Healthy Chocolate Ice-Cream!

I am a HUGE fan of ice-cream. I could eat it every day, probably even multiple times a day especially in the summer. Unfortunately the dairy and fat in ice-cream do not always sit so well in my stomach (though I still eat it) so I am always seeking an alternative. This alternative also just happens to be quite healthy as it does not have any dairy or sugar in it. I will warn you though, this is more of a smoothie than an ice-cream. I froze it for a few hours so it would have more of that thick ice-cream consistency but it is definitely not as smooth as ice-cream.

Healthy Ice-Cream (or smoothie)
-4 well ripened (almost brown) bananas
-1 cup almond milk
-1/4 cup cocoa powder

Blend all ingredients in a blender until well mixed then pour into a freezer safe container. Freeze for 2-4 hours (check consistency) and enjoy. Or, you can enjoy it right out of the blender. Fun add-ins: peanut butter, chocolate chips, a few drops of mint extract, oreo cookie pieces...etc.
*Side note: If you try to re-freeze this for later it will freeze into one solid block. Either eat it all in one sitting, or freeze it into a popsicle maker for ease of eating.

What's next...chocolate?

Well, I announced last week that Andy and I would be moving back to Virginia at the end of the month...so now what? This move for us is quite the risk. Andy has a really well paying job here in California, so leaving that job for the unknowns of Virginia is a bit scary. While it is scary, we are so happy with our decision and are determined to make Virginia work for us once and for all. If California has taught us anything, it is that we want to settle in Virginia and be near our good friends and family no matter what it takes.

(Some of my seasonal pumpkin-spice truffles from last fall.)

I have had a lot of inquiries lately as to whether or not I will start my chocolate business back up upon our move back to VA. This is such a hard decision for me to make. When I started Zest Chocolat I poured my whole heart and soul into it. I lived, ate, and breathed chocolate. The year leading up to my business opening was a fun year of learning, trial, and error. Then, when I officially started my business it was a whirlwind of kitchen inspections, wholesale agreements, marketing, newspaper articles, and bulk orders. All of a sudden I was pumping out chocolate in amounts that I didn't think I was capable of. While the quick success of my business was exciting, it was also stressful. I wasn't eating or sleeping well, and on top of that I was having a hard time keeping up with my bookkeeping and the other boring parts of owning/running a business.

Because my chocolate business was the first business that I have started, (other than a photography business) I made a lot of mistakes. I used the best (expensive) possible ingredients that I could find, which really jacked up my costs. While I could boast really high quality chocolate products, I did not charge prices equally to the costs involved. After some financial evaluations, Andy and I discovered that my brownies were actually causing my business to lose money because I was not charging enough. Well shoot! So the story continues with mistakes that were made... If I were to do it again, so many things would change. In fact, I think so many things would change that it would not be me anymore.

Something I learned about running a chocolate business is that I am not a very business minded person. My whole goal with Zest Chocolat was to make everyone happy through chocolate. A great goal right? Well not when you are giving away a large potion of chocolate. I gave away SO much chocolate! The whole point of having a business is to make money, right? Well somehow I had a hard time combining making money and making people happy with chocolate. With all of that said, I do not think that I will be starting my chocolate business back up. I will definitely continue to make chocolate, but only for fun and happiness, not to make a living. :) Maybe one day in the future I will think about starting a business again, but until then I hope to do something else...like teach! More about my teaching plans later though.

Chocolate Avocado & Banana Pudding

Yup, you read that right. Pudding made from none other than AVOCADO! As per usual, I discovered this avocado pudding on Pinterest and had to try it for myself.

I actually made this pudding a few months ago when I was seriously watching calories. I have a huge sweet tooth, like so big that I would only eat sweets day in and day out... but unfortunately they are bad for my health and waistline. This pudding seemed acceptable for health and waistline though.

The recipe that I found seemed quite simple as it only has 5 ingredients. Unfortunately, one of the ingredients was coconut milk, which I did not have, nor did I feel like going out to get it. (Lazy...) So I substituted it with yogurt. By adding yogurt I was also adding more protein, which is what I wanted. I also added banana to help thicken and sweeten the pudding. (*Side note: I thought I had yogurt, but it was actually cottage cheese. Cottage cheese worked, but it created a more lumpy texture. Stick to yogurt in this recipe. Also, if you use a well ripened banana, then you won't need to use any sweetener like honey or agave. That will keep the recipe healthier.)

Health benefits of this pudding:
- 200 calories and 5 grams of protein (per serving, about)
- Avocados are a great source of healthy fats and vitamin E.
- Bananas are good for fiber, potassium, and vitamin C.
- Cocoa powder is an antioxidant.
- Yogurt adds protein and probiotics which are good for your digestion.

My version of the recipe:
Chocolate Avocado & Banana Pudding (makes 4 servings)
- 1 avocado
- 1 banana (if you use a really ripe banana you won't need to use a sweetener)
- 1/3 cup cocoa powder
- 2 Tablespoons agave or honey
- 1/2 cup yogurt
- a splash of vanilla if you want

Add everything to a blender or food processor and blend well. Refrigerate for a few hours before serving. So easy, and healthy too!

I loved this healthy version of pudding. It definitely satisfied my sweet tooth and craving for chocolate. Andy on the other hand was not too impressed. He tried it and wrinkled his nose, but he ended up eating his whole serving so he must have liked it somewhat...

Pay If Forward...Letters & Chocolate

Right after New Years this year, there was a 'pay it forward' post going around on facebook. I saw it a few times before I decided to act on it. The post said something like this:

"Lets create a year of creativity, giving, and paying it forward. For the first 5 people that comment on this post I will make and give something original, sometime this year. It may be a piece of art, a baked good, or some other creative thing. Also, by 'liking' this post, you agree to pay it forward to 5 other people."

At the time it seemed like a large commitment, but that also translates to 'challenge' for me, so I went for it. Along with a good challenge, it was something to help me be creative and think of other people. Since January, I have been thinking about it. It has constantly been in the back of my thoughts. It also made me think about the individual people who commented on that post. What are they up to, how are they...? I have enjoyed having these 5 people to think about.

After 3 months of thinking about these people and how I could 'pay it forward' to them, I got to work. I know that I have the whole year, but I was eager to get going on this project! I decided to make some homemade truffles (who doesn't love chocolate?) and hand written cards. I was going to make the cards as well, but then I realized that I have plenty of pretty stationary that needed to be written on.

The truffles were fun to make, as usual! I made lavender lemonade, whiskey cinnamon, stout, and honey saffron. Then I sat down to write cards. As I was writing, I realized that writing cards and letters and mailing them (snailmail) is not done much with our generation. We have email and facebook, so why would we sit down to write a letter, buy a stamp, lick the envelope, and then walk it to a mailbox? What a hassle! Despite the 'hassle', I had so much fun! I think I will continue this tradition each year. I has been a great way to do something out of the norm and think about someone else for once.

I have continued to pay it forward for Easter as well. I'll write about that next week. And it doesn't stop there, I plan on paying it forward all year. It is more addicting than you think, you should try it!

Lavender Lemonade Truffles

This is a wonderful truffle recipe just in time for Easter!

Having owned and run my own chocolate business, I have many truffle recipes that would be suitable for Easter...chocolate peanut butter being at the top of the list. I am an avid Pinterest user though, and it seems like every other recipe for Easter is something chocolate peanut butter. I will admit, chocolate and peanut butter is a genius combination, but there is so much more to Easter flavor!

So I am putting my Lavender Lemonade recipe into action! This is a good one folks. One of my top flavors at Zest Chocolat (my chocolate business) was dark chocolate lavender. This recipe plays off of that top flavor.

One would think that white chocolate may be a better carrier for lavender and lemon, but I have chosen a dark chocolate. Yes, dark chocolate is my favorite, but it also goes really well with these flavors. It turns the truffle into something far more mature and exciting. This isn't your average Easter candy, it is one that plays off of light and dark, off spring and winter, off zesty and subtle.

But enough about the flavors and types of chocolate...lets get to the recipe already!

Lavender Lemonade Truffles (recipe yields 20-25 truffles)
-8 oz. dark chocolate finely chopped
(you can use chocolate chips or broken chocolate bars. I use Guittard chocolate because I am a chocolate snob...I buy it in 10lb. blocks.)
-2 Tablespoons butter
-4 Tablespoons heavy whipping cream
-1 Tablespoon grated lemon zest
-1 Tablespoon lavender buds (a lot of organic stores carry lavender buds)
-a fine sieve 

In a small saucepan combine butter, cream, lemon zest, and lavender buds. On low heat continually mix. Let the mixture come to a rolling boil and take it off the heat. Pour everything through a sieve to sift out the lemon zest and lavender buds. Make sure to push all of the liquid through the sieve. Pour the liquid back into the sauce pan and heat it up again. Once heated, turn the heat off and add the finely chopped chocolate. Mix the chocolate in until all of it is melted. This is now called a ganache. Pour the ganache into a bowl and let it sit overnight...or about 5 hours. (Do not refrigerate.) Once the ganache has hardened, scoop out 1" sized balls, roll them in the palm of your hands and then roll them in chocolate sprinkles, sugar, or cocoa powder.

Let the children have their Easter egg hunts and yellow peeps while you sit back and enjoy a dark Lavender Lemonade truffle. You may just have to hide these truffles and save them for a private moment later. ...And if you like this recipe stay tuned for more, I have a truffle cookbook in the works!

Raspberry & Chocolate Ganache Tartlets

In preparation for Valentines Day (coming up!) here is a wonderful, delicious tartlet recipe. (If I do say so myself.) I am not a huge fan of Valentines Day, but I do love the excuse to make fun desserts.

I used a crust recipe from Epicurious and it will work for either a full 9" tart pan or about 4-6 mini tart pans, which is what I used. This crust recipe is great to make ahead of time and then freeze until you need it. If you make it ahead of time, form the dough into a disc (or discs if you are using smaller pans), wrap, and freeze/refrigerate it that way.

Ingredients:

• 2 cups all purpose flour
• 1 teaspoon salt
• 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
• 3 tablespoons (or more) ice water
• 2 tablespoons chilled whipping cream

Preparation:

Blend flour and salt. Add butter; using a pastry cutter, cut in until mixture resembles coarse meal. Add 3 tablespoons ice water and cream. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour.

Heat the oven to 375°F and spray or butter the tartlet pans. Roll dough into a small circle and then push the tart dough into the pans, poke holes in the bottom with a fork, and place in freezer for 10-20 minutes. Remove from freezer and bake for about 25 minutes, or until golden brown.

For the Ganache:

• 6 ounces dark or bittersweet chocolate (finely chopped)
• 1/2 cup heavy whipping cream
• 4 tablespoons raspberry jam
• 3-5 cups fresh raspberries

In a small sauce pan allow the cream to boil. Once boiling, remove from heat and stir in 1 tablespoon of raspberry jam. Then stir in chocolate. Continue to stir until all of the chocolate has melted. Let the ganache cool for about 10-15 minutes, then pour into baked tartlet crusts. Arrange whole raspberries on top of the tarts. Over medium heat stir remaining 3 tablespoons of raspberry jam and 1 teaspoons of water until melted. Pour this glaze over the raspberries on the tartlets.

A Chocolate Shop Review - Chocolatier Blue

It is wonderful to live in a city again! All things new and exciting, and an endless supply of restaurants and boutique shops to check out. Andy and I were in Berkeley last weekend and we happened upon a chocolate shop. Now, for one- who doesn't love chocolate, and for two- since owning my own chocolate business (Zest Chocolat), I feel the need to check out all other chocolate offerings in the world.

Upon entering the shop we realized what we saw was what we got. A tiny little shop that does everything right there behind the counter. Now if they had only been making the chocolate at the time we came in. I'm sure it is quite the site when they are making it.

The lady behind the counter greeted us when we entered the shop and offered us each a free Sage Honey Truffle. Um wow, free chocolate, yes please! It was delightful! The ganache was very runny though, which I thought might be a characteristic of only that flavor. (Unfortunately not.)

Andy and I bought a box of six flavors: Passion Fruit Caramel, Cranberry Jalapeno, Sweet Potato Casserole, Whiskey Spice, Root Beer Float, and Peanut Butter & Strawberry Jam. Our favorites were Sweet Potato Casserole and the Peanut Butter & Strawberry Jam. Talk about flavor! The rest were disappointingly bland tasting for their names though.

It was a nice experience, but we probably won't be frequenting this chocolate shop too often. The truffles were quite small for the price ($2/each!) and rather than being a rich soft chocolate they were runny and messy. The only part of the truffle that actually tasted like chocolate was the outer chocolate coating. I give huge kudos for the artistic decorating on the outsides of the truffles though.

If you find yourself in the area and want to check them out for yourselves here's the info:
Chocolatier Blue
1964 University Avenue  Berkeley, CA 94704

Peanut Butter Bark

First of all, Happy Christmas Eve! Andy and I are in Goshen, Indiana (right outside Chicago) spending a few days with family before we move on. I'm glad we are getting to see some family on this cross-country trip, especially since we are traveling right over Christmas.

This is the third and final recipe for chocolate bark. The other two can be found here and here. If you have chocolate and peanut butter on hand this could be a fun thing to make with your family today. Or...maybe you are busy with other things. Either way, this could also be a good Easter bark!

Peanut Butter Bark
16 oz. (or 2 cups) of white chocolate (chips or candy melts)
1 1/2 cups peanut butter
8 oz. (or 1 cup) dark or milk chocolate (chips or candy melts)

Start by laying some wax paper over a cookie sheet. Next, melt the peanut butter and white chocolate either in a double boiler or in the microwave. Separately melt the dark chocolate in the microwave. Pour the melted white chocolate and peanut butter mixture into the cookie sheet and spread it out with a spatula. Take the melted dark chocolate and drizzle it in lines over the peanut butter mixture. Then, take a knife and drag it through the chocolate the opposite way of the chocolate lines to marbleize it.


That is it. It is an elegant and easy way to make bark. You can also use the marbleizing affect with icing to decorate cakes or cookies. It is much simpler to do than it looks.

Enjoy...and Merry Christmas tomorrow!

Salted Dark Chocolate Toffee Bark

A while ago I posted about making Christmas packages of chocolate for friends. I have a lot of chocolate on hand since I just closed down my chocolate business. Bark is super easy to make. It is pretty much just melting and spreading chocolate while adding things to it.
(Here's also a recipe for peppermint bark.)

This bark recipe is a little different than most. It is a toffee bark recipe, which means it is just chocolate and toffee layered on top of each other. With chunky salt sprinkled on top too!

This was actually my first time making toffee. I always thought toffee was just a hard-candy version of caramel, but it's not! I have made caramel many a time and it is much more complicated with more ingredients than toffee. Anyone could make toffee! All it is is butter and sugar...healthy right?

Salted Dark Chocolate Toffee Bark
For the Toffee:
-2 cups butter
-2 cups sugar
-a pinch of salt
Combine butter, sugar, and salt in a pot. Stir it over medium heat until the butter and sugar are completely melted. Then turn the heat down to low. Stir it occasionally, but not too much. Put a thermometer in the pot and let it simmer until the toffee is amber color and slightly over 300 degrees F. Remove it from the heat and pour it out onto a waxed paper lined cookie sheet. Spread it out to the size of the pan.

For the chocolate:
Take about 2 cups of semi-sweet chocolate chips (or any kind of chopped chocolate) and sprinkle them over the hot toffee on the cookie sheet. Give the chocolate a few minutes to melt and then spread it evenly over the toffee. Take large granulated salt and sprinkle it over the top generously. (I could have added more to my bark.) Put the pan in the refrigerator and let it cool.

If you want a layer of chocolate on the other side of the toffee flip the toffee/chocolate over after it has cooled and hardened. Take another 2 cups of chocolate and melt it in the microwave. Once it is thoroughly melted add it to the toffee and spread it out. Let it cool. When the whole toffee/chocolate sheet has cooled break it into pieces.

That's it! So easy, yet so classy.

Peppermint Bark

Last week I wrote about making chocolate bark with the leftovers of chocolate that I have from my business. I made three different kinds and boxed them up for friends. It was easy and fun, and I've never made bark before. I'm telling you, it is probably the easiest kind of chocolate candy to make out there. You really can't screw it up.

One of the main joys of bark (other than it being chocolate) is that you break it into pieces. Of course, you can cut it or mold it, but the broken rough edges are what makes it fun and kind of artsy/rustic.

For this recipe I used dark chocolate on the bottom and white chocolate on top. You can do that, or just keep it all white chocolate. The all white chocolate route would definitely be quicker and much simpler. I personally like dark chocolate better though, so I wanted to include it. I also like the contrasting look of the dark brown, white, and bits of red. So pretty!

Peppermint Bark
-2 cups white chocolate chips or candy melts
-2 cups semi-sweet chocolate chips or candy melts
-about 1 cup of crushed candycanes

Cover a cookie sheet with with a layer of wax paper. Melt the semi-sweet (dark) chocolate chips either in the microwave or in a double boiler. (Be careful not to burn the chocolate in the microwave. Heat for 20 seconds then stir. Keep doing that until it is all melted.) Spread melted chocolate evenly onto the cookie sheet. Let it cool and harden. Melt the white chocolate and pour it onto the dark chocolate sheet. Spread it evenly. Sprinkle the crushed candy canes over the white chocolate.

Voila! You're done. Now wrap em up, make em pretty and give them as gifts.