FORGET THE FIG E PUDDING?

CHOCOLATE CHERRY BREAD PUDDING....YUUUUMMMM E

This recipe for Chocolate Cherry Bread Pudding will be a great Holiday dessert. 



Ingredients
• 4-6 cups of bread cubes
• 2 cups milk
• 1/2 cups sugar
• 1/2 teaspoon salt
• 8 ounces 41% CACAO
Milk Chocolate
• 2 eggs
• 1 16 ounces can dark cherries, drained, reserve cherry juice.
• dark chocolate chunks

Directions

Combine milk, sugar, salt and 41% CACAO Chocolate in a saucepan and bring to a boil stirring constantly.
Place eggs in a mixing bowl, and pour this milk chocolate mixture over eggs, whisking constantly.
Pour this mixture over bread cubes, stirring to combine.
If resulting bread mixture seems too dry, add a little of the reserved canned cherry juice.
Spread a layer of this bread mixture in the bottom of a buttered baking pan, then layer the drained dark cherries, and then spread the remaining bread mixture on top.
Bake in a water bath for at least 35 minutes at 350 degrees.
Sprinkle dark chocolate in with the layer of cherries.

Take this to a Holiday party and it takes less than an hour to make!

No one needs to know you had the recipe.



SHOPPING 4 THE HOLIDAYS......for notions?

I was poking around a site for party favor and gift boxes and not only do they have unique things for weddings, they have gifts that would be great for the Holidays. 

Damask Party Favor Boxes

Great Gifts for $20 and under!

A Wedding Notion.com

CHOCOLATE FUDGE BROWNIES

We love fudge brownies!  The key to anything chocolate is the quality of the chocolate, our choice is El Rey. These are not your average brownies.

If you have a recipe you think we should feature, submit to our chocolate recipe contest.  ENJOY!!

CHOCOLATE FUDGE BROWNIES

Ingredients

• 1/2 cup butter
• 7 ounces  Dark 58.8% CACAO Chocolate
• 2 cups sugar
• 1-1/2 cups flour
• 1/4 teaspoon salt
• 4 eggs
• 1 teaspoon vanilla
• 1 cup chopped pecans


Icing Ingredients
• 2 T butter
• 5 oz 58.5% CACAO chocolate
• 2 T rum or espresso (we suggest one of each)



Directions

Melt butter and 58.5% CACAO
chocolate in a double broiler, very slowly.
Mix sugar, flour, salt, eggs and vanilla.
Add chocolate mixture and pecans.
Bake in a greased and floured 12x14 pan at 350 degrees for 20 minutes.
Icing Directions
Melt butter and chocolate in a double broiler, very slowly.
Add rum or espresso.
Icing should be done while chocolate fudge brownies are still hot.

CHOCOLATE CREME BRULEE

CHOCOLATE & CREME BRULEE! WHAAATTTT?!?!?!

CHOCOLATE CREME BRULEE

Ingredients

• 5 teaspoon black tea
• 10 green cardamom pods
• 10 cloves
• 3" cinnamon stick
• 1 teaspoon black peppercorns
• 1 bay leaf
• 1/2 teaspoon grated nutmeg
• 4 thin slices ginger
• 5 ounces Caoba 41%
Milk Chocolate
• 1/2 vanilla bean
• 1/2 cups water
• 1 cup milk
• 1 cup cream
• pinch salt
• 1.5 ounces sugar
• 4 egg yolks

Directions


Lightly grind up all spices and tea in a coffee grinder. Combine this spice mixture with water and bring slowly to a boil to "pre-infuse" chai spice flavor. Cover and remove from heat for a few minutes.
Add milk, cream and pinch of salt to this mixture and return to a boil. Cover and again remove from heat for a few minutes.
Gently whisk yolks with sugar to combine, being careful not to "over-aerate" this mixture. While whisking continuously, pour milk and cream mixture through a strainer and onto yolk mixture. Again, try not to whisk too many air bubbles into this mixture.
Pour onto the bowl of chopped El Rey Caoba 41% Milk Chocolate, stirring gently to combine.
Pour entire mixture through a strainer to remove any bits of un-melted chocolate and pour into molds.
Bake at 250 degrees in a conventional oven with a water bath or at 200 degrees in a convection oven without a water bath until done, at least 45 minutes to an hour.
Some creme brulee tips:
Don't combine yolks and sugar too soon.
Don't whisk vigorously when combining these mixtures, for the bubbles you create will interfere with proper baking.
Pour creme brulee mixture into molds or flexipans from a pitcher.
Remove any bubbles that may rise to the surface by dipping a paper towel onto them or by "burning off" the bubbles with a quick pass of the torch.
Bake on doubled sheet trays

CHOCOLATE BREAD PUDDING

CHOCOLATE BREAD PUDDING, GET OUT OF MY WAY PEOPLE!!!!

Ingredients 


• 14 1/2 ounce Cuban or Italian bread

• 24 ounces  Dark 58.5% Chocolate

• 6 ounces butter, unsalted

• 6 ounces cashews

• 1 cup (7 ounces) black raisins

• 1 cup aged Venezuelan rum

(or Bacardi premium Black)

• 5 cups milk

• 2 14-ounce cans sweetened condensed milk

• 4 cups Cuban-style espresso

(or any dark espresso)

• 2 tablespoons anise seed

• 8 cinnamon sticks

• 12 whole allspice berries

• 1 pinch of salt

• 10 large eggs

• 4 egg yolks

• 2 tablespoons vanilla extract

• 2 teaspoons almond extract



Caramel

Yield = Caramelizes on hotel pan

Ingredients:

• 2 cups sugar

• 1/2 cup water



Cafe con Leche Sauce

Yield = 30 fluid ounces (Serving per individual portion of pudding about two ounces)

Ingredients:

• 14 fluid ounces of sweetened condensed milk.

• 1 cup Cuban espresso or dark coffee.

• 1/2 cup aged Venezuelan rum

(or Bacardi Premium Black).

• 1/2 cup heavy cream, reduced.

Directions Bread Pudding

Prepare caramel coated hotel pan. Slice bread into 1-1 1/2 inch cubes. Chop chocolate and place into a large bowl with the unsalted butter.
Chop cashews, coarsely. Presoak raisins in a bowl with rum. Set all aside.
Place milk, sweetened condensed milk, espresso, anise seed, cinnamon sticks, whole allspice berries into a pot and bring to a boil. Lower to simmer and allow to simmer/steep for approximately 10- 15 minutes.
Strain steeped milk mixture into chopped chocolate. Whisk to combine. Whisk eggs, yolks, vanilla and almond extracts together. Mix warm milk/chocolate mixture with eggs. Whisk eggs/milk/chocolate back into larger chocolate bowl.
Add the cubed bread, soaked raisins, and cashews to custard mixture (about 16 cups of custard mixture.)
Allow to soak for one hour or until the bread has absorbed the liquid. Mash with a fork or potato masher to break large pieces of bread crust. Pour into hotel pan and place into 350¨ oven for 35 minutes.
Note: The custard temperature at the time it is placed in the oven should be about 105. The temperature of the finished product should range between 175-180.
Caramel Yield Directions:
Place sugar and water in saucepan and cook until golden caramel color.
Pour into hotel pan. Allow to set.
Cafe con Leche Sauce Directions:
Mix sweetened condensed milk, espresso and rum and heat in a small saucepan. Do not boil.
Add heavy cream.
Stir and cool to serve.



PECAN PIE???? HELLOOOOO! MAKE THIS CHOCOLATE PECAN CAKE WITH RASPBERRY CREAM & VANILLA SAUCE!!!

PECAN PIE???? HELLOOOOO! MAKE THIS CHOCOLATE PECAN CAKE WITH

RASPBERRY CREAM & VANILLA SAUCE!!!

CHOCOLATE PECAN CAKE WITH RASPBERRY CREAM & VANILLA SAUCE

Ingredients


• 1/4 cups cocoa
• 6 oz. pecans, toasted
• 1-1/2 cups sugar
• 8 oz.  Dark 58.5% or Dark 61% Chocolate
• 12 Tbsp. butter (or 6 oz) 6 eggs, separated
• 1 cup all purpose flour, sifted
• 1/8 tsp. salt
Raspberry Cream Ingredients:
• 2 c. heavy cream
• 1/3 c. sugar
• 20 raspberries
• 1/2 tsp. vanilla
Chocolate Ganache Ingredients:
• 8 oz. Dark 73.5% Chocolate
• 1 c. heavy cream
• 2 oz. almonds, toasted and ground
Vanilla Sauce Ingredients:
 2 c. half and half
• 1/2 vanilla bean
• 6 egg yolks
• 1/2 c. sugar

IT'S ALL ABOUT THE CHOCOLATE

DIRECTIONS

Melt the chocolate in a double-boiler.

Grind the pecans and 1/4 c. sugar in a food processor.
Cream butter and 1 c. sugar. Add egg yolks, one at a time, scraping sides of mixing bowl.
Stir chocolate into egg mixture. Add ground pecans, flour and cocoa. Mix together.
Whip egg whites to stiff peak, gradually adding remaining 1/4 c. sugar.
Mix 1/3 egg whites into chocolate mixture (to aerate the chocolate mixture). Then, fold in the remaining egg whites.
Pour into a 10" spring form pan that has been sprayed with baker's spray and lined at the bottom with parchment paper.

Bake at 350 degrees for 15 minutes. Turn down oven to 325 degrees and continue baking another 30 to 40 minutes or until done. The cake will rise and be firm in the center when ready.
Allow cake to cool completely.
Using a cake knife, trim top of the cake until it is level. Remove the entire top layer as it tends to be fragile and crusty.
Brush away the crumbs.

Raspberry Cream Directions:
Puree the raspberries.
Whip cream, sugar, and vanilla until stiff.
Add the raspberry puree. Whisk together until combined.

Chocolate Ganache Directions:
Melt chocolate in a double boiler.
Heat cream to boiling point.
Add cream to chocolate and whisk.
To finish, place cake on a 10" cake circle or the inverted spring form base.
Place a cooling rack atop a clean sheetpan. Put cake on cooling rack.
Pour the ganache over cake, covering as much as possible. Use an offset spatula to scrape off excess ganache and level top of cake.
Allow ganache to harden somewhat, then press ground nuts onto sides of cake.
Refrigerate.
Note: Partially freezing the cake will make it easier to transfer to a serving platter.

Chocolate Garnish Directions:
Temper chocolate by melting in a double boiler to 86 degrees. If temperature of chocolate exceeds 88 degrees you will need to temper.
Using an offset spatula, spread chocolate on a sheet of parchment paper. Be sure to spread an area larger than the spring form pan.
When the chocolate has begun to set up (it will no longer have the very shiny appearance it had when melted), lay the base of the spring form pan over it and cut out a circle.
Cut the circle into 8, 12, or 16 pieces - however many slices you want to cut your cake. By this time, the chocolate will probably have set up. Dip your knife in hot water, then dry it. The warmth of the knife will allow you to continue cutting the chocolate.
As long as it is stored in a cool place - not the refrigerator - the chocolate garnish can be prepared well in advance.
Just before putting the chocolate garnish on the cake, sift powdered sugar over the top.

Vanilla Sauce Directions:
Whisk together sugar and egg yolks.
Scrape vanilla bean into half and half.
Bring half and half to a boil.
Just before the boiling point, pour half the liquid into egg mixture and whisk together to temper eggs.
When half and half boils, add egg mixture to boiling liquid and turn down heat to medium.
Stir sauce while it is cooking.
Cook sauce until it thickens and coats the back of the wooden spoon.
Strain and pour into clean container.
Cool in an ice-water bath, stirring occasionally as it cools.

Note: If you overcook the sauce, it will separate. If this happens, blend it immediately using a hand-held blender. Usually, this will save the sauce.



7 REASONS CHOCOLATE IS HEALTHY

7 reasons why chocolate is healthy

Regarded by many as the tastiest food on Earth, dark chocolate also has many health benefits.
Just don’t go overboard—chocolate still contains sugar and fat

1. It’s loaded with antioxidantsDark chocolate contains hefty amounts of disease-fighting flavenoids, antioxidants also found in red wine and many fruits and vegetables. In fact, it appears to have more flavenoids than any other food.

2. It helps you through PMS“There’s a reason we crave certain foods, such as chocolate, at that time of the month,” says Toronto-based raw foods coach Nathalie Lussier. “Chocolate releases calming endorphins that reduce anxiety. Plus, it’s high in magnesium,” which lifts moods and reduces water retention. But overindulging in sugar, salt and caffeine can backfire, causing bloating and fluid retention (not to mention weight gain). Try one of these recipes to get your chocolate fix the healthy way:
3. It may lower cholesterol
A small study from the University of Illinois at Urbana-Champaign found that daily consumption of cocoa flavanol-containing dark chocolate lowered cholesterol and improved blood pressure.

4. It may prevent pregnancy complicationsA new study reports that a chemical (theobromine) found in chocolate may reduce preeclampsia, a major pregnancy complication. The darker the chocolate, the better.

5. It helps prevent heart disease
A recent study shows that people who regularly consume 70% dark chocolate (about 20 g per day) show a marked improvement in blood flow, while no improvement is observed in those who eat “processed” chocolate, which contains very little cocoa paste. It seems that the positive effect of dark chocolate is linked to a property in its polyphenols that releases a chemical messenger, nitric oxide, which increases arterial dilatation, at the same time improving blood flow and reducing platelet aggregation.

6. It may improve your skin
Researchers at Germany’s Heinrich Heine University exposed chocolate eaters to ultraviolet light and found that after six weeks, they had 15 percent less skin reddening than those who didn’t eat it. “We believe the compounds in chocolate act as UV filters,” says study leader Wilhelm Stahl. After 12 weeks, the chocolate eaters’ skin was 16 percent denser and 42 percent less scaly. Concerned about it causing acne? Researchers at Australia’s University of Newcastle reviewed the evidence and found nothing to suggest that chocolate triggers blemishes.

7. It may reduce pain
A recent study published in the Journal of Neuroscience found that rats don’t respond as quickly to pain while they’re eating chocolate. While this might explain why nothing in the world could drag you away from your Hershy’s Kisses, the study’s researchers say this pain-killing effect could be detrimental to humans as it could contribute to obesity. So remember to enjoy chocolate’s soothing properties in moderation. Also interesting to note: The study also found that drinking water also reduced pain.
Related:

Karolina would like to say Happy Holidays with a special offer.

December 6th 50% off all products!!!

50% Off Everything - One Day Only

Offer valid ONLINE ONLY. Discount automatically taken at checkout. 50% Off

is applied to merchandise total, tax and shipping excluded.

discounts taken on merchandise total, tax and shipping excluded.

Promotional offers cannot be combined with any other discounts or applied to past orders.

No substitutions, exchanges or price adjustments.

Offers are non-transferable and have no cash value. Mass distribution of these offers is prohibited.

Karolina reserves the right to end these offers and may be subject to change at any time without notice.

WEE SHARE MACARON REVIEW

2010 Holiday Gift Guide Review: Karolina French Macarons


2:50 PM Posted by Carolina Girl Mommy

In this family, we love dessert time. In fact, we find it quite fun to enjoy a tasty treat before a meal as opposed to afterward. I know, I know... that isn't necessarily healthy. So, we don't do it too often. But, sometimes that sweet tooth gets the best of us and we indulge.

I am almost always up for trying new tasty sweets. After all, there just might be something out there I would absolutely love, but have never tried before. So, when I heard about the French Macarons from Karolina, I was thrilled to taste them.



Karolina has been creating their whimsical confections since 2008. The chefs behind these treats use authentic techniques and only the finest quality ingredients. They have had the opportunity to work with some of the finest pastry chefs in the world as the perfected the creations. They also seek to tread as lightly as possible on our environment. All chocolate is acquired through Fair Trade and is grown naturally in Venezuela.

We were able to try out each of French Macaron flavors offered at Karolina. We were sent the Macaron Petit, which contains 2 each of the 6 flavors of macarons.

Chocolate

Raspberry

Pistachio

Pecan Caramel

Cinnamon

Coffee

The French Macarons from Karolina are made from only a handful of ingredients: egg whites, sugar, natural almond flour, milk, cream, and butter. They ate completely gluten-free as well. All ingredients used to prepare the macarons are natural. Karolina macarons are prepared in the traditional Parisian style, sandwiching two light cookies together with a flavored cream or marmalade.

The box that the macarons arrived in was stunning. It was the perfect regal setting for such an elegant selection of sweets. Due to all the different flavors in our box, it was quite colorful. I had a hard time choosing which flavor to try first.

Ultimately, I went with Chocolate. The adorable little treats were almost too sweet to bite into... almost being the key! I bit in. I noted that the flavor was light, but you could definitely taste it. The outer cookie of the macaron provided a crunch, while the inner filling added some chewy goodness.

This holiday season, whether you are looking for a special touch for a holiday party or just want to surprise someone with a superb tasty gift, I urge you to check out Karolina. To ensure freshness, they are shipped quickly. So, you should have no trouble getting a tasty treat in time for the holidays!

Stay in touch with Karolina so you don't miss any exciting news!
Visit the Karolina blog
Stop by the Karolina website

No monetary compensation was received for this post. A sample of macarons was provided to me for review. All opinions expressed above are my own.

OAXACAN MOLE IS COMING TO TOWN.....

KAROLINA TO CARRY THE BEST OAXACAN MOLE AVAILABLE.

 WHAT IS MOLE?  (pronounced MOH-lay)

Chiles must be roasted, seeds toasted. The ingredients must be carefully blended and meticulously strained to ensure a smooth and creamy sauce.

"It's a slightly athletic sauce to make, and requires a bit of blind faith that all these different ingredients work together," said Smedstad, who travels with his wife, Azucena, throughout her native Mexico tasting mole and gathering recipes.

There is no definitive mole, but rather endless versions that differ from family to family, from region to region.

Every home cook seems to throw in his or her own secret ingredient. But make no mistake, when you encounter the real thing, the taste is beyond words," said Sandoval, a Mexico native who mixes animal cookies into his mole just like his grandmother did.

Mole, which comes from the Aztec word molli, meaning concoction or stew, is believed to have been created in the late 1600s by a nun in a convent in Puebla de los Angeles, outside Mexico City, to honor the archbishop for building a nearby convent. According to food historians, she spared no expense, using the best and most expensive ingredients to create the dark, savory sauce that grew to tantalize a nation.

CHICKEN MOLE

MOLE SAUCES

Today, Oaxaca has the reputation as Mexico's best state for mole, followed by Puebla and Veracruz. The famous "seven moles of Oaxaca" compose a rainbow of earthy colors such as black, brown, brick red, yellow and green. The region's most famous variety, mole negro, uses six kinds of chile, almonds, raisins, pumpkin seeds, tomato, garlic, onions, plantains, chocolate, spices, chile seeds, lard and more.

This is the hardest to make because you have to bring all the ingredients to the edge of burned, without burning. It's a fine line and one that cannot be crossed," Smedstad said.
Karolina will carry a Mole Paste. The paste is a intense sauce reduced into a paste. The paste is a simple way to create the sauce with stock to create the flavorful mole dish you remember.

Going through the markets in Oaxaca, you will pass piles of seasoning pastes in various earthy colors and flavors. Instead of having to spend days in your kitchen, you can reconstitute Mole Paste and make this ceremonial dish in less than an hour. Serve a generous portion of chicken, turkey, pork or a combination of the three with plenty of this sauce. Although some stalls sell many different kinds of pastes,
The most popular are Mole Negro, Mole Coloradito and Mole Rojo.


YOU WILL BE ABLE TO MAKE MOLE DISHES AT HOME IN MINUTES IN PLACE OF HOURS!

MOLE PASTE

NEGRO         COLORADITO             ROJO





GOURMET EXPERIENCE

The Gourmet Experience

By Sweet Kiera– October 9, 2010

Posted in: Miscellaneous

While we were in San Diego, Uncle John took us to The Gourmet Experience at the Del Mar Fairgounds. It’s an expo of both food, luxury, and lifestyle products and services.

Petit French Macaron (Chocolate) samples from Karolina Cacao.

I like the idea of this gift box on Valentine’s Day rather than a box of chocolates.

 
 

 



HOLIDAY FLASH SALE ONE DAY ONLY

OUR FIRST FLASH SALE WENT SO FAST WE ARE HAVING ANOTHER!

Karolina would like to say Happy Holidays with a special offer.

The first 10 orders of our French Macaron Gift Box

on December 6th will receive 50% off all products!!!

50% Off Everything - One Day Only
PROMO CODE: MAC

Offer valid ONLINE ONLY. Discount automatically taken at checkout. 50% Off

is applied to merchandise total, tax and shipping excluded.

Discounts taken on merchandise total, tax and shipping excluded.

Promotional offers cannot be combined with any other discounts or applied to past orders.

No substitutions, exchanges or price adjustments.

Offers are non-transferable and have no cash value. Mass distribution of these offers is prohibited.    

Karolina reserves the right to end these offers and may be subject to change at any time without notice.

Mad Hatter

Visions of Macarons, dance on my head?

THE REVIEW STEW REVIEW.....

My Opinion

I have never had French Macarons before, but I am definitely a fan now! They were perfect, sweet little treats and I felt sophisticated eating them! :)
I love the six different flavors, with the coffee and pecan caramel being the favorite in our house! They were bite-sized, but they were packed with flavor!
Another great fact about the Petit Macarons is that they are gluten free!
I recommend Karolina Cacoa Petit Macarons for all people that like a tasty little treat that packs big flavor! These would make a delicious and special treat this holiday season!
Buy It: You can purchase the Petit Macarons for $28.00 on the Karolina Cacoa website.

THE REVIEW MOM BLOGS ABOUT KAROLINA MACARONS

I was surprised at the wonderful box these treats came in. They were delivered cold, so I set them on my kitchen table to allow them to come to room temperature. I was told this would be the best way to try them. Before I get to the macarons, let me tell you about the box they came in. It was sturdy, with a reddish-brown color on the outside. My husband now uses it to store his drawing supplies in. I love that it is reusable!

Now, on to the macarons. My first try was with the chocolate. I took a bite and was happily surprised with the way the outside was flaky, the cookie part was soft, and the middle was smooth. Everything worked together perfectly. These macarons are exquisitely delicious. Each flavor was better than the last. Flavors of the Karolina Cacao Macarons are chocolate, pistachio, coffee, raspberry, pecan caramel, and cinnamon.



Highly recommended!
Posted by Nicole LaMarco at 11:38 AM

MACARONS VS MACAROONS

What are Macarons/Macaroons? Most Americans are familiar with the coconut macaroon. I found the Macaron (with one o) in Paris all over the city. I would compare the popularity to the chocolate chip cookie of the USA. Both delicious, but very different. What is your experience with the discovery of the French Macaron?




MACARONS



Dating back to the 18th century, the macaron is a traditional French pastry, made of egg whites, almond powder, icing sugar and sugar. This sweet pastry came out of the French courts' baker's oven as round meringue-like domes with a flat base. Macarons, also anglicized "macaroons", are not to be confused with a similar pastry also called macaroons. Macarons are sandwich-like pastries made with two thin cookies and a cream or ganache between the cookies. Macaroons, on the other hand, are dense cookies made either with coconut or with a coarse almond paste. Macarons come in a wide variety of flavors varying by store and season; ranging from traditional to exotic. At the Versailles Court in Paris, members of the Dalloyau family, whose descendants later founded the gastronomy house of the same name, served macarons to royalty in the then ruling House of Bourbon. In the 1830s macarons were served two-by-two with the addition of jams, liqueurs, and spices. The macaron known today is the "Gerbet" macaron, born in the 1880s in the Beleville neighbourhood of Paris. The double-decker macaron filled with cream that is popular today was invented by the French pâtisserie Ladurée.



MACAROONS



Macaroons are sweet foods made either with coconut and egg white or with a coarse almond paste formed into a dense cookie or confection. They are often confused (due to the very similar spelling) with the French Macarons which are entirely different in appearance. The English word macaroon comes not from the French macaron, but from the word maccarone, regionally used in Italy to refer to maccherone (kind of pasta, with a hole and a larger diameter than bucatini) - because almond macaroon paste is the same colour as macaroni pasta. Macaroon cookie biscuits often use egg whites (usually whipped to stiff peaks), with ground or powdered nuts, most commonly coconut but sometimes almond. Almost all recipes call for sugar, which caramelizes and provides body and a smooth, moist texture to the macaroon. If the coconut or other fabric used is very sweet, however, the sugar may be omitted. Macaroons are commonly baked on edible rice paper placed on a baking tray. A coconut macaroon is a type of macaroon most commonly found in the United States, although invented in Govan, Glasgow, Scotland. It is a conventional macaroon with a distinct coconut flavor and containing shredded dried coconut. They tend to be closer to a soft cookie than their meringue cousins, and about as sweet. Increasingly, coconut macaroons are dipped in chocolate, typically milk chocolate. Versions dipped in dark chocolate or white chocolate are also becoming more commonly available. Nuts are often added to coconut macaroons, typically almond slivers, but occasionally pecans, cashews or other nuts. In Australia, a blob of raspberry jam is often concealed in the centre of the macaroon prior to cooking.

KAROLINA featured in Interiors Magazine

HOT CHOCOLATE

page 44-46





Holy Mole!

HOLY MOLE!

KAROLINA will be adding an authentic Oaxacan Mole to our product list in October.

Have a great Mole recipe or experience? 

Please tell us about it and you will receive a sample at your door step.

KAROLINA & MACARON MONDAYS

MACARON MONDAYS!

Submit an email about why you love macarons and you may receive a box on us like Elizabeth from Chula Vista, CA!



"Why do I love macarons? Having worked in the restaurant/hospitality industry for years, my husband and I are always on the hunt for food (and wine!) that is good because of pure ingredients and the ability to combine subtle simplicity to create a rich flavour. Sure, we like our comfort food every now and then, but there's something to be said for the right balance that just hits the spot.

This is what's great about French macarons! Rather than being smothered with chocolate, buttered up beyond belief, or crusted with sprinkles or icing, it's the perfect balance of texture and flavour. Crisp on the outside, with a rich, flavourful, and slightly chewy inside, macarons fulfil the craving for sweet without being large and overpowering. Also, it is based on just a few simple ingredients with varied flavours that either become delectable little treats or a complete mess depending on the skill of the pastry chef, so it definitely showcases the creativity and talent of its maker!



I found your blog/website while searching for places online to buy macarons! We are located in Chula Vista, and we saw on Chocolate.com that you're based in San Diego! Was actually hoping to find a physical location we could stop in and get some macarons when we found your blog!"

Melange Sucre becoming Karolina

Welcome!

We are going through some growing pains and changing our name to Karolina.

In appreciation of our customers, we would like to offer a Thank you for your continued support!

August 19th - September 10th
25% off all products
(retail orders only, while supplies last)

HURRY AND GET YOUR CHOCOLATE RECIPES IN!

Almost the end of the month so get your chocolate recipes in. You have till 11:59 PM PST 7/31/2010. If you have any questions or concerns about the contest you can check out our rules and regulations at the bottom of the blog section. Have fun with your recipes and good luck!

Macarons the new cupcake? Get out! No, really, get out.

In comparison, the macaron is as popular in France as the chocolate chip cookie is in U.S.A. There is a lot of buzz being created about these delicate confections, but trend they are not.

In the 1830s, macarons were served two-by-two with the addition of jams, liqueurs, and spices. The macaron as it is known today was called the "Gerbet" or the "Paris macaron" and is the creation of Pierre Desfontaines of the French pâtisserie Ladurée,composed of two almond meringue discs filled with a layer of buttercream, jam, or ganache filling.

DEL SUR FARMER'S MARKET

New Market for Melange Sucre in San Diego!

Please visit us at the Farmers Market in Del Sur on the corner of Camino del Norte and Lone Quail Rd. (west of I-15) sponsored by the Del Sur Educational Foundation.

Open from 3 to 7pm every Thursday.

Congratulations to our April contest Winner Trisha Kruse!!!

Congratulations to our April contest Winner Trisha Kruse from Eagle, ID!


We loved that this recipe was crunchy and not too sweet and healthy enough to eat a little everyday. We also tried it without the flour and placed in the fridge in lieu of the oven.


Chocolate Nib Banana Pilates Bars



"I grab one of these bars before I head off to my Pilates class every Wednesday. They are a perfect mix of oats, flax and wheat germ with lots of rich, chocolate and chewy coconut. They are super!"

1 cup rolled oats
1/2 cup all purpose flour
¼ cup flax seed meal
¼ cup toasted wheat germ
1/2 cup brown sugar
1/4 cup sesame oil
1/4 cup honey
1 teaspoon salt
½ cup Melange Sucre cocoa nibs, crushed
½ cup shredded coconut
½ cup chopped macadamia nuts


Preheat oven to 350 and spray a 9X9 inch baking pan with non stick cooking spray and set aside. In a medium bowl mix all ingredients thoroughly, press into prepared pan and bake for 20-25 minutes. Allow to cool before cutting into bars. Makes about 8 large bars.

MACARON MONDAYS

Submit an email about why you love macarons and you may receive a box on us like Elizabeth from Chula Vista, CA!

"Why do I love macarons? Having worked in the restaurant/hospitality industry for years, my husband and I are always on the hunt for food (and wine!) that is good because of pure ingredients and the ability to combine subtle simplicity to create a rich flavour. Sure, we like our comfort food every now and then, but there's something to be said for the right balance that just hits the spot.


This is what's great about French macarons! Rather than being smothered with chocolate, buttered up beyond belief, or crusted with sprinkles or icing, it's the perfect balance of texture and flavour. Crisp on the outside, with a rich, flavourful, and slightly chewy inside, macarons fulfil the craving for sweet without being large and overpowering. Also, it is based on just a few simple ingredients with varied flavours that either become delectable little treats or a complete mess depending on the skill of the pastry chef, so it definitely showcases the creativity and talent of its maker!

I found your blog/website while searching for places online to buy macarons! We are located in Chula Vista, and we saw on Chocolate.com that you're based in San Diego! Was actually hoping to find a physical location we could stop in and get some macarons when we found your blog!"

Congratulations to our March contest Winner Shelly Fisher!!!

Our March winner is Shelly Fisher from Hermiston, Oregon. 

This recipe is a unique take on a chocolate cookie.  If you like sweet & savory at the same time, you have to make these cookies! 

**If you are not used to baking with liquid hickory smoke, it can be strong so test to your preference.

BBQ'd Chocolate Cookies
6 tbsp salted sweet cream butter softened


2/3 c light brown sugar


3 tbsp plus 1/4 c granulated sugar


1 lg egg


1/4 c molasses


2 oz Melange Sucre Rio Caribe Chocolate Rounds


1 tsp vanilla


1/8 tsp liquid hickory smoke


1 1/2 c all-purpose flour


1 tsp bbq spice rub blend


1/4 tsp red pepper flakes


8 pcs hickory smoked bacon cooked crisply and chopped


1/2 tsp ground cinnamon

Pre-heat oven to 350 degrees. Prepare cookie sheets.
Melt chocolate in a double boiler. Set aside to cool.

In a medium mixing bowl, beat butter until creamy. Mix in brown sugar and 3 tbsp granulated sugar. Mix in egg, baking soda, molasses, chocolate, vanilla and hickory smoke. In a small mixing bowl, combine flour, bbq spice rub blend and red pepper flakes. Mix into batter. Stir in chopped bacon.
Refrigerate mixture 30 minutes or until batter is firm enough to roll. Combine 1/4 c granulated sugar and cinnamon. Roll batter into 1 inch balls and roll in cinnamon sugar. Place 2 inches apart on cookie sheet.

Bake 9-10 minutes or until cookies are set and tops cracked. Cool 1-2 minutes, remove from pan to wire rack to cool completely. Makes approximately 40 cookies.

GLAMOUR & GREEN'S GLUTEN FREE BLOG REVIEWS MELANGE MACARONS

When going gluten-free, one of the hardest things to find is great-tasting desserts. So often gluten-free sweets are too dense and don’t have that light, fluffy, or moist texture that gluten-filled goodies have. So when I find a gluten-free dessert that’s FABULOUS, I need to share it with the world.
And that is why, my friends, you NEED to know about this super-glamorous, completely delicious little treat: Mélange Sucre Macaron Petits! (Yes, they really are as luxurious as they sound).
Now as much as I love my gluten-free bakeries, I have to say, it’s great when you find a dessert that’s gluten-free JUST BECAUSE IT TASTES GREAT WITHOUT GLUTEN. And that’s how it works with Mélange Sucre. They made these incredible little treats using fresh, delicious, all-natural ingredients and without seeing the need for gluten.

So, what are these little bites of pure bliss made from? Mélange Sucre macarons are made with egg whites, sugar, natural almond flour, milk, cream, and butter.
Sweet… literally.
These cookies are totally high-maintenance (kinda like me- haha!), and that’s just another thing that I love about them. When you receive your package of Mélange Sucre cookies, you know it’s something special… and that this isn’t your average gluten-free treat.
See… this gluten-free delicacy is a treat to be treasured; not something you can just pick up at your local grocery store any ol’ boring day.
These gourmet cookies pair nicely with gourmet teas or a delicious, frothy cappuccino. They’d work well with a little tea party or an afternoon get-together with your favorite gal-pals. Another occasion that would suit Macaron Petits perfectly? Mother’s Day. Their beautiful presentation (the box the macarons come in is long, gorgeous and made from environmentally-friendly materials that’s also reusable as storage for other special things!!) and phenomenal taste makes them a fabulous gift to give to that special mom of yours. And with only 130 calories for 2 cookies, they’re a treat she won’t feel bad indulging in!!


So, give them a try this spring! Host afternoon tea and serve this delicate little cookies as your tea-time treat. And give them to mom as a Mother’s Day surprise. You really don’t need a special occasion to indulge in these amazing cookies. Simply buy them for yourself and try one of the best gluten-free/non-gluten-free treats you’ll ever eat! MMMMMMmmmm!!!

EASTER EGGS

EASTER IS HERE! OR THERE. OR WHAT?

It is everywhere in the chocolate world.  Next to Valentine's Day the chocolate world rocks the unique products this time of year.  I found some cute creations that are made of some of the finest chocolate by artisan chocolatiers.

Melange Sucre at Earth Fair in San Diego

EarthFair

Do Your Part…

EarthFair 2010

Sunday, April 18

Balboa Park

10am - 5pm

Our annual EarthFair in Balboa Park is the largest free annual environmental fair in the world. EarthFair 2010 will be our 20th anniversary – the 40th anniversary of the first Earth Day! Each year, the EarthFair draws around 70,000 visitors.

Stop by and nosh on some macarons.....

We will be featuring our 6 flavors in our eco friendly reusable

Raspberry tube as well as our chocolate rounds,

THE BEST single origin chocolate procured through fair trade practices.

Are you GREEN? 

MACARON MONDAYS

MaCaRoN MoNdAyS!

Send us an email about why you love macarons and you may receive a complimentary box!

Send emails to info@melangesucre.com, subject Macaron Mondays.

MELANGE SUCRE FEATURED IN BOHO MAGAZINE

BOHO MAGAZINE

{sweet }things

(text by simone smith ) photography by jon edwards

Destination:

San Diego, CaliF.

eco friendly

french macarons

manger MACARONS

At Mélange Sucré they’ve mastered this signature sweet.

Nothing embodies the gourmet glamour of Paris like the French macaron, an airy confection made with egg

whites, sugar, and almond fl our sandwiching jelly, ganache, or buttercream. Macarons have been a royal indulgence

in Europe since the 16th century. Today, these treats are catching on in the U.S. as they are not only

elegant, but light, healthy (gluten, preservative, and trans-fat free), and undeniably delicious. San Diegobased

Mélange Sucré’s founder sought to bring “Nouvelle Patisserie” to America, incorporating modern twists via

philanthropy, eco-friendliness, and use of organic and fair-trade ingredients (like local Venezuelan chocolate).

Owner Caroline Eddy ships the petit macarons in exquisite, elongated chocolate-brown boxes that are made

exclusively of 100 percent biodegradable and recyclable packaging, with soy inks. These macarons are more petit

than traditional macarons, but pack a punch with their fantastic fl avors including chocolate, pistachio, pecan

caramel, cinnamon, and coffee. Bon apétit! All orders are online at www.melangesucre.com

Royal Treats!


Macarons were supposedly enjoyed


in 1533 by Catherine de’ Medici,


future queen consort of France,


and made subsequent appearances


at Versailles throughout the 17th


century.

NEED SHOES?

Our Movement




One for One

TOMS Shoes was founded on a simple premise: With every pair you purchase, TOMS will give a pair of new shoes to a child in need. One for One. Using the purchasing power of individuals to benefit the greater good is what we're all about.



Our Story

In 2006 an American traveler, Blake Mycoskie, befriended children in Argentina and found they had no shoes to protect their feet. Wanting to help, he created TOMS Shoes, a company that would match every pair of shoes purchased with a pair of new shoes given to a child in need. One for One. Blake returned to Argentina with a group of family, friends and staff later that year with 10,000 pairs of shoes made possible by caring TOMS customers.



Since our beginning, TOMS has given over 400,000 pairs of shoes to children in need through the One for One model.



Our ongoing community events and Shoe Drop Tours allow TOMS supporters and enthusiasts to be part of our One for One movement. Join us.



Why shoes?

Most children in developing countries grow up barefoot. Whether at play, doing chores or just getting around, these children are at risk.



Walking is often the primary mode of transportation in developing countries. Children can walk for miles to get food, water, shelter and medical help. Wearing shoes literally enables them to walk distances that aren't possible barefoot.



Wearing shoes prevents feet from getting cuts and sores on unsafe roads and from contaminated soil. Not only are these injuries painful, they also are dangerous when wounds become infected. The leading cause of disease in developing countries is soil-transmitted parasites which penetrate the skin through open sores. Wearing shoes can prevent this and the risk of amputation.



Many times children can't attend school barefoot because shoes are a required part of their uniform. If they don't have shoes, they don't go to school. If they don't receive an education, they don't have the opportunity to realize their potential.



There is one simple solution...SHOES.



Of the planet's six billion people, four billion live in conditions inconceivable to many. Lets take a step towards a better tomorrow.

CHOCOLATE EXPERIENCE OF THE SENSES....

Chocolate Factory

The chocolate episode was hilarious, but that is no way to experience chocolate unless you are a competitive eater.  If you are a self proclaimed chocoholic, you experience chocolate.  I like to pop an M&M, but I LOOOOVE artisian chocolates.

No you will not have to visit a factory to have a chocolate experience of the senses, just invite some friends and we will do the rest!  Host a Melange Sucre Chocolate Party and you and your guests will learn about chocolate, how to taste chocolate, learn how to use chocolate for many chocolicious creations using our professional single origin chocolate, chocolate molds, transfer sheets, tools, and learn how to incorporate chocolate into your life everyday with our easy steps to keep it simple, affordable and limitless in chocolate creations. 

Who wants to party with chocolate?

FANCY LADY GOURMET

The Fancy Lady Gourmet reviews Melange Sucre Macarons!

http://www.thefancyladygourmet.blogspot.com/

Do you have a review?  Leave a comment.

THE BEST MACARONS I HAVE EVER TASTED!

When I attended the Ecole Valrhona in France, the pastry students were making macarons. I was able to taste these caramel cookies right after they were made. These macarons were the ultimate experience! I have never endulged in such a body transformation from a confection. My entire body was tingling and I wanted to scream! Macarons will melt in your mouth when you eat them, but these became a part of me. Yikes.....

DARK CHOCOLATE & DNA

Dark Chocolate May Reduce DNA Damage


MILAN, Italy—Dark chocolate improved DNA resistance to oxidative stress and researchers say this effect is most likely due to its flavonoid content, according to a study published in the British Journal of Nutrition (2009 Nov 5:1-7).
Researchers investigated the effect of dark chocolate that contained 860 mg polyphenols, of which 58 mg were epicatechin, compared with white chocolate, which had 5 mg polyphenols and undetectable amounts of epicatechin in 20 healthy subjects. The subjects followed a balanced diet (55 percent of energy from carbohydrates, 30 percent from fat and 1 g protein/kg body weight) for four weeks. On the 14th day until the 27th day, researchers gave 45 g of either white (n 10) or dark chocolate (n 10).
At the end of the study, detectable epicatechin levels increased two hours after subjects ate dark chocolate (0.369 (se 0.041) mumol/l) and mononuclear blood cells DNA damage decreased 20 percent from two weeks into the study (- 19.4 (se 3.4) % at day 14 v. - 24 (se 7.4) % on day 27, P = 0.7). While both effects were no longer evident 22 hours after eating the dark chocolate, no effect was observed in the white chocolate group.

AN OUNCE A DAY KEEPS THE STRESS AWAY

It's true, eating an ounce of 70% cacao or more can affect your health in a positive way.

EVERYDAY? FANTABULOUS!

70% CACAO

Uses: 

Molding,

Enrobing, Filling,

Mousse,

Ganache, Glazes,

Sauces, Sorbets,

Chocolate, Beverage,

Ice Cream &  Tasting!

Dark chocolate: "Recent studies show that eating dark chocolate may lower blood pressure as effectively as the most common antihypertensive medications and may increase HDL cholesterol and lower LDL cholesterol. Interesting fact: The Kuna Indians, who live on islands near Panama, have little age-related hypertension. They drink more than five cups of flavonoid-rich cocoa a day."

YOU: Staying Young by Michael F. Roizen, M.D. and Mehmet C. Oz, M.D. Copyright © 2007 by Michael F. Roizen, M.D., and Oz Works LLC, f/s/o Mehmet C. Oz, M.D. Reprinted by permission of Free Press, a Division of Simon and Schuster, Inc.