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.
The predominant ingredient in these bars? Spent grain from brewing beer.
It’s a good bet that when you’re downing that frosty mug of beer, you’re not thinking about the spent grain that went into brewing it.
But there’s a lot of it. A whole lot.
Indeed, when beer is made, about 85 percent of its ingredients ends up as waste that is usually composted or sold off to feed livestock.
Now, Dan Kurzrock and Jordan Schwartz have come up with a novel — and delicious — way to reuse that discarded grain.
The hobbyist brewers created ReGrained, granola-like bars made from spent grain donated by three Bay Area craft breweries: Magnolia Brewing, 21st Amendment Brewery, and Triple Voodoo.
Participate in “Cooking Up Stories”
The Sunnyvale Public Library invites foodie writers to take part in its “Cooking Up Stories,” an ebook about food and cooking.
The library is seeking your best short story or non-fiction piece to publish in this electronic compilation. If your submission is chosen for inclusion, it will be added to the library’s online collection, making it available to a wide audience. You still retain the copyright to your story, so you can reuse your submission elsewhere in the future, too.
Submissions will be taken starting April 1. For more information about the project, click here.
Smitten Ice Cream Coming to Santana Row
The upside to all that construction going on lately at the Park Valencia area of San Jose’s Santana Row?
A new and improved plaza that will include Smitten Ice Cream.
Mint chocolate ice cream being made at Smitten Ice Cream in Los Altos. (Photo by Carolyn Jung)
The 600-square-foot shop will open in July, serving Smitten’s patented made-to-order ice cream. You can watch for yourself as liquid nitrogen freezes the mixture in a flash at a super low temperature, resulting in smaller ice crystals and a supremely smooth ice cream.
Black Hawaiian Sea Salt from the San Francisco Salt Company.
Boxers or briefs?
Pie or cake?
Salty or sweet?
In answer to the last question, I decidedly favor sweet.
But that’s not to say I don’t appreciate salty, and in particular, how a pinch of salt evens out sweetness or rounds out the flavor of most anything.
The San Francisco Salt Company understands that. Its British founder Lee Williamson originally started the company to sell bath salts, because he was hooked on its therapeutic and relaxing effects from soaking in the tub after a long day of work.
It wasn’t long, though, before he turned his attention to culinary salts, too.
A new way to enjoy tea.
Pique will definitely pique your interest and taste buds.
Imagine brewing a cup of tea — without any loose leaves or tea bag involved.
Pique makes it possible with its genius tea crystals.
Simon Cheng, who grew up in Hong Kong and California, founded the San Francisco company. A lifelong tea aficionado, he wanted to find a better, more convenient way to enjoy a cup of tea.
So, he brewed tea, then removed the leaves, before distilling it into crystals that are packed into individual one-cup packets.