Sign in

Calendar

<<  October 2014  >>
MoTuWeThFrSaSu
293012345
6789101112
13141516171819
20212223242526
272829303112
3456789

View posts in large calendar

Stay Connected!
Find us on Facebook
Follow us on Twitter
Feed Link

Tags


Blogroll


Beer Pairing No. 3

Posted on August 19, 2009 9:24 AM by Allison

American Flatbread's Zero Gravity Extra Stout with Lake Champlain Chocolates' Organic Mango Truffle

American Flatbread epitomizes Vermont’s general food ethics – use local ingredients, keep it simple - yet inventive – and always delicious.  And of course, brew good beer to go with it. 

A trip to the Burlington restaurant will offer you literally hundreds of beer options to go with your hearth-fired flatbread.  Their own microbrews are brewed in-house and include intriguing varieties such as Boognosh Brown Ale and Grisette.

For Brewfest, we paired our Organic Mango Truffle with American Flatbreads Zero Gravity Extra Stout.  Like really, really dark beer?  This one is for you.  The word “opaque” doesn’t even begin to describe this darkly roasted malt beer. 

It pairs well with the light tropical fruity flavor of our dark chocolate Organic Mango Truffle.  The flavor of the mango emerges even more and flirts with the chocolate flavor that is oftentimes found in stouts.


There are few things I love more than baking.  Eating good food is one of those things, but a recent interest in a vegan diet has altered my food intake a bit and now the things I bake usually end up on the doorsteps of my friends and family.  (For example, a couple weeks ago, I showed up at my brother’s house with a loaf of homemade bread, a raspberry buttermilk cake and some pumpkin granola).  I realized that pretty soon people would start slamming their doors in my face, blaming me for growing wastelines.

So I decided to look into some recipes for baked goods that I would actually keep for myself.  Not only have I come up with some fantastic recipes, but with Lake Champlain Chocolates Dark Chocolate Chips and Organic Unsweetened Cocoa Powder readily available, I can throw in dark chocolate and maintain a vegan ingredients list.


First, I realized that my favorite banana bread recipe is highly adaptable.  Not only can it become vegan, but the bananas can be replaced with zucchini, carrot, pumpkin or apple, depending on what’s in season.  Throw in some chocolate chips and you have delicious dessert-like bread that you can get away with eating for breakfast.   

1 ½ c unbleached all-purpose flour
½ c whole wheat flour
1 ½ tsp baking powder
1 ½  tsp baking soda
½ tsp salt

½ c coffee, cooled
1/3 c oil – I like to use local sunflower oil when baking
2/3 c maple syrup
1 ½ tsp pure vanilla extract
4 ounces silken tofu

1 cup grated zucchini, carrots, or apple, mashed banana, or pureed pumpkin
1 cup Lake Champlain Chocolates 54% or 70% chocolate chips

Preheat oven to 375.  Sift dry ingredients into a large bowl.  Whisk together liquid ingredients in a separate bowl.  Add liquid ingredients to dry, mixing with a large spoon.  Add fruit or vegetable and mix to a smooth consistency.  Do not over mix.  Fold in chocolate chips.  Transfer into a greased pan, and bake 40-45 minutes.

  

This vegan chocolate cupcake literally made my day when I tried it for the first time.  Ridiculously dense, almost fudge-like and completely amazing, I had a hard time believing it was vegan and healthy until I made the recipe myself.  The especially cool thing about this recipe is that you can lick the spoon and not worry about eating raw eggs.

1 1/2 c sifted flour
1 c sugar
1 tsp baking powder
4 tbsp Lake Champlain Chocolates Organic, Fair Trade Unsweetened Cocoa Powder
1/2 tsp salt
1 tsp vanilla
1 tbsp vinegar
5 tbsp cooking oil
1 c cold water

Combine dry ingredients in large bowl.  Make three holes with your finger or the handle of a spoon, and fill with vanilla, vinegar and oil, each in a separate hole.  Pour water over entire bowl and stir.  Bake at 350 for 25 minutes, or about 16 minutes for 12 cupcakes.  I usually throw on some frosting made from 8 ounces of a dairy-free cream cheese, 1 tbsp unsweetened cocoa powder, 1 ½ tsp vanilla and add confectioner’s sugar to desired sweetness and consistency.

So, take comfort in knowing Lake Champlain Chocolates Dark Chocolate can make any vegan recipe a little better.  Mmm…

 


 

What are you going to do for Earth Day this year?  It’s this Wednesday April 22nd so you only have another couple days to figure it out.  There are plenty of websites, books, and media out there giving all sorts of good ideas.  Stop using plastic bags at the grocery store and bring your own reusable bags. Start walking to work.  Buy recycled. Replace your conventional lightbulbs.  

Being a chocolate company, I thought we should focus on food. Food is probably not the first thing that comes to mind when thinking of Earth Day.  However, whether we realize it or not, food is one of our most direct links to the land on which we live. With the localvore movement, farmer’s markets and books like the Omnivore Dilemma, that link, between our food and the land, which for years has been completely lost (do you know where all your food for lunch came from and what ingredients were used?) is starting to resurface.  Today issues such as climate change and water supply cannot be discussed without also talking about our food supply and the role it plays in our environment.

So getting back to chocolate, and specifically organic chocolate.  Lake Champlain Chocolates’ certified Organic Chocolates ensure that sustainable farming practices are being used when growing and cultivating cocoa.  This results in a clean and safe water supply, wildlife protection, and soil management and conservation.  In short, using organic ingredients helps the earth.  And in turn, you are only getting the good stuff that goes into the chocolate, the way nature intended.

This is not to say the rest of our chocolates are not full of goodness.  At LCC all of our chocolates are handmade from the freshest, all-natural ingredients many of which are local to Vermont where our chocolates are made, including honey, heavy cream and maple syrup. Even our packaging is locally sourced!  So whether you decide to treat yourself to an organic truffle or to some chocolate peanut butter cups after you walk or bike home from work on Wednesday (hint, hint), either way you are supporting food that benefits our community and the earth.  Who knew eating chocolate could be so empowering?

Happy Earth Day!

<a href="http://technorati.com/claim/v7efhxj764" rel="me">Technorati Profile</a>

 


Organic Chocolate Trufflles - Brand New!

Posted on August 18, 2008 3:34 PM by Leann
If you’ve been to our website recently, you’ll notice the picture on the homepage has changed. It now features our brand new, just released Organic Chocolate Truffles which I’m so excited about. They’ve been in the works for some time (nearly two years actually) and they are finally ready to be presented to the public. Between deciding on flavors, getting the organic chocolate just right and then product and package design, we were beginning to wonder if they’d ever be ready.

So, let me introduce you to the eight flavors we have available - 70% Dark, Aztec, Ethiopian Coffee, Ginger Lemon, Honey Fig, Mango, Milk, and Vanilla. While some are dark and some are milk, all are delicious. (Between you and me, my favorite is the Honey Fig but the other seven are a close tie for second!)

If you’ve never had organic chocolate (not even our organic chocolate bars?!?!) I highly recommend you give it a try. There was a time when organic meant tasteless, dry, sticks and twigs but the world of organic foods has really advanced and along with it, so has the world of gourmet organic foods. Don’t be afraid to try them.

If you have tried organic chocolate in the past and weren’t impressed, give it another shot. You’ll be glad you did!
I love when I come across our products in magazines, on blogs and other random places, especially when it’s positive. So to thank those folks who take the time to include us in your daily or weekly musings, I’ll be sharing these blogs with you as I find them. I know I won’t be able to include everyone as sometimes they escape my notice for whatever reason but if you should happen to come across something of the like, please let me know.

This past weekend, we were mentioned on A Girl Must Shop. Come on, who doesn’t love the name?! Meghan Garnhum is the founder of the blog and she wrote a nice entry about our Organic Milk Chocolate Sea Salt and Almond bar. This made me twice as happy as it is one of my favorites. Check out the wicked nice blog entry she wrote about our chocolate bar.

Her blog is really neat and it features some pretty cool stuff so check it out!

Today, it’s cold. Spring is here and it’s cold. Surprise. Having said that, I’m sure you won’t be shocked to hear we’re getting a little tired of the cold in VT. So, to take the edge off, I have resorted to a favorite I save for special days when I need a little extra help lifting my spirits. Organic Milk Chocolate squares with Sea Salt and Almonds. They’re just the thing when nothing else will do. They have actual gray sea salt added in to the chocolate separate from the almonds and they’re just delicious. I love to get those tiny salty bits mixed in with the sweet milk chocolate and the roasty flavor of the almonds rounds it out nicely.

And since they’re organic, I can sell myself on the fact that I’m really putting good stuff into my body while I’m snacking. Does this make chocolate health food? No. But it does make me feel less guilty about it.

So, with a few squares and a cup of coffee, it’s only a matter of time until my mood is better and I’m back on top of my game. But hey, if that doesn’t work, I’ll try something else. Maybe the spicy Aztec Dark Chocolate squares. It’s worth a shot! Do you have any secret chocolate tips for boosting your spirits?