People often assume that going vegan means that you have to sacrifice taste.  That's not always the case. It just means that you have to make more conscious decisions.  Fortunately, there is a variety of tasty options in the market for vegans with a sweet tooth and this recipe for vegan chocolate brownies does an amazing job of satisfying both your need for vegan chocolate sweets and your life decision. This recipe for vegan brownies is guaranteed to deliver moist and gooey treats. It takes very simple ingredients that won’t get you searching the supermarket aisles for hours. Additionally, you can add chunks of high quality vegan chocolate bars, like Sulpice, to add a sophisticated flair to this classic dessert.

Vegan Chocolate Brownies 

Ingredients:

2 cups unbleached all-purpose flour

½ cup raw sugar (raw sugar ensure the batch is vegan)

3-4 tbsp maple syrup (for a sweeter batch)

3/4 cup unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon salt

1 cup water or for a creamier batch, 1 cup soy milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

2 shots of espresso

Instructions:

1.      Preheat the oven to 350 degrees F (175 degrees C).

2.      Stir together the flour, sugar, cocoa powder, baking powder, and salt in a large bowl. Pour in water or soy milk, vegetable oil, vanilla extract, and espresso. Mix until blended.

3.      Spread evenly in a 9x13 baking pan.

4.      Bake for 15-20 minutes for ultra gooey brownies and 25-30 minutes for more crumbly ones or until the top is no longer shiny. Let cool for 10 minutes before cutting.

Continue...

When many people make the decision to lead a vegan lifestyle, they worry about losing some of their favorite treats. For some, this means chocolate. However, did you know that there are many types of vegan chocolate available on the market?

Chocolate, at its purest form, is certainly vegan, as cocoa is taken from the beans of the cacao plant. However, from when a bean is picked through when it is processed into a final chocolate product there may be ingredients added, such as milk or milk fat that make the product non-vegan.

One way to guarantee that you have vegan chocolate is to look at the ingredient list. Vegan chocolate is generally high in quality, and short on ingredients. High quality chocolate will include cocoa, sugar, cocoa butter, lecithin, and vanilla. Limiting the ingredients serves to make the product vegan, and focus and feature the rich chocolate flavor.

Chocolate is something that vegans can enjoy whenever they please, as long as they make sure to check the ingredient list. Oh, and by the way, Sulpice Chocolat has a variety of vegan chocolate.

Continue...

Have you ever tried to plan a themed cocktail party, but got stumped on the drinks?  Goodness knows that has happened to me before.  Fortunately, for those of us that don't have a mixologist as a next door neighbor, Stoli has come to the rescue with their new flavor - Chocolat Razberi.  The combination of ripe raspberries and lush milk chocolate accented by warm vanilla-cocoa creates a flavor sensation reminiscent of luxuriously decadent truffles and inspired cockatils like the Stoli Chocolat Raz Cake (recipe below), which tastes as amazing as actual cake. 

Stoli Chocolat Raz Cake Martini:

Continue...

Chocolate and salt is a match made in taste bud heaven.  When prepared properly, it creates a multi-faceted flavor of the two opposing, yet complimentary flavors. 

The human tongue can detect 5 basic tastes: salty, sweet, bitter, sour, and umami (popularly called savoriness).   Adding salt to a dish causes salty receptors on the taste buds to react, but adding salt to a dish also counteracts bitterness by prohibiting bitter taste buds to pick up on all the bitter flavors.

Salt’s ability to counteract bitterness makes it especially popular for use in chocolate.  Cocoa beans, the beans from which chocolate is made, are naturally bitter.  The name chocolate is believed to have derived from the Aztec word xocolātl, meaning “bitter water.”  When the drink was brought to Spain the Spanish would counteract the bitterness of the cocoa beans with milk and sugar, the same thing that is done in modern chocolate processing.      

Sea salt is the most common salt addition to chocolate.  Sea salt if harvested by allowing sea water to evaporate until only the salt crystals remain.  Sea salt is less dense than table salt, and sea salt crystals are also larger than refined table salt.
 

Pink Himalayan sea salt is mined from ancient sea beds at the base of the Himalayas.  The salt is rich in iron oxide, giving it a pinkish hue.  The sea beds are located in remote locations that are not tarnished by pollutants.  Pink Himalayan sea salt is widely believed as the purest salt in the world.     

When combined with chocolate, high quality sea salt, like Pink Himalayan sea salt, compliments the natural sweetness of milk chocolate and counterbalances the bitterness of dark chocolate.  Each bite packs a small, salty punch that creates a complex flavor in an already delightful treat.    

Continue...

Since I have been talking a lot about Gluten-Free diets lately I thought it would be a great idea to give one of my favorite recipes for gluten-free chocolate brownies.  What makes this so special is that it is not only rich and decadent, but it also features the winning combination of chocolate and salt!  

 
3/4 (1 1/2 sticks) cup of butter
2 ounces bittersweet chocolate chips (60% cocoa)
1/4 cup + 2 tablespoons of cocoa
3 eggs
1 1/2 teaspoons of vanilla
2 cups sugar
2/3 cup almond flour
1/3 cup rice flour
1/2 teaspoon of sea salt

Directions:

1. Preheat oven to 350 degrees F and grease the bottom of 9 in square cake pan.
2. In large saucepan, melt butter and chocolate on low heat stirring occasionally.
3. Remove from heat and whisk vanilla and cocoa powder until mixture is smooth.
4. Add sugar, salt, and eggs and mix together
5. Slowly add almond flour and rice flour and whisk until mixture is smooth.
6. Pour into greased pans and bake until edges are set, approximately 35 minutes

Continue...

A few years ago it was difficult if you belonged to a smaller diet niche.  The worst niches were the intolerant niches because you were forced to eat a certain diet with no choice in the matter.  Recently, food companies have been creating versions of their products to cater to limited diets.  Gluten-free diets have become one of the most popular diets that food companies are trying to cater to.   

Continue...

Gluten-free products are not as alien nowadays as they were ten, even five, years ago. You see it in supermarket, online stores and even food chains such as Subway. The reason is that it is found that more individuals need gluten-free food in their diets.

Many of these individuals are those suffering from Celiac Disease. This is a genetically-predisposed autoimmune disorder where the small intestines react to a protein called gluten. This protein is found in wheat, barley and rye. The reason why gluten is found in so many food products is that it acts as a binder and gives elasticity to certain foods like dough. However, for those with celiac, gluten causes an inflammatory reaction in the small intestines that leads to villous atrophy, a symptom that hinders proper absorption of nutrients. Those with celiac disease suffer from malnutrition when they remain untreated and also suffer from lactose intolerance, nausea, and decreased appetite to name a few.

Gluten-free foods also help those with wheat allergy—a food allergy that reacts to the numerous allergens found in wheat. But they are not the only ones who are consuming gluten-free foods. There are ongoing studies speculating that gluten-free diets are also effective treatment for other conditions such as autism, multiple sclerosis, ADHD, irritable bowel movement, etc.

Due to these special needs and the improvement of medical diagnoses of these conditions, the demand for gluten-free food has exponentially increased within the past decade, thus increasing the supply. With the boom of the Internet, gluten-free food companies found it much easier market their products and consumers are finding it easier to find the food they need. Presently, the US owns a little more than half of the global gluten-free food market with an estimated growth of $500 million by 2014.

In 2008, one of the largest food companies, General Mills, also created a line of gluten-free Chex cereals with then boosted the competition for gluten-free products with other large food manufacturers. Additionally, retailers became increasingly aggressive when it comes to marketing gluten-free food products by setting up gluten-free aisles and sections in supermarkets. A pioneer in this strategy is Whole Foods.

How does this growth in the gluten-free market affect your daily life? There are now more choices when it comes to food. Before, finding gluten-free products was a hassle because individuals had to go to specialty stores to find them but now, it’s easier to find them in chain supermarkets.

Especially for dessert lovers of all kinds, the necessity for a gluten-free diet is now less daunting because of the numerous recipes for gluten-free dessert nowadays. For bakers, there is also the presence of so many substitutes for baking staples such as flour. Betty Crocker™, a prominent brand when it comes to baked goods, offer gluten-free baking mixes, for example.

Gluten-Free Dessert Recipes

According to Silvana Nardone from Everyday with Rachel Ray, there are also other substitutes to flour such as almond flour (which is completely gluten-free), cocoa powder, and even cornmeal. Some gluten-free desserts are also notorious for having odd textures. To avoid that, it is helpful to use ingredients at room temperature such as eggs and butter. Beating mixtures for a longer amount of time and doubling the amount of vanilla extract and baking powder also helps with the texture and flavor of any gluten-free dessert. As for appearance, these desserts may lack color due to the different ingredients used. Baking desserts longer in lower temperatures allows them to come out more caramelized. Nardone also suggests pre-heating desserts with leavening agents over the stove top for additional height.

When it comes to chocolate, it’s gluten-free. However, many chocolates are not safe for those with celiac because some of the additives in chocolate are not gluten-free. Even though some chocolate products do not have gluten products in them, they might be processed in places that processed gluten products which can cross-contaminate into the chocolate. Although we at Sulpice Chocolat add ingredients to enhance our chocolate bars’ taste, those ingredient are gluten-free and out chocolates are crafted in machinery that was not used for products containing gluten. Not only are our chocolate bars gluten-free our dark chocolate bars are also vegan.

Continue...

Brownies. Truffles. Cakes. Cupcakes. Chocolate is the epitome of desserts and all things sweet. However, this rich ingredient wasn’t always a sweet treat. In fact, it started out as a bitter, savory drink. For this weeks article on Chocolate and Culture I thought we should post something about the savory side of chocolate.  Chocolate first appeared in a savory ingredient during the Mesoamerican culture, around 2000 years ago. Before the development of sweet chocolate, the Mayans served drinks made from cacao seeds in paste form spiced with water, cornmeal, chile peppers and such.

After the Europeans began adding sugar to chocolate in the 1500s, the savory tradition of chocolate did not perish.  European chefs found much culinary potential in the rich, bittersweet flavor of chocolate and the luscious color it adds to food and began incorporating it in savory dishes. One of the earliest European use of chocolate in savory food is in agrodolce: an Italian sauce made with wine or vinegar.

What makes chocolate good for savory dishes? Chocolate contain cocoa butter that adds a luscious texture to food and cocoa solids add flavor and color. Chocolate lovers know that this potent ingredient pairs well with many flavors as well, may they be deep in taste or light and citrusy. This makes chocolate a flexible ingredient fit for traditional dishes and adventurous experiments in food and flavor. For a more conservative approach, adding a bit of cocoa powder either to the beginning or end of a recipe will add a note of chocolate to the dish and, without a doubt, a hint of sophistication and complexity in the overall taste.

Today, amidst the countless sweet desserts that give chocolate its undeniable fame in the culinary world, savory dishes are continually incorporating this ingredient to make unique and exciting dishes. Countless chefs nowadays continue to appreciate the depth and texture it brings to savory creations; using chocolate in traditional ways such as the Mexican mole or more unconventional dishes such as a vegetable and bean chili.

This summer, people all across the country are celebrating the hot weather with even hotter cookouts. Commemorating summer and good food are the food lovers with their 21st Erie’s Wild Rib Cook Off and Music Festival™. Inspired by the ultimate summer savory dish—barbeque—here’s a savory recipe made even richer with chocolate.

Recipe for Braised Short Ribs with Chocolate and Rosemary (adapted from Bon Appétit’s Bruce Aidelis and Nancy Oakes)

Ingredients

• 1/4 cup diced pancetta (Italian bacon; about 1 1/2 ounces) or bacon
• 6 pounds bone-in short ribs
• 1 1/2 cups finely chopped onions
• 1/4 cup finely chopped shallots
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped peeled carrots
• 3 garlic cloves, minced
• 2 cups dry red wine
• 3 cups low-salt chicken broth
• 2 cups chopped drained canned diced tomatoes
• 2 tablespoons chopped fresh parsley
• 1 very large fresh thyme sprig
• 1 bay leaf

• 3 tablespoons shaved or grated bittersweet chocolate or dark chocolate
• 2 tablespoons unsweetened cocoa powder (preferably Dutch-process)
• 1 teaspoon finely chopped fresh rosemary

Instructions

1. Heat heavy large pot over medium heat. Add pancetta or bacon and sauté until crisp. Using slotted spoon, transfer pancetta or baconto paper towels to drain.
2. Sprinkle ribs with salt and pepper. Working in batches, brown ribs in drippings in pot over medium-high heat until brown on all sides, about 8 minutes per batch. Transfer to plate.
3. Add onions and next 4 ingredients to pot. Cover, reduce heat to medium, and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add wine. Boil uncovered until liquid is reduced by half, scraping up browned bits, about 5 minutes.
4. Add broth, tomatoes, parsley, thyme, bay leaf, and pancetta. Return ribs to pot, cover partially, and simmer 1 1/2 hours. Uncover and simmer until rib meat is tender, stirring occasionally, about 1 1/2 hours longer.
5. Transfer ribs to plate; discard bay leaf. Spoon fat from surface of sauce. Boil sauce until beginning to thicken, about 8 minutes. Reduce heat to medium.
6. Add chocolate, cocoa powder, and rosemary; stir until chocolate melts. Season to taste with salt and pepper. Return ribs to pot. Simmer to rewarm, about 5 minutes.

Continue...