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Chocolate Recipes Archives Index
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| << November19, 2005 - [Chocolate 'n' Fruit phyllo tartlets] |
November22, 2005 - [Chocolate Candy Cane Cake] >> |
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For those who were keeping up on Kyles condition...yes he is home:) Here's the link to Pakadevas archives...read the last few issues to see how he is doing. Thanks for reminding me Mary! Hugs! 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NO added MSG. S/H ( International ) http://www.shareasale.com/r.cfm?B=1931&U=4538&M=868 Please go shopping at Pakadevas page:) Many stores listed here for your pleasure. http://www.pakadevasfreebees.com/shopping.html Complimentary ezine - Handy Hints (M-F) - From accessories & autos to zinc & zippers, Holly & her readers give you quick & easy steps to tackle all the little chores around the house ( International ) http://www.gophercentral.com?16296 *Join Cooking Club of America & receive a complimentary issue of Cooking Pleasures magazine and a complimentary grater ( CAN/USA ) http://leads.specificmedia.com/ez/dbyycxksh/&;dp=930 * | * Leaving us? Nooo:( If so, see bottom of page, we'll miss ya though:) * | * Camelot Comforters. Casa Blanca, Americana Wedding, Honolulu, Sweetheart spreads. They have J e w e l r y on (:sale:) Shop at Montgomery Wards & enjoy L O W M O N T H L Y P A Y M E N T S on your Shop---Now...Pay Laterrr Wards account. See the really nice Entertainment Furniture, Hoover?® Garage Utility Vac, & Tara Lace Panels & Draperies Clearance-ONLY $6.99. Complimentary Catalog ( USA ) http://www.tkqlhce.com/click-1521219-10363964 W!N $250. in GC's for NASCAR Memorabilia ( USA ) http://aftrk.com/c/c?b=33097&h=2870&sh=302384&bt=1x1 ~Join Planning Family today to gain access to free samplings, printable coupons, onlinesavings, and high quality offers ( International? ) http://1.primaryads.com/z/9539/CD1005/ W!N a Children's Video at Guiding Light Videos. Children's Christian Videos, Games&Software. Complimentary Book of Jesus ( International ) http://www.anrdoezrs.net/click-1521219-5354914 Complimentary Heavenly T-shirt ( USA ) http://512media.net/sw/889/CD78/ * | * *Welcome to -Pakadeva's Chocolate Recipes: New treat for November is: A Footlong Milk Chocolate Hazelnut Bar:) It is 3 & 1/2 inches wide & about 1/2-3/4 inches thick! Entry: We want some Christmas traditions of recipes, crafts, etc. that you do each year at your house. mailto:Chocolate_at84u@hotmail.com?subject=Christmas*traditions:) Dana F. is our lucky recipient of 255g box of Russell Stover Almond Coconut Dream Chocolates:) Please send us your mailing address Dana:) rpkdv@nf.aibn..com?subject=Dana's Chocolates:) *-=*=-*Hint*-=*=-* What is chocolate? Where does it come from? hmmmmmmm Chocolate is the traditional gift of love. Chocolate is a food made from the seeds of a tropical tree called the cacao. These trees flourish in warm, moist climates. Most of the world's cacao beans come from West Africa, where Ghana, the Ivory Coast and Nigeria are the largest producers. Because of a spelling error, probably by English traders long ago, these beans became known as cocoa beans. In 600 A.D. the Mayans migrated into the northern regions of South America, establishing the earliest known cocoa plantations in the Yucatan. It has been argued that the Mayans had been familiar with cocoa several centuries prior to this date. They considered it a valuable commodity, used both as a means of payment and as units of calculation. Mayans and Aztecs took beans from the "cacao" tree and made a drink they called "xocolatl." Aztec Indian legend held that cacao seeds had been brought from Paradise and that wisdom and power came from eating the fruit of the cacao tree.. The word "chocolate" is said to derive from the Mayan "xocolatl"; cacao from the Aztec "cacahuatl". The Mexican Indian word "chocolate" comes from a combination of the terms choco ("foam") and atl ("water"); early chocolate was only consumed in beverage form. Christopher Columbus is said to have brought back cacao beans to King Ferdinand from his fourth visit to the New World, but they were overlooked in favor of the many other treasures he had found. Chocolate was first noted in 1519 when Spanish explorer Hernando Cortez visited the court of Emperor Montezuma of Mexico. American historian William Hickling's History of the Conquest of Mexico (1838) reports that Montezuma "took no other beverage than the chocolatl, a potation of chocolate, flavored with vanilla and spices, and so prepared as to be reduced to a froth of the consistency of honey, which gradually dissolved in the mouth and was taken cold." The first chocolate house was reputedly opened in London in 1657 by a Frenchman. Costing 10 to 15 shillings per pound, chocolate was considered a beverage for the elite class. Sixteenth-century Spanish historian Oviedo noted: "None but the rich and noble could afford to drink chocolatl as it was literally drinking money. Cocoa passed currency as money among all nations; thus a rabbit in Nicaragua sold for 10 cocoa nibs. Chocolate also appears to have been used as a medicinal remedy by leading physicians of the day. Christopher Ludwig Hoffmann's treatise Potus Chocolate recommends chocolate for many diseases, citing it as a cure for Cardinal Richelieu's ills. Eating chocolate was introduced in 1674 in the form of rolls and cakes, served in the various chocolate emporiums. Nestle (The History of Chocolate and Cocoa, p. 3) declares that from 1800 to the present day, these four factors contributed to chocolate's "coming of age" as a worldwide food product: The introduction of cocoa powder in 1828; The reduction of excise duties; Improvements in transportation facilities, from plantation to factory; The invention of eating chocolate, and improvements in manufacturing methods. The New York Cocoa Exchange, located at the World Trade Center, was begun October 1, 1925, so that buyers and sellers could get together for transactions. In 1980 a story of chocolate espionage hit the world press when an apprentice of the Swiss company of Suchard-Tobler unsuccessfully attempted to sell secret chocolate recipes to Russia, China, Saudi Arabia, and other countries. By the 1990s, chocolate had proven its popularity as a product, and its success as a big business. Annual world consumption of cocoa beans averages approximately 600,000 tons, and per capita chocolate consumption is greatly on the rise. Chocolate manufacturing in the United States is a multibillion-dollar industry. According to Norman Kolpas (1978, p. 106), "We have seen how chocolate progressed from a primitive drink and food of ancient Latin American tribes -- a part of their religious, commerce and social life -- to a drink favored by the elite of European society and gradually improved until it was in comparably drinkable and, later, superbly edible. Enjoy your cacao, xocolatl, cacahuatl, choco atl, chocolatl, cocoa, Chocolate, or whatever it really is that we all love to devour so much, now in 2005! I'm munching on some now...hehe *-=*=-*Complimentary Nesle Chocolate Chip coupons*-=*=-* Complimentary Nesle Chocolate Chip coupons--Sign up for great baking advice, recipes, $avings & samplings ( USA ) http://rextopia.com/z/3831/CD327/ Complimentary KitKat, Snickers, MilkyWay, York Bar, M&M's, Skittles, OR 100 Grand Bar. Survey. 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Choose from Godiva, Sees or Ghirardelli ( USA ) http://a.websponsors.com/c/s=34853/c=65792/ Complimentary Hot Chocolate samplings http://www.mb01.com/lnk.asp?o=169&c=1345&a=5464 Join Cooking Club of America & receive a complimentary issue of Cooking Pleasures magazine and a complimentary grater ( CAN/USA ) http://leads.specificmedia.com/ez/dbyycxksh/&;dp=930 *-=*=-*Banana Chocolate Tart w/Macadamia Nougat*-=*=-* Chocolate Tart Shells: 8 tablespoons unsalted butter, softened 1 1/2 cups confectioners??™ sugar, sifted 1 1/2 cups all-purpose flour 1/2 cup Godiva Dark Chocolate Truffle Hot Cocoa powder, sifted 1 large egg, lightly beaten Caramelized Macadamia Nuts: 1/4 cup water 1/4 cup granulated sugar 1 2/3 cups salted macadamia nuts, toasted* and coarsely chopped Banana Filling: 1 tablespoon pectin** 3 tablespoons granulated sugar 1 1/2 cups mashed banana (about 3 to 5 medium bananas) 1 tablespoon lemon juice Chocolate Ganache: 5 bars (1.5 ounces each) Godiva Dark Chocolate, chopped 4 large egg yolks 2 large eggs 3 tablespoons granulated sugar Pinch of salt 10 tablespoons unsalted butter, softened 2 pints Godiva Dark Belgian Chocolate Ice Cream, optional *To toast nuts: Place nuts in a dry saut?© pan over medium heat. Toast, while shaking the pan to avoid overheating in 1 spot. Remove from the heat after 3 to 5 minutes when the nuts have achieved a nice pale golden color. **Pectin [PEHK-tihn], present in various ripe fruits & vegetables, this natural, water-soluble substance is used for its thickening properties in the preparation of jams, jellies & preserves. The gelatin-like pectin is commonly added to fruits that do not have enough natural pectin to jell by themselves. Pectin only works properly when mixed with the correct balance of sugar & acid. It is available in two forms - liquid (usually from apples) & dry (from citrus fruits or apples). Make Chocolate Tart Shells: In bowl large bowl with electric mixer, beat butter at medium speed until creamy. Reduce speed to low & gradually add sugar, flour & cocoa. Add 1 egg & mix just until dough comes together. Do not over mix dough. Scrape dough out onto lightly floured work surface & shape into a 9-inch log. Wrap dough tightly in plastic wrap & refrigerate for one hour. Butter the interior of twelve 4-inch tart pans. Cut dough into 12 equal slices (3/4-inch each) & roll each slice into a 6-inch round. Press dough rounds into tart pans, trimming off excess dough around edges. Refrigerate tart shells for 20 minutes. Position oven rack in center of oven. Heat oven to 350?°F. Line each tart pan with parchment paper & fill with dried beans or rice. Bake for 13 to 15 minutes, or until crust is firm and fully baked. Set aside to cool. Make Caramelized Macadamia Nuts: Line a baking sheet with parchment paper. Position oven rack in center of oven. Heat oven to 350?°F. In small saucepan combine water & sugar. Cook over medium-high heat, stirring until sugar dissolves. Set aside to cool. In a medium bowl, combine the sugar syrup & macadamia nuts. Spread nut mixture onto prepared baking sheet & bake until caramelized & golden brown, about 20 to 25 minutes. Cool completely, break apart & store in an airtight container. Make Banana Filling: In small bowl, combine pectin & sugar; mix well. In small saucepan, combine banana puree & lemon juice & bring to a boil. Whisk in pectin mixture & bring mixture back to a boil. Remove from heat & cool to room temperature. Makes about 1 1/2 cups Make Chocolate Ganache: Place chocolate in a microwave-safe bowl and heat on HIGH for 1 minute. Let stand in microwave 30 seconds, then stir until smooth. In separate bowl, whisk together 4 egg yolks, 2 whole eggs, sugar & salt. Gradually whisk in the melted chocolate. Gradually whisk in the softened butter until combined. Assemble tarts: Position oven rack in center of oven. Heat oven to 350?°F. Arrange tart shells on a baking sheet. Fill each shell with about 2 tablespoons banana puree. Divide ganache evenly among tart shells (each shell will not be completely full). Bake 9 to 12 minutes until filling is set, & center of tarts are soft. Cool tarts slightly. Serve warm with Godiva ice cream, & garnish with caramelized macadamia nuts. *-=*=-*Complimentary JEOPARDY! 2nd Edition game*-=*=-* ITT Tech...acquire your MBA--online ( USA ) http://www.bulletads.com/bdtrc/click2.php?id=574&bid=8689 W!N a Lexus RX 400h Hybrid + a Year's supply of Gas ( USA ) http://www.bulletads.com/bdtrc/click3.php?id=574&bid=9023 Abebooks - Where over 70 million new, used, rare, out-of-print books are just a >click< away ( International ) http://www.dpbolvw.net/click-1521219-7134924 Complimentary JEOPARDY! 2nd Edition game ( USA ) http://512media.net/ez/anaprlta/ Kids' Books at BookCloseouts, also Calendars & Bibles ( International ) http://www.jdoqocy.com/click-1521219-10386107 Complimentary sampling of NEW Dove(R) Body Nourishers with 24-hour Nutri-Serum for smooth skin ( USA ) http://www.bulletads.com/bdtrc/click3.php?id=574&bid=5507 *-=*=-*Pistachio Cake w/White Chocolate Buttercream*-=*=-* Ingredients: 1-2/3 cups all-purpose flour 4 teaspoons baking powder 1/2 teaspoon baking soda 3/4 cup butter (no substitutes), softened 2 cups sugar 1 teaspoon vanilla 1 teaspoon almond extract 1 cup buttermilk or sour milk 6 egg whites 1-1/2 cups toasted chopped pistachio nuts 2 teaspoons finely shredded orange peel 1/2 cup sugar 2 tablespoons all-purpose flour 6 egg yolks 1-1/2 cups milk 1 6-ounce package white baking bars 1-1/2 teaspoons vanilla 1/2 teaspoon almond extract 1 cup butter, softened (no substitutes) Caramelized Pistachio shards (optional) Directions: Preheat oven to 350 degrees F. Grease & lightly flour three 8x1-1/2-inch round baking pans; set aside. Stir together flour, baking powder, & baking soda; set aside. 2Beat the 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the 2 cups sugar, 1 teaspoon vanilla, & 1 teaspoon almond extract; beat until fluffy. Alternately add flour mixture & buttermilk or sour milk, beating on low to medium speed just until combined. Thoroughly wash & dry beaters. In a medium mixing bowl, beat egg whites until stiff peaks form (tips stand straight). Gently fold beaten egg whites into batter. Fold in the pistachio nuts & the orange peel. Pour batter into prepared pans. Bake in preheated oven 30 to 35 minutes or until a wooden toothpick inserted near the center of each cake comes out clean. Cool in pans on wire racks for 10 minutes. Remove cakes from pans & cool thoroughly on wire racks. Combine the 1/2 cup sugar & 2 tablespoons all-purpose flour in a medium mixing bowl; add egg yolks. Beat mixture with a wire whisk until combined; set aside. Heat the 1-1/2 cups milk in a heavy saucepan over medium heat just to boiling. Remove from heat. Gradually beat hot milk into egg mixture with the wire whisk; return entire mixture to saucepan. Cook over medium heat until bubbly, whisking constantly. Cook 2 minutes more. Remove from heat. Add white baking bars, 1-1/2 teaspoons vanilla, & 1/2 teaspoon almond extract. Let stand for 1 minute; stir until smooth. Transfer mixture to a bowl. Cover surface with plastic wrap to prevent skin from forming; cool to room temperature. Beat the 1 cup butter in a medium mixing bowl on medium to high speed until fluffy. Add cooled baking bar mixture, one-fourth at a time, beating on low speed after each addition until combined. Spread between layers & over cake. If desired, pipe decorative lines along the edges & down the sides of the cake, using a decorating bag fitted with a star tip. Serve immediately or cover & store cake in the refrigerator for up to 3 days. Let stand at room temperature for 30 minutes before serving. Just before serving, if desired, top with Caramelized Pistachio Shards. Makes 12 servings. Caramelized Pistachio Shards: Preheat oven to 350 degrees F. Line a cookie sheet with aluminum foil; coat foil with nonstick cooking spray. Sprinkle 1 tablespoon chopped pistachios onto prepared foil. Bake in preheated oven 6 to 8 minutes or until lightly toasted. Meanwhile, place 1/3 cup sugar in a heavy 10-inch skillet. Heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. When sugar begins to melt, reduce heat to low. Cook for 2 minutes more or until sugar is melted & lightly golden, stirring as needed with a wooden spoon. Remove pan from heat. Stir in 1/2 teaspoon hot water. Immediately pour over nuts on hot baking sheet. Let cool for 1 minute. Using two forks, gently pull caramel mixture as thinly as possible, lifting slightly as you pull. Let cool thoroughly on foil. Break into pieces; store tightly covered. *-=**-=*W!N $500 Toys R US or KB Toys*-=**-=* Complimentary Religious Jewelry. Choose from Charm Bracelet, Cross Bracelet, Cross Necklace ( USA ) http://aftrk.com/c/c?b=31414&h=2870&sh=302384&bt=1x1 W!N $500 Toys R US or KB Toys Holiday Toy ShoppingSpree ( USA ) http://clicks.emarketmakers.com/redir.aspx?id=624019 Krazy Ball - NEW*Hot Desktop Toy - Krazy Fun! Krazy Useful! 100% .F R E E. 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Patsy & Kay *S* xoxoxo ((????.?·?? ..?·?? -:?¦:- -:?¦:- ((????.?·??* ---Important-Disclaimer at the bottom of this page. http://www.pakadevasfreebees.com Patsy Rideout Pakadevas-Chocolate-Recipes PO Box 448 Thessalon, Ontario Canada P0R1L0 *Con`tact: rpkdv@nf.aibn.com |
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| << November19, 2005 - [Chocolate 'n' Fruit phyllo tartlets] |
November22, 2005 - [Chocolate Candy Cane Cake] >> |
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