October 14, 2010
Tangerine and thyme chocolate chip cookies Total time: 45 minutes Servings: Makes about 3 dozen cookies 2 1/2 cups (10.6 ounces) flour 1 tablespoon baking powder 1 teaspoon kosher salt 3/4 cup (1 ½ sticks) butter, at room temperature 1/2 cup granulated sugar 1 cup light brown sugar 2 eggs 1 1/2 tablespoons tangerine zest (orange zest can be substituted) 1 tablespoon fresh thyme, finely chopped 1 teaspoon vanilla extract 1 1/2 cups semisweet chocolate chips 1. Heat the oven to 350 degrees.
March 23, 2013
Total time: About 1 hour, plus cooling and firming times Servings: About 2½ dozen truffles Note: Refrigerate the truffles in one layer in shallow airtight containers if you're making them ahead, and bring them to room temperature for serving. 6 ounces bittersweet or semisweet chocolate, chopped 3 tablespoons walnut, almond, grape seed or mild olive oil 3 tablespoons sweet red wine 2/3 cup shredded coconut (about 2 ounces) 2/3 cup chopped walnuts (about 2.5 ounces)
November 21, 2010
If you go Some shops have multiple locations. Jacques Genin, 133 Rue de Turenne, Paris; 1-4577-2901 Jean-Charles Rochoux, 16 Rue d' Assas, Paris; 1-4284-2945, http://www.jcrochoux.fr Cacao et Chocolat, 63 Rue Saint Louis en L'lle, Paris; 1-4633-3333, http://www.cacaoetchocolat.com Servant , 5 Rue de Sèvres, Paris; 1-4548-8360, http://www.chocolaterie-servant.com
February 25, 2010
Double chocolate zucchini mini-muffins Total time: 45 minutes, plus cooling time Servings: 2 1/2 dozen mini-muffins or 1 dozen standard muffins 3 1/2 ounces bittersweet dark chocolate, coarsely chopped 1/2 cup oil, divided 3/4 cup (3.2 ounces) unbleached flour 3/4 cup (3 ounces) pastry flour 1/4 cup unsweetened cocoa powder, plus extra for dusting 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup granulated or turbinado sugar 2 eggs 1 teaspoon pure vanilla extract 1/4 cup buttermilk 1 1/2 cups medium grated zucchini Powdered sugar, for dusting 1. Heat the oven to 350 degrees.
January 17, 2014 |
Some day, the Hershey chocolate you eat may come in all sorts of weird shapes and sizes. The Hershey Co. this week announced it has agreed to a multiyear partnership with 3D Systems, a company known for building a 3D printer capable of creating objects out of foods, including chocolate. "Whether it's creating a whole new form of candy or developing a new way to produce it, we embrace new technologies such as 3D printing as a way to keep moving our timeless confectionery treats into the future,” said William Papa, The Hershey Co.'s chief research and development officer, in a statement . PHOTOS: Top 10 tech gadgets we want to see in 2014 Hershey is the first major food company to jump into 3D printing and it could pay off for the chocolate maker should 3D-printed confectioneries take off. 3D Systems gained some attention earlier this month at the Consumer Electronics Show where it showcased the ChefJet, which was printing chocolate objects at the electronics convention.
March 21, 2013 |
With Easter just around the corner, Vegas visitors won't want to miss the jaw-dropping holiday display at the L'Atelier de Joel Robuchon restaurant inside the MGM Grand resort. Made from more than 70 pounds of dark, milk and white chocolate, the display includes sculptures of about 150 flowers, 120 eggs and 60 hens. Completing the menagerie are bunnies, birds and butterflies, all of them literally good enough to eat. Executive Pastry Chef Kamel Guechida and a team of four spent eight weeks designing and crafting the elaborate celebration of Easter.
September 20, 2012 |
Scientists have discovered a brain area that helps control your desire to eat sweet, hyper-palatable foods like chocolate. The area, part of a larger brain region called the striatum, had previously been primarily linked to the control of physical movement. The new research, published this week in the journal Current Biology and carried out in rats, adds the piece of neuronal turf to a growing list of areas whose function can best be described as, "Oooh, I want some of that!" The scientists, from the University of Michigan, studied the area because there were some hints that it might be involved in reward-seeking behavior, specifically in encoding just how rewarding something should feel.
January 6, 2010
White-chocolate bread pudding with whiskey caramel sauce Total time: 1 hour, 10 minutes, plus baking time (about 1 1/2 hours on high, 3 hours on low) Servings: 8 to 10 Note: From Noelle Carter. This recipe calls for finishing the bread pudding in the oven so the topping is lightly toasted and colored, as with oven-made bread pudding. If possible, cut the bread the night before making the pudding to allow the cubes to dry out. For the bread pudding Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please share it with us: Click here to upload pictures of the finished dish.
March 20, 2013 |
As everyone knows, Friday, March 22, is World Water Day. Herewith, a few obscure facts about water, courtesy of water policy expert Christiane Barranguet, and links to the scientific studies from which the information is derived. --Drinking an iced beverage before eating chocolate will dull the sweet, creamy or chocolaty taste. The study's authors suggest that this helps explain why North Americans - who commonly consume iced drinks - eat more highly sweetened foods. --Downing six to eight glasses of water each day is commonly cited practice to keep skin looking young.
November 29, 2010 |
I read with interest that eating three almonds before or after a meal could help with heartburn. Do you see any problem with the almonds being chocolate-covered? We're afraid so. Although they are delicious, chocolate-covered almonds are unlikely to be helpful. That's because chocolate may relax the lower esophageal sphincter, the ring of muscle that separates the stomach from the esophagus. Heartburn happens when this muscle relaxes and allows acid to splash back up into the swallowing tube.