Sweet Fundraising

Posted on December 21, 2011 by barkeater

Barkeater Chocolates Peanut Butter Cups

As we wind up this very, very busy holiday season (thank you all!) – we are already working ahead for our usual Valentine’s Day rush and our fundraising season kick-off! Making thousands of gourmet chocolate hearts at the end of December may seem a bit out of place- but this is our most popular time for helping organizations raise money. That translates to a lot of Barkeater Chocolates’ Valentine’s Day confections being sold by school groups and non-profit organizations in the next 30 days.

Enjoy your December holidays and New Year celebrations wherever you are! Here in our corner of the Adirondacks – there may not be much snow yet – but there is a mountain of chocolate still to be made.

 

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Truff-Ales Debut at Brew Pub

Posted on December 6, 2011 by barkeater

Truff-Ales at Davidson Brothers

Beer is to chocolate like a hand is to a glove. Not just a welcome treat, but perhaps a necessary one.

Barkeater Chocolates of North Creek announces its collaboration with Davidson Brothers Brewing Company in downtown Glens Falls. Diners are now able to end their meal with five decadent dark chocolate truffles using Davidson’s Red, IPA, Oatmeal Stout, Scotch & Smoked Porter brews.

The confections debuted in early December and have already proven to be extremely popular. The staff at Barkeater Chocolates is making hundreds more to keep up with demand.

Barkeater Chocolates, located in the Adirondacks, is an artisanal chocolate manufacturer that specializes in handcrafted European-style chocolates made in small batches using wholesome, often organic ingredients. While select retailers throughout the Capital Region, Hudson Valley & Adirondack mountains sell a variety of Barkeaters’ many confections, the Truff-Ales will live at Davidson Brothers’ downtown location.

Combining beer and chocolate is not a new concept to Barkeater Chocolates. They have been producing Ubu Truffles for the Lake Placid Pub & Brewery for nearly a year. Interestingly enough, when Barkeater Chocolates first opened their doors in early 2008, one of their first truffle flavors was the Stout Truffle.

 

For more information on Barkeater Chocolates & their gourmet confections, check out their website at www.barkeaterchocolates.com or call 518.251.GIFT.

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You Want WHAT Covered in Chocolate???

Posted on November 16, 2011 by barkeater

Chocolate Covered Cricket?

When we polled the people who “like” Barkeater Chocolates’ Facebook page on what’s the wildest thing they’ve ever covered in chocolate – we got what we asked for. Phoebe did not particularly like chocolate covered jalapenos; while Jim took a big bite of chocolate covered bacon.  However, the most interesting answer (that we can actually quote) was from Sarah – who told us that her kids really enjoyed their chocolate covered crickets.

As for the crickets; we don’t plan on offering that line of confections any time soon. However, much of the world does enjoy a feast of insects. Western civilization has pretty much shunned the much loved grub & fly larvae panini; but those in Asia, Africa & Australia don’t seem to be hung up on whether they eat fire roasted ants with their tomatoes.

We pride ourselves on unique chocolate confections (Wasabi Ginger Truffle, anyone?), but at this time, we’re not bringing scorpions into the test kitchen. At least, not yet…

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No Surprise That Women Love Chocolate!

Posted on November 7, 2011 by barkeater

Women Love Chocolate

Did you know that 70% of Barkeater Chocolates’ thousands of Facebook “likes” are from women? This little statistic isn’t too far off from the national average that touts 75% of chocolate purchases are made by women. According to a study from 2007 done at the University of Wisconsin, females across the food chain are chocoholics – including rats. Hmmmm. Scientists aren’t sure why more women than men appreciate chocolate – but they do know that chocolate is good for you with its antioxidants and mood elevating qualities. And it’s a known fact that women live longer, on average, than men.

So…maybe women are simply hard wired for survival. Interesting.

And what kind of chocolate do women (and men) like? According to our own Facebook feedback on gourmet chocolates; 53% of our dark chocolate lovers eat it because they love it unconditionally – and another 34% will eat it because it’s healthy. But simply on a taste comparison…46% of our loyal chocoholics will choose the sweeter milk chocolate versus 40% who will choose the more decadent dark. That leaves 14% of Barkeater fans who stick with white chocolate and are proud of it.

So what kind of chocolate do YOU like?

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Basic Training

Posted on October 27, 2011 by barkeater

Percentage of Cacao

OK – We understand that if you’re reading this post you probably already know what the little numbers & words on your chocolate labels mean. You know – all those percentages and descriptions such as semi-sweet & bittersweet. And while we don’t mean to dumb it down, it’s worth going through one more time, now that the holidays are knocking on our doors. Let’s face it – when you’re shopping for gifts at the rate of a race car driver, you’re not going to be paying all that much attention to the labels – so this little refresher course is just a way to cement it in your brain so you can concentrate on which wrapping paper to buy.

Percentage of cacao will be present on most gourmet chocolate bars. But here’s the thing – they will most likely be present on only dark chocolate bars. And what really is a dark chocolate bar? Does it mean there is no milk fat in it at all? No. In fact, there are many dark chocolate bars with some milk fat added in for texture and taste. So let’s back up for a second. The percentage of cacao in a bar refers to the ratio of cacao to other ingredients (such as sugar). A 60% bar will have more sugar than a 70% bar. The higher the percentage – the more bitter the chocolate. Good for you health wise – but depending on your personal taste preferences – maybe not good tasting. Some people will eat a 90% bar – most of us prefer to use that for baking cakes.

That said – in the US – there isn’t any magic number that defines what percentage of cacao has to be present in order to define chocolate as dark. Usually, we consider it dark chocolate at 60% or higher, but lower percentages have also been referred to as “dark.” Milk chocolate generally comes in at about 30-40% cacao, but again, this varies widely depending on brands and other ingredients like cocoa butter. Either way – you will almost never see a cacao percentage on a milk chocolate bar.

So what’s the deal with semi-sweet or bittersweet? Again, there are no set guidelines. Typically, bittersweet is darker than semi-sweet; but one brand’s bittersweet might be sweeter than another brand’s semi-sweet.

Wow – now that was helpful wasn’t it? Your best bet is to just read the ingredients. If chocolate is the first ingredient, you’re in good shape. If sugar is the first ingredient – that’s a big clue you’re not exactly getting the best chocolate money can buy.  Stick with chocolate that tastes delicious, and you won’t go wrong.

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Blooming isn’t just for Flowers

Posted on October 3, 2011 by barkeater

When your chocolate has a whitish tint to it – you think it’s old and throw it out right? Well age has nothing to do with it; blooming does. What is bloom, you ask? In simple terms – it’s the fat (or sugar) rising to the top of the chocolate. There are two culprits at play – temperature and humidity.

Though bloom may very well happen in production (or on the store shelves), when you have a piece of chocolate at home and it blooms – it is typically the result of where and how it was stored.

The next question you probably have is (we pride ourselves on reading minds): Can you refrigerate or freeze chocolate? The short answer is yes. But in order to prevent sugar or fat separation – you must take steps when cooling your chocolate. If you purchased chocolate and left it in your car – or your bag on a very warm and sunny day – you may be quick to throw it in the refrigerator before eating. While doing so won’t make your chocolate toxic – it will make it bloom. Drastic temperature changes are a quick way to get that whitish film on top of your chocolate. The best solution (provided your chocolate didn’t melt into a gooey soup) is to simply get the softened chocolate to room temperature (preferably in a room that’s about 70 degrees or less). Once you have done so – if you still wish to refrigerate it to firm it up – do so in a sealed bag (or it’s original packaging) for just a few minutes – then put it back to room temperature without removing the bag unless you plan on eating it right away.

If you are hoping to freeze the chocolate to extend it’s life or to resist temptation – freeze it in an airtight bag. When you take it out – do not remove the bag until it has reached room temperature. Condensation will separate the sugars in the chocolate and they will dissolve along the top – causing the same whitish tint.

If these steps still don’t prevent the bloom – it’s entirely up to your preference as to whether or not you eat it. Though the texture may change – there is nothing at all bad about eating bloomed chocolate.

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Fall into our Fabulous Flavors!

Posted on September 7, 2011 by barkeater

Autumn Truffles

What do pumpkin pies, cider doughnuts, maple sugar & browned butter & sage all have in common? They’re chocolate truffle flavors of course (and you were thinking Thanksgiving!).  Even better, they’re truffle flavors that are all included in Barkeater Chocolates’ Autumn Truffle Collection – which has just been released after a nine-month hiatus.

According to Deb Morris, who, along with her husband Jim, owns the chocolate company headquartered in New York’s Adirondack Mountains, “The Pumpkin Pie truffle has become the most popular seasonal flavor we create. It’s common for customers to put in special requests for the fall flavors mid-year.” In 2010, the company upped the truffle ante by debuting the 1 pound, 4 ounce Giant Pumpkin Truffle in either Pumpkin Pie or Dark Chocolate. Morris adds, “I had visions of Linus sleeping beside a row of our Giant Pumpkin Truffles waiting for the Great Pumpkin to arrive.” The giant pumpkin truffles were added to complement their wildly successful line of Giant Truffle Easter Eggs they release in March every year.

Barkeater Chocolates, located in North Creek, NY, is an artisanal chocolate manufacturer that specializes in handcrafted European-style chocolates made in small batches using wholesome, often organic ingredients. While select retailers throughout New York’s Capital Region & Adirondack mountains sell several of Barkeaters’ confections like artisan chocolate bars, peanut butter cups and nibbles, the Autumn Collection will primarily be sold through their website and at shows & events throughout the season.

Jim Morris, who heads their social media campaign notes, “Something happens to people this time of year. They want to spend more time breaking bread with family. Or in our case, breaking truffles.” Though you don’t technically have to break a Giant Pumpkin Truffle, it does take some precision to cut equal pieces for everyone to share.

 

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Spicy Chocolate is a Longstanding Tradition!

Posted on August 25, 2011 by barkeater

Barkeater's Chili Lime Bark

DYK? That among the earliest to discover the health benefits of chocolate were the Mayan people and their predecessors, in approximately 3,500 years ago! These ancient peoples of the Americas used the chocolate bean as the main ingredient in a bitter beverage honored for its nourishing qualities and ability to boost energy and stamina. Also used to treat stomach and intestinal complaints, infections, fever and coughs, the drink was a mixture of fermented and roasted cocoa paste, water, chili peppers, cornmeal.

WOW, spicy chocolate has been around for a long time!  We like ours with Cayenne ;)

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WINNER of the Third Annual Year of Chocolate Contest

Posted on August 25, 2011 by barkeater

Drum roll please…and our winner of our Third Year of Chocolate Contest is Pamela R. from Ohio! Pamela answered questions on our Facebook page and was chosen at random to receive 12 months of free chocolate from Barkeater Chocolates. Congratulations Pamela! Her first gift certificate will be issued in September.

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The Third Year of Chocolate Contest OFFICIAL RULES

Posted on July 11, 2011 by barkeater

Third Annual Year of Chocolate Contest!

It’s back & it’s better than ever! Join past winners like Kathy from Idaho & Karen from Arizona for 12 months of gourmet artisan confections from Barkeater Chocolates. Visit our Facebook page to enter: http://www.facebook.com/pages/Barkeater-Chocolates/285573488377

What do I win…exactly?

One lucky winner, chosen at random, will receive twelve $20 (USD) gift certificates redeemable online at barkeaterchocolates.com. Each month from September 2011-August 2012, the winner will be emailed one $20 gift certificate with a code that is valid for three months after issue. The winner is the only one who can order using the gift certificate, but he or she may choose to have it shipped to anyone in the US. Alternatively, the winner may redeem his or her gift certificate by placing a phone order to Barkeater Chocolates at 518.251.GIFT (4438). In addition, the winner will receive a tee-shirt included with his/her first order.

 

What’s the catch?

Of course we want you to work for your prize…but not too hard. We’re going to post 12 survey questions on our Facebook page between July 11-July 31, 2011. For each question you answer, your name will be entered into our random drawing. Maximum amount of entries is 12.  If you are the chosen winner, we will notify you via Facebook. You must respond to our message within 72 hours of being contacted to redeem your prize. If your message is undeliverable or if you don’t respond, we’ll pick another winner. When you are contacted, you must provide Barkeater Chocolates with your email address and inform us of your shipping address & full name.

Why a survey?

Because the answers you submit to our survey help us provide you with better product choices and it gives us an understanding of you, our customer.

When does the contest run?

July 11, 2011-July 31, 2011 (5pm EST). Any responses after that date/time will not be eligible. A winner will be chosen the week of August 1, 2011. Once the winner is confirmed, it will be announced. The first gift certificate will be awarded on or about September 1, 2011.

How about that fine print?

Always fine print! Here goes it: Open to US & Canadian citizens only. Must be 18 years old or over to enter or complete the survey. Void where prohibited. No purchase necessary to win. No cash may be substituted for prizes. Odds of winning vary depending on number of entrants. All taxes are the responsibility of the winner. Any unclaimed gift certificates will be forfeited by winner. Anyone who enters more than one time will be disqualified. Maximum number of entries is 12, one for each survey question posted on Facebook during contest dates. Employees or family members of employees, and/or family of members/owners of Barkeater Chocolates may fill out the survey questions – but will be exempt from winning the prize. Winners will be chosen through an automatic randomizer program. Each gift certificate will have a 90 day expiration date. Valid gift certificates may be combined, but only by calling 518.251.GIFT, as the website does not have the option to add multiple gift certificates. Sales tax will be applied to purchases being sent to New York State. Gift certificates may or may not cover tax & shipping. Gift certificates are non-transferable.

 

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