What you need:

• 5 dl vanilla ice-cream (non-lactose)
• 250 gram frozen raspberry
• 6 egg – separate withe and the yolk, save the egg-white to do some meringue
• 1 dl plain sugar
• 1 dl almonds without skin

The garnish;

• fresh or frozen mixed berries, I prefer fresh!

How to ?

1. Take the ice crème out of the freezer, await for the ice crème to become soft and easy to stir in,
2. Take the frozen berries out of the freezer too
3. Whisk egg yolks and sugar until fluffy
4. Mix in the melted ice cream, almonds and raspberries. Turning the mix around with a plastic spoon.
5. Line a 2-liter loaf tin with clingfilm.
6. Pour in batter and place the shape covered in the freezer for 4-5 hours.
7. Serve with mixed berries.
8. Enjoy together with some sweet desert wine – sweet champagne/cava or some lemonade

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I personally think that liquorice is going to become the new chocolate, we have yet not seen all the positive effects on this very exciting sweet! No only is it used in sweets but also as a sub-product in many of the things that we eat every day, and we dont know about it.

Much more to come on the black substances. 

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- this is perhaps some of the best and purest cocoa I have ever used in making food. If you have the opportunity to get your hands on one of the cylinders – grab it.

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- if you are on facebook this is the group to be part of!

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July 10, 2009 – If you ever have the time and oppertunity to read – watch the show of Willies, just do it.

July 10, 2009 – Everyone should understand their learning curve!

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A team of German researchers have found that those who eat an average of 7.5 grams of chocolate per day have lower blood pressure and a 39 per cent lower risk of having a heart attack in comparison to those who have only 1.7 grams of the bar on an average per day.

Read more of researcher Dr Brian Buijsse from German Institute of Human Nutrition here:

http://news.rediff.com/report/2010/mar/31/chocolate-a-day-lowers-bp-heart-ailments.htm

http://www.destinationsante.com/Du-chocolat-pour-Paques-Oui-mais-plutot-du-noir.html

http://notizie.tiscali.it/articoli/scienza/10/04/cioccolato-quadratino-fondente-protegge-cuore.html

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At Anthon Berg we buy all our Fairtrade beans from fairtrade cooperatives in Ghana. Fairtrade guarantees a better deal for the farmer benefits the entire community. Recent projects include extending a local school, the construction of a new wells and visits by mobile health clinics.

This one you need to try if you are as me a fan of Black Licorice! The best of its kind, never tasted anyone this good, but there is competition!

Fazer Salmiakki

Such a chocolate like “Fazer Salmiakki” from Finland, is one of the closest production in the game of being the leader of the Black Licorice chocolate. The product from Gazer feels a bit more cheap than the production from Anthon Berg.

Fazer has a much more creamy structure and I recommend that you keep this one in the a cold place, around 10 Celsius – then you have a great taste and texture

Salmiakki Chocolate is filled with salmiac. This kind of thing is a rare mineral composed of ammonium chloride, NH4Cl.

Welcome to the Black Licorice chocolate world

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Chocolate Liqueurs are made from premium dark chocolate (min. 55% cocoa) filled with exceptional syrups containing branded spirits. Alcohol content min. 2.5% max. 5% w/w).

The “bottles” has always been one of my favorites, fro my childhood and even today – cant stop eating them.

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Looking at this great website, and looking at the film, click on the image above makes me hungry for chocolate. I am starting to focus more on Anthon Berg and their products, how they are doing around the world, so please if you have anything to add, let me know.

All the best of taste today

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Hope you enjoy as much as I do

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