Time Sensitive: AngAK or any Alaskan or Hawaii pals: I'm ordering chocolate with

M

marilynfl

Moderator
free shipping and I'd be more than happy to add any items you want and then ship them out to you Flat Rate priority. Medium priority box is $10.

The shipping fees from Wilbur chocolates to Alaska are outrageous! I didn't even look to see what Hawaii $$ is.

I've been using this chocolate sinced 1995, when I visited their itty-bitty factory in Lititz, PA. Decades ago, Mr. Wilbur came up with Buds..and Mr. Hershey stole his idea to make Hershey's kisses.

Chocolate chips are on sale now (their "small" chips are smaller than regular Nestles semisweet chips while their "bigger" size is...well, bigger.

I also buy the 1 lb bags of chocolate coating...this is REAL chocolate which needs to be tempered. As opposed to their confectionary coating which is the "melt, cool and make candy in 5 minutes" type (like Wilton or Merkens).

I love the Brandywine and the Bronze. And their milk chocolate is very, very good. Got to say that my favorite is still Belgium Callebaut, but this stuff is very good for the price.

Free shipping is only valid until Saturday, the 27th. So let me know. I can't access our site except in the evenings at home.

http://www.wilburbuds.com/

 
I'll pass, but thanks for the offer!

My chocolate supplies are pretty good right now, otherwise I'd take you up on that offer!

Thanks again - so sweet of you to think of us!

 
I will take you up on it. going to the website today to shop. will give you the list in a PM. smileys/heart.gif

 
WHY OH WHY DID YOU FORCE ME TO GO TO THIS SITE??

buds or cookie drops? I like smaller choc chips, so I'll order those, but do you get the drops too?

 
The buds are candy...like flatter Hershey's kisses. I used to buy them, but they were just TOO easy

to munch on. They make nice gifts, but I don't cook with the buds.

I buy the bulk chocolate in 1# bags and keep a supply of the chips for cookies. They used to sell the chips in 1# bags (1,000 chips in a bag). Now they're only 12 oz, matching to the Nestles bag.

I forget now....am I still twisting your arm behind your back? Or can I take a break and go to the bathroom?

 
Thanks for the heads up Marilyn! I just ordered milk chocolate buds. I am having

the hardest time finding good milk chocolate chips. I used to order them from King Arthur but they have disappeared. Also both Trader Joes and Whole Foods in my area have quite carrying them. I got the 5 lb bag!!! Thank you so much!

 
I made the chocolate cake this morning that's posted on their site. sooooo easy and good. it's one

of those "everything in the bowl and mix" cakes, and uses 1c of hot coffee too, but regular milk, so I had everything and decided to mix it up before work while I was waiting for a moose to leave my backyard so that the dog could go outside. It baked up so nicely, and no "sinking", which I have been having a problem with lately of cakes sinking after they come out of the oven. this one was just so nice. I used my Pernigotti.

 
oh barb...do you realize the buds will be fat? Don't get me wrong...I think they'd be amazing

in a cookie, but Buds are definitely bigger than a "large chip".

Just a warning. You may be FORCED to eat them by themselves.

With a large stick to beat off other people.

In fact, eat 'em with running shoes on.

 
interesting - it's almost the same as my very favorite chocolate cake...

The only differences I see: theirs has no salt, no oil, and more flour

Deep Dark Chocolate Cake

1 3/4 c. flour
2 c. sugar
3/4 c. cocoa
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 c. milk
1/2 c. oil
1 tsp. vanilla
1 c. boiling water (I use hot coffee)

Combine dry ingredients. Add eggs, milk, oil and vanilla, and beat on medium 2 minutes. Stir in boiling water (batter will be very thin). Pour into greased and floured pans and bake at 350 for 35-40 minutes, or until done.
Frost.


My Best Chocolate Cream Cheese Frosting

1/2 c. butter
8 oz. cream cheese
1/2 c. cocoa
1 tsp. vanilla
3 c. confectioner's sugar

 
How interesting. I've been comparing chocolate cake recipes in the past couple of days....

It looks like that cake recipe you have is a fairly common one:

Hershey's Black Magic
http://www.hersheys.com/recipes/recipes/detail.asp?id=4754&page=1&per=25&keyword=black%20magic&omnituresearch=true&rectypecat=

Hershey's Perfect Chocolate
http://www.hersheys.com/recipes/recipes/detail.asp?id=184&page=1&per=98&classics=1&ICID=KH1001&rectypecat=Cakes%20and%20Frostings

Ina Garten's Double Chocolate cake
http://www.foodandwine.com/recipes/double-chocolate-layer-cake

I think the difference between the two Hershey recipes are the type of milk (regular milk or buttermilk) and a modification of the leaveners, to account for the difference in the acidity in the milks.

I was just going to make one of these today into cupcakes. I've been craving chocolate cake for the last two weeks, and we have a potluck party tonite, so I finally have an excuse to make it!!!

 
Ina ripped this off from Hershey's Black Magic Cake - she just changed the wording a little.

 
the recipe did have the 1/2c oil, just no salt and a different combo of bpowder/soda. I liked the

2c flour in it. I think it held up better after baking---more structure so it didn't sink down too much. I used 3/4c brown sugar and 3/4 c white----plenty sweet and I like the depth that the brown sugar gave. They really loved it here at work. There are so many variations of this simple recipe. I seemed to have the best turnout with this one.

 
I messed mine up, and it still came out good.

I was gonna use soy milk for the milk, but then I screwed up. (That's what I get for reading too many variations of the recipe!)

I used 1 cup brewed espresso, 1 cup hot water (shoulda been milk), 1.5 teaspoons each of the baking powder and baking soda.

I used Pernigotti cocoa, which is a dutch process cocoa, so it came out nice and dark.

I also used olive oil instead of regular oil. Can't really taste it, but I ran out of regular oil.

I didn't spray the baking pan well, so it stuck to the pan, big time.

Couldn't get it out in 1 piece, so then it ended up as a trifle! (Layered chunks of cake, soy milk chocolate pudding, cool whip and Heath toffee bits. Forgive me for the Cool Whip - it's a non-dairy alternative smileys/smile.gif

Grrrr.

In spite of all of that, I loved the moistness and chocolate-ness of the cake.

It's a keeper.

 
I made another today in a bundt, came out beautifully and I mixed it all in the FP

Pernigotti question. Does your WmSnma still carry it in the store? I looked online and it's not listed. I still have plenty---just curious.

 
Interesting - I never think to use the food processor as a mixer!

Yes, Williams-Sonoma in Honolulu still carries the Pernigotti - it's my favorite!

I was wondering about putting that cake batter in a Bundt pan. Were you able to get your cake out of the pan okay?

I used the new WS Giant Doughnut pan. The pan looks like two mini savarin molds, without any detailing, so I figured I could use it.

I sprayed the pan with a nonstick spray, but was too heavy handed, so then I tried to wipe some of it out.

I wondered if the sticking was caused by my wiping out the nonstick spray, or if it was because it was an oil-based cake, not a butter cake.

To me, it seems that oil-based cakes tend to have a slick, shiny surface, and don't have the "crust" that butter based cakes do. The crust in the butter cakes helps to release the cakes from the pans.

But now you just disproved that, by getting an oil-based cake out of your Bundt pan.

Where's Shirley Corriher when I need her??

http://www.williams-sonoma.com/products/giant-donut-cake-pan-set/?cm_src=hero

 
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