socially responsible chocolate bars

Shaman Chocolates is pleased to announce it has expanded its collection of gourmet, organic chocolate bars to include two new flavors. All profits from the sale of the certified organic and Fair Trade Shaman Chocolates help support the Huichol Indians, a tribe living in central western Mexico in the Sierra Madre Mountains, who are said to be the last Indigenous Tribe in North America to have maintained their pre-Columbian traditions.

Shaman Chocolates blends only the purest certified organic and Fair Trade chocolate with the finest organic ingredients available. The two new flavors are Organic Milk Chocolate with Macadamia Nuts & Hawaiian Pink Sea Salt and Organic Extra Dark Chocolate which features 82% cacao.

The socially responsible chocolate bars are also available in five other delicious, rich flavors: Shaman's Secret (Dark Chocolate), Shaman's Heart (Dark Chocolate with Raspberries), Shaman's Vision (Dark Chocolate with Coconut), Shaman's Dream (Milk Chocolate) and Shaman's Song (Milk Chocolate with Hazelnuts). The chocolate bars, which are adorned with amazing Huichol artwork and imagery, are available at hundreds of retailers nationwide and also can be purchased online at www.shamanchocolates.com. The suggested retail price is $3.00 for a 2-ounce bar and $36.00 for a 12-pack.

Shaman Chocolates (www.shamanchocolates.com) was created by Brant Secunda, shaman, healer and ceremonial leader in the Huichol (pronounced we-chul) Indian tradition. He started the business as an economic vehicle to help the Huichol Indians preserve their ancient ceremonial and healing traditions, vibrant mythology and visionary artwork. Secunda realized that chocolate would be a way to help support the Huichols economic and cultural survival after having a visionary dream that people were eating chocolate and it was filling their bodies with love.

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Pillsbury Easy Truffles

Prep time: 30 min
Cook Time:
Yield: 6 Dozen
Ingredients:

1 (12 oz.) package (2 cups) semi-sweet chocolate chips
1 teaspoon orange extract
1 (16 oz.) can Pillsbury® Chocolate Fudge Frosting
COATINGS
Shredded coconut, chocolate sprinkles, ground nuts, cocoa powder

Preparation Directions:

1. MELT chocolate chips in medium saucepan over low heat, stirring constantly; remove from heat. Stir in orange extract and frosting; blend well. Refrigerate 1 to 2 hours or until firm.
2. PLACE each coating in its own pie pan. Scoop mixture into 1-inch balls; drop onto coating (mixture will be sticky). Roll to coat. Place in foil candy cups, if desired. Store in refrigerator.

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Eagle Brand® Chocolate Chip Cheesecake

Prep time: 15 min
Cook Time: 1 hrs
Yield: 12 servings
Ingredients:

1 1/2 cups finely crushed cream-filled chocolate sandwich cookies (about half of 14 oz. pkg.)
2 to 3 tablespoons butter or margarine, melted
3 (8 oz.) packages cream cheese, softened
1 (14 oz.) canEagle Brand® Sweetened Condensed Milk
3 large eggs
2 teaspoons vanilla extract
1 cup (6 oz. pkg.) mini semi-sweet chocolate chips, divided
1 teaspoon Pillsbury BEST® All Purpose Flour

Preparation Directions:

1. HEAT oven to 300°F. Combine cookie crumbs and butter; press firmly into bottom of ungreased 9-inch springform pan or 13 x 9-inch baking pan.
2. BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well.
3. TOSS 1/2 cup chocolate chips in small bowl with flour to coat; stir into cream cheese mixture. Pour into prepared pan. Sprinkle remaining 1/2 cup chocolate chips evenly over top.
4. BAKE 55 to 60 minutes or until set. Cool. Chill. Garnish as desired. Store leftovers covered in refrigerator.
TIP For best distribution of chocolate chips throughout cheesecake, do not over soften or over beat cream cheese.

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Really Great Chocolate Cake

INGREDIENTS  
2 cups boiling water
1 cup unsweetened cocoa powder
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups white sugar
4 eggs
1 1/2 teaspoons vanilla extract 

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). 

Grease 3 - 9 inch round cake pans. 

In medium bowl, pour boiling water over cocoa, and whisk until smooth.

 Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.

In a large bowl, cream butter and sugar together until light and fluffy. 

Beat in eggs one at time, then stir in vanilla. 

Add the flour mixture alternately with the cocoa mixture. 

Spread batter evenly between the 3 prepared pans.
Bake in preheated oven for 25 to 30 minutes. Allow to cool.

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