Summer is just about here and Cosquelle is just about ready. Details to come…
(Source: boubasinspiration, via lauralizabeth)
Cosquelle Spring Fling
Spring, daylight savings, Passover, Easter. A round of applause for March. Vegan and traditional pecan maple creams.
(Source: cosquelle.com)
Chocolate hearts for Valentine’s Day. Cosquelle’s lovely red wine ganache filled chocolates are now available for the sweet hearts in your life. Go to Cosquelle.com for more information.
Cosquelle’s Dairy-free Chocolate Chip Bars
Ingredients
1 cup canola oil
3 teaspoons vanilla extract
1 cup soy milk
1 1/2 cups organic fair trade dark chocolate chips
3 1/2 cups unbleached flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 1/2 cups pure cane sugar
• Add a ½ cup of your favorite nut or fruit like chopped walnuts, shredded coconut or even dried cranberries for a fun twist.
Directions
1. Preheat oven to 350°F
2. In a large bowl, combine flour, baking powder, baking soda, salt and sugar.
3. Add oil, vanilla, milk and chocolate chips and mix together gently.
4. Pour mixture into a lightly oiled 9x13 inch pan and bake for 25-30 minutes.
5. Test with a toothpick for doneness.
6. Let cool for 8-10 minutes before cutting into bars.
* This wonderful bar was first made back in January 2010 after the devastating earthquake in Haiti. Cosquelle wanted to get involved in what ever ways possible. 500 of these were made and sold at Moo Shoes for the Doctors Without Borders fundraiser.
(left to right) Vegan chocolates, mince and raspberry-chocolate tarts, and traditional chocolates for wonderful holiday events.
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Happy Holidays to you and your loved ones near and far.
Many hugs!
Pumpkin-cheesecake brandy tarts with cinnamon pecans and an Austrian biodynamic pinot noir rosé called Meinklang (my sound)
Happy Thanksgiving and many blessings!
Haute Caribe — Fascinating mini-documentary exploring the designers and fashion history of Trinidad and Tobago
Great New York Times article featuring Gina’s Chocolate Truffles, Cocobel and Delft Cocoa Estates
The 15th Annual Chocolate Show is taking place today and all weekend at The Metropolitan Pavilion in the Chelsea section of New York City. Top Chef, Zac Young inaugurated the event with an unforgettable sticky bun dubbed Morning Delight. The result was a glorious breakfast brioche bun layered in chocolate, bacon, hazelnuts, and finished with melting caramelized chocolate and a hint of Maldon salt (!!)… Needless to say it was otherworldly good…
In between appearances at sexy chocolate events and concocting pastry desserts, the executive pastry chef is here, there, and everywhere with birthday cakes and of course, holiday events. No rest for the fiercely delicious tastemaker.
Other notables included Lady Chocolat who’s on display in all her fine glory. The art of chocolate fashion was light this year with only one gown made of edible chocolate leaves and vines. Hurricane Sandy made it difficult for many participants to make it for opening day. However, the show is on all weekend. The lineup is really amazing with interesting discussions, new forms of chocolate making, and unique artisanal blends on hand.
Cosquelle Totally Espresso Totes
Totally Espresso truffles for Just Food’s Let Us Eat Local. The annual event, held this year at The Altman Building in Chelsea, celebrates food producers and manufacturers in the New York City area. This Cosquelle delight is a ganache of D’Amico Italian dark roast espresso, rum and cinnamon enrobed in semi-sweet chocolate and is nut-free.