Friday, September 30, 2011

Stratham Lindt Chocolate Maker Fined by EPA

Stratham's Lindt & Sprungli chocolate maker was fined $19,300 by the Environmental Protection Agency for failure to submit information regarding hazardous material at the facility.

The EPA said the company stored lead and sulfuric acid in batteries, diesel fuel in emergency generators and propylene glycol in refrigeration systems from 2006 to 2008 in quantities that triggered federal chemical inventory reporting requirements under the Emergency Planning and Community Right-to-Know Act.

The EPA said it is important for first responders to have access to information about the hazardous material in the event of an emergency.

The company was cooperative throughout the EPA investigation.


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Source and Photo: Exeter Patch


Thursday, September 29, 2011

York's 'chocolate attraction' to open in 2012

Work has begun on a new chocolate-themed visitor attraction in York.

The attraction – which has the working title The Sweet History of York - is being developed by Continuum and will celebrate the city's chocolate and confectionery heritage.

Work has started on transforming a three-storey building at the end of the city's famous Shambles street and an opening date is planned for spring 2012.

The 6,400sq ft of available space on three floors is part of a larger building, owned by Oakgate; an existing bookshop will remain.

Design company MET Studio has been appointed to create the attraction's interactive journey, which will also include retail space and a café.

Once open, visitors to the centre will be able to learn the 'inside story' of chocolate production in York - including popular products such as Kit Kat and Terry's Chocolate Orange.

Juliana Delaney, chief executive of Continuum said: "York has had chocolate and confectionery at its heart for over 150 years.

"The project has already received fantastic support from Welcome to Yorkshire, Visit York, the City Council, Science City York and all the confectionery companies involved in the city now and in the past."

Continuum currently operates five attractions in the UK - the Spinnaker Tower in Portsmouth; the Real Mary King's Close in Edinburgh; The Canterbury Tales in Canterbury; Oxford Castle - Unlocked in Oxford; and Kent Life, a 50 acre heritage farm park near Maidstone.


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Source and Photo: Attractions Management


Wednesday, September 28, 2011

Narrowboat returns to chocolate factory after 50 years

A narrowboat that carried chocolate ingredients between Cadbury factories has made a journey to Bournville in Birmingham after being restored.

Mendip spent much of its working life plying the canals connecting Knighton in Shropshire and Bournville.

The trip commemorates 50 years since the boat's last journey to the chocolate factory.

Mendip was restored at the National Waterways Museum's Heritage Boatyard in Cheshire.

It set off from there and travelled through the Midlands.

'Chocolate Charlie'


The 70ft (21.3m) boat was built is about 1948 and carried chocolate crumb, which is cocoa, sugar and milk in dried form, to Birmingham until 1961.

At Bournville, the crumb was mixed with cocoa butter to make the chocolate.
Dave Linney and Phyllis Johnson The boat returned to Bournville after 50 years

Mendip would carry a 25-ton load on the 14-hour journey which involved negotiating 50 locks.

Skippered by the late Charlie Atkins, the boat became a regular sight on the Midlands' canals and in a normal working week would manage to do two round trips, earning Mr Atkins the nickname "Chocolate Charlie".

When the crumb trade ended, Mr Atkins continued working with Mendip on other jobs until the boat carried its last load in 1974.

The boat and skipper moored up in retirement at Preston Brook in Cheshire.

Mr Atkins, who was born into a boating family, died in 1981.

His niece Phyllis Johnson was on board Mendip for the commemorative journey to Birmingham.

She said it meant a lot to her to be on Mendip as the narrowboat travelled into Bournville.

"He was a character really my Uncle Charlie. He worked hard and he deserves all this and he idolised all his family," she added.

As for Mendip's restoration, Mrs Johnson thought the team had "done really well with her".

"It's just how she was," she said.

'Industrial heritage'

Also on board were some of the people who had been involved in that restoration.

With the help of a donation from Cadbury, work began in 2009 at the new boatyard in Ellesmere Port and was carried out by staff, volunteers and boatyard trainees.

Peter Collins, collections manager at the National Waterways Museum, said: "We're very proud of the work done in the Heritage Boatyard, the restoration work is top quality and the trainees are getting some priceless training.

"We're pleased to have been able to get Mendip back on the water and make Chocolate Charlie proud."

Tony Hales, chairman of British Waterways said it was "fantastic" to see Mendip back in the water.

"Birmingham's canals were once the industrial heart of our country and were made so by boats such as Mendip. Today these boats add great colour to our waterways and are unique reminders of our industrial heritage," he added.

After its journey to the West Midlands, Mendip will be returned to the National Waterways Museum.


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Source and Photo: BBC


Tuesday, September 27, 2011

Star of Yorkie chocolate adverts who killed his terminally ill wife walks free

The star of the Yorkie bar TV adverts was yesterday spared jail for killing his wife after a judge noted his ‘praiseworthy’ life.

Retired actor Stuart Mungall, 71, smothered 69-year-old Joan Mungall with a pillow in what he said was a mercy killing.

He was a devoted carer for his wife of 43 years who was left bedbound and in pain by Pick’s disease, which is like Alzheimer’s.

In July, the prosecution accepted his plea of guilty to manslaughter on the grounds of diminished responsibility.

He said the strain of caring for his wife for two years had made him clinically depressed.

Mungall, who starred as a trucker in the chocolate bar commercials during the Seventies, killed his wife on December 3 last year at their home in Tooting, South London.

When police were called, he said: ‘Doctors say do this and that but they cannot make it better, so I made it better.’

Yesterday at the Old Bailey, he received a 12-month sentence suspended for two years. Judge Peter Beaumont, the Recorder of London, told him:

‘You were caring for her most basic needs with unstinting devotion. You come before the court as a man who has had a praiseworthy life.

‘You have earned the plaudits of all who have known you.’

He said Mungall’s plea to manslaughter ‘reduces your responsibility but does not extinguish it’.

The actor was also placed under supervision for two years and the judge ordered regular reports so that any recurrence of his illness could be 'nipped in the bud'.

Asked if he understood the sentence, Mungall replied: 'Yes, I do.'

His wife, who was also an actress and had worked with the Royal Shakespeare Company, was left unable to move. Doctors believed she had only months to live and Mungall 'snapped'.

The Old Bailey had heard Mungall describe Mrs Mungall as looking into his eyes 'like an animal who needs to be put down and cannot say it'.


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Source and Photo: Daily Mail


Monday, September 26, 2011

Lindt to relaunch Lindor and Truffles with modern elegance

Swiss master chocolatier Lindt is set to relaunch its Lindor brand and Truffles in new designs for 2012 which will be unveiled at the TFWA World Exhibition next week (Stand number: Marine Village R7)

Originally created in 1949, Lindor has been relaunched to target existing lovers of the brand and consumers preferring premium quality. The brand is one of the most successful product ranges within Lindt's duty free portfolio.

From Autumn 2011, Lindor will have a fresh, more sophisticated look that reflects its smooth, melting recipe while securing its well-known brand image and eye-catching shelf impact.

The Lindor range will comprise: Lindor Tube 60% Cocoa 400g; Tube Milk 400g; Tube Assorted 400g; Tube Assorted 800g; and Milk Collection 297g.

A novelty for 2012 will be the Lindor Tube White 400g. The product has a smooth filling covered in a premium white chocolate shell. Launching in February 2012, the packaging format is exclusive to travel retail and the product will be distributed in travel retail worldwide.

The Lindor White tube was developed to complete the Lindor range and is targeted at people who prefer premium white chocolate and existing Lindor lovers.

Lindor White is already enjoying growing popularity among travel retail consumers thanks to the assorted Lindor tube, the company said.

"Factors for success are a strong increase in worldwide demand for white chocolate, and sales of Lindor White are growing consistently around the world," it added.

"The Lindor White recipe consistently achieves high ratings in consumer tests. The combination of Lindor’s premium packaging, the high level of awareness and the popularity of white chocolate make the Lindor White tube the perfect gift for every occasion."

Truffles ballotins design relaunch

Luxury Lindt Truffles contain smooth melting fillings and crispy textures and are aimed at connoisseurs and lovers of high-end chocolates.

The new truffle range combines the highest truffle quality with a classic-modern design that aims to address a broad target group. It is presented in a new and exclusive ballotin design and decorated with hand-tied ribbons.

The new design is said to visually communicate the chocolate expertise of the Lindt master chocolatiers in a distinctive way. Designed for gifting, the product also encourages consumer purchases by evoking the rich and chocolatey atmosphere of a confectionery store, the company added.

New designs from February 2012 will be Truffes Au Lait 180g, described as milk truffles with an aromatic filling;
Truffes Au Marc de Champagne 160g, chocolate with a smooth, melting Marc de Champagne filling; and Truffes Noires et Au Lait 180g, milk and dark chocolate truffles.

The Truffle ballotin range will be exclusive to travel retail and will be launched in February 2012 across travel retail stores worldwide. Target consumers are lovers of premium chocolate and connoisseurs.


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Source and Photo: Modie Report


Sunday, September 25, 2011

Chocolate Cake with Olive Oil and Salt

We found this recipe from the Daily Mail who describes it as the perfect combination. One of those strange but true tales of three ingredients that were meant for each other!

INGREDIENTS

Makes 1 x 23cm Square Cake

Unsalted Butter to grease cake tin

For Cake

125g dark chocolate about 70 per cent cocoa
3 large eggs
150g light muscovado sugar
125g unsalted butter diced
30g ground almonds
75g plain flour sifted


To Serve

Drizzle of your best olive oil
Pinch of sea salt e.g. Maldon or fleurs de sel


METHOD

1. Heat the oven to 180C/160C fan/gas 4, and butter the base of a 22cm-23 cm square brownie tin or equivalent. Break the chocolate into pieces and gently melt it in a bowl set over a small pan containing a little simmering water in it. Allow the chocolate to cool to room temperature for the next stage.

2. While the chocolate is cooling, separate the eggs. Setting aside 25g of the sugar, cream the remainder with the butter together in a food processor, then incorporate the egg yolks one by one, and then the melted chocolate. Add the ground almonds and the flour, and transfer the cake mixture to a large bowl.

3. Whisk the egg whites in a separate medium bowl until stiff using an electric whisk, then scatter over the reserved sugar and continue whisking for about 30 seconds until very glossy. * Fold the egg whites into the cake mixture in two goes. Transfer the mixture to the prepared cake tin, smooth the surface and bake for 10 minutes until set around the outside but remaining gooey in the centre when tested with a skewer. Run a knife around the edge of the cake and leave to cool, then cover and chill it for a couple of hours or overnight. (The cake should keep for several days).

4. Serve the cake chilled in small slivers with a few drops of oil and flakes of sea salt.


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Source and Photo: Daily Mail


Saturday, September 24, 2011

Thorntons reports loss despite record sales

Chocolate maker Thorntons has reported a full-year loss despite record sales, due to a number of exceptional items including ongoing lease payments on closed stores.

The company made a loss of £253,000 for the year to 25 June, compared with a profit of £4.4m the previous year. Revenues were up slightly at £218.3m.

Without the exceptional items, profit would have been £4.2m.

The firm said it expected weak consumer spending to continue next year.

A number of retailers are struggling in the difficult trading environment.

Electrical goods firm Dixons reported a sharp fall in quarterly sales on Wednesday, while figures published on Tuesday by the British Retail Consortium suggested UK retail sales fell in August, as weak consumer confidence and high inflation undermined High Street spending.
Seasonal effects

Thorntons said corporate sales grew by more than a quarter over the year, while net debt also fell slightly.

"In the year that marks the centenary of Thorntons, I am pleased to report record overall sales, despite the challenging retail environment," said chief executive Jonathan Hart.

In June, Thorntons announced plans to close up to 180 stores over the next three years following a strategic review of its business.

The previous month, the company issued a profit warning after the hot weather over Easter led to a sharp drop in chocolate sales.

The company is looking to expand its commercial division, which sells Thornton-branded chocolate via supermarkets and other retailers.

It also wants to become less dependent on seasonal events such as Easter and Christmas.


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Source and Photo: BBC


Friday, September 23, 2011

Kraft Moves Chocolate R&D to Bournville

Kraft has moved its global chocolate centre from Germany to Cadbury’s historic home of Bournville, in a move that has created 54 jobs.

The site will work on new product development for Kraft’s international chocolate business. Flagship brands include Toblerone and Terry’s and those acquired with Cadbury, bought by Kraft in January 2010 for £11.5bn.

A Kraft spokesman told FoodManufacture.co.uk: “The decision recognises not only the unique heritage of the Bournville site, which has been here for 132 years, but also the knowledge and skills that already exist within the business here.

“Prior to the acquisition it was already a thriving centre of innovation and Kraft didn’t want to lose those skills.”

The spokesman would not be drawn on the main priorities of the Bournville team, and whether they were likely to include healthier formulations for existing brands.

“We can’t reveal what we’re looking at,” he said. “There are some products that may not come to market for several years. We are looking for products which will enhance our portfolio as one of the leading chocolate manufacturers globally.”

In a related move, Kraft has created 44 new jobs at its global science centre in Reading. The spokesman said the roles included analytical scientists and technicians, working on a range of projects.

The 98 new jobs bring the combined workforce at Bournville and Reading to 650, the spokesman added.

Meanwhile last month Kraft confirmed that it had spent £4.5M installing new equipment to manufacture chocolate drinks in-house at its Chirk factory near Wrexham.

The company also said that it planned to sell its Somerdale site within months.



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Source and Photo: Food Manufacturer


Thursday, September 22, 2011

Onions beat chocolate, beer and crisps as Britain's 'happiest' food

The vegetable has beaten milk chocolate, beer, crisps and cakes to be named the foodstuff offering the most pleasure per penny.

Carrots are the next on the list, followed by baked beans, bananas and potatoes.

The products were rated by shoppers using nine categories: moreish, yummy, healthy, fashionable, comforting, looks, taste, smell and expense.

Peas, tomato soup, Yorkshire pudding and crumpets also fared well in the survey.

'This index dispels the myth that chocolate is the answer to happiness,' said television presenter Lorraine Kelly, who launched it.

'I'll certainly be reaching for an onion next time I need a boost. I urge the nation to do the same.'

Women found more happiness than men in milk chocolate, crisps and oven chips.

Males placed beer higher in their list – but by only a few places.

Despite its name, Yorkshire pudding is not as popular as you might imagine in its birthplace.

People from the West Midlands placed it higher than those in Yorkshire.

Chocolate, however, proved far more popular in Yorkshire and Wales than it did in the West Midlands, where it was listed behind broccoli, rice and bread.

Londoners rated a cup of tea as their favourite, but the beverage was rated less appealing than blackcurrant squash and orange juice in the north-east.

Food items delivering the least happiness relative to their price in Sainsbury's Live Well for Less index were mackerel, lamb, salmon, wine, beef and butter.

Psychologist Chireal Shallow said: 'When shoppers decide what to buy, they're making decisions based on many factors – some conscious, some subconscious.

'It's no surprise that the onion topped the index. Not only is it a very inexpensive item, it is also a versatile staple that enhances so many dishes.'

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Source and Photo: Metro UK


Wednesday, September 21, 2011

Repton School 'helped inspire Dahl' to write Charlie

A Derbyshire school attended by Roald Dahl may have provided the inspiration for the author's famous book Charlie and the Chocolate Factory.

Dahl boarded at Repton School in South Derbyshire from 1930 to 1934.

During this time he and his schoolmates were used by Cadbury to taste and rate new products before they went to market.

The school believes this sparked a lifelong love of chocolate culminating in Dahl's world-famous story.

Now it is holding a day of celebrations to mark what would have been the author's 95th birthday.

The special day includes a quiz, an assembly about the author and a visit to The Priory, the Repton school house where Dahl lived.
'Great old Reptonians'

Pupils have also been set writing assignments to replicate the writer's style and creativity.

John Golding, house master at The Priory, said Dahl's influence could still be found at the school.

"We're very proud to acknowledge Roald Dahl as one of our great old Reptonians," he said.

"In the earlier years we try to make sure almost all of the pupils here encounter his writing in one form or another.
Roald Dahl in a sports photo taken during his time at Repton School The young Dahl was captain of Repton's Fives team

"His autobiography Boy has a whole section devoted to Repton and we like to allow the children to get a feel for what it must have been like here in the 1930s, if perhaps in a slightly exaggerated form."

Mr Golding said the school was happy to have played a small role in helping Dahl create Willie Wonka, whose tale has sold millions of copies around the world and been adapted into two major films.

He said: "In a rather marvellous move Cadbury decided they would have a blind testing facility at Repton - something I am sure the pupils would love to have now.

"We like to think this was what inspired Dahl to write Charlie and the Chocolate Factory and in fact he had a lifelong love of chocolate as a result I think."

More than 100 million copies of Dahl's books, which include James and the Giant Peach, The BFG and Matilda, have been sold globally.

Photographs of the former pupil taken during his four years at Repton are proudly displayed on walls throughout the school.

The young author captained the successful Repton Fives team and recalled fondly days spent riding his new motorbike through countryside surrounding Repton during his final year at the school.

In a letter written later in his life, he said: "It gave me an amazing feeling of winged majesty and of independence."

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Source and Photo: BBC


Tuesday, September 20, 2011

World’s biggest chocolate bar outweighs previous record-breaking confectionery 'by a ton'

It could be called six tons of pure heaven. The world's largest chocolate bar was on display at Omaha's Ashland Park Robbins Elementary School on Thursday.

According to the Guinness Book of World Records, the bar weighs over 12,000 pounds. It's enclosed in a climate-controlled environment to keep it from melting.

The chocolate bar is part of a traveling display designed to teach children about, ironically, portion control.

"This huge chocolate bar is basically just to get kids attention," said Maggie Richardson with World's Finest Chocolate. "We're trying to promote healthy eating and staying in shape for kids."

Children got to walk around the candy bar and smell the chocolate from open vents in the glass.
Chocoholics should book themselves tickets to Chicage pronto – because it is currently home to the world’s biggest chocolate bar. Well, until it gets a good nibbling...
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The World's Finest Chocolate company has broken the Guinness World Record with a sweet treat weighing 12,000 pounds, measuring 3 feet high and 21 feet long. Sweet!

It is thought that this gooey effort has broken the previous record-breaking choc bar by a ton.

And the recipe certainly contains more ingredients than can be squeezed into the average mixing bowl too, with 1,200 pounds of almonds, 5,500 pounds of sugar, 2,000 pounds of milk powder, 1,700 pounds of cocoa butter and 1,400 pounds of chocolate liquor all included.

Despite the mammoth proportions, the vast bar was made to illustrate 'portion distortion' to school children.

A spokesman for the company said: “We purposely made this bar to be an example of ‘portion distortion’.

“We're committed to educating families about eating right and staying active and doing it in a fun and engaging way.”


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Source and Photo: Daily Mirror


Monday, September 19, 2011

Thorntons’ results blighted by weather

Christmas blizzards and the Easter heat wave exacerbated by “the most difficult trading conditions in living memory”, were blamed for chocolate manufacturer and retailer Thorntons’ latest loss-making financial results.

Overall sales rose 1.7% to £218.3M for the year to June 25 2011 and its share of the branded chocolate market reached 7.7%. Profit before tax and exceptional items was £4.3M compared with £6.9M last year leading to an overall pre-tax loss of £1.1M.

Mark Robson, the firm’s financial director, told FoodManufacture.co.uk: “The record-breaking Easter heat wave and the severe Christmas weather both reduced high street foot fall which impacted sales.”

Retail sales, through Thortons' own stores, franchises and Thorntons Direct fell 8.2% to £139.5M compared with £152M last year.

Jonathan Hart, Thorntons' chief executive, added that trading conditions this year were "worst in living memory". He predicted that the tough trading conditions would persist for the whole of next year as the fear of double-dip recession continued to impact sales.

But Hart highlighted encouraging performance for commercial sales which climbed nearly 26% to £78.8M compared with £62.6M last year.

In June, Thorntons unveiled the results of a strategic review designed to reverse the group’s poor financial performance.

John von Spreckelsen, the firm’s chairman, said the review had resulted in a “clear plan to transform and de-risk our business over the next three years. This plan will create a profitable and rebalanced organisation, a customer-focused multi-channel business and a revitalised brand”.

As part of its rebalancing strategy, Thorntons plans to maintain a network of 180-200 stores over the next three years while a further 180 stores will be replaced by franchises. The timing of store closure will reflect the termination of leases.

Hart told FoodManufacture.co.uk that the firm aimed to encourage customers to make five visits and five purchases from its stores during a year. “At present, about 50% of customers come once or twice a year – at Christmas and Easter.”

Since 2006 the firm has aimed to decouple manufacturing operations from its own stores by boosting commercial sales to supermarkets and developing online sales via Thorntons Direct.

Spreckelsen said that Thorntons, now celebrating its centenary year, is “… now in a good position to deal with the underperformance and restructuring of the own stores estate without causing any significant impact on our manufacturing capacity.”

Restructuring of the firm’s IT services and warehousing and distribution activities together with other cost savings are expected to deliver a full-year benefit of £2M that will be realised in the 2012/13 financial year.


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Source and Photo: Food Manufacture


Sunday, September 18, 2011

Recipe of the Week - Chocolate and Pear Tart with Cardamom Creme Anglaise

We found this excellent recipe on Spicy Ice Cream. Apparently it was adapted from a Martha Stewart recipe and makes 8 serves.


INGREDIENTS


Chocolate Pastry (this makes enough for 2 tarts)

320g plain flour
60g cocoa
160g caster sugar
160g cold unsalted butter, diced
2 eggs

Filling

160g unsalted butter, room temperature
1 cup almond meal
¾ cup sugar
3 large eggs
1/3 cup unsweetened cocoa powder
1 tablespoon vanilla extract
3 firm, ripe pears (use 4 if pears are small)

Cardamom Crème Anglaise

3 egg yolks
55g caster sugar
6-8 cardamom pods
250ml milk
250ml pouring cream



METHOD


1. To make the chocolate pastry, place the flour, cocoa, sugar, butter and a pinch of salt in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add eggs and process until dough just starts to come together. Turn onto a lightly floured surface and gently knead until smooth. Flatten into a disc shape, wrap in clingwrap and place in the fridge for 30 minutes to rest.

2. Roll out the pastry to about 3mm thick. Line the base and sides of two 20cm wide tart tins with the pastry, and trim any excess. Alternately, halve pastry, wrap excess in plastic wrap and freeze for up to 6 months. Place in the fridge for 15 minutes to rest. Line the pastry with baking paper and fill with baking weights or rice. Bake at 160°C (320°F) for 10 minutes. Remove paper and weights and bake for a further 5-10 minutes or until firm to the touch. Allow to cool.

3. To make the filling, place butter, almond meal, sugar, eggs, cocoa and vanilla extract in the bowl of a food processor and process until combined. Spread mixture evenly in prepared tart crust. Peel, halve and core pears. Cut into quarters and slice horizontally, but not all the way through. Arrange on top of chocolate mixture, pressing in very slightly.

4. Increase oven temperature to 180°C (350°F). Place pan on baking sheet and bake for 45-50 minutes or until top is puffed and toothpick inserted into the center comes out with only a few moist crumbs attached. Cool completely in pan.

5. In the meantime, make the cardamom crème anglaise. Lightly whisk the egg yolks and sugar together in a bowl. Place the milk, cream and cardamom in a saucepan and bring almost to the boil. Remove from the heat and allow to infuse for 30 minutes. Return to the heat and rewarm. Whisk the hot milk mixture into the egg mixture, and return to the saucepan.

6. Using a wooden spoon, stir constantly until the custard thickens and coats the back of the spoon. Do not let it boil. Strain through a fine sieve, allow to cool to room temperature, then refrigerate until cold. Crème anglaise will keep refrigerated for one or two days. To serve warm, gently reheat in a saucepan over low heat.


Recipe posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar
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Friday, September 16, 2011

Cadbury cuts the size of its chocolate tins

Cadbury has cut the number of chocolates in its tins of Roses and Heroes, blaming the rising cost of raw materials.

A tin of Cadbury's Roses now weighs 1lb 14oz, down from 2lb 2oz, while a tin of Heroes now contains 1lb 12oz of chocolates, just over 5oz less than last Christmas, according to trade magazine, The Grocer.

The reduction is the equivalent of about 11 fewer chocolates in each tin. It means there could be more competition than ever to get hold of your favourite at family Christmas gatherings.

The manufacturer, which was taken over by Kraft Foods, the American giant, last year, said it decided to shrink the weight of products rather than pass on the full price rise to shoppers.

Tesco, the first supermarket to stock the tins this year, is advertising them at half price for £5 – the same offer it ran at this time last year.

A Cadbury spokesman told The Grocer: "We still believe that our tins represent excellent value for money."

Nestlé's Quality Street tins will remain at 2lb 3oz after it shed 3.5oz last year, while Mars's Celebrations tubs remain at 1lb 14oz, after shrinking from 2lb 2.5oz two years ago.

Lucy Yates, principal policy advocate at Consumer Focus, said: "Consumers aren't always easy to fool. Companies need to remember that shrinking size but not price could damage consumers' trust in the brands they love."


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Source and Photo: The Daily Telegraph


Thursday, September 15, 2011

Boycott hits a sweet spot

Protesters supporting chocolate retailer Max Brenner encountered pro-Palestine supporters yesterday afternoon on the steps of the State Library ahead of today's court hearing over July's protests at a city Max Brenner store.

A row of police kept the two protests separated, the numbers of the pro-Max Brenner faction, about 40, almost doubling the pro-Palestinian protesters.

John Shipp, president of the (pro-Brenner) Australian Liberal Students' Federation, which is not affiliated with the Liberal Party, spoke after earlier attending a ''drink-in'' at the Jewish-owned chocolate shop in the Queen Victoria Centre.
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He joined the defence of Max Brenner, which its opposition argues actively supports the Israeli military.

''Whatever your views are on the Middle East and on the Palestine conflict, it is not acceptable to go around boycotting and intimidating businesses and customers from going into businesses,'' Mr Shipp said.


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Source: The Age


Wednesday, September 14, 2011

Willie and his Chocolate Factory take Sydney

Sydney chocoholic’s dreams are set to come true with international television star and chocolate producer Willie Harcourt-Cooze confirmed to visit Australia this October!

Willie will be joining up with the team at Baroque Bistro and Patisserie as part of the Crave Sydney International Food Festival for a series of once-in-a-lifetime chocolate experiences.

Based in Britain, Willie came to fame in 2008 with the airing of his Channel 4 documentary, Willie’s Wonky Chocolate Factory, which followed Willie growing, importing and producing his own chocolate. Willie’s instant popularity came not only from his gregarious and eccentricity, but the fact that he was and is one of the only chocolate farmers managing his production all the way from the tree to the finished product. Willie’s main focus is single-origin dark chocolate for cooking and eating, favouring, of course, his own Venezuelan-grown beans. Willie uses modern technology to temper his chocolate, but most of his other equipment is modified or antique, which he maintains himself.

In addition to his television show, Willie has produced several books including Willie’s Chocolate Factory Cook Book and Willie’s Chocolate Bible.
Willie’s Wonky ‘Golden Ticket’ Dinners

Held on Tuesday October 4th and Wednesday October 5th and hosted by Willie himself, these dinners present the ultimate chocolate experience. Combining the chocolate skills of Willie and the talents of Baroque’s chefs Peter Robertson and Jean-Michel Raynaud, this degustation dinner will showcase a 5-course savoury to sweet menu. Each course on the menu uses Willie’s signature cacao products and will dispel the myth that chocolate is purely a ‘confectionery’ product. Kicking off at 7.00pm, tickets are $220/head, which includes matching wines and signed book.


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Source and Photo: Camille & Co


Tuesday, September 13, 2011

Formulation research finds secret of chocolate’s seduction

A German scientist believes he has discovered the scientific explanation for chocolate’s unique aroma and taste.

Professor Peter Schieberle, of the Technical University of Munich, says a combination of raw beef fat, human sweat, cabbage and an improbable palate of other distinctly un-cocoa-like aromas are what makes chocolate taste and smell the way it does. His findings have been published this week by the American Chemical Society.

Professor Schieberle believes that better knowledge of flavor substances in cocoa beans could lead to a new genre of “designer chocolates” with never-before-experienced tastes and aromas.

According to Professor Scheiberle’s research, the mouth-watering aroma of roasted cocoa beans - the key ingredient for chocolate - emerges from substances that individually smell like potato chips, cooked meat, peaches, raw beef fat, cooked cabbage, human sweat, earth, cucumber, and honey amongst others.

Professor Schieberle said, “To develop better chocolate, you need to know the chemistry behind the aroma and taste substances in cocoa and other ingredients.

“Cocoa production developed over the years by trial and error, not by scientific analysis, so the substances that give chocolate its subtle flavors were largely unknown.

“The flavors of chocolate and other foods come not just from taste buds in the mouth. Odor receptors in the nose play an important role in the perception of aroma. Various substances present in cocoa for aromas bind to human odor receptors in the nose. We mimicked the overall chocolate flavor in so-called ‘recombinates’ containing those ingredients. Taste testers couldn’t tell the difference when they sampled some of those concoctions. Individually, those substances had aromas of potato chips, peaches, cooked meat and other un-chocolatey foods.

“This is a crucial step toward determining how aroma substances work together to stimulate human odor and taste receptors to finally generate the overall perception of chocolate in the brain.”

Schieberle’s research could help food manufacturers control and improve the flavor of cocoa products by assessing these key components in their mixtures.


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Source: Aus Food News


Monday, September 12, 2011

Chocolate Could Cut Disease Risk

Chocolate could be a real life-saver, Cambridge University experts have suggested.

A review of seven studies on chocolate’s health benefits has shown how a love of the stuff could cut the risk of heart disease, diabetes, and strokes.

University scientists scrunitised the latest research in the British Medical Journal and foud five of the seven studies reported a positive link beween higher levels of chocolate consumption and lower risk of a number of diseases.

For those who ate the most chocolate, there was a 37 per cent risk of heart disease and 29 per cent reduction in stroke compared with those who shy away from the sweet.

One of the studies found a 31 per cent lower risk of diabetes for chocolate-eaters.

The research looked at milk, dark, and white chocolate, as well as considering chocolate bars, deserts, biscuits, and drinks. Studies included some 114,000 people.

Previous studies have suggested dark chocolate has a higher percentage of beneficial compounds.

Victoria Taylor, from the British Heart Foundation, said: “Evidence does suggest chocolate might have some heart health benefits but we need to find out why that might be.

“We can’t start advising people to eat lots of chocolate based on this research.

“If you want to reduce your heart disease risk, there are much better places to start than at the bottom of a box of chocolates.

But the studies did warn against taking the results too literally - execessive chocolate consumption can lead to great weight gain which can in turn increase the risk of disease such as diabetes and heart disease.

The experts said further studies were needed to see how the fat and sugar content of chocolate could be reduced considering the health benefits.

Lead author, Dr Oscar Franco, from the department of public health and primary care, said: “Chocolate may be beneficial, but it should be eaten in a moderate way, not in large quantities and not in binges,” he said. “If it is consumed in large quantities, any beneficial effect is going to disappear.”

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Source: Cambridge First


Sunday, September 11, 2011

Lindt expands Melbourne presence

A café chain concept from chocolate company, Lindt, is expanding in to the Melbourne market with two new stores by the end of the year.

The company opened its third Lindt Chocolate Café in the Victorian city - a strip location on Chapel St - with a fourth planned to open in coming months.

“Chapel Street is the perfect location for our newest Lindt Chocolate CafĂ©,” said Sarah Anderson, operations manager of Lindt Australia.

“A fashion shopper’s paradise blended with fantastic restaurants and an abundance of European-style cafes is a great match for our world-leading premium chocolate brand,” she said.

Lindt Australia created the cafĂ© concept to showcase the brand’s product range and sell exclusive items, like mousse-filled chocolate blocks, ice cream, hot chocolates and truffles.

The first ever global store was opened in Australia in 2005 at Sydney’s Martin Place, with the company since expanding its presence to six stores in Melbourne and Sydney by the end of last year.

The concept – which also sells several European ranges not available elsewhere in Australia – has since been adopted globally by the Swiss company.

“All the Lindt Chocolate CafĂ©s are beautifully-designed and offer an exclusive chocolate experience combining a retail opportunity with a cafĂ© environment to create what can only be described as chocolate heaven,” said Anderson.

Lindt Australia said that the café concept was becoming particularly well known for its macarons, with the Australian stores selling over one million of the soft meringues in 2010.


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Source and Photo: Inside Retail


Saturday, September 10, 2011

Recipe of the Week - Chocolate Guinness Pots

Deep dark smoky flavours make this cake recipe from The West an ideal one for the stout-loving man in your life.


INGREDIENTS

250ml dark stout
250g unsalted butter, chopped, plus extra for greasing
80g Dutch cocoa
350g brown sugar
2 eggs
140ml full-fat sour cream
1 tbsp vanilla essence
275g plain flour
2 tsp bicarbonate soda

Icing:

350g white chocolate
200ml full-fat sour cream
1/2 tsp vanilla essence


METHOD

1. Preheat oven to 180C. Thoroughly grease two muffin tins with the extra butter. Slowly and steadily pour the stout into a large saucepan, add the chopped butter and heat gently until butter is melted. Remove from heat.

2. To the saucepan, add cocoa and brown sugar and mix well to make a smooth glossy syrup. Cool slightly. Lightly beat the eggs, sour cream and vanilla then pour into chocolate mix along with the flour and bicarbonate of soda. Mix well.

3. Ladle the batter into the prepared pans aiming to fill to three-quarters of each hole. Bake for 18-20 minutes or until the cakes are cooked though. Leave to cool in the pan before inverting on to a rack for icing.

4. To make the icing, melt white chocolate in a bowl set over simmering water. Beat well to ensure no lumps. Leave to cool for 5 minutes then working a tablespoon at a time, start to work the sour cream and vanilla into the melted chocolate.

5. If your mixture is too runny leave it to chill in the fridge for half an hour or so. Ice cakes and serve.


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Source and Photo: The West


Friday, September 9, 2011

Exeter burglar caught by Minstrels chocolate 'trail'

A chocolate "trail" led to the capture of a drunken thief, a court in Devon has been told.

Mark Rye, 29, of Fore Street, Exeter, was "off his face" when he broke into a Co-operative store in the city in May, stealing alcohol and sweets.

Devon and Cornwall Police were able to track him down by following a trail of dropped Minstrels chocolates.

Rye, who admitted burglary and drugs charges, was jailed at Exeter Crown Court for three years and nine months.

The court heard Rye stole £300 of alcohol and sweets in the raid.
Continue reading the main story
“Start Quote

It was crass stupidity”

Gareth Evans Defence lawyer

Prosecutor Neil Lawson said: "The defendant left a trail of sweets - Minstrels - rather than a trail of blood."

The court heard police found 33 wraps of drugs inside a hollow chocolate egg on Rye's lap after the burglary.

Rye admitted three charges of supplying crack cocaine and heroin with intent.

He was "off his face" on drink when he broke into the shop with the intention of carrying away as much alcohol as possible to sell.

The burglar, who lived near the store, was caught on CCTV.

Defence lawyer Gareth Evans said: "He lives just around the corner and the CCTV covers that road. It was crass stupidity."

Sentencing Rye, Judge Philip Wassall said: "You have a bad record for dishonesty."


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Source: BBC News


Thursday, September 8, 2011

Work less and eat more chocolate, say heart experts

Eat dark chocolate, watch funny movies, avoid stressful jobs and pedal hard when biking are all ingredients in the recipe for a healthy heart, according to experts meeting in Paris this week.

Whether one is afflicted by a heart attack, high blood pressure or constricted arteries depends in large measure on a host of lifestyle choices.

But the ideal formula for avoiding heart problems remains elusive: It is hard to tease apart the factors that impact cardiovascular health, and the right mix of things to do – or not do – can vary from person to person.

Even commonsense measures such as exercise or a balanced diet must be fine-tuned.

It is not, for example, how long one rides a bike but the intensity of one’s effort that matters most, according to research presented Monday at a five-day gathering, that ended Wednesday, of the European Society of Cardiology.

The study, led by Danish cardiologist Peter Schnohr, showed that men who regularly cycled at a fast clip survive 5.3 years longer than men who pedaled at a much slower pace. Exerting “average intensity” was enough to earn an extra 2.9 years.

For women, the gap was less striking but still significant: 2.9 and 2.2 years longer, respectively, compared to slowpokes.

“A greater part of the daily physical activity in leisure time should be vigorous, based on the individual’s own perception of intensity,” Schnohr said in a statement.

The old adage “laughter is the best medicine” was proven true by another study which found that a good dose of humor helps blood vessels.

Michael Miller, a professor at the University of Maryland School of Medicine, had already shown in earlier research spanning a decade that men and women with heart disease were 40 percent less likely to see typical life events in a humorous light.

In the new study, he asked volunteers to first watch a stressful movie such as Steven Spielberg’s 1998 World War II film “Saving Private Ryan.”

During harrowing battle scenes, their blood vessel lining developed a potentially unhealthy response called vasoconstriction, reducing blood flow.

But when the same subjects later saw a funny, heart-warming movie the blood vessel linings expanded.

Over all, there was “a 30-to-50 percent difference in blood vessel diameter between laughter and mental stress phases,” Miller said.

Acutely stressful working conditions, both physical and mental, have long been associated with poor health.

But new research unveiled Monday shows that a mix of intense pressure to produce results coupled with conditions making it hard to meet those demands is a recipe for heart disease, and even early mortality.

Finnish researchers led by Tea Lallukka of the University of Helsinki, in a review of recent academic literature, concluded that “job strain and overtime are associated with unhealthy behaviors, weight gain and obesity,” according to a press release. At the same time, they noted, “employed people are generally better off.”

Perhaps the most painless path to better cardiovascular health is one that comes all-too-naturally to many people: eating chocolate.

Earlier research had established a link between cocoa-based confections and lowered blood pressure or improvement in blood flow, often attributed to antioxidants, but the scale of the impact remained obscure.

Oscar Franco and colleagues from the University of Cambridge reviewed half-a-dozen studies covering 100,000 patients, with and without heart disease, comparing the group that consumed the most and the least chocolate in each.

They found that the highest level of chocolate intake was associated with a 37 percent reduction in cardiovascular disease, and a 20 percent drop in strokes, when compared with the chocolate-averse cohort.

No significant reduction was reported in the incidence of heart attack.


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Source: The Daily Star


Wednesday, September 7, 2011

Matt Preston, Karl Stefanovic Immortalised in Chocolate

Just in time for Father's Day on Sunday, Australia's largest chocolatier and confectioner Darrell Lea has teamed up with sculptor Kenji Ogawa to produce what are sure to become Australian icons on par with Big Bananas, Big Pineapples and Big Bingles: a trio of one-of-a-kind, life-size chocolate replica busts in the likeness of celebrity fathers 7PM Project presenter and comedian Dave Hughes, TODAY Show host and genius MC Karl Stefanovic and professional masticator Matt Preston.

The artisan effort, however, is not merely a vanity project for Preston to indulge in some cultish, culinary ouroboros ritual in which he chows down on his own jowls with a pensive expression on his face: instead, money raised from the sale of the heads in an eBay auction will go toward the Save the Bilby Fund. Each sculpture took two days and 60kg of chocolate and a whole lotta self-restraint on Ogawa's part:

“Lifelike faces are challenging to sculpt, particularly when it comes to accurately capturing the unique features of an individual. But, it is also highly rewarding and I loved the experience of working with chocolate to create these very unique pieces of art. I did however, have to stop myself from eating the shavings!”


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Source: Pedestrian TV


Tuesday, September 6, 2011

More health benefits of chocolate discovered

In case you need another reason to indulge in chocolate, Sunday is World Chocolate Day.

Now chocoholics have a new reason to feel good about this favourite treat.

A new Cambridge University study shows chocolate could have even more health benefits than previously thought.

Researchers reviewed seven studies using data from 114,000 patients to see if eating chocolate reduced the risk of developing disorders including stroke, heart failure, diabetes and metabolic syndrome.

They found people who consumed the most chocolate had a 37 per cent lower risk of developing heart disease and a 29 per cent lower risk of suffering a stroke than those who consumed less.

The study’s lead author, Dr Oscar Franco, from the Cambridge University Department of Public Health and Primary Care, said: “Chocolate may be beneficial, but it should be eaten in a moderate way, not in large quantities and not in binges. If it’s consumed in large quantities, any beneficial effect is going to disappear.”

It was good news to those at the Max Brenner cafe in St Ives, which specialises in chocolate.

“There are already lots of studies about chocolate and antioxidants, so chocolate has more benefits than we previously thought,” said Max Brenner deputy general manager Junghyun Shin. “That’s another reason to celebrate.”


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Source: North Shore Times


Monday, September 5, 2011

Tobacco-flavored chocolates part of the brave new world of sweets

Like dedicated oenophiles, chocolate lovers are making an elite sport of the latest ingredient to go haute cuisine, with chocolate tastings and food pairings creating a league of passionate experts.

Chocoholics are becoming increasingly sophisticated, says chocolatier Paul Young, owner of eponymously named chocolate boutiques in London and an award-winning author.

Like the complexities of wine, the subtle flavors of chocolate are being appreciated on a whole new level. Consumers are asking more questions about the provenance of the beans, who's growing them, how they're being roasted, and whether or not they're organic or Fair Trade, Young said.

"Globally, a lot of people are becoming micro-experts in chocolate and are looking for authenticity," he said in an interview with Relaxnews.

It's part of what he'll be discussing at the Speciality Chocolate Fair this weekend, part of the Speciality and Fine Foods Fair in London, the gathering place for some of the best artisan and gourmet producers in the UK.

Young, whose book Adventures in Chocolate was named the Best Chocolate Book in the World by the Gourmand World Cookbook Awards, said he's seeing a surge of interest in understanding the nuances and mysteries of cocoa. It's also leading to more adventurous palates and a growing breed of bold chocolatiers who are experimenting with cacao as a vehicle for exciting new flavor pairings. Like patisseries and restaurants, chocolates are also being made fresh with local, seasonal ingredients

Young's 'Smoky' chocolates, for example, are part of his fall and winter range and are spiked with a 16-year-old Lagavulin whiskey, black Cavendish tobacco, a Chinese Lapsang Souchon tea, cinnamon leaf and black cardamom. The result is a smoky, deep, earthy warm ‘autumnal' bonbon that summons the smells of a log fire under a blanket of cocoa.

His Roquefort, walnut and celery chocolate also challenges palates to open up their senses and suspend preconceived notions. Aptly named 'The Cheeseboard' for conjuring up all the aromas and tastes found on a cheese platter, Young said that, like a fine wine, sometimes it's not just about the taste alone.

"It's experiential. It's about how it can provoke thought, and be sentimental."

Other flavors for fall include wasabi, coriander and apple and Worcester sauce.

The place of origin also makes a huge difference when it comes to taste profiles. Because Ecuadorian chocolate is grown under banana and mango trees, chocolate from that country takes on the same notes. Madagascan chocolate, meanwhile, is highly acidic and pairs well with red fruit - important factors when developing a new flavor pairing.

Meanwhile, flavors that started out in the fringe world have become commonplace in mainstream chocolate shops. British brand Thorntons, for instance, has a chili spiked flavor, and also sells an orange cardamom range. The chocolate brand will also make a presentation on "The Best of British Flavors" at the fair this weekend.

The Speciality Chocolate Live is a new addition to this year's Speciality and Fine Food Fair in London this year. The demonstration theater runs September 4 to 6.


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Source and Photo: The Independent


Saturday, September 3, 2011

Emotional eating no trivial matter

Sometimes a bar of chocolate or a handful of biccies seems to be the cure-all when stress and unhappiness creep up.

It's no great surprise that many of us eat for emotional reasons but what may be surprising is the far-reaching impact that chronic emotional eating can have - and how hard the problem can be to break.

According to Henshaw Consulting clinical psychologist Sophie Henshaw, emotional eating is not so much about the actual food but a symptom of a deep emotional upset. Often there is an "emptiness" or yearning for something missing in your life, she says.

"It's an emotional hunger that they're trying to fill. They're using one substance - food - to meet another emotional need. Often along with that is a lack of nourishment or love in the person's life."

Food could also be used as a coping strategy when dealing with periods of stress or anxiety.

"It's a way that people have to relax because the mind quietens for a moment," Dr Henshaw said. "They experience it as a kind of release. And people may not even recognise that they're experiencing anxiety; they just know they can relax when they eat."

Unfortunately, it is not easy to simply stop doing it, even when the evidence starts to show up on the scales.

"If you start to put on weight, then a whole raft of problems start to pile up. It's very difficult to crack - it's not as simple as putting someone on a diet," Dr Henshaw said.

Tania Ferraretto, accredited practising dietitian and spokeswoman for the Dietitians Association of Australia, says overindulging on sugary comfort foods means far too many kilojoules and fat are consumed but not enough important vitamins, minerals, antioxidants and dietary fibre.

"These foods fill them up and they often feel guilty for what they have eaten so they try to reduce other eating, like skipping meals or cutting back on healthy food."

Emotional eating becomes a vicious merry-go-round when that guilt affects self-esteem and mood - often leading to more eating.

"People feel like they don't have control over their eating and they feel weak willed. The common result of weight gain also further reduces people's self-esteem as they are often not happy with the way they look," Ms Ferraretto said.


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Source and Photo: The West


Friday, September 2, 2011

Recipe of the Week - Baileys Mint Oreo Truffles

Sounds wonderful and looks even better! This recipe for Baileys Mint Oreo Truffles was featured on the blog Beloved Green. It immediately caught our attention so we just had to share it with you.


INGREDIENTS


1 package mint Oreos
16 oz cream cheese
12 oz of semi-sweet bakers chocolate
1/4 cup vegetable oil
1/4 cup Bailey's Original Liquor
1/2 cup powdered sugar
1/8 cup egg whites
1/8 cup vanilla almond milk
1/2 tsp vanilla extract
2 drops of almond extract
1 drops of green food coloring


METHOD

1. Begin by separating the Oreos, the green mint cream in one pile, and the chocolate outer shell in another. Use the food processor on the chocolate outer shell until is finely ground. Pour the processed outer shell into a bowl and add in cream cheese. If find it is just best to get in there and mix it all up with your mighty bare hands, but a blender could work as well. Finally, add in the yummy inner mint green portion of the Oreos, but not over mixing. You want some green speckles to shine through when someone is biting in.

2. Put the mixture in the freezer for ten minutes to firm up a bit. Bring out a baking sheet and line with wax paper. Pull out the bowl from the freezer and start rolling out balls about an inch wide. Fill the baking sheet and put back in the freezer for a half hour.

The outer cover:

3. Meanwhile, put a glass bowl over a pan filled with about an inch of water and turn up to medium heat (also known as a double broiler -- but I'm thrifty). Add in the semi-sweet chocolate and vegetable oil, and stir until smooth. Bring the heat down to low and mix in the Bailey's. Make sure your mix is a nice smooth consistency, but not running. You want them to stick to the creamy balls.

4. Pull the baking sheet with creamy balls from the freezer. Take balls individually and roll them in the glass dish to coat entirely. I found using a thong helps to pull them out of the bowl while keeping the chocolate nicely coated over it. Put the creamy-chocolate-covered-balls back onto the wax paper. Once finished with the whole sheet, put them in the refrigerator to harden.

The decorative finish:

5. In a small bowl, mix the powdered sugar, egg whites, and almond milk. Again, looking for a smooth consistency, but not too watery. Add in the vanilla and almond extracts, as well as the drops of green food coloring and add into a piping bag with a small tip. Pull the creamy-chocolate-covered-balls from the fridge and begin dragging the icing across in a random fashion like me, or perhaps do something more reserved, like create little shamrocks on top. I'm too impatient to do something like that though. So random frosting attack it is.

6. Keep the Baileys Mint Oreo Truffles refrigerated between serving.



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Source and Photo: Beloved Green