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How to bake with dark, guilt-free, sustainable chocolate

Edit Indian Express 15 May 2016
The Slow Loss of Foods We Love, Simran Sethi writes, that “In the United States, a bar has to contain at least 10 per cent cocoa mass to be called chocolate”. The author explains that a “standard chocolate bar is typically made up of cocoa mass, sweetener and an emulsifier to improve its texture and consistency ... cocoa solids and cocoa butter.” ... Pictured is a cocoa pod. You know a cocoa pod is mature when it turns yellow....

Something old, something new: 15 brilliant Nigel Slater recipes from 2001 to today

Edit The Guardian 15 May 2016
To celebrate Observer Food Monthly’s 15th birthday, Nigel Slater shares his favourite dishes from 1,000 created for the magazine – and others never seen before. Recipes have always been at the heart of OFM. They spring from the simple idea of enthusiastic cooks sharing ideas, passing on a recipe they have made in the hope that others too might find it delicious ... Some of them have been mine ... Twitter ... chocolate 50-70% cocoa solids 300g ... ....

Catherine Cleary: Five tips on healthier children’s snacks

Edit The Irish Times 09 May 2016
You don’t have to spend a fortune in a health food shop for better children’s snacks. Most supermarkets have plenty of options for dealing with what the food industry calls the “home from school and starving” moment. They can be more expensive - but are generally more filling, so kids can eat less but better ... Chocolate ... Anything higher than 70 per cent cocoa solids contains more nutrients, less fat and less sugar than milk chocolate ... ....

Is chocolate good for you?

Edit The Times of India 27 Mar 2016
White chocolate is not a good source of these antioxidants as it does not contain cocoa solids, and milk chocolate has a higher proportion of milk and sugar rather than beneficial cocoa. Therefore, dark chocolate is the best option, and the higher the percentage of cocoa solids the better ... To form solid chocolate, a liquid cocoa butter mix is cooled so that its fat molecules join together in crystal structures called polymorphs....

Chocolate: How is it made and can it be good for you?

Edit The Times of India 26 Mar 2016
White chocolate is not a good source of these antioxidants as it does not contain cocoa solids, and milk chocolate has a higher proportion of milk and sugar rather than beneficial cocoa. Therefore, dark chocolate is the best option, and the higher the percentage of cocoa solids the better ... To form solid chocolate, a liquid cocoa butter mix is cooled so that its fat molecules join together in crystal structures called polymorphs....

Readers’ recipe swap: Leftover Easter eggs

Edit The Guardian 26 Mar 2016
Deepa Mistry’s fridge cake, on the other hand, is a vertiginous combo of sugar, syrup, honey, butter and biscuits, with cocoa in no less than three different guises ... 3 tbsp cocoa ... Melt the butter and syrup with the cocoa and 50g of the dark chocolate ... 50g cocoa powder ... 250g good quality dark chocolate (at least 70% cocoa solids), finely chopped....

This Easter, make a no-bake, no-egg, no-fuss Chocolate Crunch Cake

Edit Indian Express 25 Mar 2016
No-Bake Chocolate Crunch Cake with marshmallows, prunes and shortbread. I recently made this simple, delicious, chocolate-y, ‘No bake’ ‘Egg-Free’ Chocolate Cake with marshmallows, prunes and shortbread. It was moreish and relished by all ... Britain’s Royal family has its very own recipe for this cake ... Read More ... 300 gms- Chocolate (minimum of 53% cocoa solids; the ratio of plain and milk chocolate should be 10.1 gm) ... Serve....

How to make mealtimes child's play with quick, easy and tasty dishes

Edit Belfast Telegraph 14 Mar 2016
Cooking for the family can be a total bore. In between working and parenting duties Claire Spreadbury tackles Annabel Karmel's Busy Mum's Cookbook to see if you really can create kid-friendly food in a matter of minutes. Guilt is something many mums suffer immensely from ... Share Go To ... WHAT YOU’LL NEED. 1 aubergine, cubed. 1 red pepper, deseeded and diced ... SERVES 8 ... 100g dark chocolate chips or chopped dark chocolate (70% cocoa solids)....

Pet of the day: My loyal 2IC, Cocoa Solid

Edit Stuff 07 Mar 2016
My dog Cocoa Solid is as loyal as the day is long. When I got her I wasn't actually looking for a new dog, but her previous owners were moving to Australia ... She is great with the cattle, as well as possums ... ....

How to eat: croissants

Edit The Guardian 29 Feb 2016
Tesco’s customers may prefer the straight version, but should you add butter and jam or ham and cheese? Are they best hot or cold, and should you eat one or three? How to Eat is going deep on the croissant ... Please do not get too twisted up below the line. Ensure you can prove your point ... Twitter ... When and what? ... In contrast, darker, higher cocoa-solids chocolates are so distinctively bitter and fruity that they dominate unpleasantly ... ....

Foods & Drinks That Energize You Just as Much as Caffeine

Edit Huffington Post 19 Feb 2016
By ... In one study, a group of adults with chronic fatigue syndrome were given 1.5oz of 85% cocoa dark chocolate daily for eight weeks ... Chocolate with the greatest amount of non-fat cocoa solids will provide the most antioxidants, while milk chocolate, chocolate syrup, and white chocolate rank the lowest in flavonoids (antioxidants). Choose unsweetened cocoa powder or chocolate with at least 72% cacao solids, and preferably Fair Trade ... ....

Readers’ recipe swap: Rock’n’roll cakes

Edit The Guardian 13 Feb 2016
In her final week as your recipe tester, Eve goes out with a bang. See how this lineup beats more than a few eggs …. Next time. we’d love to see your recipes for pesto. Upload them by Wed 17 Feb to GuardianWitness or send them in to recipes@theguardian.com ... @eve_os ... 200g dark chocolate (at least 70% cocoa solids) ... 40g cocoa powder ... 150g dark chocolate (at least 70% cocoa solids) ... 3 Sift the flour and cocoa powder togetherin a large bowl ... ....

How to make the perfect chocolate pots

Edit The Guardian 11 Feb 2016
Margot Henderson, writing in You’re All Invited, Simon Hopkinson in Roast Chicken and Other Stories, and chef Tom Kerridge all call simply for dark chocolate (“at least 70% cocoa”) while Sylvain Jamois’s recipe for Green & Black’s uses its 70% cooking chocolate, and Chantal Coady of Rococo goes for a mix of its 61 and 70% cocoa solid bars in her book of the same name ... 150g dark chocolate, about 85% cocoa....
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