses specially edible paper for the label.

Dropping by STV's The Hour, FOUND demonstrated the disc before sampling some of the chocolate. Baker Ben Milne added: "I heard that vinyl is on the increase and that CDs are on their way out, so chocolate records could be part of a resurgence and people getting their record players out of their attics.”


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Source and Photo: Clash Music