Wednesday, December 22, 2010
Sometimes the strangest food combinations are surprisingly the best. I love the pairing of sweet and salt, but when I first saw saltine crackers in a dessert recipe, I was skeptical.
This is super easy to make, and you can store the ingredients for entertaining emergencies - that is if you can refrain from eating the Van Otis chocolate in advance.
Salted-top saltine crackers - approximately 45-48
8 ounces of Van Otis Dark Chocolate Bark - approximately 30 squares
1 stick of butter, melted
1/2 cup of sugar
Preheat oven to 350 degrees. Line an ungreased cookie sheet with whole saltine crackers. Break crackers to fill in the edges.
Melt one stick of butter in microwave or on stovetop. Stir in sugar. Drizzle butter and sugar mixture onto crackers.
Put cookie sheet into the oven for approximately 5 to 6 minutes.
While the crackers are in the oven, slowly melt Van Otis Dark Chocolate Bark either in the microwave or on the stovetop, being careful not to scorch.
When the butter begins to bubble on the crackers, remove cookie sheet from oven. Pour and spread melted chocolate on top of the butter/sugar mixture. Don’t worry about consistent texture. Crackers may be exposed in some spots.
Allow chocolate to harden and break into pieces. Crackers should be stored in a sealed container, under your bed if you prefer not to share.
Wednesday, December 8, 2010
There were so many notable conflicts during the 1970s and 1980s including the Vietnam War, bombings in Beirut, and who could forget the collision of chocolate and peanut butter. It wasn’t uncommon to hear, “You got your chocolate in my peanut butter!” and vice versa. I think we might have averted the chocolate/peanut butter argument if someone had thought to combine chocolate and liquor instead. Imagine a commercial where someone is walking along the sidewalk with a chocolate bar and accidentally collides with someone carrying a paper-bagged pint. Instead of an argument ensuing, I envision a euphoric scene with hearts, butterflies, and maybe even a pink unicorn - both parties are just that happy.
This kind of bliss exists at 341 Elm Street in Manchester, New Hampshire and at www.vanotis.com. Van Otis Chocolates’ confectioners have partnered some delicious chocolates and spirits including candied discs of Fragole Z Wine, Chocolate Raspberry Port Wine, Bacca Z Wine, French Brandy, and Cabin Fever Maple Whisky. Van Otis has also handcrafted the following truffles; some offers are limited, so hurry in!
Eggnog Truffle - These truffles are thickly layered with dark and milk chocolate and lightly sugar-coated. The creamy eggnog center has a hint of rum and nutmeg. It’s definitely a holiday-flavored treat.
Green Fairy Truffle - This truffle is a work of art with its powdered, mint green exterior. The extra creamy dark chocolate and strong absinth center is encased by a dark chocolate shell.
Cabin Fever Maple Whisky Truffle - This is another subtle alcohol offering with an interesting crunchy, dark chocolate exterior. The creamy chocolate center has a hint of maple flavor and an aftertaste of whiskey.
Baileys Truffle - A slightly bitter powdered exterior coats a milk chocolate shell, which encases a creamy chocolate and Irish cream center. These truffles are delicious!