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.

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.

BLOG FOR CHOCOLATE

Blog For Chocolate

Chocolate.com offers FREE CHOCOLATE to bloggers

Are you a chocolate blogger, tell us about it.....