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Hmm, this is a cooking conference and their's no item yet regarding CHOCOLATE? How did we ever manage to go so long? Feel free to use this item to discuss favorite chocolate stuff as well as for posting any cool items pertaining chocolate...
34 responses total.
And yes, some people think that chocolate is very healthy. And that's ok to believe for some people. And others don't even LIKE/Enjoy chocolate [strange and a rare occurance, I think]. Though there is evidence suggesting that there are good things in dark chocolate that ARE beneficial to our health. And it is a necessity for many people's mental health.
Summary Box: a Fight Over Chocolate By The Associated Press The Associated Press Tuesday, August 7, 2007; 6:39 PM -- SWEET SQUABBLE: The chocolate industry is at odds over a proposal to allow cheaper vegetable oils to be substituted for cocoa butter in making chocolate. CHANGING STANDARDS: The Chocolate Manufacturers Association and several other food industry groups want to change long-established standards to allow for replacing cocoa butter with another vegetable fat, up to a level of 5 percent. Such a change would save money for manufacturers. REAL DEAL: Chocoholics who joined those within the industry to oppose the change say they want genuine chocolate and not a cheaper substitute.
This may be more info than you need but I found it to be pretty
interesting [found it on a website]:
CHOCOLATE
Chocolate is a psychoactive food. It is made from the seeds of the
tropical cacao tree, Theobroma cacao. The cacao tree was named by the
17th century Swedish naturalist, Linnaeus. The Greek term theobroma
means literally "food of the gods". Chocolate has also been called the
food of the devil; but the theological basis of this claim is obscure.
Cacao beans were used by the Aztecs to prepare a hot, frothy
beverage with
stimulant and restorative properties. Chocolate itself was reserved for
warriors, nobility and priests. The Aztecs esteemed its reputed ability
to confer wisdom and vitality. Taken fermented as a drink, chocolate
was also used in religious ceremonies. The sacred concoction was
associated with Xochiquetzal, the goddess of fertility. Emperor
Montezuma allegedly drank 50 goblets a day. Aztec taxation was levied in
cacao beans. 100 cacao beans could buy a slave. 12 cacao beans bought
the services of courtesan.
The celebrated Italian libertine Giacomo Casanova (1725-1798)
took chocolate
before bedding his conquests on account of chocolate's reputation as a
subtle aphrodisiac. More recently, a study of 8000 male Harvard
graduates showed that chocoholics lived longer than abstainers. Their
longevity may be explained by the high polyphenol levels in chocolate.
Polyphenols reduce the oxidation of low-density lipoproteins and
thereby protect against heart disease. Such theories are still
speculative.
Placebo-controlled trials suggest chocolate consumption may
subtly enhance
cognitive performance. As reported by Dr Bryan Raudenbush (2006), scores
for verbal and visual memory are raised by eating chocolate.
Impulse-control and reaction-time are also improved. This study needs
replicating.
A "symposium" at the 2007 American Association for the
Advancement of
Science - hyped as a potentially "mind-altering experience" - presented
evidence that chocolate consumption can be good for the brain.
Experiments with chocolate-fed mice suggest that flavanol-rich cocoa
stimulates neurovascular activity, enhancing memory and alertness. This
research was partly funded by Mars, Inc.
Coincidentally or otherwise, many of the worlds oldest
supercentenarians, e.g.
Jeanne Calment (1875-1997) and Sarah Knauss (1880-1999), were
passionately fond of chocolate. Jeanne Calment habitually ate two
pounds of chocolate per week until her physician induced her to give up
sweets at the age of 119 - three years before her death aged 122.
Life-extensionists are best advised to eat dark chocolate rather than
the kinds of calorie-rich confectionery popular in America.
In the UK, chocolate bars laced with cannabis are popular with
many victims of
multiple sclerosis. This brand of psychoactive confectionery remains
unlicensed.
Chocolate as we know it today dates to the inspired addition of
triglyceride cocoa
butter by Swiss confectioner Rodolphe Lindt in 1879. The advantage of
cocoa butter is that its addition to chocolate sets a bar so that it
will readily snap and then melt on the tongue. Cocoa butter begins to
soften at around 75 F; it melts at around 97 F.
Today, chocolates of every description are legal, unscheduled
and readily
available over the counter. Some 50% of women reportedly claim to prefer
chocolate to sex, though this response may depend on the attributes of
the interviewer.
In 2007, a UK study suggested that eating dark chocolate was
more rewarding
than passionate kissing. More research is needed to replicate this
result.
More than 300 different constituent compounds in chocolate have
been identified.
Chocolate clearly delivers far more than a brief sugar high. Yet its
cocktail of psychochemical effects in the central nervous system are
poorly understood. So how does it work?
CHOCOLATE : the Psychoactive Cocktail
Chocolate contains small quantities of anandamide, an endogenous
cannabinoid
found in the brain. Sceptics claim one would need to consume several
pounds of chocolate to gain any very noticeable psychoactive effects;
and eat a lot more to get fully stoned. Yet it's worth noting that
N-oleolethanolamine and N-linoleoylethanolamine, two structural cousins
of anandamide present in chocolate, both inhibit the metabolism of
anandamide. It has been speculated that they promote and prolong the
feeling of well-being induced by anandamide.
Chocolate contains caffeine. But the caffeine is present only in
modest quantities.
It is easily obtained from other sources. Indeed a whole ounce of milk
chocolate contains no more caffeine than a typical cup of
"decaffeinated" coffee.
Chocolate's theobromine content may contribute to - but seems
unlikely to
determine - its subtle but distinctive psychoactive profile.
Surprisingly, perhaps, recent research suggests that pure theobromine
may be superior to opiates as a cough medicine due to its action on the
vagus nerve.
Chocolate also contains tryptophan. Tryptophan is an essential
amino acid. It is
the rate-limiting step in the production of the mood-modulating
neurotransmitter serotonin. Enhanced serotonin function typically
diminishes anxiety. Yet tryptophan can normally be obtained from other
sources as well; and only an unusually low-protein, high-carbohydrate
meal will significantly increase its rate of intake into the brain.
Like other palatable sweet foods, consumption of chocolate
triggers the release of
endorphins, the body's endogenous opiates. Enhanced endorphin-release
reduces the chocolate-eater's sensitivity to pain. Endorphins probably
contribute to the warm inner glow induced in susceptible chocoholics.
Acute monthly cravings for chocolate amongst pre-menstrual women
may be
partly explained by its rich magnesium content. Magnesium deficiency
exacerbates PMT. Before menstruation, too, levels of the hormone
progesterone are high. Progesterone promotes fat storage, preventing
its use as fuel; elevated pre-menstrual levels of progesterone may
cause a periodic craving for fatty foods. One study reported that 91%
of chocolate-cravings associated with the menstrual cycle occurred
between ovulation and the start of menstruation. Chocolate cravings are
admitted by 15% of men and around 40% of women. Cravings are usually
most intense in the late afternoon and early evening.
Cacao and chocolate bars contain a group of neuroactive
alkaloids known as
tetrahydro-beta-carbolines. Tetrahydro-beta-carbolines are also found in
beer, wine and liquor; they have been linked to alcoholism. But the
possible role of these chemicals in chocolate addiction remains
unclear.
One UK study of the human electroencephalographic (EEG) response
to chocolate
suggests that the odour of chocolate significantly reduces theta
activity in the brain. Reduced theta activity is associated with
enhanced relaxation. This study needs replication.
Perhaps chocolate's key ingredient is its phenylethylamine (PEA)
"love-chemical".
Yet the role of the "chocolate amphetamine" is disputed. Most if not all
chocolate- derived phenylethylamine is metabolised before it reaches the
CNS. Some people may be sensitive to its effects in very small
quantities.
Phenylethylamine is itself a naturally occurring trace amine in
the brain.
Phenylethylamine releases dopamine in the mesolimbic pleasure-centres;
it peaks during orgasm. Taken in unnaturally high doses,
phenylethylamine can produce stereotyped behaviour more prominently
even than amphetamine. Phenylethylamine has distinct binding sites but
no specific neurons. It helps mediate feelings of attraction,
excitement, giddiness, apprehension and euphoria; but confusingly,
phenylethylamine has also been described as an endogenous anxiogen. One
of its metabolites is unusually high in subjects with paranoid
schizophrenia.
There is even a phenylethylamine theory of depression. Monoamine
oxidase type-
b has been described as phenylethylaminase; and taking a selective MAO-b
inhibitor, such as selegiline (l-deprenyl, Eldepryl) or rasagiline
(Azilect) can accentuate chocolate's effects. Some subjects report that
bupropion (Wellbutrin, Zyban) reduces their chocolate-cravings; but
other chocoholics dispute this.
[The above article is from the chocolate.org website--which includes a bunch of chocolate links...]
For those who want to *eat* chocolate, not just read about it, allow me to suggest any decent bulk food store that stocks Callebaut brand. I pay a bit over $5/lb. for their bittersweet (~60% cocoa solids) at Buy the Pound in A^2. Blatently higher quality than often-more-expensive Ghirardelli. Far cheaper than those trendy little bars at the check- out. Solid chocolate, not a thin coating over some kind of cheap-and- empty carbo-calorie junk food.
Hmm, I've never tried that brand [and don't recall ever hearing of it, either] but I'll have to give it a try sometime. And I look forward to the opportunity. Thanks, i!
He's not called Dr. Chocolate for nothin', yah know.
Yep, that's true! So, Dr Chocolate, what else do you have to teach us about this good stuff??
I'm not what i eat, but i keep trying. :) Straight, quality, chocolate is psychoactive. Start with small doses. 1 oz. of real chocolate satifies the cravings better than 1 lb. of junk chocolate. Slowly eat no more than you crave, either a bit before or at the very end of a meal. Pay attention and savor the taste. Real chocolate melts below 98.7...wonderful in the mouth (if you didn't just cool your mouth with milk, cold water, etc.), but a mess if you aren't careful. Breaking up one of those brick-thick hunks of chocolate isn't hard or messy if you've got a few suitable tools. (I use a chisel-like knife, zip-lock bag, and cheapo cutting board.) You'll quickly get the hang of chipping off a bunch of nice-sized pieces. Similar to bread, chocolate stores best in the freezer, poorly in the fridge, and okay on the shelf (IF it's not so hot that it starts to melt). Quality baking cocoa can also be cheap in bulk. (Do not pay pure-cocoa prices for mostly-cheap-sugar cocoa mixes!)
All good advice! I remember a few years ago being at a tea-and-chocolate tasting at the local tea shop... Not only did we learn about the better chocolates, we got to sample a number of different kinds. And had them paired with certain kinds of teas; even better! I just wish I remembered the details of what I learned [other than remembering that I enjoyed the evening]. I just got off the phone after a rather tough/difficult conversation and I feel stressed. Can someone please pass the chocolate and a nice cup of herbal tea? :-)
I usually have tea first, then chocolate. Melting the chocolate cools
my warm-from-the-tea mouth slightly, and the taste of chocolate (solids
& fats) lingers much longer than any tea (water-based). But if you're
out socially, finishing with warm tea will wash the dark chocolate
color out of your mouth.
On paper, there's a lot of saturated fat in cocoa butter. But most of
it is stearic acid, which your body quickly converts into oleic acid
(unsaturated). I would expect any non-cocoa fats mixed into chocolate
by cost-cutting corporations to be much less healthy than this.
Expect real quality chocolate to also be a more potent canine poison.
There are lots of (antioxidant) phenolic compounds in chocolate and
cocoa. Dutching ("processed with alkali") destroys some of them to
moderate the taste. Milk proteins seem to make them unavailable to
our bodies. Cheaper & sweeter chocolate just dilutes them.
Chemically, chocolate is not actually addictive. Experiments seem to
show that cravings can be satisfied with 100% fake chocolate, but not
by gel-covered real chocolate pills (swallowed whole, untasted)
Normal human body temperature is 37 C +/- .5, which got translated to 98.6 +/- 1.
IIRC from my tea and chocolate experience, different chocolates have somewhat different melting points based on how the chocolate is put together/made along with what the specific chocolate is. And, with that in mind, if I'm remembering correctly, Sindi's point about the variances in individual's actual temperatue is [we tend to have a fairly consistent core temp that's normal for us, but there are various things that can come into play that, for a time, can change your body temp]--our mouth temperatures will determine how fast or slow the actual piece of chocolate will melt. And from i's comments say to me is we should take the time to savor the piece of chocolate. Enjoy the whole experience--savor the taste; think about how it DOES taste, does it have a sweet or bitter taste, does it have various undertones in the flavors? [in this class, when doing the tasting and going through all of this, we determined that various chocolates will have perhaps, a flowery tone to it, or perhaps something nutty, even if there aren't actual nuts in it, etc. How does the chocolate feel on your tongue as it melts; is it smooth, or grainy, or what. Does it have a fragrance? Before you even have the chocolate, what happens when you break off a piece--does it snap off easily and cleanly? Does it bend back and forth? Does it start to melt in your hand right after picking it up so it might not break off as cleanly? What does the piece of chocolate actually LOOK like? Is it shiney? Matte-like, or bumpy, or does it have that off-caste powderylike substance on the bottom that means some of the ingrediants have separated [I *think* thats the cause but am not entirely sure, though this substance does influence the taste and not in a good way]... This whole process is kinda like figuring out a good wine and what aspects of the wine that you enjoy. Same thing with teas... So by learning the various specifics that you find in a chocolate, then you can have fun pairing the chocolates with other things--like with another part/aspect of a particular dessert, or to serve the said chocolate with a particular type of tea. Just like with various recommendations of what kinds of wine to serve with various food, chocolates as well as teas have good pairings as well. But like with the wines, too, though there are suggested preferences that you'll come across, your specific tastes may differ. Go with whats best for you, of course!
I love Chocolate...in fact I have a half eaten bar of Hershey's Cacao Reserve (65% cacao) in front of me. I think I prefer darker chocolate to milk chocolate. A few months ago I tried a regular milk chocolate hershey bar, and threw it away after eating only half. Once I tried a bar of chocolate by Lindt. It was 85% cocoa, and was pretty hard to eat more than tiny pieces the size of your pinky finger nail, because it was sooo bitter. Oddly it was quite addictive. I would find myself breaking off pieces to eat while sitting at my computer....after about a month I finally finished it.
I've gotten to where I really enjoy and appreciate dark chocolate, often moreso than milk chocolate [which, too, I enjoy]. I am not very fond of white chocolate, though. This may be a longshot--but I'm trying to find a recipe for a cake I had at a get- together maybe 10 years ago... It was made with a devil-s food cake mix, a can of cherries, IIRC, a box of chocolate pudding, and maybe chocolate chips as well. The frosting/topping contained cool whip, hershey's syrup, and some mini-chcolate chips. It sounds like it'd be easy enough to make--though I don't recall if, in the cake itself--if you added the ingredients in the cake-box directions and then added the box of pudding and the can of cherry pie filling, or just added these other 2 ingredients [so would the sauce-stuff in the canned cherries provide enough of a liquid for the batter]? Anyone ever heard of this kind of cake? They had called it the 'better then sex' cake-- but all of the recipes for that that I've come across don't have the cherries and such but do contain other ingredients like toffee and/or carmel in one version, another version has yellow cake mix with [pineapple?] and other ingredients.
This may come close; I'll keep looking for the frosting/topping. I'd use 1 can of cherry pie filling, draining the liquid into a measuring cup. Then fill with water to make up the total 1 1/4 C. Triple Chocolate Cherry Cake Makes 16 servings. Prep Time: 15 minutes Cook Time: 55 minutes Ingredients 1 package (18 1/4 ounces) devil's food cake mix 1 package (4-serving size) instant chocolate pudding mix 4 eggs 1 1/4 cups water 1/2 cup vegetable oil 1 tablespoon imitation cherry extract 1 cup semi-sweet chocolate chips Chocolate Cherry Glaze: 1/2 cup sugar 1/4 cup milk 3 tablespoons butter 1/2 cup semi-sweet chocolate chips 1 teaspoon imitation cherry extract Directions 1. Preheat oven to 350 F. Mix cake mix, pudding mix, eggs, water, oil and 1 tablespoon extract in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in chocolate chips. Pour into greased and floured 12-cup Bundt pan. 2. Bake 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack. Cool completely. 3. Meanwhile, prepare Glaze by mixing sugar, milk and butter in small saucepan. Stirring constantly, bring to boil on medium heat and boil 1 minute. Remove from heat. Stir in chocolate chips and 1 teaspoon extract until chips are melted. Spoon glaze over cooled cake.
Hmm, I bet this would be good, too. [I'm looking for something to bring to a family cook- out this weekend.] I don't have a bundt pan but I bet a regular oblong pan could work as well. Just not as 'pretty' as a bundt cake. Or, perhaps, I might be able to stop at either of the 2nd-hand stores that are located near Cubs AC before the HH on Friday [unless, of course, I make whatever it is on Friday afternoon...]
You might try mixing the mini chips into the whipped topping and drizzling chocolate syrup over it all.
I could do that... [and/or stir the syrup into the whipped topping to make THAT chocolate flavored, too; so it's be really choclatley with the chocolate flavored whipped topic, with choc chips stirred in and then syrup on top of all that.] Sugar/chocolate buzz? Heck yeah! Aand will do wonders for the younger crowd. [Hmm, come to think of it, I don't need my 6 year old niece on even more hyperzone than she already gets when she's around her cousins! :-) ]
Denise, I'd be cautious with the "stirring the chocolate into the topping" part. I think it may deflate the topping and turn it into more of a runny goo. Try it first, and have some extra topping on hand if it doesn't work.
Hmm, I know that the 'whipped cream' from a can [like Reddi-Whip] doens't hold its shape for very long, even if nothing is added to it for flavoring. It just doesn', period. Cool Whip holds its own much better and at least by itself, doesn't seem to liquify or anything like that after its been thawed, used, and leftovers stored in the 'fridge. And tho' it's not as ' fluffy' [is that the word I'm looking for?] when stuff like cream cheese is added to it [like for this really easy cheese cake recipe I've used], it hasn't turned runny at all. But still, if I do end up trying something like adding syrup to cool whip, I'll just try a small sample first. :-)
The next few rewsponses are from a magazine article:
A Chocolate Love Affair
Who can have the blues when she's enjoying the world's favorite mood
elevator? Lift your spirits with our recipes for all of chocolate's
sweet, decadent manifestations, from crunchy to creamy to warm and
gooey.
It's so rich, it should be locked in a safe. We're talking about
chocolate, the substance that sets hearts aglow. Share the joy with
loved ones -- from a night with friends to an afternoon baking cookies
with kids.
Sweet Gifts
The Italians were making biscotti 2,000 years before the first Starbucks
opened. Ancient pastry lovers baked small, sweet cakes twice to make
them last longer on voyages.
Bis (twice) cotti (baked) is a perfect gift. Once you've baked it, all
you need is a colorful cellophane bag tied with a pretty bow to put it
in and make a gift of it.
Chocolate Biscotti
To make the cookies, the dough is first formed into logs and baked. Then
the baked logs are sliced diagonally and returned to the oven for a
second baking so they're dry and lightly toasted.
Prep: 30 minutes
Bake: 20 minutes + 8 minutes + 7 minutes
Cool: 1 hour
Oven: 375 degrees F./325 degrees F.
1/2 cup butter, softened
2/3 cup sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
2 eggs
1 3/4 cups all-purpose flour
3/4 cup white baking pieces
1/2 cup semisweet chocolate pieces
Step 1: Preheat oven to 375 degrees F. Grease a large cookie sheet; set
aside. In a large bowl, beat butter with an electric mixer on medium to
high speed for 30 seconds. Add sugar, cocoa powder and baking powder.
Beat until combined, scraping side of bowl occasionally. Beat in eggs
until combined. Beat in as much of the flour as you can with the mixer.
Using a wooden spoon, stir in any remaining flour. Stir in white baking
pieces and semisweet chocolate pieces.
Step 2: Divide dough in half. Shape each half into a 9-inch-long roll.
Place rolls on prepared cookie sheet; flatten each to about 2 inches
wide.
Step 3: Bake for 20 to 25 minutes or until a toothpick inserted near
center comes out clean. Cool on cookie sheet for 1 hour. Reduce oven
temperature to 325 degrees F.
Step 4: Transfer rolls to a cutting board. Using a serrated knife, cut
each roll diagonally into 1/2-inch-thick slices. Place slices, cut
sides down, on an ungreased cookie sheet. Bake for 8 minutes. Turn
slices over and bake for 7 to 9 minutes more or until dry and crisp.
(Do not overbake.) Transfer cookies to a wire rack and cool. Makes 32
cookies.
To Make Ahead: Prepare as directed. Place cooled cookies in layers
separated by waxed paper in an airtight container; cover. Store at room
temperature for up to 3 days. (Or place cooled cookies in a freezer
container; cover. Freeze for up to 3 months.)
Nutrition facts per cookie: 157 cal., 8g total fat (5g sat. fat), 29mg
chol., 91mg sodium, 19g carbo., 0g dietary fiber, 2g protein
Memories Are Made of This
Getting your kids involved in cooking can be an instant party. If they
can handle modeling clay, they can ace this easy chocolate peanut
butter cookie recipe. They'll love squishing ingredients and rolling
dough balls in sparkling sugar.
Chocolate-Peanut Butter Sandwich Cookies
Prep: 30 minutes
Bake: 8 minutes per batch
Stand: 1 minute per batch
Oven: 375 degrees F.
18-ounce roll of refrigerated chocolate chip cookie dough
1/3 cup unsweetened cocoa powder
1 cup peanut butter pieces
3 tablespoons coarse sugar
13-ounce package cream cheese, softened
1/2 cup peanut butter
1 tablespoon honey
Step 1: Preheat oven to 375 degrees F. Mix together cookie dough, cocoa
powder and peanut butter pieces until combined. Shape dough into
3/4-inch balls. Roll balls in coarse sugar. Place balls 2 inches apart
on ungreased cookie sheet. Using the bottom of a glass, flatten cookies
to about 1/4 inch thick.
Step 2: Bake in preheated oven for 8 to 10 minutes or until edges are
firm. Cool for 1 minute on cookie sheet. Transfer to a wire rack and
let cool.
Step 3: Meanwhile, for filling, combine cream cheese, peanut butter and
honey. Spread filling on bottoms of half the cookies. Top with
remaining cookies, bottom sides down. Makes about 25 cookie sandwiches.
To Store: Layer assembled cookies between waxed paper in an airtight
container; cover. Store at room temperature for up to 3 days or freeze
for up to 3 months.
Nutrition facts per cookie: 180 cal., 10g total fat (4g sat. fat), 9mg
chol., 76mg sodium, 21g carbo., 1g dietary fiber, 3g protein
Hot Cha-Cha Chocolate
In Mexico, the Aztecs believed hot chocolate was the beverage of the
gods and an aphrodisiac -- they even drank it from golden goblets.
You'll be a goddess even if you sip yours from a ceramic mug.
And although Valentine's Day blends love and chocolate, hot chocolate
can be a drink friends share to take the edge off the long winter
nights.
Cinnamon Hot Chocolate
Prep: 10 minutes
Cook: 10 minutes
3 ounces semisweet chocolate, cut up
1 tablespoon sugar
1/2 teaspoon ground cinnamon
4 cups milk
1/2 teaspoon vanilla
Few drops of almond extract
Whipped cream (optional)
Step 1: Combine chocolate, sugar and cinnamon in a blender container or
food processor bowl. Cover and blend or process until finely ground.
Step 2: Combine the ground chocolate mixture and milk in a large
saucepan. Cook and stir over low heat about 10 minutes or until
chocolate melts. Remove saucepan from heat and stir in vanilla and
almond extract. Beat with a rotary beater until very frothy. Serve in
mugs. If desired, top each serving with whipped cream. Makes 4 (about 8-
ounce) servings.
Nutrition facts per serving: 240 cal., 11g total fat (6g sat. fat), 18mg
chol., 122mg sodium, 22g carbo., 3g dietary fiber, 8g protein
Dip Fun
If you're throwing a dinner party, forget the dessert course. Instead,
make the grand finale a fabulous chocolate fondue. Use a fondue pot or
slow cooker (a mini model works best). To balance the sugar buzz,
guests might want strong black coffee and ice- cold milk. Dark chocolate
matches up well with cabernet sauvignon or zinfandel; milk chocolate
pairs well with pinot noir or merlot.
Fudgy Fondue
Start to Finish: 25 minutes
14-ounce can sweetened condensed milk
1/2 cup semisweet chocolate pieces
1/4 cup almond, coffee, mint or orange flavor liqueur; rum or brandy; or
water 1 teaspoon vanilla
Dippers
Fruit: strawberries, Bing cherries, bananas, apples, pears, pineapple,
mandarin orange slices, seedless grapes, dried fruits
Other goodies: marshmallows, cream puffs, graham crackers, cake (angel
food, pound cake, ladyfingers, brownies), bread (banana, ginger),
cookies (biscotti, shortbread, Oreos), confections (caramels, Rice
Krispies treats, nut brittle)
Step 1: Combine sweetened condensed milk, chocolate pieces and liqueur,
liquor or water in a 1-quart glass measuring cup. Microwave on high for
3 to 3 1/2 minutes, stirring after every minute, until chocolate pieces
are melted and mixture is smooth. Stir in vanilla. Transfer to a fondue
pot; keep warm over low heat. If mixture begins to thicken, stir in
milk 1 tablespoon at a time.
Step 2: Serve warm with assorted dippers. Tightly cover any remaining
fondue and store in refrigerator up to 3 days. Makes 8 servings.
To Reheat: Place chilled fondue in a 2- to 4-cup glass measuring cup.
Microwave on high for 2 to 3 minutes or until heated through, stirring
after each minute. If warm mixture is too thick, stir in milk, 1
tablespoon at a time, to desired consistency.
Nutrition facts per serving: 316 cal., 12g total fat (7g sat. fat), 17mg
chol., 63mg sodium, 49g carbo., 2g dietary fiber, 6g protein
[oops, I meant to split up the above response to individual recipes; it obviously didn't work. Sorry, I didn't mean to make it so long!]
One of my brother's is having a cook-out later today, so last evening, I talked with my SIL as to what I can bring. She suggested brownies or rice krispie treats or something like that. I haven't made rice krispie treats in years [though I had one at Borders the other day]. So I just made up a couple batches [2, so I could use up the box of rice crispies; I rarelt eat this kind of cereal in the morning since its not filling]. And, since I often will doctor up some of the stuff I make, I melted in a cup of chocolate chips in with the marshmallows. I vaguely recall having chocolate krispie treats in the past, so it warrants a try now. It should be good [at least when trying a little bit from the spoon once I had spread the stuff into the pan]. We'll see if it all sets ok.
Here are a couple ideas for Whipped Cream Frosting: 1/2 tsp gelatin powder 2 Tbsp cold water 1 cup whipping cream Pinch of salt 2 Tbsp confectioner's sugar 1/2 tsp lemon juice Sprinkle gelatin over cold water in small bowl to soften. Scald 2 Tbsp cream; pour over gelatin, stirring till dissolved. Refrigerate until consistency of unbeaten egg white. Then mix with hand beater, beat until smooth. Whip remaining cream; add salt, sugar, lemon juice and fold in gelatin mixture. Note: Fills and frosts top of 2 8" or 9" cake layers or frosts 10" angel cake or sponge cake. Stands up well, even in warm weather. Chocolate Frosting: Omit lemon juice. After folding in gelatin mixture, fold in a 6 oz pkg cooled, melted semisweet chocolate pieces (1 cup). Coffee Frosting: To remaining cream, add 1 tsp instant coffee. Orange Frosting: Substitute 1 tsp grated orange rind for lemon juice. [From a cooking software program]
I was going through my mom's old recipe box today and came across this cake recipe that I had forgotten about but really loved while growing up. I'll have to give it a try sometime when I have people to help me consume the net results... Hot Fudge Sundae Cake 1 C flour 1 t. vanilla 3/4 C sugar 1 C chopped nuts [optional] 2 T plus 1/4 C cocoa 1 C brown sugar 2 t baking powder 1/4 t salt 1 3/4 c hot tap water 1/2 c milk 2 T salad oil ice cream Heat oven to 350. In ungreased square pan [9x9x2], stir together flour, granulated sugar, 2 T cocoa, baking powder, and salt. Mix with milk, salad oil and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan. Sprinkle with brown sugar and 1/4 c cocoa. Pour hot water over batter. Bake for 40 minutes. Let stand for 15 minutes. Invert pieces of cake onto dessert dishes. Top with ice cream and spoon sauce over each serving. [And ya don't have to clean up any mixing bowls!]
hmmm....someone above, responded that they don't particularly care for white chocolate. I too am not fond of white chocolate in general. But about twenty years ago, there was a white chocolate made by Nestle called "Alpine White", it had bits of almonds in it. It was my favorite white chocolate. I was googling around and actually found an old TV ad for it... http://video.google.com/videoplay?docid=7771132941590161211
It was me who said I don't really like white chocolate all that
much--but I do have it when offered or given as a gift or something.
I'm not sure if I ever tried the Alpine White, though [but I do love
nuts in chocolate!].
The commercial in the above link reminds me of another old nestles ad:
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I liked it! It was like I'd fallen off a cloud but it was okay because on the way down there were billboards to read, distracting me from thoughts about the landing and if there would be friendly fish in the ocean because, statistically speaking, the chances were good I'd land in water, and how mother was right in that everyone should know how to swim if not for recreation for emergency purposes.
Heh. I'm not a white chocolate fan and will even go so far as to be offended that it's called chocolate.
Yeah, maybe a better name would be cocoa butter candy
I prefer "poseur chocolate".
From the Zingerman's website: Tuesday, September 4th, 7-9 pm, Upstairs Next Door Cooking with Chocolate Believe it or not, chefs around the world are finding ways to use chocolate in savory ways! Not quite believing it could be done, I challenged the Deli's Chef Aaron Stek to create a savory menu based around cacao and chocolate. He came back with recipes ranging from Sicilian Caponata and minute mole to roasted corn and cacao salsa and cacao nib pesto! Come join us as we taste our way through a chocolate-themed meal and study the culinary trends in cooking with chocolate today. And don't worry we'll round out the night with something sweet! $30/person in advance and $35/person at the door, call 734.663.3400 to register!
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