ORGANIC CHOCOLATE: A GUILT-FREE INDULGENCE
Tuesday, May 19, 2009
The organic and natural food movement is beginning to flourish as more consumers are drawn into the category.
Available in many varieties, such as chocolate bars, hot chocolate, ice cream and baking chocolate, organic chocolate is intensely flavourful. It contains only the purest ingredients, such as real, undiluted vanilla and cocoa butter, which melt cleanly in the mouth.
Allowing people to indulge with less guilty feelings, organic chocolate is essentially created using cocoa beans that have not been sprayed with chemical pesticides and insecticides. Additionally, in organic production fertilizer residues and genetically modified ingredients are forbidden.
10 CHOCOLATE QUICK FACTS
1. A cocoa pod contains approximately 40 to 45 cocoa beans.
2. It takes between 135 and 270 cocoa beans to make one pound of chocolate.
3. Ninety-eight per cent of the world’s chocolate is produced by just 15 countries.
4. White chocolate is not technically chocolate because it does not contain any chocolate liquor.
5. Chocolate is relatively low in caffeine, with one-ounce of milk chocolate containing approximately five milligrams.
6. Although it may not be a true aphrodisiac chocolate contains theobromine, which helps boost low blood sugar and has a calming effect.
7. It has been proven that chocolate does not cause acne.
8. Chocolate should be stored in a cool, dark, dry place away from strong smelling items as it has a tendency to absorb odours.
9. If stored improperly chocolate can sometimes turn a whitish-grey colour.
10. More than 50 per cent of the candy sold in the U.S. is chocolate.
MAYA MARMALADE FONDUE
1 100 g (3.5 oz) Green & Black’s Maya bar
1/8 cup plus 1 tbsp water
1 tbsp orange marmalade
For extra flavour add a splash of Grand Marnier, triple sec or Cointreau.
Suggested “dippables:” Pretzels, salty popcorn, apple slices, pear slices, shortbread and marshmallows. Serves 2 to 3.
Break up chocolate and put in a saucepan with water. Over low heat stir with a small wire whisk until ingredients are smooth and combined. Add orange marmalade and stir. If the resulting sauce is too thick, add a few drops of water and whisk to blend.
Serve in a small bowl with desired “dippables.” Serves 2 to 3.
– Recipe courtesy Green & Black’s Organic
(Valentine’s Day 2009)
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Canadian Venison: Agrodolce |
CANADIAN VENISON: AGRODOLCE
1.5 kg (3lb and 5 oz) Canadian venison (shoulder or haunch, boneless), cubed or cut into long strips
Marinade
400 ml red wine (good quality)
3 tbsp (45 ml) red wine vinegar
3 tbsp (45 ml) olive oil
1 carrot, chopped
1 large yellow onion, sliced
1 celery stalk (including the head), chopped
3 cloves garlic, crushed
1 fresh rosemary sprig
1 fresh thyme sprig
4 sage leaves
3 bay leaves
1 tsp (5 ml) juniper berries, crushed
1/2 tsp (2.5ml) black peppercorns, crushed
Casserole
3 tbsp (45 ml) olive oil
1/3 cup (100 g) pancetta or dry cured streaky bacon, diced
1 medium yellow onion, very thinly sliced
1 tbsp (15 ml) all-purpose flour
1 tbsp (15 ml) raisins
1 tsp (5 ml) cinnamon, ground
1/2 tsp (2.5 ml) nutmeg, grated
1/2 tsp (2.5 ml) each salt and freshly ground black pepper
1-2 tbsp (15-30 ml) pine nuts, to taste
2-3 squares Green & Black’s Dark 70% Chocolate
Directions
Put all the marinade ingredients into a large bowl (preferably glass) and stir well. Add the prepared venison and stir. Leave in a cool place overnight or, preferably, two nights.
Remove the meat from the marinade and pat dry with paper towel. Strain the marinade and set aside.
Preheat the oven to 150 C/300 F.
Heat oil in a flameproof casserole dish and gently fry the pancetta until the fat runs and it browns a little. Remove with a slotted spoon and set aside. In the same oil, brown the venison in batches to avoid overcrowding the pan. Remove and set aside. Add the onion, season lightly with salt and pepper and cook until soft. Sprinkle in the flour until it absorbs some of the fat, scraping up the caramelized bits. Add the reserved marinade and raisins. Bring to a boil, then reduce the heat and stir until the sauce thickens and no longer smells of alcohol.
Return the pancetta and venison to the casserole. Leave it to bubble up and then add the spices, salt and pepper.
Cover and cook in the oven for 1 hour 30 minutes until the meat is soft enough to cut with a spoon. Add a little hot water every now and then if it looks as though it is drying out.
Toss the pine nuts in a dry pan (preferably cast iron) over a low heat to toast.
When the meat is tender stir in the dark chocolate. Leave it to bubble up again on the stovetop until the sauce is thick and shiny. Serves 6.
– Recipe courtesy Green & Black’s (April 2008)
Green & Black’s is the world’s first organic chocolate brand. Since its inception in 1991, it has become the fastest growing confectionery brand in the U.K. Green & Black’s produces 12 organic chocolate bar varieties, which are now available in Canada from coast to coast.
