Posts Tagged ‘Chocolate’

The ChocolateDoctor’s Chocolate & Worm Dirt Cups

Thursday, April 24th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

Worms in dirt may not sound appetizing, but kids will love it. Start by making a delicious homemade pudding that you will chill and later decorate with crushed cookies and gummy worms. I even like to add a sour gummy worm or two. Not that you ever have a problem with getting kids to eat a chocolate dessert, the dirt and creepy-crawly treats will have them ask for more. It’s all about chocolate, chocolate and more chocolate. How can you go wrong?

Prep Time: 15 minutes
Cook Time: 15 minutes
Cool Time: 2 hours
Total Time: 2 Hours 30 minutes
Yield: Serves 6-8

Ingredients:
3/4 cup Choclatique Rouge Unsweetened Cocoa Powder
6 tablespoons granulated white sugar
1/4 teaspoon salt
4 1/2 tablespoons corn starch
3/4 cup heavy cream
3 cups chocolate milk
12 ounces Choclatique Heirloom Milk Chocolate Pastilles
1 1/2 teaspoons pure vanilla extract
1/2 cup crushed chocolate cookies
12 to 16 gummy worms

Directions:

  1. Thoroughly wash 6 to 8 new terra cotta garden pots and line with clear, clean plastic inserts (available at your local nursery).
  2. In a small bowl, mix the cocoa powder, sugar and salt and set aside.
  3. In a separate medium bowl combine the cornstarch and heavy cream.
  4. In a double boiler over simmering water, heat the chocolate milk until steaming.
  5. Remove from heat, pour half of the chocolate milk into the heavy cream mixture, while whisking.
  6. Add the cocoa mixture to the liquid and stir. Return the combined mixture to double boiler. Cook, stirring for approximately 5 minutes or until the pudding has thickened. I will leave tracks on the back of the spoon when you draw your finger across it.
  7. Remove from heat. Add the chocolate chips and vanilla extract, stirring until smooth.
  8. Divide evenly among the bowls and cover with plastic wrap pressed to the surface, to avoid a pudding skin from forming, chill for at least 2 hours or until you are ready to serve.
  9. When ready to serve apply an even layer of crushed chocolate cookies on top of the pudding.
  10. Top off with gummy worms for decoration.

ChefSecret: To give a more 3-dimensional look, stick a paper or plastic flower on the pot.

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Chocolate and Your Skin

Friday, January 10th, 2014
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

A couple of weeks ago I was getting my haircut at Umberto in Beverly Hills. This is an ultra-chi-chi hair salon that is always in the forefront of “everything beautiful.” (Side note: I’m hardly beautiful and have very little hair left. I just go there because they make what I have look like so much more.) I digress! As I was getting ready to leave, everyone was going over to the make-up area because they had just received a shipment of coconut oil cosmetics. So I figured if you can do something that great for your skin with coconut derivatives, you should be able to do something with cacao, right?

I was particularly interested in cocoa butter as that is the closest to coconut oil. Cocoa butter is not a decadent chocolate spread you slather on a warm croissant, although the young ladies on the beaches in Santa Monica used to liberally apply it as a suntan lotion before we knew about such things as sun block.

Cocoa butter is from the cacao bean which is found inside the cocoa pod that grows on the cacao tree (pronounced ca-cow). The cocoa pod (pictured here with yours truly) is a large gourd-shaped fruit filled with cocoa beans. The beans are dried, roasted and when pressed, the cocoa butter or fat from the beans is released. Cocoa butter has many possible uses, one of which offers positive benefits to your skin. (Another side note: you do not get pimples from eating or applying chocolate to any part of your body.)

Cocoa butter is packed with antioxidants, which help fight off free radicals. Free radicals cause skin stress which can accelerate signs of skin aging (wrinkling and lines). Cocoa butter is widely known as a stretch mark eraser and is one of those secret mommy tips shared by pregnant woman around the world. Many women claimed that regular use of cocoa butter kept their stretch marks away. Many claim the cocoa butter also helps heal scars. Cocoa butter is high in fatty acids and hydrates the skin deeply and has reportedly helped skin irritations such as eczema and dermatitis.

Cocoa butter is easy to find and inexpensive. While not offered on our website you can place a call or send an email and we can provide you with some from our secret stash.

Like chocolate, cocoa butter melts at body temperature (98.6º or so). Its texture is hard at lower temperatures and difficult to work with. When warmed it immediately starts to melt. This is why it is a perfect additive to products like lip balm. It helps keep it thick, but melts and deeply moisturizes upon contact with your lips.

We asked the ladies in the Chocolate Studio to take a shot at making an all-purpose body butter using both cocoa butter and coconut oils. It only takes about 30 minutes to make. Here are their fantastic results.

Ingredients:
1 cup cocoa butter
1/2 cup coconut oil
1/2 cup sweet almond oil

Wow, this sounds good enough to eat. It is so simple to make.

Directions:

  1. Using a double boiler, melt the cocoa butter and oils until fully liquid.
  2. In a large bowl, blend together the melted mixture and set in the freezer to harden for about 20 minutes.
  3. When the mixture is solid again, but not too hard, whip it using an electric mixer or a food processor fitted with a whisk attachment; whisk until you have fluffy white peaks (it should look like whipped cream).
  4. Spoon it into a clean fancy jar. It will keep for months. Now just slather it on! The richness of this mixture makes it a great night-time moisturizer.

ChefSecret: Depending on where you live and what the climate is you may want to experiment with the ratio of cocoa butter and coconut oil to suit your texture preference.

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Happy New Year!

Friday, January 3rd, 2014
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Welcome 2014! Let me begin by wishing you all a very HAPPY NEW YEAR! Thanks to all of our loyal friends and co-workers who made 2013 a great year for Choclatique.

So many of our customers continue to come back to support us by giving Choclatique Chocolate to their friends and families and spreading the good word to many new customers who had never previously heard of Choclatique.

Our best selling assortments this season were Caramels, Nut and Nougats, one of our original collections, and Chic Cupcakes, one of our latest collections. We keep getting asked if these are really cupcakes. They are so beautifully designed and decorated that when you see a picture of them it’s hard to believe that they are truffles. Our website Build-A-Box feature sets us apart from the rest and is always popular… you can shop online and choose from over 150 flavors to build an 8-, 15- or 30-piece box.

Dave, our logistics manager, did a great job keeping all the orders straight, making sure all of those special messages were correctly written and most importantly, put in the right box before they were finally packed up to go. Dave also monitors the weather to make sure if a package is scheduled to go to a warmer climate it is properly insulated and protected with cold packs.

All of our heart-of-the-house co-workers in the Chocolate Studio did a terrific job this season and all year ‘round. Our chocolate continues to win awards and is on the WSJ Top Ten list. Sebastian has taken over the management of the Chocolate Studio and scurries from 8am until 5pm daily making sure that every single order is logged, correctly pulled and sent out promptly at 5PM nightly on the UPS truck. Special thanks to Chef Jonathan, Sebastian and his team of artisans and decorators—Mary Jo, Victor, Hugo, Karen, and Lydia—you make our chocolate so magically beautiful.

All of us realize that we’re not just selling chocolate, but memories. What would Aunt Betty think if she didn’t get her favorite box of chocolate for Christmas? Arriving a day late just wouldn’t do. It was a bit challenging this year with all of the snow storms in the mid-west and on the east coast, but UPS did all they could to deliver on time.

As we enter 2014 we also celebrate Choclatique’s tenth anniversary. To all of you who have been reading and commenting on this blog—thanks for making 2013 a great year for Choclatique. It’s been quite a ride.

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The ChocolateDoctor’s Frozen Chocolate Eggnog

Friday, December 13th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

I really love this time of year in California where many people go to the beach on Christmas day. Yes, Christmas weather in Los Angeles can be in the 80’s. Eat you heart out Minneapolis!

This is beverage sort of like an eggnog Frappuccino—Eggnogaccino. It is made in a blender with my Basic Eggnog recipe  or even with the store-bought stuff you find around the holidays. It can be made with or without alcohol. It’s indulgent, great tasting, quick to make and loaded with chocolate flavor.

Prep Time: 5 Minutes
Yield: Makes one 16 ounce serving

Ingredients:
1 cup prepared eggnog (store-bought)
1 cup of ice
5 tablespoons Choclatique Dark Chocolate Drinking Mix
2 tablespoons chocolate liqueur, crème de cacao or light rum
2 ounces whipped cream, the aerosol can will do
1 teaspoon Choclatique Dark Chocolate Curls

Directions:

  1. Using a blender combine the prepared eggnog, ice, Dark Chocolate Drinking Mix and chocolate liqueur.
  2. Blend until smooth.
  3. Top of the frozen eggnog with whipped cream and garnish with chocolate curls over top.
  4. Serve immediately.

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A Bitter Bar To Swallow

Friday, October 18th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Here’s a bit of bitter, not better, news for chocolate enthusiasts. Due to higher world-wide demand for chocolate and bad weather in the cacao growing regions, the price of chocolate is expected to rise, especially for premium chocolate.

Rising demand in Asia along with bad weather for major cocoa crops in Ivory Coast, Ghana and Indonesia are driving costs up significantly. The price of cocoa butter, which is used to make chocolate, is at an all time high—up 80% in just the last 7 months.

The cost of making the average milk chocolate bar is up 25% in the past year; however retail prices have only risen by 7%, because the big chocolate makers want to avoid pricing consumers out of their cravings.

If you like higher-quality dark chocolate, you’ll probably see prices going up much more. If left to our politicians, who want to control everything, they might propose creating a Department of Chocolate and a chocolate welfare program to manage the “global chocolate crisis.”

If you want a unilateral solution, however, you might wait until Nov. 1 and then stuff your freezer full of Trick or Treat leftovers to tide you through the end of the year. After all, as I write this, we don’t even have a functioning government. Better yet, indulge early and often with the good stuff—Choclatique.

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The ChocolateDoctor’s Chipotle-Chocolate Crackers

Friday, September 13th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

I like to think of these as richly dark and delightfully crisp chocolate crackers, but with a nice firm spicy finish at the end—a rather delightful surprise and satisfying little burn on the back of your tongue. It’s the kind of heat that will get your attention and perk up your taste buds.

Spice and chocolate is no new thing. Actually, it’s the perfect marriage of flavors and that’s the way it all started when Montezuma had is cocoa beans blended with cinnamon and chili and frothed into a royal drink.

So it’s clear that chocolate and spice combinations aren’t anything new, and the appeal is widespread; they’re more than just your average chocolate treat. With these cookies, we take advantage of the unique smoky notes and robust flavors of the chipotle chili, and the smoked jalapeño pepper, which balance the dark chocolate perfectly in a truly unique and decadent treat.

These crackers can be eating on many occasions. I like to eat these with a salad or soup, with a cup of coffee, hot chocolate or even with a very cold glass of milk.

Prep Time: 30 minutes
Freeze Time: 30 minutes
Bake Time: 8 to 10 minutes
Cool Time: 10 minutes
Ready In: 1 hour 10 minutes
Yield: 25 to 30 Crackers

Ingredients:
1 3/4 cup all-purpose flour
1/2 cup Choclatique Rouge Unsweetened Cocoa Powder
2 tablespoons Choclatique Black Onyx Unsweetened Cocoa Powder
1 teaspoons sharp paprika
1 teaspoons chipotle chili pepper
1 teaspoon sea salt
3/4 cup (12 tablespoons) softened unsalted butter
1/3 cup confectioners’ sugar, sifted
1/3 cup granulated sugar
2 large egg whites
1 teaspoon pure vanilla extract
1/2 cup finely ground toasted blanched almonds

Directions:

  1. Sift the flour, cocoa powders, paprika, chipotle chili pepper and salt together in a medium-sized mixing bowl and set aside.
  2. In a large mixing bowl, cream the butter with an electric mixer on medium speed for about 2 minutes. Add both sugars and beat for 2 more minutes.
  3. Reduce to low speed, add the egg whites, vanilla extract and beat 1 minute longer. The egg whites will separate in the batter, but the dough will begin to come together when the flour mixture is added.
  4. Add the flour mixture and mix just until it is absorbed into the dough. Stir in the ground almonds with a spatula or wooden spoon.
  5. Turn the dough out onto your work surface. It should be smooth and soft. Divide it in half, and shape each half into a disk. Place a disk between two sheets of wax paper or plastic food film and roll it out to a 1/8-inch thickness. Repeat with remaining disk of dough.
  6. Freeze the rolled-out dough for at least 30 minutes.
  7. With a rack positioned in the center of your oven, preheat the oven to 350º F.
  8. Line two baking sheets with parchment or silicone baking mats.
  9. Working with half the dough at a time, use a 2-inch biscuit cutter or cookie cutter to cut as many crackers as you can save the scraps of dough to be rerolled later.
  10. Place the cut cracker dough about an inch apart on one of the prepared baking sheets.
  11. Bake 10 to 12 minutes, rotating the baking sheet at the halfway point. Remove from the oven and cool for 5 minutes. Transfer the baked crackers to a wire rack and cool to room temperature.
  12. Repeat with remaining dough, using cooled baking sheet.
  13. Combine the scraps of dough, shape into a disk, roll and freeze for about 15 minutes. Cut and bake as above.

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The ChocolateDoctor’s Chocolate Batter Fresh Fruit Cobbler

Friday, August 23rd, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Batter cobblers are a lazy baker’s rustic country pie. Well, maybe that’s an over-generalization. However you classify them, they are the perfect dessert for a summer dinner or afternoon picnic. They’re easy to make. They transport easily and don’t require any refrigeration. All this being said, they are as delicious as any American pie and you don’t have to worry about nicking the ends of the crust and damaging that picture-perfect look. In fact, you won’t find a simpler, more delicious homemade dessert than a fruit cobbler. I added a Choclatique touch to the batter with a little cocoa powder. Go ahead and splurge and top it with a little freshly-whipped Cinnamon Chantilly or a scoop of ice cream.

Prep Time: 10 minutes
Bake Time: 40 to 50 minutes
Cooling Time: 30 minutes
Ready In: 1 hour 20 minutes
Yield: Serves 4

Ingredients:
5 tablespoons butter
3/4 cup all-purpose flour
1/4 cup Choclatique Nutra Unsweetened Cocoa Powder
3/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
2 cups of sliced fresh Freestone peaches
1/2 teaspoon fresh lemon juice
1/4 teaspoon fresh lemon zest
1 tablespoon crystalline sugar

Directions:

  1. Adjust oven rack to upper-middle position, and heat oven to 350º F.
  2. Put butter in an 8-inch square or 9-inch round pan (cast iron works best); set in oven to melt. When butter has melted, remove pan from oven.
  3. Whisk the flour, cocoa powder, 3/4 cup of sugar, baking powder and salt in a small bowl. Add the milk; whisk to form a smooth batter.
  4. Pour batter into pan, and then scatter fruit over evenly over the batter. Sprinkle the lemon juice and zest over the fruit. Sprinkle with crystalline sugar.
  5. Do not mix. As the cobbler bakes the batter will rise up over the fruit creating a flaky, crisp pastry.
  6. Bake until batter browns and fruit bubbles, 40 to 50 minutes. Serve warm (not hot) or at room temperature with a dollop of whipped cream, a small scoop of ice cream, or my Cinnamon Chantilly (see recipe below), if desired.

ChefSecret: If you don’t have fresh peaches you can use nectarines, or whole blueberries, strawberries, raspberries, blackberries, pitted cherries or a combination of fruits. You can also use a 12-ounce package of frozen berries.

Cinnamon Chantilly

Ingredients:
1 cup heavy cream
1/4 cup confectioners’ sugar
1 teaspoon ground cinnamon

Directions:

  1. Combine all ingredients and whisk to stiff peaks.

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The ChocolateDoctor’s Chocolate Profiteroles

Friday, June 28th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

I love profiteroles (pronounced pruh-FIHT-uh-rohl). I can’t imagine why I haven’t added this recipe to my blog before today. Profiteroles can be found in Europe, the Mediterranean countries and America. They are small, crisp, hollow rounds of pâte à choux (pastry) that are filled with sweetened whipped cream, pastry cream or ice cream. In America a larger ‘profiterole’ is called a cream puff. If you pipe out the choux pastry in a long line it is an éclair. These different shapes and sizes can be filled with both sweet and savory fillings. Profiteroles are light, delicate hollow pastry puffs which are easy to make, but everyone will think you are a top-notch pastry chef.

Prep Time: 25 minutes
Cook & Bake Time: 35 minutes
Ready In: 1 hour 30 minutes
Yield: Serves About 12

Ingredients:
To Make the Pâte à Choux (dough for the profiteroles pastry shell):

1 cup water
1/2 cup butter
2 tablespoons Choclatique Dark Chocolate Chips
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs

To Make the Cream Filling:
1 1/2 cup heavy cream
1 1/2 tablespoon Choclatique Rouge Unsweetened Cocoa Powder
1/2 cup confectioners’ sugar

To Make the Chocolate Sauce:
1 cup heavy cream
1 cup Choclatique Dark Chocolate Chips

Directions:

  1. Preheat an oven to 425º F.
  2. Line a baking sheet with parchment paper.
  3. Bring the water to a boil in a saucepan. Stir in the butter, 2 tablespoons of the chocolate chips and salt until the butter and chocolate have melted. Remove the saucepan from the heat.
  4. Rapidly stir in the flour until no dry lumps remain. Return to medium heat and stir until dough pulls away from the side of the bowl.
  5. Transfer dough to stand mixer with a paddle attachment and beat on medium speed for 1 minute.
  6. While the mixture is still warm beat in the eggs, one at a time, adding the next egg only after the last one has been completely incorporated into the mixture. You should have a smooth, silky paste.
  7. Drop the pâte à choux onto the prepared baking sheet in evenly spaced dollops about 2 tablespoons or a small scoop each.
  8. Bake in the preheated oven for 25 to 30 minutes. until the pastries have puffed up and turned golden brown.
  9. Transfer the pastry from the baking sheet to a wire rack. Cool to room temperature.
  10. Beat 1 cup of heavy cream to soft peaks; stir in the cocoa powder and confectioners’ sugar until the sugar has dissolved.
  11. Bring the remaining cup of heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and stir in the chocolate until melted and smooth.
  12. To assemble, poke a hole into the bottom of each pastry and using a pastry bag fill with the cocoa cream.
  13. Place the filled profiteroles onto individual serving plates and top with the warm sauce.

ChefSecret: The choux paste can be piped through a pastry bag or dropped with a pair of spoons into small balls and baked to form largely hollow puffs. After cooling the baked pastry balls inject with filling using a pastry bag and narrow piping tip, or slicing off the top, filling, and reassembling.

The most common fillings are whipped cream, pastry cream or ice cream. They can be topped with powdered sugar or chocolate sauce. They can also be served plain, with a crisp caramel glaze or with fruit. Filled and glazed with caramel, they are assembled into a pyramid of pastry and turned into a croquembouches. These sculptures of pastry are often served at weddings in France and Italy, and during the Christmas Holiday in Germany and France.

Leftover profiteroles may be stored sealed in an airtight container in the refrigerator up to 3 days.

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A Chocolaty (End of) Summer-Time Salad or Side

Thursday, September 27th, 2012
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

ChiliThe secret ingredient to my award-winning chili is a hint of chocolate. I’ve been told that the famous Cincinnati chili joint—Skyline—use a cocoa in their chili. Several of us in the test kitchen are always trying to discover new, less common ways for the use to use chocolate in savory foods. This is really nothing new for us, we’ve made Cacao-Studded Prime Rib, Corn Cakes, authentic Mexican Mole and even an Italian Salad Dressing kissed with the taste of chocolate. Don’t laugh unless you’ve tried it.

But now that we are nearing the end of the summer (though you wouldn’t believe it here in sunny Los Angeles), who wants to cook in a hot kitchen? Since I must get my quota of chocolate each day, I chose instead to develop a couscous salad with a luscious (I love the sound of the word luscious when talking about chocolate) blend of fruits, nuts, herbs, and—Big Surprise—CHOCOLATE! The flavor is very complex, but still summer-like with the orange zest, toasted pistachios, chopped mint, dried cherries, and cocoa. If you think there a lot going on here; you’re correct…but all works well and you will find it fragrant and fresh as each ingredient holds its own in every bite. Together they become nothing short of a beautiful, sensational symphony.

MintThe cocoa plays more of a supporting roll in this dish, rather than bold, center stage it plays in most desserts. The earthy cocoa acts more like a spice and produces a warm nutty background that balances the brightness of orange and mint. The best part is it’s so easy to make.

Cherry Pistachio Orange Cocoa Couscous Salad

Prep Time: 5 minutes
Cook Time: 5 minutes
Ready in: 20 minutes
Yield: Serves 2 to 4, but easily doubled or tripled

Ingredients:
1 1/2 cups water
1 teaspoon, extra virgin olive oil, plus
1 tablespoon extra virgin olive oil
2 teaspoons freshly grated orange zest
1/8 teaspoon kosher salt
1 cup dry small pearl couscous
1/2 cup shelled, salted pistachios, toasted and chopped
1/2 cup unsweetened dried cherries, chopped
1 1/2 tablespoons Choclatique Natura Unsweetened Cocoa Powder
1/8 teaspoon chili powder
2 tablespoons fresh mint, chopped
1/2 tablespoon orange honey

Directions:

  1. Combine the water, 1 teaspoon of oil, orange zest and salt in a medium saucepan; Bring to a boil over medium-high heat. Stir in couscous; cover the pot, and remove from the heat. Let it stand covered for about 5 minutes, then remove the lid and fluff the couscous lightly with a fork.
  2. Stir in chopped pistachios, cherries, cocoa powder, chili powder, mint and remaining tablespoon of oil. Add salt to taste. Taste and stir in honey if you’d prefer a sweeter taste.
  3. Serve it warm or chilled.

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Which Came First, The Easter Chicken or the Easter Egg?

Thursday, March 24th, 2011
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Giving baby chicks at Easter is a tradition that has its roots in ancient history. Eggs are widely recognized as symbols of new life, and are often included in various spiritual traditions. As symbols, they are most familiar to Western culture as Easter decorations and treats. Eggs and baby chicks are as prevalent as the bunny at Easter.

An egg is also a symbol of the rock tomb from which Christ emerged when he arose again. Likewise the chick, hatching out of the egg symbolizes new life or re-birth.

It is the influence of traditional spring rites that makes Easter so egg-special. And myths coming down to us from an incredibly distant past have shown man’s relationship with the egg to be very deep seated. This is caught in the old Latin proverb: “Omne vivum ex ovo,” which means “all life comes from an egg.”

From ancient India to Polynesia, from Iran, Greece, and Phonecia to Latvia, Estonia, and Finland, from Central America to the west coast of South America, there are myths that the whole universe was created out of an egg. Thus, it is not unusual that in almost all ancient cultures eggs have been held as an emblem of life. The concept of all living beings born from an egg is also a foundational concept of modern biology.

Eggs were viewed as symbols of new life and fertility through the ages. In early Christian times, the egg was a symbol of new life just as a chick might hatch from the egg. The Easter egg tradition may have celebrated the end of the privations of Lent. It is believed that for this reason many ancient cultures, including the Ancient Egyptians, Persians, and Romans, used eggs during their spring festivals.

The coloring of eggs is an established art, and eggs are often dyed, painted, and otherwise decorated. Eggs were also used in various holiday games: parents would hide eggs for children to find, and children would roll eggs down hills. These practices live on in Easter egg hunts and egg rolls. The most famous egg roll takes place on the White House lawn every year. The oldest tradition is to use dyed and painted chicken eggs, but a modern custom is to substitute chocolate eggs—solid or hollow, the latter filled with confections such as jellybeans. Candy Easter eggs can be any form of confectionery such as hollow chocolate eggs wrapped in brightly-colored foil or delicately constructed of spun sugar and pastry decoration techniques. The ubiquitous jelly egg or jellybean is made from sugar-coated pectin candy. These are often hidden, supposedly by the Easter Bunny, for children to find on Easter morning.

At Choclatique, we pay homage to both the chicken and the egg with our chocolate Chicks. Chicks are a delicious change from traditional Easter candy. These exceptional chocolates truffles have been hatched just in time for spring with an array of vibrant colors and luscious flavors. Chicks are the perfect choice for a special Easter basket addition or even a baby shower.

Strawberry & Cream ChickEveryone marvels over our delicate chocolate eggs cracked in the middle with a tiny chick emerging from within. Our Chicks are made with our premium quality, great-tasting chocolates and wonderful truffle fillings. Chicks are individually hand-painted and decorated by our talented artisans in our Chocolate Studios. Flavors include Cranberry Bog Chick, Sticky Almond Chick, Triple Chocolate Chick, Strawberries & Cream Chick, Chocolate-Marshmallow Chick, Chocolate Mousse Chick, Mint Chip Chick and several other chirping delights.

Chocolate Marshmallow ChickChocolate lovers are peeping with joy over Choclatique Chicks with the unique blend of gourmet chocolate and flavorful fillings. For those of you who like their Chicks unadorned and without fillings, we also offer Naked Chicks, solid chocolate tweets available in our premium Private Reserve Dark, Heritage Milk, Snowy White or a mixture of all 3! Chicks have become a new family tradition and a favorite for many Easters to come.

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