Tuesday’s Cupful: Types of Chocolate

Shades of sweetness to suit every desire

Different types of chocolate are available for hardcore chocolate lovers. The Mixed Stew crew has cravings for dark chocolate. After all, it is a healthy treat. (More on that tomorrow.) Here’s a brief description of the different kinds of chocolate:

Milk Chocolate - In the U.S., milk chocolate contains 10% chocolate liquor along with cocoa solids, 3.7% milk fats, and 12% milk solids. Meanwhile, European milk chocolate must contain at least 25% chocolate liquor. European milk chocolate makers usually use condensed milk while British and U.S. manufacturers are inclined to use a milk and sugar mixture. Generally, European milk chocolate tends to be of higher quality in flavor, taste, and smoothness. Milk chocolate is the type of chocolate commonly used in candy bars and desserts. Beware: It melts easily in one’s hand.

Dark Chocolate - This is also called plain chocolate. This is chocolate without any dairy or milk ingredients added. Any chocolate labeled “dark chocolate” in the U.S. must contain at least 15% chocolate liquor while European dark chocolate must have at least 35% chocolate liquor. The U.S. Government calls this “sweet chocolate.” Sweet dark chocolate is a more specific class with more sugar under dark chocolate. Dark chocolate is known for its dry and chalky texture and has the most chocolate content and flavor.

White Chocolate – It’s actually not chocolate at all; however, this creamy and smooth confection does contain cocoa butter (a product of the cocoa bean). The slight chocolate flavor of cocoa butter is enhanced by adding other ingredients, such as sugar, vanilla, and milk. White chocolate is known for its creamier and smoother texture and flavor. It’s often paired with other chocolates in decorating desserts for visual impact. Also, look for white chocolate lattes and specialty coffee mochas.

Monday’s Bread Bowl: Champorado

A rice porridge that sweetens the day
With Valentine's Day approaching fast, The Mixed Stew is fixated on chocolate. To start off the week, we can't think of a better dish than champorado, or chocolate rice porridge. On a cold winter day or when it's just gloomy outside (or when you have more than two feet of snow to dig to clear walkways and cars), porridge seems like a natural choice. And for anyone with a sweet tooth, a porridge with chocolate is the way to go. And we're not talking about cold, rice pudding. Champorado (rice chocolate porridge) is popular in Mexico and the Philippines. Serve it for breakfast or any other time. It’s basically rice pudding flavored with chocolate or cocoa powder. Here is our recipe:

What you will need:

1 wooden spoon
1 medium-sized saucepan with lid
2 cups sticky rice
3 cups water
1 (12 oz) can evaporated milk
1/2 cup dark cocoa powder or solid dark baking chocolate
½ cup granulated sugar or Splenda

Optional: 1/4 cup crushed almonds or hazelnuts

Cooking and Directions:

Combine water and rice in covered saucepan. Place pan on medium-high heat. Watch carefully and bring to a boil and lower heat to slow simmer. Let it simmer on low for 15 minutes. Next, add whole can of evaporated milk. Stir well. Again, bring everything to a slow simmer. Leave pot covered for another 10 minutes. Finally, add cocoa powder and sugar. Remove saucepan from heat and stir well. Let it rest for another 10 minutes. Serve hot. Top with chocolate shavings, whipped cream topping, or condensed milk. Want to make it healthier? Mix in about a tablespoon of flaxseed during simmering process!

Friday’s Last Spoonful: Cockles

Cool things come in small packages
These typically small clams can be distinguished from other clams because of their rounder and symmetrical shells that have obvious ridge. They also look heart shaped when viewed from the end. They primarily come from saltwater habitats and can be found from the California to the Bering Sea. There are more than 200 species of cockles in the family of Cardiidae. They’re flavor is not atypical from other clams. Cockles are popular in the United Kingdom where they’re sold freshly cooked (boiled) and seasoned white pepper and malt vinegar. Also, look for cockles in Asian cuisine.

Thursday’s Side Dish: Stuffed Clams

Nothing stuffy about these hors d'oeuvres

The Mixed Stew spotted Matlaw’s frozen stuffed clams at H Mart labeled as a new item (at $4.99); however, Walmart also carries them. These may be the way to go for anyone that needs fancy hors d'oeuvres or appetizers in a pinch for a crowd or an impromptu dinner party. Follow the cooking instructions and prepare to bake them. Put a touch of your favorite shredded cheese on top before placing in the oven, or once the clams are done, sprinkle some chopped fresh parsley or chives on top. Want to push the flavor enhancement a little further? Sprinkle some Old Bay seasoning or dress with a slice of jalapeno pepper if you want a little bit more of a kick on your stuffed clams. Oh, and have some lemon wedges available in case guests want to spritz some lemon juice to wake up the flavors.

Wednesday’s Helping: Clams

It's what's inside that counts
The savory flesh inside the hard shells keeps seafood lovers wanting more when it comes to clams. These mollusks burrow into the bed of the ocean floor or freshwater environment that they inhabit. Clams have two shells of equal size that are attached by a hinge-joint and ligament that open and close. There are several different varieties from the small littleneck to giant clams. Clams are consumed raw, steamed, boiled, fried, baked, stewed and grilled. The cooking method usually depends on the size of the clams. Clams are in season between May and September on the U.S. East Coast. That’s when oysters are out of season. Select fresh clams that are plump, smell fresh, and seem robust for their size. Avoid clams that smell like ammonia. Look for an aroma to match the strong and sweet flavor of the sea. Some people consider clams to be a delicacy. Clams are sold fresh and in the shell, shelled and canned or frozen. What is your favorite clam dish?

Tuesday’s Cupful: Clam Juice

Seafood flavor in a bottle
We’ve seen it in the supermarket next to the canned clams and canned tuna. Clam juice is made from the strained liquid of freshly shucked clams. It is a fine substitute for fish broth and may add flavor to different seafood dishes. Look for a briny consistency and opaque appearance. An 8 oz. bottle of clam juice goes for $2.39. The smell and cost of making fish broth makes clam juice a useful product for seafood chefs. Use bottled clam juice to flavor a seafood bisque or enhance a clam chowder.

Monday’s Bread Bowl: New England Clam Chowder

What was once considered a poor man's feast
A hot, creamy, and seafood chowder is right for warming up during the cold winter weather. Sautéed onions, chopped celery, and bits of salt pork (ham or bacon) combine to create a yummy flavor base. Historically, clams were easy to find and collect. Clam chowders can be traced back to early Colonial settlers in the United States. Chowders were made from anything that could be caught at sea, butchered, or grown in the garden. Chowders were a “poor man’s” dish of stewed ingredients. There are many variations that include potato chowder, corn chowder, and seafood chowder. Old clam chowder recipes usually included ship biscuits and salt pork drippings. Two main types of clam chowder have emerged on the East Coast of the United States. New England clam chowders are white and dairy based while Manhattan clam chowder is tomato based. For New England clam chowder, recipes call for milk or cream. We suggest adding a dash of Old Bay seasoning to make it spicier. Top bowls of this chowder with sliced chives, shredded cheese, or Italian parsley. Serve with crushed saltines or butter crackers.