Are You Baking With the Right Chocolate? – Bon Appétit

By Rochelle Bilow | December 7, 2015 The baking aisle of your supermarket is a complicated place, stacked high with questions and more varieties of funfetti cake than you ever know you needed. If you’re just there for some baking chocolate, you face shelves of options: Bittersweet or semisweet? milk or dark? How dark? Chips or bars? Bars or blocks? Nibs?!? It’s enough to throw your hands up, grab a tub of frosting, one of those boxed mixes, and call it a day. Until now. We present: the …

Vegan Chocolate Coconut Ice Cream

… — if I could deal with dairy. But I can’t, which used to make me incredibly sad. So sad, that the ice-cream maker that arrived as a wedding present last year almost seemed like a cruel joke — that is, until I decided to get creative with my ice-cream-making skills. Turns out, coconut milk is a fantastic replacement for traditional milk, and when made fresh in an ice-cream maker, is quite creamy and divine. This recipe has evolved into my go-to ice cream when I’m having a bad day, good …

Temper chocolate for perfect candy – On the Food Trail

… (which is a major constituent of chocolate) has a crystalline structure. During chocolate-making those crystals are split apart and super-homogenized with cocoa solids and the other ingredients, such as sugar and milk, to create a solid bar. These tiny crystals of cocoa butter, however, don’t like to be parted from one another. They will pounce on any encouragement – warm temperatures, say – to reunite. You know that white bloom you found on the mini-chocolate bars you bought for Halloween …

12 most annoying things customers do when ordering coffee

By Alessandra Bulow | November 5, 2015 Ever wondered if your local coffee shop barista is throwing you a side of shade along with your no-whip almond milk latte? After recently hearing the secrets of chefs and restaurant waiters throughout the country, the TODAY Food team decided it was time to get the real deal from baristas about the customer habits that make them boil over. “Coffee isn’t the only thing I’m brewing back here,” says a barista who asked to be called JT*. …