Chocolate4u

Chocolate Models of Yumminess May Help Breast Cancer

2008-08-25T04:17:00.000-07:00

Eating chocolate models of dark chocolate candy, is good for you! For women all over the world, deciding the worlds finest chocolate, can be a difficult thing. But are there health benefits? Before whizzing off exchanging chocolate chip cookie recipes, let's think about the symptoms of breast cancer, and ask ourselves if these health benefits may be of use to us.

Chocolate models of yumminess can be full of antioxidants, due to the beans being from the Cacao tree. However the actual amount of antioxidants available to help us, depends on the processing having been done. We need these antioxidants to help control and neutralise damaging free radicals in our body. Some cheaper commercial brands can be found to be overly processed, therefore reducing antioxidants we can utilise.Dark chocolate candy is the preferable type to have. It has a higher amount of antioxidants available due to the higher cocoa content. When you choose your favourite rich indulgence, aim for 70% cocoa. It can taste stronger and almost bitter to some, but you want and need less of it. Having all these anti cancer compounds and antioxidants in your body is fantastic! Not only may they help your body generally, but they may help your body resist breast cancer.

Keep an eye on the sugar and fat content of your choice. And don't think you need to finish the complete bar! With fuller flavours, often a smaller portion is enough to satisfy you. Forget family battles over the chocolate war! Take your time to enjoy your version of the worlds finest chocolate. Whatever your choice is, remember to appreciate its taste, aroma and enjoy, knowing that you may be helping your body at the same time. And what about me? Well, I intend on having a piece of dark chocolate in a moment, along with a glass of red, and will put my feet up and enjoy getting my dose of antioxidants - I will walk our dog later!

Suzanne Early
http://www.early-detection-for-breast-cancer.com/health-diet-fitness.htm

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Chocolate Delights - Over Night Shipping Only - Large (Large Pictured) - Bits and Pieces Gift Store

2008-08-10T09:48:00.000-07:00

Binding: Misc.
Manufacturer: Bits and Pieces Gift Store

Product Description:NOw available for standard and expiediated Shipping please see other listing. 9.5 Double Chocolate Truffles,

14 oz Chocoate fudge pound cake,
2 Gourmet Chewey Chocolate brownies,
Golden Walnut Fudge filled cookies 6.1 oz,
Walkers Chocolate chip shortbread cookies,
2 Sherwood Choc. Wafer cookies,
2 oz. Chocolate Cherry Delight,
2 oz Chocolate Mint Delights,
2 oz Chocolate Peanut Butter Delight,
2 oz Chocolate Coconut Delights,
Ghirardelli chocolate bar,
1 oz Rasp. Malta Bella chocolates bag,
1oz. Malta Bella almond toffe chocolates,
Chocolate covered pretzel,
Chocolate Malt balls,
Rocky Road popcorn petite,
Chocolate Fudge popcorn petite,
White oval tray basket.

Lowest New Price: USD 118.99

Price is accurate as of the date/time indicated. Prices and product availability are subject to change. Any price displayed on the Amazon website at the time of purchase will govern the sale of this product.

Features:

Perfect for all your Personal & Corporate Gifting needs.

Each of our gifts are put together with attention to every detail.

Comes in a beautiful basket tied with a bow

Personalize it with a gift card

Overnight shipping is the only available shipping on this item. Please choose standard shipping as the added cost has been added into the item.

Product Information and Prices stored: August 10, 2008, 12:52

All Information about products including images, descriptions, editorial reviews and customer reviews © Amazon.com, Inc. or its affiliates.

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Chocolate in Different Forms and Tastes - The Complexities of Cocoa

2008-08-10T08:42:00.000-07:00

The sweet and decedent treat of chocolate is a food that many have come to favor and enjoy for many years. When looking at this situation and how we, as Americans, love our cocoa indulgences, there seems to be no stopping this favoritism from spreading and continuing. And there is quite a good reason behind it and it's more than simple justification through sweet, savory taste. The reason why so many of us will now and continually enjoy the pleasures that chocolate brings is because there is quite an assortment in terms of cocoa offerings.

Types and Tastes On Various Levels Add To The Appeal

Chocolate is not boring. And it is far from mundane. It is full of color, form, taste, health and other assorted possibilities. And thus, this is where the appeal of chocolate is harnessed and is spurred to continue onward, especially in extending it's ever-sweetened reach. All types of cocoa-enthusiasts are more than willing to embrace such variety, too. For the individuals who enjoy the melted sweetness in it's pure, literally untouched form to those persons who prefer the sugar-infused types of chocolates, and for all those in between, there is a chocolate out there to suit those individualistic needs.Main Types of Chocolate For All Sorts of People

Chocolate is made and comes in a few typical forms: white, milk, semisweet, bittersweet and unsweetened. Each will obviously vary in the way in which they are made, appear, packaged, how they taste and so on. Yet, what is universal for all these types is that they are differentiated in terms of the cacao involved in the process of making the chocolate. Being produced with ordinary cacao beans (which are known for being mass-produced and noticeably cheap), specialty cacao beans (which have characteristic aromatic and expensive traits) or of a combination of the previously mentioned two are commonly used in creating all types of chocolate.

And depending on how much you're willing to spend, as well as taking into account how your taste buds are in terms of chocolate variety and considering your overall knowledge of chocolate itself, you can get downright specific when choosing which sweet treat is wanted or truly your favorite.

Flavor and Price - All A Matter In How It's Made

Know that chocolate is affected monumentally in overall flavor and price based on a few factors. It is all dependent on the ingredients and overall composition of the mixture, where the used cacao beans are harvested from, how they are treated (or roasted) and the amount of (or lack of) additives that are thrown into the chocolate mixture.

Realize that the chocolate we eat, or are accustomed to eating, does not taste the way it should - which is more truly bitter than anything. We consume sweet chocolate, or milk chocolates. Thanks to cocoa butter, milk, substantial amounts of sugar and other added flavorings, the chocolate that most (Americans) assign their taste buds to is in fact not the true rich, bitter and actual true-to-cocoa-bean chocolate flavor.

Just know that not all chocolate is the same. There is a wide-range of options with varying tastes and prices to boot. So, do some experimenting on those taste buds and see where your chocolate favoritism is directed toward.

Article Source: http://EzineArticles.com/?expert=E.S._Cromwell

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Allergic to Chocolate? Two "I Can't Believe It's Not Chocolate" Recipes

2008-05-08T13:59:00.000-07:00

Go to any restaurant and four out of five desserts on the menu will include chocolate. Go to any outdoor picnic or get-together and the most common desserts will also contain chocolate, whether brownies, cakes or cookies. Even when you want a ready made healthy snack, many trail mixes or granola bars are loaded with some kind of chocolate chip. What torture it is for those, like my husband, who are allergic to this wonderfully intoxicating comfort food. You can, of course, substitute chocolate with carob chips and carob powder. Place the chips in a trail mix and they are tolerable. But replacing them in a chocolate chip cookie recipe, does not even come close.

The good news is that carob powder is healthier for you than cocoa powder. It has about 115 times less fat, twice as many carbohydrates and calcium and 70 times less sodium. The bad news is that you need to use one and a half to two times as much carob powder to get the taste that you crave. Unlike the chips, the powder comes closer to tasting like the real thing even to those, like me, who swear they do not like the taste of carob. Keep in mind that carobs, like cocoa, contain the same tannins that are bad for young children.Although this first recipe takes a little time, it is still easy to do and well worth the effort. I do recommend, and finally broke down and bought, a 9-inch square pan. An 8-inch square pan keeps the dough too moist. The recipe allows for variations. Feel free to use cherry, coffee, yogurt, peanut butter, cinnamon or mint-flavored chips or dried cherries and a complementary extract (instead of the almond extract), depending upon what you like. During the summer use a toaster oven and bake this outdoors. It works just fine, although you may want to add another five minutes to the baking time.

BROWNIES Preheat your oven to 350 degrees Fahrenheit and grease and flour a 9 inch by 9 inch pan.

Mix and set aside:

1/2 cup all purpose flour,
1/2 tsp baking powder and 1/4 tsp salt.

Beat and set aside:

3 oz. cream cheese (softened) and
1/4 cup sugar.

Add to the cream cheese mixture:

1 egg,
1/2 tsp vanilla extract and
1/2 tsp almond (or other) extract and stir in
1/3 cup of your favorite flavored chips or dried cherries.

Mix:

1/2 cup of carob powder and
1/2 cup melted margarine or butter.

Add:

1 cup sugar,
2 eggs (beaten) and
1/2 tsp vanilla.

Add the flour mixture to the above and pour half the carob mixture into the bottom of the floured pan. Pour the cream cheese filling over this and then the remaining carob mixture on top. Use a spoon to swirl the colors together and bake 35-40 minutes or until a knife in the center comes out clean. Cut into squares.

NO BAKE COOKIES This should already be on your list of summer recipes. Makes about 24-30.

Mix and cook on a stove top:

3/4 cup sugar,
1/4 cup carob powder,
1/4 cup milk and
1/4 cup butter or margarine.

Cook a minute after it boils. Then add:

1/2 tsp vanilla,
1/4 cup chunky peanut butter
1 1/2 cups oatmeal and

Stir well, drop by teaspoonfuls on wax paper and chill till firm. A cookie scoop works perfectly for this. There are many substitutions you can try, including smooth peanut butter and sunflower seeds or coconut flakes. I have even used cereal crumbs from the bottom of the boxes, which I save for emergencies or when I run low on oatmeal.

My husband no longer has to deny himself the rich, yummy and addictive flavor of chocolate. And now, neither do you.

Copyright 2007 by Linda Murdock. Linda Murdock is the best-selling author of A Busy Cook's Guide to Spices, How to Introduce New Flavors to Everyday Meals. Unlike most spice books, which are organized by spice, here you can turn to a particular food, whether meat, vegetable or starch, and find a list of spices that go well with that food. Recipes are included. Not only is your well-written book an excellent resource for the novice in the kitchen, it is a quick reference for the food professional.--The Ingredient Store To learn more go to http://bellwetherbooks.com

Article Source: http://EzineArticles.com/?expert=Linda_Murdock

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Mastering The Challenges Of Chocolate Candy Making

2008-05-05T10:56:00.000-07:00

The art of chocolate candy making has been employed for many years to entice those people who love sweets. An individual has the ability to make perfect chocolate candy if they only give it a try.

Sometimes, however, problems can come up that can affect even the most experienced candy maker. A good chocolate candy maker can end up with a bad batch of sweet things, however they will continue to try to produce the best candy that they are able to.

Ensure Dry Chocolate Mold

Some of the common problems that may occur in chocolate candy making has primarily to do with molded candy. One of the initial things you must do when you are using molds is to ensure that they are totally dry prior to adding the chocolate.

When molds are not completely dry, white markings may occur because water has become trapped inside. Some other issues are cracks within the chocolate when it gets too cold, or the chocolate candies end up being dulled when they get out of the mold. This is ordinarily caused because the chocolate is not properly tempered before pouring in the chocolate candy molds.Effective Chocolate Tempering

One of the major issues when it comes to producing chocolate is tempering. Tempering is when the chocolate is heated so that it will melt. If a person making chocolate tempers at too high a temperature, the result would likely be the chocolate becoming crystallized causing hard sugar crystals to take form.

This will create chaos and then you will most likely throw the chocolate away which is now burned away. Other issues dealing with tempering are gray streaks and blooming. You can learn more about tempering and the best ways to keep the chocolate experience going as smoothly as possible by visiting the baking911 website can be helpful. Candy making 101 is a definite source for those who wish to avoid major errors when creating their unique, chocolate candies gifts, such as white chocolate candy or perhaps dark chocolate candy.

Chocolate candy making has been around for many generations. The people of ancient history created savory treats they believed were exclusively reserved for the gods. Good chocolate candies, can be difficult to do if you are a novice and unsure of how to cope with setbacks in the kitchen.

Nevertheless, by understanding the problems that might arise, an individual can make the best gourmet chocolate candy that they are able to on the first try, but as the saying goes, you must try and try again until you succeed.

Listen to Korbin Newlyn as he shares his insights as an expert author and an avid writer in the field of fine foods. If you would like to learn more go to Chocolate Cake Recipes advice and at Gourmet Chocolate tips.
Article Source: http://EzineArticles.com/?expert=Korbin_Newlyn

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Chocolate - A New Choice for Health

2008-04-05T04:00:00.000-07:00

Among the Kuna people of Panama, who can drink up to 40 cups of cocoa per week, rates of the "big killer" diseases are less than 10%. Cocoa is the richest source of flavonoids when cold processed, and since cocoa is the main beverage of the Kuna, they probably have the most flavonoid-rich diet of any population.

For both women's health and men's health, dark, unprocessed chocolate, eaten or taken in a drink up to three times a day is showing numerous health benefits for the cardiovascular system, brain function, energy and stamina, and insulin sensitivity.

Cocoa in its unprocessed form has the highest anti-oxidant rating of any food in the world. Anti oxidants are critical in combating free radicals - one of the leading causes of disease and death.What is a Free Radical?

A free radical is an atom with an unpaired electron in the outermost shell. Say you have a bare piece of steel and you leave it outside for a while. What's going to happen to the piece of steel? It's going to rust. This is called oxidation.

Our bodies go through the same process every day. As we breathe, eat, sleep and exercise, our body experiences oxidation. This is the cause of aging and more than 200 degenerative diseases. With the help of antioxidants, you can greatly reduce the number of free radicals in your body.

What are Antioxidants?

Antioxidants are molecules that can prevent the damaging effects of excessive amounts of free radicals in the body by neutralizing and destroying them.

Antioxidants are measured by an ORAC (Oxygen Radical Absorbance Capacity) scale, per 100 grams of weight. Using this scale, the antioxidant capacities of different foods can be measured. The USDA recommends an intake of 3,000 to 5,000 ORAC daily. If we compare the ORAC score of unprocessed cocoa to other foods, it's immediately apparent how valuable this is for daily health.

ORAC Scores for Common Foods

Unprocessed Cocoa Powder: 26,000 ORAC

Acai Berry: 18,500 ORAC

Prunes: 5,770 ORAC

Raisins: 2,830 ORAC

Blueberries: 2,400 ORAC

Spinach: 1,260 ORAC

Red Grapes: 739 ORAC

All Chocolate Is Not Created Equal

The health benefits ascribed to chocolate relate nearly exclusively to dark, bittersweet-tasting chocolate and to products with a cocoa content of 60% or more. As a general rule, the darker the chocolate, the more likely it is to offer health benefits. Because polyphenols are found in the cocoa bean but not in the milk, cream, sugar, waxes, fillers, fats and preservatives, the darker the chocolate the better. Also, look for chocolate products that are processed without "dutching" or alkalinization. These processes remove a significant portion of the antioxidant compounds in natural cocoa. The cocoa beans should also have been cold-pressed without heating; the heat also destroys cocoa's polyphenols and flavonoids.

We no longer need to feel guilty for eating what we all love, chocolate. Take a bite of that dark healthy chocolate three or more times a day - it will contribute to ongoing health!

Chris Robertson is an author of Majon International, one of the worlds MOST popular internet marketing companies on the web. Learn more about Chocolate: A New Choice for Health or Majon's Health and Beauty directory

Article Source: http://EzineArticles.com/?expert=Chris_Robertson

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Ultimate's 1 Pound Milk Chocolate "SIR" Rabbit

2008-03-22T20:48:00.000-07:00

Product Description
16 ounces of great chocolate make up our "Sir Rabbit" (He is wearing a tuxedo and stands 10" tall).Available in Milk, Dark or White Chocolate.
Product Details
Amazon Sales Rank: #1388 in Gourmet Food
Size: 2 Lb Package
Brand: Ultimate Nut & Candy Co.
Dimensions: 1.00 pounds
Features
Pure Belgian Milk Chocolate
Stands 10 inches tall!
Made Fresh Daily

http://astore.amazon.com/chocolate00-20/detail/B000F6SUHY/002-5639550-7060854
ส่วนที่เหลือ

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The Magic Of Chocolate

2008-03-08T10:19:00.000-08:00

Do you want to win your girl’s heart? Gift her a chocolate! Girls are very fond of chocolate.
Chocolate is a very good mood booster. It can bring a smile on your face even when you are angry or sad. Moreover, chocolate is known to boost up the sexual desire as well.
It is much better than a tranquilizer. It has been scientifically proven that chocolate is good for aged men and women. It has been suggested that chocolate can reduce the risk of heart disorders. It is also good for those who suffer from sleeping disorders.
Since ages, chocolate is considered to be a symbol of love and friendship.

No doubt, chocolate is the best gift and it can be gifted on any occasion. It can be gifted on Valentine's Day, Christmas, Friendship Day or on a birthday.

There are several kinds of chocolate. The main ones are as follows:

• 'Truffle' has a smooth center full of cocoa and ganache butter. The outside is just chocolate.

• 'Pave Glace' is 75% dark chocolate. But, it is soft and squishy. In my view, this is the best chocolate you can ever get to taste.

• 'Cherry Liquor' contains a real cherry dipped in chocolate sauce.

• 'Praline' chocolate is any chocolate that has nuts.

• 'Milk chocolate' has only 50% dark chocolate. Rest is made out of cocoa beans and sugar.

• 'Caprice' contains hazelnut paste and milk chocolate. It has praline covered in dark chocolate.

No matter what kind of chocolate you end up buying, it will definitely show you the magic of its taste.

Gift Ideas, Unique Gift Ideas, Basket Gift Ideas - the magic of chocolate

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Chocolate Cake

2008-03-07T10:17:00.000-08:00

There’s an old saying that says that ‘you will not know whats heaven like until you have not tasted chocolate’. For a chocolate lover like me, I couldn’t agree more. My heartfelt sympathy goes to those who are allergic to this heavenly gift. For the rest of us, then I'm sure that you’re already aware the chocolate cake (or anything that has chocolate in it for that matter) is the best ever and most popular dessert ever created.

There’s just something magical about a piece of dark, moist, rich piece of chocolate cake with a layer of sinful looking creamy chocolate frosting on it, Smiles appear, happy moods return, grumbles turn into giggles.

I'm convinced that anyone can find a type of chocolate cake that he or she loves. Here’s a lit for the still uninitiated. The list is endless :-

Here goes:

Chocolate chip cheese cake, German chocolate cake, jelly roll chocolate cake, chocolate kraut bundt cake, chocolate fudge cake, chocolate mud cake, chocolate crème cake, chocolate eruption cake, best ever chocolate cake, chocolate caramel cake, rich chocolate cake, flourless chocolate cake, chocolate and orange cake, sour cream cake with chocolate, chocolate lava cake, chocolate banana cake, royal chocolate cake, molten chocolate cake, chocolate cherry cake, chocolate chip cookie cake, chocolate walnut cake, chocolate pudding cake, sinless chocolate cake, chocolate mousse cake, chocolate mayonnaise cake, chocolate chip pound cake, double chocolate chocolate cake, chocolate rum cake, low fat chocolate cake, chocolate zucchini cake etc etc ...........

If you still can’t find something you like, you don’ know what you’re missing. It doesnt matter what you put in , just make sure its moist and taste good. It will bound to put a smile even on the most grumpy of all grouches.

Ainee has had training and years of experience managing small cafes as well as bakeries of Europe's number one hypermarket. Started baking 'commercially' from the age of nine and has not stopped since. Her passion for baking has also allowed her to cross into the cooking world as well as the romantic arena of weddings.

Article Source: http://EzineArticles.com/?expert=Nur_Ainee_Muhammad

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Sweet Gourmet: Baking Chocolate Guide

2008-03-06T10:14:00.000-08:00

Several types of chocolate may be used when baking cookies, pies, cakes, bars, and other sweet treats. The amount of cocoa butter and sugar can affect the texture and taste of chocolate—from bitter to very sweet. Below is a quick guide to the most popular kinds of chocolate used in baked goods.

** UNSWEETENED CHOCOLATE – Unsweetened chocolate contains nothing but pure chocolate and cocoa butter. There’s no sugar added. This chocolate is dark in color and has a strong flavor.

** UNSWEETENED COCOA POWDER – Unsweetened cocoa powder is pure chocolate that’s had a majority of the cocoa butter removed.

** SEMISWEET AND BITTERSWEET CHOCOLATE – Semisweet and Bittersweet chocolate contains at least 35% pure chocolate. Cocoa butter and sugar have been added. This type of chocolate is often used in cookies and can be used interchangeably.

** MILK CHOCOLATE – Milk chocolate contains at least 15% of pure chocolate, and is mixed with cocoa butter, sugar, and milk solids. It has a creamy texture and is often used to make chocolate candy.

** WHITE CHOCOLATE – White chocolate is unique in that it contains no pure chocolate. However, it does have cocoa butter. Other ingredients are sugar and milk solids. When buying white chocolate for baking, be sure to check the label first to avoid confusing it with other similar looking white baking products.

** SWEET CHOCOLATE – Sweet chocolate contains at least 15% pure chocolate. Other ingredients are sugar and cocoa butter. Use sweet baking chocolate when you want your baked goods to have a rich chocolate flavor, without the bitterness of other types of chocolate.

© Donna Monday

Brownies, Cheesecake, Fudge and more . . . http://www.best-brownie-recipes.com

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Chocolate - Friend or Foe on Valentine's Day

2008-02-11T14:04:00.000-08:00

When it comes to temptation, nothing packs a punch like chocolate. For centuries, chocolate has been loved by the people of the world, from drinking it in cocoa to eating it in bars. So what is a woman who wants to lose weight supposed to do about the delicious box of chocolates she receives from her true love?

If you enjoy your chocolate in moderation and cut back on other calories throughout the day to compensate, you'll be fine. Think of moderation as one or two truffles. Period. Not one or two truffles a day for the entire month of February. Now for many women trying to lose weight, having a pound of chocolate on the kitchen counter will not work. The temptation is far too overwhelming. So here's some advice about what to do with your chocolate love gifts:1. Eat only dark chocolate. Give all your milk and white chocolate pieces away to your skinny friends. Enjoy dark chocolate that is at least 70% cocoa. Research shows that flavonoid-rich foods like dark chocolate may keep high blood pressure down and decrease your risk for heart disease. So as long as you're indulging, make it dark chocolate.

2. Give yourself a chocolate allowance. Enjoy 2000 calories worth of chocolate throughout your Valentine's celebrations, or have five pieces of chocolate, or one piece of cake. Decide beforehand what you are going to do. Indulge all at once by ordering that rich cake for dessert on Valentine's Day or savor your chocolate over a longer period of time (like one piece of chocolate, five days in a row). But after you have your allowance, you are done. Finished. Just like when you were a kid and your parents gave you a dollar a week, once the dollar was spent, you didn't have money to buy anything else.

3. Get creative with the leftovers. Chances are you're going to have some chocolate left after you've had your allowance. You can wrap chocolate pieces and give them away to your friends and neighbors with notes of appreciation. Or if your truffles came from your husband who doesn't really want to see his hard earned money going to buy chocolates for the neighbors, you can put the chocolate in the freezer and have a celebration when you hit your goal weight.

4. Ask your family for help. Tell your husband you would love to get some chocolate for Valentine's Day but just a little bit. Ask for something without calories like flowers.

When you focus on the true source of love in your life, the chocolates you see lining the supermarket shelves will take a backseat this Valentine's Day. Be moderate with chocolate but lavish in showing love to your friends and family!

Today's Action Step: What will you do to indulge smart this Valentine's Day?
Arlene Pellicane, mother of a toddler and infant, helps women lose their baby weight and thrive as wives and mothers. Her weekly podcast "Losing Weight After Baby" is full of practical ideas that work for busy moms. Visit Arlene's website for FREE articles and exercises at http://www.losingweightafterbaby.com and blog at http://losingweightafterbaby.wordpress.com

Article Source: http://EzineArticles.com/?expert=Arlene_Pellicane

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Dark Chocolate Helps In Weight Loss

2008-02-09T05:08:00.000-08:00

The truth is nine out of ten people love chocolate and 50% say they can't live without it. Recent studies shown that some chocolates can actually have positive health effects. But these aren't the name-brand chocolate bars you would find at your local grocery store.

An internationally recognized expert in the field of alternative medicine focusing on diet and nutrition, Dr. Keith Scott-Mumby, has studied the properties and benefits of dark chocolate and feels the proper dark chocolate should be a part of our daily diet.

"Chocolate is made from the beans of the cacao tree, Theobroma Cacao," says Scott-Mumby. He explains that plant flavanoids are commonly known for their antioxidant activity. "A small bar of chocolate can contain as many flavanoids as six apples, as four and a half cups of tea or two glasses of red wine." Dark chocolate also can be an effective apatite suppressant and aid in weight loss.Properly processed dark actually provides great benefits without the unhealthy ingredients that are often included in the common chocolate bar. Good dark chocolate can help you lose weight; help thin you blood, improve your mood and can actually address ant-aging and has a number of other significant health benefits.

I one case dark chocolate lover Charlotte Palmer started dieting with her husband. She decided that The Doctor's Chocolate was going to be a treat that she could eat that would help her suppress her appetite. After four months she lost 50 pounds and is continuing to follow her diet. "Eating The Doctor's Chocolate has helped me along because it has kept me from eating other junk food, it has helped suppress my appetite, and it has helped me to remain calm and not so stressed when you're missing out on all the other treats," comments Palmer.

The Doctor's Chocolate a healthy chocolate product new to the market is a mere 20 calories per piece, it is diabetic safe and because it is not weighed down with all the sugars and milk that processed chocolate is famous for, it actually is metabolized slowly and leaves you feeling satisfied after only a couple of pieces.

Instead of sugar this chocolate is sweetened by a sugar alcohol called Xylotol, recognized by the FDA as a safe non-sugar sweetener and has no trans fat. Be careful of products containing synthetic or chemical sweeteners such as sucralose or aspartame. When choosing your chocolate treat make it dark Chocolate with only natural products, without additives, preservatives or coloring.

Enjoy your healthy dark chocolate and eat all you want; now you know dark chocolate can be good for you!
Jan Hrkach is an advocate of health, you are what you eat. Exercise and eating right make a big difference in our daily lives and creates a better you. http://www.thedoctorschocolate.com/

Article Source: http://EzineArticles.com/?expert=Jan_Hrkach

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Healthy Chocolate Can Also Be a Happy Chocolate

2008-02-09T05:02:00.000-08:00

Tradition has long held that chocolate could only be savored at the price of health compromising high levels of fat and sugar. There next came the glimmer of hope that dark chocolate contained antioxidants that the body benefited from. There's now a new healthy chocolate developed by a doctor that includes a very powerful combination of amino acids, vitamins, and minerals that are superb for brain health and an overall sustained mood elevation.

Dr Paul Anderson, the creator with a history of forming non-drug and nutritional remedies for people suffering from chronic pain and depression, stated that this new dietary supplement is a great product for "anyone looking for better moods, more energy, looking to focus, be able to enjoy their days, and really be happy." The taste may also lead you to believe that it is the absolute best chocolate that you have ever experienced as it melts in your mouth.The advantages that this innovation has over the standard store bought variety are astounding. The energy received from Dr Anderson's invention lasts 4 to 6 hours instead of the frantic kind from store bought chocolate that is short lived and ends in a crash to a state of mental mediocrity. The remedy for this predicament usually meant eating more chocolate to keep the up feeling.

Typical chocolate is also packed with fats and sugar that leave the body susceptible to a variety of health concerns. Dr Anderson's healthy chocolate has only 40 calories and is very low in sugar. It also feeds the brain the "feel good" nutrients that it needs which curbs the former craving for excess amounts the body previously had. There would be a need for only between 2 and 4 pieces of the healthy chocolate throughout the day.
Dr Anderson can be seen and heard discussing this new product known as IsaDelight by clicking on (or cut and pasting) http://www.isadelight.com/video6.html You will then be able to learn more about a healthy chocolate delicacy that can put you in a good mood, give you more energy, help satisfy your cravings and make your world a better place to be.

Email Brian at brian_connors@comcast.net to be sent order information and with any questions including how you can sign-up and get the product at the wholesale price.

Article Source: http://EzineArticles.com/?expert=Brian_Connors

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Leonidas Belgian Chocolates: 1 lb General Assortment

2008-01-04T21:48:00.000-08:00

Product Description
Leonidas General Assortment...with a well balanced and representative selection of Leonidas' fresh butter creams, sinfully smooth truffles and delectable pralines, there is sure to be something in this assortment to please everybody, and is guaranteed to tantalize even the most discerning palates. Introduce a grateful friend to Leonidas today, or give in to temptation and indulge yourself...Leonidas Famous Belgian Chocolates...a great tradition of quality and freshness, since 1913.

Features:

Approximately 28 pieces - Net weight 1 lb

In Leonidas' signature wrapping paper and ribbon

Assorted fillings in ivory, milk, and dark chocolate
coverings

Our most popular assortment

Ideal for gifts, or simply to treat yourself!

Leonidas Belgian Chocolates General Assortment - Truffles, Pralins, Fresh Butter
Creams - Signature Ballotin

Leonidas Belgian Chocolates: 1 lb Milk Chocolates Assortment

Leonidas Belgian Chocolates Dark Chocolates Assortment - Truffles, Pralins,
Fresh Butter Creams - Signature Ballotin

Leonidas Milk Chocolate Bars -- One Dozen

Buy New: $32.00

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The Chocolate Experience

2007-10-08T10:37:00.000-07:00

Chocolate, in various forms, is one of the most popular and recognizable flavours in the world. It's taste is sought after in chocolate bars, ice cream, drinks and desserts; a cook's larder is not complete without a packet of cocoa powder!I remember giving my son his first taste of chocolate in the form of a chocolate button when he was just under a year old. His eyes lit up so brightly and he gave me such a wonderful smile! Young and old alike enjoy the unforgettable flavour of chocolate. From the first moment that it touches your lips, you're hooked! 'Chocoholic' is a word which is commonly used and which has found it's way into our dictionaries.Desserts made of chocolate are everyone's favourite after dinner and chocolate mints, especially in restaurants, are often served after a main meal with coffee. Chocolate and wine parties are not uncommon and chocolate fountains are often used at weddings and other important events. People love the taste of chocolate and I'm sure you remember the book "Charlie and the Chocolate Factory" by the famous author Roald Dahl. The book was such a big hit that a film was made from it. Although this story was written for children, adults also enjoyed and associated with it.
The aroma and taste of chocolate seems to have a bonding affect on people. Sharing a box of chocolates with your family, work colleagues or loved one creates a friendly and happy atmosphere, possibly due to the fact that apart from containing sugar and caffeine, chocolate has been linked with the release of serotin in the brain which produces feelings of pleasure. Chocolate is also known to be an aphrodisiac caused by the natural ingredient phenethylamine which is a mild sexual stimulant. This is probably why chocolates are traditionally given to a loved one on Valentines day and which are received with much pleasure. Cocoa and chocolate are also rich in minerals such as magnesium and iron. The body craves what the body needs which is probably why women crave chocolate during menstruation when the body needs more iron.
The consumption of chocolate has become part of everyday life for most people. There is an abundance of recipe books containing dishes made with chocolate; specialty chocolate shops known as chocolatiers seem to have become more popular in recent times. These connoisseurs of chocolate sell hand made products packaged in exquisite boxes covered with silk ribbon and which are, to say the least, very expensive.
All in all, chocolate is something that is enjoyed by millions worldwide whether in the form of a dessert, candy, snack or drink and as long as we have the cocoa bean, chocolate will remain popular for many years to come.

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Anyone for a Hoodia Chocolate Shake?

2007-10-03T10:05:00.000-07:00

Great news! They are now making shakes with Hoodia! With Hoodia Gordonii now generally accepted by everyone in the weight reduction business as the safest weight loss herb ever from the viewpoint of effectiveness and lack of side effects, it was only a matter of time before the massive confectionary industry saw scope for cashing in on its commercial potential.And why not? With over half the women in the US now labeled as overweight or clinically obese a drink that is both appetite satisfier and appetite suppressor is an interesting concept.Sadly, the original consumers of the plant did not have the good fortune to have access to flavorsome chocolate shakes in their austere environment. In fact their need to curb their appetite was to render them, not impervious to the temptations of readily accessible confectionery delights, but rather more able to stave off hunger pang consequential to long periods of food deprivation in the desert.
These were the hardy bushman of the Kalahari Desert in South Africa.
It is however hard to imagine the marriage of a herb utilized in such austere and harsh circumstances to the Deep Dark Chocolate and Creamy Chocolate Almond flavors of our present day indulgences. One is left wondering how such shakes are produced, as is claimed, to contain no added sugar, trans fat or lactose, add up to a mere 80 calories, incorporate the somewhat non-flavorsome Hoodia Gordonii herb but still satisfy the cravings of our current generation of shake and chocolate junkies.
Nonetheless, a spokesman of the Duane Reade stores in the New York claims just that. "We expect excellent reception in the marketplace for retail chains that are looking to upgrade their product lines and expect it will soon be available in many more major chains from coast to coast," claims Arthur Low, Vice President, Marketing Communications, Scientific Response.
Tammy Vaserstein, Creative, Principal, MoxieTM adds that the “rich, dark chocolate-brown labels convey premium indulgence and beautiful photography of chocolate bars and almonds reflect taste and flavor,"
Yes, indeed, the marketing expertise of the shake industry will undoubtedly effectively persuade consumers that that they can now continue to enjoy their gastronomic excesses without risk of expanding their waistline yet further, using the established success and general acceptance of Hoodia as a weight reduction tool.
But, one has to wonder, how will this work? The action of Hoodia is to stop you wanting to eat more, not to enable you to eat the same as before but consume fewer calories. Hmmm… If they can really make shakes that taste like creamy dark chocolate and deep chocolate almonds – one salivates at the very thought of it – without added sugar, trans fat or lactose, why add Hoodia?
Do they really want their consumers to realize half way through their shake that their appetite is now satisfied and they don’t want any more? Or does the name Hoodia now conjure up an image of a low calorie food that one can eat as much of as they like and not put on weight?
I hope not, because that is not what Hoodia is all about
Ian Finlayson is the Webmaster and author of a number of websites and innumerable articles on medicinal and culinary herbs. More information on Hoodia effects, side effects and products may be found at his Hoodia Gordonii Weight Loss website at http://www.hoodiagordonii-weightloss.com

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Do You Know All About Vanilla Chocolate?

2007-10-03T10:02:00.000-07:00

Vanilla chocolate is usually thought of as white chocolate. There is an ongoing controversy on whether vanilla chocolate is even a chocolate at all. When one thinks of something made of chocolate, the picture in your mind is of a dark or rich brown morsel of tastiness. Vanilla and chocolate are on the opposite ends of the scale of chocolates in color and taste.
The processes of making vanilla chocolates are the same as with dark chocolate, the difference is in the ingredients. Vanilla chocolate is made from sugar, cocoa butter, milk or milk powder and vanilla. The Food and Drug Administration does not recognize white chocolate as a chocolate at all, as white chocolate contains no cocoa solids at all. There is an organization that is working on having white chocolate recognized since, without this standard, vanilla chocolate can contain vegetable fat instead of cocoa butter, and this can affect the taste and quality.
The process in which different chocolates are made is the same. When the seeds are ripe inside the fruit of the tree, the pods are picked off. The seeds are then placed in the sun to dry out and this process takes up to a week. This allows the seeds to ferment and dry. The beans have distinct flavors depending on where they are grown, how they are processed, and how they are mixed with other bean varieties. The chocolate maker blends the beans to create the right mix of flavor. Some chocolate manufacturers use Vanillin in place of real vanilla, which can effect the quality and taste of the vanilla chocolate. The first process for the chocolate is to be finely ground into a paste. The following step is to allow the paste to develop its flavor and smooth texture. This stage is called conching or kneading. The smoothed chocolate is then tempered to achieve the correct temperature. Next, the mixture is poured into molds or on a specially prepared surface to allow it to cool. It is then wrapped and packaged. The amount of time allowed in these processes will affect the outcome of the quality, taste and texture of the finished product. There is an option to use a mixture called confectionary coating, which can also be referred to as “summer” coating. This is where a vegetable coating similar to soy bean oil or palm kernel oil is used instead of the cocoa butter.
As many people may choose vanilla chocolate strictly on taste, having the option of a vanilla based chocolate adds a nice change from the original milk and dark chocolates available.
Terry Roberts is a professional translator and linguist, with a wide range of interests. To read more about home vanilla chocolate, and chocolate in general, please visit his website: Gorgeous Chocolate.

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Chocolate - The Lovable Stimulant

2007-09-22T21:42:00.000-07:00

Chocolate is the most loved flavor worldwide. It is gotten from the seeds of cacao tree botanically referred to as Theobroma cacoa grown in abundance in the tropical lowlands of South American countries. Documents found as early as twelfth century have thrown light on the cultivation of the cocoa tree by the Aztec and Mayan civilizations that once thrived in the region now occupied by Mexico and Central America. The early inhabitants of these civilizations were well aware of the flavored preparations from this beverage. The hot frothy drink was linked with wisdom, vitality and fertility. It was believed to have restorative and stimulant features. Recent studies point towards chocolate as a psychoactive food which helps improve cognitive abilities in humans. Initially the ingredients of the seed produce extremely bitter taste due to the presence of alkaloids which upon subsequent fermentation produces the distinctive chocolate flavor. Seeds removed from mature cocoa pods are roasted and then ground to produce the cocoa or the chocolate before its fermentation and subsequent grading. As of now chocolate is marketed in bars which is the in combination of cocoa solids mixed with cocoa butter and sugar.
Chocolate contain alkaloids namely the theobromine and phenethylamine both of which have considerable physiological impact on the human body. It helps elevating serotonin levels in the body. Serotonin helps control emotions such as that of anger, mood swings, and depression. It also regulates body temperature lowers blood pressure and helps overcome fatigue. Theobromine and phenethylamine are weak stimulant. The former is reported to be serving as an effective opiate due to its considerable impact on the vagus nerve under the tongue. It helps to cure cough. The impact of phenethylamine in lifting moods and in generating emotions of affection correctly makes it be referred to as ‘love chemical’ and justifies lovers the world over. This is primarily the reasons why lovers gift their sweet hearts with chocolate on practically every date.

Chocolate is graded according to three varieties of cocoa beans namely the Criollo, Trinitario and Forastero. Criollo is the most sought variety with a unique flavor and is indigenous to Northern and Central American states.

Forastero is native to Amazon basin and Africa. It constitutes an extensive group of wild as well as cultivated cocoa. It is this variety of cocoa which has the distinctive chocolate flavor that we are most used to and is widespread in consumption worldwide. Trinitario is the natural cross between the Criollo and Forastero.

Cocoa trees grow on typical conditions which pertain twenty degree north and twenty degree south of the equator. A temperature below sixty degree Fahrenheit damages the cocoa tree irreversibly. Hence much care is taken beginning right from its cultivation to the final processing and grading.

Rosy Vohra works for online bookstore India

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"Evon's Chocolate Cake" - You Make it With Boiling Water - Crazy Huh?

2007-09-09T22:51:00.000-07:00

Someone gave me this recipe about twenty years ago. I copied it off in her kitchen on a little recipe card. My friend had served it to me and I said, "I MUST have this recipe!" You know how that goes? You taste it and think to yourself, I gotta have this at least once a week.
One of my sisters says that when dark chocolate cake is in the house she wakes up in the morning, head still on her pillow, her eyes open wide and she immediately has a HUGE smile on her face. Both my sister and I are prone to eating chocolate cake in the morning. What am I saying? We are prone to eating chocolate day and night! We are truly chocolate connoisseurs. Yes, expert judges in matters of taste. HUGE smile.
The recipe below is unique because it is made from scratch, I know.. stop thinking about the trouble and think of the outcome, besides, it truly is not that much trouble. The other thing that is unique about it is that it takes boiling water to make it. Once everything is put together you pour boiling water over it and mix. Crazy huh? and most definitely if not defiantly unique!

"Evon's Chocolate Cake" (Who is Evon? I have absolutely no idea!)

Preheat oven to 350 degrees

ix together:

2 cups sugar
6 TBL. butter
1/2 tsp. salt
2 tsp. vanilla

Add:

2 eggs ....and mix well

Sift together: (yes you gotta sift it. It will turn out weird if you don't, sorry)

6 TBL. unsweetened cocoa powder
2 cups flour
2 tsp. baking powder
2 tsp. soda (and you know what happens if you don't mix soda or baking powder in with the dry stuff right?
weird tasting stuff, very strange chemical reactions and ewww! horrible, that's what!)

Mix Both ingredients together.

Add slowly as you stir ( you might ask someone to help you)

2 cups boiling water

Pour into your already prepared with butter and flour, oblong approx. 9x12 pan.
Bake for 45-50 minutes (test with a toothpick or whatever)

After you take it out of the oven?

COVER IT with aluminum foil until it cools.

This is a very moist cake! You can add frosting if you want to of course. Some people just can't handle cake without frosting, but normally this cake is served without it. HUGE SMILE.
~~*~~

ABOUT Kathy Ostman-Magnusen

I paint and sculpt female fantasy art and map fairy tale adventures. I dream of beautiful women on canvas and art of exotic women.

I have illustrated for Hay House Inc.,"Women Who Do Too Much" CARDS taken from Anne Wilson Schaef's book. I also illustrated for Neil Davidson, who was considered for the Pulitzer Prize in feature writing, and several other publications. My paintings are collected worldwide.

Giclee canvas art work, greeting cards & posters are available for sale on my website:

http://www.kathysart.com

Sign up for my mailing list FREE ART GIFTS: Drawings of whimsical angel pictures, legends of mermaids & fairies in art. Tiny angels & mermaids for shrink art, or coloring pages. Also a "Letter From the Tooth Fairy". Ya just never know when you might need one!

Check out my Squidoo about creativity: Unlock CreativityCritical Thinking Creative Writing Active Reading=Great Art
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Extra Dark Decadent Chocolate Sampler Gift Basket

2007-08-30T07:54:00.000-07:00

Extra Dark Decadent Chocolate Sampler Gift Basket ** OVERNIGHT AIR SHIPPING **
From ArtofAppreciation.com Availability: Usually ships in 1-2 business days
Ships from and sold by Art of Appreciation Gourmet Gift Baskets

Product Description
Super dark chocolate is where it's at for the premium chocolate connoisseur. Our wooden basket features the finest chocolatiers from around the globe - create chocolate bliss with Godiva Solid Dark Chocolate, Extra Dark Chocolate with Roasted Cocoa Nibs, Swiss 74% Super Dark, Kras Bittersweet, Spartak 72% Chocolate, decadent French Dark Chocolate Truffles, Wawel 65% Dark Chocolate Discs, Dark Chocolate Dipped Nuts, Madelaine 72% Dark Chocolate, Bittersweet Chocolate Espresso Beans, Lindt High Cocoa Truffles and our incredible 77% dark Chocolate Mignonettes. Each gift is carefully hand packed and includes a personalized gift message from you to convey your best wishes.

Product Details
Amazon Sales Rank: #282 in Gourmet Food
Brand: Art of Appreciation Gift Baskets
Ingredients: Delicate chocolates damage easily in summer heat, additional shipping charges are added to the cost so when standard ground shipping is selected at $10.99, we automatically ship via OVERNIGHT air to ensure your chocolates arrive in perfect condition. As you checkout, simply select standard shipping at $10.99, we will then ship the next business day via OVERNIGHT/NEXT BUSINESS DAY air. Orders placed Thursday & Friday will ship on Monday to prevent storage in a hot warehouses over the weekend.
Features
Select standard ground shipping at $10.99 and this item will automatically ship via OVERNIGHT AIR to protect your delicate chocolates during summertime heat. The cost of this upgrade is already included in the price of the gift. ORDERS PLACED THURSDAY, FRIDAY, SATURDAY, SUNDAY WILL SHIP MONDAY TO PREVENT STORAGE IN HOT WAREHOUSES OVER THE WEEKEND.
Super dark chocolate is where it's at for the premium chocolate connoisseur.
Our wooden basket features the finest chocolatiers from around the globe, with enough to induce a state of chocolate bliss!
Godiva, Lindt, Swiss Chocolate, Kras Bittersweet, decadent French Dark Truffles, incredible 77% dark Chocolate Mignonettes and MORE!
Each gift is carefully hand packed with attention to detail and includes a personalized gift message from you.

Price: $89.99

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Women & Chocolate

2007-08-23T04:40:00.000-07:00

Sinful is how women has always described chocolate. But despite so, do you know that 99% of all women love chocolate and that they may actually prefer chocolate more to than to sex?What exactly about chocolate is it so wonderful? Well, in fact it is not just the women who love it but almost everybody would love it too. I believe you enjoy chocolate just as much? It always feels so nice to have it melted in your mouth, delivering its wonderful taste right through your tongue, doesn’t it?
Well its wonderful taste aside, chocolate contains phenylethylamine - the same chemical that is released in your brain when you fall in love; leading to that increase in the pounding of your heart, feeling of a sudden gush of excitement. “Love Chemical” is what some would call it. It is also believed by researcher that phenylethylamine in turn causes the brain to release mesolimbic dopamine in the pleasure centers of the brain, another chemical where its presence is at peak during an orgasm.
Nevertheless, the sweetness from chocolate also triggers the release of endorphins. Think about those blissful feeling you had after a wonderful session of lovemaking. That is the effect from the production of endorphins in your body. Perhaps that is why some women actually remarked that they felt a feeling of elation when eating chocolate.
Well, a perfect gift for your love, chocolate will be. Just like buying roses during Valentine’s Day, chocolate can never go wrong. In fact, the both could be the best combination ever. Do you know that roses also contain the “Love Chemical”, Phenylethylamine? That explains for its distinct scent.
Giving of chocolate, as gifts of love has been long popular in Japan since the late 1950s. A bit different though; during Valentine’s Day, the ones doing the giving are the women instead and usually, chocolates were sent as gifts to confess their love for that special guy. Heart-shaped chocolates would usually be given. To nevertheless balance out this unique custom, “White Day” was later invented in Japan. On 14th of March it falls, one month after Valentine’s Day exactly. During this day, guys who received the chocolate will be given the chance to reciprocate their valentine gifts with soft, fluffy marshmallows. This would be the happiest day for girls who receive their fluffy gifts. Isn’t it so lovely?
Well, giving of chocolate as a gift of love has today, definitely become more and more popular. Along with the greeting card, your message of love will be delivered. Filled with your most genuine love, each chocolate will contain. Melting one’s heart as they melt in the mouth, warming up their heart as sweetness run through their tongue.Why not send some to your loved ones today, brightening up their day with a chocolate so full of love.
Rick Valens Staff Writer for Love Relationship Discussion Forum, http://www.loveletterbox.com/ and nevertheless also a freelance writer for http://www.fashion-in-style.com/, bringing to you new fashion ideas & lifestyle.

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Chocolate: Breakfast, Lunch And Dinner 3

2007-08-22T17:56:00.000-07:00

Chocolate Espresso Bars
Instant espresso powder offers the most practical way to impart a rich coffee flavor to cookies, candies and cakes. Sold in well-stocked food markets and specialty coffee stores, the fine powder dissolves quickly in hot liquid, producing a bolder, more concentrated taste than regular instant coffee. This intense flavor comes with a solid dose of caffeine, however, so if you are sensitive to caffeine's effects, look for a brand of instant espresso powder labeled "decaffeinated."

3/4 cup all-purpose flour
1/2 cup unsweetened Dutch process cocoa powder
3 tbs. instant espresso powder
1/4 tsp. baking powder
1/4 tsp. salt
8 tbs. (1 stick) unsalted butter, cut into pieces
2 oz. semisweet chocolate, coarsely chopped
2 eggs
1 cup firmly packed light brown sugar
1 tsp. vanilla extract

For the glaze:
1/4 cup heavy cream
1 tsp. instant espresso powder
4 oz. semisweet chocolate, chopped
Pinch of salt
16 chocolate-covered espresso beans (optional)

Preheat an oven to 350°F. Generously grease an 8-inch square baking pan.

Sift together the flour, cocoa powder, espresso powder, baking powder and salt into a bowl; set aside.

In a small, heavy saucepan over low heat, combine the butter and chocolate and heat, stirring occasionally, until melted, about two minutes. Remove from the heat and let cool slightly.

In a bowl, whisk together the eggs and brown sugar until blended. Gradually stir in the chocolate mixture until blended. Stir in the vanilla, then add the flour mixture and stir until blended.

Pour the batter into the prepared pan. Bake until the edges pull away from the sides of the pan and the center is springy to the touch, about 25 minutes. Transfer the pan to a wire rack and let cool.

Meanwhile, make the glaze. In a small saucepan over medium heat, combine the cream and espresso powder and heat, stirring, just until the powder is dissolved and bubbles start to appear around the pan edges. Add the chocolate and salt, remove from the heat and stir just until the chocolate is melted. Let cool to room temperature.

Using a small offset spatula, spread the cooled glaze over the cookie in a thin layer. Refrigerate until the glaze is set, about 30 minutes. Cut into 1 1⁄2-by-2 1⁄2-inch bars or 2-inch squares. Top each bar with a chocolate-covered espresso bean. Makes 16 bars.

Chocolate: Breakfast, Lunch And Dinner+2

2007-08-21T23:34:00.001-07:00

Chocolate-Banana Croissant Panini Our simple sandwich is inspired by pain au chocolat, a much-loved after-school snack in France. It is, literally, a chocolate bar sandwiched between two slices of bread. This sweet treat is also enjoyed by schoolchildren in Spain. 2 day-old croissants, cut in half horizontally 2 oz. bittersweet chocolate shavings 1 small banana, cut diagonally into 1/4-inch slices Heat an electric panini maker to medium, according to the manufacturer's instructions. Lay the bottom half of each croissant, cut side up, on a clean work surface. Sprinkle with about two-thirds of the chocolate, dividing equally. Arrange the banana slices on top, then sprinkle with the remaining chocolate. Place the top half of each croissant, cut side down, on top. Place the sandwiches on the heated panini maker and close the lid. Cook according to the manufacturer's instructions until the chocolate is melted and the tops are golden, 5 to 7 minutes. Transfer the sandwiches to a cutting board and cut in half. Serve immediately. Serves four.

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Chocolate: Breakfast, Lunch And Dinner+1

2007-08-21T23:11:00.001-07:00

Chocolate is to Valentine's Day what turkey is to Thanksgiving. So why fight it? And as long as you're going to indulge, you might as well do it right. In the "Five-Minute Cooking School," cookbook author and cooking teacher Tori Ritchie shows how to turn chocolate into an all-day decadence, morning, noon and night. She joined The Early Show from the Manhattan flagship store of specialty home furnishings retailer Williams-Sonoma with recipes and tips.

RECIPES Chocolate-Amaretti Heartbreakers These are really waffled cakes — moist, cocoa-rich and flecked with ground amaretti (Italian macaroons) and bittersweet chocolate. They're delicious as is, with just a sprinkling of confectioners' sugar, luscious with lightly sweetened, softly whipped cream, and downright indulgent with ice cream and hot fudge. 3 large double amaretti (or 6 amaretti from 3 paper-wrapped packets) 2 oz. high-quality bittersweet chocolate 5 tbs. unsalted butter 1 1/4 cups all-purpose flour 1 1/2 tsp. double-acting baking powder 1/4 tsp. baking soda pinch of salt 3/4 cup granulated sugar 1/3 cup cocoa, preferably Dutch process 1 1/2 cups milk 1 tsp. vanilla extract 1/4 tsp. almond extract 2 eggs Confectioners' sugar, sweetened whipped cream, ice cream and/or hot fudge sauce for serving (optional) Place the amaretti and bittersweet chocolate in the work bowl of a food processor or in a blender and process until pulverized; set aside. Preheat a waffle iron. If you'd like to serve the waffles warm, preheat an oven to 350°F. Melt the butter; set aside. In a large bowl, whisk together the flour, baking powder, baking soda, salt, granulated sugar and cocoa. In another bowl, whisk together the milk, vanilla, almond extract and eggs until well blended. Pour the liquid ingredients over the dry ingredients and stir with the whisk to combine. Fold in the amaretti-chocolate mixture and the melted butter. Lightly butter or spray the grids of the waffle iron, if needed. Brush or spray the grids again only if subsequent waffles stick. Spoon out 1/3 cup of batter (or the amount recommended by the manufacturer's instructions) onto the hot iron. Use a metal spatula or wooden spoon to spread the batter evenly over the grids. Close the lid and bake until just set. Bake these slightly less than you do other waffles because chocolate has a tendency to burn easily. There's no need to worry, but you do want to keep an eye on these. Transfer the finished waffles to a cooling rack while you make the rest. If desired, just before serving, warm the waffles briefly, about 2 minutes, in the oven. They're good at room temperature, too. To serve: You can present a full five-of-hearts to each person, shaking a dusting of confectioners' sugar over the entire waffle and then scooping some whipped cream or ice cream onto the center. Hot fudge sauce is both luscious and luxurious over these. Broken into individual hearts and filled with ice cream, these make fabulous sandwiches. Makes about 10 full five-of-hearts or about six 6 1/2-inch round waffles. Adapted from "Waffles from Morning to Midnight," by Dorie Greenspan (Weldon Owen, 2001).

Chocolate Cherry Milkshake

2007-08-21T21:50:00.001-07:00

Chocolate Cherry Milkshake
4 scoops vanilla ice cream or frozen yogurt
3/4 cup cold milk
1/4 cup chocolate syrup
3 maraschino cherries, stems removed
Whipped topping & additional cherry
Directions
Place ice cream, milk, chocolate syrup and cherries in blender.Blend until smooth. Garnish with whipped topping and cherry.
Coffee& Tea Candy Seafood & Caviar Chocolate