 Shelly's Favorite Chocolicious Links and Things |
Chocolicious Links | Chocolate Malted Recipe | Chocolate Quotations | My Favorite Chocolate
Chocolicious Linkage
- ACME Chocolate Registry.
- Amano Artisan Chocolate.
- Books about Chocolate.
- Burdick Chocolate.
- Bubo.com.
- Candy Addict.
- Candy Blog.
- Chocoholic.com.
- Chocoholics Divine Desserts.
- Chocolat Vitale. European Hot Chocolate.
- Chocolatada, a blog.
- Chocolate Alchemy.
- Chocolate Bar.
- Chocolate Bytes. A blog.
- Chocolate Gourmet.
- Chocolate Links on Grow-a-Brain.
- The Chocolate Man.
- The Chocolate Nerd. A blog.
- The Chocolate Page for Chocolate Lovers.
- Chocolate Recipes. A blog.
- Chocolate Recipes. From Chocolate Club.
- The Chocolate Society.
- The Chocolate Tasting Club.
- The Chocolate Wrappers Museum.
- ChocoLocate: The Chocolate Lovers Page.
- Chocolove.
- Chocomap. Find a Chocolate Shop.
- Chocophile.
- Chocosphere.
- Christopher Norman Chocolates.
- Cocoa Bon.
- CocoaJava.
- Conscious Chocolate. Raw, vegan, sugar-free.
- Debauve and Gallais Gourmet Chocolate.
- Divine Delights.
- eChocolateNYC.
- Egg Creams. A history.
- Fauchon: Chocolates and Sweets.
- Garrison Confections Chocolate.
- Gayle's Chocolates.
- Ghirardelli.
- Godiva Chocolatier.
- Green & Black's. Organic.
- Grenada Chocolate.
- Guittard Chocolate Company.
- Harry London Candies.
- Hershey's.
- History of Chocolate.
- Hot Chocolate, a blog.
- Hotel Chocolat.
- Jacques Torres Chocolate.
- JaneyZee's Save the Chocolate Campaign.
- Johnny's Chocolates and Pralines Survival Guide.
- L.A. Burdick.
- La Maison du Chocolat.
- Lake Champlain Chocolates.
- Legacy Chocolates.
- Li-Lac Chocolates.
- Lindt Chocolate.
- M&Ms.
- Max Brenner.
- Michel Cluizel.
- My Chocolate Heart, a blog.
- Nestlé.
- New York Chocolate Guide: Where to buy.
- Norman Love Confections - Vision.
- Pepperidge Farm - Indulgent Treats. Home of Milanos.
- The Rules of Chocolate.
- Scharffen Berger Choolate Maker.
- Seventy Percent.com - The Connoisseur's Website.
- Teuscher Chocolates of Switzerland.
- Tribeca Treats.
- Virtual Chocolate.
- William Greenberg Jr. Desserts.
Chocolate Malted Recipe
I wish I could give measurements, but keeping with old world traditions, I measure with my eye. But here's how I make malteds.
I start with chocolate ice cream. I can't emphasize this strongly enough. If you're making a chocolate malted, this is a requirement. My prefered chocolate ice cream is Haagen Dazs. I once couldn't find any, so tried chocolate chocolate chip. This does not make the best malted, but the mound of ground up chips at the bottom of the mixing container was quite tasty. But I wouldn't try to get fancy with chocolate fudge ice cream or some such. The flavor wouldn't be right.
I soften the ice cream a bit in the microwave, just to make it scoopable. Too soft and it won't mix well, too hard and it's impossible to scoop out. I use enough spoonfuls to fill the metal container somewhere near the indented line inside. Please note that I use a Hamilton Beach DrinkMaster, a niftly little appliance well worth the price. My malteds improved greatly when I stopped using blenders. The glass canisters that blenders use as well as their mixing action differ sufficiently from the metal container and mixing action of the DrinkMaster to affect the flavor of the malted. That might sound nuts, but having grown up with malted made in DrinkMaster-type appliances in old-fashioned coffeeshops, I can taste the difference.
I pour in milk. Not a lot. Usually enough to be visible above or in between the mounds of ice cream. I can add in more as the concoction is mixing if the consistency seems too thick. But I don't like it with too much milk because that can make it too thin and also dilute the chocolatey yumminess. But you don't want it too thick, because that can leave you with a chunky malted and that won't do at all.
I add 4 heaping teaspoons of Carnation Chocolate Malt. Carnation makes regular malt, but I prefer the chocolate malt which is usually more difficult to find. We stock up when we see it in the supermarket. It's usually found with either the powdered milks or in the freezer section with the ice creams, on a shelf with hot chocolate and such.
Try to not fill the container too high. This is an open top appliance and you don't want the liquid concoction to spew out all over the kitchen. This is the VOE (voice of experience) talking.
I do not, as many people do, add ice to the mixture to keep things cold. The ice cream and milk should be sufficiently cold on their own. Ice just dilutes the liquid too much for my taste.
You should be able to squeeze 2 full glasses from this mess. The glasses should have a nice, thick bubbly head. Drink through a straw. It'll taste better.
The key here is to experiment a bit. Don't expect to get the proportions right at first try. After some practice though, you should be able to develop the ability to eyeball the amounts and know before mixing that they're going to come out "just right." So have fun playing and remember that it's a personal taste thing. You might want it a bit less chocolatey than I do, or you might prefer regular malt to chocolate malt. I might think you're nuts if you do, but hey, that's my problem.
The Wisdom of Chocolate
"Life is like a box of chocolates. You never know what you're going to get." --Forrest Gump (Tom Hanks) Forrest Gump
"Put a smile on your face, make the world a better place."
--Hershey's Chocolate
"All I really need is love, but a little chocolate now and then doesn't hurt!"
--Lucy Van Pelt (in Peanuts, by Charles M. Schulz)
"I never met a chocolate I didn't like."
--Deanna Troi (Marina Sirtis) in Star Trek: The Next Generation
"Chocolate is cheaper than therapy and you don't need an appointment."
--Unknown
"There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles."
--Unknown
"Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces."
--Judith Viorst
"Las cosas claras y el chocolate espeso." ("Ideas should be clear and chocolate thick.")
--Spanish proverb
"Biochemically, love is just like eating large amounts of chocolate."
--John Milton, The Devils Advocate
"What you see before you, my friend, is the result of a lifetime of chocolate."
--Katharine Hepburn
"Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. it is the best friend of those engaged in literary pursuits."
--Baron Justus von Liebig (1803-1873) German chemist
"The 12-step chocoholics program: NEVER BE MORE THAN 12 STEPS AWAY FROM CHOCOLATE!"
--Terry Moore
"I have this theory that chocolate slows down the aging process.... It may not be true, but do I dare take the chance?"
--Unknown
"Stress wouldn’t be so hard to take if it were chocolate covered."
--Anonymous.
"Chocolate is nature’s way of making up for Mondays."
--Anonymous.
"There’s more to life than chocolate, but not right now."
--Anonymous.
"Man cannot live by chocolate alone, but woman can."
--Unknown
"I'd give up chocolate, but I'm no quitter."
--Unknown
"There is nothing better than a good friend, except a good friend with chocolate."
--Unknown
Favorite 25 Chocolate Things
- Oreos
- Mallomars
- Milanos, especially Double Chocolate and Chocolate Chocolate, and the newer "black and white.
- M&Ms
- Black & White cookies, preferably from Greenburg's bakery
- Nonpareil candy (dark chocolate only, thank you kindly; Sno-Caps will suffice)
- Chocolate ice cream
- Chocolate malteds, chocolate ice cream sodas
- Chocolate egg creams
- Chocolate fudge, preferably with marshmallows in it
- Chocolate chip cookies. I love making them using the Joy of Cooking recipe and doubling the amount of chips (I use mini-chips). I'm also very fond of Entemann's and Friehoffer's.
- Dark Chocolate
- (White) Chocolate covered pretzels
- Chocolate Sprinkles cookies (Am I the only one who remembers/lovesd these? I don't see them anymore.)
- Chocolate donuts and Chocolate frosted donuts
- Chocolate covered jelly grahams (my mother's favorite, along with Mallomars)
- Chocolate mousse (the darker and thicker, the better)
- Fox's U-Bet chocolate syrup
- Devil's Food cake with chocolate butter cream icing
- Checkerboard cakes (My grandfather the baker — the other one was a butcher — brought us "care packages" of bakery yummies every week when I was growing up and this treat was my favorite, followed closely by the chocolate chip cake — the cake itself was yellow)
- Chocolate cupcakes
- Marble cake
- Cheesecake with something chocolate — Oreo cheesecake or drizzled with chocolate fudge or syrup
- Hot chocolate, preferably Bellagio Chocolate Truffle Gourmet Hot Cocoa or plain ol' Swiss Miss Rich Chocolate
- Tootsie Rolls
c. 2005-2007 by Shelly
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