Penguins need cocoa too

Checkout this iPhone and iPod Touch App called Rocket Downhill Penguin. Help a penguin navigate obstacles on a ski slope by filling him up with cocoa. Can you say cute! A game that requires cocoa as fuel.

Land O Lakes Cocoa Voluntary Recall

Land O Lakes International Drinking Cocoa “Madagascar Vanilla” in 12 ½-ounce foil bags with a “Best By 09/04/10” or “Best By 11/05/10” date are being recalled by Precision Foods Inc. of St. Louis. This single product voluntary recall is due to a potential salmonella contamination in the cocoa products. Precision Foods Inc. was notified by two of its suppliers, AMFOTEK and Plainview Milk Products Co-op, regarding Plainview’s Instant Non-Fat Dry Milk recall which is used to make the drinking cocoa.

No reported illnesses or salmonella has been found in the cocoa product. However, Precision Foods Inc. has decided to suspend production and distribution of the product while the Food and Drug Administration (FDA) continues their investigation.

Those that purchased this cocoa are asked to return the identified packets to the place of purchase for a full refund. For additional information call (877) 585-2365 or visit FDA.gov for more information.

Product: Land O Lakes International Drinking Cocoa “Madagascar Vanilla”
UPC: 8 78326 00071 0
Best Due Dates: “Best By 09/04/10” or “Best By 11/05/10”
Size: 12 ½ ounce foil bags

Coconut Catastrophe

I became inspired to create a hot chocolate infused with the flavors of the Asian Indian culture. The foundation of this hot chocolate is Scharffen Berger Unsweetened 99% Cacao and coconut milk. After researching the mostly frequently used spices and herbs in Asian Indian cuisine, I selected the following ingredients: Palm Sugar, Cinnamon, Cardamom, Chili Peppers and Mandarin Oranges.

The spices were roughly measured, added to the coconut milk along with a few mandarin oranges and a touch of the orange's juice. The liquid was placed back into the refrigerator to infuse the milk with their flavors. After a few hours, I melted the 99% cacao in a glass bowl sitting above pot of boiling water. This is to avoid scorching the milk and/or chocolate. Once the cacao was melted, I poured the milk base through a strainer in to the melted chocolate. I continued stirring and heating. The hot chocolate blend looked beautiful and I personally felt another fantastic recipe was forming.

Palm Sugar was blended into the heated mixture and now it was time to try it. Can you say..."blah!" I do know what the deal is with this recipe, but I surely went south somewhere down the line. Chalk this one up to another hot chocolate mess! As usual, I can always say..."at least the pictures came out nice".

Cacao for Breakfast

Since the other half came home early from his business trip, we made time for a little hot chocolate tasting. Unfortunately, we've been traveling quite extensively lately. So, this was a rare opportunity in recent months.

For this adventure, it was time to try Hershey's Cacao Reserve Drinking Cocoa purchased during a Wal-Mart excursion. To accompany our meal, I decided to whip up some scrambled eggs with beef sausage, cheddar, monterey jack and asadera cheese, white onions, salt and pepper to taste, and wheat toast with real butter.

To prepare the cocoa, I decided to serve one serving with whole milk and the other with water. The primary directions state to blend with water. But everyone knows cocoa is always best with milk! Cacao Reserve is a cocoa powder therefore, the cocoa butter (cocoa fat) has been extracted so I already know the consistency will be thin. When a cocoa powder is blended with milk, the beverage becomes creamier and most importantly, tastier.

Although the pictures are not very clear, the mug to the left is the milk blend and the one on the right is made with water. The difference in color is strong in real life. The other half took the first sip of the milk blended cocoa. A pause came next. After a few moments he said, "acceptable". My turn was next. I was already knew deep down in my heart what was to come, but I will give anything a benefit of the doubt. I sipped the water blended Cacao Reserve. As it trickled down my throat, I thought to myself "common". We exchanged mugs and the other half and I agreed the cocoa with milk was a much better choice out of the two.

However, I must admit that this was better than the typical cocoa powder mix you find on the grocery store shelves. If you enjoy a quick and easy cocoa beverage this would be "OK".

Cacao Reserve for All

Since I wanted to stretch the next couple of paychecks in order to get some work performed on our house, a decision was made to go to Wal-Mart for a little household shopping. As a die-hard Target girl I wasn’t pleased, but we must do what we got to do to get by.

Like any cocoa connoisseur, I had to browse the hot chocolate/ coffee/ tea aisle to see what selects were available for Wal-Mart shoppers. Cacao Reserve by Hershey’s Drinking Cocoa Premium Mix caught my attention. At a price point of $2.07 for 5 servings, anyone has the chance to try a drinking cocoa. Over the past year, Hershey has worked to distinguished themselves in the premium chocolate arena with the introduction of Cacao Reserve chocolate bars and cocoa mixes. Now, The Nibble provided a favorable review of the Cacao Reserve chocolate bars. However, they were not as fond of the drinking cocoa as they were the bar chocolate.

I guess I will have to try it himself to form my own opinion. But any hot chocolate can be doctored up to create a delicious drink.

Champagne with a hint of cocoa

With a little down time on my hands, I finally had the chance to go through my magazine pile. The first one on my list was the December 2008 issue of Bon Appetit. On page 44, the magazine highlights rosé champagnes. The section called “IN THE PINK”, noted a champagne with a dash of cocoa. Nicolas Feuillatte NV Brut Rosé Champagne is described as “Strawberry notes with a subtle hint of cocoa.” The recommended blend is $53.00 per bottle.

I wish I read this article before New Years! I would have loved to ring in the new year with a cocoa infused champagne.

Closing out a delicious cocoa inspired year, part II

I started the fondue with four (4) Luker Bitter Chocolate squares and two (2) SOL Chocolate with brown sugar squares. Since Luker is 100% pure cocoa chocolate, the SOL was added to sweeten the mix. Both chocolates were added to my double boiler along with one (1) teaspoon of Mexican Vanilla. Since the SOL chocolate has a grainy texture with visible brown sugar granules, the overall texture of the fondue was grainy as well. This definitely wouldn’t do!

Around a half cup of evaporated milk was added for smoothness along with two (2) more squares of SOL chocolate. The bitter chocolate is quite overwhelming and I didn’t want an extremely sweet fondue, but one that would balance the flavor of various fruits and cheeses. I decided to add a cinnamon orange sugar blend I purchased during one of my trips back to California. After multiple sugar additions, one (1) additional teaspoon of Mexican Vanilla and a desire to throw in two Vanilla Bean Marshmallows from Plush Puffs things started to look up. Ahhh…my creation was official.

When it came time to dine, my other half was quite pleased. Considering he was frowning at the sample I provided in the beginning of my fondue making experience, he truly enjoyed the final result.

So, here is how we welcomed the 2009 in our house!

Closing out a delicious cocoa inspired year

This year my husband and I will be celebrating New Years at home. We decided to organize a small celebration to welcome in the new year. Of course, the celebratory activities, mainly eating and drinking, must include some form of hot chocolate or cocoa.

Along with our cheese and crackers and crab stuffed oyster shells, we are adding a dessert fondue to the menu. Since I didn’t have whipped cream or evaporated milk to make fondue from scratch, I decided to make my “own” fondue with Luker Bitter Chocolate and Sol Chocolate de Mesa con Azucar Morena (a hot chocolate table chocolate with brown sugar), a cinnamon orange sugar blend, Mexican Vanilla, Evaporated Milk and Vanilla Bean Marshmallows by Plush Puffs. Both chocolates hail from Columbia.

I know this isn’t a very nutritious recipe in the making, but I rather work with what I have then be on the road with potential drunks. Here are a few pictures of my work in progress. Stay tuned for the outcome…

A little cocoa a day, keeps the dentist away?

A research group compromised of doctoral students and scientists from Tulane University, the University of New Orleans and Louisiana State University’s School of Dentistry, recently wrapped up a research study on the effects of cocoa in fighting cavities. The research suggests an extract found in cocoa powder “was more effective than fluoride” in preventing cavities. The cocoa extract is composed of a white crystalline powder with a chemical composition similar to caffeine. The extract helps harden teeth enamel, “making users less susceptible to tooth decay.”

Although the results are promising in the animal model, it will take a few years for a product to be approved for human use or distribution.

Voluntary Recall of Dorsey Marketing Inc. Cocoas

The FDA announced the voluntary recall of three G&J Gourmet Market Cocoa Products manufactured by Dorsey Marketing Inc. (DMI) of Ville St. Laurent, Quebec, Canada and distributed by Big Lots during the weeks of September 22, 2008 and September 29, 2008, and Shopko during the week of October 10, 2008.

The recall was issued because the products may contain melamine.

The cocoa products in question are:

* G&J Hot Cocoa Stuffer Item 120144 (UPC 061361201444)
* G&J French Vanilla Cocoa (UPC 061361201260)
* G&J Double Chocolate Cocoa (UPC 061361201260)

If you purchased one of these products or wish to read more about this announcement, visit the FDA at www.fda.com.

Cocoa…Take me away

Forget Calgon, Hotel Chocolat in St. Lucia will relax your soul and tantalize your senses. Scheduled to open in 2009, Hotel Chocolat plan to immerse visitors in the true meaning of bean to bar. Visitors can tour the hotel’s very own cocoa plantation and journey through the entire growing, harvesting and manufacturing process of the hotels luxury line of chocolate.

While submerging yourself in the sensory experience, the body and soul can enjoy a cocoa nib exfoliation, cocoa butter moisturizing treatments and a dinner menu influenced with St. Lucia’s prize cocoa beans.

Honoring Chocolate Legends

The chocolate industry has lost two legendary pioneers in the recent weeks due to cancer: John Steinberg and Klaus J. Jacobs. John Steinberg, physician, chocolatier and entrepreneur, co-founded of Scharffen Berger, one of the finest American chocolate manufacturers in San Francisco, California in the 1990’s. Mr. Steinberg traveled to Lyon, France to learn from the legendary chocolatiers at Bernachon and returned to America to capture the hearts and stomachs of many. Known for their small batch bean to bar approach and their ethical practices, Scharffen’s ingenuity brought immense recognition among culinary and home-based chefs for their superior quality and smooth texture.


After taking the helm of Johann Jacobs & Co. at 33 years of age, Klaus J. Jacobs transformed his great-uncle’s coffee trading firm to one of the largest chocolate and coffee manufacturers and sellers in Europe. During his reign at Johann Jacobs & Co., Mr. Jacobs acquired Swiss firm Tobler and France’s Suchard along with Holland’s Van Houten and French chocolate maker, Cacao Barry. With the addition of Cacao Barry came the creation of Barry Callebaut, one of the world’s leading producers of cocoa, chocolate and confections products.

Both Scharffen’s and Klaus’ contributions to the chocolate and cocoa industry will forever be remembered throughout the world.

Ice Cream Wars

During these hot Texas summers, we’ve been enjoying a lot of ice cream lately. A few weeks ago my husband purchased a pint of chocolate chip cookie dough ice cream for me and a pint of something type of ice cream for himself. Although I picked out the cookie dough, it was very refreshing. After eating a few bites, I returned my ¾ full pint to the freezer while my husband opted to eat his entire pint in one sitting.

On Friday, I decided take a little bit of ice cream before I headed off to work. Can you imagine! That joker ate my pint of ice cream and left a measly little teaspoon for me. I was livid! Good thing he left to the office first.

With that in mind, I devised a plan to make a luscious ice cream with my favorite featured product…. hot chocolate. As for sharing this dessert, I think not. I know this is very childish; however, he started it… :}

The basis of my ice cream was Vosges Haute Chocolat’s la parisienne couture cocoa with dark chocolate and Madagascar vanilla bean pieces. According to the Vosges’ website, Rachel Ray ranked la parisienne couture cocoa #1 out of 75 contenders. My recipe started out with:

1 pint Heavy Cream

1 cup Half & Half

1 tbl Sugar

¾ cup la parisienne cocoa

My goal was to create an extremely decadent ice cream, hence the heavy cream and half & half. I used my new double boiler to blend the hot chocolate with half & half over a medium heat. Once the mixture was heated through, I added the sugar and heavy cream. Since the hot chocolate was already sweetened, I did not wish to add a lot of sugar to the mix. I allowed the mixture to cool, or so I thought.

Since my double boiler didn’t have a lip/spout, I used a funnel to poor out my hot chocolate mixture in to my ice cream maker. After running it for the appropriate amount of time, I noticed it was not solidifying. Yikes. In my hast, I didn’t allow the mixture to cool enough. Check out my runny dessert in the picture to the right.

To further my disappointment, I allowed the husband to take a taste. I expected rave reviews, but received “you’ve made better hot chocolate than this before.” Geez. I needed to tweak the recipe a little more.

Anxious as always, I decided to put the entire freezer unit and mixing arm into the freezer to decrease the mixture’s temperature. That wasn’t too smart! I forgot to remove the freezer bowl until three hours later which left me with another mess. Now I have frozen solid hot chocolate ice cream. After keeping the bowl out for a little while so the “ice cream” can melt a little. I revved up the machine only to have mush on my hands and a warm “freezer” bowl. I needed a time out after this.

Day 2. The ingredients went back into the machine along with another +¼ cup of la parisienne couture cocoa and 1 small scoop of sugar. Unfortunately, I was eye balling both of these steps so I do not have an exact measurement. Too bad because when this ice cream maker was finished churning, an amazingly thick chocolate ice cream appeared. Look how it coated the bottom of the freezer bowl.

The husband came down to help remove the dreamy hot chocolate ice cream from the bowl. Along the way, we both snuck a taste. We both were amazed. This little recipe was DIVINE!

I reminded my husband of his dirty deeds earlier in the week, but I shared a round of hot chocolate ice cream. He smirked and gulped down his bowl of ice cream. Hmmm! That would be his last. A few mornings later, I had ice cream for breakfast and I shared the rest with my co-worker. She too thought the ice cream was divine and was impressed it held up with my commute to work. She also stated her husband, who is a cookie connoisseur, would absolutely love this ice cream.

After dinner that night, the husband was looking for the ice cream. He was very unhappy that I shared and devoured the ice cream without him. But I had to remind him of KARMA!

Cocoa 4 the Troops

Oh! Late breaking news…I just stumbled upon an announcement about a Cocoa and Card collection for our troops. An organization in northern California is collecting cards and cocoa for our military for the Fourth of July.

The group is collecting items until the middle of June (which is now). If you wish to donate to our troops, send items to:

Cards and Cocoa
c/o Yvette Cook
PO Box 1387
Freedom, CA 95019

Cocoa Clinical Trials

The United Kingdom’s University of East Anglia is starting a clinical trial with post menopausal women with type 2 diabetes for a study on cocoa and heart disease. Cocoa is rich with flavonoids. Unfortunately during the manufacturing process from cacao bean to bar, the benefits of flavonoids and their antioxidant characteristics are lost. Antioxidants may help us protect our cells from free radicals or molecules that are produced when our body breakdowns food or from the environment (such as smoke, radiation etc.).

Volunteers for the study will receive a specially formulated type of chocolate that has more flavonoids than a typical one found in stores today. The goal of the study is to determine the impact of cocoa’s flavonoids on heart disease.

This study, which most likely is currently underway, ties back to another article I read about how cocoa’s flavonoids are lost in Dutched processed cocoa. Dutch processing is when a cocoa is treated with an alkaline salt such as sodium or potassium carbonate to neutralize the bitter taste of the cocoa. Although the Dutch processed cocoa has a milder taste, the good health benefits decrease along the way.

Cocoa Mulch

Can you image! Cocoa is not only good for your body, but for fertilizing your yard as well. Recently, I came a cross National Cocoa Shell, a company that distributes cocoa shell mulch or cocoa mulch. The mulch is created from the shells of the cacao bean. After the cacao bean is harvested, dried, fermented, roasted and winnowed/hulled, you are left with a cacao nib which is processed into chocolate and the outer shell. It is the outer shell that is used to create cocoa mulch.

According to the website, cocoa mulch adds nutrients to the soil and leaves a nice aroma for two to three weeks after it is spread about the yard. I’ll take that over manure smell any day!

Cocoa Academy

Barry Callebaut, a Switzerland based producer of cocoa and cocoa based products for over 150 years, is making strong headway in the US market by acquiring Food Processing International cocoa factory in Eddystone, PA. This past December Barry Callebaut signed a supply agreement with Hershey’s for production of 80,000 tons of chocolate per year in a newly constructed plant in Monterrey, Mexico (the home of La Popular Sweet Chocolate). With numerous confectionery companies seeking to outsource the chocolate production aspect of the business, Barry Callebaut definitely is capitalizing on this trend.

Recently, Barry Callebaut announced the creation of its 10th cocoa and chocolate academy in their future North American headquarters based in Chicago, Illinois. With academies in Europe, Canada, Singapore, China and India, the Chicago base education center will be their first in America. The training center is designed to educate and demonstration the how to create and work with chocolate.