Chocolate World

Chocolate

2007-11-30T01:00:00.000-08:00

Wow chocolate ...

Chocolate World

2007-11-29T20:47:00.000-08:00

What is new in Chocolate World ?

Best Chocolate

2007-05-17T20:50:00.000-07:00

What Is the best chocolate in the world ?

Tina’s Chocolate Chip Cookies

2007-05-16T01:06:00.000-07:00

by Francis Chang

A Chocolate Chip Cookie Recipe that will become a family favorite. Guaranteed to become one of your treasured make again recipes.

This Chocolate Chip Cookie Recipe has become a favorite of my family and friends. My sister found it first, so we affectionately call it ‘Tina’s Choc Chip Cookie Recipe’. And it has a special place in my blue folder.

My blue folder is full of hand written recipes often covered in food splatters and torn out snippets of magazine recipes. It is where I keep my treasured recipes.

If you don’t have your own ‘blue folder’ I suggest you get one today. And let me be the first to give you a tried and tested recipe, for you to use again and again.

These chocolate chip cookies tend to be chewy while still maintaining a ‘meaty’ texture. The number one tip is to not over cook.

Tina’s Chocolate Chip Cookies

Ingredients

2 cups all-purpose (plain) flour
½ teaspoon salt
½ teaspoon baking soda
6 oz (170g) butter, melted
½ cup white sugar
1 cup brown sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups chocolate chips

Method

Pre-heat your oven to about 315oF (165oC).

Line your cookie tray with non-stick baking paper.

In a medium bowl, sift together the flour, salt and baking soda. Set aside.

In another medium bowl, beat together the butter and sugars. Beat until mixed thoroughly and creamy.

Add in the egg, egg yolk and vanilla. Beat until well blended.

Using a spoon mix in the dry ingredients until combined. And stir in the choc chips.

Drop spoon sized pieces of the dough onto the prepared cookie trays allowing about 2 inches between for spreading.

Bake for about 10 minutes or until the edges just start to color.

Cool on the cookie tray for a few minutes and then transfer to wire racks to cool completely.

Quickly hide them away or you will need to make another batch :-)

Happy Cooking
Francis Chang

Find Francis writing about Chocolate Covered Fortune Cookies or Easter Cookies at http://www.chinese-fortune-cookie.com/.

How to Choose Chocolate for Baking

2007-05-15T00:56:00.000-07:00

by Marcel Desaulniers, author of Death by Chocolate Cake

The best cakes come from the best ingredients, and you'll want to choose the best chocolate you can find. This may not, however, be the most expensive brand. There is a simple way to know whether you are selecting a quality chocolate: Check the ingredients label. If it lists any fat other than cocoa butter, it's not the good stuff. (Many manufacturers add palm kernel oil, coconut oil or other vegetable fats to their chocolate because they are cheaper than cocoa butter.)

Here's some more thoughts on what to look for in chocolate:

Milk Chocolate: If you love the smooth, creamy flavor of milk chocolate, you are not alone. Although I am a big fan of milk chocolate bars, I usually don't espouse milk chocolate in baking, and instead choose darker chocolate for a more assertive flavor.

Semisweet Baking Chocolate: Almost all of the recipes in my book contain some amount of semisweet baking chocolate. If you prefer darker, more assertively flavored chocolate, you may substitute exactly the same amount of bittersweet chocolate in any of my recipes. Do check the ingredients label on the packaging, which should read (in this order): chocolate (unsweetened), sugar, cocoa butter, soy lecithin (an emulsifier), vanilla extract. As mentioned above, do not purchase chocolate that contains any fat other than cocoa butter.

Unsweetened Baking Chocolate: Look at the packaging of unsweetened chocolate. It should list one ingredient -- chocolate. Unsweetened chocolate is not palatable on its own, but it is the heart and soul of all chocolate confections. It is the juice, if you will, of the cacao plant. Unsweetened chocolate is present in some form in all other chocolate. Unsweetened chocolate is by composition more than 50 percent cocoa butter, the remaining amount being what is termed cocoa solids.

Unsweetened Cocoa Powder: Cocoa is produced by pressing almost all of the cocoa butter out of unsweetened chocolate. The flavor intensity of cocoa is diminished by exposure to air, so I recommend purchasing small containers and keeping them tightly sealed. Look at the container closely before purchasing to make certain you are not selecting a breakfast cocoa drink mix.

White Chocolate: It can't be chocolate -- it's the wrong color! But since sweetened chocolate contains more than 50 percent cocoa butter, then white chocolate, which is primarily composed of cocoa butter, must indeed be chocolate. The ingredients listed on a package of white chocolate should be sugar, cocoa butter, milk, soy lecithin (an emulsifier) and vanilla extract. Remember, palm kernel oil (or any other vegetable fat, for that matter) need not apply.

from http://home.ivillage.com

Keep it simple for children's Mother's Day recipes

2007-05-14T00:06:00.000-07:00

By ANN STRATTON
The Intelligencer

Taking over the kitchen to make something special for Mom can be a bonding experience for Dad and the kids. But however well-intentioned, the session can turn into a disaster if the recipe they pick is just too complicated.

This chocolate pudding recipe is easy enough for beginning cooks, and the resulting dessert will delight both children and adults. Who doesn't like pudding? A combination of semisweet chocolate and cocoa makes this version especially rich.

The recipe is from “Short & Sweet: 150 Sophisticated Desserts in No Time At All” by Melanie Bernard. A new paperback edition of the cookbook, originally published in 1999, has just been issued, and it's full of the kind of old-fashioned desserts that people think they don't have time to make anymore, such as crisps and cobblers, fruit tarts and icebox cake.

But Barnard has streamlined the ingredients and techniques so each recipe can be made in half an hour or less. The recipes don't rely on mixes or other convenience products, however, so they keep their fresh appeal.

For inexperienced cooks, the trickiest part of this chocolate pudding recipe is making sure the mixture doesn't scorch or turn lumpy before it thickens. Keep the heat at medium, whisk constantly, and don't let the pudding stay over the heat for more than a minute or so after the first bubbles appear.

If you're cooking with young kids, let them stir the pudding after it comes off the stove while you keep a good grip on the handle of the pan. A heatproof spatula or wooden spoon makes a good stirring tool.

A fresh flower from the garden (as long as it hasn't been sprayed with anything) would make a pretty garnish.

Double Chocolate Pudding

3/4 cup granulated sugar
1/3 cup unsweetened cocoa, preferably European-style (see NOTE)
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups light cream
3 ounces bittersweet or semisweet chocolate, chopped
11/2 teaspoons vanilla extract

In a medium saucepan, whisk together the sugar, cocoa, cornstarch and salt. Gradually whisk in 1 cup of the cream until smooth, then whisk in the remaining cup cream. Set the pan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil, about 5 minutes. Continue to whisk and boil for 1 minute.

Remove the pan from the heat and add the chocolate and vanilla. Let stand for 5 minutes until the chocolate is melted, then stir gently until the pudding is smooth. (Do not stir too much or the pudding may thin out.)

Divide the puddings among 6 small dessert bowls. Let cool for about 20 minutes to serve warm and soft, or refrigerate for at least 30 minutes or up to 8 hours.

NOTE: European-style cocoa, also called Dutch-process cocoa, has a rich, deep flavor, but Hershey's or another brand of regular cocoa would be fine.

Source: “Short & Sweet: Sophisticated Desserts in 30 Minutes or Less,” by Melanie Barnard (Houghton Mifflin, 2007, $14.95)

from http://www.phillyburbs.com

Cookin' for Mom

2007-05-12T23:20:00.000-07:00

By SALLY ANN SHURMUR

It was a glorious Saturday afternoon when I was invited to speak to Girl Scouts from throughout Wyoming. They were in Casper for a weekend sleepover at the invitation of Troop 471.

Cheeks pink from an outdoor exercise activity, they reassembled indoors to hear about one Wyoming woman's life -- where I learned to cook and what they need to do to succeed.

I gave my plug for the great community college system spread throughout our state -- as well as the University of Wyoming. It had one young lady thinking I had attended a community college. They are a great fit for many, especially now since the Legislature is offering Hathaway Scholarships there as well.

Then we compared humongous homemade chocolate chip cookies to packaged chocolate chip cookies. They were surprised to learn that "fewer chocolate chips" earned a higher score from me, the anti-chocolate-chip woman.

They were excited to learn that today's edition of Enjoy! would feature recipes they might want to try for their moms on Sunday. And they all seemed to want to try to do the cooking themselves.

Speaking as a mom, it would be just as much of a treat for me to have Mouse cook with me as it would to have someone cook for me. That would mean she was in the house and not sleeping, which is rarely the case these busy days.

So what does this mom "want" for Mother's Day?

Healthy, happy kids; healthy, happy extended family spread across the country; healthy, happy friends.

And then, you know, a winning lottery ticket; the sweepstakes guy on my front stoop with a big bouquet of flowers. This really sweet car I saw over the weekend that costs more than I make in a year (seriously). Dogs who are as well-behaved as they are adorable. A day at a spa. Stuff like that.

Here's hoping you are able to make your mom smile Sunday, either in person or across the miles. And if you are a mom, here's hoping you're on the receiving end.

These are incredibly easy and would be great to bake and give to any mom this Sunday -- or hey, any day.

Three Bars-And-A-Box Brownies

1 (22 to 24-ounce) package fudge brownie mix

3 (6-ounce) chocolate candy bars with almonds and toffee bits

Preheat the oven to 350. Prepare the brownie mix using the package directions for cake-like brownies or substitute 1/2 cup applesauce for 1/2 cup of the oil for a lower-fat version. Spread half the brownie batter in a 9 by 13-inch baking pan coated with nonstick cooking spray. Top with the chocolate bars. Spread with the remaining batter. Bake using the package directions.

(Recipe courtesy of "Black Tie & Boots -- Timeless Traditions from the New West," UW Bookstore)

Community News editor Sally Ann Shurmur can be reached at (307) 266-0520; sallyann.shurmur@casperstartribune.net or read her online at www.casperstartribune.net/dishin

from http://www.jacksonholestartrib.com

Baking Without Gluten--cake Recipes For Celiac Sufferers

2007-05-11T23:03:00.000-07:00

by Catherine Ford

Celiac disease is an autoimmune disease, often genetically inherited, in which the sufferers are intolerant of gluten. Celiac disease is caused by an abnormal reaction to gliadin, which is a gluten protein found in wheat, barley, and rye. The only cure is abstinence from gluten, which means that a whole new method of eating has to be learned.

It can be said that if celiac sufferers avoid flour, they will be fine. Although this is simplistic, it is not far wrong. But celiac sufferers have birthdays and celebrations the same as anyone else. And that means they may want a cake now and then, even while avoiding flour.

It is possible to bake without flour and there is a whole range of products on the market for gluten-free alternatives. However, for various reasons, the products may not be viable alternatives: they may not be available locally; or they may be priced beyond your budget. For many people, adapting regular recipes has to be the answer. For those who wish to adapt mainstream recipes, I have provided a few recipes below.

Rice Pudding Cake

Despite its name, it is a firm and heavy moist cake, and it is full of flavor. It is firm enough to cut into large slices. I did not develop this recipe it was given to me over twenty years ago by a friend in Western Australia. Her daughter was gluten intolerant. It is still one of the nicest gluten-free cakes I have ever tasted.

Ingredients:

3 cups cooked rice
4 eggs, beaten
1/2 cup demerara sugar
2 medium bananas, mashed
2 apples, finely chopped or grated
1 pear grated
500g (1 pound) cottage cheese
2 cups mixed dried fruit
1/2 cup dried apricots, chopped
1/2 cup almonds or brazil nuts, roughly chopped
grated rind of one large orange
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon all spice.

Heat oven until 2200 C, 4000 F

Method:

Combine everything and mix well, and place in a greased bundt tin or a fluted ring tin to give the hole in the center. Bake for about half an hour until firm and cooked through. When a skewer comes out clean, the cake is cooked. Cool in the tin, refrigerate for a few hours, and then serve with cream.

Flourless Black Forest Gateaux

Serve warm with ice cream or whipped cream, or simply dusted with icing sugar. To keep this recipe totally flour free dust the tin with cacao.

Ingredients:

Cake:

4 (1 ounce) squares semisweet chocolate, chopped
1/2 cup butter
3/4 cup white sugar
1/2 cup cocoa powder
3 eggs, beaten1 teaspoon pure vanilla extract

Filling:

a jar of Morello or Sweet cherries in natural juice.
I Tub of thick whipping cream.

Preheat oven to 3000degrees F or 1500 degrees C.

Method:

Grease an oblong Swiss roll tin, or a jelly pan and dust with cocoa powder. Melt the chocolate in a bowl over boiling water, but do not let the bowl touch the water. When the chocolate is melted, add the butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into the prepared pan. Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Place powdered sugar or cocoa powder on a piece of kitchen paper and place the cake on it. Drain the jar of morello cherries and whip the cream until it holds its shape; then add the cherries. Place on top of the cake and roll up like a roll. Top with grated chocolate and serve with cream.

Healthy Fruit Cake

This recipe makes an excellent cutting cake. To make a 11/2 lb cake in an 8" tin:

Ingredients:

1 large banana, as green as possible
1 large carrot, peeled and grated
2 eggs
100 ml olive oil
4 oz (100g)granulated sugar
1 table spoon of black treacle/ molasses
8 oz (200g)gluten free flour mix
1/2 teaspoon of bicarbonate of soda
1/4 teaspoon of cream of tartar
1 level teaspoon of mixed spice,
1 level teaspoon of ground ginger
1 level teaspoon of cinnamon
8 oz (200g) mixed dried fruit
several glace cherries green and red.

Preheated oven, 350°F or 180°C

Method:

Beat the banana and carrot to a smooth puree with the olive oil, sugar and egg in a food processor. Add the flour and beat in. Add the treacle, spices, and raising agents and beat in. Add the fruit and beat in. Pour the mixture immediately into a deep 8" cake or 2 lb loaf tin lined with a layer of non-stick baking paper. Bake for 11/4 to 11/2 hours.

Chocolate Almond Gateau

Ingredients:

Cake:

110g/4oz best-quality dark chocolate (70 percent cocoa solids)
2 tablespoons white rum
110g/4oz whole almonds
110g/4oz butter, preferably unsalted
110g/4oz caster sugar, plus 1 tbsp extra, to mix with the egg whites
3 eggs, preferably free-range, separated

For the chocolate icing:

110g (4oz) best-quality dark chocolate (70 percent cocoa solids)
2 Tablespoons white rum
110g/4oz unsalted butter

To decorate:

crystallized violets
flaked almonds

You will also need 2 x 18cm/7in sandwich tins.

Method:

Preheat the oven to 180C/350F/Gas 4. Line the base of each of the tins with greaseproof paper. Brush the bottom and sides with melted butter and dust with a little rice flour. Melt the chocolate with the rum in a heatproof bowl over a pan of simmering water or in a low oven. Bring a small saucepan of water to the boil and add the almonds. Bring back to the boil for 2-3 minutes and then test an almond to see if the skin is loose. Drain the almonds, peel and discard the skins. Grind the whole almonds in a food processor until they are slightly gritty.

Cream the butter and add the sugar. Beat until pale, light and soft. Beat in the egg yolks, one by one. Whisk the egg whites until stiff. Add the extra tablespoon of sugar and continue to whisk until stiff peaks form, then add the melted chocolate to the butter and sugar mixture. Divide the prepared almonds into four portions. Add one portion to the creamed mixture. Fold in a quarter of the egg white, followed by more almonds. Fold in the remaining eggs and almonds alternately until they have all been added. Divide the mixture between the two prepared tins and make a hollow in the center of each cake. Bake in the oven for 20-25 minutes. The sides should be cooked but the center still a little unset. Leave to cool for a few minutes in the tins; them remove them from the tin. Allow the cake to cool completely before frosting.

To make the icing, melt the chocolate with the rum in a heatproof bowl over a pan of simmering water or in a low oven. Whisk in the butter, a tablespoon at a time, until melted. Remove from the heat and whisk occasionally until cool. If the icing seems too runny, put the bowl in the fridge and allow to firm up. Whisk to lighten and then use. When the cake is completely cold, fill and ice with the chocolate mixture. (If you want to cover the sides and pipe a border around the top, make 11/2 times the quantity of icing.) Decorate with flaked almonds and crystallized violets.

Tia Maria and Chocolate Cheesecake

Rice does not contain gluten and the Asian food stores have rice cakes which are gluten free.

Ingredients:

Base:

125g (4oz) rice cakes
50 g (1 1/2oz) butter, melted

Filling:

2 teaspoons powdered gelatin
11/2 tablespoons hot water
125ml (4oz) cream, whipped
375g (12oz) cream cheese
1 tablespoon castor sugar (powdered sugar)
200g condensed milk
1 tablespoon of orange zest
100 ml Tia Maria or a liquor of your choice.

Topping:

60g (2oz) dark chocolate, melted

Method:

Mix the crushed rice cookies and melted butter and press on to the base and sides of your chosen container.

Dissolve the gelatin in hot water, and let stand. Blend the cream cheese and the sugar, add the condensed milk, and the liquor. Whip the cream until it holds its shape and fold into the cheese mixture, fold in the gelatin. Melt the chocolate either in the microwave on half power or in a bowl over hot water. Make certain the bottom of the bowl is not in contact with the water as it will be grainy. Add the orange zest and then add to the cheese mixture. You can swirl it in to give a marbled effect of combine it to look paler like coffee. Pour the mixture into the crust and chill for a few hours. Serve with cream.

Orange Almond Cake with Orange Sauce

A moist and light orange flavored cake that can be served alone with a light yogurt for afternoon tea, or add the orange sauce for a decadent dessert!

Ingredients:

Cake:

3 eggs, separated
2/3 cup white sugar
1/4 cup rice flour
1 teaspoon ground cinnamon
1/2 cup orange juice
1 tablespoon of orange zest
1 1/2 cups finely ground almonds

Orange Sauce:

2 tablespoons heavy cream
2 cups white sugar
1 cup freshly squeezed orange juice
2 tablespoon grated orange zest
1/2 cup butter
4 egg whites

Preheat the oven to 325 degrees F (165 degrees C). Grease a 10 inch springform pan with cooking spray, and dust with rice flour.

Method:

In a large bowl, whip egg yolks with 2/3 cup of the sugar until thick and pale. This will take about 5 minutes with an electric beater, and it is ready when the beater is taken out of the batter and it leaves a trail. Stir in the rice flour the orange juice, the orange zest, and then fold in the almond meal and cinnamon.

In a separate glass or metal bowl, with absolutely no trace of fat, whip 3 egg whites until they hold a stiff peak: they will not incorporate any air at all if there is fat or egg yolk in the bowl. Fold into the almond mixture until well blended. Pour into the prepared pan, and spread evenly.

Bake for 35 to 40 minutes in the preheated oven until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack.

To make the orange sauce, cream together the butter and 2 cups of white sugar in a medium bowl. Stir in the cream, and place the dish over a pan of barely simmering water. Stir in orange juice and zest. Whip 4 egg whites in a separate bowl until soft peaks form. Fold into the orange sauce. Spoon over the cake and serve immediately.

Catherine Ford writes for ASeniorHaven.com. To find more healthful recipes for seniors and their families, visit www.aseniorhaven.com.

Amazing Chocolate Chip Cookie Recipe

2007-05-10T03:29:00.000-07:00

by Jeff Dorrian

This is our families secret chocolate chip recipe. We have a large family so this one makes over 4 dozen chocolate chip cookies. You can experiment with most cookie recipes to adjust to your own taste. Remenmber the more brown sugar you use the more chewy type cookie you create. I don't think this one needs much adjusting. First we will start with ingredients.

INGREDIENTS:

4 cups (1 ounce) squares unsweetened chocolate
1 cup butter
2 cups all-purpose flour
2 cups yellow cake mix
1 teaspoon baking soda
2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups white sugar
1 cup brown sugar
4 eggs
2 teaspoon vanilla extract
1 1/4cup sour cream
3 1/2 cups semisweet chocolate chips

Directions to cookie recipe.

1. Preheat oven to 375 degrees.
2. Melt butter and unsweetened chocolate together.
3. Sift cake mix, flour, baking soda, baking powder, and salt together.
4. In a large bowl, beat sugar, eggs, and vanilla.
5. Stir the chocolate mixture into the eggs.
6. Stir in the sifted ingredients with sour cream.
7. Mix in chocolate chips.
8. Drop rounded tablespoonfuls cookie sheets.
9. Bake for until edges are starting to turn dark brown.

Enjoy these wonderful cookies at any occasion. They disappear very quickly at family events. You might notice my secret ingredient. It is the boxed yellow cake mix. Cake flour gives the cookie a little more body than the regular unbleached flour.You may use any of your favorite brands. If you are making smaller cookies don't forget that the baking time goes down. Many ovens produce heat from the bottom of the oven, so as not burn the bottom of the cookies many times I will double pan the cookies before I bake them. Baking is similar to a gigantic chemistry experiment. The best way to get the experiment right is to keep experimenting. Once you have found the best combinations of ingredients and procedures, stick with it. Enjoy!

Jeffrey Dorrian is the owner and publisher of American-Recipes.com. He has been a professional baker for more than 17 years and now shares his best recipes with us. Free Recipes

Recipe of the week: Chocolate Nut Squares

2007-05-09T00:11:00.000-07:00

Chocolate Nut Squares

1 cup butter or margarine, softened
1 cup sugar
1 teaspoon vanilla
¼ teaspoon salt
1 large egg
1 cup matzo cake meal
8 ounces chocolate, melted
1 cup walnuts, chopped

Cream butter, sugar, vanilla and salt in an electric mixer until light and creamy. Add egg and beat well; add cake meal gradually. Continue mixing at medium speed until well blended. Dough will be slightly stiff. Lightly grease or spray a 10- by 15-inch cookie pan. Spread dough evenly.

Bake at 350 degrees for 20-25 minutes until it just starts to brown. Spread melted chocolate while warm, and sprinkle evenly with nuts. Cut into squares before it cools. Cover pan lightly, and chill in refrigerator for several hours.

Remove carefully. Put squares in a plastic bag, and freeze. Can be eaten frozen year round.

Makes 3 dozen squares.

from http://www.nashuatelegraph.com

Top 10 Best Brownie Recipes

2007-05-07T05:01:00.000-07:00

by Donna Monday

Put out a plate of homemade brownies and that plate will soon be empty. It doesn’t matter if it’s a plain chocolate brownie or a gourmet brownie – eating brownies just makes us feel good. Here’s a selection of great brownie recipes for your enjoyment.

Frosted Fudge Brownies – Made with unsweetened baking chocolate, vanilla, chopped pecans and topped with homemade fudge frosting. Nobody can resist these deep, rich chocolaty treats.

Best Blondie Brownies – Made with bananas, brown sugar, vanilla and chocolate chips. A delicious version on the favorite blonde brownie with a blend of banana and chocolate flavors.

Classic White Chocolate Brownies – Made with white chocolate, semisweet chocolate, unsalted butter, sugar and vanilla. Chunks of your favorite baking chocolate surrounded by a melt-in-your mouth white chocolate brownie.

Best Turtle Brownies – Made with German chocolate cake mix, evaporated milk, semisweet chocolate chips, walnuts and caramels. These brownies are packed with an irresistible mixture of flavors.

Classic Peanut Butter Brownies – Made with creamy peanut butter, cocoa, flour, sugar and vanilla. The perfect brownie for peanut butter lovers everywhere.

Caramel Fudge Brownies – Made with caramel candies, unsweetened chocolate, unsalted butter, sugar and vanilla. Chewy caramel is swirled throughout these oh so good brownies.

Brownie’s in a Jar – Made with white sugar, cocoa powder, flour and pecans. Put some homemade goodness into a jar and give it as a gift. When they get home, the recipient can enjoy homemade brownies anytime and think of you fondly.

Candy Bar Brownies – Made with graham crackers, roasted peanuts, unsweetened chocolate and topped with peanut butter frosting. This recipe turns a favorite candy bar flavor into a warm mini cake.

Banana Split Brownies – Made with banana, cocoa powder, flour, butter, eggs and topped with strawberry cream cheese frosting. It’s got that ice cream sundae flavor. Go ahead and eat one with a bowl of your favorite ice cream.

Applesauce Brownies – Made with applesauce, unsweetened chocolate, sugar, vanilla and pecans. Cozy up on the couch and enjoy this good old-fashioned treat.

Donna Monday You can find all of the above brownie recipes and more by visiting this site and clicking on the Best Brownie Recipes link. www.best-free-cooking-recipes.com

Desserts to die for

2007-05-06T20:06:00.000-07:00

It's all about the chocolate

EILEEN FISCHER efischer@ctpost.com

Death by Chocolate. Even the name can give a chocolate lover goose bumps. So, it's no surprise that a trifle loaded with chocolate cake, real whipped cream and chocolate mousse was voted the No. 1 chocolate dessert by our panel of judges.

In the most recent Taste contest, we asked readers to send in their favorite, most decadent chocolate dessert recipe. There was quite a response — from a rich chocolate tiramisu to a chocolatey version of an old-fashioned bread pudding recipe.

The winner, a Death By Chocolate trifle sent in by Eve Hapis, of Trumbull, is what I would call a deconstructed version of the Death By Chocolate dessert created by Marcel Desaulniers for the Trellis restaurant in Williamsburg, Va., in 1982.

He is the author of several cookbooks with the death by chocolate theme. The genre includes layer cakes, molten chocolate cake and flourless chocolate cakes. Desaulniers' version, served at the restaurant, is a seven-layer chocolate cake filled with chocolate mousse and cocoa meringue.

Hapis, 75, said she started making her trifle about 15 or 20 years ago after first tasting it at an acquaintance's home.

"I begged for the recipe," she said. "It was unique, so different. I loved working with the trifle."

Like many of us, Hapis has accumulated all kinds of recipes over the years, some of which get tucked away and forgotten. One day she had the idea to go through some of her old favorites and asked about eight women friends if they wanted to make some of them and see how good they really were.One friend made a soup, one an appetizer, one a main course, one a dessert and so on. They met at her house, had an enjoyable meal and rated the dishes from 1 to 10 on how good they tasted, how easy they were to make, how much they cost and could they readily get the ingredients. They had these get-togethers about four or five times, she said.

"We had a good fellowship together," said Hapis. "I made copies of the different recipes on my computer and they all went home with recipes."

But, it's her much-loved Death By Chocolate trifle that she makes time and time again for her family and friends or takes to social events at her church, Calvary Evangelic Free Church in Trumbull.

A big fan of chocolate, Hapis said most people adore chocolate, too, and are happy that health experts have said dark chocolate is actually good for us. Which may be why she often brings her favorite sweet creations to her doctors' offices and shut-ins who she visits.

Cookbook writer Maida Heatter, chocolate expert and author of "Maida Heatter's Book of Great Chocolate Desserts" (Andrews McMeel, 1980, 2006), and a member of Chocolatier magazine's Hall of Fame, couldn't agree with her more.

Heatter's favorite dessert, she said, is "anything chocolate."

In a phone interview from her home in Miami Beach, Fla., where she's lived for more than 50 years, Heatter said she's had a love affair with chocolate ever since childhood.

With seven dessert cookbooks to her credit, Heatter started making desserts for her late husband's restaurant, which led to her writing the cookbooks.

"My chocolate mousse was the most popular dessert and Queen Mother's Cake was the No. 1 cake," she said about her best-loved creations.

When she first started baking, there weren't as many brands of chocolate to choose from as there are today, she said. It can be confusing as to which one to buy, but right now, she's happy using a semi-sweet Valrhona , she said.

"It's good for baking and eating," she said. So, what does she think makes a great chocolate dessert?

"Mainly the chocolate. Nothing should overpower it," she said.

For the Connecticut Post contest, the judges were asked to rate each dessert they tasted by this criteria: Which one best satisfied their craving for chocolate?

In the succinct words of two judges, Hapis' Death by Chocolate was "fantastic" and "delicious" and scored a number of perfect "10"scores.

A close second in the competition was a brownie recipe sent in by Rosalie DaSilva of Fairfield. Loaded with bittersweet chocolate — DaSilva usually uses Callebaut, she said — the brownies also were very easy to make, said one of the judges, Shelley Levi, a Connecticut Post copy editor.

"For me, it was almost like eating fudge," said Levi. "If someone prefers a more fudgey brownie as opposed to a cake-like brownie, this is the way to go."

For her "Death By Chocolate" entry, Hapis will receive a $50 gift certificate to Aldario's Restaurant in Milford. So, without further ado, here are the top two recipes you, too, can make at home.

Death by Chocolate Trifle

1 box chocolate cake mix
5 Heath or Skor bars
4 packages chocolate mousse
1 pint heavy cream
½ cup Kahlua

Make the chocolate cake mix according to package directions. Bake in a 9- by 13-inch Pyrex dish. When slightly cooled, about 10 minutes, poke holes in the cake with a fork. Pour the Kahlua over the cake and let it sit overnight.This is optional. (The liquor can be omitted.)

Make the mousse according to package directions and chill for about an hour.

Whip the heavy cream. Crush Heath bars. In a large glass trifle bowl, crumble 1/3 of the cake.

Then add a layer of mousse, a layer of whipped cream and a layer of the crushed candy. Repeat.

End with the Heath bar mixture on top. Chill before serving.Serves a large crowd.

-Submitted by Eve Hapis of Trumbull

Best Ever Brownies

6 tablespoons unsalted butter
8 ounces bittersweet chocolate cup plus 2 tablespoons sugar teaspoon salt
2 large eggs cup flour cup walnuts

Melt butter and chocolate over hot water. Beat sugar and salt into melted chocolate with a wooden spoon. Beat in eggs one at a time. Add flour and mix well until glossy. Add walnuts and mix. Line an 8-inch square pan with an 8- by 16-inch piece of foil for easy removal. Bake in a preheated 325-degree oven for 30 to 35 minutes.Cool in pan. Remove by lifting foil ends. Cut into squares.

— Submitted by Rosalie DaSilva of Fairfield
from http://origin.connpost.com

Warming Up The Holidays With Ice Cream

2007-04-22T00:37:00.000-07:00

Ice cream is not just for summer anymore. More often, Americans are enjoying their frozen treats year-round, even when it feels like an icebox outside.

According to the U.S. Department of Agriculture, the U.S. produces more than 1.6 billion gallons of ice cream and related frozen desserts per year, averaging out to about 21.5 quarts per person.

Nearly 60 percent of ice cream purchases are made at "scoop shops," restaurants and other specialty outlets. One such company that's brought an added dimension to ice cream is Cold Stone Creamery. The direct result of two ice cream lovers' crusade for the perfect ice cream dessert, the business was founded by Donald and Susan Sutherland in 1988-after years of tirelessly searching for ice cream that met their standards of quality, flavor, consistency and variety.

Today, there are more than 1,360 Cold Stone Creamery locations, and the company continues to develop new flavors for all occasions. One of the newest additions, a delectable choice for the holiday season, is Dark Chocolate Peppermint, which will leave people with visions of candy canes dancing in their heads. This premium flavor can be enjoyed by itself or as part of a scrumptious confection.

Dark Chocolate Peppermint Holiday Ice Cream Sandwich

Serves 8

1. Purchase your favorite Cold Stone Creamery holiday ice cream flavor to go, such as Dark Chocolate Peppermint.

2. Purchase or bake 16 large holiday-themed sugar cookies.

3. Place baked cookies face down on a flat surface.

4. Place a large ice cream scoop on top of one cookie and cover with second cookie. Press together firmly.

5. Wrap cookies in plastic wrap and place in freezer for 2 hours.

6. Remove from freezer and enjoy!

Hot Chocolate Topped with Dark Chocolate Peppermint Ice Cream

Serves 4-6

1. Purchase a quart of Cold Stone Creamery Dark Chocolate Peppermint ice cream.

2. Prepare favorite hot chocolate recipe as desired.

3. Scoop one serving of ice cream over hot chocolate and serve with a spoon.

For locations or additional recipe ideas, visit the Web site at www.coldstonecreamery.com.
Treats made with Dark Chocolate Peppermint ice cream can add a wonderfully sweet flavor to any holiday celebration.

by Stacey Moore

White Chocolate Whipped Cream

2007-04-15T18:22:00.000-07:00

White Chocolate Whipped Cream

-- 1 bar (4 ounces) Ghirardelli Premium White Chocolate Baking Bar (see note)
-- 1 1/2 cups heavy whipping cream

Chop white chocolate baking bar into small pieces. Place in medium heat proof bowl. Set aside.

In microwave or small saucepan, heat heavy cream just until boiling. Pour over chopped white chocolate and whisk until melted and smooth. Cool at room temperature 1 hour, stirring occasionally. Cover tightly and chill 6 hours or overnight. Alternatively, freeze mixture until very cold. Mixture can be kept 1 week refrigerated before whipping.

To serve: Beat cream on medium speed until thick and peaks form. Serve immediately as you would whipped cream. Store whipped cream tightly covered in refrigerator for up to 3 days.

Serves 12.

Baker's hint: You can substitute other varieties of white chocolate for the Ghirardelli. Look for cocoa butter in the ingredient list.

Nutrition values per serving: 150 calories, 14 g fat (9g saturated fat), 1 g protein, 6 g carbohydrates, 1 g fiber, 41 mg cholesterol, 13 mg sodium.

from www.dailyherald.com

DRINKING CHOCOLATE: TIPS FOR THE HOME VERSION

2007-04-14T21:53:00.000-07:00

* Use good-quality chocolate. Any premium dark chocolate you enjoy eating will make good drinking chocolate, but we suggest one with around 70 percent cocoa solids. For fun, compare bars made from a single variety of cocoa bean (called single origin chocolate); Colombian is known for its berry and spice notes, Ecuadorean is earthy with a hint of licorice, Venezuelan is deep and fruity. Look for chocolate with a smooth (not gritty) texture and a long aftertaste.

* Chop solid chocolate from the corners. Use a chef's knife or a serrated bread knife.

* Use whole milkI to softens the chocolate's earthy intensity, and you need less of it than if you use a lower-fat dairy. If you find the drinking chocolate still too bittersweet and strong, add more milk or stir in cream or half-and-half to taste.

* Whip it up. Drinking chocolate gets extra-creamy and light when you whirl it in a blender. An immersion blender is a fine tool for the task, and a hand-held milk frother will do the job, too.

* Make it ahead. While this step is not essential (and you may not want to wait), refrigerating drinking chocolate overnight allows the flavors to develop and the mixture to thicken slightly. Reheat gently on the stove, and whisk or whirl in the blender just before serving.

* Season to taste. Cuppa chocolate not sweet enough for you? Add some sugar. Stir in a pinch of salt or a drop of vanilla to enhance the flavor. Or borrow a page from the Aztecs, and spike it with cinnamon, cayenne or ancho chile powder.

* Drink your dessert. For a cold-weather party, a warm cup of drinking chocolate makes an elegant finish to a meal. Serve it in pretty demitasse cups with a delicate cookie on the side.

from : http://www.startribune.com

Types Of Chocolate

2007-04-13T03:58:00.000-07:00

by Jonathon Hardcastle

If you always like to accompany your cup of coffee with a chocolate cookie or other chocolate-based treat, or if you usually order a hot chocolate drink, you might not consider yourself a chocoholic, but you certainly make it to the fans' category. But even of chocolate is not your first choice when it comes to desert, you should probably by familiar with at least its main categories, just in case you are asked if you prefer couverture over white chocolate for your ice-cream glace.

- Dark Chocolate can contain anything from 30% to 75% cocoa solids. It has a slightly sweet flavor and a dark color and it is the chocolate type most used in cooking. For everyday cooking and the majority of the recipes for dark chocolate, choose one with around 50% cocoa solids. However, dark chocolate with a higher cocoa solid content will give a richer, more intense, flavor. This chocolate is often called luxury or continental chocolate and has a cocoa solid content of between 70-75%. Occasionally, cooking experts support that it is essential to use a better chocolate, but the recipe should specify when that is the case.

- Milk Chocolate, as its name suggests, contains milk and has lovely creamy, mild, and sweet flavor. It is mostly used as an eating chocolate, rather than in cooking. However it does have its place in chocolate cookery, especially for decorations, and when a milder, creamy flavor is required. It is more sensitive to heat than dark chocolate so care must be taken when melting it.
- White Chocolate contains lower cocoa butter content and cocoa solids. It can be quite temperamental when used in cooking. Always choose a luxury white cooking chocolate to avoid problems and take great care not to overheat when melting it. White chocolate is useful also for color contrast in decoration, creating a dramatic effect when it is placed over darker backgrounds.

- Couverture is the preferred chocolate for professional use, as it retains a high gloss after melting and cooling. Nevertheless, it requires tempering and is only available from specialist suppliers. In case it can be found to special cooking supply stores, it usually is more expensive than regular milk chocolate.

- Chocolate Glace is a chocolate-flavored cake covering which is an inferior product not generally used by true chocolate lovers. However, it has a high fat content, making it easier to handle when making some decorations such as curls or caraque. In case you do not want to compromise flavor too much, but have difficulty making the decorations with pure chocolate, try adding a few squares of chocolate-flavored cake covering to a good quality chocolate.

- Chocolate Chips are available in dark, milk, and white chocolate varieties, and are used primarily for baking and as decoration materials.

- Coco Powder is the powder left after the cocoa butter has been pressed from the roasted and ground beans. It is unsweetened and bitter in flavor. It gives good, strong chocolate flavor when used in cooking.

About The Author
Jonathon Hardcastle writes articles for http://wonderfulworldoffood.com/ - In addition, Jonathon also writes articles for http://supershoppingtips.com/ and http://fitness-talk.net/.

Organic Chocolate - A Trip Along The Assembly Line

2007-04-12T07:07:00.000-07:00

There is an intangible something about watching the creation of chocolate, from beginning with raw cocoa beans to the conclusion, delivering the finished product to the consumer that sets all my senses a-tingling. The smell wafting teasingly through the air, your mouth salivating at the very thought, the texture of the cocoa beans, even the sight and sound of the beans tumbling through the machinery, moving along the assembly line.

There are 16 steps in the manufacture of organic chocolate:

Buyers source the finest cocoa beans available on the world market.

The Destoner washes and scrubs the cocoa bean exterior, removing any detritus from the outer shell.

The Roaster’s function is to pre-roast, allowing the beans to become de-humidified.

The Winnower separates the bean husks from the nibs (small pointed parts).

A second Roaster develops the flavor of the nibs.

The Stone Mill crushes the nibs into paste.

The Ball Mill reduces the particle size of the cocoa solids in the just-created paste.

The Mixer adds sugar and/or milk powder.

The Finish Refiner reducers the particle size of the sugar.

The Conch has the important job of reducing acid through circulation and oxidation.

The chocolate moves to the Holding Tank, where it is given a chance to “rest.”

The Tempering Machine causes a bond to be formed between the cocoa butter and cocoa solids.

Molds are filled with liquid chocolate by the Depositor.

The Cooling Tunnel allows the temperature of the chocolate to be monitored, and maintained, at proper levels.

The Packaging Department wraps the boxes of chocolate with meticulous attention to detail.

The chocolates are shipped to fine retail establishments.

It is a given that there is always room for chocolate. No room for argument!

by Terry Kaufman
Terry Kaufman is Chief Editorial Writer for Niftykitchen.com, Niftyhomebar.com, and Niftygarden.com. ©2007 Terry Kaufman. No reprints without permission.

Mint-Chocolate Coffee Spoons

2007-04-11T02:46:00.000-07:00

by LeAnn R. Ralph

A quick and easy way to enjoy mint-chocolate coffee!

My sister-in-law makes these, and they sell them at school events to raise money for the parochial school where her son is enrolled. She says they "sell like hotcakes." Suggested price: 2 for $1. If you want to make gifts for people for birthdays or Christmas or other special occasions, or as party favors, the coffee spoons work well for that too.

• Ordinary plastic spoons
• Bars of Hershey's chocolate
• Hard peppermint candy or, for something different, try dinner mints
• Saran Wrap or other plastic wrap
• Short pieces of ribbon

Melt the chocolate. Dip the plastic spoons in the chocolate. Lay spoons on wax paper. Before the chocolate sets, place a mint in the middle of the spoon.

When the chocolate has cooled and hardened, cover spoon with Saran Wrap (or other plastic wrap). Tie a ribbon around handle of the spoon to hold the plastic wrap in place. (Use colored plastic wrap and coordinating colors for the ribbon, if you prefer.)

To use: pour a cup of hot coffee, take the plastic wrap off the spoon, stick the spoon in the coffee and stir. And TA-DA! -- mint chocolate coffee.

Note: You might want to add some chocolate chips to the melted chocolate to give it a somewhat firmer consistency when it cools off. You may also want to experiment a bit with dipping the spoons a couple of times.

Another note: you could also experiment with other flavors. What about vanilla almond bark and butterscotch candy? Or chocolate and butterscotch? Or chocolate and raspberry candy? You get the picture, I'm sure.

ABOUT THE AUTHOR
LeAnn R. Ralph is the author of the books "Christmas in Dairyland (True Stories from a Wisconsin Farm)" and "Give Me a Home Where the Dairy Cows Roam." http://ruralroute2.com

The Secret Of Chocolate Cake

2007-04-10T02:29:00.000-07:00

by Gary Stephens

There are few puddings sweeter than the traditional chocolate cake. It is one meal guaranteed to bring smiles to faces of those young and old. Contrary to the opinions of less advanced chefs, making one can be quick and easy. With a combination of a little skill and the right recipe, anyone can make one to die for.

A good chocolate cake needs to have certain characteristics to ensure that it is fully enjoyed by all who partake of it. Firstly it needs to be moist. It will be light and fluffy and free of dryness. It will also be rich in chocolate flavor while at the same time not being too sweet for the average pudding lover. These effects can be achieved with the specific and appropriate combination of ingredients.

A good simple chocolate cake recipe will comprise of two parts. The first part is the mixing of the dry ingredients in a small to medium bowl depending on the size of the desired output. The second part involves adding the wet ingredients and cooking then finally letting to set and serve. Both parts of the procedure should take relatively the same amount of time.

Another important aspect of your creation is to get the best quality ingredients. When mixed, poorer quality ingredients can dramatically damage the taste of the finished product so make sure to use good brand name ingredients such as Cadbury cocoa.

Preparation for chocolate cake making is very easy and can be a fun experience to share particularly with children. It's also a recipe that affords plenty of individual style to be included as the finished cake can be topped with a range of ingredients other than the standard icing sugar.

All up from start to finish you should have a pudding ready to eat in just over an hour!

These treats are a great idea for children's birthdays parties or to take to a friends place as an addition to dinner. It's also great combined with ice-cream for dessert for guests or even a family treat.

In today's busy world, time is of the essence. To be able to make a great tasting pudding quickly and easily is a skill to be proud of. With the right recipe and a bit of practice you will be cranking out cakes that people will love in no time. Even if you don't have time to slave away all day in the kitchen, you can still become a domestic kitchen God or Goddess.

About the Author
Gary Stephens is a respected and acclaimed cooking enthusiast who now makes some of her coveted recipes available online. To find great recipes like this chocolate cake recipe and many more all for FREE, go to easy recipes.

Wareham Woman's 'Triple Chocolate' Holds Recipes of 3 Generations

2007-04-09T22:09:00.000-07:00

by Joanna McQuillan Weeks

A Slice of Life

You might think this weekend is for chocolate bunnies and eggs, but it will be about all things chocolate when Kristine L. Hastreiter holds a signing for her new cookbook Saturday at Bev Loves Books in Rochester.

The Wareham woman is author of "Triple Chocolate: Three Generations of Chocolate-Inspired Cooking," newly released by Rock Village Publishing of Middleboro.

The softcover book, illustrated with photographs by the author, costs $13.95.

Ms. Hastreiter is familiar to shoppers who frequent the Rochester and South Dartmouth farmers' markets, where she sells preserves, artisan breads, biscotti, scones and dog biscuits under the Gourmet & Gourmand name.

After working for years in the museum field, Ms. Hastreiter decided to take a "creative sabbatical" and turn to her passion, cooking and baking. Combining formal culinary studies at BCC with the cooking experience she had gained from her mother and grandmothers, Ms. Hastreiter launched her career as a food entrepreneur. She still keeps her hand in the museum world by working seasonally for the Bourne Historical Society as an interpreter at the Aptuxcet Trading Post.

"The goal for this cookbook was to assemble a well-rounded selection of doable, delicious, chocolate inspired recipes," she writes in the book's introduction.

"I felt the need to write a cookbook to pull all the family recipes together, or they would get lost," the pastry chef explained in a phone conversation Monday.

"It was fun to try to standardize those recipes," she said, making them foolproof for home cooks. "It was a trip down memory lane," Ms. Hastreiter added, pulling out the old, handwritten recipe cards from family members.

While "Triple Chocolate" is her first cookbook, some of her recipes — apple-blueberry jam, fruit chutney, and blueberry truffles — appeared in publisher Yolanda Lodi's "Blueberry Cookbook."

In "Triple Chocolate," Ms. Hastreiter explores the uses of various forms of chocolate in sweet and savory dishes, as well as providing some historical background on the seductive ingredient.

The three dozen or so recipes range from Chocolate Scones to Chili with Cocoa and Coffee to Chocolate Walnut Fudge to Grilled Pork with Chocolate Vodka Barbecue Sauce. All are laid out in clear detail, and include lists of needed equipment.

A short introduction for each explains "where the recipe came from, or a tidbit about its history ... that was the museum person in me," the author said.

This summer, Ms. Hastreiter plans to sell her wares at South Dartmouth Farmers' Market on Fridays, Provincetown on Saturdays and Carver on Sundays. She also is in the midst of negotiating for a full-time kitchen/retail space in Wareham; currently, she rents a shared-use kitchen in Buzzards Bay to prepare her stock.

This fall, she'll be returning to BCC to teach a course that draws upon both her skill sets. Ms. Hastreiter will be teaching "Art for Culinarians," which develops food presentation technique and teaches students to make an effective digital photo portfolio, which they will need for job interviews.

In addition to Saturday's event at Plumb Corner Plaza in Rochester, Ms. Hastreiter will hold a signing at 6 p.m. April 19 at the Wareham Free Library, 59 Marion Road (Route 6). A reception and signing is set for 4 to 7 p.m. May 5 at Sail Away Studio, 177 Main St., Wareham. For the latter, the author will prepare some of the recipes, and wine and cheese will also be served.

The following sample from "Triple Chocolate" is a recipe from Ms. Hastreiter's maternal grandmother, Jane (Kirgasser) Tober.

Jane's Tannies

Makes 12 large tannies.

3 cups all-purpose flour, sifted
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) margarine
2 1/2 cups light brown sugar, packed
2 tablespoons light corn syrup
1 teaspoon pure vanilla extract
3 large eggs
2 cups (12-ounce package) semisweet chocolate morsels
1 cup toasted walnuts, chopped

Equipment:

Small bowl
Small saucepan
Standing mixer with paddle attachment
Rubber scraper/spatula
Metal cooling rack

Adjust oven rack to lower-middle position and preheat oven to 350°F. Grease a 9- by 13-inch baking pan and set aside.

Sift together flour, baking powder and salt into a small bowl. Set aside.

Melt margarine in a saucepan over low heat. Remove from heat.

Add brown sugar, corn syrup, and vanilla extract, mix to combine, and let cool to room temperature. Transfer cooled margarine mixture to the bowl of a standing mixer.

Using the paddle attachment, beat in eggs one at a time. Mix well after each addition, scraping mixing bowl as necessary.

Add sifted dry ingredients; mix to combine. Add chocolate morsels and walnuts; mix to combine. Scoop mixture into greased pan; spread evenly into the corners.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Remove pan from oven and place on metal rack.

Allow tannies to cool completely before slicing into bars.

Store tannies at room temperature in a tightly sealed container.

Joanna McQuillan Weeks is food editor of The Standard-Times. Send her e-mail at foodedit@s-t.com
from http://www.southcoasttoday.com

Recipes: Chocolate Chip Cookies

2007-04-07T21:02:00.000-07:00

Thick and Chewy Chocolate Chip Cookies

Makes about 18 cookies.

Because they rely upon melted butter -- and a few odd preparation quirks to assure their goal of an uneven surface -- these cookies defy conventional cookie-baking wisdom, but they more than live up to their name. From Cooks Illustrated magazine.

• 2 1/8 c. flour
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 12 tbsp. (1 1/2 sticks) unsalted butter, melted and cooled slightly
• 1 c. brown sugar (light or dark, or a mixture of both)
• 1/2 c. granulated sugar
• 1 egg
• 1 egg yolk
• 2 tsp. vanilla extract
• 1 to 2 c. chocolate chips or chunks (semisweet or bittersweet)

Directions

Preheat oven to 325 degrees. Line several baking sheets with parchment paper or silicone mats.

In a large bowl, whisk together flour, salt and baking soda, and reserve.

In a large bowl, using an electric mixer on medium speed, beat butter, brown sugar and granulated sugar until thoroughly blended. Mix in egg, egg yolk and vanilla. Add flour mixture, mixing until just combined. Stir in chocolate chips.

Form scant 1/4 cup dough into a ball. Holding ball using fingertips of both hands, pull ball into two equal halves. Rotate halves 90 degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth the dough's uneven surface.

Place formed dough onto prepared baking sheets, about 9 balls per sheet (smaller cookies can be used, but fewer cookies can be baked at a time and baking time may need to be adjusted). Bake until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes. Remove from oven and cool cookies on baking sheets.

Classic Crunchy Chocolate Chip Cookies

Makes about 4 dozen cookies.

"This is the quintessential crunchy (as opposed to chewy) chocolate chip cookie," write the authors of the King Arthur Flour Cookie Companion (The Countryman Press, $29.95). They're right.

• 1/2 c. (1 stick) unsalted butter
• 1/2 c. shortening
• 1 c. brown sugar
• 1/2 c. granulated sugar
• 2 tsp. vanilla extract
• 3/4 tsp. salt
• 1 tbsp. cider vinegar or white vinegar
• 1 egg
• 1 tsp. baking soda
• 2 c. flour
• 3 c. (18 oz.) semisweet chocolate chips

Directions

Preheat oven to 350 degrees. Line several baking sheets with parchment paper or silicone mats.

In a large bowl, using an electric mixer on medium speed, beat butter, shortening, brown sugar, granulated sugar, vanilla extract, salt and vinegar. Beat in egg until well combined. Reduce speed to low and add baking soda and flour, and mix until just combined. Stir in chocolate chips.

Drop dough by rounded tablespoonfuls 2 inches apart onto prepared baking sheets. Bake for 12 to 14 minutes, until golden brown. Remove cookies from oven, cool on baking sheets for 2 minutes, then transfer to a wire rack to cool completely.

Gloria's Beacon Hill Chocolate Chip Cookies

Makes about 2 dozen cookies.

Note: This meringue cookie varies from the traditional Beacon Hill recipe with the addition of chocolate morsels. To toast walnuts, spread in a single layer on a baking sheet and bake 5 to 10 minutes at 350 degrees (shaking pan once or twice during baking), until they begin to give off an aroma. From "A Baker's Field Guide to Chocolate Chip Cookies" by Dede Wilson (Harvard Common Press, $16.95).

• 6 oz. semisweet chocolate, finely chopped
• 2 egg whites
• 1/2 c. sugar
• 1/2 tsp. vanilla extract
• 1/3 c. miniature semisweet chocolate morsels
• 1/3 c. walnut halves, toasted and finely chopped

Directions

Preheat oven to 350 degrees. Line several baking sheets with parchment paper or silicone mats.
In top of a double boiler over gently simmering water, melt chopped chocolate, stirring until smooth. Remove from heat and cool slightly.

In a large, grease-free bowl, using an electric mixer fitted with a whisk attachment on medium-high speed, beat egg whites until small peaks form. Increase speed to high and gradually add sugar until stiff (but not dry) peaks form. Beat in vanilla, then fold in melted chocolate until combined. Fold in chocolate morsels and walnuts.

Drop dough by generous rounded teaspoons 2 inches apart onto prepared cookie sheets. Bake until cracked in appearance and dry on top, about 10 minutes; cookies should be able to be lifted off baking sheet, and insides should be very moist. Remove from oven, cool on baking sheets for 2 minutes, then transfer parchment paper (or silicone mat) and cookies to a wire rack to cool completely.

Neiman Marcus Chocolate Chip Cookies

Makes about 2 dozen cookies.

Note: From "The Neiman Marcus Cookbook" (Clarkson Potter, $45). And no, we didn't pay for the recipe. The myth around its availability is one of many urban legends.

• 1/2 c. (1 stick) unsalted butter
• 1 c. light brown sugar
• 3 tbsp. granulated sugar
• 1 egg
• 2 tsp. vanilla extract
• 1 3/4 c. flour
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 11/2 c. chocolate chips
• 11/2 tsp. instant espresso powder

Directions

Preheat oven to 300 degrees. Line several baking sheets with parchment paper or silicone mats.

In a large bowl using an electric mixer on medium speed, beat butter, brown sugar and granulated sugar for about 30 seconds, until mixture is fluffy. Beat in egg and vanilla extract for 30 seconds longer, until well combined.

In a large bowl, sift together flour, salt, baking soda and baking powder. Reduce speed to low, add flour mixture to butter-sugar mixture and mix for about 15 seconds. Using a rubber spatula, stir in chocolate chips and espresso powder.

Using a 1-ounce scoop (or a 2-tablespoon measure), drop dough onto prepared baking sheet in dollops about 3 inches apart. Gently press down on dough with back of a spoon to spread dough into 2-inch circles.

Bake about 20 minutes or until cookies are nicely browned around edges (bake a little longer for crisper cookies). Remove from oven, cool on baking sheets for 2 minutes, then transfer cookies to a wire rack to cool completely.

Mint Chocolate Chip Cookies

Makes about 8 dozen cookies.

"Ready to take a break from 'this old Toll House'? write the authors of "The Frango Cookbook" (Book Kitchen, $14.95), a new cookbook dedicated to all things Frango, the chocolate candy tradition made famous by Marshall Field's. "Instead of using the usual chips and walnuts, these chewy cookies are studded with chunks of Frango Mint Chocolates and pecans." To toast pecans, spread in a single layer on a baking sheet and bake for 5 to 10 minutes at 350 degrees (shaking pan once or twice during baking), until they begin to give off an aroma.

• 2 1/4 c. flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 c. (1 stick) unsalted butter, at room temperature
• 1/2 c. shortening, at room temperature
• 1 c. firmly packed light brown sugar
• 1/2 c. granulated sugar
• 2 eggs
• 5 Frango Mint Chocolates, very finely chopped
• 1 tsp. vanilla extract
• 25 Frango Mint Chocolates (about 1/2 lb.), coarsely chopped
• 3/4 c. coarsely chopped toasted pecans

Directions

Preheat oven to 350 degrees. Line several baking sheets with parchment paper or silicone mats.

In a large bowl, sift together flour, baking soda and salt and reserve. In a large bowl using an electric mixer on medium speed, beat butter and shortening for 1 minute. Add brown sugar and granulated sugar and beat for 1 minute. Beat in eggs, one at a time, mixing well after each addition.

Add finely chopped Frango Mint chocolates and vanilla extract and mix well. Using a rubber spatula, stir in flour mixture until just blended. Stir in coarsely chopped Frango Mint chocolates and pecans.

Drop dough by rounded teaspoons onto prepared baking sheets, spacing dough 1 inch apart. Bake about 10 minutes, until cookies are firm at edges and soft in center. Remove from oven, cool on baking sheets for 2 minutes, then transfer cookies to a wire rack to cool completely.

from http://www.startribune.com

Daily Quirk: A Mars Bar A Day Keeps The Doctor Away

2007-04-06T17:45:00.000-07:00

Presenting this week's health revelation: Chocolate is good for your arteries. According to a study conducted at Yale, people who eat eight ounces of sugar-free cocoa daily have healthier blood vessels. People who did not eat the cocoa all DIED, all at once, on Aug. 14, 2006.

by James Lileks, Star Tribune

Presenting this week's health revelation: Chocolate is good for your arteries. According to a study conducted at Yale, people who eat eight ounces of sugar-free cocoa daily have healthier blood vessels. People who did not eat the cocoa all DIED, all at once, on Aug. 14, 2006.
OK, they were on a bus that was heading for the testing center and it drove off a cliff, and that might have skewed the findings. Even so, the results are promising.

Just kidding about the bus part. Actually, the Yale study seems to confirm earlier findings by British researchers, and the researchers credit flavonoids, a substance that sounds like aliens from some Pufnstuf planet where everyone looks like a giant tongue. So what does this mean?

1. Until the chocolate patch is invented, people will be duct-taping Hershey squares to their thighs.

2. Someone has a good job spending grant money to try all sorts of arbitrary combinations. You never hear about the studies that fail. Eggs do not prevent those weird super-strength hairs in the ear; gargling Spam smoothies has no measurable effect on liver function, although it seems to strengthen the gag reflex. And so on. Right now, some researcher no doubt is assembling a proposal to test the effect of Pixy Stix on nasal congestion. (They seem to work, if you push hard enough.)

3. Someone is doing their best to find out if it's flavonoids alone that do it, or flavonoids in certain substances. In which case I should stop poking fun at them and offer thanks.

4. In three years, as experience has taught us, we will be told the exact opposite, and reassured that this is what the evidence suggests.

Which will be great, because I love white chocolate.

jlileks@startribune.com • 612-673-7858 More daily at lileks.com.

from http://www.startribune.com

Chocolate: The secret to a girl's heart

2007-04-05T06:17:00.000-07:00

by Taylor Hahn

Read closely boys, and perhaps take a few notes. The following is the Idiot's Guide to Getting a Girl to Fall in Love With You (or to Getting a Second Date at the Minimum), using the world's tastiest Wonka-approved truth: chocolate has the power to make a woman fall madly in love. Simply take her to one of these old-time classics or trendy new romantic getaways and feel the magic that ensues.

For the woman toward whom you have merely mediocre feelings, Cold Stone Creamery on Sepulveda Blvd. is your target destination. Surprise her with the Cold Stone Original "Chocolate Devotion," and for $5.29 you've got yourself a spring fling.

This creation, a delectable merger of chocolate ice cream, brownie and fudge speaks clearly yet lovingly, "Baby, I'm devoted to you for the next month and a half…or until I earn my $5.29 back in kisses." She will melt in your arms faster than that Gotta Have It-sized dessert would melt by the fire in your heart.

If your palms grow sweaty each time you hold her hand, thus allowing her to call you her boyfriend in public, throwback to the always satisfying and ever present Cheesecake Factory in Marina Del Rey, where a Chocolate Raspberry Truffle Cheesecake is awaiting you, as are many more nights of clammy hand holding. This $6.50 lusciously chocolatey dessert says you love her $1.21 more than you liked the Cold Stone girl, and she is bound to gaze into your eyes tenderly for years to come.

If your heart is brimming with affection to the point of confessing your love in the form of three enchanting words and you truly wish for her to reciprocate, try writing those words on a chocolate cupcake from 3 Square Bakery, a newly opened café and bakery located at 1121 Abbot Kinney Blvd. in Venice Beach.

This ultra-voguish hotspot, recognizable only by the three painted squares on the window of the stereotypical gray cement structure, is consistently packed between its business hours of 7 a.m. and 6 p.m. and offers a variety of baked goods and panini sandwiches, but most importantly a selection of delicious chocolate cakes.

The most fantastic of them all is the cupcake, which costs a meager two dollars. While you may think this says, "Darling, I care about you as much as I care about covered parking," it actually says, "Honey, my love don't cost a thing." This cupcake speaks such beautiful words that I in fact fell initially in love with myself for buying it, and then continued to fall head over heels for the cashier who handed it to me, partially because he was extremely attractive and partially because it was so incredibly mouth watering.

With the love potion that apparently radiates from the pores of this cupcake, she'll be so instantaneously crazy about you that on the drive back to campus, Lincoln Blvd. will be transformed into your very own, yet inconveniently busy, Lovers' Lane.

And for the girl who makes your heart pitter-patter to the rhythm of wedding bells, Comparte's Chocolatier is the ticket to the eternal romance you desire. Located in the Brentwood area at 912 South Barrington Ave., Comparte's features the young chocolate artist Jonathan Grahm, the Picasso of cholesterol, whose tiny candy masterpieces more closely resemble little chunks of heaven worthy of being preserved and displayed in the basement of the Louvre.

His unique confections are divided into colorful categories such as the Exotic Truffle Collection, Bonny Doon Vineyards Wine Truffle Collection and Jonathan's Nouveau Collection, yet all fall into the umbrella category of the When a Man Loves a Woman Collection, including creations such as Jasmine Tea, Apricot Rosemary, Vin De Glacier Ice Wine and Strawberry Balsamico.

These handcrafted tokens of love don't run quite as cheap as a vat of Cold Stone Chocolate Devotion, at $12 for a box of five truffles and $40 for an assortment of 20, but rest assured that the love you will receive will far exceed any monetary value.

Getting her to feel weak at the knees at the mere sight of you is a measly half a gallon of gas away, and while you're at what also happens to be a major sight of celebrity spotting, perhaps you will run into Kate Moss, buy her some chocolates and get her to fall in love with you too.

And lastly, when she dumps you because you didn't take her to Comparte's, Ben and Jerry's on Main Street in Santa Monica offers a $3.75 band-aid cutely called Chocolate Therapy, containing chocolate pudding swirls with the power to solve all issues of the ailing heart.

from http://media.www.laloyolan.com

Like Wine, Fine Chocolate Carries High Pedigree, Stature

2007-04-04T16:56:00.000-07:00

BY LIBBY QUAIDTHE
ASSOCIATED PRESS

WASHINGTON - Call it chocolate with a pedigree.

Like a good Bordeaux or Chianti, some chocolate comes from a particular place - the Indonesian island of Java or Venezuela's Sur del Lago, for example.

As with wine grapes, the source of cacao beans is supposed to result in distinct flavors and aromas. Chocolate from Colombia might seem peppery while chocolate from Venezuela might smell like vanilla.

"It's like colors on a palette," says Gary Guittard, president and chief executive of San Francisco's Guittard Chocolate Company. "There is a tremendous parallel between wine and chocolate."

He mentions terroir (pronounced tehr-WAHR), a French word used for wine and coffee that translates loosely as "taste of the earth." The idea is that beans grown near a vanilla orchid plantation may carry notes of vanilla, depending on fermentation and processing.

"Terroir, weather - there are so many things that are very similar to wine," Guittard says. "I think people are beginning to understand that complexity of flavor."

Guittard was among the first U.S. companies to make "single-origin" chocolate, which had been available in Europe for many years. The term refers to chocolate made from beans from a specific region or even a single farm. Most choices today are dark chocolate, though milk chocolate varieties are produced.

Like other single-origin chocolate, Guittard's is sold in upscale supermarkets and specialty shops.

Until recently, high-end retailers such as Whole Foods Market have been the province of pedigreed chocolate.

But this year, Hershey's began making single-origin bars that are sold by Wal-Mart Stores Inc., Target Corp. and most grocery stores.

"It's all about the exploration of chocolate and learning about different cacao levels and how that influences flavor, as well as the origin of the beans," says Tom Hernquist, senior vice president of the Hershey Co., the country's biggest chocolate company.

Labels on single-origin chocolate say how much cocoa - really cacao - the chocolate contains. Cacao percentage has become important as people explore the potential health benefits of eating dark chocolate.

Cocoa beans have natural antioxidant compounds called flavanols. Many studies suggest flavanols help ward off vascular disease, which can cause heart attacks, strokes, diabetes, dementia and hypertension. A Hershey-funded study in 2005 found the more cacao in chocolate, the higher the antioxidant levels.

The higher the cacao percentage, the higher the price tag. A giant-size 5-oz. Hershey's bar costs $1.59 - 32 cents an ounce. Hershey's single-origin bars cost $3.29 for a 3.5-oz bar - 94 cents an ounce. Guittard chocolate costs $1 for a 10-gram bar - $2.86 an ounce.

People want higher-end chocolate with more distinctive flavors, Hernquist says. Baby Boomers are aging, have more disposable income and are looking for quality over quantity, he says.

In pursuit of those high-end consumers, Hershey's recently purchased three premium chocolate companies, Scharffen Berger Chocolate Maker Inc., Joseph Schmidt Confections Inc. and Dagoba Organic Chocolate.

Wine drinkers are also trading up. The strongest sales growth over the past year has been in wines priced $12 to $15, according to the marketing information company ACNielsen.

Part of the fun of eating single-origin chocolate is comparing chocolate from different places.

The various flavor notes can be subtle and harder to detect than in wine, so companies are providing guidance.

Hershey's bar made of beans from the African island of Sao Tome has "hints of aromatic coffee," according to its package. Guittard provides a pocket guide with its tasting kit of bars from Venezuela, Madagascar, Ecuador and Columbia.

Industry consultant Joan Steuer describes how to do the chocolate version of a wine tasting:

n First, notice whether the chocolate has a high gloss or sheen, an indication of quality. Listen as you break it to hear the snap, then smell the chocolate to see if you can detect specific aromas.

n Then put the chocolate in your mouth and hold it against the roof of your mouth. Is it creamy? Smooth? Chalky? Move it from side to side as different notes - perhaps fruity, toasty or tart - come through.

n Unlike wine tasting, do not spit out the chocolate, Steuer says with a laugh. But do not bite it. "These are bars you really should let melt in your mouth and not bite," she says. "We're tasting, not just eating.

"This is not chocolate to be gobbled," she says. "This is chocolate to be savored."

from http://www.saukvalley.com

Tiramisu I

2007-04-02T04:55:00.000-07:00

Huntsville Times

This is Sarah Fioroni's recipe for tiramisu. Lynda Mobley, general manager of Williams-Sonoma at Parkway Place, also provides a recipe for tiramisu that uses cooked eggs.

- 3 eggs, separated
- 4 tablespoons sugar, divided
- Ladyfingers
- Brewed espresso coffee
- 8 ounces mascarpone cheese
- Chocolate powder or shaved chocolate

In an electric mixer, whip the egg yolks with 3 tablespoons sugar until sugar is dissolved. Add the mascarpone cheese and combine. In a clean bowl, beat the egg whites until stiff peaks form. Do not overbeat! Fold the two mixtures together.

Mix the remaining sugar into the espresso and place into a low pan. Add the ladyfingers into the coffee for a few seconds to coat. Place in the bottom of an 8-by-8-inch pan. Layer on the mascarpone mixture and continue to layer, finishing with the mascarpone, until the pan is full. Sprinkle with chocolate powder and refrigerate for at least 1 hour before serving.

Serves 6.

from http://www.al.com

All about chocolate

2007-04-01T17:24:00.000-07:00

FOOD NETWORK KITCHENS

Chocolate comes from the cacao tree - the bitter fruits are fermented, then dried, roasted and crushed. The bits that emerge are called cocoa nibs, which are then pureed with sugar and cocoa butter (the fat that emerges) and liquefied. At that point, it's tempered - the temperature is raised and lowered so the cocoa butter is perfectly emulsified and the chocolate is stable.

Milk chocolate has powdered or condensed milk added, in different proportions depending on whether it's being made in the United States or Europe. Unsweetened chocolate is just that. White chocolate is made from cocoa butter, with no cocoa solids, so it's technically not chocolate at all.

If your chocolate has white dots or streaks on the outside, that's called "bloom". It means the cocoa butter has become un-emulsified. It's perfectly safe to eat, but might be tricky to bake with. When you're baking with chocolate, always melt it over the gentlest possible heat - in a double boiler, or carefully in the microwave, and make sure that it stays far away from water - water will cause the chocolate to "seize," becoming lumpy and unusable.

from http://www.saukvalley.com

Desserts Worth Trying

2007-03-30T04:23:00.000-07:00

by Jolene Ketzenberger
Star correspondent

Janie Maurer, who has won numerous Indiana State Fair awards for her baked goods, noted that all of the following Passover treats can be made ahead and frozen for later use.

The brownies should be cooled and cut into squares before freezing, she noted. If freezing the cake, glaze it after it has thawed.

Flourless Chocolate Cake

Cocoa powder for dusting pan
4 1-ounce squares semisweet chocolate
1/2 cup butter
3/4 cup white sugar
1/2 cup cocoa powder
3 eggs, beaten
1 teaspoon vanilla extract

1. Preheat over to 300 degrees. Grease an 8-inch round or springform pan and dust with cocoa powder.

2. In a double boiler, melt chocolate with the butter. Remove from heat and stir in rest of ingredients. Mix well. Pour into prepared pan.

3. Bake for 30 minutes. Let cool in the pan for 15 minutes, then turn out onto wire rack and cool completely before glazing.

Glaze

1/2 cup whipping cream or half and half
4 ounces semisweet chocolate

1. Bring cream just to a boil over medium heat. Remove from heat. Add chocolate. Do not stir. Let stand 5 minutes.

2. Stir until smooth. Cool 15 minutes or until slightly thickened. Pour over cake and let drip down sides. Chill until set, about 30 minutes. Top with berries or flowers.

Everyone's Favorite Brownies

10 tablespoons (11/4 sticks) unsalted butter
13/4 cups semisweet chocolate chips, divided
11/8 cups vanilla sugar (or regular sugar plus1 teaspoon vanilla extract)
11/2 teaspoons water (if using vanilla extract, use only 1/2 teaspoon water)
3 large eggs at room temperature
3/4 cup matzo cake meal (can use regular flour when not celebrating Passover)
3/4 cup pecan pieces

1. Preheat oven to 350 degrees. Grease a 9-inch square baking pan.

2. Melt butter. Add 1 cup chocolate chips, and stir until they are melted. Whisk in sugar and water. Remove from heat and let cool. Test the temperature of the chocolate to make sure it is at room temperature.

3. Whisk in eggs until well blended. Using a wooden spoon, stir in the matzo cake meal (or flour), nuts and remaining 3/4 cup chocolate chips. Blend well and spread in prepared pan. Place in oven and bake 40 minutes until a toothpick inserted in the center comes out with a moist crumb.

4. Cool completely on wire rack. Loosen sides with a spatula and invert brownies onto a cutting board. Cut into nine pieces.

Cook's note: This brownie recipe, made with regular flour, was a 2002 Indiana State Fair award winner.

Passover Mandel Breit

1 cup butter at room temperature
2 cups sugar
2 3/4 cups matzo cake meal
6 eggs
1/2 teaspoon salt
3/4 cup potato starch
6 ounces chocolate chips
1 cup chopped nuts
1 teaspoon vanilla
2 tablespoons orange juice
1 tablespoon crushed anise seedCinnamon-sugar mixture

1. Preheat oven to 350 degrees.

2. Cream butter with 2 cups sugar. Add eggs one at a time, beating well after each addition. Sift matzo cake meal, salt and starch. Fold into liquid. Add chocolate and nuts. On a greased cookie sheet, form dough into two 2-inch wide loaves. Sprinkle with the cinnamon-sugar mixture. Bake 30 minutes.

3. Remove from oven and cut into 1/2-inch slices. Return to oven for 3 to 5 minutes. Let cool on wire rack. Dip ends into melted chocolate, if desired.

Cook's note: Mandel breit, or mandel bread, is very similar to Italian biscotti.

from http://www.indystar.com

Who knew barley, chocolate made such a great food pair?

2007-03-28T02:18:00.000-07:00

By Joannah Hill - The Baltimore Sun

Not too long ago if someone had told me chocolate and barley were natural companions, I would have had my doubts.

But two books spotlighting baking with whole grains have made a believer out of me.

“King Arthur Flour Whole Grain Baking” by King Arthur Flour (The Countryman Press, $35) and “Bob’s Red Mill Baking Book” prove there is more to whole-grain baked goods than wheat bread and bran muffins.

With nutrition experts encouraging us to consume three servings of whole grains every day, these recipes are a great way to incorporate more fiber into your diet. (While these recipes pump up the volume on grains, butter, eggs and sugar are also plentiful in a number of them, so these goodies are not entirely guilt-free.)

The kitchen wizards at King Arthur Flour have produced a work so comprehensive and accessible that it could be used as the definitive source for whole-grain baking.

The book is packed with information on the varieties of grains, baking techniques, nutritional information, a glossary of terms and entertaining asides, such as the difference between sticky buns and cinnamon rolls and the nuances of Marshmallow Fluff. The only thing missing is an index of specific grains to recipes.

If, for example, you have committed to an entire bag of millet, it would be helpful to have included a quick reference for all the recipes using that grain.

The recipes cover a broad and ambitious range. There are whole-wheat croissants and eclairs, and the humble chocolate-chip cookie gets a whole-grain makeover in both chewy and crunchy versions. Taste and texture are a determining factor in any baked treat and, for a dedicated refined-flour baker, these recipes were a revelation.

A honey cake with whole-wheat flour was tender and ambrosial. Chocolate-chip cookies made with barley flour had a mild, slightly nutty flavor.

And a luscious lemon-raspberry layer cake with whole-wheat pastry flour would be welcome at any fine table.

As with all cookbooks, it is best to read these recipes completely before beginning. A number of recipes require the dough or batter to rest overnight, to help soften the grain.

So be forewarned – if you’re craving a batch of snickerdoodles, you’ll have to wait at least 24 hours.

“Bob’s Red Mill Baking Book” by John Ettinger and the Bob’s Red Mill Family (Running Press, $29.95) takes a less academic, more laid-back approach to whole-grain baking. Produced by the people behind Bob’s Red Mill Natural Foods, this easy-going, informative book covers all the basics and is even slightly more adventurous in including several recipes for less well-known grains such as triticale, teff and Kamut.

Brownies made with barley flour were a hit with kids and adults. The light, mild-tasting brownies were pleasingly chocolaty with an ever-so-slight nuttiness. The Apple Bundt Cake combines whole-wheat pastry flour and white flour for a rich, moist treat.

The whole-wheat piecrust was a smashing success. I can’t wait to try this tasty, rustic crust on a fresh peach pie.

Barley Brownies

2 eggs, slightly beaten

6 tablespoons cocoa powder

1 cup brown sugar, packed

1/2 cup vegetable oil

1 teaspoon vanilla extract

3/4 cup barley flour

1/2 teaspoon baking powder

3/4 teaspoon salt

3/4 cup walnuts or pecans, chopped

Preheat oven to 350 degrees F. Lightly oil an 8-inch-by-8-inch baking dish.

In a large bowl, cream together the eggs with the cocoa, sugar, oil and vanilla.

In a medium bowl, sift or whisk together the barley flour, baking powder and salt. Gradually add the flour mixture to the egg mixture, mixing well. Stir in the walnuts, incorporating them well.

Pour the batter into the prepared pan. Bake for 30 to 35 minutes, or until a tester comes out clean.

Makes about 16 brownies.

Per serving: 186 calories, 3 grams protein, 11 grams fat, 1 gram saturated fat, 20 grams carbohydrate, 2 grams fiber, 26 milligrams cholesterol, 136 milligrams sodium.

From “Bob’s Red Mill Baking Book”

Chocolate aniseed ice-cream cake

2007-03-27T20:21:00.000-07:00

Preparation Time 45 minutes

Cooking Time 45 minutes

Ingredients (serves 9)
* Melted butter, to grease
* 1 vanilla bean
* 250g (1 punnet) strawberries, washed, hulled, finely chopped
* 2 tbs Annisette liqueur (Baitz brand)
* 1 tsp aniseed essence
* 1L good-quality vanilla ice-cream
* Cocoa powder, to dust
* Good-quality chocolate sauce, to serve
* 250g (1 punnet) strawberries, washed, halved, extra, to serve

chocolate aniseed cake
* 160g (1 cup, lightly packed) brown sugar
* 150g unsalted butter, at room temperature
* 4 eggs, at room temperature
* 125ml (1/2 cup) milk
* 1 tbs aniseed essence
* 150g (1 cup) self-raising flour
* 50g (1/2 cup) cocoa powder
* 1 tsp Chinese five spice

Method

Preheat oven to 180°C. Brush a 20cm (base measurement) square cake pan with the melted butter to grease. Line the base and sides with non-stick baking paper, allowing the paper to overhang the sides.

To make the chocolate aniseed cake, use an electric beater to beat the sugar and butter in a medium bowl until pale and creamy. Add the eggs 1 at a time, beating well after each addition. Use a large metal spoon to fold in the milk and aniseed essence. Sift the flour, cocoa and Chinese five spice over the bowl and fold in until well combined.

Pour the cake mixture into the lined pan. Bake in the preheated oven for 45 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool slightly before transferring to a wire rack to cool completely.

Meanwhile, use a small sharp knife to split the vanilla bean in half lengthways, scrape out the seeds and place in a large bowl. Add the strawberries, liqueur and aniseed essence, and toss to combine. Set aside for 30 minutes to macerate.

Use a potato masher or fork to mash the strawberry mixture until roughly crushed.

Wash and dry the cake pan. Line the base and sides with non-stick baking paper, allowing the paper to overhang the sides. Place the ice-cream in a large bowl and set aside for 10 minutes or until it softens slightly. Fold the strawberry mixture through the softened ice-cream until well combined. Spoon into the lined pan and use the back of a spoon to smooth the surface. Place in the freezer for 4 hours or until firm.

Use a large serrated knife to cut the cake in half horizontally.

Place one half of the cake cut-side up on a chopping board. Top with the frozen ice-cream. Sandwich with the remaining cake half. Use a serrated knife to cut evenly into 9 squares. Place on serving plates. Dust with cocoa and drizzle with the chocolate sauce. Serve immediately with the extra strawberries.

Notes & tips

To freeze (for up to 1 month): Wrap the chocolate cake and ice-cream separately in several layers of plastic wrap. Label, date and freeze.To serve: Remove the chocolate aniseed cake from the freezer 2 hours before serving to thaw. Continue from step 8.

Source
Australian Good Taste - January 2002 , Page 56
Recipe by Cherise Kosh

So Healthy With Dark Chocolate

2007-03-26T03:40:00.000-07:00

DARK chocolate may help reduce blood pressure and boost the body's ability to metabolize sugar from food, according to a study. Investigators from the University of L'Aquila in Italy found that after eating only 100gms of dark chocolate every day for 15 days, 15 healthy people had lower blood pressure and were more sensitive to insulin.

Dr Claudio Ferri and co-investigators explained that flavonoids help the body by neutralizing potentially cell-damaging substances known as oxygen-free radicals, which are a normal byproduct of metabolism. Despite dark chocolate's apparent benefits, Ferri urges caution when interpreting the results. Dark chocolate contains antioxidants, but also a lot of fat and calories, Ferri said, and people who want to add some chocolate to their diet need to subtract an equivalent amount of calories by cutting back on other foods, to avoid weight gain.

ABOUT THE AUTHOR
www.medical-explorer.com

Real Hot Chocolate

2007-03-23T07:25:00.000-07:00

Preparation Time 2 minutes
Cooking Time 5 minutes

Ingredients (serves 4)
* 1L (4 cups) milk
* 100g good-quality dark chocolate, finely chopped
* Marshmallows, to serve

Method
Place the milk in a medium saucepan over medium-high heat and bring to a simmer. Remove from heat and set aside for 1 minute.

Place 20g of the chocolate in each of four heatproof serving glasses. Pour the hot milk over the chocolate and stir until the chocolate melts and is smooth. Top with marshmallows and sprinkle with the remaining chocolate. Serve immediately.

Notes & tips

White chocolate variation: Use 100g of good-quality white chocolate instead of the dark chocolate in this recipe.

Source
Australian Good Taste - July 2003 , Page 63
Recipe by Sarah Hobbs

Chocolate Bombe Alaska

2007-03-22T02:38:00.000-07:00

Ingredients (serves 4)

* 400g chocolate sponge roll
* 75g dark chocolate, finely chopped
* 3 eggwhites
* 1 cup caster sugar
* 4 Blue Ribbon Chocolate Sundaes

Method

Preheat oven to 200°C.

Line a baking tray with baking paper. Cut 4 x 2cm-thick slices of sponge roll. Place onto tray, leaving space between each for easy removal. Spoon chocolate onto each sponge slice.

Place eggwhites into a medium bowl. Beat with an electric mixer until firm peaks form. Add sugar, a spoonful at a time, beating continuously until all the sugar is added. Beat for a further 2 minutes until the sugar dissolves.

Turn a frozen ice-cream onto each sponge slice. Spread meringue evenly over each, making sure ice-cream and sponge base are completely covered.

Bake for 7 to 10 minutes or until meringue is light golden and firm to touch. Serve immediately.

Notes & tipsNote:

You will find boxes of 6 Blue Ribbon Chocolate Sundae ice-creams in the freezer section of the supermarket. You can replace them with a scoop of chocolate ice-cream if preferred.

Source
Super Food Ideas - June 2003 , Page 81
Recipe by Dixie Elliott

Three confections revel in chocolate

2007-03-21T02:39:00.000-07:00

by Kathie Smith

Dazzle holiday revelers with a classic chocolate dessert that will leave a lasting memory.

Real chocolate desserts don’t have to be difficult to make. With the help of convenience items, careful planning, and elegant presentation, pick from three intensely chocolate creations.

Think trifle, strudel, and truffle cake.

An English trifle consists of sponge cake or ladyfingers doused with spirits usually sherry, custard, whipped cream and a garnish of fruit.

Triple Chocolate Trifle is made with a package of cook-and-serve chocolate pudding mix and one layer chocolate cake or three large chocolate chip muffins. Optional flavor comes from creme de cacao liqueur. Garnish with red, green, and black seedless grapes.

Strudel is a type of pastry made with many layers of thin dough spread with a filling, then rolled and baked until crisp and golden brown, according to the Food Lover’s Companion. Popular in Germany, Austria, and much of Central European, it is most commonly featured as apple strudel.

For intensely flavored chocolate, bake Chocolate Walnut Strudel. Smooth melted chocolate is combined with crunchy, chopped walnuts.

The recipe is easy enough. The microwave can be used to melt the chocolate. The thawed pastry sheet is rolled to a very thin rectangle and then spread with the chocolate mixture followed by the sprinkled walnuts. There’s less chocolate in this recipe than other such as the Chocolate Truffle Cake, but the thinness of the puff pastry layers showcases the flavor in a big way.

The baked strudel is pretty and flaky. One strudel yields 12 servings.

A chocolate truffle is a rich confection made with melted chocolate, butter or cream, sugar, and various flavorings such as liquors, spices, vanilla, coffee, and nuts. After the mixture is cooled, it’s rolled into balls and coated with coverings such as unsweetened cocoa powder, chocolate sprinkles, or crushed nuts. Some truffles are dipped in melted white or dark chocolate, which becomes a hard coating, when cooled.

Chocolate Truffle Cake is a recipe from the American Dairy Association which uses some of the same principles as the chocolate truffle candy. It’s an awesome presentation, easy enough to make, but a little time consuming. The secret is to make it in steps. Make the cake in the morning and the ganache later in the day.

Or the intensely chocolate, moist cake layer can be baked ahead and frozen for up to 2 months, then awed prior to frosting.

Ganache is a rich icing/filling made of semisweet chocolate and whipping cream, heated and stirred together until the chocolate has melted. The cooled mixture is poured over a cake or torte. It can be used to glaze cakes, pastries or tortes.

(When used as a filling, the cooled ganache needs to be of spreadable consistency. If it is cooled too long, it becomes thick enough to be rolled into truffle bonbons, according to Dorie Greenspan in Baking: From my home to yours (Houghton Mifflin, $40.)

What makes this cake so dazzling is the garnish of white chocolate drizzle made by melting white chocolate baking bars or white chocolate chips in the microwave. Using a pastry bag with small round tip, pipe horizontal lines of melted white chocolate evenly space on top of the cake. Then draw the tip of a small knife or wooden pick vertically across the horizontal lines to form a design. Your guests will think you been to cake decorating classes or pastry school.

Then press chopped pecans along the side of the cake and garnish with fresh raspberries. Store this cake in the refrigerator until ready to serve.

Note that if you don’t want to use the white chocolate garnish, there are other options.

• Completely cover the frosted cake with chocolate curls. To make the curls, use a vegetable peeler to shave off pieces of chocolate from the chocolate bar, which should be at room temperature. Greater pressure forms thicker, more open curls; lighter pressure makes tighter curls.

• Using a pastry bag with a large tip, pipe dollops of whipped cream along edges of cake and plate. Top each dollop with a single raspberry and mint leaves.

• Garnish the cake with truffles or chocolate covered strawberries.

by KATHIE SMITH, BLADE FOOD EDITOR
Contact Kathie Smith at food@theblade.com or 419-724-6155.

Rich Chocolate Cake

2007-03-20T03:04:00.000-07:00

Rich chocolate cake

Ingredients (serves 12)
* 200g good-quality dark chocolate, chopped
* 200g butter, softened
* 1 cup dark brown sugar
* 1 teaspoon vanilla extract
* 3 eggs, at room temperature
* 1 1/2 cups self-raising flour
* 2 tablespoons cocoa powder
* 1/2 cup milk chocolate curls or shavings (optional), to serve (see note)

Chocolate icing
* 200g good-quality dark chocolate, chopped
* 1/2 cup thickened cream

Method

Make chocolate icing:
Combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Set aside for 30 minutes or until thick enough to spread.

Preheat oven to 170°C. Grease and line base and side of a 6cm deep, 22cm (base) round cake pan.

Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Set aside for 10 minutes to cool.

Using an electric mixer, cream butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add melted chocolate. Beat until well combined. Sift flour and cocoa together. Fold half the flour mixture into butter mixture. Add half the milk. Stir gently to combine. Repeat with remaining flour mixture and milk. Spoon into prepared pan. Smooth surface. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean.

Stand cake in pan for 15 minutes. Turn out onto a wire rack to cool completely. Spread icing over top and side. Top with chocolate curls, if using. Serve.

Notes & tips
To make chocolate curls, run a clean potato peeler down the side of a block of chocolate, allowing curls to fall onto a plate.

Source
Super Food Ideas - May 2006 , Page 76
Recipe by Alison Roberts

Cuisine quest: Chocolate sandwich cookies

2007-03-19T03:40:00.000-07:00

By Kathy Stephenson
The Salt Lake Tribune
from http://www.sltrib.com

Melanie Lindford has fond memories of the bakery inside the downtown ZCMI department store.

"I grew up going to that bakery and my whole family misses it," she wrote. Lindford especially yearns for the chocolate cookie with mint-flavored center. Colleen Scott, who worked in the ZCMI advertising department, remembered those cookies with their frosting colored either red or green. She sent in a version of the recipe she thought was similar. It was found on the Web site www.cdkitchen.com. With a mint-brownie-like texture the cookies are easy to make, but can quickly become dry if overcooked.

Requests: Robin Schick wants an apple bread recipe, similar to what is sold at Great Harvest Bread, which does not give out recipes. Michelle Crowther would like a recipe for chocolate brownies like those made by Kneaders Bakery in Midvale. Owners Gary and Colleen Worthington won't give out their secrets.

--- * Send requests or responses to Cuisine Quest, c/o The Salt Lake Tribune, 90 S. 400 West, Suite 700, Salt Lake City, UT 84101, or kathys@sltrib.com.

Chocolate sandwich cookies

Cookie:
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, at room temperature
1 egg
1/2 teaspoon vanilla
1/4 teaspoon mint extract

Filling:
2 1/2 cups sifted confectioners' sugar
1/2 cup unsalted butter, at room temperature
2 tablespoons milk
1/2 teaspoon mint extract
Red or green food coloring
Sift flour, cocoa powder, baking soda and salt into a medium-size bowl; set aside. In a large bowl, beat together sugar and butter until smooth and creamy. Beat in egg, then vanilla and mint extract. Beat flour mixture into butter mixture. Divide dough in half; shape each into a log about 1 1/2 inches in diameter. Cover with plastic wrap; refrigerate 3 to 4 hours.

Preheat oven to 375 degrees. Cut each log into 1/16-inch-thick slices. Place on ungreased baking sheets. Bake 8 to 10 minutes or until almost firm. Do not overbake. Remove cookies to a wire rack to cool.

To prepare filling, beat together confectioners' sugar, butter, milk and mint extract in a medium-size bowl until a good spreading consistency. Tint frosting with food coloring. Spread flat side of half the cookies with filling. Top with a plain cookie. Chill until set.

Makes 2 dozen.

Source: www.cdkitchen.com

Ice cream brownie with fudge sauce

2007-03-18T16:50:00.000-07:00

Ingredients (serves 6)

300g dark chocolate, chopped
250g unsalted butter, cubed
1 cup (200g) brown sugar
4 eggs, whisked
1 tsp vanilla essence
1 cup (100g) Californian walnuts, finely chopped
1 cup (150g) plain flour
2 tbs cocoa powder, sifted
6 individually wrapped ice cream slices
Icing sugar, to dust

Chocolate fudge sauce
300ml carton cream
200g dark chocolate, chopped
1/3 cup (70g) brown sugar
20g butter

Method
Preheat oven to 170°C. Line two 16cm x 26cm (base) slab pans with non-stick baking paper.

Melt chocolate and butter in microwave on Medium/50% power.

When cool, add sugar, eggs and vanilla. Mix well. Mix in walnuts, flour and cocoa. Pour into the pans. Bake 15 minutes or until crumbs cling to an inserted skewer. Let cool completely.

For the fudge sauce, melt all ingredients in a saucepan over low heat. Simmer for 5 minutes until thickens slightly.

To serve, place 6 x 8cm rectangles of brownie on each plate. Top with an ice cream slice and another brownie slice. Dust with icing sugar. Spoon over hot sauce and serve immediately.

Notes & tips
Tip: Most brownies are best eaten the day after they are made.

SourceFresh Living - August 2004 , Page 48

Recipe by Alison Roberts

Chocolate Wedding Favors

2007-03-17T20:19:00.000-07:00

by Kevin Stith

The rich, smooth texture of chocolate truffles have made them an delicate token of appreciation. The elegant simplicity of a single truffle or a cluster of three, is sufficient for a sophisticated wedding favor.
Providing chocolate as a wedding favor has been a time honored tradition for many centuries. The practice of distributing wedding favors began with the European upper classes, who had the wealth to provide elaborate gifts to their guests. Wedding favors began as small fancy boxes known as a bonboniere. A bonboniere was fashioned of crystal, porcelain or gold and were often encrusted with precious stones. The boxes were meant to hold bonbons or other confectionery delicacies, at a time when sugar was quite expensive and believed to have medicinal benefits.

Confectioneries, primarily chocolates, have continued to be a favorite wedding favor. Variations on the classic bonboniere have continued throughout the ages. Elaborate wedding favor boxes are produced from porcelain, crystal, stainless steel or pewter. Designs available from each medium vary extensively to accommodate any personal taste or wedding theme. The most affordable boxes are fashioned from white chipboard, which may have a solid color or be printed to reflect traditional wedding themes. More elaborate boxes have a foil laminate exterior and include embossed designs. Whatever the box design, they are intended to hide a secret gift of decadence inside.

The rich, smooth texture of chocolate truffles have made them an delicate token of appreciation. The elegant simplicity of a single truffle or a cluster of three, is sufficient for a sophisticated wedding favor. Truffles are affordable and easy to find at online suppliers or local candy shops.

A trend in chocolate wedding favors, has been the creation of unique labels for otherwise ordinary chocolate bars. “Branding” the bar with an unique label creates a personal statement from the bride and groom. Smaller chocolate companies that specialize in providing personalized chocolate, can create a mold that will appear to be engraved with a sentiment from the couple. Many of these same companies carry stock molds for wedding themed chocolate bars and coins. They are able to produce chocolate pops and three dimensional chocolate confections that resemble traditional wedding themes, as well as the bride and groom cake topper. The molded candies are produced from white, milk or dark chocolate. Couples can select to have the molded chocolates hand painted with edible gold and silver finishes.

A simple, fun and inexpensive chocolate wedding favor is created by filling unique, clear containers with candy coated chocolates. The popular coated chocolates can be purchased in bulk and are made in a wide range of pastels that complement any wedding color scheme. The choice of clear container includes a variety of items such as glass jars, clear boxes, organza bags and plastic tubes to make a delightful wedding favor.

The thought devoted to combining the choice of chocolate and a distinctive container, allows for the continuation of chocolate as a legendary wedding favor. The versatility of chocolate, enables a couple show appreciation to their wedding guests in a variety of ways, while delighting their guest without great expense.

ABOUT THE AUTHOR
Wedding Favors provides personalized, homemade, cheap, and unique wedding favors, including chocolate and cookie favors, wedding favor boxes, wedding shower favors, and more. For more information go to http://www.i-weddingfavors.com/ and/or visit its sister site at http://www.i-weddinginvitations.com/ for related information.

Chocolate Meets the Grill in Cake Sandwiches

2007-03-08T20:39:00.000-08:00

by Mitch Mariani

In the chocolate spectrum, there are individuals who like chocolate and those who cannot be without chocolate. A similar notion it the importance that there are brands that are better than others. One brand in particular is the inspiration for this week's column where chocolate finds its way to the grill.

I wouldn't consider myself a chocolate snob, but there are situations where I have fit the bill. A few years ago, I was at a birthday celebration. After many of the guest left, the host, my friend Heather, discovered that the makings of s'mores did not find its way to the patio fire pit. Although the fire was out, once it was mentioned that we could make microwave s'mores, we set about making them.

The chocolate we used would probably be considered the classic American milk chocolate. After the first bite of my s'more, my senses told me that although it tasted all right, the chocolate was disappointing. It was grainy, too sweet and lacked any real chocolate flavor. Heather and I came to the conclusion that the chocolate of our childhood was disappointing. I mentioned that I heard about a locally made chocolate was supposedly very good. I could not remember the name. I first found out about the chocolate from the show "Bay Area Backroads." Fate stepped in. The same episode I saw a year earlier happened to be on the day after the party. I had the name: Scharffen Berger. It was a sign. A visit to the factory was planned for later in the week.

Heather, our friend Tasha and I set off for the factory one late morning. As we arrived and opened the car doors, the smell of chocolate was thick in the air. It was difficult not to salivate and we knew we were in for some very good dark chocolate. The hour-long tour educated us about the process of growing cacao, its on farm processing and the processing once it is in the factory. In the final 15 minutes of the tour, we had the opportunity to walk through the factory and see the machines at work.

When visiting the Scharffen Berger Web site a little more than a year ago, I was surprised to learn that they had recently opened an on-site dining facility called Cafe Cacao. The lunch menu features a Chocolate Sandwich. After a little further investigation, I found out that the sandwich consists of two pieces of bread with a piece of melted chocolate. It is grilled on a Panini press, toasting the outside of the bread and melting the chocolate inside.

After reading about the grilled chocolate sandwich and seeing the photos, I knew that further research and an experiment was in order. I came across a few different chocolate sandwiches, all with the same premise: chocolate placed in between two buttered pieces of bread and placed on a griddle or a grill. For my experiment, I used two pieces of sliced French bread with a little bit of chocolate. I was very pleased with the results. The texture of crispy bread pairs well with the melted chocolate. This is good for a snack, or a rustic style dessert.

I thought about how the chocolate sandwich could be made a little more elegant. Instead of using the sliced French bread, I opted for a butter pound cake. For my first attempt, I replicated the procedure for the first sandwich. The results were a little disappointing. With the introduction of butter, the pound cake was not strong enough and fell apart too easily. For my second attempt, I did not butter the outsides. It was better, but needed an extra touch. In the third attempt, I started to go through some spices and though ground cinnamon would add a nice touch. The combination of melted chocolate and cinnamon reminded me of Mexican hot chocolate and the taste was rich and sinful.

Of course, you don't have to use Scharffen Berger chocolate for fantastic results, but it's important to use a premium chocolate. In the last two months, I conducted two chocolate tasting and Valrhona was also a clear winner for their dark chocolate. If milk chocolate is your favorite, you can't go wrong with another local favorite, Guittard. I used a grill press, but they may be done in a grill pan too.

Chocolate Sandwich

(Adapted from the Cafe Cacao Menu; Serves 1)

2 slices of French bread
1 to 1-1/2 rounded tablespoons premium chocolate
1 teaspoon butter, softened

Step 1: Preheat a grill press to medium high heat. Meanwhile, chop the chocolate into small pieces, about 1/4 square inches.

Step 2: Butter one side on each piece of French bread and add the chocolate to the unbuttered side. Place the other unbuttered side of bread on top of the chocolate.

Step 3: Place the chocolate sandwich in the grill press for about 90 seconds or until the bread on the outside has become crisp and golden brown.

Step 4: Remove the sandwich from the grill press and allow it to cool for 60 seconds. Slice the sandwich on the diagonal and serve with a cold glass of milk.

Elegant Chocolate Sandwich

(From Mitch Mariani; Serves 1)

2 slices of butter pound cake
1 rounded tablespoon premium chocolate (less if the pound cake is small)
Dash of ground cinnamon to taste

Step 1: Preheat a grill press to medium high heat. Meanwhile, chop the chocolate into small pieces, about 1/4 square inches.

Step 2: Working with the inside of the sandwich, add a small dusting of cinnamon to each slice of pound cake. Place the chocolate on top of the cinnamon side and add cover with the other cinnamon side of pound cake.

Step 3: Place the chocolate sandwich in the grill press for about 60 to 90 seconds to allow the chocolate to melt and the pound cake to warm and toast a little.

Step 4: Remove the sandwich from the grill press and allow it to cool for 60 seconds. Slice the sandwich on the diagonal and serve with vanilla ice cream or a touch of whipped cream.

------------------------------------------------------------------------------------------------
Mitch Mariani
Mitch L. Mariani II is a self-taught amateur chef. Questions, comments and suggestions can be directed to him via e-mail at mixedgrillsouthvalley@yahoo.com. For tips and recipes, visit www.geocities.com/mixedgrillsouthvalley. His column runs weekly.

Chocolate Caramel Fudge Cake

2007-03-04T01:31:00.000-08:00

by chocojunkie.com

Ingredients :

-2 cups Cake flour
-2 teaspoons Baking soda
-1/2 teaspoon Salt
-1/2 cup Butter or margarine (1 cube)
-2 cups Granulated sugar
-3 Lg. eggs
-1 1/2 teaspoons Vanilla
-3 ounces Unsweetened chocolate, melted and cooled
-1 cup Dairy sour cream
-1 cup Boiling water

Filling
-1/2 cup Butter or margarine
-1 12 oz package caramels, unwrapped
-1 can Sweetened condensed milk

Directions:

Preheat oven to 350 degrees. Grease and flour a 9 by 13 cake pan. Set aside. Sift together the cake flour, baking soda and salt and set aside. Beat the butter and sugar together in a large mixing bowl. Blend in the eggs and beat until light and fluffy. Stir in the vanilla and melted chocolate. Alternately add the dry ingredients and the sour cream to the butter mixture. Beat well after each addition. Stir in boiling water. (Batter will be thin) Divide cake batter in half. Pour one half into the prepared cake pan. Bake 10 - 12 minutes, or until firm to the touch, and remove from the oven. Meanwhile, prepare the filling. Mix butter, caramels, and condensed milk in a sauce pan and melt over low heat, stirring often. Remove from the stove and pour the mixture over the baked half of the cake. Pour the remaining cake batter over the caramel mixture and return to the oven. Bake for 15 - 20 minutes or until firm to the touch. When cool, serve with ice cream, whipped cream or frost with your favorite chocolate frosting. NOTE: melt chocolate in double boiler over simmer (not boiling water) Makes 12 servings.

about the author : http://www.chocojunkie.com

Triple Chocolate Trifle

2007-03-03T23:54:00.000-08:00

Ingredients :

~ 1 3.4-ounce package cook-and-serve chocolate pudding mix
~ 1 tablespoon unsweetened cocoa powder, optional
~ 2 cups milk
~ 3 large chocolate chip muffins or 1 layer chocolate layer cake
~ 1 cup each red, green, and black seedless grapes
~ 2 to 4 tablespoons creme de cacao liqueur
~ ½ cup whipped cream

Directions :

Combine pudding mix with cocoa, if using cocoa. Prepare pudding with milk according to package directions. Cut cake or muffins into cubes to fit individual glass dishes. Mix grapes together. To assemble individual trifles, place one layer of cake in each of four dishes, sprinkle with ½ to 1 teaspoon creme de cacao, spoon 2 mounded tablespoons pudding on cake, and top with 1/3 cup grapes. Repeat. Spoon pudding over tops of dishes. Dollop whipped cream over each serving.

Yield: 4 servings

Source: California Table Grape Commission

Just How Is Chocolate Made?

2007-03-02T01:39:00.000-08:00

by James McDonald

How is chocolate made you are wondering? Chocolate is derived from a cocoa bean removed from the pod of the cocoa tree. Cocoa trees are found growing in equatorial zones in the South America region. Once the Cocoa beans have been harvested they are then placed into large shallow pans to be heated. This is also known as the fermentation process. In some regions where the climate is warm the beans may be fermented by the sun. Throughout this fermentation workers stir them often to ensure that all the cocoa beans have been equally fermented.

One of the first things that industrial chocolate manufacturers do is dry roast the beans. The process of dry roasting helps develop the flavor into what we enjoy when eating it. The cocoa nibs, otherwise known as beans are comprised of two very important ingredients: cocoa solids and cocoa butter. The cocoa butter is basically a fat while the cocoa solids are predominantly coarse cocoa powder. The seperation of the two ingredients is very crucial in producing a smooth, high quality chocolate candy.

The process of removing the cocoa butter from the cocoa solids is to convert the nibs into a non alcoholic liquid called liquor. Once this is done the liquor is then sent into high pressure to press and squeeze the butter from the solids. What remains is a cake of solid cocoa. After the butter is removed it is then refined for future use, such as use in the cosmetic industry. Once the cocoa solids have been extracted and ground into a coarse fine powder it is then mixed together with other ingredients to become the chocolate candy we enjoy today.

To produce the bitter sweet dark chocolate the powder is mixed with cocoa butter and some sugar. Milk chocolate is made by mixing the powder with a minimum amount of cocoa butter, sugar and milk. White chocolate is produced by combining all the ingredients and by adding real vanilla flavoring as an emulsifier.

Once all the ingredients are combined they are all stirred together under heat to make a molten chocolate. The mixture is then placed into larger vats where it will be conched. The conching process is done by large smooth granite rollers that keep the chocolate mixture stirred and continue to grind the powder into relatively small pieces. To make the smooth velvety texture, the mixture is conched by very small granite rollers. The conching process takes several days at a time.

After all these steps have been completed the chocolate is then poured into molds where it is then allowed to cool and then removed and placed in a wrapper. Then the famous candy treat is ready to be dispersed to enjoy.

About The Author
James McDonald writes for www.findsweetsonline.com where you can find Hershey gourmet chocolates and many other types of sweets. Enjoy our selection of treats and other recipes.

Recipe: Devil’s Food Cupcakes With Fluffy White Filling and Chocolate Icing

2007-03-01T23:28:00.000-08:00

Adapted from "Vegan With a Vengeance," by Isa Chandra Moskowitz (Marlowe, 2005)

Time: 1 hour 45 minutes

FOR THE CUPCAKES:

Nonstick cooking spray
1 cup all-purpose flour
1/4 cup Dutch-process cocoa powder
3 tablespoons black cocoa powder (see note) or more Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plain soy milk
1/4 cup canola oil
1/2 cup pure maple syrup
1/4 cup sugar
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
FOR THE FILLING:
1/3 cup nonhydrogenated margarine, such as Earthbalance
1/3 cup nonhydrogenated shortening
21/2 to 3 cups confectioners’ sugar
2 teaspoons vanilla extract
For the chocolate icing:
1/3 cup plain soy milk
4 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons pure maple syrup or confectioners’ sugar
For the royal icing:
2 cups confectioners’ sugar
1 to 2 tablespoons plain soy milk.

1. For the cupcakes: Heat oven to 350 degrees. Line a 12-muffin pan with paper liners, and spray lightly with nonstick spray. In a mixing bowl, stir together the flour, cocoa powder, baking powder, baking soda and salt. In a mixer, combine the soy milk, oil, syrup, sugar, vinegar and vanilla. Mix at medium speed for 2 minutes. Add half the dry ingredients and mix to blend. Add remaining dry ingredients and mix for 1 minute.

2. Use a standard ice cream scoop to fill cupcake liners 3/4 full. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Turn out onto a cooling rack and allow to cool completely.

3. For the filling: In a mixer, beat margarine and shortening until combined. Add 21/2 cups confectioners’ sugar and beat until very fluffy, about 10 minutes. Taste for sweetness and add remaining 1/2 cup sugar if desired. Add vanilla and beat for 1 minute more.

4. For the chocolate icing: In a small skillet, bring soy milk to a simmer. Reduce heat to very low and stir in the chocolate and maple syrup, stirring until just melted. Turn off heat.

5. For the royal icing: Using an electric mixer or by hand, sift sugar into a bowl and add 1 tablespoon soy milk. Mix, adding up to 1 more tablespoon soy milk until consistency is like stiff toothpaste.

6. To assemble: Prepare two pastry bags, one fitted with a large plain tip, and one with a small writing tip. Fill large-tipped bag with filling, and the small-tipped bag with royal icing. (Instead of pastry bags, thick resealable plastic bags may be used. For filling, cut off one corner of bag so the opening measures a scant 1/2 inch across. For icing, opening should be just large enough to pipe a thin line.)

7. Using your pinkie, poke a hole in center of each cupcake top about an inch deep. Push tip of pastry bag with filling into each hole, firmly squeezing in filling and slowly drawing tip up and out. When all cakes have been filled, wipe off any excess that sticks out from holes; tops of cupcakes should be flat.

8. Place cupcakes on a baking sheet or tray that fits in refrigerator. Rewarm pan of chocolate icing over low heat if necessary, stirring constantly. Dip top of each cupcake into icing, swirling to coat completely. When all cupcakes are dipped, refrigerate 10 to 15 minutes to set. When set, use royal icing to make squiggles across center of each cupcake. Keep refrigerated until ready to serve, up to 1 day.

Yield: 12 cupcakes.
Note: Black cocoa, which gives the cake its characteristic dark color and bittersweet flavor, is available from King Arthur Flour, (800) 827-6836, kingarthurflour.com

This recipe is from the Web site of The New York Times : www.nytimes.com

An Easy Chocolate Fudge Candy Gift for all Occasions

2007-02-19T02:37:00.000-08:00

by Jackie Beem

Everyone has people in their lives that they don’t know very well, yet during the holidays or other occasions you would like to give them a small gift just to say “I’m thinking about you at this time”, “Thank You for just being around”, “Welcome to the neighborhood” or “Thank You for the job you do”.

This might be elderly, lonely people in your neighborhood or church, people you work with, the postman, UPS/Fedex delivery person, paper boy, cleaning personnel in your office, new neighbors, etc.

Because you don’t know a lot about these people’s likes and dislikes it is often hard to find an inexpensive gift for them that they won’t just chunk in a drawer and forget about for years to come. I think we all really struggle with our thoughts trying to come up with small thoughtful gifts that people in this category can appreciate and enjoy.

A number of years ago I found that homemade Chocolate Fudge Candy was a good solution for this problem. It is something that most anyone can enjoy, no matter their age or sex. It is something they can proudly share with friends or family.

I have had to take into consideration whether or not to add nuts. I have found that some elderly people have a problem chewing the candy with nuts. I just make a batch without nuts for those folks. I usually add marshmallows or cherries to their candy.

Here is a simple recipe that I use:

- 18 ounces semi-sweet chocolate chips
- 1 (14 ounce) can Sweetened Condensed Milk
- Dash salt
- 1 ½ teaspoons vanilla extract
- ½ to 1 cup chopped nuts

In heavy saucepan, over low heat, melt chips with Sweetened Condensed Milk.

Remove from heat and stir in remaining ingredients. Spread evenly into wax Paper-lined 9x11 pan. Top with nut halves or cherries. Spread them at intervals for the square size you would like to have. Chill in refrigerator 2 hours or until firm. Turn fudge onto cutting board; peel off wax paper and cut into squares.

I usually use Ziploc containers. I line with wax paper, put a layer of Chocolate Fudge squares, then a layer of wax paper, then more fudge squares alternating until my container is full. I use small containers for some and medium size ones for others. At Christmas they usually make these in red and green. I get the red and green ones at that time and top them off with a Christmas bow which makes a ready wrapped present ready to hand out.

When making a batch with nuts, I usually use pecans or walnuts. If I have to make some fudge without nuts, I use miniature marshmallows, candied cherries or coconut. I have one 96 year old lady that loves coconut and can still chew nuts so she gets a batch with both nuts and coconut.

Some variations are to use White Chocolate Chips or Carmel Chips. I have also mixed in a few Carmel Chips in with the semi-sweet Chocolate Chips.

Even though I do most of my homemade Chocolate Fudge Candy gift giving during the Christmas holiday, I use it for gift giving all year round.

This doesn’t take a lot of time, unless you have a lot of people you need gifts for at one time, and it is really well received by all.

If you don’t have time to make your on Chocolate Fudge Candy gifts you can find a nice ready made Gourmet Chocolate Fudge gift selection at: Country Candy Delights

Chocolate Truffle Cake

2007-02-18T20:29:00.000-08:00

Chocolate Truffle Cake Recipe

For the cake:

~ ¾ cup butter, cut into pieces
~ 8 ounces semisweet chocolate, coarsely chopped
~ 6 eggs
~ ¾ cup sugar
~ ¾ cup finely ground pecans or almonds
~ ¼ cup all-purpose flour
~ 1 teaspoon vanilla extract

For the ganache:

~ ½ cup whipping cream
~ 4 ounces semisweet chocolate, chopped
~ 2 tablespoons butter

For the garnish:

~ 2 ounces white chocolate, coarsely chopped
~ ¾ cup finely chopped pecans or almonds
~ Fresh raspberries, if desired

To make cake:
Preheat oven to 350 degrees. Butter and flour 9-inch-diameter springform pan. Line bottom of pan with waxed paper; butter, and flour paper. For cake, heat butter and chocolate in small saucepan over low heat until melted. Remove from heat; set aside. Beat eggs in large mixer bowl until frothy. Gradually add sugar; continue beating 4 to 5 minutes or until mixture has tripled in volume.

Gradually add chocolate mixture; mix well. Fold in ground pecans, flour, and vanilla.
Pour batter into prepared pan. Bake 35 to 40 minutes or until cake springs back when lightly touched in center. Cool cake in pan on wire rack 15 minutes. Run knife around edge of pan to loosen cake. Remove side of pan; invert cake onto wire rack. Carefully remove pan bottom and waxed paper; cool completely.

To make ganache:
Heat cream, chocolate, and butter in medium saucepan over low heat, stirring until chocolate melts and mixture is smooth. Refrigerate until mixture is thick enough to spread yet is still pourable. Place cake on wire rack over waxed paper-lined baking sheet. Pour ganache over cake; smooth top and sides with spatula. Carefully transfer to serving plate.

To make garnish:
Place white chocolate in small heatproof bowl. Place bowl in small skillet with water. Heat over low heat until chocolate is melted. Place melted chocolate in pastry bag with plain round tip; pipe evenly spaced horizontal lines on cake. With wooden pick or top of small knife, draw through white chocolate vertically across the lines to form a design. Press chopped pecans onto side of cake.

Arrange raspberries around outside edge of cake. Cover and refrigerate until ready to serve. Remove from refrigerator at least 30 minutes prior to serving.

Yield: 12 servings

Sensational Chocolate Oatmeal Cookies

2007-02-17T17:27:00.000-08:00

by Donald Wilson

This is an absolutely spectacular recipe for chocolate oatmeal cookies. Though oatmeal cookies are not considered a cool, modern dessert by many, there is a reason that traditional recipes survive over the decades. And this recipe proves it -- sometimes traditions are best! Even the kids will want to get involved to make a treat that's quick to make and healthy, too.

Chocolate Oatmeal Cookies
Prep: 10 min, Cook: 10 min.
* 3/4 lb. semisweet chocolate chips
* 1/2 cup soft unsalted butter
* 1 egg
* 1/2 cup sugar
* 1/4 tsp. vanilla extract
* 3/4 cup all purpose flour
* 1/4 tsp. baking soda
* 1 tsp. baking powder
* 3/4 cup quick or old fashioned oats, uncooked
* 1/4 tsp. salt (optional)

Oven should be preheated to 375°F. Separate 1 cup chocolate chips from the rest and melt this in a saucepan over low heat. Set aside.

Beat sugar and butter together in a bowl until smooth and fluffy. Add the melted chocolate, vanilla, and egg.

Remaining ingredients should be combined in another bowl. Stir in the remaining chocolate chips and the chocolate mixture made previously.

Place rounded tablespoonfuls on an ungreased cookie sheet, bake 8-10 minutes as needed, then cool 1 minute on the cookie sheet before removing cookies to a wire cooling rack.

To freeze cookies, cool rapidly to retain freshness. All dairy and egg-based foods should be cooled in a refrigerator. Place the single-serving amounts in freezer-proof containers and seal tightly. If aluminum foil is preferred, wrap and fold edges to seal securely and place on a flat surface to prevent cookies from becoming misshapen.

Place containers in freezer until frozen. (Once the cookies are safely frozen, the flat surface, such as a cookie sheet, can be removed to save freezer space). Cookies will stay fresh in the freezer for up to 2 months. Before unwrapping, make sure to thaw cookies completely at room temperature. Enjoy! (In moderation, of course. But who says moderation has to mean just one at a time?)

About The Author Donald Wilson contributes to several online magazines, including http://hopir.com and http://bowyn.com.

Chocolate Candies

2007-02-16T17:01:00.000-08:00

by Patricia Brown

It is popular convention that when referring to chocolate candy, all one normally needs say is chocolate for an immediate connection to be made. Chocolate remains the most popular candy in America, surpassing greatly all other types of candy being sold. Many people describe the experience of a great passion for their chocolate. Often referred to as "chocoholics," they attribute obvious addictive properties in the substance found in candy bars and desserts consumed daily.

Chocolate comes in so many forms today that it would be difficult to list them all. The form most often utilized by candy makers is the candy bar. Names like Hershey's, Mars, and Nestle are synonymous with chocolate candy. Companies like these have been cranking out their cocoa confections for nearly a century, earning them billions of dollars. The formula for this success is simple: create the best tasting chocolate candy possible and sell it for a competitive profit. Creating the optimum product quality and thereby achieve customer satisfaction is the heritage on which many of these companies were founded.

Just as the big candy makers have found success in this, making chocolate candy on a small scale is immensely popular. Making and selling chocolate candies is how many small locally owned and operated candy stores make a living. These small candy makers often find a niche in the creation of gourmet chocolate candy that incorporates elaborate decoration and supreme quality of ingredients.

Making chocolate candy is a wholly different matter if candy making isn't a primary occupation. While some of principles are the same, the scale will be on a completely different level than either of the previously mentioned sources of chocolate candy despite the fact that the methods used to create many of the candies are identical. It typically becomes a matter of hobby rather than sales in these instances. Yet with a marketing tool like the Internet at hand it is a simple matter to take what is currently a hobby and build it into an online candy business.

Thus it is no surprise that there are already several online chocolate candy businesses operating on the Internet. In a day and age where many people are buying even their groceries online it isn't much of a stretch to browse the candy store from a computer screen.

Patricia Brown contributes articles to several Internet magazines, on product ideas and shopping tips issues.

The Secret to Perfect Chocolate Chip Cookies

2007-02-15T23:23:00.000-08:00

by Debi Geroux

Why is that whenever you see a recipe with the finished cookies pictured and then try to duplicate those cookies they never come out "just right"? It's like the fast food commercials that tempt you with a big juicy hamburger perfectly sitting on a fresh bun and when you actually purchase the burger, what you get is a shriveled piece of meat stuck between two flattened pieces of bun!

Do you want your chocolate chip cookies to come out soft and chewy every single time? The secret to perfect chocolate chip cookies is really very simple! And you can make them with any chocolate chip recipe at your disposal.

The problem with most chocolate chip cookie recipes is they have you drop a spoonful on a cookie sheet and bake them for 9 to 12 minutes until the tops are golden brown. That is too long! By the time the tops are golden brown, your bottoms are dark brown, or worse, burnt. After the cookies have baked this long, removing them from the oven in this over-baked condition and having them stand only causes them to harden up like jawbreakers. Instead of soft, chewy cookies that melt in your mouth, you end up with hard, crunchy cookies with burnt bottoms.

Dropping larger amounts on the cookie sheet to make bigger cookies doesn't work. It takes longer for the middle of the cookie to bake and you still end up with burnt bottoms and hard cookies.

Instead of following the recipe instructions to bake 9 to 12 minutes, underbake your cookies by a couple of minutes. The first time you try this, you will have to play around with the time and the size of your cookie drops to get the perfect chocolate chip cookie for your oven. But, as a general rule, after you put your cookie tray in your oven (always on the top rack), set your timer for 6 to 8 minutes. When you pull your cookies out, the entire top should NOT be golden brown. Instead, the peaks of the top of the cookie should just be turning brown. At this time, the entire bottom of your cookie is golden brown and the rest of the cookie is the same color as the batter. Perfect!

Remove the cookie tray from the oven and let the cookies stand for a minute or so since they will be incredibly soft and will fall apart if you try to immediately remove them from the cookie sheet. After they have firmed up a bit, remove them from the cookie sheet to your cooling rack or a piece of wax paper.

With this method, you are guaranteed to bake the perfect chocolate chip cookies and have people asking you what YOUR secret is!

Basic Chocolate Chip Cookie Recipe

* 2-1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup butter, softened
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 1 teaspoon vanilla extract
* 2 eggs
2 cups semi-sweet chocolate morsels
1 cup chopped nuts (optional)

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition.

Gradually beat in flour mixture. Stir in morsels and nuts. Drop by teaspoon onto ungreased baking sheets.

Bake in preheated 375 degree F oven for 6 to 7 minutes or until peaks in top of cookie are starting to brown. Let stand for 1 to 2 minutes. Remove to wire racks or wax paper to cool completely.

Debi Geroux is the President of Purple Kitty LLC, an online craft store, and webmaster of http://www.purplekittyyarns.com/ and http://www.freevintagecrochet.com/ which bring you craft ideas, free patterns, recipes and unique gifts.

Why Chocolate Melts In Your Mouth, Not In Your Hand

2007-02-14T01:00:00.000-08:00

by News Canada

(NC)—Ever wonder why those delicious little chocolates hardly ever melt in your hand? Pop them in your mouth, and they transform into soft, gooey liquid. Here's the secret…

The way chocolate is manufactured has changed considerably. Originally, chocolate was made with cocoa butter, derived from cocoa beans. Cocoa butter naturally melts at the temperature in your mouth: 37ºC. This is about as hot as a tropical jungle! Over time, the price of cocoa butter escalated, and its supply became somewhat unstable. As a result, chocolate manufacturers turned to cocoa butter alternatives like those derived from coconut oil, palm oil, and shea oil – which comes from the Shea-Karite tree, native to tropical Africa.

However, these butters don't possess the same melting point as cocoa butter. A precise science, called "hydrogenation", is required to alter them. Hydrogenation is the process of inserting hydrogen gas into hot oil, at scalding temperatures between 120ºC and 210ºC. Upon completion, the substitute butters have new solidifying and melting points.

Hydrogen is a versatile element that appears as a gas, liquid or solid. Estimated to make up more than 75% of all mass, it is the most abundant element in the universe. Discovered in 1766 by Henry Cavendish, hydrogen is even found in the stars. This element is the secret behind your chocolate's melting properties.

However, research now indicates that hydrogenated oils produce "trans fats" that interfere with cellular function and prevent our bodies from acquiring essential fatty acids that are important for our health. Consuming hydrogenated oils can lead to obesity, clogged arteries and other diseases.

But hydrogen isn't all bad. It can be combined with other molecules to produce plastics, and is used to polish glass. An unlimited, renewable resource, hydrogen is also an environmentally friendly energy alternative. It holds the promise of solving air pollution problems, reducing Canada's dependence on foreign oil, and eliminating oil spills.

Air Liquide, the global leader in industrial gases, explores hydrogen's energy uses. The company is partnering with automobile manufacturers to develop hydrogen-powered cars that emit clean water rather than harmful pollutants. Other benefits of hydrogen cars are: no mechanical parts (such as a transmission), no need for lubricating oils, and easier maintenance. It is estimated that hydrogen cars won't hit the road for another decade, although the world's first hydrogen bus has already conducted field tests in Germany.

- News Canada

About The Author

News Canada provides a wide selection of current, ready-to-use copyright free news stories and ideas for Television, Print, Radio, and the Web.

News Canada is a niche service in public relations, offering access to print, radio, television, and now the Internet media, with ready-to-use, editorial "fill" items. Monitoring and analysis are two more of our primary services. The service supplies access to the national media for marketers in the private, the public, and the not-for-profit sectors. Your corporate and product news, consumer tips and information are packaged in a variety of ready-to-use formats and are made available to every Canadian media organization including weekly and daily newspapers, cable and commercial television stations, radio stations, as well as the Web sites Canadians visit most often. Visit News Canada and learn more about the NC services.

The Hot Chocolate Maker

2007-02-12T20:38:00.000-08:00

by Simon Oldmann

What is hot chocolate and how do you make it using hot chocolate maker? Across the globe, hot chocolate is a very popular drink. While some might think of it as almost a medicine, an instant mood lifter, there are others who drink it just because it tastes good. No wonder hot chocolate makers are one of the most popular machines sold after coffee machines.

No more messing with boiling water or scalding milk. In this neat little machine, you just add your liquid, chocolate or cocoa mix to the goblet top, snap on the lid and you have a mug of tempting hot chocolate in just a few minutes!

How does the machine function?

Some models of hot chocolate makers, like the Tassimo Hot Beverage Maker, have special pods called T-DISCS that can be used to brew drinks. This T-DISCS contains the precise amount of chocolate and dry milk needed. Every disc has a barcode that is read by the machine when it is inserted. Based on the instructions it gives, the right amount of water will be pumped through the disc. You can also set the machine to make the strength of hot chocolate you want.

How can a hot chocolate maker help you?

Hot chocolate and family gatherings go hand in hand. This machine puts an end to overheated milk, milk boiling over on the stovetop and scorched pans to clean. The milk or water is heated to just the right temperature and in a few minutes, the machine whips up as many as four frothy cups of hot chocolate that you can enjoy on a chilly winter evening.

Features of hot chocolate maker:

•Makes 2 to 4 cups of hot chocolate at a time
•The hot chocolate maker heats milk to just the right temperature. There is no boiling over or scorching
•The mixing disc thoroughly whips hot chocolate and other cocoa- or chocolate-based drinks as soon as you press the button.
•Finished drink has a frothy top for a delicious treat.
•It is easy to use.
•The machine is Easy to clean

The prices of this machine start from as low as $ 20 and go to $ 2000.

What to look for when buying a hot chocolate maker:

1. Construction: It should be made of durable materials so it will last a long time.
2. Work reliably: It should be able to make your drink in a minimum amount of time and be set according to your tastes.
3. User friendly: The hot chocolate maker that you purchase should be easy to use.
4. Compactness: The machine should not take much of your valuable workplace in the kitchen. 5. There should be no flavor transfer as you switch from one type of drink to another.

Best-known brands to buy:

1. Mr. Coffee’s Cocomotion machine. Mr. Coffee is probably about the best-known maker of hot beverage machine around. Mr. Coffee has a reputation for reliability, maker it a top choice.

2. Tassimo from Braun is also one of the better-known appliances available. In addition to many kinds of coffee, this machine can make excellent Suchard Hot Chocolate drink.

Summary: A hot, comforting mug of hot chocolate on a chilly evening without any of the fuss - this is what you can easily have with a good hot chocolate maker. So choose the model you prefer and get cozy with a mug this winter.

About The Author
Simon Oldmann is a chocolate lover just like the rest of us, maybe the years he spent in Belgium has forever changed his attitude to chocolate. Daniel writes articles for http://chocolate.zupatips.com

Sugarless Chocolate The Dieter's Best Friend

2007-02-08T19:12:00.000-08:00

by Fred Goldman

Sugarless candy has become the dieter's friend, the assertive candy choice for weight loss, a health-conscious snack, and the dentist's most recommended alternative to those with a sweet tooth. For diabetics, calorie counters, and those who prefer delaying dental visits until absolutely necessary, sugarless candy is the answer. Until recently any type of sugarless candy was probably not very appetizing or tasted strange with undeveloped flavorings and sweeteners.

For those for whom sugar avoidance is not just an option but a necessity, sugarless candy is the product of the century. Sugarless candy can be made with sugar substitutes or natural sugar derivatives, or chemical substitute invented for just this purpose. Sugarless candy allows those who want it most to indulge to enjoy sugarless candy without conventional candy drawbacks. Sugarless candy can also be much lower in calories that sugary snacks.

Sugarless candy even a few decades ago was made in very limited ways or from home recipes which substituted honey, molasses, or fruit juices for sugar. But sugarless candy today comes in a multitude of choices. Sugarless candy today may have almost all the same ingredients as the regular recipe for a brand name or favorite kind of candy, even chocolate. No "second-rate" alternatives for sugarless candy need be tolerated.

Sugarless candy today can be enjoyed by those who can't have sugar or naturally sugary products or candy. Sugarless candy can be obtained over the Internet in any variety as gifts for those that can only enjoy sweets without sugar. The expansion of markets for diabetic products, baby boomers products, and those for concern about their weight and health can enjoy sugarless candy without guilt with easy access to many sources.

Where once only the basic selections of hard candy might have been found, it's likely now that any shopper can easily find sugarless candy in a wide variety anywhere. Many popular brands of candy, such a Lifesavers, Reese's, Hershey's and other vendors have a sugarless candy alternative for sale. If these companies do not make the sugarless candy directly they may subcontract the manufacture or license the recipe or brand of their candy in sugarless candy form to other vendors.

Sugarless candy makes a fantastic gift for the senior on your list, the diabetic friend, or a workout fanatic who’d never dream of eating a candy bar. With more and more of the hazards and drawbacks of an overload of sugar in the diet weighing in every day, sugarless candy is the best gift and reward anyone could want to enjoy, without the guilt!

Fred Goldman is the Founder of D-lectable.com Sugarless Candy Store. You'll find healthy snack choices including natural chocolate, sugarless chocolate, and more

Recipes: Chocolate drinks

2007-01-31T21:27:00.000-08:00

by startribune.com

Chocolat Chaud

Makes 4 ( 3/4 -cup) servings.

This recipe, adapted by Vogue magazine food editor Jeffrey Steingarten from legendary Parisian pastry chef Pierre Herm, gets its extraordinary depth from a blend of melted bittersweet chocolate and a small amount of cocoa.

• 2 1/4 c. whole milk
• 1/4 c. water
• 1/4 generous cup superfine Baker's Sugar (brand name)
• 1 (3.5-oz.) bar bittersweet chocolate, as close to 70 percent cacao as possible, finely chopped
• 1/4 c. unsweetened cocoa powder, loosely packed (preferably Valrhona brand)

Directions
In a 2-quart saucepan, stir together the milk, water and sugar. Bring to a boil over medium heat. Add the chocolate and cocoa and return to a boil, whisking until ingredients are well-blended and mixture has thickened. Reduce heat to very low.Blend for 5 minutes with an immersion mixer or whirl the hot chocolate in a blender for half a minute, until thick and foamy.

Dark Chocolate Mint Drink

Makes 2 (1-cup) servings.

Mint's intensity matches the flavor of the dark chocolate in this drink. The recipe is made with peppermint extract, but you could use fresh peppermint leaves if you have them. (Steep a few tablespoons of julienned fresh leaves in the hot milk for 15 minutes and strain before adding chocolate. Adapted from "Chocolate Obsession," by Michael Recchiuti and Fran Gage.

• 1 3/4 c. whole milk
• 2 oz. bittersweet chocolate (61 percent to 65 percent cacao), finely chopped
• 1/4 tsp. peppermint extract

Directions

Bring milk to a simmer. Pour it into a deep 1-quart bowl or heatproof container. Add the chocolate and peppermint extract.Blend with an immersion mixer until the chocolate has melted and the drink is smooth. Divide between 2 mugs or cappuccino cups and serve warm.

Ghirardelli "Square" Caramel Hot Chocolate

Serves 4 to 6.

• 2 c. half-and-half
•1 (6.9-oz.) bag Giradelli milk chocolate squares with caramel filling
•Whipped cream for garnish
• Store-bought caramel sauce for garnish

Directions

Pour the half-and-half into a medium-size saucepan and warm over medium heat. Meanwhile, unwrap all of the chocolate squares and cut them into quarters.
When the half-and-half is just below a boil, with bubbles around the sides, whisk in the candy and continue whisking until all the chocolate is melted and the mixture is smooth.

Serve immediately in cups with a dollop of whipped cream and a drizzle of caramel sauce.

John's Classic Drinking Chocolate

Makes 6 ( 1/2 -cup) servings.

What's chocolate entrepreneur John Scharffen- berger's favorite dessert? Really good, thick hot chocolate, served in a demitasse cup with a few slices of a perfect pear or two pieces of shortbread. During the holidays, he likes to add rum or brandy to drinking chocolate and serve it instead of eggnog. You can make this recipe without the spices, but for an authentic Mexican-style chocolate, add the cinnamon and cayenne. It can be prepared ahead (it will keep up to three days refrigerated), but know the flavors of the spices will intensify and the mixture will thicken. From "The Essence of Chocolate" by John Scharffenberger and Robert Steinberg.

Note: John Scharffenberger prefers to use Scharffen Berger 99 percent cacao solid chocolate, which contains a small amount of sugar. If you choose this chocolate, reduce the sugar in the recipe by 2 teaspoons.

• 2 1/2 c. whole milk
• 4 oz. unsweetened chocolate, coarsely chopped
• 1/3 c. plus 2 tsp. granulated sugar
• 1 1/2 tsp. vanilla
• 1/2 tsp. ground cinnamon
• 1/8 tsp. ancho chile powder or cayenne pepper, optional

Directions

Heat the milk in a medium saucepan over medium heat until it is hot to the touch. Whisk in the chocolate and sugar. Continue whisking for 1 to 2 minutes until the sugar has dissolved. Add the vanilla, cinnamon and cayenne, if using, and whisk for 1 minute.

Serve in small mugs or, for a lighter, airy consistency, remove the hot chocolate from the heat and blend with an immersion mixer on low speed just before serving. It can also be made ahead and refrigerated and then reheated with the frother of an espresso machine.

The World’s Best Chocolate Comes From...

2007-01-30T21:52:00.000-08:00

by John Francis Amberden

You know it’s addictive. You know that it can be fattening. You know that it contains loads of sugar. Has that stopped you? Of course not! It’s chocolate we’re talking about here! Who can give it up? Chocolate is the favorite vice of both young and old. There are so many types out there. You can find practically any kind of chocolate to satisfy even the most finicky among us. Undoubtedly, the worshippers at the altar of chocolate are a vocal bunch. Ask anyone where the best chocolate in the world come from and you’ll get a variety of opinions, but most will agree that Belgian chocolate is among, if not the, best.

Belgian chocolate, as we know it today, evolved during the 19th century, but chocolate itself had been present in Belgium for roughly three centuries already. Today, there are many major brands of Belgian chocolate including Guylian, Côte d’Or and the exquisite Godiva chocolates. Even Leonidas, which is considered to be the cheapest out of all the major brands of Belgian chocolate, has a vast following worldwide.

This can be attributed to the quality of Belgian chocolate, but also the variety available. Unlike many other types, which stick to popular combinations of caramel, raisins and a few classes of nuts, Belgian chocolate displays practically every edible combination possible. Just go to the online catalogue of any big brand. You’ll see sections for truffles, nuts, fruits, white chocolate and a host of other categories. If you can’t find something you like, then you don’t really love chocolate.

The ‘melt-in-your-mouth’ consistency of Belgian chocolate has made it a favorite for use in chocolate fountains. This is the latest craze at parties, weddings and many other social events. Chocolate fountains are essentially devices for heating chocolate, which is then transported vertically before flowing over tiers for a waterfall effect. Belgian chocolate is usually high in cocoa butter, giving it the naturally wonderful consistency that is recommended for chocolate fountains.

Chocolate fountains are also a lot easier to obtain than a traditional wedding cake. There’s no need to pay someone tons of money for an intricate design and you don’t have to worry about anything falling apart on the big day. A growing number of catering companies offer chocolate fountains as an alternative and they’re usually a big hit with guests, who can unleash their inner child by dipping strawberries, marshmallows and anything else you give them, in the cascading Belgian chocolate.

John Francis Amberden is a regular article contributor on many topics. If you have found this article helpful, visit his resource sites, www.chocolategourmet.info and www.chocolate-dessert-recipes.info. For information on other topics of interest, visit www.moreinformationblog.com.

Recipe for Health: Chocolate Orange Bread Pudding

2007-01-29T01:47:00.000-08:00

From the Journal Sentinel

This recipe is from "Low-Fat and Luscious Desserts," by the American Heart Association (Clarkson Potter, 2000, $24.50).

Chocolate Orange Bread Pudding1 pound French bread, torn into very small pieces

* 3 cups fat-free milk
* 1¾ cups sugar
* ¾ cup unsweetened cocoa powder
* Egg substitute equivalent to 1 egg or 1 large egg
* 2 tablespoons orange zest (2 to 3 medium oranges)
* 1 tablespoon vanilla extract
* 1 teaspoon ground cinnamon
* ½ teaspoon ground nutmeg

Preheat oven to 350 degrees. Coat 13-by-9-inch baking pan with vegetable oil spray. Put bread pieces in pan. Set aside.

In large saucepan, heat milk, sugar and cocoa powder over medium heat until sugar has dissolved and mixture looks like hot chocolate, about 3 minutes, whisking constantly.

Whisk in remaining ingredients. Pour over bread and let mixture sit until bread has absorbed all the liquid, 15 to 20 minutes.

Bake in preheated oven 45 to 60 minutes, or until a knife inserted into the center comes out clean. Serve warm or cold. Makes 18 servings

Per serving:
172 calories
5g protein
37g carbohydrates
1g fat (1g saturated)
1mg cholesterol
2g fiber
181mg sodium
5% calories from fat

The Chocolate Heritage of Cadbury

2007-01-28T23:35:00.000-08:00

by Clive Jenkins

Cadbury Chocolate is a name nearly everyone knows today. Whether they are dedicated chocolate fans, the occasional chocolate fiend, or those that have chocolate on occasion, the name Cadbury Chocolate is well known. Today you can find their name in grocery stores, candy shops, and many other special confectionary shops. And never forget there's the Easter basket as well.

Cadbury Chocolate History

In the mid-nineteenth century, Frye and Sons of Bristol, England first formed a chocolate confection. In the early part of the twentieth century they combined with Cadbury. This makes present Cadbury Chocolates the direct descendants of the initial chocolates available in Europe.

Years later in the late twentieth century Cadbury introduced the first milk chocolate bar. It's not hard to say that Cadbury Chocolate is a leader in the chocolate industry. It began with John Cadbury establishing a status of first-class chocolate from the start. The heritage continues onto today.

Now Cadbury enjoys international appreciation as a leader among confectionaries. This worldwide following occurred over the last century and isn't likely to change any time soon. They still lead in the UK as well. Their current commodities include chocolate bars, candies, drinks, and even dry powered chocolate.

Finding Cadbury Chocolate

Cadbury Chocolate's renowned holiday offerings are known far and wide. The Cadbury Crème Egg is a chocolate delicacy to many available at grocery store counters everywhere. There are few that haven't had these around Easter. They are driven to these crème filled chocolate eggs that have been around for a few generations and will continue to be a holiday staple for a long time to come. It's their number 1 seller from January through Easter each year.

While Cadbury chocolate is available internationally, not all products are available in all countries. The unique offerings in various markets make great gifts, snacks, seasonal delicacies, and many other Cadbury Chocolate desire fillers. If you want to be up on them all, you probably want to browse the World Wide Web for Cadbury Chocolate possibly beginning right here where you are now.

Their chocolate bars, eggs, and other mixed boxes are found at nearly every US grocery and candy store. History has kept them strong and they aren't going anywhere. Besides the UK and US market; you will also find them when visiting Australia. They travel even on this smaller populated continent. A Cadbury Chocolate bar isn't far off in too many places anymore.

So when Easter rolls around, don't feel too unique or alone about feasting on the great Cadbury Crème Egg that many others do. It's ok. Tell anyone else how Cadbury did it and you stand odds of saving face and maybe finding the frenzy isn't yours alone. They also offer many other mixed chocolates for your Cadbury Chocolate feeding frenzies.

Now that you know there are even more Cadbury chocolate products, it won't hurt to look around for many more. If history interests you, you may want to research even more on their times and candy that has made many delighted over the years.

Are you a chocoholic? Do you love anything and everything chocolate? Maybe you adore Chocolate Covered Pretzels To find out much more then please visit The Chocolate Gift Basket Site today. http://www.chocolategiftsbasket.com

Chocolate Ice Cream Recipe - Free Recipe

2007-01-25T01:07:00.000-08:00

by Sinta Makah

In today's world, it seems that almost any topic is open for debate. While I was gathering facts for this article, I was quite surprised to find some of the issues I thought were settled are actually still being openly discussed.

You may not consider everything you just read to be crucial information about chocolate. But don't be surprised if you find yourself recalling and using this very information in the next few days.

CHOCOLATE ICE-CREAM Recipe

For about two quarts and a half of cream use a pint and a half of milk, a quart of thin cream, two cupfuls of sugar, two ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, two eggs, and two heaping tablespoonfuls of flour.

Put the milk on to boil in a double-boiler. Put the flour and one cupful of the sugar in a bowl; add the eggs, and beat the mixture until light.

Stir this into the boiling milk, and cook for twenty minutes, stirring often.

Scrape the chocolate, and put it in a small saucepan. Add four tablespoonfuls of sugar (which should be taken from the second cupful) and two tablespoonfuls of hot water. Stir over a hot fire until smooth and glossy. Add this to the cooking mixture.

When the preparation has cooked for twenty minutes, take it from the fire and add the remainder of the sugar and the cream, which should be gradually beaten into the hot mixture. Set away to cool, and when cold, freeze.

Take time to consider the points presented above. What you learn may help you overcome your hesitation to take action.

About The Author Sinta and her family loves chocolate. She shares some of the most exciting chocolate recipes with you for free at: http://chocolaterecipes.mydomainname101.com

This cake is a great special-occasion dessert

2007-01-24T21:14:00.000-08:00

by The Grand Rapids Press

Swirled with white chocolate cream frosting and dotted with fresh raspberries, this elegant homemade cake is from Renay Bouwhuis, of Lowell Township.

"It's a rich cake, but not overly sweet," says Renay, who's been making the elegant dessert for more than a dozen years, to the delight of family and friends.

Ideal for entertaining, the dessert is especially nice for ladies' luncheons, showers, or for any special occasion, Renay said. Keep in mind that Valentine's Day is less than a month away, so this cake would be perfect.

It's also a fairly dense cake, Renay adds, and has a real homemade taste and texture. "It's not crumbly like a cake made from a mix."

Tall and scrumptious, the cake includes three layers sandwiched between red raspberry jam, fresh raspberries and white chocolate cream.

"It's pretty, delicious, and always a smash hit when I serve it," Renay said.

Renay and her husband, Rich, have three children and are hosting a German exchange student. Renay works in the office at Lowell High School, and enjoys sewing, reading, camping and traveling.

White chocolate raspberry cream cake

FROSTING --
* 4 ounce white baking chocolate, chopped * 2 cups whipping cream * 1 teaspoon vanilla extract

CAKE --
* 6 ounces white baking chocolate, chopped * 1 cup whipping cream * 1/2 cup milk * 1 teaspoon vanilla extract * 3/4 cup butter or margarine, softened * 1 cup granulated sugar * 4 eggs, separated * 2 3/4 cups flour * 1 teaspoon baking powder * 1/2 teaspoon salt

FILLING --
* 1/4 cup seedless red raspberry jam * 1 pint fresh raspberries

PREPARATION: For the frosting, in saucepan over medium heat, melt 4 ounces chopped white chocolate with 1/2 cup whipping cream, stirring constantly until smooth. Transfer to large bowl; stir in remaining whipping cream and vanilla.

Cover and chill in refrigerator for about 2 hours.

Grease three 9-inch-diameter round cake pans and line bottoms with wax paper. In saucepan, melt 6 ounces white chocolate in 1/2 cup whipping cream over medium heat, stirring constantly until smooth. Remove from heat; stir in remaining whipping cream, milk and vanilla.

In large mixing bowl, beat butter and 2/3 cup sugar with electric mixer until fluffy. Beat in egg yolks, one at a time. In separate bowl, combine flour, baking powder and salt.

Alternately add dry ingredients and cooled white chocolate mixture to creamed mixture, beginning and ending with dry ingredients. Beat until smooth.

In small bowl with clean beaters, beat egg whites until foamy. Add remaining 1/3 cup sugar, and beat on high speed until stiff. Fold egg whites into batter; pour into prepared pans. Bake at 350 degrees for 20 minutes, or until cake tester inserted in layers comes out clean.

Remove white chocolate frosting from refrigerator. Beat at high speed with electric mixer until stiff and fluffy. Do not overbeat as mixture will begin to form clumps.

To assemble cake, place first layer on serving plate. Spread with 2 tablespoons jam; top with 1/2 cup white chocolate cream frosting and sprinkle with 1/2 cup raspberries. Place second cake layer over frosting, spread with jam, frosting and raspberries. Top with remaining cake layer and spread with remaining white chocolate cream frosting. Decorate with remaining raspberries.
Chill until ready to serve.
Makes 15 servings.
Nutrition information per serving: 541 calories, 36 grams fat, 7 grams protein, 47 grams carbohydrate, 2 grams fiber, 149 milligrams cholesterol, 230 milligrams sodium

Chocolate Eclair Cake

2007-01-23T02:05:00.000-08:00

by Krissy Leighton

This Chocolate éclair cake has been raved about for months! It's really easy to make also!

Ingredients for the Chocolate éclair cake:
- Plain Graham crackers
- 2 boxes (3 3/4 oz) French vanilla pudding, instant
- 3 cups milk
- 9 ounces Cool Whip

***Topping***
-1 cup sugar
-1/2 teaspoon salt
-1/3 cup cocoa
-1/4 cup milk
-1/4 cup butter
-1 teaspoon vanilla

Directions for the Chocolate éclair cake :

Mix and beat milk with pudding for 2 minutes. Crease in cool blister. Layer whole crackers and pudding in a 13x9 inch pan until you have 4 layers, ending with crackers.

Topping for the Chocolate éclair cake :

Mix sugar, salt, cocoa and milk; bring to a boil and cook 1 minute. Remove from heat. Add butter and vanilla. Cool and beat until creamy. Spread on top of crackers. Refrigerate for 24 hours (Best to not cover it).

Layered with graham crackers, pudding and Kool Whip and topped with a chocolate sauce, this is a rich and filling dessert.

You can also try this alternative, which is infact one of the best I have ever tasted. This is a rich and filling dessert!

INGREDIENTS for the Chocolate éclair cake :
2 (3 ounce) packages instant vanilla pudding mix
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package chocolate graham crackers
1/4 cup milk
1/3 cup unsweetened cocoa powder
1 cup white sugar
2 tablespoons butter
1-teaspoon vanilla extract

PREPARATION for the Chocolate éclair cake:
In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.

In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.

Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.

To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.

Pour sauce over graham cracker layer and refrigerate until set.

We hope you enjoy this Chocolate éclair cake!
"How You Can Easily Churn Out Scrumptious Desserts Today" - Click Here -> Chocolate éclair cake (www.chocolateanddessertrecipes.info)

Baking a cake for the first time can be daunting, but worth it

2007-01-22T21:04:00.000-08:00

by Lisa Sokolowski, lsokolowski@timesleader.com

The way to a man’s heart is through his stomach, or so the cliché goes. That puts a lot of pressure on people like me, who are never so close to becoming a chef as when opening a can of Chef Boyardee.

Yet it was my boyfriend James’ birthday that prompted me to put on a baker’s cap and (try to) play the role of Betty Crocker.

I saw a recipe for a chocolate cluster-peanut butter cake in Kraft’s “Food and Family” magazine. Kraft’s tagline is “Deliciously simple. Everyday.”

I can do simple, I thought.

I thought wrong.

Because this was my first cake, I nixed the idea of making the batter from scratch. Instead, I added water and eggs to a box of chocolate cake mix and split it into two round pans, as the recipe instructed. Then I opened the oven every few minutes to make sure the cakes weren’t burning.

They didn’t burn. In fact, they rose just like cakes should. However, when making a layer cake, crowning is anything but ideal.

The filling, though, which consisted of vanilla pudding and peanut butter, was great, even after I realized I bought chunky because that’s what I like.

When the cakes cooled, I put the filling between them. That’s when I first noticed the wobbling. I hoped the frosting (the leftover filling mixed with whipped cream) would help an actual cake result from what was quickly becoming a game of “Topple.”
But it only added to my woes. The frosting was thin, so it dripped all over a pink serving tray that doubled as my cake plate.

I added chocolate-covered peanuts as a garnish on top – and watched in horror as the frosting started to slide them right off the cake. I quickly flung the cake in the fridge and said a prayer for it before I went to bed.

The cake god must have heard me. When I opened the fridge the next day, the cake was solid, and the peanuts were stuck in the frosting.

I drove it to James’ apartment in a coat box and put it in the fridge to prevent a potential disaster. But after “Happy Birthday” was sung and the candles were blown out, the cake tasted phenomenal. It wasn’t perfect, but our stomachs loved it.

Next year, though, I’m buying him cupcakes.

Chocolate Cluster Peanut Butter Cake

* 1 package chocolate cake mix
* 1 cup cold milk
* 1 package vanilla-flavor instant pudding and pie filling
* 1/2 cup peanut butter
* 1/2 cup dry roasted peanuts
* 2 squares semi-sweet baking chocolate
* 1 1/2 cups thawed whipped topping

Preheat oven to 350 degrees.

Prepare and bake cake mix as directed on package in two greased and floured 9-inch round cake pans.

Cool 10 min.; remove from pans. Cool completely on wire racks.

Meanwhile, pour milk into medium bowl.

Add dry pudding mix. Beat 2 minutes or until well-blended.

Add peanut butter; beat well. Refrigerate until ready to use.

Mix peanuts and melted chocolate; stir until evenly coated.

Drop by tablespoonfuls onto baking sheet covered with waxed paper.

Refrigerate 10 minutes or until firm.

Place one of the cake layers on cake platter; spread with 1 cup of the pudding mixture.

Cover with remaining cake layer. Gently stir whipped topping into remaining pudding mixture. Spread over top and side of cake.

Decorate with chocolate peanut clusters. Store leftover cake in refrigerator.
Recipe from KraftFoods.com

SOME EXPERT ADVICE
--------------------------------------------------------------------------------
I chatted with George Blom, a partner at Bakery Delite in Plains Township. Blom and his crew make every cake here, from wedding to birthday.

How do you successfully make a layer cake and not have it crown?

“If you have too much of a crown on your cake, there could be a few reasons. One is that the temperature you baked it at is too hot. ... The best thing, sometimes, is to make sure to use a thermometer in the oven. If you set the oven for 350 degrees, it might be 375 if the thermostat is off. … It could be overmixing too. Or the wrong combination of ingredients, or you didn’t measure right. Mostly, it’s that it’s too hot a temperature in an oven. There’s always a little bit of a crown; it’s not completely flat. You have to trim it so it’s flat. Just cut off the crowned top.”

Note: Oven thermometers start at $9.99 at Target.

Serendipity Frozen Hot Chocolate

2007-01-21T21:41:00.000-08:00

by Gary Gresham

Serendipity frozen hot chocolate is a signature dish at the Serendipity 3, nestled in the heart of the upper east side of New York. The place is a general store and restaurant combined with a coffeehouse and soda fountain and serves the most famous dessert in New York.

Serendipity New York was founded by Stephen Bruce and his two partners, Calvin Holt and Preston “Patch” Caradine in 1954. Since that time Stephen Bruce has been asked constantly to divulge his secret about his Serendipity frozen hot chocolate recipe. Jackie Kennedy even wanted to serve the dessert at a White House event and he would not give his secret away.

Serendipity frozen hot chocolate is an icy-chocolate type of dessert served in a fishbowl-shaped goblet, topped with whipped cream, shaved chocolate and served with a spoon and two straws. This frosty creation is made with more than 14 kinds of chocolate and exotic cocoas blended into a rich slush.

One taste of this frozen concoction and Oprah wants to “dance on the chandeliers!” The Queen of Daytime TV has named this one of her “Favorite Things.” This Serendipity frozen hot chocolate secret recipe has finally been revealed after 50 years. The Serendipity 3 restaurant in New York City has actually given out the recipe so you can make this unbelievable drink at home. It’s very simple.

Serendipity frozen hot chocolate recipe created by Serendipity 3 Restaurant.

INGREDIENTS
- 6 half-ounce pieces of a variety of your favorite chocolates
- 2 teaspoons of store-bought hot chocolate mix
- 1 1/2 tablespoons sugar
- 1 1/2 cups milk
- 3 cups of cups of ice
- Whipped cream
- Chocolate shavings

Chop the chocolate into small pieces. Place it in the top of a double boiler over simmering water. Stir occasionally until melted. Add the hot chocolate mix and sugar. Stir until completely melted. Remove from heat and slowly add ½ cup of milk until smooth. Cool to room temperature.
In a blender, place the remaining cup of milk, the room-temperature chocolate mixture and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings.

To make this even more simple you can buy a Serendipity Frozen Hot Chocolate gift box on line. It comes in a whimsical box that includes two pouches (four servings) of the chocolate-cocoa blend mix, one signature goblet, a souvenir spoon and colorful straws. Just add milk, the chocolate mix, lots of ice and blend. It makes a perfect gift for any chocolate lover or splurge and buy one for yourself. You're worth it.

ABOUT THE AUTHORThis article is supplied by http://www.perfectcoffees.com where you can purchase quality coffee online, tea, cups, mugs, coffee makers, delicious desserts and sugar free desserts online. For a free monthly coffee newsletter with articles like these go to: http://www.perfectcoffees.com/newsletter.html

How To Make Chocolate Curls And Piping Cream

2007-01-20T02:45:00.000-08:00

by Eddie Ruth Bland

Making Chocolate Curls

Making Chocolate curls was a challange for me at first. But through a lot of mistakes and determination it became second nature.

Through much trial and error the first tip I have for you is to make sure that the chocolate is at room temperature. This makes the chocolate workable. You can also use your hands to warm the chocolate. while holdgin the chocolate in one hand pull a vegetable peeler across the chocolate and let the curls fall onto a chilled plate. This steps takes some practice to get relatively large curls.

Piping Cream

Place the deacorative tip of you choice on your pastry bag.

Make sure that your whipping cream is stiff. Take your pastry pag and set in a measuring cup and fold the top of the bag down over the meauring cup like a cuff.

Use a spatula to place the whipped cream into the pastry bag and fold lift the colded top off the meauring cup and twist the top of the bag right above the filling. Squeeze the bag to remove excess air. Be careful this is the part that you can really make a mess of things if you are not careful.

The next step is where you actually apply the piping. Place one hand tightly areound the twisted top of the pastry bag, and use your other hand to hold the underside of the bag close to the tip. This helps you guide the bag as you make your designs. Squeese with a continuous even pressure and make your desired design. Remember to keep your hand under the bag and use as a guide.

Follow these few steps and you will be on your way to decorating cakes cookies and more.

Easy Chocolate Chip Cookies

2007-01-19T17:30:00.000-08:00

by Stephanie Foster

"There are two kinds of people in the world: those who love chocolate, and communists." - Leslie Moak Murray

I can't help but love that quote. When I was a kid, my grandpa always called any store bought cookies that somehow made it into the house "Commie cookies." For him, it was Grandma's homemade cookies or none at all.

There's just something special about homemade cookies, especially chocolate chip cookies, so far as I'm concerned. It's a great family activity, something even children can help with, and everyone loves eating the results.

Here's an easy recipe for chocolate chip cookies I think you'll enjoy:

Chocolate Chip Cookies

* 1 package butter pecan, chocolate chip, chocolate fudge, devil's food, German, chocolate or yellow cake mix
* 1/2 cup butter or margarine -- softened
* 1 teaspoon vanilla
* 2 eggs
* 1/2 cup chopped nuts
* 1 (6 ounce) package semisweet chocolate chips (1 cup)

Heat oven to 350º. Combine half of the dry cake mix , butter, vanilla and eggs in large bowl and mix until smooth. Stir in remaining cake mix, nuts and chocolate chips.

Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheet to wire rack.

About The Author
Stephanie Foster is the owner of http://www.gimmechocolate.com and offers a range of gourmet chocolate products as well as chocolate recipes on the site. For more recipes, please visit http://www.gimmechocolate.com/recipes/.

Be Happy Eat Your Chocolate!

2007-01-17T02:55:00.000-08:00

by Fred Goldman

People today are very health conscious and eating sugar is avoided or kept to a minimum either due to health conditions like diabetes or, in some cases, from the simple desire to maintain a healthy lifestyle. Chocolates, on the other hand, are the favorite food item of many people and it is very likely you'll come across individuals where these two contradictory conditions are at loggerheads with each other. That is to say a person likes chocolates but cannot eat them due to the large amounts of sugar that go into the making of mainstream chocolates.

As they say, "where there's a will, there's a way," therefore it is not surprising that an alternative exists for such people, namely the sugarless chocolate. Although the name is self explanatory, that does not mean that such chocolates are not sweet (which would defeat the primary goal of your palette and your love for munching them).

There are several artificial sweetening agents commercially available which can be used to simulate the affect of sweetness on the tongue, but do not have the harmful affects associated with table sugar. Although there is a certain level of uncertainly regarding the safety of such products like saccharin (which was demonstrated to produce cancerous affects under laboratory conditions). Despite the doubts, there does exist several types of sugar alternatives in the market, and these alternatives are being used by manufacturers of food products, including chocolate.

Lucky for most of us wishing to be slim and fit, many of the major producers of chocolate have their sugarless chocolate alternative apart from their mainstream sugared counterparts. The consumer is now given the ability to use their own discretion when deciding which type of chocolate to consume.

Chocolate has a long and illustrious history and people will continue to be drawn to everything chocolate! For diabetics or people with weight problems, chocolate is no longer out of their reach. With care and proper research fine foods once forbidden to many can go back on their diets. From holidays to just a relaxing part of anyone's day, sugarless products are making it possible for everyone to be happy!

About The Author
Fred Goldman is the Founder of D-lectable.com Sugarless Candy Store. You'll find healthy snack choices including natural chocolate, sugarless chocolate, and more at http://www.d-lectable.com.

Flowers, Fashions And Flowing Chocolate Spark That Wedding Spirit During Bridal Expo

2007-01-16T02:51:00.000-08:00

DECATUR - Debby Sarsany and Dawn Olson know the way to any bride's heart: chocolate.

The line rarely dwindled at the booth of Au-Chocolat, a chocolate fountain rental business co-owned by the two sisters, during Bridal Expo 2007 at the Decatur Conference Center and Hotel this weekend.

"Chocolate fountains are huge at weddings because they entertain as well as feed," said Sarsany, next to two fountains oozing with premium Ghiradelli chocolate and caramel. "And we like doing the bridal shows because they have such a target audience."

Hundreds of brides-to-be, along with fiances, family members and friends, meandered through the center Friday evening and Saturday afternoon, stopping at a variety of booths to speak with vendors or sign up for door prizes. Everything a wedding would need was available for viewing at the annual expo, from florists and disc jockey services to tent and carriage ride rentals to reception halls and catering services.

"We try to get everyone in the wedding spirit; January is a good month for that because a lot of people get engaged in December," said Dawn Gates, president of the Bridal Expo and owner of Zip Flowers by the Gates. "It's our hope to give brides some good ideas and give vendors a good lead on weddings."

The booth by Heavenly Delight Cakes caught the eye of Melissa Moeller and Grant Herzberger, who will tie the knot July 7. The two said it was the first expo they had attended and came to get ideas for their summer wedding.

"It's really nice, actually," Moeller said of what the event had to offer.

The style and setup of the expo has many vendors coming back year after year, with more than 60 involved this weekend.

"We really like this one; they meet year-round to take input from the vendors about how to make it better each year," said Ann Lascody, whose booth displayed freeze-dried floral art from Beautiful Keepsakes with co-owner Melinda Sloan. "We get a lot of feedback from this show."

The expo was complete with a daily bridal show, presenting some of the latest trends and dresses from area bridal shops, including Castaways Bridal, Marinæ#161; and Seno Formal Wear.

The show featured song and dance routines by the models, lively and sometimes emotional background music and an array of colors, representing the show's theme, "Bridal Fever." Professionals from Seno make the yearly drive from the Chicago area to choreograph and run the show, said Seno representative Paul Schoneknoll, one of the show's coordinators.

"It's unlike any show," he said. "We love coming down here each year; the people here are just so darn nice."

by COURTNEY KLEMM - H&R Staff Writer
Courtney Klemm can be reached at cklemm@herald-review.com or 421-6968.

Every Chocolate Lover's Dream-Come-True: A New Chocolate Milk That Delivers Rich, Creamy Flavor Without the Fat

2007-01-15T02:41:00.000-08:00

HP Hood introduces Simply Smart(R) Chocolate Fat Free Milk

CHELSEA, Mass., Jan. 12 /PRNewswire/ -- Today, parents and kids acrossNew England are celebrating the arrival of a chocolate milk that's creamyand delicious -- and just as healthy and nutritious! HP Hood, the region'sleading dairy innovator, introduces Simply Smart(R) Chocolate Fat FreeMilk, with all the rich, indulgent taste of chocolate 2% milk minus the fatand extra calories.

With 50% more protein than chocolate reduced fat milk, Simply SmartChocolate Fat Free Milk is a light and nutritious way to indulge in adelicious glass of chocolate milk. Every 8-ounce glass contains 12 grams ofprotein, 35% daily value of calcium and 25% daily value of vitamin D.Additionally, Simply Smart Chocolate Fat Free Milk contains no artificialsweeteners -- guaranteeing a fresh, natural chocolate taste not found withpowder- or syrup-based chocolate milk products-and is produced without theuse of artificial growth hormones.*

"With so many high-fat, low-nutrition foods on the market today, Hood'sSimply Smart Chocolate Fat Free Milk is a convenient alternative forhealth- conscious families who don't want to sacrifice a creamy, chocolatetaste," said Registered Dietician Elizabeth M. Ward, mother of three andauthor of The Complete Idiot's Guide to Feeding Your Baby and Toddler."It's also an excellent source of protein, calcium and vitamin D. With lotsof nutritional value, great flavor and no fat, Simply Smart Chocolate FatFree Milk is an easy choice for the entire family."

For its Simply Smart line of products, Hood found an innovative,natural technique called ultra-filtration to remove some of the liquid thatcan make lowfat and fat free milks look and taste watery. Hood's otherSimply Smart products include Simply Smart Fat Free Milk, Simply Smart 1%Lowfat Milk, and Simply Smart Fat Free Half & Half.

Hood Simply Smart Chocolate Fat Free Milk is available at groceryretailers throughout New England in 64-ounce (half-gallon) containers. Formore information, visit http://www.Hood.com.

About Hood
Hood was founded in 1846 in Charlestown, Massachusetts, by HarveyPerley Hood, and has become one of the largest branded dairy operators inthe United States. Hood is the number-one dairy brand in New England, andHood's portfolio of national and super-regional brands and franchiseproducts includes Kemps, Crowley Foods, LACTAID, Nesquik, Coffee-mate,Stonyfield Farm Organic Milk, Arizona FRESH Iced Tea and others. * To satisfy our consumers, our farmers pledge to produce milk fromcows not treated with artificial growth hormones.

The Chocolate Diet

2007-01-13T19:58:00.000-08:00

You've heard of the South Beach Diet, the Hollywood Diet, and of course, the Atkins Diet. Well, I'm starting my own new diet. It's called the Chocolate Diet. The kind of diet where you can lose weight and still eat chocolate every day.

You-ve heard of the South Beach Diet, the Hollywood Diet, and of course, the Atkins Diet. Well, I-m starting my own new diet. It-s called the Chocolate Diet. The kind of diet where you can lose weight and still eat chocolate every day.

Diets that don-t include chocolate don-t work. Slip up once with a candy bar and your diet is out the window. Cutting cocoa is not rational. If you give up chocolate, you might as well give up your diet. Depriving yourself of this delight can cause you to leave your diet all together. Why give up chocolate, anyway? It-s good for you! Yes, I said it. It-s good for you. Research suggests dark chocolate, rich in anti-oxidants, may lower bad cholesterol. And don’t forget about its mood lifting properties- you can practically call it an anti-depressant.

So how does the Chocolate Diet work? 2 ounces of dark chocolate per day. That-s 100 calories, folks. Will that alone cause you to lose weight? I like to tell myself that, but no. But it will add a little sanity to your pain-staking regimen of exercise and calorie counting. It can help you actually keep your diet if your diet consists of chocolate every day, right?

So if you-re going on a diet, don-t exclude chocolate from it. Go on the Chocolate Diet. Exercise, eat sensibly, and eat chocolate every day.

by Cristina, the author of webmaster of http://www.chocojunkie.com