Hot Summer Nights with Chocolate

Chocolate is a great way to enhance the summer fruit that is available right now. In Australia we love food and we love to party. A great way to spice up you’re next gathering is to temper some chocolate and then start dipping those little rippers. You can use your imagination as there is an abundance of fruit to try. Place them on a tray and stick them in the fridge. Mate, all you need next is a Foster’s and some shrimp. Cheers!

Chocolate Toffee Mixings

Chocolate and toffee is a great way to add that extra sprecial touch to your favorite ice cream.

Have a great summer!

Is Chocolate Good For You?

The word chocolate comes from the Aztec word xocolatl meaning “bitter water.” Thanks to the few creative innovations made by the Spanish using sugar, cinnamon and vanilla has helped make chocolate what we know and love today.
Many studies indicate flavonoids protect the heart from damaging effects of unstable oxygen compounds called free radicals that, among other things, can damage blood vessels. The flavonoids found in chocolate have a complex chemical structure and are believed to be potent antioxidants (polyphenol) which are present in many fruits, vegetables, tea and red wine. A one ounce bar of chocolate has the same antioxidant protection against cancer as five ounce glass of red wine. When cocoa is processed into your favorite chocolate products, it goes through several steps to reduce its naturally pungent taste. Flavonoids provide this pungent taste. The more chocolate is processed (such as fermentation, alkalizing, roasting), the more flavonoids are lost. To date, dark chocolate appears to retain the highest level of flavonoids. So your best bet is to choose dark chocolate over milk chocolate for the most health benefit. Enjoy!

Traditional Australian Dessert

A chocolate and toffee alternative.

A popular dish which was named after the famous ballerina, Anna Pavlova, who toured Australia and New Zealand in 1920s.

This desert brings back fond memories for me growing up in Sydney. I remember my mum would make this for me when I was a good boy helping her around the house.
Give it a go mate!

INGREDIENTS:
3 egg whites
1 pinch salt
1 cup white sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1 1/4 cups heavy whipping cream
1/2 cup confectioners' sugar
1 pint fresh strawberries
DIRECTIONS:
Preheat oven to 300 degrees F (150 degrees C). Line a sheet pan with parchment paper. Draw a 9 inch circle on the parchment. An easy way to do this is to draw around the outside of a 9 inch pan with a pencil.
In a large bowl, beat egg whites on high speed until soft peaks form. Add 3/4 cup of the sugar gradually, while continuing to whip. Make sure sugar is completely dissolved. Mix together the remaining 1/4 cup sugar with the cornstarch; lightly fold into meringue with lemon juice.
Spread a layer of meringue to fit circle on parchment, approximately 1/4 inch thick. With remainder of mixture, pipe or spoon swirls around the edges to form a shallow bowl shape.
Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside, and slightly moist on the inside.
In a large bowl, combine the cream and half a cup of confectioner’s sugar, and whip until thickened. Decorate with fruit of your choice; strawberries are excellent.

Our American Military Friends. HOORAH!!!

The love of chocolate and toffee is something that can be shared anytime to anyone. It dosen't cost much, but it can give much. We all need to do our part to help our brother and sister, our mothers and fathers that are serving not just America but all countries that strive for freedom. Thank you all for doing what you do and for the personal sacrafice you have made to make this and many other countries safer to live in.