Posts Tagged ‘Chocolate’

The other day while grocery shopping, I turned a corner and found myself face-to-face with a huge, looming wall of red. Hearts, cupids, packaged candies of all kinds filled the entire shelf. Although it got my attention and reminded me of the upcoming holiday, I found myself kinda turned off by the timed commercialism of it all…

Then, this morning I read a Confectioner magazine’s article on Mars’ marketing strategy this V-Day. Not that it alleviates my disillusionment, but hey, it’s a cute (and smart) idea.

Apparently M&M has declared green the new color of Valentine’s Day.

green bowl

Why green? I’m sure most people have at some time or another seen the animated M&Ms character commercials. The yellow peanut M&M is the kind-hearted, slightly slow guy, and the little red one is his sarcastic sidekick…

But then there’s Ms. Green. (You can tell she’s sexy and flirtatious by her shapely legs, white go-go boots, and well-groomed eyebrows. Oh yeah, and she’s the only spokes-candy with eyelashes).

Ms. Green

And in honor of Ms. Green’s newly announced starring role in the supermarket this February, Mars has prepared a CUTE mock press release.

Apparently, Ms. Green was chosen to represent the love holiday not only because she is the only female character, but also because of a long-running legend associated with the color. Since the 1970s, there have been widespread unofficial claims that the green M&Ms are aphrodisiacs.

Not only is the decision to make green the color of Valentine’s Day original and as provocative as is possible for a company mass distributing mid-grade chocolate candies to a market with plenty of children…but it’s smart.

It’s smart because of the retailing principle it takes advantage of. (…”of which it takes advantage.” Sorry, I’m compulsive).

Can you imagine doing your grocery shopping, being confronted by that giant wall of red? Where will your eye be drawn? Straight to the block of green right in the middle of it all!

Plus, America has developed this love-hate relationship with Valentine’s Day in general. There is a whole counter-culture of Anti-Valentine’s Day participants who boycott its mushiness and sentimentality. Maybe this marketing move will appeal to those consumers disgusted by the spectacle of it all (but secretly wanting to get a little of that chocolate!)


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So when I named this blog, the first words out of my guy’s mouth were, “I don’t get it.” 

Of course, he has seen me use my double boiler many, many times.  He just never put a name to the face.  And of course, the two or three of you reading this blog are most likely fans of chocolate and probably already know all about the double boiler.

But for any newcomers- and because I love talking about cookware – let me introduce you to my own beloved double boiler.  He was given to me by my guy.  (Yes, the same guy who didn’t know what a double boiler actually was.  But he learned.  What a sweetie…)

 db steel

Ta Da!  This is where the chocolate magic starts.

Oh, and here is my double boiler’s great-grandmother.  She was a wedding gift to my parents, and I first began my chocolate experimentation with her years ago:

db copper

So here’s how a double boiler works.  You simmer 1-2 inches of water in the lower saucepan and place chopped-up chocolate in the upper saucepan.  The steam from the lower pot gently heats the bottom of the upper pot.  This way, the chocolate melts much more gradually than if it were melted directly on top of a burner.

You see, chocolate burns verrrry easily.  I don’t know if you’ve ever put some chocolate in a saucepan, turned on the heat, left the room for a minute to answer the phone, and then come back to discover a bunch of grainy lumps floating in it.  Quite depressing.  And there’s really nothing you can do about burned chocolate, either.  Once it’s bumpy, it’s goin’ in the trash.

With a double boiler, it’s almost impossible to burn your chocolate, which is nice.  But you don’t need to go out and buy one if you don’t want.  You can improvise a double boiler by setting a stainless steel mixing bowl atop a saucepan.  Just make sure the bottom of the mixing bowl does not actually come in contact with the simmering water below. 

And also be careful about keeping any drops of water/condensation out of the chocolate.  (As we all know, oil and water do not mix.  And the cocoa butter in chocolate does not like water, either.)

Another way to make the chocolate melting process more gradual is to remove the upper saucepan from the heat before all the pieces of chocolate are melted.  Just continue stirring (a rubber spatual or scraper works best), and the heat from the liquid chocolate will melt the remaining solids. 

There are few things in this blessed world more beautiful than silky, glossy, hot, dripping melted chocolate.  Mmmm…

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Hey there!

Hi, welcome to my blog!  I’m K!

me and Ginger

 I grew up in southern coastal Virginia near the beach.  Here’s a view of the river in my hometown:


During college I lived in Philadelphia and became a city girl… (with my  three amazing rommates)


…only to later move to a small town in the Appalachians where I now work at a search engine marketing agency and practice my chocolate recipes.

Oh yeah, I looove chocolate.


Oh yeah, and I have possibly the cutest, sweetest guy ever. (Just to brag a little…)


If you’d like to know all the gritty details of my transformation from metropolitan Ivy Leaguer to small town twenty-something searching for the meaning of life through chocolate, you can read about it in the tab entitled “My Life (So Far).”

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