Spa Pampering at Home Using Food Based Ingredients 128

The daily grind. Whether you are a high powered executive or working a minimum wage job, or stay at home parent - everyone has their stressors. Factoring in lack of sleep, deadlines and financial woes can make for one un-happy, sleep deprived camper.

If you watch television or read magazines you are sure to have seen the segments devoted to 'spa rejuvenation', whether or not it is geared for females, the theme seems to be pampering yourself. Popular media likes to flaunt this term, as it is conducive to the high-end, trendy "jet setter" lifestyle most average people dream of - the thinking behind it is simple, those who have the means put indulgence at the forefront.

Photo Courtesy of samthehamsmom

You don't have to be a jet setter to experience a spa style session. In-fact you don't even have to purchase expensive high end concoctions in a jar - no, you can make them yourself and be satisfied knowing all the ingredients are natural and safe for your use.

For some of these recipes I consulted one of my favorite sites, Spa Index.com

SpaIndex.com Tip: You've heard the adage "Never cook with wine you wouldn't drink." This holds equally true for home spa remedies.

Never use ingredients for your home spa treatments that you wouldn't want to eat. Your skin, the largest organ on your body, breathes and is porous. It will absorb the properties of the ingredients you are using. Don't "clean out the fridge or pantry" to create your home skincare remedies. Use fresh, high quality ingredients for the best results, and do not store the treatment longer than the shelf life of the most perishable ingredient. - This is great advice, true of beauty or cooking!

Relaxation Techniques:

The key to achieving  total relaxation  is the act of brushing aside any woes or obligations for at least 10 minutes and giving yourself time to reflect on relaxing.  There are several ways to get you started :

1. Do meditation: something repetitive and quiet (kneading dough, knitting etc) focus your thoughts on the act, the movement. If your thoughts start to wonder, allow them to float away and get back to the task. 
2. If you don't feel doing "something" is very meditative - then try using visualization: envision yourself in a serene spot or tropical setting, concentrate on the sounds in this setting - birds or waves crashing. Or think of something soothing, such as a favorite quilt - take time to relive the textures of the stitches and the feeling of the fabric against your skin.
3. Rhythmic breathing is another technique to put you in a relaxed state. Lay on your back in a comfortable position, and slowly inhale, lips pursed, counting to 3 - watch / feel your diaphragm move inward. When you reach 3 slowly exhale - imagine your breath fanning outward. Repeat 10 times, allow yourself to become more relaxed each time.

Spa Props and Eats:

Once you have become more relaxed using one of the techniques above it is time now to gather some "spa props" - Aromatic candles,  relaxing music. Most of us have these things tucked in a drawer. For an even more sensual experience try fresh rose petals spread on a bed or atop the bath water. And for ideas on how to create some yummy, exotic spa eats - or mood elevating cocktails (see "Spa Index Recipe Collection").

Spa Treatment Recipes:

To create our food based "spa treatments" there are a variety of recipes. (FYI: These aren't just for women!)

Photo Courtesy of MarkAndMarina

One ingredient you may not have considered is Arm & Hammer Baking Soda - sure you know it is an ingredient in cookies, or toothpaste, but beauty treatments? Yes!

After months of bathing your hair in styling products and your normal shampoo regimen - which is loaded with waxes and plastic-like agents, your hair needs de-greasing! 

Arm & Hammer Hair De-greaser :  

This works great! Hair feels clean and smooth!

• Get rid of build-up by sprinkling a quarter-size amount of baking soda into your palm along with your fav shampoo.
• Shampoo as usual, rinse thoroughly.

Arm & Hammer Ex-foliating Pedi': 

• Blend 2 TB Baking Soda in a basin of warm water. (optional: Add a few drops of lavender oil for relaxing aromatherapy. Do not use if pregnant!).
• After allowing your feet a nice soak in the basin - Make a scrub:  3 parts Baking Soda & 1 part water. Add one part brown sugar and mix. 
• Using your hands or a washcloth - rub the scrub in circles into your feet, one at a time. Rinse.
• Follow with an application of your favorite moisturizer,(or try this one below). Wrap your feet in a warm towel for 5-10 minutes.

Soothing Bath Cookies: (Not for eating!)

• 2 cups finely ground sea salt
• 1/2 cup baking soda
• 1/2 cup cornstarch
• 2 T light oil
• 1 tsp vitamin E oil
• 2 eggs
• 5-6 drops essential oil of your choice

Preheat your oven to 350 F. Combine all the listed ingredients and form into a dough. Using a teaspoon or so of dough at a time, roll it gently in the palm of your hand until it forms a ball. Form all dough into one teaspoon balls, and gently place them on an ungreased cookie sheet. Consider sprinkling the bath balls with herbs, flower petals, cloves, citrus zest and similar aromatic ingredients. Bake your bath cookies for ten minutes, until they are lightly browned. Do not over bake. Allow the bath cookies to cool completely. To use, Drop 1 or 2 cookies into a warm bath and allow to dissolve. Yield: 24 cookies, enough for 12 baths.

Well, I am sure you have heard of using cocoa butter for moisturizing the skin, but how bout using ginger to invigorate it?

Ginger Skin Cream:

• 2-inch piece of fresh ginger
• 2 teaspoons light sesame oil
• 2 teaspoons apricot kernel oil
• 2 teaspoons vitamin E oil
• ½ cup cocoa butter

Preheat oven on lowest setting. Finely grate the ginger just enough so that you have about an 1/8 teaspoon of ginger "juice." To obtain the juice, squeeze the freshly grated ginger over a small bowl. Place the ingredients (including the ginger) in a glass container and heat just until the cocoa butter is melted and the oils are blended. Pour into a clean, dry container and store in a cool dry place. You can add a few drops of orange or other essential oil for a nice twist.

Chocolate Facial Mask:
This creamy mask is an excellent moisturizer, leaving your skin baby soft. Recommended for normal skin.

• 1/3 cup cocoa powder
• 3 tbsp. heavy cream
• 2 tsp. cottage cheese
• ¼ cup honey
• 3 tsp. oatmeal

Mix all ingredients together (a bullet blender / food processor is ideal) and smooth onto face. Relax for ten 10 minutes, then wash off with warm water.

Chocolate Bubble Bath:

• 1 cup of unscented bubble bath
• 1/3 cup of unsweetened soy milk
• 3 oz. of grated or powdered dark chocolate

Heat the soy milk and add in the grated or powdered chocolate. Stir well until melted and blended, but do not boil. Allow to cool. Mix well again just before adding to your bath.

Beer Hair Rinse

• 1 oz distilled or clean catch rain water
• 2 teaspoons apple cider vinegar
• 7 drops lemon essential oil
• 1 ounce beer (stale works fine)
• 5 drops rosemary essential oil (do not use if pregnant)
• 5 drops calendula essential oil (optional, but recommended for blondes)

Mix all ingredients together. Use as a final rinse, rinse well. Beer adds protein to make hair shiny and make it feel thicker.

Coffee Body Scrub:

• 2 cups of coarsely ground coffee 
• 1/2 cup raw sugar or sea salt 
• 2-3 T massage oil

Mix all ingredients together. Take a hot shower to moisten your skin and open your pores. Using wide, circular motions, rub the coffee exfoliant onto your skin with strong, even pressure. Shower off, pat skin dry, and apply a thin layer of your favorite body lotion

Avocado Hand and Foot Treatment

Mix together:

• 1/4 to 1/2 mashed fresh avocado
• 1 egg yolk
• 1 teaspoon honey
• 1 teaspoon rice bran
• 10 drops of oil of evening primrose. 

Gently massage this treatment onto your hands and feet, and leave in place for 20 minutes. Rinse. This natural treatment will revive your dry, wrinkled and rough hands, feet, elbows and knees. The avocado and egg nourish the skin with proteins and oils; the rice bran exfoliates dead skin cells; the oil of evening primrose contains precious gamma linolenic acids, essential for healthy hair, skin and nails. Consider purchasing a small jar of Oil of Evening Primrose capsules from your health food store. Open one, and voila...you have the ingredient for this recipe.

And for the "Man Hide" - Here is an aftershave that probably combines a few of his favorite ingredients.

Bay Rum Aftershave:

• 1/2 cup vodka
• 2 Tbs Jamaican rum
• 2 dried bay leaves
• 1/4 tsp whole allspice
• 1 cinnamon stick
• zest from a small orange

Mix together all the ingredients and place into a clean jar with a tight fitting lid. Place the jar in a dark, cool place for 2 weeks. After two weeks, strain liquid through several layers of cheesecloth or a coffee filter. Discard solids. To use, splash on the face after shaving.

Closing thoughts:
Hmm...what an interesting idea - for Valentines Day or a special Anniversary, try creating a 'spacation' date for just the two of you using some of the hints and recipes mentioned above. Remember that pampering yourself is not just a luxury, it is necessary. Be sure to have fun!












The view expressed here are mine & mone alone. I wrote this review while participating in a blog tour campaign by Mom Central on behalf of Arm & Hammer Baking Soda.  I received an "Arm & Hammer Baking Soda Spa Gift Basket to thank me for taking the time to participate.Please read more about Renaissance Culinaire's Disclosure Policy

Holidays: Will They Be A Time of Joy - or Of Tragedy? 98

What do you want out of life? What do most people want out of life? Some kind of happiness --- whether that means finding the love of their life; having small attainable goals, or doing something meaningful in society - like working with the hungry and poor.

Throughout life there are a lessons learned and embedded into our psyche; Ones that leave a lasting impression and that shape us as individuals , dictating choices we make for the future.

These impressions come from a variety of sources - the neighborhood we lived in; people in our lives - from our parents, friends or teachers - to that stranger on a street corner. Each memory is a misshapen piece that indelibly will coincide and be interwoven with other pieces to complete the complex puzzle, of the self, in each of us.

Yet it isn't just impressions that shape us - it is more primal than that. Our makeup is derived by genes who are manipulated and tousled, surviving generations after generation. Where do these genes come from? From our descendants - passed down from our families.

For allot of us, even in the most dysfunctional of circumstances - family means allot. Having a need for family to gather around us in celebration is a need that is echoed across cities, states --- for that matter across the globe.

But it can be those same joyous occasions with the right conditions that can trigger a deadly domino effect. When you have a family, their safety is important. When tragedy strikes it can rock your world. No one wants to be affected by an intoxicated driver. Yet everyday in the United States 36 people die and 700 people are injured from alcohol related crashes¹. Those statistics are sobering.

I have first hand experience of a loved one being injured by a drunk driver - It doesn't matter the extent of injuries or there severity. Once an unknowing car is struck - whether broadsided, T-boned ,clipped or Rear-ended ---their lives and their families lives are changed forever.

The scary thing about alcohol is that teen drivers are the most vulnerable. Teens push the envelope when it comes to vehicle safety, there is a tendency to underestimate and not recognize dangerous situations⁴. When any alcohol is involved , teens risk of crash /fatalities is far greater than any older age groups². In 2005, 3 out of 4 teens who were killed in alcohol related crashes were not wearing their seatbelt³ . In 2005, male drivers aged 15-20 yrs old who were involved in fatal crashes %38 had been speeding and %24 had been drinking⁵,⁶.

Because of the importance of educating our teens, MADD - a non-profit organization aimed at giving needed support to DUI victims and preventing underage drinking, has stepped up to the plate this season, conveniently as this December is National Drunk and Drugged Driving Prevention Month to unveil their campaign entitled: The Power of Parents.

Did you know - %74 of teens turn to the parents for guidance on drinking? The Power of Parents campaign aims to give parents of teens tools, and access to resources which can help empower them when talking to teens about underage drinking.

You will find on The Power of Parents site: Expertly written videos, guides and pamphlets available via download. There is also "Ask an expert" section for all your questions, plus an online community where you can network with other parents and share experiences.

Right now as of the recent launch, there is a section specifically for parents of highschool aged teens. But check back soon because there are several sections planned for: Elementary parents , Middle School parents, and College parents.

The site is very user friendly and you can also participate in the conversation via Twitter: @maddparents, or Facebook: Power of Parents Fan Page .


If you have time, I have 2 pamphlets in pdf format, available for download from The Power of Parents campaign.

Download Page


Links for More Information:

CDC:

• Impaired Driving Fact Sheet


• Teen Driver Fact Sheet


• December: National Drunk and Drugged Driving Prevention Month


• Teen Driver Resources

National Highway Traffic Safety Administration (NHTSA).

• Traffic Safety Facts


• Teen Drivers Resources

MADD

• Underage Drinking Statistics


• Drunk Driving Statistics


• MADD Blog


• Highschool Safety Quiz


• Support 21 Survey

The words and opinions expressed here are my own. The facts and statistics all have sources (see below). I wrote this post while participating in a blog campaign (about the launch of The Power of Parents site) by Mom Central on behalf of MADD. A donation was made to MADD in my name to thank me for taking the time to participate.

Hopefully the statistics, and links I provided will help educate you, your family or friends. Be safe this holiday season!

Sources:
¹ Centers for Disease Control and Prevention; National Center for Injury Prevention and Control
² Insurance Institute for Highway Safety (IIHS). Fatality facts: teenagers 2005. Arlington (VA): The Institute; 2006 [cited 2006 Dec 1].
³ Centers for Disease Control and Prevention. Youth Risk Behavior Surveillance—United States, 2005 [Online]. (2006b). National Center for Chronic Disease Prevention and Health Promotion (producer). Available from: URL: http://apps.nccd.cdc.gov/yrbss/CategoryQuestions.asp?cat=1&desc=Unintentional.* [Cited 2006 Nov 28]
⁴ Jonah BA, Dawson NE. Youth and risk: age differences in risky driving, risk perception, and risk utility. Alcohol, Drugs and Driving 1987;3:13–29.
⁵ National Highway Traffic Safety Administration (NHTSA), Dept. of Transportation (US). Traffic safety facts 2005: speeding. Washington (DC): NHTSA; 2006a [cited 2008 March 28]. Available from: URL: http://www-nrd.nhtsa.dot.gov/pdf/nrd-30/NCSA/TSF2005/SpeedingTSF05.pdf.
⁶ National Highway Traffic Safety Administration (NHTSA), Dept. of Transportation (US). Traffic safety facts 2005: young drivers. Washington (DC): NHTSA; 2006b [cited 2008 March 28]. Available from: URL: http://www-nrd.nhtsa.dot.govf.

How sweet it is: The Skinny on Low Glycemic Sweeteners 73

The market for alternative sweeteners has started blossoming into quite the selection - no longer are consumers tied down to shopping at obscure health food stores or sending away bulk orders to specialty shops to find alternative ingredients, now super markets and even corner stores are following the trend which is shifting toward using natural whole ingredients.

While our quest for natural ingredients may have started as a trend, it may --- as a result of decades of digesting over processed, convenience type foods that saturate the market and whose establishments flood food courts and tend to cluster urban sprawl --- be a necessity to help reverse the ill-effects we have brought on ourselves through poor food choices.

There are many reasons to want an alternative sweetener, some include lifestyle choices - from Vegans who want to avoid bleached all-purpose sugar that may be processed using animal bones, to Raw Foodists who believe that all food they consume should be in the closest state to nature as possible (i.e minimally processed through heating), to those who are required to follow restricted diets such as those who suffer from Celiac Disease, or those who are diabetics^W. There is a great pdf document that you can download that touches on both Celiac Disease and Diabetes - outlining the connection between the two diseases and foods you consume.

In this post I want to concentrate on sweeteners that are suitable for diabetics. Those sweeteners that are low-glycemic. I will show some examples of each category of low glycemic sweeteners: unrefined, sugar alcohol, artificial, and herbal sweeteners.

There are many choices for alternative sweeteners. Natural, unrefined low-glycemic alternatives include:

• Brown Rice Syrup^W, which comes in different grades and gluten-free versions. It is normally used in cooking or baking ,by substituting a ratio of 1 1/4 times BRS to 1 amount of honey, molasses, or all-purpose (refined) sugar called for in a recipe [if using BRS to substitute for AP sugar - reduce liquids in your recipe by 1/4 cup for every cup of BRS used]. The main component of BRS is maltose and several complex carbohydrates - which are absorbed very slowly by our bodies, making it a good low glycemic ^W choice.
• Agave Nectar^W or Agave Syrup, is produced commercially in Mexico. Juice is expressed from the core of the agave, called the piña.^[1] The juice is filtered, then heated, to hydrolyze carbohydrates into sugars. Sources I have read say: "It is not manufactured from starch, but rather from fructans. ^[6] Due to its fructose content and the fact that the glycemic index only measures glucose levels, agave syrup is notable in that its glycemic index and glycemic load are lower than many other natural sweeteners on the market. ^[5] When using Agave, substitute 25% less for sweeteners called for in a recipe (ratio of 3/4 Agave to 1 cup refined sugar or other sweeteners), you will need to reduce your liquids by as much as 1/3. If using for baking make sure to reduce your oven temp by 25 F°.

Other low-glycemic Sweeteners options consist of Sugar derived alcohols such as:

• Maltitol^W It has 75-90% of the sweetness of sucrose (table sugar) and nearly identical properties, except for browning.
• Xylitol^W . This sugar alcohol is used as a naturally occurring sugar substitute found in the fibres of many fruits and vegetables, including various berries, corn husks, oats, and mushrooms.^[2] It can be extracted from corn fibre,^[3] birch, raspberries, plums, and corn. Xylitol is roughly as sweet as sucrose with only two-thirds the food energy.

There are many more sugar alcohol alternatives. Most are great because they actually prevent tooth decay, and they can be used in producing hard candies and confections. (seen allot in dental offices) The downside to these sweeteners is after a certain amount is eaten - it produces a laxative effect.

Another option and maybe the most well known category of low-glycemic sweeteners are those that are artificial. These artificial sweeteners have been largely used in commercialized products.

• Splenda^W , a.k.a Sucralose is approximately 600 times as sweet as sucrose (table sugar),^[4] twice as sweet as saccharin, and four times as sweet as aspartame and can be found in 4,500 products. Unlike aspartame, it is stable under heat and over a broad range of pH conditions and can be used in baking or in products that require a longer shelf life.
• Aspartame^W This sweetener is marketed under a number of trademark names, including Equal, NutraSweet, and Canderel, and is an ingredient of approximately 6,000 consumer foods and beverages sold worldwide. It is commonly used in diet soft drinks, and is provided as a table condiment in some countries. However, aspartame is not always suitable for baking because it often breaks down when heated and loses much of its sweetness.

There is a lot of controversy surrounding artificial sweeteners. and the safety of longterm ingesting. For those who cannot have sugar otherwise, these artificial sweeteners bring hope. Artificial sweeteners tend to have an unwanted aftertaste after ingested, and like Sugar Alcohol based sweeteners , they too have a laxative effect if eaten in large quantities.



The last category of low-glycemic sweeteners are herbal based. These sweeteners generally come from the parts of different herb families:

• Stevia^W The species Stevia rebaudiana Bertoni, commonly known as sweetleaf, sweet leaf, sugarleaf, or simply stevia, is widely grown for its sweet leaves. As a sugar substitute, stevia's taste has a slower onset and longer duration than that of sugar. With its extracts having up to 300 times the sweetness of sugar, stevia has garnered attention with the rise in demand for low-carbohydrate, low-sugar food alternatives.

People have told me there is a learning curve with Stevia - you have to acclimate your tastebuds to the actual taste of stevia - it is sweet, but the ratio needs to be just right or you find a bitter after taste.


Recently the Food and Drug Administration (a.k.a FDA) approved 2 Stevia derived sweeteners, a first for the United States. One of the approved sweeteners Truvia, was developed by Cargil and The Coca-cola company.

Beverage brands such as Odwalla and Sprite's New "Green" line of sodas, all are planning to feature Truvia as the main sweetener in their products geared toward eco-friendly and diet soda buying consumers.







I got a chance to try Truvia. I was pretty interested because of what people had told me about Stevia, and that made it a challenge, plus the approval of this sweetener is pretty huge in the world of herbal ingredients.

Truvia comes in packets, much like Sweet 'n' Low, or regular table sugar you find at restaurants. Each packet is equal to 2 teaspoons of regular all purpose sugar. Truvia is also a Certified Kosher ingredient.

In the realm of eco-friendliness - The box and packets themselves are all recyclable paper and printed with Soy ink (big bonus there).

I tasted a few grains of Truvia by themselves, and noticed a very light vanilla note, and hints of tapioca. The aroma of Truvia is also similair to tapiocca custard. The look and texture is similair to fine sugar used in professional bakeries. I got a slight tingling, almost effervescence like sensation on my tongue once I tasted the Truvia grains.

Truvia did not pass my "coffee" test. I added it to my normal brewed coffee w/ half 'n' half and got a definite bitter aftertaste, similair to that of Dandelion greens. I would say that the ratio of one packet may be adjusted according to personal taste - I would use much less.

But maybe I need to acclimate my taste buds slowly to get used to the taste of Truvia in my coffee? I consider my morning coffee a sacred practice and I think I am not yet ready to change it. My favorite alternative to sugar in coffee is Agave Nectar - this stuff is great, I prefer the light colored agave syrup, as this has the least amount of flavor profile between Light Agave syrup and Amber Agave syrup varieties. If you taste the light agave syrup on your finger, it is very similair to normal sugar in taste.

Truvia preformed well however in my baking tests. I looked through the recipes found on the Truvia website. Some of the recipes include:

• Apple Berry Galette
• Pecan Pie
• Crunchy Apple Cinnamon & Pear Salad
• Zanna's Pumpkin Pancakes
• Strawberry Rhubarb Galette
• Shortbread Cookies
• Pumpkin Pie
• Cranberry Sauce
• Hot Cocoa Mix
• Classic Cheesecake
• Cheesecake with Fresh Strawberry Topping

I decided to try the Classic Cheesecake recipe. It was not that bad, the taste was not as different as I had expected - texture was slightly affected, not as firm as traditional cheesecake formulas, but overall if you were looking to cut out refined sugar and calories this version might be a good bet. This cheesecake recipe has 270 calories and 4 grams of sugar per serving as compared to regular cheesecake that has 310 calories and 20 grams of sugar per serving.

Overall I would say that Truvia is pretty pleasant to the palate when used in baking and is great when trying to use a natural low glycemic sugar substitute, similair to sugar in quality. The ratio of Truvia to sugar might need to be adjusted when substituting in recipes - but you can use a combination Truvia with Agave Syrup to cut the aftertaste of stevia, as they both are low-glycemic sweeteners.

You can visit the Truvia website for more info: http://truvia.com/index.html

Formula: Scratch Italian Puff Pastry 5

"Pasta Spogolia Al Vermouth Blanco" is a commercial baking formula, and should be reduced for home usage, down to 1/3 or even 1/4 of the original formulation. This formula requires a 20 QT mixer. It is a Full Developed dough. Ingredients are measured by weight - NOT volume.

This is a really lovely puff dough to work with on the bench, it has a nice feel and tastes pleasing.


# = pound (US standard)
BP = Baker's Percent (disregard if not culinary professional)

Formula:

• 3# 10 oz. Organic Bread Flour Baker's % (80)
• 1# 8 oz. butter (use European style, has better plasticity) BP % (20)
• 1 1/2 oz. salt BP % (2)
• 1 oz. malt BP % (1)
• 7 oz. white wine (boxed is fine for this) BP % (10)
• 1# 4 oz. water BP % (27.5)
• 3 1/2 oz. eggs BP % (3)

Butter For Roll-in/Fold-in

• 3# 10 oz. butter (use European style, has better plasticity) BP % (80)
• 1# 8 oz. Organic Bread Flour
  

Procedure:

Dissolve salt in cold water.

In a 20 QT mixer with the hook attachment, mix the flour, butter, salt & water until well incorporated. Add the eggs and white wine. (slowly pour in) [NOTE: The amount of water needed depends on the hydration of the flour - different batches of flour from the mill will be drier than others, thus requiring more water that stated. You should always add extra liquid slowly 1 ounce at a time, to avoid over saturating your dough.]

Give the dough an intensive mix. Wrap the dough in plastic wrap, refrigerate for 30 minutes.

Mix folding butter & remaining bread flour. flatten the folding butter into a square and reserve in the reach-in /refrigerator.

{When working w/ puff dough - it is critical, for the flakiness & layers to form, to NOT push the edges of your dough down (as if pie dough), you must handle the edges delicately, or it will hinder the steam from forming during bake-off (steam = proper puff & rise).}

Place the butter square (from reach-in) on top of your chilled dough, on the lower half of the dough. Fold the dough in half, completely covering the butter - preform these steps:

1. Roll out the dough until it's length is 3 times it's width.
2. Fold the dough into thirds, like a letter.
3. Rotate the dough 90° and roll out the dough until it's 4 times it's width. (Be sure to roll the dough perpendicular to the first turn.)
   
4. Wrap the dough n plastic wrap, place it into the reach-in /refrigerator for 45 minutes.

Remove the dough and repeat steps 1-5 as stated above . (roll dough : 1 x 3, 1 x 4, 1 x 3, 1 x 4)

The dough is now ready to be used. This dough makes up great pastries - turnovers, palmiers, savory pastries - whatever you desire.

Related Posts:

Commercial Formulas Featured On Renaissance Culinaire

Formulas for Muffins, Scones and Pastries Featured On Renaissance Culinaire

Recipes for Cakes and Tortes 22

Here is a list of cake & torte recipes featured on Renaissance Culinaire. This page will continue to be updated as new recipes are featured.

Black Forest Cherry Gateau

Dessert Costing : Banana Strawberry Torte

Recipes for Souffles 4

Here is a list of recipes for souffles featured on Renaissance Culinaire. As time goes on this page will be updated as recipes are added.

Gruyere and Asparagus Souffle

Chocolate Souffles w/ orange white chocolate sauce

Directory Of Poetry 24

This is a listing of all my poetry. These poems are all original, written by me at different times within the last 15 years. The food poems are the most recent. Please read them and if you enjoyed them - please comment. Your comments encourage me to keep creating.

This page will continue to be updated with new poems added.

• Baking is Poetry
• Chef
• Spun Sugar
• Dessert Plating
• Cyber World
• Bonds
• The Long Ferment
• Entertaining Glances
• Once The Whistle Blows
• Autumn's Curse
  
• Ice
• Phlebotomy
• These Soulless Times!
• Grandfather
• Death of a Flower
• Fallen & Forelorn
• Lost In The '90's
• Senior Citizen
• To the Survivors
• Lonely asphalt
• Truck Stop
  

These poems are NOT to be reproduced in any form - without my permission in writing.
Thanks,

Recipe: Banana - Rum Napoleons 9

I am a fan of bananas, and this Banana-Rum Napoleon is a recipe to satisfy your dessert cravings, and it is low-fat to boot!

Thanks to ian_ransley for use of his photo.

I love napoleons, they work really well in a restaurant kitchen, because they are relatively easy to assemble, if you prep before hand, and the presentation looks very elegant, and your patrons or guests will think allot of time was spent
creating it.

Sweet Nothings
Low Fat
Low Calorie Desserts

This recipe is adapted from Sweet Nothings by
Jill O'Connor. It makes 10 portions.

If you aren't feeling like bananas - You can
substitute peach, nectarine, or a favorite
berry puree - and flavor
with a liqueur of your choice.

It is better to prep the pastry in
advance(up to 24hrs ahead),
to speed up the production of this dessert.
The cream filling cannot be made more than
2 hrs ahead of time if using the original recipe.

If using real cream, you must make right before serving.

For The Pastry

• 6 Sheets of phyllo dough (12 x 17 inches), thaw if frozen
• Butter flavored vegetable cooking spray.
• 6 TB granulated sugar

Tip: When working with phyllo dough - to thaw, allow the box of phyllo dough to rest out on a counter if the inside temp is relatively low, it will take 3-5 hrs for proper thaw. Otherwise put in the fridge 2-3 days ahead of time. Take out as many sheets as needed, then wrap the remaining in plastic wrap , tightly and use within 5 days. When you are working with phyllo dough it is best to have a tray to lay out the sheets, then keep totally covered, under a damp kitchen towel. If exposed to air, the moisture from the phyllo dough will be wicked out and it will become dry and brittle - which means non workable for you. So work quickly.

Procedure:

1. Preheat Oven to 400° F. Line a baking sheet w/ parchment paper.
2. Place the first phyllo sheet on a clean flat work surface. Spray lightly with cooking spray and sprinkle with 1 tsp of the sugar. Add a new sheet onto the previous prepared layer. Repeat as instructed above, using 3 of the 6 phyllo sheets only.
3. Cut the layered phyllo into ten 6 x 3 inch rectangles. Place rectangles on prepped baking sheet. Bake in oven until crisp and golden - 3-5 minutes. WATCH THE BAKEOFF - thin phyllo burns very quickly, so don't get distracted while waiting for them to brown.
4. Remove from oven and transfer phyllo triangles to a rack to completely cool.
5. Repeat the above 4 steps again with the remaining 3 phyllo sheets.

{There will be scraps - the books says to discard, but as anyone in the culinary trade knows - use everything you can, so save the scraps and bake last, use as garnish for another dessert, or a smoothy etc.}


For The Cream Filling:

• 1 1/4 cups pureed banana (1 1/2 - 2 large bananas) OR Measure out your favorite substituted puree - peach, nectarine, or a favorite berry puree.
• 1 to 2 TB freshly squeezed lime juice
• 2 1/2 TB Dark Jamaican Rum OR If using other fruit, the use the liqueur of your choice.
• 1/2 tsp pure vanilla extract
• 1 1/4 cups low-fat non-dairy topping
• 4 medium bananas, sliced on the diagonal, 1/4 inch thick
• confectioners sugar for top of finished pastry

Procedure:

1. Place pureed fruit, lime juice, Rum or liqueur, vanilla and nondairy topping in a bowl. Fold together ingredients until thoroughly mixed.
2. Cover and refrigerate until serving time.

Dessert Assembly:

1. Just before serving place a phyllo rectangle onto a plate. Spoon 1/4 cup of the banana cream onto the pastry.
2. Top the cream with 8-10 banana sliced OR your substitute fruit pieces other berries.
3. Top the filling with a 2nd phyllo rectangle, sieve confectioners sugar over the top.
4. Repeat steps 1-3 until you have created 10 napoleons.

To create a decorative pattern - such as a herringbone or cross hatch : heat a metal skewer over a gas flame or use a mini blow torch, until very hot. Quickly lay the hot metal skewer on the top of your napoleon for the desired marking, repeat until you have the desired effect.


For an nice presentation - garnish plate with drizzles of fruit puree; add a bit of mint, or some citrus zest curls.

105 calories per serving; 1.5 grams of fat - 13% calories from fat.

VEGAN:

This dessert can easily be converted into a Vegan dessert: Use melted Earth's Balance in place of the cooking spray - or use soy milk to brush over the layers of phyllo (you might need to adjust baking times, so watch the pastry closely). Replace the "non-dairy topping" with silken tofu. Yum!

Full FAT:
And for those of you who cannot stand fake cream - go ahead and use the real deal, just use heavy cream in place of "nondairy topping", as heavy cream has a higher fat content which will help stabilize it a bit better than traditional whipping cream. Whip this up right before serving, as real WC will separate quickly. You may need to adjust the amount of puree also - try a little at a time.

Original recipe© Jill O'Connor.

On Taste Memories and The Economy 2

When I experience something of taste worth noting, I archive it within the catacombs of my taste memories. There it is tagged and filed away - until there is new life breathed into it again, on some chance encounter with my taste buds.

My palate has slowly matured. I wasn't always one to remark on how great a microbrew was. But now I appreciate the bold, earthy and spicy undertones contained in the hoppy liquid. I appreciate the complexities of each type of brew. And every now and again these same taste memories resurface like amber ghosts haunting me with unequaled sweetness. I begin to ache for another chance - another dance with this foamy goodness.

My palate of course has not singled out microbrews exclusively, in it's maturity. I have taken on all types of complex tastes and textures not attractive to me in my younger years. This point is my life is very enlightening and I have entered a culinary awareness that rivals anything else I have experienced.

As humans we are drawn toward things we have noted in our brains - things which have left a good impression on our psyche. We cherish the taste memories stored there. And in bad times or discontent we call upon them again to boost our spirits, to remind us of comfort and joy.

A persons palate can only exceed his grasp, and for me living on a family budget means that not all my culinary whims are satisfied. For people who are also attending school this can mean even more cost saving measures. And as the economy becomes more and more disheveled, many of our budgets will continue to grow tighter.

This is a hard reality for me as a food blogger. Mainly from two different perspectives A.) I love food and I am very passionate about the actions leading up to the final product - it pains me to not be able to create more artistic creations at home, due to cost restrictions. B.) Once your blog enters the realm of "foodie-o-sphere" there is an unwritten expectation from readers and foodie peers to create and post pictures of your latest food masterpieces. Also I am unable to participate in all the food community challenges, which leaves me feeling isolated from my foodie peers.

The cost aspect that doesn't affect me however , is that I am not worried about having "trendy" kitchen gadgetry or appliances, I have always been thrifty in that way. I love to thrift shop for tools. I have found high end tools for a few dollars a piece. It is a great feeling to find a $60 tool for that price. The great thing about thrift stores is that people donate kitchen ware they bought on a whim / got as a gift , and never used. So most things are in great shape. I have a source that restaurants donate to, so you get high quality stock pots and stainless tools.

Baking Theory Notes: Fermentation Chemistry 4

Fermentation

Remember: Fermentation starts when the mixer stops!


Control Fermentation through:

1. Temperature
2. Time

What happens during the fermentation process?

• Gas is produced --> Carbon Dioxide {When Dough is mixed gas is caught by the gluten and the gas rises}
• (water & flour cause enzyme activation)
• Gluten is modified --> Dough becomes balanced so dough is workable : Elasticity --> Extendability
• Flavor is developed (Acidity)
• Alcohol is developed ("Alcoholic fermentation")

*To test the "alcoholic fermentation" theory ---> when you are ready to mix your formula, open a starter, either one retarded or left on the bench (Ciabatta or Croissant are especially potent!), lean in --- (as a former instructor would explain: "you rip back- because alcohol has hit your brain", he had such a big grin when he said this ) I am telling you --- it'll knock your socks off. The more "bake-tarded" (my own baker slang) you become, the more you anticipate smelling those starters! Ha HA!



Enzymes:


click here to see a bigger sized diagram of the chemical changes of fermentation.

Definition:
Biochemical Catylist: an organic substance formed by living cells (yeast), is able to cause changes in other substances {i.e bacteria, fungus or both } without changing it's self .

Diastatic = has enzymes
Non-diastatic = enzymes have been killed

Diastic Enzymes:

---> Supplied by flour / or Malt (sugar)

1. Alpha-Amalase works on Amylose ---> Converted to Dextrin (sugar)
2. Beta-Amalase works on Amylopectin ---> Converted to Maltose (sugar)

*These diastic enzymes are important because they work on STARCH.
---> Wheat is 70% starch (bran is protein)

Starch:

--->Amylose --->
--->Amylopectin--->

Diastatic Enzymes from flour (from milling) work on the damaged starch (i.e gelatinized (from heat / baking) and convert it to sugar (2% of starches) .

End result is mostly Maltose. Yeast cannot metabolize maltose.

1. Maltase (enzyme) ---> converts to Fructose, Dextrose / Glucose)
2. Sucrose [beet or cane] (granulated sugar) ---> Converts into Glucose
3. Invertase (enzyme from yeast) ---> converts Glucose into Sucrose

Yeast takes maltose (enzyme) and converts it into Fructose, Dextrose / Glucose {allows yeast to eat it).

These processes take place if:

1. Optimal Temperature
2. Right moisture Content
3. Allowed Optimal time

Zymase (yeast) ---> Reacts with simple sugars and injects CO2 into the dough causing it to rise. Produces alcohol.

Simple Sugars:

1. Fructose = CO2
2. Glucose = CO2
3. Dextrose = CO2

Proteolytic Enzymes

1. All from flour
2. Can be found with Diastatic Enzymes

---> Protease ---> Converts protein ---> Modifies the gluten so dough is workable (softens and makes extendable)

*Over mixing dough will break dough down into "slime". I've seen this happen, it ain't pretty. Kinda resembles the stay puff marshmallow man (as the ghostbusters cross streams)
when he is obliterated --- a bumpy, jiggly white mass. yuck.

Baking Theory Notes : The Yeaasty Boyz 1

I liken Yeast to the popular and oh-so-old skool group ,The Beastie Boys. Both groups - whether rockin' the mike or the mixer, if given the best environment, will rock hard...and go on and on and on, improving on flavor. They both are fueled on additives and are a product of alcohol, whether that means straight drunk or chemically.....they get ill.

Beastie Boys by LaMoe79

YEAST

Purpose: Leavening of doughs
Optimum Temp: (to warm 33-40°F) (♥ prefer. 33-38°F) as temp. deteriorates over time.

When Yeast is activated: 45°F

Thermal Death of Yeast: 140°F
Types:

----> Compressed Yeast

• 73% moisture
• Needs to be as fresh as possible for use.
• Refrigerated
• Has not been processed as much as dry yeast.
• Fresh yeast is best for products to be frozen

Conversion Rate {If formula calls for Active Dry Yeast, you will need 2½ X [the amount in formula] = amount of compressed yeast needed}
----> Active Dry Yeast

• Can be stored for 1 month.
• Has to be reconstituted in 4x it's weight.
• Not used as frequently in bakeries, as in restaurant kitchens.

Conversion Rate {To substitute Compressed Yeast in a formula : multiply 2½ X [the amount of Active Dry Yeast] = amount of Compressed Yeast needed }

----> Instant Dry Yeast

• Shelf life of 1 year

Conversion Rate {To substitute Instant Dry Yeast in a formula calling for compressed: multiply 3 X [the amount of Compressed Yeast ] = amount of Instant Dry Yeast needed }

For More Yeast Info: Go here

Blogosphere blurb / Recipe: Pear Chocolate Belle - Helene 2

Culinary Revival --- That is what Renaissance Culinaire translates into to English. Now that my template is updated in "new" blogger, and it looks o.k I can now get down to the business of baking. After recoding the html and going through each post to label them individually, I realized that 2005 was the "golden" year of this blog. That this was a model for the blog that you readers loved so much --- and in all fairness I plan to deliver my posts in that spirit, once again. ---lets say VIVA BLOG CONTENT!

O.k I haven't a picture for this dessert... But I plan to bake it next week, so I will update the post with some assembly & finished dessert pics later.


Pear Chocolate Belle - Helene
This was adapted from an editorial in The Columbia.

Cake Ingredients:

¾ Cup butter or Margarine+ , softened
2 ½ Cups flour
1 Cup Brown Sugar+
½ tsp. Baking Powder
½ tsp. Baking Soda
4 ounces Bittersweet Chocolate , melted
1 Egg , slightly beaten+
1 cup milk+
4 small, ripe Bartlett pears, peeled, cored and cut in half. (or substitute for canned halves --- drain, and pat dry w/ paper towels)

++For Vegan/ Vegetarian :

Substitute Earth Balance (( in the block form)) in place of the butter.
Use 2 oz of Extra Firm Silken Tofu in place of egg.
Soy or coconut milk can be substituted for milk.
Substitute your natural sweetener ( I.\e Turbinado) in place of sugar --- adjust accordingly, more or less depending on the sweetener.


Cake Mix Directions :Preheat oven to 350ºF. Beat butter with electric mixer on medium speed until creamy.
Add flour and sugar; beat on low speed until crumbly. Remove 1/3 cup of
the butter mixture; set aside. Add baking powder, baking soda,
chocolate, egg and milk to remaining butter mixture in bowl. Stir just
until dry ingredients are moistened.

SPREAD one-third of the batter into greased 9-inch spring form pan. Place pear halves,
cut sides down, in a circular pattern over batter. Drop spoonfuls of
remaining batter over pears; spread to evenly cover pears. Sprinkle
with the reserved crumb mixture .

BAKE 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool.

Cake Finishing:
Using a pastry brush, brush the cooled cake with *Brandy Simple Syrup. Spoon slightly cooled **Spiced Carmel sauce onto the cake, allowing the caramel to drip over sides.



*Brandy Simple syrup
2 cups water
1 cup white sugar ( Or vegan sugar)
1/2 teaspoon grated lemon zest
1/4 cup brandy

DIRECTIONS:
In a saucepan, combine water, sugar and lemon zest. Bring mixture to a boil and continue boiling for 5 minutes. Strain into airtight container, removing the lemon zest. Allow to cool, then cover and store in refrigerator. When ready to use, mix in brandy. Brush onto cake

*Spiced Pecan Carmel
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 1/2 cups heavy cream
½ tsp Cinnamon
¼ nutmeg
Toasted Pecan halves

DIRECTIONS:
Put granulated sugar in a 2-quart heavy saucepan and crumble brown sugar over. Melt sugar, undisturbed, over moderate heat until granulated sugar is mostly melted. Continue to cook, stirring occasionally with a fork, until a deep golden caramel. Carefully pour in cream (mixture will bubble up and caramel will harden slightly) and stir in nutmeg, cinnamon . Simmer, stirring, until caramel is dissolved and sauce is reduced to about 1 cups, about 10 minutes. Cool to just warm.

++Vegan Spiced Carmel Sauce:

2 Tbsp. Cornstarch
½ Cup soy milk
½ Cup vegan sugar
¼ tsp Nutmeg
¼ tsp Cinnamon
¼ Cup water + 1 tsp water
Toasted Pecan halves

DIRECTIONS: Stir cornstarch into soy milk and set aside. Place Vegan sweetener , spices and one tablespoon water in a non-stick saucepan. Over medium heat, stirring constantly color will appear light brown, add 1/4 cup cold water, allow the syrup to come to a low boil. Reduce heat and add soy milk while stirring. Once incorporated , gradually return to boil, stirring constantly until thickened & glossy / smooth. Add vanilla and remove from heat. Add toasted Pecans. {if too thick/sweet, add additional soy milk , stirring constantly.}

Chocolate Suppliers & Retail Suppliers 20

I am compiling a list of International Sources for Chocolate Suppliers / Retailers / Books listing Suppliers. Here is a detailed list by Country / State / City, with web links if available. A combination of my own research - With commentary on specific areas from a group of chocophiles that I am a member of.












Please Do not Plagiarize this list. You can link here by adding this code to your blog or website:
This is what it will look like on your site:



Copy & paste this code into you site template:
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Directory Websites

*ChocoMap.com: Great resource --- Find a Chocolate Shop in your area, search by region, and get detailed reviews of the shops listed.

Direct Suppliers

Chocolate Producers

US

• Amano Artisan producer.
• Amedei US (distribution ) Artisan producer . New small dedicated Italian producer based in Pisa with a poetic philosophy about the making of chocolate. The results are pricey, but include some of the best chocolates around.
• Askinosie Artisan producer.
• Chocolove Artisan producer .US supplier dedicated to provided great chocolate - with love, shipping chocolate specially made in Belgium.
• Divine ChocolateUS (A.K.A The Day Chocolate Company) Major Producer. Fair Trade Chocolate.
• Guittard Major Producer. Fourth-generation family of chocolatiers, originally from France, have been supplying professionals like Recchiuti for a century and half. They now have a retail line of very high quality chocolates.

• Patric Chocolate Artisan producer.
• Theo Chocolate. Artisan producer. A new and exciting chocolate manufacturer and the first bean-to-bar organic chocolate producer in the USA. Absolute commitment to quality alongside organic and fairtrade practices makes them virtually unique and one of the most promising artisanal chocolate producers in the country.
• Green River Chocolates
• Jacques Torres Chocolate
• The Original Hawaiian Chocolate Factory
• Qzina
• Scharffen Berger
• Schokinag Chocolate North America
• Sweet on Vermont Artisan Confection Artisan producer
• Wilbur Chocolate

UK

• Chocolate Society :Promoters of fine chocolate, representatives and distributors for Valrhona in the UK. Originally a club Founded in 1991 supplying chocolate to members, the Chocolate Society have gradually transformed into a successful commercial operation with a shop and online ordering and a range of their own products made with Valrhona chocolate.
• Delvaux Artisan producer. UK based maker of premium based chocolates based on the Belgian formula.
• Divine Chocolate (A.K.A The Day Chocolate Company)Major producer. Fair Trade Chocolate.
• Green & Black's .Major producer. Pioneers in the organic and fairly traded chocolate field, Green & Black's have managed to take their brand from health food obscurity to major supermarket player, branching out to become a general organic sweet food producer. Their chocolate is becoming more and more famous. Owned by Cadburys.
• L'artisan du Chocolat .Chocolatier.French by name, Belgian by craft, but actually a genuine London based chocolatier whose entire range is produced in London using chocolate from some of the best large-scale produced fine chocolate.
• Montezuma's . Artisan producer. Small English chocolate producer based in Chichester in West Sussex in England, who say they produce quality organic and natural chocolate products in an environmentally friendly way.
• Plamil Health/Whole Food company . UK health food producer mainly known for producing dairy free and vegan products, including chocolate substitute bars made with carob.
• Rococo .Chocolatier.

Europe

--->Belgium

• Callebaut Major producer .A name we might not know of in the English-speaking world, most of us have probably eaten their chocolate some time or another - Callebaut mainly produce chocolate at an industrial level for other manufacturers, as well as for smaller producers and restaurants. Founded in Belgium in 1850 they have grown to be a massive scale producer (as Barry Callebaut) with production facilities all over the world. Whenever you are eating a chocolate bar marked as ‘Belgian Chocolate’ you are probably eating Callebaut.
• Dolfin Artisan producer .Small, fairly young, Belgian company producing a range of naturally flavored chocolate bars sold around the world.
• Galler .Artisan producer. Belgium chocolatier with a focus on filled chocolates and bars, but with a few good bars of pure chocolate.
• Leonidas Major producer. Leonidas’ fine products are available all over the world. To help us show you the most relevant information, please select your country from the list and choose a language.

• Pierre Marcolini Chocolatier. A rare thing, a small artisanal chocolatier producing chocolate and other confections made from chocolate they produce themselves, from single origin beans they have personally sourced.

--->France

• Abtey French wholesalers that specialize in wholesale confectionery products. Wholesale chocolate suppliers that provides online re-sellers with Easter Chocolate products, Easter animals, Show-boxes, gourmet filled chocolate wholesale. Situated in Heimsbrunn, this Praline wholesaler also distributes wholesale ballotins, Christmas chocolate and boxes, French Chocolate products.
• Bernard Castelain Chocolatier. Provence based chocolatier, making award winning chocolate since 1994
• Bonnat Artisan producer. A true family chocolate maker for over a century (their motto being ‘Artisan Chocolatier from father to son since 1884). Passionate about their product, they have been producing single origin ‘Grands Crus’ since 1910. As well as a selection of traditional assortments and flavored bars, they offer a range of seven top class Grands Crus chocolate bars.
• Bonneterre Health/Whole Food company . A French organic food produce
• Cemoi Major producer. With roots going back to 1814, Cemoi is the brand name for a conglomerate of French and other European brands producing a wide range of better quality confectionery products.
• Kaoka .Health/Whole Food company.
• Michel Cluizel Artisan producer. A French family business and one of the best chocolate houses in the world Cluizel, a benchmark for others to follow.
• Valrhona .Major producer. Valrhona are a major producer of quality chocolate, recognised by chefs and chocolatiers the world over. An inspiration in the world of fine chocolate, they have a growing range of bars and products, including ‘grand cru’ chocolate and the recently added ‘vintage’ chocolates.

--->Germany

• Feodora .Major producer.
• Gut (Ess) Tun Health/Whole Food company. German body fat nutrition project, that also appear to sell endorsed products.
• Hachez Major producer . Established in 1890 in Bremen, Germany by the chocolatier Joseph Emile Hachez. Concentrating mostly on traditional gift products, Hachez also produces a few medium quality bars based on specific bean types. Their chocolate tends to be a little dense and glutinous.
• Liebhart Gesundkost Health/Whole Food company.German health food manufacturer.

--->Italy

• Amedei Artisan producer . New small dedicated Italian producer based in Pisa with a poetic philosophy about the making of chocolate. The results are pricey, but include some of the best chocolates around.
• Domori Artisan producer.A leading light in the rise of the new Italian fine chocolate producers. Domori take their art and the cacao bean itself very seriously, producing one of the most extensive ranges of varietal chocolates available.
• Guido Gobino Artisan producer.

--->Scotland

• Kshocolat Artisan producer.

--->SPAIN

• Blanxart .Artisan producer

• Chocovic Major producer. Spanish fine chocolate producer with roots dating back over 120 years.
• Enric Rovira .Artisan producer.

Canada

Asia

South America

--->Ecuador

• República del Cacao Artisan producer

--->Venezuela

• El Rey Major Independent Venezuelan producer. Fair Trade Chocolate.

Africa

--->GHANA

• Jamieson's Chocolate

--->Madagascar

• Malagasy Artisan producer.

--------------------------------------

WHOLESALE

US

• Jacques Torres Chocolate

• Qzina
• Schokinag Chocolate North America
• World Wide Chocolate

CALIFORNIA

---> San Francisco

• Scharffen Berger

--->PHILADELPHIA

• Assouline & Ting

--->VERMONT

• Lake Champlain Chocolates

------------------------------------------

Confectionery Suppliers

EUROPE
--->FRANCE

• The Meilleur du Chef

UK

• Vantage House suppliers of chocolate machinery, moulds & equipment. We are agents for international companies, providing a range of quality products to suit your production. This website has our FULL online catalogues for you to browse!

--->LONDON

• Home Chocolate Factory

US

• Bella Cabosse
• chocolatesource.com
• Cocoa Supply
• Gourmail Chocolates
• Qzina
• Schokinag Chocolate North America
• World Wide Chocolate

GEORGIA

• Chocoley

HAWAII

• Cocoa Outlet a full service distributor of fine chocolate and cocoa products, plus a large selection of pastry and bakery ingredients for the hospitality, food service, and bakery trade. While primarily serving the Hawaiian Islands, Cocoa Outlet is now supplying establishments throughout the United States and Canada. You will enjoy the high level of service that Cocoa Outlet provides, as well as the high quality of their products
• The Original Hawaiian Chocolate Factory
  

MINNESOTA

• Sweet Celebrations

MISSOURI

--->ST.LOUIS

• Cioccolato - Chef & Chocolatier Store

OHIO

• Zingerman's Delicatessen
  

UTAH

• Bakers C&C

NEW JERSEY

• E CHOCOLATES

NEWYORK

• Zabar's

PA

• Wilbur Chocolate

--->PHILADELPHIA

• Caviar Assouline
• Fante's Kitchen Wares Shop

VERMONT

• Green River Chocolates

• King Arthur Flour

VIRGINIA

• La Cuisine

WASHINGTON

--->SEATTLE

• chefshop.com
• ChocolateMan

CANADA

• Qzina

-------------------------------------

@Retail Suppliers

World Wide

• Starbucks .The now famous international coffee chain. They've taken some stick over the sources of their coffee in the last few years and under pressure now carry an increasing range of fairly traded products. Luckily this now includes a rather good 70% chocolate.
• teuscher chocolates of switzerland
• LEONIDAS

US

• The Meadow
• Cost Plus World Market – a decent selection & prices of the most popular fine import bars and usually at decent prices. Check expiry dates closely though.
• MOONSTRUCK
• Bernard C. Chocolates
• SEE'S
• ETHEL'S CHOCOLATE LOUNGE
• Whole Foods

By State:

CALIFORNIA

• MOONSTRUCK
• Bittersweet : the Chocolate Cafe

--->Los Angeles

• BonBonBars

• Boule – another bonbon shop.

• Chocolate Box Café – in La Canada. Not locally made but imported from Belgium. They have an interesting line of buttermilk ganache chocolates that deserve a look. Their best pieces are in milk chocolate.
• Chocolates a la Carte - Location info"The Leader in World Class Chocolate Designs". We carry all types of dessert containers, finishing touches, 3 confection lines, a pastry line, and can custom make anything that you may need in chocolate.

• Chuao Chocolatier – technically the closest one is in Orange County. El Rey chocolate.Handmade, Handcrafted single origin gourmet chocolate confections truffles and bonbons Hot Chocolate Mix and single origin chocolate bars.

• Edelweiss Chocolates – very traditional chocolate sweets in Beverly Hills, their preserved fruits are very good.
• Jin Patisserie – in Venice, known far and wide for their tea room and chocolates.
• K Chocolatier – wildly expensive and quirky hours (weekdays) but some very tasty alcohol filled chocolate, generous samples.
• L’Artisan du Chocolat – fresh, innovative & attractive. Oh, and expensive.
• Littlejohn Toffee & Fudge – the fudge is okay, I think they have some great sponge candy covered in chocolate and New Orleans style pralines. Not really a chocolate shop.
• Valerie Confections – right next door to L’Artisan du Chocolat, more on the elegant comfort side of things. Toffee, nougats, bonbons and now petit fours & tea cakes.

And stores for bars & boxes:

• Cost Plus World Market – a decent selection & prices of the most popular fine import bars and usually at decent prices. Check expiry dates closely though.
• Garvey Nuts – it’s a wholesale place in City of Commerce (just off the 5 near the outlet mall Citadel). They sell lots of novelty candies, including the better ones like Madelaine’s
• Mel & Rose’s Wine & Spirits – immense selection of both upscale chocolatiers & bars as well as import consumer candies from all over Europe, Japan & Australia.
• Mr. Marcel – at the Farmers Market. Good selection of chocolate bars, though the prices are often 50% more than Cost Plus which is just a few yards away.
• Munchies – a little gem tucked away in an Orthodox Jewish neighborhood that’s completely Kosher. They have a large selection of international stuff, mostly bars and a great sale on Ritter.
• Surfas - Culver City kitchen supply company that has a good selection of baking products and just plain old bars, including just about every Valrhona.

--->SAN FRANCISCO

• Bernard C. Chocolates (75 O'Farrell Street, 415-781-2601). Very good bonbons, molded chocolates, and truffles. You'll have quite a variety of flavors from which to choose. Conveniently located in Union Square.

• CHOCOLATE COVERED (over 325 diff brands, many rare and new, blew me away!)
• Guittard Major Producer. Fourth-generation family of chocolatiers, originally from France, have been supplying professionals like Recchiuti for a century and half. They now have a retail line of very high quality chocolates.
• RoCocoa's Faerie Queene Chocolates (415 Castro, 415-252-5814). An eccentric shop with unusually late business hours (they don't open until 1 pm). There's a knowledgeable staff, and they have their own line of chocolates and fudge. In addition, this is one of very few places in the US where you can get Manon chocolates

• RECCHIUTI CONFECTIONS
• SCHARFFEN BERGER
• TEUSCHER (BEV.HILLS)
• RICHART
• LEONIDAS

• Lyla's Chocolates (417 Miller Avenue, Mill Valley, CA, 415-383-8887). Assortments of bonbons., chocolate roses and fudge.

• CHOCOLATE HEAVEN
• SAN FRAN CHOCOLATE STORE
• GHIRARDELLI
• FUDGE HOUSE
• SCHOGGI SWISS CHOC
• FOG CITY NEWS (over 200 brands)
• CONFETTI LE CHOC
• MOONSTRUCK
• LUV BOX CHOC
• COCOA BELLA (sells fresh pieces from major artisan chocolatiers grouped by country- awesome) This shop is a chocolate integrator: it collects chocolates from small chocolatiers across the world and brings them under a single roof.

• Z CIOCCOLATO

• XOX Truffles (754 Columbus, 415-421-4814). Jean-Marc and Casimira Gorce produce small but delicious truffles in 21 varieties, both with and without liqueur. There's even a vegan soy truffle! The truffles have exquisitely thin shells, and you have your choice of several types of coatings, too

• BITTERSWEET CAFE
• BELGANO CHOC 3901 24th St, San Francisco, CA 94114

• CHOCOLATE ON CASTRO 504 Castro St, San Francisco, CA 94114

• JOSEPH SCHMIDT
• SAN FRAN CHOC FACTORY
• 5 STAR TRUFFLES 411 Divisadero Street San Francisco, CA 94117

• CHRISTOPHER ELBOW CHOC (truly gorgeous and delicious, brand new in SF)
• ROCKY MT. CHOC
• GODIVA
• SEE'S
• TCHO- Opening shop on Pier 17
• Miette Confiserie
• The Candy Store

ACROSS THE BAY
----> BERKLEY

• Scharffen Berger Factory
• Cafe Cacao

---->Oakland

• Cosmic Choc
• Michael Mischer
• Bittersweet Cafe - huge selection of bars plus tasting events

---->Emeryville

• Charles Choc and Factory 6529 Hollis St, Emeryville, CA 94608

Florida

• Florida Chocolate Shop info*

--->TAMPA

• Choxotica

GEORGIA

---->ATLANTA

• TEUSCHER

ILLINOIS

---> CHICAGO

• TEUSCHER

Massachusetts

--->BOSTON

• TEUSCHER

NEVADA
--->LAS VEGAS

• ETHEL'S CHOCOLATE LOUNGE-Fashion Show Mall and the Ethel chocolate Factory nearby in Henderson, NV
• ETHELS Choc shops- inside Flamingo Hotel and in every Terminal at McCarren Airport (LAS)
• CHOCOLATE HEAVEN- inside Riviera Hotel
• VOSGES HAUT CHOCOLATE- Inside the ultra fancy Forum shops at Caesars Palace hotel
• CHOCOLATE SWAN- inside Mandaly Bay hotel
• TEUSCHER SWISS CHOC- inside Planet Hollywood hotel
• LENOTRE- inside Paris hotel
• M&M WORLD- in Showcase Mall with VERY large marquee on the strip next to MGM hotel - can't miss it!
• CHOCOLATE FOUNTAIN inside Bellagio Hotel @ Jean Phillip Patisserie
• GODIVA- inside Fashion Show Mall and Planet Hollywood hotel.
• ROCKY MT. CHOCOLATES- inside Planet Hollywood hotel
• GHIRARDELLI- inside Imperial Palace hotel

NEW YORK
---->New York City

• Dean and Deluca (Prince St and Broadway): Bonnat (Chuao and 100% bars), Pralus, D&D Brand Bars, Christopher Norman Bonbons, etc.
• Trump Palace Chocolate Shop (68th and 3rd Ave): Pralus (75% bars, Caramel Bar Pyramid), Amedei (Chuao, Procelana, Red, Blonde, White Pistachio, etc), Vosges (Wooloomooloo), Coppenuer, Chocolove, etc...
• Whole Foods (14th st Union Square): Neuhaus 75%, Vosges line, Lake Champlain ( Bars, Truffles, 5 star bars), Valrhona (75%), etc.
• TEUSCHER
• TEUSCHER (MADISON)
• LEONIDAS
• don veitia
• Zabar's

OHIO

• Zingerman's Delicatessen

OREGON

• Chocosphere: Bringing Fine Chocolates from Around the World to your Doorstep!Featuring 46 world class chocolatiers.

• LILLIBELLE FARMS- choc covered Oregon berries/ decadent modern ganache/ truffles
• BRANSONS CHOC- to die for Amaretto Truffles
• EUPHORIA CHOC- Eugene. going on 20+ years- woo hoo!
• BROWNIE SHOTZ
• CARY'S- Wonderful soft crunch toffee now avail in Whole Foods Markets nationwide
• DAGOBA ORGANIC- Born and raised right in Ashland- unique flavor bars
• THE CHOCOLATE BEAGLE- In Central Point. truffles and custom cakes.
• KEKAU CHOC- Gorgeous chocs with very modern twist of flavors
• LULUS RAW CHOC ALCHEMY- Gourmet raw chocolate delights, nothing artificial.
• CHERRY COUNTRY ORGANIC ORCHARD & CHOC. FACTORY- choc covered dried organic Royal Ann cherries and nuts
• MAJESTIC CHOC- full spectrum of hand made chocs
• SILLY RABBIT CHOCOLATE CO. Ashland.
• TWO BROTHERS FOOD CO. - decadent choc sauce (wouldnt know by the name)
• WILLHITE CHOC- hand made ganche filled truffles
• SOS PEAR STATION- famous Oregon pears covered in choc sauce
• PUDDIN RIVER CHOC- full spectrum of hand made choc treats
• PETE'S GOURMET CONFECTIONS- choc dipped homemade marshmallows
• PENNINGTON FARMS- Applegate Valley. choc chip cookies, brownies, jams

Philadelphia

• Teuscher Philadelphia

VERMONT

• Lake Champlain Chocolates
• Sweet on Vermont Artisan Confections

CANADA

• LEONIDAS

--->Montreal

• Les Chocolats de Chloe She does really lovely flavours and is very very high quality. The shop is in the middle of a part of Montreal called "Le Plateau" -- sort of the bohemian/artsy/yuppie part of town -- a great area to spend time running around and absorbing the atmosphere.
• Genevieve Grandbois Very high quality chocolate, beautifully made, with great ingredients. Her main shop is also in the Plateau neighborhood - but she also has an shop at the Atwater Market -- one of Montreal's great markets -- well worth the visit - my favorite is the Jean-Talon Market, but Atwater is also good.
• Suite 88 Chocolatier - great chocolates with a really fun attitude. It is on St Denis street, which is the heart of Francophone chic Montreal -- it is a great shop and a great experience -- don't miss it! (Right next door is Brulerie St. Denis -- a great coffee roasting shop that is fantastic -- and the smell of their coffee roasting - they do it on site - is amazing)
• Divine Chocolates- on Crescent Street (sort of the English trendy street of Montreal, although not as snotty as it used to be). Their chocolates are more traditional Belgian style -- very nice.
• Chocolaterie Suisse - they import all of their chocolates from Switzerland.... they've got a nice selection.

---->Quebec City

• Chocolate Museum Chocolatier Eric Normand, calls his place a "Chocolate Museum" but it is really basically a very very nice high quality chocolate shop -- he makes some really great innovative truffles and filled chocolates.

UK

• Paul A Young : Shops in Angel (Camden Passage) and The Royal Exchange (Threadneedle St)
• L'Artisan du Chocolat : Lower Sloane St (Near Sloane Square) and also at Borough market where they sell all the misshapes - well worth a visit!
• Rococo : Kings Road, Marylebone High St and a new shop at Motcomb St near Knightsbridge.
  
• William Curley : In Richmond upon Thames, Mayfair and John Lewis Oxford St.
• Chocolate Society :Promoters of fine chocolate, representatives and distributors for Valrhona in the UK. Originally a club Founded in 1991 supplying chocolate to members, the Chocolate Society have gradually transformed into a successful commercial operation with a shop and online ordering and a range of their own products made with Valrhona chocolate.
• Waitrose Supermarkets Around the fourth biggest supermarket chain in the UK, with an emphasis on quality. Part of the John Lewis Partnership, which has no shareholders and is owned by its staff.
• Woolworths .Large UK home, family and entertainment retail chain. They had a brief and none too successful array into fine/organic chocolate around 2001.

ASIA

Books of Suppliers

These books list places to buy chocolate in the US. There is an Eastern edition and a Western Edition.

The Chocolate Guide: To Local Chocolatiers, Chocolate Makers, Boutiques, Patisseries and Shops