One day my teenage niece told me she knew what the five main food groups were. She proudly told me chocolate, chocolate, chocolate, and pizza. You can tell we are related. Chocolate is a slice of heaven on earth. It is no wonder that giving boxes of chocolate on Valentine’s Day is such a wonderful tradition.
Chocolate is thought to have been first discovered around 2,000 B.C. in the Amazon. During the Mayan culture chocolate, from the tree they called cacahuaquchtl, was called xocoatl which means bitter water. Cocoa was an important part of their lives and religious ceremonies. The cocoa branch was often carved into their buildings. Around 600 A.D. the Mayans cultivated the first cocoa plantations in the Yucatán.
Around 1200 A.D. the Aztecs flourished and they attributed cocoa to their god Quetzalcoatl who, descended from heaven on a beam of a morning star carrying a cocoa tree stolen from paradise. The Aztecs believed that cocoa had powers to bestow wisdom and was a fortifying and healthy drink. The cocoa beans were used as currency with the conquered tribes having to pay tribute in cocoa beans.
Columbus brought back some cocoa beans from his 1492 A.D. trip but the Europeans were not aware of what a treasure they had. It wasn’t until 1519 A.D. when Hernando Cortez cultivated a cocoa plantation that cocoa took off in the Old World. Cortez cultivated the beans as the natives did in using them for currency. In 1528 A.D. cocoa arrived in Spain and mixing it with sugar created a drink that King Philip loved. They kept this secret for themselves.
In 1544 A.D. Dominican Friars discovered the Spanish using cocoa and soon this bean was spread to the rest of Europe. In 1643 the French embraced chocolate which was often a component of a wedding dowry. In 1657 A.D. London got its first chocolate shop and in 1662 Rome decided they like this bean after all.
From 1697 A.D. to 1747 A.D. chocolate is introduced to Germany, Prussia, Austria and Switzerland. In 1730 A.D. chocolate production became economically feasible with the advent of steam driven machines that could grind the beans and the price dropped from $3.00 a pound to where it could be afforded by all. Now peons could get hold of this food of the gods.
America discovered chocolate in 1755 A.D. and the first factory was founded ten years later. From this point on it was a race to establish chocolate as a way of life. The Swiss started their famous chocolate making. Cadbury started up leading of course to the famous Cadbury Eggs at Easter time. Ghirardelli made chocolate from San Francisco famous.
Recent studies has shown that chocolate is good for you. There is in fact a growing body of credible scientific evidence that chocolate contains a host of heart-healthy and mood-enhancing phytochemicals, with benefits to both body and mind.
There are five main types of chocolate.
• White chocolate is made of cocoa butter, sugar, milk, emulsifier, vanilla, and maybe other additives. This chocolate does not include any of the non-fat ingredients from cacao. The percentage of cocoa solids in white chocolate is low.
• Milk chocolate usually contains 10-20% cocoa solids. Cocoa solids are made of cocoa and cocoa butter. It contains more than 12% milk solids, that is why it is called milk chocolate.
• Dark chocolate is high in cocoa solids. It usually contains around 0% milk solids, but it can contain up to 12%. Dark chocolate has the possibility of being sweet, semi-sweet, bittersweet, or unsweetened.
• Semi-sweet chocolate is the original (classic) dark chocolate that is used for baking. It is often found in recipes for cakes, brownies, and cookies. It often has 40-62% cocoa solids.
• Unsweetened chocolate is almost made of 100% cocoa solids, and half of it might be cocoa butter (fat).
Okay chocoholics we now have the proof that our addition to chocolate has its roots in not only history but health. Let’s cut to the important things. You know taste and how to use chocolate in recipes. Here are some of my recipes using chocolate. Please be sure to add your own. Chocoholics of the world unite the only thing we have to fear is that person trying to sneak up and abscond with our chocolate.
Banana Chocolate Chip Cake
Recipe By :Michele Wilson
Serving s: 16
Amount Measure Ingredient -- Preparation Method
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1 cup brown sugar, packed
1 cup all-purpose flour
1 stick butter -- softened
2 medium bananas -- ripened
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 whole eggs
1/4 cup walnuts -- finely diced
1 cup semisweet chocolate chips
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon vanilla extract -- pure
vegetable oil spray
Heat oven to 375F.
Cream together the butter, brown sugar, eggs and bananas.
Sift together the flour, salt, baking soda, baking powder, cinnamon, ginger and nutmeg. Add to creamed mixture.
Add vanilla extract, walnuts and chocolate chips. Mix until blended but don't over beat.
Spray a 9x9x2 inch square pan. Spread mixture evenly. Bake at 375°F for 35 to 40 minutes or until a toothpick inserted in middle comes clean.
Per Serving (excluding unknown items): 218 Calories; 11g Fat (42.6% calories from fat); 3g Protein; 30g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 177mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 Fat; 1 1/2 Other Carbohydrates.
Chewy Peanut Butter, Chocolate Chip Cookies
Recipe By :Michele Wilson
Cookies : 60
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups dark brown sugar -- packed
1/2 cup butter -- softened
1/2 cup shortening
2 whole eggs
1 cup peanut butter, chunky
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons honey
2 cups semisweet chocolate chips
Preheat oven to 350°F.
Cream together the butter, shortening and brown sugar until light and fluffy.
Beat in eggs, peanut butter, honey and vanilla extract. Mix until combined thoroughly.
Beat in flour, salt, baking powder and baking soda. Mix well.
Beat in chocolate chips until evenly distributed.
Scoop by heaping teaspoonsful onto ungreased cookie sheet. Bake 10 minutes.
Immediately remove to wire rack to cool.
Per Serving (excluding unknown items): 126 Calories; 7g Fat (49.8% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 78mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates.
Chocolate-Raspberry Brownies
Recipe By :Michele Wilson
Bars : 32
Amount Measure Ingredient -- Preparation Method
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14 ounces fat-free sweetened condensed milk
1/2 stick butter
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 whole eggs
1/2 cup brown sugar, packed
2 teaspoons vanilla extract
1 1/3 cups all-purpose flour
1/2 cup raspberry jelly -- *see Note
1 tablespoon butter
Cream milk, eggs, 1 stick of butter and brown sugar together.
Add cocoa, flour, salt, baking powder and baking soda to wet mixture. Blend well.
Add vanilla extract and blend well.
Grease a 13x9x2 pan with the tablespoon of butter. Pour half of the batter into pan. Spread with the raspberry fruit. Spread the rest of the batter on top.
Bake in a 350°F oven for 35 to 40 minutes or until done.
Per Serving (excluding unknown items): 106 Calories; 2g Fat (20.0% calories from fat); 2g Protein; 20g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 181mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.
NOTES : I use Smucker's Spreadable Fruit.
Double Chocolate Cheesecake Bars
Recipe By :Michele Wilson
Bars : 24
Amount Measure Ingredient -- Preparation Method
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8 ounces whipped cream cheese -- softened
3/4 cup butter -- softened
1 cup sugar
2 whole eggs
1 teaspoon vanilla extract
1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 ounces white chocolate chips
12 ounces semisweet chocolate chips
Baker's Joy Spray
Preheat oven to 350°F.
Mix cream cheese, butter and sugar until well blended. Add eggs and vanilla and again mix until well blended.
Sift together the flour, baking soda and salt. Add to cream cheese mixture and mix well.
Add white chocolate chips and mix together.
Spray a 13x9x2 inch pan and spread half of the mixture into the pan smoothing it even.
Evenly spread the semisweet chocolate chips over the mixture. Top with remaining mixture and smooth it out.
Bake in a 350°F oven for 60 minutes or until a toothpick inserted into the middle comes out clean.
Per Serving (excluding unknown items): 294 Calories; 18g Fat (53.1% calories from fat); 3g Protein; 32g Carbohydrate; 1g Dietary Fiber; 44mg Cholesterol; 195mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 3 1/2 Fat; 2 Other Carbohydrates.
Leprechaun Fudge
Recipe By :Michele Wilson
Pieces : 64
Amount Measure Ingredient -- Preparation Method
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2 cups semisweet chocolate chips
14 ounces fat-free sweetened condensed milk
2 teaspoons vanilla extract
1 cup white chocolate chips
1 tablespoon peppermint extract
6 drops green food coloring
Melt chocolate chips with scant 1 cup condensed milk in a heavy saucepan. Stir in vanilla. Pour half of the mixture into waxed paper lined 8x8 inch pan. Chill for 10 to 15 minutes. Keep remaining chocolate mixture at room temperature.
Melt vanilla chips and the rest of the condensed milk in a saucepan. Stir in peppermint extract and food coloring. Spread over chilled chocolate layer. Chill for 10 to 15 minutes.
Spread reserved chocolate mixture over the peppermint layer. Chill for 2 hours longer.
Invert into cutting board, remove waxed paper. Cut into 1 inch squares.
Per Serving (excluding unknown items): 63 Calories; 3g Fat (35.8% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 12mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
Orange-Chocolate Fudge
Recipe By :Michele Wilson
Pieces : 48
Amount Measure Ingredient -- Preparation Method
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18 ounces semisweet chocolate chips
1 teaspoon orange extract -- pure
14 ounces low-fat sweetened condensed milk
7 ounces marshmallow fluff
Put chocolate and milk in a saucepan. Over low heat melt the chocolate, stirring constantly.
Remove from heat.
Add orange extract and marshmallow cream. Mix well.
Spread in a buttered 13x9x2 inch pan. Let cool.
Per Serving (excluding unknown items): 92 Calories; 4g Fat (35.1% calories from fat); 1g Protein; 15g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 13mg Sodium. Exchanges: 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.
NOTES : For the best taste use pure orange extract not imitation. You can use vanilla extract for regular fudge.
You can add a 1/2 cup of chopped walnuts if you wish.