The FDA and Chocolate

What makes milk chocolate different from dark chocolate? All chocolate (as well as cocoa) is derived from the seeds (beans) of the cacao tree, Theobroma cacao, native to the American tropics. The heart of the beans, called "nibs," are contained in foot-long pods and are additionally protected by individual outer shells. When finely ground, nibs become "chocolate liquor," consisting of both cocoa solids and cocoa butter, which are separable. Proportions of these constituents used in chocolate products can be important to the consumer (one chocolate form or variety may, for example, contain more fat than another), as well as to the manufacturer (one may be more or less costly than another). These proportions also affect flavor.

FDA standards for cacao products were updated in 1993, and the final amended regulations were published in the May 21, 1993, Federal Register. Those rules are highly technical, down to prescribing analytic techniques and specifying approved processing methods. Specifications for cacao nibs themselves are offered (they may contain "not more than 1.75 percent by weight" of residual shell), as are the definitions of intermediate and end products, including chocolate liquor ("contains not less than 50 percent nor more than 60 percent by weight of cacao fat," among other requirements). There are also standards for breakfast cocoa, sweet chocolate, semisweet or bittersweet chocolate, milk chocolate, skim milk chocolate, and so on.

Most popular, as examination of any candy counter will attest, is milk chocolate, with the semisweet, darker variety a distant second. Milk chocolate's main ingredients, besides the chocolate, are sugar, cocoa butter, and milk; all three may be present in greater quantity than chocolate itself. Semisweet chocolate has a relatively higher proportion of chocolate (a minimum 35 percent chocolate liquor is specified). Both may also contain such optional ingredients as emulsifiers (stabilizers) and flavorings.

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Long Grove Chocolate Festival

The Long Grove Chocolate Festival is a world of fun for chocoholics in the Northwest suburbs of Chicago. The 10^th Annual Chocolate Festival this year is May 1-3, for a long weekend of chocolate delight. This is a great opportunity to walk through historic Long Grove, eat fine chocolate creations and socialize with friends and family.

Historic Long Grove is the perfect time to enjoy friends, shop the 80 specialty shops and restaurants, spend time with family, and feel the charming character of this historic villag.

Now celebrating its 10th year, the Long Grove Business & Community Partners have worked hard to present this event and believe this will be the best Chocolate Fest yet!

LIVE MUSIC

Enjoy live music on two stages at the Chocolate Fest, with acts ranging from pop to rock to folk to country!

FOOD OF EVERY SORT
Besides exceptional dining at our various village restaurants, other favorite foods will be available at more than 20 outdoor tents, ranging from delicious gyros to Smoothies. Food booths are open 10 AM to 6 PM and our restaurants are open well beyond the Fest hours. Grab a beer at the Beer/Brat Tent, or a cold bottle of Hinckley Springs at many vendor booths to quench that thirst!
BEER AND BRAT TENT
Bigger and Better! We now have additional seating at the Fountain Square Beer and Brat Tent, so after you shop, take a seat, watch the stage performers, drink a Miller Draft, and enjoy the scenery!

This is a "Don't Miss" Fest. Come early, bring your walking shoes and don't forget the camera! See the Website for driving directions. For lodging, check our Area Lodging Guide.

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Cappuccino Brownies from Godiva

Love Brownies and Cappuccino?

The folks at Godiva suggest this.

Yield: 4 servings
Difficulty: *Easy
Preparation: 45 minutes plus baking and cooling times







Cappuccino Sauce:
2/3 cup heavy cream
1/4 cup brewed Café Godiva Special Roast, at room temperature
3 bars (1.5 ounces each) Godiva Solid Ivory, coarsely chopped
1/8 teaspoon ground nutmeg

Brownies:
3/4 cup (1 1/2 sticks) butter
3 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
2 tablespoons brewed Café Godiva Special Roast, at room temperature
1/2 teaspoon ground cinnamon
1 1/2 cups granulated sugar
3 large eggs, at room temperature
3/4 cup all-purpose flour
2 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
1/2 cup chopped hazelnuts, toasted*

Garnish:
Chocolate curls
Confectioners' sugar

Make the cappuccino sauce:
Heat cream and coffee in small heavy saucepan to a simmer. Add solid ivory and stir over low heat until smooth and mixture begins to thicken. Add nutmeg. Cover and chill at least 6 hours or overnight

Make the brownies:

1. Preheat oven to 350°F. Line 9-inch square baking pan with aluminum foil and spray with vegetable cooking spray.

2. Place butter, 3 bars chopped chocolate, coffee and cinnamon in medium heavy saucepan. Heat over low heat, stirring until smooth. Remove from heat and cool slightly.

3. Add sugar and eggs, whisking until smooth. Stir in flour, 2 bars chopped chocolate and hazelnuts. Spread in prepared pan.

4. 4. Bake 30 minutes or until a slight imprint remains when touched lightly with finger. Cool in pan on a wire rack.

5. Remove from foil. Cut out 4 (4-inch) rounds, using a cookie cutter. Place one round on each dessert plate. Cover with chocolate curls. Heat sauce over low heat and spoon over brownie rounds. Sift confectioners' sugar over all.

*To toast hazelnuts, spread on baking sheet. Bake at 350°F. for 8 to 10 minutes or until toasted.

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