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”
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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.

According to a recent study, chocolate not only tastes great, but it can actually make you better at math!!

“The study, lead by scientists at the Northumbria University, was presented at the British Psychological Society annual conference. Co-author of this study, Prof David Kennedy stated that they found chocolate to be beneficial for mentally challenging tasks. When given hot cocoa with large amounts of compounds found in chocolate, volunteers performed better on mental arithmetic problems.”

So, for any of you who need a little boost in your math skills,  grab a candy bar!

http://www.examiner.com/x-6503-Ft-Lauderdale-Science-News-Examiner~y2009m4d5-Can-chocolate-make-you-a-math-genius

The world of gourmet chocolate is a constantly evolving one. As chocolatiers attempt to create new creations, mixing new flavors and seeking out the best chocolate they can find, we, the consumer, are sometimes presented with some interesting results. I have recently begun to notice that several chocolate companies and a few restaurants have added chocolate and beacon combinations to their menu. An interesting idea… in theory. I have yet to try this concoction, but my mind is open to it, the salty/ sweet combination might just work! Feast your eyes on this:

http://www.slashfood.com/2008/05/22/feast-your-eyes-milk-chocolate-covered-bacon/

Now this is something to write about. Apparently, a new device has been developed that allows you to BREATHE in a chocolate essence, giving you the taste of chocolate without ever having to eat it.  This all sounds a little too Willy Wonka-esque to me. While I’m a strong believer in the notion that chocolate is meant to be eaten and enjoyed, I must admit that this is an interesting idea…

http://dvice.com/archives/2009/04/breathable_choc.php

If chocolate bunnies just don’t seem to do it for you, and you’re looking for something for a more refined pallete, try some of the great creations my team and I have produced for this season.

Easter is quickly approaching , another holiday in which to indulge in delicious desserts.  Although Easter brings with it those nearly inedible, pseudo-marshmallow, peeps, it does also bring Chocolate bunnies, a childhood favorite of mine. But it seems, according to South Coast Today.com, that many are skipping the chocolate bunny this year and planning on getting real bunnies for their children. In a a campaign to stop the purchase of bunnies, which are generally abandoned after the excitement is gone,  Make Mine Chocolate is trying to get people to opt for the sweeter, less messy version of a bunny this year.

http://www.southcoasttoday.com/apps/pbcs.dll/article?AID=/20090330/OPINION/903300310/-1/NEWS