Zelda Benjamin's Blog, page 7
November 15, 2011
PRESIDENTIAL HOT CHOCOLATE
Do you make your hot chocolate from cocoa powder or melted frombars?The original hot cocoa recipe was a created by the Mayans. Itwas a mixture of ground cocoa beans, water, wine, and peppers. The Spaniardsbegan heating the mixture and sweetening it with sugar. After being introducedin England, milk was added.
Presidential Hot Chocolate (Former first lady Laura Bush 's Hot Chocolate Recipe.)
Ingredients 6 Tbsp. unsweetened...
Presidential Hot Chocolate (Former first lady Laura Bush 's Hot Chocolate Recipe.)
Ingredients 6 Tbsp. unsweetened...
October 11, 2011
How Do You Eat Your Chocolate?
Valentine's Day, Easter and Mother's day are definitely the leading chocolate holidays. Halloween is not far behind. I've seen foil wrapped chocolates from pumpkins to eyeballs.
Did you know that what you do with your foil says a lot about you? I'm a scruncher. According to chocolate therapist I'm missing many signals and my mind is filled with scattered thoughts. Kinda true.
How you eat your chocolate also says something about who you are . Check out this fun video. b iter or Melter; Which...
September 23, 2011
LInks to Fun Chocolate Info
Interview With Zelda Benjamin
Posted by Gina/Katherine at 9/11/2011
There's something delectable about Zelda Benjamin. Could it be...the chocolate? Maybe at first glance. But there's more to this lovely Avalon author than yummy goodness. Come along with me and learn just what makes Zelda melt. Leave a comment, and you could be the lucky winner of one of her Chocolate books!
Q.: Tell us about your latest book for Avalon, Chocolate Muse.
A.: Chocolate Muse is the third book in my Love by Chocolate Series. The heroine, Maddie, a classically trained pastry chef was introduced in the previous book, Chocolate Magic. When someone mistakenly covers her signature torta di chocolate in soap powder instead of sugar, she’s fired before the review hits the morning paper.
Forced to take a job in a friend's bakery and teach a children's evening class to make ends meet, she vows vengeance on the man responsible for her damaged reputation. But when she realizes that the father of two of her students is her nemesis, the charming food writer Brad Angelo, her anger deflates faster than an overcooked souffle.
Brad, a single father struggling to balance parenting and his syndicated food column, is completely clueless about the trouble he's caused Maddie. He finds her evasive attitude and chocolate talent to be intriguing parts of her allure, but isn't sure he’s ready to create a life that might be messier than melted chocolate when their secrets are slowly revealed.
Q.: Clearly, you have a passion for chocolate. How did it start? Do you have a special background in pastry or desserts?
A.: Unfortunately, I have no special chocolate talents. I love to cook, but baking and working with chocolate are too precise for me. The idea for the first book, Chocolate Secrets came to me when I read about an attempted robbery at the home of a famous French chocolatier. It was believed the intruders were searching for his secret recipe. I guess you can say that article sparked the entire series. I started doing chocolate research by visiting chocolate shops in cities that I visited. When shop owners discovered my interest in chocolate they were more than willing to share their knowledge. I have tasted some really great chocolate and learned a few tips that I share with my readers. I always have an excuse for dessert.
Q.: White chocolate, dark chocolate, or milk chocolate?
A.: I’m a chocolaholic who prefers dark chocolate to milk chocolate. I don’t need a reason to indulge, but the health benefits to eating dark chocolate are always an incentive. Friends and fans are always sending me articles about chocolate. I’d like to share some interesting links.
Chocolate doesn't have to derail a diet: study www.fox8.com
http://abcnews.go.com/Health/HeartDis...
I know the higher the cocoa content the better the benefits, but I can’t eat chocolate over 70% cocoa.
Q.: Are there any other chocolate books in the works?
A.: Chocolate Couture, book 4 is my current work in progress. This will be my last book in the series.
Q.: Tell us about some of your other interests. What do you like to do when you're not writing?
A.: When I’m not writing I work as a nurse in a pediatric ER. I love to travel with my family- husband, kids, and grandchildren.
Q.: Sounds like a busy, satisfying life. So, what's next for you?
A.: Writing a series is fun. I’d like to do another series.
Q.: Where can readers find you?
A.: Readers can follow me on Facebook and Twitter.
They can also visit my website to see some photos of my favorite vacation spots.
http://www.zeldabenjamin.com
Posted by Gina/Katherine at 9/11/2011
There's something delectable about Zelda Benjamin. Could it be...the chocolate? Maybe at first glance. But there's more to this lovely Avalon author than yummy goodness. Come along with me and learn just what makes Zelda melt. Leave a comment, and you could be the lucky winner of one of her Chocolate books!
Q.: Tell us about your latest book for Avalon, Chocolate Muse.
A.: Chocolate Muse is the third book in my Love by Chocolate Series. The heroine, Maddie, a classically trained pastry chef was introduced in the previous book, Chocolate Magic. When someone mistakenly covers her signature torta di chocolate in soap powder instead of sugar, she’s fired before the review hits the morning paper.
Forced to take a job in a friend's bakery and teach a children's evening class to make ends meet, she vows vengeance on the man responsible for her damaged reputation. But when she realizes that the father of two of her students is her nemesis, the charming food writer Brad Angelo, her anger deflates faster than an overcooked souffle.
Brad, a single father struggling to balance parenting and his syndicated food column, is completely clueless about the trouble he's caused Maddie. He finds her evasive attitude and chocolate talent to be intriguing parts of her allure, but isn't sure he’s ready to create a life that might be messier than melted chocolate when their secrets are slowly revealed.
Q.: Clearly, you have a passion for chocolate. How did it start? Do you have a special background in pastry or desserts?
A.: Unfortunately, I have no special chocolate talents. I love to cook, but baking and working with chocolate are too precise for me. The idea for the first book, Chocolate Secrets came to me when I read about an attempted robbery at the home of a famous French chocolatier. It was believed the intruders were searching for his secret recipe. I guess you can say that article sparked the entire series. I started doing chocolate research by visiting chocolate shops in cities that I visited. When shop owners discovered my interest in chocolate they were more than willing to share their knowledge. I have tasted some really great chocolate and learned a few tips that I share with my readers. I always have an excuse for dessert.
Q.: White chocolate, dark chocolate, or milk chocolate?
A.: I’m a chocolaholic who prefers dark chocolate to milk chocolate. I don’t need a reason to indulge, but the health benefits to eating dark chocolate are always an incentive. Friends and fans are always sending me articles about chocolate. I’d like to share some interesting links.
Chocolate doesn't have to derail a diet: study www.fox8.com
http://abcnews.go.com/Health/HeartDis...
I know the higher the cocoa content the better the benefits, but I can’t eat chocolate over 70% cocoa.
Q.: Are there any other chocolate books in the works?
A.: Chocolate Couture, book 4 is my current work in progress. This will be my last book in the series.
Q.: Tell us about some of your other interests. What do you like to do when you're not writing?
A.: When I’m not writing I work as a nurse in a pediatric ER. I love to travel with my family- husband, kids, and grandchildren.
Q.: Sounds like a busy, satisfying life. So, what's next for you?
A.: Writing a series is fun. I’d like to do another series.
Q.: Where can readers find you?
A.: Readers can follow me on Facebook and Twitter.
They can also visit my website to see some photos of my favorite vacation spots.
http://www.zeldabenjamin.com
Avalon Interview / Links to Fun Chocolate Info
Interview With Zelda Benjamin
Posted by Gina/Katherine
There's something delectable about Zelda Benjamin. Could it be...the chocolate? Maybe at first glance. But there's more to this lovely Avalon author than yummy goodness. Come along with me and learn just what makes Zelda melt.
Q.: Tell us about your latest book for Avalon, Chocolate Muse.
A.: Chocolate Muse is the third book in my Love by Chocolate Series. Theheroine, Maddie, a classically trained pastry chef was introduced in the previous...
Posted by Gina/Katherine There's something delectable about Zelda Benjamin. Could it be...the chocolate? Maybe at first glance. But there's more to this lovely Avalon author than yummy goodness. Come along with me and learn just what makes Zelda melt.
Q.: Tell us about your latest book for Avalon, Chocolate Muse.
A.: Chocolate Muse is the third book in my Love by Chocolate Series. Theheroine, Maddie, a classically trained pastry chef was introduced in the previous...
March 10, 2011
Send a Crème Egg Without the Calories
While gathering facts for this blog I came across a really cool site. You can Cad-apult an egg to any address in the world via google map. Check it out and send a creme egg without the calories.http://www.returnofthegoo.ca/en
You can always tell when Spring and Easter are close. Today I saw my first Cadbury egg on the shelves. Cadbury produces these eggs only between January and April. Did you know that if all the crème eggs sold were piled on top of each other the pile would be 10 times h...
February 4, 2011
February is National Chocolate Month
What a great month to start a chocolate blog and share with my viewers all the interesting chocolate info I've gathered while doing research for my Love by Chocolate series. I know what you're thinking - not so bad. Imagine having to taste all those scrumptious chocolates and drink cups of amazing hot chocolate so I can recreate the experience in my stories. Not all my chocolate info makes it into my stories. I can't let my characters be consumed with it. Or can I?
In Chocolate Magic my...
In Chocolate Magic my...
