In the last couple of years, chocolate and wine pairings have become very trendy. I prefer the term “epidemic”.

Both, good chocolate and wine contain polyphenoles, tannins and are both highly acidic. These characteristics tend to dry out your mouth and leave you with a bitter aftertaste, certainly not what you would want in a harmonious food “relationship”. And because chocolate is often sweeter than wine, the combination of the 2 will almost always leave a sour taste in your mouth, bringing out the worst qualities in each other.

When you MUST have wine with your chocolate, choose a dessert wine, perhaps an ice wine. Otherwise remember; not EVERYTHING needs to go with wine.

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It’s rare that you meet and become well-acquainted with the person who is the inspiration for a charity. Kalista Zackhariyas is that person and the reason for The Youth Code.

You wouldn’t think that a journey through abuse and homelessness would be so inspiring, but for Kalista that journey led her to create a place to inspire young people, before their own stories of abuse wipe them clean of it.

The arts gave her a voice she thought she lost, and now Kalista has made it her mission – her code – to help children who have been through similar circumstances.

The Youth Code’s mission is simple: Healing children and allowing them to express themselves through the arts, ultimately helping them find and define their own “code.”

To learn more about The Youth Code go to

www.theyouthcode.com

Remember, you don’t have to start a charity – or even donate chocolate to help out – all you have to do is make it YOUR code!  I made it MY code!  #makeityourcode

The post The Youth Code March 16, 2013 appeared first on ChocolaChocola.

If you’re not familiar with it, it is a center dedicated to providing support and services to people with physical and developmental disabilities and their families.

On this day, the participants had a lot of fun making chocolate treats for themselves and to take home to their families and friends.

Although, I work with chocolate every day, this particular day had to be one of the most enjoyable and fulfilling days that I’ve ever had working with chocolate.

Read more about it in Christine’s blog

To learn more about the center and to contribute, please visit their website at

www.hellenichope.com

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After a high cholesterol scare three years ago I turned my back on chocolate among other foods. I completely neglected my favorite food, demonizing it to stay away from the lure of it!  Sure, chocolate whispered my name, ‘come back to me, the high cholesterol isn’t my fault.’  Well, after three long years I can reintroduce my cholesterol to my long lost love, chocolate, following a study by mnm.com stating chocolate may in fact lower cholesterol for some.  Chocolate also lowered some lucky chocolate diet guinea pigs BMI index!  What have I been denying myself chocolate for?   I know all the facts about chocolate that you probably do, for instance, the Latin name for the cacao tree, Theobroma cacao, means ‘food of the gods’ and that the Mayans and Aztecs believed the cacao bean had magical and divine attributes.  I have also heard that Casanova was especially enamored by its charms. Call me crazy that I don’t give a hoot about what Casanova thought because I am just so in love with the taste of chocolate since a child that I only care that chocolates real and natural ‘goodness’ has been validated scientifically so that I can eat it ‘guilt free’!!! Can I hear an ‘Amen’?  Sorry, don’t have time to wait for your reply I’m on my way to a long awaited reunion…Yum.

Yvonne Murphy is the author of Puckmommies

www.puckmommies.com

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My spinning class instructor began her pump up speech with “let’s go…you got to work off all those chocolate bunnies right?!” When she received a very unenthusiastic response from me and from her apathetic 20 students who were dreading her 45 minute grueling biking pace after the long Easter weekend she admitted, ‘ok so it’s just me that needs to work off the chocolate bunnies!!”  THAT’s more like it I thought!  Admit that even though you are a size 0 you still love Chocolate!  Doesn’t make me feel much better that my instructor is a size 0 and I am not but it does make me realize we are all human and desire a decadent treat every so often.

So, it’s not just ME who dreams of chocolate delights. Like those luscious buttons of chocolate from England that remind me so much of what I prayed my mother’s suitcase would hold for me after her trips back home from derby England. Those moments stand still in time when someone not only gives you a taste of chocolate that you thought could not possibly exceed your first experience tasting chocolate but a memory to take with you as well.  The first time I tasted Stella’s Chocolate Pizza was such a time.  The gift of chocolate ranks right up there with bearing great gifts of gold.   Bunnies, Ducks, Eggs, chicks, I even saw Dora the explorer made of chocolate for Easter. What Dora the explorer has to do with Easter is beyond me but who cares as long as I get my chocolate fix!  Calling Stella to the rescue….making the best chocolate in Toronto is not only your calling but your duty even though you can throw away the bunny mold!

Yvonne Murphy is a guest blogger for Chocola Chocola and the author of Puck Mommies

www.puckmommies.com

The post Easter is over, so goodbye chocolate? appeared first on ChocolaChocola.

 What do pucks, pears and candelabras have in common with Chocolate you ask? A lot when two lives collide, Stella, Chocolatier Extraordinaire and I, Yvonne, creator of ‘puckmommies’.   So how did hockey morph with chocolate?  Basically it all goes back to my son Sean’s hockey school.   Stella brought her son to The Murphy Hockey school years ago and began to treat the staff to her famous and very addicting ‘chocolate pizza’s’.  There began the strong ‘Buzz’ on Stella’s signature chocolate pizza.

The relationship between Stella and I evolved from hockey rinks to wedding favors for my son’s weddings. Gold dusted chocolate pears at each place setting labeled,’ the perfect pair’ for my son Sean and Andrea’s wedding were divine and chocolate pucks for my son Ryan and his wife Ashley’s wedding had a gorgeous picture of the happy couple embellished on it.  Both were hits of course.

 The famous candelabra story has zero to do with chocolate and everything to do with Stella and her perseverance in scouring the city of Toronto in search of THE only 36 inch candelabra which required a bowl on top in order to duplicate a flower arrangement from the celebrity wedding of Jessica simpson in order to make my daughters dream wedding come true!  No, there was no chocolate in those candelabra’s but darn it if stella did not duplicate the arrangement to a T! Stella is not a jack of all trades by any stretch, chocolate IS her passion but, it isn’t her fault she is gifted in multiple areas of décor as well!

Following the weddings when I needed a gift for any professional hockey V.P. or owner of an NHL team Stella would create a chocolate concoction that tasted like heaven itself!  One that stands out was the chocolate covered peanut butter filled pretzels that stella custom made for one of the Toronto maple leaf ex GM’s as he recovered in hospital.   From her chocolate covered blueberries to cheesecake pearls she always hits the mark perfectly!  Stella is as good a friend as she is designer of chocolate.

The Mayan culture labeled chocolate ‘food of the God’s’.  When you indulge in the unique Chocolate Creations of Chocola Chocola, you will concur with their title. Stella, has a passion for chocolate and for creating one of a kind delectable delights.   Looking forward to blogging again soon!

Yvonne Murphy is the creator and author of “puckmommies” recipes and reflections. Check out her website www.puckmommies.com and FACEBOOK page

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karmaPRO meets Chocola Chocola

Lina met Stella at a BBQ she attended in the summertime with two of her girlfriends. One of her girlfriends dragged her over to Stella’s chocolate booth, saying that Lina just had to try the chocolates. She knew that if her girlfriends were pulling her off to something, it had to be good.

“I go to so many parties a week,” says Lina. “It’s not just about mix and mingling with the people. I want to immerse myself in that event, in about what’s happening in the facets within that event, which could be a tasting station, or an entertainment station.”

“She did this beautiful display. She had these porcelain white bowls – and then I saw these beautiful, colourful chocolate pearls in varying shades,” she recalls. “They were just vibrant.”

At first Lina thought they were candy, which was somewhat disappointing since she’s not a huge candy fan. But she is a huge chocolate fan, so it wasn’t long before she realized just what was in front of her. When she tried them, she was surprised to find that they weren’t as sweet as she thought they’d be. Not only that, but they didn’t taste artificial like so many other chocolates.

“I didn’t taste that at all,” says Lina. “It was very good, and it was very addictive.”

What Lina especially loved about Stella’s chocolates was that each pearl had its own unique identity. “To try pumpkin pie as a chocolate was a very unique experience for me.”

From there, their friendship evolved. It began with Lina being enamoured with the product, followed by a period of questioning certain things – namely the natural make up of the chocolate. “She gave me a complete chocolate education that I didn’t have before,” says Lina. “As a consumer, it really opened my eyes. And I have a lot of respect for someone when they can really educate me.”

When Lina was working on TIFF, she thought of Stella and how well her chocolates would fit the occasion. Chocola Chocola samples were sent to some of the production companies and they loved it. Not only did they want chocolate in the swag bags, but they also wanted chocolate stations set up in the tasting areas of the event space.

“It was a huge hit,” says Lina. So much so that calls starting coming in not long afterward. Not surprisingly, the two plan on working together again in the very near future.

“I really like her as a person,” says Lina. “And I love her product line as well. They’re a hit at parties, they’re beautiful to look at, and then it’s really good when you get to try something and you’re like wow, that’s damn good. For an event planner, that’s the best response you could possibly get.”

Who is karmaPRO?

The karmaPRO Entertainment Group helps develop and implement plans for press conferences and media events. They help launch products, run conventions, business meetings and sales conferences. The conduct openings and inaugurations, award ceremonies, trade shows, appreciation events, anniversaries, fashion shows, parties and celebrations, as well as marketing initiatives. karmaPRO is responsible for the likes of TIFF, the ReelWorld Film Festival and the launch of Star Wars.

Visit karmaPRO’s website here.

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The health benefits of chocolate

Chocolate is said to be a high-quality source of bioflavonoids. Doctors and scientists are still studying the effects of plant-based micronutrients, but as far as their studies have shown, they appear to help maintain cardiovascular health. It has also been said to have strong antioxidant benefits and to help prevent cancer.

Chocolate provides valuable vitamins and minerals, as well. It even contains fats that can have positive effects on cholesterol levels. There are chemicals in chocolate that help alleviate stress, control blood pressure, combat chronic fatigue syndrome and regulate clotting in the bloodstream. Recently, I met an older gentleman who is a cyclist. He said that dark chocolate has helped to soften his hardened veins, making exercise more enjoyable and less painful. But more on this later…

Now the bad news; although there are benefits to be gained from ingesting small amounts of chocolate, the ways in which it is processed can significantly reduce those benefits. Let’s take a look at the different types of chocolate to get a better understanding of what I mean.

Types of Chocolate

Chocolate is processed in a variety of ways, each of which has an effect on its nutritional value. The closer the product is to the original cocoa bean, though, the higher the quality. The higher the quality, the more nutritional it is. While unprocessed, untreated cocoa beans are highly nutritional, they’re extremely bitter and taste nothing like the chocolate we’ve come to love. Hence, the processing.

Generally speaking, there are 3 types of chocolate to choose from: white chocolate, milk chocolate and dark chocolate. Of the three, white chocolate is the least nutritious, as it contains no cocoa, but cocoa butter instead. After the cocoa solids have been removed, milk and sugar are added to create white chocolate. The reason white chocolate has little nutritional value is because the majority of the bioflavonoids have been stripped out in the processing.

Likewise, to obtain its milky smooth and sweet flavour, milk chocolate also has cream or milk solids added, as well as sugar. Although milk chocolate is more nutritional than white chocolate, its nutritional value is still not very high.

Of the three, dark or semi-sweet chocolate is by far the most nutritional. So it goes without saying that the darker it is, the better. Some chocolate contains as much as 70 percent cocoa, making it a tad too bitter for some. Some doctors actually recommend chocolate for its powers as an antioxidant, plus the bioflavonoids it offers – but when they do, it’s usually a square of dark or semi-sweet chocolate several times per week.

So there you have it. The rumours are true. Chocolate does indeed offer health benefits, but only when consumed in moderation. And don’t forget; the darker, the better.

The post Dark, milk, or white chocolate – What’s the diff? appeared first on ChocolaChocola.

What to expect 

First off, I’d like to let you know that this blog isn’t for me – it’s for you – so feel free to throw me ideas if there’s something you’re really dying to know. When you visit our blog here’s what you can expect:

• A chocolate of the month post where we highlight one of your favourites
• Chocolate recipes (not my top-secret ones though)
• Chocolate and food pairings
• Health related posts
• Stories, movies and books based on chocolate
• Holiday stories
• Upcoming events, including event ideas
• (Insert your idea here)

I’m pretty excited about the blog. I’ve got all sorts of ideas floating around in my head – I mean, who doesn’t want to read about chocolate, right?

My story

After dabbling in chocolates at home, I guess you could say that I found my gift. It all started with the chocolate pizza – a recipe that has since become a customer favourite. Initially, I had no intentions of opening a chocolate shop, but it became apparent not long after I began experimenting in the kitchen that this is what I was meant to do. Chocola Chocola officially opened its doors to the public in 2010 and since then it has grown. We’ve created all sorts of chocolates. Many of them we still sell, some we don’t.

At Chocola Chocola we do all of our own in-house blending. All of our chocolates are made on site, and fresh product is made daily. Feel free to stop by and try a sample. I’m always interested in what my customers think of my creations. We carry everything from chocolate covered coffee beans to truffles to chocolate covered fruit. We even make custom orders (as of right now, I have a chocolate sushi tray on-site). If you’re looking for something unique, then you’ve come to the right place. Unique is my specialty.

A chocolate recipe

To get us started off, I thought I’d post this healthy chocolate dessert recipe that I found on the blog, Une Vie Saine (One Healthy Life). This one is for all my health-conscious friends with dietary restrictions.

Flourless Orange and Sea Salt Chocolate Cake

Yields one 9″ cake

Ingredients:

1 tablespoon cocoa powder

16 ounces good-quality dark chocolate, broken into small pieces

1 stick + 2 tablespoons unsalted butter, plus more for greasing

1 teaspoon sea salt

1 teaspoon fresh orange zest (about 1 large orange worth)

5 eggs, separated

Procedure:

Preheat the oven to 375*F. Thoroughly grease a 9″ cake or tart pan with butter, then dust it evenly with cocoa powder. Line the bottom of the pan with a circle of parchment or wax paper.

In a double boiler over low heat, melt together the chocolate and butter until it’s completely smooth. Stir in the salt and zest, making sure no clumps of either are left. Set the chocolate mixture aside to cool.

Meanwhile, use an electric mixer to beat the egg yolks together. Then separately beat the whites until soft peaks form, but don’t overdo it.

Add the yolks to the cooled chocolate mixture, and stir until they’re well incorporated. Next, fold in 1/4 of the whites at a time. Make sure no more white is visible.

Pour the batter into the prepared cake pan, then bake for about 25 minutes, or until a test comes out just clean. Keep an eye on the oven, and don’t over-bake it!

Allow the cake to cool down until it’s just warm to the touch, then remove it from the pan and transfer it to a wire cooling rack.

Serve and enjoy!

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It’s all about food today— glorious food! I’ve sourced out some mighty flavourful finds, all perfect for Father’s Day and all that al fresco eating we’re looking forward to this summer.

(…)

My food travels happily lead me to the ChocolaChocola shop in Woodbridge, offering — you guessed it! — all sorts of amazing chocolate treats. Everything from the famous chocolate pizzas to truffles, customozed chocolates to frozen fruit bars and so much more. You’ll find plenty of chocolate-coated fruits and nuts, fudge, gift baskets — and all great ideas for weddings, birthdays, showers. It’s the place to go when you really need a chocolate fix!

n CHOCOLACHOCOLA, 207 Edgeley Blvd., Unit 11, Conford (Hwy. 7 and Weston Rd. area) 905-669-9940, Mon.-Fri. 10 a.m. to 5 p.m, Weekends are seasonal or by appointment.

Read full article here

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