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Now You Can Make Wonderful, Sinfully Delicious Chocolate Truffles, Fudge, Cakes, Breads And Candies!
150 Wicked Chocolate Recipes For You To Indulge In
Candy bars, milk shakes, cookies, flavored coffee - even cereal and medicine! Chocolate is a key ingredient in many foods.
In fact, it ranks as the favorite flavor of most Americans. And yet, few of us know the unique origins of this popular treat.
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For many millennia Cacao grew in the understory of the tropical rainforest the northern Amazon basin.
Together with the plethora of plants, animals and insects of the rainforest, it thrived in the shade on the forest floor and lived on the nutrients and water passed down from the canopy above.
Cacao has been a cultivated crop for at least 3,000 years, probably quite a bit more.
Before that it is certain that the seeds of wild Cacao trees were gathered.
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Initially a few Cacao trees would be planted just inside the heavy rainforest, mixed with both wild and cultivated understory plants.
Eventually that grew to more specific plots of Cacao, still under the canopy and within the rainforest.
The Mayans and Aztecs of the Americas consumed Chocolate bitter and often added chilies. It was used by the common people as a spice, while the royalty drank it straight and bitter.
In Latin America, Cacao is often used in it's original role as a bitter spice. Try a Molé burrito sometime. Yum! Cacao did not know sugar at all until the European love for sugar combined them.
The New World, Mexico and Costa Rica, but primarily Venezuela, was the main supplier of Cacao until the start of the 20th century when the center of cultivation moved first to the Caribbean and then to Africa (with some also in Asia).
In the late 19th century major companies started growing Cacao on large plantations, generally clearing rainforest to provide open land. It was at this time that the extremely low pollination rate of Cacao (1 in 3000) was noticed, but no one paid any attention to it.
You will still find scientific sources which suggest this was a natural phenomenon, when in fact, moving Cacao from the rainforest to plantations took it farther away from it's pollinating midges' habitat.
Chocolate remained popular in Europe, and after World War II many Belgian and French Chocolatiers specialized making fine, high grade Chocolate. Eventually, in 1994, the Chocolate war established standards and started the huge wave of pure Chocolate Bars made of 70% or more, Cacao.
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Some Of The Recipes You Will Find Inside This eBook:
- Mocha Truffles
- Peanut Butter and Chocolate Truffles
- White Chocolate Truffles
- Hazelnut Or Almond Truffles
- Grand Marnier Truffles
- Cream Cheese Brownies
- Cream Cheese Topped Brownies
- Eclair Cake
- German Chocolate Chip Bread
- Chocolate Almond Biscotti
- Chocolate Biscotti
- Chocolate Peanut Biscotti
- Chocolate Chip Nut Bars
- Chocolate Crunch Bars
- Chocolate Delight Bars
- Chocolate Fudge Bars
Some Recipes For You To Try Out:
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Chocolate Truffles
Ingredients:
- ˝ Cup unsalted butter
- 2 1/3 C confectioner’s sugar
- ˝ C cocoa
- 1/4 cup heavy or whipping cream
- 1 1/2 teaspoon vanilla
- Centers: pecan, walnuts, whole almonds or after-dinner mints
- Coatings: coconut, crushed nuts,confectioners sugar
Makes about 3 dozen truffles.
Method:
- Cream butter in large mixer bowl.
- Combine 2 1/2 cups confectioners' sugar and the cocoa; add alternately with cream and vanilla to butter.
- Blend well. Chill until firm.
- Shape small amount of mixture around desired center; roll into 1 inch balls.
- Drop into desired coating and turn until well covered.
- Chill until firm.
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Chocolate Pecan Rum Balls
Ingredients:
- 1 lb Pecans, shelled and ground
- 8 1/2 oz Chocolate wafers; crushed
- 1/2 c Dark rum
- 1/3 c Honey
- Powdered sugar
Makes 100 Balls
Method:
- Combine all ingredients, except powdered sugar, in a large bowl. Mix well.
- Chill for 20 minutes.
- Shape by spoonful into round balls.
- Store in a tightly covered, airtight container.
- Just before serving or giving, roll in powdered sugar.
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Boston Brownies
Ingredients:
- 4 Squares unsweetened chocolate
- 1/2 lb Butter or Parkay margarine
- 2 c Sugar
- 1 c Flour
- 4 Eggs
- 2 ts Vanilla
- 1 c Nuts, chopped
- 1 c Semisweet chocolate chips
Method:
- Melt Chocolate and butter together in a small saucepan over low heat.
- In a large bowl, mix sugar, flour, eggs and vanilla.
- Add melted chocolate mixture and mix well.
- Stir in nuts and chocolate chips.
- Pour into greased 9x13-inch pan.
- Bake at 350 degrees for 30 to 32 minutes.
- Test corners to see if done, as center will seem gooey.
- Cool 30 minutes.
- Refrigerate for 1 1/2 to 2 hours.
- Cut into squares.
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LICK YOUR LIPS AND DROOL!
WARNING!
If Your On A Diet, Don't Buy This Book,
It Is Too Sinful And Delicious
You Will Not Be Able To Resist
These Chocolate Sensations!
Better Still, Forget Your Diet
And Indulge Yourself
YOU DESERVE IT!
Get Your Copy Now
CHOCOLATE SENSATIONS
"mmm" "mmm" "mmm"
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