Chocolate sensations

Ebony, Feb, 2005 by Charlotte Lyons

Chocolate is a sensual delight, and that's one of the reasons people celebrate Valentine's Day with chocolate. With chocolate s popularity at an all-time high, many people consider themselves "chocoholics," hooked on the tasty treat that they consume when they are happy, sad, or celebrating a special occasion.

Like wine and coffee, chocolate is complex. The taste is affected by the quality of the cocoa beans, the length of time they are roasted and a number of other steps included in the production process.

During the creative process, varying amounts of sugar is added to produce semisweet and bittersweet chocolate. Extra cocoa butter can be added to make extra-rich chocolate. Cocoa, which is a favorite of children when mixed with milk, is made when the chocolate is dried and a portion of the cocoa butter is removed.

No matter which type of chocolate you prefer, the following pages include a variety of chocolate recipes that will satisfy your cravings and sweeten your Valentine's heart.

Chocolate Chip Cookies

1     cup butter or margarine, softened
3/4   cup firmly packed brown sugar
3/4   cup sugar
1     teaspoon vanilla extract
2     eggs
2 1/4 cups all-purpose flour
1     teaspoon baking soda
1/4   teaspoon salt
1     12-ounce package semisweet chocolate chips
1     cup chopped nuts (optional)

Heat oven to 375 degrees. Beat together butter, sugars, vanilla and
eggs until light and fluffy. Mix in flour, baking soda and salt. Stir
in chocolate chips and nuts. Drop by rounded teaspoonfuls, about 2
inches apart, onto ungreased cookie sheet. Bake for 8 to 10 minutes
or until golden brown. Remove from cookie sheets to cool on wire racks.

Yields 6 dozen (1 per serving)

CALORIES 87, TOTAL FAT 5.2G, CHOLESTEROL 12MG, CARBOHYDRATE 10.0G,
PROTEIN 1.1G, SODIUM 54MG.

Chocolate Fudge Cheesecake

1   Chocolate Crumb Crust
3   8-ounce packages cream cheese, softened
    14-ounce can sweetened condensed milk
    12-ounce package semisweet chocolate chips, melted
4   eggs
1/4 cup coffee-flavored liqueur (optional)
2   teaspoons vanilla extract

Heat oven to 300 degrees. Prepare Chocolate Crumb Crust. In
large mixer bowl, beat cream cheese until fluffy. Gradually beat
in sweetened condensed milk until smooth. Add remaining
ingredients; mix well. Pour into prepared pan. Bake 1 hour and
5 minutes or until center is set. Cool. Chill. Garnish as desired.
Refrigerate leftovers.

Chocolate Crumb Crust: Combine I 1/2 cups vanilla wafer
crumbs (about 45 wafers, 6 tablespoons confectioners' sugar, 1/3
cup unsweetened cocoa and 1/3 cup butter or margarine, melted.
Press firmly on bottom and 1/2 inch up side of 9-inch spring-form
pan.

Yields about 16 servings

CALORIES 447, TOTAL FAT 30.0G, CHOLESTEROL 110MG, CARBOHYDRATE 39.7G,
PROTEIN 8.1G, SODIUM 236MG.

Chocolate Fondue

1/2 cup butter or margarine
1/2 cup unsweetened cocoa
3/4 cup sugar
1/2 cup evaporated milk
1 teaspoon vanilla extract

Melt butter in small saucepan over low heat. Remove the
saucepan from heat; immediately stir in cocoa. Add the sugar and
evaporated milk; cook over low heat, stirring constantly until sugar
is dissolved and mixture is smooth. Remove from heat; stir in
vanilla. Serve warm with fruit, marshmallows or small pieces of
cake.

Yields about about 8 to 10 servings

CALORIES 166, TOTAL FAT 10.6G, CHOLESTEROL 28MG, CARBOHYDRATE 18.7G,
PROTEIN 1.8G, SODIUM 107MG.

Chocolate Peanut Brittle

1/4   cup unsweetened cocoa
1     teaspoon baking soda
1     tablespoon butter or margarine
1     cup sugar
1/2   cup light corn syrup
1/4   cup whipping cream
1 1/4 cups salted peanuts

Lightly butter a cookie sheet; set aside. Combine cocoa and
baking soda in small bowl; add butter Set aside. Combine sugar,
corn syrup and whipping cream ill heavy 2-quart saucepan. Cook
over medium heat, stirring constantly until sugar is dissolved. Stir
in peanuts. Continue cooking and stirring frequently until mixture
reaches 300 degrees on candy thermometer (hard-crack stage).
Remove from heat; stir in cocoa mixture. Immediately pour onto
cookie sheet; quickly spread and pull into 1/4-inch thickness.
Place the cookie sheet on wire rack until candy is completely
cooled. Break into pieces; store in airtight container.

Yields 8 servings

CALORIES 329, TOTAL FAT 15.8G, CHOLESTEROL 14.0G, CARBOHYDRATE 46G,
PROTEIN 6.6G, SODIUM 204MG.

Chocolate Amaretto Pie

Crust

1 1/4 cups graham cracker crumbs
1/4   cup sugar
1/4   cup butter or margarine, melted

Combine crumbs, sugar, and melted butter in a medium bowl.
Blend thoroughly with a fork or pastry blender. Press mixture into
the bottom and sides of a 9-inch pie plate. Bake at 350 degrees for
8 to 10 minutes. Cool.

Filling:

1/3   cup cocoa powder
1     cup sugar
1/3   cup cornstarch
1/4   teaspoon salt
2 3/4 cups milk
3     tablespoons Amaretto
2     tablespoons butter or margarine
1     teaspoon vanilla extract
      Sliced almonds, optional

Prepare pie crust; set aside.

Combine cocoa, sugar, cornstarch, and salt in a medium
saucepan. Gradually blend in milk; stir until smooth. Cook over
medium heat, stirring constantly, until mixture comes to a boil;
boil and stir for I minute. Remove from heat. Blend in Amaretto,
butter or margarine and vanilla. Pour into pie crust. Chill until
firm. Serve with whipped cream if desired.

Yields 8 servings

CALORIES 340, TOTAL FAT 12.6G, CHOLESTEROL 34MG, CARBOHYDRATE 51.8G,
PROTEIN 3.8G, SODIUM 275MG.

Chocolate Pound Cake

1 1/2 cups butter, softened
3     cups sugar
2     teaspoons vanilla
5     eggs
2     teaspoons instant coffee granules
1/4   cup hot water
2     cups unsifted all-purpose flour
3/4   cup cocoa powder
1     teaspoon salt
1/2   teaspoon baking powder
1     cup buttermilk

Cream the butter, sugar, and vanilla in large bowl for 5 minutes
at medium speed. Add eggs, one at a time, beating well after each
addition. Dissolve coffee granules in water. Combine flour, cocoa,
salt and baking powder in separate bowl; add alternately with
coffee and buttermilk to creamed mixture, beating just until mixture
is blended. Pour into greased and floured 12-cup Bundt pan
or 10-inch tube pan. Bake at 325 for 1 hour and 20 minutes, or until
cake tester inserted comes out clean. Cool for 20 minutes; remove
from pan. Cool completely; sprinkle with confectioners' sugar.

Yields 16 servings

CALORIES 389, TOTAL FAT 19.2G, CHOLESTEROL 103MG, CARBOHYDRATE 52.7,
PROTEIN 4.8G, SODIUM 353 MG.

Chocolate Fudge

1 8-ounce package semisweet chocolate
  2/3 cup sweetened condensed milk
1 teaspoon vanilla extract
  1/8 teaspoon salt
  1/2 cup chopped nuts (optional)

Heat chocolate and milk in 2-quart saucepan over very low
heat, stirring constantly until chocolate is melted and mixture is
smooth. Remove from heat. Stir in vanilla, salt and nuts. Spread
into greased 8x4-inch or 9x5-inch loaf pan. Refrigerate until firm;
cut into squares.

Yields about 2 dozen (about 2 per serving)

CALORIES 181.6, TOTAL. FAT 10.4G, CHOLESTEROL 6MG, CARBOHYDRATE 22.5G,
PROTEIN 3.1G, SODIUM 47MG.