Chocolatey Thoughts: Ridiculously Easy And Decadent

By Nancy Crevier

Epicatechin sounds like a disease you’d just as soon not catch, or perhaps some potent, foul-tasting remedy. What it is, though, is a heart-healthy plant flavanoid found in dark chocolate.

And flavanoids are the nutrients which reportedly reduce the “bad” cholesterol in the bloodstream. Could melt-in-the-mouth, delectable chocolate actually be good for you? It’s a dream come true!

Originating in South America and Mexico, cocoa has been consumed for over 2,000 years. However, until Spanish explorer Hernando Cortez brought cocoa beans back across the ocean in the 15th Century, Europe’s fine foods included not one iota of chocolate.

Spanish chefs tweaked the bitter cocoa with sugar and spices, and in no time at all, chocolate reigned as the fashionable, healthy food on the continent. Over the years, processing techniques made chocolate more palatable and accessible to the masses. Early settlers of the United States returned chocolate to the New World, establishing the first U.S. chocolate factory in Dorchester, Mass. in 1765.

During the 17th Century, Europeans believed chocolate to soothe the liver, aide digestion and strengthen the heart. Recent studies suggest that these ancient people may not have been too far off the mark.

While high fat content caused chocolate to languish for years on the “naughty” not “nice” list, it turns out that one-third of the fat in dark chocolate is actually monounsaturated, the “good” fat. Moderate consumption of the antioxidant- rich dark chocolate – and the key words do seem to be “dark” and “moderate” – can actually decelerate immune responses that lead to stiffened arteries.

Phenylethylamine and Seratonin, naturally occurring mood lifters in the brain, are found in chocolate as well. Mimicking the sense of euphoria brought on by love, it’s no wonder that chocolate has been hailed as a potent aphrodisiac since the days of Montezuma.

The psychological association of love and chocolate is a keen bond even in modern times. It seems like reason enough to wade knee-deep into a pool of this creamy confection with a big, long straw!

Unfortunately, there is still the calorie side of chocolate that must be weighed. A 100-gram dark chocolate bar hovers in the vicinity of 500 calories, a number with which to reckon. Nor have the long-term benefits of dark chocolate consumption been adequately studied.

Indulging in moderate amounts of chocolate regularly means a serious commitment to exercise and a balanced, healthy diet. But faced with the alternative of a life without any chocolate at all, isn’t that a small sacrifice to make? Bring on the truffles!

Ridiculously Easy

Chocolate Truffles

1 C heavy cream

3 generous cups of dark chocolate chips (about 1½ 12 oz bags)

1 tsp vanilla

1 tsp peppermint extract

1 tsp almond extract

¼ C cocoa powder, sifted

½ C finely chopped, toasted almonds

½ C finely chopped, toasted pistachios or hazelnuts

Bring cream to a boil in heavy, medium saucepan. Remove from heat. Stir in chocolate chips until melted and smooth.

Pour equal amounts into three small bowls. Stir vanilla into one bowl, peppermint extract into the second bowl and the almond extract into the third bowl. Cover and chill about 2 to 3 hours, until firm.

Line a baking sheet with waxed paper. Drop mixture by rounded teaspoonfuls onto baking sheet. Make a mark so you can remember which flavor is which on the pan.

Freeze for about 45 minutes, until very firm.

Place cocoa, toasted almonds and pistachios in three separate bowls.

Roll vanilla truffles between palms of hands into about 15-20 balls. Roll in pistachios. Set into tiny paper cups.

Roll peppermint truffles into 15-20 balls and roll in cocoa powder. Set into tiny paper cups.

Roll almond truffles into 15-20 balls. Roll in almonds and set into paper cups.

Place in a covered container, separating layers with sheets of waxed paper, and refrigerate. Can be made up to two weeks ahead (if you can keep them around!).

 

Chocolate

Decadence Cake

8 oz unsweetened chocolate

1 stick unsalted butter

1 C plus ½ C honey

4 eggs

1/3 C whole wheat pastry flour or unbleached white flour

In top of double boiler, melt chocolate, butter and 1 cup of honey.

In medium stainless steel bowl on top of a pan of boiling water, whisk eggs and ½ cup of honey until warm. Remove from heat. Beat with electric mixer on high speed 5-10 minutes, until tripled in volume and the consistency of heavy whipped cream.

Sprinkle the flour over the top and fold in. Fold one-third of the egg mixture into melted chocolate, then fold chocolate into remaining egg mixture.

Cover bottom of a 10-inch springform pan with foil and spray with Pam or similar lecithin-based spray. Fasten ring tightly around base.

Pour batter into pan and bake 20 minutes at 400 degrees. Cake should be a little crusty around edges and soft in the center. Let cool completely.

Remove sides of pan. Cover and refrigerate.

Decorate the top of the cake with sifted powdered sugar or toasted nuts, and chocolate curls. This cake is very rich and gooey. Bring cake to room temperature before cutting with a very sharp knife into 20 pieces.