Valrhona has quite a few baking chocolates that are lovely to work with when you are in the kitchen. They are available in 2.2 pound bags and range in cocoa content from 40-70%. The shape of the chocolate is in “feves” which are small, oval coin shapes. Personally, I think they look like a coffee bean.

Valrhona Jivara is 40% cocoa content, a milk chocolate. It has rich malt and vanilla notes and pronounced cocoa taste. Valrhona Caraibe is 66% cocoa content.  Valrhona Caraibe is made with the finest Trinitario beans, which are recognized for their superb quality and for producing a chocolate whose, aroma, texture, and taste work together in remarkable harmony lingering particularly long on the palate. Finally, the Valrhona Guanaja is 70% dark chocolate with bitter notes. All of the baking chocolates cost $39.99 for the 2.2 pound bag.

This is by no means all of the baking chocolate that Valrhona offers, these are simply my favorites. Check more chocolate products by Valrhona at https://valrhona-chocolate.3dcartstores.com/

Have a great day and remember to eat your daily chocolate! It’s good for you!

Annmarie Kostyk, The Chocolate Expert

Cocoa Beans

We all know about chocolate and cocoa powder, but there is another product from Theobroma cacao’s cocoa bean that not many people know about.  It is called the cocoa nib. Theobroma cacao produces a pod which contains cocoa beans.  The cocoa nibs come from a cocoa bean that has been roasted and separated from the husks of the cocoa bean.

Cocoa Nibs

Cocoa nibs may be added to oatmeal, used as topping on an ice cream sundae, adding the chocolate chip cookies instead of or in addition to nuts, added to homemade granola… really the possibilities are endless!  Cocoa nibs have the same health benefits of both chocolate and cocoa powder, but possess the added surprise of crunch and texture.

Askinosie Chocolate's Cocoa Nibs

Kopali's Organic Dark Chocolate Covered Cocoa Nibs

You may purchase cocoa nibs for a variety of chocolate makers in their naked form (try Askinosie Chocolate’s cocoa nibs of Scharffen Berger’s Cocoa Nibs!) and they are exceptional tasty covered in dark chocolate (try Kopali’s Organic Dark Chocolate Covered Cocoa Nibs!).

Cocoa Nib Tassies

Serves 24

Ingredients:

For the pastry:
12 tablespoons unsalted butter, melted
1/4 cup plus 2 tablespoons sugar
1 teaspoon vanilla extract
scant 1/4 teaspoon sea salt
1 1/2 cups all-purpose flour

For the filling:
1 large egg white
3/4 cup packed light brown
1 T. unsalted butter, melted
1 cup cocoa nibs, chopped
1 teaspoon vanilla extract
generous pinch sea salt

Directions:

Position oven rack in the lower third of the oven. Preheat the oven to 400 degrees F.

To make the pastry:

Combine the melted butter, sugar, vanilla, and salt in a medium bowl. Add the flour and mix just until incorporated.

Divide the dough in half and press each half into a flattened 4-inch square. Cut each square into 12 equal pieces and shape each piece into a ball. Place one dough ball in each muffin cup and press it evenly over the bottom and all the way up the sides of the cup, forming a neat rim. Set aside.

To make the filling: In a medium bowl, beat the egg white until foamy. Stir in the brown sugar, melted butter, cocoa nibs, vanilla, and salt. Divide the filling evenly among the tartlet shells, using about 1 teaspoon for each.

Bake the tassies for 10 minutes, then reduce the oven temperature to 250 degrees F. and bake for 20 minutes more, or until the pastry is well browned on the edges and underneath (life one out with the point of a knife to check). Let cool in the pans on a rack.

(Stored in an airtight container, these remain delicious for about 3 days, with the chocolate flavor intensifying from day to day).

Cocoa Nib Tassies

I was flattered to receive an email from a dear friend from college today that said every time he encounters anything having to do with chocolate he thinks of me.  After being friends for over 25 years, that’s pretty impressive!  There have been three different varieties of Theobroma cacao reported in the past.  As it turns out, there are more and more varieties being found all the time.  The following article talks about one of them.  It is called Pure Nacional and Moonstruck Chocolate decided to make a chocolate bar and some other goodies with them!  Personally, for something so rare, I would rather have a simple chocolate bar to enjoy the complexities of the chocolate, but that’s me. The article comes from Urban Daddy.

Photo Courtesy of Moonstruck Chocolate

The bold. The brave. The pioneers. These are your people.

Particularly when they’re devoting their talents to some of the most important issues of our time.

Like discovering a whole new kind of chocolate…

Introducing Fortunato No. 4, the first chocolate bar made from a newly rediscovered Peruvian cacao bean, available now.

Let’s be clear. This thing looks, smells and even tastes suspiciously like a regular chocolate bar. But don’t worry about that. Here’s what matters: this is a species of chocolate you’ve never laid taste buds on before. The bean is called Pure Nacional, and it was considered unharvestable for the past century. That is, until some California chocolatiers came across a brand-new crop of the beans growing wild in the mountains of northern Peru. (You know, that old story.)

Once you’re hooked, you can move on to the raw, unadulterated version: a chocolate-coated Pure Nacional bean. The nugget inside is straight from the plant (give or take a little roasting), so you’ll taste every last iota of chocolate.

Incidentally, this is also how they discovered Skittles.

You may read more about the discovery of these rare Theobroma cacao beans from a recent New York Times article entitled Rare Cocoa Beans Discovered in Peru.

Photo Courtesy of Ruth Fremson of The New York Times

Always something new to learn in the world of chocolate!  Keep enjoying some dark chocolate or hot chocolate on a daily basis!  It’s good for you!

Annmarie Kostyk

A Mayan Making Some Hot Chocolate

Hot chocolate has its origins in Central America and was then carried to Europe in the mid-17th century where it joined the ranks of popularity among tea and coffee.  Hot chocolate then became the drink of choice over ale, beer and hard ciders of the day when it traveled to America.  The drink first showed up in Spanish Florida and then slowly moved its way up to New England and the Mid-Atlantic regions of America.

Hot Chocolate Pots with Wheels

Although hot chocolate was used for medicinal purposes during this time, it was primarily enjoyed as a special treat during the day.  There was a great deal of time that went into preparation of hot chocolate.  Today’s hot chocolate where the package is torn open or a tin opened was not an option. The ingredients for hot chocolate during the 1800s included milk, eggs, white-wine, rosewater, mace, cinnamon, sugar, and of course, chocolate.

Ibarra Chocolate Cake

The entire process was also quite time consuming.  The chocolate of the day came in prepared chocolate cakes (similar to the Ibarra chocolate today).  A portion of the chocolate had to be scraped fine, added to water and simmered for 15 minutes.  The beverage then had to be milled to make sure it was smooth.  The mixture was put into a chocolate pot that  had a wheel inside which was usually made of wood or metal.  The wheel was propelled by hand to blend the chocolate and water together (something we know chocolate doesn’t like to do).  After the hot chocolate goes through this milling process, it must be heated again, and then milled a second time.  For the hot chocolate to be made properly, there should be no pieces of chocolate sediment, and it should be smooth and blended.  Cream and sugar may be added prior to the milling process, but most often added once the process is completed.

Walter Baker's Cocoa

To follow are some chocolate and cocoa recipes from By Miss Parloa
and Home Made Candy Recipes By Mrs. Janet McKenzie Hill.  The cocoa for the recipes was furnished by Walter Baker & Co., Ltd. of Dorchester, Massachusetts and published in 1780.

Breakfast Cocoa

Walter Baker & Co.’s Breakfast Cocoa is powdered so fine that it can be dissolved by pouring boiling water on it. For this reason it is often prepared at the table. A small teaspoonful of the powder is put in the cup with a teaspoonful of sugar; on this is poured two-thirds of a cup of boiling water, and milk or cream is added to suit the individual taste. This is very convenient; but cocoa is not nearly so good when prepared in this manner as when it is boiled.

For six cupfuls of cocoa use two tablespoonfuls of the powder, two tablespoonfuls of sugar, half a pint of boiling water, and a pint and a half of milk. Put the milk on the stove in the double-boiler. Put the cocoa and sugar in a saucepan, and gradually pour the hot water upon them, stirring all the time. Place the saucepan on the fire and stir until the contents boil. Let this mixture boil for five minutes; then add the boiling milk and serve. A gill of cream is a great addition to this cocoa.

Scalded milk may be used in place of boiled milk, if preferred. For flavoring, a few grains of salt and half a teaspoonful of vanilla extract may be added.

Hot Chocolate

Formula for Making Three Gallons of Breakfast Cocoa

Ingredients:
½ pound of Walter Baker & Co.’s Cocoa
1 ½ gallons of water, hot
1 ½ gallons of milk, hot

Directions:
This should not be allowed to boil. Either make it in a large double-boiler, or a large saucepan or kettle over water. Mix the cocoa with enough cold water to make a paste, and be sure it is free from lumps. Heat together the milk and water, and pour in the cocoa; then cook at least an hour, stirring occasionally.

Cracked Cocoa

To one-third a cup of Baker’s Cracked Cocoa (sometimes called “Cocoa Nibs”) use three cups of cold water; cook slowly at least one hour—the longer the better. Then strain the liquid and add one cup (or more if desired) of milk, and serve very hot. Do not allow the mixture to boil after milk has been added.

Cocoa Nibs

Vanilla Chocolate with Whipped Cream

Ingredients:
One cake (½ a pound) of Walter Baker & Co.’s Vanilla Sweet Chocolate
4 cups of boiling water
Pinch of salt
4 cups of hot milk

Directions:
This must be made in a double-boiler. Put the chocolate, boiling water and salt in upper part of the double-boiler. Stir and beat with a wooden spoon until the chocolate is dissolved and smooth. Add the milk and when thoroughly hot, strain, and serve with unsweetened whipped cream. More cooking will improve it.

Plain Chocolate

Ingredients:
1 ounce or square of Baker’s Premium Chocolate,
3 tablespoonfuls of sugar,
1/8 a teaspoonful of salt,
1 pint of boiling water,
1 pint of milk.

Directions:
Place the chocolate, sugar and salt in the agate chocolate-pot or saucepan, add the boiling water and boil three minutes, stirring once or twice, as the chocolate is not grated. Add the milk and allow it time to heat, being careful not to boil the milk, and keep it closely covered, as this prevents the scum from forming. When ready to serve turn in chocolate-pitcher and beat with Dover egg-beater until light and foamy.

Hot Chocolate with a Side of Whipped Cream

Now go take some time to make yourself some real hot chocolate!

Annmarie Kostyk

Happy 2011 Fellow Chocolate Lovers!  I have quite a bit in store for you this year!  I hope you are as excited as I am about 2011!  Today we are starting of with chocolate showcards and trading cards.

Almost everyone knows about trading cards. They come with a dry stick of bubblegum and are sold with baseball, football (American), football (the rest of the world), soccer (American) and various other sport trading cards. Recently, the market has seen Harry Potter trading cards sold with chocolate. This is not a new idea, but was resurrected from trading cards being packaged in chocolate and cocoa products the late 19^th century.

Chocolate trading cards, like all other ephemeral products not only have a cultural history, but are quite collectible as well. The chocolate trading cards came in a variety of sizes and were for different uses. “Showcards” were made for marketing purposes in the stores. In the days before elaborate packaging, showcards were used to hang over the products to entice the buyer. The front of the showcard had an advertisement to promote the chocolate and the reverse side had a list of prices for the merchant to know how much to charge the customer.

Cadbury's Showcard

What became known as “tradecards” were targeted toward the customer. The chocolate and cocoa companies gave the tradecards to the shop owners to hand out to customers at the counter or to enclose them with the product. These chocolate tradecards were all about the same size. The front of the card had a beautiful image with information about the company, the product and often a quote or motto.

Cacao & Chocolat Van Houten Tradecard

Huyler’s Vanilla Chocolate boasted, “If you only knew how nice it is!”

Van Houten’s Hot Cocoa joked, “Spin the arms around quickly and gaze in the center.”

Phillips’ Digestible Cocoa claims, “A Delicious & Highly Nutritious Beverage.”

Most of the scenes featured on the front of the chocolate trading cards were of young children to evoke the memories of childhood. Some chocolate trading cards were erotic, some patriotic and some full of fantasy. Some of the most popular words used in the chocolate trading card slogans include pure, digestible, healthy, nutritious, delicious, healthy and the best. A few of the chocolate trading cards even went so far as to claim the health benefits of chocolate, something that had since fallen out of fashion, but has now come full circle. Phillips’ claimed cocoa was a fantastic food for growing children and women who may suffer from nervous disorders. As the popularity of chocolate trading cards increased, the quality of the card stock increased. One thing that remained constant was the use of brightly colored images on the chocolate trading cards.

Walter Baker and Co. Tradecard

On the back of the chocolate trading cards were instructions on how to use the chocolate. Some chocolate and cocoa manufacturers advertised chocolate making classes, some gave directions on how to make hot chocolate, and others gave baking recipes.

I have a collection of all of the chocolate bar wrappers I have experienced. You can also collect chocolate trading cards, chocolate pots, molinillos, chocolate posters, cocoa tins, and chocolate tins and boxes. For the chocolate lover and collector, your choices are limitless!  Where can you find all of these fabulous finds?  Antique shops, eBay and you grandmothers attic!

Good luck on starting your chocolate collectibles collection!

Annmarie Kostyk

‘Tis the season for gift giving, treating yourself and warming up by drinking lots of hot chocolate.  Need some help finding the best dark chocolate bars and drinking chocolate available in the United States?  Go no further!  Here’s a list of Annmarie Kostyk’s Favorite Chocolate Things.  Oprah has nothing on me!  Just note these are idea for you to get your chocolate pantry stocked, I am not giving reviews or descriptions.

Some of these dark chocolate bars and hot chocolates may be found in your local grocer or specialty food stores, others you will have to order online.  If I love them and there are hard to find…that’s for another day!

Favorite Dark Chocolate Bars

(must possess 70% or higher cocoa content and in no particular order)

Theo Jane Goddall 70% Organic, Fair-Trade Dark Chocolate Bar

1.Theo Chocolate:  Jane Goddall 70% Dark Chocolate and Dominican Republic 84% Dark Chocolate

2. Divine Chocolate: 70% Dark Chocolate and 85% Dark Chocolate

3. Chocolove: Extra Strong Dark Chocolate 77%

4. Pacari: Raw 100% Dark Chocolate and Los Rios 72% Dark Chocolate

5. Vintage Plantations: 75% Dark Chocolate and 1000% Dark Chocolate

Askinosie 77% Davao Dark Chocolate Bar

6. Scharffen Berger:  Extra Dark 82% Chocolate

7. Askinosie: 72% Tanzania Dark Chocolate, 77% Davao Dark Chocolate and 70% San Jose Del Tambo Chocolate

8. Patric: Signature 70% Blend Dark Chocolate and 70% Rio Caribe Superior Chocolate

9. Valrhona: Grand Cru Guanaja 70% and Grand Cru Abinao 85%

10. Guittard: Nocturne 91% Extra Dark Chocolate

Guittard Nocturne 91% Extra Dark Chocolate Bar

11. Green and Black’s: Dark 85% Chocolate

12. Kallari: (available at Whole Foods) 75% Cacao and 85% Cacao

13. Republica del Cacao: Vinces 75% Single Origin Chocolate and Manabi 75% Single-Origin Chocolate

14. Claudio Corallo: 100% Claudio Chocolate and 75% Pure Pleasure Chocolate Bar

15. Taza: 70% Stone Ground Chocolate and 80% Stoned Ground Chocolate

Madecasse 75% Cocoa Chocolate Bar

16. Madecasse: 70% Cocoa Chocolate, 75% Cocoa Chocolate and 80% Cocoa Chocolate

17. Dagoba: 87% Eclipse Chocolate and 74% New Moon Chocolate

18. Amano: Chuao Reserve Dark Chocolate, Montanya Limited Edition Dark Chocolate, Ocumare 70% Chocolate, Madagascar 70% Chocolate, Dos Rios 70% Chocolate and Cuyagua 70% Chocolate

19. Chuao: 77% Cacao de Cacao Chocolate

20. Mast Brothers: Grand Cru 85% Chocolate, Madagascar 72% and brooklyn Blend 74% Chocolate

Drinking Chocolate

TCHO Hot and Cold Drinking Chocolate

1. TCHO: Hot and Cold Drinking Chocolate

2. Askinosie: Tanzania 72% Single-Origin Sipping Chocolate

3. Lake Champlain: Organic Fair Trade Unsweetened Hot Chocolate

MarieBelle Aztec Hot Chocolate

4. Dagoba UnsweetenedDrinking Chocolate

5. Theo: Chipotle Spice Sipping Chocolate

6. Jacques Torres: Classic Hot Chocolate

7. MarieBelle: Aztec Hot Chocolate

8. Vosges: La Parisienne Couture Cocoa

9. L.A. Burdick: Dark Hot Chocolate

10. Guittard Grand Cacao Drinking Chocolate

Store Marshmallows in an Airtight Container

I have a lot of marshmallow recipes as I am quite the fan of these gooey giant wonders.  I say giant because when I cut them they are never as small as I think they should be.  I guess my taste buds and stomach take over once the knife gets in my hands.  These recipes come from entertaining guru Martha Stewart.  You may not think of marshmallows as a candy, but they are candy.  You do need a candy thermometer.  Just guessing will result in disappointment.  Trust me on this one. Top

Milk Chocolate Covered Vanilla Marshmallow

them on Peppermint Hot Chocolate and make everyone your new best friend. Feeling crazy?  Make some chocolate fondue and use them for dipping, make s’mores by the fire, or cover them in chocolate for chocolate covered marshmallows.

I bring you The Twelve Days of Holiday Chocolate Candy day number seven!

Chocolate and Vanilla Marshmallows

From Martha Stewart

Equipment:
Standing mixer with wire whisk attachment (this recipe will be tricky to near impossible without one)
Candy thermometer (you can guess, but your results may be inconsistent)

Ingredients:
Vegetable oil, for brushing
4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
3 cups granulated sugar (21 oz)
1 1/4 cups light corn syrup (14 oz)
1/4 teaspoon salt
2 teaspoons pure vanilla extract or pure vanilla paste
1 1/2 cups confectioners’ sugar (7 oz)

For chocolate marshmallows:
7 ounces bittersweet chocolate (I like to use 70-80% cocoa content.)
4 tablespoons unsweetened dutch process powdered cocoa

Chocolate and Vanilla Marshmallows

Directions:
NOTE: Every time before making candy, I like to check my candy thermometer for accuracy. To do this, boil a pan of water and clip on the thermometer. Boiling water should read 212°. Make note of any difference in your reading with the water, and adjust your reading with the candy accordingly (for example, if thermometer reads 210° instead of 212° in boiling water, then take the candy off at 236° instead of 238°).

Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.

Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Clip on candy thermometer, taking care not to let it touch the bottom of the pan. Continue to cook, without stirring, until mixture registers 238 degrees on a candy thermometer (softball stage), about 9 minutes. Watch the thermometer carefully when making candy, as the temperature does not rise at a steady pace.

Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.

Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff and lukewarm, about 12 minutes.

If making chocolate marshmallows: Meanwhile, melt chocolate in a microwave-safe bowl for one minute on medium power. Stir. Continue cooking in 30 minute intervals, stirring in between, until the majority of chocolate is melted with a few unmelted pieces left. Remove from microwave and stir in cocoa powder. Continue stirring until combined and all chocolate is melted.

Pour in chocolate if using and add vanilla during the last minute of beating. Mixture should be thick but should drizzle slowly off of beater without having to push it out. Pour into prepared dish and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.

Sift 1 cup confectioners’ sugar onto a work surface. Unmold marshmallow onto confectioners’ sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners’ sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days.

Chocolate Marshmallows

Peppermint Hot Chocolate

Bon Appetit December 2008

Ingredients:
1 cup chilled heavy whipping cream, divided
1 teaspoon plus 2 tablespoons sugar
2 cups whole milk
4 ounces bittersweet (preferably 60% cocoa) chocolate, coarsely chopped
1/4 teaspoon peppermint extract
Optional: 4 small candy canes (for garnish)

Directions:
Beat 1/2 cup cream and 1 teaspoon sugar in bowl until soft peaks form. Cover; chill. Whisk 1/2 cup cream, 2 tablespoons sugar, and milk in medium saucepan over medium-high heat; bring to boil. Remove from heat. Add chocolate; whisk until smooth. Whisk in extract. Divide chocolate among mugs. Top with cream and garnish with candy canes.

Peppermint Hot Chocolate with Vanilla Marshmallows

Stay warm and toasty by the fire!

Annmarie Kostyk

The Twelve Days of Holiday Candy Day Six.  Cocoa Molasses Toffee.  Doesn’t that sound incredibly decadent?  I found this recipe last year, although I cannot for the life of me remember where.  These candies are great to make for gifts because they need to be individually wrapped, so they look that much more special.  Keep in mind that these Cocoa Molasses Toffees are a bit hard at first, then they soften in your mouth and you get the most fantastic mixture of burnt caramel, sweet sugar and salt all at once.  They are quite addicting!  Make a bunch for friends, teachers or just to have on hand around the house for the holidays.  It takes the hunger edge off while you are making dinner.

Cocoa Molasses Toffee

Cocoa Molasses Toffee

about 150 pieces, depending on the size you cut them

Ingredients:
1 cup unsulphered molasses
3 cups granulated sugar
2 cups whipping cream
4 tablespoons unsalted butter
4 tablespoons unsweetened cocoa powder
3/4 teaspoon salt

Directions:
Line a 9×13″ jelly-roll sheet pan (with sides) with heavy duty foil and butter generously.

Heat the molasses and sugar over high heat, stirring until the sugar dissolves. Let it boil without stirring for about 8 minutes, or until the sugar caramelizes. This is tricky, because you can’t see the color turning – the molasses is already so dark. Use a candy or deep-fry thermometer and pull it off the heat when the sugar starts to smoke or hits 350 degrees F.

Meanwhile, warm the cream over medium heat until hot but not boiling. When the sugar caramelizes, whisk in the cream and butter. Return to low heat and bring to a simmer. Clip your candy thermometer on the side of the pan and watch the temperature. You will need to boil this, relatively unsupervised, for about 45 minutes to an hour. When it hits 250 degrees F (the lower end of the hardball stage) remove from heat and immediately whisk in the cocoa and salt. Pour into the buttered pan.

When it has cooled for a couple hours, score into 1-inch pieces with a knife. Then cover lightly and put in the fridge.

After it has cooled all night, break into the scored pieces with a knife – this may take some work! Wrap in parchment paper. These can be stored almost indefinitely at room temperature.

Cocoa Molasses Toffee

How could you turn on of these down?

Annmarie Kostyk

Norene Gilletz

Is it me or is time going extremely fast these last few weeks?  We are already on day four of The Twelve Days of  Holiday Chocolate Candy!  Plan on reading a lot of posts this month because the holidays are all about chocolate and I plan on sharing everything I do with you!

The Food Processor Bible by Norene Gilletz

Today we have a guest blogger by the name of Norene Gilletz for Fast Fudge.  It’s fast to make and will get eaten up fast too!  This recipe was adapted from one of her recipes in The Food Processor Bible.  Definitely pick this cookbook up for your shelves.  You’ll be reaching for it again and again!

You may follow Norene Gilletz  on Facebook. Check out her blog too!  It’s called Gourmania!

Fast Fudge

Ingredients:
1 cup walnuts, almonds, pecans or cashews ( I used walnuts.)
2 cups chocolate chips (I used 70% cocoa content.)
2 squares (2 oz/60 g) unsweetened chocolate (I used 85%cocoa content.)
1 tablespoon butter (I used unsalted.)
14 ounces (398 mL) can sweetened condensed milk
1 teaspoon pure vanilla extract

Directions:
Steel Blade: Process nuts with quick on/off pulses, until coarsely chopped. Set aside. (Of course you may go nuts with you knives too.)

Combine chocolate chips, chocolate, margarine or butter and milk in 2-quart microwavable bowl. Microwave on High for 2 minutes; stir well. Microwave 1 minute longer, until melted. Mixture should be smooth and shiny. Stir in nuts and vanilla extract.

Spread mixture evenly in sprayed 8-inch-square pan and chill until firm. Cut into squares. Serve in small paper cups.

Variations:
• Stir 2 cups cut-up or miniature marshmallows into fudge along with chopped nuts.
• Drop mixture by small spoonfuls into pretty paper baking cups instead of spreading it in a pan. No cutting required!

Fast Fudge with Walnuts

Fudge really does go fast!  Make sure you make a few batches!

Annmarie Kostyk

Part two of  this series brings more facts about dark chocolate and cocoa being good for your skin whether you eat it, drink it or put it on your skin.  Who knew?  The recipes are for the outside…

Dark Chocolate

Dark chocolate and unsweetened cocoa powder contain over 300 naturally occurring chemical substances that have been identified thus far.  Some of the most prevalent substances are magnesium, antioxidants, methylxanthines, phenylethylamine (PEA), anandamide, polyphenols, serotonin, tryptophan, tyramine, vitamin C and Theobromine.  Chocolate is rich in sources of your daily vitamins and minerals.  A 100 gram dark chocolate bar provides a great deal of the mineral requirements you should receive on a daily basis: Calcium 13 percent, Copper 13 percent, Iron 20 percent, Magnesium 33 percent, Phosphorus 30 percent, Potassium 27 percent.

Cocoa is also the highest natural source for Magnesium.  Magnesium is the superstar of dark chocolate and a very important mineral.  It limits the the effects of free radical damage to the skin and alleviates dry skin conditions.

Smelling Chocolate

Simply smelling dark chocolate or cocoa can make you healthier as it boosts your mood and improves your immune system.  A healthy immune system means that your entire body is radiant with health – including your skin. Don’t forget – your skin is the largest organ in your body.  What you put in it and on it reflects what you see and what you cannot see.

Over the past few years, studies have found that the flavonoids in food are beneficial for our health.  According to the Cleveland Clinic Heart Center, a flavonoid is “naturally-occurring compounds found in plant foods that are recognized for conveying certain health benefits.”  There are over 4,000 known different flavonoid compounds which are part of a larger class called polyphenols.  One of the most famous flavonoid foods is chocolate.  Antioxidants neutralize free radicals in our bodies that cause cellular damage and protect our bodies from further damages from environmental toxins.  This damage comes from such contaminants as breathing environmental pollution, consuming food that has been compromised by pesticides and a variety of other outside and inside stresses on our body.

The U.S. Department of Agriculture has compiled a list of the highest antioxidant foods available to us.  The number of antioxidants present in foods is measured by ORAC units.  ORAC stands for Oxygen Radical Absorbance Capacity.  The higher the concentration of ORAC units, the more antioxidants present.  The more antioxidants present the more free radicals that can be removed from our bodies.  The ORAC list has dark chocolate above all other foods for antioxidant capacity.  For 100 grams, dark chocolate has 13.120 ORAC units!  That puts dark chocolate and cocoa at the very top of the ORAC list.

ORAC Scale

Cocoa Nibs

Topical use of dark chocolate and cocoa helps to detoxify the pores of the skin and to firm and tone.   Dark chocolate and cocoa contain glycerides which deliver moisturizing lipids and fats which plump out wrinkles.
The rich cocoa butter component in chocolate moisturizes, softens and smooths the skin.  Smooth skin feels nice. Dark chocolate and cocoa helps reduce free radicals.  Also known as wrinkle-causing molecules!   Free radicals are bad.  Wrinkles are bad.  Eat up! The scent of chocolate, whether found in dark chocolate, milk chocolate, cocoa, cocoa nibs or cocoa absolute (Theobroma cacao essential oil) stimulates ‘happy feeling’ endorphins which  promote a sense of well being.  A terrific sense of well being cuts down on tense facial expressions causing wrinkles in those areas, especially that place right between your eyes.

Unsweetened Cocoa Powders

Antioxidant polyphenols are great in promoting healthy aging and to aid in our defense against oxidative stress.  These polyphenols are present in dark chocolate.  In a study conducted by Andrew Waterhouse, he found that the darker the chocolate, the more polyphenols present.  The conclusion to his studies concluded that the darker, purer chocolates contain the most stearic acid and provide the most health benefits.  Healthy aging equals healthy, fabulous looking skin.

Recently, the Journal of Cosmetic Dermatology  reported that eating flavanol-rich chocolate may help protect the skin from the damaging effects of UV light. Studies have shown how eating healthy dark chocolate could help protect your skin against sunburn and skin cancer. Antioxidants found in dark chocolate and cocoa can help to combat cancer and slow down the aging process which is why they are such an essential part of our diet.

Chocolate Facial Fondue

Ingredients:
1/4 cup Cocoa Powder, unsweetened
1/8 cup Coconut Milk, unsweetened
1 teaspoon of Olive Oil
1 tablespoon Green Tea Leaves,  finely ground

Directions:
Whisk all ingredients together thoroughly. Apply a thin layer to the skin with a facial brush and let set for 20 minutes. Rinse well with warm water.  Pay dry and follow generously with moisturizer.

Chocolate Facial

Cocoa Bath Soak

To soften your skin and restore its pH balance.

Ingredients:
½ cup Baking Soda
¼ cup Cocoa Powder, unsweetened

Directions:
Combine all the ingredients until light brown in color.
Pour the entire mixture into the bathwater and soak for at least 30 minutes.  Release tension and soften your skin.  Make sure you rinse with warm water when you are finished.  You don’t want to walk around all sticky.

Cocoa Bath at The Hershey Hotel and Spa

Treat your skin with some chocolate or cocoa today!

Annmarie Kostyk