Hi guys. Due to job pressure and all that jazz. I decided to close AWOOT. Which means the posting will stay here. but most likely I won't post anything else.
But anyway. I'll be starting a new blog on love, life, relationship and everything together with my fiancee.
Do visit fei-chris.blogspot.com for light reading materials... something to make you laugh or touch your heart before going to bed.
enjoy
Chris
Thursday, June 14, 2007
Monday, March 19, 2007
Meiji 99% Cacao
So against the advice of 2 chocolate experts, I decided to lay may hands on the powerful meiji 99% cacao for the first time ever. Yeah I've tinkering to buy the bar for a long long time eventhough the chocolate experts said it's a big no no.
oohhh, yeah. Mmm, looks smooth and I think I'm up to challenge. From surface test, it passed the benchmark quite ok. Although not as smooth as lindt, Japanese chocolate does not famous for it's surface test.
So ceremoniously I broke a piece and let it melt in my mouth. But instead of mmmmm, what come out of me is a resounding ommmpphhhttt... what the...? It tastes awfully bitter and I can't even get a hint of neither flavor or aroma of chocolate from the bar. As curiousity goes, I take a look on the ingredient list and guess what...
Yupe. Something missing. There's not a single atom of sugar contained in this bar. I've known sugar free chocolate but this is simply nuts! I wonder what lunatics in Meiji would think about making such bar. D'uuuh, I'll be selling all my stocks in Meiji if I do have one.
But I already got one and I can't simply just throw it away or else my girlfriend will laugh at me with the "told you..." smug on her face. (Yes, you will sweetheart. Just admit it.)
So let's get creative. How would we get the aroma out of something? Simple. Heat it. the vapor will intensify the chocolate aroma out of the bar. And how would we get something nice from such bitterness? Remember, eventhough it's bitter, it's still chocolate. It has all the property of normal chocolate bar except sweetness.
Now what I did is simply put the bar in a cup of water. Microwave it and... make a chocolate drink! After I got the melted bar on hot water, I just scoop my Cadbury hot chocolate drink powder. And there you go. You'll get yourself an extra-"powderful" yummy frothy chocolate drink. It's intensely chocolate and you can still taste the bitterness, but it become an excellent additive to my usual chocolate drink. mmm.
So let me end up this posting with a modified adage: When life gives you bitter chocolate, just make chocolate drink!
Happy Chocolating
Cons
Tuesday, February 27, 2007
Chocolate (2)
What’s the difference between chocolatier and chocolate manufacturer?
Simple. Chocolate manufacturers mass produce their chocolate and therefore sold at cheaper prices. While chocolatiers are houses that produce hand made chocolate.
Chocolate manufacturers including Cadbury, Toblerone and Hershey’s mass produced their chocolate and have it sold on the market. Chocolatiers, on the other hands, have their own boutique to sell off their products. Chocolatiers here are brands such as Godiva (the Belgian “G”), Leonidas and such that they normally have their own stores.
However, there are chocolate manufacturer which combines the quality of chocolatiers and produces premium chocolate that sold in the market as well. Which of course, at premium prices. Brands such as Lindt, Valrhona and Callebaut would cost double or even triple their market counterparts.
So after you know all these, you can get chocolate according to the occasion. (or the size of apology you need to make.) For fun times and frequent minor celebrations, M&M’s will do the trick. For getting an A on exam or when she manage to lose 3 Lbs., you can get a Toblerone to lift the mood. Lindt and Valrhona would be nice for occasions such as promotions or romantic-dinner-bouquet-companion. (of course we can always blame the champagne for the high cost incurred) And for valentine’s day, birthday, out-of-ordinary day, or forgetting-any-of-the-above-days, “G” is the answer.
Happy chocolating
Cons
Simple. Chocolate manufacturers mass produce their chocolate and therefore sold at cheaper prices. While chocolatiers are houses that produce hand made chocolate.
Chocolate manufacturers including Cadbury, Toblerone and Hershey’s mass produced their chocolate and have it sold on the market. Chocolatiers, on the other hands, have their own boutique to sell off their products. Chocolatiers here are brands such as Godiva (the Belgian “G”), Leonidas and such that they normally have their own stores.
However, there are chocolate manufacturer which combines the quality of chocolatiers and produces premium chocolate that sold in the market as well. Which of course, at premium prices. Brands such as Lindt, Valrhona and Callebaut would cost double or even triple their market counterparts.
So after you know all these, you can get chocolate according to the occasion. (or the size of apology you need to make.) For fun times and frequent minor celebrations, M&M’s will do the trick. For getting an A on exam or when she manage to lose 3 Lbs., you can get a Toblerone to lift the mood. Lindt and Valrhona would be nice for occasions such as promotions or romantic-dinner-bouquet-companion. (of course we can always blame the champagne for the high cost incurred) And for valentine’s day, birthday, out-of-ordinary day, or forgetting-any-of-the-above-days, “G” is the answer.
Happy chocolating
Cons
Monday, February 26, 2007
Chocolate (1)
Since on the last post I highlighted chocolate as the important element of what you need to know from your mate, I guess I should give a little knowledge on chocolate as well. First is to give a small information for the guys who wondering what the heck is Belgium with capital “G” and of course to inform the girls that when guys gives you that “G”, he loves you so much (or he’s in for a big time apology)
Chocolate was consumed by early Americans and brought to Europe slightly later in the history. The latin name, Theobroma cacao, refer to its attribute. (Theo=God(s), Broma=Food) which literally means food of God. (or from God)
As the history and technical information for chocolate can simply copied out from wikipedia, I’d rather link the page to everybody then.
http://en.wikipedia.org/wiki/Chocolate
However, why do people crave for chocolate? Why some of the girls force us to buy the ultra-expensive box of chocolate for Valentine’s day?
A simple answer is that chocolate contains Theobromine, which is an alkaloid substances contained in chocolate and one of its effect is mood elevating. (the detailed “WHY” can be found again in wikipedia. You, lazy bums.)
Such mood elevating would be very useful when small depression comes. Similarly on relationship, it’ll help to lighten the mood of your other half. (or in other word, smoothen the way when you’re going to make a big time apology)
Now there are 3 major type of chocolate: Dark, milk and white. Pay attention that Nestle’s milky bar is pure milk bar and contains NO chocolate at all.
Dark chocolate contains at least 45% of cocoa solids in its mixture. While 65% to 80% cocoa solids would be deemed as fine and extra fine dark chocolate, apparently dark chocolate lovers does have their limits.
Meiji, chocolate and sweets produced from Japan, on its recent stint is releasing 99% dark chocolate which miserably failed the taste test by our (ladies) dark chocolate lovers. While both deemed Lindt 85% as smooth and bitter, Meiji’s 99% considered as unbearably bitter.
So eventhough your lady do like dark chocolate, do find out “How dark can she be?” If you want to make it safe, make sure the cocoa solids is between 45-60%. Bitter enough to be dark, sweet enough for most people and ummm, cheap enough compare to 75% extra fine. Recommendation: Cadbury’s Old Gold for budget. Lindt if you have extra.
Milk chocolate, now that’s a challenge. As there are wide array of milk chocolate selection, the question is no longer in how dark can it be, but what is the taste? Mass producer of chocolate (Cadbury, Hershey’s, Nestle…) Rule of thumb, Europeans rarely like their chocolate sweet. So theirs is less sweet than Americans. Watch from where does the chocolate came from. Swiss makers would taste differently that Belgium or Germany. Dutch might taste milky and France’s might be costly. For darkish milk lovers, Americans such as Mars bar or Hershey’s would deemed as too sweet. While finding the most suitable milk chocolate for her, Toblerone and Swiss Delice would be a safe choice.
For budget, Cadbury and Nestle provide a good milk chocolate.
The challenge in white chocolate is how milky and smooth can it be. While the white chocolate lovers are rare, they are existing as the white chocolate itself. Cadbury had a very good whites and so does Swiss Delice.
Next is to identify whether she liked it smooth or with fillings. Common fillings such as nuts, raisins and fruits or something exquisite such as Lindt's array of liquid liquor fillings. Flavoring would be one of the consideration. Flavor such as mint, orange or hazelnut cream gives another color to the chocolate itself. But if unsure, just stick with smooth. It's safer.
While some brands are recommended here, it doesn’t mean other brands not mentioned do not taste as well. Who can deny the power of Ferrero? With its Ferrero Rocher, Kinder Bueno or Nutella (which irresistible when spread over bread and toasted with cheese), they indeed one of the powerful chocolate house in the world. So, do have some chocolate tasting here and there. Find out which brand you liked, how smooth you wanted it to be and how sweet is your taste. sweeter doesn't always better.
Wow, It has been a very long posting isn’t it. But it’s just part one. I’ll continue on this ASAP.
I’ll explain the difference between chocolate manufacturer and chocolatier on the next posting.
Keep in touch.
Cons
Chocolate was consumed by early Americans and brought to Europe slightly later in the history. The latin name, Theobroma cacao, refer to its attribute. (Theo=God(s), Broma=Food) which literally means food of God. (or from God)
As the history and technical information for chocolate can simply copied out from wikipedia, I’d rather link the page to everybody then.
http://en.wikipedia.org/wiki/Chocolate
However, why do people crave for chocolate? Why some of the girls force us to buy the ultra-expensive box of chocolate for Valentine’s day?
A simple answer is that chocolate contains Theobromine, which is an alkaloid substances contained in chocolate and one of its effect is mood elevating. (the detailed “WHY” can be found again in wikipedia. You, lazy bums.)
Such mood elevating would be very useful when small depression comes. Similarly on relationship, it’ll help to lighten the mood of your other half. (or in other word, smoothen the way when you’re going to make a big time apology)
Now there are 3 major type of chocolate: Dark, milk and white. Pay attention that Nestle’s milky bar is pure milk bar and contains NO chocolate at all.
Dark chocolate contains at least 45% of cocoa solids in its mixture. While 65% to 80% cocoa solids would be deemed as fine and extra fine dark chocolate, apparently dark chocolate lovers does have their limits.
Meiji, chocolate and sweets produced from Japan, on its recent stint is releasing 99% dark chocolate which miserably failed the taste test by our (ladies) dark chocolate lovers. While both deemed Lindt 85% as smooth and bitter, Meiji’s 99% considered as unbearably bitter.
So eventhough your lady do like dark chocolate, do find out “How dark can she be?” If you want to make it safe, make sure the cocoa solids is between 45-60%. Bitter enough to be dark, sweet enough for most people and ummm, cheap enough compare to 75% extra fine. Recommendation: Cadbury’s Old Gold for budget. Lindt if you have extra.
Milk chocolate, now that’s a challenge. As there are wide array of milk chocolate selection, the question is no longer in how dark can it be, but what is the taste? Mass producer of chocolate (Cadbury, Hershey’s, Nestle…) Rule of thumb, Europeans rarely like their chocolate sweet. So theirs is less sweet than Americans. Watch from where does the chocolate came from. Swiss makers would taste differently that Belgium or Germany. Dutch might taste milky and France’s might be costly. For darkish milk lovers, Americans such as Mars bar or Hershey’s would deemed as too sweet. While finding the most suitable milk chocolate for her, Toblerone and Swiss Delice would be a safe choice.
For budget, Cadbury and Nestle provide a good milk chocolate.
The challenge in white chocolate is how milky and smooth can it be. While the white chocolate lovers are rare, they are existing as the white chocolate itself. Cadbury had a very good whites and so does Swiss Delice.
Next is to identify whether she liked it smooth or with fillings. Common fillings such as nuts, raisins and fruits or something exquisite such as Lindt's array of liquid liquor fillings. Flavoring would be one of the consideration. Flavor such as mint, orange or hazelnut cream gives another color to the chocolate itself. But if unsure, just stick with smooth. It's safer.
While some brands are recommended here, it doesn’t mean other brands not mentioned do not taste as well. Who can deny the power of Ferrero? With its Ferrero Rocher, Kinder Bueno or Nutella (which irresistible when spread over bread and toasted with cheese), they indeed one of the powerful chocolate house in the world. So, do have some chocolate tasting here and there. Find out which brand you liked, how smooth you wanted it to be and how sweet is your taste. sweeter doesn't always better.
Wow, It has been a very long posting isn’t it. But it’s just part one. I’ll continue on this ASAP.
I’ll explain the difference between chocolate manufacturer and chocolatier on the next posting.
Keep in touch.
Cons
Saturday, February 17, 2007
Detail, detail, detail Part 1
This is the stuffs that most of my friends heard from me a thousand times.
Everytime I met a new item, (a couple, that is) I've always asked two questions to the guys:
1. Dark Chocolate, milk chocolate, white chocolate or no chocolate?
2. What flower?
While the questions sounds "fragmented", the guy subjected to this question understands what they meant. What is the favorite type of these two specific things their sweetheart liked the most? What kind of chocolate she really like? What flower is her most favorite?
Of course, the first question is much easier than the second. But I do found some guys who can perfectly answer both questions. Although the answer is ridiculously meticulous, "Roses, yellowish-orangish-red." (Kudos to Arvin for the perfect answer)
Well, after the questions, of course come the explanation: Why? Why these two questions? Why flowers and chocolate? The simple answer is they are the 2 things that we, guys can use to bribe them, girls. But the long and complicated answer would be: "Detail"
The guys so often missed the details and therefore, the whole chain of subtle hints conveyed by their fairer half. (Just admit it guys. Especially those who can't answer correctly.) Guys who paid attention to romantic things such as what kind of chocolate, will pay attention to more intricate details such as what kind of engagement ring design she'd love. You see, if she liked belgian dark with 65% cocoa and her favorite brand emblazoned with a big "G", it shows that she have a very unique interest and only chocolate with such complexity will satisfy her. If so, don't waste your money getting her a kilo of cadbury while 2 pieces (yes, just 2 pieces!) of"G" will magically create a smile on her lips.
On the other hand, if she prefers Swiss that comes in triangular bars, go get it. (You know what I'm talking about. Don't you?) Don't bother buying another brand and earn a flat "thanks" formality.
You see, when girls giving you a gift, they most likely thinking about you, what would you like, how nice it would looked on you and so on. So wouldn't it be a shame if you spend $20 for a lily when a $3 stalk of velvet rose would pierce right to her heart?
So, are we going around in chocolate and flowers? of course not. The topics is details! how are we, guys suppose to obtain the subtle details and apply it in our relationship. When I just dated my fiancee, I promised to bring her to 100 different kind of cuisines and I already chalked 50 something at this moment. We went to steak, pasta, traditional food, sushi bar, japanese buffet, Singapore chili crab and I spent hundreds of dollars for those meals. But to get the sweetest smile of her, I just need the frozen strawberry from MOS burger that cost me $1.50!
Again. It's informed details. It's not a wild guess. It's from knowledge that she liked strawberry and she liked ice cream. While strawberry ice cream is as common as instant noodle, frozen strawberries with ice cream, are not.
Now, how are we going to get these detailed information? And how should we use these informations? Come back for part 2.
Everytime I met a new item, (a couple, that is) I've always asked two questions to the guys:
1. Dark Chocolate, milk chocolate, white chocolate or no chocolate?
2. What flower?
While the questions sounds "fragmented", the guy subjected to this question understands what they meant. What is the favorite type of these two specific things their sweetheart liked the most? What kind of chocolate she really like? What flower is her most favorite?
Of course, the first question is much easier than the second. But I do found some guys who can perfectly answer both questions. Although the answer is ridiculously meticulous, "Roses, yellowish-orangish-red." (Kudos to Arvin for the perfect answer)
Well, after the questions, of course come the explanation: Why? Why these two questions? Why flowers and chocolate? The simple answer is they are the 2 things that we, guys can use to bribe them, girls. But the long and complicated answer would be: "Detail"
The guys so often missed the details and therefore, the whole chain of subtle hints conveyed by their fairer half. (Just admit it guys. Especially those who can't answer correctly.) Guys who paid attention to romantic things such as what kind of chocolate, will pay attention to more intricate details such as what kind of engagement ring design she'd love. You see, if she liked belgian dark with 65% cocoa and her favorite brand emblazoned with a big "G", it shows that she have a very unique interest and only chocolate with such complexity will satisfy her. If so, don't waste your money getting her a kilo of cadbury while 2 pieces (yes, just 2 pieces!) of"G" will magically create a smile on her lips.
On the other hand, if she prefers Swiss that comes in triangular bars, go get it. (You know what I'm talking about. Don't you?) Don't bother buying another brand and earn a flat "thanks" formality.
You see, when girls giving you a gift, they most likely thinking about you, what would you like, how nice it would looked on you and so on. So wouldn't it be a shame if you spend $20 for a lily when a $3 stalk of velvet rose would pierce right to her heart?
So, are we going around in chocolate and flowers? of course not. The topics is details! how are we, guys suppose to obtain the subtle details and apply it in our relationship. When I just dated my fiancee, I promised to bring her to 100 different kind of cuisines and I already chalked 50 something at this moment. We went to steak, pasta, traditional food, sushi bar, japanese buffet, Singapore chili crab and I spent hundreds of dollars for those meals. But to get the sweetest smile of her, I just need the frozen strawberry from MOS burger that cost me $1.50!
Again. It's informed details. It's not a wild guess. It's from knowledge that she liked strawberry and she liked ice cream. While strawberry ice cream is as common as instant noodle, frozen strawberries with ice cream, are not.
Now, how are we going to get these detailed information? And how should we use these informations? Come back for part 2.
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