Try as I might to act as though I am immune to the aggressively cloying nature of February 14, I actually kind of dig Valentine’s Day. Maybe it’s because my particular brand of anxiety is soothed by a brightly coloured and visually uniform supermarket display, but it’s probably thanks to my love of chocolate.
Tagged With chocolate
I was making peppermint bark last weekend, a treat this very website has described as “incredibly easy,” and I fucked it up. I had poured a layer of perfectly-tempered dark chocolate onto a parchment-coated sheet pan, and then I mixed peppermint oil into my white chocolate.
Just as I was about to pour the white chocolate onto the dark, I noticed something: liquid.
Ruby chocolate, if you listen to the hype, is a gastronomical miracle. Not a flavoured chocolate - a new type of chocolate, the first new chocolate type discovered in 80 years, adding to the traditional canon of milk, white and dark. But what is it actually? And where can you get it in Australia if you do want to try it? We've got the deets for you right here.
It is well documented that I am not above using a boxed baking mix, particularly those of the chocolate variety. But just because something doesn’t require any culinary creativity, that doesn’t mean you can’t play around with tweaks.
When you're casually shopping the chocolate aisle, it's easy to presume that everything on the shelf in fancy packaging is high quality, but that's not always the case. Just like wine, fancy packaging doesn't always mean what's inside is something you want. However, understanding the product description every bar can be complicated though if you don't know what you're looking for.
I have good news and I have bad news. The bad news is that you've been buying hot chocolate mixes unnecessarily, but the good news is that you're going to learn two different methods for making rich, drinkable chocolate for cosy cold days and you're going to do it with stuff you probably already have in your kitchen.
Some time ago I spent the better part of two years of my young life working in a fancy imported chocolate shop, a period during which the approach of chocolate-themed holidays like Valentine's and Easter was frankly terrifying. After spending so much time enlightening customers about the virtues of fine chocolate, I've gained quite a bit of knowledge that I'm willing to share with you, whether you're starting your journey into chocolate snobbery or just making sure you buy the right chocolates for your significant other.
Snappy, treat-studded chocolate bark is a holiday treat that is always met with much enthusiasm. (Williams Sonoma is able to charge $42 for 454g of their peppermint iteration, making it more expensive than organic rib eye.) There is, however, no reason to spend a bunch on bark, as it can be made in your kitchen with very little effort.
Someone in my household managed to get the sticky, sugary residue of Halloween lollies (chocolate and fruity/hard lollies) onto our wooden coffee table. NBD in that it wasn't an expensive item, by any means, but I'd still prefer to clean it than to replace it. How can I get the patch of sticky stuff off without ruining the finish? I've tried a coarse sponge and detergent, with no luck.
Formerly just a NSW phenomenon (and a limited one at that), Australians across the country will soon be able to enjoy a "Frozen Oak" by popping into their local Caltex. The fusion of chocolate, ice and milk is being rolled out in Queensland, Victoria, Western Australia and South Australia over the next two weeks.
Have you ever been tucking into an Ice Vovo, Wagon Wheel, Caramel Crowns or Mint Slice and thought to yourself: "this is delish, but it needs to be cold as buggery"? Well, it appears the biscuit gods have heard you. Arnott's is teaming up with Peters Ice Cream to turn four of its favourite products into frozen desserts. Here are the details!