Chocolate Mousse

Ingredients:

1 quart heavy or whipping cream

14 ounces bittersweet chocolate, melted

Directions:
Whip the cream to soft peaks and add about 1/3 of the melted chocolate. Fold gently with a rubber spatula. Mix the remaining chocolate into the whipped cream. Mix only until combined, as you will deflate the cream if you overmix. Place the mousse in a large pastry bag and pipe into decorative serving cups.

White Chocolate-Coconut Cookies

Ingredients:
1 teaspoon baking powder
1 teaspoon baking soda
2 1/4 cups all-purpose flour
1/2 teaspoon salt
2 sticks butter, softened
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup quick cooking oats
3/4 cup shredded coconut flakes

For garnish:
8 ounces white chocolate, melted
3/4 cup toasted, shredded coconut flakes

Directions:

Preheat oven to 350 degrees F.
In a small mixing bowl, whisk together the baking powder, baking soda, flour and salt. In a large mixing bowl, cream the butter and brown sugar together until light and fluffy with a hand held electric mixer. Beat in the egg. Add the dry ingredients and beat until just combined. Fold in the oats, vanilla extract and shredded coconut flakes.
Form walnut-sized balls of the mixture and drop 2 inches apart onto parchment paper-lined sheet pans. Bake in a preheated oven for about 10 minutes until the bottoms of the cookies are golden brown. Remove from oven and cool completely.
When the cookies are cool, dip them halfway into the melted white chocolate and then into the toasted shredded coconut flakes. Set them down onto parchment paper-lined sheet pans to dry completely.

Chocolate and Brie Panini

Ingredients:

12 slices sourdough bread

1/3 cup extra-virgin olive oil

12 ounces Brie cheese, thinly sliced

1 (12-ounce) bag semisweet chocolate chips

1/3 cup thinly sliced fresh basil leaves

Directions:
Brush both sides of the bread with olive oil. Grill the bread slices until they begin to turn golden, about 1 to 2 minutes. Remove from the panini grill and place 2 ounces of cheese on 1 slice of bread (the bottom half), top the cheese with 1/3 cup chocolate chips, and a sprinkle of basil. Top with another slice of bread. Continue with the remaining sandwiches. Return the sandwiches to the panini grill until the chocolate begins to melt, about another 2 minutes.
Cut the sandwiches into 2-inch wide rectangles or small triangles and transfer to a serving platter.

White Chocolate & Passionfruit Mousse

Ingredients: (serves 6)
3 egg yolks
1/4 cup caster sugar
1/2 cup passionfruit pulp
5 oz white chocolate
1 1/4 cups thickened cream
3 egg whites
6 medium Easter eggs

Directions:

Use an electric beater to beat 3 egg yolks and 1/4 cup caster sugar until pale and creamy. Fold in 1/2 cup passionfruit pulp alternately with 5 oz white chocolate, melted, and cooled slightly. If the chocolate is too hot, the mixture will seize.
Beat thickened cream until soft peaks form, and in a separate bowl beat 3 egg whites until firm peaks form. Fold into the passionfruit mixture.
Break tops from 6 medium Easter eggs and sit eggs in serving glasses. Fill with mousse and refrigerate for 3-4 hrs or overnight until set. Serve with chocolate shards for dipping.

Rich Chocolate Cake

Ingredients: (serves 12)
7 oz good-quality dark chocolate, chopped
7 oz butter, softened
1 cup dark brown sugar
1 teaspoon vanilla extract
3 eggs, at room temperature
1 1/2 cups self-raising flour
2 tablespoons cocoa powder
1/2 cup milk
chocolate curls or shavings (optional), to serve

Chocolate icing:
7 oz good-quality dark chocolate, chopped
1/2 cup thickened cream

Directions:

Make chocolate icing: Combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Set aside for 30 minutes or until thick enough to spread.
Preheat oven to 340 F. Grease and line base and side of a 3 inch deep, 9 inch (base) round cake pan.
Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Set aside for 10 minutes to cool.
Using an electric mixer, cream butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add melted chocolate. Beat until well combined. Sift flour and cocoa together. Fold half the flour mixture into butter mixture. Add half the milk. Stir gently to combine. Repeat with remaining flour mixture and milk. Spoon into prepared pan. Smooth surface. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean.
Stand cake in pan for 15 minutes. Turn out onto a wire rack to cool completely. Spread icing over top and side. Top with chocolate curls, if using. Serve.

Ingredients: (serves 6)
6 oz good-quality dark chocolate
6 oz unsalted butter
1 tsp vanilla extract
1/3 cup whisky
1 cup firmly packed dark brown sugar
2 cups caster sugar
3 eggs, beaten
1 1/2 cups plain flour
1 tsp baking powder
4 oz good-quality choc chips
Vanilla ice-cream, to serve

Caramel sauce:
3.5 oz muscovado sugar
2 tbs golden syrup
2 oz unsalted butter
3/4 cup thickened cream
1 tsp vanilla extract

Chocolate sauce:
4 oz dark chocolate, finely chopped
3/4 cup thickened cream

Directions:
Preheat the oven to 340 F. Grease and line the base of a 9 inch springform cake pan.Place the dark chocolate in a bowl with the butter, vanilla and whisky. Place over a pan of gently simmering water, making sure the bowl doesn't touch the water, and stir occasionally until the butter and chocolate have melted. Add the brown sugar and beat well, then add 7 oz of the caster sugar, and beat until combined.Remove the bowl from the heat, cool slightly, then whisk in the eggs and sift in the flour, baking powder and 1/2 teaspoon salt. Beat until just combined, then carefully stir in the choc chips.
Pour chocolate mixture into the prepared pan, smoothing the top.Bake for 35-40 minutes or until the cake starts to shrink away from the sides of the pan. Cool slightly before removing the outer ring from the pan.While the cake is baking, make the sauces. For the caramel sauce, place the sugar, golden syrup and butter in a saucepan over medium heat, stirring to dissolve the sugar.
Add cream and vanilla and cook for a further 1-2 minutes, stirring to combine. Set aside to cool.To make the chocolate sauce, place chocolate in a medium-sized bowl.Heat cream in a saucepan to scalding point, pour over the chocolate and stir until smooth.To make sugar shards, line a baking tray with foil. Place the remaining caster sugar in a saucepan over very low heat and swirl the saucepan around occasionally, allowing the sugar to melt evenly. Once the sugar has dissolved and turned golden (this can take up to 15 minutes), pour the mixture onto the tray and set aside to cool completely before breaking into shards.Serve the brownie cake while still slightly warm with a generous scoop of vanilla ice-cream and a sugar shard on the side. Pour over some of each of the caramel and chocolate sauces.

Chocolate Mousse Fridge Cake

Ingredients: (serves 12)
6 oz Whoppers, crushed
9 oz mascarpone cheese
3/4 cup thickened cream, whipped
16 oz White Choc & Macadamia Cottage Cookies
2/3 cup Bailey's Irish cream liqueur

Chocolate mousse:
10.5 oz good-quality dark chocolate, roughly chopped
2 eggs, at room temperature
1/4 cup caster sugar
3/4 cup thickened cream, whipped

Directions:
Make chocolate mousse Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon until almost melted. Stir until smooth. Set aside to cool slightly. Using an electric mixer, beat eggs and sugar together on high speed for 5 minutes or until pale and thick. Stir in cooled chocolate. Fold in cream. Refrigerate for 30 minutes.
Set aside 1/4 cup of the Whoppers. Fold together mascarpone, cream and remaining Maltesers. Remove the base of a 9 inch springform cake pan. Place side of springform pan on a serving plate (to use as a mould). Line pan side with baking paper. Dip biscuits, 1 at a time, into liqueur, allowing excess to drain. Place biscuits, in a single layer, in mould to cover the base. Spread half the mascarpone mixture over biscuits to cover. Top with 1 layer of biscuits dipped in liqueur.
Spoon mousse over biscuits to cover. Top with 1 layer of biscuits dipped in liqueur. Carefully spread remaining mascarpone mixture over biscuits. Sprinkle with reserved Whoppers. Cover. Refrigerate for 6 hours or overnight, if time permits. Serve.

Chocolate-Orange Fudge Slice

Ingredients:
9 oz plain, sweet biscuits
4.5 oz unsalted butter, melted

Filling:
1 egg, lightly beaten
1 large orange, rind finely grated
2/3 cup thickened cream
2/3 cup caster sugar
2 oz dark chocolate, melted
1 tablespoon cocoa powder

Icing:
1 1/4 cups icing sugar mixture
2 teaspoons unsalted butter, softened
1 orange, juiced
3 drops orange food colouring, optional

Direction:
Preheat oven to 350 F. Grease a 2 inch-deep, 7 x 11 inch pan and line with baking paper.
Place biscuits in a food processor. Process to fine crumbs. Add butter. Process until well combined. Press mixture into pan. Refrigerate for 30 minutes or until firm.
Make filling: Place egg, orange rind, cream, sugar, chocolate and cocoa in a large bowl. Mix well. Pour over biscuit base. Bake for 25 minutes or until topping is set. Remove from oven. Cool completely in pan.
Make icing: Mix icing sugar, butter and 2 tablespoons orange juice in a small bowl until smooth. Stir in food colouring (if using), 1 drop at a time.
Spread icing over slice. Cut into pieces. Serve.

Chocolate Hazelnut Loaf

Ingredients: (serves 8)
1 1/2 cups plain flour
1/4 cup cocoa powder
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
3/4 cup caster sugar
3 eggs, lightly beaten
3/4 cup light olive oil
1/2 cup milk
1 cup raisins
1/2 cup roasted hazelnuts, roughly chopped

Icing:
7 oz dark chocolate, finely chopped
1/3 cup thickened cream

Directions:
Preheat oven to 350 F.
Grease a 3 inch deep, loaf pan and line base and sides with baking paper, allowing a 1/4 inch overhang at both long ends.Place flour, cocoa, baking powder, bicarbonate of soda and sugar in a food processor. Process for 30 seconds or until well combined. Add egg, oil and milk. Process until smooth.
Transfer to a large bowl. Stir in raisins and hazelnuts.Pour mixture into pan. Bake cake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. Stand for 10 minutes before lifting onto a wire rack to cool.Make icing Place chocolate in a heatproof bowl. Heat cream in a small saucepan over medium heat until hot (do not boil). Pour over chocolate and stir until smooth and well combined. Stand for 30 minutes or until a spreadable consistency.

Chocolate Cake with Plum Pudding Vodka

Ingredients: (serves 8)
2/3 cup icing sugar, sifted
9 oz best-quality dark chocolate, chopped
5 oz butter
4 eggs, separated
1 tsp red wine vinegar
Cocoa powder, to dust

Plum pudding vodka:
1 bottle (about 700ml) vodka
9 oz dark brown sugar
3.5 oz mixed peel
9 oz sultanas
5 oz raisins
Grated rind and juice of 1 orange
1 tsp almond essence
6 cloves
2 cinnamon sticks
2 vanilla beans, split, seeds scraped
1/2 tsp nutmeg
1 tsp mixed spice

Direction:
To prepare the vodka, place all ingredients in a large bowl and cover well with plastic wrap (reserve the vodka bottle and cap). Set aside in a cool place for 1 week, stirring once a day. Strain the contents through a very fine sieve, pressing down well to extract all the liquid. Pour liquid back into the vodka bottle and screw the cap on tightly. Store in the refrigerator for up to 6 months.*
Line base and grease base and sides of a 8 inch cake pan. (Use a solid, not springform, pan as the cake cooks in a water bath.)
Place 2/3 of the icing sugar in a saucepan with 5 tablespoons water and stir over low heat until sugar dissolves. Add chocolate and stir until melted, then stir in butter. Beat eggwhites with remaining sugar and vinegar until soft peaks form. Add yolks to the warm chocolate mixture, then gently fold into the eggwhites until incorporated. Pour into the cake pan, place pan in a baking dish and pour enough boiling water into the baking dish to come just below the top of the cake pan. Bake for 30 minutes, remove from oven, then leave in its pan set in water until completely cold.
Run a knife around outside of the cake and carefully turn out onto a flat plate. Cut into slices, dust with cocoa and serve with a shot of plum pudding vodka in chilled shot glasses.

Chocolate Tarts

Ingredients (serves 4)
1 sheet frozen ready-rolled shortcrust pastry, partially thawed, cut into 4 even squares
7 oz milk chocolate, roughly chopped
1/4 cup pouring cream
1/4 cup crumbled almond macaroons
pure icing sugar, to serve

Directions:
Place a baking tray in oven. Preheat oven and tray to 400 F. Grease four 1 inch deep, 2.5 inch (base) fluted flan pans.
Line base and sides of each flan pan with 1 square of pastry. Trim excess pastry.
Place flans onto hot baking tray. Bake for 8 to 10 minutes or until light golden.
Meanwhile, place chocolate and cream in a heatproof bowl over a saucepan of simmering water. Cook, stirring with a metal spoon, for 2 to 3 minutes or until melted and smooth.
Remove tart cases from flan pans and allow to cool on a wire rack. Spoon chocolate mixture into each tart case. Sprinkle with macaroons. Dust with icing sugar and serve.

Easy Chocolate Souffle

Ingredients (serves 6)
7 oz good-quality dark chocolate, chopped
3.5 oz butter, chopped
2/3 cup dark brown sugar
5 eggs, at room temperature, separated
2 tablespoons plain flour
2 tablespoons cocoa powder
1/4 cup caster sugar
thickened cream and icing sugar mixture, to serve

Directions:
Preheat oven to 350 F. Grease a 2 inch deep, 8 inch (base) 8-cup capacity square ovenproof dish. Combine chocolate and butter in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Stir in brown sugar. Set aside for 10 minutes to cool.
Beat egg yolks with a fork to combine.Stir into chocolate mixture. Sift flour and cocoa together over chocolate mixture. Stir to combine. Using an electric mixer, beat eggwhites until soft peaks form. Add caster sugar, 1 tablespoon at a time, beating until thick and glossy.
Add 1 tablespoon eggwhite to chocolate mixture. Mix well. Using a large metal spoon, gently fold in remaining eggwhite. Spoon mixture into prepared dish. Bake for 35 minutes or until just firm to touch. Dust with icing sugar. Serve warm with cream.

Chocolate Truffle Tarts

Ingredients
5 oz chocolate cream biscuits
4 oz unsalted butter, melted
1/2 pint thickened cream
1 tsp vanilla extract
9 oz good-quality dark chocolate, roughly chopped
10 .5 oz fresh raspberries
1 tbs icing sugar
1/2 cup cocoa powder, to dust

Directions:
Lightly grease the base and sides of four 3 x 3/4 inch loose-bottomed tart pans.
Process biscuits in a food processor until fine crumbs form. Add melted butter and process until well combined. Press biscuit mixture firmly over bases of tart pans to cover. Chill while you make filling.
Heat 3/4 of cream in a pan with vanilla over low heat and bring to just below boiling point. Remove from heat, add chocolate and stir until melted. Transfer to a bowl and cool completely.
Using a fork, crush half the berries in a bowl. Spread over biscuit bases, then cover with chocolate mixture. Cover and freeze for 2-3 hours until firm. (Remove from freezer 30 minutes before serving.)
Combine icing sugar and remaining berries in a bowl. Crush with a fork until sugar dissolves. Press mixture through a fine sieve into a bowl and discard seeds.
Whip remaining cream and swirl through berry puree. Dust tarts with cocoa - for a decorative pattern, place a paper doily over plate, dust with cocoa, then remove doily. Top with berry cream.

Fruit & Nut Chocolate Drops

Ingredients
1/4 cup unsalted, shelled pistachio nuts, halved
1/3 cup rasin
1/3 cup slivered almonds
2 tbs chopped candied orange peel
5 oz good-quality milk or dark chocolate, roughly chopped

Directions:
Mix the pistachio nuts, rasins, almonds and candied orange peel in a bowl. Set aside.Get an adult to help melt the chocolate in a heatproof bowl over simmering water, making sure bowl does not touch water. Stir until smooth.
Lay a sheet of baking paper on a flat tray and use a teaspoon to spread 1.5 inch -wide circles of chocolate on the paper. Quickly decorate with a mixture of the toppings, then allow to cool and harden. You can refrigerate the drops, if desired.

Grown-up Brownies with Ice Cream and Hot Fudge Sauce

Ingredients:
10 oz good-quality dark chocolate, plus extra shaved chocolate to serve
5 oz unsalted butter, chopped
1 tsp vanilla extract
1/3 cup amaretto
1 3/4 cups firmly packed brown sugar
3 eggs
1 1/2 cups plain flour, sifted
1 tsp baking powder
2 cups vanilla or almond ice cream

Fudge sauce:
7 oz dark chocolate
3/4 cup evaporated milk

Directions:
Preheat the oven to 340 F. Grease 6 holes of a non-stick jumbo (Texas) muffin pan.
Roughly chop 7 oz chocolate. Place in a heatproof bowl over a pan of simmering water with butter, vanilla and amaretto (ensure bowl doesn't touch water) and stir until chocolate is melted and smooth. Remove from heat and stir in sugar. Add eggs one at a time, beating well after each addition. Stir in flour, baking powder and a pinch of salt. Finely chop remaining 3 oz chocolate and stir in. Divide among muffin holes and bake for 25 minutes or until brownies begin to crack on top. They'll still be a little moist when a skewer is inserted into centres.
Leave in pan to cool for 5 minutes. Run a knife around the outside of brownies and transfer to a wire rack to cool.
For the fudge sauce, place chocolate and milk in a pan over very low heat and stir for 2-3 minutes until melted. Pour into a bowl to cool. (This sauce can be made up to 5 days in advance, covered and kept in the fridge. Reheat in a pan over very low heat.)
To serve, place a brownie on each plate, top with a scoop of ice cream, drizzle with sauce and sprinkle with shaved chocolate.

Chocolate Espresso Slice

Ingredients
2 tsp instant espresso coffee
2.5 cups custard
2 tbs Kahlua or similar liqueur
2.5 cups thickened cream
1 cup pecan nuts, lightly toasted
10.5 oz good-quality cooking chocolate

Directions:

Dissolve the coffee in 2 tablespoons of boiling water, then set aside to cool. Place custard in a bowl and add the dissolved coffee and the Kahlua.
Whip half the cream and fold into custard mixture with half the pecans until combined. Pour into a shallow container and freeze until frozen at the edges. Beat with an electric beater, return to container and refreeze. Repeat 2 or 3 times. (Or place in an ice-cream maker and churn for 20 minutes.)
Draw four 8 x 4 inch rectangles on a sheet of non-stick baking paper. Melt 9 oz chocolate in a bowl over gently simmering water and use a palette knife to spread evenly onto rectangles. Refrigerate to set.
Whip remaining cream and remove ice-cream from freezer. Set aside to soften. Carefully remove chocolate sheets from the paper and lay on a freezer-proof serving dish. Spread with a third of the cream then cover with small scoops of the ice-cream. Top with another sheet of chocolate. Repeat, finishing with a chocolate sheet. Cover with foil and return to freezer until ready to serve.
Refrigerate remaining chocolate until firm, then use a vegetable peeler to make curls. Transfer slice to fridge 1 hour before serving to soften slightly. Garnish the slice with the chocolate curls and remaining pecan nuts.

Chocolate & Orange Fudge Slice

Ingredients:
9 oz plain, sweet biscuits (such as granita)
4.5 oz unsalted butter, melted

Filling:
1 egg, lightly beaten
1 large orange, rind finely grated
2/3 cup thickened cream
2/3 cup caster sugar
2 oz dark chocolate, melted
1 tablespoon cocoa powder

Icing:
1 1/4 cups icing sugar mixture
2 teaspoons unsalted butter, softened
1 orange, juiced
3 drops orange food colouring, optional

Directions:

Preheat oven to 350 F. Grease a 1 1/2 inch-deep, 7*11 square pan and line with baking paper.
Place biscuits in a food processor. Process to fine crumbs. Add butter. Process until well combined. Press mixture into pan. Refrigerate for 30 minutes or until firm.
Make filling: Place egg, orange rind, cream, sugar, chocolate and cocoa in a large bowl. Mix well. Pour over biscuit base. Bake for 25 minutes or until topping is set. Remove from oven. Cool completely in pan.
Make icing: Mix icing sugar, butter and 2 tablespoons orange juice in a small bowl until smooth. Stir in food colouring (if using), 1 drop at a time.

Triple-Choc Brownies

Ingredients
7 oz good-quality dark chocolate, chopped
7 oz butter, chopped
1 1/2 cups dark brown sugar
3 eggs, beaten
1 teaspoon vanilla essence
7 oz good-quality milk chocolate, chopped
2 1/4 cups walnuts, chopped
1/3 cup plain flour
1/4 cup cocoa powder
vanilla ice-cream and hot chocolate fudge sauce

Directions:
Preheat oven to 350 F. Grease a 2 inch deep, 7*10 inch pan. Line with baking paper, allowing 1 inch overhang at both long ends.
Combine dark chocolate and butter in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Stir in sugar.
Add eggs and vanilla to chocolate mixture. Mix well. Stir in milk chocolate and walnuts. Sift flour and cocoa together over chocolate mixture. Stir to combine.
Spread brownie mixture into prepared pan. Smooth surface. Bake for 30 minutes or until a skewer inserted into the centre has moist crumbs clinging. Set aside to cool.
Cut brownie into pieces. Serve with ice-cream and chocolate fudge sauce.

Chocolate & Ricotta Waffle Sandwich

Ingredients

8 bought round waffles
1/4 cup chocolate hazelnut spread
3/4 cup fresh ricotta
Chocolate fudge sauce, to serve
Icing sugar, to dust
8 strawberries, to serve

Directions:

Toast the waffles following packet directions. Combine the chocolate hazelnut spread and ricotta in a bowl.
Divide half the waffles among serving plates. Spread with the ricotta mixture. Top with the remaining waffles.
Drizzle over the chocolate fudge sauce and dust with icing sugar. Serve immediately with the strawberries.

Chocolate Cranberry Brownie

Ingredients

6 oz butter, cubed
7 oz dark chocolate, coarsely chopped
1 1/4 cups plain flour
1/2 teaspoon baking powder
1/3 cup cocoa
4 eggs, lightly beaten
1/2 cup dried cranberries
3/4 cup brown sugar

Directions:
Preheat oven to 350 F. Lightly grease and line a square 8 inches cake pan with non-stick baking paper.
Place butter and chocolate in a heatproof bowl over a saucepan of boiling water (make sure the bowl doesn't touch the water). Stir occasionally until the chocolate mixture melts and is smooth. Remove from heat and set aside.
Sift flour, baking powder and cocoa into a large bowl. Pour the chocolate mixture into the flour mixture. Add eggs, cranberries and brown sugar, stirring with a large spoon until combined. Pour the mixture into the lined cake pan. Cook for 35 minutes or until a skewer inserted into the centre comes out slightly sticky. Set aside in the pan for 10 minutes to cool then transfer to a wire rack. Slice and serve warm or at room temperature.

No-bake Chocolate Delights

Ingredients
4.5 oz butter, chopped
2 cups caster sugar
1/2 cup water
2 tbs cocoa powder
3 cups desiccated coconut
1 cup crunchy peanut butter
4.5 oz white chocolate melts, melted

Directions:
Line 2 baking trays with non-stick baking paper. Place the butter, sugar, water and cocoa powder in a large saucepan and cook over medium heat, stirring, for 2-3 minutes or until the butter melts and the sugar dissolves.
Bring the butter mixture to the boil. Reduce heat to medium and simmer for 1 minute. Remove from heat and stir in the coconut and peanut butter.
Drop 1 tablespoon of the chocolate mixture onto the lined trays. Repeat with the remaining chocolate mixture. Place in the fridge for 2-3 hours or until firm.
Place the chocolate melts in a medium heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until the chocolate melts and is smooth. Dip a fork into the melted chocolate. Drizzle the chocolate over the delights. Serve.

Chocolate Mousse Fridge Cake

Ingredients
6 oz packet Maltesers, crushed
9 oz mascarpone cheese
1/2 pint thickened cream, whipped
16 oz White Choc & Macadamia Cottage Cookies
2/3 cup Bailey's Irish cream liqueur

Chocolate mousse
10 1/2 oz good-quality dark chocolate, roughly chopped
2 eggs, at room temperature
1/4 cup caster sugar
3/4 cup thickened cream, whipped

Directions:

Make chocolate mousse Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon until almost melted. Stir until smooth. Set aside to cool slightly. Using an electric mixer, beat eggs and sugar together on high speed for 5 minutes or until pale and thick. Stir in cooled chocolate. Fold in cream. Refrigerate for 30 minutes.
Set aside 1/4 cup of the Maltesers. Fold together mascarpone, cream and remaining Maltesers. Remove the base of a 8 inch springform cake pan. Place side of springform pan on a serving plate (to use as a mould). Line pan side with baking paper. Dip biscuits, 1 at a time, into liqueur, allowing excess to drain. Place biscuits, in a single layer, in mould to cover the base. Spread half the mascarpone mixture over biscuits to cover. Top with 1 layer of biscuits dipped in liqueur.
Spoon mousse over biscuits to cover. Top with 1 layer of biscuits dipped in liqueur. Carefully spread remaining mascarpone mixture over biscuits. Sprinkle with reserved Maltesers. Cover. Refrigerate for 6 hours or overnight, if time permits. Serve.

Chocolate Ricotta Pancakes with Hazelnut Sauce

Ingredients
Melted butter, to grease
Double cream, to serve
3 1/2 oz hazelnuts

Chocolate ricotta pancakes
2 cups self-raising flour
1/4 cup cocoa powder
1/4 cup caster sugar
2 cups smooth ricotta
1 1/2 cups milk
2 eggs, separated

Hazelnut sauce
7 oz good-quality dark cooking chocolate, coarsely chopped
3/4 cup thin cream
8 oz Nutella chocolate hazelnut spread
1/4 cup Frangelico liqueur

Directions:
Preheat oven to 400 F. Spread the hazelnuts over a baking tray. Cook for 10 minutes or until toasted. Remove from oven. Reduce heat to 225 F. Place hazelnuts on a clean tea towel and rub to remove skins. Coarsely chop.
Meanwhile, to make the sauce, place chocolate and cream in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Cook, stirring, until the chocolate melts. Add the Nutella and Frangelico and stir until heated through. Transfer to a jug. Place plastic wrap directly on the surface of the sauce and set aside until required.
To make the pancakes, sift the flour and cocoa powder into a bowl. Add sugar and make a well in the centre. Whisk the ricotta, milk and egg yolks together in a bowl. Add the ricotta mixture to the flour mixture, stirring until smooth. Cover and set aside for 20 minutes to rest.
Use an electric beater to whisk the egg whites in a clean, dry bowl until soft peaks form. Gently fold the egg whites into the pancake batter.
Brush a non-stick frying pan with a little of the melted butter to lightly grease and heat over medium heat. Pour two 1/4-cup quantities of batter into the pan, allowing room for spreading. Cook for 1-2 minutes or until bubbles appear on surface and pancakes are golden underneath. Turn and cook for a further 1 minute or until golden. Transfer to a heatproof plate and loosely cover with foil. Place in oven to keep warm. Repeat, in 8 more batches, with remaining melted butter and batter, reheating the pan between batches.
Divide the pancakes among serving plates. Top with double cream and drizzle with hazelnut sauce. Sprinkle with hazelnuts to serve.

White Choc-Chip Brownies

Ingredients
7 oz butter, chopped
7 oz dark cooking chocolate, chopped
1/3 cup cocoa powder, sifted
1 cup brown sugar
1 teaspoon vanilla essence
3 eggs, lightly beaten
3/4 cup plain flour, sifted
1 cup white choc bits

Directions:
Preheat the oven to 325 F. Grease and line an 7 inch square cake pan with baking paper. Place the butter and dark cooking chocolate in a saucepan. Stir constantly over low heat until melted and smooth. Pour into a large bowl.
Add the cocoa powder, brown sugar, and vanilla essence, then whisk to combine. Add the eggs and mix well.
Stir in the flour and white choc bits. Pour into prepared pan and bake for 40 to 45 minutes or until crumbs cling to a skewer when inserted in the centre. Allow the brownies to cool in the pan. Once cooled, cut into squares to serve.
Variation: If desired, you can replace the white choc-chip bits with 1 cup of sultanas, raisins or chopped pecans.

Triple-Choc Fridge Bars

Ingredients
3 oz good-quality milk chocolate, roughly chopped
3 oz walnuts
3 oz digestive biscuits
3 oz good-quality dark chocolate
3 oz crunchy peanut butter
3 oz desiccated coconut
3 oz good-quality white chocolate

Directions:
Grease and line an 7 inch square cake pan with non-stick baking paper so the paper hangs over the sides of the pan (to easily remove the slice).
Melt milk chocolate in a bowl over a pan of simmering water, then spread over base of cake pan. Refrigerate for 30 minutes until set. Place the walnuts and biscuits in a plastic bag, seal, then beat with a rolling pin until broken into small pieces. Place dark chocolate and peanut butter in a pan over low heat, stirring until chocolate has melted. Add crushed nuts and biscuits and the coconut. Stir to combine. Spread over set chocolate and refrigerate for 30 minutes until firm.
Once chilled, lift slice from pan and cut in half lengthways. Melt white chocolate in a bowl over a pan of simmering water and spread over one side of the slice, then top with the other half so that white chocolate is in the centre. Refrigerate until firm, then cut into 12 bars.

Double-Choc Slab

Ingredients
16 oz dark chocolate, chopped
2 oz milk chocolate, chopped

Directions:
Line base and sides of a shallow baking pan with baking paper. Melt chocolates separately in heatproof bowls over pans of simmering water (don't let bowls touch water). Stir until melted. Pour dark chocolate into pan, then drizzle over milk chocolate. Use a skewer to swirl in a decorative pattern. Cool for 10 minutes, then chill for 30 minutes to set. Serve in chunks as an Easter treat.

White Chocolate Fudge Cake

Ingredients
14 oz butter, chopped
17 oz white chocolate, chopped
2 cups caster sugar
2 teaspoons vanilla extract
4 eggs, lightly beaten
2 cups plain flour, sifted
2 cups self-raising flour, sifted
fresh roses, to decorate

White chocolate ganache
21 oz white chocolate, chopped
3/4 cup thickened cream
Directions:
Preheat oven to 300 F. Grease and line an 3 inch deep, 9 inch (base) square cake pan.
Combine butter, chocolate and 400ml water in a large heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 3 to 4 minutes, stirring every minute with a metal spoon, or until smooth.
Add caster sugar and vanilla to chocolate mixture. Stir to combine. Add egg. Mix well. Sift flours together over chocolate mixture. Stir until well combined.
Pour mixture into prepared pan. Bake for 1 hour 50 minutes to 2 hours or until a skewer inserted into the centre has moist crumbs clinging. Allow to cool completely in pan. Carefully turn cake out. Wrap in plastic wrap, then in foil. Store in an airtight container at room temperature for 5 to 14 days.
Make white chocolate ganache:
One day before serving, combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Refrigerate for 1 hour, stirring occasionally with a metal spoon, or until thickened to a spreadable consistency.
Using a serrated knife, cut cake in half. Place base on serving platter. Spread one-third of ganache over base. Sandwich together with cake top. Spread remaining ganache over top and sides of cake. Set aside for 24 hours to set. Decorate with fresh roses. To serve, cut cake with a warm knife to prevent ganache from cracking.

Caramel Mud Chocolate Boxes

Ingredients
Melted butter, to grease
3.5 oz butter, chopped
2 oz white chocolate
1/2 cup, firmly packed dark brown sugar
2 tbs golden syrup
1/2 cup milk
3/4 cup plain flour
1/4 cup self-raising flour
1 egg, lightly whisked
1 x 13 oz pkt white chocolate melts
Yellow ribbons, to decorate
Fresh flowers, to decorate
White chocolate ganache
13 oz white chocolate, coarsely chopped
1/2 cup thickened cream
Directions:
To make the mud cakes, preheat oven to 300 F. Brush two square 4 inches (base measurement) cake pans with melted butter to grease. Line the bases and sides with non-stick baking paper, allowing sides to rise 1 inch above the pan.
Combine the butter, chocolate, sugar, golden syrup and milk in a saucepan over low heat. Cook, stirring, for 5 minutes or until smooth. Transfer to a bowl and set aside for 5 minutes to cool.
Sift the combined flours over the chocolate mixture and whisk until just combined. Add the egg and stir until just combined. Spoon the mixture evenly among the prepared pans. Bake in oven for 45 minutes or until a skewer inserted into the centres comes out clean. Set aside in pans to cool.
Meanwhile, to make the ganache, combine the chocolate and cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Cook, stirring, for 5 minutes or until the chocolate melts and the mixture is smooth. Place in the fridge, stirring occasionally, for 30 minutes or until mixture is thick and spreadable.
Place the cakes on serving platters. Spread the white chocolate ganache over the top and sides of each cake.
To decorate, use a pencil to draw eight 3 x 4 inch rectangles on a sheet of non-stick baking paper. Draw two 14.5 inch squares and eight 3/4 x 4.5 inch rectangles on a second sheet of baking paper.
Place chocolate melts in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water) and stir until the chocolate melts and is smooth. Reserve one-eighth of the chocolate. Ensuring the prepared paper is pencil-side up, spread the remaining chocolate, about 1/4 inch thick, over the shapes. Set aside for 15 minutes to set.
Remove the baking paper from the chocolate. Use a hot sharp knife to trim along the faint pencil marks left by the templates. Press the 3 x 4 inches rectangles onto the sides of each cake. Place the 4 3/4 inch chocolate squares on baking paper.
To make the lids, place the reserved chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water) and stir until smooth. Transfer to a plastic bag and cut a small hole in 1 corner. Pipe the chocolate along the edges of one 4 3/4 inch square. Press a 3/4 x 4 3/4 inch rectangle along 1 edge, using a glass to support it. Continue with remaining melted chocolate and chocolate pieces to make 2 lids. Set aside for 15 minutes or until set.
Gently place the chocolate lids on top of each cake. Decorate with ribbons and fresh flowers.

Choc-Chip Pudding with Jam and Creme Fraiche

4 oz unsalted butter, softened
4 oz caster sugar
1 tsp vanilla extract
2 eggs
4 oz plain flour
2 oz cocoa powder
2 tsp baking powder
2 oz dark chocolate, finely chopped
1 cup raspberry jam, warmed
Creme fraiche or mascarpone, to serve
Method
Grease a 2 pint pudding basin.
Cream butter and sugar in bowl of an electric mixer, add vanilla, then add eggs, one at a time, beating after each until just combined. Sift flour, cocoa and powder and add to mixture with enough water (about 1-2 tablespoons) to make a dropping consistency. Stir in chocolate, then spoon mixture into basin. Make a pleat in the centre of a sheet of baking paper (to allow for expansion) and use to cover pudding. Secure with string, then cover with foil.
Place basin in a saucepan and add enough water to come halfway up the sides, then bring to the boil over high heat. Cover, reduce heat to low and steam for 2 hours. Remove basin from pan and set aside for 10 minutes. Turn out, cut into slices and serve with warmed jam and creme fraiche.

Chocolate Fondue

Ingredients
1 11-1/2-ounce package milk chocolate pieces
1/4 cup milk
1 tablespoon crunchy peanut butter
Milk
Assorted fruits (such as star fruit or carambola slices, orange sections, whole strawberries, pear slices, banana slices, apple slices)
Angel-food cake or pound cake cubes
Marshmallows
Directions
1. In the top of a double boiler placed over gently simmering water, or in heavy small saucepan, combine the chocolate pieces and 1/4 cup milk. Heat, stirring constantly, over low heat until chocolate is melted and smooth. Stir in the peanut butter. Cook and stir till heated through. Stir in additional milk, 1 tablespoon at a time, until desired consistency.
2. Pour mixture into a fondue pot; place over fondue burner set on low. With fondue forks or long skewers, dip fruit dippers, cake cubes and/or marshmallows into chocolate mixture. (Will hold up to 1 hour on low. If mixture gets too thick, add milk 1 tablespoon at a time.) Makes 5 (1/4-cup) servings.

Chocolate Peanut Butter Fudge

INGREDIENTS:
3 cups white sugar
1 cup evaporated milk
1/4 cup cocoa
1/2 cup peanut butter
1 tablespoon butter
DIRECTIONS:
Butter one 9x9 inch pan.
Combine the sugar, evaporated milk and cocoa in saucepan. Stir over high heat until mixture comes to a rolling boil. Lower heat to medium and continue cooking to a soft ball stage.
Remove from heat, add peanut butter and margarine. Beat by hand until creamy; pour into prepared pan. Allow to cool and cut into squares.

Chocolate Mice

Ingredients:
8 oz dark chocolate
8 oz white chocolate
Directions:
Melt dark chocolate in a bowl over a pan of simmering water (don't let bowl touch water), then set aside to cool slightly. Repeat with white chocolate.
Spoon dark chocolate into half the moulds and white chocolate into the others. Refrigerate for about 1 hour or until set before removing from moulds. Decorate as desired, then serve.

Chocolate Lava Puddings

Ingredients:
4.5 oz butter
12.5 oz dark chocolate, chopped
4 egg yolks
3/4 cup caster sugar
2 teaspoons vanilla essence
3/4 cup almond meal
4 eggwhites
2 x 100g block of soft-centred dark chocolate
cocoa powder, to serve
thick cream or ice-cream, to serve
Method
Grease a 12 x 3/4-cup capacity muffin or friand pan.
Melt butter with chocolate over low heat for 2 to 3 minutes, stirring. Cool.
Beat egg yolks, 1/2 cup sugar and vanilla with an electric mixer until pale. Add warm chocolate mixture and almond meal. Gently fold with a large metal spoon.
Beat eggwhites until soft peaks form. Add remaining sugar, 1 tablespoon at a time, until combined. Fold into chocolate mixture in 2 batches, using a metal spoon.
Half-fill muffin pan with mixture. Top each with 2 pieces of soft-centred chocolate and remaining batter. Cover with plastic. Freeze for 1 hour or until is solid.
Preheat oven to 400 F. Remove plastic from moulds and place into hot oven. Bake for 15 to 20 minutes or until top is firm. Cool for 5 minutes before removing from pan. Sprinkle with cocoa and serve immediately with cream or ice-cream.

Chocolate Chip Sensation

Ingredients
1 package (16 ounces) refrigerated chocolate chip cookie dough
1 package (8 ounces) cream cheese, softened
1/3 cup confectioners' sugar
1 package (3.9 ounces) instant chocolate pudding or white chocolate mix
1 pint whipping cream
1 carton (8 ounces) frozen whipped topping, thawed
1/4 cup chopped nuts
1 Hershey chocolate bar, shaved
Instructions
Preheat oven to 375 degrees. Roll cookie dough into a 13-inch circle on a 15- inch pan. Bake at 375 degrees for 12 to 15 minutes, until browned. Let cool 10 minutes remove to your serving platter. Cool completely.
Combine cream cheese and sugar. Beat and set aside.
Combine pudding mix and whipping cream; beat and let set until firm (about 5 minutes). Spread cream cheese mix over cookie; then layer pudding mixture on top. Top with layer of whipped topping, nuts and shaved chocolate. Chill.

Paula Deen’s Creme De Menthe Brownies

Brownies:
1 cups (2 sticks) butter, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
1 1/4 cup all-purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1 (10-ounce) package Creme de Menthe baking chips (recommended: Andes)
Shaved Creme de Menthe thins (recommended: Andes)
Chocolate frosting
Frosting:
1/2 cup (1 stick) butter, melted
1/3 cup cocoa
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons milk

Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Using an electric mixer, combine butter and sugar in a large mixing bowl; beat at medium speed until creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla, mixing well.
In a separate bowl, combine flour, cocoa, and baking powder. Gradually stir into butter mixture. Fold in mint chips. Spoon into greased pan. Bake for 35 minutes.

While brownies are baking, prepare frosting. Combine butter, cocoa, confectioners’ sugar, vanilla and milk in a large mixing bowl; beat at medium speed with an electric mixer until dry ingredients are moistened. Beat at high speed until spreading consistency.
Remove pan from the oven and allow brownies to cool in pan on wire rack. Spread with chocolate frosting. Top with shaved mint thins.

Is White Chocolate Really Chocolate?

Since white chocolate contains neither cocoa solids nor chocolate liquor (cocoa mass), it does not meet the standard to be marketed as chocolate in many countries. Regulations also govern what may be marketed as "white chocolate": In the United States, since 2004, white chocolate must be at least 20% cocoa butter (by weight), at least 14% total milk solids, at least 3.5% milk fat, and less than 55% sugar or other sweeteners. Before this date, U.S. firms required temporary marketing permits to sell white chocolate. The European Union has adopted the same standards, except that there is no limit on sugar or sweeteners.
Some "white chocolate", known as confectioner's coating or summer coating, is made from inexpensive solid or hydrogenated vegetable fats, and as such, is not at all derived from cocoa. These preparations may actually be white in color (in contrast to white chocolate's ivory shade) and will lack cocoa butter's flavor.
Because it does not contain any cocoa solids, one benefit of white chocolate is that it also does not contain any caffeine, which means it can be consumed by individuals who must avoid caffeine for medical or religious reasons. Caffeine is only found in the cocoa solids and other ingredients of chocolate that give it the characteristic brown color. In contrast to white chocolate, dark chocolate contains the largest amount of caffeine, because it contains the largest amount of cocoa solids. The caffeine content of milk chocolate falls somewhere between white and dark chocolate.

Great Chocolate Facts

1. The average American eats 10-12 pounds (4.5 kg) of chocolate a year. The average Swiss eats 21 pounds a year.
2. Chocolate is the food most commonly craved by women, but can contribute significantly to bulimia, obesity, and binge eating.
3. Several medical studies show that eating chocolate in moderation can actually prolong your life by reducing risk of blood clots and fighting bad cholestorol.
4. Chocolate is not physically addictive and does not cause acne, as shown in several medical studies.
5. Chocolate is not high in caffeine. A 1oz bar of milk chocolate contains only 5-6mg of caffeine. This is significantly less than in coffee, tea, and soft drinks.
6. Chocolates can absorb other flavors and scents, and should be kept away from other household chemicals.
7. Chocolate can be frozen for up to six months. It is best to seal chocolate in a zip lock bag before freezing.
8. In genearl, the shelf life for chocolate is a year. Chocolate that is refrigerated may not melt as readily. Thus it is best to store chocolate in cool dry areas 55-60 degrees F.
9. U.S. chocolate manufacturers use 3.5 million pounds of whole milk every day to make chocolate.
10. The largest chocolate bar ever made weighed over 5,000 pounds and was made in Italy in 2000. The largest slab of fudge was over 2,000 pounds and was made in Canada.
11. Children are more likely to prefer chocolate when they reach 10-11 years old than when they are younger.
12. Chocolate is America's favorite flavor, according to recent surveys with a little over 50% of adults preferring chocolate to other flavors.

Max Brenner's Chocolate

Max Brenner's chocolate store is my way of celebrating Valentines day. This place is a chocolate lovers dream. They have many chocolate concoctions. Max Brenner is an entrepreneur from Israel who started selling chocolate with a single boutique store in Israel. Years later Max sold out to a larger company called Straus, and they plan to roll this concept out all over America.

The Chocolate is very rich and smooth its all imported from Israel. The waiter told us to enjoy the chocolate with all of our senses, we had no idea what he was talking about until he served us, and then we realized the smell was amazing, it looked great, and then we ate it. And it all made sense.

When you go there you have to try their hot chocolate. It tastes as if they took a bar of chocolate and melted it into a mug. They serve the hot chocolate in a special mug call a sipping mug, this is a specially designed mug, which allows you to savor the really rich hot chocolate.

This place is really a lot of fun, I defiantly recommend it.

They are located in downtown Manhattan.

Chocolate Truffles

Chocolate truffles are a group of chocolate confectionery, traditionally made with a chocolate ganache center coated in chocolate or cocoa powder, usually in a spherical, conical or curved shape. Other fillings may replace the ganache: cream, melted chocolate, caramel, nuts, almonds, berries or other assorted sweet fruits, nougat, fudge or toffee, mint, chocolate chips, marshmallow and popularly liquor. They are named for their resemblance to the truffle fungus.
There are three main types of chocolate truffles:

American, European, and Swiss:
The "American truffle" is a half-egg shaped chocolate-coated truffle, a mixture of dark or milk chocolates with butterfat and, in some cases, hardened coconut oil. Joseph Schmidt, a San Francisco chocolatier, and founder of Joseph Schmidt Confections, is credited with its creation in the mid-1980s.

A Canadian variation of this, known as the Harvey truffle, includes the addition of graham cracker crumbs, and peanut butter.
The "European truffle" is made with syrup and a base made up of cocoa powder, milk powder, fats, and other such ingredients to create an oil-in-water type emulsion.
The "Swiss truffle" is made by combining melted chocolate into a boiling mixture of dairy cream and butter, which is poured into molds to set before sprinkling with cocoa powder. Unlike the previous two kinds of truffles, these have a very short shelf-life and must be consumed within a few days of making.

Chocolate Caramel Popcorn

1 cup popcorn, for popping

For the caramel:
1 cup plus
2 tablespoons sugar
1/2 cup plus
2 tablespoons corn syrup
Scant 1/4 cup water
1 pound bittersweet chocolate, tempered
Pop the popcorn.
I like to use a hot-air popper but you can pop it any way you like.
To make the caramel: Place the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan over medium-high heat and cook until light golden brown. We use a large pan so that there will be room to add the popcorn. Use a wooden spoon to stir the popcorn into the caramel until it is evenly coated. Pour the caramelized popcorn onto a parchment paper lined baking sheet and allow it to cool. When cool, use your hands to break up any clumps.
Place the cool popcorn in a large bowl. Use a ladle to drizzle the chocolate over the popcorn, stirring with a wooden spoon as you go. Keep adding chocolate until the popcorn is evenly coated. Pour the chocolate-coated popcorn onto a parchment paper lined baking sheet and allow it to cool. When it is cool, place it in decorative bags to give as gifts.

Tip: You can also use milk chocolate and/or white chocolate to coat the popcorn. The process is always the same. Be careful when you work with the caramel. It is very hot and can burn! As always, when working with caramel, have a bowl of ice-cold water next to you in case you get caramel on your hands.

Chocolate Pistachio Fudge

Ingredients:
12 ounces 70 percent dark chocolate, chopped or 12 ounces semisweet chocolate, chopped
1 (14-ounce) can condensed milk
Pinch salt
1 cup shelled pistachios
Melt the chopped chocolate, condensed milk and salt in a heavy based pan on a low heat. Put the nuts into a freezer bag and bash them with a rolling pin, until broken up into both big and little pieces.
Add the nuts to the melted chocolate and condensed milk and stir well to mix. Pour this mixture into a 9-inch square foil tray, smoothing the top.
Let the fudge cool and then refrigerate until set. You can then cut into small pieces approximately 3/4 by 1 3/4 inches or cutting 8 by 8 lines in the tin to give 64 pieces.
Once cut you can keep it in the freezer, no need to thaw just eat straight away.

History of Chocolate

The story of chocolate, as far back as we know it, begins with the discovery of America. Until 1492, the Old World knew nothing at all about the delicious and stimulating flavor that was to become the favorite of millions.

The Court of King Ferdinand and Queen Isabella got its first look at the principal ingredient of chocolate when Columbus returned in triumph from America and laid before the Spanish throne a treasure trove of many strange and wonderful things. Among these were a few dark brown beans that looked like almonds and seemed most unpromising. There were cocoa beans, today's source of all our chocolate and cocoa.

The King and Queen never dreamed how important cocoa beans could be, and it remained for Hernando Cortez, the great Spanish explorer, to grasp the commercial possibilities of the New World offerings.

Food of the Gods
During his conquest of Mexico, Cortez found the Aztec Indians using cocoa beans in the preparation of the royal drink of the realm, "chocolatl", meaning warm liquid. In 1519, Emperor Montezuma, who reportedly drank 50 or more portions daily, served chocolatl to his Spanish guests in great golden goblets, treating it like a food for the gods.

For all its regal importance, however, Montezuma's chocolatl was very bitter, and the Spaniards did not find it to their taste. To make the concoction more agreeable to Europeans, Cortez and his countrymen conceived of the idea of sweetening it with cane sugar.

While they took chocolatl back to Spain, the idea found favor and the drink underwent several more changes with newly discovered spices, such as cinnamon and vanilla. Ultimately, someone decided the drink would taste better if served hot.

The new drink won friends, especially among the Spanish aristocracy. Spain wisely proceeded to plant cocoa in its overseas colonies, which gave birth to a very profitable business. Remarkably enough, the Spanish succeeded in keeping the art of the cocoa industry a secret from the rest of Europe for nearly a hundred years.