Wednesday, November 12, 2008

Green & Black’s is excited to introduce a new flavor to its family of organic chocolate bars. Toffee, now available to confection lovers in the U.S. , is a delectable blend of 34% milk chocolate with crisp, crunchy pieces of organic toffee.

Made with the very best organically-grown cocoa beans, specifically Criollo and Trinitario varieties, Green & Black’s Toffee is crafted with masterful precision, with every step from bean to bar given equal importance. The result, an intense flavor the brand is known for and toffee pieces, prepared at just the right temperature so they please the palate without sticking. Green & Black’s Toffee shares the deep, fruity and full flavor found in all Green & Black’s chocolate while proving that the best things in the world can actually be good for it too.

Green & Black’s Toffee joins the popular collection of organic chocolate flavors already available in 3.5 oz bars: Almond, Caramel, Cherry, Dark 70%, Dark 85%, Espresso, Ginger, Hazelnut & Currant, Maya Gold, Milk, Mint, and White.

In addition, Green & Black’s has recently introduced special bags featuring 23 individually wrapped bite-size pieces of delicious organic chocolate. The bags are available in the popular Milk and Dark 70% flavors and are available at retailers such as CVS, Target and Rite Aid across the country. For more information, log on to

Now, what to do else to do with chocolate? How about

Iced Mocha
Preparation time: 15-20 minutes
"Marinating" time for cheeries: 8 hours minimum, or up to 1 week
Chilling time: 2 hours
Makes: 6 tall glasses

7 ounces (about 1 cup) fresh cherries
1 ¼ cups brandy or port
4 cups strong, freshly ground, brewed coffee
½ cup good-quality hot chocolate powder
6 tablespoons demerara (raw) sugar
2 ¼ cups dark chocolate ice cream
2 ¼ cups vanilla ice cream
1 cup heavy cream
Cocoa powder or dark chocolate for sprinkling

Marinate the cherries in the brandy or port overnight, or preferably for up to 1 week, in the refrigerator.
Make the coffee and while it is still hot stir in the hot chocolate and the sugar to taste. Remember not to make the mocha too sweet as the ice cream will be an additional sweetener.
Chill the mocha in the refrigerator until very cold. Remove the ice cream from the freezer and let soften for 10 minutes. Pour the mocha into 6 glasses, only three-quarters full, to allow enough room for 2 balls of ice cream.

Drop 3 or 4 marinated cherries into each glass and then, using an ice cream scoop, carefully drop 1 ball of vanilla ice cream into the mocha, then 1 ball of chocolate ice cream on top. Try not to disturb the ice cream too much as it will cloud the lovely dark mocha coffee. Pour 1 to 2 tablespoons of cream over the top of the ice cream and then sprinkle some cocoa or dark chocolate flakes over it. Serve immediately.
Recipe and photo: