CHOCOLATE CARAMEL POPCORN BALLS: National Popcorn Day

Today is National Popcorn Day! I usually post popcorn recipes around the time of the Academy Awards, but I came across this recipe a few years ago on the Taza Chocolate website and love it! You may recall that I always have a bar of Taza Mexicano chocolate in my desk. It's a favorite. I love the stone ground texture.  

So, I've saved this slightly adapted recipe for Chocolate Caramel Popcorn Balls to post today. As I've mentioned before on this blog, you can find great recipes at food and food association sites. I love the crunchy salty-sweet taste of these Chocolate Caramel Popcorn Balls, and they're so easy to eat. Great for parties for both kids and adults!

CHOCOLATE CARAMEL POPCORN BALLS
Makes 15 popcorn balls

Ingredients
2 Tbsp vegetable oil
1/2 cup popcorn kernels
pinch of salt
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup honey
8 tbsp unsalted butter
1/2 teaspoon baking soda
1/4 cup Taza Roasted Cacao Nibs
2 bars Taza Dominican 70% Dark Stone Ground Chocolate, chopped
Wood skewers or popsicle sticks
Sprinkles, to garnish

Directions
Grease large mixing bowl with oil or kitchen spray. In large lidded pot with lid on, heat vegetable oil, popcorn, and pinch of salt over high heat while continuously shaking pot and listening for popping. Remove from heat when popping is less frequent than every 3 seconds and pour into greased bowl.

In saucepan combine sugar, brown sugar, honey, and butter over medium heat and cook, stirring constantly, until temperature reaches 300 degrees measured on a candy thermometer. Remove from heat and carefully add baking soda (be careful, the sugar will bubble and expand!), then pour over popcorn carefully using a spatula to toss and coat the popcorn. Add cacao nibs.

When popcorn is cool enough to handle, but still warm, wet hands and form popcorn into balls, sticking each one with skewers or popsicle sticks.

Place chocolate in heat proof bowl, then place on top of bowl of simmering water until chocolate is warm and melted then drizzle over popcorn balls. Top with sprinkles if desired. Allow to cool before serving.

CHOCOLATE & CHEESE PAIRING for Valentine's Day

A Chocolate & Cheese Pairing is a terrific way to celebrate Valentine's Day! It's easy to put together, romantic, and a great tasty way to spend time with your sweetie. Thanks to the California Milk Advisory Board for this post on Chocolate and Real California Cheese Pairings. Use this post as a guide, but substitute what you love or what you'd like to try. I'd like to hear which chocolate and cheeses you pair. I had Cowgirl Creamery Triple Brie & Taza 70% Stoneground Chocolate the other night (photo). Happy Valentine's Day!  

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Rich, bold, decadent – Chocolate and Cheese is a savory-sweet love connection is sure to make your foodie heart race. Creating the perfect pair is easy with these dating guidelines. Foods with similar flavor profiles go together best. For darker chocolates, choose a more complex, aged cheese while sweet milk chocolates work best with buttery cheeses, such as Brie. Bright, fruity chocolates are perfect with sharper cheeses and nuttier chocolates find a perfect pair in high butterfat cheeses. Want to spice things up a bit? Try pairing spicy chocolates with sharp cheeses – the intensities play off each other beautifully!

· Pair a dark chocolate with more the 80% cacoa with a delicious true Blue cheese
· Indulge in burnt caramel chocolates with a beer-soaked table cheese
· Pair a Bordeaux-style chocolate with a creamy triple crème Brie
· Treat yourself to chocolate candied orange peel and an aged Cheddar

Take the pairing up a notch with help from “Pair Savvy” a smart phone app that helps you pair the myriad of delicious California cheese varieties with the wine and beers you enjoy. The user-friendly application is free for download on most smart phones: pairsavvy.realcaliforniamilk.com.

NO-BAKE CHOCOLATE CHERRY TART: Valentine's Day

Photo: Taza Chocolate

This No-Bake Double Chocolate Cherry Tart is an all-time showstopper! It's easy and delicious. Make it for Valentine's Day or any time! Recipe is from Taza, my go-to chocolate (Taza 70% Mexicano is always in my desk). My local market has fresh cherries all year round, but if you're a locavore, you can substitute fresh raspberries or strawberries.

NO-BAKE CHOCOLATE CHERRY TART
Makes 1 – 11 inch tart 

Ingredients
30 Oreos or other sandwich cookies
3 Tbsp unsalted butter, melted
1 1/2 pints heavy cream
4  Taza 60% Dominican Stone Ground Chocolate bars, chopped (plus additional to melt for drizzling if desired)
1 pound cherries, pitted

Directions

Crust
Process cookies in food processor until fine crumb.
Place in bowl and drizzle melted butter over them, and stir to combine.
Press into 11 inch tart pan and put in refrigerator to cool.

Tart Filling:
Combine heavy cream and chocolate in small saucepan over medium-low heat and stir occasionally until fully incorporated. Allow to cool slightly then pour into crust.
Place pitted cherries on top of tart and let sit for 2 hours, or overnight.
Drizzle with additional melted chocolate if desired.

How easy is that?

Happy Valentine's Day!!!

NO-BAKE DOUBLE CHOCOLATE CHERRY TART: National Cherry Day

This No-Bake Double Chocolate Cherry Tart is an all-time showstopper! It's easy and delicious. I usually make it for Valentine's Day, but since today is National Cherry Day, it's perfect! Recipe is from Taza, my go-to chocolate (Taza 70% Mexicano is always in my desk). Cherries are in the markets right now, but if there aren't any fresh ones in your area, you can substitute fresh raspberries or strawberries.

NO-BAKE DOUBLE CHOCOLATE CHERRY TART

Ingredients
30 Oreos or other sandwich cookies
3 Tbsp unsalted butter, melted
1 1/2 pints heavy cream
4  Taza 60% Dominican Stone Ground Chocolate bars, chopped (plus additional to melt for drizzling if desired)
1 pound cherries, pitted

Directions

Crust:
Process cookies in food processor until fine crumb.
Place in bowl and drizzle melted butter over them, and stir to combine.
Press into 11 inch tart pan and put in refrigerator to cool.

Tart Filling:
Combine heavy cream and chocolate in small saucepan over medium-low heat and stir occasionally until fully incorporated. Allow to cool slightly then pour into crust.
Place pitted cherries on top of tart and let sit for 2 hours or overnight.
Drizzle with additional melted chocolate if desired.

How easy is that?

Photo: Taza Chocolate

Mexican Chocolate Cheesecake

Happy Cinco de Mayo! Here's a great recipe for Mexican Chocolate Cheesecake from Betty Crocker, only slightly adapted. As always, use the very best chocolate and other ingredients. To make this extra chocolate-y, make a chocolate crust.

Mexican Chocolate Cheesecake

Ingredients

Crust
1 1/2 cups crushed chocolate wafer cookies (about 35 cookies)
3/4 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted

Filling 
1 1/2 cups (9 ounces) chopped Mexican Chocolate (I use Taza Mexicano)
1/2 cup whipping cream
3 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon chile powder
1/2 teaspoon ground cinnamon
1 teaspoon Mexican vanilla
3 eggs

Topping and Garnish 
2 cups sweetened whipped cream
1/2 teaspoon ground cinnamon
Chocolate shavings

Directions:
Heat oven to 350°F.
Wrap outside bottom and side of 8-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray.
In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.

Meanwhile, in 2-quart saucepan, melt chopped chocolate and whipping cream over medium-low heat; stir until smooth. Remove from heat.
In large bowl, beat cream cheese, sugar, chili powder, 1/2 teaspoon cinnamon, and vanilla with electric mixer on medium speed until fluffy.
Beat in eggs, one at a time, just until blended.
Stir in chocolate mixture. Pour filling over crust.

Bake at 300°F 1 hour or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly.
Turn oven off; open oven door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake.
Cool in pan on cooling rack 30 minutes.
Refrigerate at least 6 hours or overnight.

To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Cut cheesecake into slices. Top slices with whipped cream; sprinkle with 1/2 teaspoon cinnamon.
Garnish with chocolate shavings. Cover; refrigerate any remaining cheesecake.

Photo: Betty Crocker

No-Bake Double Chocolate Cherry Tart

Photo: Taza Chocolate

This No-Bake Double Chocolate Cherry Tart is an all-time showstopper! It's easy and delicious. Make it for Valentine's Day or any time! Recipe is from Taza, my go-to chocolate (Taza 70% Mexicano is always in my desk). My local market has fresh cherries all year round, but if you're a locavore, you can substitute fresh raspberries or strawberries.

NO-BAKE CHOCOLATE CHERRY TART
Makes 1 – 11 inch tart 

Ingredients
30 Oreos or other sandwich cookies
3 Tbsp butter, melted
1 1/2 pints heavy cream
4  Taza 60% Dominican Stone Ground Chocolate bars, chopped (plus additional to melt for drizzling if desired)
1 pound cherries, pitted

Directions

Crust:
Process cookies in food processor until fine crumb.
Place in bowl and drizzle melted butter over them, and stir to combine.
Press into 11 inch tart pan and put in refrigerator to cool.

Tart Filling:
Combine heavy cream and chocolate in small saucepan over medium-low heat and stir occasionally until fully incorporated. Allow to cool slightly then pour into crust.
Place pitted cherries on top of tart and let sit for 2 hours, or overnight.
Drizzle with additional melted chocolate if desired.

How easy is that?

Happy Valentine's Day!!!

Guajillo Roasted Chicken Wings for Father's Day

Photo: Taza Chocolate

I'm a huge fan of Taza Chocolate. I have several 70% Mexicano Discs in my desk drawer. I often check the Taza website for recipes and news, so I was thrilled to find this recipe for Guajillo Roasted Chicken Wings. This recipe is perfect for Father's Day!

Guajillo Roasted Chicken Wings
Serves 2 as a main, 4 as an appetizer

Ingredients
2 1/2 pounds chicken wings
2 teaspoons Bondat Foods Chocolate Chipotle Rub (or substitute your favorite poultry rub)
1 package (2.7oz) Taza Guajillo Chili Chocolate Mexicano, chopped
1/4 cup apple juice
2 tablespoons ketchup
3 tablespoons apple cider vinegar
1/4 teaspoon smoked paprika
Salt and pepper, to taste

Directions
Adjust oven rack to middle position and preheat to 425 degrees. Toss chicken wings with rub until evenly coated, then place on baking sheet lined with tin foil. Roast for 25 minutes, or until wings are puffed and golden.
Combine chopped chocolate, apple juice, ketchup, apple cider vinegar, and smoked paprika in saucepan over medium heat and bring to simmer, stirring constantly, until all tingredients are evenly combined.
Season to taste with salt and pepper and serve alongside roasted wings.

Taza 5 Minute Chocolate Cake in a Mug

Since there's always chocolate at my house, I have no excuse for not baking a chocolate cake.. but suppose I don't really want to make an entire cake. Suppose it's just me? 5 Minute Cake in a Mug to the Rescue. I've posted other recipes for 5 Minute Cake in a Mug, but this recipe from Taza, my favorite daily chocolate, is exceptional. Well, Taza Chocolate is exceptional! I have made this with the Taza Chocolate Mexicano (70% dark), but for variety, you could use the Taza Chiptole Chocolate or the Taza Orange Mexicano disc. Whichever you choose, you'll end up with the perfect single serving cake!

Recipe from the Taza Recipe Library.

Taza 5 Minute Chocolate Cake in a Mug

Serves 1

Ingredients
2 Tbsp sweet butter
1 disc Taza Chocolate Mexicano, broken into several pieces
1 Tbsp sugar
1 large egg
1 Tbsp unsweetened Dark cocoa powder
Pinch of salt
2 Tbsp all-purpose flour
1/4 teaspoon baking powder

Directions
In large mug, place butter and chocolate and microwave for 45 seconds.
In separate bowl, whisk together sugar, egg, cocoa, salt, flour, and baking powder until smooth, then add to mug and whisk until fully incorporated.
Microwave on high for 1 minute, allow to cool for a few seconds, and eat!

CHOCOLATE-DIPPED FROZEN BANANA POPS

Photo: TAZA

I'm a huge fan of TAZA Chocolate. There's always a round (bar) or two of Taza Mexicano in my desk! As I've mentioned on this blog in the past, brand websites and blogs are often a great resource for recipes. Taza's blog is filled with many--all using their great chocolate. Taza Chocolate is stone ground, so it has a special mouth-feel. Of course, there are all kinds of flavors, special origin and percents of cacao products, too!

For summer you'll love these easy to make/easy to eat Taza-Dipped Frozen Banana Pops--recipe from the Taza Blog!

CHOCOLATE-DIPPED FROZEN BANANA POPS

Ingredients
6 medium bananas, with peels on
2 bars (6 oz.) Taza Dominican 60% Dark Chocolate
approximately 1 cup each of 2 or 3 assorted toppings, e.g. chopped nuts, flaked coconut, or Taza Roasted Cacao Nibs
2 tsp vanilla extract
12 popsicle sticks

Directions
Cut unpeeled bananas in half width-wise, and stick on to popsicle sticks (keep peel on while you do this)
After cutting and sticking all bananas, take off peels and place bananas on parchment lined cookie sheet and place in freezer for about 90 minutes.
While bananas are freezing, prepare toppings as needed.  (roasted salted peanuts, roughly chopped; flaked coconut (toasted lightly in pan); and Taza Roasted Cacao Nibs (no prep needed!).
Place prepared toppings on separate shallow plates, then coarsely chop chocolate and melt slowly in heavy-bottomed pot on stove-top, over low heat, stirring often to avoid clumps and burning.
Line baking sheet or platter with parchment paper to place banana pops on after dipping.
Once chocolate is smooth and lump-free, remove from heat. Take frozen banana pops out of freezer and dip, then roll immediately in topping of your choice! It gets messy, so set them on parchment-lined baking sheet or platter.
After all bananas have been coated and topped, place back in freezer for 30 minutes for chocolate to harden.

Chocolate Chip Skillet Cookie: Taza Chocolate

Photo: Taza Chocolate

If you follow me on Twitter or on this Blog, you know I eat a piece of Taza 70% Mexicano stone-ground chocolate every day.  Taza Chocolate is always in my desk, in my purse, and usually at hand for baking or cooking. So, it should come as no surprise that I follow the Taza Blog. I love this recipe for Taza Chocolate Chip Skillet Cookie, not only does it contain Taza Chocolate, but it also contains Taza chocolate covered nibs.

Speaking of skillets, you should have one for your baking and cooking. I have several, but my favorite is a well seasoned cast iron skillet I've had for over 30 years. Check out these Cast Iron Skillet Tips from Real Simple.

TAZA CHOCOLATE CHIP SKILLET COOKIE

Ingredients:
6 Tbsp sweet butter, softened
1/3 cup light brown sugar
1/2 cup granulated sugar
1 egg, beaten
1 cup all-purpose flour
1/2 teaspoon baking soda
Pinch of salt
1/2 cup Taza Chocolate Baking Squares
1/4 cup Taza Chocolate Covered Cacao Nibs

Directions
Adjust oven rack to middle position and preheat to 350 degrees.
Cream together butter, brown sugar, granulated sugar, and egg.
In separate bowl whisk together flour, baking soda, and salt.
Combine both mixtures until smooth then fold in baking squares and chocolate covered nibs.
Press dough into 10 inch cast iron skillet then bake for 20 minutes or until dough is set.
Let cool for 10 minutes.
Cut into wedges to serve.

See more at: http://www.tazachocolate.com

Buttermilk Mexican Chocolate Chile Bundt Cake

Here's one more chocolate cake recipe for Cinco de Mayo: Buttermilk Mexican Chocolate Cake. I adapted this from a recipe in Southern Living a few years ago. I've added ground chiles and used Taza Mexican Chocolate with Chiles for a little more kick. I usually bake this pound cake in a bundt pan. This is quick and easy and delicious.

Buttermilk Mexican Chocolate Chile Bundt Cake

Ingredients
8 oz chopped dark (65-75% cacao) organic fair-trade chocolate (I use either Taza Chipotle Chili Chocolate Mexicano or Guajillo Chili Chocolate Mexicano, but you can use any dark chocolate)
1 cup sweet butter, softened
1-1/2 cups sugar
4 large eggs
1/2 cup chocolate syrup
2 teaspoons Mexican vanilla
2-1/2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp ground ancho chiles
1/4 tsp baking soda
1/8 tsp salt
1 cup buttermilk 
Optional: Powdered sugar for dusting

Directions
1. Melt chocolate in a saucepan over a saucepan of simmering water.
2. Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.
3. Combine flour and next 4 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 12-cup Bundt pan.
4. Bake at 325° for 1 hour and 10 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and let cool for another hour. Dust with powdered sugar (optional)