Monday, December 18, 2006

What’s a Holiday without Chocolate?

Hi! My name is Lisa and I work with Wendy in the Kraft Kitchens. She asked me to share some of my chocolate expertise with you. When I think of the holidays, visions of chocolate recipes start dancing in my head! Because, my friends, I am a chocoholic. In cakes, cookies, cheesecakes or candy, it needs to be chocolate – the darker, the better. Old favorites, or new recipes from friends, I love them all, as long as they are chocolate.

My love for chocolate goes back to childhood – who can forget those chocolate bars, plain or with almonds, or peanut butter cups, that we bought on our way home from school with our allowance. And I’m not talking those little miniature bars available today – I’m talking full-size candy bars!

Chocolate, in a drink form, has been around since the 1500’s in Mexico, and was considered a drink of the gods and kings. We are lucky in our time that everyone can enjoy chocolate in its many forms.

I am thrilled to work in the Kraft Kitchens because I have access to all the information and delicious recipes available from BAKER”S Chocolate. I work on something I love and learn a lot in the process. I think having a basic knowledge of chocolate really helps, so that you can understand how the different types of chocolate will bring their own uniqueness to recipes. So here are some basic facts and hints on working with chocolate.

Types of Chocolate – The main types of chocolate available are:

Unsweetened – solid chocolate liquor, from the crushed roasted cocoa beans, with nothing added. Containing only chocolate solids and cocoa butter, unsweetened chocolate is the purest form of chocolate.
Semi-Sweet – a bit of sugar, cocoa butter and vanilla give this it’s rich, sweet taste.
Bittersweet – unsweetened chocolate with additional cocoa butter and sugar, but with a darker more pronounced European chocolate flavor than semi-sweet
Milk – the addition of milk solids, cocoa butter and sugar give milk chocolate its distinctive flavor. This is most often eaten as a candy bar and is the chocolate we remember most from our childhood.
White – although made with cocoa butter, milk and sugar, this is technically not even chocolate, since it contains no chocolate solids/liquor. It is creamy white to yellow in color and mild and sweet in flavor.

Handling chocolate

Storage - chocolate needs to be stored in a cool dry place, below 75ºF if possible, but not in the refrigerator. At higher temperatures, chocolate grays in color when the cocoa butter naturally rises to the surface. This color change, however, doesn't affect the chocolate's flavor or quality.
Melting – chocolate is easily melted on the stove top in a double boiler, over simmering, not boiling, water. Stir occasionally until melted, being careful not to get any water in the melted chocolate or it will “seize” and become grainy.

Chocolate can also be melted in the microwave. Each type of chocolate is slightly different in how long it takes to melt, so follow the direction on the package. Whenever possible, err on the side of under-melted – you can always add a few more seconds but you can’t undo burnt chocolate!

Storing chocolate desserts – always follow the recommendations in the recipe on how to store your finished dessert. Many recipe, such as truffles or some fudges, need to be refrigerated. Always wrap your desserts well, since chocolate can pick up flavors from the other foods in your refrigerator – and who wants chocolate dessert that taste like last night’s garlic bread! When storing desserts at room temperature, be sure they are in and airtight container and the area is cool and dry.
I hope these tips and the accompanying recipes and videos, help bring a little chocolate-joy to your holiday baking.

For a fun and easy dessert, make these chocolate-dipped treats. Have the kids help you decorate them – with sprinkles, colored sugars or alternating types of chocolate. Each one will be unique. Be sure to store any perishable items, such as dipped strawberries, in the refrigerator until ready to serve.

Holiday Chocolate-Dipped Delights









http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&recipe_id=57340

Fudge is always a favorite Holiday treat in my house. And this recipe is so simple to make. You can change the fudge by following one of the variation tips, such as Rocky Road or Peanut Butter. And because it can be made up to 1 week ahead, I can make several different batches of fudge and bring it to Holiday celebrations at my friends’ homes.

BAKER’S ONE BOWL Chocolate Fudge










Here is another great fudge recipe I like to make, for those family members and friends who love white chocolate. And with the dried cranberries and grated orange peel, the colors are great on a mixed tray of candy.

White Chocolate Fudge


Add a simple marbled bark to your candy tray with this crunchy cookie bark.

Chocolate Cookie Bark


Creamy and oh-so chocolaty – these are every bit as good as store bought truffles. They make great gifts!

Bittersweet Chocolate Truffles Royale










Every dessert table needs a special cake and this one really fits the bill. And use the accompanying chocolate frosting recipe for a truly chocolate blast.

BAKER’S ONE BOWL Chocolate Cake

http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&recipe_id=54534

BAKER’S ONE BOWL Chocolate Frosting

http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&recipe_id=52063

For those cheesecake lovers at the party, this one is truly a showstopper dessert. With it’s OREO crust, and semi-sweet chocolate, it really is a chocolate lovers dream dessert. The hazelnut liqueur gives it a festive touch.

Chocolate Hazelnut Cheesecake









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