Chocolate Martini

Show en terraza del Wynn, lo disfrutaba junto con un habano y un Chocolate martini

chocolate trivia

Chocolate delays reality. When I am eating chocolate, everything is on hold: anxiety, panic, frustrations, and insecurity. Chocolate offers a profound richness, a sweetness of life, a euphoric sensation of luxury. I love chocolate in many forms, from M&M's, to imported Lindt balls, to dark fudge frosting in a pop-top can, to Hershey's dark chocolate bite-sized morsels.

It is difficult to eat only a little chocolate. I cheat myself when I chew it up quickly and swallow it like other food. To eat chocolate correctly, one must let it melt in the mouth with eyes closed, feeling the tasty, thick smooth velvet coat the tongue. It is also difficult to eat really good chocolate silently. I usually purr a long ummmmmmm of feminine satisfaction when enjoying such a pleasure.

I have strategies to keep from eating chocolate. I meditate after lunch, enjoying the sweetness of life without calories, I brush my teeth after drinking my afternoon coffee, and I give chocolate away to my mother so that it's not in the house. But it comes back as gifts from other sources, knowing that it is loved and cherished in my presence.

My daughter loves chocolate, too. A hereditary trait, I guess. Sometimes my mother and my daughter and I enjoy chocolate together, a female bonding of sensuous gratification.

We give each other gifts of Easter Bunnies, Christmas balls, and Valentine confections, then share our blessed bounty with each other. We hide it from other family members, and never apologize for succumbing to such greedy decadence. We have trained the men in our lives to buy it for us as well by expressing our enjoyment and satisfaction as lip-smacking, vocalized bliss. It's as if we permit our chocolate gift givers to be voyeurs of our pleasure.

I have a girl friend who refers to chocolate as the fourth basic food group. She eats it publicly, in front of people, instead of holding private chocolate sessions where no one can count bites or pieces. Self-righteous jailers they are, those indignant souls who reprimand us. Sometimes it is us, ourselves, our split personalities loving and hating our obsession. My sister-in-law denies her children from chocolates' evil influence, but yields personally to its entrapment. Chocolate calls her name, beckoning her in a trance- like state to follow its' seductive aroma to the kitchen. I know that aroma well, it cannot be contained in a cardboard box, a foil wrapper, or an insulated refrigerator.

Sometimes I eat chocolate to wake me up, or to keep on working when I want to stop and take a nap. Much preferred to a carrot on a stick. A self-imposed bribe to keep pushing. Of course, this bribe has negative consequences when my jeans don't fasten.

I suppose the alligator here is the addiction. But addiction to what? Chocolate? Or pushing to achieve? What a shame that my time is spent in activities that don't burn calories. Striving, planning, dreaming, persisting, setting boundaries, checking off chores, reviewing goals, paying bills.

I refuse to give up chocolate. I know women who have. Women committed to thin. I'm committed to enjoying my life. I have accepted other limitations, and I refuse other desserts, bread, and wine during the week. But chocolate has its place.

© Ana Tampanna

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iF YOU LOVE CHOCOLATE, RASBERRY AND HAZELNUT....THIS IS YOUR DRINK! Watch as mixologist David Brogan shakes up his "WHITE CHRISTMAS" MARTINI forTeresa Labarbara of WFSB Channel 3's "BETTER CONNECTICUT" show. David is the owner and creative force behind SIGNATURE DAVID (www.signaturedavid.com), one of the nation's premier mixology firms, and the Master Mixologist for the pink Spirits Company, makers of pink vodka.

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Chocolate fondue is elegantly served in chocolate fountains. The structure of a chocolate "waterfall" is made up of tiers of metal stacked one on top of the other over a heating basin. The heat in the basin keeps the chocolate liquid. A central cylinder with a rotating helical flighting moves the liquid chocolate up the fountain. The chocolate then flows down to the tiers where they can be used to dip food items like bananas, strawberries, marshmallows in.

Pure chocolate can solidify into chunks as it is moved along the chocolate fountain. Such a tendency can clog up the central cylinder of the fountain. To ensure consistency of flow, couverture chocolate, a chocolate derivative which is high in cocoa butter is mixed with the fondue. Sometimes vegetable oil is used to supplement the action of cocoa butter. Since the addition of oily substances spoil the taste of the chocolate somewhat, there are chocolate brands which are made especially for fountains. These brands have a much-reduced viscosity.

Other substances have been used to prevent the chocolate from clogging because of its sugar content, such as; chocolate syrups and dark chocolate which is 70% chocolate.

The chocolate fountain is an invention of Ben Brisman and was originally used only commercially. Then they began producing personal-use models. This is now a typical feature in weddings, and galas. Home fountains can also be seen in birthday parties and get-togethers.

The mini chocolate fountain has found use as an everyday home appliance. It can be kept and washed every day like your plates and bowls. These mini fountains are insulated on the exposed sides to prevent children from accidentally being burned. All parts can be dismantled and washed in a dish washer.

The fondue itself may come in different flavors and recipes. You can combine chocolate with hazelnuts. You can have creamy chocolate or dark chocolate fondue. Barbecue sauce has been used as an ingredient for chocolate fondues. Like wise cheese sauce is another popular variation. You can have strawberry flavored chocolate or chocolate fondue laced with coffee. Almond chocolate fondue has also been used for chocolate fountains.

A classic fondue recipe is Fondue Chocolat a la Chalet Suisse which is a mixture of toblerone, cream and brandy. It is claimed that this was the original recipe for the first chocolate fountain. The Stonehurst Manor fondue has a mixture of finely pureed raspberries and bananas mixed with the chocolate. Cinnamon and honey are also some of the popular additives used in chocolate fondue. And then, mention must be made of sugar-less chocolate fondue, especially made for diet buffs.

The chocolate fountain is now a standard table eye-turner in formal or casual social gatherings. Besides offering a topic for lively conversation, it gives the party mood an added cozy feeling. So if you are really planning for a great debut or wedding party or graduation ball, you shouldn't overlook the chocolate fountain when making your desserts listing. You can rent them for such occasions or buy one for your personal use when you entertain at home.

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Think making your own chocolate... Well, the excellent news is that you can but be advised; it can be a confused trade and you're doubtful to be bunch producing big bars of Dairy Milk the initial time you attempt. However, I'm confident you'll have huge excitement eating all the misshapes.

Take a tablespoon of that sour powdered baking cocoa things, put it in a cup. Create it your beloved cup if it's an actually 'grumpy' type of craving (female).

Now take 3 more tablespoons of powdered sugar and blend it in. You now have chocolate you can blend in milk. If you do not desire it this way, hold on because you can do further new things with this.

Are you in the frame of mind for a yummy smooth cocoa frosting? Just gradually and watchfully crease this combination into little amounts of butter or margarine. You desire to do this until you have an ideal reliability. This is superior on cupcakes, or birthday cakes.

Put it in the freezer for around 5-6 hours. Take your chocolate out of the tray and serve it.

Think making your own chocolate... Well, the excellent news is that you can but be advised; it can be a confused trade and you're doubtful to be bunch producing big bars of Dairy Milk the initial time you attempt. However, I'm confident you'll have huge excitement eating all the misshapes.

Think making your own chocolate... Well, the excellent news is that you can but be advised; it can be a confused trade and you're doubtful to be bunch producing big bars of Dairy Milk the initial time you attempt. However, I'm confident you'll have huge excitement eating all the misshapes.

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