Saturday, November 10, 2012

Newman's Own - Orange bar - November 10, 2012

Chocolate(s) of the Day: 

1.) Newman's Own Organics, Inc.
Orange Dark Chocolate (bar)
Weight: 1.07 oz. (30.36 g.) / 3.25 oz. (92 g.) total bar
Calories: 155 calories in 1/3 bar
Cost: $2.99 in 1 bar
Purchased from: Sprouts Farmers Market, Mountain View, CA

I bought, and ate, this Newman's Own Organics Orange Dark Chocolate (54% cocoa) bar today; however, it had bloomed a bit and was somewhat brittle. That said, it was still good, and the natural orange flavor was very pleasant. I usually salvage good chocolate with bloom* by melting it and pouring it on ice cream, or making hot chocolate with it. Both options worked with this bar -- made with organic and Rainforest Alliance Certified Cocoa.

*A bar that gets too hot or too cold on the way to your table may result in cocoa butter separating from the cocoa solids resulting in whiteish coloring/spots.

A big toast to Day #10 of Chocolate and All Things Orange Theme Week. The toast, in this case, was a plate loaded with toasted, gluten free whole grain bread, with a variety of orange-related spreads, jams and preserves.

This plate included: a delicious, not-to-sweet Organic Sicilian Orange Fruit Spread from bionaturae (made in Italy); a Provencale Tomato - White Nectarine Jam from Blue Chair (Oakland, CA); a Dalmation Fig Orange spread; and a kumquat, chocolate and coffee spread from Lemon Bird Design (Wrightwood, CA). See below for details on the latter.

2.) Lemon Bird Design
kumquats with dark chocolate and coffee
Weight: .5 oz. (14.1 g.) / 6 oz. (169.8 g.) in 1 jar

Calories: 65 calories (estimate) in 1 Tablespoon
Cost: $12.00 for 1 jar
Purchased from: Golden Gate National Park Conservancy, Land's End Lookout, San Francisco, CA

This exotic spread tasted like breakfast in a jar. The tart sweet strip-lets of orange kumquats imparted a citrus note (similar to orange marmalade) to a rich, dark pesto of dark chocolate and strong coffee flavors. This spread made an interesting sandwich spread with nut butters, and also a filling for small homemade chocolate cups* with a splash of Cointreau (or homemade orange liqueur).

*Chocolate cups are very easy to make. Melt chocolate in a microwave oven for a minute or two, until it can be stirred. Once softened, spread/brush the chocolate into a small silicone candy cup forms, covering all sides of the cup. Set aside to cool/harden. Gently remove chocolate cups from cup forms. Fill with desired fillings -- pudding, fresh fruit, liqueurs, jams, lemon curd, nuts, ice cream, sorbet, whipped cream, etc.

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