November 25th, 2012 - Jill Ettinger
Hershey’s, one of the world’s leading chocolate brands, is facing a class-action lawsuit over claims that it intentionally misled consumers by marketing its dark chocolate products as a healthy source of antioxidants.
Read More:Hershey’s Chocolate Antioxidant Claims Result in Class-Action Suit
October 5th, 2012 - Jill Ettinger
Good news for chocolate lovers with a code of ethics. The Hershey Company announced earlier this week that 100 percent of its cocoa will be coming to your favorite Hershey’s chocolate products from certified sustainable sources by 2020.
Read More:Hershey’s Chocolate Will Be 100% Sustainable By 2020
May 15th, 2012 - Jill Ettinger
Resveratrol, the potent antioxidant found in red grapes and wine—along with chocolate, nuts and tomatoes—may hold a key in treating Alzheimer’s disease, the fatal illness with no known cure and few effective treatments in easing the symptoms that currently affect more than 5 million Americans.
Read More:Remember to Drink Your Wine: Resveratrol May Reverse Alzheimer’s
October 10th, 2010 - Barbara Feiner
If you love the flavors of chai and chocolate, check out the new organic Chai Drinking Chocolate from Dagoba Organic Chocolate.
Made with organic cacao powder, unsweetened dark chocolate, cane sugar, crystallized ginger and chai spices, it’s 100% organic and Fair-Trade certified. Just add water, milk, cream or soymilk for a deliciously rich hot beverage.
The mix is now available at supermarkets and natural/organic food stores. It joins Dagoba’s existing line of organic drinking chocolates:
Read More:Dagoba Introduces Organic Chai Drinking Chocolate
April 26th, 2010 - Barbara Feiner
Individuals who screen positive for possible depression appear to consume more chocolate than those who screen negative, according to a report in the April 22 issue of Archives of Internal Medicine.
Those who screened positive consumed an average of 8.4 servings of chocolate per month, compared with 5.4 servings per month among those who screened negative, according to researcher Natalie Rose, MD, and colleagues at the University of California, Davis, and University of California, San Diego.
Those with probable major depression consumed even more chocolate: 11.8 servings per month.
“Depression could stimulate chocolate cravings as ‘self-treatment’ if chocolate confers mood benefits, as has been suggested in recent studies of rats,” the researchers write. “Second, depression may stimulate chocolate cravings for unrelated reasons.”
Conversely, it’s also possible that chocolate consumption could actually contribute to depressed mood.
A physiological factor like inflammation could drive both depression and chocolate cravings, or more complex relationships may exist, the researchers add.
“Future studies are required to elucidate the foundation of the association and to determine whether chocolate has a role in depression, as cause or cure,” the authors conclude.
Read More:Study Links Chocolate Consumption, Depression
February 12th, 2010 - Barbara Feiner
On Sunday, say “Be My Valentine” with this deliciously simple coffee drink, which will warm you up—or cool you down, if you add ice cream.
Sweetened condensed milk adds a rich, creamy texture and sweet flavor. Several organic brands should be available at well-stocked natural food stores.
Prep time is only 5 minutes. Cook time is also 5 minutes.
Prepare to receive mocha-flavored kisses!
Makes 4 servings
4 cups strong brewed coffee
1 can (14 ounces) sweetened condensed milk (not evaporated milk)
2 (1-ounce) squares unsweetened chocolate
1/2 teaspoon ground cinnamon
Whipped cream or vanilla ice cream (optional)
- In large saucepan, combine coffee, sweetened condensed milk, chocolate and cinnamon.
- Heat through, stirring constantly.
- Serve in mugs. Top with whipped cream or small spoonful of ice cream (optional).
Valentine’s Day Recipes from Our Blog
- Valentine Salad
- Warm Griddle Salad with Chicken and Apples
- Maple Wasabi Grilled Salmon
- Triple-Berry Granola Crisp
- Plus: Impress Your Sweetie with an Organic Valentine’s Day Dinner for Two
Read More:Mocha Coffee
December 14th, 2009 - Laura Klein
We just threw our annual holiday chocolate and cheese fondue party for all of our friends and family. I used my own recipes with some creative twists, and of course used as many organic ingredients as possible to keep it eco-chic and green. I even used my own plates and glass ware and ditched the paper which saved me at the check out! Because I don’t want my guests gorging themselves on cheese, chocolate and sweets, I start this party at 8pm to give people a chance to eat a light dinner before they come.
I turned my Champagne Wild Mushroom Fondue into two different fondues just by substituting a few ingredients. I made a Three Cheese Champagne Truffle Fondue and a Roquefort Brie and Brandy Fondue.
At the suggestion of my mother, I turned my Oven Braised Organic Brisket with Red Wine Mushroom Cranberry Sauce into small sandwiches! We braised 2 briskets all day for like 5 hours and served the brisket on French bread with horseradish cream sauce, caramelized onions (that I slow cooked for 4 hours!), arugula and the pan sauce from the brisket (which is to die for!).
I also made my grandmother’s famous White Bark Cookie recipe that is about the easiest almost no cook, cookie recipe in the world! All I did is melt white, organic chocolate (you could use dark chocolate), added some 365 Organic Brown Rice Crisps (Whole Foods, private label version of Rice Krispies, which doesn’t contain high fructose corn syrup or other yucky ingredients) and organic chopped walnuts. I stirred with a wooden spoon, until all ingredients were combined. I then spooned out small cookies onto a cookie sheet lined with parchment paper, and sprinkled them with some holiday glitter, and chilled them in the refrigerator for an hour. And presto, they are ready to serve!
And of course I had our fondue fountain running with festive chocolate. You can see how I make our chocolate fondue here.
To give this party healthy twist, I added a little roughage to all of this cheese and chocolate decadence. I served my Roasted Brussel Sprouts (without the mushrooms and crispy shallots), roasted organic cauliflower and broccoli tossed with a olive oil infused with garlic and dried herbs. I also added some delicious Roasted Organic Heirloom Potatoes, sautéed shiitake mushrooms and sausages. And no cheese fondue would be complete without day old bread.
To top it all off, my husband served his famous Chocolate Martinis that are absolutely to die for. I don’t know how he does it, but they are not super sweet, and very drinkable. We even drizzle and rim the martini glass with chocolate. People come to this party just so they can get one of his martinis! Way to go honey
Read More:How To Throw a Chocolate and Cheese Fondue Party
July 25th, 2009 - Barbara Feiner
Drop a scoop of ice cream into a cup of freshly brewed espresso, and you have what baristas call affogato (Italian for “drowned”).
We conclude our celebration of National Ice Cream Month with a mochaholic’s fantasy dessert: a rich, homemade hot chocolate with a shock of cold coffee ice cream.
You can use half and half, heavy cream or milk in our weekend recipe, which allows you to control your fat intake.
Prep time is 10 minutes, cook time is 5 minutes, and all of the ingredients should be available at your local natural and organic food store.
For additional summertime ice cream recipes, check out Coffee Bananas Foster and Tart Lime Breeze.
Hot Chocolate Affogato
Makes 2 servings
3/4 cup low-fat (2%) milk
1/2 cup half and half, heavy cream or milk
1/3 cup semisweet chocolate chips or 2 ounces bittersweet chocolate, chopped
1 tablespoon sugar
Pinch of salt
1 cup coffee ice cream
Whipped cream (optional)
- Bring milk, half and half, chocolate, sugar and salt just to a boil in 2-quart saucepan over medium-high heat.
- Reduce heat to medium and cook, stirring frequently, 5 minutes or until chocolate is melted.
- Scoop ice cream into two large ice cream bowls. Pour hot chocolate around ice cream and garnish, if desired, with whipped cream.
Recipe and photo courtesy of Starbucks Ice Cream
Read More:Hot Chocolate Affogato
June 3rd, 2009 - Leslie Billera
…it’s a heck of a good start!
When I found out that there were several bitter truths beyond the taste of my favorite dark chocolate, another layer of guilt was added my guilty pleasure.
Not-so-sweet truths about ‘conventional’ chocolate include:
- Pesticides used in ‘conventional’ cocoa farming impact the soil, water, and the health of cocoa farmers
- Unethical practices in the cocoa industry – especially in Africa – include forced child labor, unfair pay, and poor working conditions
That’s why I was pleased as punch to read about the World Cocoa Foundation’s June Partnership meeting in Washington, D.C. June 3-4th. The meeting will be attended by top U.S. foreign agriculture brass and many other key decision makers in the industry. According to the WCF’s President, Bill Gutyon, “Efforts to improve farming practices, incomes and overall wellbeing for the millions of people who grow this unique crop are expanding significantly.”
One great start is the Cocoa Livelihoods Program, a new, $40 million program funded by the Bill & Melinda Gates Foundation, eleven leading chocolate industry companies, and other partners. The program aims to significantly improve the livelihoods of approximately 200,000 cocoa farmers in West and Central Africa.
Show your support for organic chocolate with this scrumptious cupcake recipe; and let us know what favorite organic, fair trade chocolate brands are in your cupboard. We love hearing from you!
Read More:Can $40 Million Help Build a More Sustainable Cocoa Industry?
December 1st, 2006 - Barbara Feiner
Chocolate may be the ultimate indulgence, so pamper your friends and family this holiday season with the sweetest gift of all.
Our end-of-the-week recipe comes from Green & Black’s, producers of a full range of organic chocolate bars, gift boxes, hot chocolates, cocoa and baking bars made with 100% organic ingredients.
Delicious as a sauce with ice cream or on toast at breakfast, this Pear and Chocolate Spread makes a wonderful hostess gift. Tie a colorful ribbon around the jar for a sophisticated presentation.
Green & Black’s funds a large fair-trade project in Belize. This means the company pays Mayan farmers a fair and sustainable price for their organic cocoa, allowing them to improve the quality of life for their families and communities.
Pear and Chocolate Spread
Makes: 1¾ lbs.
Preparation time: 20 minutes. Chilling time: overnight.
- 3 lbs. Bartlett pears, ripe but firm
- 3½ cups granulated sugar
- Juice of 1 large orange
- Juice of 1 lemon
- 9 oz. Green & Black’s Organic 72% Bittersweet Baking Bar, chopped
- 2 to 3 1½-cup canning jars and waxed paper circles
- Peel and quarter pears; remove cores. In large, heavy saucepan, mix sugar with orange and lemon juices. Add pears and mix together carefully.
- Heat gently until mixture begins to simmer. Remove from heat and pour into bowl. Add chocolate and mix until chocolate has melted. Cover bowl and let cool before placing in fridge overnight.
- Pour mixture back into heavy saucepan, bring to a boil and let bubble 40 minutes to 1 hour. Mixture is done when small amount dropped onto cold plate becomes thick and gelatinous.
- While mixture is bubbling, wash canning jars, lids and seals in warm, soapy water, rinsing thoroughly. Sterilize jars by immersing fully in boiling water 10 minutes or by washing them in dishwasher.
- Spoon pear and chocolate spread into jars to within 1/2 inch of rim. Cover with circle of waxed paper and secure lid immediately.
Recipe and photo courtesy of Green & Black’s Organic
Read More:Pear and Chocolate Spread