Chocolate, food of the Gods! Throughout the centuries chocolate has been forbidden, revered, used as currency, reserved for the elite, savored and indulged in. Now that Chocolate is commonplace it has been suggested that the top of the food pyramid should be changed to chocolate and rightfully so!… There are many health benefits attributed to this chocoholic delight, here are just a few:
1.) Chocolate contains natural chemicals that produce neurotransmitters and mimics the brain chemistry of a person in love.
2.) Chocolate contains antioxidants, which helps in the prevention of diseases.
3.) Chocolate is an aphrodisiac.
4.) Chocolate melts at body temperature!
Considering the vast array of chocolates to choose from (white chocolate, dark chocolate, milk chocolate, semisweet chocolate, bittersweet chocolate and unsweetened chocolate), dark chocolate, nutritionally speaking, is the best.
Chocolate is transformed in many different forms: chocolate cakes, brownies, cookies and other baked products, chocolate milk and ice cream, bars with fruit, nuts and liquor, chocolate liquor, and sauces.
Be sure to check out my Chocolate Truffle Demonstration 2:00pm at the Colorado Chocolate festival June 26, 2010. Here’s their website: http://www.chocolate-festival.org/
Email me and I’ll send you a copy of “Top Ten Reasons why Chocolate is the World’s Most Perfect Food”.
Here are some chocolate recipes you’re sure to enjoy and savor!
Makes about 35 walnut sized truffles
1 LB. Organic Dark Semi-Sweet Chocolate
(Chips or copped into small pieces)
1 Cup Organic Heavy Cream
For Coating: Organic Dark Cocoa
Dagoba Organic Chocolate with Chilies and Cinnamon
Place chocolate in a medium mixing bowl. In a small pan, heat cream over medium high heat until bubbles start to form around the edge and just before it starts to boil. Remove from heat immediately and pour cream over chocolate; stir until chocolate is soft and melted. Let stand for 15 min, then refrigerate, covered, until firm. Scoop out truffle mixture with a spoon or scoop; form into balls of your preferred size, roll in the coating you choose, and refrigerate until ready to serve.
You can also add nuts, coconut, (tawny) port wine, etc. to the mixture after it has cooled a bit.
Serve with a nice Tawny Port
Flourless Chocolate Torte Soufflé
Makes two one layer cake serves 20
or one double layer serves 10.
Shortening and gluten free flour for pans
1 Lb Semi-sweet Chocolate
1/4 Lb Semi-sweet Chocolate for shavings
1/2 Lb Butter
10 Lg Eggs (separated)
10 Oz. Granulated Sugar
1 Pinch Cream of Tarter
1 Pt. Heavy Whipping Cream
to taste Powdered Sugar
Berries for garnish
Two 9” Spring Form Pans
Double Boiler Pan
Four Mixing Bowls (1 large, 2 medium and 1small)
Rubber or Silicone Spatula
Potato Peeler or Grater
Preheat oven to 300f.
Grease and flour pans, knocking off excess flour, and place in freezer
until ready to use.
Melt in a double boiler:
1 # semi-sweet chocolate
Separate 10 whole eggs:
Whip whites to medium Peaks
(adding a pinch of Cream of Tarter)
Wisk yolks with 10 oz. granulated sugar then slowly add the chocolate mix.
Make sure chocolate mixture is cooled enough that you don’t wind up with
Fold in ½ egg whites, then the 2nd. half.
Pour batter in two 9” spring form pan:
Bake for 1 hr. 10 min. or until toothpick comes out not wet but not dry, just clings slightly.
Let cool and frost with whipped cream and powdered sugar. Garnish with: chocolate shavings and powered sugar strawberries, raspberries, cranberries, fresh flowers, etc.
Serve on a white plate and drizzle chocolate syrup from the squeeze bottle (before placing the fruit or flower) in a swirling motion painting both the torte and the plate.
Raw (Vegan) Avocado Chocolate Mousse
5 Ripe Organic Avocados
6 Medjool Dates
1 Cup Agave Nectar
1 TBS Pure Vanilla Extract
1 Cup Organic Cocoa Powder
Pinch Sea Salt
Remove pits from dates and soak in a cup of water for 5- 10 min. In the meantime, scoop out the avocado from their shells, cut into small pieces and place in food processor. Add the remaining ingredients and puree’ until completely smooth and all the ingredients are incorporated. Adjust sweetness. If you need to thin mixture out a bit, spoon in a little of the water that the dates were soaking in and blend until desired consistency. Refrigerate for several hours before serving.
Garnish with mint leaves and raspberries.
Chocolate Chili Empanadas
• 2 1/4 cups unbleached all-purpose flour – OR – for a Gluten-Free version (see modification below*):
• 1 1/2 teaspoons salt
• 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
• 1 large egg for dough
• 1/3 cup ice water
• 1 tablespoon apple cider vinegar
• 1 egg for egg wash
* For a Gluten-Free version, make a large batch of flour according to the following ratio, and then use 1:1 as all-purpose flour. (So, for this recipe, use 2 1/4 cups of the blended product):
• 1 cup of brown rice flour
• 1/3 cup of tapioca flour
• 1/3 cup of potato starch
• 1/3 cup of sorghum flour
• 1 tsp of xanthan gum
(NOTE: You may substitute any of the above flours if not on hand with quinoa flour, amaranth flour, or teff).
Mix all of the dry ingredients well. Cut the butter into small pieces and, with a fork or a pastry knife (or in your mixer) until mixture resembles coarse meal with some (roughly pea-size) butter lumps.
Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated.
Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour. (Dough can be chilled up to 6 hours)
1 Cup Semi-sweet Chocolate
1 Cup Heavy Cream
1 1/2 – 2 teas. Cayenne (to taste)
Preheat Oven to 375f. Place chocolate in a medium-mixing bowl. In a small pan, heat cream over medium high heat just until boiling. (Do NOT let cream boil over) Remove from heat immediately and pour cream over chocolate; stir until chocolate is soft and melted. Let stand for 15 min, then add cayenne. Refrigerate, covered, until firm.
Place the empanada dough on a floured surface. Roll the dough out into a layer approximately 1/8 inch thick. Cut the dough into circle using a circle biscuit cutter, etc. Place empanada filling onto dough circle.
Brush egg wash around the edges and fold over the circle, enclosing the contents to form a semi-circle.
Crimp down the edges of the dough with a fork.
Place on sheet pan lined with parchment paper and bake for 10 – 12 min. or till crust is golden brown.
Serve while warm with ice cream and drizzle with chocolate sauce.