Why’re Comfort Foods So… Comforting?

Picture it: you’ve just broken up. Eyes red from crying, you listen to “One is the Loneliest Number” on endless repeat; no matter what the season, every time you step outside it rains. In a daze, you stumble through your kitchen, and inexorably you are drawn to the freezer; to the third drawer down; to the ice cream. Of course the slightly freezer-burnt Mint Chocolate Chip tastes good, it always does, but with every creamy bite, you find yourself thinking—for the moment, at least—that everything is going to be okay. This all too familiar scenario is tied into a grand human tradition: comfort food. The fact that we seem to gravitate towards certain foods in times of grief is nothing …

Home Made Gourmet Chocolates.

A few weeks ago I thought it would be a good idea to make some gourmet food for a party I was going to arrange. Well I put on my chefs hat and finished up making some truffles, and wow, my friends thought they were fantastic and actually thought that they were gourmet chocolates that I had bought from a quality gourmet food store. I would like to point out that making gourmet chocolates for yourself is difficult and will take a lot of time, however to be positive it does give you the opportunity to try out some recipes that you probably could not get from the local store. The key to making amazing gourmet chocolates: Choosing and buying …

How To Buy And Store Baking Ingredients

Fresher is nearly always better Food deteriorates over time. Sometimes it does so very slowly but it does deteriorate. Expiration dates and “best by” dates are misleading. Food does not stay magically fresh up until the expiration date and then it’s suddenly bad. Think of it as straight-line event. The fresher, the better. Generally, expiration dates and “best by” dates are not governed by regulations. They are set by the processor who has its own agenda, are subject to judgments, and storage conditions. Comparing expiration dates between brands is not reliable. Manufacturing dates are a much better guide but are rarely available. It is a good idea to check the expiration dates of a particular product on the shelf. The …

Title: All About The Enchanting Food We Call Chocolate

Word Count: 335 Summary: Almost everyone I have ever met loves chocolate. The best thing about chocolate is that it comes in many different shapes and sizes, including white chocolate, hot chocolate, fudge, and even chocolate chip cookies. Another great attribute of chocolate is that it tastes good with almost anything, so you can always work in a little chocolate with most meals. Most people I know believe that chocolate makes them feel good after they eat it. Chocolate is also one of the most p… Keywords: Article Body: Almost everyone I have ever met loves chocolate. The best thing about chocolate is that it comes in many different shapes and sizes, including white chocolate, hot chocolate, fudge, and even …

A Tasty Way To Get Noticed: Chocolate Coins

Word Count: Chocolate coins are the new way to advertise and market products and services. The corporate world is always coming up with new and catchy ways to advertise their products and chocolate coins can advertise company logos or be used as an incentive program for personnel. Employees of the month programs are a good place to use these chocolate coins to reward the hard working individuals. Many chocolate companies are using a new technology called chocolography to transfer images and logos on to pieces of chocolate to create individual pieces. The new technology allows an image, picture or message to be transferred on to the surface of the chocolate. Some companies are giving these corporate logo chocolate coins to …

A Bakers Guide To Chocolate

What’s the difference between bittersweet chocolate and semisweet chocolate? Can I use Dutch cocoa in all my recipes calling for cocoa? Understanding the difference in chocolate and how they are used is essential to baking. In this guide, we’ll identify the characteristics of those chocolates used in baking. Cocoa is the dry chocolate powder derived from chocolate liquor. It comes in two types: natural and Dutch process. Dutch processed cocoa is processed with an alkaline. It is slightly darker, smoother, and more easily dissolved than natural cocoa. In many recipes, natural cocoa and Dutch cocoa are not interchangeable. Natural cocoa is slightly acidic and will therefore chemically react with baking soda to create carbon dioxide bubbles and some leavening power. …