Chocolate Salon News: Taste TV

TasteTV announced its upcoming chocolate salons in Los Angeles and San Francisco, as well as the winners of the 2010 Luxury Chocolate Salon Award Competitions for Las Vegas, Boston, and Chicago.

Upcoming Chocolate Salon Events:

4th Annual LOS ANGELES LUXURY CHOCOLATE SALON
October 10, 2010 (Tickets on Sale now)
35+ chocolatiers, confectioners and more
Pasadena Center 

1st Annual SAN FRANCISCO FALL LUXURY CHOCOLATE SALON
November 14, 2010 (Advance Tickets Required)
For the Holidays, 30+ chocolatiers, confectioners and more
Fort Mason Center, Conference Bldg A

5th Annual SAN FRANCISCO INTERNATIONAL CHOCOLATE SALON
April 11, 2011
65+ chocolatiers, confectioners and more
Fort Mason Center, Festival Pavilion

I've been a Judge at the San Francisco International Chocolate Salon and the Napa Luxury Chocolate Salon. Check out my review of the Napa Luxury Chocolate Salon. Also, check out Jen of Urban Kitchen's review of the Boston Chocolate Salon, HERE. Great comments and fabulous photos. You'll want to lick the screen.

Video announcements of the Award Winners can be seen for Las Vegas and Boston.


Photo: Tiny Urban Kitchen with Permission: William Dean Chocolates

Chocolate Fondue & Toasted Marshmallows: National Toasted Marshmallow Day

You know I follow these food holidays, and today is National Toasted Marshmallow Day. Of course, S'mores come to mind, and goodness knows I've posted lots of S'mores recipes. National S'mores Day (a round-up), S'mores on the Grill, and S'mores Ice Cream Pie. I'm sure I've posted more, but that will get you started.

Today, though, I wanted to post a recipe from Across the Pond. This recipe for Toasted Marshmallows and Chocolate Fondue (BBC Good Food) is a simple recipe and one of my favorites. Fondue is coming back, and this easy recipe can be prepared on the grill, barbecue or stovetop. You can always torch the marshmallows with a blowtorch, one of the most useful tools in my kitchen. I've changed the measurements for the U.S., but you can always set your own proportions. This is not the same as just putting marshmallows in chocolate as in a fountain. The toasting really makes a difference in taste. Of course you can always put this between two graham crackers and have a variation on a s'more!

Want to make this even easier? Just melt chocolate without butter, milk or cream. Of course, I think it tastes better with all that butter and stuff, but if you're out in the woods, just toast the marshmallows and dip in melted chocolate.

And, one more thing. 'Real' marshmallows are superb used with this fondue recipe! You can either make your own or buy some great ones from a terrific marshmallow maker!

Ingredients:
400g (14 oz) dark chocolate (70-85% cacao)
85g (6 tbsp) sweet butter
284ml  (1 cup) double cream (whipping cream)
300ml  ( 1 1/4 cups) milk
bag marshmallows, for dipping

Recipe:
Put chocolate, butter, cream and milk into a saucepan, and heat gently, stirring occasionally, until chocolate is melted and the sauce is smooth (on the grill, fire or stove)
Thread marshmallows onto skewers, then carefully toast on the fire (or torch them)
Dip into the fondue and eat right away.

Salted Golden Caramel Bars

I found this recipe for Salted Golden Caramel Bars in Country Living. It's the perfect combination of sweet and salt that gives this childhood treat grown-up flavor. It's simple and takes about 10 minutes to prepare and an hour to bake! As always use the very best ingredients.

SALTED GOLDEN CARAMEL BARS

Ingredients:
Vegetable oil, for greasing dishes
8 cups puffed rice cereal
3/4 cups corn syrup
2/3 cup sweetened condensed milk
1/2 cup packed light brown sugar
1/4 cup granulated sugar
4 tablespoons sweet butter
1 teaspoon sea salt
1 1/2 teaspoon Madagascar vanilla extract
1/4 cup dark chocolate (70-85% cacao), broken into pieces and melted

Directions
1. Liberally oil a large mixing bowl and a 9-by-13-inch baking dish. Place cereal in bowl and set it and dish aside.
2. In a medium saucepan over medium-high heat, combine corn syrup, condensed milk, sugars, butter, and sea salt. Allow mixture to come to a boil, while stirring continuously, until a light golden brown, 5 to 6 minutes.
3. Remove mixture from heat, stir in vanilla, and immediately pour over cereal. Stir to completely mix, and then evenly spread in prepared baking pan.
4. Set aside to let cool, about 45 minutes. Invert and release from pan. Drizzle with melted chocolate and refrigerate until set, about 15 minutes. Cut into 15 bars.

Taza Mexican Chocolate Cookies

I'm a big fan of Taza chocolate, and I've reviewed their chocolate from time to time. Love the stone-ground texture. This recipe is from their website. These cookies are scrumptious! Want to make them even more chocolatey? Add some broken chunks of Taza Chocolate Mexicano to the cookie dough before baking.

Taza Mexican Chocolate Cookies

2 Packages of your favorite flavor of Chocolate Mexicano (approx. 5 ounces)
3/4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1 heaping cup sugar
1/4 cup butter, softened
1 large egg
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees.
2. Place chocolate in a small glass bowl; microwave on high for 1 minute or until almost melted, stirring until smooth. Cool to room temperature.
3. In a large bowl combine flour, cinnamon and baking powder.
4. In a separate bowl cream sugar and butter together. Add egg and beat well. Add cooled chocolate and vanilla. Beat until just blended.
5. Add flour mixture and beat until blended.
6. Drop spoon fulls of dough onto baking sheets lined with parchment paper or greased cookie sheet.
7. Bake at 350 degrees for 10 minutes or until almost set.
8. Remove from oven and let cool for another 2 minutes or until set. Transfer cookies to wire rack to cool completely.
Yields about 25 cookies.

Photo: Taza Chocolate

Chocolate Pudding Cake

As I mentioned the other day, I like to try recipes I find in odd places. Now the American Heart Association isn't odd, but this recipe is a Diabetes-Friendly Recipe, and it is absolutely fabulous! There are two layers to this Chocolate Pudding Cake--one cakelike and the other gooey. Together they're just right! This is also a very easy cake to prepare. I've tweaked it a bit, but I didn't add anything unhealthy. The recipe mentions this is a very satisfying cake. I think it is, even if you're not diabetic or pre-diabetic. It does call for some sugar.

CHOCOLATE PUDDING CAKE

Ingredients
Cooking spray
1 teaspoon unsweetened dark cocoa powder

Cake Layer
1 cup all-purpose flour
1/2 cup sugar
1/3 chopped pecans
3 tablespoons unsweetened dark cocoa powder
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup fat-free evaporated milk
1 tablespoon canola oil
1 teaspoon Madagascar vanilla

Pudding Layer
1/2 cup sugar
1/4 cup firmly packed light brown sugar
3 tablespoons unsweetened dark cocoa powder
1 cup water
1/2 teaspoon Madagascar vanilla

Directions
Preheat the oven to 350°F.
Lightly spray 9-inch square baking pan with cooking spray. Dust bottom with 1 teaspoon cocoa powder.

For cake layer, in a medium bowl, stir together flour, sugar, pecans, cocoa powder, baking powder, and salt. Add evaporated milk, oil, and vanilla, stirring until well combined. Using rubber scraper or back of a large spoon, spread the batter in the pan. (The batter is very thick.)

For pudding layer, in another medium bowl, stir together sugar, brown sugar, and cocoa powder. Whisk in water and vanilla. Pour over batter. Do not stir.

Bake for 25 to 30 minutes, or until cake springs back when touched lightly in the center. (A cake tester or wooden toothpick doesn't work well for testing doneness.)

Transfer to a cooling rack and let cool in the pan for 10 to 15 minutes. Serve hot, warm, or at room temperature, spooning the pudding over the cake.