The Best Chocolate

Chocolate is produced from the seed of the tropical cacao tree which grows in South America.

Dark Chocolate Raspberry Breakfast Muffins (Adapted from King Arthur BC)

2/3 cup Dutch-process cocoa
1 cup all-purpose flour
3/4 cup whole wheat pastry flour
1 1/4 cups light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup dark chocolate raspberry filled chunks
2 eggs
1 cup milk
2 teaspoons vanilla
2 teaspoons vinegar
8 tablespoons butter, melted

Preheat oven to 425

In a large bowl, whisk together cocoa, both flours, sugar, baking powder, baking soda, salt and raspberry filled chocolate chunks.

In a medium bowl, whisk together eggs, milk, vanilla and vinegar. Add this mixture into the dry ingredients. Pour in the melted butter. Using a wooden spoon, stir this together just until combined.

Evenly divide batter between 12 muffin cups lightly coated with cooking spray.

Bake for 15 to 20 minutes, or until a toothpick placed in the center comes out clean or with a few moist crumbs attached. Remove and place pan on a wire rack for 5 minutes. Remove the muffins from the pan and let cool completely.

Recipe From: http://desertculinary.blogspot.com

A box of Leonidas chocolates are always fresh because they are shipped weekly from Belgium to warehouses in the U.S. These chocolates will taste as if you purchased them fresh in Belgium. The expediated shipping option is recommended May through September due to the risk of melting in warmer weather. Each chocolate has its own unique design and delicious special flavor for you to pick your favorite.

I was very surprised at how fresh these brownies were when they arrived. These make the perfect gift for chocolate lovers or a special treat for yourself.

Godiva Chocolate Dipped Pretzels are the perfect combination for your sweet & salty cravings. These are so addictive you won't be able to stop eating them. Other brands just don't compare to the quality of Godiva chocolate.

Dark Chocolate Fondue

1 cup heavy cream
1/2 stick unsalted butter
1 (12-ounce) package semisweet chocolate morsels
1 (12-ounce) package milk chocolate morsels
For dipping: sliced apples, bananas, strawberries, crisp cookies, pretzels, and cubed pound cake

In a large saucepan over medium heat, combine cream and butter. Bring mixture to a simmer, stirring constantly. Remove pan from heat. Add semisweet and milk chocolate morsels. Stir until melted and smooth. Cool slightly. Transfer to a fondue pot, chafing dish, or ceramic bowl. Serve immediately with sliced apples, sliced bananas, strawberries, cookies, pretzels, and pound cake

For white chocolate fondue, replace the packages of semi-sweet and milk chocolate morsels with 2 packages of premium white chocolate morsels.

by: Sandra Lee
Foodnetwork.com

Godiva Chocolate Walnut Rum Balls

1 lb. fruitcake, sliced and cut into 2-inch pieces
2 cups (8 ounces) walnut pieces
3 cups confectioners' sugar, divided
2 bars (1.5 ounces each) Godiva Dark Chocolate, chopped
1 /4 cup rum

Place fruitcake and nuts in bowl of food processor fitted with metal chopping blade. Cover and pulse until mixture is very finely chopped. Transfer to mixing bowl.

Add 2 cups confectioners' sugar and chocolate. Mix well with fork. Add rum and mix until ingredients are uniformly moistened. Add a little more rum, if needed, to hold ingredients together.

Line baking sheet with waxed paper. Shape fruitcake mixture into 1-inch balls by rolling between palms of hands. Repeat to make about 50 balls. Place remaining confectioners' sugar in shallow bowl. Roll balls in sugar until thoroughly coated. Transfer to waxed paper-lined baking sheet and let stand at room temperature for 1 hour. Store rum balls in covered container for up to 3 days.

Yields: 50 Rum Balls
Difficulty: Easy
Preparation: 40 minutes

Recipe From: Godiva.com/recipes

I have to admit I think this recipe is somewhat difficult even though it is listed at "medium" difficulty on foodnetwork.com. It was just too irresistible to not include here.

2 tablespoons unsalted butter for greasing
1/4 cup sugar, plus more for dusting
1 1/2 cups whole milk
1 vanilla bean, split and scraped
6 large eggs, separated
1/4 cup all-purpose flour
8 ounces semisweet chocolate, chopped
2 tablespoons hazelnut flavored liqueur (recommended: Frangelico)
Pinch salt
1 recipe Espresso Creme Anglaise, recipe follows
Confectioners' sugar, for dusting

Preheat the oven to 375 degrees F and remove the top oven rack. Prepare 6 (8-ounce) coffee cups or ramekins with straight sides (or a 2-quart souffle dish) by greasing with butter and coating with granulated sugar, pour out any excess. The butter and sugar will keep the souffles from sticking to the sides, which will allow them to rise evenly. The sugar will also give the souffle a crunchy crust, which is a great contrast to the soft interior.
To make the pastry cream base for the souffle: Combine the milk and vanilla bean and seeds in a heavy large pot and place over medium-low heat. Bring the mixture to a brief simmer, until bubbles form around the edge of the pot; do not boil. Remove from heat and discard the vanilla bean. The vanilla bean can be rinsed and dried and kept for another use.

In a large bowl, whisk together the egg yolks, flour, and 1/4 cup of sugar until slightly thickened and lemon-colored. Temper the yolks by gradually whisking in about half of the hot milk mixture (do not add too quickly or the eggs will cook.) Return the pastry cream back to the saucepan and cook over medium-low heat, stirring constantly, until it is nice and thick, enough to coat the back of a spoon, about 8 to 10 minutes.

Slowly melt the chocolate with the Frangelico in a double boiler over hot water or in a microwave set on high for 2 minutes, stirring halfway through the heating time to smooth it out. Stir the melted chocolate mixture into the pastry cream; cool to room temperature.

In a separate clean bowl, beat the egg whites and salt just until they hold soft peaks. Using a rubber spatula, fold 1/3 of the beaten whites into the chocolate pastry cream to lighten it, then gently fold in the rest. Spoon the batter into the prepared coffee cups, 2/3 of the way full, and shake them gently to smooth out the top. Place the coffee cups on a cookie sheet and bake on the middle rack for about 20 minutes. The souffle is done when it has puffed over the rim, the outside is golden and the center is still a bit loose and creamy; take care not to over bake. To serve, have each guest crack open the top of the souffle with a spoon and pour in the Espresso Crème Anglaise. Dust the top with confectioners' sugar.

Espresso Creme Anglaise:
1 cup heavy cream
1 vanilla bean, split and scraped
4 large egg yolks
1/2 cup sugar
1 cup brewed espresso coffee
2 tablespoons instant espresso powder

Pour the heavy cream and vanilla bean and seeds into a saucepan and place over medium-low heat. Bring the mixture to a brief simmer, until bubbles form around the edge of the pot; do not boil. Remove from heat. Discard the vanilla bean. The vanilla bean can be rinsed and dried and kept for another use.
In a large bowl, whisk together the egg yolks, sugar, coffee, and espresso powder, until well blended. Temper the yolks by gradually whisking in the hot cream mixture (do not add too quickly or the eggs will cook.) Return the custard back to the saucepan and cook over medium-low heat, stirring constantly, until it is thick enough to coat the back of a spoon, about 8 to 10 minutes. Serve immediately with Chocolate Souffle. (If not serving immediately, press plastic wrap on the surface of the custard to prevent a skin from forming and refrigerate.)

By: Tyler Florence
Epidsode: Calling All Chocoholics!