Preparing for a chocolate filled celebration

Chocoholics get ready to celebrate. What we have known for years is now known to the rest of the world — chocolate is good for you!

“Theobroma cacao,” the scientific name for chocolate translates to “the food of the gods” and, while it may not rival broccoli as a health food, there are enough healthful benefits to enjoy it as part of a healthy diet.

Chocolate is a plant-based food that is rich in the same flavonoids that are found in wine and green tea. New research has shown that the flavonoids and antioxidants in chocolate help stop the oxidation of LDL, the bad cholesterol that clogs arteries. The magnesium in chocolate is also beneficial for the heart.

A recent study of 8,000 men showed that those who ate chocolate lived a year longer than those who did not. But chocolate is also good for women. Chocolate is the best natural source of magnesium, which is helpful in dealing with symptoms of PMS. There is a pre-menstrual drop in progesterone, which some researchers believe is the cause for monthly mood swings. Adding magnesium to the diet has been proven to increase progesterone and decrease symptoms. There is definitely a medical reason for those monthly chocolate cravings!

Chocolate candy, while containing sugar, is the best choice of candy for children because it does not stick to their teeth.  In fact, it may have some cavity fighting properties, probably due to its calcium content. And, for those who watch their weight, nutritionists have been adding dark chocolate to the diets of people trying to lose weight and have found that their cravings for other sweets dropped enough to allow them to be more accepting of a restricted diet and therefore more likely to stay on it and make it a lifetime commitment.

The most healthful chocolate is that which contains the most coca solids, a minimum of 70% or more. To get that, stay away from mass produced candy bars and milk chocolate. Instead, try semi-sweet or darker chocolate from the smaller producers such as Scharfenberger, Vallhrona, or Callebaut. All are widely available and luxuriously delicious. Organic chocolates are also widely available and come in all different percentages of cocoa solids. Taste them and decide which is best for you. Remember the more cocoa solids, the less sugar.

On the negative side, recent findings have found mostly naturally occurring lead and cadmium in some chocolate (some lead and cadmium are created by the processing and shipping methods of the beans). This is of concern, especially for children, so I do recommend that you search for those manufacturers who produce chocolate with the least amounts of these two heavy metals. My limited research has shown that darker chocolate from Mast, Ghiradelli, Valrhona and Taza have lower amounts of lead and cadmium.

Despite this disconcerting news, chocolate is still a more healthful treat than most other candies and is a safe ingredient to use for delicious desserts.

Chocolate Fudge Cake (Dairy)

This is a fabulous, fudgy cake that is best served with soft whipped cream or vanilla ice cream. It is also delicious warm. Be careful not to overbake.

Ingredients:

2 cups whole milk

1-1/2 cups sugar, scant 

1 cup (2 sticks) butter

1 tsp. vanilla or almond extract

8 squares unsweetened chocolate

1 tsp. baking powder

2-1/4 cups sifted unbleached flour

4 extra large eggs, separated 

Directions:

Heat the milk, sugar, butter and chocolate over very low heat. Stir constantly until melted and smooth.  Set aside to cool.

Sift the flour and baking soda and set aside. Beat egg yolks in a large bowl until fairly light. Add the chocolate mixture and beat until blended. Add the vanilla or almond, mix well and then stir in the dry ingredients.

In a separate bowl beat the egg whites until stiff, but not dry. Fold into cake batter until no streaks show. Pour into 9x13 greased pan and bake at 375 for 50 minutes or until a cake tester comes out clean. Cake may crack on top.

Let cool for 10 minutes and then remove from pan onto plate. Cool thoroughly and serve with whipped cream, vanilla ice cream, or simple powdered sugar.

Homemade Double Dutch Chocolate Pudding (Dairy)

Why bother to make chocolate pudding when it is so readily available in the store. Because it tastes better and is made without any chemicals that you can’t pronounce. It’s fun for kids to help prepare and is truly an old-fashioned comfort food.

Ingredients:

1 cup sugar, scant

1/3 cup Dutch cocoa powder (measure generously)

Tiny pinch salt

2-1/4 cups milk (whole or 2%)

2 squares semi-sweet chocolate (2 oz), finely chopped

3 Tbsp. butter

1 tsp. vanilla extract

3 Tbsp. cornstarch

Directions:

Whisk the sugar, cocoa, cornstarch and salt together in a large saucepan. Add about half the milk and whisk until smooth. Add the rest of the milk and whisk until evenly combined. Heat on medium until the mixture comes to a boil, stirring constantly.

The mixture will begin to thicken and bubble. Continue cooking for exactly one minute more, stirring constantly until mixture is very thick. Remove from heat and add the vanilla, butter and chocolate, whisking until melted. Pour into individual bowls or one large bowl. To avoid a skin, (which kids sometime like) Place plastic wrap directly on the pudding and refrigerate until cold. Or, serve warm with cold whipped cream.

Homemade Hot Chocolate Mix (Dairy)

Hot cocoa is a delicious winter treat that sustains children from December through March. There are many hot cocoa mixes on the market, but they all have trans-fats in their partially hydrogenated oils, so they are not very healthful. Homemade hot cocoa tastes richer, and has more milk which provides lots of calcium and no trans-fats.

Ingredients:

1-1/4 cups confectioner’s sugar, try to use a bit less

1-1/2 cups Dutch processed cocoa

2-1/2 cups powdered milk

Directions:

Mix together and place in an airtight container. Mix two to three heaping tablespoons of mix with 8 ounces of hot, not boiling water.

Chewy Double Chocolate Fudge Cookies (Pareve)

Pareve cookies are not always easy to find, so make your own! These are exceptionally delicious.

Ingredients:

5 oz unsweetened chocolate 

1 cup Canola oil

2-1/4 cups sugar 

4 extra large eggs 

2 tsp. pure vanilla extract 

2 cups flour 

2 tsp. baking powder 

1/4 tsp. salt 

3 to 4 oz finely chopped semisweet chocolate

Sugar for rolling the cookies

Directions:

Melt the chocolate with the oil in a double boiler or carefully in a microwave or saucepan. Stir often until just melted. Set aside to cool.

When cool, pour the chocolate into a large bowl and add the eggs, whisking until evenly incorporated. Add the sugar and the vanilla and mix until thoroughly blended.

Mix the baking powder and salt into the flour and then mix the flour into the chocolate, using a fork. Blend well. Add the finely chopped semisweet chocolate and then cover with plastic wrap. Chill for about an hour.

Preheat the oven to 375 degrees.

Roll the dough into balls about an inch in diameter. Roll the balls in the sugar and place on a cookie sheet. Bake for about 10 to 12 minutes until tops are cracked. You may need to increase the oven temperature, but not the time. cool before removing from the cookie sheet. Makes about 50 cookies.

Double Baked Flourless Chocolate Cake (Pareve or Dairy)

Rich black cocoa really enhances the cocoa flavor. I adapted this from, Food and Wine, adding vanilla, black cocoa and using much less sugar!

Ingredients:

8 oz excellent quality bittersweet chocolate (Valrhona or Callebaut, 66 to 72%)

2 sticks unsalted butter or good quality pareve margarine like Earth Balance

3/4 cup unsweetened cocoa powder 

7 large eggs, separated

1-1/3 cups sugar

1 tsp. pure vanilla extract

NOTE: For a darker flavor, remove 3 tablespoons of regular cocoa powder and replace with 4 tablespoons black, unsweetened cocoa powder

Directions:

Preheat the oven to 350 degrees. Butter a 9-inch spring-form pan and line the bottom with parchment paper. Butter the paper. Dust with cocoa powder and tap out extra.

Melt the chocolate and the butter just until barely melted. Remove from heat and stir to complete melting. Add the cocoa powder and whisk until smooth. Set aside.

Separate the eggs, placing the whites in the bowl of an electric mixer and the yolks in another bowl. Beat the whites until soft peaks form. Gradually add 2/3 cups of sugar, and beat until stiff, glossy peaks form. Scrape the whites into another bowl, shake off the beaters and scrape the bowl clean.

Add the yolks to the bowl of the electric mixer and beat with the remaining sugar and vanilla until light, thick and pale, about 3 to 4 minutes. Remove the bowl from the stand and fold in the chocolate mixture just until barely blended.

Fold in the egg whites just until no white streaks remain. Scoop 2 to 3 generous cups of the batter into a bowl, cover and refrigerate.

Scrape the rest of the batter into the prepared pan and smooth the top. Bake for 45 minutes, until the cake is puffed up and a tester comes out clean. Remove and let the cake cool completely.

Spread the reserved batter over the top, leaving a 1-inch border around the edge. Refrigerate for 60 minutes. Preheat the oven to 425 degrees.

Remove the ring and place the cake in the center of the oven. Bake for 10 to 12 minutes, until there is a thin crust on top. Remove from the oven and let cool 10 to 15 minutes. Serve with ice cream or whipped cream. Serves 10 to 12.

Write: Columnist@TheJewishStar.com