Dark Chocolate Chunk Ice Cream Featuring King's Cupboard Dark Chocolate Chunk Hot Chocolate

Who says you can't enjoy Hot Chocolate year round!

A recipe from Danielle:

It may be hot outside, but here is a recipe to keep you cool inside! Dark Chocolate Chunk Ice Cream.

Preparation Time: 10 minutes or less
Ice Cream Machine Time: 20 - 30 minutes (varies with each machine)
Servings: Ten 1/2-cup servings

Ingredients:

Combine the milk and sugar in a medium bowl. With a whisk or a hand mixer, mix the two ingredients together for about two (2) minutes on low speed or until the sugar is dissolved.

Measure 2/3 cup of The King's Cupboard Dark Chocolate Chunk Hot Chocolate. Remove all chunks from the measuring cup or bowl and place on a cutting board. Chop the chunks into tiny pieces. Add the Hot Chocolate mix and the chunk pieces to the medium bowl and mix for one (1) minute on low. Stir in the heavy cream and vanilla.

Pour the mixture into your ice cream maker's freezer bowl. Follow your machine's instruction book to start and operate the unit.

If you wish, store your ice cream in the freezer for an additional one to two hours to make it firm.

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  Aztec Chili Hot Chocolate

If you want to add a little spice to your life, try this Aztec Chili Hot Chocolate recipe. I received this easy to prepare recipe from the Coffee and Tea Guide, Sean Paajanen, from About.com.

Ingredients:

Preparation:

Simmer milk in a saucepan with vanilla bean, cinnamon and chili. Heat through for about a minute. Whisk in grated chocolate, and continue to simmer until melted. Remove from heat and let 'steep' for another 10 minutes.

Strain out the spices and serve. Serves 2.

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  Hot Chocolate for Consenting Adults

Recipe courtesy of Bob Blumer, Surreal Gourmet via FoodNetwork.com

With the holiday season upon us, take time out of the hustle and bustle to enjoy a little "Hot Chocolate for Consenting Adults." Personally, I believe chocolate is the ultimate cure all, but when you add a little creme de menthe to bittersweet chocolate such as Scharffen Berger's Bittersweet 70% Cacao, watch out!

Preparation Time: 10 minutes
Cook Time: 10 minutes
Servings: 4

Ingredients:

Preparation:

In a small pot, bring half and half to a boil. Remove from heat and add to chocolate in a bowl. Stir until chocolate has fully melted.

Return chocolate liquid to the pot, or refrigerate until ready for use. Before serving, add milk. Warm over medium heat, stirring occasionally until it simmers. Pour into individual mugs. Stir in 1 ounce of creme de menthe to each mug just before serving.

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  Hazelnut Hot Chocolate

Recipe from Pastry Chef Karen DeMasco of Craft, Craftbar and 'Wichcraft - New York, NY. Sourced from StarChefs of StarChefs.com

Planning on having guests over the holiday season? Here is a zesty hot chocolate recipe the entire family could enjoy!

Yield: 8 Servings

Ingredients:

For hot chocolate base:

In a small saucepan, bring cream, milk, corn syrup and nuts to a boil. Once the mixture has boiled, chill it over an ice bath and then strain out the nuts. Return the strained cream mixture to a saucepan and bring it to a boil again. Pour the hot cream over chocolate in thirds, mixing well before adding more. Add the vanilla and salt and allow the mixture to cool.

For hazelnut milk:

In a medium saucepan, bring the milk to a boil with the sugar and nuts. Allow to cool and strain out the hazelnuts.

To assemble and serve:

For one cup, steam 2 heaping Tablespoons of the chocolate base with 1 1/2 cups hazelnut milk with an espresso machine, or heat them together in a small saucepan. Garnish with whipped cream and toasted hazelnuts.

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  The Malted Hot Chocolate

Recipe from Matt Lewis of Chocolate Bar, New York City, NY
Sourced from StarChefs of StarChefs.com

Yield: 2-3 Servings

Ingredients:

Method:

Place chopped chocolate in a small heatproof bowl. Bring water to boil and pour over chocolate pieces, making sure all the chocolate pieces are submerged. Set aside for about 3 minutes. While waiting for chocolate to melt, place cream and skim milk in a medium saucepan and bring mixture to a simmer. Stir in the malted milk powder.

Whisk chocolate and water mixture until smooth, then pour immediately into milk and cream mixture. Whisking constantly, bring mixture just to a boil. Divide hot chocolate among mugs and top with whip cream. Sprinkle a dash of crushed malted milk balls over the whip cream and serve immediately.

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  Hot Cocoa "Cupcakes"

Recipe from Gale Gand via FoodNetwork.com

Hot Cocoa in cake form? A culinary artist after my own heart! As a fan of FoodNetwork.com, I came across this recipe as I searched for new, tasty cocoa recipes. This recipe requires a Dutch-processed cocoa powder such as our Van Houten Cacao and Venchi Cocoa Powder.

Cake Ingredients:

Topping Ingredients:

Equipment: 6 fairly heavy China coffee cups

Make the Cake:

Preheat the oven to 350 degrees F.

Sift together the sugar, flour, cocoa, baking powder, baking soda, and salt. Transfer to a standing mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly.

Whisk together the eggs, milk, oil, and vanilla in a medium bowl. Add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed until just combined. The batter will be quite thin.

Pour the batter into coffee cups and arrange them 1-inch apart on a sheet pan or a rectangular cake pan. Bake until a toothpick inserted in the center comes out clean (a few crumbs are okay), and the center feels firm to the touch, about 25 to 30 minutes. Let the cakes cool on the pan. (Don't remove the cakes from the cups!)

Meanwhile, make the Topping:

In a chilled bowl, combine the cream and sugar and whip, using a hand-mixer, until soft peaks form.

When ready to serve, spoon the topping over the cakes to cover, so they look like a cups of cocoa topped with whipped cream. Serve with a spoon.

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  White Peppermint Hot Chocolate

Sourced from eDining.ca

Servings: 4

Ingredients:

Method:

Beat cream and crushed candy together in a bowl until stiff peaks form. Cover and refrigerate mixture for at least 1 hour.

Slowly bring milk to a simmer over medium-high heat. Drop in white chocolate, whisking until mixture is smooth and thoroughly melted. Bring to a simmer, whisking constantly. Add peppermint extract. Pour into serving mugs and top with 1 spoonful of whipped cream. Drink can be sprinkled with crushed candy, if desired, before serving.

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  Mocha Lisa

Recipe from Richard Kuchenbecker, Tapestries Restaurant & Wine Bar, Reno, Nev.
Sourced from Burlington Free Press

With the rush of the holidays driving you a little crazy, relax with a cool chocolate spirit!

Ingredients:

Method:

Rim glass with chocolate shavings. In blender, blend together spirits and ice cream until smooth but not pureed. Pour into Margarita coupe or similar wide-mouth glass, add whipped cream and top with mint.

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  Parisan Warm Chocolate

Recipe sourced from About.com

Servings: 4

Ingredients:

Preparation:

Simmer the milk, cream and sugar together until just boiling. Stir in the chocolate until melted. Don't let it boil. Serve warm in demitasse cups.

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  Pot du Creme au Chocolate

Recipe sourced from Pamela Lanier's Bed and Breakfasts,
Lanier Publishing, Ludington, Michigan

Ingredients:

Instructions:

Preheat oven to 350. In a heavy saucepan combine cream and chocolate and cook over medium heat stirring until chocolate is melted and mixture is smooth.

Whisk in sugar, yolks (one at a time), and vanilla. Strain the custard into 6 one-half cup ramekins and place in a baking pan. Add hot water to the pan to reach halfway up the side to create a water bath. Bake 25 minutes or until top is set. Remove from pan and let cool. Garnish with chocolate curls. Delicious!

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  Chocolat Chaud

Sourced from About.com, Debra Fioritto Weber

Servings: 4

Ingredients:

Preparation:

1. Bring cream or milk to a simmer over med-high heat.

2. Remove from heat and stir in the chopped chocolates. Let stand 5 minutes until chocolate is melted.

3. In a small bowl, stir the cocoa and sugar together.

4. Whisk the sugar/cocoa mixture and vanilla into the milk until the mixture is frothy.

To Serve:

Spoon on a dollop of whipped cream and sprinkle with some cocoa. Serves 4. May be made ahead and reheated.

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  Creole-Style Hot Chocolate

Sourced from www.theworldwidegourmet.com

Servings: 4 bowls or 6 cups

Difficulty:Easy

Ingredients:

Preparation :

1. In a saucepan, heat the milk with the split and scraped vanilla bean, the cinnamon and the nutmeg;

2. in a small bowl, combine the cocoa, sugar, cornstarch and egg with a few drops of cold milk;

3. pour the mixture into the hot milk; let thicken over low heat;

4. remove the vanilla bean and cinnamon stick; add the peanuts or almonds and serve very hot.

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  Burdick's Hot Chocolate

L.A. Burdick Handmade Chocolates, Source: Visitnh.gov

Ingredients:

Instructions:

Heat 1-1/2 cups milk (1% or skim) to just below boiling. Whisk in 2 heaping tsp of cocoa powder, 1/4 cup ground dark chocolate (use high quality chocolate that has 60% or more cocoa content), and ground nutmeg or cinnamon to taste.

Makes 1 serving.

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  Cinnamon & Chocolate Fondue

Source: ExtremeChocolate.com

Difficulty:Medium

Yield: 3 cups

Ingredients:

Instructions:

1. Melt butter and chocolate together in fondue pot or double boiler.

2. Whisk in flour until blended.

3. Cook 1 minute, stirring constantly.

4. Pour into fondue dish (if using double boiler) -- and enjoy.

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  Brown Sugar Hot Chocolate

Sourced from www.About.com, Coffee and Tea Section

Serves: 4 cups

Ingredients:

Preparation:

In a double boiler, melt the chocolate and water together. Slowly mix in milk, sugar and salt. Whisk until chocolate is smooth and blended.

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  Chocolate Souffle

Sourced from Diana's Desserts, www.DianasDeserts.comm

Servings: 8

Ingredients:

For the Custard:

For the Soaking Liquid:

Instructions:

1. Prepare the Custard:
In a stainless steel bowl or double boiler placed over simmering water, melt the two chocolates.

2. In a large stainless steel bowl, beat the whole eggs and the egg yolks. Gradually whisk in the sugar and beat until fluffy.

3. Meanwhile, in a small saucepan bring the half-and-half to a rolling boil. Slowly whisk into the egg mixture. Then, whisk in the melted chocolate. Chill over ice and refrigerate, covered, until needed. (This should be prepared the day before so that the custard will thicken.)

4. When ready to prepare the pudding, combine the soaking liquid ingredients in a saucepan and heat until the cocoa is completely dissolved. With a 2-inch cookie cutter cut each slice of bread into two 2 inch circles (16 circles). Arrange the circles of bread in 1 or 2 dishes large enough to hold the circles in one layer. Pour the soaking liquid over and soak well, turning so that the bread absorbs as much liquid as possible.

5. Preheat the oven to 350 degrees F. Butter 8 1-cup molds or custard cups.

6. Prepare the Pudding:
Spoon a layer of custard (about 1/4 cup) into the bottom of each of the 8 cups. Using a slotted spoon remove a circle of bread and set in the custard. Spoon over a second layer of custard, a second circle of bread and top with a final layer of custard. Repeat this procedure, filling the remaining cups with custard and bread, and then arrange the cups in a large baking pan. Fill the pan with boiling water, halfway up the sides of the cups. Bake 30 minutes. Cool and refrigerate until needed.

Dust the puddings with sifted powdered sugar and pass a bowl of unsweetened whipped cream around the table.

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  Clove Hot Chocolate

Source: The Cocoa Connoisseur Kitchen

Ingredients:

Preparation:

1. Place Milk in a small saucepan over medium heat. Bring to a simmer, but don't boil.

2. Whisk in Brown Sugar, Ground Cloves and Cocoa Powder.

3. Continue to stir mixture until smooth and hot.

4. Pour and enjoy.

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  Creamy Caramel Hot Chocolate

Source: The Cocoa Connoisseur Kitchen

Ingredients:

Instructions:

1. Chop the Bittersweet Chocolate into smaller pieces. Measure out 1/3 cup of Chocolate.

2. In a double boiler with simmering not boiling water, add the Bittersweet Chocolate.

3. After the chocolate has melted. Add your Milk, Heavy Cream and Dulce de Leche. Whisk together well.

4. Once blended, add your Sugar, Cinnamon and Vanilla. Whisk again.

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  Grenadine & Cinnamon Hot Chocolate

Source: The Cocoa Connoisseur Kitchen

Ingredients:

Instructions:

1. In a double boiler with simmering (not boiling water), add Milk.

2. Heat Milk through. Next, add your Brown Sugar, Cocoa Powder and Grenadine Syrup. Whisk together well.

3. Once blended, add your Cinnamon and Vanilla. Whisk again.

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  Chocolate Mint Tea

Sourced from About.com, Coffee & Tea

Servings: 6

Ingredients:

Preparation:

In a saucepan, heat milk with tea bags until almost boiling. Steep for a couple of minutes and strain out tea bags. Pour our 6 mugs of milk, then stir in a tablespoon of chocolate powder in each mug.

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  Raspberry Chocolate

Source: eDining.com

Servings: 4 - 5 cups

Ingredients:

Instructions:

In saucepan, bring cream, milk and sugar to just under a boil over medium-high heat. Stir mixture frequently. Add chocolate and butter. Reduce heat and cook mixture on low, until chocolate is melted and mixture is creamy. Pour into cups and top with 1/2 spoonful of whipped cream. Place a small handful of raspberries on top of the whipping cream and allow them to fall to the bottom of the cup. Stir, and serve.

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  Havana Club Hot Chocolate

Source: drinkalizer.com

Servings: 4

Ingredients:

Preparation:

First, stir the chocolate powder with the rum in a highball glass or wine glass. Put a tablespoon or barspoon in the glass to prevent it from cracking. Add warm milk, and top with some whipped cream.

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  Old World Hot Chocolate

Source: eDining.com

Servings: 4

Ingredients:

Instructions:

In a double boiler, melt chocolate until it is smooth. Blend in cream and heat just to the boiling point, stirring frequently. Add a pinch of cinnamon and a drop of vanilla. Pour into cups and top with one spoonful whipped cream.

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  Aztec Elixir

Source: FoodNetwork.com, Katrina Markoff

Preparation Time: 10 minutes

Cook Time: 15 minutes

Servings: 2

Ingredients:

Preparation:

In a medium bowl, combine the Cocoa Powder Blend ingredients well. Store in an airtight container in a cool dry place.

In a saucepan, combine the milk and cream and heat until warm over medium high heat.

Once warm, turn heat down to low and add 3/4 cup cocoa powder blend. Blend with a whisk and steep with the cinnamon for 10 minutes.

After steeping, bring the mixture to a boil, and strain, to remove cinnamon stick and vanilla bean chunks. Pour into a blender and pulse, to add air and create a foamy head. Serve immediately in a bowl with whipped cream. Sprinkle with ancho chile powder and garnish corn husks.

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  Chocolate Gelato

Source: chowhound.com, Adrienne

Ingredients:

Instructions:

In a 2-quart heavy saucepan bring milk, cream, and about half of sugar just to a simmer, stirring until sugar is dissolved. Remove pan from heat and add cocoa powder and chocolate, whisking until chocolate is melted and mixture is smooth.

In a bowl with an electric mixer beat yolks and remaining sugar until thick and pale. Add hot chocolate mixture in a slow stream, whisking, and pour into saucepan. Cook custard over moderately low heat, stirring constantly, until 170 (no boiling!)

Pour custard through a sieve into a metal bowl set in ice and cold water and cool. Chill custard, covered, until cold. Put through machine.

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  Hot Orange Mocha

Source: About.com, Coffee/Tea

Servings: 2

Ingredients:

Preparation:

Melt everything together in a saucepan, but do not let boil. Whisk until foamy, then remove the orange zest pieces. Whisk again and serve.

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  Italian Chocolate Soda

Source: About.com, Coffee/Tea

Servings: 1

Ingredients:

Instructions:

Add syrup and cream to the bottom of a glass and mix well. Add crushed ice to nearly full, and then top off with club soda.

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  Laura Bush's White House Hot Chocolate

Source: whitehouse.gov

Ingredients:

Preparation:

Mix cocoa, salt, and sugar. Add milk. Heat to dissolve. Add light cream, cinnamon and vanilla.

Heat to just under boiling.

Mix very well and pour into warm mug. Top with whipped cream, cocoa powder, and fine orange zest.

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  American Hot Cocoa

Source: Auraskitchen.com

Preparation Time: 15 minutes

Servings: 2

Ingredients:

Instructions:

Stir together in a saucepan Milk, Cocoa and Stevia. Cook over medium heat, stirring constantly, until just barely beginning to boil.

Stir Vanilla and serve hot with sprinkles of Cinnamon and/or Nutmeg.

Notes:

Stevia is an all natural organic herb that is free of saccharin, aspartame, fructose, sugar, F.O.S., maltodextrin or artificial sweeteners. Also, it has zero calories and no carbohydrates. Stevia is made from the Stevia plant.

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  Chocolate Surprise Sorbet

Source: The Kitchen of Cocoa Connoisseur, A Recipe from Danielle

Servings: 6 to 8 servings

Ingredients:

Preparation:

Whisk together the Caster Sugar and Water in a bowl until sugar is dissolved. Add the Cocoa Powder, Vanilla and Salt to the sugar/water mixture until smooth.

Chop the White Chocolate with Berries into small pieces. Add the chopped White Chocolate chunks. Blend completely.

Pour the mixture into your ice cream maker's freezer bowl. Follow your machine's instruction book to start and operate the unit.

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  Chocolate Glaze

Source: Chocolate Decadence, PrivateClubs.com

Ingredients:

Instructions:

Slowly melt the chocolate, butter, corn syrup, and water into the top of a double boiler set over a hot but not boiling water. Remove from heat before the chocolate is completely melted and stir together until smooth. Spoon into a clean bowl. Allow the glaze to cool until the temperature registers 88 to 90 degrees.

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  Mexican Hot Chocolate Cookies

Source: Recipezaar.com
A prize winning recipe from Joan Ranzini originally on Betty Crooker site

Preparation & Cooking Time: 1-1/2 hours

Servings: 2-1/2 dozens

Ingredients:

Preparation:

Heat oven to 375°F

In 1-quart saucepan, melt butter and hot chocolate tablet over low heat, stirring constantly.

Place cookie mix in large bowl. Stir in melted butter mixture and egg until soft dough forms. Stir in chocolate chips.

Shape dough into 1-inch balls; roll in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheets.

Bake 10 to 12 minutes or until set (do not overbake). Cool 3 minutes; remove from cookie sheets. Store covered at room temperature.

High Altitude (3500-6500 ft): No change.

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  Frrrozen Hot Chocolate

Source: Serendipity 3 in New York, as featured in "Hot Chocolate" by Michael Turback

Servings: 1 large serving

Ingredients:

Instructions:

To make the ganache, in the top of a double boiler over boiling water, combine the cocoas, sugar and butter and melt until it forms a smooth paste. Slowly drizzle the milk into the chocolate mixture, stirring constantly until thoroughly blended and smooth as silk. Cool to room temperature.

To make the drink, combine 1/2 cup of ganache with the milk and crushed ice in a blender and blend on high speed until the mixture is the consistency of a frozen daiquiri. Pour into large goblet top with a mound of whipped cream and sprinkle with chocolate shavings. Serve with 2 straws for sipping and an iced-tea spoon for devouring.

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  Jacques’ Hot Hot Chocolate

Source: FoodNetwork.com, Courtesy of Jacques Torres

Preparation Time: 25 minutes

Servings: 4 lbs of hot chocolate mix

Ingredients:

Preparation:

Finley grate the bittersweet chocolate. Place the milk powder, grated chocolate, and cayenne pepper, to taste, in a large mixing bowl and combine thoroughly. Spoon the mixture into attractive tins or jars and tie the cinnamon stick to the jar. Label the jar with the following instructions:

Use 1/2-cup of chocolate mixture with each cup of hot milk or water. When making the hot chocolate, be sure to boil the chocolate milk for at least 15 seconds. Use the cinnamon stick to stir. Serving with marshmallows is optional.

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  Cold Cocoa Mug

Source: About.com, Sean Paajanen

Servings: 4

Ingredients:

Preparation:

Blend and serve

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  Italian Hot Cocoa

Source: cdkitchen.com

Ingredients:

Preparation:

In a medium, heavy saucepan, stir together the unsweetened cocoa, sugar and cornstarch or arrowroot. Thoroughly stir in 1/2 cup of the water and set over low heat. Stir in the remaining 1/2 cup water and the milk. Cook, stirring, over medium-low heat until the mixture is thick enough to coat a spoon, about 10 minutes.

If desired, stir in the vanilla, Kahlua or Grand Marnier. Top each serving with ground nutmeg or cinnamon and whipped cream or marshmallows.

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  Orange Burst Hot Chocolate

Source: The Cocoa Connoisseur Kitchen

Servings: 1

Ingredients:

Preparation:

1. Place Milk and Cinnamon Stick in a saucepan over medium/low heat. Bring to a simmer, but do not boil.

2. Whisk in Vanilla, Orange Juice, Sugar and Cocoa Powder.

3. Continue to stir mixture until smooth and hot.

4. Carefully remove the Cinnamon Stick. Pour hot chocolate mixture in to a mug and serve.

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  Hot Fudge Sauce

Source: About.com, Southern Food, Diana Rattray

Ingredients:

Preparation:

Combine sugar, cocoa, flour, and salt in saucepan. Add milk, water, and butter. Cook over medium heat, stirring constantly, until boiling. Cook 5 minutes longer. Remove hot fudge sauce from heat, cool, then stir in vanilla.

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  Chocolate Chaud

Source: "It Must've Been Something I Ate" by Jeffrey Steingarten

Servings: Makes four 3/4-cup servings

Ingredients:

Preparation:

In a 2-quart saucepan, stir together the milk, water and sugar. Bring to a boil over medium heat. Add the chocolate and cocoa and return to a boil, whisking until ingredients are well-blended and mixture has thickened. Reduce heat to very low.

Blend for 5 minutes with an immersion mixer or whirl the hot chocolate in a blender for half a minute, until thick and foamy.

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  John's Classic Drinking Chocolate

Source: "The Essence of Chocolate" by John Scharffenberger and Robert Steinberg with Ann Krueger Spivack and Susie Heller

Servings: 6 1/2 Servings

Ingredients:

Preparation:

Heat the milk in a medium saucepan over medium heat until it is hot to the touch. Whisk in the chocolate and sugar. Continue whisking for 1 to 2 minutes until the sugar has dissolved. Add the vanilla, cinnamon and cayenne, if using, and whisk for 1 minute.

Serve in small mugs or, for a lighter, airy consistency, remove the hot chocolate from the heat and blend with an immersion mixer on low speed just before serving. It can also be made ahead and refrigerated and then reheated with the frother of an espresso machine.

Note: John Scharffenberger prefers to use Scharffen Berger 99 percent cacao solid chocolate, which contains a small amount of sugar. If you choose this chocolate, reduce the sugar in the recipe by 2 teaspoons.

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  Hot Chocolate Cross Buns

Source: Mindy Segal, chef and owner of 'Hot Chocolate'

Ingredients:

Preparation:

To Assemble

Melted butter

Honey to drizzle on buns

Sugar

Egg wash (1 egg, 1 yolk, pinch of salt, 1 tbsp milk)

White "Cross" Icing

2 c Powdered Sugar

2 tbsp Milk

Pinch of Salt

Combine sugar, milk and salt until you have a thick, but runny icing. Cover and set aside.

To Make the Brioche

Heat milk to warm about 90%.

Add yeast and stir in.

Let sit 1 minute to dissolve yeast.

In a bowl, mix eggs and yeast mixture.

Add 1 Ѕ cups of the flour and mix well.

Pour rest of flour over top and cover with plastic wrap.

Let rise in a warm place about an hour until it has doubled in volume.

To Finish

Add starter to bowl, then eggs, sugar, flour, and honey.

Start mixing on low speed with dough hook.

Add salt.

Mix until dough comes together. (you may need to add more flour to it for cohesive dough.)

Mix until dough forms a ball.

Work dough for about 3 minutes to form gluten on medium speed.

Turn down to low and add soft butter slowly until it is all incorporated.

Mix to combine.

Place dough in a greased bowl cover with plastic wrap and place in a warm space until doubled in volume.

Punch down cover again with plastic.

Refrigerate.

To Make Hot Fudge

Place all cream in heavy duty sauce pot, heat to warm.

Add sugar, chocolate, salt and corn syrup.

Bring to a boil mixing every couple of minutes.

Turn down to a simmer and simmer until the fudge separates.

Add batter and vanilla mix until combined.

Reserve.

Hot Chocolate Blend

Blend all ingredients in a Cuisineart until a fine powder.

Set aside.

To Assemble Hot Crossbuns

Butter a 8" by 2"square cake pan and then coat the pan with sugar.

Pre-heat oven to 350.

Take brioche and on a floured surface, roll into a square about ј inch thick.

Drizzle hot fudge over the top, then honey.

Sprinkle generously with hot chocolate blend.

Make logs by rolling the brioche ONCE, and then cutting it off.

Slice logs about 2" thick each and place filling side up into a pan, 4 rolls across and 4 rolls down with a total of 16 rolls in the pan.

Cover with plastic and let rise for about one hour.

Reserve left over brioche and filling for later use.

To Bake

Brush buns with egg wash and sprinkle with sugar.

Bake for about 1 hour.

Let cool.

Run a knife around the pan to release buns.

Invert onto a plate.

Remove buns from pan.

In a criss-cross pattern, pipe icing on buns.

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  Nibbilicious Drinking Chocolate

Source: The Cocoa Connoisseur Kitchen

Yield: 1 Serving

Ingredients:

Preparation:

1. Use a double boiler to melt Chocolate Bar. Break the Chocolate Bar into small pieces and place in the double boiler over a medium/low heat.

2. Once the Chocolate is completely melted, add Milk and bring to a simmer (do not boil).

3. Whisk in Madagascar Vanilla and Cinnamon Stick.

4. Continue to stir mixture until smooth and hot.

5. Carefully remove the Cinnamon Stick. Pour the thick mixture in to a mug and serve.

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  Hot Chocolate Royale

Source: "Gourmet Coffee, Tea and Chocolate Drinks: Creating Your Favorite Recipes at Home" by Mathew Tekulsky

Servings: 1

Ingredients:

Preparation:

Stir the chocolate into the half-and-half in a saucepan over low heat for 3 to 4 minutes, or until hot (do not boil). Pour into a mug and top with the whipped cream and chocolate powder.

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  Toffee Hot Chocolate

Source: Rachel Ray, "30 Minute Meals", FoodNetwork.com

Yield: 4 Servings

Ingredients:

Preparation:

In a medium heavy bottomed sauce pot, heat milk, water and sugar to a boil, then remove from heat and whisk in chocolate and butterscotch chips until they melt into the milk. Pour into small mugs or cups and top with whipped cream and crushed Heath bar toffee pieces.

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  Strong Chocolate

Source: Pastry Chef Elizabeth Falkner, Lansing State Journal

Servings: 1

Ingredients:

Preparation:

Off the heat, in a 1-quart saucepan, combine the milk and cream. Split the vanilla bean lengthwise and use the tip of your knife to scrape the seeds into the saucepan, then add the scraped pod.

Whisk the cocoa powder and brown sugar into the milk, then place the saucepan over medium heat and whisk for 5 to 7 minutes, or until frothy and simmering.

Place the chocolate in a heatproof bowl. Remove and discard the vanilla pod, then pour the mixture over the chocolate. Add the salt and whisk until the chocolate is smooth.

Divide the hot chocolate among 4 cups and top each with 2 marshmallows or a dollop of whipped cream.

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  Chocolate Mint Sauce

Source: Diana Rattray, About.com

Yield: 2 cups

Ingredients:

Preparation:

Melt chocolate in top of double boiler over boiling water. Add sweetened condensed milk and stir over boiling water for about 5 minutes, or until thick. Remove from heat. Add salt, oil of peppermint, and 1/2 to 3/4 cup hot water, depending on how thick you would like the sauce.

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  Mexican Hazelnut Hot Chocolate

Source: The Kitchen of Cocoa Connoisseur

Yield: 1 Serving

Ingredients:

Preparation:

1. Place Milk and Hazelnut Spread in a saucepan over medium/low heat. Blend and bring to a simmer, but do not boil.

2. Add Sweet Chocolate and heated Milk mixture to blender.

3. Blend for 30 seconds or until mixture is smooth and frothy.

4. Serve or reheat as necessary

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  Chocolate Caramels

Source: Famous Old New Orleans Recipes; A book of authentic Creole recipes over 200 years old

Ingredients:

Preparation:

Put all ingredients but vanilla, into kettle. Boil until it hardens when tested in cold water. Add vanilla and turn into flat greased tins. When nearly cold, cut into small squares.

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  Breakfast Cocoa

Source: A recipe from "The Boston Cooking-School Cook Book, 1896", The Scrumptious Book of Chocolate: History and Recipes from Conner Prairie Museum

Ingredients:

Preparation:

Scald milk**. Mix cocoa, sugar, and salt, dilute with one-half cup boiling water to make a smooth past, add remaining water and boil one minute; turn into scalded** milk and beat two minutes.

**Note: Original recipe from 1896. Recommend heating milk over medium/low heat.

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  Chocolate Grand Marnier Mousse

Source: Coffee Classics

Yield: 6 Servings

Ingredients:

Preparation:

Melt chocolate in double boiler over medium heat. Put sugar, coffee and Grand Marnier in sauce pan and bring to boil. As soon as chocolate becomes soft, add Grand Marnier mixture. Continue to cook and stir constantly until satin-smooth. Pour into large mixing bowl and cool. Beat egg yolks and vanilla together until light in color. Combine egg yolk mixture and chocolate. Add warm milk and stir well. (Consistency should be semi-fluid). Beat egg whites until stiff; fold into chocolate mixture until all lumps are broken and chocolate looks speckled. Pour into individual sherbet or champagne glasses and refrigerate at least 1 hour. Top with whipped cream to serve.

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  Healthy Hot Cocoa

Source: HoustonChronicale.com, Recipe by Kathryn Moore and Roxanne Wyss

Yields: 4 Servings

Ingredients:

Preparation:

Combine the milk and 2 cups water in medium saucepan. Heat over medium heat until mixture is very hot but not boiling. Remove from heat, and stir in the coffee drink mix and vanilla. Ladle into mugs and serve warm with marshmallows and whipped cream, if desired.

Nutritional Information:

Makes 4 (1-cup) servings, each 108 calories (11 percent from fat), 1 gram fat (no saturated fat); no cholesterol; 21 grams carbohydrates; 3 grams protein; 86 milligrams sodium and 1 gram fiber.

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  Anisette Hot chocolate

Source: "Gourmet Coffee, Tea and Chocolate Drinks: Creating Your Favorite Recipes at Home" by Mathew Tekulsky

Yields: 1 Serving

Ingredients:

Preparation:

Stir the chocolate into the milk in a saucepan over low heat for 3 to 4 minutes, or until hot (do not boil). Pour into a mug, add the anisette, top with the whipped cream, and garnish with a piece of licorice, if desired.

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  Spiced Chocolate

Source: A recipe from "Buckeye Cookery and Practical Housekeeping," 1887, The Scrumptious Book of Chocolate: History and Recipes from Conner Prairie Museum

Ingredients:

Preparation:

Grate chocolate, boil** the milk, reserving a little cold milk to moisten the chocolate, which must be mixed, perfectly smooth to a paste; when the milk boils put in and boil cinnamon, then stir in the chocolate and let boil quickly, pour into a pitcher, and grate in nutmeg. It is nice to add rich cream

**Note: Original recipe from 1887. Recommend heating milk over medium/low heat.

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  Roy's Chocolate Souffle

Source: Roy's Restaurant; Honolulu Star-Bulletin

Yields: 4 Servings

Ingredients:

Preparation:

Melt butter and chocolate together in a double boiler.

Combine sugar and cornstarch. In a separate bowl, whisk eggs with yolks. Add chocolate mixture to sugar mixture; combine thoroughly. Add eggs and whisk just until smooth. Refrigerate overnight.

Preheat over to 400 degrees. Line a baking sheet with parchment paper and spray with cooking oil. Spray molds with oil and line with parchment. Spray parchment with oil. Scoop batter into molds so they are 2/3 full.

Bake on top rack of oven 20 minutes, or until sides are set but center is still undercooked. Remove from oven. Holding each mold with tongs or potholders, slip a metal spatula underneath and transfer to a plate. Slip a butter knife between the parchment and the mold to loosen cake; slip off mold and peel off parchment. Serve.

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  Cinna-Spins Make You Grin Chocolate Truffles

From the State Grille's general manager, Johnny B. Mandola (a former Boy Scout), and chef Adolfo Monjaras

Ingredients:

Preparation:

Combine the chilies with two (2) cups water, and boil until chilies are tinder, about 20 minutes. Strain chilies, and set aside. Once they have cooled, put on latex gloves to stem, seed and devein them. Place the chilies in a food processor with the salt and vinegar, and puree. Set aside.

Using a double boiler, bring about one (1) inch of water to a simmer in the bottom pot. Heat cream to a simmer in the top. Remove cream from heat, and stir in the chocolate, butter and cinnamon. Return to heat, and stir over the double boiler until the chocolate has melted. Pour the mixture into a bowl. Fold in cooled chili mixture, then the chopped cookies. Cool, cover and refrigerate until firm, at least two (2) hours.

Place the ground cookies in a pie plate. Line a cookie sheet with wax paper or parchment. Dip a melon baller into a glass of warm water. Scrape the top of the chocolate mixture to form one (1) inch balls. Drop each ball into the ground cookies, and shake to coat. Cool again if needed, but serve at room temperature.

Before serving, wedge one (1) Cinna-Spins cookie into each truffle for garnish.

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  Chocolate Infused Sorbet with Cocoa Nibs

Source: From the Kitchen of Cocoa Connoisseur

Ingredients:

Preparation:

Brew 3 Ѕ cups of tea with a Chocolate or Cocoa Infused Tea of your choice. Follow the brewing instructions of the tea manufacturer.

Pour brewed tea in to a heat proof bowl and add Sugar. Blend well, and allow to cool to room temperature. Once at room temperature, add Cocoa Nibs and blend.

Pour room temperature mixture in to an Ice Cream/ Sorbet maker. Follow the machine’s operating directions. Once firm, remove from machine and enjoy!

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  Blissful Hot Chocolate

Source: Sweet Indulgence, Tim Talevich

Yield: 4 Servings

Ingredients:

Preparation:

1. In saucepan combine the milk, cream and cocoa powder. Cook over medium heat, stirring to dissolve the cocoa powder. Add the chopped chocolate and stir until it is through melted and smooth. Bring the mixture to a simmer, but do not boil, and cook for 5 minutes, stirring often.

2. Remove the sauce pan from the heat and stir in the vanilla. Continue to stir to cool the mixture slightly, and then pour into serving cups.

3. Whip the cream until it is frothy. Sprinkle the confections sugar and continue to whip until the cream holds soft peeks. Place a large scoop of whipped cream on top of each cup of chocolate and serve immediately.

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  Summer's Frozen Hot Chocolate

Source: Hot Chocolate: 50 Heavenly Cups of Comfort by Fred Thompson

Yield: 6 Servings

Ingredients:

Preparation:

1. Place a double boiler over medium heat. Add cocoa powders, the sugar, and the butter. Whisk until the cocoas and sugar have melted and creamed together with the butter.

2. Add a little of the milk. Add the chocolates, whisking as they melt. Slowly pour in additional milk, reserving 1 cup milk for step 3. Whisk until the mixture is smooth. Remove from heat and let cool to room temperature.

3. In a blender, make 3 servings at a time. Add 1/2 cup of the chocolate base, Ѕ cup milk and about 2 cups crushed ice. Blend until smooth, adding more ice or liquid as needed to reach a perfect texture. (Repeat with remaining ingredients or store any unused chocolate base in the refrigerator, covered). Pour frozen hot chocolate into large goblets and top with whipped cream and grated chocolate. Serve immediately with a straw a long spoon.

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  Champagne Chocolate Mousse

Source: Everyday with Rachael Ray, December 2007

Yields: 6 Servings

Prep Time: 20 min

Cook Time: 10 min

Ingredients:

Preparation:

1. In a heatproof bowl, combine the chocolate chips, butter and 2 Ѕ tablespoons sparkling grape juice. Set the bowl over a pot of simmering water and stir until the chocolate is melted; let cool.

2. In another heatproof bowl over simmering water, whisk the egg yolks, sugar and remaining 2 Ѕ tablespoons juice until thick and warm but not cooked, 3 to 5 minutes. Remove from the heat and whisk in the melted chocolate; let cool to room temperature.

3. Using an electric mixer, whip the heavy cream until soft peaks form; transfer ј cup to a small bowl and refrigerate. Let the remaining cream stand until it reaches room temperature, then using a large rubber spatula, fold into the chocolate mixture until smooth. Spoon into glasses and refrigerate until ready to service.

4. Stir the raspberry jam into the remaining ј cup whipped cream and top each mousse with some of the raspberry cream.

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  Iced Hot Chocolate

Source: Hot Chocolate: 50 Heavenly Cups of Comfort by Fred Thompson

Yield: 6 to 8 Servings

Ingredients:

Preparation:

1. In a medium-size sauce pan over medium heat, combine the half-and-half, milk, brown sugar, salt and the star anise, if desired. Bring to a boil, stirring occasionally. Remove from the heat and set aside for 20 minutes.

2. Meanwhile, place the chocolate in a large heat-proof bowl and melt it in the microwave, being careful not to burn it.

3. Slowly add the hot liquid to he melted chocolate, about Ѕ cup at a time. Mix thoroughly to combine. Strain the mixture through a fine-mesh sieve to remove the star anise, if using.

4. Chill the mixture for at least 4 hours and up to overnight. Serve straight up in a frosty little shot glass.

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  Grand Cru

Fine chocolate is a result of the raw ingredients used and the many steps involved in its making, from the harvesting and preparation of the cocoa bean, to the chocolatier who transforms the cocoa into chocolate. Cocoa beans produce textures and flavors in chocolate as distinct as the climate conditions in which they are grown.

Chocolatier's are promoting the actual cocoa beans they use, even the estate on which the beans were grown and harvested, more and more. When you select fine chocolate, be on the lookout for some of these labels; their meaning can help you choose a fine chocolate that is right for your enjoyment. Single origin chocolate is made from cocoa beans from a single country or area; Single estate chocolate is made from cocoa beans from a single estate or plantation; and Single variety chocolate is made exclusively from one type of cocoa bean. Cocoa Connoisseur offers two Hot Chocolates of single-origin make: Omanhene Peppermint Hot Chocolate and Omanhene Hot Chocolate. Indulge and enjoy chocolate from its source!

  Bicerin, a Hot Italian Drink

Bicerin is a hot, Italian drink made of coffee (espresso), chocolate, and milk served in a small rounded glass, each ingredient being carefully layered in the glass rather than being mixed. Some think the drink was invented at the Caffe Florio, located in Turin, in 1704, but it's popularity was most prominent in the mid-1800's. At that time, three main varities were offered: pur e fior (coffee and milk), pur e barba (coffee and chocolate) and un po'd tut (milk, coffee and chocolate). Once praised by Alexander Dumas, now the drink is recognized as a "traditional Piedmontese product" in the official bulletin of the Piedmont region.

  The Chocolate Pot

For centuries, an elaborate ritual surrounded the act of drinking chocolate. Since chocolate was reserved for the elite, many of the utensils used in the preparation of making and consuming chocolate were beautifully designed and richly painted. As the chocolate drinking experience traveled across the continents, each culture individualized the chocolate drinking ritual by creating new drinking dishware or elaborating on existing pieces.

In the beginning, the Mesoamerican Indians used two clay pots. The chocolate was poured from one pot to another from great heights to create froth. Once a frothy consistency was achieved, the chocolate was poured into individual goblets or bowls for one to consume. The design of the individual bowls varied. While most of the bowls were without handles, a few were designed with handles. On occasions, a personal frothing or swizzle stick was provided with their chocolate filled cup/bowl to ensure the mixture was rich and foamy. Today, the frothing stick is known as a 'Molinillo'.

The pots used to mix chocolate provided vital insight into the chocolate drinking ritual. In 1984, archeologist unearthed the Rio Azul vessel from a royal Maya burial site in Guatemala. The chocolate pot dates back approximately to 460 A.D. and was actually inscribed with the hieroglyph for cacao1. Many variations of the first "chocolate pots" of the Mesoamerican people existed, but the pot's main form consisted of a large round base and an open top.

After chocolate traveled to Spain in 1528, the royal court of Charles V embraced the dark liquid brought over by Hernan Cortez. Although the Spaniards opted to keep the chocolate drinking experiences to themselves for nearly 100 years, their contributions to the ritual involved the creation of the chocolate cup and saucer. After a lady in the Spanish court in Lima, Peru spilled a bowl of chocolate on her dress, the Viceroy of Peru, Marques de Mancera (1639 - 1648), requested a silversmith to create a saucer to prevent such accidents in the future. The silversmith designed a raised ring or collar in the center of the saucer to secure the cup in place. This innovative design is known as the mancerina, after the man, Marques de Mancera, who commissioned the project. The chocolate pots of Spain only slightly evolve from the original chocolate pots of the Mesoamerican Indians. The large base and open top design chocolate vessels continued, but were now produced in metals such as Copper.

Chocolate made its way to France with the marriage of Maria Teresa, daughter of the king of Spain, to Louis XIV, King of France, in 1660. Frothy chocolate was still popular along with ornately designed mancerinas and molinillos. The French continued to elaborate on the chocolate ritual by designing the chocolatiere. Similar to a modern day coffeepot, the chocolatiere either has a hinge or removal finial to allow a mollinillo to be inserted for simplified frothing. According to Paula Deitz, author of 'Chocolate Pots Brewed Ingenuity', "the straight wooden handle of the pot, at right angles to the spout, unscrewed clockwise in order to remain tight while pouring in a counter-clockwise position."

Once the English society caught on to the chocolate experience, the chocolate pot became a true expression of wealth. With the creation of beautifully designed chocolate pots made of precious metals including gold and silver, the wealthy had another means of displaying their wealth via chocolate serving sets. Decorative porcelain chocolate sets became desirable by many in Europe. Well known porcelain manufacturers from around Europe and Asia such as Limoges, Nippon, Dresden and Havilland, entered the chocolate ritual. Chocolate sets arrived on the scene with colorful flower patterns, Asian influenced designs and decorative handles.

During the porcelain influence period, the English deserve recognition for the development of lids for the chocolate cup. This contribution allowed chocolate enthusiasts to keep their chocolate warm for longer periods of time. Moreover, the earliest known chocolate pot to date was made by Gorge Garthorne, an English royal silversmith, around 1685.

Although the chocolate pot phenomena didn't take hold of the US like the European countries, a Bostonian silversmith by the name John Coney began creating chocolate pieces in the US around 1701. In the following century, Tiffany and Company created a famous Japanese motive chocolate pot in 1879. This fabulous piece is described as "Painted in red, the hammered surface is decorated with cast silver crabs and lobsters. Its high ivory finial is actually the handle."5

Unfortunately with the decline of cocoa's price during the late 19th century, the drinking chocolate ritual became attainable by many. With chocolate accessible by the masses, the demand for unique dishware that accompanied the beverage went into decline as well. To this day, only a few European manufactures produce traditional chocolate pots and/or sets. However, the quest for the ingenious chocolate pot continues. A resurgence is taking place, as the wealthy and/or museums seek to find original chocolate serving pieces. Christie's, a distinguished auction house, sold a Spanish Colonial chocolate pot for $3,200 in the late 1980's. As chocolate pots from the Queen Anne period are fetching $30,000 to $50,000, the chocolate drinking ritual is coming full circle to it's original place at the top of the podium.

Resources:

1. Chocolate: The Nature of Indulgence
2. Glauser, Fred. The Sweet Taste of Chocolate Pots from http://www.antiqueweek.com/Article.asp?newsid=165
3. Wolf, Burt. (2002). What We Eat: When Money Grew on Trees, The Story of Chocolate, Acorn Associates Ltd
4. Tips for International Desserts and Treats, DianasDesserts.com
5. B. Paula Dietz, (1989, February 19). Chocolate Pots Brewed Ingenuity, New York Times.

  Chocolate & Casanova

Otherwise known as 'the man who really loved women,' Giacamo Casanova (April 2, 1725 to June 4, 1798) is considered to be one of the most well-known lovers of modern time. Starting at approximately the age of 16, Casanova began to move in the best circles of Venetian society, learning many things about how to behave, food, wine and the opposite sex. Casanova knew how to use guile and charm to seduce women, but he also knew that chocolate had a reputation for being an aphrodisiac. With his insatiable appetite for women and his penchant for using aphrodisiacs in his pursuit of pleasure, it was no wonder that he would consume chocolate prior to making love to a woman. It is speculated that few women that he seduced complained about his lovemaking skills after he had consumed chocolate.

  Cocoa as an Aphrodisiac

In Mayan and Aztec cultures, chocolate was known to have mystical and aphrodisiac qualities - the Aztec emperor Monteczuma would drink chocolate in order to enhance his sexual prowess. When chocolate was introduced to Europe by the Spaniards, it continued to be associated with love and sex.

Chocolate has been found to contain substances called Phenylethylamine and Serotonin, mood lifting agents which are released by the brain when we are experiencing feelings of happiness, love and passion. Phenylethylamine and Serotonin released by the brain cause a rapid mood change, a rise in blood pressure, an increase in heart rate and induces feelings of euphoria.

Eating chocolate also releases Phenylethylamine and Serotonin and produces similar feelings of euphoria. It is no wonder why chocolate is associated as being an aphrodisiac, helping to heighten pleasure and happiness.

Resources:

1. http://www.aphrodite-chocolates.co.uk/chocolate_aphrodisiac.htm
2. http://www.answers.com/topic/chocolate

  US Chocolate Consumption

Americans simply love chocolate! By year 2000, Americans consumed over 3.3 billion pounds of chocolate, up from 3.1 billion pounds in 1996. This means that each American consumed nearly 12 lbs of chocolate per year. Currently, the United States ranks 11th in overall yearly chocolate consumption with the following European countries holding the top three consumption positions:

1. Switzerland 22.36 lbs/per yr
2. Austria 20.13 lbs/per yr
3. Ireland 19.47 lbs/per yr

In order to satisfy the American sweet tooth, chocolate manufacturers must import cocoa from cocoa growing regions such as Cote d'Ivoire, Ghana and Malaysia. As one of the largest importers of cocoa beans, the US primarily obtains their beans from Cote d'Ivoire. Cote d'Ivoire, or the Ivory Coast, is currently the world leader in cocoa bean production. With the US acquiring 47% of Cote d'Ivoire's cocoa bean supply, the US actively contributes to Africa's economic development. In 2003, chocolate manufacturers imported nearly $700 million in cocoa beans to generate $11.4 billion in sales of chocolate products. As the chocolate industry continues to develop exquisite chocolate delicacies, the American market will continue to consume their confectionary passion…Chocolate.

Resources:

1. International Cocoa Organization, Statistics, ICCO.org
2. Chocolate Manufacturers Association, ChocolateUSA.org
3. The World Atlas of Chocolate, sfu.ca
4. zChocolat.com
5. Yin, Sandra, (2002, May). Constant Cravings - chocolate consumption in the US, 2000 - Brief Article. Retrieved from http://findarticles.com/p/articles/mi_m4021/is_2002_May_1/ai_88679456

  History of the Molinillo

The Xocolatl, (pronounced as SHOCK-o-lattle) Nahuatl for modern day chocolate, was considered "The Foods of the Gods" by the Mesoamerican Indians. Deemed sacred among the Mesoamerican population, xocolatl consumption was reserved for religious events and the elite. Unlike the chocolate or hot chocolate, consumed today, xocolatl was served cold with chilies, cornmeal, water and honey. The key to serving this delicacy was ensuring each cup was thick and frothy.

In order to achieve this foamy consistency, the xocolatl forefathers used ceramic pots to pour chocolate from one pot into another. The person creating the mixture would pour the chocolate from high above into another ceramic pot positioned just below. This repeated action resulted in frothy chocolate.

Served ceremonially at religious events and celebrations, each chocolate serving cup, or tecomatl (Nathuatl for ceramic cups) had a personal frothing stick. Two types of sticks were identified as being used in this manner. The first was "either a small straight stick with strong twigs on one end" or "a stiff plant stalk with stubs of roots cleaned and trimmed."²

The frothing process was further enhanced with the creation of the Molinillo (pronounced as "moh-lee-NEE-oh") in the 16th Century by Spanish colonists in Mexico. Carved out of wood, this hand-mixer simplified the chocolate frothing process. To create the desired froth, the molinillo was inserted into a chocolate pot and twirled between the palms of their hands.

As an important piece of the chocolate experience, the molinillo travel back to Spain with the conquistadors and continued to be apart of the chocolate drinking tradition throughout Europe. Overtime, the molinillo evolved from a simple whisk to elaborate serving piece. Intricately designed bodies and detailed decorations were burned into their wooden bodies, making the molinillo a work of art in itself.

Today, molinillos are still part of the chocolate phenomena and can be purchased in various parts of the world. So revered, songs and rhymes were created in honor of the molinillo. The following rhyme was found on the Texas State Library website:

El Chocolate - Traditional Spanish Version
Batir, batir y batir
Y el chocolate a subir.

Chocolate - English (Translation by Rose Trevino)
Twirl and twirl the molinillo
And the chocolate froth will rise.

Resources:

1. Norton, Marcy, Tasting Empire: Chocolate and the European Internalization of Mesoamerican Aesthetics, The American Historical Review, Vol. 111, Issue 3
2. Wikipedia.com, Chocolate, http://www.wikipedia.com
3. Texas State Library and Archives Commission, Bilingual Programs
4. Chocolate.org, Cacao and chocolate timeline
5. Yahoo.com, Spanish-English Translation

  What is Fair Trade? Chocolate with a Conscience...

Americans are becoming increasingly aware of the plight small farmers must endure for consumers to enjoy coffee, cocoa and other imported products from countries such as Africa, Asia and Central America. From 1983 to 2002, America's imported food consumption increased by13% and their consumption rate of crop and product imports (which include coffee, tea and cocoa) is nearly100%. As these farmers work diligently to meet the ever increasing product demand, the environment and food import system they operate within can be very challenging. With civil and political unrest, the commodities market (which I personally do not understand) as well as pest/disease infestations, the majority of farmers struggle to maintain their crops while being at/or below poverty levels. Fair Trade was developed to create a social and economic system for struggling farmers to address their industry concerns, establish production guidelines and develop product pricing standards.

Unfortunately, a negative side of the cocoa industry exists and is being alleviated with the implementation of Fair Trade and Fair Trade organizations. Various cocoa bean producing countries continue to use child and/or slave labor to harvest their crops even after slavery was so-called "abolished." Some farmers claim they must resort to slave labor as a result of their low wages received from buyers. Although the Fair Trade phenomena is relatively new to the American market, Europe and parts of Africa started creating similar organizations to assist the plight of the farmers many years before. In 1993, Max Havelaar, a Norwegian Fair Trade Association based in Oslo, Norway, sold the first Fair Trade labeled chocolate in Europe.

The Fair Trade momentum continued with the formation of the Fairtrade Labeling Organization in 1997. The Fairtrade Labeling Organization, or FLO, is an umbrella organization for groups dedicated to setting "the Fairtrade standards, support, inspect and certify disadvantaged producers and harmonize the Fairtrade message across the movement."⁵

With the development of Fair Trade organizations across the globe, farmers become empowered to protect themselves from market (price) fluctuations, establish quality guidelines and receive assistance with tools required for cultivation (pesticides, fertilizer, equipment etc.). Lastly, and most importantly, Fair Trade allows farmers to receive earnings that cover living and production experiences.

So, if you have a chose between products... buy the one that's for the little guy.

Resources:

1. United States Agricultural Department, Amberwaves, February 2004
2. TransFair USA, www.transfairusa.org
3. AntiSlavery.org, The Cocoa Industry in West Africa: A history of exploitation
4. International Cocoa Organization (ICCO), Fair Trade
5. Wikipedia.com, Fairtrade Labeling Organization, http://www.wikipedia.com

  The First Chocolate Drink

I bet you didn't know that the chocolate drink we all know and love today is nothing like the original drink adored and created by the Indian people of the Mesoamerica region (what is now Mexico). Only the royalty of the Mayan and Aztec Indians were able to enjoy this drinking delicacy called, "Xocolatl."

The first chocolate drink consisted of pulverized cocoa beans, water, chilies and vanilla. Other spices such as anise seed and/or annatto (previously called "achiote") were sometimes included. Once all the ingredients were mixed together, the Xocolatl was served cold and unsweetened in a goblet or bowl.

Stay tune for a detailed history on how Xocolatl evolved into the modern day chocolate beverage!

Resources:

1. Wikipedia, Chocolate, http://www.wikipedia.com
2. History of Chocolate, http://www.hhhh.org
3. New Internationalists, From Maya to Market, http://www.newint.org/issue304/market.htm

  Cocoa Process

The road to a savory cocoa drink is lengthy and labor intensive. However, the following flow chart will provide insight into the harvesting of cocoa beans and the process farmers must endure for us to enjoy cocoa-based products¹: