Death by Chocolate

Grok Headline matches for Death by Chocolate

chocolate chocolate chocolate

chocolate chocolate chocolate 03/17/2005 03:20 AM
Chocolate is so damn good I keep seeing boutique chocolate companies popping up everywhere (like this one: www.delicioustruffles.com). And now Pete of Pete's Wicked Ale has started one (www.cocoapetes.com) Which begs the question is chocolate the next beer? Is America about to be deluged with extraordinary chocolates like we've been hit with microbrews? And why has it taken so damn long?

I have seen God in a cup of chocolate

I have seen God in a cup of chocolate 06/05/2005 11:42 PM
Cory Doctorow: I don't hardly eat sugar, and I practically never eat dessert, but last night, Ben Hammersley took me to Hemingway's, a chocolate joint in Florence, Italy. I have never, ever tasted anything remotely as good as the things I tasted last night. I ate so much chocolate that I sweated it all night. It was completely worth it. Examine this picture of me closely: that expression on my face is chocolate ecstasy.

There were many delicious things on offer at Hemingway's, but two were so good as to be life-changing. The first was a flourless, eggless dark chocolate torte, which had the consistency of the inside of a truffle and was served slightly chilled. Every mouthful of this made me feel like something important in my mouth was bursting. There were medieval princes who spent lifetimes searching for experiences that did this sort of thing to your sensory apparatus. Whatever they found was nothing so good as this.

But the very best was their Mexican-style drinking chocolate, called the Montezuma, a viscous drink made with very bitter chocolate, seasoned with chillies, aged Cuban rum (I don't drink, either, but I had two of these), and cinnamon and nutmeg. The longer I held sips of Montezuma in my mouth, the more flavors and subtleties I discovered. The chillies suffused my sinuses and the rum made my whole abdomen glow gently, like banked coals. This was, without a doubt, the best thing I ever tasted, and possibly the best sensation I've ever experienced. I've seen people in religious ecstasy. That's what this felt like.

Afterwards, I fell asleep for half an hour on the sofa in Hemingway's, collapsed on one of my dining companions. My brain was overwhelmed with the tastes, and it had to shut my body off so that it could process the input. I have a feeling that from now on, whenever a little money finds its way into my pocket, the temptation to blow it on a plane ticket to Florence (cheap from London, as these things go) and have a cup of Hemingway's Montezuma is going to be nigh-irresistible. I no longer feel the need to blow my cash on computers or gadgets -- just hook an IV of this thing straight into my arm and leave me to die by chocolate. Link

Why does my dog smell like chocolate?

Why does my dog smell like chocolate? 05/06/2004 11:21 PM
letting the online community explain the eternal questions.

Pork Chocolate Bar??

Pork Chocolate Bar?? 06/22/2004 07:02 PM
Chocolate dipped pork fat is now on the menu in one of the Ukraine's trendiest restaurants. Because regular pork fat isn't chocolately enough.

Roulette Chocolate

Roulette Chocolate 08/14/2004 04:55 AM
Firebox™ Chocolate-Chili Russian Roulette .. fudgy yumyums

firebox.com/index.html?dir=firebox&action=product&pid=604
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Your Password For A Chocolate Bar, A
Pen, Or Nothing At All

Your Password For A Chocolate Bar, A
Pen, Or Nothing At All 04/19/2004 07:01 PM
Last year we pointed to a study saying that people would give you their password in exchange for a cheap ballpoint pen, and this year the prize has changed, but the result is the same. A new study shows that all it takes is a chocolate bar and plenty of people will cough up their passwords. Of course, what they don't realize is that whoever was giving out the chocolate bars was the real sucker. A study last month showed that people will cough up all sorts of info if you just ask for it, without giving anything in return.

Chocolate Mousse in RDF

Chocolate Mousse in RDF 12/02/2003 01:55 AM
Mark Pilgrim: All hierarchies, directories, and schemas are necessarily biased by the worldview of the person creating them, and mine is no exception.

The best chocolate in Paris

The best chocolate in Paris 12/19/2004 03:21 PM
From the Sunday New York Times comes this delicious article, In Paris, Boutiques and Cafes Where Chocolatiers Raise the Bar. Herewith, then, a guide to Paris for the chocolate aficionado. It is by no means exhaustive; the Paris phone book has several pages of listings for chocolatiers, but I think this represents a selection of those most worthy of your time. It contains a good listing of the top spots in the city. Closer to home, if your home happens to be New York City, is the Chocolate Bar. Oddly enough, I've never visited this place, even though it's so close to my house. When I first moved to NYC, I assumed I'd go here regularly, and yet it's never happened. Perhaps this afternoon I'll pay them a visit. All this reading and thinking about chocolate has made me hungry!

Chocolate for XDoclet 0.2.0

Chocolate for XDoclet 0.2.0 11/02/2003 05:24 AM
An EJB designer tool with XDoclet support for Borland JBuilder.

Chocolate sneakers

Chocolate sneakers 06/24/2005 06:24 PM
Xeni Jardin:
An anonymous reader sent this image, identifying it as the creation of some dude named Al Cabino. It is said to be a sneaker constructed from pure Swiss chocolate. This blog posts the same info. It's either a silly hoax, or a brilliant exercise in choco-licious but impractical footwear.

Nokia's chocolate box

Nokia's chocolate box 01/22/2004 02:10 AM
Maybe Nokia knows something we don't about what the ladies really want for Valentine's Day, but in Japan they're selling a special box of...

Cake with your Chocolate

Cake with your Chocolate 03/14/2005 06:01 PM

« Best chocolate cake ever.... »

I have a puppy who doesn't often let me relax on the couch in the evening but somehow sleeps contentedly on the kitchen floor if I am baking something, so I have been baking a bit more than usual lately. I was looking for a cooking pan one evening and rediscovered the gothic cathedral Bundt pan I've had for a few years that I'd forgotten about and thought about making a Bundt cake that would appeal to the Finnish dessert palate. I figured I could make the cake for some friends we were having over but I would subject my coworkers to a test cake to see if they liked it as much as I guessed they might. It's funny how so many products in Finland claim 'Authentic American Taste' but how few of them are anywhere near the actual taste and, when given something that really does taste like it does back home, how few Finns really enjoy it. I have learned through trial and error that it is a rare American dessert that appeals to the Finnish palate. The cake is very chocolatey, not overly sweet and the whipped cream and raspberries are a near constant feature in Finnish desserts.

As a disclaimer, I'm not all that crazy about chocolate cakes, but if I had tasted the batter before I poured it all into the pan and shoved it into the oven, I could have easily decided to eat the entire bowl of batter myself instead of having only the spatula to lick the remainder from. I think a couple of people at work went back for a second piece so it's safe to say that it was well received. I made the first cake with kermaviili because I didn't think that Finland really had a true sour cream and kermaviili was reasonably close to the mark. The second cake I made with smetana, which I was told was more like sour cream than kermaviili. Kermaviili is about 10% fat, smetana is about 47% fat and American sour cream is somewhere around 21% fat. Of the two cakes, the kermaviili cake was far better because it was more moist and less rich than the smetana cake. I think this is one of the few occasions where less fat is better than more.

Don't overdo the mixing as it will introduce too much air into the batter and cause the cake to rise more than it should. I used my standing mixer for the first cake and noticed that I really didn't need it save for the creaming of the butter and sugar. The cake release should be used on any pan you use, even if it is the most stick-free teflon on the market. Wrap cake in foil or plastic wrap after cooling for an hour or two if you don't plan to eat it right away to help keep the cake moist.

The Best Chocolate Bundt Cake

Serves: 12 to 14
Special equipment: Bundt or tube pan
Time: about 90 minutes
Source: Cook's Illustrated

Cake Release

• 1 tablespoon butter, melted
• 1 tablespoon cocoa

Cake

• 3/4 cup (2.25 oz) or 1,75dl cocoa, natural (not Dutch-processed)
• 6 oz or 170g bittersweet chocolate (2 100g bars of Fazer baking chocolate which leaves a few bits for eating.)
• 1 teaspoon instant espresso powder (optional)
• 3/4 or 1.75dl cup water (boiling)
• 1 cup (8.75 oz) or 2,5dl sour cream (kermaviili not smetana if in Finland), room temperature
• 1.75 cups or 4,25dl unbleached all-purpose flour 
• 1 teaspoon table salt
• 1 teaspoon baking soda 
• 12 tablespoons(1.5 sticks) or 170g unsalted butter, room temperature
• 2 cups (14 oz) or 4,75dl light brown sugar 
• 1 tablespoon vanilla extract 
• 5 large eggs, room temperature
• confectioners' sugar for dusting

FOR THE PAN:

1. Stir together butter and cocoa in small bowl until paste forms; using a pastry brush, coat all interior surfaces of standard 12-cup Bundt pan. (If mixture becomes too thick to brush on, microwave it for 10 to 20 seconds, or until warm and softened.)
2. Adjust oven rack to lower-middle position; heat oven to 350F/175C degrees.

FOR THE CAKE:

1. Combine cocoa, chocolate, and espresso powder (if using) in medium heatproof bowl; pour boiling water over and whisk until smooth. Cool to room temperature; then whisk in sour cream.
2. Whisk flour, salt, and baking soda in second bowl to combine.
3. In standing mixer fitted with flat beater, beat butter, sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes.
4. Reduce speed to medium and add eggs one at a time, mixing about 30 seconds after each addition and scraping down bowl with rubber spatula after first 2 additions.
5. Reduce to medium-low speed (batter may appear separated); add about one third of flour mixture and half of chocolate/sour cream mixture and mix until just incorporated, about 20 seconds.
6. Scrape bowl and repeat using half of remaining flour mixture and all of remaining chocolate mixture; add remaining flour mixture and beat until just incorporated, about 10 seconds.
7. Scrape bowl and mix on medium-low until batter is thoroughly combined, about 30 seconds.
8. Pour batter into prepared Bundt pan, being careful not to pour batter on sides of pan.
9. Bake until wooden skewer inserted into center comes out with few crumbs attached, 45 to 50 minutes.
10. Cool in pan 10 minutes, then invert cake onto parchment-lined wire rack; cool to room temperature, about 3 hours.
11. Dust with confectioners' sugar, transfer to serving platter, and cut into wedges; serve with Tangy Whipped Cream and raspberries, if desired.

Tangy Whipped Cream

• 1 cup or 2,50dl heavy cream (cold)
• 1/4 cup or ~.60dl sour cream 
• 1/4 cup or ~.60dl packed light brown sugar 
• 1/8 teaspoon vanilla extract 

With electric mixer, beat all ingredients, gradually increasing speed from low to high, until cream forms soft peaks, 1.5 to 2 minutes.

Lightly Sweetened Raspberries

• 3 cups or 7dl fresh raspberries gently rinsed and dried
• 1 - 2 tablespoons granulated sugar 

Gently toss raspberries with sugar, then let stand until berries have released some juice and sugar has dissolved, about 15 minutes.

I'll Have 10,000 Chocolate Bars to Go,
Please (Reuters)

I'll Have 10,000 Chocolate Bars to Go,
Please (Reuters) 05/05/2004 08:15 AM
Reuters - A woman with an apparently insatiable sweet tooth stunned staff at a British shop when she bought more than 10,000 chocolate bars and had them loaded into her chauffeur-driven limousine.

Dark Lord of the Chocolate

Dark Lord of the Chocolate 04/08/2005 08:17 PM
Darth Yellow proves that he is just as tough as any immaculately-spawned slave-become-Jedi from a desert planet. Check out the newest ad for M&M Dark Chocolate as it appears in the newest issue of Premiere Magazine.

Beyond Delicious: Could Chocolate Also
Be Good for You?

Beyond Delicious: Could Chocolate Also
Be Good for You? 02/16/2004 07:53 PM
Raw cocoa contains flavonoids, plant-based compounds with protective antioxidants like those in green tea.

New hacking tool: chocolate

New hacking tool: chocolate 04/20/2004 07:29 PM

Martha's Bread And Chocolate

Martha's Bread And Chocolate 07/19/2004 03:18 PM

Direct and Related Links for 'Martha’s Bread And Chocolate'

“In opposing Martha Stewart’s bid for leniency, federal prosecutors scoffed at the multimillionaire’s claim that her record of community service and charity was so extraordinary that she deserved to be rewarded with less prison time. While Stewart’s own presentencing memo was submitted under seal, details from that document are contained in a memo filed by Manhattan federal prosecutors who—gleefully, it seems—pointed to some of the, um, charitable acts claimed by Stewart.”…

Will trade passwords for chocolate

Will trade passwords for chocolate 04/19/2004 05:46 PM
According to this Security Pipeline article, nearly three quarters of office workers in an impromptu man-on-the-street survey were willing to give up their passwords when offered the bribe of a chocolate bar. Heh. Heaven only knows what they'd fork over for venti latte with extra foam. Link (Thanks, Mitch!)

Giving Up Passwords For Chocolate

Giving Up Passwords For Chocolate 04/20/2004 08:35 AM

Computer Password For Chocolate?

Computer Password For Chocolate? 04/19/2004 11:12 PM
Daily Express Apr 20 2004 3:40AM GMT

Man Revives Chocolate Labrador With CPR
(AP)

Man Revives Chocolate Labrador With CPR
(AP) 07/26/2004 10:44 AM
AP - When a 3-year-old chocolate Labrador retriever named Maddy got tangled in a 10-foot rope securing a trampoline floating on a lake, owner Matt Tollefson didn't think twice. Tollefson dove in after her.

Mars bar chocolate war (Reuters)

Mars bar chocolate war (Reuters) 02/01/2005 09:24 PM
Reuters - Mars has got a break in its decades-old rivalry with Nestle, when an adviser to the European Union's highest court suggested the phrase "Have a Break" was not distinctive enough for a trademark.

The Chocolate-Coffee Conundrum

The Chocolate-Coffee Conundrum 12/19/2004 03:27 PM
If coffee chains used better chocolate, Lawrence Meyers argues, they'd sell more coffee.

Would you trade your password for
chocolate?

Would you trade your password for
chocolate? 05/28/2004 08:08 AM
If yes, click here sharpish

Eat Chocolate, Live Longer

Eat Chocolate, Live Longer 08/30/2004 02:08 PM
A new study finds that chocolate may help promote cardiovascular health.

Chocolate cake and butter

Chocolate cake and butter 03/06/2004 01:54 AM
Yesterday for a brief moment I was in that bitter jaded place where I felt people just suck. It lasted...

Chocolate May Contain Health Benefits
(AP)

Chocolate May Contain Health Benefits
(AP) 02/10/2004 04:06 PM
AP - Those chocolates that make your Valentine's heart go pitty-pat may also help keep that heart running longer and stronger.

Chocolate Crosses Move Into Mainstream
(AP)

Chocolate Crosses Move Into Mainstream
(AP) 03/25/2005 11:08 AM
AP - A symbol of Christianity that sits atop church steeples, dangles from necks and hangs on walls is now ending up in the mouths of the faithful, over the objections of some religious officials.

3D Chocolate Printer Made from Legos?

3D Chocolate Printer Made from Legos? 09/10/2004 10:23 PM

3D chocolate printer made from Lego

3D chocolate printer made from Lego 09/08/2004 07:14 AM
Cory Doctorow: James is making a 3D chocolate printer out of Lego and documenting it as he goes in his blog.

We've developed a print head that will print 5mm 'pixels' of the consumable. It basically acts as a pump. Its a medium sized lego gear (driven by a worm gear attached to the motor) with four axels that repeatedly squeaze and release a pipe attached to a funnel that holds the consumables. a half-rotation of this wheel yeilds a blob...

Green and Black's 72% cocoa organic chocolate seems to be the stuff. Stick it in the microwave, melt it, and pour it into the funnel. Rather than trying to be scientific about this we've taken the brute force plan and simply melted as many different types of chocolate as we could. We got lucky however, and hit on Green and Black's pretty quickly. The really nice thing about this particular consumable seems to be that it retains heat for a long time, and still prints a similar sized blob as it cools.

Link (via Waxy)

Spa in Austria Offers Chocolate Baths
(AP)

Spa in Austria Offers Chocolate Baths
(AP) 08/04/2004 07:55 AM
AP - An Austrian health spa is giving chocolate lovers a chance to take the ultimate plunge.

Notes and Tips: Chocolate Barcode

Notes and Tips: Chocolate Barcode 08/05/2004 10:21 AM
What's the best way for these chocolate-makers to print barcode labels from a Mac?

You really may be addicted to that
chocolate cake (Reuters)

You really may be addicted to that
chocolate cake (Reuters) 04/21/2004 03:38 AM
Reuters - People who say they are addicted to chocolate or pizza may not be exaggerating, U.S.-based scientists say.

Chocolate and Vodka :: Main Page

Chocolate and Vodka :: Main Page 04/12/2004 04:59 AM
Chocolate and Vodka :: Main Page

chocnvodka.blogware.com
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Chocolate ingredient fights cancer

Chocolate ingredient fights cancer 04/15/2005 09:01 PM
David Pescovitz: Georgetown University scientists report that an ingredient in chocolate seems to have anti-cancer properties. Found in cocoa, pentameric procyandin turns off proteins that likely spur the out-of-control division of cancer cells. The research is funded by Mars Inc., makers of M&Ms and Snickers. Seriously. From the press release:

“There are all kinds of chemicals in the food we eat that potentially have effects on cancer cells, and a natural compound in chocolate may be one,” said the lead author, Robert B. Dickson, Ph.D., professor of oncology. “We need to slowly develop evidence about the selectivity of these compounds to cancer, learn how they work, and sort out any issues of toxicity.”

Chocolate, like many other foods, is the source of many possible anti-cancer compounds, but Dickson stresses that this research, which is part of a series of studies conducted at Georgetown on the chocolate-cancer connection, does not mean that people who eat chocolate will either reduce their cancer risks or treat a current case.

Link

Would you trade your password for
chocolate? | The Register

Would you trade your password for
chocolate? | The Register 05/29/2004 06:08 PM
Would you trade your password for chocolate ? .. choosing good strong passwords

theregister.co.uk/2004/05/28/password_advice
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Chocolate scheme support 'wrong'

Chocolate scheme support 'wrong' 05/28/2004 01:54 AM
Peter Hain criticises the sports minister for supporting a scheme devised by chocolate company Cadbury's.

Sweet Chocolate, Sour Soda

Sweet Chocolate, Sour Soda 07/23/2004 01:02 PM
Both Hershey and Coca-Cola announced higher sales. Why does one stock surge while the other swoons?

Now, if they just made chocolate
toothpaste…

Now, if they just made chocolate
toothpaste… 04/16/2005 09:18 PM

gumc.georgetown.edu/communications/releases/release.cfm?ObjectID=44 77
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Grok Description matches for Death by Chocolate
GrokA matches for Death by Chocolate

Death by Chocolate

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