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Chocolate Musings

Chocolate Musings
A Chocolate Lover's Blog On Everything Chocolate

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Chocolate Cupcakes with Maple Cream Cheese Frosting
2008-07-12 05:05:00
Thank you so much for the recipe and photo Ann! Visit Ann's Blog Ann's WorldCupcakes:220g butter150g sugar150g brown sugar4 eggs230g dark chocolate270g flour1 teaspoon (baking soda)150ml buttermilk2 packs (total 16g) vanilla sugar Frosting:150g butter, smooth100g brown sugar100g cream cheese (Philadelphia), room temperature100ml maple sirup200g powdered sugar2 muffin baking tins and 24 paper muffin cupsDirections:Melt the chocolate with some cream. Cool down.Stir the butter, both sugars and the vanilla sugar with your mixerAdd the eggs one after the other and mix it very wellAdd the chocolate.Add the flour mix and the buttermilkPlace the dough in the baking tins (fill for three-fourths.Bake in oven for 25 min. Frosting:Mix the butter with the sugar well.Add the cream cheese and maple syrup.Add as much powdered sugar as you want - until the mix has the right consistency to daub the cupcakes with. Put the frosting in the refrigerator for 20 min.Daub the cooled Cupcakes with the fros...
More About: Chocolate , Cheese , Cream , Maple

Hello Chocolate Lovers....I'm Back!
2008-07-02 08:24:00
Well I'm back blogging after a very long hiatus due to some health issues, and more recently busy with my jewelery business. I hope to be able to stay more current so that I can provide all of you that read my Blog all kinds of interesting goodies and items worth noting. Yes, all these months away from blogging has been a bit disheartening but hopefully things will pick up. I thank all of those who have still been reading my blog during my absence and look forward to having you all back again.A very special Happy Fourth of July to all of my American Family and Friends and Readers. Actually the 4th happens also to be my Wedding Anniversary. This year on the 4th my husband and I will be married ten years. So hard to believe that I moved here to New Zealand from New York just ten years ago to marry my Kiwi fiancé It seems like just yesterday quite frankly.I have been pretty busy just lately setting up my new web site for my jewelry business:Irresistibly EweAtPatricia's Beaded Treasur...
More About: Chocolate , Lovers , Back

White Chocolate Latte
2007-09-28 09:48:00
A special treat for that very special person in your life.......YOU! This is a recipe for White Chocloate Latte that you will adore, especially if you enjoy white chocolate. It only take a few minutes prep time and the taste is sensational. So grab your quilt and your favorite book, and get ready to sit in your comfy easy chair or on the sofa to enjoy your latte. Don't you just love the latte mug set in the above photo? Here is the recipe!2 cups milk 1 cup half-and-half 2/3 cup white chocolate chips 2 tablespoons instant coffee granules or expresso1 teaspoon vanilla extract 1/4 teaspoon almond extract whipped cream cinnamon sticks In a saucepan, stir together the first 4 ingredients over low heat until white chocolate melts. Stir in vanilla and almond extracts; pour mixture into 4 mugs. Top with whipped cream and garnish with cinnamon sticks. Join the world of Latte Lovers and Latte Artists.Here are some excellent links.Wikipedia: Caffè LatteLatte ArtHow To Make Latte ArtVideo: L...
More About: Chocolate

Chocolate Hazel-Nut Ravioli
2007-09-22 15:24:00
Photo By echoleighChocolate -Hazel nut Ravioli Recipe courtesy of Giada De LaurentiisShow: Everyday ItalianEpisode: I Love Chocolate Ingredients:16 wonton wrappers 1 egg, beaten to blend 1 cup chocolate-hazelnut spread (recommended: Nutella) Vegetable oil, for frying 16 fresh mint leaves Nonstick vegetable oil spray Granulated sugar, for dredging Powdered sugar, for dusting Directions:Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread. Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F.Working in batches, c...

Chocolate Hazel-Nut Ravioli
2007-09-22 15:24:00
Photo By echoleigh Choco late -Hazelnut Ravi oli Recipe courtesy of Giada De LaurentiisShow: Everyday ItalianEpisode: I Love Chocolate Ingredients:16 wonton wrappers 1 egg, beaten to blend 1 cup chocolate-hazelnut spread (recommended: Nutella) Vegetable oil, for frying 16 fresh mint leaves Nonstick vegetable oil spray Granulated sugar, for dredging Powdered sugar, for dusting Directions:Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread. Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F.Working in batches, c...
More About: Viol

The Leftover Queen
2007-09-14 01:17:00
Whether you are seeking ways to serve up some rather ordinary leftovers and turning them into a visual feast for the eyes and the soul, or looking for some other mouth-watering recipes to reward you long overdue palate, then look no further and take some special time to visitThe Left Over Queen Jenn's brilliant Blog is chocked full of all kinds of wonderful delights including a Pantry and Herb Garden with some superb and very selective information for every individual who enjoys spending time in the kitchen. I especially enjoy having the convenience of a Food Safety Section available on Jenn's Blog....it is so perfect if you would like to know more about food handling and storage. Jenn also has a wonderful Forum available on her Blog....a great way to communicate with other Food and Culinary Bloggers and to share our love of cooking. Best of all is Jenn's absolutely fantastic Foodie Blog Roll. What a great way to have just heaps of other Food Blogs available at your fingertips. Wi...

A Reese's Moment
2007-09-13 06:19:00
Even a squirrel knows that a Reeses Peanut Butter Cup can't be resisted. Well I love them also but unfortunately they are not available here in New Zealand as far as I can find. I already have a food wish list made up for the next time I go back to visit my family in New York, and a Reeses Peanut Butter Cup is on top of the list next to a huge bag of Cheese Doodles, a New York Pepperoni Pizza, a bottle of Black Cherry Soda, a New York Bagel and my list goes on. Well yesterday I found a yummy looking recipe for homemade Peanut Butter Cups and I just have to make them soon. I also searched the Internet and found heaps of recipes using Reeses Peanut Butter Cups, so once I become proficient with the following recipe I will have to start trying some of the other recipes I Googled! Here is the recipe! Reese's Peanut Butter Bars Yield: 10-12 servings 2 sticks (1 cup) margarine melted2 1/2 cups powdered sugar1 cup chunky peanut butter1 cup graham cracker crumbs12 oz milk chocolate...
More About: Moment

A Reese's Moment
2007-09-13 06:19:00
Even a squirrel knows that a Rees es Peanut Butter Cup can't be resisted. Well I love them also but unfortunately they are not available here in New Zealand as far as I can find. I already have a food wish list made up for the next time I go back to visit my family in New York, and a Reeses Peanut Butter Cup is on top of the list next to a huge bag of Cheese Doodles, a New York Pepperoni Pizza, a bottle of Black Cherry Soda, a New York Bagel and my list goes on. Well yesterday I found a yummy looking recipe for homemade Peanut Butter Cups and I just have to make them soon. I also searched the Internet and found heaps of recipes using Reeses Peanut Butter Cups, so once I become proficient with the following recipe I will have to start trying some of the other recipes I Googled! Here is the recipe! Reese's Peanut Butter Bars Yield: 10-12 servings 2 sticks (1 cup) margarine melted2 1/2 cups powdered sugar1 cup chunky peanut butter1 cup graham cracker crumbs12 oz milk chocolate...
More About: Moment

Chocolate Muffins With Hot Chocolate Custard
2007-09-04 12:27:00
I have always been a great fan of muffins and usually resort to making my standard cranberry-orange muffins whenever I have the opportunity as they are my very favorite, but I have been longing to try this recipe I found from the May 2007 issue of Good Food Magazine for Chocolate Muffins With Hot Chocolate Custard . A very simple recipe for a dessert that will surely delight.For The Muffins:100g self-raising flour ½ tsp bicarbonate of soda 50g golden caster sugar 100ml skimmed milk 1 egg 2 tbsp sunflower oil, plus extra for greasing For The Hot Chocolate Custard:2 x 150g pots low-fat custard 25g dark chocolate, choppedHeat oven to 170C/fan 150C/gas 5. Brush 6 holes of a muffin tin with a drop of oil. Sieve the cocoa into a large bowl, then add the rest of the dry ingredients. Stir to combine, then make a well in the centre. Beat the milk, egg and oil together in a jug, pour into the well, then stir quickly to make a batter. Spoon into the muffin tin, then bake for 15 mins or until ri...

Chocolate Muffins With Hot Chocolate Custard
2007-09-04 12:27:00
I have always been a great fan of muffins and usually resort to making my standard cranberry-orange muffins whenever I have the opportunity as they are my very favorite, but I have been longing to try this recipe I found from the May 2007 issue of Good Food Magazine for Chocolat e Muffins With Hot Chocolate Custard . A very simple recipe for a dessert that will surely delight.For The Muffins:100g self-raising flour ½ tsp bicarbonate of soda 50g golden caster sugar 100ml skimmed milk 1 egg 2 tbsp sunflower oil, plus extra for greasing For The Hot Chocolate Custard:2 x 150g pots low-fat custard 25g dark chocolate, choppedHeat oven to 170C/fan 150C/gas 5. Brush 6 holes of a muffin tin with a drop of oil. Sieve the cocoa into a large bowl, then add the rest of the dry ingredients. Stir to combine, then make a well in the centre. Beat the milk, egg and oil together in a jug, pour into the well, then stir quickly to make a batter. Spoon into the muffin tin, then bake for 15 mins or until ri...

Chocolate Covered Pretzels
2007-08-30 05:22:00
If there is one difficult thing about moving to another country other than adjusting to new cultures and missing family and friends from back home, I think it would have to be adjusting to not being able to find certain food items that you have been use to for so many years. Almost ten years ago when I moved to New Zealand I had a longing for pretzels and they were no where to be found. I had tried all the major supermarkets in our region and no one had even heard of them here. I then made it my crusade to find a grocery store that would be willing to go the extra mile to find a distributor that would able to supply the store from some of the food manufacturers back in America. After a few months the New World Supermarket started stocking their shelves with hard pretzels....the little twisty ones. After several more months it started to catch on in the other supermarkets and now pretzels are a major craze at barbecues and parties. However I have yet to see the long log pretzels come...
More About: Chocolate , Covered , Pretzels

The Essence Of Chocolate: Book Review
2007-08-25 14:39:00
The Essence Of Chocolat e Recipes for Baking and Cooking with Fine Chocolate by Robert Steinberg and John Scharffenberger Book Review By Laurie HartzellThe name "Scharffenberger" is synonymous with chocolate, so even the thought of a collection of recipes by this king of cacao may make mouths water. The Essence of Chocolate, by Robert Steinberg and John Scharffenberger, unites drool-worthy recipes with legends and narratives about the world of this decadent delight. The combination of all these elements?food, history, chocolate factory mechanics, cacao cultivation and more?results in a huge tome of knowledge; this is no ordinary cookbook. Whether you are in the mood to cook or learn, The Essence of Chocolate will serve you well.Titles of recipe chapters are based on the role of chocolate in the dish: "Intensely Chocolate" (for those whose desire for the flavor can never be quenched), "Essentially Chocolate" (recipes where chocolate has an important but supporting role), "A Hint of Choc...

The Essence Of Chocolate: Book Review
2007-08-25 14:39:00
The Essence Of Chocolate Recipes for Baking and Cooking with Fine Chocolate by Robert Steinberg and John Scharffenberger Book Review By Laurie HartzellThe name "Scharffenberger" is synonymous with chocolate, so even the thought of a collection of recipes by this king of cacao may make mouths water. The Essence of Chocolate, by Robert Steinberg and John Scharffenberger, unites drool-worthy recipes with legends and narratives about the world of this decadent delight. The combination of all these elements?food, history, chocolate factory mechanics, cacao cultivation and more?results in a huge tome of knowledge; this is no ordinary cookbook. Whether you are in the mood to cook or learn, The Essence of Chocolate will serve you well.Titles of recipe chapters are based on the role of chocolate in the dish: "Intensely Chocolate" (for those whose desire for the flavor can never be quenched), "Essentially Chocolate" (recipes where chocolate has an important but supporting role), "A Hint of Choc...

Chocolate Nutmeg Soufflé with Spiked Cremé Anglaise
2007-08-19 03:40:00
I have been sitting here contemplating making this recipe for 'Choco lat e Nutmeg Soufflé with Spiked Cremé Anglaise, but unfortunately I do not have Godiva Chocolates available for the recipe so I will probably have to improvise with another brand. Actually I have not seen Godiva Chocolates here in New Zealand, not to say that they are not availablve here but just have never seen them in the specialty shops. I must admit they are my favorites and I would often buy Godiva Chocolate for gift giving during the Christmas Holidays when I lived in New York. I always especially loved the gorgeous gold boxes they would be in. Anyway my dear husband has a Birthday coming up this week, so I think I will make this Chocolate Soufflé as a little surprise. The following Soufflé is a Godiva Chocolatier recipe which is available also on the Godiva Website. Chocolate Nutmeg Soufflé with Spiked Cremé Anglaise Yield: 4 servingsDifficulty: Advanced Preparation: 45 minutes plus baking time Special...
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Chocolate Nutmeg Soufflé with Spiked Cremé Anglaise
2007-08-19 03:40:00
I have been sitting here contemplating making this recipe for 'Chocolate Nutmeg Soufflé with Spiked Cremé Anglaise, but unfortunately I do not have Godiva Chocolates available for the recipe so I will probably have to improvise with another brand. Actually I have not seen Godiva Chocolates here in New Zealand, not to say that they are not availablve here but just have never seen them in the specialty shops. I must admit they are my favorites and I would often buy Godiva Chocolate for gift giving during the Christmas Holidays when I lived in New York. I always especially loved the gorgeous gold boxes they would be in. Anyway my dear husband has a Birthday coming up this week, so I think I will make this Chocolate Soufflé as a little surprise. The following Soufflé is a Godiva Chocolatier recipe which is available also on the Godiva Website. Chocolate Nutmeg Soufflé with Spiked Cremé Anglaise Yield: 4 servingsDifficulty: Advanced Preparation: 45 minutes plus baking time Special...

Raspberry White Chocolate Trifle
2007-08-17 12:20:00
Even a genius knows that any 'Chocolat e Trifle' is not to be reckoned with. Here is a lovely recipe for Raspberry White Chocolate Trifle from the DVO RECIPE CENTER,with Melanie and DVO Enterprises President, Daniel Oaks Jr. Click on the link above to view the complete video. Here is the recipe!3 1/2 cups heavy cream, divided12 ounces high-quality white chocolate chopped1 1/4 teaspoons almond extract, divided1/2 cup sugar1/2 cup water7 ounces lady fingers1 cup raspberry jam, melted, divided1 1/2 12-ounce packages frozen raspberries, divided2 6-ounce containers fresh raspberries3/4 cup sliced almondsBring 1 cup cream to simmer in medium saucepan. Remove from heat. Add white chocolate; whisk until smooth. Cool to barely lukewarm, about 10 minutes. Beat 2 1/2 cups cream and 1/2 teaspoon extract in large bowl to soft peaks. Fold in white chocolate mixture.Stir sugar and 1/2 cup water in small saucepan over medium heat until sugar melts. Mix in 3/4 teaspoon extract; remove syrup from he...
More About: Rifle

Raspberry White Chocolate Trifle
2007-08-17 12:20:00
Even a genius knows that any 'Chocolate Trifle ' is not to be reckoned with. Here is a lovely recipe for Raspberry White Chocolate Trifle from the DVO RECIPE CENTER,with Melanie and DVO Enterprises President, Daniel Oaks Jr. Click on the link above to view the complete video. Here is the recipe!3 1/2 cups heavy cream, divided12 ounces high-quality white chocolate chopped1 1/4 teaspoons almond extract, divided1/2 cup sugar1/2 cup water7 ounces lady fingers1 cup raspberry jam, melted, divided1 1/2 12-ounce packages frozen raspberries, divided2 6-ounce containers fresh raspberries3/4 cup sliced almondsBring 1 cup cream to simmer in medium saucepan. Remove from heat. Add white chocolate; whisk until smooth. Cool to barely lukewarm, about 10 minutes. Beat 2 1/2 cups cream and 1/2 teaspoon extract in large bowl to soft peaks. Fold in white chocolate mixture.Stir sugar and 1/2 cup water in small saucepan over medium heat until sugar melts. Mix in 3/4 teaspoon extract; remove syrup from he...

The Rules Of Chocolate
2007-08-17 11:41:00
1. If you've got melted chocolate all over your hands, you're eating it too slowly. 2. Choco lat e covered raisins, cherries, orange slices and strawberries all count as fruit, so eat as many as you want. 3. The problem: How to get two pounds of chocolate home from the store in a hot car. The solution: Eat it in the parking lot. 4. Diet tip: Eat a chocolate bar before each meal. It'll take the edge off your appetite and you'll eat less. 5. If calories are an issue, store your chocolate on top of the fridge. Calories are afraid of heights, and they will jump out of the chocolate to protect themselves. 6. If I eat equal amounts of dark chocolate and white chocolate, is that a balanced diet? Don't they actually counteract each other? 7. Money talks. Chocolate sings. 8. Chocolate has many preservatives. Preservatives make you look younger. 9. Put "eat chocolate" at the top of your list of things to do today. That way, at least you'll get one thing done. 10. A nice box of chocolates ...
More About: Rules , Rule

The Rules Of Chocolate
2007-08-17 11:41:00
1. If you've got melted chocolate all over your hands, you're eating it too slowly. 2. Chocolate covered raisins, cherries, orange slices and strawberries all count as fruit, so eat as many as you want. 3. The problem: How to get two pounds of chocolate home from the store in a hot car. The solution: Eat it in the parking lot. 4. Diet tip: Eat a chocolate bar before each meal. It'll take the edge off your appetite and you'll eat less. 5. If calories are an issue, store your chocolate on top of the fridge. Calories are afraid of heights, and they will jump out of the chocolate to protect themselves. 6. If I eat equal amounts of dark chocolate and white chocolate, is that a balanced diet? Don't they actually counteract each other? 7. Money talks. Chocolate sings. 8. Chocolate has many preservatives. Preservatives make you look younger. 9. Put "eat chocolate" at the top of your list of things to do today. That way, at least you'll get one thing done. 10. A nice box of chocolates ...
More About: Rules , The Rules