Chocolate lover's thread!

[kathycf]

*disclaimer* humor intended, not meaning to ruffle any feathers.

Tired of eating your veggies? Sick of meat? Feeling out of sorts with bread, and ready to give pasta the heave-ho? Then this is the thread to come to. The only requirements are a love of chocolate, and ...well, I guess that is it. So, on with the chocolate love, people. Here are some recipes to get the ball rolling.

Brownie Bites with Magic Frosting

Ingredients:

* . 3/4 cup HERSHEY'S Cocoa
* . 2/3 cup vegetable oil
* . 2 cups sugar
* . 4 eggs
* . 2 teaspoons vanilla extract
* . 1-1/4 cups all-purpose flour
* . 1 teaspoon baking powder
* . 1/2 teaspoon salt
* . 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips or 1-2/3 cups HERSHEY'S Premier White Chips, divided


Directions:
1. Heat oven to 350°F. Place about 40 foil baking cups (2-inches in diameter) on cookie sheets.

2. Stir together cocoa and oil in large bowl until smooth; stir in sugar. Beat in eggs and vanilla; stir in flour, baking powder and salt. Stir in 1 cup peanut butter chips, reserving remaining 2/3 cup for frosting. Drop mixture by rounded tablespoonfuls into baking cups.

3. Bake 15 to 18 minutes or just until set and small cracks appear on surface. Remove from oven; immediately place about 6 reserved peanut butter chips on center of each brownie. Let stand several minutes to soften; swirl melted chips with knife or spatula. Garnish with pecan half, if desired. About 3 dozen brownies.




Chocolate Filled Walnut-Oatmeal Bars

Ingredients:

* . 1 cup (2 sticks) butter or margarine, softened
* . 2 cups packed light brown sugar
* . 2 eggs
* . 1 teaspoon vanilla extract
* . 1/2 teaspoon powdered instant coffee(optional)
* . 3 cups quick-cooking rolled oats
* . 2-1/2 cups all-purpose flour
* . 1 teaspoon baking soda
* . 1/2 teaspoon salt
* . 1-1/2 cups chopped walnuts, divided
* . CHOCOLATE FILLING(recipe follows)


Directions:
1. Heat oven to 350°F.

2. Beat butter and brown sugar in large bowl until well blended. Add eggs, vanilla and instant coffee, if desired; beat until fluffy. Stir together oats, flour, baking soda, salt and 1 cup walnuts; gradually stir into butter mixture with spoon. (Dough will be thick.) Set aside 2 cups dough.

3. Press remaining dough evenly onto bottom of ungreased 15-1/2x10-1/2x1-inch jelly-roll pan. Prepare CHOCOLATE FILLING; spread evenly over dough. Crumble reserved dough evenly over filling. Sprinkle with remaining 1/2 cup walnuts.

4. Bake 25 minutes or until top is golden brown (chocolate will be soft). Cool completely in pan on wire rack; cut into bars. About 4 dozen bars.


CHOCOLATE FILLING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
1/4 cup sugar
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1-1/2 teaspoons vanilla extract

Melt butter in medium saucepan over low heat. Stir in cocoa and sugar. Add sweetened condensed milk; cook, stirring constantly, until smooth and thick. Remove from heat. Stir in vanilla.

[dramasnot6]

YAY! Chocolate! thanks for making the delicious thread kathy! I am a big chocoholic myself.

Some of my fav vegan/sugarless choco recipes!

Dessert: Vegan Brownies
12 oz. silken tofu, pureed
1/2 cup flour
1 cup water
2 1/4 cups sucanat
1 1/2 tsp salt
1 tsp vanilla
1 1/8 cup cocoa
3/4 cup oil
2 1/4 cup flour
1 1/2 tsp. baking powder

1. Cook tofu, 1/2 cup flour and water together over low heat for about 3 minutes until thickened. Allow to cool.
2. Add sucanat, salt and vanilla to the mixture.
3. Add cocoa and oil to the mixture.
4. Stir in remaining 2 1/4 cup flour and baking powder until blended.
5. Bake in 9x13 pan for around 35 minutes at 350 degrees. Set pan on wire rack to cool, then cut into bars.


Dessert: Chocolate Chip Cookies
1 1/2 cups white flour or whole wheat pastry flour
1 heaping TB arrowroot or cornstarch
1 tsp. baking powder
1/4 tsp. salt
1/2 cup flaked coconut
approx 1/4-1/3 cup semisweet choc chips
1/2 cup oil
2/3 cup maple syrup
1 tsp vanilla
1/2 tsp orange extract

1. Mix dry ingredients together.
2. Stir wet ingredients together well and add to the dry. (Optional: 1/3 cup chopped pecans or walnuts)
3. Form balls of dough ~2" in diameter, place on parchment lined sheets and flatten.
4. Bake at 350 degrees for 12-16 minutes until lightly browned.
This recipe can be doubled.

[Nightshade]

yaaaaaaaaaaaaaa...diet diet diet :bawling:

[Koa]

I LOOOOOVE CHOCOLATE!

What about a hot chocolate done the right way, that is THICK like we do it in Italy, not plain milk and chocolate powder like here...or in many places... I brought here with me the little packets to make it myself, because when I was in italy I had it at any occasions in bar because I was missing it...

[Nightshade]

Oooo how much milk does it have in int Koa?

[Koa]

uh..not much I guess...the packets I have, have powder to put in 125 ml of milk on the fire and keep stirring (the more you stir, especially after it boils, the thicker it gets...and of course if you don't stir it sticks to the pan which is never nice :p)

[Nightshade]

oh I can come and share a cup then:( . Stupid lactese enzyme defficency my hot choclate is almost complety made of water.....)

[Koa]

uh? you can't have milk? sure you can come for a cup, i was going to invite you actually, but I have only 3 packets left and next week I'm away... today I'm busy and maybe tomorrow too...hm I'll text you tomorrow if my plans don't work out :p

[Nightshade]

hehe:lol: no tommorow I have a meeting with a lecture to find out why I only got 55% ( well the highest mark was 68 but thats not the point if Im going to get areally good degree is it?)

get your mum to send more !!:D And when we do it Ill bake somthing :D:D andnot have any dairy for 3 days before so itll be ok:D

[Koa]

yes i should get more... my mum will visit here but only at the end of feb/early march, dunno if I can wait that long... and hot chocolate is better when it's reaaaally cold, although by that time it's probably still cold here anyway :p

[AimusSage]

No one started an antithetical thread yet?

[dramasnot6]

i always use lots of cinnamon in hot chocolate

[Nightshade]

soory?? anti ethical??:confused:

Koa do you put marshmellos in your hot choclate? and cinimmon?

[Nightshade]

JINX!! yay actually Im not sure there is anything I dont use cinimon in , spinach is especially fine with iit :nod:

[Niamh]

yum chocolate! Just reading this thread makes me want to eat it. I wonder if there is any hot chocolate in the press? no mallows though!:bawling:

[kathycf]

All sorts of chocolate related info and goodies are here:

Exploratorium Magazine: Chocolate (http://www.exploratorium.edu/exploring/exploring_chocolate/index.html)

Tempering Chocolate
In this activity, you'll learn about "tempering" -- a delicate process of melting and cooling chocolate that not only produces delicious results, it's also an opportunity to learn a little science!
Chocolate in the Forest
A visit to the Amazon, a source for chocolate.
An American Invention
The Olmecs, the Mayans, and the Aztecs.
Chocolate Invades Europe
Chocolate conquers the continent.
From Bean to Bar
Take a video tour of the Scharffen Berger chocolate factory.
Health Help or Risk?
Can chocolate help prevent heart disease?
"Feel Good" Food
More than a food, but less than a drug.

[Petrarch's Love]

What about a hot chocolate done the right way, that is THICK like we do it in Italy, not plain milk and chocolate powder like here...or in many places... I brought here with me the little packets to make it myself, because when I was in italy I had it at any occasions in bar because I was missing it...

Mmmm...Now I'm craving Italian hot chocolate, Koa. I don't think they make it like that anywhere else on earth. It's so rich and thick! Ah well, I'm going to comfort myself by making some thin but tasty American hot chocolate anyway.

[cuppajoe_9]

Mmmm...chocolate.

Mmmm...vegan fair trade chocolate...

[Virgil]

Mmmm...Now I'm craving Italian hot chocolate, Koa. I don't think they make it like that anywhere else on earth. It's so rich and thick! Ah well, I'm going to comfort myself by making some thin but tasty American hot chocolate anyway.

Yes Italian hot chocolate is the absolute best I've ever had. What do they do different? Do they use heavy cream instead of milk?

[AimusSage]

Mmmm...vegan fair trade chocolate...
Mmmm ...cheap forced labour chocolate...

[kathycf]

Now now...this is a guilt free, diet free and thought free thread. Um, scratch that last one and think of the first two. :D Now thanks to all this cocoa discussion I am going to have to get out of my comfy chair and go make some. The power of cocoa compells you. :p

[bluevictim]

Here's a recipe I use pretty often:

Hershey's Kisses

Ingredients:
* gasoline
* 5 dollars

Directions:
1. Put gasoline in car.
2. Drive car to nearest grocery store.
3. In the grocery store, find the bag labeled, "Hershey's Kisses".
4. Bring the bag to a checkout line. (*)
5. Give the cashier the 5 dollars. (*)
6. Bring the bag with you into the car.
7. Drive car home.

Enjoy!
http://img.shopping.com/cctool/PrdImg/images/pr/177X150/00/01/c5/a1/7b/29729147.JPG

(*) Steps 4 and 5 can be skipped if you are good at sneaking around (not recommended).

[Lily Adams]

*Comes romping in with my chocolate sprites*

Chocolate for all! Lets all run over some peasants with our carriages, since we are all intoxicated, now shall we? :D Ahahaha!

[kathycf]

WEll, we could just give the peasants some chocolate too, and then drive off yelling.


This makes it look (upon first glance) like the primary ingredients of Hershey's Kisses are gasoline and money. Now, that is just chocolate blasphemy. All though I do agree with the sentiments, those Kisses are great. :D

Here's a recipe I use pretty often:

Hershey's Kisses

Ingredients:
* gasoline
* 5 dollars

[bluevictim]

WEll, we could just give the peasants some chocolate too, and then drive off yelling. Nah, let them eat cake.

[Scheherazade]

Here's a recipe I use pretty often:

Hershey's Kisses

Ingredients:
* gasoline
* 5 dollars

Directions:
1. Put gasoline in car.
2. Drive car to nearest grocery store.
3. In the grocery store, find the bag labeled, "Hershey's Kisses".
4. Bring the bag to a checkout line. (*)
5. Give the cashier the 5 dollars. (*)
6. Bring the bag with you into the car.
7. Drive car home.

Enjoy!
http://img.shopping.com/cctool/PrdImg/images/pr/177X150/00/01/c5/a1/7b/29729147.JPG

(*) Steps 4 and 5 can be skipped if you are good at sneaking around (not recommended).Hey,

If you walk or cycle to the shop, you both save money and 'pre-spend' some of the calories you will devour (and any possible sense of guilt which might follow the chocholate binge!)

[dramasnot6]

Mmmm...chocolate.

Mmmm...vegan fair trade chocolate...

That's the type I get too. Do you ever cook with it or just eat it plain cuppa?

[kathycf]

Nah, let them eat cake.
Only if it is chocolate cake. :)

[Virgil]

I don't know what happened with the other threads, but I thought we were all respectful of each other. I certainly wasn't upset. I apologize if I upset anyone.

I guess we can all agree that we love chocolate. :D

[Jean-Baptiste]

Yeah, chocolate's good. Can I have some coffee with mine? Wait...you are serving chocolate here, right? Ah, well. Where's my gasoline and $5 bill?

[kathycf]

Yeah, chocolate's good. Can I have some coffee with mine? Wait...you are serving chocolate here, right? Ah, well. Where's my gasoline and $5 bill?
Yes, there is chocolate. Gas and money are all well and good, but don't taste nearly as nice. Coffee is also right at home.


I don't know what happened with the other threads, but I thought we were all respectful of each other. I certainly wasn't upset. I apologize if I upset anyone.

I guess we can all agree that we love chocolate. :D
Yes we can all agree on that.:) I don't know what happened either. I think people were being ok, but some things were getting misinterpreted and the tone started getting negative.... I am sorry that I contributed to that, but I said what I had to say out in the open and there is no way to take it back now. I just want everybody to be happy.

Well, anyway...back to chocolate. I made some cocoa. (I can blame you for that Virgil, along with Koa, Night and PL!! :p ;) ) It was reaallly good! I usually use humdrum Swiss Miss brand cocoa but put light cream (the same I use for coffee) in it.

[Janine]

I love dark chocolate covered pretzels....hum, next thing to heaven. Anyone see the film, "Chocolat"? You just have to eat lots of chocolate when watching that film. The stuff looks so yummy!
I am with Drama - lots of cinammon...did I spell that wrong(?) with my hot chocolate...nice in coffee, too.
I guess chocolate is pretty cool with everyone. This should be peaceful, but really I did not see a thing wrong with those other threads. Oh well....
I am glad this thread is calorie free. Dark chocolate is considered a health requirement now - a little each day is good for the heart. So do indulge!

[Schokokeks]

Ooo, this is paradise ! :D
Thank you for all the lovely recipes ! I'll post my favourites when I'm back home.

[Pensive]

Chocolate? I adore chocolate! Hey, I smell it somewhere. I am getting hungry!

*looks around for a chocolate but smacks her head when finds none*

[Logos]

I had just read Taras Grescoe's Devil's Picnic and there's a chapter about chocolate..here's a quote: :D

Chocolate contains twelve hundred chemicals, among them tryptophan, an essential amino acid involved in the production of mood-regulating serotonin, and three distinct N-acylethnanolamines, which in large quantities can mimic the action of marijuana by binding to the brain's cannaboid receptors. Commercial chocolate, like the kind that goes into Mars and Snickers bars, is so heavily processed that it is stripped of any compounds-apart from sugar and fat-that could help elevate mood; but high quality cacao....is rich in the potent stimulants called methylxanthines.
.
.

[kathycf]

Logos, that just proves what I have thought all along...chocolate is perfect food. :D


Chocolate? I adore chocolate! Hey, I smell it somewhere. I am getting hungry!

*looks around for a chocolate but smacks her head when finds none*
I know it is just virtual but will this do for you, Pensy?

http://i61.photobucket.com/albums/h56/kathycf/200px-Chocolate02.jpg

[Pensive]

Logos, that just proves what I have thought all along...chocolate is perfect food. :D


I know it is just virtual but will this do for you, Pensy?

http://i61.photobucket.com/albums/h56/kathycf/200px-Chocolate02.jpg

Thank you. But it feels like near to something yet far far away. Want to take it and eat it all, but unable to do so. But still, it does the trick. Makes me feel very good, because it is a delicious sight. :D

[Koa]

Koa do you put marshmellos in your hot choclate? and cinimmon?

No way! I don't like cinnamon that much and I've only seen those marshthings in an episode of the Simpsons...:lol:

[Koa]

http://i61.photobucket.com/albums/h56/kathycf/200px-Chocolate02.jpg


:eek: :eek: :eek: I had that very same picture (smaller of course) as an avatar in another forum for a few months:lol: :p

[Serenata]

Hey, I just found this thread. Great idea! Not only is chocolate yummy, but it's good for you also. I'm gonna go eat some. As for hot chocolate, I prefer Ovaltine.

[Lily Adams]

Nah, let them eat cake.

Nice.



Only if it is chocolate cake.

Such witty people on this forum! Of course it is a literature forum!

Anyway, I ate too much chocolate today...it was just sitting there in the candy dish to tempt me and torture me, so I ate it. :D Not all of it, of course. I have a sweet tooth like Salieri. He's always eating rum pudding or chocolate. Cheers to the world's favorite (Or is least favorite more appropriate?) sweet tooth/homicidal maniac!

[bluevictim]

Not all of it, of course.Well? What are you waiting for?

[Lily Adams]

Well? What are you waiting for?

Blargh. I'd probably cast up my accounts if I did that! I'm too full.

I'd also get really hyper and not be able to get to sleep. I have a final exam tomorrow!

[kathycf]

Good luck on your exam. When you are done, you can celebrate with more chocolate.... :)

[Lily Adams]

Ah, yes, thank you! I will...I'm going to shop a bit this weekend to celebrate as well as eat chocolate...which doesn't make any sense, because I hate clothes shopping; but I'm going with a friend, so that's why it's considered "celebrating". Hopefully she'll help me out of the drudgery...

[dramasnot6]

Chocolate is medicine for the soul, of course :D

Lookie what I found!
http://chocolates.tripod.com/med.html
http://i129.photobucket.com/albums/p231/dramasnot6/d608.jpg

[kathycf]

Oh wow! That is pretty cool. One can only imagine that an overabundance of chocolate was what brought him to the dentist...:lol:

[dramasnot6]

:lol: Yea, that's the irony of it! I still can not figure out why on earth vannila is the favorite flavor of ice cream in the US! It just seems so natural it would be CHOCOLATE :D

[kathycf]

Maybe vanilla is just a little more versatile. Actually, chocolate is only my second favorite flavor of ice cream...the first is coffee. *drools*

All this talk of sweets and here is me with my "special visitor" and no sweets in the house. This does not bode well....:p :lol:

[dramasnot6]

Oh my, go watch a movie and buy some sweets right away! :D Always helps

[Themis]

Chocolate is medicine for the soul, of course :D

Lookie what I found!
http://chocolates.tripod.com/med.html


:sick: They have ears too! Ears! *scared*


Back to topic: Chocolate! I love chocolate! :D

[Virgil]

Oh I may have to severely cut back on chocolate. :( :( My doctor tells me I have a "fatty liver," whatever that exactly means. I had a blood test and one of the liver functions turned up a little high. So he had me take an ultra sound of the liver and he says it's fatty. It's nothing serious but i have to lose weight. The thing that bothers me is that i'm not heavy. You've seen my pictures. So I'll have to lose weight and the first thing is cutting back on deserts and treats. :bawling: :bawling:

[kathycf]

Oh, that is a shame. I am sorry for your troubles Virgil. One of the nice things about having a dog is they love to run and play so more exercise might help you out to in addition to whatever dietary restrictions your doctor places you on.

Maybe you can have dessert every once in a while, there are many ways to cook or make things that are low in fat and cholesterol but still taste nice.

*goes off to hunt up some recipes*

*edit*
Ok, one thing I remember about baking chocolate desserts (such as brownies) is that cocoa powder is much lower in fat than baking chocolate, so that is good. I prefer cocoa powder anyway as it is more convenient. Here are some links to low fat desserts and other dishes.

Chocolate stuff (http://www.mardiweb.com/lowfat/choc.htm)

Low cal Diner (http://www.lowcaldiner.com/Main/maintoc.html)(loads of main dish, breakfast, desserts ect...)

[dramasnot6]

Oh yes! I only use organic cocoa powder or sugarless vegan chocolate which is relatively VERY low fat Virgil. And is concentrated cocoa so many anti-oxidants as well. Plus I find the taste as wonderful as any other chocolate, you can make any chocolately dessert with it too! If youre interested I have brownie, cake, cookie, all kinds of very low fat, 0 cholesterol chocolate recipes.

[Virgil]

Thanks Kathy and Drama. I've been researching this fatty liver thing and it seems that it's an internal processing problem not that I eat too much fat. Here's some info:


What is Fatty Liver?
Fatty liver is just what its name suggests: the build-up of fat in the liver cells. Although this is not a normal condition, fat in the liver usually causes no damage by itself. However, on some occasions it can be a sign that other more harmful conditions are at work. Fatty liver may be associated with or may lead to inflammation of the liver. This can cause scarring and hardening of the liver. When scarring becomes extensive, it is called cirrhosis, and this is a very serious condition. Therefore, it is important that a physician thoroughly examine a patient with fat in the liver.

Cause
It would seem logical that eating fatty foods would cause a fatty liver, but this is not the case. The liver does play an important role in the metabolism or breakdown of fats. Something goes wrong in this process of metabolism, but it is still not known what does cause fat to build-up in the liver. It is known that fat accumulates in the liver with a number of conditions. The most common is obesity. Fatty liver is also associated with diabetes mellitus, high blood triglycerides, and the heavy use of alcohol. It may occur with certain illnesses such as tuberculosis and malnutrition, intestinal bypass surgery for obesity, excess vitamin A in the body, or the use of certain drugs such as valproic acid (trade names: Depakene/Depakote) and corticosteroids (cortisone, prednisone). Sometimes fatty liver occurs as a complication of pregnancy.
http://www.gicare.com/pated/ecdlv37.htm

None of those causes seem to apply to me.

I read elsewhere that 10-20% of people may have this condition. That's pretty high. But it does scare me. Doctor told me to just lose some weight. While I can stand to lose a few pounds, I'm not exactly heavy.

[kathycf]

Has the doctor set a goal for you? Even 5 or 10 percent may be enough of a reduction. For a 160 pound person that is (well, I know you can do the math very well, so I won't need to tell you). :lol:

Try some of the low cal recipes from the link I posted, the diner one. They have lots, not just desserts.

[Virgil]

Has the doctor set a goal for you? Even 5 or 10 percent may be enough of a reduction. For a 160 pound person that is (well, I know you can do the math very well, so I won't need to tell you). :lol:


No he hasn't. He just said lose weight. My goal will be to lose 10 pounds. I have put on a little weight (eight pounds or so) this past four months. Now that I'm going to a gym, I should be able to lose ten pounds in sixmonths, I would hope. I'll cut back on my portions and unfortunately my beloved red wine. :bawling:

[kathycf]

That seems like a good plan. Exercise always helps. :)

[dramasnot6]

Yes, very good plan. A balance of exercise, smaller portions, and better food is usually the best.
Good luck with it!

[Virgil]

Thank you, ladies.

[Janine]

Virgil, I am sorry for your troubles, too. Group sympathy always helps, right? I think if you exercise at a gym, that will made the big difference. Moderate your eating and maybe eat dessert now and then. Did your doctor tell you to restrict pasta and starches, too? They turn to sugar in your system. Eat smaller portions and don't overdo. Some chocolate is bad for certain conditions. I know someone who has kidney stones periodically and he cannot have chocolate at all. He used to be a chocolate addict before this. I think balance is the key word and all things combined will help with the liver problem. You probably won't have to give up the good things in life permanently but get to a moderation level. Diets are hard, so we all do sympathise.

[Virgil]

Did your doctor tell you to restrict pasta and starches, too?

Thanks janine. He didn't tell me anything. Just lose weight.:flare: :(

[bluevictim]

So the doctor didn't say how much weight to lose or to avoid any foods? Just trim your nails and shave!

[Janine]

Well, from my experience, doctors don't know that much about nutrition. Amazingly enough, one told me they only get about one class in it. Usually they just say go see a nutritionist. If he said just to lose weight, I would do so, but I read online that it might be harder to lose with that condition, and they also recommend losing slowly, not rapidly. So don't get discouraged. I think exercising will help with the weight loss. That never hurt anyone and it makes your metabolism work more efficently. We all get lazy and don't exercise enough. I know that is the case with me. I slowed down greatly as I got older. I used to be so active doing all kinds of exercise - skating, skiing, etc. Now we exercise our computer chairs a little too much. If only we could lose weight by typing.:D

[Madhuri]

If only we could lose weight by typing.:D

I wish :D

Hey Virg, you can look at it this way, see, if you lose weight you'll look younger and handsomer (is that a word?), dont you think? Mrs Virgil will give you due attention and you dont need to attend the evening classes with Claes. :lol: *I hope I havent said more than I should have* :p

Your health isnt the only reason to lose weight, see. ;) :D

But, on a serious note, you should listen to what your doc says. :nod:

[Virgil]

I wish :D

Hey Virg, you can look at it this way, see, if you lose weight you'll look younger and handsomer (is that a word?), dont you think? Mrs Virgil will give you due attention and you dont need to attend the evening classes with Claes. :lol: *I hope I havent said more than I should have* :p

Your health isnt the only reason to lose weight, see. ;) :D

But, on a serious note, you should listen to what your doc says. :nod:

Thanks Maddie. :lol: Mrs. Virgil has been after me to take better care of myself. If I understand what you're saying, it means I'm going to have my nights busier. :D

[Nightshade]

Really dont want to be a scare monger or anything but my Granddad didnt drink that heavily ( well as far as I know but then he wouldnt have drunk that much around us with us being muslims would he??) But he used to have a glass of beer or wine pretty much every night, anyway he died of liver cancer which starts of as fatty liver and becomes cirocus of the liver, I belive so be careful. Then again every one of his 6 brothers and sisters who has died and a few of thier kids died of some fore serious cancer, heart, lung, liver , brain tumor. So it runs in the family but still be careful and watch out for your health, yeah?
:D

[Madhuri]

Thanks Maddie. :lol: Mrs. Virgil has been after me to take better care of myself. If I understand what you're saying, it means I'm going to have my nights busier. :D

No, I did not mean what you understood. I was saying it more in terms of affection wise. :D

And, do listen to all the advises here, from Kathy, Janine to Night. You shouldnt take any problem related to an organ of the body lightly, and liver is an important part. So, just take care. :) Hope you get well soon. :)

[Virgil]

Really dont want to be a scare monger or anything but my Granddad didnt drink that heavily ( well as far as I know but then he wouldnt have drunk that much around us with us being muslims would he??) But he used to have a glass of beer or wine pretty much every night, anyway he died of liver cancer which starts of as fatty liver and becomes cirocus of the liver, I belive so be careful. Then again every one of his 6 brothers and sisters who has died and a few of thier kids died of some fore serious cancer, heart, lung, liver , brain tumor. So it runs in the family but still be careful and watch out for your health, yeah?
:D

Thank you Night. The potential of future of cirohcis (sp?) of the liver is a potential. I probably drink as much as your grandfather. I will now have to seriously reduce it. Fatty liver isn't so bad of itself; its just the potential that scares me. Plus my grandmother died (she was only in her 50's) of a liver problem; I can't get a straight answer as to whether it was cancer or something else. She did not drink. So I worry also that this could be hereditary. I wonder if liver problems are a mediterranian people issue.

[Virgil]

No, I did not mean what you understood. I was saying it more in terms of affection wise. :D

Isn't that kind of the same thing? :D



And, do listen to all the advises here, from Kathy, Janine to Night. You shouldnt take any problem related to an organ of the body lightly, and liver is an important part. So, just take care. :) Hope you get well soon. :)
Rest assured Maddie that I am not taking this lightly. I've researched the internet for all possible causes. In fact I'm now doing what i do on my engineering projects, and that is a root cause failure analysis to break down the likely causes and put together a plan to address them. If anything it's overkill, and some of my engineering friends have laughed. Hey it's my life and i ought to work on it as well as I do my job.

[Nightshade]

Thank you Night. The potential of future of cirohcis (sp?) of the liver is a potential. I probably drink as much as your grandfather. I will now have to seriously reduce it. Fatty liver isn't so bad of itself; its just the potential that scares me. Plus my grandmother died (she was only in her 50's) of a liver problem; I can't get a straight answer as to whether it was cancer or something else. She did not drink. So I worry also that this could be hereditary. I wonder if liver problems are a mediterranian people issue.

Err well he was a irish-liverpudlian, not a med drop of blood in his body.

[Madhuri]

Rest assured Maddie that I am not taking this lightly. I've researched the internet for all possible causes. In fact I'm now doing what i do on my engineering projects, and that is a root cause failure analysis to break down the likely causes and put together a plan to address them. If anything it's overkill, and some of my engineering friends have laughed. Hey it's my life and i ought to work on it as well as I do my job.

Thats the spirit :thumbs_up

[Schokokeks]

I'm sorry to hear about your troubles, Virgil, and sorry again that your doctor was of so little help concerning a reform of your nuitrition.
The description of the causes for a fatty liver you found online are quite versatile to me. This is what I find most curious:

It may occur with [...] excess vitamin A in the body
Maybe you should stop eating carrots ? :rolleyes:

I'm sure it won't be difficult for you to lose some weight, as you are definetely not heavy, whereas obese people typically have to wait longer before their body reacts to the new treatment/diet, but shouldn't be a problem for you :nod:.
I hope that everything will go your way !

[kathycf]

Hmm, Virgil. I am not trying to presume to tell you your business, but you may want to consider a second opinion. Your doctor doesn't seem to have supplied you with a lot of information. Just a thought....

here is a nice recipe to cheer us up, and some more information about livers and such.


Low Fat Fudge Brownies

Don't feel guilty about eating one of these low fat brownies. They make a wonderfully chocolately treat with very little of the original fat. Sometimes I add a teaspoon of peppermint extract to make a minty version. Or you could add some chopped walnuts for a little crunch.
INGREDIENTS:

* 1/2 cup all-purpose flour
* 1/2 cup whole wheat flour
* 1 cup firmly packed light brown sugar
* 3/4 cup cocoa powder
* 1/2 tsp baking powder
* 1/4 tsp salt
* 1 egg or 2 egg whites
* 1 tsp vanilla extract
* 1/4 cup unsweetened applesauce or prune puree
* 1/4 cup reduced-fat sour cream
* 1/4 cup fat-free milk

PREPARATION:

Preheat oven to 350 degrees. Coat an 8-inch square baking pan with nonfat cooking spray.

In a medium bowl, stir together flour, sugar, cocoa, baking powder and salt.

In a large bowl, lightly beat egg if using, or place egg whites in bowl. Add vanilla, applesauce, sour cream and milk. Whisk until well blended. Add dry ingredients and mix until just moist.

Empty batter into pan and bake for 25-30 minutes. The center should still be slightly soft. Cool in pan for a few minutes and continue to cool on a wire rack.

Makes 16 brownies.

Per Serving: Calories 111, Calories from Fat 13, Total Fat 1.5g (sat 0.7g), Cholesterol 14mg, Sodium 66mg, Carbohydrate 22.1g, Fiber 1.9g, Protein 2.3g



Nonalcoholic fatty liver disease (nonalcoholic steatohepatitis). In this disorder, fat accumulates in the liver, leading to inflammation and occasionally to scar tissue. Although the exact cause isn't known, nonalcoholic fatty liver disease seems to be associated with diabetes, obesity and elevated levels of fat in the blood.


If a patient has elevations in serum aminotransferase activities for longer than six months, he/she should have a liver biopsy to make the diagnosis the fatty liver or steatohepatitis.

Steatohepatitis can progress to cirrhosis. Treatment (diet and exercise) may stop this progression. Steatosis and steatohepatitis will often improve with weight loss, preferably to near the patient's ideal body weight. Avoidance of alcohol and potentially hepatotoxic drugs may also be beneficial.


Cirrhosis of the Liver


http://digestive.niddk.nih.gov/ddiseases/pubs/cirrhosis/

http://www.mayoclinic.com/health/cirrhosis/DS00373/DSECTION=1

[Virgil]

Thanks Kathy. I read all the web sites. I've considered a second opinion. But I'm going to make some lifestyle changes and in six months have another blood test. This isn't something that is immanent. If nothing changes then, I'm going to go to a liver specialist.

[Nightshade]

So whats the GI scale on those brownies?? Actually never mind Ill havew them anyway I mean come on I know baking reduces my stress levels so I perdict in realtivley near future the whole building is going to be flooded by my baked goods.

:rolleyes:

[dramasnot6]

Some people REALLY love chocolate, I found some chocolate sculptures from here
http://www.jimvictor.com/AssetsFood/foodsculpture.html

http://i129.photobucket.com/albums/p231/dramasnot6/choccycle2.jpg

[dramasnot6]

and who wants to play some chocolate games?
http://www.sitesample.buzzsites.net/page/chocolate_games_9.cfm

[kathycf]

Ooh, I want to have a piece of that sculpture...:D

I don't know what a GI scale is but the brownies are low fat and this is the nutritional info:

Per Serving: Calories 111, Calories from Fat 13, Total Fat 1.5g (sat 0.7g), Cholesterol 14mg, Sodium 66mg, Carbohydrate 22.1g, Fiber 1.9g, Protein 2.3g


Hmm, a little protein, a little fiber. Not too shabby. I am for sure going to have to give those a try...

[dramasnot6]

ooo that is pretty low fat and cal for a brownie, quite impressive.

[Nightshade]

Wow a choclate chess set!! :eek2:
only wouldnt he choclate melt if you played with it :sick:

[dramasnot6]

Wow a choclate chess set!! :eek2:
only wouldnt he choclate melt if you played with it :sick:

but the great part about chess is if you "take" a piece of the other side, instead of just taking it off the board and putting it next to you, you can eat it! Winner is the one who eats the most chocolate :D

[Nightshade]

humm in that case me thnks the true winner will be the bn, because whose goig to eat choclate people have had heir hands all over :sick: see if each pice wqas indivdually wrapped it would be anopther matter entirely

:D

[dramasnot6]

:lol: good point Night. i guess we ought to play chess with hershey's kisses :D

[Nightshade]

ohh now that IS an idea!:nod:

[Virgil]

Wow a choclate chess set!! :eek2:
only wouldnt he choclate melt if you played with it :sick:


:lol: good point Night. i guess we ought to play chess with hershey's kisses :D

That set me off into a giggle. :lol: Great thought ladies. And when a piece gets taken, the captor gets to eat it!!

[Nightshade]

hey Hersheys beat to it...http://www.megachess.com/pmac.htm

and amazon even sell molds for the chess board as well as the pieces mmmmmmmm I have friend who plays chess with every year I might... oh no wait a minute thats in egypt it would all melt and he never lets me win anyway so hed get all the choclate....

[Madhuri]

I bought so many chocolates a few days back and I can see that instead of me its my mother who is eating most of it, sometimes parents behave so strangely. :rolleyes: :lol:

[Shalot]

I like chocolate covered coffee beans.

And has anyone had any cordial cherry hershey kisses? Those are pretty tasty.

But on that note, why do candy bar companies keep coming out with all these limited edition versions of their candy bars? They also had some coconut hershey kisses in a blue rapper....

And then there are the white chocolate reese cups :sick: --- I think those are here to stay now, but I don't know why. It could be because of my coworker --- she just loves them. In fact she has a huge candy dish full of them and she eats them all day long -- they're probably making all their profit off of sales to her...

And what about those reese cups that were inside out (or did I just dream that?)

And how about the giant m&m's? And don't they have the white chocolate M & M's now too?

And what did they do to the tootsie roll? They dipped it chocolate --- didn't think that one was necessary.

[miss tenderness]

Chunky

chunky


chunky!

I adore it!

[dramasnot6]

Chunky

chunky


chunky!

I adore it!

:D I love texture in my food as well! Chunky chocolate chip cookies are to die for. So is chunky peanut butter ;)

[Reccura]

Did you just say CHOCOLATE CHIP COOKIES????!!!!!

Are you kiiiiidddddiiiiinnnnngggg moi?
They're my ABSOLUTE, TOTAL,and TO DIE FOR coookies!!!!!!!!!!

[dramasnot6]

Did you just say CHOCOLATE CHIP COOKIES????!!!!!

Are you kiiiiidddddiiiiinnnnngggg moi?
They're my ABSOLUTE, TOTAL,and TO DIE FOR coookies!!!!!!!!!!

:D Hail the wonderful, succulent chocolate cookies! DEEELLIIIISH indeed!

[kathycf]

And then there are the white chocolate reese cups :sick: --- I think those are here to stay now, but I don't know why.
Eww, white chocolate doesn't even deserve to be called chocolate. :sick: Especially with peanut butter like a Reese's cup. Double :sick: :sick:

I never understood why anybody would even eat that stuff, but I have friends that love it. Well, to each their own.

[sam96]

I know Kathy a lot of people say that white chocolate is great.
I never understood that.
Did anyone here taste lindt milk chocolate.

[kathycf]

Mmm, yes Lindt truffles are excellent. Plus they have nice wrappers. ( I know, who cares about what wraps the chocolate, just what it tastes like! ) :lol:

[Nightshade]

Cant eat lindt :( theyre liquor choclates.....actualy come to think of it cant have truffles either.

[Virgil]

Cant eat lindt :( theyre liquor choclates.....actualy come to think of it cant have truffles either.

How come you can't have truffles? Religious reason?

[sam96]

Kathy,
No,you are right.The wrappers r great.They look "elegant"(as elegant as it gets 4 a wrapper :)) but the box was so cool.It was like that thing that they put milk in(I have no idea what it's called) it's gold and red and has Switzerland written all over it.

[Nightshade]

How come you can't have truffles? Religious reason?

The contatin alchol usually cant have alchols so cant truffles.

[Virgil]

The contatin alchol usually cant have alchols so cant truffles.

I didn't know truffles contained alcohol. Come to think of it, I'm not sure I ever had a truffle.

[kathycf]

Lindt truffles don't contain alcohol. At least not the ones you can purchase in the US. Some truffles do contain alcohol, but certainly not all of them. I don't care for the taste of alcohol in chocolate myself, so I avoid that kind.

The only kind of truffle I have ever had is the confectionary kind. The "real" truffles are much too expensive. :(

Truffles. (http://en.wikipedia.org/wiki/Truffle)

*edit* sam96 this kind here? Lindt (http://www.lindtusa.com/shop_product_detail.cfm?PID=3&PageNum_GetProducts=1&ProductShopBy=34)

[sam96]

Kathy,
Same name,same trade mark,different package,different WRAPPERS!!.
Mine doesn't have alcohol too.
And there r 2 kinds of lindt in it.

[Nightshade]

HUmm I might have to kill someone....:mad:
them: "Oh you cant have those they have alchol in them"
Me" really? Oh but it was a present...sigh.. oh well you have them then."

I think I may have been conned:mad:
((g)):rolleyes:

[kathycf]

Uh oh. It is wise to never stand between a woman and her chocolate. Next time check the ingredients, Night, they should list alcohol there if it is in the truffle. Hopefully. I know they have to in the US, but I don't know how things work in the UK...my last visit there was over ten years ago. :(

[vheissu]

Eww, white chocolate doesn't even deserve to be called chocolate. :sick: Especially with peanut butter like a Reese's cup. Double :sick: :sick:


Very much agree...white chocolate isn't made from cocoa beans right?So, technically (and...flavourly?!) it's not chocolate. The only one I can actually eat without turning my nose up is made by Green&Blacks...but they've put some vanilla in it and the taste is quite different from normal white choc.

I've recently stumbled upon little lindt chocolate eggs, in a nice red foil...there are soooo nice. And today, I went to the little shop across the road which stocks them, after a few days of deciding against it...and they didn't have them! Grrrrr!!!

[kathycf]

It is not that the taste of it is so horrible, it is simply so bland compared to real chocolate.


White chocolate is a type of chocolate based on cocoa butter without the cocoa solids. It also includes milk solids, sugar, lecithin, and flavorings (usually including vanilla). Cocoa butter is the ingredient used in other chocolates so that they remain solid at room temperature yet melt easily in the mouth. Thus, white chocolate has a texture like that of chocolate but does not have the same taste. Unlike chocolate it does not contain caffeine.


As white chocolate does not contain cocoa solids or cocoa mass, it does not meet the standards to be called chocolate in many countries. In the United States, since 2004, white chocolate needs to be at least 20% (by weight) cocoa butter, at least 14% total milk solids, and less than 55% sweeteners such as sugar. Before this date, US firms needed temporary marketing permits to sell this cocoa solids-free chocolate. The European Union has adopted similar standards: white chocolate needs to contain not less than 20% cocoa butter and not less than 14% dry milk solids.

Some "white chocolate" is made with vegetable fat and not derived from cocoa. Vegetable fat-derived white chocolate is white in color, whereas cocoa butter-derived white chocolate is ivory-colored.

[Domer121]

I am a huge fan of chocolate....The best in store brand, in my opinion, is Lindt.....closest you will get to the real thing in retail stores

[Madhuri]

Some news for every chocolate lover -- 12th Feb, is a Chocolate Day :D

[dramasnot6]

2 days before valentines day, that's great timing! :D

[Laindessiel]

Uh... proof of my being a chocolateh addict?

http://i119.photobucket.com/albums/o149/Laindessiel/4R_01_100_1007.jpg

http://i119.photobucket.com/albums/o149/Laindessiel/4R_01_100_1008.jpg

http://i119.photobucket.com/albums/o149/Laindessiel/4R_01_100_1009.jpg

[Laindessiel]

Oh no! The photos are so big!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

That's me taking a time off unpacking the stuff in our new house. That's why I look so haggard. :sick:

[dramasnot6]

You are truly an inspiration to all of us Chocoholics Lain :thumbs_up

[Laindessiel]

Thanks my dear Mira. :blush:

Gosh. You see those damn pimples?? Oh my! I blame the dust and dirt that entails moving houses.

P.S.
Those photos were taken by Reccura. ;)

[toni]

Lain's obvious infatuation with chocolates astounds us all... in a good way! :)

[Laindessiel]

Mind, I don't eat chocolate that way all the time. I actually don't stain anything except my tongue. I'm a neat freak when it comes to eating messy stuff and that chocolate brand keeps on melting. Just havin' some good dirty fun. :lol:

[toni]

Mind, I don't eat chocolate that way all the time. I actually don't stain anything except my tongue. I'm a neat freak when it comes to eating messy stuff and that chocolate brand keeps on melting. Just havin' some good dirty fun. :lol:

lol..:lol:

[kiz_paws]

I was reading the very start of this thread and found that great recipe for chocolate chip cookies posted by dramasnot6. Thanks muchly -- I especially like the fact that it is egg-free and milk-free. :)

[Laindessiel]

She probably makes that because she's a vegetarian. Wow. Gosh, no milk?

[dramasnot6]

I was reading the very start of this thread and found that great recipe for chocolate chip cookies posted by dramasnot6. Thanks muchly -- I especially like the fact that it is egg-free and milk-free. :)

Aww thanks for taking a look at it! Its nice to have someone appreciate my strange, health-nut recipes :) It's sugar free as well,so ends up being quite nutritional AND chocolatey :p


Gosh, no milk?
Yup! I've tried it on many non-vegetarians as well and they couldnt even tell the difference!

[Laindessiel]

That's wholly amazingly chocolatey! I'd like to try some. I'm a fan of dark chocolate too!! Actually, that choc I was eating was pure dark chocolate...

[kiz_paws]

Yes, I do appreciate your recipes, though they are certainly not 'strange', lol!

And I can get these generic chocolate chip pieces that are totally animal-free (milk) so we got us a vegan recipe (one of my family members is Vegan -- the choice began with severe milk and egg allergies and of course the absolute love for animals). For me, I do have cream in my coffee, but our house is, for the most part, animal friendly.

Did you ever notice how difficult it is to find a really decadent dessert recipe that is 'animal-friendly'?? Sheesh!

[hockeychick8792]

I LOVE chocolate!!!!!
For all you chia tea lovers out there try this...
Take a french vanilla chia tea packet and add a french vanilla hot cocoa packet it is chocolisious!!!!!

[dramasnot6]

In honor of St.Pat's day:

http://i129.photobucket.com/albums/p231/dramasnot6/patrickchoco1.jpg

[Shalot]

guess what -- they have yet another hershey kiss. This one is the hershey kiss truffle. That sounds good to me. However, I have to go on a diet. High protein, high fiber and no foods that contain high-fructose corn syrup (which is just about everthing).

diet starts tuesday officially, but I have been practicing for the past two weeks.

[dramasnot6]

Good luck with the diet Shalot! that hershey truffle sounds nice though :D

[kiz_paws]

guess what -- they have yet another hershey kiss. This one is the hershey kiss truffle. That sounds good to me. However, I have to go on a diet. High protein, high fiber and no foods that contain high-fructose corn syrup (which is just about everthing).

diet starts tuesday officially, but I have been practicing for the past two weeks.

Woo, that truffle sounds sooooo good!

Garfield had it right, diet really is DIE with a T... :sick:

[*Classic*Charm*]

How did I never find this thread before!!

MY NAME IS *C*C* AND I AM A CHOCOHOLIC!!!!:thumbs_up

[dramasnot6]

Hi C*C*! *corny wave*

[booksandtea]

hmmm...chocolate. i don't have any good recipes for you but i can tell you some of my favorite chocolate shops here in paris.

Jean Paul Hevin (http://www.jphevin.com/) - little bit-sized pieces of heaven.

Angelina's - (i don't think they have a website) - one of the best hot chocolates i've ever tasted. oh my god. seriously. so good.

Ladurée (http://www.laduree.fr/) - probably the most well-known chocolatier/patisserier in France with a long long history. i am in love with their ornately designed boxes. i think they did the desserts in sofia coppola's marie antoinette.

Pierre Hermé (http://www.pierreherme.com/) - gorgeous chocolate desserts along with great boxed chocolates. they also make my favorite macarons of all time.

[hockeychick8792]

I don't know if it is posted up here....
but I believe this place forgot about Pi Day. SO...

Chocolate Pie


INGREDIENTS:

1-9 inch prepared graham cracker pie shell
1 cup of sugar
2 tablespoons of cornstarch
2 tablespoons of all-purpose flour
1/4 teaspoon of salt
3 cups of milk
3 egg yolks, slightly beaten
4-1oz. squares Baker’s unsweetened chocolate
2 tablespoons of unsalted butter
2 teaspoons of vanilla
.
Topping
2 cups of heavy whipping cream
1/2 cups of sugar
1/2 teaspoon of Hershey’s cocoa
PREPARATION:
Blend the sugar, cornstarch, flour, salt, and 1 cup of milk together with a wire whisk. Whisk in the remaining 2 cups of milk. Cook over medium heat for 8 to 9 minutes, until the mixture thickens, stirring constantly.
Remove from head and whisk in the egg yolks. Return to medium heat and cook, stirring constantly for 2 to 3 minutes more. Remove from head and stir in the chocolate squares, butter, and the vanilla. Stir until smooth and all the chocolate is melted. Cool for 5 to 10 minutes, stirring occasionally. Pour into graham cracker pie and shell refrigerate for 4 hours.
For the topping, beat the whipping cream until soft peaks form. Add the sugar slowly and beat until stiff peaks form. Spread onto cooled pie. Sprinkle with 1/2 teaspoon of Hershey’s cocoa over topping and serve.

Yummy

www.epicurious.com/.../thumb/photos/102366.jpg

[*Classic*Charm*]

You see, I wouldn't ever get to finish making the pie, because I'd end up eating the bakers chocolate before it was supposed to get added. That's right, even the unsweetened stuff. Whoops!:blush:

[*Classic*Charm*]

Hi C*C*! *corny wave*

Thanks Drama!! *waves back shyly*

[Nightshade]

Black gold: Our love affair with chocolate just got darker
(from The Indpendent)

Dark chocolate used to be an acquired taste. The trouble is, we've all acquired it. As cocoa prices soar, and a shortage looms, our changing tastes could be threatening the very source of our pleasure
By Susie Mesure
Published: 21 March 2007
Maybe it was the great Dairy Milk salmonella scare last year, or perhaps it's just the snob factor associated with bringing out the post-dinner slab of Green & Black's. Either way, a 25 per cent jump in dark chocolate sales in the UK pretty much speaks for itself.

As a nation we are turning our backs on the bland taste of milk chocolate, which is often saturated with vegetable oil, and coming over all Belgian or French when it comes to treating ourselves to something sweet. Dark chocolate now dominates counters in many supermarkets and even Woolworths, that arbiter of mass-market tastes, agrees that demand is soaring.

But chocoholics should brace themselves. Fears over a global chocolate shortage have sparked a run on the dark stuff on world cocoa markets that has pushed the price up of cacao beans (used to make cocoa) to their highest level for more than two years.

With the Easter countdown well and truly under way - only 18 days now for all you Lent puritans - the timing of a potential threat to world supplies takes the biscuit. The chocolate biscuit, that is.

The price of cocoa futures, which is how the beans are traded on world commodity markets, has climbed steadily since last November, reviving fears of the cocoa crisis of 2002 that forced major manufacturers such as Nestlé to hike the price of some of its chocolate bars.

Although speculators have been fingered for pushing the price of cocoa higher, British chocolate aficionados must share at least some of the blame for the run on the bean. Soaring demand for dark chocolate in the UK has put a rocket under the global price of cacao beans, compounding the impact of a severe drought in West Africa, which is home to much of the world's cacao bean supplies.

For the first time, dark chocolate bars are outselling their milk siblings in Woolworths. "Two years ago the hot thing in chocolate was white. Now dark is the flavour of the month," according to Trevor Bish-Jones, chief executive of the pick'n'mix retailer that dominates the Easter-egg market.

"Consumers are doing the same thing in chocolate as in the rest of the food market. They are trading up and being more discerning about what they buy," he adds.

Woolies has responded by doubling the number of dark chocolate lines it stocks in its stores: 20 per cent of all its so-called "block chocolate" on its biggest display units are dark chocolate compared with 10 per cent just 12 months ago.

Dig down a bit through Woolworths' sales data and the trends are even more astounding. Green & Black's dark chocolate bars are outselling its milk varieties by a ratio of two to one. And the organic chocolate maker's 70 per cent cocoa egg is one of the retailer's best sellers. "Dark chocolate has definitely become a mass market trend," Bish-Jones confirms.

All of the country's top supermarket chains have added new premium dark chocolate varieties to their own-brand ranges in response to this phenomenon. Sainsbury's, for example, has added a Fairtrade Cocoa Pod, made with dark Fairtrade chocolate from the Ivory Coast, to its Easter eggs ranges.

Supermarkets have also expanded the number of dark chocolate lines they stock, dwarfing their milk chocolate variants in some cases. Asda doesn't even bother with Divine's milk chocolate bars, preferring to stock only the dark versions from the Fairtrade chocolate maker part owned by the Ghanaian co-operative, Kuapa Kokoo, that supplies it.

Of course, it takes more beans to produce a bar of dark chocolate than are needed for a bar of milk - and that's at the root of the problem. Yesterday the cost of cacao beans for delivery in July on the London cocoa exchange shot to £1,028 a tonne on exceptionally heavy trading. This was up £22 on the day and the highest price that the crop has fetched at any point since November 2004. The cost of buying cacao beans was pushed higher by canny investors who have placed record bets that prices will keep rising.

Hedge funds, which make money by punting on whether commodity or share prices will rise or fall, have swallowed up a third of the cocoa contracts traded in New York, the other main cocoa trading centre. So far, industry buyers, such as Cadbury Schweppes, have refrained from joining the frenzy, although traders believe that a jump in prices will prompt them to build up their stocks.

Prices have risen nearly 30 per cent since the beginning of December, largely on growing concern about what farmers in Ivory Coast, the biggest cacao bean producer in west Africa, have dubbed the worst drought in living memory. To make matters worse, demand is outstripping supply as the teeth of consumers in developing markets begin to sweeten. The International Cocoa Organisation predicts a global cocoa shortfall of around 100,000 tonnes this year alone, although private forecasts warn the deficit could be as much as 250,000 tonnes.

Anthony Ward, the world's most notorious chocolate trader (who was dubbed "Chocolate Finger" during the last cocoa price spike for stockpiling the bean), has warned that big manufacturers will have to pay more to get the right beans.

And getting the right beans is becoming crucial in a market that is fast following in the footsteps of wine and coffee in terms of getting consumers to appreciate its effect on the palate.

Mark Palmer, a director of Green & Black's, the organic chocolate pioneer that first hit the shelves in 1991, explains: "People these days are willing to experiment more with food and drink. Rather like wine and coffee, people are realising there are varieties of chocolate available. Dark used to be a niche of a niche, but it's now a foodie way of describing chocolate."

Alan Porter, chairman of the Chocolate Society, which was set up to extol the virtues of eating high-quality sweet treats, adds: "With dark chocolate you are tasting the cocoa, whereas with milk you are tasting the recipe."

There are 450 different flavour elements in a single cacao bean, which itself varies in taste depending on where it is grown. Chocolate from Colombia might seem peppery, while chocolate from Venezuela might smell like vanilla, for example. This is driving demand for an über premium version: the so-called single-estate chocolate bar, which sources its beans from a single location.

Global confectionery giants such as Hershey's, best known for a particularly bland form of chocolate that even the most unsophisticated British chocoholic tends to avoid, are jumping on the bandwagon. Hershey's recently launched a Single Origin collection as part of a major push into the premium chocolate market. Closer to home, Cadbury has launched a "deeply dark" version of its Bournville bar, with twice the cocoa content of its original bar, at 60 per cent.

Cadbury, which saw its milk chocolate sales slip 2.5 per cent last year on the back of that salmonella scare, has also started selling a dark version of its classic Flake bar.

And Nestlé has said that more of its new, dark KitKats are bought by people aged 34 to 45 years old than its classic milk version. There is even a dark version of the ambassador's favourite, Ferrero Rocher - one of 600 new dark-chocolate products that hit the market last year, according to Mintel, the market research agency.

With so many products describing themselves as dark chocolate, it can be hard for the committed milk chocolate-eater even to know where to start when it comes to upping his or her cocoa intake. And it is that cocoa intake that experts believe is fuelling growth in the market.

Scientists are falling over themselves to complete studies showing that moderate consumption of high-quality chocolate can be good for you. Only last week a Harvard professor unveiled research suggesting that a nutrient in cocoa called epicatechin could lower the risks of cancer, strokes, heart disease and diabetes. Dr Norman Hollenberg, of Harvard Medical School, based his findings on a study of the Kuna people of Panama, who are weaned on cocoa and can drink up to 40 cups of the stuff a week.

Separate research at the Johns Hopkins University in Baltimore, Maryland, late last year found that snacking on dark chocolate decreased the development of potentially fatal blood clots. And other studies have found that dark chocolate has proportionately more antioxidants than other foods that are better known for their health-giving properties, such as red wine, green tea and berries.

Alan Porter keeps chocolate's health-giving properties in perspective. He says: "Health has played a role, but more as a justification for consumption than anything else." He thinks dark chocolate's big selling point is that it doesn't trap the chocoholic in the same downward sugar-craving spiral as milk chocolate versions. Parents should bear this in mind when they go shopping for their children's Easter treats, he thinks.

"We have to wean our children off their craving for sugar. If you give children who don't generally like dark chocolate some quality chocolate then, speaking from experience, you generally find that you can quite often get them to say, 'Oh, that's nice.' The secret is the quality and to give them a little rather than a lot.

"Easter egg hunts should be with lots of tiny, high-quality eggs of 55 per cent cocoa content and above. Plus, if it's small, they're not putting a massive gob-full in," says Porter.

A new breed of fashionable diets, from the GI (glycaemic index) diet to the South Beach version, has also helped to promote the cause of dark chocolate. Most dieticians agree that a little of what you fancy does you more good than outright denial - the Montaignac diet goes even further and recommends snacking on the odd square or two of dark chocolate which, helpfully, has a low GI count because of its high fat content.

Sophi Tranchell, managing director of Divine Chocolate, thinks that more people are eating dark chocolate because "the products have got better". The challenge with higher cocoa variants is to get the right trade-off between the percentage of bitter-tasting cocoa, which is where all the good micronutrients come from, and sugar.

"In the past, dark chocolate was bitter and reasonably gritty tasting," Tranchell says. Divine got round that by using a "quite gentle-tasting cocoa bean which, if you're new to dark chocolate, doesn't scare you off".

Green & Black's head of taste, Micah Carr-Hill, says that adding a hint of vanilla was the secret to making its darkest-ever chocolate bar which, at 85 per cent cocoa, has just gone on sale in Sainbury's. "Vanilla acts as a seasoning to soften the bitter notes of the cocoa and to bring out the sweetness," he says.

Although the world cacao price is linked to much more than just a maturing British palate, industry experts agree that soaring demand for high cocoa versions will only increase pressure on those already tight supplies. "The more dark chocolate that is sold, the greater the amount of cacao beans required to make all the new varieties," according to Green & Black's Mark Palmer.

That is pretty good news for cacao bean producers, who are clustered in countries around the Equator. Tim Rice, trade policy offer at ActionAid, says: "If the trend to dark chocolate increases global demand for cocoa beans enough to push up prices, that would be a good thing for producers." (Although he would also like to see developing countries export more value-added products.) It would also help the world's environment, which benefits from bumper cacao crops because the plant only grows under the canopy of rainforests.

It remains to be seen whether cacao prices will hit the highs last seen five years ago. Either way, Easter provides a useful opportunity for devotees to stockpile. After all, as Carr-Hill says: "Because dark chocolate is very intense in flavour, you only need one or two squares to feel satisfied." And he should know.

Dark secrets: six to savour

Amedei bar

Founded in Tuscany in 1990, Amedei has become probably the world's foremost chocolate maker, bagging three out of five gold medals in the best bar category at the most recent World Chocolate Awards. Its Porcelana is so exclusive that every bar is numbered, and 70 per cent Chuao isn't exactly plebeian. 50g for £4.75. Available from Harvey Nichols, London SW1; The Chocolate Gourmet, Ludlow, www.chocolategourmet.co.uk; 01584 879 332; www.seventypercent.com

Malagasy Mora Mora

Claiming to be the fairest of fair trade enterprises, this chocolate is grown, produced and packaged in Madagascar. That way all the benefits stay in the country where the cocoa comes from. It's a delicate almost floral dark chocolate, a blend of criollo, trinitario and forastero beans, and one you can eat more of than some others.

85g, £3-£3.25; www.malagasy.co.uk 0152 463 706 for stockists, including Waitrose, Fortnum & Mason, Chocolate Society, www.seventypercent.com

L'Artisan du Chocolat Madagascar bar

From the first of the new wave chocolatiers, whose tobacco chocolates and tonka bean bars are as legendary as Heston Blumenthal's cutting edge creations, the 64 per cent Madagascar bar is a World Chocolate Award winner, noted for being exceptionally fruity and refreshing, with a bit of sharpness. Chocolate at its most couture.

45g, £2.25; L'Artisan du Chocolat, 89 Lower Sloane Street, London SW1 020-7824 8365, www.artisanduchocolat.com

Valrhona Cao Grande

Namechecked by chefs and chocolate connoisseurs, Valrhona is a reticent French company that makes Grands Crus such as Guanaja, Manjari and Caraïbe, each a different blend of beans from countries including Venezuela, Madagascar and the Caribbean, and the 64 per cent vintage bars from named plantations in Venezuela, Madagascar and Trinidad. New to the range is Cao Grande organic 70 per cent, with Valrhona's well-rounded balance of flavours.

100g, £2.50-£3.50; available from Fortnum & Mason, London W1, The Chocolate Society 08452 308 899, www.chocolate.co.uk and www.seventypercent.com

The Grenada Chocolate Company Organic Dark Chocolate 60 per cent cocoa

As if chocolate didn't already induce a sense of well-being, this one is even more feelgood. The earthy, deeply flavoured and lingeringly complex chocolate is made in Grenada with organic beans from a family cocoa plantation. Also available in a 71 per cent cocoa solids version.

113g, £5.50; www.grenadachocolate.com; available from Rococo, 321 King's Road, London SW3, 020-7352 5857 and 45 Marylebone High Street, London W1, 020-7935 7780; www.rococochocolates.com

Green & Black's Organic Dark 85 per cent Chocolate

For a big cocoa hit, try this just-launched 85 per cent cocoa solids version of the Dark bar. If you're not sure you can take that much chocolate, the 70 per cent bar is a great entry-level dark chocolate. Since the pioneering organic chocolate company - reputedly the world's first - was bought by Cadbury's, the 70 per cent and its mint, milk and other relatives have become ubiquitous. Note that only Green & Black's Maya Gold has the Fairtrade mark.

Widely available, 100g, £1.69

Caroline Stacey

[kiz_paws]

I don't know if it is posted up here....
but I believe this place forgot about Pi Day. SO...

Chocolate Pie

Thanks for the yummy recipe, hockeychick8792. :thumbs_up

Now what is this Pi Day that you are referring to? :confused:

[naomi moon]

I love chocolate and the recipes are just terrific, thanks to you ;)
But I had to stop eating it I'm going on a diet :(