What could be considered as the best chocolate dessert? Wow, how does a person answer that question? Maybe, the way we do it is by analyzing what we mean when we say best chocolate dessert. The Key here is chocolate. A lot of desserts may have chocolate in them, but it is a secondary flavor. A true chocolate dessert has chocolate at the heart of the whole thing. It is the base item from which the rest of the dessert is built. So, ther you have it, that is the criteria for this article.
We have to eliminate desserts that do not feature chocolate as the main ingredient - it is only fair. Chocolate that is used to add to the flavor in desserts, but is not the main source, must be eliminated. Ice creams, donuts, unless completely chocolate, sauces, fruit dishes with chocolate sauces, cakes with the frosting, etc, would not be considered as best chocolate desserts. I have one for you, though, I think I only finished one whole piece in one setting, only once, it was so rich.
I know there are many desserts that could jump up and say they are the best chocolate dessert, but find themselves voted out of the contest, because chocolate is not the main ingredient. It has to be chocolate in its origin, and through the whole creative process, and stand alone as a chocolate heavyweight contender. In its finest ingredients, cocoa powder, sauce, shavings, toppings, flavorings, it must be chocolate. Ok, I am tired of repeating myself, let's get to it!
Ok, so here is my choice. It is called Chocolate Suicide. If we want to consider the chocolate of all, for me, it is Chocolate Suicide. It is a triple layer deep chocolate cake, with chocolate cream, like fudge, but creamier, between each layer, and topped with the same, and, if that's not enough, a wedge of chocolate bar in the top of each piece. The text messaging people would now write OMG! I mean chocolate to the core! But, oh, so good, believe me. The cake even had chocolate chips in the frosting. Whoever made this thing was crazy!
This wins for me as the best chocolate dessert. I have tasted many chocolate desserts in my lifetime, believe me, but I am yet to find anything that represents pure, unadulterated chocolate to this day. Perhaps there is some lonely chocolate dessert waiting for me to discover it somewhere in the frontiers of the chocolate world, but until I sail across the ocean, or endure a harsh desert, or climb a topless mountain, to find it, I will have to wait.
So, all fun aside, what is your best chocolate dessert? It's tough, I know. I mean there's everything from e-clairs to ice cream, to pastries, to gourmet dessert dishes with some foreign concoction never heard of or seen by human eyes and ears. There is so much, but, we all have our favorite, that is certain. It may be great grandma's chocolate brownies or fudge, but we all have one. So, again, what is yours?
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Showing posts with label Chocolate. Show all posts
Showing posts with label Chocolate. Show all posts
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By Ana Tampanna
Chocolate delays reality. If I were eating chocolate, everything is on hold: fear, panic, frustration and insecurity. Chocolate offers a great wealth, a sweetness of life, a euphoric feeling of luxury. I love chocolate in many forms, from M & Ms, for imported Lindt balls, a dark fudge frosting in a pop-top can, to Hersheys dark chocolate bite-sized morsels.
It's hard to eat only a little chocolate. I fooled myself if I chew and swallow quickly, as did other foods. Correct chocolate to eat, we should let melt in the mouth with eyes closed, the delicious feeling, thick coat of smooth velvet tongue. It is also difficult to eat really good chocolate silent. I purr usually a long ummmmmmm of female satisfaction of the beneficiaries of such a pleasure.
I have strategies for eating chocolate. I meditate after lunch, enjoy the sweetness of life without calories, I brush my teeth after drinking my coffee noon, and I give chocolate towards my mother, so its not in the house. But it comes back as gifts from other sources, knowing that it is loved and cherished in my presence.
My daughter loves chocolate. A hereditary characteristic, I guess. Sometimes my mother and my daughter and I enjoy together chocolate, a female binding of sensual gratification.
We give each other gifts of Easter bunnies, Christmas balls, and Valentine confections, then share our abundance blessed with each other. We hide from other relatives, and never apologize for such a greedy decadence. We have trained the men in our lives to buy for us but also by expressing our pleasure and satisfaction as lip-smacking, vocalized beatitude. Its when we allow our chocolate gift givers to voyeurs of us pleasure.
I have a friend who refers to chocolate as the fourth basic food group. They eat in public, for the people, instead of the chocolate company private sessions where nobody can count bites or documents. Self-righteous jailers they are, who outraged souls who reprimand us. Sometimes we, ourselves, our split personalities loving and hate our obsession. My sister-in-law denies her children from chocolates bad influence, but the proceeds personally to her entrapment. Chocolate calls her name, beckoning her into a trance-like state to follow its seductive aroma to the kitchen. I know that smell good, it can not be contained in a cardboard box, foil wrapper, or an insulated refrigerator.
Sometimes I eat chocolate to wake me up, or to continue to work if I want to stop and take a nap. Much prefer a carrot on a stick. A self-imposed bribe to push. Of course, this has negative consequences bribes when my jeans don� � � t confirm.
I assume that the alligator here is the addiction. But addiction to what? Chocolate? Or pushing to get there? What a pity that my time is spent on activities that the dont burn calories. Striving, planning, dreams, persistent, determining the borders, beyond the control of tasks, the revision of the objectives, paying bills.
I refuse to give up chocolate. I know that women have. Women too thin. I m enjoying my life. I have other restrictions, and I refuse other desserts, bread and wine during the week. But chocolate has its place.
About the Author
Ana Tampanna, "The Alligator Queen",is the author of the The Womanly Art of Alligator Wrestling. For more information about her books in addition to her speaking and coaching services, to its site at http: / / www. alligatorqueen.com.
Chocolate delays reality. If I were eating chocolate, everything is on hold: fear, panic, frustration and insecurity. Chocolate offers a great wealth, a sweetness of life, a euphoric feeling of luxury. I love chocolate in many forms, from M & Ms, for imported Lindt balls, a dark fudge frosting in a pop-top can, to Hersheys dark chocolate bite-sized morsels.
It's hard to eat only a little chocolate. I fooled myself if I chew and swallow quickly, as did other foods. Correct chocolate to eat, we should let melt in the mouth with eyes closed, the delicious feeling, thick coat of smooth velvet tongue. It is also difficult to eat really good chocolate silent. I purr usually a long ummmmmmm of female satisfaction of the beneficiaries of such a pleasure.
I have strategies for eating chocolate. I meditate after lunch, enjoy the sweetness of life without calories, I brush my teeth after drinking my coffee noon, and I give chocolate towards my mother, so its not in the house. But it comes back as gifts from other sources, knowing that it is loved and cherished in my presence.
My daughter loves chocolate. A hereditary characteristic, I guess. Sometimes my mother and my daughter and I enjoy together chocolate, a female binding of sensual gratification.
We give each other gifts of Easter bunnies, Christmas balls, and Valentine confections, then share our abundance blessed with each other. We hide from other relatives, and never apologize for such a greedy decadence. We have trained the men in our lives to buy for us but also by expressing our pleasure and satisfaction as lip-smacking, vocalized beatitude. Its when we allow our chocolate gift givers to voyeurs of us pleasure.
I have a friend who refers to chocolate as the fourth basic food group. They eat in public, for the people, instead of the chocolate company private sessions where nobody can count bites or documents. Self-righteous jailers they are, who outraged souls who reprimand us. Sometimes we, ourselves, our split personalities loving and hate our obsession. My sister-in-law denies her children from chocolates bad influence, but the proceeds personally to her entrapment. Chocolate calls her name, beckoning her into a trance-like state to follow its seductive aroma to the kitchen. I know that smell good, it can not be contained in a cardboard box, foil wrapper, or an insulated refrigerator.
Sometimes I eat chocolate to wake me up, or to continue to work if I want to stop and take a nap. Much prefer a carrot on a stick. A self-imposed bribe to push. Of course, this has negative consequences bribes when my jeans don� � � t confirm.
I assume that the alligator here is the addiction. But addiction to what? Chocolate? Or pushing to get there? What a pity that my time is spent on activities that the dont burn calories. Striving, planning, dreams, persistent, determining the borders, beyond the control of tasks, the revision of the objectives, paying bills.
I refuse to give up chocolate. I know that women have. Women too thin. I m enjoying my life. I have other restrictions, and I refuse other desserts, bread and wine during the week. But chocolate has its place.
About the Author
Ana Tampanna, "The Alligator Queen",is the author of the The Womanly Art of Alligator Wrestling. For more information about her books in addition to her speaking and coaching services, to its site at http: / / www. alligatorqueen.com.
Chocolate is one of the oldest processed foods enjoyed over the past millennium. It came from the tropical tree called cocoa. This tree is native to South America, Central America and Mexico. The seeds of the cocoa tree are dried and fermented and finally grounded and liquefied. As a result of these processes, pure unsweetened chocolate is formed.
There are different kinds of chocolate. Each is classified according to its composition and color. Milk chocolate is the combination of sugar, cocoa butter and milk. It is considered not a true chocolate because of the absence of cocoa solids formed from the processes involved in production of pure chocolate. White chocolate can be consumed by animals. The addition of sugar and fats makes up the third kind of chocolate. Dark chocolate has high cocoa content and is believed to have health benefits by reducing the occurrence of heart attack. One example of dark chocolate is semisweet chocolate which is used in cooking recipes. Sometimes vanilla is added for a more pleasing aroma.
Chocolate is enjoyed in a wide variety of preparations nowadays. If one would go to a nearby restaurant, cafeteria or snack bar, one would definitely come across chocolates in various attractive servings ranging from breads, cakes, drinks and ice creams.
Below is an easy chocolate dessert recipe that you can enjoy doing. It?s a recipe on how to make your ice cream richer, creamier and attractive when served after a sumptuous meal. It is very easy to prepare.
Chocolate Caramel Sauce
Ingredients:
? gallon vanilla ice cream of any flavor
10 caramels
? cup of Nestle Carnation Evaporated Milk
1 ? cups of Nestle Toll House Milk Chocolate Morsels
Directions:Combine caramels, 1 ? cups morsels and evaporated milk in a saucepan under low heat. Continuously stir until mixture is smooth. Serve as a topping on ice cream.
This easy chocolate recipe has an estimated cooking time of ten minutes. It yields to seven servings of ? cup each. In case of left over, refrigerate and reheat in saucepan while continuously stirring.
You can also use this sauce to add flavor to your brownies and cheesecakes. You can even add peanut butter chips, colored chocolate chips to make it more attractive for kids. This stuff is heavenly and your friends will compliment you for its rich and tempting taste.
This is just an example of an easy to prepare chocolate recipe. Other recipes vary from their ingredients, procedures, cooking time, skill level and the number of servings. Nestle, a multinational packaged food company, offers a wide range of easy chocolate recipes for you to choose from to fit your interests. With its line of chocolate products, dairy products, and ice cream you can surely select a wide variety of easy recipe suggestions to satisfy your eagerness to learn more about easy chocolate recipes.
These easy chocolate recipes let you spend little time in your kitchen yet let you delight anybody?s taste buds. These are easy to follow recipes that you alone can enjoy doing even on a busy day. Enjoy the chocolates. Enjoy the recipes.
More recipes can be found at the Easy Chocolate Dessert Recipes site.
There are different kinds of chocolate. Each is classified according to its composition and color. Milk chocolate is the combination of sugar, cocoa butter and milk. It is considered not a true chocolate because of the absence of cocoa solids formed from the processes involved in production of pure chocolate. White chocolate can be consumed by animals. The addition of sugar and fats makes up the third kind of chocolate. Dark chocolate has high cocoa content and is believed to have health benefits by reducing the occurrence of heart attack. One example of dark chocolate is semisweet chocolate which is used in cooking recipes. Sometimes vanilla is added for a more pleasing aroma.
Chocolate is enjoyed in a wide variety of preparations nowadays. If one would go to a nearby restaurant, cafeteria or snack bar, one would definitely come across chocolates in various attractive servings ranging from breads, cakes, drinks and ice creams.
Below is an easy chocolate dessert recipe that you can enjoy doing. It?s a recipe on how to make your ice cream richer, creamier and attractive when served after a sumptuous meal. It is very easy to prepare.
Chocolate Caramel Sauce
Ingredients:
? gallon vanilla ice cream of any flavor
10 caramels
? cup of Nestle Carnation Evaporated Milk
1 ? cups of Nestle Toll House Milk Chocolate Morsels
Directions:Combine caramels, 1 ? cups morsels and evaporated milk in a saucepan under low heat. Continuously stir until mixture is smooth. Serve as a topping on ice cream.
This easy chocolate recipe has an estimated cooking time of ten minutes. It yields to seven servings of ? cup each. In case of left over, refrigerate and reheat in saucepan while continuously stirring.
You can also use this sauce to add flavor to your brownies and cheesecakes. You can even add peanut butter chips, colored chocolate chips to make it more attractive for kids. This stuff is heavenly and your friends will compliment you for its rich and tempting taste.
This is just an example of an easy to prepare chocolate recipe. Other recipes vary from their ingredients, procedures, cooking time, skill level and the number of servings. Nestle, a multinational packaged food company, offers a wide range of easy chocolate recipes for you to choose from to fit your interests. With its line of chocolate products, dairy products, and ice cream you can surely select a wide variety of easy recipe suggestions to satisfy your eagerness to learn more about easy chocolate recipes.
These easy chocolate recipes let you spend little time in your kitchen yet let you delight anybody?s taste buds. These are easy to follow recipes that you alone can enjoy doing even on a busy day. Enjoy the chocolates. Enjoy the recipes.
More recipes can be found at the Easy Chocolate Dessert Recipes site.
Shop for Milk Chocolate Fondue
Talk about a child's dream dessert, milk chocolate fondue is just a kid's bliss. Minus the alcohol that might go into some recipes of course. I feel like I am in Charlie's Chocolate Factory looking at that stream of chocolate. Milk chocolate fondue can be made with any type of chocolate really, Belgian chocolate, milk chocolate, or dark chocolate. There are inexpensive ways of making it. You can buy it from a well known vendor or make it yourself with homemade ingredients. And, what's a chocolate fondue without some fondue dippers, like strawberries, bananas, pineapple, pound cake, and pecan, almonds, and anything else I suppose you could spear with a fondue fork.
They rank number one in the search engine and make one mean milk chocolate fondue, that is, Betty Crocker. When you think of baking and dessert making you think, Betty Crocker right? Their products are top quality and also very affordable. You can take the quick route to getting milk chocolate fondue, by purchasing from Betty Crocker. They have a great recipe for Chocolate Sour Cream Fondue as well.
Another great option for fondue is Nestle. They have such recipes as chocolate peanut butter smores fondue, a spiced chocolate fondue. Many of these brands offer advice on how to prepare such chocolate fondues, especially if you do not have a recipe book for them. Milk chocolate fondue is always delicious and a great treat to serve to guests at a special occasion.
Also keep in mind that by going with dark chocolate fondue over the milk chocolate versions, you will be receiving many health benefits.
Dark chocolate is rich in antioxidants, which are able to fight off free radicals in the body. There is also the absence of milk in pure dark chocolate, which is beneficial to many lactose free individuals.
Remember, if you are making your own milk chocolate fondue, there needs to be a liquid mixed with the morsels or else they will stick to the pan and scortch. Some use half and half, others evaporated milk with other substances, spices, etc. This is key to creating a rich, creamy, chocolate fondue for all your family and guests to enjoy. Make a few weekend tryouts before serving for a special event in order to get the process right and perfected.
Many places have incredible recipes for making chocolate fondue, such as local stores, online stores, and personal websites posting some old-fashioned recipes. If you are in the market for something specific, then do some searching, if elogance is your goal. Remember, chocolate is chocolate, it is all about how it is prepared that elevates it above the norm. Presentation is also another factor. This is as important as preparation. Which you can use a good melting pot, or 2-quart household pot to prepare, add all the right ingredients. Then presentation takes it from there. But, when you are done, it is still chocolate, whatever type you chose. I worked in salad and desserts in an Italian restaurant some years ago, and I remember how big presentation was.
I will prove to you that is a big part of making chocolate fondue. How do you feel everytime you look at a website displaying it? It catches the eye, it has appeal, I want to make that, you say, right? Focus on preparation first, then presentation last. If it is made right, it will taste right, then it can be made to look right.
This text is a link to a page on the World Wide Web.
Talk about a child's dream dessert, milk chocolate fondue is just a kid's bliss. Minus the alcohol that might go into some recipes of course. I feel like I am in Charlie's Chocolate Factory looking at that stream of chocolate. Milk chocolate fondue can be made with any type of chocolate really, Belgian chocolate, milk chocolate, or dark chocolate. There are inexpensive ways of making it. You can buy it from a well known vendor or make it yourself with homemade ingredients. And, what's a chocolate fondue without some fondue dippers, like strawberries, bananas, pineapple, pound cake, and pecan, almonds, and anything else I suppose you could spear with a fondue fork.
They rank number one in the search engine and make one mean milk chocolate fondue, that is, Betty Crocker. When you think of baking and dessert making you think, Betty Crocker right? Their products are top quality and also very affordable. You can take the quick route to getting milk chocolate fondue, by purchasing from Betty Crocker. They have a great recipe for Chocolate Sour Cream Fondue as well.
Another great option for fondue is Nestle. They have such recipes as chocolate peanut butter smores fondue, a spiced chocolate fondue. Many of these brands offer advice on how to prepare such chocolate fondues, especially if you do not have a recipe book for them. Milk chocolate fondue is always delicious and a great treat to serve to guests at a special occasion.
Also keep in mind that by going with dark chocolate fondue over the milk chocolate versions, you will be receiving many health benefits.
Dark chocolate is rich in antioxidants, which are able to fight off free radicals in the body. There is also the absence of milk in pure dark chocolate, which is beneficial to many lactose free individuals.
Remember, if you are making your own milk chocolate fondue, there needs to be a liquid mixed with the morsels or else they will stick to the pan and scortch. Some use half and half, others evaporated milk with other substances, spices, etc. This is key to creating a rich, creamy, chocolate fondue for all your family and guests to enjoy. Make a few weekend tryouts before serving for a special event in order to get the process right and perfected.
Many places have incredible recipes for making chocolate fondue, such as local stores, online stores, and personal websites posting some old-fashioned recipes. If you are in the market for something specific, then do some searching, if elogance is your goal. Remember, chocolate is chocolate, it is all about how it is prepared that elevates it above the norm. Presentation is also another factor. This is as important as preparation. Which you can use a good melting pot, or 2-quart household pot to prepare, add all the right ingredients. Then presentation takes it from there. But, when you are done, it is still chocolate, whatever type you chose. I worked in salad and desserts in an Italian restaurant some years ago, and I remember how big presentation was.
I will prove to you that is a big part of making chocolate fondue. How do you feel everytime you look at a website displaying it? It catches the eye, it has appeal, I want to make that, you say, right? Focus on preparation first, then presentation last. If it is made right, it will taste right, then it can be made to look right.
This text is a link to a page on the World Wide Web.
I?ve sung the praises of peanut butter fudge on here before, but now it?s time to talk about the creamy, the delicious, the original: chocolate fudge. What started out as an ?oops? in the kitchen from a bungled bunch of caramels has become one of the country?s most beloved treats. You can eat and sample different flavors and kinds, but it always comes back to the original, and the original can be a very picky difficult candy to try and master. Chocolate fudge ? like toffee, divinity, caramel, and brittle ? begins with sugar. You add various other ingredients to the sugar depending on the candy and boil until the desired consistency is reached. A lot more goes into making fudge then just the right ingredients and flavors and time and stirring. There?s also a bit of science and weather involved. You shouldn?t make fudge on a humid day because this could cause the chocolate fudge to be grainy. And if you know anything about the South ? particularly the Gulf Coast, it is always humid here. So, what can you do? And then there is the problem of boiling sugar tending to crystallize. Now, thank goodness there are things that can be done to slow down crystallization ? not much luck with the humidity though. The most popular way is to add corn syrup and cream to the mixture. And yet another is to brush down the sides of the pan with cold water if there are any crystals forming?and do not stir the syrup once it boils. And if you manage to boil your sugar mixture without the dreaded crystals forming, you still must take utmost care to prevent it from cooling too quickly because that will also affect the chocolate fudge?s texture.
So, why would you go through all this trouble for a piece of candy? Because it is worth the care and trouble it takes to make chocolate fudge. One bite and you would agree.
Old Fashioned Chocolate Fudge:
2 cups white sugar
1/2 cup cocoa
1 cup milk
4 tablespoons butter
1 teaspoon vanilla extract
Grease an 8x8 inch square baking pan. Set aside. Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again. Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers. Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat. Pour into prepared pan and let cool. Cut into about 60 squares.
This is a really great and delicious recipe, but it can be somewhat difficult if you are not familiar with sugar candy cooking. There are easier chocolate fudge recipes out there?ones that call for ingredients that minimize the chance of crystal formation and some you can even make in the microwave:
Easy Microwave Fudge
4 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
1/4 cup milk
1/2 cup butter
2 teaspoons vanilla extract
Grease a 9x9 inch dish. In a microwave safe bowl, stir together confectioners' sugar and cocoa. Pour milk over mixture and place butter in bowl. Do not mix. Microwave until butter is melted, 2 minutes. Stir in vanilla and stir vigorously until smooth. Pour into prepared dish. Chill in freezer 10 minutes before cutting.
Tanner?s Pecan is owned and operated by Danny Fox and Michelle Parks and offers great chocolate fudge. Visit Tanner?s Pecans today for the best selection of chocolate fudge and Pecans.
So, why would you go through all this trouble for a piece of candy? Because it is worth the care and trouble it takes to make chocolate fudge. One bite and you would agree.
Old Fashioned Chocolate Fudge:
2 cups white sugar
1/2 cup cocoa
1 cup milk
4 tablespoons butter
1 teaspoon vanilla extract
Grease an 8x8 inch square baking pan. Set aside. Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again. Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers. Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat. Pour into prepared pan and let cool. Cut into about 60 squares.
This is a really great and delicious recipe, but it can be somewhat difficult if you are not familiar with sugar candy cooking. There are easier chocolate fudge recipes out there?ones that call for ingredients that minimize the chance of crystal formation and some you can even make in the microwave:
Easy Microwave Fudge
4 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
1/4 cup milk
1/2 cup butter
2 teaspoons vanilla extract
Grease a 9x9 inch dish. In a microwave safe bowl, stir together confectioners' sugar and cocoa. Pour milk over mixture and place butter in bowl. Do not mix. Microwave until butter is melted, 2 minutes. Stir in vanilla and stir vigorously until smooth. Pour into prepared dish. Chill in freezer 10 minutes before cutting.
Tanner?s Pecan is owned and operated by Danny Fox and Michelle Parks and offers great chocolate fudge. Visit Tanner?s Pecans today for the best selection of chocolate fudge and Pecans.
