Monthly Archives: April 2014

Q is for Quesadilla


by Lillian Csernica on April 19, 2014

 

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That’s right, I said quesadilla.  Q-U-E-S-A-D-I-L-L-A!  Some of you will be asking yourselves, “How in the world can you possibly make a quesadilla with chocolate?”  I’m glad you asked.

Photo Credit: Thinkstock

Here we have chocolate and cranberries for a delightful mix of sweetness with a little tart zing to set it off.

You can go wild with your own list of ingredients, everything from fresh fruit such as bananas and strawberries to hot fudge, regular chocolate syrup, or that divine foodstuff, Nutella.  Add tiny marshmallows.  Drop a scoop of ice cream on top.  Whatever satisfies your sweet tooth!

© Dessert Quesadilla 2013

If you need a little guidance as you explore the wonders awaiting you in the world of this exquisite treat, head on over to Dessert Quesadilla for ideas, recipes, and some photography so gorgeous it will make your mouth water.

 What would YOU put on your chocolate quesadilla?

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Filed under Blog challenges, chocolate, Food

P is for Pagoda


by Lillian Csernica on April 18, 2014

 

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Visitors look at a chocolate pagoda during the Chocolate Show which gathers chocolate makers from all over the world in Paris, 2004.

From http://www.merriam-webster.com/dictionary/pagoda:

Towerlike multistoried structure of stone, brick, or wood, usually associated with a Buddhist temple complex and enshrining sacred relics. The pagoda evolved from the Indian stupa. The pagoda’s crowning ornament is pyramidal or conical in Myanmar (Burma), Thailand, Cambodia, and Laos and bottle-shaped in the Tibet Autonomous Region of China. In other parts of China and in Korea and Japan, a pagoda is a tall tower repeating a basic story unit in diminishing proportions. The stories may be circular, square, or polygonal. The pagoda form is intended mainly as a monument and has very little usable interior space.”

Ibid:

Food prepared from ground roasted cacao beans. It is consumed as candy, used to make beverages, and added as a flavouring or coating for confections and baked products. It was introduced to Europe by Hernán Cortés following his visit in 1519 to the court of Montezuma II, who served the conquistador a bitter cacao-bean drink, xocoatl. In making chocolate, the kernels of fermented and roasted cacao beans are ground into a paste called chocolate liquor, which may be hardened in molds to form baking (bitter) chocolate, pressed to reduce the cocoa butter (vegetable fat) content and then pulverized to make cocoa powder, or mixed with sugar and additional cocoa butter to make sweet (eating) chocolate. The addition of concentrated milk to sweet chocolate produces milk chocolate. White chocolate, made from cocoa butter, sugar, milk, and vanilla, contains no cocoa solids. Rich in carbohydrates and fat and containing small amounts of caffeine, chocolate is an excellent source of quick energy.

Could this be the true stairway to heaven?

 

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O is for Organs


by Lillian Csernica on April 17, 2014

 

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No, I do not mean church organs.  No, I do not mean an organ-grinder, the kind who has a little monkey with a tin cup.  I mean body parts.  Insides.  Guts.  That’s right, you can get them in chocolate, made in rather appalling detail!

 

 

The next time a gift-giving occasion rolls around and you’re wondering how to do something special for your favorite doctor, nurse, med student, funeral director, or crime scene investigator, look no further!  Selections are available in milk, dark, and white chocolate!

 

What body part would you like to see recreated in chocolate?  How big?  How small?  As a gift, or all for yourself?

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Filed under birthday, Blog challenges, chocolate, Christmas, fantasy, Halloween, Horror, Humor, science fiction

N is for Nativity Scene


by Lillian Csernica on April 16, 2014

 

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The Nativity Scene is a key element of Christmas, so it might seem a little strange to mention one given that we are coming up on that highest of Christian holy days, the Feast of the Resurrection of Christ, aka Easter.  Still, what is an Easter basket without chocolate?  Chocolate is definitely Heaven-sent, so in that spirit I present a chocolate Nativity Scene from Russia.

 

Another variation comes from Catholic Cuisine: December 2010:

 

If you prefer to keep things simple, there is this lovely portrayal of the Holy Family:

conradscandy.com

Do you have any special memories of the Nativity Scenes you saw under the Christmas trees when you were little?  Did you make any by hand, perhaps in Sunday school?  There are many Nativity Scenes created to reflect the people of a particular ethnic or cultural community.  How could we design a Nativity Scene that would embody the true spirit of inclusivity in the Angels’ message of “Peace on Earth, Goodwill toward Men”?

 

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M is for Mailbox


by Lillian Csernica on April 15, 2014

 

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Now for one of the more unusual and functional items I’ve come across in my quest:

Photo by Godiva, March 21, 2013

From Yahoo! Lively:

“Godiva strikes again with this amazing oversized mailbox made entirely of their famous chocolate. Adorned with hearts made of white truffles, it was created in 2011 for Valentine’s Day at their Fifth Avenue flagship store in New York City. People were actually able to post love letters, which Godiva actually sent out for free.”

All that and free postage too?  Now that’s style!

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L is for Lady Liberty


by Lillian Csernica on April 14, 2014

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So far we’ve seen both the Eiffel Tower and the Kremlin recreated in chocolate.  Today I bring you one of the United States’ national monuments, one that could well be our greatest source of pride and inspiration.

Chocolate Statue of Liberty – Confectioners put final touches on the 13-foot tall Chocolate Statue of Liberty created using 2.5 tons of chocolate in Paris in 1986. The chocolate lady liberty is made from a mold by French artist Auguste Bartholdi, who designed the real Statue of Liberty.

There are smaller versions available, with some of the proceeds donated to charity.

Remember, 100% of Train’s proceeds from Save Me, San Francisco Chocolate sales will support Family House, a non-profit located in San Francisco. (http://savemesanfrancisco.com/profiles/blogs/statue-of-liberty-chocolate)

I’ve been pursuing the A to Z Challenge in a light-hearted vein this year.  Now that I have come to the Statue of Liberty herself, I would like to take a moment to reflect on what she stands for.  Chocolate is surely a pleasure, but there is no pleasure sweeter than freedom itself.

 

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Filed under Awards, Blog challenges, charity, chocolate, history, Writing

K is for Kremlin


by Lillian Csernica on April 12, 2014

 

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One of the most memorable buildings in the world is the Kremlin, located in Moscow, Russia.  The Moscow Kremlin includes five palaces, four cathedrals, and the enclosing Kremlin Wall with Kremlin towers. The complex serves as the official residence of the President of the Russian Federation.

 

 

And just because it’s so pretty, here’s another version of the Kremlin made from gingerbread with lovely frosting.

 

If you could create a building out of chocolate, what would you make?  How tall, how many rooms, any gardens or courtyards?

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J is for Jazz Band


by Lillian Csernica on April 11, 2014

 

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We’ve got the clothes, we’ve got the shoes, we’ve got the furniture and flowers.  Let’s add some music to this chocolate extravaganza.

 

Just in case you feel like joining in for a jam session, you can get the chocolate instrument of your choice at most fine chocolatiers:

 

 

What kind of party would you throw where you had a chocolate jazz band playing?  Mardi Gras?  A wedding?  A holiday bash?

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I is for Inhaler


by Lillian Csernica on April 10, 2014

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When most of us hear the word “inhaler,” we probably think about people with asthma who use maintenance and rescue inhalers that provide Ventolin and Albuterol, among other medications.  I have asthma, and I use such inhalers.  This being true, it came as quite a shock to me to discover there’s another kind of inhaler out there.

 

Le Whif Breathable Chocolate

  • Special inhaler allows you to taste coffee and chocolate without eating
  • Available in 3 packs of coffee or chocolate. (Chocolate 3 pack includes 1 each of raspberry, mint and milk chocolate)
  • Tube is 100% biodegradable
  • Each Whif contains 300mg of chocolate, 40-80mg per inhalation (less than 1 calorie)
  • Great for dieters and possibly smokers who prefer chocolate flavor .
  • No, it won’t go into your lungs. The particles will fall deliciously on your tongue.
  • Coffee and Chocolate Whifs available
  • Chocolate Whif ingredients: Organic cane sugar, organic cocoa solids, organic vanilla, natural flavors. May contain traces of soy, wheat, gluten (raspberry whif), and wheat, gluten (mint whif).
  • Coffee Whif ingredients: Powdered sugar (sugar, corn starch), sugar, spray dried coffee powder, natural and artificial flavor, caffeine. Contains 18mg caffeine per serving.

 

If all this wasn’t mind-blowing enough, there is yet another way to get your chocolate fix.  In the tradition of more powerful recreational stimulants, there is a nasal inhalant system:

bezoekers.preview.brugge.be

 

This would seem to be the fashion world’s attempt to have their candy and eat it too, without the calories.  The nasal delivery system operates on the principle that the sense of taste is mainly the sense of smell anyway, so by engaging the sense of smell one gets the majority of the pleasure with a minimum of calories.

Fascinating, yes, but a key part of the chocolate experience is the texture, the creaminess, the sense of the chocolate melting across one’s tongue.  When I was working the Northern Ren Faire near San Francisco, I bought a fancy chocolate truffle, approached the young man who would later become my husband, and invited him to meet me in the middle.  You haven’t lived until you’ve kissed your current flame through a mouthful of top quality chocolate!

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H is for High Heels


by Lillian Csernica on April 9, 2014

 

 

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Earlier in the Challenge I showed you some spiffy clothing made out of chocolate.  What’s a nice outfit without the right pair of shoes?  Take a look at these wonders of the footwear world:

Kevin Wray, owner of Peterbooke Chocolatier near Orlando, Florida, makes beautiful pairs of chocolate Jami Shoos. Named after his wife, Jami, “it’s kind of a play on Jimmy Choo,” Wray told HLN affiliate Central Florida News 13.

 

They say presentation is everything.  That’s certainly true in this chocolate shoe filled with Lindt truffles:

 

Looking for something dainty for that special little lady in your life?  These are a ballerina’s dream:

8 oz. of chocolate ballet shoes filled with foil wrapped chocolate hearts. This detailed slipper is 9″ long and laced with pretty ribbons – perfect for the “ballerina” in your life. http://www.phillipschocolate.com/prodinfo.asp?number=CHBS

 

And now, my personal favorites.  I look at these and Dr. Hook’s “Pina Colada Song” starts playing in my mind:

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