Can chocolate mend a broken heart?

Can chocolate mend a broken heart?

I was away for a while. I admit it. Renovation has taken over my life and my home. By some strange coincidence one meter of dust lying around my house did not help my writing ability (or willingness)  Those of you who follow  my Instagram (choca_loca_offical, ) could probably figure out that the last photos significantly deviate from the main- chocolate- theme. This is also to do with the fact hat I was deprived of my workplace , and chocolate tempering machine still does not work. In one word: armageddon. So being caught in the middle of this crisis I’m just sitting around hiding from the builders and wondering on some random stuff. Like the subject I wanted to address today So can chocolate mend a broken heart? The term “comfort food” is probably  familiar to all gluttons . In the consolation of all kinds of sorrows, many of us happen to be reaching for chocolate but why? Why don’t we find relief in horseradish or kale? Why in the state of lowered mood we’re after chocolate? Imagine a situation. Your BFF calls you and sobs on the phone “A guy dumped me today! I have a broken heart. Please meet me and comofort me  – some cauliflower or broccoli might come handy right now” It may seem that healing of  a soul can executed by one simple trick, all so hated by the nutritionists all over the globe. I am referring of course to  the mixture of sugar and fat.  However, these two components should be treatesd In order to understand the phenomenon of chocolate we  have to go back to its history. Yaawn I hated history when I was...
How not to temper chocolate using tempering machine

How not to temper chocolate using tempering machine

As per my recent post chocolate tempering is not going so great these days. I decided to make a little  upgrade and so I purchased a tempering machine Unfortunately, here in Poland the only models available are big, expensive and dedicated to industrial use. And so I decided to cheapen the experience and find something suitable, second-hand online Much to my delight, I found a small chocolate tempering machine dedicated  to household by ChocoVision- C116MINIREV1 Rev. Chocolate Tempering Machine, Mini. As much (or as little) as  350 USD can buy you one. May be not the cheapest household machinery but if in use constantly, the investment will soon be returned. Unfortunately, this model is not available in Poland and therefore I had to make a purchase in the United States (what was I thinking???) Before removing my  credit card from my purse I asked five people with technical background for confirmation if   I can go wild with the purchase and if supply 230 volt on a device designed for 110 volt is safe. From each of those people interviewed by me I heard a different version of what I do, to prevent such equipment from burning. Finally, following advice of the most techinical mind from my pack, decided to purchase the adapter US-EU with grounding. With trembling hands and heart I plugged in my new acquisition. And it worked! For full 15 seconds before the machine burned… So I guess that’s that when it comes to my adventure with auto tempering. Yay   And so if it works this is what it does...
Chocolate and wine pairing. How to serve  chocolate with wine.

Chocolate and wine pairing. How to serve chocolate with wine.

Recently I’ve had some sort of  a writer’s block  My culinary imagination has abandoned me. Funny… when I first started this blog I was swearing this was not going to be a culinary blog. In a mean time I got so caught up in the process of aquiring new chocolatier skills, that I simply had to share my recipies. Now it’s time to get back to the (boring?) roots. Theory. Lots of it.  And so today we’re going to discuss chocolate and wine. More precisely how to pair chocolate with wine. Today it will  all be about serving chocolate. And not just any chocolate , but in a duet with one of the most romantic, and at the same time the most treacherous liquors and by that I mean of course  – wine. As we all know, pairing wine with any kind of food is an art on its own, but pairng wine with chocolate proves to be a particularly difficult task. Although it seems perfectly logical to serve the two together, contrary to the structural similarities, wine and chocolate seem to be a combination made in hell. How so? When pairing chocolate and wine  we can apply one of the following approaches : Option 1. We can assume that chocolate is not a dish per se. It only is featured in various dishes. And so we follow the main ingredient and serve our wine accordingly. This way we get rid of the hellish dillema and we are good to open  a bottle of our favourite wine and enjoy the hell (that word again!) out of it. Bottoms up! Option 2. We treat chocolate like meat  (any...