Chocolate Recipes

Triple-Chocolate Cherry Bars

2011-02-15T22:37:00.000-08:00

Ingredients
1 package Betty Crocker® SuperMoist® chocolate fudge cake mix
1 can (21 ounces) cherry pie filling
2 eggs, beaten
1/2 bag (12-ounce size) miniature semisweet chocolate chips (1 cup)
1 tub Betty Crocker® Whipped chocolate ready-to-spread frosting

Directions

1. Heat oven to 350ºF. Grease and flour jelly roll pan, 15 1/2x10 1/2x1 inch. Mix cake mix (dry), pie filling, eggs and chocolate chips in large bowl with spoon. Pour into pan.
2. Bake 28 to 38 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Frost with frosting. For bars, cut into 8 rows by 6 rows

Chocolate Cake with Barbados Sugar

2010-10-03T22:19:00.000-07:00

Place all ingredients except the chocolate in a food processor. Mix thoroughly for a few seconds. Place mixture in greased loaf tin and bake for 30 mins at 190 degrees C/375 degrees F/gas mark 5. Cool on a wire rack. Melt chocolate in a double bowl and spread over the top of the cake. Arrange chocolate beans on top. Allow to set overnight and cut next day for best results.

Ingredients:

175 g self raising wholemeal flour
2 heaped tsp baking powder
25 g cocoa
75 g Barbados sugar
125 ml vegetable oil
325 ml cold water
1 bar Chocolat Patissier Menier and chocoolate beans to decorate eg Allergycare (optional)

Chocolate Apple Bread

2010-05-05T22:45:00.000-07:00

Chocolate Apple Bread

Ingredients

2 tablespoons white sugar
1/4 teaspoon ground cinnamon
1/4 cup finely chopped walnuts
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup margarine, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 tablespoons buttermilk
1 cup chopped apples
1/2 cup walnuts
1/4 cup semi-sweet chocolate chips

1 To make the topping, in a small bowl mix the sugar, cinnamon and finely chopped walnuts. Set aside.
2 In a medium bowl combine flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Set aside.
3 In a separate large bowl cream butter and sugar. Add eggs and vanilla extract, and mix well. Gradually beat in flour mixture alternately with buttermilk. Stir in apples, walnuts, and semi-sweet chocolate chips. Pour into a greased 9x5x3 inch loaf pan. Sprinkle with topping.
4 Bake in a preheated 350 degree F (175 degree C) oven for 50 to 60 minutes. Cool for 15 minutes. Remove from pan. Cool on a wire rack.

Makes 12 servings

Charmingly Chocolate, Ideas For Mothers Day Presents

2010-04-28T19:23:00.000-07:00

Charmingly Chocolate

Welcome to Chocolate Candy Mall's monthly chocolate candy newsletter,
Charmingly Chocolate.
Here you'll find some lovely ideas for Mother's Day presents for you to consider for your mother, wife, grandmother, sister, or friend.

This is my very first Mother's Day without my darling mother, so I'm finding it a little bit challenging. But, I've decided to treat some of the other ladies in my life who mean a lot to me.

Let's start with a simple but delicious Mother's Day recipe that is both sweet and refreshing....

White Chocolate Panna Cotta with Stewed Fruit

Photo by Allerina & Glen MacLarty

Have you ever tasted panna cotta? It's so creamy and smooth you just can't help but roll your tongue around the flavor. Panna Cotta stands for "cooked cream," so you can imagine how yummy this Mother's Day recipe will be.

Here's what you'll need:

6 ounces of chopped white chocolate (180 grams)

2 cups of heavy (or thickened) cream

1 Tbsp. of fine sugar (caster sugar)

1 tsp. of vanilla extract (or paste)

1 Tbsp. of boiling water

1 1/2 tsp. of gelatin powder

For the sauce:

1/4 lb. of your choice of berries (strawberries, raspberries, blueberries, etc.)

2 tsp. of fine sugar (caster)

1/4 cup of orange juice

Here's how to put it together:

In a medium saucepan over low heat, stir together the cream, sugar, chocolate, and vanilla until completely melted and smooth.

In a small bowl place the boiling water and then sprinkle the gelatin over it and stir until it's dissolved.

Stir the dissolved gelatin into the chocolate mixture thoroughly.

Pour 1/2 cup of chocolate mixture into espresso cups, ramekins, or (my favorite) pretty tea cups and chill for about 4 hours or until completely set.

Prepare the sauce for topping by simmering the fruit, sugar, and orange juice in a saucepan for 3-5 minutes. You can use frozen berries if you prefer, just be sure to simmer until berries are soft.

Chill the sauce until ready to serve.

Spoon a bit of the berry fruit sauce on top of each white chocolate panna cotta before serving.

Yum! Now, don't you think anyone would be impressed with such a refreshing treat on Mother's Day? Go ahead and give it a try! Take some photos and show them off if you're feeling a bit proud of yourself. I'd love to see them. You can add them here

Ideas for Mother's Day Presents

Photo by Tara Dennis

Here are a few good ideas for Mother's Day presents that you can modify to suit your own lady's favorite likes and tastes. I think any one of these Mother's Day gifts would make your mom feel loved.

Chocolate Covered Coffee Beans In A Teacup - Buy a really pretty teacup and saucer (or if you're mom's the "mug type" go for that). Fill the cup to the brim with delicious chocolate covered coffee or espresso beans. Wrap the whole thing in a sheet of cellophane and tie with a pretty ribbon.

This is a really flexible idea because if your mother doesn't like coffee, you can fill the cup with her own favorite chocolate candy, selection of herbal teas, or something else you know she'll love.

Chocolate Covered Strawberries - My brother used to treat my mother to some really gourmet chocolate covered strawberries for Mother's Day. They were incredible!

You can order some gourmet strawberries, like those in the photo, for your mom at Shari's Berries. Don't they look fantastic?

But, if you can get your hands on some fresh strawberries, it's a cinch to make your own chocolate covered strawberries.

Wash and dry the strawberries.
Melt your chocolate in a double boiler or in the microwave. Melt contrasting colors so you can drizzle over the strawberries to really make them look fancy.
Hold the strawberry by the stem and roll it around in the chocolate allowing the excess to drip off. If you'd like to add some pizazz, you can also roll the dipped strawberries in chopped nuts or coconut before placing them on a piece of waxed paper to set.
Place the contrasting color melted chocolate in a plastic baggie, snip off the corner and drizzle across the strawberries as desired.

Magazine Subscription - Although it's not necessarily chocolate related, I'm a big fan of magazine subscriptions as Mother's Day gifts. You could certainly get something yummy like "Cooking With Paula Deen" or "Every Day With Rachael Ray."

But if your lady is more comfortable in the garden or golf course than the kitchen, there are magazines for her too. Magazines.com offers subscriptions to all of the most popular magazines in dozens of categories.

When you give a magazine subscription, you give a gift that can be enjoyed all year round.

Gourmet Chocolate Gift - Traditional boxed chocolate has long been a favorite of mothers around the world. You can step it up a notch and treat the greatest lady in your life to some top-of-the-line gourmet chocolates from zChocolat.com.

These are the classiest chocolate gifts I've ever seen when it comes to your traditional boxed chocolates. Just look at the fine wooden cases that house these delicious morsels. It's a not-to-be-forgotten gift!

Well, those are a few ideas for Mother's Day presents to get you started. Don't delay! Mother's Day is May 9, 2010, and just around the corner. What you must do, do quickly! :) Happy Mother's Day!

I hope you enjoyed this issue of Charmingly Chocolate with the creamy and delicious White Chocolate Panna Cotta recipe and the gift ideas for Mother's Day.

Mississippi Mud Bars

2010-04-22T00:27:00.000-07:00

Ingredients

4 eggs
2 cups white sugar
1 cup margarine
1/2 cup cocoa
1 1/2 cups flour
1 cup pecans, (walnuts)chopped
1 tsp. vanilla
7 oz. jar marshmallow cream
1 cup chocolate chips
1 1/2 cups chunky peanut butter
3 cups Rice Krispies

Directions

Beat eggs, add sugar and mix well. Add margarine, cocoa, flour, and vanilla. Fold in nuts. Spread in greased jelly roll pan(15 1/2 X 10 1/2 X 1 inch.)
Bake 25 minutes at 350. While warm, spread marshmallow cream over bars. In double boiler or heavy pan, melt chocolate chips and peanut butter together. Add Rice Krispies and spread over marshmallow cream. Allow to cool before cutting. If using a heavy pan, use very low heat and stir continuously to keep from burning.

Pork Chops With Coffee And White Chocolate Sauce

2010-04-18T23:34:00.000-07:00

Meat In Chocolate-Related Recipes

What is the first thing that comes to your mind when ever you hear the word chocolate? For parents it may be kids' hyperactivity, or for kids a really delightful treat, or for young adults and grown-ups a serving of some delectable desserts, right? While it is true that most chocolates are a staple in creating wonderful desserts, it may also be used as part of any meat recipe. Yes! You got it right. You do not need to be a professional chef to concoct chocolate-related recipes. Just research for some enjoyable chocolate recipes that would be a sure treat for friends and families!

You can start by trying some meat-chocolate recipes that have been around many home and restaurant kitchens for many, many years. In fact in countries like Mexico, which are very well known or famous for "mole" recipes, chocolates are just as important in some of their best dishes as much as chilis and tomatoes are needed. They treat chocolates as an indispensable part of their recipes that will be shared from generation to generation. Here is a truly wonderful recipe that has been a constant companion of gourmet chefs and regular home cooks from all walks of life and continue to be a favorite recipe of people from different countries! Now, enjoy the sweet taste of chocolates as a main ingredient, combined with meat for a definitely hearty meal!

PORK CHOPS WITH COFFEE & WHITE CHOCOLATE SAUCE

Ingredients
3 tablespoons of butter
3 teaspoons of all-purpose flour
1 cup of broth
2 oz (60 g) of white chocolate
3 tablespoons of butter
4 boneless of pork chops
6 tablespoons of finely ground coffee for dredging
a dash of salt and pepper

Cooking Procedures

First, you have to make the white chocolate sauce for the recipe, then proceed to cook the meat:

1. In a clean saucepan, melt your butter on medium fire and continue to stir in the flour after the butter has melted. Mix it very well.

2. You have the choice of using either plain water or some broth. You have he option to choose from powder broth, the pork cube or bouillon, to the already prepared canned broth. Stir to make sure that the flour is completely dissolved.

3. Then leave the sauce to cook on low heat. Do it for approximately 15 minutes while you stir regularly. Then add some salt.

4. Remove the saucepan from heat and put the white chocolate in, stirring until it has melted.

5. Melt at least 3 tablespoons of butter in your nonstick pan using medium heat while marinating your pork chop in salt, pepper, and ground coffee.

When cooked already, you may serve it with rice, or fried plantains or bananas, mango chutney, and white chocolate sauce to bring out the unique taste of this recipe. Who would have ever thought that these chocolates, the mature seed pods found from the cacao trees can be an indispensable ingredient to some of the wildest yet most mouth-watering and appetizing recipes known to the whole world!

You might not know it but these chocolates are soured for several days to make the Chocó tang evident. Thanks to these cacao tree pods, if not for them we would not have discovered the wonderful gift of chocolates and of course, these wonderful to prepare home cooking chocolate-related recipes! Really, what could the world look like without any of these chocolates?

Chocolate Mousse

2010-04-17T21:15:00.000-07:00

Chocolate Mousse

This delicious chocolate mousse recipe was given to me by my friend Marian. It serves 6, but you can adjust the measurements to make more or less as you desire.

300 g (12 oz.) dark chocolate, chopped

3 eggs, separated

1 1/2 cups of thickened cream

6 tsp. castor sugar

Melt chocolate over a double boiler. You can use the microwave if you are careful and stir every 30 seconds.

To the chocolate add the egg yolks and cream and whisk until smoooth.

In a separate bowl, beat the egg whites until soft peaks form. Add the sugar and beat until dissolved.

Gently fold the egg white mixture into the chocolate mixture and scoop it into your chosen glasses or goblets. Chill in the refrigerator for several hours or overnight.

Top with cream, fresh berries, or grated chocolate (why not all three?), and serve.

recipes courtesy of www.chocolate-candy-mall.com

White Chocolate Cheesecake

2010-04-16T20:42:00.000-07:00

White Chocolate Cheesecake

-----Crust-----
1 1/2 Cups Chocolate Cookie Crumbs
3 Tablespoons Butter melted
-----Filling-----
24 Ounces Cream Cheese softened
1/2 Cup Sugar
1/2 Teaspoon Vanilla
3 Eggs
1/2 Pound White Chocolate melted

heat oven to 350F.

Photo courtesy of turnkeynation.com
Mix crumbs and butter and press onto bottom of a 9-inch springform pan.
Bake for 10 minutes.

Beat cream cheese, sugar, and vanilla at medium until well blended. Add
eggs, one at a time, mixing well after each addition. Blend in the white
chocolate. Pour over crust.

Bake for 35 minutes and turn oven off and let cool in oven for at least
an hour. Loosen cake from rim of pan and continue cooling. Refrigerate
for at least 2 hours (best if over night). I like to garnish this with
dollops of whipped cream and a sprinkling of crushed chcoclate cookies.

Dark Chocolate Fudge

2010-04-16T01:48:00.000-07:00

Dark Chocolate Fudge

1 square unsweetened baking chocolate square -- (1oz)
1/4 cup heavy cream
1 tablespoon butter
4 packages artificial sweetener

you can use a sauce pan if you want, I use a bowl in the microwave, put
butter and chocolate together heat till melted to liquid slowly poor in
cream, better if at room temperature so it doesn't set the chocolate up to
quick, while still liquid mix in sweetener (all or to taste) pour on a buttered
plate

courtesy of candyhouse.net

455 Calories (kcal); 49g Total Fat; (86% calories from fat); 4g Protein; 14g Carbohydrate; 113mg Cholesterol; 143mg Sodium.

Strawberry Chocolate Cake

2010-04-14T00:31:00.000-07:00

Ingredients:

4 level tbs cocoa
8 oz soya margarine
1/2 pt soya yoghurt
8 oz self raising wholemeal flour
3 tsp baking powder
4 tsp arrowroot
8 oz caster sugar
pinch of salt
Filling

2 oz vegan margarine
1 tbs cocoa
3 oz icing sugar
1 tbs whisky
2 tbs strawberry jam

Topping

6 oz vegan chocolate
1 shot whisky
2 fl oz orange juice
1/4 pt soya cream

Preheat oven to 200 degrees C. Whisk all cake ingredients together and pour into two sandwich tins. Bake immediatley for 30 mins until well risen and a cocktail stick poked in comes out clean. For the filling - mix cocoa, icing sugar, whisky and margarine together. When cake has cooked spread jam on one middle side and chocolate filling on the other then sandwich together. For the topping - melt chocolate with whisky and orange juice. Pour hot sauce over cake. Drizzle soya cream in a zigzag over the cake and serve.

Get kids cooking at half term

2010-04-13T23:12:00.000-07:00

Running out of ways to keep the children busy? Get cooking!

Amanda Grant's inspiring recipes are a great way to bond with your kids in the kitchen. Teach the young 'uns some recipes and have fun in the process with five savoury and five sweet dishes, including tarts and tortillas, muffins, cookies and coconut ice.

Or why not create homemade pizzas, using Francesco Mazzei's recipe? Franceso is the suave Italian chef-patron of London restaurant L’Anima, who's not afraid to roll up his sleeves and teach children how to make a proper Italian pizza from scratch.

Get his PizzaExpress Calabrese pizza recipe now – it's online for one month only.

Banana Chocolate Cake

2010-04-11T21:00:00.000-07:00

Banana Chocolate Cake

Ingredients:

61/2 oz plain flour
2 tbs cocoa
1 tsp bicarbonate of soda
1 tsp baking powder
5 oz sugar
2 tbs golden syrup
2 tbs soya flour
1/4 pt vegetable oil
1/4 pt soya milk + 2-3 tsp
2 mashed bananas
7" round cake tin, greased and floured
Beat all the ingredients together and bake for 30-35 mins at 160 degrees C/325 degrees

Chocolate Cake Recipe

2010-04-11T20:44:00.000-07:00

Diet Restrictions And Chocolate-Related Recipes

2010-04-11T04:44:00.000-07:00

Delectable, smooth, sweet, calming… ahhhh, that's the goodness chocolate can bring. Be it a bar or a drink, chocolate can indeed make a person's day complete. From toddlers to grandmothers, chocolate is truly a treat to beat. It is not called "happy hormones" for nothing. However, there are people who have health conditions or dietary preferences that forbid them to enjoy chocolate. But there are chocolate-related recipes we may be unaware of that would be heaven sent for people with specific health conditions.

Making Chocolates Health-Sensitive

Most chocolate-related recipes make use of the typical and readily-available chocolate in stores, plain, sugar-loaded dairy products. Because of this, the market of the chocolate products is limited to people without restrictions in their diet. However, with today's relatively unhealthy population, the chocolate industry may be missing out a lot if they do not make their products health-sensitive.

Apparently, the marketing and product development geniuses of these chocolate companies are aware of this and they are not about to give up their share of health-friendly chocolate products in the market. The recent years have witnessed the birth of many health-conscious chocolate products or chocolate recipes which are not just limited to the usual sugar-free and diabetic-friendly ones, but also those which address other health concerns as well.

Allergies to Milk or Chocolates

Those who have allergic reactions to milk can now enjoy fresh cup of Milk-Free Hot Chocolate. Just make sure to purchase a chocolate mix that is dairy-free such as Vance's. This dairy-free mixture is a corn derivative. To add creaminess to your drink, you may add in vanilla extract or marshmallows.

If brownie bar is a dream which you can not reach because of its corn, dairy and wheat content or even gluten, then wake up from that dream now. You may now bake batch after batch of allergy-free brownies by substituting bananas, vegetable oil, potato and brown rice flour instead to the usual ingredients used in baking brownies.

Chocolates for Vegetarians

Photos courtesy of hotelchocolat .co.uk

Vegetarians say they can not eat chocolate because it is a dairy food and it contains eggs. There are chocolates which are now commercially available that claims to be vegetarian friendly as they do not contain eggs and dairy food. These chocolates are diabetic friendly as well and are available in different flavors such as mint, spicy, pure dark, vanilla bean, citrus, chocolate coconut, pink peppercorn, chocolate crispies, chocolate toasted almond and pure dark organic.

Chocolates, A Natural Anti-Oxidant

Chocolate is naturally an anti-oxidant. However, if you combine it with green tea, then its anti-oxidant power has surely doubled up. This is especially helpful to fight today's body intoxicating agents found in the various foods we eat.

Green Chocolates

Photos courtesy of Theo Chocolate

There are also chocolates which claim to be "green". They are not only health friendly but environment friendly as well. These are chocolates from organically grown cocoa beans. Synthetic fertilizers are not part of processing these types of chocolates. Preservatives are not added as well just so its shelf life can be extended.

Truly, chocolates have certain components which can lower blood pressure, cholesterol and can cause blood-thinning. It is so good that it gets even better with these healthy options which can be used in many other chocolate recipes. With the presence of these types of chocolates which are alternatives to the typical ones, chocolate is coming closer and closer to almost all people, even those who have special health conditions and dietary considerations. Now, why wouldn't you try concocting some chocolate-related recipes at home, right?

Why People Love Chocolate

2010-04-07T20:51:00.000-07:00

For so many years, men have put such great esteem for chocolates. There were moments in the history of chocolates that only the nobles were allowed to experience its wonderful taste. But those are the olden days, and gone were those days!

Today, huge chocolate factories and small but respected confectionaries allow the public to enjoy as much chocolate as they want, in amazing colors and flavors, partnered with other inventive recipes as though eating a meal is unnatural without chocolates. Let's examine exactly why chocolate lovers will never get enough of this addictive treat.

The Royal Sweetness

Chocolates go as far back as pre-recorded history when Aztec royalties indulged themselves with chocolates which they called "xocoatl". Cocoa pods were ground and processed to produce a dark, bitter sweet drink that they believed top give them power and fertility. The regular folks wanted to taste them, obviously they were not allowed to lest they endure the wrath of the kings.

courtesy of library.thinkquest.org

Long after chocolates were introduced to Spain, this reverence for chocolate continued, evident in the fact that Spaniards kept the chocolate secret for almost a hundred years from other nations until Dominican monks pilled the beans. After its invasion of Europe, chocolates slowly trickled down to the public, but at a high value.

It is human nature to want what is prestigious and uncommon, and since chocolates have been treated most specially over history, its respect and value has not diminished. Today, you can get chocolates everywhere, but it is undeniable that people still look at chocolates as food for the indulgent – a luxury, something you eat on special occasions.

Dark, Sweet and Sexy
Historical accounts of chocolates' aphrodisiac quality are everywhere. There were studies that proved how chocolate eaters have more sex than non-eaters. The principle behind this is quite obvious really – chocolates get us in a good mood. There are even stimulants in chocolates such as phenyl ethylamine (PEA), much like THC, that acts as "uppers". PEA is actually released in the body during orgasm. This raises dopamine levels in the blood thereby giving a feeling of pleasure.

Melts-in-Your-Mouth
Chocolates may make you happy, but there's a negative effect in your health if you eat too much of it. But what gives us a feeling of contentment when we put a tiny piece of that melty, bittersweet goodness in out mouths? Besides the chemical factors that keep people coming back for more, the unmistakable decadence is just almost to die for.

courtesy of www.leescandies.com

Men have waged many hours in the past trying their best to achieve that smooth, creamy goodness we now know today. Thanks for the modern techniques nowadays, they have enabled us to use chocolates in other recipes, involving many cooking methods which are guaranteed to show some results to a countless flavors.

The world can never ever be the same without chocolates. Chocolates are a glorious treat for everyone who loves to eat sweets, especially the chocolate lovers. Men and women buy them for many reasons but there is no denying that there is an innate chocolate lover in all of us. We are all born to love and adore chocolates. Yes, it is almost addictive and alluring in many cases, but the experience of eating them, delighting in its flavor is always different every time. Perhaps, that is exactly the reason why we keep coming back for more.

Chocolate Recipes for Pasta

2010-04-04T23:36:00.000-07:00

Chocolate Recipes for Pasta, Anyone?

You heard it right, chocolate pasta has been around for many years and was developed in European countries. Have you ever tried nugel kugel, a German dish that combines flat noodles, cinnamon, raisins, pot cheese and sugar? The Italians have recipes quite like that using lasagna and chunks of fruits and not to mention chocolates which really give an awesome unique flavor to the recipe.

Uniqueness of Chocolate Pasta Recipes

These chocolate-related pasta recipes will truly liven up your taste buds, stimulate your very appetite, and really entice you to indulging in it! You will have to try them at least once in your life and I am pretty sure, you will really enjoy it. If you are really interested in chocolate pastas, you can always find one of those special recipes and do them either in your homes, or food establishments such as restaurants.

Knowing the Health Benefits of Both Chocolate and Pasta

But come to think of it, it would be good to also know the health benefits of both pasta and chocolate especially if you are planning to do these delectable and easy-to-do chocolate-pasta recipes!

Anti-oxidants in Chocolates

Yes, there are countless studies conducted to confirm that chocolate contains antioxidants. And many of them have established that antioxidants in chocolates are comparatively high in both quantity and quality. This alone proved that indeed, there are significant health benefits to these sweet goodies.

Did you even know that it is the cocoa that leads the choco pack, followed by the dark chocolates and then lastly, the milk chocolates? It was even detailed out by the Chocolate Manufacturers Association that the dark chocolates have even higher antioxidant content, eight times over the antioxidant content of strawberries.

Chocolates and Pasta Bring Higher HDL

In November of 2001, a research team from Pennsylvania State University established that people who eat and drink greater amounts of cocoa and dark chocolates are found to acquire a little higher concentrations of the good cholesterol, also known as the HDL.

Even pasta, the whole-grain energy foods that are commonly linked to heart disease risks are found to have higher concentrations of HDL which makes pasta boast of its ability to reduce risk factors by a significant 26%. Generally, foods rich in fiber like pasta and oats are often associated with lowering cholesterol and therefore protect people against developing coronary heart disease in both men and women.

Chocolates on Lower Blood Pressure

Furthermore, there is another study printed in the Hypertension journal last August 2005, figured out that indeed dark chocolates have the capability to lower a person's blood pressure, especially those suffering from hypertension. The experts also found out that the levels of LDL cholesterol, or the bad cholesterol we do not like, can actually be found in people who eat significant amounts of chocolates. So, what are all these things trying to tell us?

Well, bottom line is chocolates are full of natural ingredients beneficial for people's health. It doesn't necessarily mean though that we will get maximum benefits from chocolate products that we will allow ourselves to eat too much! And the pasta? Are their health benefits at par with the benefits we can get from chocolates? The answer is yes. Now, isn't it a delightful chocolate-related recipe that you must try for your kids, your friends and your family? Try making it in your homes and see what a perfect bonding opportunity this is for you and your loved ones!

Chocolate Pasta Fruit Sauce [serves/makes 10]

Ingredients:
1 package (10 oz. size) chocolate pasta
3 tablespoons Grand Marnier
1 cup raspberry sauce
1 pint whipping cream, whipped
Turn this recipe into a puzzle! [click]

Directions:

Combine raspberry sauce and Grand Marnier. Fold whipping cream into mixture.
Cook pasta as directed and let cool. Serve over chilled pasta.

Chocolate Pasta Fruit Sauce

1 10 oz. package Chocoholics Chocolate Pasta
3 tbsp. Grand Marnier
1 cup raspberry sauce
1 pint whipping cream, whipped
Combine raspberry sauce and Grand Marnier. Fold whipping cream into mixture. Cook pasta as directed and let cool. Serve over chilled pasta.
Chocolate Pasta Parfait Ingredients:

1/2 lb     Chocolate Fettucini
    -(purchased or home-made)
1 pk     Frozen raspberries, thawed.
1 tb     Corn Starch
1     Whipped Cream

Chocolate Pasta Parfai

Servings: 6 In a small saucepan, smash the raspberries.
If they're packed in syrup, include that.
If not sweeten to taste, and add a little water to make a syrup.
Stir in a the corn starch and cook over low heat until thickened a little.
Meanwhile, cook the pasta until al dente'.
Drain and place the pasta in large wine glasses.
Spoon the warm raspberry sauce over the pasta, and top with whipped cream.
This is quite wonderful, and a distinct change of pace! If you like, you can substitute other fresh or frozen berries, or strain out the seeds.

Chocolate Dessert Pasta
SERVES 4
8 ounces regular fettuccine or chocolate fettuccine, cooked and drained

2 cups skim milk, divided
2 tablespoons cornstarch
1/4 cup unsweetened cocoa powder
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

Directions

In a small saucepan, combine 1/4 cup milk and cornstarch mixing until smooth.
Add cocoa, sugar, cinnamon and remaining milk.
Heat just until boiling, stirring constantly.
Cook one minute until sauce is thickened.
Pour sauce over pasta and combine.
Top each serving with your choice of creme fraiche, sour cream or vanilla yogurt.

Chocolate Pasta

In Italy there already exists a type of chocolate pasta, which is made with very bitter chocolate and is usually served with game sauce.

FOR THE PASTA

3 cups (250 g) all-purpose flour
1/2 cup (100 g) cocoa powder
2 tablespoons (25 g) granulated sugar
Pinch of cinnamon
4 eggs
1/2 teaspoon vanilla extract

FOR THE SAUCE

6 teaspoons good-quality, clear honey
6 tablespoons chopped pistachio nuts
Sift the flour with the cocoa powder, and stir in the sugar and cinnamon. Make a well in the center of the dry ingredients, add the eggs and vanilla extract, and mix to a smooth dough.
Roll out the dough on a floured surface until 1/8 inch (3 mm thick. With a pastry wheel cut the dough into strips 3/4 inch (2 cm)
wide and about 7 inches (18 cm) long. (If you have a pasta machine, you can use it to roll the dough out into the ribbons.)
Cook the pasta in unsalted, boiling water for 3 minutes. Drain and divide between 4 warmed plates. Drizzle a generousteaspoon of honey and sprinkle 1 tablespoon pistachio nuts over each serving.
Serves 4.

Chocolate Lovers - Things To Ponder

2010-04-01T21:41:00.000-07:00

Chocolates have become one of the most popular confectioneries ever made and sold. Chocolate lovers, young and old, rich and poor, have found themselves being hooked with a confessing indulgence for it. Despite of the popularity chocolates have achieved, there are still questions and arguments that are being raised about its influence on the human health.

Black and White Chocolates

Chocolates have two faces under its name. One is white and the other is black, but of course, these variants represent benefits one can get from the other. Black chocolate, otherwise known as dark chocolate comprises sugar, cocoa mass and butter. On the other hand, white chocolate or milk chocolate has flavorings, vegetable fats and some milk solids. But whether white or black, dark or milk chocolate, chocolates still fascinate and give pleasure to anyone who eats it.

Debating Nutritional Value of Chocolates

For over the years, chocolates have made its way to being the favorite "confectionery" of all time. But despite the alluring images chocolates have created, debate and arguments have been raised and created on where chocolates should be placed. This is because as we know, chocolates still remain in the 'junk' category. Both proponents of each side have their positions as to what chocolate can do. But for ordinary chocolate lovers, chocolates will still be chocolates.

But digging deep into it, lovers or non-lovers of chocolate should and must get a glimpse of these issues. Whichever side has a heavier and more relevant proof, should be taken into a better consideration. Each bite leaves a soothing feeling that is hard to define, but renders a strong desire to experience.

Chocolates as Aphrodisiac

Aside from the sensation and delight it gives, chocolate also makes itself an aphrodisiac agent. As an energy booster, studies show that, it provides an adequate reserve of energy, especially when they have greater glucose content in them. Food industries have made chocolate an integral part of the global market, and thus, chocolates still remain top sellers in the market today since 600 AD, even from the time of the Mayans.

Chocolates and Obesity

Though the chocolate world has obtained valuable commendation, they also share a "veto" image just like any other product. These are the days when obesity has become a major word of mouth to every citizen around the globe. Obesity has not just become an ordinary irregularity of body mass, but also is considered as one of the critical causes of chronic diseases. Medical practitioners have spent time doing research to determine the root cause of this problem. From the long list of factors that could trigger obesity, chocolates are found included in the list.

Obesity-Chocolate Link

An independent study in the UK predicted that occurrences of obesity may rise to more than 50% by the year 2020. Statistics, lawmakers & the medical world have proposed that confectioners should not be sold anymore in the pharmacies as being practiced in many corners of the world. Aside from being linked to obesity, chocolates are also suspected to be one causative factor triggering diabetes. This proposition is still under consideration due to the vast studies that are still in progress to prove the same.

Positive Reports on Chocolates

On the other hand, good reports on chocolates are still being circulated and made. Studies also show that dark chocolates consumed moderately, can bestow cardiovascular benefits due to the presence of "flavanol" which plays a major role in the circulatory system. This increases the content of high density lipoprotein (HDL), more popularly known as the good cholesterol; thus preventing the occurrence of cardiovascular related diseases.

The choice is ours and we are the ones who should decide if chocolates can someday be cheaper than therapy which never requires an appointment. Though a list of contradicting propositions follows, chocolates will still remain the most intimate confectionary close to a man's heart. And with the abounding chocolates in the market, making us crave for every bite, chocolates will forever be a delight for chocolate lovers like me! Now the battle is choosing between chocolates and obesity!

Sunflower Easter Cake

2010-03-29T21:24:00.000-07:00

Sunflower Easter Cake

Courtesy of
chocolate-candy-mall.com

This adorable Easter cake decorated with yellow Peeps and chocolate chips is such an ingenious way to make a lovely cake that looks like a Sunflower.

This cake was designed by Bethany Eledge from Cleveland, Tennessee. It's another one of those treasures I found at Taste of Home. Great job, Bethany!

When I see these simple but effective decorating ideas, I can't help but mentally slap my forehead and say, "Now why didn't I think of that?" I'm not overly creative myself, so I'm glad there are folks like Bethany around who can come up with great recipes like this one.

What you'll need:

1 package (18-1/4 ounces) yellow cake mix

2 cans (16 ounces each) chocolate frosting

19 yellow chick Peeps candies

1-1/2 cups semisweet chocolate chips

How To Throw It All Together:

Grease and line 2 9-inch round cake pans.

Make the cake following the directions provided on the box. If you want to make the cakes from scratch, go for it. Cool cakes in pans for 10 minutes when removing them from the oven. After 10 minutes, place the cakes on cooling racks to finish the cooling process and then remove the waxed paper.

If necessary make the tops of the cakes level by slicing off any mountains and valleys.

Frost the cake completely, between the layers as well as the top and sides.

Don't tear the Peeps apart! Curve each section of Peeps around the edges of the cake to create Sunflower "petals." Arrange chocolate chips all over the top of the cake to make sunflower seeds.

Isn't that a very easy but impressive idea for a really pretty Easter cake recipe? I think so! If you make one yourself, show it off on our Easter Dessert page.

Beef Pork Chili with Chocolate & Pot Roast With Chocolate Sauce

2010-03-28T21:47:00.000-07:00

Choco-Related Recipes Using Chocolates from Everywhere

In a nutshell, French chocolates are known for their subtle taste and intricate chocolate designs, while the Swiss are known for their share of chocolates that have the distinctly known milky, smooth texture. The Swiss even have massive manufacturing companies that distribute these favorite treats all over the world. The Belgian chocolates, on the other hand, are known for their flavorful taste and inventive designs ideal for concocting choco-related recipes. Remember, the Belgians were the ones who revolutionized the praline and nougats that we love?

These three have very distinct taste, and for chocolate lovers out there who know them by heart, I am certain they will have neither qualm nor difficulty telling each apart. Really, it should not matter where these delectably enjoyable goodies of sweetness come from; the only sensible thing to know is that we can enjoy these fabulous creations wherever they come from. After all, they are still the same chocolates that we love, and they will always give all chocolate lovers the same tingly and delectable sensation bite after bite! Try these two chocolate-related recipes and see the goodness of chocolates in every kind of recipe!

BRANCHUMS' CHILI with Chocolate

Ingredients:
1 lb. beef stew meat, cubed
½ lb. pork, cubed
4 tbsp. oil
1 ½ c. onions, chopped
1 c. green pepper, chopped
2 tbsp. of minced garlic
1 tbsp. of chili powder
1 ½ tbsp. salt
½ tsp. of thyme
½ tsp. of cumin
1 ½ c. of water
1 (8 oz.) can tomato sauce
½ oz. unsweetened chocolate
1 (30 oz.) can kidney beans
3 c. chopped rind

Method

1. Brown the bite size pieces of beef and pork cubes in 3 tablespoons of oil.
2. Add rest of oil, onion, green pepper and garlic.
3. Cook until soft but not browned.
4. Stir in chili powder, salt, thyme and cumin. Cook 1 minute.
5. Add water, heat to boil.
6. Reduce heat to low, cover and simmer 45 minutes.
7. Stir in tomato sauce and chocolate.
8. Simmer uncovered 25 to 30 minutes or until thickened.
9. Serve chili on bed of beans and rice.

Recipe#2
POT ROAST WITH CHOCOLATE SAUCE

Ingredients:
3 lb. rump of veal or bottom round roast
3 tbsp. of olive oil
2 cloves of crushed garlic
1 tbsp.of flour
1 bay leaf
1 c. of water
1 lg. of sliced onion
1 1/2 tsp. of salt
1/2 c. dry of white wine
1/2 tbsp.of vinegar
1 tbsp. of grated bitter chocolate

Method:
1. Brown the meat in olive oil in a fireproof casserole or Dutch oven.
2. Add the garlic and onion and cook until they are soft.
3. Blend in some flour and salt and stir until smooth.
4. Add the remaining ingredients except for the chocolate.
5. Cover and simmer gently for about 2 1/2 to 3 hours.
6. Remove meat, add chocolate to sauce and cook until thickened and smooth.
7. If much liquid has cooked away, you may add water to make about 2 cups.
8. Add salt to taste.

Surprising as it can be, these delectable dishes using a wide array of chocolates from places al over the world were born from many years of experimenting in the kitchen. The nutty, creamy flavor of bittersweet chocolate is perfect for any kind of dish you might want to concoct as of the moment. Try these chocolate-related recipes at home and make it a family recipe everyone in your family will truly surely love!

Marshmallow Treat Easter Bunny Crafts

2010-03-28T21:13:00.000-07:00

Marshmallow Treat Easter Bunny Crafts

Courtesy of
chocolate-candy-mall.com

This adorable Easter recipe is from one of my favorite magazines, Taste of Home. They always have recipes that have been tried and tested and taste just great!

Here's what you'll need:

30 large marshmallows (makes 12 Easter bunny crafts)

60 miniature marshmallows

Vanilla frosting (or white chocolate, of course!) - about 2/3 cup will do

Pink decorating gel or pink paste food coloring

Pink and red decorating sprinkles; heart-shaped

Here's how to put it together:

Using the vanilla frosting, "glue" together 2 large marshmallows, one on top of the other. Repeat until you have 12 bunny bodies.

Cut the remaining 6 large marshmallows into quarters to form the bunny ears and set aside for later.

Using the tube of pink decorating gel, "draw" a ribbon and bow around the bunny body where the two marshmallows meet to act as a bow tie.

Attach eyes and a nose using the decorative candy hearts and a little white frosting. Upright hearts for the eyes and an upside-down heart for the nose.

Using the pink frosting/gel again, pipe some whiskers and a smiling mouth on your homemade marshmallow Easter bunny.

Grab those marshmallow bunny ears that you cut up earlier and fill in the centers of each with the pink frosting. You can then attach the ears with some of the white frosting.

Finally, using 5 mini marshmallows for each Easter bunny, attach 4 legs on the front and a tail on the back.

You're done! Just let your Easter bunny crafts stand for a while until they are completely set. Now isn't that cute?

Note: If you don't have the decorating gel, you can tint 1/4 cup of your vanilla frosting pink with food coloring. Make a tube by placing the pink frosting in a pastry bag or plastic bag with a small hole cut in the corner.

Can you really get addicted to chocolates? Are Chocolate Lover Or Chocoholic?

2010-03-28T06:13:00.000-07:00

Chocoholics Anonymous hasn't been born yet but much clamor about chocolate addiction has been talked about in recent years. There seems to be a heightened need for people to draw the line between chocolate lovers and chocolate addicts or chocoholics as they call themselves. Scientists have even isolated the results of the likened effect of chocolates to the marijuana, a prohibited drug that causes euphoria or a sense of well being but carries the dangerous chemical called tetrahydrocannabinol (THC).

It has been said that food cravings, such as for chocolates, are often caused by emotions. Sudden shift from being happy to a less relaxed state can prompt the mind to look for food that could alleviate the anxiety. Such is evident in people who have seasonal affective disorder or women who have premenstrual syndrome.

Women & Chocolate Addiction

Did you know women are more associated with chocolate addiction than men? If you will take a look at it, women often turn to these sweet temptations during heightened emotional stress. That is why it is a well known fact that chocolates carry uppers such as caffeine that elevate the blood pressure and quicken the breath thereby giving the person a feeling of high.

Many women experience food cravings on a monthly basis in close reference to their menstruation. Changes in hormonal levels affect the mood and consequently dictate the person to crave for certain type of foods which in the case of most women, the chocolates.

Most women claim that they get immense satisfaction upon eating chocolates which merely started as a habit. It just totally makes sense since metabolized sugar produces serotonin in the body, a chemical responsible to the feeling of elation. And who wouldn't want to feel happy, in the first place!

Addictive Responses to Chocolates Defined

Recent studies made in Europe found that allowing respondents to eat liberal amounts of chocolates, and cutting them back from eating the same resulted to the people salivating at the sight of chocolates. They felt anxious, deprived and depressed.

Another study conducted at Princeton showed rats that were fed with sugar experienced anxiety once sugar was removed from their diets. Their symptoms were like that of nicotine addicts made to quit cold turkey – shaking and their teeth chattering.

However, despite test results, researchers still believe that although the symptoms are similar, chocoholics are not addicts. There is no true chocolate addiction, as there is no definite chemical found in chocolates that are addictive. What the subjects are experiencing are anxieties based on breaking the habit of eating chocolates or that habits formed by eating something sweet when changes in moods occur.

But when do we say enough of chocolate is enough?

If you are unsure whether you are eating too much chocolate and may hamper your health, read and answer the following questions:

1. Do you usually buy loads of chocolates and keep them in stock at home?

2. Do you have more chocolate products than fruits and vegetables in your refrigerator?

3. Do you consume more than 1 pound of chocolate every month?

4. Do you have withdrawal symptoms such as shaking, anxiety, restlessness, sweating and teeth chattering?

5. Can you not last a day without eating chocolate?

If you answered YES to most of these questions then you are undoubtedly in trouble. Being a chocolate lover is not bad, but you also have to watch out for your health! As we say, an ounce of prevention is always better than a pound of cure!

Organise Your Very Own Chocolate Lovers' Party

2010-03-26T23:53:00.000-07:00

Salon Du Chocolat, Chocolate Lovers' Festival, Eurochocolate, Chocolate Rush, Garfield Park Chocolate Show, Ghirardelli Square Chocolate Festival, these are just some of the best chocolate festivals celebrated all over the world. And they are usually attended by hundreds of thousands of chocolate lovers like me. They flock to these events to view and taste fantastic creations from world-renowned chocolatiers and take pleasure in chocolate inspired activities.

The joy and fun you will experience is doubled when you attend this festival of merriment in the company of your chocolate loving friends. You will surely get crazy eating loads of chocolates of different kinds and sizes. Now, you do not necessarily have to spend a lot of money to go to these festivals why not think of having a chocolate party in your place? You can be an expert party planner to make this happen, all you need is a little help and some flickers of ingenuity!

Start with the Menu

Don't force a sit down, four course meal. Do it just like you would on a regular barbecue Sunday. Serve grilled chicken, pork chops, pasta, and mashed potatoes, anything you are familiar with! Now, the simple chicken pieces and pork chops can be made magical by adding chocolate inspired sauces like mole, a Mexican, chili-chocolate essential. Round it up with chocolate deserts such as chocolate cakes, pastries and don't forget to serve a pile of different kinds of chocolates. Make sure to have tons of them because you will be using them on games and other activities, anyway! You don't need to buy those expensive gourmet chocolates, just grab the regular ones, your favorite brands - unless the gourmet chocolates are really what you're going for.

If you want to serve fondue, then prepare fondue matches like marshmallows, pretzels and fruits. Research on wines that would go well with chocolates and keep the idea for the party! And last of all, max out on a variety of drinks that could help clean your guests' palates.

Stage the Grandeur

Take out your best linens. If you have chocolate designed-linens, that would be great! You can line two or three tables with them. One table will be for eating and the other for chocolate and wine tasting. It can also be a place where you can display desserts that fellow choco lovers may want to indulge in anytime they want to while in the party.

Decorate your party area by incorporating chocolate brown colors in your design. Set the sound system and make sure you have great happy music to match the ambiance. And finally, make sure that your programme is ready along with the materials that you would need in games or activities.

Make the Chocolate Party Fun

Here's a list of things that you can do at your chocolate party aside from chocolate and wine tasting. You may choose one or few of them, at least whatever is possible and could easily be done without having to spend so much.

1. Game - Who Can Eat The Most Chocolates?
2. Chocolate Painting – where you use chocolates and your hands to draw pictures
3. Stage an exhibit on the history of chocolates, print pictures and put them on display so everyone could have a look and learn while having fun
4. Chocó Poker – Use chocolate pieces as chips. Your guest may take home whatever chocolates they can win.
5. Bake-off Challenge – Who Can Make The Best Chocolate Chip Cookie?
6. Special cooking demonstration – learn a new chocolate recipe and share it with friends

It's so simple, right? You don't have to wait for a special occasion to throw a chocolate party! Being a chocolate lover is reason enough. But if you want to make your birthday, Thanksgiving, reunion or any get together fancier let the chocolate lover in you come out and let your loved ones experience a feast that was originally made for gods and kings

RIBBON CARAMELS CHOCOLATE LAYERS 1

2007-06-26T08:53:00.000-07:00

¼ cups of granulated sugar, ½ cup of glucose (pure corn syrup) scant measure, ¼ a cup of butter, 1/16 a teaspoonful of cream of tartar, 1 ¼ cups of rich milk, 1 ¼ squares of Baker's Premium Chocolate, 1 teaspoonful of vanilla extract.

WHITE LAYER

2/3 a cup of granulated sugar, ¼ (scant) a cup of water, 1 cup, less one tablespoonful, of glucose (pure corn syrup), 1/3 a pound of dessicated cocoanut.

Put the sugar, glucose, butter, cream of tartar and the fourth a cup of milk over the fire, stir until the mixture boils, then very gradually stir in the rest of the milk.

Let cook, stirring occasionally, to 248° F., or until, when tested in water or on a cold marble, a pretty firm ball may be formed.

Add the chocolate and vanilla, mix thoroughly and turn into two well-buttered shallow pans.

For the white layer, put the sugar, water and glucose over the fire, stir until boiling, then add the cocoanut and stir occasionally until a soft ball may be formed when a little of the mixture is dropped upon a cold marble.

Put this mixture over the fire, to dissolve the sugar, but do not let it begin to boil until the chocolate layers are turned into the pans.

When the white mixture is ready, turn enough of it onto one of the chocolate layers to make a layer about one-third an inch thick.

Have the other chocolate layer cooled, by standing in cold water; remove it from the pan and dispose above the cocoanut layer.

Let stand until cold and firm, then cut in cubes; wrap each cube in waxed paper.

CHOCOLATE CREAMS

2006-10-11T05:15:00.000-07:00

CHOCOLATE CREAMS, No. 1

Beat the whites of two eggs to a stiff froth. Gradually beat into this two cupfuls of confectioners' sugar. If the eggs be large, it may take a little more sugar. Flavor with half a teaspoonful of vanilla, and work well. Now roll into little balls, and drop on a slightly buttered platter.

Let the balls stand for an hour or more. Shave five ounces of Walter Baker & Co.'s Premium No. 1 Chocolate and put into a small bowl, which place on the fire in a saucepan containing boiling water.

When the chocolate is melted, take the saucepan to the table, and drop the creams into the chocolate one at a time, taking them out with a fork and dropping them gently on the buttered dish. It will take half an hour or more to harden the chocolate.

CHOCOLATE CREAMS, No. 2

For these creams you should make a fondant in this way: put into a granite-ware saucepan one cupful of water and two of granulated sugar - or a pound of loaf sugar. Stir until the sugar is nearly melted, then place on the fire and heat slowly, but do not stir the mixture.

Watch carefully and note when it begins to boil. When the sugar has been boiling for ten minutes, take up a little of it and drop in ice- water. If it hardens enough to form a soft ball when rolled between the thumb and finger, it is cooked enough.

Take the saucepan from the fire instantly, and set in a cool, dry place. When the syrup is so cool that the finger can be held in it comfortably, pour it into a bowl,and stir with a wooden spoon until it becomes thick and white.

When it begins to look dry, and a little hard, take out the spoon, and work with the hand until the cream is soft and smooth. Flavor with a few drops of vanilla, and, after shaping, cover with chocolate, as directed in the preceding recipe.

Caution.

- Do not stir the syrup while it is cooking, and be careful not to jar or shake the saucepan.

Cream Chocolate Caramels

2006-10-11T05:12:00.000-07:00

Mix together in a granite-ware saucepan half a pint of sugar, half a pint of molasses, half a pint of thick cream, one generous tablespoonful of butter, and four ounces of Walter Baker & Co.'s Premium No. 1 Chocolate.

Place on the fire and stir until the mixture boils. Cook until a few drops of it will harden if dropped into ice-water; then pour into well-buttered pans, having the mixture about three-fourths of an inch deep.

When nearly cold, mark into squares. It will take almost an hour to boil this in a granite-ware pan, but not half so long if cooked in an iron frying-pan.

Stir frequently while boiling. The caramels must be put in a very cold place to harden.

SUGAR CHOCOLATE CARAMELS

Mix two cupfuls of sugar, three-fourths of a cupful of milk or cream, one generous tablespoonful of butter, and three ounces of Walter Baker & Co.'s Premium No. 1 Chocolate.

Place on the fire and cook, stirring often, until a little of the mixture, when dropped in ice-water, will harden; then stir in one-fourth of a cupful of sugar and one tablespoonful of vanilla, and pour into a well-buttered pan, having the mixture about three-fourths of an inch deep. When nearly cold, mark it off in squares, and put in a cold place to harden.

These caramels are sugary and brittle, and can be made in the hottest weather without trouble. If a deep granite-ware saucepan be used for the boiling, it will take nearly an hour to cook the mixture; but if with an iron frying-pan, twenty or thirty minutes will suffice

Snow Pudding

2006-10-04T07:29:00.000-07:00

Put a pint of milk in the double-boiler and on the fire. Mix three tablespoonfuls of cornstarch with a gill of milk and one-third of a teaspoonful of salt. Stir this into the milk when it boils.

Beat the whites of four eggs to a stiff froth, and then gradually beat into them half a cupful of powdered sugar and one teaspoonful of vanilla. Add this to the cooking mixture, and beat vigorously for one minute.

Rinse a mould in cold water, and pouring the pudding into it, set away to cool. At serving-time turn out on a flat dish, and serve with chocolate sauce.

Vanilla Cream Sauce

2006-10-04T07:27:00.000-07:00

Beat to a cream three tablespoonfuls of butter, and gradually beat into this two-thirds of a cupful of powdered sugar. When this is light and creamy, add a teaspoonful of vanilla; then gradually beat in two cupfuls of whipped cream.

Place the bowl in a pan of boiling water, and stir constantly for three minutes. Pour the sauce into a warm bowl, and serve.

Egg Sauce

2006-10-04T07:26:00.000-07:00

Beat the whites of two eggs to a stiff, dry froth; and beat into this, a little at a time, one cupful of powdered sugar. When smooth and light, add one teaspoonful of vanilla and the yolks of two eggs.

Beat the mixture a little longer; then stir in one cupful of whipped cream or three tablespoonfuls of milk. Serve at once.

Milton Pudding

2006-10-04T07:24:00.000-07:00

Use one pint of stale bread broken in crumbs, one quart of milk, two eggs, half a teaspoonful of salt, half a teaspoonful of ground cinnamon, three tablespoonfuls of sugar and two ounces of Walter Baker & Co.'s Chocolate, grated.

Put the bread, milk, cinnamon, and chocolate in a bowl, and soak for two or three hours. Beat together the eggs, sugar, and salt. Mash the soaked bread with a spoon, and add the egg mixture to the bread and milk.

Pour into a pudding-dish, and bake in a slow oven for about forty minutes. Serve with an egg sauce or a vanilla cream sauce.

Chocolate Souffle

2006-09-23T02:55:00.000-07:00

Half a pint of milk, two ounces of Walter Baker & Co.'s Chocolate, three tablespoonfuls of sugar, one rounding tablespoonful of butter, two tablespoonfuls of flour, four eggs.

Put the milk in the double-boiler, and place on the fire. Beat the butter to a soft cream, and beat the flour into it. Gradually pour the hot milk on this, stirring all the time. Return to the fire and cook for six minutes.

Put the shaved chocolate, sugar, and two tablespoonfuls of water in a small pan over a hot fire, and stir until smooth and glossy. Stir this into the mixture in the double-boiler.

Take from the fire and add the yolks of the eggs, well beaten; then set away to cool. When cool add the whites of the eggs, beaten to a stiff froth.

Pour the batter into a well-buttered earthen dish that will hold about a quart, and cook in a moderate oven for twenty-two minutes. Serve immediately with vanilla cream sauce.

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Chocolate Pudding

2006-09-23T02:50:00.000-07:00

Reserve one gill of milk from a quart, and put the remainder on the fire in a double-boiler. Mix three tablespoonfuls of cornstarch with the cold milk.

Beat two eggs with half a cupful of powdered sugar and half a teaspoonful of salt. Add this to the cornstarch and milk, and stir into the boiling milk, beating well for a minute. Shave fine two ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it into a small pan with four tablespoonfuls of sugar and two of boiling water.

Stir over a hot fire until smooth and glossy; then beat into the hot pudding. Cook the pudding in all ten minutes, counting from the time the eggs and cornstarch are added. Serve cold with powdered sugar and cream.

This pudding can be poured while hot into little cups which have been rinsed in cold water. At serving time turn out on a flat dish, making a circle, and fill the center of the dish with whipped cream flavored with sugar and vanilla.

The eggs may be omitted, in which case use one more tablespoonful of cornstarch.

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Chocolate Mousse

2006-09-23T02:45:00.000-07:00

Put a three-quart mould in a wooden pail, first lining the bottom with fine ice and a thin layer of coarse salt. Pack the space between the mould and the pail solidly with fine ice and coarse salt, using two quarts of salt and ice enough to fill the space.

Whip one quart of cream, and drain it in a sieve. Whip again all the cream that drains through. Put in a small pan one ounce of Walter Baker & Co.'s Premium No.1 Chocolate, three tablespoonfuls of sugar and one of boiling water, and stir over ahot fire until smooth and glossy.

Add three tablespoonfuls of cream. Sprinkle a cupful of powdered sugar over thewhipped cream. Pour the chocolate in a thin stream into the cream, and stir gentlyuntil well mixed. Wipe out the chilled mould, and turn the cream into it.

Cover, and then place a little ice lightly on top. Wet a piece of carpet in water, and cover the top of the pail. Set away for three or four hours; then take the mould fromthe ice, dip it in cold water, wipe, and then turn the mousse out on a flat dish.

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Chocolate Cream Renversee

2006-09-23T02:30:00.000-07:00

Use one quart of milk, seven eggs, half a pint of sugar, one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, half a teaspoonful of salt.

Put the milk on the fire in the double-boiler. Shave the chocolate, and put it in a small pan with three tablespoonfuls of the sugar and one of boiling water.

Stir over a hot fire until smooth and glossy; then stir into the hot milk, and take the milk from the fire to cool.

Put three tablespoonfuls of sugar into a charlotte-mould that will hold a little more than a quart, and place on the stove. When the sugar melts and begins to smoke, move the mould round and round, to coat it with the burnt sugar, then place on the table.

Beat together the remainder of the sugar, the eggs, and the salt. Add the cold milk and chocolate to the mixture, and after straining into the charlotte-mould, place in a deep pan, with enough tepid water to come nearly to the top of the mould. Bake in a moderate oven until firm in the center.

Test the cream by running a knife through the center. If firm and smooth, it is done. It will take forty or forty-five minutes to cook. When icy-cold, turn on a flat dish. Serve with whipped cream that has been flavored with sugar and vanilla.

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Chocolate Cream

2006-09-22T05:22:00.000-07:00

Soak a box of gelatine in half a pint of cold water for two hours. Put one quart of milk in the double-boiler, and place on the fire. Shave two ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it in a small pan with four tablespoonfuls of sugar and two of boiling water.

Stir over a hot fire until smooth and glossy, and then stir into the hot milk. Beat the yolks of five eggs with half a cupful of sugar. Add to the gelatine, and stir the mixture into the hot milk.

Cook three minutes longer, stirring all the while. On taking from the fire, add two teaspoonfuls of vanilla and half a saltspoonful of salt.

Strain, and pour into moulds that have been rinsed in cold water. Set away to harden, and serve with sugar and cream.

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Chocolate Blanc-Mange

2006-09-22T05:18:00.000-07:00

Put one quart of milk in the double-boiler, and place on the fire. Sprinkle into it one level tablespoonful of sea-moss farina. Cover, and cook until the mixture looks white, stirring frequently.

It will take about twenty minutes. While the milk and farina are cooking, shave two ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it into a small pan with four tablespoonfuls of sugar and two of boiling water.

Stir over a hot fire until smooth and glossy, then stir into the cooked mixture. Add a saltspoonful of salt and a teaspoonful of vanilla. Strain, and turn into amould that has been rinsed in cold water.

Set the mould in a cold place, and do not disturb it until the blanc-mange is cold and firm. Serve with sugar and cream.

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Baked Chocolate Custard

2006-09-21T22:05:00.000-07:00

For five small custards use one pint of milk, two eggs, one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, one-fourth of a teaspoonful of salt, and a piece of stick cinnamon about an inch long.

Put the cinnamon and milk in the double-boiler, place on the fire and cook for ten minutes. Shave the chocolate, and put it in a small pan with three tablespoonfuls of sugar and one of boiling water.

Stir this over a hot fire until smooth and glossy, and then stir it into the hot milk, after which take the liquid mixture from the fire and cool.

Beat together with a spoon the eggs, salt and two tablespoonfuls of the sugar. Add the cooled milk and strain. Pour the mixture into the cups, which place in a deep pan.

Pour into the pan enough tepid water to come nearly to the top of the cups. Bake in a moderate oven until firm in the center. It will take about half an hour.

Test by running a knife through the center. If the custard is milky, it is not done. Serve very cold.

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Chocolate Meringue Pudding

2006-09-20T07:53:00.000-07:00

For a small pudding use one pint of milk, two tablespoonfuls and a half of cornstarch, one ounce of Walter Baker & Co.'s Chocolate, two eggs, five tablespoonfuls of powdered sugar, one-fourth of a teaspoonful of salt, and half a teaspoonful of vanilla extract.

Mix the cornstarch with one gill of the milk. Put the remainder of the milk on to boil in the double-boiler. Scrape the chocolate.

When the milk boils, add the cornstarch, salt, and chocolate, and cook for ten minutes. Beat the yolks of the eggs with three tablespoonfuls of sugar.

Pour the hot mixture on this, and beat well. Turn into a pudding-dish that will hold about a quart, and bake for twenty minutes in a moderate oven.

Beat the whites of the eggs to a stiff, dry froth, and gradually beat in the remaining two tablespoonfuls of sugar and the vanilla. Spread this on the pudding, and return to the oven.

Cook for fifteen minutes longer, but with the oven-door open. Serve either cold or hot.

Start to bake your own chocolate Meringue Pudding now

Chocolate Cream Pies

2006-09-18T05:10:00.000-07:00

Beat to a cream half a cupful of butter and a cupful and a quarter of powdered sugar. Add two well-beaten eggs, two tablespoonfuls of wine, half a cupful of milk, and a cupful and a half of sifted flour, with which has been mixed a teaspoonful and a half of baking powder. Bake this in four well-buttered, deep, tin plates for about fifteen minutes in a moderate oven. Put half a pint of milk in the double-boiler, and on the fire.

Beat together the yolks of two eggs, three tablespoonfuls of powdered sugar, and a level tablespoonful of flour. Stir this mixture into the boiling milk, beating well.Add one-sixth of a teaspoonful of salt, and cook for fifteen minutes, stirring often. When cooked, flavor with half a teaspoonful of vanilla extract. Put two of the cakes on two large plates, spread the cream over them, and lay the other two cakes on top. Beat the whites of the two eggs to a stiff froth, and then beat into them one cupful of powdered sugar and one teaspoonful of vanilla.

Shave one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it in a small pan with two tablespoonfuls of sugar and one tablespoonful of boiling water. Stir over a hot fire until smooth and glossy. Now add three tablespoonfuls of cream or milk, and stir into the beaten egg and sugar. Spread on the pies and set away for a few hours.

Start to bake your own chocolate cake now.

Chocolate Charlotte

2006-09-17T07:19:00.000-07:00

Soak a quarter of a package of gelatine in one-third of a cupful of cold water for two hours. Whip one pint of cream to a froth, and put it in a bowl, which should be placed in a pan of ice-water.

Put half an ounce of shaved chocolate in a small pan with two tablespoonfuls of sugar and one of boiling water, and stir over the hot fire until smooth and glossy. Add tothis a gill of hot milk and the soaked gelatine, and stir until the gelatine is dissolved.

Sprinkle a generous half cupful of powdered sugar over the cream. Now add the chocolate and gelatine mixture, and stir gently until it begins to thicken. Line a quart charlotte-mould with lady fingers, and when the cream is so thick that it will just pour, turn it gently into the mould.

Place the charlotte in a cold place for an hour or more, and, at serving time, turn out on a flat dish.

Chocolate Bavarian Cream

2006-09-15T09:18:00.000-07:00

For one large mould of cream, use half a package of gelatine, one gill of milk, two quarts of whipped cream, one gill of sugar, and two and a half ounces of Walter Baker & Co.'s Chocolate.

Soak the gelatine in cold water for two hours. Whip and drain the cream, scrape the chocolate, and put the milk on to boil.

Put the chocolate, two tablespoonfuls of sugar and one of hot water in a small saucepan, and stir on a hot fire until smooth and glossy. Stir this into the hot milk.

Now add the soaked gelatine and the remainder of the sugar. Strain this mixture into a basin that will hold two quarts or more.

Place the basin in a pan of ice-water, and stir until cold, when it will begin to thicken.Instantly begin to stir in the whipped cream, adding half the amount at first. When all the cream has been added, dip the mould in cold water and turn the cream into it.

Place in the ice-chest for an hour or more. At serving-time dip the mould in tepid water.See that the cream will come from the sides of the mould, and turn out on a flat dish.

Serve with whipped cream.