Adventure Cocoa

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Adventure Cocoa

Adventures in chocolate making

01/31/2021

My first foray into hot chocolate bombs, which have been all the rage lately. If you’re looking to make your own Valentine’s-themed hot chocolate bombs, try out a geometric heart mold! Pro tip: Put on food-safe gloves when unmolding and handling the chocolate shells to avoid leaving fingerprints!

01/29/2021

What’s Valentine’s Day without chocolate?! If you’d like to order some sweet treats, click the link in my profile or message me directly! My favorites are the cherry almond dark chocolate bark and the chocolate-dipped pretzel sticks. 💝🤤

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01/27/2021

Fun with Valentine’s candies, chocolate, and pretzel sticks!

01/23/2021

Cherry almond dark chocolate bark in the making...

01/20/2021

Flashback to Christmas! Gift boxes of sea salt caramels and chocolate-covered pecan croquant.

01/18/2021

Making soft caramels at high altitude? You’ll likely need to adjust your recipe to avoid overcooking the caramel (something I learned the hard way through several failed batches!).

Water boils at 212F/100C at sea level, but it will boil at a lower temperature at high altitude. This means that you will probably need to reduce the top temperature you are targeting when cooking the caramel. If your recipe says to cook the caramel until it reaches 248F, you may only need to cook to 238F, otherwise your caramel will overcook and become too hard.

To figure out how much to adjust the temperature in the recipe, do the following boiling water test before starting on your caramels:
1. Boil a pan of water
2. After the water has boiled for 5 minutes, check the temperature with your candy thermometer
3. Calculate the difference between 212F and the temperature you measured in your boiling water test

If your water boils at 202F, you will need to reduce your recipe temperature by 10 degrees F (212 - 202 = 10).

Happy carameling!

12/25/2020

‘Tis the season for peppermint bark! I made mine with Belgian white chocolate, dark chocolate, peppermint oil, and crushed candy canes. Want to save time in making your own? Skip the double boiler and use your microwave to melt the chocolate!
Heat the chocolate in a microwave-safe plastic bowl on medium heat in 30-second increments, stirring after each 30-second round in the microwave. Once the chocolate begins to melt, continue heating 10 seconds at a time until chocolate is completely melted. At this point, you can temper your chocolate by adding your reserved seed chocolate and stir until the chocolate melts. Happy Holidays!

12/04/2020

Drinking chocolate is one of my favorite drinks to make on cold winter nights. Made with real melted chocolate rather than cocoa powder, drinking chocolate is richer and thicker than hot cocoa, making it a heavenly experience for chocoholics like me. Drinking chocolate can be traced back to Mesoamerica, where the Mayans, Aztecs, and potentially even the ancient Olmecs created ceremonial chocolate drinks made with ground cacao beans, chilis, and other herbs and spices. The beverage was then introduced in Spain and spread throughout Europe, where the traditional drink was sweetened with sugar and made with other spices and flavorings. If you haven’t had drinking chocolate, give it a try!

11/29/2020

Sea salt caramels dipped in Belgian dark chocolate. My dear friends who selflessly volunteered to be taste testers have rated these caramels as a top favorite. 😍 Prepping some gift boxes today.

11/28/2020

My latest creation: croquant (a brittle made with chopped nuts) dipped in Belgian dark chocolate. If you like pecans, the chocolate pecan croquant is out of this world!

11/27/2020

Merry Christmas chocolate bars printed with edible ink. So happy with how they turned out!

11/26/2020

Friends, meet my new obsession: chocolate-covered hazelnuts. These bags are for a friend, but message me if you want some of your own!

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Littleton, CO
80123

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http://www.adventurecocoa.com/

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