Comments on: Fancy Food Show 2006: Best in Show, Continued http://www.sugoodsweets.com/blog/2006/07/fancyfood06-pt2/ Dessert should be good for you Fri, 25 Jul 2008 05:21:06 +0000 http://wordpress.org/?v=2.5 By: Su Good Eats » My Mayabars http://www.sugoodsweets.com/blog/2006/07/fancyfood06-pt2/#comment-11291 Su Good Eats » My Mayabars Sun, 27 May 2007 05:00:31 +0000 http://www.sugoodsweets.com/blog/2006/07/fancyfood06-pt2/#comment-11291 [...] Larabar used to make Mayabars (which I dubbed the best chocolate energy bar from the 2006 Fancy Food Show). They were fruit-sweetened chocolate bars with crunchy cacao nibs. Unfortunately, they revamped the line (now called Jocolat) and took out the nibs for a “smoother texture.” Bah, I want my essence of chocolate. The other problem is they’re so expensive at $1 a pop. Since their bars are essentially dried fruit and nuts, it’s not that hard to figure out the recipe. [...] […] Larabar used to make Mayabars (which I dubbed the best chocolate energy bar from the 2006 Fancy Food Show). They were fruit-sweetened chocolate bars with crunchy cacao nibs. Unfortunately, they revamped the line (now called Jocolat) and took out the nibs for a “smoother texture.” Bah, I want my essence of chocolate. The other problem is they’re so expensive at $1 a pop. Since their bars are essentially dried fruit and nuts, it’s not that hard to figure out the recipe. […]

]]> By: Jessica http://www.sugoodsweets.com/blog/2006/07/fancyfood06-pt2/#comment-738 Jessica Fri, 28 Jul 2006 02:01:15 +0000 http://www.sugoodsweets.com/blog/2006/07/fancyfood06-pt2/#comment-738 Shuna, Glad you enjoyed the highlights! Deb, I agree about snythetic sweeteners. I even don't like high fructose corn syrup. It dries out my mouth (probably because there's so much sugar) and is coyingly sweet. I think making mochi ice cream is more trouble than it's worth. When I did it, the ice cream melted in the dough, so I couldn't seal it. It was still delicious though! If you must try it, I recommend scooping the ice cream with a melon baller (so it's uniformly round) and freezing it till it's very hard. Also, wait for the mochi dough to completely cool. Then fill. Shuna, Glad you enjoyed the highlights!

Deb, I agree about snythetic sweeteners. I even don’t like high fructose corn syrup. It dries out my mouth (probably because there’s so much sugar) and is coyingly sweet. I think making mochi ice cream is more trouble than it’s worth. When I did it, the ice cream melted in the dough, so I couldn’t seal it. It was still delicious though! If you must try it, I recommend scooping the ice cream with a melon baller (so it’s uniformly round) and freezing it till it’s very hard. Also, wait for the mochi dough to completely cool. Then fill.

]]> By: Deb http://www.sugoodsweets.com/blog/2006/07/fancyfood06-pt2/#comment-733 Deb Thu, 27 Jul 2006 13:19:12 +0000 http://www.sugoodsweets.com/blog/2006/07/fancyfood06-pt2/#comment-733 Thanks for the round-up. It was great! I do a lot of cooking with Agave because it's the lowest glycemic natural sweetener available. It's also good with pancakes and waffles, especially for people with sugar sensitivites. Plus, it's doesn't have that nasty aftertaste that comes with synthetic sweeteners. Chewy ice cream does sound fun. I'll have to try making some. ;D Thanks again! Thanks for the round-up. It was great!

I do a lot of cooking with Agave because it’s the lowest glycemic natural sweetener available. It’s also good with pancakes and waffles, especially for people with sugar sensitivites. Plus, it’s doesn’t have that nasty aftertaste that comes with synthetic sweeteners.

Chewy ice cream does sound fun. I’ll have to try making some. ;D

Thanks again!

]]> By: Mila http://www.sugoodsweets.com/blog/2006/07/fancyfood06-pt2/#comment-731 Mila Thu, 27 Jul 2006 02:49:03 +0000 http://www.sugoodsweets.com/blog/2006/07/fancyfood06-pt2/#comment-731 Mochi with nutella sounds wonderful! I wish I knew how to send some of her stuff over since I told friends about it and they're now hankering to get their hands on her stuff. I doubt that freezing them would help the texture of the mochi. Mochi with nutella sounds wonderful! I wish I knew how to send some of her stuff over since I told friends about it and they’re now hankering to get their hands on her stuff. I doubt that freezing them would help the texture of the mochi.

]]> By: shuna fish lydon http://www.sugoodsweets.com/blog/2006/07/fancyfood06-pt2/#comment-729 shuna fish lydon Wed, 26 Jul 2006 17:29:50 +0000 http://www.sugoodsweets.com/blog/2006/07/fancyfood06-pt2/#comment-729 I love seeing in advance what is coming our way! Thanks for the highlights. And also for going to the show, I am still burnt out on them from over 5 years ago! I love seeing in advance what is coming our way! Thanks for the highlights. And also for going to the show, I am still burnt out on them from over 5 years ago!

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