Before I started writing about chocolate today, I ate a couple of French mints that taste almost like the famous Frango mints from Frederick and Nelson Dept. store in Seattle. Unfortunately, Frederick and Nelson are no longer there, but you can still get Frango's because Macy's sells them. Did you know chocolate releases endorphins into the brain and makes us happy when we eat it? I'm feeling particularly ecstatic, exhilarated, radiant and joyful!
I don't think anyone loves chocolate more than my dad, Robert. He is a chocolate connoisseur and if I can't decide what to give him for a gift, chocolate will always work. A friend of mine, Ricky, who isn't far behind dad in her love of chocolate, stashes hers in little hiding spots in her house.
One summer day, Jerry and I had a big barbecue/bonfire at the farm. People came from all over, spending the night in motor homes, our house and motels. We all had a great time with food, music, and ended the evening with a big huge bonfire roasting marshmallows and making smores. I had made an enormous platter of rich chocolate brownies and my dad and his brother, Jerry absconded with the entire platter and ate every last one of them. Luckily, I had another platter hidden that they did not know about. They were laughing and thought it was quite funny. See, I told you chocolate makes us happy.
The cacao tree is a native of Central and South America. There are three main varieties of cacao trees. Forastero is the most common of the trees and accounts for 90% of the world's production. Christopher Columbus was the first European to come in contact with cacao. In some parts of Central America cocoa beans were used as local currency.
By the beginning of sixteenth century, the Aztecs had an advanced and powerful civilization located in what is now Mexico. Many people believe that the Aztecs first developed chocolate. Apparently, chocolate goes back much farther. The ancient Maya, consumed chocolate. Rulers of the Aztecs drank fifty flagons (large pitcher) of chocolate a day. This beverage was made with water, wine, seasoned with vanilla, pimiento and chili powder.
Europeans drank chocolate before it was sweetened. Doesn't sound good to me. The Spanish first brought chocolate back to Europe, it was still being served as a beverage, but soon the chili pepper was replaced by sugar. This sweetened version of chocolate was very luxurious and few could afford it except the European nobility. Pretty soon coffee and chocolate houses were popping up everywhere in London. Soon after, the French, English and Dutch were cultivating cacao in their colonies in the Caribbean and later elsewhere in the world. As with everything, more production meant lower prices and soon the masses were able to enjoy chocolate.
By 1828 chocolate was introduced into the "modern era" and chocolate production began full steam ahead. In 1828 Dutch chocolate maker Conrad J. van Houten patented an inexpensive method for pressing the fat from roasted cacao beans. Eventually his press reduced the cocoa butter in half which created a cake that could be pulverized into a fine powder known as cocoa.
The introduction of cocoa powder made creating chocolate drinks much easier and by experimenting, new chocolate products were created. In 1849, Joseph Storrs an English chocolate maker produced the world's first eating chocolate.
Today, it's the Swiss which are famous for their chocolate. In 1879 two major developments in chocolate happened; Daniel Peter, Swiss chocolate manufacturer used powdered milk and invented milk chocolate. Second, Rudolphe Lindt invented a process called "conching" that made chocolate candy more blendable.
I hope you enjoy the delicious chocolate recipes listed below. Remember, always use good quality chocolate, it makes all the difference.
Chocolate After Dinner Dessert Drink
2 pints coffee ice cream
4 jiggers Cognac
4 jiggers Creme de Cacoa
Place all ingredients into blender and blend about 15 seconds. Pour into wine glasses.
Julia's Hot Chocolate
5 cups whole milk
1 cup heavy whipping cream
1 cup unsweetened cocoa powder
1 cup sugar or honey (I personally like honey)
6 oz. semisweet chocolate, chopped
pinch of salt
1 tsp. pure vanilla extract
Whipping cream for garnish
marshmallows
shaved chocolate for garnish
In a saucepan, over medium heat bring milk, cocoa powder and sugar to simmer, whisking frequently. Add the semisweet chocolate and whisk until smooth. Add salt, vanilla and 1 cup whipping cream. Whip the whipping cream for garnish. Ladle hot chocolate into mugs, add marshmallows if desired and top with dollop of whipping cream and shaved chocolate.
Decadent Chocolate Cake
12 oz. semisweet chocolate chips
4 (1 oz) squares unsweetened chocolate
1 3/4 cups sugar
1 1/2 cups butter, melted
1/2 cup water
1 tsp. pure vanilla extract
7 eggs
2 cups heavy whipping cream
chocolate shavings
Preheat oven to 350 degrees. Grease a 10-inch round cake pan and line with parchment paper. In a large bowl, add chopped chocolate and chocolate chips. Add melted butter. In a saucepan, heat water and 1 1/2 cups sugar until boiling and pour over chocolate, stirring until smooth. In another bowl, whip eggs with 1/4 cup sugar until thickened. Fold this mixture into chocolate mixture. Pour batter into prepared pan.
Place cake pan on baking sheet and fill baking sheet with water (such as a water bath) Bake for 40 to 50 minutes. Carefully remove from oven (I take a turkey baster and remove some of the hot water to a cup, be careful not to burn yourself). Cool cake on rack and then refrigerate. To serve; remove cake from pan by running a sharp knife around edges and flip over onto serving plate. Remove parchment paper and serve with freshly whipped cream and chocolate shavings.
Italian Zuccotto (love this) - An Italian dessert with origins in Florence. Zuccotto means "little pumpkin" in Italian. This dessert is said to be inspired by the dome in Florence's main cathedral
1 pound cake (can purchase or make own)
1/4 cup orange liqueur or rum
6 oz. semisweet chocolate, chopped
2 cups heavy whipping cream
1/2 cup sugar
1 tsp. almond extract
1 cup slivered almonds, chopped
Line a 3 qt. mixing bowl with plastic wrap. Cut the pound cake into 1/2-inch long slices and line the bowl with cake. Make the cake fit in nicely and fill in blank spots. Brush (using pastry brush) with orange liqueur or rum. In microwave melt half the chocolate, stirring until smooth.
In another bowl, beat the whipping cream, sugar and almond extract until still peaks form. Fold in the chopped almonds and remaining chocolate pieces. Spread this cream mixture around the cake lined bowl, leaving a well in center, you will have extra cream. Mix the melted chocolate into reaming whipped cream and fill the center of the dessert. Top with remaining cake pieces. Cover with plastic and refrigerate overnight. When ready to serve turn the cake onto plate, remove plastic and garnish with whipped cream and chocolate shavings. Slice into pieces.
Julia's Super Fantastic Cheesecake Brownies
5 oz. unsweetened chocolate
3/4 cup all purpose flour
1 (8 oz) package cream cheese, softened
4 tsp. all purpose flour
1/2 cup butter
1 2/3 cup sugar
1 tsp. pure vanilla extract
4 eggs (1 for cream cheese filling)
1/2 tsp. pure orange extract
orange zest
1/2 cup semisweet chocolate, chopped
In a saucepan, melt the unsweetened chocolate and butter over low heat. Remove from heat and stir in 1 1/3 cups sugar and 1 tsp. vanilla extract. Cool mixture for about 20 minutes. Beat in the 3 eggs and 3/4 cup flour. In another bowl, beat 1/3 cup sugar, softened cream cheese, 1 egg and 4 tsp. flour with orange extract.
Spray an 8x8 baking dish with cooking spray. Spread 2/3 of the chocolate batter in the pan. Spoon cream cheese mixture over chocolate batter and dollop on the remaining chocolate batter. Bake in 350 degree oven for 20 minutes. Sprinkle with chopped semisweet chocolate and continue baking another 10 to 12 minutes. Remove to cooling rack. Refrigerate covered. Cut into pieces, drizzle chocolate syrup on plate, add bar and sprinkle with powdered sugar and garnish with whipped cream if desired.
Brittany's Gooey Chocolate Cake (this is a recipe my daughter Britt makes and her husband Derek loves it)
1 egg, slightly beaten
1 cup butter, melted and cooled (divided)
1 chocolate cake mix (Britt likes Betty Crocker's Super Moist Devil's Food)
1 (8 oz) package cream cheese, softened
2 eggs
2 cups powdered sugar
Chocolate fudge topping (such as Hershey's hot fudge ice cream topping or make your own)
2 Tbl. espresso (brewed)
1 tsp. pure vanilla extract
Grease a 13x9 baking dish. Preheat oven to 350 degrees.
Crust - In a bowl, stir together 1 egg and 1/2 cup melted butter. Stir in dry cake mix until combined (mixture will be thick) Press evenly into the bottom of pan and bake 15 minutes.
Topping - In large bowl, beat cream cheese with mixer until fluffy. Add 2 eggs, one at a time to incorporate. Carefully add the powdered sugar (you don't want it flying all over you) and beat on low until smooth. Slowly add the other 1/2 cup melted butter, chocolate topping, coffee and vanilla and beat until combined. Pour over baked crust.
Bake for additional 35 minutes and cool on wire rack. To serve, dust with additional powdered sugar and cut into bars. You can serve with French vanilla ice cream, drizzled with hot fudge sauce.
Mississippi Mud Cake (one of my all time favorites, very sweet though)
1 cup butter, melted
2 cups sugar
1/2 cup unsweetened cocoa
4 eggs, lightly beaten
1 tsp. pure vanilla extract
pinch of salt
1 1/2 cups all purpose flour
1 1/2 cups pecans, lightly toasted and chopped
1 (10.5) bag miniature marshmallows
Chocolate frosting
In a bowl, whisk together butter, sugar, cocoa, eggs and vanilla. Stir in flour and pecans. Pour into greased and floured 15x10 baking pan. Bake at 350 degrees for 20 to 25 minutes. Remove from oven and top cake with marshmallows. Return to oven and bake 5 minutes. Drizzle lots of chocolate frosting over warm cake. Cool on wire rack completely.
Julia's Rich Chocolate Frosting
3 squares unsweetened chocolate
3 tsp. hot water
2 cups powdered sugar, sifted & divided
1/4 cup butter, softened
1 egg
1 tsp. pure vanilla extract
Melt chocolate, add hot water and stir until thick and smooth. Remove from heat and blend in 1 cup of sugar, then butter. Add 1 more cup of sugar, egg and vanilla and beat until smooth. To serve; slice into pieces and serve with freshly whipped cream or French vanilla ice cream. Of course you must have a nice chilled glass of milk. Couldn't be better!
Chocolate Orange Cookies (one of my favorite combinations)
1 cup butter, room temperature
1 cup sugar
1 egg yolk
2 tsp. orange zest, finely chopped
2 cups all purpose flour
1/4 cup good quality orange marmalade
6 oz. bittersweet chocolate
Preheat oven to 375 degrees. Line baking sheets with parchment paper. In large bowl of electric mixer, beat butter, add sugar and beat until combined and fluffy. Beat in egg yolk and zest. Add flour and beat on low until combined.
On lightly floured work surface roll dough into 1/4-inch thick rectangle. With a 1 1/2 inch round cookie cutter (or biscuit cutter) cut into rounds. You can re-roll and re-cut all the dough. Place on baking sheets. With your thumb, make a slight indentation in center and fill with 1/4 tsp. marmalade. Bake for about 12 minutes or until lightly browned. Remove from oven and cool on wire rack. In double boiler, melt chocolate whisking in butter, 1 Tbl. at a time up to 4 Tbl. to make dipping consistency. Dip half of each cookie into chocolate and place on rack until set.
Creamy Rich Chocolate Pudding (my mom Dorothy's recipe)
6 oz. semisweet chocolate, chopped
2 cups whole milk
1 cup heavy whipping cream
pinch of salt
1/2 cup sugar
1/4 cup cornstarch
1 tsp. pure vanilla extract
Whipping cream, whipped for garnish
chocolate shavings, for garnish
In a double boiler, combine cornstarch, sugar and salt and whisk in milk. Simmer for about 20 minutes. Add whipping cream and mix, add chocolate and stirring for about 4 more minutes until smooth and thickened. Remove from heat and stir in vanilla.
Place in bowl, cover with plastic wrap on chocolate so a skin does not form and refrigerate. When cooled after a couple of hours, spoon into bowl and top with dollop of whipped cream and chocolate shavings.
Homemade Oreos (Oh, Oh, Oh, Iced cold milk and an Oreo cookie) so good. Britt found this recipe and made it, said it was great and forwarded to me. Thanks sweetie.
Wafers
1 1/4 cups all purpose flour
1/2 cup unsweetened cocoa, good quality
1 egg
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 1/4 cups sugar
1 1/4 sticks unsalted butter, room temperature
Creamy Filling
1/2 stick unsalted butter, room temperature
1/4 cup Crisco
2 cups powdered sugar, sifted
2 tsp. pure vanilla extract
Preheat oven to 375. In bowl of electric mixer, mix flour, cocoa, baking soda, baking powder, salt and sugar. Add butter and egg and mix until dough comes together.
With rounded teaspoons of batter place on parchment paper-lined baking sheet 2 inches apart. With your hands slightly moistened flatten dough. Bake for 9 minutes rotating pans in oven. Remove when done and place on cooling racks.
Creamy filling - place butter and shortening in mixing bowl and on low speed beat in sugar and vanilla. Turn on high and beat for 3 minutes until light and fluffy. Place filling in pastry bag and pip into center of cookie, place another cookie on top and press lightly together.
Rich Chocolate Cake with Peanut Butter Filling - Frosted with Rich Chocolate Frosting
3 eggs
2 cups light brown sugar, packed
1/2 cup butter, softened
4 oz. semisweet chocolate, chopped
4 oz. bittersweet chocolate, chopped
2 1/4 cup cake flour
2 tsp. baking soda
1/2 tsp. salt
1/2 cup buttermilk
1 cup boiling water
2 tsp. pure vanilla extract
Note: if you aren't going to frost with peanut butter frosting, I use 1 tsp. pure vanilla extract and 1 tsp. pure orange extract in cake batter and frost and fill with rich chocolate frosting.
Preheat oven to 350 degrees. Spray 3 (8-inch) cake pans with cooking spray. Line bottoms with parchment paper.
Melt chocolate in saucepan on low heat stirring until smooth. Beat butter in electric mixer until creamy. Add sugar and mix until light and fluffy. Beat in eggs 1 at a time, stir in melted chocolate and extracts.
Sift together flour, baking soda, salt and add to other mixture alternating with buttermilk until well blended. Stir in boiling water and pour into pans. Bake for approximately 30 minutes, remove to cooling rack and cool. Place 1 cake on cake stand, spread with peanut butter frosting, add next layer, and peanut butter frosting, finally add last layer and frost with chocolate frosting.
Peanut Butter Frosting (I use in layering cake)
10 oz. cream cheese, softened
1 stick butter, softened
5 cups powdered sugar, sifted
3/4 cup (Jiffy) smooth peanut butter (don't use natural peanut butter, too much oil)
1 tsp. pure vanilla extract
In large bowl with electric mixer, beat cream cheese until light and fluffy. Add powdered sugar and mix well. Remember, do this on low speed or you will be wearing it. Scrape down side and bottom, add extract and peanut butter and beat until well blended.
This next recipe comes from a magazine clipping my mom had that was tattered, stained and not very readable, she used it many times. All I know is this recipe is so rich and decadent you can only eat a small piece. Simply delicious.
Cappuccino Fudge Cheesecake
Crust
9 oz. chocolate wafers
6 oz. semisweet chocolate, chopped
1/2 cup dark brown sugar, packed
8 Tbl. butter, melted
Place chocolate wafers into food processor and pulse to make fine crumbs. Mix together with other ingredients and place into 9-inch springform pan going up the sides.
Ganache
1 1/2 cups heavy whipping cream
20 oz. semisweet chocolate, chopped
1/4 cup Kahlua
Bring cream to simmer in large saucepan. Remove from heat and add chocolate and Kahlua. Whisk until chocolate is melted and smooth. Pour 2 cups ganache over bottom of crust. Freeze about 30 minutes.
Filling
3 (8 oz) packages cream cheese, softened
1 cup sugar
1 1/2 Tbl. all purpose flour
1 1/2 Tbl. dark rum
2 Tbl. instant espresso powder
2 tsp. pure vanilla extract
1 1/2 tsp. light molasses
3 eggs
Preheat oven to 350 degrees. With electric mixer beat cream cheese and sugar until well blended. Scrape down bowl and beat in flour. In a bowl, stir rum, espresso powder, vanilla and molasses until espresso powder is well mixed, beat into cream cheese mixture. Beat in eggs one at a time, scraping down as you go.
Pour filling over cold ganache in crust, it should go all the way to top of pan. Place cheesecake on baking sheet and bake about 1 hour. It should move slightly when shaken. Remove to cooling rack and cool 15 minutes. Next make topping and add to top of cheesecake. See topping instructions.
Topping
1 1/2 cups sour cream (not light)
1/3 cup sugar
2 tsp. pure vanilla extract
In a bowl, whisk sour cream, sugar and vanilla and blend well. Pour topping over hot cheesecake, spreading to cover completely. Bake until topping is set about 10 to 12 minutes. Transfer cheesecake to cooling rack and refrigerate.
As the cheesecake cools, it should pull away from pan, if not run a sharp knife around edges and loosen springform, remove cheesecake. With reserved ganache, you can place in piping bag and decorate top of cheesecake topping. This cheesecake tastes best when made day before and refrigerated so flavors can blend. Wrap loosely with plastic wrap. I gently poke in some toothpicks so plastic wrap does not stick to cheesecake. To serve; slice and serve with freshly whipped cream if desired.
Chocolate Almond Ice Cream Pie
2 cups chocolate wafer crumbs
1/3 cup butter, melted
1/2 gallon rich chocolate ice cream, softened
1/4 cup Swiss Chocolate Almond Liqueur
1 cup slivered almonds, lightly toasted
1 cup heavy whipping cream
Fudge Sauce
2/3 cup heavy whipping cream
1/2 cup light corn syrup
1 tsp. pure vanilla extract
1/3 cup dark brown sugar, packed
1/4 cup unsweetened cocoa
6 oz. semi sweet chocolate, chopped
2 Tbl. butter
pinch of salt
In a heavy saucepan, over medium heat bring cream, corn syrup, brown sugar, cocoa, chocolate and a pinch of salt to a boil. Stir until chocolate has melted. Reduce heat to low boil stirring occasionally for 5 minutes; then remove from heat. Add butter, vanilla and stir until smooth. Cool sauce.
In a bowl, combine the wafers and butter and press into a 9-inch pie plate. Bake at 350 degrees for 8 -10 minutes. Cool on wire rack. Blend softened ice cream with liqueur. Fill pie shell and freeze for at least 2 hours. Pour 1/2 cup fudge sauce over pie and refreeze. Whip the whipping cream with a little powdered sugar added and top pie. Drizzle extra fudge sauce on and sprinkle with almonds.
Bon Appetit
"In everything give thanks for this is God's will for you in Christ Jesus"
1 Thessalonians 5:18
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