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CHOCOLATE COVERED STRAWBERRIES
  • 2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips
  • 2 tablespoons shortening (do not use butter, margarine or oil*)
  • Fresh strawberries with stems, rinsed and patted dry
      1. Cover tray with wax paper. In medium microwave-safe bowl, place chocolate chips and shortening.
      Microwave at HIGH (100%) 1-1/2 minutes or just until chips are melted and mixture is smooth when stirred;
      cool slightly.
      2. Holding by top, dip 2/3 of each strawberry into chocolate mixture; shake gently to remove excess.
      Place on prepared tray.
      3. Refrigerate until coating is firm, about 30 minutes. Store, covered, in refrigerator.
      Coats about 5 dozen small strawberries. (About 1 cup coating)

  • *Butter and margarine contain water which may prevent chocolate from melting properly
    and oil may prevent chocolate from forming a coating.


    • A helpful hint from Lloyd
    Try melting chocolate chips in the microwave in 15-20 second intervals. After each interval, stir - even if there is no sign of melting. Once melted (usually after 4 or 5 cycles in the microwave) just dip, and set. In the culinary world this is called "tempering." Slowly melting and moving the chocolate like this will allow it to cure properly - within 4-8 minutes, and have a decent gloss, and reasonable bloom. I would also recommend leaving the dipped berries out of refrigeration until they are cured. Cooling them too rapidly can cause the fat to escape to the surface creating the sometimes unappealing white surface on dark chocolates (called "bloom"). Also, Guittard has chips in most grocery stores now. I would recommend them for tempering as far as mass distributed chips go.



    Search For Various Chocolate Covered Strawberry recipes and places to purchase them. *S*


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    Strawberry Tuxedos

  • 12 extra large strawberries (preferably with stem)
  • 6 oz (180g) white chocolate, chopped, melted and cooled
  • 6 oz (180g) bittersweet chooclate, chopped, melted and cooled
  • 1 small resealable sandwich bag

      1. Wash strawberries and dry well. Pour cooled, melted, white chocolate into one bowl, and cooled, melted bittersweet chocolate into another bowl; set aside. Line a cookie sheet with waxed paper. Dip a strawberry in white chocolate to nearly cover (let a bit of the strawberry show). Set aside on waxed paper. Repeat with remaining strawberries. Refrigerate until chocolate is set (about one hour).
      2. When white chocolate has set, dip each side of strawberry into bittersweet chocolate, making sure some of the white chocolate shows. It should look like a tuxedo jacket. Set aside on waxed paper, placing white chocolate side up. Repeat with remaining strawberries. Refrigerate until chocolate is set. You should have some chocolate left over.
      3. Fill the sandwich bag with remaining bittersweet chocolate. Cut a tiny hole in the corner of the bag. Dot white chocolate with two or three bittersweet chocolate *buttons* and draw a small *bow tie*. Set aside on waxed paper, button side up. Repeat with remaining strawberries. Refrigerate until set.

  • Makes 12....Per strawberry: 153 calories


    Peanut Butter & Chocolate Cheesecake Pie

  • 8 oz (250 g) cream cheese, at room temperature
  • 1 cup (250 ml) peanut butter
  • 8 oz (250 g) milk chocolate, chopped, melted and cooled
  • 2 cups (500 ml) whipping cream
  • 1/2 cup (125 ml) granulated sugar
  • 1 9-inch (23-cm) prepared chocolate wafer pie crust
  • Garnish: grated chocolate and chopped peanuts (optional)

      1. In a large bowl, beat cream cheese with peanut butter and chocolate until well blended. In a separate bowl, beat whipping cream, gradually adding sugar until stiff peaks form. Stir one-third of whipped cream into peanut butter mixture. Fold in all but 1/2 cup (125 ml) of remaining cream until no white streaks of cream remain. Refrigerate remaining whipped cream.
      2. Spoon mixture into prepared pie shell, smoothing top. Cover loosely with foil. Refrigerate until set, about 4 hours. If reserved whipping cream has become a little runny, beat again until stiff. Garnish pie with reserved whipping cream, grated chocolate and chopped peanuts.
  • Serves 8.... Per serving:800 calories


    Chocolate Kisses

  • 2 large egg whites
  • 1 cup (250 ml) sugar
  • 6 tbsp. (90 ml) cocoa, sifted
  • 1 1/2 cups (375 ml) medium-fine ground blanched almonds
  • 1/2 tsp. (2 ml) shortening
  • 4 oz. (125 g) semi-sweet chocolate, melted

      1. Heat oven to 325 F (160 C). Place egg whites in the bowl of an electric mixer. Beat on high speed, using the whisk attachment, until egg whites are stiff. Add the sugar slowly and continue beating until mixture is very thick; 2 to 3 minutes.
      2. Beat in cocoa until combined. Stir in almonds and mix until completely blended. The batter should be thick and sticky.
      3. Line a baking sheet with parchment. Dampen hands and shape about 1 heaping tsp. (5 ml) of dough into a 1-in. (3 cm) ball. Pinch the ball with your fingers to form a teardrop shape; place on prepared baking sheet. Continue the process, spacing cookies 2 in. (5 cm) apart, until all the dough is used.
      4. Bake until cookies are slightly cracked; 15 to 17 minutes. Let cool on baking sheet for several minutes, then transfer cookies to a rack to cool completely.
      5. Combine shortening and melted chocolate. Spoon about 1/2 tsp. (2 ml) of chocolate on to the flat side of a cooled cookie and place another cookie on top. Press together gently so the chocolate oozes out slightly. Return cookie to rack, and let chocolate harden. Repeat process with remaining cookies.

  • Makes 16.


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    Definition of Chocolate:1.n. a food product made from the seeds of cocao, roasted and ground,often sweetened\\a small candy made e.g. of fondant, caramel or nuts, coated with chocolate\\a hot drink made from chocolate and milk 2. adj. flavored with chocolate\\of a brown color resembling that of chocolate.


    Chocolate! There's just something about it, isn't there?! While I firmly believe that romance shouldn't be used as a bribe to curry favors, a box of great chocolates is an incredibly well-received gift, isn't it?

    Reliable sources report that chocolate may just really be an aphrodisiac.

    Fact: Chocolate contains large amounts of phenylethylamine, a chemical that is also naturally produced by the body when one has feelings of love.

    Observation: 99% of all women love chocolate. 50% of them really love chocolate. 25% of them really, really love chocolate. And 2% of them really, really, really love chocolate!

    Fact: The Aztecs considered chocolate to be so powerful a stimulant that women were forbidden from having it!

    A lifelong passion for chocolate inspired one couple in the Romance Class to embark on a round-the-world search for the Ultimate Chocolate. They actually arrange their vacations so they can visit all of the major chocolate manufacturers in various coun tries! (You might consider your own, scaled-down search_with taste-testing sessions, comparing Hershey's with Nestle's with Godiva with Fanny Farmer with Whitman's!)


    Life is like a box of chocolates *S*...

    How M & M mini's are made?

    why CHOCOLATE is BETTER than SEX!!!!!
    1. You can GET chocolate.
    2. "If you love me you'll swallow that" has real meaning with chocolate.
    3. Chocolate satisfies even when it's gone soft.
    4. You can safely have chocolate when you're driving.
    5. You can make chocolate last as long as you want it to.
    6. You can have chocolate even in front of your mother.
    7. If you bite the nuts too hard the chocolate won't mind.
    8. Two people of the same sex can have chocolate without being called nasty names.
    9. The word "commitment" doesn't scare off chocolate.
    10. You can have chocolate on top of your workbench/desk during working hours without upsetting your workmates.
    11. "If you really love me, you'd swallow" has real meaning with chocolate.
    12. You can ask a stranger for chocolate without getting your face slapped.
    13. You don't get hairs in your mouth with chocolate.
    14. With chocolate there's no need to fake it.
    15. Chocolate doesn't make you pregnant.
    16. You can have chocolate at any time of the month.
    17. Good chocolate is easy to find.
    18. You can have chocolate all weekend and still walk on Monday.
    19. One bar doesn't get angry/jealous when you have another.
    20. You can have as many kinds of chocolate as you can handle.
    21. You are never too young or too old for chocolate.
    22. When you have chocolate it doesn't keep your neighbours awake.
    23. With chocolate size doesn't matter.......it's always good.
      I'm in heaven...a bear that brings me chocolate

    A cookie before i get my hands on it *L* and afterwards!!!!


    Chocolate Chip Cake

    2 cups all-purpose flour, 1 cup packed dark brown sugar, 1/2 cup granulated sugar, 1 Tsp. baking powder, 1 tsp. salt, 1/2 tsp. baking soda, 1/2 cup shortening, 1 1/4 cups milk, 3 eggs, 1/2 cup semisweet chocolate chips, finely chopped, 1 1/2 tsp. vanilla, 1/4 cup finely chopped walnuts. Preheat oven to 350 F. Grease and flour two 9-inch round baking pans. Combine all ingredience except walnuts, mixing at low speed for 30 sec. and scraping bowl constantly. Beat at high speed 3 min., scraping bowl occasionally. Pour into prepared pans. Bake 40 to 45 min. or until wooden pick inserted in center comes out clean. Cool on wire rack. -----BUTTERSCOTCH FILLING------- Combine 1/2 cup packed light brown sugar, 1/4 cup cornstarch and 1/4 tsp. salt in a medium saucepan. Add 1/2 cup water; cook over med. heat until mixture comes to aboil, stirring constantly. Boil and stir in 1 Tsp. of Butter; Cool. ------Chocolate Chip Glaze-------- Combine 1/2 cup semisweet chocolate chips, 2 Tsp. butter and 1 Tsp light corn syrup in a small saucepan. Cook over low heat until chocolate melts, stirring constantly. Cool slightly. Assemble Cake. Serves 8 to 10 ....




    Hi! I've noticed that quite a few people have been looking for Gifts in a jar recipes and I wanted to share all the sites that I know of. These make great Christmas or special occasion gifts. *S*

    Gifts in a Jar sites

    Vanilla & B-Bob's Jars and Mixes

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    Chocolate Dipped Apples

    Prep Time: 30 mins
    Total Time: 45 mins
    Serves: 4

    Ingredients:
    4 medium apples
    4 wooden craft sticks
    1 pkg. (14 oz.) caramels
    2 Tbsp. water
    1-1/2 cups chopped PLANTERS Nuts
    2 pkg (4 oz. each) BAKER'S GERMAN'S Sweet Baking Chocolate
    2 tsp. margarine, butter or shortening

    Preparation:
    Wash and dry apples; insert stick into stem end of each apple.

    Microwave caramels and water in deep microwavable bowl on HIGH 2 to 3 minutes
    or until caramels are melted and mixture is smooth, stirring every minute.

    Dip apples into hot caramel mixture; turn until well coated. Scrape excess from bottoms of apples. Roll bottom halves in nuts. Place on greased tray. Refrigerate at least 15 minutes.

    Microwave chocolate and margarine in deep microwavable bowl on HIGH 2 to 3 minutes until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Drizzle apples generously with chocolate. Let stand on waxed paper-lined tray until chocolate is firm.

    Store dipped apples in refrigerator up to two weeks.
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