Icelandic Chocolate

Posted on June 14, 2017 by melsmosaic

While on my trip, kept seeing these Traditional Icelandic Chocolate bars by Nói Síríus. There were several options, from Milk to Mint to Dark. Of course I opted for the Dark. What was interesting is that the Dark was only 45% Dark Chocolate. There was no dairy in it, fortunately. Finally broke down and bought one.

It had a unique taste to it, and after reading over the ingredient list again, it has bourbon vanilla in it. It tasted similar to chicory to me though. Worth trying, not my favorite dark chocolate, however. Fairly sweet for dark chocolate. And still not sure what makes it Icelandic. And much prefer something that’s 73% dark.

Simple (Dark Chocolate & PB) Pleasures

Posted on November 7, 2013 by melsmosaic

Simple things for simple minds? Or simple, old school favorites tweaked to make lactose intolerant people thrilled? Maybe they go hand in hand. When I was at the store the other day there were some (unfortunate?) free samples of peanut butter cups. Normally I just walk by them because they are the typically milk chocolate. But, these looked a bit darker than usual. Then I saw the display bag — dark chocolate. I did some investigative work by reading the label because (too) many companies say their product is dark chocolate and have milk, lactose, cream, etc in them. Oh, no, heaven be thy name. There is no dairy in these things! Thank you Justin’s. You have brought me to eternal peanut better cup bliss! And, aside from the little sample pieces, the store was giving away full size treats. Simple things…

Baking…1,2,3…Biscotti

Posted on April 20, 2013 by melsmosaic

It’s Friday, it’s pouring rain, what better a thing to do before dinner than bake? You have to have dessert, right? And it helps to prep for a party tomorrow.

One of my favorite things to bake is biscotti because it has (or truly doesn’t have to have) butter, which means those who are lactose intolerant can totally enjoy it! And, it keeps for awhile. The crispier, the better!! With the recipe I use, I take the basics and alter the flavors. Tonight, I was looking around my kitchen and opted to include dark chocolate (duh!), whiskey and walnuts. There is a health benefit in all of those, in some way, shape or form.

The aforementioned recipe I use is from a cookbook I received years ago. You just combine:
-2+ c flour
-3/4 c sugar
-1/2 tsp baking powder
-1/2 tsp baking soda
-1/2 tsp salt
-1 tsp cinnamon
-most times I also use 1 tsp nutmeg

Blend. Then add:
-1 egg
-1 tsp vanilla

Those are the basics. Then you just need more liquid that is flavor and other dry ingredients for flavor, from nuts to chocolates to dry fruit to more spices You might also need some water sometimes just for that extra bit of liquid.

So for this recipe I used:
-‘some’ whiskey
-about 1/2 cup chocolate chips
-about 3/4 cup – 1 cup walnuts

Once the dough is mixed, you make it into flat ‘logs’ — I can’t think of a better word — and bake it for 30 minutes at 375.

After half an hour, take it out and cut it into ‘biscotti’ shape. And you know, these crumbs fall off– MUST sample. They have no calories, come on. Then, contrary to what the recipe said, I just turn the oven off, put the cookie sheet back in there, with the cut biscotti on it and let it sit in there, be it 1 hour or overnight. Again, the crispier the better.

Final product, perfect!