For Chocolate Lovers Only's Journal|
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Below are the 20 most recent journal entries recorded in
For Chocolate Lovers Only's LiveJournal:
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|Sunday, December 17th, 2006|
'tis the season to eat chocolate....tra-la-la-la-lah...la-la-la-lah!
Oh my gawd! I am on chocolate overload! Not only did this month's chocolate box selection come from Hotel Chocolat's Chocolate Tasting Club (which has already been devoured...by the both of us...not just me, this time!) but my own personal treat for Yule arrived a few days ago...a pack of 4 125g mini slabs of pure cocoa...one each of: MILK ROCKY ROAD (Chocolate chip ookie, puffed rice and milk chocolate); VENEZUELA 43% (A high cocoa recipe with criollo and trinitario beans giving flavour notes of vanilla and caramel); STRAWBERRIES AND CREAM (White chocolate with swirls of strawberry flavouring and pieces of freeze-dried strawberries); and the last one i cannot recall the name of but it was a slab of milk chocolate with brazil nuts embedded.
I only have the first 2 slabs left. I am trying to hang on another day or 2!! We also have a Yule log from Hotel Chocolat consisting of a 200g chocolate log about 8 inches long and and inch and a half diameter of 70% dark chocolate with a meltingly soft praline centre, studded with Piedmont hazelnuts and Sicillian pistachios. That's for our Yule feast dessert! That, and a glass (or 4) of chilled Mint -flavoured Baileys Irish cream. Current Mood: ecstatic
|Tuesday, November 28th, 2006|
Applicable for all of us who work w/ the public
> Today we mourn the passing of a beloved old friend, Common Sense, who has
been with us for many years.
> No one knows for sure how old he was, since his birth records were long
> lost in bureaucratic red tape. He will be remembered as having cultivated
> such valuable lessons as: Knowing when to come in out of the rain; Why the
> early bird gets the worm; Life isn't always fair; and Maybe it was my
> Common Sense lived by simple, sound financial policies (don't spend more
> than you can earn) and reliable strategies (adults, not children, are in
> His health began to deteriorate rapidly when well-intentioned but
> overbearing regulations were set in place. Reports of a 6-year-old boy
> charged with sexual harassment for kissing a classmate; teens suspended
> from school for using mouthwash after lunch; and a teacher fired for
> reprimanding an unruly student, only worsened his condition.
> Common Sense lost ground when parents attacked teachers for doing the job
> that they themselves had failed to do in disciplining their unruly
children. It declined even further when schools were required to get
parental consent to administer Caladryl, sun lotion or a band-aid to a
student; but could not inform parents when a student became pregnant and
wanted to have an abortion.
> Common Sense lost the will to live as the Ten Commandments became
> contraband; churches became businesses; and criminals received better
> treatment than their victims.
> Common Sense took a beating when you couldn't defend yourself from a
> burglar in your own home and the burglar could sue you for assault.
> Common Sense finally gave up the will to live, after a woman failed to
> realize that a steaming cup of coffee was hot. She spilled a little in her
> lap, and was promptly awarded a huge settlement. Common Sense was preceded
in death by his parents, Truth and Trust; his wife, Discretion; his
daughter, Responsibility; and his son, Reason.
> He is survived by his 3 stepbrothers; I Know My Rights, Someone Else Is To
> Blame, and I'm A Victim.
> Not many attended his funeral because so few realized he was gone. If you
> still remember him, pass this on. If not, join the majority and do
|Monday, September 11th, 2006|
More full-size STRUMPETS for sale again!
Just a quickie to add, darlings: Second calling for Strumpets!
Full-size Strumpet available again - buy yours now!">
Strumpet: A saucy blend of rich chocolate, ripe cherry & vanilla musk, blended with pure sandalwood & vetiver for sensual, long-lasting warmth; pure jojoba base. Utterly addictive - redolent of sin.
These sold out ultra-fast last time, dearies, so those of you who were disappointed before not to get one in time... be sure not to lose out again.
|Wednesday, July 19th, 2006|
|Monday, July 10th, 2006|
|Friday, July 7th, 2006|
Happy National Chocolate Day!!!
|Friday, June 9th, 2006|
Creme Egg Omelette
After the exciting (?) Easter Egg Taste Test we posted a while ago, our next chocolate adventure was a Creme Egg Omelette :).
(Bizarrely, the entry got linked by b3ta.com, and we had thousands of visitors, many of whom complained more at the state of our lounge than the lack of chocolate frying skills. Ah well.)
Excerpt and link below, if you're interested. Please comment on the site rather than here, thank you :).After the rocktacular victory of Lordi at this year’s Eurovision, we felt some celebrations were in order. When running through the streets became unfeasible, apparently some kids had already run down the whole length of the road knocking all the bins over, and with drunken students being all too scapegoatable we needed to come up with some other suitably Metal gesture.
So we made an omelette.
You’re probably thinking that omelettes are one of the least Metal foodstuffs in existence. But this was no ordinary omelette. Spawned from the brains of the confectionary geniuses responsible for making "Smarties Cereal" and "Bill Bailey’s Giant Kit-Kat" a reality, this was to be a rather special "Creme Egg Omelette".Read more...
(Also, for people who commented on the previous post, is it ok if we stick your comments up on the site? If not, please say)
|Monday, April 24th, 2006|
Easter Egg Taste Test
A couple of weeks ago, just in time for Easter, a couple of friends and I purchased 8 easter eggs for a taste test. Now, a week after Easter, we finally wrote it up on our blog :). Excerpt and link below, if you're interested.Easter. That time of year when small children (and, apparently, computer science students) wander the aisles of the nearest superstore, gazing in awe at the carefully packaged chocolate eggs of joy.
Foremost in their mind, one would imagine, is Bede’s goddess Eostre, the etymology of Jakob Grimm’s Eostremonat, the symbolism of eggs as fertility symbols, of new life, and of Mary Magdalene’s exclamation “Christ is risen!”.
The second thought that comes to mind is which of these commercial over-priced packages of pagan symbolism is the tastiest. We are here to guide you through this controversial minefield, taking it upon ourselves to sample the various offerings and report back our findings, ending this minutes-old argument once and for all.read more...
(x-posted to a couple of chocolate communities)
|Tuesday, February 28th, 2006|
|Thursday, February 9th, 2006|
Cross-Posting of My Mulatto Master, The Cocoa Bean -- or the Best in Milk Chocolate
Cross-posted from Dream Tree by Kelly Searsmith
This is not about Scharffen-Berger for cooking and baking. This is about eating chocolate, and it's serious business.
Let snobs say what they will, but milk chocolate's my favorite. No, it doesn't have enough flavanoids to kiss your heart back to life after artery-clogging food bliss. Yes, it's mixed with thickened, sweetened dairy that sullies the forbidden mambo that is life lived close to the nib. But it's the comfort food of the candy world.
Now that that's out of the way, let's get on to what you really want to know. What milk chocolate should you be eating?
At the high end, just say NO to Godiva. It's overprocessed. I'm not a fan of Joseph Schmidt either. The truffle innards are to die for, but the exterior is hard-crack shell with little flavor (where's the snap, Joseph, hmmm?). I put Lindt (Swiss) and Droste (Dutch) in the overprocessed and washed out flavor category, too. (Except for Lindt white chocolate with coconut, which is divine, but not really chocolate.) Toblerone had better watch itself. If it weren't for fillers, it'd be out on its sweet chocolate behind even when offered free to a bored mouth (and let's not fool ourselves -- it's made by Kraft). Then there's Perugina, an Italian offering. Just this side of brown wax--blech. I'm no big fan of Ghiradelli for the same reason (which came to San Francisco by way of Italy). Stick to gelato, Italy.
So what's good? Drumroll, please...
Weiss: It's heavy: creamy and smooth. The flavor is dense. And unlike the other big name brands that fool us into buying their products for packaging or social cache, Weiss sells subtly wrapped bars that depend on the know-how of centuries famous chocolatiers from Saint-Etienne, France. I very much prefer Weiss over the less stunning Valrhona (that's a French chocolate that stands up to cooking--and should stay in the pot).
Butlers: This Irish chocolate is milky, almost too milky, but its dairy heart beats softly with the brown rhythms of chocolate. You get the idea: melt in your mouth goodness.
Green and Black's: Sweet, organic English goodness. Breaks cleanly, crisply, and packs flaaavor.
Valor: A Spanish chocolate that carries a deeper, roastier flavor than most milk chocolates. Combine this with dense but not overpowering creaminess and marcona almonds, and you're in heaven. One of my favorites.
Hachez: German chocolate so dark and deep, you won't want out of the mud. I was so moved after my first taste of Hachez, I wrote the company. Yes, really.
Dagoba: Another organic chocolate, this one from the U.S. I like it, but not quite as much as Green and Black's. The flavor's not as sharp. (Great website, btw -- worth a visit.)
Newman's Own: Yet another organic brand, this one touted by legendary actor and charitable food business pioneer Paul Newman. The man's got his face on some exceptionally good milk chocolate. It's sweeter in tone than some of the others here, but dreamy to the American palate. Moderately creamy. I have developed no resistance to its cocoa virus, despite years of suffering from Newman chocolate fever.
Cadbury: Cadbury's the Hershey's of England, and that's why the English have kicked our butts in the Chocolate Wars. Hershey's can't hold a candle to the creamy, straighforward chocolate goodness of a Cadbury's bar. I'm particularly fond of Fruit and Nut, but the Breakaway, the Roasted Almond, and Whole Nut will do juuust fine.
And now I'm going to be completely chi-chi in my own right, and recommend single origin chocolates. These chocolates are made from beans cultivated in a single location on the globe (although guaranteed to be within 10% of the equator, since that's where the beans grow). Whatever chocolatier manufactures them, single-origin bars offer a transcendent taste experience. Can you say "world peace" with your mouth full? Maybe not, but it'll be fun practicing.
Lake Champlaign Chocolates, which makes very good creamy, Butlers-esque American craft chocolates (their caramel isn't bad either), does single-origin chocolate well. But they're dark chocolate bars, so we can't technically count them here. And I haven't had the much touted Michel Cluizel, so I can't recommend them yet.
I do recommend Santander Columbian. You must taste this exquisite, delicate, honeyed confection to believe it. Here's what Chocosphere has to say about Santander:
"Chocolate Santander, the only single origin chocolate produced in Colombia and one of South America's most special, takes its name from the State of Santander, Eastern Colombia. The privileged terrains of the Andean mountains of Yariguies yields Colombia's best cacao, known by its exquisite and delicate flavor. This incomparable cacao is the result of the region's unique geographic and agricultural conditions...Cacao pods, in colorful yellows and reds, oranges, and violets, are hand harvested with scissors and forks, split-open with short machetes, sorted, fermented in wooden boxes, and then dried in the sun on wooden boards, all according to a centuries-old tradition that brings out the outstanding organoleptic attributes of Chocolate Santander." Ay me, and you thought Columbian coffee was good.
Tags: chocolate, chocolate review, food, food review, foodie, gourmet
|Sunday, February 5th, 2006|
In the spirit of Valentine's Day I made chocolate icons!
[x] Credit daffodil_icons_
[x] No hotlinking
[x] Do not edit
[x] Textless icons are not bases
[x] Comment when taking
Teasers: +++2 more @ my icon journal
|Monday, December 5th, 2005|
I'm a new member and I love chocolate. I posted my favorite recipe (boiled choc oatmeal cookies)for a quick chocolate fix. I always have the ingredients in my house and if I'm too busy with school work to run to the store to fulfill my chocolate need, I make cookies. It takes about 15 min. to make and about 30 mins. for them to harden, but I was leave some in the pan to eat right away. Hope you enjoy.
Boiled-Chocolate Oatmeal Cookies
2 cups sugar
1/4 cup cocoa
1/2 cup milk
2 tsp. vanilla
1 stick butter (1/2 cup)
3 cups uncooked oatmeal
1/2 cup peanut butter
Mix sugar and cocoa in medium size sauce pan, blend. Add milk and butter (cut. Bring to a boil over medium heat. Remove from heat-add peanut butter and vanilla mix until well blended. Add oatmal, mix well. Drop onto cookie sheet covered with wax paper & chill until hard. Current Mood: hungry
|Friday, November 18th, 2005|
|Wednesday, November 16th, 2005|
The soothing wonders of chocolate...next to the bar (creamy caramel crunch), there are chocolate covered berries.
Lovely...really. Maybe a bit too sweet for my taste, but comfort-happiness-food all around.
|Friday, November 11th, 2005|
...Lucky me! A little over two weeks ago, I won a voucher of 2o€ to use in a Chocolate Shop
named "Amélie" (Munich, Reichenbachstr. 16, Gärtnerplatz - for those that live near there, it's a cute little place to see).
So on Monday, my boyfriend and I went there...HEAVEN. I didn't want to take pictures inside the shop, it didn't seem right. We had two of the most delicious 'pralines' each...omg. Can't describe it even...one of mine was filled with Mousse au Chocolate, the other with Balsamic-Caramel. -squee-
But here are the rest of the purchases...( Lots of pictures...and don't open if you already are craving for chocolate...Collapse )
|Thursday, November 3rd, 2005|
|Tuesday, October 25th, 2005|
|Saturday, October 8th, 2005|
Chocolate, cherry, vanilla & musk perfume oil!
Hurrah for this community of fellow chocolate lovers! Hi, I'm Suzy (better known as princesssulky
I am quite obsessed by chocolate, to the extent that I have have actually created a chocolate based perfume oil as part of the range of fragrances I am launching! It's called 'Strumpet' and smells intensely chocolatey & very realistic - I think it's my absolute favourite so far (probably because I do adore chocolate so much - I keep sniffing myself wearing it & have had a few strange looks in the street!)
My favourite chocolate is currently Godiva chocolate cherries, followed by Green & Black's milk chocolate for more everyday nibbling. ;)
Anyway, I do hope you don't mind me posting this ad here - if you do, please delete it & accept my apologies. I just thought it might be of interest, due to the chocolate-smelling base of Strumpet. :)
Beyond the Pale is a brand new perfumery based in London, UK (though we sell worldwide). Using historic recipes and pure essential oils whenever possible, all our fragrances at Beyond the Pale are hand-blended to perfection, poured into amber glass bottles and wrapped in sumptuous boxes lined with silk. We believe that perfumes should be as individual as you are; as intriguing and bewitching as the historical ages they were inspired by.
Designed for Ladies & Gentlemen of discernment & distinction (though disreputable characters are always
welcomed with open arms), we strive never to be nondescript - always beyond the pale, for your pleasure and delectation.
All our fragrance names are based on Victorian Thieves' Slang, or general 19th.C slang phrases...
Prior to officially launching our website
we are offering some of the fragrances exclusively on our selling journal: beyondpale
Payment is via PayPal & concealed cash for all customers, or by cheque/postal order for UK customers without a PayPal account & who prefer not to send cash through the post.
Payment instructions are at the bottom of the page, under the cut; please follow them carefully to avoid making mistakes. :-)( Further pictures & information regarding our perfumes!Collapse ) Current Mood: excited
|Tuesday, September 27th, 2005|
My Dream Has Come True!!
I am very proud and excited to announce that i am now an official member of "THE CHOCOLATE TASTING CLUB"!! For a small fee each month (or whichever month you choose) I get to taste and score a box of freshly made, pure chocolates, designed by chocolatiers from around the world! I can't believe my luck! I still pinch myself to see if i'm dreaming!
Go to www.chocs.co.uk and see for yourself!! Enjoy! They have a mail order catalogue too, with all sorts of goodies...called "Hotel Chocolat".
I got my first introductory box this morning and i'm saving it until this coming saturday...it's my birthday and it's my gift to myself!! Will let you know what they are like! Current Mood: excited