RSS by FeedBurner


Today is National Milk Chocolate Day (not to be confused with National Chocolate Milk Day which is September)

There are lots of flavors of chocolate but milk chocolate is the favorite chocolate for millions of people. Today should be spent consuming and savoring generous amounts of your favorite milk chocolate treats.

Milk chocolate is chocolate with milk powder or condensed milk added. The U.S. Government requires a 10% concentration of chocolate liquor. EU regulations specify a minimum of 25% cocoa solids. In the 1870s, Swiss confectioner Daniel Peter invented the process of solidifying milk chocolate using condensed milk, which was invented by Henri Nestlé in the 1800s.

Hershey process milk chocolate, invented by Milton S. Hershey, founder of The Hershey Company, is able to be produced more economically, by being less sensitive to freshness of the milk. Although the process is still a trade secret, experts speculate that the milk is partially lipolyzed, producing butyric acid, which stabilizes the milk from further fermentation. This compound gives the product a particular sour, "tangy" taste, to which the American public has become accustomed, to the point that other manufacturers now simply add butyric acid to their milk chocolates.

Two landmark chocolate events occurred in 1879 in Switzerland: Rodolphe Lindt invented the conching machine, enabling the production of the smooth, velvety chocolate we know today. And Daniel Peter, a chocolate manufacturer, made the first milk chocolate, by substituting powdered milk for the whole milk or cream that had been used previously, with unsuccessful results. Powdered milk had been invented by his neighbor, Swiss chemist Henri Nestlé. So while the Spanish were responsible for bringing cacao to Europe from the New World and Englishman Joseph Fry created the first chocolate bar, the Swiss have full ownership of smooth, silky milk chocolate.

With a taste more of sugar and milk than cacao, milk chocolate was first made for children. The typical milk chocolate on the market today consists of no more than 33% cacao (cocoa solids), but many companies drop that percentage even lower, sometimes to the teens, since sugar is cheaper than cocoa. Another reason for cheap milk chocolate is that a high ratio of milk and sugar mask any irregularities and bad tastes that poor cacao beans often possess. Thus, manufacturers can buy the cheapest, lowest-grade beans (which are still more expensive than sugar and milk solids) and hide their off-flavor with blankets of milky sweetness. That means that the remaining portion of the bar is comprised of milk solids and sugar, and that's why inexpensive chocolate bars taste like no more than sugar: They are! By law, the FDA enables manufacturers to use as little as 10% cacao (also known as cocoa solids or cocoa liquor), no less than 3.39% milk fat, and no less than 12% of total milk solids. The remaining ingredient is sugar, so an inexpensive chocolate bar can be about 75% sugar. (The formula, or "recipe," is up to the manufacturer, as long as the percentages do not drop below the FDA's minimal requirements.)

Today, no one need eat bad milk chocolate. The greatest chocolate producers in the world make milk chocolate bars that are as good as it gets. Using the best cacao beans, the most meticulous processing techniques and the finest recipes, they create eye-opening milk chocolate. This chocolate is so good that those chocolate lovers who ran from cloying, characterless milk chocolate long ago will return to the fold.

In honor of National Milk Chocolate Day, pamper yourself with some chocolate from Hershey, Cadbury, Nestle, Dove, Godiva, or one of the many different manufacturers of the delicious treat. Happy National Milk Chocolate Day!

Hershey's Milk Chocolate Bars

Source: wikipedia;

Posted by Amanda, in General.

Crème brûlée is a straighforward, unpretentious creation that is simple, comforting and sure to impress your guests

Today is National Crème Brûlée Day. Crème brûlée (French for "burnt cream"), burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a layer of hard caramel, created by caramelizing sugar under a broiler, with a butane torch or other intense heat source, or by pouring sugar on top of the custard. It is usually served cold in individual ramekins. The custard base is normally flavoured with just vanilla, but it can be enhanced with chocolate, a liqueur, fruit, etc. Sometimes the hardened sugar on top will be caramelized, by igniting a thin layer of liqueur sprinkled over the top.

Crème brûlée is undoubtedly one of the most frequently ordered restaurant desserts today. The exact origins of this dish are unknown and very much in contention, with the English, Spanish, and French all staking claim. The earliest known reference to the dessert is in François Massialot's 1691 cookbook.

In the early eighteenth century, the dessert was called "burnt cream" in English. In Britain, a version of crème brûlée (known locally as 'Trinity Cream' or 'Cambridge burnt cream') was introduced at Trinity College, Cambridge in 1879 with the college arms "impressed on top of the cream with a branding iron", although some cookbooks claim much earlier British origins for the dessert.

Crema catalana (Catalan 'Catalan cream') or Crema de Sant Josep, is Catalan version of Crème brûlée. It is usually served on Saint Joseph's Day (March 19). The custard is flavoured with lemon or orange zest and cinnamon. The set custard is chilled and immediately before service, sugar is sprinkled over the top and caramelized with a specially-made iron or blow torch, resulting in a hot, crunchy caramelized top contrasting with the cool, soft custard. Catalans claim that their crema catalana is the predecessor of France's crème brûlée, though many regions lay claim to the origin of the dessert. The chief difference between the two is that crema catalana is not baked in bain-marie as crème brûlée is. 

Paula Deen Creme Brulee

Continue reading "Crème brûlée is a straighforward, unpretentious creation that is simple, comforting and sure to impress your guests" »

Posted by Amanda, in General.

Free birthday treats at local restaurants

  • Cold Stone Creamery - free ice cream by signing up for their free My Coldstone Account 
  • California Pizza Kitchen - free kids meal during the month of their birthday if you sign up in advance of the big day 
  • Applebee's - free dessert on your birthday 
  • Denny's - free meal and sundae for kids under 10, if you sign up in advance 
  • TGI Friday's - free birthday dessert with purchase of an entrée 
  • Quizno's - free cookie on your birthday 
  • Wendy's - free kids meal on their birthday (plus, $1 off coupon for signing up on their Web site) 
  • Burger King - join the BK Birthday Club to get a free BK Kids Hamburger Meal coupon 
Free birthday treats
All of these offers are subject to change without notice, so check with your local franchise. 

Source:  WalletPop

Posted by Amanda, in General.

National Coffee Milkshake Day is today so treat yourself to a grown up milkshake

What's not to like about a milkshake with a dose of caffeine? These days it seems like there is a national food day for everything but since I love food I figure why not celebrate them even if they seem a bit ridiculous! Today is National Coffee Milkshake Day. You can make a delicious, simple coffee milkshake at home, spike it with a little liqueur and make it a grown-up milkshake or go to your local Dunkin' Donuts or Starbucks and order one - whatever strikes your fancy! 

Spiked Milkshake (Michael Chiarello)
Caramel Iced Coffee Milkshake Latte
National Coffee Milkshake Day
Dunkin' Donuts Frozen Cappuccino

Continue reading "National Coffee Milkshake Day is today so treat yourself to a grown up milkshake" »

Posted by Amanda, in General.

Sam's Sundae at Bi-Rite Creamery is one of the best ice cream sundaes around

With its temperate climate and abundance of farm-fresh dairy and produce, it's no surprise that California has the market cornered on some of the best ice creams in the country. Bi-Rite Creamery in San Francisco serves small-batch ice creams that vary according to season. Some of the innovative flavors are chocolate soy, roasted banana, salted caramel and lavender honey lavender that comes from hives less than a mile away from the store. Cones are made with organic ingredients, and seasonal desserts like the springtime sundae, made with crème fraiche ice cream, strawberries and sugar cookies, are impossible to resist. Bi-Rite uses compostable cups and spoons and local organic fruits.

Sam's Sundae is an adventure of sweetness like you've never been on before. It is made of chocolate ice cream with organic bergamot olive oil, maldon sea salt and hand-whipped whipped cream. The Bergamot olive oil is citrus-based so it is sweet and fruity and complements the chocolate really well. The indulgent chocolate ice cream is super intense like a frozen chocolate mousse or ganache and is made on the premises. To make their ice cream, they use Straus Family Creamery organic dairy, German cocoa, salt and vanilla. It is blended and churned well so that it is a true chocolate flavor and the sea salt then accentuates the sweet and chocolate flavors.

Forbes Traveler lists the Bi-Rite Creamery as one of America's Best Ice Creams. On the Food Network show, The Best Thing I Ever Ate - Sugar Rush, Aida Mollenkamp said Sam's Sundae was her favorite sugar rush.  

If you are in the San Francisco area, celebrate National Ice Cream Sundae Day with a Sam's Sundae at Bi-Rite Creamery or support your local ice cream parlor and indulge in a delicious ice cream sundae.

Bi-Rite Creamery shop

Posted by Amanda, in General.

« Previous Page 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 Next Page »


Home | About | Contact | Privacy Policy | Sitemap