Chocolate Egg Nog

Ingredients

6 eggs

1/4 cup sugar


3 cups milk


6 ounces of chopped dark chocolate,


2/3 cup cold heavy cream


2 teaspoons vanilla extract


1 tablespoon freshly-ground nutmeg

1/2 cup Bourbon
Whipped cream and fresh-grated nutmeg for garnish (optional)


1. Place the chopped chocolate in a medium mixing bowl and set aside.
2. In a second medium-size bowl, whisk together the eggs and sugar.

3.Whisk in the milk, then pour the mixture into a saucepan.
4.
Heat the egg mixture over medium-low heat, stirring constantly and remove from the heat.
5.
Pour about ½ cup of the hot egg/milk mixture over the chocolate and pour the rest back into the bowl in which you whisked it in. Stir the cold cream into the egg/milk mixture in the bowl.
6.
Use a whisk. Start whisking in the center of the chocolate mixture. Add the rest of the egg/milk mixture.
7.
Whisk in the vanilla, nutmeg and Bourbon. Chill .

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No Bake Chocolate Cheesecake

Ingredients
1 pkg. (8 oz.) Cream Cheese softened
1/3 cup sugar or sugar substitute equivalent (see package for baking recommendations)
1 tub (8 oz.) Chocolate Whipped Topping, thawed
1 Pie Crust (6 oz.)
1 square Semi-Sweet Baking Chocolate

BEAT cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended.
Gently stir in whipped topping.
Spoon into crust.
Melt chocolate chips and drizzle over the cheesecake. You can optionally add chopped mint holiday candy or nuts.

REFRIGERATE 3 hours or until set. Store refrigerator.

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Chocolate Snowballs

Ingredients
1/4 cup (1/2 stick) butter
1 pkg. (10 oz.) Marshmallows
5 cups Cereal
1 container (7 oz.) Semi-Sweet Dipping Chocolate

MELT butter in large saucepan on low heat.
Add marshmallows to melting butter.
Continue to cook 5 minutes or until marshmallows are melted.
Blend the mixture well by stirring occasionally.
Remove from heat. Stir in cereal. Cool slightly.

SHAPE into snowballs. You may want to moisten your hands first.
Place balls on waxed paper-covered baking sheet. Allow them to cool completely.

HEAT dipping chocolate as directed on container. Dip top of each ball in chocolate; return, dipped-side up, to baking sheet or drizzle chocolate over the balls. Refrigerate until chocolate is firm.

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Chocolate as an Aphrodisiac

Chocolate contains three substances, caffeine, theobromine and phenyethylamine which together give people the impression that it is an aphrodisiac.

Caffeine acts as a stimulant, which may increase arousal or interest.
Theobromine stimulates the heart muscle and the nervous system further increasing arousal and interest.

Phenyethylamine may work as a mood elevator and an anti-depressant.

The combination of these three substances gives you the impression that chocolate is an aphrodisiac. Whether or not it actually works is up to you.

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Couverture Chocolate

Couverture is a special kind of chocolate that has more cocoa
butter than regular chocolate. Couverture will have from 33% to 38% more cocoa butter.

Couverture chocolate is used as a coating for truffles .

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Tempered Chocolate

Tempering is the process where the chocolate is slowly
heated and then slowly cooled. This allows the cocoa butter molecules to solidify making a better final product. If tempered properly, chocolate will become bright, crisp, and shiny. If done incorrectly tempered chocolate will produce results that are streaky and dull.



You will need to use a double broiler. It is also recommended that you break the chocolate up into smaller pieces. You will need to be aware of the temperature of your melting chocolate. Dark chocolate can be taken up to about 115 degrees F
and milk chocolate can be taken up to 110 degrees F.

Tempering happens when the chocolate is allowed to cool slowly while stirring. This will encourage the cocoa butter to arrange itself in a way that is particularly useful for making candy.


Overheating the chocolate will make the cocoa butter separate from the
cocoa solids. Indication that you're overheating the chocolate is either chocolate bloom in the hardened chocolate or out and out separation of cocoa butter in the chocolate soup.

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Chocolate Bread

Ingredients
2 1/2 teaspoons dry yeast
1/2 teaspoon sugar
1/3 cup warm water
4 1/2 cups all-purpose or bread flour
1/2 cup plus 2 tablespoons sugar
1/3 cup unsweetened cocoa
2 teaspoons salt
1 1/4 cups warm water
1 cup chopped semisweet chocolate
Egg wash made of one egg plus 1 tablespoon water mixed

Stir yeast and 1/2 teaspoon sugar into 1/3 cup warm water and pour into a large mixing bowl; let stand until foamy, about 10 minutes.

Mix flour, remaining sugar, cocoa and salt.

Stir remaining 1 1/4 cups water into dissolved yeast, then stir in the flour mixture. Stir in chopped chocolate last. Knead on lightly floured surface until smooth and elastic apprx. 8 to 10 minutes.

Place dough in greased bowl, cover and let rise until doubled in volume, approximately 1 hour.

Turn risen dough onto lightly floured surface, punch it down then divide in half.

Form each half into desired shape and place on cookie sheet covered with parchment paper.

Cover and let rise until doubled in volume.

Preheat oven to 450 degrees.

Brush loaves with egg wash

bake in 450-degree oven for 10 minutes

Reduce the heat to 350 and bake for 30 minutes more or until bread sounds hollow when bottom is tapped.

Do not toast in a toaster.

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A White Chocolate White House

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Eat Ice Cream While Watching Weight

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More Chocolate Quotes

"What you see before you, my friend, is the result of a lifetime of chocolate."
Katherine Hepburn


“Life is like a box of chocolates.”
Tom Hanks in 'Forrest Gump' (1994)


"What use are cartridges in battle? I always carry chocolate instead."
George Bernard Shaw (British playwright and critic)


"Once in a while I say, 'Go for it' and I eat chocolate."
Claudia Schiffer

Any sane person loves chocolate.
-Writer Bob Greene

Chocolate is cheaper than therapy and you don’t need an appointment.
-Anonymous

There are four basic food groups-milk chocolate, dark chocolate, white chocolate, and chocolate truffles.
-Anonymous

Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces -Anonymous

Stress wouldn’t be so hard to take if it were chocolate covered.
-Anonymous

Chocolate is nature’s way of making up for Mondays.
-Anonymous

There’s more to life than chocolate, but not right now.
-Anonymous

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CAFFEINE and Theobromine in Chocolate

CAFFEINE CONTENT
White chocolate 3ounce bar or 1 cup chips
Caffeine 0.0 mg
Theobromine 0.0 mg
Baking chocolate, unsweetened 1 ounce
Caffeine 57.120 mg
Theobromine 346.360 mg
Semisweet chocolate 1 ounce (chocolate chips)
Caffeine 17.577 mg
Theobromine 137.781mg
Milk Chocolate 1.55 ounce bar
Caffeine 11.440 mg
Theobromine 74.360 mg
Cocoa mix 1 envelope/3 heaping tsp
Caffeine 5.040 mg
Theobromine 169.680 mg
Cocoa powder, unsweetened 1 tbsp
Caffeine 12.420 mg
Theobromine 111.078 mg

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Kinds of Chocolate

Chocolate Liquor

Produced by grinding the cocoa bean center to a smooth, liquid state. This what makes unsweetened baking chocolate. The liquor and blocks contain roughly 53 percent cocoa butter.

Semi-sweet (Bittersweet) Chocolate


Chocolate liquor plus sweeteners and cocoa butter. Also known as dark chocolate, government standards say that it must contain at least 35 percent chocolate liquor.

Milk Chocolate

Cocoa butter, milk, sweeteners and flavorings plus chocolate liquor. All milk chocolate made in the U.S. contains at least 10 percent chocolate liquor and 12 percent whole milk.

Sweet Chocolate

Contains more sweeteners than semi-sweet chocolate and at least 15 percent chocolate liquor.

White Chocolate

White chocolate contains cocoa butter but no non-fat cocoa solids. It contains sugar, cocoa butter, milk solids and flavorings.

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EASY Chocolate French Toast

Ingredients:

* 3 eggs
* 3/4 cup milk
* 3 tablespoons sugar
* 2 tablespoons HERSHEY'S Cocoa
* 1/4 teaspoon vanilla extract
* 1/8 teaspoon salt
* 1/4 teaspoon cinnamon(optional)
* 8 to 10 pieces bread
* powdered sugar or pancake syrup(optional)

Directions:
1. Beat eggs, milk, sugar, HERSHEY'S Cocoa, vanilla, salt and cinnamon, if desired, in large bowl until smooth.
2. Heat griddle or skillet over medium-low heat.
3. Dip bread in egg mixture. Place on griddle. Cook about 2 to 4 minutes on each side. Serve immediately with powdered sugar or pancake syrup, if desired.

This is easy to do an a very popular item with the kids.

As an alternative, use chocolate chips instead of cocoa. Be sure to pre-treat your pan to prevent sticking.

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Cookie Bars with Chocolate Chips -Recipie

Ingredients:

* 1-2/3 cups all-purpose flour
* 1-1/2 cups plus 2 tablespoons sugar, divided
* 3/4 teaspoon baking powder
* 1 cup divided cold butter
* 1 egg, slightly beaten
* 1/2 cup plus 2 tablespoons (5-oz. can) evaporated milk, divided
* 2 cups (12-oz. pkg.)divided
* 1/2 cup light corn syrup
* 1-1/2 cups sliced almonds

Directions:
1. Preheat oven to 375°F.

2. Stir together flour, 2 tablespoons sugar and baking powder in medium bowl. Cut in 1/2 cup butter until mixture forms coarse crumbs. Stir in egg and 2 tablespoons evaporated milk.

3.Stir until mixture holds together in ball shape.

4.Press onto bottom and 1/4-inch up sides of 15-1/2x10-1/2x1-inch jelly roll pan.

5. Bake 8 to 10 minutes or until lightly browned.

6.Remove from oven, leaving oven on. Sprinkle 1-1/2 cups chocolate chips evenly over crust. Do NOT spread chips= leave them as the were sprinkled.

7. Place remaining 1-1/2 cups sugar, remaining 1/2 cup butter, remaining 1/2 cup evaporated milk and corn syrup in 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture boils; stir in almonds stirring to 240°F on candy thermometer

8.Remove from heat. Immediately spoon almond mixture evenly over chips and crust; do NOT spread.

9. Bake 10 to 15 minutes or just until almond mixture is golden brown. Cool 5 minutes. Sprinkle with remaining 1/2 cup chocolate chips; cool completely. Cut into bars. About 4 dozen bars.

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White House Christmas Desserts

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One of the most expensive chocolates in the world

Danish-born Fritz Knipschildt is widely regarded as one of the finest "Maitre Chocolatiers" of his generation.

Trained as a traditional chef -- learning his craft in Denmark, France and Spain, Knipschildt realized early on that it was with high-end sweet making that his destiny really lay.

Chocopologie by Knipschildt Cost is said to be one of the most expensive chocolate in the world. It costs around $2,600 per pound.


What makes this an expensive chocolate? It is a $250 dark chocolate truffle with a French black truffle inside. It is available on a preorder-only basis.

This chocolate truffle is made of 70% Valrhona cacao ( blended into a creamy ganache with truffle oil). It is then hand-rolled with a dark truffle on the inside and dusted with cocoa powder.

Web site: www.knipschildt.com

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Caring for Chocolate-Blooming

Storage And Care of Chocolate

Chocolate should be wrapped tightly and kept in a cool, dry place with a temperature ranging from 60–75°F.

Temperatures above 75°F may cause some of the cocoa butter may appear on the surface, causing the chocolate to develop a whitish cast, known as "bloom." The chocolate will still be fine to eat.

Chocolate can be stored in the refrigerator, although this isn’t ideal as the chocolate may absorb odors from other foods. Dark chocolate actually improves with age, like a fine wine, if stored in an airtight container at 60–65°F.

Fat bloom is the visible accumulation of large cocoa butter crystals on the chocolate surface. It is often accompanied by numerous minute cracks that dull the appearance of the chocolate.Poor storage conditions cause fat bloom.
Sugar bloom is a crystallization of sugar that is often caused by high humidity and the formation of condensate ("sweating") when cold product is brought into a warm area.

Bloomed chocolate is fine to eat.

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Chocolate Soup

Ingredients for 8 Servings:
8 ounces semisweet chocolate at room temperature
3 cups milk, brought to just under a boil
1 teaspoon fragrant ground cinnamon
1/2 cup dark rum
3/4 cup sugar
4 tablespoons (1/2 stick) unsalted butter
1/2 cup egg whites
1 1/4 cups confectioner's sugar



Melting Chocolate:
Shave or grate chocolate into flakes 1/4 inch thick. Place it into a bowl that can be placed in the oven and pour hot milk over it. Blend until smooth.


Preheat oven to 350 F and place rack in middle level. Place bowl with ingredients in a baking pan and pour boiling water around it.

Whip egg whites until they begin to foam; continue whipping and gradually sift in half of sugar. When whites form stiff peaks, fold in remaining sugar. Scrape into piping bag and swirl 1 1/2 inches of meringue on the top of each dessert. Bake 6 to 8 minutes or until meringue is light brown. Serve warm.

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Christmas in Hersey PA

Christmas in Hershey

They say that it's the most wonderful time of year to visit Hershey, PA!

According to their website, Christmas in Hershey is a magical time, filled with unique attractions, events, and activities. At the center of it all is HERSHEYPARK CHRISTMAS CANDYLANE, where the magic of the holidays comes to life with a million twinkling lights, a selection of rides for all ages, festive decorations, Santa and his reindeer, and shopping in our quaint village shops!


A drive through our magical winter wonderland, HERSHEY SWEET LIGHTS, where visitors can view over 600 illuminated, animated displays from the comfort of their own car.

Visit to HERSHEY'S CHOCOLATE WORLD where you can ride the Chocolate Making Tour Ride.

Many area attractions share in this town-wide celebration.

Visit their website to find out more about the events.

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College Credit for Learning with Chocolate

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Chocolate Egg Nog

Ingredients

• 6 eggs

• 1/4 cup sugar

• Pinch of salt

• 3 cups milk

• 6 ounces of quality dark chocolate, chopped

• 2/3 cup cold heavy cream

• 2 teaspoons vanilla extract

• 1 tablespoon freshly-ground nutmeg

• 1/2 cup Bourbon (any brand)
  

• Whipped cream and fresh-grated nutmeg for garnish (optional)

Preparation

1. Place the chopped chocolate in a medium mixing bowl and set aside. Have at the ready the heavy cream in a measuring cup or pitcher.

2. In a second medium-size bowl, whisk together the eggs, sugar and salt. Slowly, whisk in the milk. Pour the mixture into a saucepan.

3. Heat the egg mixture over medium-low heat, stirring constantly until it reaches 160°F. Heat gently and remove from the heat as soon as the mixture reaches 160°. Avoid curdling the eggs.

4. Pour about ½ cup of the hot egg/milk mixture over the chocolate and pour the rest back into the bowl in which you whisked it in. Stir the cold cream into the egg/milk mixture in the bowl .

5. With a small whisk, start whisking in the center of the chocolate mixture, working in small, circular motions to emulsify the chocolate. When you have a smooth mixture, gradually add the rest of the egg/milk mixture.

6. Whisk in the vanilla, nutmeg and Bourbon. Chill for several hours, preferably overnight, to mellow the flavors. Serve cold, with a dollop of whipped cream and a sprinkling of grated nutmeg, if you wish. Enjoy!
   

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Chocolate Cravings

Studies have shown that chocolate is the single most craved food in the country.

Why are we craving it?
Some scientists believe that it is because of serotonin and endorphins. These are two of the better-understood neurotransmitters.

Serotonin is thought to help people feel calm and relaxed. It is believed that low levels of serotonin lead to craving for foods like chocolate because foods high in carbohydrates may help boost the amount of serotonin in the brain. A rise in serotonin levels leads to a feeling of well-being.
Additionally, some researchers believe that serotonin is related to premenstrual syndrome (PMS) and may explain premenstrual cravings for foods containing carbohydrates.

Endorphins are believed to be "feel good" neurotransmitters. In contrast to serotonin, endorphin levels appear to be affected by dietary fat. It has been suggested that eating fat-containing foods such as chocolate might increase endorphins. Endorphins can give us the confidence or feeling of confidence to get things done.

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