White Chocolate and Rum Shake

1 cup milk
2 cups white chocolate chips
1 qt vanilla ice cream
5 oz light rum
Whipped cream





1. Pour milk into a saucepan and warm over medium heat, stirring occasionally for 5 minutes.
2. Add the white chocolate chips and stir until melted.
3.Refrigerate until chilled.
4. Combine the white-chocolate mixture with the ice cream and rum in a blender. Pour glasses and top with whipped cream.

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Chocolate Sandwich Cookie Cheese Cake

1. 18 Chocolate Sandwich Cookies , crushed
2. 1/4 cup butter, melted
3. 3 (8 ounce) packages Cream Cheese, softened
4. 3/4 cup sugar
5. 1/2 cup Sour Cream
6. 3 eggs
7. 12 (1 ounce) squares Baking Chocolate, divided
8. 1/2 cup whipping cream



1. Preheat oven to 350 degrees F if
2. Combine crumbs and butter. Press firmly onto bottom of pie pan.
3. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
4.Add sour cream; mix well.
5. Add eggs 1 at a time. Beating on low until blended.
6.Chop 8 of the squares of chocolate; stir into batter. Pour over crust.
7. Bake 45 to 50 minutes.
8.Cool completely.
9. Chop remaining 4 squares of chocolate.
10.Bring cream to simmer in small saucepan on low heat. Remove from heat and add chocolate, stirring until completely melted.
11.Cool slightly then pour over cheesecake.
12.

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Chocolate Covered Rose Petals

Prepare the rose petals
Ingredients
Pesticide-free Rose petals (brushed clean)
egg white lightly beaten
confectioner's sugar
paintbrush
cake rack
wax paper
16 ounces milk chocolate chips (white is okay too)
2 tablespoons shortening

-Lie the petals on wax paper making sure that they do not overlap.
- Paint each of rose petals with egg whites .

- Sprinkle the petals with sugar and then let dry.

- In a double boiler, or microwave, melt the chocolate and shortening, stirring occasionally until smooth.
-Drizzle over your roses and let harden.

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Eating Roses

According to the BBC,the flowers of vegetables and herbs are generally safe to eat.
Most roses are edible but as with all flowers you should wash them well and avoid any that have been sprayed with chemical pesticides. If in doubt, don't eat them.

To making sugared roses, dissolve one quarter of a tablespoon of gum arabic in one tablespoon of water or rosewater. Brush this over fresh rose petals, then sprinkle with caster sugar and leave to dry on non-stick baking parchment. Use these to decorate cakes or desserts.

You can eat almost any fragrant rose as long as it hasn’t been sprayed with chemical pesticides. Don’t eat the white bits at the base of the petals because these are bitter.

Flower products such as rose syrups, liqueurs and even dried petals are accessible online for specialist suppliers or look in delicatessens and Middle Eastern food stores.

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Rose Petals With White Chocolate

14 large rose petals, rinse gently
1/4 cup natural cream cheese softened at room temperature
4 ounces white chocolate



Confirm that your rose petals are pesticide-free when purchasing or grow the roses yourself.
- Wash rose petals gently and pat dry thoroughly.
- Roll rose petals by individually around small pieces of cream cheese.
-Place stuffed petals on a baking sheet about 1/4 inch apart .
-Temper white chocolate according to instructions above.
-Place tempered white chocolate in a parchment cone or small pastry bag with tiny tip.
- Drizzle white chocolate over the top of all the petals by going back and forth, covering half of each petal top. The faster this is done, the less likely the chocolate is to harden.
-Refrigerate for up to 6 hours.
Petals are perishable and they should be eaten within hours after preparation.

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Chocolate Punch

INGREDIENTS:

* 4 oz semisweet chocolate
* 1/2 cup sugar
* 2 cups hot water
* 2 quarts (any)milk
* 2 tsp vanilla extract
* 1 quart (any)vanilla ice cream
* 1 quart club soda


1. Finely chop the semisweet chocolate.
2. In a large saucepan add Chocolate and sugar to the water. Heat the mixture until just boiling, stirring constantly to keep it smooth.

3.When mixture is blended, add milk and keep heating .
4.Beat in vanilla extract with a whisk.
5.Remove from heat and let cool down to room temperature.

6.Place in the fridge until thoroughly chilled.
To serve, scoop ice cream into a punch bowl and pour the chocolate mix over top. Add sparkling club soda right before serving .
Serves 12

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Chocolate Tequila Just in Time for the Rosebowl

Ingredients:
TEQUILLA ROSE
WHITE OR DARK CREME DE CACAO
Mill

Directions:

ADD equal part OF TEQUILLA ROSE AND CREME DE CACAO.
Serve ON THE ROCKS AND MIX WITH MILK (as desired).

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Dunkin' Donuts and Hot Chocolate

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Chocolate Roses in time for the Rose Bowl

Ingredients :

* 10 ounces of chocolate (chopped chunks or chips or white chocolate)
* 1/3 cup light corn syrup



1. Melt the chocolate in a microwave for 1 minute. Stir. Return to the microwave for 30 seconds at a time and stir until smooth and melted.

2. Add the corn syrup and blend.

3. Pour the mixture onto a sheet of waxed paper .

4. Roll or flatten the chocolate until it's about 1/2 inch thick.

5. Cover loosely with waxed paper and let it stiffen. The chocolate will become very pliable if you wait from 3 three hours to over night.


Making a Chocolate Rose:

1. Roll out 10 marble-sized balls .

2. Place the balls on a waxed paper sheet, about 1 inch apart.

3. Place another waxed paper sheet on top. Using the backside of a tablespoon, Press each marble into a flat disk about the size of a quarter .

4.Remove 1 disk and curl it into a triangular shape.

5. Wrap another disk around the opening of the first disk and athird disk at the back of the first disk.

You have created a the rose bud. Continuing to add disks which will make it look like you have added more petals. Continue to layer them to create a rose in bloom.

Roses will harden after a few days and can be saved by storing in a cool, dry place.

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Devils Food Chocolate Bread

Ingredients

* 4 eggs
* ½ cup vegetable oil
* 1 box devils food cake mix
* 1 (3 ounce) small package instant chocolate pudding mix
* 1 cup hot water


Directions

1. Use an electric mixer and mix oil and eggs with mixer until blended together on slow.
2. Add cake mix, pudding mix and hot water to the bowl.
3. Continue mixing on low until smooth.
4. Pour batter into 3 small, greased loaf pans .
5. Bake at 350 degrees for 35 to 45 minutes.

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Candy Cane Chocolate Sandwich Cookies

Ingredients

Cookies
1 3/4 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1 cup sugar
3/4 cup unsalted butter at room temperature
1 large egg

Filling
1 cup plus 2 tablespoons powdered sugar
3/4 cup unsalted butter, room temperature
3/4 teaspoon peppermint extract


1/2 cup crushed red-and-white-striped candy canes or hard peppermint candies


1. Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.

2.Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Flatten each ball to 2-inch round .

3. Bake for 11 minutes. Cool on sheet 5 minutes.

For filling:
1 Beat powdered sugar and butter in medium bowl using electric mixer, until well blended. Add peppermint extract. Beat until light pink and well blended.

2 Spread 2 teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.

3 Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies .

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A Chocolate Melter

Ruffoni La Cremeria 2-3/4 in. Chocolate Melter with Lid, Porcelain Insert, Spoon and Candle Burner Ruffoni La Cremeria 2-3/4 in. Chocolate Melter with Lid, Porcelain Insert, Spoon and Candle Burner Ruffoni Copper is a prestigeous range of cookware that not only meets the needs of the professional, but also has distinctive looks and is crafteed to highlight the skills of the cook. It satifies every culinary request from the kitchen to table. Ruffoni 5130-10

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Chocolate Champagne Mousse

1 cup chocolate chips
3 tablespoons unsalted butter
5 tablespoons sparkling white champagne

3 large egg yolks
1/3 cup sugar
3/4 cup heavy cream, chilled


1. In a heatproof bowl, combine the chocolate chips, butter and 2 1/2 tablespoons sparkling grape juice. Set the bowl over a pot of simmering water and stir until the chocolate is melted; let cool.
2. Place another bowl on simmering water and whisk the egg yolks, sugar and remaining 2 1/2 tablespoons juice until thick and warm but not cooked (3 to 5 minutes). Remove from the heat and whisk in the melted chocolate; let cool to room temperature.
3. Whip the heavy cream using an electric mixer until soft peaks form. Transfer 1/4 cup to a small bowl and refrigerate. Let the remaining cream stand until it reaches room temperature, then, using a large rubber spatula, fold into the chocolate mixture until smooth.
4. Top with whip cream

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Chocolate gravy

Ingredients
• 1 1/2 cups sugar
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon unbleached all-purpose flour
• 1 teaspoon vanilla extract


Whisk together the sugar, cocoa powder and flour in a medium saucepan.
Add in 3 cups of water and then the the vanilla.

Turn the heat to medium and bring the mixture to a boil. Simmer for 10 minutes, whisking constantly.

Pour over whatever you think needs chocolate gravy, such as ice cream and pancakes.

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Chocolate on the blood flow to your heart

A Japanese study suggests that dark chocolate can improve blood flow to heart muscle.

Improved coronary blood flow mitigates the risk of chronic chest pain, or angina , and heart attacks.

Flavonoids, a group of antioxidant compounds also found in red wine, tea, and fruits and vegetables , can be credited with with dark chocolate's healthy effects.

Dark chocolate is rich in a potent flavonoid known as cacao polyphenol.


Cacao polyphenol contains four times as many disease-fighting flavonoids per serving than red wine or tea, accoeding to scientists.

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Chex® School Fuel

Chex introduces Chocolate Chex, available at Walmart.



Ingredients:
3/4 cup packed brown sugar
6 tablespoons butter or margarine
3 tablespoons light corn syrup
1/4 teaspoon baking soda
4 cups Corn Chex® cereal
4 cups Rice Chex® cereal
1/4 cup semisweet chocolate chips

Preparation Directions:
1. Cover cookie sheet with waxed paper. In large microwavable bowl, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Stir in cereals.
2. Microwave on High 3 minutes, stirring each minute. Spread on cookie sheet to cool, about 10 minutes. Break into bite-size pieces.
3. In microwavable bowl, microwave chocolate chips uncovered on High about 1 minute 30 seconds or until chocolate can be stirred smooth (bowl will be hot). Drizzle chocolate over snack. Refrigerate about 30 minutes or until chocolate is set. Store in airtight container.
Stove-Top Directions: Cover cookie sheet with waxed paper. In Dutch oven, cook brown sugar, butter and corn syrup over low heat, stirring frequently, until melted. Stir in baking soda until dissolved. Stir in cereals. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until cereal is evenly coated. Spread on cookie sheet to cool, about 10 minutes. Break into bite-size pieces. In 1-quart saucepan, melt chocolate chips over low heat, stirring frequently. Drizzle chocolate over snack. Refrigerate about 30 minutes or until chocolate is set. Store in airtight container.
High Altitude (3500-6500 ft): Microwave Directions: No change. Stove-Top Directions: After stirring in cereals, cook over medium heat.

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Cocoa Prices

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Chocolate Souffle

1 tlb Butter
1/3 cup sugar
5 ounces bittersweet chocolate chopped
3 large egg yolks at room temperature
6 large egg whites
Sweetened whipped cream



Preheat oven to 375 degrees F.

Generously butter souffle dish and sprinkle with sugar.

Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth.

Remove bowl from heat and stir in yolks (mixture will stiffen).

Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks.

Add 1/3 cup sugar while continuing to beat at medium speed.
Beat at high speed until whites just hold stiff peaks.

Stir about 1 cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly.

Pour into souffle dish.
Bake in middle of oven for apprx 24 to 26 minutes
The souffle should appear puffed and crusted on top but still jiggly in center . Serve immediately.

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Top Chocolate Quotes

Money talks. Chocolate sings.

If it ain't chocolate, it ain't breakfast!

Chocolate is cheaper than therapy and you don't need an appointment.

Nothing chocolate.... nothing gained.

I could give up chocolate but I'm not a quitter.

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More reasons to eat Chocolate

Chocolate is a vegetable: Chocolate is derived from cocoa beans.
Beans = vegetable.

Sugar is derived from either sugar CANE or sugar BEETS. Both are plants, which places them in the vegetable category. Thus, chocolate is a vegetable.

To go one step further, chocolate candy bars also contain milk, which is dairy. So candy bars are a health food.

Chocolate covered raisins, cherries, orange slices and strawberries all count as fruit, so eat as many as you want.

If you've got melted chocolate all over your hands, you're eating it too slowly.

The problem: how to get 2 pounds of chocolate home from the store in a hot car. The solution: eat it in the parking lot.


If I eat equal amounts of dark chocolate and white chocolate, is that a balanced diet? Don't they actually counteract each other?

Chocolate has many preservatives. Preservatives make you look younger.

Put "eat chocolate" at the top of your list of things to do today. That way, at least you'll get one thing done.

A nice box of chocolates can provide your total daily intake of calories in one place. Now, isn't that handy?

If not for chocolate, there would be no need for control top pantyhose. An entire garment industry would be devastated. You can't let that happen, can you?

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Hypertension Research

If you have high blood pressure, a daily bar-sized serving of flavonol-rich dark chocolate might lower your blood pressure and improve insulin resistance, researchers report in Hypertension: Journal of the American Heart Association.

Flavonoids are natural antioxidants found in many foods from plants.The researchers found a 12 mm Hg decrease in systolic blood pressure and a 9 mm Hg decrease in diastolic blood pressure in the dark chocolate group after 15 days. Blood pressure did not decrease in the white chocolate group.

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Homemade Chocolate Soda

2 tsp chocolate syrup 2 Tbsp milk
2 Tbsp vanilla ice cream
1 ice cube
1/2 cup of soda water

In a tall glass,combine soda water, chocolate syrup and milk. Add ONE Tbsp vanilla ice cream. STIR

Add 2nd Tbsp vanilla ice cream and ice cube. Stir lightly.

Serve with a straw.

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Oreo Cookie Bars

Ingredients

1. 1 (8 ounce) Semi-Sweet Baking Chocolate
2. 1 (6 ounce) Premium White Baking Chocolate
3. 2 tablespoons peanut butter
4. 10 OREO Chocolate Sandwich Cookies

Directions

1. Place semi-sweet chocolate and white chocolate in separate medium microwaveable bowls. Microwave until completely melted, following directions on package. Add peanut butter to white chocolate; stir until well blended. Crumble half the cookies over chocolate in each bowl; mix well.
2. Drop spoonfuls of the chocolate mixtures onto wax paper-covered baking sheet.
3. Refrigerate until firm. Break into pieces.
Yield: 14 servings

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Great Gifts for Cooks

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Chocolate Recall

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Granola Popcorn and Chocolate Bars

INGREDIENTS
Crust
1 roll (16.5 oz)refrigerated chocolate chip cookies
4 Crunchy granola bars crushed*

Topping
3 1/2 cups miniature marshmallows
2/3 cup light corn syrup
1/4 cup butter
1 bag (10 oz) peanut butter chips
1 bag (3.5 oz) butter-flavor microwave popcorn, popped
1 cup semisweet chocolate chips


DIRECTIONS
1. Heat oven to 350°F.
2. In large bowl, break up cookie dough and dtir in crushed granola bars.
3. Press evenly in bottom of ungreased 13x9-inch pan to form crust. Bake 10 to 15 minutes or until puffed and edges are golden brown.

4. Remove from oven and immediately sprinkle with marshmallows. Return to oven; bake 1 to 2 minutes longer or until marshmallows begin to puff.

5. In 3-quart saucepan, heat corn syrup, butter and peanut butter chips over medium heat 3 to 4 minutes, stirring frequently, until chips are melted and mixture is smooth. Stir in popcorn (mixture will be thick). Spoon over marshmallows; spread evenly to just barely cover marshmallows. Cool 30 minutes.

6. In small microwavable bowl, microwave chocolate chips on High 1 to 1 1/2 minutes or until melted, stirring once halfway through microwaving.
Pour melted chocolate into quart-size resealable food-storage plastic bag.
Cut off tiny bottom corner of bag; drizzle chocolate over bars.
Refrigerate at least 1 hour before serving. For bars, cut into 6 rows by 6 rows.

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Pillsbury Pecan Pie

INGREDIENTS
Crust
1 pie crust softened as directed on box
For the Filling
1 cup light corn syrup
1/2 cup sugar
1/4 cup butter or margarine, melted
1 teaspoon vanilla
3 eggs
1 bag (6 oz) semisweet chocolate chips or apprx 1 cup
1 1/2 cups pecan halves

For the Topping
10 pecan halves
1/2 cup whipping cream, whipped


DIRECTIONS
1. Pre Heat oven to 325°F.
Unroll 1 pie crust in pie plate as directed on box for One-Crust Filled Pie, using 9-inch pie plate.

2. In large bowl, beat corn syrup, sugar, butter, vanilla and eggs with wire whisk until well blended.
Reserve 2 tablespoons chocolate chips for topping;
stir remaining chocolate chips and the 1 1/2 cups pecans into corn syrup mixture.

3. Pour into pastry-lined pie plate, spreading evenly. Cover edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of baking.

4. Bake 55 to 65 minutes or until deep golden brown and filling is set.

5.Cool completely, about 1 hour.

6. Line cookie sheet with waxed paper.
In small microwavable bowl, microwave reserved 2 tablespoons chocolate chips uncovered on Medium (50%) 1 minute to 1 minute 30 seconds or until chips can be stirred smooth.
Dip each of 10 pecan halves into chocolate; place on cookie sheet.
Refrigerate until chocolate is set, 15 to 20 minutes, before serving.

6. Top pie with whipped cream and chocolate-dipped pecans.

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Craving Chocolate

According to a recent study, 68% of women's food cravings are for chocolate. Women crave it most during late afternoon. A study published in the Journal of the American Dietetic Association said that "chocolate cravings are real."

A recent study on normal-weight women, published in the International Journal of Eating Disorders, says that not having chocolate may leat to greater temptation -- and greater chocolate consumption.

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Dark Chocolate and Health

Small portions of dark chocolate can improve blood vessel flow, especially in older adults, according to studies. Studies also say that chocolate may improve blood sugar and insulin sensitivity to help reduce the risk of diabetes.

One study, published in the journal Hypertension, reported that the antioxidants found in dark chocolate could help reduce high blood pressure. It seems as if the study participants who ate chocolate also reduced their LDL "bad" cholesterol levels, and improved insulin sensitivity. Subjects in the study were limited to a small portion of dark chocolate per day.

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The View's Chocolate Chip Cookies

# CHOCOLATE CHIP COOKIES
# Use dark chocolate
# Double the amount of chocolate
# Refrigerate the batter
# Use a heavy baking sheet
# Use parchment paper
# Slightly undercook cookies

COOKIE-JAR CHOCOLATE CHIP COOKIES

For chewy cookies, bake until golden brown but still slightly underdone in the center. The cookies will continue to cook a bit on the hot baking sheets once removed from the oven.

Nonstick vegetable oil spray
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 cup (packed) golden brown sugar
2 large eggs
2 teaspoons vanilla extract
1 12-ounce package semisweet chocolate chips

Preheat oven to 325°F. Spray large baking sheet with nonstick spray. Whisk flour, baking soda and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until light and fluffy. Add sugar and brown sugar; beat until well blended. Add eggs and vanilla; beat until mixture is creamy and well blended. Gradually add flour mixture, beating just until blended. Stir in chocolate chips.

Working in batches, drop dough by generously mounded tablespoonfuls onto prepared baking sheet, spacing 3 inches apart. Bake cookies until pale brown, about 15 minutes. Cool slightly on sheet. Transfer cookies to racks; cool completely. (Can be prepared 2 days ahead. Store airtight at room temperature.)

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Craving Chocolate

A study now proves that the craving for chocolate sometimes is coming from deep in your gut.
This study links the type of bacteria living in our digestive system to a desire for chocolate. People who crave daily chocolate show signs of having different colonies of bacteria than people who are immune to the chocolate craving.

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Chocolate Pizza

INGREDIENTS

* 1 cup semisweet chocolate chips
* 1/2 cup shortening
* 1/2 cup all-purpose flour
* 1/2 cup white sugar
* 2 eggs
* 1 teaspoon baking powder
* 3/4 cup semisweet chocolate chips
* 2 tablespoons shortening
* 2 tablespoons water



DIRECTIONS

1. Melt 1 cup chocolate chips, and 1/2 cup shortening in a double boiler or microwave.
2.Cool for 5 minutes
3. Stir in flour, sugar, eggs, and baking powder with fork.
4.Spread crust evenly onto a well greased pizza pan.
5.Bake at 375 degrees F (190 degrees C) for 15 minutes. Cool.
6.Combine 3/4 cup chocolate chips, 2 tablespoons shortening, and water.
7.Melt in a doubler boiler or microwave. Stir until smooth.
8. Spread evenly over cooled chocolate crust. Decorate as desired.

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Chocolate Tongue Twister

CHOCOLATE TONGUE TWISTER: A CHEEKY CHIMP CHUCKED CHEAP CHOCOLATE CHIPS IN THE CHEAP CHOCOLATE CHIP SHOP.

Submitted by Stu, age 8

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Chocolate Joke

CHOCOLATE JOKE:
Q: HOW CAN YOU KEEP FROM GETTING A SHARP PAIN IN YOUR EYE WHEN YOU DRINK CHOCOLATE MILK?
A: TAKE THE SPOON OUT OF THE GLASS.

submitted by Stu, age 8

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Cheery Chocolate Teddy Bear Cookies

Ingredients:

• 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
• 1 cup Chocolate Chips
• 2 tablespoons shortening, not butter, margarine, spread or oil
• 1 package (20 oz.) chocolate sandwich cookies
• 1 box (10 oz.) teddy bear shaped graham snack crackers

Directions:
1. Cover tray or cookie sheet with wax paper.

2. Place peanut butter chips, chocolate chips and shortening into a medium microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 to 2 minutes or until chips are melted and mixture is smooth when stirred.

3.Using fork, dip each cookie into chip mixture; gently tap fork on side of bowl to remove excess chocolate.

4. Place coated cookies on prepared tray; top each cookie with graham snack cracker. Refrigerate, uncovered, until chocolate is set, about 30 minutes. Store in airtight container in cool, dry place. About 4 dozen cookies.

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Hersey in Chicago

Located at 822 North Michigan Avenue
Chicago, IL 60611
Open
Sunday - Thursday: 10am - 8pm
Friday & Saturday: 10am - 10pm

Memorial Day - New Year's Eve:
10am-10pm, Monday-Sunday

Chicago residents and visitors are enjoying the excitement, great taste, and interactive fun at HERSHEY’S Chicago. This is a 3,600 square foot 'retail experience'.

You can find your favorite HERSHEY’S products as well as one-of-a-kind gifts and souvenirs. You can create a gift with a custom message on a Giant 7 oz. HERSHEY'S KISS brand chocolate or be entertained by the “Hershey-izer”, a singing baker at the bake shoppe which features fresh-baked cupcakes, cookies and brownies all topped with HERSHEY’S products.
Chicago is where founder Milton Hershey discovered the chocolate-making equipment that he would later use to revolutionize the industry.

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chocolate coffee

Ingredients
2 cups non-fat milk
1/2 cup sugar
1/2 cup unsweetened cocoa powder
2 teaspoons instant coffee
3 teaspoons cornstarch
1/2 cup chocolate chips (semi-sweet or milk chocolate)
1 1/2 teaspoons vanilla

Heat milk for 3 minutes over medium heat, stirring frequently.
Add sugar, cocoa powder, instant coffee, cornstarch and chocolate chips.
Stir constantly. Heat for 6 minutes then remove from heat and add vanilla.
Cool for 30 minutes.

Garnish with chocolate curls or whipped cream if desired and serve.

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Chocolate Almond Coffee

1/4 cup ground coffee
2 Tbsp. sugar
1/4 tsp. almond extract
2-1/2 cups cold water
2 squares Semi-Sweet Baking Chocolate chopped
1 cup half-and-half
1/2 cup Whipped Topping


In a coffee Maker
PLACE coffee in filter in brew basket of coffee maker. Place sugar and almond extract in empty pot of coffee maker. Add cold water to coffee maker; brew.

MICROWAVE
Microwave chocolate and half-and-half in medium microwavable bowl on HIGH 1 to 1-1/2 minutes or until chocolate is completely melted when stirred, stirring after 1 minute. Add to coffee in pot and stir until well blended.

POUR into 4 large cups or mugs. Garnish with whipped topping.

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More Chocolate Sayings

Men are like a box of chocolates. You never know when you’re going to get a nut.


The calories in white chocolate are negative and cancel out the positive calories in dark chocolate.


Those calorie-free sweets taste great dipped in chocolate!

And on the eighth day God created chocolate.


There's nothing wrong with me that a little chocolate won't cure.


The two major food groups:
A) The foods that you put cheese on.
B) The remaining foods that you put chocolate on.


Sisters and chocolate make life bearable.


Chocolate comes with its price. . . control-top pantyhose.


What came first, woman or the chocolate bar?


Chocolate. . . it isn't just for breakfast anymore.

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Personalized Chocolate

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Great Chocolate Sayings

If at first you don't succeed, have a chocolate!

Things are bad. Send chocolate!


S.O.S. Need chocolate!!

If you get melted chocolate all over your hands, you're eating it too slowly.


Chocolate-covered raisins, cherries, orange slices and strawberries all count as fruit, so eat as many as you like.


Eat a chocolate before each meal. It will take the edge off your appetite and you will eat less.


If you can't eat all your chocolate, it will keep in the freezer. But if you can't eat all your chocolate, it may be a sign of a deeper problem.


Store your chocolate on top of the refrigerator. Calories are afraid of heights and will jump out of the chocolate to protect themselves.


Chocolate is the food group they don't tell you about!




The preservatives in chocolate will make you look younger.


If not for chocolate, there would be no need for control-top pantyhose and an entire garment industry would be out of business.


A nice box of chocolate provides your total daily intake of calories in one place. Isn't that handy?


Put "eat chocolate" at the top of your list of things to do today. That way at least you will get one thing done.


Question: Why is there no such organization as Chocoholics Anonymous? Answer: Because no one wants to quit.


Problem: How do you get two pounds of chocolate home from the store in a hot car? Solution: Eat it in the parking lot.

One of life's mysteries is how a two-pound box of candy can make a person gain five pounds.



Boost the economy. Skip dieting, buy larger clothes.

Inside some of us is a thin person struggling to get out. Fortunately, she can usually be sedated with a few pieces of chocolate cake.


Those who say "Nothing tastes as good as thin feels" haven't tasted real chocolate!

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Chocolate Bourban Balls

1 cup semisweet chocolate chips
20 chocolate wafer cookies
1/2 cup confectioners' sugar
1/4 cup bourbon
1/4 cup sweetened condensed milk
1/4 cup granulated sugar and colored decorating sugars

Put chocolate in a microwave safe bowl and microwave on medium power for a minute. Stir and repeat until the chocolate melts, about 3 minutes .

Chop up the cookies until finely ground.

Combine all ingredients and mash together until evenly combined.

Cover and refrigerate the mixture for 45 minutes until firm enough to roll into balls .
Scoop a tablespoon into small balls .

Store in an air tight container at room temperature for a day to allow the flavors to come together. Then store balls in the refrigerator for a week or freeze for up to 1 month.

To serve, put the sugar on a plate and roll the balls in it to coat. Also, serve at room temperature.

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Chocolate Truffles

Ingredients
1/2 pound quality semisweet chocolate, finely chopped
1/3 cup heavy cream
2 tablespoons honey
2 tablespoons unsalted butter, at room temperature
1/4 cup sugar

Put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power until soft, about 1 minute.
Stir, and continue heat until completely melted, about 1 minute more.

Bring the cream and honey to a simmer in a small saucepan over medium heat . Gradually whisk the cream into the chocolate until smooth and shiny. Add in the butter until very smooth. Cover the surface of the chocolate with plastic wrap and set aside in a cool spot until slightly firm, about 1 hour.

Line a baking sheet with plastic wrap . Transfer the truffle mixture to a piping bag fitted with a plain 1/4-inch tip. Pipe out 25, 3/4-inch,truffles.
Sprinkle the truffle tops lightly with sugar. Refrigerate until set, about 15 minutes.

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