Guide to Hosting a Chocolate Tasting Party from Chocolate USA

If you are into chocolate research, responsible farming, and the health benefits of chocolate, you may want to check out Chocolate USA a website from the Chocolate Council of the National Confectioners Association. The website formerly was the home of the Chocolate Manufacturers Association. In 2008, the members of the Chocolate Manufacturers Association decided that the needs of its members were so closely aligned with those of the National Confectioners Association and the most efficient and effective method for future development would be to integrate the two organizations and to be known as the Chocolate Council of NCA.

The website is chocked full of information and provides links to chocolate resources and recipes. While I was looking around, I came across a pdf entitled "A Guide to Hosting a Chocolate Tasting Party". Well, that sure sounded fun.   Follow the link to see the pamphlet.  It contains a chocolate tasting how-to guide; a list of common chocolate descriptive terms; an overview of cocao %; and a chocolate glossary. 

Even if you don't want to have a party, the pamphlet is very educational.  Happy Tastings!

Making Decorations using a Paper Punch

In this month's American Cake Decorating Monthly Slice newsletter was a tip about cutting out fondant or gumpaste with a paper punch to cut shapes. The directions said to roll out the fondant to a thickness of 1/16 to 1/8 inch; let dry for a few minutes; then cut with a paper punch. I am wondering if the same principles can be applied to make shapes with either chocolate,modeling chocolate, or transfer sheets.

It appeared from the picture that the type of punch being used was made from a company named Marvy. They have several different sizes and shapes. Here is a table that shows some of the shapes available:

I haven't tried it so I don't know if it will work or not, but it sounds like a neat idea. Here is a recipe for modeling chocolate from chocolatework.com (a cool site about chocolate sculpture - really nice showpieces)

Modeling Chocolate Recipe

8 lb Compound Dark Chocolate
1 pt Glucose
1 cup Water

Melt and cool chocolate to 95 F.

Add glucose and water. Mix only until a uniform consistency. Over mixing may cause the fat to separate out of the chocolate.

Pour chocolate mixture onto a parchment lined sheet pan and cover completely with plastic wrap. Refrigerate until hard.

Allow to come to room temperature then mix to a smooth "dough" in a mixing machine and finish kneading by hand.

Cacao Barry Recipes and Demonstrations Online

Cacao Barry, a company well know for its high grade of chocolate products, has recipes and video demonstrations on its website. Just like their products, the website is well tailored and in good taste.

There are both basic and advanced videos that can be accessed after registering with the site. Some of the instructional videos include moulding solid figures, moulding bon bons, tempering chocolate, and using decorations.

In addition, there are recipes for confectioners including many different praline, bonbon, and truffle flavors. For each recipe, links are given to the Cacao Barry products that are used. Also, when viewing the product pages, links are given for recipes and advice is given for using the product.

If you have some time, I would highly recommend viewing the website and becoming more familiar with the Cacao Barry product lines.

Molded Chocolate Cupcake Bites

I was doing some searching and ran across a nifty litte dessert idea that I thought I would pass along.  It was a recipe and photos posted on a blog called Made by Melissa.  It could easily be used for other occassions/holidays just by changing the fillings and decorations.

Easy Cupcake Bites

1 box cake mix (cook as directed on box for 13 X 9 cake) (I used red velvet to keep with the theme)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (or candy melts for cupcake bottom)
Colored Candy Melts (for cupcake top)
Candy Cup Mold (She used a peanut butter cup mold)
Sprinkles and m&ms for decoration

After cake is cooked and cooled completely, crumble into large bowl. (The texture should be fine/fluffy) Using the back of a large spoon, mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)

Roll mixture into quarter size balls (make sure they are smaller in diameter than that of your candy mold) and lay on wax paper covered cookie sheet. Chill in the freezer for a few minutes, until they are slightly firm, not frozen.

Melt chocolate bark and candy melts in microwave per directions on package.

Using a spoon or squeeze bottle, fill each mold cavity with a small amount of chocolate. But as soon as you fill the cavity, go ahead and place one of your rolled balls into it. Carefully push it down until the force causes the chocolate to push up and fill in around the sides of the ball. You may have to experiment with a couple to get the right amount. Stop pushing once the chocolate reaches the top edge.

Place the mold tray filled with cupcakes in the freezer for just a few minutes to let the chocolate set. Remove and then gently pull up on the cake ball top to release from candy mold. Now, holding the bottom of the cupcake, dip the top in another color of melted chocolate. I found it was easier to stick a toothpick in the bottom and dip them that way. Decorate.
Makes about 50. Store in an airtight container and they will last for several days.

Thanks to Made by Melissa for passing this recipe on.