For the love of chocolate

How badly do you love chocolate?
Is eating chocolate something you do to pass the time or do you really crave it?
By craving chocolate, does your brain bring images of chocolate to you on occasion- sort of like the image of buying a new pair of shoes?

Just about everyone loves the sweet temptation of chocolates and candy. . The average American eats 10-12 pounds (4.5 kg) of chocolate a year. The average Swiss eats 21 pounds a year. Chocolate is the food most commonly craved by women, but can contribute significantly to bulimia, obesity, and binge eating.

U.S. chocolate manufacturers use 3.5 million pounds of whole milk every day to make chocolate

Chocolate is America's favorite flavor. A little over 50% of adults preferring chocolate to other flavors.

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Rocky Road Ice Cream

INGREDIENTS

* 1 (14 ounce) can sweetened condensed milk
* 1/2 cup unsweetened cocoa powder
* 2 cups heavy cream
* 1 cup light cream
* 1 tablespoon vanilla extract
* 1/2 cup chopped nuts
* 1 cup miniature marshmallows


DIRECTIONS

1. In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened .
2. Remove from heat , and allow to cool slightly.
3.Stir in heavy cream, light cream, and vanilla.
4.Refrigerate until cold.
5. Pour mixture into an ice cream maker, and freeze
6. Stir in nuts and marshmallows halfway through the freezing process.

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Chocolate Scrubs

Chocolate has proven benefits as an anti-oxidant.

It is now being used by some spas to help firm and repair skin.

Body scrubs infused with chocolate oil and a hydrating chocolate body polish are gaining popularity. The sweet stuff is applied under the warmth of heat lamps.

According to one spa owner, "the scent of chocolate triggers the release of chemicals in the brain that produce a similar feeling as when one first falls in love."

Theobromine, a substance very similar to caffeine produces a slimming effect on the body. Magnesium, potassium and calcium have a calming effect, therefore reducing stress. Polyphenols, antioxidants that thwart free radicals which are responsible for cell aging.

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Mayo Clinic:Recipe: Warm chocolate souffles

Dietitian's tip: Although these souffles are made with unsweetened cocoa instead of the usual rich chocolate, their flavor is just as intense. If you can't find fresh raspberries, sliced fresh strawberries will do nicely.
Low sodium = no more than 140 mg of sodium per serving

SERVES 6
Ingredients

1/2 cup unsweetened cocoa powder
6 tablespoons hot water
1 tablespoon unsalted butter
1 tablespoon canola oil
3 tablespoons all-purpose (plain) flour
1 tablespoon ground hazelnuts (filberts) or almonds
1/4 teaspoon ground cinnamon
3 tablespoons firmly packed dark brown sugar
2 tablespoons honey
1/8 teaspoon salt
3/4 cup 1 percent low-fat milk
4 egg whites
3 tablespoons granulated sugar
1 teaspoon confectioners' (powdered) sugar
1 cup raspberries

Directions

Preheat the oven to 375 F.
Prepare souffle dish with spray such as Pam.

In a small bowl, combine the cocoa and hot water, stirring until smooth. Set aside.

Melt the butter over medium heat. Add the canola oil and stir to combine. Add the flour, ground hazelnuts and cinnamon and cook for 1 minute, stirring constantly with a whisk.

Stir in the brown sugar, honey and salt. Gradually add the milk and cook, stirring constantly, until thickened, about 3 minutes. Remove from the heat and stir into the cocoa mixture. Let cool slightly.

Beat the egg whites an electric mixer on high speed until foamy. Add the granulated sugar 1 tablespoon at a time and beat until stiff peaks form. Using a rubber spatula, gently fold 1/3 of the egg whites into the cocoa mixture to lighten it. Then fold the remaining egg whites into the cocoa mixture, mixing gently only until no white streaks remain.

Scoop the cocoa egg white mixture into the prepared dish .
Bake 40 to 45 minutes or until the souffle rises above the rim and is set in the center.
Cool on a wire rack for 10 to 15 minutes. Dust the top with the confectioners' sugar.
Garnish with raspberries and serve immediately.

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CHOCOLATE TURTLE BREAD PUDDING

Serve topped with vanilla ice cream or whipped cream, if desired.
Ingredients

• 3 cups milk

• ¾ cup sugar

• 8 ounces semisweet chocolate, chopped or broken into pieces

• 8 large eggs

• 2 teaspoons vanilla

• 16 ounces challah or brioche, crusts removed and thinly sliced

• 1 cup brown sugar

• 1 stick unsalted butter

• Pinch salt

• ½ cup heavy cream

• 1 cup pecans (preferably toasted), coarsely chopped

Prepare a 9-by-13-inch baking dish with cooking spray.
Preheat oven to 350 degrees.

In a pan, heat milk and sugar together until sugar is dissolved and bubbles just begin to form around the edges.

Melt the chocolate on the stove or in the microwave and let cool slightly.
Whisk the eggs and vanilla together until just blended.

Slowly blend the chocolate into the milk; add the eggs and whisk until smooth.

Layer the bread in the baking dish and pour the chocolate sauce over.

Let sit at least 15 minutes.
Bake for 35 minutes.

The sauce: whisk the brown sugar and butter together in a saucepan over medium heat until the mixture is smooth. Whisk in the salt and cream and cook another 8 to 10 minutes, until the color has deepened and the sauce is smooth. Stir in the pecans and remove from heat.

Cut the bread pudding into serving pieces; spoon the sauce over each serving. Makes 18 servings.

Miami herald

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