Summer of Snapchat Tips : Week 210 Jul 2016, Posted by Uncategorized in
You’ve probably seen these “popping” up all over your newsfeed. Chocolate bowls are truly fascinating. Not only do they give the opportunity for creative presentation, they also are completely edible. Which probably means fewer dishes to clean! Both crafty and classy, these chocolate bowls can make your dessert preseason of ice cream one to remember for your guests.
3 bars of Baron’s premium dark chocolate (milk chocolate can be used as well)
A dessert of your choice
4 small balloons
1. Break the chocolate into small pieces. Put in a bowl suspended over a pan of simmering water and leave to melt. Remove from the heat and leave to cool for 5 minutes. Meanwhile, blow up your balloons – you want each bowl to be about 10cm wide, so try to pick small balloons and don’t blow them up too much. Tie with a knot.
2. Line a baking tray with parchment. Holding the knotted end of the balloon, dip it into the melted chocolate to create your bowl shape. Stand it on the tray and hold the balloon for a few seconds until the chocolate pools around the base allowing you to let go of the balloon. Continue with the remaining balloons. Chill for at least 30 minutes or until set.
3. When the chocolate has set, pop the balloons and carefully peel them away from the bowls. Fill with your chosen dessert – ice cream is good because it keeps the bowls cold.
***Watch us this Wednesday (July 13th) as the Baron team Snapchats this popular activity!***
This recipe was inspired by bbcgoodfood.com and Good Food magazine.
Dark Chocolate Chunk Cookies are the perfect summer snack to eat. Southern living suggests the addition of… A whole extra bar! YES! These chocolate loaded cookies could satisfy any chocoholic’s desires.
3/4 cup uncooked regular oats
1/4 cup butter, softened
3/4 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
2 (3.5-oz.) Baron Premium Dark Chocolate bars, coarsely chopped and divided
Preheat oven to 400°. Bake oats in a 9-inch pie plate 10 to 12 minutes or until toasted and fragrant, stirring halfway through. Cool completely on a wire rack. Process oats in a blender or food processor 1 minute or until finely ground.
Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until fluffy. Add eggs and vanilla, beating just until blended.
Stir together flour, soda, salt, baking powder, and ground oats in a small bowl; gradually add to butter mixture, beating just until blended after each addition. Fold in 2 1/4 cups chopped chocolate just until combined. Cover dough, and chill 8 to 12 hours.
Preheat oven to 350°. Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets. Bake for 10 to 12 minutes or until golden brown; press remaining chocolate into cookies. Remove from baking sheets to wire racks; cool completely.
Makes about 2 dozen cookies.
This recipe was inspired by Southern Living
Take it easy with this new paring brought to you by the Baron team! Our premium dark chocolate bar goes perfectly with a nice glass of Shiraz. Did you know that the secret behind these parings lies in the sweetness of the chocolate? Yes, the number one rule when pairing wines with chocolate is to make sure the chocolate is never sweeter than the wine. In this case, our rich 70% cocoa dark chocolate goes really well with the sweetness of the Shiraz. The two flavors work on each other to make a wonderful taste that allows you to wind down and get ready for the second half of the week.
Here’s to another great adventure in the world of chocolate! This week bring a nice bowl of chocolate beef stew to your table. A French recipe, this chocolate beef stew is the perfect dish to serve for your significant other! Chocolate does the trick to thicken up this stew into a creamy entrée. The recipe calls for 2 oz. roughly chopped dark chocolate. Our 1.76oz chocolate bars would be perfect for this recipe! Here is the link to the recipe!
Hey! You made it to the end of the week! Good for you! Celebrate with this great “Passion for Fashion” cocktail! You deserve it! PS: This cocktail can be paired perfectly with our passion fruit- mango truffles.
1 ½ measures of golden rum
½ measure of Grand Marnier
2 dashes Angostura bitters
pulp of 1 passion fruit
2 teaspoons passion fruit syrup
1 dash of lime juice
maraschino cherries, to decorate
Put some ice cubes with the rum, Grand Marnier, bitters, passion fruit pulp and syrup, and lime juice into a cocktail shaker. Shake well. Double strain into a chilled Martini glass. Decorate with maraschino cherries.
Recipe inspired from “501 Must-Taste Cocktails”
That’s it for this week, chocolate lovers! Have a great weekend!