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November 10, 2000/12 Heshvan 5761, Vol. 53, No.7
Chocolate
Good news, recipes in store for chocoholics
TAMI BICKLEY
Associate Editor
Chocolate. You either love it or hate it, crave it or can do without it.
This space is dedicated to chocoholics - "addicts" who never say "no" to a good chunk of the stuff, and always ask with anticipation when offered dessert, "Is it chocolate?"
Chocoholics have a way of twisting their "addiction" around to make it seem healthy, because chocolate - as chocoholics are well aware - affects the mind much like meditation, soothing the psyche and taking away their anguish.
But it may do even more. Recent studies have shown that chocolate, especially the dark variety, offers many benefits, from promoting normal blood platelet activity to raising serotonin levels in the brain. (Platelets are disks in the body that are associated with clotting. Serotonin, found in blood, the brain or produced synthetically, is both a neurotransmitter and a hormone).
According to Liz Applegate, Ph.D., a faculty member of the nutrition department at the University of California, chocolate contains naturally occurring plant compounds called polyphenols, which are believed to act as anti-oxidants, helping to protect tissue and cells in the body from the harmful effects of free radicals (atoms or molecules that are unstable).
Even the fat content of chocolate is not really that bad, says Applegate. The fat comes from cocoa butter and is made up of several components, one of which is stearic acid, which may have a neutral effect on blood cholesterol. Also, she adds, new research shows that chocolate may play a role in maintaining heart health.
So, eat up, enjoy - and feel good!
Extra-Rich Brownies (Dairy)
8 squares (1 ounce) unsweetened baking chocolate
2 sticks unsalted butter
5 extra large eggs
1 Tbsp. pure vanilla extract pinch salt
2 1/2 Tbsp. instant coffee powder
3 cups sugar
3/4 cup dark brown sugar
1 2/3 cups sifted unbleached flour
9-ounce package walnut halves or 1 cup chocolate chips (optional)
Preheat oven to 425 degrees. Line a 9x13 pan with aluminum foil so that the foil lines the sides, also. Butter the foil and set aside. Melt the chocolate in a double broiler or in a large saucepan over very low heat. Stir often. When melted, remove from heat and set aside. In the bowl of an electric mixer, beat the eggs with the vanilla, almond, salt, sugars and coffee at high speed for 10 minutes. Reduce to low speed and add melted chocolate. Add the flour and mix on lowest speed just until flour is incorporated evenly. Pour into the pan and bake for 35 minutes, turning pan once while baking. Do not insert toothpick to check for doneness. When done, invert them and remove from the pan. Cover with another rack and reinvert so they are not right side up in the foil. Cool and refrigerate overnight. Trim edges if they are overdone.
Recipe from Joni Schockett, Jewish Family and Life.
Chocolate Decadence With Sweet Cream (Dairy)
2 cups semi-sweet chocolate morsels, divided
3/4 cup (1 1/2 sticks) butter or margarine, softened
3/4 cup sugar
2 large eggs
1 cup all-purpose flour
1/4 cup milk
sweetened cream (instructions below)
Preheat oven to 350 degrees. Line a 9-inch baking pan with foil. Lightly grease. Microwave 1 cup morsels on high for 1 minute. Stir. Microwave at additional 10-20-second intervals, stirring until smooth. Cool at room temperature. Beat butter and sugar until creamy. Add eggs. Beat on high speed for 2-3 minutes. Beat in melted chocolate. Gradually beat in flour alternately with milk. Stir in remaining 1 cup morsels. Spoon into prepared baking pan. Bake for 40-45 minutes until toothpick inserted comes out clean. Cool in pan on a wire rack. Lift cake from pan and remove foil. Top with sweetened cream.
Sweetened cream: Beat 1 cup heavy whipping cream, 2 Tbsp. powdered sugar and 1/2 tsp. vanilla extract in a small bowl until peaks form.
Recipe from Nestlé.
Spiced Hot Chocolate (Dairy)
1 quart lowfat chocolate milk
4 cinnamon sticks
4 whole allspice or 1/8 tsp. ground allspice
1/8 tsp. nutmeg
1/4 cup sugar
6 ounces bittersweet chocolate chunks
1 Tbsp. vanilla extract
Pour chocolate milk into a saucepan and bring to a simmer. Add sugar, cinnamon sticks, allspice and nutmeg. Remove from heat for 10-15 minutes. After the spices have steeped in the milk, reheat the mixture to a very low heat and add chocolate chunks, stirring occasionally until melted. Pour hot chocolate mixture through a metal strainer to remove spices and finish by adding vanilla extract to the strained liquid. Pour into individual mugs and top off with whipped cream and a cinnamon stick.
Recipe from Family Features.
Mini Kisses Chocolate Blossoms (Dairy)
1 cup (2 sticks) butter or margarine, softened
1 1/2 cups sugar
2 eggs
2 tsp. vanilla extract
2 cups all-purpose flour
1/2 cup Hershey's Cocoa
1/2 tsp. salt
additional sugar
1 3/4 cups Hershey's Mint Kisses Semi-Sweet Baking Pieces or 8-ounce package Hershey's Hugs Chocolates or Hershey's Kisses Milk Chocolates
Beat butter, sugar, eggs and vanilla in a large bowl until fluffy. Combine flour, cocoa and salt. Gradually add to butter mixture, beating until well blended. Refrigerate dough 1 hour. Heat oven to 350 degrees. Shape dough into 1 to 1/8-inch balls. Roll in sugar. Place on ungreased cookie sheet. Bake 8-10 minutes. Remove from oven. Place 3 unwrapped Mini Kisses or 1 Hug or 1 Kiss on each cookie. Place cookies on wire rack.
Mocha Sorbet (Pareve)
3 1/2 cups water
2 cups sugar
1/8 tsp. salt
1 cup very strong coffee
1 1/4 cups Dutch process cocoa
1 tsp. almond extract or rum
Mix all the ingredients together until dissolved. Place in a stainless steel bowl and refrigerate until well chilled. Place in an ice cream maker and follow the manufacturer's directions. Or, freeze the mixture in a baking pan, and when almost frozen, break it up into pieces and place into a food processor. Process until smooth, refreeze for about 20 minutes and serve.
Recipe from Joni Schockett, Jewish Family and Life.
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