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By Marlene Sorosky | April 28, 1991
In the past decade, Americans have been going through a culinary schizophrenia. On one hand, the country is obsessed with eating less fat and cholesterol, while on the other, according to recent restaurant surveys, we are consuming desserts, especially those rich in chocolate, at an all-time high.Obviously, I'm not the sole gourmand who feels that if I deprive myself during the meal, I deserve to indulge in a decadent grand finale. When you come to my house for dinner, you may munch on crisp vegetables and a yogurt-based dip, grilled fish or chicken and steamed fresh vegetables.
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By Julie Rothman, For The Baltimore Sun | April 8, 2014
Gilda Weinfeld from Pikesville said that last year during Passover, an acquaintance sent her some homemade chocolate-covered matzo. She said it was absolutely delicious. But when she called her friend to thank her for the gift, she asked for the recipe - and her friend politely declined to give it to her. Not to worry - there are plenty of good recipes for homemade chocolate matzo both online and in print. My go-to recipe for this holiday treat comes from "A Treasury of Jewish Holiday Baking" by Marcy Goldman.
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By Betty Rosbottom and Betty Rosbottom,Tribune Media Services | May 9, 2004
Spring, when days become longer and landscapes return to a verdant hue, is a season of celebration. Countless couples select this time of the year to tie the knot, so that many of us have at least one bridal shower or wedding marked on our calendars in the next few weeks. Then there are graduations. High schools and colleges cap the end of their academic year with commencements, and proud parents and friends plan festivities to mark the graduates' achievements. Add reunions -- family, high school or college -- and it's easy to see why spring rivals only the Christmas holidays for entertaining.
ENTERTAINMENT
By Jill Rosen, The Baltimore Sun | April 14, 2010
Last summer when Deborah Robinson's grandson Eddie was turning 5 and having a pool party, she didn't spend hundreds of dollars at the bakery and she didn't slave in the kitchen for weeks: She merely unveiled a dessert that looked as if she had. Each cupcake charmingly captured the essence of the beach — with the blue sea lapping at grainy sand and little bathing-suited bears laying under umbrellas and floating in intertubes. The kids were astonished. The adults probably even moreso, taking in what Robinson calls "a little miniature work of art."
FEATURES
By Jeanmarie Brownson and Jeanmarie Brownson,Chicago Tribune | January 22, 1992
We think there are few better ways to warm up than by wrapping your hands around a mug filled with a tasty, hot concoction.Double Hot Chocolate8 ounces semisweet chocolateLarge chunk of white chocolate1/4 cup whipping cream, whipped4 cups milk1/4 cup liqueur, such as coffee-flavored liqueur, peppermint schnapps, optionalChop semisweet chocolate very finely. Make white chocolate curls by using a vegetable peeler along one side of the chunk of white chocolate. Set curls aside. Whip cream until soft peaks form.
FEATURES
By Sherrie Clinton and Sherrie Clinton,Evening Sun Staff | October 2, 1991
REMEMBER YOUR MOM'S from-scratch cakes? This chocolate bundt cake is simple enough for even the most novice cook. Best of all, it takes just slightly more time than a boxed mix.Decorate your cake professionally with chocolate leaves. Simply brush melted semi-sweet chocolate on the underside of washed, non-toxic leaves. Good leaf choices are rose or lemon leaves. Refirgerate until hard. Gently pull leaf away from chocolate and refrigerate until placed on cake as garnish.Chocolate curls are another option.
NEWS
By Betty Rosbottom and Betty Rosbottom,Los Angeles Times Syndicate | January 31, 1999
Ask me to name my favorite flavor in the world, and without even pausing, my response would be chocolate. Like countless others, I am a confirmed chocoholic.Hardly a day passes that I don't indulge in some type of chocolate confection. My habit, however, brings with it guilt; while nibbling, I subconsciously remind myself of the calories and fat grams these morsels contain. At only one time of the year do I luxuriate in rich chocolate creations with no concern, and that, of course, is on Valentine's Day.Every winter as this holiday approaches, I look forward to preparing a chocolate dessert for Feb. 14. My husband and I often eat out on this date, but I still like to have something chocolate waiting at home.
FEATURES
By Rita Calvert and Rita Calvert,Special to The Evening Sun | February 13, 1991
LET YOUR ROMANTIC side show with this beautiful cake.We give from-scratch directions for a delicious cake and icing but you could use a boxed mix (you'll have enough batter for two cakes) and canned white icing if you like. Be sure that the canned icing is soft enough to spread before using.The cake can be decorated with chocolate shavings or chocolate flowers -- we give directions for both.Throbbing Heart Cake1 recipe rich dense chocolate raspberry cake, given below1 recipe white chocolate buttercream, given below22 to 25 profiteroles or pirouettes cookies, store-bought36- to 40-inch length of one or two-inch wide ribbon to tie around cakeFresh raspberries, for garnish, optionalChocolate shavings, recipe belowChocolate flowers, recipe belowTo assemble: place cake on decorative platter.
NEWS
By Jill Rosen and Jill Rosen,Sun reporter | February 6, 2008
Lindt Chocolate Passion Lindt's Maitres Chocolatiers Share Their Recipes and Techniques Green & Black's Chocolate Recipes By Caroline Jeremy Kyle Books / 2007 / $19.95 Of the three books, it was hardest (though, you know, not that hard) to find an appealing recipe in this book. Part of the problem, I think, is the way it's organized. While the other books break down the world of chocolate into sensible chapters - cookies, pies, drinks, etc. - this one divides its material into such ambiguous topics as "magic" (desserts to mesmerize and seduce)
FEATURES
By Joanne E. Morvay | August 5, 1998
* Item: Alsa International Desserts dessert mixes* What you get: 4 servings* Cost: About $1.59 to $2.29* Preparation time: 5 to 10 minutes plus at least an hour for chilling* Review: An adult alternative to pudding, Alsa's dessert mixes are great to have on hand for impromptu celebrations and unexpected dinner guests. We tried the Creme Caramel Flan and Milk Chocolate Mousse flavors. Both were tasty and easy to make. Other flavors include White Chocolate and Dark Chocolate mousse. The package has great suggestions for garnishing and adding cappuccino, almond and other flavors to the finished product.
FEATURES
By Mary Carole McCauley and Mary Carole McCauley,mary.mccauley@baltsun.com | November 3, 2009
WASHINGTON - -Cate Blanchett and Liv Ullmann conducted an impromptu lesson over the weekend in the duties, delights, and hierarchies of star power - with the help of the Australian Embassy. Blanchett is starring in, and Ullmann is directing, the production of "A Streetcar Named Desire" running through Nov. 21 at the Kennedy Center for the Performing Arts. This staging by the Sydney Theatre Company comes to Washington through the efforts of Dennis Richardson, Australia's ambassador to the U.S., before heading off to the Big Apple.
NEWS
By Jill Rosen and Jill Rosen,Sun reporter | February 6, 2008
Lindt Chocolate Passion Lindt's Maitres Chocolatiers Share Their Recipes and Techniques Green & Black's Chocolate Recipes By Caroline Jeremy Kyle Books / 2007 / $19.95 Of the three books, it was hardest (though, you know, not that hard) to find an appealing recipe in this book. Part of the problem, I think, is the way it's organized. While the other books break down the world of chocolate into sensible chapters - cookies, pies, drinks, etc. - this one divides its material into such ambiguous topics as "magic" (desserts to mesmerize and seduce)
NEWS
By Andrea F. Siegel and Andrea F. Siegel,sun reporter | December 17, 2006
A woman dips pale macaroons in dark chocolate while her friend nearby drizzles white chocolate on the fudge cookies. At the other end of the huge kitchen, two teenage boys argue over the amount of flour landing on the table instead of in the commercial mixer, while across the table their mothers dump chocolate chips and chopped walnuts into a whirling bowl of coffee-flavored batter. All the while, people scurry toward the sinks to wash dirty utensils. They head every which way to and from bins of flour as they avoid other bakers piling oversize cookie sheets on an eyeball-high rack.
FEATURES
By LIZ ATWOOD and LIZ ATWOOD,SUN REPORTER | October 29, 2005
Bring back memories or make new ones with an old-fashioned Halloween treat - caramel apples. While health and safety concerns have put an end to handing out apples to the trick-or-treaters who come calling, you can still serve them to friends and family. Or even better, get a group together for a caramel apple-making party. What could be more decadent than taking a perfectly nutritious apple and slathering it with a sticky, sugary coating and maybe nuts and sprinkles to boot? Start with choosing your apple.
NEWS
By ROB KASPER | February 23, 2005
AS THE WINTER deepens, I eat better. Recently, I countered some winter days by eating some exceptional chocolate and some succulent barbecue. I sampled the chocolate at the 14th Annual Chocolate Affair, a night of food and drink but mostly of desserts, held Feb. 10 at M&T Bank Stadium. The event raises funds for Center for Poverty Solutions. I found the "cue" -- ribs, chopped and beef brisket -- last week at Ray Lewis' Full Moon Bar-B-Que, which has taken over the Boston Street spot in Canton that formerly housed the Atlantic restaurant.
NEWS
By Tricia Colianne and Tricia Colianne,KNIGHT RIDDER/TRIBUNE | December 15, 2004
Baby, it's cold outside. Ah, but wrap your hands around a mug of something warm, and the chill just melts away. Whether you're cuddling on the couch or cozying up to the bar, winter drinks are hot stuff this time of year. They come traditional or contemporary, hot or cold, alcoholic or non. And you can just as easily create them at home as you can order one. "They're really easy to make," said Tim Troup, bartender at Downtown 140 in Hudson, Ohio. Troup tends a packed bar almost every night, so he would know.
FEATURES
By Ellen Hawks and Ellen Hawks,SUN STAFF | September 5, 2001
Shirley VanBibber of Smithton, Pa., is seeking a lost recipe. "It was called Frost Bites and it had oats, orange juice, orange rind and raisins. The cookies were dunked in melted white baking chocolate. You are my last hope." Her response came from Martha Ward of Glen Burnie, who noted the Sun Maid Raisin recipe that she sent is like those that come in the coupon sections in the newspaper. Frost bites Makes about 3 dozen 3 tablespoons orange juice or orange-flavored liqueur 3/4 cup raisins 1/2 cup (stick)
FEATURES
By Linda Gassenheimer and Linda Gassenheimer,KNIGHT RIDDER NEWS SERVICE | December 24, 1997
The holiday party season is upon us, and there is no better way to entertain family and friends than with a dessert buffet. Whether it's afternoon or evening, a pretty table filled with cakes, cookies and other sweets is sure to create a festive mood. Better yet, the desserts I've selected can be made ahead and frozen or refrigerated so that you can enjoy the party, too.Cheesecake is always a winner, and the white-chocolate and raspberry topping I've added to this one brightens the table.
NEWS
By Betty Rosbottom and Betty Rosbottom,Tribune Media Services | May 9, 2004
Spring, when days become longer and landscapes return to a verdant hue, is a season of celebration. Countless couples select this time of the year to tie the knot, so that many of us have at least one bridal shower or wedding marked on our calendars in the next few weeks. Then there are graduations. High schools and colleges cap the end of their academic year with commencements, and proud parents and friends plan festivities to mark the graduates' achievements. Add reunions -- family, high school or college -- and it's easy to see why spring rivals only the Christmas holidays for entertaining.
NEWS
By Sara Engram and Sara Engram,SPECIAL TO THE SUN | March 31, 2004
With the approach of Passover, which begins at sundown on Monday, the lights burn late at Glasz Gourmet's prep kitchen in Hampden. Nona Nielson-Parker, co-owner and chef for the catering business and cafe at Lake Falls Village, is hoping to surpass last year's sales record for matzo brittle, which may be the most addictive holiday treat in all of Baltimore. Matzo brittle is Nielson-Parker's creation, perfected through trial and error. The shop has been selling the brittle since the mid-'90s, and demand has grown each year.
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