A Recovery from Stonebridge

We finally finished cleaning up from the Stonebridge Church Holiday Market last week featuring Michelle Hammond. The hot chocolates and cocoas we shared with our booth visitors were Omanhene Hot Cocoa Mix, The King’s Cupboard Dark Chocolate Chunk, Dagoba Organic Xocoltal Hot Chocolate and Vosges Haut-Chocolat Bianca Couture Cocoa.

Visitors were exceptionally impressed with Vosges’ Bianca Couture Cocoa. The product arrived just in time for the event and I knew it would be a show stopper…which it was. I first experienced the power of Vosges Bianca while visiting Las Vegas earlier in the year. From my own personal experience, I knew people would simply love the unique spices that make up this cocoa blend.

At our own “cocoa bar”, we gave an overview of each product and the product manufacturer to interested customers. Once we explained the ingredients of Vosges’ Couture Cocoa: White Chocolate Shavings, Australian Lemon Myrtle, Lavender, people’s eyes lit up like fire. Although I had to remind them that white chocolate has absolutely no chocolate/cocoa content in it as it is derived from the fat from the cocoa bean (i.e. cocoa butter), that did not stop them from trying this cocoa. I must say Bianca made an impression on the visitors at this holiday market event.

White Hot Chocolate?

After an early morning trip to the Houston Galleria, I stopped by one of my favorite stores...Dylan's Candy Bar. Instantly, I turn into a kid again. It was all about Fun Dip, Everlasting Gobstoppers and any other candy made by Willy Wonka. But of course, I don't stray too far from finding goodies to make hot chocolate.

I came across some squares of white chocolate mixed with dried fruit. I am not a fan of white chocolate because it really isn't chocolate. White chocolate is made with sugar, cocoa butter and milk. There isn't an ounce of chocolate liquor or cocoa solids/mass in it. So, why they call it "chocolate" is beyond me?

Nonetheless, when I got home I set up the double boiler and started up chopping up one square of the white chocolate. I added one cup of milk to the double boiler. Since I can't stand skin forming on my milk and I make sure I keep the temperature at Medium/Low. Once the milk was heated, I added the white chocolate w/berry pieces to the milk. After stirring frequently and watching the berries come away from the chocolate, I placed a strainer over my mug. I poured the yellowish colored mixture into the mug/strainer, leaving the berries behind.

Ahhhh! Finally, I sat down to enjoy my quick creation. Ohhhh! Too sugary for me? However, you can takes the essence of the berries. Cranberries were definitely was included in the mix. Oh well, I will save the other square for another adventure.