Chocolate on the Paleo Diet

So, big disclaimer here... if you are trying to lose weight/lean out on the Paleo diet, you should probably obstain from eating chocolate altogether... but if you are at a healthy weight, or at a weight you are comfortable maintaining (maybe you get a lot of "dee-ammns" when you walk by the opposite sex?), then OK, you are allowed to have a little chocolate in moderation on the Paleo diet.

I am really not that much of a dessert person anymore, unless it's fresh or dried fruit and almonds. I even used to do a small cheese arrangement, but in the past few months I have been more strict than ever doing Paleo, so I rarely even have cheese anymore. Practice what you preach, you know? :)

But recently, my boyfriend and I went to the Winter Fancy Food Show, and one of the vendors present was TCHO Chocolates. I made a connection with the company because I think it's important to buy products from companies who make it a point to sell organic and free trade items.

Organic and fair trade, and the highest concentration of cacao that you can find in this bar, the 99%... which, is spectacular with a port or a late harvest zinfandel.

TCHO also sent me some other samples to try, such as these Dark Chocolate Organic (yes!!) Baking Drops. They clock in at 68% cacao.

I melted them down and used them to make a classic treat: Chocolate Covered Strawberries.

And if you are going to have chocolate on the Paleo diet, that's just about the best way to do it. You can go with a chocolate that is not as sweet and it's portion controlled because there is only so much chocolate that can fit on the berry. How many berries you eat, however, is up to you. The best thing about this dessert is that the chocolate is so intense, you wind up not eating that many.

To melt the discs, I heated some coconut milk in a bowl in the microwave (not boiling, but hot enough to melt the chocolate. Depending on how many strawberries you plan on making, place some of the chocolate discs in another bowl and add the heated milk (about 1/4 cup per 6-8ozs of chocolate). Stir the chocolate until it is smooth and add 1/2 to 1 tsp of your favorite liqueur.

Then dip the strawberries and set them on parchment or wax paper and allow the chocolate to solidify. To speed up the process, set them in the refrigerator for 10-20 minutes. Share with someone special. ;)

You can find TCHO on Facebook here and on twitter here.

Valentine's Food & Drink Picks!!

Here are a few things I have tried lately that sort of fall into the Valentine's category, and since today happens to be Valentine's Day, I would like to share them with you.

Patrón XO Cafe Dark Cocoa

This brand new liqueur combines Patrón Silver tequila, the light essence of coffee and the richness of chocolate.

Distilled at 60 proof, Patrón XO Cafe Dark Cocoa is less sweet than many other coffee liqueurs, and a mix of coffee, chocolate and tequila.

The label and outer box for Patrón XO Cafe Dark Cocoa are dressed in red. You can find Patrón on Facebook here.

Xan Confections

Xan Confections was started by Susan Johnson and Kerry Johnson Anthony of Susan’s Healthy Gourmet. With the combination of chocolatiering creativity and Kerry and Susan’s vision of healthy, Xan created indulgent artisan chocolates, caramels, and other handcrafted treats using distinctive flavors with only the finest, all-natural ingredients. Many of the Xan products are gluten-free. I was sent a few of the CocoXan products to try, a line of antioxidant-rich dark chocolate European-style truffles paired with a selection of nutritionally enhanced ingredients.

The five new product lines include fortified ingredients targeting wellness, heart, brain, pre-natal and pre-menstrual health.

Nutritional enhancements in selected products include vegetarian Life’s DHA, Wellmune WGP, folic acid, a proprietary blend of Vitamins A, C, D3, and E, chasteberry, bilberry, CoQ10 and Kaneka QH.

You can find them on Facebook here and on twitter here.

Oren's Kitchen

Perhaps my favorite line of samples I have been sent lately is the nut packages from Oren's Kitchen. There are four different varieties: Rosemary Almonds, Smoked Paprika Pecans, Indian Ajwain Cashews, and Coconut Chili Macadamias. My favorite are the macadamias. The nut mix is a blend of toasted and shaved coconut, macadamia nuts, some honey for sweetness, and dried Full Belly Farms red chilies are added for a little flavor kick. They are so addictive I could probably eat 2 or 3 bags in one sitting. ;) To order, you can go to their website here.

You can find them on Facebook here and on twitter here.

Emanuel Andrén Chocolates

Emanuel Andrén Chocolates (www.emanuelandren.com) are crafted in the small town of Lilla Edet, located just southwest of Stockholm. The family-owned company has been producing confections since 1868, with recipes passed down from generation to generation. Emanuel Andrén, who has followed in his great-great-great-great-grandfather’s footsteps, transformed the family business since becoming CEO in 2002. Today, Emanuel Andrén Chocolates is recognized as some of the world’s most luxurious chocolates and truffles, each of which is deemed a work of art, with Andrén being named “Pastry Chef of The Year” in his country.

Red Carpet was featured at the 54th and 50th Grammy Awards. The Red Carpet collection makes your successes memorable with elegant chocolate creations that celebrate any occasion.

Rich and Robust is an extraordinary luscious sensory-provoking confection created from a selection of the finest spirits and tobacco with a taste of distinction.

Royal Tribute a Swedish inspired array of noble flavors reaching a new level of sophistication and designed in honor of Sweden Royalty.

Rustic Harmony offers chocolate lovers the creamy and delicious union of chocolate and cheese with a touch of sweet fruit marmalade.

Swedish Strawberries offer fresh aromatic summer berries captured in their purest form to seduce every palate.

You can like Emanuel Andrén on Facebook here, and follow on twitter here.

Happy Valentine's Day!

Lodi's Wine and Chocolate Weekend is February 11th and 12th

Here's a press release from my friends in Lodi. I hope you'll be able to join us for the upcoming Wine and Chocolate weekend. There are lots of events planned at the participating wineries, and even food available besides chocolate! Cheers!! 

-cg

LODI, Calif.– Lodi’s annual Wine & Chocolate Weekend – held each Valentine’s Weekend – has quickly become one of Northern California’s “must do” events for many wine and chocolate lovers. The fifteenth annual celebration of tasty decadence is scheduled for Saturday, February 11th and Sunday, February 12th, from 11 a.m. to 4 p.m. each day.

Event attendees will have the opportunity to visit more than 45 participating wineries and take part in hosted activities ranging from wine and chocolate pairings, barrel tastings, live music and cellar tours. Attendees will also have the opportunity to win over 100 prizes including the “Golden Ticket” which will be hidden in a commemorative chocolate tin.

“Lodi’s Wine & Chocolate Weekend is a fabulous event for anyone who loves wine, chocolate, someone special or any and all of the above,” said Ryan Sherman, winemaker and partner at Fields Family Wines – one of the participating wineries. He added, “Best of all you get to experience the passion of LoCA and what makes the Lodi wine region so memorable, fun and approachable.”

Tickets are now on sale and can be purchased online at www.lodiwineandchocolate.com or by calling the Lodi Wine and Visitors Center at 209.365.0621. Advance tickets cost $45 per person and $55 per person during the event. Tickets include a commemorative wine glass, a chocolate tin, wine tasting and admission to all participating wineries. Tickets are valid for both Saturday and Sunday and there is no charge for designated drivers.

LoCA – short for Lodi, California – is one of the state’s most historic wine regions and home to more than 100,000 acres of winegrapes farmed by more than 750 growers as well as more than 80 wine tasting rooms. With more than 60 varieties currently being grown, Lodi offers a diverse portfolio of wines. While long known as a superior producer of Zinfandel, the area has also been producing award-winning Cabernet Sauvignon, Merlot and Chardonnay. Newer varieties to the area include Albariño, Tempranillo, Viognier and Syrah.

For more information about the Lodi wine region, visit: www.lodiwine.com.

You can find LoCA on Facebook here and follow them on twitter here.

July 21st is the 3rd Annual Bag Lady Dessert & Game Night Presented by Soroptimist International of Roseville

Soroptimist International of Roseville invites you to their 3rd Annual Bag Lady Dessert & Game Night

The event takes place on July 21st, 2011 from 7:30pm-9:30pm at Sierra View Country Club. There will be a a chocolate fountain, dessert buffet, a no host bar, as well as a handbag raffle and prizes galore.

So grab your girfriends and join the Soroptimist for an awesome Girls Night Out bar!

Admission is $25, and tickets are presale only. All proceeds will benefit programs that make a difference the the lives of local girls. For tickets call Kathy Smith at 782-7234.

For more information on you can go to their Facebook page here or their website here. The International club is also on twitter here.

Tahoe Cabin Brownies

This past weekend, I went on my boyfriend's work retreat with him to Lake Tahoe. We stayed in a huge house and made dinner for everyone on Friday night. I did my spin on Mexican food, two huge chicken and beef mixtures, black beans and corn cooked in cilantro and cerveza, fajitas, CC handled preparing a massive salad, and homemade salsa and guacamole. The only thing we did not make was dessert. This came as a disappointment to some, and so the next day while everyone was at the work portion of the retreat, I stayed behind and made something for dessert Saturday night. I was looking to make something gluten-free, but had no wacky ingredients like xanthan gum. It was all going to have to be devised from pantry items.

I used sushi rice I found in the cabinet to make rice flour. All I did was mill the raw rice in a blender until it was a powdery texture. I recommend using a coffee mill if you have one. I did not.

I also was lucky enough to have sugar, cocoa, honey, bananas, Frangelico, whipped butter, a stick of unsalted butter, salt, eggs, and the rice. No problem.

Ingredients:
1 1/2 cups rice flour
3/4 cups Rodelle cocoa
1/2 tsp salt

1 or 2 bananas
2 eggs
1 Tbs Frangelico

3/4 cup sugar
3 Tbs honey

1 stick unsalted butter
1/8 to 1/4 cup oil

Directions:
Preheat oven to 350°F.

Mill enough rice to yield 1 1/2 cups of rice flour.
Add 1/2 to 3/4 cup of unsweetened cocoa to that. I used Rodelle brand. It's some of the richest cocoa I have tried recently and the results are spectacular.
Add about 1/4 tsp salt to that.

Pulse 1 or 2 bananas in a food processor. You can use 2 and use less oil or use 1 and use 1/4 cup oil instead of an 1/8 cup below. Add 2 eggs to the bananas and pulse a few times to mix them in.

Soften 1 stick unsalted butter, and add 1/8 to 1/4 cup vegetable oil. All I had was corn oil, so that will work ok, too.

Add 3/4 cup sugar to the butter/oil mixture. Then add 3 Tbs honey, and 1 Tbs Frangelico (this takes the place of vanilla in the recipe, because I didn't have any vanilla with me). Mix until combined, then add the rice flour/cocoa mixture alternately with the banana/eggs mixture. Mix until incorporated.

Pour into a non-stick loaf pan and bake for 30 mins. Reduce heat to 300°F, and bake for 20 more minutes or until the batter is drying on the edges and is set in the middle.

Icing:
3/4 cup whipped butter
1 1/2 cups sugar
2 tsp Franglico
1 Tbs honey
1 Hershey fun size bar
1/4 cocoa
pinch salt

Set out the whipped butter to soften a bit, then pulse the sugar in a blender or food mill until it is superfine. Then add the butter to the sugar in the food processor. Melt the Hershey bar and the honey together in the microwave 5 seconds at a time and mix it until it is syrup consistency. Set aside. Add the Frangelico, cocoa, and salt to the mixture in the food processor, and pulse to blend. Lastly, add the chocolate and honey to the icing and pulse a few more times to incorporate. Wait until brownies have cooled, and frost.

Coconut Meringue Cookies with Semisweet Chocolate Chunks

Recently, I made some cookies for my boyfriend's coworker who is gluten-intolerant. She has always had to avoid all of the extra cake, cookies, and pastries I have previously made and sent with my boyfriend to take into his office instead of it sitting here in the house. Since it happened to be her birthday last week, I wanted to make something rich and delicious for her, a delectable candy-like treat in which the flour would not be missed. Here's a recipe I used, modified from a sparkpeople.com submission:




Ingredients:
3 cups sweetened shredded coconut
4 egg whites
1 Tbs meringue powder
1/2 tsp vanilla extract
1/4 tsp salt
1 1/3 cup granulated sugar
3/4 cup chocolate chunks (I used 60% Cacao Bittersweet Chocolate Baking Chips


Beat egg whites salt until soft peaks form. Gradually add in the sugar while beating until peaks are stiff and glossy.

Fold in coconut with a wooden sppon or spatula, then fold in the chocolate chips. You can also add some chopped pecans or your favorite nuts.
Drop onto parchment lined baking sheets.

Bake at 400*F 18-20 minutes until set and very slightly browned. Turn oven off and leave into dry overnight.

These are also good with cocoa whipped into the egg whites, or rum instead of vanilla. This is a versatile recipe with many flavor possibilities!! :)