How to Host a Chocolate Tasting

Chocolate tastings inspire conversation and put everyone in a good mood! They're great fun for social gatherings, popular for fundraising, and a touch of class at company parties and open house events.

Chocolate tastings are fun and educational, and a great way to entertain guests. Here are some tips for buying chocolates to sample, ideas for activities, and suggestions for party favors. You can offer all of these activities at one tasting, or invite a group of friends to host individual activities once a month.

1. Portion control and budget will be your first consideration. Since the idea is to sample and compare, you will be offering one-bite servings, not entire candies. Start by buying plain premium chocolate-dark, milk and white-and some artisan chocolates with interesting ingredients like herbs, sea salt, or hot peppers. Chocolate 'bark' is an economical choice; it can be cut into small bits for sampling. If your budget allows, add some chocolatier favorites like truffles and gianduja chocolate.

2. Decide between a broad or a focused tasting. Are you going to offer a wide range of chocolates, or focus on a definite type? For instance, you could offer only white chocolate in all its permutations. Other themes might include: cocoa, European chocolates, South American, vegan, fair trade, or unusual ingredients.

3. Attend a chocolate tasting class or visit your local chocolatier to learn more about chocolate production and sources and get ideas.

4. Offer chocolate libations as well. Even in summer, frothy cocoa and mocha drinks are great over ice.

5. Wine is also tasty with chocolate, and letting guests choose their own favorite chocolate and wine pairing stimulates conversation. Choose wines with gentle to medium tannins and plush fruit, like merlot or carmenere. Classic zinfandels have a raspberry and black pepper profile that also pairs well with both plain chocolates and those with spicy ingredients.

6. Have some party favors on hand to send home with guests. Imaged chocolates with a greeting or photo are a nice touch. Chocolate business cards also make an impact if you are in sales. Use a word processor to print chocolate recipes on postcards. Punch a hole in one corner and tie the recipe cards together with a ribbon. Or combine everything in a goodie bag with a brochure describing the types of chocolate and how to taste and evaluate chocolate.

Chocolate tastings can be combined with other events like bridal showers, anniversaries, and birthday parties. They're a great way to break the ice and get people talking. Or try offering a chocolate tasting for your local book club, and feature books and movies with chocolate as the theme!

Original article

How to Keep Chocolate at Its Best

Living in a country like Australia whose weather fluctuates wildly between extreme heat or monsoon, chocolate lovers are always faced with the tricky dilemma of how to keep their chocolate fresh and at its mouth wateringly best. The obvious answer is to eat it as soon as you get it. But for those with more self control, who find themselves needing to store their chocolate for a particular length of time I have outlined below a few useful tips that will enable you to prolong your chocolate effectively.

1. Where possible keep the chocolate in a cool, dry place. The ideal storage location is around about 65 degrees Fahrenheit and 50% humidity. Although a range of approximately 10% in either direction will not have any adverse effect. A normal air conditioned room should provide adequate protection.

2. Under no circumstances should you ever store your chocolate near a major heat source or in direct sunlight. The light will fade the colour and the elevated temperature will cause tackiness and melting. Really this should be a no brainer but it is amazing the number of people who seem oblivious to the risks of doing so.

3. Chocolate readily absorbs other flavours and odours. So avoid storing it near anything with a strong smell like chemicals, plastic, cleaning solvents, perfumes or air freshener. Those who have ever eaten a chocolate that has been stuck in a plastic bag for a month you will attest to the reasons why!

4. Chocolate may be frozen for up to six months. If frozen outside of its original packaging, the chocolates should be wrapped double in air-tight sealed plastic freezer bags or cling film. When thawing the chocolates should remain in the bags or cling film until, and only until, they return to room temperature. This will keep moisture from condensing on the chocolate.

5. Never let moisture get directly onto the chocolate. High humidity or moisture may cause a white haze or spots, known as 'bloom' on the surface of the chocolate. As well as not looking especially appetising the chocolate taste can become somewhat rancid over time.

6. To reduce the risk of 'blooming' avoid transferring your chocolate from extremes in temperature. In other words do not move it from a warm place to a cool place to a warm place again on a regular basis. This will merely accentuate the process of blooming.

Spencer Samaroo, Managing Director, Moo-Lolly-Bar
http://www.moolollybar.com.au/
The best online chocolate, lolly and confectionery store on the web!

Article Source: http://EzineArticles.com/?expert=Spencer_Samaroo

Original article

Easy Valentine's Day Dessert Recipes

Valentine's Day is the sweetest day on Earth, every February 14th gifts are exchanged between lovers. The sweetest gift you can give is a homemade gift, and what better then homemade desserts. Who doesn't love chocolate so here is a list of easy chocolate Valentine's Day desserts. Chocolate dipped strawberries are a favorite for Valentine's Day and they are easy to make and will look so impressive.

Ingredients

• 1 3/4 to 2 cups (11.5- to 12-oz. pkg.) Chocolate, Milk Chocolate or White Morsels
• 2 tablespoons vegetable shortening
• 36 Strawberries Directions LINE baking sheet with wax paper.

MICROWAVE morsels and vegetable shortening in uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted; cool slightly.

DIP strawberries about halfway into melted morsels; shake off excess. Place on prepared baking sheet; refrigerate until set.

For a Decorative touch:

MICROWAVE 1/2 cup White or Semi-Sweet Chocolate Morsels or Baking Bars, in small, plastic bag on MEDIUM-HIGH for 1 minute; knead until smooth. Cut tiny corner from bag; squeeze to drizzle over strawberries. Refrigerate until set.

You can use many other kinds of fruit such as orange segments, apple slices, or banana slices. To package your gift try looking for inexpensive tins or heart shaped boxes at your local craft store. If you are looking for an interactive dessert you may want to try chocolate fondue. This is another easy yet impressive treat.

Ingredients

• 2/3 cup heavy whipping cream
• 2 Dark Chocolate baking bars (8 oz.) finely chopped
• 1 tablespoon orange liqueur (optional) or orange juice
• 1 teaspoon grated orange peel
• Items for dipping: Marshmallows, fresh fruit (strawberries, orange segments, kiwi, melon and / or banana), cake cubes, pretzels, potato chips

Directions HEAT cream in small, saucepan over low heat; bring just to a boil. Remove from heat. Add chocolate; stir until smooth. Add liqueur or orange juice and orange peel; mix well.

TRANSFER fondue to fondue pot; place over low heat

Skewer items for dipping and enjoy

If you are not into making your own desserts but want the feel of homemade there are many companies online that offer homemade fudge, chocolate dipped strawberries, chocolate dipped pretzels among other confection for delivery. You can purchase these items and add your own touches to them like a handmade card or repackaging them into a box that you made with a picture of the two of you one it. Have fun with it and be creative.

Looking to find the best deal on homemade fudge, then visit 84 fudge to find deals on fudge gift baskets for you.

Article Source: http://EzineArticles.com/?expert=Brenda_L_Hopkins

Original article