Originally aired as part of the "Christmas" episode (Episode Episode SH1C12) on the Food Network, December 9th, 2004. Prep Time:7 min, Level: Easy, Yield: 4 servings Ingredients: White sugar crystals, preferably coarse 2 cups store-bought eggnog, chilled 1/2 cup brandy 1/2 cup amaretto liqueur 1 teaspoon ground nutmeg 2 scoops vanilla ice cream 4 cinnamon sticks Directions: Dampen the rims of 4 martini glasses and then line the rims with sugar crystals. Combine eggnog, brandy, amaretto, nutmeg, and ice cream in a blender; process until smooth. Pour mixture into martini glasses and garnish each glass with a whole cinnamon stick.
Often referred to as the sweetest pleasure of mankind, Chocolate candy is one of the top sellers in America after a long time before enjoying it. Chocolate was discovered by Mayans of the Yucatán Peninsula, in México about 2,600 years ago or so, as evidence found in ruins suggest.
When the Aztecs arrived to the Valley of Mexico, the term chocolate was coined, derived from its Náhuatl name. However, chocolate was only prepared as a beverage or chewed as cacao bean. In this period of history, the World's Finest Chocolates were totally out of scope.
Chocolate candy was taken to Europa by the hand of conqueror Hernán Cortés, who introduced it to Spain in the 16th century. It was not until the next century when it got back to New England, after the first British settlements overseas, although it is possible that American Native tribes knew how to prepare chocolate beverage.
The following centuries saw the growth of candy manufacturers introducing some of the finest brands, such as Hershey chocolate, Ghirardelli chocolate, Nestle chocolate and Lindt Chocolates, just to name a few.
It was during the 19th century when the World's Finest Chocolates would be manufactured following a period of industrialization. The Switzerland chocolate company Lindt & Sprüngli was founded in 1845, producer of the world-famous Lindt Chocolates.
Later Nestlé, another Switzerland Company, joined to the venture manufacturing sweeteners in 1866, but Nestle chocolate candy and other food products began to be distributed in all of Europe and America around the turn of the century.
As chocolate candy became more popular and accepted worldwide, more companies were established, and many others disappeared shortly after. In the United States, the pioneer was Ghirardelli Chocolate Company, founded in 1852. Ghirardelli chocolate was the first American brand.
Milton S. Hershey founded the Hershey Chocolate Company after visiting the Columbian Exposition. Hershey sold his former Lancaster Caramel Company, but retained the rights to produce American chocolate products. Hershey chocolate was just the beginning of one of the most successful business in the United States.
Along with Lindt Chocolates, Nestle chocolate, Ghirardelli chocolate, and Hershey chocolate, Mars is the other brand of chocolate candy sharing the top five as producer of some of the World's Finest Chocolates.
The American company Mars Incorporated was founded by Frank C. in 1920 which specialized in a chocolate candy bar with caramel, internationally known as the Mars Bar, and his son and wife developed the famous chocolates M&M's.
Different brands from different origins, the top chocolate candy brands are manufactured in America, preferred by consumers for about one hundred years, and ahead of other chocolate products distributed or produced in the United States, a nation that exports today the World's Finest Chocolates all over the world.
oops.... thought i uploaded this last night. Let's see.. Nashville Chocolate Martinis Rosie the dog TARDIS the dragon Allie Andrew Air-Conditioner
Labels: Pumpkin
Someone in Toronto has murdered nearly bankrupt art dealer Christine Arvisaiss groom-to-be. Former rock band singer and neophyte private investigator Sascha Jackson lands the case because shes all Christine can afford. The high society gal was jilted at the altar and shes the prime suspect, not to mention Saschas first major client. Relying on wit, technology, luck, and a nerdy semi-stalker to help her clear the unlikable Christines name, Sascha digs further into the muck only to discover high-finance shenanigans, an unnerving pattern of slaughtered fiancés, and a growing list of brides that never were who might be killers. Along the way, the wisecracking, sassy sleuth uncovers murky secrets among the citys bluebloods, including drug addiction, art forgery, and possible insider trading. In order to trap the murderer, Sascha enlists her ex-boyfriend and former band mate to pose as her fiancé, but will her ruse make her ex the next victim on the hit list and lead to her own untimely demise? 1. Choco-retto-tini Martini glass Shaken over ice & strained ½ ounce vodka ½ ounce Amaretto 1 ounce White Crème de Cacao Garnish with a Hersheys Kiss (or a mini Toblerone) and some chocolate sprinkles Music Recorded by Paul Comeau
Labels: Chocorettotini, Groom
Chocolate has never been a man's favorite thing. It could be that chocolate has always been in the realm of womanhood, being sweet and soft. The idea of chocolate being attractive to men could be as alien a concept as home decorating. However, men are actually closet chocolate lovers. A poll conducted on 100 men showed that 90% of them liked chocolate.
Manufacturers are now trying to cash in on men and chocolates as not only a novel idea but also a lucrative one. Online, there are chocolate sports balls that come in a wide array of spherical design such as chocolate basketballs, chocolate footballs and even chocolate soccer balls. Men love the idea of incorporating sports into this luscious treat. Online stores have produced hundreds of these and place them in tin boxes or circular tubes perfect for Valentines Day gift for your man.
Gourmet chocolate has also been incorporated into these fun designs with nuts like almonds, cashew and walnuts placed in the center. There are also chocolate balls with toffee and nougat surprises in the middle. Chocolate sports ball are also decorated with coconut shavings and mint pieces. Plain chocolate-covered peanut sports balls also make fun gifts for little boys. They serve as party favors for little boy parties with a sports theme. Some bachelors like to give them away on Halloween for trick or treat.
Jenny, the owner of a candy store and sells chocolates online says orders for customized chocolate sports ball are increasing. On Father's Day, her biggest bestseller was chocolate golf balls that she has fashioned out of white chocolate. She says that orders for these types of chocolate are usually made by women on their men's birthdays or by moms on their son's birthdays.
Another hit in Jenny's online store are chocolate coins which are in great demand, surprisingly, by men. Apparently, they are being used for poker nights and for Las Vegas themed parties. They can come in all denominations and are personalized by stacking them in money tubes or in money bags. Even kids love chocolate coins since they are perfect for board games.
Manufacturers are still trying out ways to entice men to like chocolate. Some advertiser's bank on the fact that in olden time chocolate was considered an aphrodisiac and was aptly called "the food of the gods". Although chocolate shaped into miniature balls are getting the attention of men, manufacturers are still thinking up of ways on how they can turn into this coveted female food into men's favorite food too.
When you are in the market for chocolate, you will wind up doing a lot of research through consumer magazines, products reviews and the Internet in order to get the best information and chocolate facts. Knowing what to look for in the highest quality will make your choice a lot easier.
Dark chocolates are made without milk as an additive. Milk chocolate is made with milk powder or condensed milk added. White chocolates are a confection based on cocoa butter without the cocoa solids. Unsweetened is pure chocolate liquor, also known as bitter or baking chocolate. Couverture is a term used for chocolates rich in cocoa butter. Bittersweet is chocolate liquor to which some sugar, more cocoa butter, vanilla and sometimes lecithin has been added. It has less sugar and more liquor than
semisweet chocolate. Compound chocolate is the technical term for a confection combining cocoa with vegetable fat, usually tropical fats and/or hydrogenated fats, as a replacement for cocoa butter.
Cocoa powder. There are two types of unsweetened baking cocoa available: natural cocoa and Dutch-process cocoa. Both are made by pulverizing partially de-fatted chocolate liquor and removing nearly all the cocoa butter. Natural cocoa is commonly used in recipes while Dutch-process cocoa is frequently used for drinks. Chocolate is a product based on cocoa solid and/or cocoa fat.
Chocolates contain phenylethylamine which is a mild mood elevator and anti-depressant. It happens to be the same chemical that produces the love or happiness feeling in our brains. It also contains a very small amount of caffeine. It is also considered an aphrodisiac. Very much like red wines, fruits, teas and vegetables, cocoa seeds contain important antioxidants called flavonoids, and has been linked to cardiovascular health. Dark chocolates contain about twice as many antioxidants as the milk chocolates do. Not everything that tastes good is bad for you and chocolates is definitely one of them. While
chocolates and cocoa butter contain both saturated and unsaturated fat, but unlike many saturated fats the stearic acid in chocolates is a neutral fat and does not raise your bad cholesterol levels.
Proper storage and care is important and here is a short but very important list to ensure you will be enjoying every last bite. Store in a cool, dry place at approximately 65-70 degrees F. It can and will absorb aromas and odors of other foods stored around it and should be kept in mind when storing. For the most part the shelf life is around 1 year if stored properly. Do not store in the refrigerator, the moisture from the refrigerator will effect both the appearance and texture. The same is true with storing in high heat, this will cause a "bloom" effect which will not affect the taste but it definitely affects the appearance.
So, there you have it. Now that you have been given at least the basic information, the next step is up to you. Take these chocolate facts and make use of them, if your a chocoholic or know one these tips will benefit you for a lifetime.
Did you know chocolate was originated in Central America? That it used to be a treat only to the rich? Chocolate has a fascinating history!
The Olmecs occupied a small area south of Veracruz and were the first cultivators of the cacao pod. The Mayans were next, just south of present day Mexico, to elevate chocolate to status of the Gods. They named the cacao tree Cacahuaquchtl (tree) as they were concerned no other tree was worth naming. They believed the tree belonged to the gods and that the pods growing from the tree were an offering from the gods to man. They Mayans were the originators of a bitter brew made from cacao beans. It was a luxury drink enjoyed by kings and noblemen. Thankfully we can all enjoy chocolate now!
Christopher Columbus, in 1502, reached the island of Guanaja off the coast of Honduras. As legend goes he was greeted by natives that gave him a sackful of cacao beans in exchange for some of his own merchandise. When Cortes arrived seventeen years later the cacao beans were being used as food and a form of currency. It was reported that a slave could be bought for one hundred cacao beans. At the time, two hundred small cacao beans were worth one Spanish real.
The Spanish helped develop cacao plantations in Mexico, Ecuador, Venezuela, Peru, Jamaica and Hispaniola (Haiti and the Dominican Republic). Cacao production has since spread all over the world but the cacao from these original regions still produce the most highly prized variety of cacao bean. The first ever chocolate processing plant was set up in Spain in 1580. From then on the popularity of chocolate gradually spread to the other European countries.
The Dutch transplanted the tree to their East Indian states in the early seventeenth century and from there it spread to the Philippines, New Guinea, Samoa and Indonesia with a large degree of success made possible by the exploitation of hundreds of thousands of African slaves. In the early nineteenth century the Portuguese transplanted Brazilian cacao saplings to the island of Sao Tome off the African coast and later to West Africa. By the end of the nineteenth century the Germans had settled it in Cameroon and British in Sri Lanka. Plantations have since spread to Southeast Asia and Malaysia is now one of the world's leading producers.
James from The Living Room, Manchester prepares a mocha based Liquid Chocolat cocktail - a pure caffeine rush Ingredients Brew a double espresso over 2bspns of macho 100% Liquid Chocolat, stir to dilute. add ¾ oz gomme 50ml cariel vanilla garnish with a sprinkling of the Milky Liquid Chocolat. Brought to you by Hotel Chocolat and The Living Room, Manchester.
FOR SALE
"Circle K Serenade" Join us for a fun night where the gentlemen of UNLV CKI serenade the ladies. They will be performing 2 "exhibition" songs and 1 "serenade" song that will be auctioned off. The winning bidder gets to be right next to the performer while he serenades you. Dress code is sexy (GQ and cocktail dresses) There will be a red carpet entrance for this event, refreshments including chocolate and martini glasses, and of course, candle light! Join us for the passion, the romance and the service! When: Feb. 11th, 2009 Location: 208C Time: 7-10pm
The chocolate martini is one of the world's most romantic cocktails. This chocolate martini recipe is the perfect start for a romantic meal or Valentine's Day dinner. In fact, chocolate martinis are among the most ordered flavored martinis on most bar menus. Chocolate martini recipes are easy to mix up. For a white chocolate martini, simply follow this recipe and substitute the chocolate liqueur with Godiva white chocolate liqueur. For a rapsberry chocolate martini, substitute the vanilla vodka with Stoli Razberi vodka. Here's what you'll need to make a chocolate martini. This will serve one person. Godiva Chocolate Martini 2 ounces of Godiva chocolate liqueur 1 1/2 ounces Stoli vanilla vodka Shaved white chocolate, for garnish Fresh raspberry, for garnish Start by dipping the rim of the martini glass in Hershey's chocolate sauce and granulated white sugar. To make this Godiva chocolate martini recipe, fill a large tumbler with ice cubes. Add 2 ounces of Godiva chocolate liqueur to the tumbler. Next, add 1 1/2 ounces Stoli vanilla vodka. Add to a shaker and shake well. Pour the mix into a martini glass. Garnish with shaved white chocolate and a fresh raspberry. I hope you enjoy this sweet version of the popular martini. Thanks for watching.
Belgian Chocolate Pralines: The Successful Story of Jean Neuhaus
From the 18th century, the Belgian chocolate has risen in fame. In 1912, a chocolate genius Jean Neuhaus created a new procedure and increased its popularity ten-fold. He used a "couverteur" which is a specialized chocolate version. It is also the pralines cold shell. But it is different from the American sugary treats found in most candy shops. Chocolate pralines from Belgium are filled with varieties of flavored creams or nougats, such as hazelnut, fruit, more chocolate, or coffee. Some of the chocolatiers in the time of Neuhaus could duplicate his pralines complex flavors.
Jean Neuhaus' successful years were after the end of the First World War And this time, Louise Agostini, his wife made another breakthrough by creating the ballotin or praline box, significant type of pralines preciously made by hand. It has a very practical green and gold packaging embossed with letter "N". Because Jean never patented this ballotin, it became the design favored by all chocolate manufacturers in Belgium since its creation.
The creativity of Jean Neuhaus led to the development of new methods for applying a precise standard quality to all praline productions. They ensured that the finest ingredients are selected to produce chocolates of high quality. He became the unfaltering source of ideas for creating new pralines. Even the Royal Family of Belgium is one of his satisfied customers. In 1918, The Prince of Wales and Prince Leopold have visited the Neuhaus shop to try what everybody is talking about in town.
In 1923, the son-in-law of Jean Neuhaus Adelson de Grave was initiated in praline manufacturing and was taught the secret of the family's business. His creations also brought additional distinction to the Company. His son Pierre also contributed his genius by helping his father create Tentation and Caprice and opened other shops outside Brussels.
In 1978, the Chocolate Company was put under the management of Claude Poncelet and Jean-Jacques. Their goal of making it the world's most famous brand was clear to capture the foreign markets. Thus, more outlets were opened in Japan, Canada, Guadeloupe, Colombia, United States, and other capital cities in Europe.
In 1991, Neuhaus became the leader in the luxurious praline sector industry in Belgium as well as in Luxemburg. Their well-defined strategies for marketing and international networks kept it in maintaining an enviable position in the market. Modern technology investment also contributed to the success of the company, but one-third of praline productions remained handmade. In 2000, King Albert accredited Neuhaus as their supplier.
The Company has remained in the chocolate industry until today. The legacy of Jean Neuhaus continues to make the best Belgian chocolate pralines. Their technical advantage among other chocolate manufacturers is the couverteur storage before use. In the process of making chocolates, the fine grinding of cocoa beans is first done. Afterwards, it is mixed with cocoa butter and sugar and then smoothened through tempering. Adding heat during the process must be carefully done. Many chocolate companies received the chocolates in solid forms. It means they have to reheat it to become usable. But Belgian chocolate companies often received the chocolates in a heated tanker after the tempering process. Chocolates that are not cooled retain most of its aroma.
Belgian chocolates can be expensive. However, those people who have tasted it revealed that nothing can compare with its true quality. And this is what Belgian chocolates are known for throughout history.
From the time the first coca beans were harvested by the Mayans, there has been the belief that chocolate has a euphoric impact on the body's senses. The conquistadores saw the Emperor Montezuma of the Aztecs consuming a large quantity of cocoa in the form of a beverage called chocolatl before entering his harem. The invading Spaniards spread the Emperor's belief that cocoa was an aphrodisiac and brought it to Europe. This belief was also shared by one of history's most famous lovers, Giacomo Casanova.
Since then, the use of chocolate as part of the mating ritual has been firmly established. . More recently it has been shown that not only does chocolate increase the sexual appetite but also produces a sense of elation similar to an orgasm.
It has only been in recent times that scientists have unravelled chocolate's psychotropic properties and the effects it has on us. Chocolate has been found to contain modest amounts of the stimulants caffeine and theo-bromine, (much less than in coffee or tea) Chocolate is also known to generate increased levels of serotonin, a chemical naturally produced by the brain, which is known to reduce anxiety. Serotonin is most commonly associated with the effects of marijuana or getting 'stoned' (you would have to eat 25lbs of dark chocolate at once to achieve the same effect).
Neither of these properties by themselves provides the connection between eating chocolates and heightened sexual pleasure. It is in fact the rush of endorphins produced by eating chocolates, particularly dark chocolates, which is most similar to the bliss associated with a healthy sexual relationship. Chocolate also contains phenyl-ethylamine which is known to stimulate the release of dopamine into the pleasure centers commonly associated with an orgasm.
In addition to this scientific evidence, a great deal of behavioral research has been done to study the sexual behavior of women who eat a lot of chocolate and those who don't. The conclusion of this is that women who consume large quantities of chocolate have more satisfying sex lives. However the reverse correlation could also be assumed where women with satisfying sex lives tend to eat more chocolate.
Despite the fact that the relationship between sex and chocolate can't be proven with 100% certainty, the scientific evidence combined with behavioral studies provides a compelling argument for cocoa's impact on our sexual drive - it is convincing enough for chocolate to have become a part of my daily diet!
I recommend that you buy chocolate with a high cocoa content which taste better and do not contain extra sugars and oils like candy bars found in most shops. My personal favorite, Neuhaus chocolates, is an example of where you can get dark chocolate with a high cocoa content and a resulting surfeit of pleasure. To paraphrase the Song of Solomon, 'Stay me with flagons and comfort me with chocolates, for I am sick with love'.
Labels: Affect, Chocolate, Chocolates, Finest, Worlds
This chocolate candy recipe is not very hard, yet it is similar to making truffles, so once you've mastered these you'll have the courage for truffles.
Or maybe you'll just love these enough you won't need to try anything any harder. Since I love chocolate and mint together so much, I'm stuck on using all mint extract in this recipe, but vanilla is also very very good.
Is there such a thing as a 'bad chocolate candy'? I don't think so!
Ingredients-
4c confectioners (powdered) sugar
1/2c homogenized milk
1c (2 sticks)cold butter
2 tsps. extract of your choice (1 tsp. each of two different kinds if you wish)
1 1/2 lbs. of whatever kind of chocolate you want to coat your creams with - milk, semi sweet, white or dark chocolate.
Equipment and Supplies-
6 ziplock bags
Plastic wrap
Tray or cookie sheet to fit in your freezer
Scissors
Mixer
Directions-
Put the butter in the mixing bowl and pulse back and forth between high and low speed to soften it until there are no hard chunks, then very slowly add the powdered sugar.
Once you've gotten about 2 cups of the sugar mixed in with the butter, enough to make a stiff dough, add 1/4c of the whipping cream or whole milk, until the mixture softens enough to whip them. Then add the rest of the powdered sugar, extracts and the rest of the milk. Extracts can be chocolate, orange, strawberry or lemon, just to give you some ideas. Whip again after adding the liquid ingredients for about 30 seconds and turn off the mixer.
Spoon the mixture into the ziplock bags and set aside. Cover the tray with plastic wrap. Snip one of the corners off of the ziplock and squeeze little blobs of the butter mixture onto the plastic. Repeat this process until you've made enough to fill the tray.
Put the tray in the freezer for about 20 minutes.
In a separate bowl melt the chocolate. You can use your oven, a double boiler, or a big bowl over top of a small pot with water simmering below it.
Take the candies out of the freezer when the chocolate is just right for dipping. Using a dinner fork drop the creams one by one into the chocolate, cover them completely and then drop them back onto the plastic covered tray.
Let them cool about 5 minutes, and then drizzle some white or dark chocolate over the top or roll them in powdered sugar, sprinkles, coconut, cocoa or nuts. Let them cool for another half an hour to hour before moving them from the tray into tins or boxes.
There are not too many easy, chocolate bread recipes made in the traditional way with yeast and not with baking powder. If you have an electric mixer with a dough hook, you will have no problems with this recipe.
Ingredients for this chocolate recipe:
1/4 Teaspoonful of salt
2 Envelopes of instant yeast
1/4 Teaspoonful of extract cinnamon
1/2 Cup of Cocoa
4 Cups of flour
1/3 Cup of sugar
2 Tablespoonfuls of butter
1 Egg
1 Cup of very hot milk
1/2 Cup of warm water (or as much as is needed to get a dough that can be handled easily)
1 Cup of currents
Method for this chocolate recipe:
Mix all the dry ingredients in a bowl
Melt the butter.
Beat the egg.
Mix the butter, egg, milk and water to form a soft dough that can be easily handled.
Knead the dough for about 1 minute.
Turn onto molding board, roll into a square about an inch in thickness and sprinkle on one-half cup of the currants.
Fold the sides to meet the center and then the bottom and top ends to center.
Fold as at first, using another one-half cup currants.
Cover the bowl with cling wrap and leave in a hot place to rise until it has doubled in size.
Knock the dough down.
Shape the dough into the required shape for your buns, place them on a greased baking tray, cover and let them rise again until doubled in size.
Pre-heat the oven to 350oF
Bake fifteen to twenty minutes.
As you take them from oven, brush the tops of your buns with the white of one egg beaten with one-half cup confectioners' sugar.
Let them stand five minutes.
Now they are ready to serve.
If you want chocolate bread and not buns, you can bake it in a bread pan but you will have to lower the heat to about 325oF after 15 minutes and you will have to bake it for about 1 hour.
If you feel uncomfortable about the raw egg white, mix the confectioner's sugar with a very small amount of water and use as directed. For the typical rum and raisins flavor you can also add 2 table spoons of rum or 1 teaspoons of rum flavoring. These buns are best served fresh from the oven and they make an ideal treat for a weekend brunch.
Did you know chocolate was originated in Central America? That it used to be a treat only to the rich? Chocolate has a fascinating history!
The Olmecs occupied a small area south of Veracruz and were the first cultivators of the cacao pod. The Mayans were next, just south of present day Mexico, to elevate chocolate to status of the Gods. They named the cacao tree Cacahuaquchtl (tree) as they were concerned no other tree was worth naming. They believed the tree belonged to the gods and that the pods growing from the tree were an offering from the gods to man. They Mayans were the originators of a bitter brew made from cacao beans. It was a luxury drink enjoyed by kings and noblemen. Thankfully we can all enjoy chocolate now!
Christopher Columbus, in 1502, reached the island of Guanaja off the coast of Honduras. As legend goes he was greeted by natives that gave him a sackful of cacao beans in exchange for some of his own merchandise. When Cortes arrived seventeen years later the cacao beans were being used as food and a form of currency. It was reported that a slave could be bought for one hundred cacao beans. At the time, two hundred small cacao beans were worth one Spanish real.
The Spanish helped develop cacao plantations in Mexico, Ecuador, Venezuela, Peru, Jamaica and Hispaniola (Haiti and the Dominican Republic). Cacao production has since spread all over the world but the cacao from these original regions still produce the most highly prized variety of cacao bean. The first ever chocolate processing plant was set up in Spain in 1580. From then on the popularity of chocolate gradually spread to the other European countries.
The Dutch transplanted the tree to their East Indian states in the early seventeenth century and from there it spread to the Philippines, New Guinea, Samoa and Indonesia with a large degree of success made possible by the exploitation of hundreds of thousands of African slaves. In the early nineteenth century the Portuguese transplanted Brazilian cacao saplings to the island of Sao Tome off the African coast and later to West Africa. By the end of the nineteenth century the Germans had settled it in Cameroon and British in Sri Lanka. Plantations have since spread to Southeast Asia and Malaysia is now one of the world's leading producers.
The increasing percentage of people diagnosed with diabetes notwithstanding, people take to chocolate pudding as sunflowers take to sunshine. Describing chocolate pudding as popular with the masses is an under statement. These goodies made of mouth-watering chocolate are a favorite of children and adults alike. Chocolate pudding's popularity is definitely on an upswing, even though several decades have passed since it's creation.
The alluring taste of the product led to chocolate pudding being considered a staple food of teenagers. Adults have not been able to keep their hands off them, though they have strongly voiced their dissent against a grub that has a high sugar quotient. Let's put it that chocolate pudding is a necessary evil for many. They want to get away from it because of the high calorie content; at the same time, they want to savor the strange tingling sensation that spreads to your brain when you take the first delicious spoonful. Really, the stuff temptations are made of!
Chocolate pudding owes it origins to the chocolate custard. Chocolate pudding is a variation of the more traditional chocolate custard. The dish was invented by Meredith, Helenna and Mary. During the early years of chocolate pudding, it was considered a food item suitable for children who have a weak physical disposition. It was so because of the high calories, and therefore energy, quotient contained in chocolate. Later it became an item that found mention in the dessert menu of all self-respecting eateries. General Foods introduced the chocolate pudding mix in 1934 and it became famous as "Jell-O Chocolate Pudding" in 1936.
With health food adapting to the demands of the modern world and its holier-than-thou diet charts doing the round of every health clinic, gulping down dollops of chocolate pudding is no longer a trend that anyone wants to follow or start. People have woken up to the fact that one spoonful of chocolate pudding translates to roughly half-an-hour of exercise. So they try to keep the extra calories away by depriving themselves of one of the most alluring tastes that one can provide to one's taste buds. There are some exceptions of course, like yours truly! We strongly vote in favor of our dear chocolate pudding, no matter how many hours we need to fight it out at the gym to get the redundant calories off our systems!
Celebrate Chocolate Pudding Day on June 26th with a lot of fanfare, as the day definitely is a toast to one of the most popular fast-food items. Trivial it may seem to the purists when they hear of days being named after food-items which to their perception are sold in the back-streets, but they have always been the same. You and I need not be burdened by their learned views. We go out there on Chocolate Pudding Day, have plenty of them and plan when to have them next. Calories and critics can keep up their fret and fume!
fun! inspired by a chocolate martini the other night :) music found on audio swap: Whirlwinded (His Boy Elroy)
Food and drink stock photography by Biffspandex Photography.
Labels: Biffspandex, Photography
Watch as Bartender Mitch shakes up a delicious organic double chocolate martini. Let him make one for you at Lied Lodge & Conference Center at Arbor Day Farm, Nebraska City.
The chocolate martini is one of the world's most romantic cocktails. This chocolate martini recipe is the perfect start for a romantic meal or Valentine's Day dinner. In fact, chocolate martinis are among the most ordered flavored martinis on most bar menus. Chocolate martini recipes are easy to mix up. For a white chocolate martini, simply follow this recipe and substitute the chocolate liqueur with Godiva white chocolate liqueur. For a rapsberry chocolate martini, substitute the vanilla vodka with Stoli Razberi vodka. Here's what you'll need to make a chocolate martini. This will serve one person. Godiva Chocolate Martini 2 ounces of Godiva chocolate liqueur 1 1/2 ounces Stoli vanilla vodka Shaved white chocolate, for garnish Fresh raspberry, for garnish Start by dipping the rim of the martini glass in Hershey's chocolate sauce and granulated white sugar. To make this Godiva chocolate martini recipe, fill a large tumbler with ice cubes. Add 2 ounces of Godiva chocolate liqueur to the tumbler. Next, add 1 1/2 ounces Stoli vanilla vodka. Add to a shaker and shake well. Pour the mix into a martini glass. Garnish with shaved white chocolate and a fresh raspberry. I hope you enjoy this sweet version of the popular martini. Thanks for watching.
Enjoy this delicious Chocolate Pound Cake Recipe! Easy to make and is a big hit with those who like chocolate pound cake.
Ingrededients for the chocolate pound cake recipe:
1-cup butter, room temperature
2 cups sugar
4 eggs
1 (8-ounce) bittersweet chocolate bar or chocolate chips
1 (16-ounce) can chocolate syrup
1/2 teaspoon baking soda
1 cup sour milk or buttermilk
1 teaspoon vanilla extract
3 cups flour
Here's how you cook the chocolate pound cake recipe...
Preheat oven to 350 degrees. Grease and flour a 12-cup bundt pan, parting 2 inches at the top for the cake to rise.
In a large bowl, cream butter and sugar collectively until downy. Add eggs, one at a time; beat until fully integrated.
In a heavy saucepan over low heat, melt chocolate bar or chocolate chips; stirring until smooth. Remove from heat. Add chocolate syrup and butter-sugar mixture; stir until well mixed.
Add 1/2 the milk mixture to chocolate mixture. Add 1 1/2 cups flour, mixing well. Add remaining milk mixture and remaining 1 1/2 cups flour; beat until well incorporated. Pour into prepared bundt pan. Bake approximately 1 hour 20 minutes or until a toothpick inserted in the center come out clean. Remove from oven and cool 15 minutes on a wire rack; remove from pan and invert onto a cake plate.
This is yet another recipe for the chocolate pound category.
This rich cake has the most wonderful moist texture. Frost it with the frosting if you'd like; it would also be wonderful just dusted with powdered sugar.
INGREDIENTS:
* 1-1/2 cups butter, softened
* 3 cups sugar
* 5 eggs
* 2 tsp. vanilla
* 1-1/4 cups buttermilk
* 2-1/3 cups flour
* 2/3 cup cocoa
* 1/2 tsp. baking powder
* 1/2 tsp. baking soda
* 1/4 tsp. salt
* 1/3 cup peanut butter
* 1-1/3 cups semisweet chocolate chips
PREPARATION of this chocolate pound cake recipe:
Heat up oven to 325 degrees F. Spray a 10-inch bundt pan with nonstick baking spray (with flour in the spray) and set aside.
In a large bowl, beat butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition.
Beat in vanilla.
Sift together flour, cocoa, baking powder, baking soda, and salt. Add alternately with buttermilk to butter mixture, beginning and ending with dry ingredients. Pour batter into prepared pan.
Bake at 325 degrees F for 65-75 minutes, until toothpick inserted in cake comes out clean and cake begins to pull away from sides of pan. Cool in pan for 5 minutes, then turn onto serving plate and cool completely.
To frost, melt peanut butter and semisweet chocolate chips in microwave (2 minutes on 50% power) and stir until smooth. Spoon over cake. 16 servings
Enjoy these wonderful chocolate pound cake recipes!