"Nothing is more romantic than chocolate".
Ted Allen
(Queer Eye For The Straight Guy)

Chocolate Sushi

Pure chocolate indulgence was on the mind when Chef Renee Foote started her own catering company ‘Ginder Island Cuisine’ in 2000. While providing an array of catering services, serving the Toronto area, for in-home dinner parties and corporate events, one of Chef Foote’s signature dishes is her hors d’eourve Chocolate Sushi.

This delectable Chocolate Sushi does not contain any rice, fish or wasabi, instead these divine creations are hand-rolled using all natural Belgian and Swiss chocolate and garnished with an assortment of market fresh ingredients.

Chocolate Sushi Varieties

The Original Roll - Velvet, Chocolate Truffle mousse interior. Luxurious vanilla "cloud"cake, brushed with Godiva white chocolate liquer. Belgian chocolate wraps around the exterior, enhanced by a rich Dutch cocoa coating.

Fresh Raspberry - Chocolate Buttermilk cake encases both chocolate mousse and ruby raspberry filling. A frosted mint leaf and fresh raspberry crown each portion. Exterior coating is comprised of crushed chocolate pieces and whispers of oriental five-spice powder.

Pistachio & Orange - Roasted hazelnut centers are hidden inside chocolate truffle mousse. Ideal for the Chocolate -nut lover, as the chocolate wrapper is rolled in crushed pistachio jewels. Fresh orange segments provide a refreshing burst of flavor.

Buddha's Delight - Chocolate Truffle mousse enrobed in chocolate ganache cream and encrusted with chocolate wafer crumbs. This particular Chocolate Sushi™ stands out with its' white chocolate inscription, a Chinese character symbolizing longevity.

True Mint - Delicate peppermint crème forms the center inside the rich chocolate mousse filling of this Chocolate Sushi™. The exterior is comprised of crushed chocolate chips and Dutch cocoa. The end result is a winning combination of mint and chocolate chip.

White Chocolate Truffle - Divine White Chocolate juxtaposed in bittersweet cocoa. Chocolate buttermilk cake provides a luscious background texture, while chocolate truffle mousse enhances the taste of pure white chocolate indulgence.

Chocolate & Goat Cheese?

If you love chocolate (as much as I do) and cheese too, than I am certain this product I came across will appeal to you! You will positively fall in love with this chocolate goat cheese by Capri, these 5-ounce logs are addictive!

For a simply chocolaty snack try this recipe;
1. Warm a 5 – oz log of chocolate Capri to a little warmer than room temperature
2. Spread roughly a ½ oz on a shortbread cookie or cracker
3. Top with any fruit (kiwi, raspberries or strawberries)

Savour & Enjoy

Chocolate Fact

Gift of the Gods

According to ancient Aztec legend, a white-skinned, beared god named Quetzalcoatl (the god of wisdom and knowledge) came from his land to present the people with the seeds of the cocoa tree. He taught them how to grow the cocoa tree, harvest its pods and prepare chocolatl (the first drinking chocolate). This is how chocolate became known as 'Gift of the Gods' or 'Food of the Gods'.

"I probably have some sort of chocolate five times a week. There's definitely a change it does to the chemistry of the body. It's my favorite feeling. I live for it".

- John Travolta

World Chocolate Masters

The World Chocolate Masters is the international event for top chocolate professionals. This international competition initiated and sponsored by Barry Callebaut recognizes and celebrates the professionals’ innovation, artistry and technical skills. Contestants are chosen for their flair and competence, where their talents are put to the test in front of an international panel of food experts.

I had the pleasure of being one of a select few who were invited to observe the National World Chocolate Masters qualifying competition held at Humber College on April 24-25. The competition was a pre-selection event where the first place winner will move on to compete at the International World Chocolate Masters competition in 2011 in London England.

There were only eight Canadian chefs chosen to participate in the Canadian pre-selection competition. Over the two days, each chef was required to create a chocolate showpiece, dipped praline, moulded praline, a plated dessert, a gastronomic chocolate dessert and an item of the judge’s choosing.

http://www.barry-callebaut.com/

10 Coco-Health Facts

1. It is a known fact that chocolate has caffeine in it, but you would have to eat more then a dozen chocolate bars to get the same amount of caffeine from a cup of coffee.

2. Chocolate is actually a valuable energy source. A single chocolate chip can provide enough energy for an adult human to walk 150 ft.

3. Chocolate has great health benefits. It helps with high blood pressure, cancerous growths and pre-menstrual syndromes.

4. Chocolate does not cause or aggravate acne, this is a myth.

5. One ounce of baking chocolate or cocoa contains 10% of the daily recommended intake of iron.

6. Chocolate is a great natural antidepressant. It contains tryptophan which helps you create serotonin, your body's own antidepressant.

7. People spend more than $7 billion dollars a year on chocolate.

8. The per capita consumption of chocolate indicates that each person consumes 12 pounds of chocolate each year.

9. Milk Chocolate is the most preferred type of chocolate; however dark chocolate is especially popular among men.

10. Many believe that chocolate is an aphrodisiac, possibly because of the simple sensual pleasure of its consumption. Also theobromine is a chemical found in chocolate and acts as mild sexual stimulant.

Savour & Enjoy

Chocolate Choo Shoes

Is it true?
Designer shoes, and chocolate – does it get any better than this? To see it with your own eyes, check out;

http://www.thestar.com/living/food/article/801180--chocolate-shoe-is-a-sweet-fit-for-mother-s-day

These delicious and stunning mini- choo shoes are going to be on sale at Sherway Gardens shopping mall on May 8th, just in time for Mother’s Day.

This display, organized by Eat My Words, is part of a stylish Mother’s Day celebration that is designed with the chocolate-loving fashionista in mind.

Profits raised from this event will go towards supporting the Stephan Lewis Foundation which funds community projects for people living with HIV/AIDS in Africa.
For more information, visit www.eatmywords.org.

Savour & Enjoy

Chocolate Fest 2010

The Toronto Chocolate Festival has just announced their line-up for their 5th annual events.
This years festivities will be kicked off early with The Inaugural Spring Gala Event: Coco Motion, on Wednesday, May 5, 2010, at Eagles Nest Golf Club in Vaughan. Chocolate lovers will spring into summer by experiencing one of the most elegant and lavish events held in Vaughan, to benefit Vaughan in Motion To Cure Cancer. The distinct aroma of chocolate from every direction will permeate through this famous country golf club. If it was good enough for the Masters, it's more than enough reason to choose this fabulous location to host the first Spring Chocolate Ball Gala. Special price $50.00, Limited Tickets now available http://www.thechocolateball.ca/vaughan/index.htm.

Following this, the main Chocolate Festival events are going to be much bigger with many new things to experience. Here is what is in store for you...

NEW Toronto International LUXURY CHOCOLATE SHOW
November 7, 2010 from 11am to 9 pm
Roy Thomson Hall
This is where you will meet top chocolatiers and pastry chefs under one roof. Approximately 60 exhibitors will occupy more than 50,000 square feet of the north and south lobbies at the luxuriously appointed Roy Thomson Hall.

NEW HOT CHA-CHA-CHOCOLATE NIGHTS
(Two dates to be announced)
Babalu'us, Yorkville Avenue
This will be one of the hottest tickets in town during the Toronto Chocolate Festival. This famous Latin dance locale will host a full course latin-flavoured chocolate infused dinner followed by Latin dance lessons and a floor show.

NEW CHOCOLATE HIGH TEA
October 22 - November 6
(Various Locations - Times and Locations to be announced)
Take a decadent afternoon break and relax on any given afternoon during the Toronto Chocolate Festival at one of the participating hotels or restaurants offering up high tea complimented with chocolates and chocolate pastries.

Dine with the Choc-elite!
October 26 - November 6, 2010

THE FIFTH ANNUAL CHOCOLATE BALL
"OPENING" GALA"DISCO DECADENCE & ELEGANCE"
Come as you were .... back in the 70's dressed in Disco Elegance
October 22, 2010
http://www.thechocolateball.com/


For additional details visit:
http://www.chocolatefestivalweek.com/main.htm

Looking forward to seeing you there..

Wine and Chocolate?

Two of my favourite indulgences – wine and of course, chocolate.

Many chefs and food enthusiasts study the perfect pairings as there are some exquisite matches to be experienced, while others debate if they should be paired at all. Through my studies and chocolatier training at George Brown College, I have come to the realization that fine chocolate is so full of its own individual flavours, you shouldn’t dare mask them by pairing it with a wine. Instead, it should be enjoyed strictly on its own to get it full impact and flavour.

Then, last week I attended a wine tasting party hosted by Sara d’Amato – wine consultant and sommelier. Here I was able to inquire into her thoughts of pairing wine and chocolate. Sara, being very open to the idea of pairing wine with chocolate, recommended one of her favourite pairings with a fine dark chocolate;

BONTERRA SYRAH 2006

VINTAGES 573709

Price: $ 19.95

Mendocino, California, United States

(organic)

As I further investigated the pairings, I have come up with some of the following recommendations;

WHITE CHOCOLATE
Muscat

Riesling

Gewurztraminer

Demi-Sec

Champagne

Mas Amiel

MILK CHOCOLATE

Riesling

Muscat

Brachetto

Mas Amiel

Banyuls Port

Tokaji

DARK CHOCOLATE
Banyuls

Tawny Port

Muscat

Mas Amiel

Riesling

Tokaji

Cabernet Sauvignon

Zinfandel

Shiraz

FLAVORED CHOCOLATE (Nuts, Caramel)
Vin Santo

Banyuls

Riesling

Tokaji

Muscat

Tawny Port

Sherry

Madeira

FLAVORED CHOCOLATE (Spices)

Madeira

Tawny Port

Zinfandel

Jurancon

Mas Amiel

In the end, I guess the final answer is left up to the individual’s personal preference!

Savour & Enjoy

Random Acts of Chocolate!

When watching TSN’s Off the Record last week, I caught Michael ‘Pinball’ Clemons promoting a new campaign by Mars chocolate ‘Random Acts of Chocolate’. He says he is thrilled to be a part of a campaign that brings happiness to Canadians, “What a great feeling” says Clemons.

Any act of kindness, big or small, can bring joy to someone's day. To help get you started, Mars Canada Inc. is giving away 100,000 coupons to be redeemed for free chocolate products & inviting you to start spreading a little kindness. Twenty thousand coupons will be released on April 1, 2010 and then on every Saturday between April 3, 2010 and April 24, 2010. Each coupon is valid for one FREE Chocolate Single. Sure you could use the coupon to get a Mars bar for yourself, but isn't there someone in your life that could use a bag of M&M’s Chocolate candies? After all, a small gesture can create big smiles. Give a Chocolate Single to someone who deserves it, and put a smile on their face.

A random act of kindness is such a beautiful selfless act by a person wishing to cheer up an individual. There is generally no reason other than to make people smile! Is there anything better than a spontaneous random act of kindness to enlighten someone’s moment?

http://www.marsacts.ca

Raise the bar on kindness!
Savour & Enjoy

I Love Chocolate

Simple statement, and a simple title of a delightful book from Tundra Books. I Love Chocolate is a children’s book written by Davide Cali and illustrated by Evelyn Daviddi.
The story is about a boy’s love of chocolate and he tells us just how much. He enjoys eating chocolate whether he’s happy or sad, bored or scared, any day of the week. Sound familiar? He questions the reader asking what type of chocolate eater you are - nibbler or monster muncher?

All around it’s a fun, humorous book full of excuses why you should eat chocolate. I sympathize with him when he realizes the hardest part about loving chocolate is eating too much. I know the feeling. I found myself following along his chocolate journey relating to his observations and love of chocolate. When you are reading this book with your child (or, like me, to your classroom of grade 3 students) you must have chocolate nearby.
It would have been fun to include a scratch and sniff chocolate patch in one or two places to spark that sense of smell. What child wouldn’t want to read a book about chocolate SMELLING like chocolate? The book is beautifully illustrated. The boy is brought to life on the pages and you immediately take a liking to him. The colours throughout only enhance the chocolate and there’s so much to discover on every page.

The marketer in me thinks it’s a book that would do well in a chocolate shop as an accompaniment to a chocolate purchase or gift basket. Every time the book was read with their little one, they would be reminded that they must stop off at your chocolate shop again :)

Savour & Enjoy

How Do You Make a Hollow Chocolate Easter Bunny?

Every Easter you can buy all sorts of hollow chocolates like; chocolate eggs, chocolate bunnies, and so on. The funny thing is that the hollowness seem­s to actually give them a different taste or texture somehow. A hollow rabbit is definitely a different eating experience than a solid one!

­There are two common ways to make a hollow egg or rabbit:

1) If you are using a mold that is open at one end - Fill a mold full with melted chocolate, let it sit for a moment or two and then pour the liquid chocolate out. Some of the chocolate will have solidified on the inside of the mold. This is also a common technique for making filled chocolates (chocolate covered cherries or cremes). It works well if there can be a hole in the figure (usually on the bottom) when you get done.


2) If you are using a complete mold - open the mold, fill it with some melted chocolate, close the mold and turn it so that the liquid chocolate coats the entire inside of the mold. Then open the mold after the chocolate has solidified.
You can try the second approach if you have some chocolate and a plastic Easter egg that opens at the middle. Melt the chocolate and pour some into the plastic egg. Close the egg and rotate it in all directions to coat the interior evenly. Open the plastic egg and remove the chocolate. If you find it sticks, coat the inside of the plastic egg with a bit of oil or butter first­.­

Easter Chocolate Truffles

Easter chocolate truffles are not only another delicious way to enjoy chocolate this Easter but they also make the perfect Easter chocolate gifts.

These dark chocolate hot cross buns are fun and more than generous in their size - one is definitely enough.

The chocolate centre is lightly spiced and has plump raisins just like a real Easter bun!

Happy Easter,
Pam

Look before you taste!

When you are tasting a new wine, something you may look at is the colour and consistency of the wine in your glass. With chocolate, although we are looking at different attributes, it is surprisingly not that different. The more beautiful the piece of chocolate, the more pleasure you will probably receive from eating it. Visual appearance can tell you a lot about the quality of the chocolate and what to expect when you taste it. The surface appearance provides indicators of proper tempering (pre-crystallization), handling and storage.
Three main indicators are listed below;

The white, powdery looking coating on chocolate is an indication of ‘cocoa butter bloom’ (meaning the chocolate has been improperly stored). Depending on how extensive the bloom is, and how long the bloom has been on the chocolate, the taste and texture can both be affected.

Secondly, an irregular white coating (that resembles remnants of sugar crystals) is an indication of ‘sugar bloom’. This means moisture has condensed on the surface of the chocolate, drawing sugar crystals from the chocolate toward it. When this occurs, the texture of the chocolate has been compromised, and you should have no expectations of a high quality tasting chocolate.

Finally, look for pinholes in the chocolate surface. When chocolate is poured into a mold, air bubbles will sometimes form. Molds should be shaken or placed onto a vibration table to remove all the air bubbles before the chocolate hardens. If this is not done properly, air bubbles will remain resulting in pinholes on the surface. Usually they are tiny and do not affect the quality of the chocolate, but it does indicate the molding process was rushed – something you would not expect from an experienced chocolatier.

The next time you purchase your favourite truffle or chocolate bar take a closer look…

Savour & Enjoy

"Chemically speaking, chocolate really is the world's perfect food!"

~ Michael Levine,
Nutrition Researcher

Go Canada!

In celebration of the current Olympic games in Vancouver, B.C., I had to share my latest creations with you. Last Friday evening, I found myself being so captivated by the opening ceremonies.... really, what Canadian didn't feel the love and passion?
Being so inspired, I decided to make some patriotic soft sugar cookies decorated with white chocolate icing.

This recipe is simple and so delicious.

Sugar Cookies
2 cups all-purpose flour
1/4 tsp. salt
1/2 tsp. baking powder
1/2 cup unsalted butter (soft)
1 cup sugar
1 egg (beaten)
2 tbsp. milk

1/2 tsp. pure vanilla extract

For decorating, I melted down a couverture white chocolate and used red food colouring to achieve the classic Canadian red colour. Additionally, I used a variety of red and white sparkles for some cookies.

The end result...

How are you celebrating your Valentine's Day?

I know my Valentines will include a few of my favourite things in life (two of them I will share with you) music and of course CHOCOLATE!
Lucky for you and me, Sweet P has them both covered! I would like to introduce you to 'Sweet P Radio', my compilation of artists that have always inspired my creativity in the kitchen. When listening to 'Sweet P Radio' you will discover my personal listening collection ranging from incredible acoustic sounds from Australia including Xavier Rudd and Pete Murray to some classic reggae beats of Bob Marley and The Fugees, and so much more.
Of course, like my chocolate creations in the kitchen, music is dynamic and ever changing. So please stay tuned....

Savour & Enjoy!

A Nutty Indulgence

As a budding chocolatier, I am always on the look out for new trends in chocolate tastes and textures. I came across a new recipe this week for a Milk Chocolate Frangelico Truffle (a hazelnut liqueur originating from Italy) and I had to share. Simply melt in your mouth delicious!

Ingredients:

35% Cream 150 ml
Glucose 25 g (a small ball)
Milk chocolate 220 g
Hazelnut parline paste 80 g
Frangelico 15 ml
Milk chocolate (for dipping) 400 g
Whole hazelnuts 400 g
Hollow milk chocolate truffle shells 50

1. Place praline paste and milk chocolate in a bowl (no need to combine)
2. In a pot bring the cream and glucose to a boil
3. Pour hot cream over the milk chocolate and praline paste and allow to sit for 2-5 minutes
4. Stir mixture until well combined to form a ganache, add Frangelico and allow to cool to below 35 degrees C
5. Pipe ganache into shells and allow to set before capping
6. Temper milk chocolate dipping truffle shells
7. Coat truffle shells in tempered chocolate and roll in roasted, skinned and finely chopped hazelnuts.

Or simply order a box from Sweet P chocolates (www.sweetp.ca)


Savour & Enjoy!

Read (the fine print) before you buy!

Over the last little while I have been very observant of chocolate bar ingredient labels. By taking a couple seconds to skim over the ingredients listed on the back of a package will be able to tell you so much about the chocolate you are about to consume. How good (or not-so-good) is it for you? Is it made from natural or artificial ingredients and flavours? Next time you're in a grocery store take a peek! Finding a good quality chocolate isn't as hard to find as you would think. Reading the ingredients label can tell you so much about the chocolate you are buying and the reasons why it tastes a certain way.

People who like the taste of delicious pure chocolate will always make sure the first ingredient listed is cocoa mass (also referred to on labels as; cocoa liquor, chocolate liquor or cocoa). Cocoa mass is pure chocolate (ground from cocoa nibs) in a liquid form.

Typically, the majority of these chocolates have sugar as the second ingredient, usually in the form of a refined sugar cane. Other sugar varieties (or sweeteners) can leave an unusual taste and texture in your mouth. On occasion, the first ingredient in a chocolate bar will be sugar, in this case it will obviously be much sweeter than your typical chocolate.

Next, the third ingredient in a good chocolate will be cocoa butter. Cocoa butter is added to the cocoa mass in the refining process in order to thin out the chocolate and create that 'melt in your mouth' texture. Together the cocoa mass and the cocoa butter combine to create the cocoa content of a chocolate (dark chocolate tends to have a cocoa content of 70% or more, whereas milk chocolate has a cocoa content somewhere between 62-70%).

Lastly, most chocolate contains small amounts of lecithin and vanilla, although neither are required to produce a high quality chocolate. Lecithin (usually from soybean oil) acts as a emulsifier that helps all parts of the chocolate mix well together. Real vanilla or an artificial form of vanilla (vanillin) is used in small amounts to cover up any minor differences in a chocolate flavour.

Savour & Enjoy!


Lindt Excellence chocolate bar (Madagascar dark):

Sweet P Turns Blogger!

Welcome to my 1st 'Sweet P' blog entry, I am excited to see how this journey will unfold! As I enter the blogging world, my thoughts are to develop an avenue where professional chocolatiers and chocolate lovers can come together to network and share creative ideas. The purpose of this blog is to help you and me enjoy the chocolates we already love even more, and maybe share in some new favourites. This will enable us to explore the best ways to experience chocolate, whether you prefer to pair it with a fine wine, coffee, cold milk, or just straight up!

So far, my chocolate journey has taught me it is not only about finding the chocolates you like, but why they taste the way they do. The goal is to fine-tune your tasting skills to determine what exactly you like about certain chocolates. Knowing what you like will help you become an educated buyer. The simple fact is: the best chocolates in the world are the ones you like the best!

My two words to share with you are... Savour & Enjoy!

Cheers,
Pam