The History of Chocolate

www.chocaholic.info The history of chocolate is truly an interesting journey. Listen to my sassy voice as I keep you riveted to your seat as you listen to this explosive tale of espionage, murder, and love. Well maybe just love, that is if you love chocolate like I do. … history-of-chocolate chocolate history chocolate-games chocolate-news chocolate-recipe cadbury-chocolate chocolate-world chocolate-maker chocolate-cake-recipe

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Scharffen Berger Natural Cocoa Powder – Hot Chocolate Tin

• Unsweetened
• Natural Ingredients

Product Description
Developed for baking and beverages, our Natural Cocoa Powder is made from perfectly roasted and well-fermented beans. Packaged with recipe ideas in a 6-ounce tube, it is great for any baker or lover of hot chocolate…. More >>

Scharffen Berger Natural Cocoa Powder – Hot Chocolate Tin

Has anyone had any experience with making chocolate covered cherries?

I made a batch for the first time, and though they appreaed well coated with chocolate, many of them have sprung leaks! I had the cherries quite cold when dipping them, and I was thinking the problem might have been the expansion when they warmed up? I’m not sure. Any advice?
Many of them leaked–didn’t count, but many.

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What is your favorite death by chocolate recipe?

Something that you, yourself have concocted and eaten, or a recipe you’ve tried and it was a success.

Mmmm, chocolate!! ))

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The New Taste of Chocolate: A Cultural & Natural History of Cacao with Recipes

Product Description
This lively and meticulously researched book on the history, production, and global economic and environmental impact of cacao makes it the preeminent go-to reference for anyone seeking a fascinating survey on the “food of the gods.” Consumer interest in chocolate continues to grow as its numerous health benefits become more widely acknowledged. Maricel E. Presilla is one of the world’s foremost experts on chocolate and cacao, and her approach to the subject is scho… More >>

The New Taste of Chocolate: A Cultural & Natural History of Cacao with Recipes

Can Diabetics Enjoy Chocolate? Sure! Try These Chocolate Recipes

Being diabetic does not mean we can’t enjoy chocolate.  We chocoholics have a collection of chocolate “sweets” to enjoy.  Here I share a few of them.  So diabetic chocoholics, relax and enjoy!  (As with all foods though, we must enjoy our chocolate in moderation.  Don’t pig out and eat everything in one setting!!)  Do you like cold, frozen desserts?  Then try the Frozen Cocoa Dessert below.  Another option is a Chocolate Eclair Dessert.

FROZEN COCOA DESSERT

1 medium ripe banana

1 cup orange juice

1/2 cup cold water

1 cup cream

1/2 cup Splenda

1/4 cup baking cocoa powder

Slice banana into the container of a blender.  Add orange juice and cold water.  Cover and blend until smooth.  Add remaining ingredients, cover again and blend well.  Pour into a freezer-proof square pan.  Cover and freeze until hard around the edges.

Spoon the partially frozen mixture into blender container.  Cover and blend until smooth but not melted.  Pour into a 1-quart mold.  Cover and freeze until firm.  Unmold onto a plate that has been chilled.  Slice and serve.

Garnish with some Sugar-Free Frozen Whipped Topping, thawed, if desired.

CHOCOLATE ECLAIR DESSERT

1 cup water

1/2 cup butter

1 cup all-purpose flour

4 eggs or 1 cup egg substitute

1 small pkg instant sugar-free vanilla pudding mix

2 3/4 cups low-fat milk

1 pkg (8 oz) light cream cheese, softened

1/2 cup sugar-free chocolate syrup

Preheat oven to 400 degrees.  In a saucepan, bring water and butter to a boil, stirring constantly until butter is melted.  Reduce heat to low and add the flour.  Stir vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball.  Remove from the heat.  Add eggs, one at a time or 1/4 cup at a time, beating well after each addition.  Beat until the batter becomes smooth.  Spread into a greased and floured 13×9-inch baking pan.  Bake for 30 minutes or until puffed and golden.  Immediately remove from pan and cut in half horizontally.  Cool completely.  For filling, beat the pudding mix, milk and cream cheese in a mixing bowl until smooth.  Just before serving, place the bottom eclair layer on a serving platter and cover with filling.  Add the other eclair layer to the top of filling mixture and drizzle with chocolate syrup.

NOTE: This is a good diabetic recipe because it has a good carb to protein ratio of 15 g carbs to 6 g protein.

Enjoy!

Homemade Chocolate Fudge Recipe : Remove Foil from Hardened Fudge

Learn how to remove the foil from the hardened fudge with expert dessertcooking tips in this free online video recipe clip. Expert: Terri Turco Bio: Terri Turco is a clothing designer, interior decorator, consummate baker, and lifestyle diva. Filmmaker: Louis Nathan

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Eggless Chocolate Cake

For a detailed recipe: www.showmethecurry.com … indian eggless chocolate cake recipe dessert sweet vegetarian vegan hetal anuja showmethecurry

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Baker’s Semi-Sweet Baking Chocolate Squares, 8-Ounce Boxes

• Case of 12 8-ounce boxes of baking chocolate (total of 96 ounces)
• Made with cocoa butter
• Melts smoothly and easily
• Top-selling baking squares in the U.S.
• Great for baking, dipping, and candy making

Product Description
Ideal for cookies, fudge, cakes, and frosting…. More >>

Baker’s Semi-Sweet Baking Chocolate Squares, 8-Ounce Boxes

When making chocolate chip cookies, how do you adjust the recipe if you have extra large eggs?

I’m going to make Toll House Chocolate Chip cookies but I have 2 extra large eggs instead of just large eggs. Normally if I make it like that, the cookies turn out kinda flat and they don’t look right. How much should I increase the dry ingredients to make up for the larger-sized eggs?

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