In a tragic turn of events, the European Union has declared a ban on all meat, animal and confection products crossing into the EU from the United States. This ban on confections, yes, sadly enough, means a ban on importing chocolate. Not that the Europeans don’t have some excellent chocolate producing countries within their borders,  but let’s just hope this is a precautionary measure that will soon be remedied.

The article reads as followed:

Kiev. As of May 1, the transport of products of animal origin through the borders of the European Union has been restricted. The restriction covers all food products of animal origin, such as meat, dairy products, and sausages. The measure is also active for the confectionery, chocolate, pasta, and others, Delfi news agency reports.
These rules are active in all EU member states, Poland’s embassy to Ukraine announced.
According to experts, the territory of the Union must be protected from diseases, which are spread through animals.

<http://www.focus-fen.net/index.php?id=n179779>

Although I can’t understand the concept behind this one, apparently the creative minds at DigitalChocolate have created a Wii remote control made of white chocolate. Whether it holds up to the old MM’s adage ” melts in your mouth not in your hand” still has be to be determined. Let’s hope it does.

<http://asia.cnet.com/crave/2009/05/04/chocolate-wiimote-to-replace-vegetables-on-food-group-pyramid/>

Most of us are aware that chocolate bars have long been used by the military to provide quick, high calorie energy boost for the troops. The story behind this though is worth reading. According to wikipedia ( a semi reputable but always questionable source), ”

The first emergency chocolate ration bar commissioned by the United States Army was the Ration D, commonly known as the D ration. Army Quartermaster Colonel Paul Logan approached Hershey’s Chocolate in April 1937, and met with William Murrie, the company president, and Sam Hinkle, the chief chemist. Milton Hershey was extremely interested in the project when he was informed of the proposal, and the meeting began the first experimental production of the D ration bar.

Colonel Logan had four requirements for the D ration Bar. The bar must:

1. Weigh 4 ounces
2. Be high in food energy value
3. Be able to withstand high temperatures
4. Taste “a little better than a boiled potato“

Its ingredients were chocolate, sugar, oat flour, cacao fat, skim milk powder, and artificial flavoring. Chocolate manufacturing equipment was built to move the flowing mixture of liquid chocolate and oat flour into preset molds. However, the temperature-resistant formula of chocolate became a gooey paste that would not flow at any temperature.

Chief chemist Hinkle was forced to develop entirely new production methods to produce the bars. Each four-ounce portion had to be kneaded, weighed, and pressed into a mold by hand. The end result was an extremely hard block of dark brown chocolate that would crumble with some effort and was heat-resistant to 120 degrees Fahrenheit.

The resultant bar was wrapped in aluminum foil. Three bars sealed in a parchment packet consisted a daily ration and was intended to furnish the individual combat soldier with the 1,800 calorie minimum sustenance recommended each day.

Colonel Logan was pleased with the first small batch of samples. In June 1937, the United States Army ordered 90,000 D ration or “Logan Bars” and field tested them at bases in the Philippines, Panama, on the Texas border, and at other bases throughout the United States. Some of the bars even found their way into the supplies for Admiral Byrd’s third Antarctic expedition. These field tests were successful, and the Army began making irregular orders for the bars.”

<http://en.wikipedia.org/wiki/United_States_military_chocolate>

For more on the history of chocolate and its role in military history, continue reading the link above.

In  a blog tracking his hike up Mt. Everest, Michael Kobold speaks of the hardships and struggles in climbing the most unforgiving mountain in the world. Through the bitter cold nights and days, Kobold says that “Having good chocolate to eat while on an expedition into the high Himalaya is not an extravagance but an essential dietary complement.” If only we all could have such a compelling reason to feast on chocolate everyday!

<http://www.post-gazette.com/pg/09123/967454-37.stm>

Having two daughters, I have learned by share of Disney Princess trivia. For years I made my daughters themed princess cakes, but I have to admit, they weren’t as nice as the cakes below which I made this weekend for a special order.

So last week I reported on the new trend in chocolate- mixing sweet and savory. This week I ran across another article which gives the recipe for the pairing of chocolate and potato chips. I have to admit, I’m intrigued. A new twist on the classic ” chocolate chip”
<a href=”http://www.fosters.com/apps/pbcs.dll/article?AID=/20090419/GJLIFESTYLES/904179931/-1/FOSLIFESTYLES”>

Don’t forget! Admin’s day is this Wednesday, April 22. My team and I have come up with some great gift ideas.

http://www.chocolatebakery.com/Admin-Assistant-s-Week-Gift-Basket-p/admin_gift_basket.htm

This recipe is for the chocolate cake posted yesterday.

Really Easy, Really Good Chocolate Cake

2 C cake flour (All Purpose flour can be used)

1 C cocoa

2 C granulated sugar

2 tsp. baking soda

½ tsp. salt

2/3 C vegetable oil or melted butter (if using salted butter, omit the salt in the recipe)

1 C buttermilk

2 tsp. vanilla

2 eggs

¾ C hot coffee

1. Pre-heat oven to 350 °. Line two – 9” cake pans with parchment paper, grease the sides.
2. Sift together all of the dry ingredients into a mixing bowl.
3. Whisk together all of the liquid ingredients except the coffee.
4. Using the paddle attachment, and the mixer running on low, pour approximately ¾ of the combined liquid ingredients into the dry ingredients. Stop the mixer, scrape well, then mix approximately 15 seconds till smooth.
5. With the mixer running on low, pour the remaining combined liquid ingredients into the bowl, mix to combine, then scrape well.
6. With the mixer running on low, pour the coffee into the batter. Stop and scrape, mix approximately 30 seconds until the batter is smooth.
7. Divide the batter between the two prepared pans.
8. Bake @ 350°, approximately 28-32 minutes, until the top is springy, and a toothpick comes out clean. Cool 20 minutes in pans before unmolding.
9. Use you favorite frosting or whipped cream to fill and ice the cake.

Chocolate Frosting

8 oz. soft butter

5 oz. unsweetened chocolate, melted and cooled slightly

2 tsp. vanilla

1/2 C milk, tepid

5 C powdered sugar, sifted

1. Beat butter 2 minutes to soften and fluff.
2. Add half of the powdered sugar, melted chocolate and vanilla. Blend well, medium speed, for 2 minutes. Scrape the sides of the bowl frequently to prevent lumps.
3. With the mixer running on low, add half of the milk, blend on medium speed. Scrape well.
4. Add the remaining powdered sugar, blend several minutes on medium speed, then blend in enough milk to reach the desired consistency for spreading.

This weekend, instead of pursuing the leisure activities of most, I logged some major hours in the kitchen creating several How To videos. I have made one for a chocolate cake, cherry pie and a chocolate mousse.

If you have an interest in how to videos and recipes that I personally guarantee will work, let me know.