Chocolicious

The history of chocolate is one that not only involves where it came from, but the cultures that discovered it, how they used it and in what ways chocolate was used.

Chocolate as we know it today is a massed produced food. However, it originated in Mexico and Central America and was only consumed as a drink. Chocolate comes from the cacao bean and was discovered about 2000 years ago. These early Americans used the cacao bean to make a chocolate drink; a cousin of our hot chocolate of today. The ancient brew consisted of the cacao bean, chili peppers, possibly cornmeal and water and mixed until it was frothy. Sugar was not used in the drink by the MesoAmericans.

For these early Americans, chocolate also played an important role in their social lives and was incorporated into their religion. The Aztecs, took cacao beans as trade and the drink made from the bean was considered sacred and only royalty and priests, soldiers and the like were allowed to consume the chocolate drink.

When the Spanish came to the New World in the 1500's, they were introduced to the cacao bean and in turn took it back to Spain. They continued the tradition of making the chocolate drink. The Spanish liked their chocolate drink sweet and hot. Thus the creation of a closer version of the modern hot chocolate was born. The Spanish managed to keep the chocolate drink a secret for about 100 years beofore it became popular throughout Europe.

Around the mid 1700's chocolate production increased . And, it took another 100 years to be able to mass produce and market chocolate with the advent of the Industrial Revolution. It ushered in a new way to use the cacao bean; mainly candy. Chocolate candy as we know it today has only been around for a little over 100 years.

Indulging in my favorite chocolates is chocolisciousness. It is sitting down with a piece of dark chocolate cashew and caramel chew from The Chocolate Tree out of Beaufort, SC that relaxes me in the evening. I might make a few rich dark truffles and open a bottle of Raspberry Wine to end a perfect date night with my husband. I might spend my girl's day out indulging in antiquing and book shopping, but end the day with a scoop or 3 of rich dark chocolate gelato.Anytime I indulge in my chocolate passion is chocolisciousness. Find your chocolisciousness

I hope this recipe of chocolate covered Peanut Butter Balls will give you a chance to indulge in your chocolisciousness as well.

CHOCOLATE COVERED PEANUT BUTTER BALLS

1 lb. box, confectioner's sugar, sifted
3 cups peanut butter
1 stick of butter, softened
1 tsp. vanilla extract
Combine the ingredients above in a large bowl. Combine ingredients with hands to mix together thoroughly. Refrigerate dough for 2 hours. Once the mixture is cold, use a spoon or pull off a small amount from the dough and roll into balls. Depending on the size of the ball, the recipe makes about 35- 45 large balls or 70-90 medium balls.
Chill peanut butter balls on a cookie sheet lined with wax or parchment paper, for 4 hours or overnight.
1 12 oz. bag of semisweet or 62% chocolate morsels
1/2 bar parafin.
Add ingredients to the top of a double boiler. The bottom of the double boiler should be filled with water, but not touching the bottom of the top boiler. Water should be boiling. Stir ingredients until melted. Turn heat on low. Let pan cool about 10 minutes. Dip peanut butter balls 1 at a time into the melted chocolate coating well. Transfer back to cookie sheet. Continue until all balls are covered in chocolate. Chill chocolate covered peanut butter balls in fridge for 3-4 hours. Transfer to airtight containers and store in refigerator.

It's been awhile since I have had chocolate. Yes. I said it. I have been depriving myself of that rich, dark chocoliciousness. I guess when the weather turns warm in the south, my taste buds turn more to lighter fair. I have not cut out desserts mind you, but just not eating as much chocolate. Thus, homemade vanilla bean ice cream has taken its place, or gelatin desserts or just a bowl of sherbert.

However, the other day I was back at Patti's. Patti's 1880's Settelement sits in the heart of Grand Rivers, KY. It sits on a lovely spot right between Kentucky and Barkley lakes. If you have not visited the place take the time to do so. I did have my usual Bill's boat sinker for dessert, but split it with my husband. The boat sinker is a fudge pie, mounded over with coffee ice cream, topped with realy whipping cream, drizzled with chocolate syrup and a cherry on top. I did get my chocolicious fix that day.

Since I am not eating a lot of chocolate during the hot summer months, I have been using it in different ways. My mot recent endeavor was pork chops in a chocolate rub. Peppers and chocolate blend well to make a grilled pork chop stand out. While I like to have my own flavors in a spice rub a person can buy any pork rub from the store and add a tablespoon of cocoa powder to it. That will get the flavor you are looking for. I use less brown sugar in my rubs, add a little more garlic, love that garlic, and a pinch more cumin. The mix is pungent and earthy. The taste really stands out nicely on pork.

Pork is one of my favorite ways to add chocolate to a recipe, but a pot of chili is as well. I won't make chili for some time, but believe me a 1 oz square of dark chocolate in a pot of chili actually enhances the flavor of the peppers.

White chocolate is not my favorite of the chocolate family. In the past I have denounced it as chocolate at all since the cocoa butter is mostly removed, but the light flavor of white chocolate during hot summer months is one way to get your chocolate fix in. A white chocolate cheesecake, or a drizzle of white chocolate cream cheese frosting over a pound cake gives the needed chocolate fix, but on the lighter side.

During the summer one of my favorite ways to enjoy chocolate is with wine. Chocolate and wine pairings are fast becoming favorites. It may sound hard to do, but like a wine and cheese party, pair what you like instead of what the experts believe should be paired. My wine and chocolate pairings has one central chocolate dessert. I have been known to make a dark flouless cake rich in chocolate, or my chocolate raspberry cobbler pairs well with wine. once I have my centerpiece dessert I add other favorites. I really like chocolate covered strawberries. But for the party I just sit out fruit, strawberries, fresh pineapple, and grapes with a good dark chocolate sauce and a good white chocolate sauce. I then add other choclate nibbles. Dark chocolate chunks, truffles and dark chocolate sea salt caramels are a few of my favorites.

For the wine, I use fruit wines like raspberry, and peach. I add a mead that is light and has a slight sparkle texture. Of course any type of champagne will do. I also find that a merlot and shirah are good with chocolate. I usually have three dark wines and three white or light wines or champagne. Most of the wines I buy come from the Low Country Winery in Beaufort, SC. Their raspberry, merlot and meade are the best wines I have ever tried.

I end a chocolate and wine party with a chocolate martini. It may seem odd to end a wine party with a mixed drink, but the blend of chocolate and alcohol together is the perfect ending to a wonderful evening with friends.

Add your own favorites to the my sample menu above. Experiment. It is the best way to decide what you really like.

There is something about the combination of raspberries and chocolate. The sweetness of a chocolate confection and the tartness of the berry just makes for a chocoliscious dessert. I make chocolate raspberry cobbler often, and each time I make it differently. Below is one version of that dessert. Enjoy!

Chocolate Raspberry Cobbler
1 package pillsbury pie crusts
1 1lb. bag of frozen raspberries
1/2 cup sugar
1 tspn vanilla
2 Tbs. creme de cacao
1 Tbs. raspberry wine (I use framboise from Low Country Winery)
6 oz bag dark chocolate morsels (I use ghirardeli dark 60% chocolate morsels)
Butter
Sugar

Mix together frozen raspberries, sugar, vanilla, creme de cacao and raspberry wine in a large bowl. Let mixture sit until raspberries have mostly thawed. Once the mixture is cool, in a 11x8 baking dish unroll one pie crust and cover the bottom of the baking dish. Add the fruit mixture. Add the chocolate chips. Unroll the second pie crust and cover the mixture, tucking and pinching edges. Cut slits in the top pie crust. Cut a few past of butter and put on top pie crust. Sprinkle with sugar. Put dish on top of a cookie sheet. Bake in 350 degree oven for 45 minutes.

While most of us enjoy chocolate in candy or dessert form, chocolate is used in a variety of ways. Chocolate is used in other recipes besides sweets. It brings a great flavor to a pot of chili. Mole, a Mexican staple, is made from chocolate and is used in many main and side dishes that are brought to the table. When chocolate and chili peppers are combined it produces a unique flavor that goes great in chicken and beef.

Chocolate is used for medicinal purposes. Just in the past few years, North American doctor's, nutritionists, and scientists believe they have discovered the medicinal properties of chocolate. However, this discovery was made by early Americans in their uses of chocolate and its properties. Cocoa butter was used as a balm."This balm became a staple item of their pharmacopoeia, used for healing burns and chapped skin, easing sunburn, treating the liver and lungs, and as a preventative against snake bite" (theworldgourmet.com/products/articles/cocoa-medicinalproperties)

Chocolate has been used in homes and home remedies for its medicinal properties for centuries. The World Gourmet website notes that early Europeans used chocolate as a digestive, as a tonic, to increase energy and alleviate kidney stones. Modern scientists note a variety of benefits from eating dark chocolate. They caution to stay away from milk chocolate and sweeter varieties, but any chocophile can attest that milk chocolate does not compare to dark chocolate anyway.

Chocolate has been used as an aphrodisiac since its discovery. According to a New York Times article, the Aztec ruler, Montezuma consumed large amounts of chocolate to fuel his romantic trysts (O'Connor, 2006). This claim seems to be controversial and some scientists say there is no conclusive evidence that chocolate raises the libido. While chocolate has properties similar to wine, and it raises energy levels, these two properties are being confused with chocolate being an aphrodisiac. However, any couple knows that the way to bring romance back into the bedroom begins with chocolate. It certainly puts one in the mood when fed chocolate covered strawberries and champagne.

While eating chocolate remains to be the most popular way to use chocolate don't count these remedies out. It is best to use chocolate in all its varieties to get the maximum results.

Being a chocophile would not be complete without making chocolate desserts. My favorites include good chocolate ice cream, like death by chocolate ice cream, hot fudge, carmel and marichino cherries. It is quick and easy.

Another chocolate favorite is my chocolate truffles. I don't give this recipe out. I make them to sell. However, I will give you a few hints. I use several kinds of chocolate, liquers and a spicy ingredient to make the perfect truffle.

However, one of my favorite homemade chocolate ice cream recipes is by Ina Garten. It is her rich chocolate gelato recipe. It can be found on The Food Network website. It isn't your average wimpy chocolate ice cream in a box from the grocer, but rich creamy chocolate flavor that lasts for hours. It tastes better days after it is made.