New Luxury Chocolate Shop in New York
Big news from Grub Street (can’t wait to visit!)”
New York is filled with luxurious chocolate shops, but the latest one to open looks very impressive, even by the city’s already-high standards. Later this week, chef Gabriel Kreuther and his pastry collaborator Marc Aumont will open Kreuther Handcrafted Chocolate. An annex to Gabriel Kreuther (the restaurant), where Aumont is pastry chef, the new shop will have 15 seats for those who can’t help but feast on the bonbons they were supposed to give out as holiday presents. Bonus points: You can watch chocolate being made, Willy Wonka style.
It’s exciting news for chocolate freaks. Aumont has lived a life in sugar: He grew up in France in an apartment above his father’s chocolate shop, where he got his first taste of the trade, and was brought to New York by famed chef David Bouley to open Bouley Bakery. He later worked alongside Kreuther at the Modern, where his chocolate trolley delighted fans. Now he’ll have a shop where he can flex his sweet tooth. The team aims to open on Friday, and they’re going all in, serving a spread of chocolate bonbons, macarons, pastries like trifles and tout chocolat, chocolate bars, and travel-size cakes
Love Milk Chocolate?
Milk chocolate addicts: Help is on the way.
Milk chocolate may have had its heyday in the candy aisles once upon a time, but it’s long since lost its cool quotient. Meanwhile, dark chocolate’s star keeps rising. We get it: Dark chocolate has endless flavor nuances, and some proven health benefits. But if you prefer your chocolate a little sweeter, there’s no shame in going the milk route—even if you get the side-eye at the artisanal chocolate shop down the street. And now, according to a new study, milk chocolate may soon start rivaling dark chocolate on the health front.
A study recently published in the Journal of Food Science found that peanut skins—a normal waste byproduct of peanut-processing—can give milk chocolate some of the antioxidant properties typically associated with dark chocolate. When a powder made from peanut skins and maltodextrin, an edible carbohydrate with a natural sweetness, gets added to milk chocolate, the taste stays the same (according to subjects in the study) but the chocolate gets a nutritional and antioxidant boost. Researchers involved in the study say this added nutritional value is comparable to that of dark chocolate.
Source of this good news: Bravo tv
McDonald’s Halloween Fries in Japan
Rocket News 24 reports on McDonald’s Japan Halloween fries with chocolate and pumpkin sauce. How fun! I’m checking airfares to Tokyo.
“The fries come in a box covered in cute Halloween images, including a bright orange pumpkin.
As soon as we began drizzling the sauce on the fries, we could smell the sweet aroma of chocolate. Combined with the heat of the potatoes, it became surprisingly similar to the smell of a freshly baked doughnut.
The first mouthful was a strange mix of unfamiliar flavours. The chocolate was there, but its sweetness was mild and subtle, and while it provided a creamy richness to the hot fries, it was the bright orange pumpkin sauce that sang out with a fruity sweet flavour.
Though sweet, the pumpkin still had a distinct savoury flavour to it, which, when mixed with the salty crispness of the potatoes, was remarkably similar to a slice of baked pumpkin pie.
Retailing for 330 yen (US$3.28) each, or for an extra 60 yen as part of any set deal, the new fries will only be available for a limited time until Halloween so be sure to stop by for a taste before they vanish from the menu forever!”
Another Reason to Eat Dark Chocolate
As if I needed another reason to eat dark chocolate! We have all heard that dark chocolate is good for the heart (along with a little red wine). Now, according to SkinnyMe, it’s on the list of natural appetite suppressants. Here’s their list in alphabetical order with an explanation of why each food is there. I’m going to perform my own test on this theory by having some dark chocolate and red wine, probably every day. I’ll let you know how healthy and thin I get.
Almonds – a handful of these healthy nuts will provide you with loads of antioxidants, vitamin E and magnesium. Almonds have also been known to increase the feeling of fullness therefore helping with weight management.
Avocados – chock-full of fiber and heart-healthy monounsaturated fats, avocados are a great addition to any meal. The fats found within avocados send signals to our brains that we’re full, even if we want to keep eating!
Coffee – a moderate amount of coffee can help boost your metabolism and suppress your appetite. We can thank the caffeine, along with the antioxidants from the coffee beans for these positive effects.
Dark Chocolate – try slowly savoring a piece or two of SkinnyMe dark chocolate the next time a craving strikes. Just a little dark chocolate helps to lower your cravings because the bitter taste signals the body to decrease your appetite. Not to mention that the steric acid in dark chocolate helps slow digestion to help you feel fuller longer.
Flax seeds – with a healthy mix of soluble fiber and essential fatty acids, flax seeds are the perfect addition to your yogurt, smoothie, or salad. In fact, ground or whole, flax seeds can help you to stay satiated and fueled.
Green leafy vegetables – from kale to spinach to Swiss chard, these fibrous greens are delicious and definitely can help keep hunger at bay.
Green tea – green tea can help stop you from mindlessly snacking – and some nutritionists say that the catechins in green tea can help inhibit the movement of glucose into fat cells. This slows the rise of blood sugar and prevents high insulin and subsequent fat storage.
Oatmeal – while it can be high in carbs, the types of carbs in oatmeal are slow-digesting and keep you feeling full for hours after breakfast.
Salmon – when you eat fish like salmon that are high in omega-3 fatty acids, your body increases the amount of the hormone, leptin, in your system. Leptin is known for suppressing hunger.
Water – who knew taming your appetite could be as easy as drinking a couple of extra glasses of water each day? Some studies show that people who drink extra water before a meal ate less than those who didn’t. Love that H2O!
Would you eat chocolate pizza?
I do love a good pizza. Now those clever New Yorkers have combined two of my favorite foods into one. Adoro Lei, a restaurant in New York City, is serving chocolate pizza that was created in partnership with well-known chocolatier Jacques Torres. Next time I go to NYC, I’m going to check it out.
“Adoro Lei … is now selling chocolate pizzas, according to a press release. This is no dessert pie, however. The pizza … is a savory dish; Torres’ cocoa powder is worked into a pizza dough made from just flour, salt and yeast.
The chocolate pizza crust is then topped with two kinds of cheese (mozzarella and gorgonzola), caramelized onions, fig puree and plenty of bacon. The pie gets a second dose of chocolate flavor from a sprinkle of cacao nibs on top. The result is a sweet and salty dish with hints of deep chocolate flavor.
The process of creating a chocolate pizza that actually tasted good was not a simple one. It took the Adoro Lei team nearly three months to perfect the recipe.”
Source: Adoro Lei
Like Mangoes for Chocolate
Shape Magazine brings us this good news. Mango butter may replace cocoa butter in chocolate, and that would reduce the number of calories! I can’t wait to try it.
“According to scientists, mango butter might just be the new, healthier cocoa replacement, and a solution for the chocolate crisis
“… the past few years have brought bad news for chocoholics: We are in a serious chocolate shortage. Due to environmental problems and crop failures, cocoa production has seen a sharp decline. This has caused the price of cocoa butter, one of the main ingredients in all your favorite chocolates, to more than double in the past decade, according to the International Cocoa Organization. Yet the demand for cocoa is expected to rise 30 percent in the next few years.
“But science may have the answer to this devastating dilemma in the form of a new food that they say has all the same chemical, physical, and cooking properties of regular cocoa. What is this magical food? Mangoes. …..
“…wild mango butter is a cheap, readily available, biologically similar substitute for cocoa butter… it even may have an important advantage over cocoa butter—because it has a higher moisture content, chocolate made with mango butter would be naturally lower in calories than the stuff we’re used to.”