Chocolate Cumberbunny: this Easter, gnaw on Benedict's face

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London chocolatier Chocolatician has made a custom Benedict Cumberbunny for Easter, available in milk, dark and white chocolates, dusted with gold- or bronze-coloured finishes (£50), or with a 22 carat gold bowtie (£70). Read the rest

Review: Crio Bru brewable drinkable roasted cocoa beans

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I love coffee. I love chocolate. I shop a lot on Amazon for coffee accessories and for good quality cacao (I dig making chocolate). When I saw Crio Bru show up in my recommendations, I lost my impulse control, and ordered a large $24 bag of these roasted and ground cocoa beans. It's marketed as an alternative to coffee beans.

Verdict: Hell yeah. I love it and will be ordering more. Additionally, I will be evangelizing this newly discovered warm chocolatey beverage to my friends, whether they want to hear about it or not, and I will be unable to shut up about it for at least a few weeks. Yes, this shit is just that real.

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$10 "bean to bar" chocolates were made from melted down Valrhona

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The Mast Brothers, a pair of bearded chocolatiers in Brooklyn, have built an empire on beautifully packaged "artisanal" chocolates that run $10/bar, billed as "bean to bar" confections. Read the rest

What’s the greatest thing since sliced bread? Sliced chocolate.

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Japanese ingenuity, particularly when it comes to creating delicious snacks and about five million ways to eat chocolate, never fails to amaze me. Yet I am amazed anew by this latest release from the Bourbon chocolate company (which does, in fact, have a 1.3% alcoholic content making it even more scrumptious).

You know that old commercial with the dog smelling bacon, bacon, bacon, bacon? That’s me and chocolate — like an obsessed pooch.

So what’s the greatest thing since sliced bread? Sliced chocolate.

Yeah, it's just like American cheese but it's separate slices of CHOCOLATE. Where's my marshmallow fluff and two pieces of bread? I want this NOW NOW NOW.

You can melt it over pancakes, and probably certain parts of the human body they can’t show in the article.

Source: Rocket News Read the rest

Realistic chocolate dinosaur fossil teeth: choco-megaladon/T-Rex

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Sarah Hardy's megaladon (£28) and T.Rex (£28) teeth are full size, convincing, and made from gorgeous, single-origin chocolates. Read the rest

My favorite dark chocolate: Lindt 90% cocoa

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In earlier posts, I've mentioned that I don't like airplane food. When I fly I either fast or pack along macadamia nuts, applewood smoked bacon jerky, and dark chocolate. My favorite chocolate is Lindt's Excellence Supreme Dark Chocolate 90% Cocoa ($29 for ten 3.5-ounce bars on Amazon).

It's surprisingly smooth for a high-cocoa chocolate, and a 40g serving has just 3g of sugar (by comparison, a 40g serving of a Special Dark Hershey bar has 20g of sugar).

My wife and kids prefer Lindt's 70% cocoa bar, and I'm glad because that means they don't nibble on my stash of 90s unless they are desperate for chocolate.

I've yet to try Lindt's 99% Cocoa Excellence Bar (1g of sugar per 40g serving!), mainly because gram-for-gram, it costs four times as much as the 90% bars. Read the rest

Make elegant chocolate bowls using a balloon

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An ingenious way to make a gourmet dessert at home. Read the rest

Help Conjurer's Kitchen create Death in Chocolate

Annabel de Vetten was trained as sculpture and painter, but after making her own wedding cake, she found a new passion in life: confection. Annabel's creations aren't ordinary at all, as seen previously, and she works creating molds from the things she loves. Skulls. Animals. Horror films. Whatever takes her fancy.

But making awesome chocolate creations isn't easy. To make truly amazing and consistent chocolate, a professional tempering machine is necessary. Help make the world of chocolate a better and more beautiful place by supporting Annabel's Death in Chocolate Kickstarter.

Chocolate Vincent Price life mask. Read the rest

Omnom: Hand crafted Icelandic chocolate

Chocolate is a true joy in life. Not OTC wax like Cadbury, Milka or Hershey: the prescription-strength real thing, such as Omnom's burned-sugar 55% milk chocolate from Reykjavik, Iceland.

The taste of caramel hits you right away, subsiding to a smooth, smoky finish of buttermilk. I was able to make the 60g bar last the whole day, though, as it was quite rich and a little went a long way.

P.S. The wrapper was awesome, so I kept it. Read the rest

How to turn a chocolate bar into a puzzle game

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Puzzle games aren't just something you play on consoles, computers and smartphones. They're also something you can play with a chocolate bar.

Next time you're hanging out with your friends, invite them to take the Infinite Chocolate Bar Challenge: try to remove one rectangle or square from a bar of chocolate, and end up with a bar that looks like nothing's missing.

I've seen it work on delicious, segmented chocolate of various sizes, but it definitely works on a regular old Hershey's bar. For the math-oriented among us, here's a more geometric explanation of the solution:

Read the rest

Chocolate megalodon teeth for the Easter Dinoshark

Cast from a real fossil dino-shark tooth, available in milk, dark and white chocolate, just in time for Easter. (via Bruce Sterling) Read the rest

Cold-brew chocolate: advanced topics

Ever since I blew my mind by cold-brewing ground cacao nibs, I've been experimenting with the process, and have discovered some amazing variations on the formula. Read the rest

I have journeyed to the soul of chocolate and I bring you good tidings

Cold brewed coffee is a revelation of complex, bittersweet, intense flavor. Cold-brewed chocolate? Even better. (Holy. Crap.)

Bathroom fixtures made from chocolate

The chocolate bathtub, bidet, toilet, and sink in this $133,000 fixture collection will last for six months at room temperature or until eaten. At least they hide the dirt. Read the rest

Science of the perfect chocolate-chip cookie

J. Kenji Lopez-Alt, chief creative officer for Serious Eats, delved very, very deep into the science of making the perfect chocolate chip cookie. He's got a very specific definition of "perfect" ("...Barely crisp around the edges with a buttery, toffee-like crunch that transitions into a chewy, moist center that bends like caramel, rich with butter and big pockets of melted chocolate... with crackly, craggy tops and the complex aroma of butterscotch...that elusive perfect balance between sweet and salty").

But the food science in his piece is deep and fascinating, and provides a kind of road-map for any definition of cookie-perfection. If you've ever wondered about the chemistry of eggs, sugars, flours, rising agents and butter, and how they interact with mixing, cooking, "resting" and cooling, this is pretty much the ultimate, definitive guide thereto. I also defy you to read this without developing a craving for chocolate chip cookies. Read the rest

Boing Boing Wake Up Cake, revisited

Photo: Stefan E. Jones

Boing Boing reader Stefan Jones shares a photo of the "Boing Boing Wake Up Cake" recipe from "internet chef" Tyler Capps.

"There's no better way to start the work week than a chocolate/coffee cheesecake with chocolate covered coffee beans on top," Stefan says. "I followed the 'Wakeup Cake' recipe from Boing Boing to make six of them for my co-workers."

Woohoo! We aren't kidding about the Boing Boing part. Read the rest

Review: Ovation Pumpkin Spice generic chocolate orange

Terry's Chocolate Orange is among Britain's finest confectionaries. The very concept of a life-size chocolate orange is so compelling that I didn't think twice about trying out a generic copy spotted at a local craft store.

In the matter of Ovation's Milk Chocolate Pumpkin Spice Break-A-Part chocolate orange, however, I was gravely mistaken. It looked, smelled, and tasted just like the scented candles shelved unsettlingly nearby.

Four unicode turds out of five. Read the rest

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