Comments on: Callebaut, Toblerone, Valrhona Chocolate & Macadamia Cookies a la Marketman

By: artisan jun

artisan jun — Sun, 30 Nov 2008 01:25:30 +0000

WOW! is all i can say.
I use Callebaut a lot in goodies i bake at home. They’re a bit expensive but the chocolaty goodness is at a palatably acceptable level!!!
Just a question: Where could I buy it cheaper? At the mall stalls, it costs P400.00 per block.
I haven’t really used Valrhona cocoa powder but, just in case, where could I also find this? I’m thrilled to try using this after having read your post:)

By: DADD-F

DADD-F — Tue, 08 May 2007 02:47:24 +0000

Right on Kaye, these chocolates are making me drool too. And I am happy to note that Apicio shares the same thing about storing chocolates. Most people go “YUCK” with food stored a long time but believe it or not, with proper storage, some foods do last a loooooooooonnngg time. And what are these modern technologies (e.g. refs and freezers) for?

I can’t identify with all the high-falutin brands and it’s not because I don’t like them. I love them. I just can’t afford them. But I like the way you MM sometimes make something out of nothing or from scraps. I think I’ve mentioned it before, it is not impossible to create/make delicious, nutritious recipes/meals with meager budget. And meager budget is all I have so I supplement that with a lot of creativity and imagination. Such a challenge! And thus far, I (my son and husband especially) are quite happy with the outcome. They’re quite healthy, too!

So cheers to you and continue to share your ideas. More power!

By: jdawgg

jdawgg — Mon, 07 May 2007 17:45:46 +0000

Marketman,

You’re killing me softly with this one. It must be sinfully delicious. Chocolate is my weakness. Often times it’s better than *** :>)

By: Franco

Franco — Mon, 07 May 2007 00:13:03 +0000

Holy Chocolate Overload, MarketMan.

These cookies are too much. :)

Lucky you that chocolate lasts long enough in your freezer to be considered leftovers. Chocolate in my household barely makes it through the door.

Cheers!

By: dhayL

dhayL — Sun, 06 May 2007 19:59:44 +0000

MM,
one of my favourite combination, chocolate cookies and macademia nuts. whenever i make choco chips/chunks cookies at home, i always make 2 diff batch, one without the macademia as i find it that my younger cousins tend to pick out the macademias on their cookies, and ofcourse the other batch is a macademia overload for the young at hearts! :)

adding toblerone in your chocolate cookies is a great idea, specially during the christmas season where we find ourselves receiving diff varieties of chocolates!
thanks!

By: Marketman

Marketman — Sun, 06 May 2007 17:09:13 +0000

cindy, the hold of a jumbo jet is somewhere around 40-45 degrees F, so it is the perfect temperature to store butter in your maletas. The risk is only at our end when you get to Manila, it needs to be transferred to a fridge as soon as possible! Or if you leave a U.S. state in summer or hot weather that is a problem too. And yes, folks have brought back meat to the Philippines in their luggage as well. Whole veal or beef roasts, veal chops, etc. also in her luggage. If you want to separate it, get a large cooler and stick it in there with some blue ice then put the cooler in a box and check it in. I have to say, however, that bringing in raw meat is technically frowned upon but the customs officers here seem to be rather lenient…

By: cindy

cindy — Sun, 06 May 2007 16:06:04 +0000

Hi Marketman!Thanks for another mouthwatering post!Makes me want a cookie right now but where can i get one at midnight?! :)
I’ll be visiting my family in the US later this year,and I was just wondering how does your sister bring home butter without it melting? i’d also like to bring home some good beef for the holidays,—is that possible and how would i pack and carry it?

By: Mandy

Mandy — Sun, 06 May 2007 13:25:54 +0000

those cookies look seriously sinful. everything i love is in those cookies! the way they look also reminds me of the cookies my sister’s boyfriend gave to us last xmas. it was a choc chip with huge chunks of chocolate and pistachios. they were bite-sized so it’s so hard not to snarf down the entire box. hee.

reminds me to use that bag of valhrona cocoa powder sitting in the pantry… cookies or a flourless choc cake maybe?

By: elaine

elaine — Sun, 06 May 2007 08:15:34 +0000

Those chocolate cookies sure look divine….I’ve used Ghirardelli cocoa on brownies as I am more of a brownie person and they’re quite good na rin. Valrhona and Callebaut are way too much for me…never splurged more than 20US bucks on baking chocolates!! (White) Toblerones never last that long either much less the macadamia nuts…as these are quite difficult to source here. Lucky you MM, to have those wickedly elegantyet sinfully delicious chocolates…what a way with left-overs!

By: kaye

kaye — Sun, 06 May 2007 06:25:56 +0000

oh my.. all these chocolates are making me drool… am now having seconds thoughts if i’d be baking some brownies or cookies instead this afternoon… this blog can really give you tons of great ideas that’s why i make it a point to visit this early in the day to get my psyche going.. hahaha!!