Ritter Sport Squares December 17, 2007

As you might surmise from the photo at right, Ritter Sport squares were on sale at a local grocery store this weekend. What a perfect time to stock up for the holidays!

If you haven’t seen these before, Ritter Sport squares are quality chocolate “bars” made in Germany. There’s quite a variety, too. Pictured here are (from top to bottom) dark chocolate with whole hazelnuts, yogurt, cappuccino, dark chocolate with marzipan, milk chocolate with whole almonds, milk chocolate with whole hazelnuts, white chocolate with whole hazelnuts, milk chocolate with butter biscuit, milk chocolate with praliné, leche milk chocolate, alpine milk chocolate, dark chocolate à la mousse au chocolat, dark chocolate (50% cocoa), and fine extra dark chocolate (71% cocoa).

According to the Ritter web site, they also make diet chocolate squares, although I have yet to find these in the U.S.

Toblerone One by One December 16, 2007

Here’s a new way to enjoy the classic Toblerone: individually wrapped singles. In the box are dark, white, praline, combination white and milk, and milk chocolate Toblerone chunks. Careful, though—it’s easy to lose track of just how many you’ve enjoyed!

Thanks to beautifulcataya for uploading the photo at right to flickr.

Chocolate addiction December 14, 2007

According to an article in The Guardian (Brain scans pinpoint how chocoholics are hooked), researchers at the University of Oxford employed functional magnetic resonance imaging to investigate whether chocoholics respond to chocolate differently than non-chocoholics. Surprise, surprise, they do! When chocoholics are shown photos of chocolate, regions of the brain “known to be involved in habit-forming behaviours and drug addiction” are activated.

It’s official—we’re addicts.

Another finding: “combining the sight and taste of chocolate produce[s] a stronger reaction in both cravers and non-cravers”. So next time you give in to your cravings, try pausing for a moment to look at your chocolate before engulfing it.  You’ll enjoy it more!

Trader Joe’s Natural Mint Cocoa December 12, 2007

It’s back! Trader Joe’s Natural Mint Cocoa is on the shelves again at Trader Joe’s grocery stores, now $2.99 for a 10oz canister. Made with cane sugar, pure vanilla extract, and peppermint oil, this hot chocolate is to die for. If you get addicted make sure you stock up now, though, because they only carry it during the holidays.

The incredible, edible chocolate box December 11, 2007

What a clever idea this is—chocolates in boxes made of chocolate. According to the manufacturer, Charles Chocolates of Emeryville, Calif., one can “enjoy the chocolates inside, then savor the box.” I wonder, are the lids edible, too?

Thanks to princess_of_llyr for posting the photo at right to flickr.

Dogs and chocolate December 10, 2007

Poor dogs. Chocolate really is poisonous to them. An article in the December 2007 issue of Scientific American explains:

Chocolate is processed from the bitter seeds of the cacao tree, which contain a family of compounds known as methylxanthines. This class of substances includes caffeine and the related chemical theobromine. … Low doses of methylxanthines can lead to vomiting or diarrhea in dogs… If a large quantity of theobromine or caffeine is ingested, some dogs will experience muscle tremors or even seizures. These chemical constituents of chocolate can cause a dog’s heart to race up to twice its normal rate…

Dogs are capable of handling some chocolate, but it depends on the animal’s weight and the type of chocolate it eats. Unsweetened baking chocolate contains more than six times as much theobromine as milk chocolate, although amounts vary between cocoa beans as well as different brands of chocolate. Less than four ounces of milk chocolate is potentially lethal for … small dogs.

Lindt Lindor Truffles December 9, 2007

Today at Walgreens I discovered Lindt Lindor Truffles for $1.25 per 5.1oz bag (after discount and mail-in rebate). If you haven’t tried Lindt’s “60% Extra Dark” truffles yet, now would be the time! To avoid palate fatigue, I recommend alternating milk or white truffles with the dark, so you may want to pick up a variety.

If you found yesterday’s post on tasting chocolate interesting, you may also enjoy Lindt’s take on the subject, Chocology: Tasting Chocolate.

Hosting a chocolate tasting December 8, 2007

The other day I received my free chocolate from Green & Black’s Appreciate the Darkness promotion. In the mailer were two 1.2oz bars: a cocoa-rich milk chocolate bar (34% cocoa) and a bittersweet dark chocolate bar (70% cocoa). The milk chocolate was a bit gritty for my taste, but the dark chocolate was quite nice.

Included with the chocolate was an insert titled “Hosting a Chocolate Tasting”, which I found interesting. Here’s an excerpt:

• Ensure your chocolate is at room temperature.
• Limit yourself to around six varieties, allowing two squares each per person.
• Start with the lightest variety (white) and finish with the darkest (85%).
• Observe the appearance of the chocolate … Like wine, intensity of color does not necessarily indicate intensity of flavor.
• Take a small piece and let it melt between your thumb and forefinger. Smell the aromas coming off of the chocolate.
• Taste the chocolate by putting a piece in your mouth and pinching your nose. This way, only the tastes your tongue can detect (salt, sweet, sour, bitter, savory) and the sensations and texture your mouth can detect (including astringency and the cooling effect of the cocoa butter) will be apparent.
• Release your nose and continue to allow the chocolate to melt slowly on the tongue. Be aware of the tastes (floral, fruity, nutty), how it feels in the mouth, its texture (smooth, gritty, fatty), and how the aromas/flavors develop and change in the mouth/nose as time passes.
• Everyone’s experience will be slightly different, so share and enjoy!

Time to host a chocolate tasting!