Chocolate World

Monday, February 19, 2007

An Easy Chocolate Fudge Candy Gift for all Occasions

by Jackie Beem

Everyone has people in their lives that they don’t know very well, yet during the holidays or other occasions you would like to give them a small gift just to say “I’m thinking about you at this time”, “Thank You for just being around”, “Welcome to the neighborhood” or “Thank You for the job you do”.

This might be elderly, lonely people in your neighborhood or church, people you work with, the postman, UPS/Fedex delivery person, paper boy, cleaning personnel in your office, new neighbors, etc.

Because you don’t know a lot about these people’s likes and dislikes it is often hard to find an inexpensive gift for them that they won’t just chunk in a drawer and forget about for years to come. I think we all really struggle with our thoughts trying to come up with small thoughtful gifts that people in this category can appreciate and enjoy.

A number of years ago I found that homemade Chocolate Fudge Candy was a good solution for this problem. It is something that most anyone can enjoy, no matter their age or sex. It is something they can proudly share with friends or family.

I have had to take into consideration whether or not to add nuts. I have found that some elderly people have a problem chewing the candy with nuts. I just make a batch without nuts for those folks. I usually add marshmallows or cherries to their candy.

Here is a simple recipe that I use:

- 18 ounces semi-sweet chocolate chips
- 1 (14 ounce) can Sweetened Condensed Milk
- Dash salt
- 1 ½ teaspoons vanilla extract
- ½ to 1 cup chopped nuts

In heavy saucepan, over low heat, melt chips with Sweetened Condensed Milk.

Remove from heat and stir in remaining ingredients. Spread evenly into wax Paper-lined 9x11 pan. Top with nut halves or cherries. Spread them at intervals for the square size you would like to have. Chill in refrigerator 2 hours or until firm. Turn fudge onto cutting board; peel off wax paper and cut into squares.

I usually use Ziploc containers. I line with wax paper, put a layer of Chocolate Fudge squares, then a layer of wax paper, then more fudge squares alternating until my container is full. I use small containers for some and medium size ones for others. At Christmas they usually make these in red and green. I get the red and green ones at that time and top them off with a Christmas bow which makes a ready wrapped present ready to hand out.

When making a batch with nuts, I usually use pecans or walnuts. If I have to make some fudge without nuts, I use miniature marshmallows, candied cherries or coconut. I have one 96 year old lady that loves coconut and can still chew nuts so she gets a batch with both nuts and coconut.

Some variations are to use White Chocolate Chips or Carmel Chips. I have also mixed in a few Carmel Chips in with the semi-sweet Chocolate Chips.

Even though I do most of my homemade Chocolate Fudge Candy gift giving during the Christmas holiday, I use it for gift giving all year round.

This doesn’t take a lot of time, unless you have a lot of people you need gifts for at one time, and it is really well received by all.

If you don’t have time to make your on Chocolate Fudge Candy gifts you can find a nice ready made Gourmet Chocolate Fudge gift selection at: Country Candy Delights

posted by All About Home @ 2:37 AM 0 comments

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Sunday, February 18, 2007

Chocolate Truffle Cake

Chocolate Truffle Cake Recipe

For the cake:

~ ¾ cup butter, cut into pieces
~ 8 ounces semisweet chocolate, coarsely chopped
~ 6 eggs
~ ¾ cup sugar
~ ¾ cup finely ground pecans or almonds
~ ¼ cup all-purpose flour
~ 1 teaspoon vanilla extract

For the ganache:

~ ½ cup whipping cream
~ 4 ounces semisweet chocolate, chopped
~ 2 tablespoons butter

For the garnish:

~ 2 ounces white chocolate, coarsely chopped
~ ¾ cup finely chopped pecans or almonds
~ Fresh raspberries, if desired

To make cake:
Preheat oven to 350 degrees. Butter and flour 9-inch-diameter springform pan. Line bottom of pan with waxed paper; butter, and flour paper. For cake, heat butter and chocolate in small saucepan over low heat until melted. Remove from heat; set aside. Beat eggs in large mixer bowl until frothy. Gradually add sugar; continue beating 4 to 5 minutes or until mixture has tripled in volume.

Gradually add chocolate mixture; mix well. Fold in ground pecans, flour, and vanilla.
Pour batter into prepared pan. Bake 35 to 40 minutes or until cake springs back when lightly touched in center. Cool cake in pan on wire rack 15 minutes. Run knife around edge of pan to loosen cake. Remove side of pan; invert cake onto wire rack. Carefully remove pan bottom and waxed paper; cool completely.

To make ganache:
Heat cream, chocolate, and butter in medium saucepan over low heat, stirring until chocolate melts and mixture is smooth. Refrigerate until mixture is thick enough to spread yet is still pourable. Place cake on wire rack over waxed paper-lined baking sheet. Pour ganache over cake; smooth top and sides with spatula. Carefully transfer to serving plate.

To make garnish:
Place white chocolate in small heatproof bowl. Place bowl in small skillet with water. Heat over low heat until chocolate is melted. Place melted chocolate in pastry bag with plain round tip; pipe evenly spaced horizontal lines on cake. With wooden pick or top of small knife, draw through white chocolate vertically across the lines to form a design. Press chopped pecans onto side of cake.

Arrange raspberries around outside edge of cake. Cover and refrigerate until ready to serve. Remove from refrigerator at least 30 minutes prior to serving.

Yield: 12 servings

posted by All About Home @ 8:29 PM 0 comments

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Saturday, February 17, 2007

Sensational Chocolate Oatmeal Cookies

by Donald Wilson

This is an absolutely spectacular recipe for chocolate oatmeal cookies. Though oatmeal cookies are not considered a cool, modern dessert by many, there is a reason that traditional recipes survive over the decades. And this recipe proves it -- sometimes traditions are best! Even the kids will want to get involved to make a treat that's quick to make and healthy, too.

Chocolate Oatmeal Cookies
Prep: 10 min, Cook: 10 min.
* 3/4 lb. semisweet chocolate chips
* 1/2 cup soft unsalted butter
* 1 egg
* 1/2 cup sugar
* 1/4 tsp. vanilla extract
* 3/4 cup all purpose flour
* 1/4 tsp. baking soda
* 1 tsp. baking powder
* 3/4 cup quick or old fashioned oats, uncooked
* 1/4 tsp. salt (optional)

Oven should be preheated to 375°F. Separate 1 cup chocolate chips from the rest and melt this in a saucepan over low heat. Set aside.

Beat sugar and butter together in a bowl until smooth and fluffy. Add the melted chocolate, vanilla, and egg.

Remaining ingredients should be combined in another bowl. Stir in the remaining chocolate chips and the chocolate mixture made previously.

Place rounded tablespoonfuls on an ungreased cookie sheet, bake 8-10 minutes as needed, then cool 1 minute on the cookie sheet before removing cookies to a wire cooling rack.

To freeze cookies, cool rapidly to retain freshness. All dairy and egg-based foods should be cooled in a refrigerator. Place the single-serving amounts in freezer-proof containers and seal tightly. If aluminum foil is preferred, wrap and fold edges to seal securely and place on a flat surface to prevent cookies from becoming misshapen.

Place containers in freezer until frozen. (Once the cookies are safely frozen, the flat surface, such as a cookie sheet, can be removed to save freezer space). Cookies will stay fresh in the freezer for up to 2 months. Before unwrapping, make sure to thaw cookies completely at room temperature. Enjoy! (In moderation, of course. But who says moderation has to mean just one at a time?)

About The Author Donald Wilson contributes to several online magazines, including http://hopir.com and http://bowyn.com.

posted by All About Home @ 5:27 PM 0 comments

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Friday, February 16, 2007

Chocolate Candies

by Patricia Brown

It is popular convention that when referring to chocolate candy, all one normally needs say is chocolate for an immediate connection to be made. Chocolate remains the most popular candy in America, surpassing greatly all other types of candy being sold. Many people describe the experience of a great passion for their chocolate. Often referred to as "chocoholics," they attribute obvious addictive properties in the substance found in candy bars and desserts consumed daily.

Chocolate comes in so many forms today that it would be difficult to list them all. The form most often utilized by candy makers is the candy bar. Names like Hershey's, Mars, and Nestle are synonymous with chocolate candy. Companies like these have been cranking out their cocoa confections for nearly a century, earning them billions of dollars. The formula for this success is simple: create the best tasting chocolate candy possible and sell it for a competitive profit. Creating the optimum product quality and thereby achieve customer satisfaction is the heritage on which many of these companies were founded.

Just as the big candy makers have found success in this, making chocolate candy on a small scale is immensely popular. Making and selling chocolate candies is how many small locally owned and operated candy stores make a living. These small candy makers often find a niche in the creation of gourmet chocolate candy that incorporates elaborate decoration and supreme quality of ingredients.

Making chocolate candy is a wholly different matter if candy making isn't a primary occupation. While some of principles are the same, the scale will be on a completely different level than either of the previously mentioned sources of chocolate candy despite the fact that the methods used to create many of the candies are identical. It typically becomes a matter of hobby rather than sales in these instances. Yet with a marketing tool like the Internet at hand it is a simple matter to take what is currently a hobby and build it into an online candy business.

Thus it is no surprise that there are already several online chocolate candy businesses operating on the Internet. In a day and age where many people are buying even their groceries online it isn't much of a stretch to browse the candy store from a computer screen.

Patricia Brown contributes articles to several Internet magazines, on product ideas and shopping tips issues.

posted by All About Home @ 5:01 PM 0 comments

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Thursday, February 15, 2007

The Secret to Perfect Chocolate Chip Cookies

by Debi Geroux

Why is that whenever you see a recipe with the finished cookies pictured and then try to duplicate those cookies they never come out "just right"? It's like the fast food commercials that tempt you with a big juicy hamburger perfectly sitting on a fresh bun and when you actually purchase the burger, what you get is a shriveled piece of meat stuck between two flattened pieces of bun!

Do you want your chocolate chip cookies to come out soft and chewy every single time? The secret to perfect chocolate chip cookies is really very simple! And you can make them with any chocolate chip recipe at your disposal.

The problem with most chocolate chip cookie recipes is they have you drop a spoonful on a cookie sheet and bake them for 9 to 12 minutes until the tops are golden brown. That is too long! By the time the tops are golden brown, your bottoms are dark brown, or worse, burnt. After the cookies have baked this long, removing them from the oven in this over-baked condition and having them stand only causes them to harden up like jawbreakers. Instead of soft, chewy cookies that melt in your mouth, you end up with hard, crunchy cookies with burnt bottoms.

Dropping larger amounts on the cookie sheet to make bigger cookies doesn't work. It takes longer for the middle of the cookie to bake and you still end up with burnt bottoms and hard cookies.

Instead of following the recipe instructions to bake 9 to 12 minutes, underbake your cookies by a couple of minutes. The first time you try this, you will have to play around with the time and the size of your cookie drops to get the perfect chocolate chip cookie for your oven. But, as a general rule, after you put your cookie tray in your oven (always on the top rack), set your timer for 6 to 8 minutes. When you pull your cookies out, the entire top should NOT be golden brown. Instead, the peaks of the top of the cookie should just be turning brown. At this time, the entire bottom of your cookie is golden brown and the rest of the cookie is the same color as the batter. Perfect!

Remove the cookie tray from the oven and let the cookies stand for a minute or so since they will be incredibly soft and will fall apart if you try to immediately remove them from the cookie sheet. After they have firmed up a bit, remove them from the cookie sheet to your cooling rack or a piece of wax paper.

With this method, you are guaranteed to bake the perfect chocolate chip cookies and have people asking you what YOUR secret is!

Basic Chocolate Chip Cookie Recipe

* 2-1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup butter, softened
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 1 teaspoon vanilla extract
* 2 eggs
2 cups semi-sweet chocolate morsels
1 cup chopped nuts (optional)

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition.

Gradually beat in flour mixture. Stir in morsels and nuts. Drop by teaspoon onto ungreased baking sheets.

Bake in preheated 375 degree F oven for 6 to 7 minutes or until peaks in top of cookie are starting to brown. Let stand for 1 to 2 minutes. Remove to wire racks or wax paper to cool completely.

Debi Geroux is the President of Purple Kitty LLC, an online craft store, and webmaster of http://www.purplekittyyarns.com/ and http://www.freevintagecrochet.com/ which bring you craft ideas, free patterns, recipes and unique gifts.

Labels: chocolate chip cookies

posted by All About Home @ 11:23 PM 0 comments

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Wednesday, February 14, 2007

Why Chocolate Melts In Your Mouth, Not In Your Hand

by News Canada

(NC)—Ever wonder why those delicious little chocolates hardly ever melt in your hand? Pop them in your mouth, and they transform into soft, gooey liquid. Here's the secret…

The way chocolate is manufactured has changed considerably. Originally, chocolate was made with cocoa butter, derived from cocoa beans. Cocoa butter naturally melts at the temperature in your mouth: 37ºC. This is about as hot as a tropical jungle! Over time, the price of cocoa butter escalated, and its supply became somewhat unstable. As a result, chocolate manufacturers turned to cocoa butter alternatives like those derived from coconut oil, palm oil, and shea oil – which comes from the Shea-Karite tree, native to tropical Africa.

However, these butters don't possess the same melting point as cocoa butter. A precise science, called "hydrogenation", is required to alter them. Hydrogenation is the process of inserting hydrogen gas into hot oil, at scalding temperatures between 120ºC and 210ºC. Upon completion, the substitute butters have new solidifying and melting points.

Hydrogen is a versatile element that appears as a gas, liquid or solid. Estimated to make up more than 75% of all mass, it is the most abundant element in the universe. Discovered in 1766 by Henry Cavendish, hydrogen is even found in the stars. This element is the secret behind your chocolate's melting properties.

However, research now indicates that hydrogenated oils produce "trans fats" that interfere with cellular function and prevent our bodies from acquiring essential fatty acids that are important for our health. Consuming hydrogenated oils can lead to obesity, clogged arteries and other diseases.

But hydrogen isn't all bad. It can be combined with other molecules to produce plastics, and is used to polish glass. An unlimited, renewable resource, hydrogen is also an environmentally friendly energy alternative. It holds the promise of solving air pollution problems, reducing Canada's dependence on foreign oil, and eliminating oil spills.

Air Liquide, the global leader in industrial gases, explores hydrogen's energy uses. The company is partnering with automobile manufacturers to develop hydrogen-powered cars that emit clean water rather than harmful pollutants. Other benefits of hydrogen cars are: no mechanical parts (such as a transmission), no need for lubricating oils, and easier maintenance. It is estimated that hydrogen cars won't hit the road for another decade, although the world's first hydrogen bus has already conducted field tests in Germany.

- News Canada

About The Author

News Canada provides a wide selection of current, ready-to-use copyright free news stories and ideas for Television, Print, Radio, and the Web.

News Canada is a niche service in public relations, offering access to print, radio, television, and now the Internet media, with ready-to-use, editorial "fill" items. Monitoring and analysis are two more of our primary services. The service supplies access to the national media for marketers in the private, the public, and the not-for-profit sectors. Your corporate and product news, consumer tips and information are packaged in a variety of ready-to-use formats and are made available to every Canadian media organization including weekly and daily newspapers, cable and commercial television stations, radio stations, as well as the Web sites Canadians visit most often. Visit News Canada and learn more about the NC services.

Labels: chocolate info

posted by All About Home @ 1:00 AM 0 comments

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Monday, February 12, 2007

The Hot Chocolate Maker

by Simon Oldmann

What is hot chocolate and how do you make it using hot chocolate maker? Across the globe, hot chocolate is a very popular drink. While some might think of it as almost a medicine, an instant mood lifter, there are others who drink it just because it tastes good. No wonder hot chocolate makers are one of the most popular machines sold after coffee machines.

No more messing with boiling water or scalding milk. In this neat little machine, you just add your liquid, chocolate or cocoa mix to the goblet top, snap on the lid and you have a mug of tempting hot chocolate in just a few minutes!

How does the machine function?

Some models of hot chocolate makers, like the Tassimo Hot Beverage Maker, have special pods called T-DISCS that can be used to brew drinks. This T-DISCS contains the precise amount of chocolate and dry milk needed. Every disc has a barcode that is read by the machine when it is inserted. Based on the instructions it gives, the right amount of water will be pumped through the disc. You can also set the machine to make the strength of hot chocolate you want.

How can a hot chocolate maker help you?

Hot chocolate and family gatherings go hand in hand. This machine puts an end to overheated milk, milk boiling over on the stovetop and scorched pans to clean. The milk or water is heated to just the right temperature and in a few minutes, the machine whips up as many as four frothy cups of hot chocolate that you can enjoy on a chilly winter evening.

Features of hot chocolate maker:

•Makes 2 to 4 cups of hot chocolate at a time
•The hot chocolate maker heats milk to just the right temperature. There is no boiling over or scorching
•The mixing disc thoroughly whips hot chocolate and other cocoa- or chocolate-based drinks as soon as you press the button.
•Finished drink has a frothy top for a delicious treat.
•It is easy to use.
•The machine is Easy to clean

The prices of this machine start from as low as $ 20 and go to $ 2000.

What to look for when buying a hot chocolate maker:

1. Construction: It should be made of durable materials so it will last a long time.
2. Work reliably: It should be able to make your drink in a minimum amount of time and be set according to your tastes.
3. User friendly: The hot chocolate maker that you purchase should be easy to use.
4. Compactness: The machine should not take much of your valuable workplace in the kitchen. 5. There should be no flavor transfer as you switch from one type of drink to another.

Best-known brands to buy:

1. Mr. Coffee’s Cocomotion machine. Mr. Coffee is probably about the best-known maker of hot beverage machine around. Mr. Coffee has a reputation for reliability, maker it a top choice.

2. Tassimo from Braun is also one of the better-known appliances available. In addition to many kinds of coffee, this machine can make excellent Suchard Hot Chocolate drink.

Summary: A hot, comforting mug of hot chocolate on a chilly evening without any of the fuss - this is what you can easily have with a good hot chocolate maker. So choose the model you prefer and get cozy with a mug this winter.

About The Author
Simon Oldmann is a chocolate lover just like the rest of us, maybe the years he spent in Belgium has forever changed his attitude to chocolate. Daniel writes articles for http://chocolate.zupatips.com

Labels: hot chocolate

posted by All About Home @ 8:38 PM 0 comments

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Thursday, February 8, 2007

Sugarless Chocolate The Dieter's Best Friend

by Fred Goldman

Sugarless candy has become the dieter's friend, the assertive candy choice for weight loss, a health-conscious snack, and the dentist's most recommended alternative to those with a sweet tooth. For diabetics, calorie counters, and those who prefer delaying dental visits until absolutely necessary, sugarless candy is the answer. Until recently any type of sugarless candy was probably not very appetizing or tasted strange with undeveloped flavorings and sweeteners.

For those for whom sugar avoidance is not just an option but a necessity, sugarless candy is the product of the century. Sugarless candy can be made with sugar substitutes or natural sugar derivatives, or chemical substitute invented for just this purpose. Sugarless candy allows those who want it most to indulge to enjoy sugarless candy without conventional candy drawbacks. Sugarless candy can also be much lower in calories that sugary snacks.

Sugarless candy even a few decades ago was made in very limited ways or from home recipes which substituted honey, molasses, or fruit juices for sugar. But sugarless candy today comes in a multitude of choices. Sugarless candy today may have almost all the same ingredients as the regular recipe for a brand name or favorite kind of candy, even chocolate. No "second-rate" alternatives for sugarless candy need be tolerated.

Sugarless candy today can be enjoyed by those who can't have sugar or naturally sugary products or candy. Sugarless candy can be obtained over the Internet in any variety as gifts for those that can only enjoy sweets without sugar. The expansion of markets for diabetic products, baby boomers products, and those for concern about their weight and health can enjoy sugarless candy without guilt with easy access to many sources.

Where once only the basic selections of hard candy might have been found, it's likely now that any shopper can easily find sugarless candy in a wide variety anywhere. Many popular brands of candy, such a Lifesavers, Reese's, Hershey's and other vendors have a sugarless candy alternative for sale. If these companies do not make the sugarless candy directly they may subcontract the manufacture or license the recipe or brand of their candy in sugarless candy form to other vendors.

Sugarless candy makes a fantastic gift for the senior on your list, the diabetic friend, or a workout fanatic who’d never dream of eating a candy bar. With more and more of the hazards and drawbacks of an overload of sugar in the diet weighing in every day, sugarless candy is the best gift and reward anyone could want to enjoy, without the guilt!

Fred Goldman is the Founder of D-lectable.com Sugarless Candy Store. You'll find healthy snack choices including natural chocolate, sugarless chocolate, and more

Labels: chocolate candy, chocolate diet, sugarless chocolate