March 14, 2010 | Posted by Oliver
The last of the murder mystery novels have been long read, public television hasn’t scheduled enough translated British novels onto the TV screen to satisfy your boredom. You know that you need something rejuvenating to refuel the hope that soon winter will die by the warm hands of spring. It is time to prepare a steaming bowl of hot chocolate that will highlight the March calendar day marked as “cocoa fix needed”.
Hot Chocolate is a way of life and may well be the most democratic food in the world, because it does the job to satisfy the most people. It is said you can enjoy hot chocolate every day of the year without repeating a single thought of guilt. The art of making cocoa by hand is mixology art – not science as for baking a chocolate cake. Homemade cocoa is well worth the effort.
RECIPE FOR TWO CUPS OF HOT CHOCOLATE
16 ounces whole milk
2 TAB COCOA POWDER 16-22%
3 TAB LIGHT BROWN SUGAR
* using soy milk, almond milk or rice milk- increase the fat content by adding 2 Tab coconut milk
Heat the milk until steaming and stir in the cocoa powder and light brown sugar. For an additional kick- you can choose to add 1 Teaspoon of one of the following:
Powdered Ginger
Matcha Green Tea
Cinnamon
Cayenne Pepper
Instant Coffee
Categories: Commentary, Recipes | 
Tags: democratic foods, hot cocoa, murder mystery, pbs | 
1 Comment »
March 6, 2010 | Posted by Oliver
Ohhhhh myyyyyyy, I do love Oscar night, love just love it. I’ll be finished with the Orlando Chocolate Festival at the Science center and will have retreated to a big TV screen with Elli and friendly company for the evening. Chocolate and champagne until the last star receives the last award.
What’s with the title and what’s my point? And, I do have one.
Three years ago, I sacrificed my checkbook to fame and purchased a chocolate oscar mold on Ebay from an out of business belgian chocolatier. The award it created was the actual size of the statuette itself. To elaborate matters even further we gilded it in 23 karat gold dust. It look utterly amazing.
My saavy guru PR person posted the Oscar on the website and we sold exactly – how many you ask…TWO.
What? How? Why not more-you may inquire with disbelief.
We had the buyers lined up- with Black American Express Cards in hand too.
From a land, far, far away in a place called Hollywood, the Academy of Motion Pictures maintains an entire modern shiny building of attorneys who search the world for copyright infringement of any kind regarding the Oscar image, word, title or any reference to the title.
And they found little me.
I was contacted and threatened with severe legal action – no kidding – if I did not surrender the names of the purchasers, quantity sold, revenue made and to complete the package- give them the mold! The very mold I owned.
Yes- it’s all true- apparently I had unknowingly purchased a chocolate mold stolen from Wolfgang Puck’s chocolatier used to create confections for the oscars! Good God in Xoxolatl !
I mailed the mold to the Beverly Hills legal team with complete adherance to all requests.
During the Oscar celebration this year we shall all enjoy a tea party of chocolate red hearts and white chocolate rabbits themed in honor of the opening of Tim Burton’s -”Alice in Wonderland.”
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March 4, 2010 | Posted by Oliver
Here we go heading north from the Sanibel Shell Festival to participate in the the Orlando Chocolate Festival in it’s second year.
This event is very kid friendly and promised to be a lot of excitment. Elli and I are looking forward to handling their currency for payment – chocolate coins!!
Everyone buys their chocolate goodies with coins in one dollar denominations. I’ve brought a secret stash of white rabbits with red hearts to celebrate the opening of Tim Burton’s Alice in Wonderland. Elli made me swear on a stack of nibs she does not have to dress as the Queen of Hearts- but I know secretly that she would love it! She is an actress sales diva extra-ordinare de la coco kita that she is. Did I ever tell you about the time she did a full wheel cart wheel on stage? Hmm, I will try to keep her off the lecture podium this time. It’s my turn to be on stage this Saturday at 12:30PM. Wish me luck for a sold out auditorium (250 seats)
Categories: Commentary | Tags: Alice in Wonderland, Orlando Chocolate Festival, Tim Burton | No Comments »
March 4, 2010 | Posted by Oliver
Are you a FOW (Friend Of Wendy). Formerly a radio hostess, her talk show reveals itself on the flat screen up to three times a week day- in my neighborhood. And yes, she seems to be a fun girl and a real girl. I see her eyes become a wet well of reality when she sits and talks with guests who have inspired her, or forgiven her (for past shock jock talk). Wigs and all – she has something we all genuinely relate to and like- an appreciation for people. She now walks a new talk. One of appreciation and sincerity.
I can only imagine “how she would be doin” if she knew that we eat bon bons to compliment her chats during the segments of “Ask Wendy” or when she is sharing her celebrity gossip over a cup of tea and Ricola lozenger. “Miss thing” needs one bon bon. I can tell. Just one- would do the job to raise her to the next level of sharing and caring.
I’ve seen the Slim Jims, and know that she has dictated that they now have to go! I have not seen the chocolate talk go on screen- as of yet, and I also have a sense that she loves chocolate inspired by a candy bar background. I’m feeling like I can do something about this aspect. So will send a box or two or ten to the crew before Mother’s Day.
“Ask Wendy” has inspired me to add a segment at the end of my public lectures on cacao- “Ask Oli”.
The answers are not even closely related. But the intention is the same- to help others help themselves and not take it all too seriously. Tempering chocolate tantrums – not attractive.
Categories: Commentary, Uncategorized | Tags: Talk Show Hosts, Tea Time, Wendy Williams, Wigs | No Comments »
March 1, 2010 | Posted by Oliver
THINK ABOUT IT- WHAT COULD BE BETTER?
Each player uses a chocolate token as their playing piece. What to use? Molded bon bons make excellent playing pieces. Another option, and somewhat less smear prone,are miniature bars used for tasting – these are often elegantly wrapped. I have seen them from Valrhona, Amedei, Michel Cluizel and others chocolatiers too.
There are four opportunities to EAT your token.
One may not nibble without justified cause, as they throw the dice to play the piece around the board but must instead adhere to these four distinct moments of play and possibility:
1. DRAW A “GET OUT OF JAIL FREE” CARD
2. LAND ON FREE PARKING
3. PITCH $100 INTO FREE PARKING FOR EACH TOLKEN CONSUMED
– that’s right pay as you munch- eat all you want while enriching the game
4. BUYING A HOTEL- the reward is to enjoy your token. Go for it- you are in a new tax bracket!
Should a player max out on their chocolate intake (how could that happen?) they have the right to assign consumption to any player of their choosing.
What more is there to say? You tell me.
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February 27, 2010 | Posted by Oliver
Well now, imagine that you are standing in the check out line and happen to notice a new delightful chocolate “gem colored” shiny M & M in a flip top box- a truly gourmet upscale high end item found on the “speed dial” candy rack priced at $1.30 for 20 bites. Title portrayed as “PREMIUM” M&M’s. What do you do? Ignor the whole thing, laugh out loud, or buy a box and make love to every piece while in line waiting to cash out. I chose the third option.
My goodness, they already make them in every designer color imaginable found at Michael’s Crafts. Found on the aisle side is a dream wall of every color palet imaginable all in M&M’s. Eye candy aptly describes the display. You will be somewhat excited and overwhelmed by having to decide upon a single color from the assortments arranged in gradiations.
What more is there to say about these epicurian M&M’s?, well they are “what they are supposed to be” and fulfill a simple need we all have. The short dark chocolate experience. “Strong cocoa punch”, I believe, is the term used by experts in the chocolate candy industry.
The metallic sheen tumbled on the outside and semi sweet chocolate on the inside were an unusual match- like a a playful attempt to put dior lavender eye shadow on a favorite pet bull dog. Not necessary, but sweet and very fun to see afterward. PS- there were 20 pieces in the flip top box perhaps so they can be kept in the drawer for instant retrieval. I don’t know why the new packaging -because they won’t last long, and they are a bit glamourous…they could become be a fashionable “quick fix” for chocolate addiction.
Categories: Commentary, Uncategorized | Tags: Candy, M&M's, Target Chocolate | 1 Comment »
February 22, 2010 | Posted by Oliver
Saturday at 5pm was the perfect experience. Sixty soignee friends of chocolate came to my presentation talking about wine and chocolate pairing. We tasted five chocolates and 5 wines. The answer??
Everyone’s palate is different, there is not a matter of right or wrong only a preference to find the chocolate and wine that you like. It’s exploratory
However white wines are not a great match. Champagne does best when paired with fruit and chocolate to bridge the two tastes together as the strong acid backbone of champagne overwhelms the tannins and sugars in chocolate.
Categories: Commentary | Tags: Champagne and chocolate, Mohonk Mountain House, Wine and chocolate | No Comments »
February 12, 2010 | Posted by Oliver
As a Chocolatier, I have tied alot of beautiful bows on thousands of boxes selected with thought and love. One general rule that I embrace is to never give out a lot of advice to anyone during the packaging or gift wrap process. Leave them alone to enjoy what they have just selected for the object of their love or desire. Actually, we do give them a bon bon to taste, and this keeps them distracted long enough to get our job done with graceful efficiency.
Dispensing particular advice to those who are dating, have stopped dated lately, or those who are currently solo or scheming to become unsingle is a mistake…I have learned that all advice in matters of the heart is generally usless. These days, I include those are secretly smitten or want to be swept away by someone who is smittenish in their twittering or texting while buying bon bons. One must learn through their own experiences whether exhilarating or humilating.
While the taste of love may be excitingly dark or forbidden, bittersweet in nature- as all objects of desire prove theirselves to be, or evenly savage and suave in the caress, the last breath of cacao lingers on the tongue as the one souvenir of pleasure and joy. It is the kiss that lingers until the breath returns our desire to taste it again and again. “Remember this moment, remember me” chocolate says to the taster.
The message of chocolate portrayed in it’s most fundamental nature – is LOVE
My only advice is this-
THE MAN WHO OFFERS CHOCOLATE TO A WOMAN HAS A FUTURE
Categories: Commentary | Tags: chocolate gift advice, love advice, valentine's advice | No Comments »
February 10, 2010 | Posted by Oliver
i carry your heart with me
(i carry it in my heart)
i am never without it
(anywhere i go you go,my dear; and whatever is done
by only me is your doing,my darling)
i fear no fate
(for you are my fate,my sweet)
i want no world
(for beautiful you are my world,my true)
and it’s you are whatever a moon has always meant
and whatever a sun will always sing is you
here is the deepest secret nobody knows
(here is the root of the root and the bud of the bud
and the sky of the sky of a tree called life;which grows
higher than the soul can hope or mind can hide)
and this is the wonder that’s keeping the stars apart
i carry your heart
(i carry it in my heart)
ee cummings
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February 5, 2010 | Posted by Oliver
APHRODISIAC COOKING WITH CHOCOLATE IN EACH AND EVERY COURSE
Friend who absolutely love chocolate must be invited.
You will be able to tell by the sound in their voice after describing what the dinner is all about. Usually it’s an emphatic Yes!
The Leek and Potato soup is finished with scalded heavy cream in which white chocolate has been added. Keep this surprise to yourself until people begin to ask “where is the chocolate promised?” in every course. It’s best to keep the chocolate not dessert oriented.
Chocolate Devotee Dinner
White Chocolate Vichysoisse Dusted with Ground Cacao Nibs
Temple Bell Curried Chicken with Chilies, Coconut and Chocolate Vinegar
Roasted Zucchini and Carrots
Bittersweet Chocolate Mousse
Dark Pearl Shortbread Hearts
Leek & Potato Soup with White Chocolate
Velvety and lightly influenced by white chocolates’ agreeable charming goodness
INGREDIENTS
All-purpose flour- 2 Tab
Fresh Thyme- 1 Teas
Heavy Cream- ½ Cup
Leeks diced- wash well- 2 Cup
Potatoes- 2 Cups
Salt and Pepper- to taste
Unsalted Butter – 2 Tab
Vegetable Stock- 1 Quart
White Chocolate- 2 oz
Cacao Nibs- 2 Tablespoons ground in spice mill
METHOD
• Sauté the leeks in the butter over medium heat until tender &fragrant for 3 minutes
• Add flour cook it out over low heat for 1 minute
• Add the stock and bring to a simmer
• Add the potatoes
• Establish a simmer
• Cook until they have completely softened 20 minutes
• Puree the soup
• Warm heavy cream add the chopped chocolate to dissolve
• Finish by adding cream and chocolate to the soup
• Adjust the consistency with stock or water if too thick
• Serve warm spinkle with cacao nib dust- go light on this
Temple Bell Curried Chicken With a Chocolate Vinegar Glaze
A mysterious ascension of coconut, chocolate and aromatic curry
INGREDIENTS
Ancho Chili Powder- 2 Teaspoon
Chicken – 3 ½ pound cut up
Coconut Milk- 12 ounces
Curry Powder- 1 Tab
Flour to coat- 2 Tab
Salt- 1 Teas
Salt and Pepper
Sugar- 1 Tab
METHOD
• Preheat the oven to 400 º… total cooking time 60 minutes
• Wash and pat dry the chicken
• Dust with the flour, sugar, salt and pepper
• Bake in the oven about 40 minutes until starting to brown
• Combine in a saucepan the Coconut milk, Chili and Curry powders,
Sugar and Salt
• Bring to a simmer and pour this mixture over the chicken
• Allow the chicken to continue baking, covered with foil or a lid
for another 20 minutes until tender.
• Now prepare the…
CHOCOLATE VINEGAR GLAZE
INGREDIENTS
Grated Chocolate- 4 Tab
Lt Brown Sugar- ½ Cup packed
Red Wine Vinegar- 2 oz
METHOD
Heat the Vinegar and Sugar together, add the grated chocolate to dissolve, bring to a boil for 1 minute and allow it to slightly thicken
• Finish with a drizzle of the glaze before serving
Bittersweet Chocolate Mousse
INGREDIENTS
Semi Sweet Chocolate- 8 oz
Eggs- 2
Heavy Cream 1 pint
Sugar- 5 oz measured
Coffee- 1 Tablespoon
METHOD
Chop the chocolate and melt half way over a double boiler
Turn off the heat and remove to continue melting the chocolate
It should be no warmer than body temperature before folding into the eggs
Whip the heavy cream until soft peaks form and chill
Whip the eggs and sugar until stiff peaks form
Fold half of this mixture into the melted chocolate
Fold in the second half of the egg sugar mixture
Fold in half of the heavy cream
Fold in the second half of the heavy cream
If a stiffer texture is desired whisk the mousse more
Dark Pearl Chocolate Shortbread Hearts
The dark pearl refers to adding minced candied ginger and sesame seeds to the cookie dough
Shortbread doesn’t have any eggs in it and is baked at a lower temperature. Bake at 300 for 12-15 minutes
Unsalted Butter- 1 ½ lbs
Sugar- 10 oz
Bread Flour- 2 ½ lbs
Cocoa Powder- 4 oz
Candied Ginger 1 tab
Sesame Seeds 1 tab
Crispy Rice Cereal ½ cup
Categories: Commentary, Recipes | Tags: aphrodisiac cooking, chocolate dinner, valentine recipes | No Comments »