Category Archives: Food

How to Make a Chocolate Raspberry Cooler

Chocolate Raspberry Cooler

Drinking raspberries and chocolate outside on the patio

Organic chocolate Smoothie

Even though the snow is a distant memory by now, there’s no reason to give up enjoying rich drinking chocolate.   Unlike hot chocolate, with this recipe you don’t need to sweat over the  stove; just pull out the blender and get going.  Chocolate and raspberries are an antioxidant-packed combination that delights the senses with vibrant, full flavors.  If you use the Dagoba unsweetened cocoa, the extra little bits of chocolate in their mix will survive the blender and add a nice texture to an already plush drink.  All the cocoa powders I recommend are organic and non-alkalized, so you can easily use all organic ingredients for something that’s extra good for your body.

 What you’ll need:

  • 1 cup fresh raspberries, gently rinsed (frozen berries are OK) [1].
  • 4 tablespoons unsweetened organic cocoa powder.  I recommend the unsweetened organic cocoas from Grenada Chocolate Company, Dagoba Chocolate, or Rapunzel (these are definitely non-alkalized).
  • 1 ½ cups whole milk  or 2% milk
  • About 1/2 to 3/4 cup of ice cubes
  • 3 teaspoons sugar

Put everything into a blender. Blend first on the lowest setting and then on high for a good long time until all the ice is chopped fine.  Serve in large tumblers.  Makes about 3 servings.

 Garnish:  Just a dollop of whipped cream, then some shaved chocolate followed by a few sprigs of mint.


  • Vegan: substitute 1 cup of coconut milk or an equal amount of soy milk for the cow’s milk
  • Sugar free:  since the cocoa powders I recommend don’t have added sugar, you can substitute your favorite sweetener for the sugar.
  • For the kids or whoever:  add 3 scoops of vanilla ice cream and leave out 2 of the 3 teaspoons of sugar.


[1] We picked our organic raspberries at Wright-Locke Farm in Winchester, MA, a local non-profit no more than 2 miles from our house.

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Chocolate Fondue at Temple Bar, Cambridge

Geneveive Readies a raspberry for the fondue pot

Genevieve readies a raspberry for the fondue pot

Last night my wife, Genevieve, and I stopped in at Temple Bar on Mass Ave  for a little dessert. We’d reluctantly passed on an espresso cheesecake with cacao nibs when we finished dinner two doors down at West Side Lounge and went looking for a change of scenery.  Temple Bar is an upscale American Bistro with a nice mix of meat and seafood entrees plus sandwiches and pizza if you want something simpler.   The hostess was gracious enough to seat us at a table even thought we weren’t having dinner (it may have been a little slow due to the rain, but it definitely wasn’t quiet).

We made quick work of our decision spying the Chocolate Fondue ($15) on a dessert menu with 6 – 8 items.  I was a little sceptical when I saw the size of the fondue pot that arrived at our table, but in the end, we didn’t finish it all so my worry was unfounded.  The menu says this dessert is for two, but I think you could get away with a third person with the generous plate of berries, banana, chocolate-chip biscotti, and sponge cake.  The chocolate seemed to be of good quality although I could personally go for something darker.  Regardless, I think the chocolate they use would appeal to most people’s pallets.

Genevieve enjoyed her chocolate-dipped treats with a Raspberry Truffle Martini (Absolut, Kahlua, Chambord, Creme de Cacao,  milk) and I had a cappuccino.  The only disappointment was that the cappuccino came much sooner than the

A generous plate of fruit, spongecake and biscotti ready for dipping.

A generous plate of fruit, spongecake and biscotti ready for dipping.

dessert and started off a little cold (maybe  they didn’t steam the milk long enough).  Why do restaurants treat coffee like a bar drink and shoot it out as soon as they can thinking they are delighting customers with fast  service?  Am I the only guy who likes his coffee along with the desert as a complement?  I almost  never have the presence of mind to ask them to hold the coffee until the dessert is ready because it doesn’t strike me that it should be any other way.  Anyway, I quickly forgot my cappuccino woes and got lost in the sport of dipping fresh raspberries, blueberries, and sponge cake into a little  chocolate bath kept warm with a candle.  I just realized we forgot to feed each other!  I guess we’ll need to go back for another one soon.

How to get there:  Temple Bar, 1688 Massachusetts Ave., Cambridge, MA, USA.  Located between Porter and Harvard Sq. with parking behind the restaurant  after 6PM or if you are lucky, on the street. Directions on their website.

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Notes:  The photos were taken with my Blackberry.