Step up to the Bar
In our kitchens “we hold these truths self–evident”: Wine for cooking should be just as good as wine for drinking. And, when it comes to baking – If it's good enough to eat, or shall we say nosh, it is good enough with which to bake.
Baking chocolate should be the same quality as eating chocolate! The Swiss were not the first Europeans to manufacture chocolate, but according to chocolate connoisseurs, they were the people who mastered the art of chocolate making and transformed chocolate into the delectable confection we know today. Since 1819, when the first Swiss chocolate factory opened, the Swiss pursued perfection in chocolate making. And, the Swiss, who have a national passion for chocolate, proudly explain, “theirs is the best in the world…a popular gift, a satisfying dessert, a blissful indulgence to treat yourself or someone else!”
We applaud Schmerling, our baking and eating bar of choice. We keep a bar at the ready to satiate our “chocolate a day” habit, and keep several in the pantry for baking and cooking.The Noblesse is a pure, bittersweet bar. The Rosemarie is a bittersweet bar, with a praline filling. We enjoy both “straight” for dessert or snacking, and use both for baking. For baking, the Rosemarie, with its praline filling, adds an extra layer of flavor.
Schmerling is available at many supermarkets and online. Either of these parve bars work well for both baking or eating:
- Rosemarie Bar: Parve praline filled bittersweet Swiss chocolate bar 3.5 ounces. To purchase online, click here.
- Noblesse Bittersweet: Parve Swiss chocolate bar 3.5 ounces 55% cocoa. To purchase online, click here.
- New! New! New; Orange Noir: Parve Swiss Dark Chocolate with orange flavor and almonds. We like the citrus and crunch. A chocolate delight! 3.5 ounces.
These Schmerling bars are parve and kosher certified by the OU, and are Passover friendly! (OUP).
According to famed chocolatier Jacques Torres:
Chocolate is susceptible to temperature, external odors and flavorings, air and light, moisture, and time. The fat and sugar it contains will absorb surrounding odors. Chocolate should be stored in a dry, odor-free place with good air circulation. Good storage practices help avoid decay, undesired features like fatbloom and sugarbloom, and help extend shelf life.
And according to many chocolate experts:
Dark chocolate can keep up to about 1 1/2 years. So, where should you keep your fine chocolate? A clean, odor-free, dark, cool closet or cupboard, on a dark shelf or any cool area of your house! Of course, if you plan on eating your chocolate within a couple of weeks – just keep it within easy reach and enjoy a piece whenever you want!
Enjoy these two recipes for Chocolate Angel Dream Pie and Cookie Crunch Bark.
February 9, 2011