A new chocolate bar that uses Coffee Flour. And yes, that’s a mound of Coffee Flour on the plate.
Jcoco’s newest chocolate bar tastes of cherries.
Yet there are no actual cherries in it.
Instead, its fruity taste comes from discarded coffee waste, otherwise known as the pulp leftover when a coffee bean is extracted from its fruit.
Canadian company Coffee Flour, which has offices in Redwood City, started working with coffee farmers five years ago to turn coffee waste into a type of gluten-free flour. Now, food manufacturers are starting to use coffee waste in new products like this chocolate bar.
Coffee flour has more iron per gram than spinach, more fiber than whole wheat flour, more protein than kale, and more potassium than a banana.
Cheese crackers you”re sure to fall for.
What do you need for a proper afternoon tea at home?
Great quality tea, for starters. Along with a few dainty sweets and savories to serve alongside.
The East India Company has got you covered.
Originally established in 1600 by Queen Elizabeth I to explore the unknown East, it mapped trade routes, brought back exotic flavors, planted the first teas in Darjeeling, and saw its tea thrown overboard into the Boston Harbor during the Boston Tea Party.
Today, the company continues to develop and market fine teas and foods. In fact, it recently just started being carried in select Neiman Marcus stores, including the ones in San Francisco and Palo Alto.
Yes, this is pretty much how I ate this fantastic spread.
See that hazelnut spread above?
I’d like to tell you that I came up with all sorts of inventive ways to use it in baking. But the truth is that I ate that entire jar of Nuubia Hazelnut Spread simply by the languid spoonful, day after day, until it was emptied.
I’m not ashamed. Because it was that irresistible.
So forget braving the malls today. Just do yourself a favor and go Nuubia’s online site to order a jar instead — for yourself or your chocoholic friends. Or take a trip to the Nuubia store/cafe, which just opened this year in the lobby of the Twitter building in San Francisco, or to its Pleasanton headquarters that has an artisan kitchen.
Brownies? Or blondies? Whatever you call them, they are the bomb!
What’s in a name? Well, would you believe these are blondies?
In my world, just by appearance alone, these are brownies.
But in the first cookbook by Burlingame’s bean-to-bar chocolatier Guittard, these are indeed blondies. “Chocolate Banana Blondies” to be exact.
No matter how you refer to them, you will be calling them ravishingly good after one bite.
“Guittard Chocolate Cookbook” (Chronicle Books) was written by Amy Guittard. We should all be so lucky as to have born into a chocolate dynasty. Her great-great-grandfather founded the Guittard Chocolate Company in 1868. It is America’s oldest continuously family-run chocolate company.
You probably know its baking products from store shelves. If you’re a See’s Candies fan, you also know Guittard because it supplies the chocolate that goes into all those homespun bonbons.
Chocolate chunk cookies — hiding a wealth of chicharrones.
Chocolate chunk cookies studded with bacon? Yawn. Been there. Ate that.
But have your teeth ever sunk into “Dark Chocolate Chicharron Cookies”?
Nope, didn’t think so.
I know mine sure hadn’t until I spied the recipe for them in the new cookbook, “Eat Mexico: Recipes From Mexico City’s Streets, Markets & Fondas” (Kyle Books), of which I received a review copy.
The cookbook is by Lesley Tellez, a New York City culinary guide and creator of the blog, The Mija Chronicles, who immersed herself in Mexican cooking when she lived in Mexico City for four years. The beautiful photos are by my former San Jose Mercury News colleague, Penny De Los Santos.
The book includes recipes for favorite Mexican street food such as “Roasted Poblano Pepper Tamales,” “Thickened Mexican Hot Chocolate,” and “Shrimp and Octopus Cocktail.” But where I think the book really shines is in the last chapter, “At Home,” in which Tellez incorporates Mexican flair into unexpected dishes such as “Oatmeal with Charred Poblano Peppers and Cheese” and “Stuffed Cactus Paddles,” which are reminiscent of loaded potato skins.
That last chapter is also where you’ll find this cookie recipe.