CLOSED FOR THE SEASON (but ya’ll come back next year!)

Ignorance is bliss…or maybe ignorance is just ignorance.  However you slice it, I blissfully (and let’s go with “naively”) opened the doors to Nashville Chocolate Kitchen a mere handful of weeks after the birth of my second child, Isabella.

Since the opening of NCK, she and big brother, Thad, have accompanied me on many landmark moments of spreading chocolate cheer to the Nashville community and beyond…

Our first Christmas kiosk at Opryland Hotel, the opening of our chocolate boutique south of Nashville, and even the first delivery to Whole Foods Market.  Like many small businesses, keeping the doors open equaled round the clock work days and many hours away from family.

So, five years later, Nashville Chocolate Kitchen is taking a bit of a sabbatical.  Currently we are closed but we are tentatively planning a chocolate comeback Christmas 2014.  Thank you to all who have enjoyed our creations these past years.

I have taken on a new adventure…home schooling my children. So, although my brain is always whirling with chocolate concoctions and many chocolate recipes that I want to share with you, my main goal is right now is mastering the seven subtraction family.  

I hope you enjoy this most “Wonderfful” time of year!

Much love to all,

Miley Barcus

Chief Confectionery Enthusiast

Nashville Chocolate Kitchen

Nov 07

Now Shipping Nationwide!

 CLICK HERE TO SHOP

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May 07

HATS, HIGH ROADS, AND KENTUCKY BOURBON BARS

The excitement surrounding Kentucky Derby boils down to this…Creative baking only to be rivaled by a fabulous fashion opportunity.  The Pinterest vortex and Google searches nearly swept me away to a dreamy envious world of fashion possibilities, causing me to battle my inner hat envy. Here’s a favorite that I find particularly entertaining.

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Well, the humble white confectionery hat wearing crowd from Nashville Chocolate Kitchen has our own bit of excitement to share…

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May 04

Nashville Little Cakes, little cakes with the frosting on the inside.  
The finest luxury cake experience in the south.  
Chocolate Noir Nashville Little Cake: dense chocolate cake baked with two kinds of chocolate chips, piped with rich chocolate fudge frosting and topped with dark couverture chocolate pieces.  Truly a divine chocolate creation.  A Nashville original.
Available at Whole Foods Market in Nashville and Franklin,TN

Nashville Little Cakes, little cakes with the frosting on the inside. 

The finest luxury cake experience in the south. 

Chocolate Noir Nashville Little Cake: dense chocolate cake baked with two kinds of chocolate chips, piped with rich chocolate fudge frosting and topped with dark couverture chocolate pieces.  Truly a divine chocolate creation.  A Nashville original.

Available at Whole Foods Market in Nashville and Franklin,TN

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Feb 28

Beyoncé, Super Bowl Sunday and the world’s best “Salted Chocolate Chip Cookies”

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I’m usually a typical Super Bowl Sunday girl.   I’m all about the friends, commercials, half time show and good food. Admittedly, I rarely have knowledge of who is actually playing in the game until a few days before game day.  Okay, more like a few hours before kick off.  The only exception to this sentiment would be if the local music city boys got in the mix again (Go Titans!).

When it comes to all sports, my team loyalty is generally swayed in the moment, once I lay eyes on which team has the coolest uniforms and, of course, hear the tear jerker behind-the-scenes sports stories provided by the likes of guys like Bob Costas.  I mean, thanks to Bob, who can make it through the Olympics anymore without being an emotional wreck? 

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Feb 02

Our best selling confection, Nashville Little Cakes…it’s a little cake with the frosting on the inside! Current flavors available: Red Velvet, Chocolate Noir, White Wedding, Salted Caramel, and Pumpkin Maple. (photo by Kyle Dreir www.dreier.com)

Oct 29

POST MARTHA STEWART COMPETITION:

THE “MANLY” CHOCOLATE CHEER CONTINUES

With a few remaining bottles of Yazoo Dos Peros beer in my fridge, from the manly ganache recently crafted, I decided to forge ahead with my pioneering efforts in combining two of America’s most beloved consumables: Chocolate & Beer.  By the looks of my photo, you may question my abilities.  Stand back rookie chocolate refs.  One taste and you’ll know this is clearly a touchdown.  

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                      

  Chocolate Beer Bread

2 ½ Cups self-rising flour

½ Cup sugar

½ Cup Dutch processed cocoa powder (I used Valrhona, available at most Whole Foods Markets)

1 bottle (12 ounce) beer, any kind will do, however Yazoo Dos Peros is great, with it’s darker taste profile.

½ Cup chopped bittersweet chocolate chips (I used Ghirardelli bittersweet chips)

For the top of the bread:
½ Cup melted butter

1 teaspoon course sea salt


Directions:
Preheat oven to 375 degrees.  Mix all the dry ingredients together.  Pour beer into batter and mix.  Add the chocolate chips. Pour into a greased loaf pan.  Bake for approximately 55 minutes.  At the 45 minute mark, pour your melted butter over the top of the bread and sprinkle with sea salt. This makes for a nice crispy top.  Serve bread warm with cold butter.  This bread makes wonderful French toast too!


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Sep 27

VOTE HERE FOR NASHVILLE CHOCOLATE KITCHEN

because we believe that Real Men Eat Ganache

On this gorgeous September day, the sun is singing and the air is crisp.  The windows are wide open and I have a chocolate baking pep in my step.  From chocolate sour dough bread bowls filled with potato cheese and bacon soup to a new “Brownies Magnifique” idea (one cannot have too many brownie recipes), I have a line up of Fall chocolate experiments on the brain and I am ready to rumble. 

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Sep 23

CLICK HERE TO VOTE FOR NASHVILLE CHOCOLATE KITCHEN!

On the eve of Autumn, I could not be more enthusiastic to embrace the season. I’m ready to break out my favorite fall sweater, trek down to the farmer’s market and load up on pumpkins (I’m thinking all white pumpkins this year). Looking at the weekend forecast, the evening temperatures will be dropping just enough that three words come to my mind: Southern Hot Chocolate.

If you’ve hung around us a little while you’ll see a pattern in our recipes…

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Sep 21

                                         VOTE FOR NCK HERE!

It’s National Punch Day! With the weather turning cool, here’s our idea for a fabulous “punch” for the day:  Hot Cider with a shot of Homemade Carmel Sauce.  Don’t forget to “punch” your vote today for Nashville Chocolate Kitchen in Martha Stewart’s American Made Awards.

Enjoy!

Hot Cider

Ingredients:

  • 1 gallon cider (We love Honey Crisp Cider)
  • 8 cinnamon sticks, broken up
  • 6-8 whole allspice
  • 18 to 20 whole cloves
  • dash of ground ginger
  • dash of cardamon
  • 4 cinnamon sticks

Preparation:

Put allspice and cloves into a cheesecloth bag. Pour cider into a crock pot, place prepared spice bag in crock pot, throw in your dash of ground ginger and cardamon,  and 4 cinnamon sticks. Turn crockpot on low heat.  Let the loveliness brew at least an hour but preferably 3 hours (or even all day). Remove spice bag and cinnamon sticks. Serve in your favorite mug with a shot of homemade caramel sauce. If not serving immediately, you may refrigerate cider until needed, then reheat for serving. Makes approximately 16 cups.

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Sep 20