Have you ever tried those little Milky Way mini bites that are caramel apple flavor? No? If you enjoy caramel apples and chocolate, you really must try them. Must.
Have you ever tried to melt one in your coffee? No? Do it.
Have you ever brewed a mug of dark roast coffee and then put in an unbrewed K-cup of dark hot chocolate? No? What are you waiting for?
Other chocolate issues that must be handled immediately:
- Let chocolate sit on your tongue to melt. Don’t just pop it into your mouth, chew it, and swallow. Smell it first. Place it into your mouth, let it sit on your tongue, and savor it. Let it melt, let your tongue actually taste it. Enjoy it. Let it be a full sensory experience. Eat it slowly. The point isn’t to get it into your stomach immediately. The point is to taste and enjoy it fully.
- Once a year, allow yourself to go into a real chocolatier to buy some gourmet, handmade chocolate. It doesn’t have to be a lot, but go in and buy something you enjoy. Good chocolate is worth the money once in a while, and it’s good for you
- Keep a candy dish full of chocolates in a space on your desk or in your desk drawer at work where no one but you is aware of
- If you have children at home who enjoy chocolate, keep the cheap chocolate where they can see it and keep the nice stuff at work
- Chobani yogurt with chocolate chips is delicious
- Mocha creamer should always be in your fridge
- After you’ve appropriately mocha’d up your coffee, add a sprinkle of cinnamon
- Don’t ruin any chocolate desserts with whipped cream from a can; make it yourself, and use the Stoneyfield heavy cream. Don’t use the stuff that says “whipping cream” because all of that stuff tends to have fillers and thickeners. You want real, straight, will spoil within a week heavy cream. And Stoneyfield is the one that fits the bill and tastes best. I’m picky about heavy cream… it all tastes sour to me.
- Have you ever tried adding cocoa to whipped cream? Heaven
- Don’t bother with any chocolate shavings that are pre-curled or shaved in a bottle. They don’t taste good. They’re like wax. You either have it and do it by hand or you don’t.
- When you bake a chocolate cake and you have to dust the baking pans to flour them? Instead, use butter or vegetable shortening; then dust the pans with unsweetened cocoa instead. Don’t cheat on chocolate cake with the Baker’s Joy floured sprays. They’re a lifesaver but not if you want the most delicious chocolate cake even if it’s boxed cake
1/2 pint heavy cream
1 tsp vanilla
3 tsp confectioner’s sugar
Beat on high in a cold bowl using a cold mixing paddle. I prefer to use a stand mixer with the wire mixer. Beat it until it’s fluffy and could be used to frost a cake if you wanted, but not so much that you’re turning it into butter. This amount you’re making here is good for a couple of pies, some ice cream sundaes, and some hot chocolate or dolloping onto coffee. You don’t need to use a lot because it’s nice and rich, and has a lot of flavor. Just dollops here and there.