The Chocoholics Diary.com: 2008-03-30

chocolate stuffed strawberries

Inside-Out Chocolate Strawberries

24 to 36 medium strawberries

1 cup (6 ounces) semi-sweet chocolate morsels

2 tablespoons heavy whipping cream

4 ounces cream cheese, at room temperature

1/4 cup powdered sugar

Remove stems and part of inner parts of strawberries to form a small bowl. Cut a sliver off of bottom of each strawberry so that strawberry will stand on end; discard slivers.

Place morsels and cream in small, microwave-safe bowl. Microwave on high (100 percent) power 30 seconds; stir until creamy. If necessary, microwave at additional 10-second intervals, stirring just until morsels are melted. Let cool slightly.

Place cream cheese and powdered sugar in large mixer bowl. Beat until creamy; beat in chocolate mixture.

Place cream cheese mixture in large pastry bag with star tip or spoon into gallon-size heavy-duty plastic bag with a 1/4-inch wide opening cut at one corner.

Pipe mixture into strawberry cups, filling cups completely and then mounding mixture on top of each strawberry. Refrigerate for at least 1 hour.

Makes 2 to 3 dozen strawberries

-- Recipe from Nestle

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[Video] FDA Could Change Chocolate's Basic Ingredients

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U.S. sales of premium chocolate

Hershey's Bliss, individually wrapped bite-size pieces of Milk Chocolate, Dark Chocolate and Milk Chocolate Meltaway, is launching it first campaign this week. Hershey's Bliss is positioned as an everyday indulgence. That strategy is a shift from previous premium chocolates carrying the Hershey's name (Hershey's Cacao Reserve, Hershey's Origins), which tried appealing to consumers by touting antioxidants and the cacao beans' country of origin.

Rival Mars, though, isn't far behind as it prepares for the summer debut of M&M's Premiums.
In June. M&M's Premiums will come in five flavors: Triple Chocolate, Chocolate Almond, Mint, Mocha and Raspberry Almond. The 6-ounce bags will be priced at more than $3.

U.S. sales of premium chocolate -- defined as sweets that sell for $8 or more a pound -- jumped 11 percent to $2.7 billion in 2006, per Packaged Facts, Rockville, Md. Dark chocolate sales grew 15 percent to $4 billion. (2007 numbers were not available).

Mars already is a formidable premium and dark chocolate player with the Dove and Ethyl M box chocolate lineup. Hershey, meanwhile, began making Starbucks Chocolate last month.

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Chocolate fondue

Classic Chocolate Fondue

Source: Ladies' Home Journal

Makes 4 to 6 servings
Prep: 5 minutes
Cook: about 5 minutes, plus standing

Ingredients
3/4 cup heavy cream
12 ounces good quality bittersweet chocolate, finely chopped
1/4 cup apricot brandy
2 tablespoons light corn syrup

Classic Chocolate Fondue

Source: Ladies' Home Journal

Makes 4 to 6 servings
Prep: 5 minutes
Cook: about 5 minutes, plus standing

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Ingredients
3/4 cup heavy cream
12 ounces good quality bittersweet chocolate, finely chopped
1/4 cup apricot brandy
2 tablespoons light corn syrup

Directions
1. In a medium saucepan, heat the cream until very hot. Remove from heat, add the chocolate and let stand until softened, 3 minutes. Whisk in the brandy and corn syrup until smooth.
2. Transfer mixture to a fondue pot and keep warm over a fondue burner. Serve with the dipping ingredients of your choice. Makes 4 to 6 servings.

Nutrition facts per serving:
calories: 425
total fat: 31g
saturated fat: 17.5g
cholesterol: 41mg
sodium: 20mg
carbohydrate: 41g
fiber: 1g
protein: 5g

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Chocolate-Frosted Brownies Ladies' Home Journal

Source: Ladies' Home Journal

Makes 24 brownies
Prep: 30 minutes
Bake: 45 minutes

Ingredients
1-1/2 cups butter, cut up
1 cup unsweetened cocoa powder
2-1/2 cups granulated sugar
6 large eggs
1-1/2 cups all-purpose flour
1 tablespoon vanilla extract
1/4 teaspoon salt
1-1/2 cups walnut pieces
2 ounces unsweetened chocolate squares, chopped
1/4 cup butter
1-1/2 cups sifted confectioners sugar
3 tablespoons milk
1 teaspoon vanilla extract

1. Heat oven to 350 degree F. Line a 13x9x2-inch baking pan with foil, letting foil extend at ends. Grease foil.
2. For the brownies, microwave the 1-1/2 cups butter on 100 percent power (High) in a large microwaveproof bowl 1 to 1-1/2 minutes or until melted. Whisk in cocoa until smooth; let stand 15 minutes to cool. Whisk granulated sugar into chocolate mixture until combined. Add eggs, one at a time, whisking after each addition, until blended. Stir in flour, 1 tablespoon vanilla and salt until blended. Stir in walnut pieces. Spread batter evenly into prepared pan.
3. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack.
4. For the frosting, microwave chocolate and the 1/4 cup butter in a small microwaveproof bowl on 100 percent power (High ) 1-1/2 minutes; stir until smooth. Transfer mixture to a large bowl; add confectioners sugar, milk and 1 teaspoon vanilla extract. Beat on low speed of electric mixer to blend, then increase speed to medium-high and beat until frosting is smooth and spreadable.
5. Spread over Brownies. Using ends of foil, remove Brownies from pan; peel off foil. Cut into 24 squares. Makes 24 brownies.

Nutrition facts per serving:
calories: 350
total fat: 21.5g
saturated fat: 10.5g
cholesterol: 90mg
sodium: 179mg
carbohydrate: 39g
fiber: 2g
protein: 5g