Byline: Maryana Vollstedt For The Register-Guard
Chocolate has universal appeal. It seems that every country in the world has its own traditional ways to use it. Chocolate comes from the Theobroma cacao plant grown in tropical regions. It was discovered thousands of years ago by the Aztecs, who called it the 'food of the gods.'
Chocolate has a variety of uses in baked goods, pudding-type desserts, drinks, candy, ice cream and in some savory dishes. It complements fruit, nuts, game, spirits and mint.
There are many chocolate products in different shapes and forms, which can sometimes be confusing.
Here is a simple glossary:
Unsweetened chocolate (bitter chocolate), baking chocolate, semisweet chocolate and sweet chocolate: All have varying degrees of sweetness. Check your recipe.
Milk chocolate: Sweetened chocolate with milk or cream added, it cannot be interchanged with other chocolate in cooking.
White chocolate: Not a true chocolate; it does not contain chocolate liqueur and has very little chocolate flavor.
Mexican chocolate: Sweet chocolate flavored with cinnamon, almonds or vanilla. It is often used in hot chocolate drinks and some Mexican dishes.
Chocolate syrup: A combination of cocoa, powdered sugar or corn syrup. It is used to flavor milk or as dessert sauce and cannot be substituted for melted chocolate in recipes.
Liquid chocolate: Conveniently designed for baking because it doesn't have to be melted before use, but it is made with vegetable oil instead of cocoa butter and doesn't deliver the same texture in recipes.
Unsweetened cocoa: Ground powder, low in fat and sodium, and contains no preservatives.
Chocolate chips or morsels: Semisweet, made especially to hold their shape when baked. Chips come in different flavors and are used in baked goods, especially cookies.
All chocolate products should be stored in a cool, dry place. Always use premium chocolate for best results.
Chocolate scorches easily and it is important to melt it slowly on low heat or over hot water (in a double boiler) or in a microwave oven. Chocolate can be melted with other liquids, but a drop of moisture in melted chocolate can cause it to 'seize up' or clump and harden.
Recent studies show that dark chocolate (not milk chocolate) has health benefits. It contains antioxidants, helps lower blood pressure and LDL cholesterol, acts as an antidepressant and brings pleasure.
Try to avoid drinking milk with dark chocolate, because the milk may prevent the absorption of antioxidants.
Now that you feel good about eating chocolate, remember, it is a high-fat, high-calorie food, contains caffeine and should be eaten in moderation.
Chocolate has long been said to be an aphrodisiac associated with love and romance. Chocolate desserts are a tradition to serve on Valentine's Day, and here are a few to try:
Easy Chocolate Pots de Crme
This is an easy version of this famous dessert. The rum adds a festive touch, but is optional.
3/4cup semi sweet chocolate chips
1 cup half and half
2 large eggs
3 tablespoons sugar
Dash of salt
2 tablespoons rum (optional)
1 cup whipping cream, whipped with 1 tablespoon sugar, for topping
Preheat oven to 350 degrees.
In a medium saucepan, melt the chips and half and half over medium heat, stirring constantly until chips are melted and mixture is smooth. Cool slightly.
In a medium bowl, beat eggs with sugar and salt. Add rum, if using. Gradually stir into chocolate mixture and mix well.
Pour into 4 or 5 3-inch ramekin dishes and place in a baking pan. Pour boiling water about half way up around the ramekins.
Bake until firm, about 20 minutes.
Remove from pan and cool on a rack. Cover and refrigerate at least 4 hours. Add a dollop of whipped cream before serving.
Serves 4.
Kahlua Chocolate Ice Cream Torte
This is a great company dessert because it is made the day ahead and will generously serve eight.
'cup butter (1 stick)
'cup chopped walnuts or almonds
1 cup all-purpose flour
'cup granulated sugar
1 cup whipping cream, whipped
-cup coffee-flavored liqueur (such as Kahlua or Kamora)
2 tablespoons strong coffee
1 quart chocolate ice cream, slightly softened
In a large skillet over medium heat, melt butter.
Add nuts, flour and sugar and stir constantly, breaking up with a wooden spoon, until mixture is golden and crumbly, about 8 minutes.
If necessary to achieve a golden color, raise temperature to medium-high the last few minutes.
Measure out 3/4 cup of mixture for topping and set aside. Press remaining mixture onto the bottom of a 9-inch spring-form pan.
Cover and freeze for 4 hours.
In a bowl, combine whipped cream, liqueur, coffee and ice cream and with an electric mixer beat until smooth.
Spoon into prepared pan. Freeze until almost set, about 2 hours.
Sprinkle with reserved crumb mixture, cover and return to freezer and freeze until firm, 3 to 4 hours or overnight.
To serve, release the spring-form pan and transfer the cake to a decorative plate or cake stand. Cut into wedges.
Serves 8.
Heavenly Chocolate Truffles
These small, elegant treats only take minutes to make. Serve with a cup of strong coffee.
4 ounces semisweet chocolate, coarsely chopped
2 tablespoons whipping cream
2 to 3 tablespoons cocoa
In a small pan over low heat, place semisweet chocolate and whipping cream, stirring constantly until blended. Pour into a bowl, cover and refrigerate 40 minutes.
Spread cocoa on a piece of wax paper. Using your fingers, shape about 1 teaspoon of the mixture into a ball and roll in the cocoa until coated.
Arrange truffles in a single layer in a shallow container.
Cover and refrigerate for up to 2 weeks.
Makes about 12 truffles.
Italian Chocolate Almond Cake
This takes several steps, but you will have a luscious cake for the love of your life. Read the recipe carefully. Serve with ice cream, if desired.
1'cups blanched slivered almonds
1 cup sugar, divided
8 ounces bittersweet or semisweet chocolate
5 large eggs, separated (yolks in a large bowl)
'teaspoon almond extract or vanilla
'teaspoon grated lemon peel
'cup (1 stick) melted butter, slightly cooled
Powdered sugar for dusting on top
Preheat oven to 350 degrees.
In a food processor combine almonds and 1/3 cup sugar and blend until almonds are very fine. Transfer mixture to a bowl.
Cut up chocolate, then chop in food processor with 1/3 cup sugar, about 45 seconds.
In a large bowl, with an electric mixer, beat egg yolks with remaining 1/3 cup sugar until well blended, about 5 minutes. Add extract and lemon zest.
Fold in chocolate almond mixture, then add butter.
In another medium bowl, with clean beaters, beat egg whites until stiff.
In 3 separate additions, fold egg whites into chocolate mixture.
Transfer batter to a butter-coated spring-form pan.
Bake until toothpick inserted in the center comes out with a few crumbs attached, about 40 minutes. Cool on a rack.
Cover and store at room temperature. Cut around sides and release pan. Sift powdered sugar on top and serve with ice cream.
Serves 6 to 8.
Eugene cookbook author Maryana Vollstedt can be reached by e-mail at?ovollstedt@aol.com or at her Web site, www.maryana-?vollstedt.com.
