Muddy Buddies

While I'm searching for a new chocolate to try this week, I'm satisfying my chocolate emergency on this beautiful Saturday with some Muddy Buddies. Happiness. 

Any suggestions of a new chocolate I should try, fellow chocoholics? 

For those of you here for my extra chocolatey recipe, here you are:

9 cups Rice Chex

2 cups semi sweet chocolate chips

1 cup creamy peanut butter (Jif is my favorite)

1/2 cup butter

16 oz powdered sugar

Melt the butter, peanut butter and chocolate so it blends well together. (Do not cook the chocolate.) Pour over cereal and stir until coated evenly. Put about half the powdered sugar into a freezer bag. Add half of the cereal. Shake it up. Repeat with the remaining sugar and cereal. 

I like to separate the sugar into two steps (sometimes 3) because I find that it coats better. 

I also leave out the vanilla, because I've found it to make the cereal seem stale. I never miss it. 

Warning: this recipe is highly addictive and you'll be forced to lick your fingers. 

Wild Boar Chocolate Bars

Check out this cute little guy. 

He is the mascot for Hagensborg Chocolates Wild Boar chocolate bars. I picked up this bar at a chocolate shop in the Strip District. I originally thought I was getting my old-stand-by chocolate: Milk or dark bar with almonds (give or take a little sea salt.) However, why the pig? The almonds are toasted then sprinkled with olive oil, truffle, and salt. I am not typically a truffle fan, but you know my motto, "My favorite food is chocolate; my second favorite food is anything covered in chocolate." So naturally, I tried it. 

While I probably won't be selecting too many items with truffle salt, I am willing to eat more of this Italian chocolate to see if it's an acquired taste. 

Bonus: I love creative copywriting. The packaging claims, "Construction crews on the Tower of Pisa are said to have been distracted by the chocolate aromas in the town." An understandable mistake. (:

Chocolate for the Spirit

As if one chocolate booth at the Carmel, IN farmers' market weren't enough, I also picked up a chocolate bar from Julie Bolejack at Chocolate for the Spirit. Julie's chocolates have been featured on CNN, at Disneyland, and at the Kentucky Derby. Neat!

Julie's story is heartwarming. When life handed her lemons and a pink slip from her job at 55, Julie asked herself two questions: What dream have you deferred? What have you sacrificed while waiting for the right time? Her answer was simple: chocolate. For Julie (and myself) chocolate not only satisfies her taste buds, but also her spirit. Julie then launched Chocolate for the Spirit.

Here's the deliciously dark chocolate that I tried.

There are so many "good" chocolate labels out there, it's easy to get mixed up: organic, fair trade, free trade, local, all-natural, premium, sustainable, etc. Julie knows exactly where all of her chocolate comes from, pays above fair trade price, and has great relationships with her growers. That is something you don't see every day. 

Xchocol'art

Here is a company who is doing everything right. Xchocol'Art is a family-owned business who produces chocolates that are ranked among the best in the world.  Xchocol'Art uses only the finest organic and fair trade chocolate. The whole chocolate making process is completely transparent. Just check out their website to see how it's done.  Even their packaging is all made from recyclable materials.

I was recently in Carmel, IN to visit my brother and sister-in-law and their new baby. We went to the local farmers' market where I discovered this little gem. Joann was as sweet as could be and genuinely wanted me to try her chocolate. Here's what I tried:

 

I had to get caramels while in Carmel, Indiana, right? These little passion fruit caramels were divine! The passion fruit caramel was delightfully sweet and tangy and the perfect pairing with 60% dark chocolate. The whole piece is incredibly smooth and satisfying (although I did eat both myself - research for the post, people). The chocolate is good enough to be eaten solely by itself too. I'd LOVE to try more of this line. I like them on Facebook, and you should too! Perhaps the fact that it is organic and fair trade helps me to eat it with a clean conscience. Whatever the reason, I may not know art, but I know what I like. And I like Xchocol'Art. 

International Chocolate Day

As if you or I needed another reason to eat chocolate today, allow me to provide one. It's International Chocolate Day. According to the NCA (National Confectioners Association) September 13 is herby declared a chocolate holiday. After attempting to do a little research on the holiday for this post, I couldn't find much... then I thought, ehhh, who cares! It's a chocolate holiday. I think I know how I will be celebrating. Now is a good time to start a new tradition.

I have the best students ever. One of my students made me s'mores brownies. Another one brought me a dove chocolate bar. All because they know how much I love chocolate. Boy, do they know me or what! They all get As :)

Happy holidays.

The Earl of Chocolate?

Dr. Kate Lovemen, a lecturer at the University of Leicester's School of English, has discovered 350-year-old recipes collected by the Earl of Sandwich.  The recipes are for an iced chocolate beverage similar to what we would think of as a frozen mocha type drink. If you don't know your chocolate history, the earliest form of chocolate was consumed as a drink. Cacao beans were used as forms of payment, tributes to gods, and symbols of wealth. 

I had no idea that the Earl of Sandwich was a chocoholic until reading this article. Since freezing chocolate in the 17th century was somewhat of a process, some thought it to be unwholesome and could have negative health effects. The Earl's remedy? Drink hot chocolate a half hour after consuming cold chocolate! Genius! 

READ the rest of the article here. Warning: it may make you crave one of these:

Peanut Butter Cup Fudge

Like the rest of the world, I've been sucked into the Pinterest black hole and can't get out (not that I want to.) I've pinned everything from fuzzy kittens to classroom supplies. It's only right that I devote a board to Chocolate Emergency. However, I didn't want to be one of those people who pin 100 recipes on Pinterest and then never try anything. Therefore, this past week I made this simple yet scrumptious peanut butter cup fudge that I found on Pinterest. It's very easy and is the perfect combo of peanut butter and chocolate.

22 Reese's Peanut Butter Cups (I used 18 regular sized cups and half a bag of the small ones)

3 cups semi sweet chocolate chips

1  14oz can of sweetened condensed milk

Line a 9x9 pan with foil. Place Reese's cups in rows to line the bottom of the pan. Melt the chocolate chips and condensed milk over low heat until it is blended together. Be sure not to cook the chocolate. Pour over the lined Reese's Cups. Crumble remaining peanut butter cups and sprinkle them on top of the fudge while it is still a little warm. Lightly press them into the fudge. Refrigerate until firm. 

Let me know what you think of this recipe. Enjoy.