Tag Archive: Chocolate


Whether it’s a party, a quiet day in the house or just cruising downtown with friends, there’s always an occasion (or excuse) to gratuitously munch on chocolate.Everyone loves chocolates, especially the types made from those secret vintage recipes. Listed below are a few of such.

Dissolve in a quart of water three tablespoonfuls of grated chocolate and let it come to a boil. Simmer for about ten minutes. Add a cup of sugar and a box of gelatin (that has been softened in a cup of water) and strain through a jelly bag or two thicknesses of cheese-cloth. When almost cold, add a dessertspoonful of vanilla and a tablespoonful of brandy. Then whisk well, add half a pound of crystallized green gages cut into small pieces and pour into a pretty mould. When cold serve with whipped cream.

Put one ounce of chocolate and one tablespoonful of butter in a cup, and set this in a pan of boiling water. Beat to a cream half a cupful of butter and one cupful of sugar. Gradually beat in half a cupful of milk. Now add the whites of six eggs beaten to a stiff froth, one teaspoonful of vanilla, and a cupful and a half of sifted flour, in which is mixed one teaspoonful of baking powder. Put about one-third of this mixture into another bowl, and stir the melted butter and chocolate into it. Drop the white-and-brown mixture in spoonfuls into a well buttered deep cake pan, and bake in a moderate oven for about forty-five minutes; or, the cake can be baked in a sheet and iced with a chocolate or white icing.

Cream two tablespoonfuls of butter and one-half of a cupful of sugar; gradually add the beaten yolks of three eggs and one and one-half cupfuls more of sugar, one cupful of sour milk, one teaspoonful of vanilla, two ounces of chocolate grated and melted over hot water, one-third of a teaspoonful of soda dissolved in one-half of a teaspoonful of boiling water, the whites of the eggs whipped to a stiff froth, and sufficient sifted flour to make a soft dough. Roll out, cut into oblongs; divide each into three strips, leaving the dough united at one end. Braid loosely, pinch the ends together and cook until golden-brown in smoking-hot fat.

The Sweet Candy

Chocolate  is made from  the beans of the cacao tree originated in South America, now being transplanted in Africa, the West Indies, the tropical parts of America, and the Far West.  As the primary ingredient in quite a few recipes, chocolate constitutes one of the most cherished materials identified in right this moment’s food world. Children and adults both appreciate chocolate’s unique aroma, taste, shade and texture and prefer it compared to different foods.
The cacao beans, from which chocolate has been forged , are massive pods -as soon as harvested, each the pulp from the pods and the bean are allowed to ferment in the sun. The pulp evaporates and the bean develops its chocolaty flavor. Later, the outer pores and skin is eliminated and the beans are left within the sun for a little bit longer or roasted. Lastly they’re shelled and the kennels are used for making cocoa and chocolate.
 Once being bought, the chocolates must be saved in a cool, dry place,  without warmth or direct sunlight. Most chocolate could be stored for a few year. When it is stored in the refrigerator or freezer, chocolate can last even longer, however one should be careful with its wrapping as it might decide up flavors from other foods if not correctly handled.
If you get pleasure from utilizing chocolate  , you need to be aware that it shouldn’t be melted over direct heat, except when melted with different substances, and even then heat ought to be very low. For easily melting chocolate, start by breaking it into smaller equal-sized pieces (chunks) of chocolate and inserting them right into a heat-proof bowl or pot. Then you should place the bowl or pot over a pan of scorching water, making sure the base of the bowl shouldn’t be in direct contact with the boiling water. Once the chocolate starts to melt, stir gently and if crucial depart over the water a little longer. No drops of water or steam should come into contact with the melted chocolate at any time as it would solidify.

The Meiji Creamy Marshmallow Chocolatehas been around for a while in Japan, though it’s not easy to find in stores in the United States. I happened upon a display of them in Little Tokyo and got the last one on the shelf.

The first thing I have to ask about this bar is why we don’t have anything like this in the United States?

The bar is very simple, a single serving of milk chocolate in bar format with mini marshmallows dotted throughout. In North America we have plenty of options for chocolate covered single marshmallows (Rocky Road, various seasonal novelties) but nothing with this specific ratio.

The bar is nicely boxes, like many of Meiji’s other candy products. Inside the sturdy paperboard box is a mylar pouch with the bar in it. Mine was in excellent condition – no scuffs, not even broken.

Marshmallow Chocolate

The bar is thicker than the standard Meiji Milk Chocolate bar, and has lightly defined sections. The bar has varying amounts of the little marshmallows in it. Around the edges, it was hard to find marshmallows, but deeper into the bar, they were quite dense. The marshmallows are small, about the size of a pencil eraser or a green pea.

The chocolate is not quite the same formula as the classic Milk Chocolate Meiji bar, which is too bad, because I really enjoy that bar. This bar is technically not even chocolate, as it contains some other vegetable oils in addition to cocoa butter, such as sunflower, shea nut and illpe butter. This gives the chocolate a smooth melt, but a very cool feeling on the tongue. The flavors are dominated by a dried milk dairy taste. The marshmallows are soft and bouncy, a little tacky and chewy around the edges of the bar.

My disappointment with the bar is with the chocolate itself. I was fully expecting the deep, smoky Meiji Milk Chocolate that I’ve tried before. What I got was a little less than that, and when paying the full import prices, it’s a little steep. Next time I’ll just get the milk chocolate bar and some other marshmallows and do the rest myself.

Marshmallow Chocolate

Still, there’s something to be learned here …. there’s a product out there that our confectionery giants are neglecting. (Though it could also use some little salty pretzel bits to complete it.)