CHOCOLATE GALORE INDULGE IN CAKES, CANDIES, CHILI AND MORE.Byline: Natalie Haughton Food Editor Chocolate. It's rich, seductive, indulgent, heavenly and sublime. Many crave it and can't get enough. In a poll sponsored by the Chocolate Manufacturers This is a list of companies who produce chocolate, not chocolates. That is, they process cocoa beans into a product versus melting chocolate for use as coating or molding into truffles, pralines, or other chocolate confectionaries. Association, 52 percent of American men and women voted chocolate their favorite dessert and sweet snack flavor. Strawberry and other berry flavors along with vanilla tied for second place, each selected by 12 percent of consumers. With chocolate ranking high in popularity, there's an increased consumer interest in deeper, richer, darker chocolates. It's spawned a plethora of expensive, gourmet or designer chocolates. To taste some of the newer offerings and discover the subtleties of fine chocolates (which are similar to fine wines), host a chocolate tasting party. Similar to a wine tasting Noun 1. wine tasting - a gathering of people to taste and compare different wines assemblage, gathering - a group of persons together in one place wine tasting n → degustación f de vinos , start with light chocolates, then move to medium and finish with dark or bittersweet bittersweet, name for two unrelated plants, belonging to different families, both fall-fruiting woody vines sometimes cultivated for their decorative scarlet berries. options, all at room temperature. First check aroma, by rubbing a small piece of chocolate until it begins to soften. Sniff the chocolate and then taste by letting it melt on your tongue 20 seconds to get the full flavor. You'll be amazed at the different nuances you discover. Although chocolate candy sales increased 2.7 percent last year (2002) from 2001, per capita [Latin, By the heads or polls.] A term used in the Descent and Distribution of the estate of one who dies without a will. It means to share and share alike according to the number of individuals. consumption of chocolate in 2001 in the United States United States, officially United States of America, republic (2005 est. pop. 295,734,000), 3,539,227 sq mi (9,166,598 sq km), North America. The United States is the world's third largest country in population and the fourth largest country in area. declined to 10.9 pounds, down 6 percent from 2000, according to according to prep. 1. As stated or indicated by; on the authority of: according to historians. 2. In keeping with: according to instructions. 3. the U.S. Department of Agriculture. Switzerland is the largest consumer of chocolate with 22.36 pounds per capita consumption in 2000. You can explore the history, mystique, culture, processing and manufacturing at Chocolate, the Exhibition, at the Natural History Museum of Los Angeles County The Natural History Museum of Los Angeles County opened in Exposition Park, Los Angeles, California, USA in 1913 as the Museum of History, Science, and Art. The moving force behind it was a museum association founded in 1910. beginning Sunday. Once you've seen the exhibit, head to the Curator's Cafe in the museum. You'll have a chance to order several dishes made with chocolate - including a Turkey, Kidney Bean kidney bean phaseolusvulgaris. and Chocolate Chili (containing cocoa powder Noun 1. cocoa powder - the powdery remains of chocolate liquor after cocoa butter is removed; used in baking and in low fat and low calorie recipes and as a flavoring for ice cream chocolate - a food made from roasted ground cacao beans and bittersweet chocolate); Chicken, Olive and Chocolate Enchiladas; Beef Skewers With Chocolate BBQ BBQ barbecue Sauce; Grilled Chicken, Havarti Cheese and Chocolate Sauce Sandwich; and Chocolate Ravioli With Caramelized Pecans. They'll be served on a rotating basis during the exhibit, says Carolyn Baer, co-owner of Cheers Catering in Northridge, who designed the Chocolate Lovers' Menu and is responsible for the cafe food. Hot chocolate, chocolate chip Chocolate chips are small chunks of chocolate. They are often sold in a round, flat-bottomed teardrop shape (similar to a Hershey's Kiss). They are available in numerous sizes, from large to miniature, but are usually around 1 cm in diameter. cookies and a fabulous Death by Chocolate This article is about the dessert. For chocolate poisoning, see theobromine poisoning. Death by Chocolate is a marketing term for various desserts that feature chocolate (especially dark chocolate or cocoa) as the primary ingredient. Cake are daily dessert options. The recipe collection here includes a facsimile recipe of the chocolate chili to try at home along with an array of other tempting and decadent chocolate possibilities to wow your Valentine - and others. Don't overlook our streamlined copycat version of the irresistible Chocolate Mousse Cake (on the cover) from L.A. Bread Bakery & Cafe. If you're stressed and time is short, just pick up the heart-shaped cake from L.A. Bread ($20 for a 7-inch cake) - or indulge in one of the other homemade chocolate delicacies. CHOCOLATE, THE EXHIBITON Where: Natural History Museum of Los Angeles County, 900 Exposition Blvd., Los Angeles Los Angeles (lôs ăn`jələs, lŏs, ăn`jəlēz'), city (1990 pop. 3,485,398), seat of Los Angeles co., S Calif.; inc. 1850. . When: 9:30 a.m. to 5 p.m. Mondays through Fridays, 10 a.m. to 5 p.m. Saturdays and Sundays; Sunday through May 11. Tickets: Available at the door only - $8 adults; $5.50 students/seniors; $2 ages 5 to 12. Information: Call (213) 763-3466. CHOCOLATE MOUSSE CAKE Featured on today's cover is a Chocolate Mousse Cake from L.A. Bread Bakery & Cafe. This recipe is an easy copycat version that we created using a cake mix and our from-scratch streamlined mousse. 1 (18.25-ounce) package chocolate fudge cake A fudge cake is a small chocolate pastry that contains fudge. They are shaped as small round cakes, hence the name. "This recipe is also known as "Death By Chocolate, if topped with chocolate ice cream and lashings of whipped cream. mix with pudding included 1 1/3 cups water 1/3 cup vegetable oil 4 eggs Chocolate Mousse Ganache ga·nache n. A rich icing made of chocolate and cream heated and stirred together, used also as a filling, as for cakes or pastry. [French.] Grease bottoms and sides of 3 (9-inch) round OR heart-shaped cake pans with butter or oil and lightly dust with flour, removing any excess. Beat cake mix, water, oil and eggs in a large mixer bowl with an electric mixer on low speed 1 minute, scraping bowl constantly. Pour about 1 1/2 cups batter into each pan. (If baking only 2 pans at one time, refrigerate re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. remaining batter until ready to use.) Bake in preheated 350-degree oven about 15 to 18 minutes, or until toothpick toothpick, n a wood sliver used to cleanse the interdental space. toothpick, balsa wood, n a triangular wedge of balsa wood used to clean the teeth interproximally and stimulate the interdental gingival tissues. inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove two layers from pans to wire rack See wiring rack. . Place remaining cake layer, top side up, on a serving plate. Cool completely, about 1 hour. Meanwhile, make Chocolate Mousse. Spread cool cake layer on serving plate evenly with 1/2 of Chocolate Mousse; top with another cool cake layer; spread evenly with remaining mousse. Top with remaining cake layer. Frost top and sides of cake with Ganache. Refrigerate cake at least 3 hours or until set before serving. Decorate top with chocolate leaves and fresh raspberries, if desired. Store any leftovers, covered, in refrigerator. Makes 12 to 16 servings. CHOCOLATE MOUSSE: In a 1-quart glass bowl or measuring cup, combine 1 1/2 cups semisweet sem·i·sweet adj. Having a small amount of sweetening: semisweet chocolate. Adj. 1. semisweet - having a taste that is a mixture of bitterness and sweetness bittersweet chocolate chips (9 ounces) and 1/2 cup water. Heat in a microwave oven on high power 1 to 1 1/2 minutes, until chocolate is melted and smooth when stirred. Stir in 1 teaspoon vanilla. Cool to room temperature (refrigerate to expedite the process). When mixture is cool, whip 1 1/2 cups heavy whipping cream Noun 1. heavy whipping cream - cream with a fat content of 48% or more double creme cream - the part of milk containing the butterfat until soft peaks form (do not overbeat). Add a little whipped cream to chocolate mixture, mixing well. Then fold chocolate mixture into remaining whipped cream. Use immediately to fill cake layers (or refrigerate until filling layers). Makes enough to fill 1 (9-inch) three layer cake. GANACHE: In a 4-cup glass measuring cup, combine 1 1/2 cups semisweet chocolate chips (9 ounces) and 1/2 cup heavy whipping cream. Heat in microwave oven on high power about 1 to 1 1/2 minutes or until melted and smooth when stirred. Stir in 1 tablespoon butter until melted and smooth. Cover and refrigerate until ganache is thick enough to spread on top of cake and around sides. Makes enough to frost top and sides of a 9-inch cake. CHOCOLATE TURTLE CAKE 1 (18.25-ounce) package devil's food cake mix with pudding included 1 1/3 cups water 1/2 cup vegetable oil 3 eggs 1 (14-ounce) bag caramels 1/2 cup evaporated milk 1 cup chopped pecans 1 (6-ounce) bag semisweet chocolate chips (1 cup) Grease bottom and sides of a 13x9x2-inch rectangular pan with shortening; lightly flour. Make cake mix as directed on package, using water, oil and eggs. Pour 1/2 of batter into pan. Bake in preheated 350-degree oven 25 minutes. Meanwhile, heat caramels and milk in a 1-quart saucepan over medium heat about 10 minutes, stirring often, until caramels are melted. (Or place caramels and milk in a 4-cup glass measuring cup. Microwave uncovered on high power 2 minutes to 3 1/2 minutes, stirring once or twice and watching carefully.) Pour and spread caramel over warm cake in pan. Sprinkle with pecans and chocolate chips. Spread with remaining batter. Return to oven; bake 30 minutes. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour. Store, covered, at room temperature. Makes 15 servings. TIP: It's hard to resist this cake, especially if you serve it with ice cream. Make it extra special by drizzling chocolate and caramel syrups over the ice cream and sprinkling with a few additional chopped pecans. From ``Betty Crocker's Ultimate Cake Mix Cookbook.'' CHOCOLATE PECAN TORTE CRUST: 2 cups chocolate cookie crumbs 1/2 cup (1 stick) butter, melted PRALINE NUT LAYER: 1 cup pecan OR macadamia macadamia (măk'ədā`mēə), name for the nut of the Macadamia ternifolia, an evergreen tree native to Australia, but cultivated in Hawaii. The nuts, also called Queensland nuts, are eaten roasted or raw. nut pieces 1 1/2 cups (3 sticks) butter 1 cup packed brown sugar CREAM CHEESE LAYER: 2 (8-ounce) packages cream cheese, softened 1/2 cup powdered sugar 1/3 cup packed brown sugar CHOCOLATE GANACHE: 4 (1-ounce) squares semisweet chocolate 1/3 cup whipping cream Noun 1. whipping cream - cream that has enough butterfat (30% to 36%) to be whipped light whipping cream cream - the part of milk containing the butterfat For Crust: mix cookie crumbs and butter; press firmly onto bottom of a 9-inch springform pan spring·form pan n. A cake pan having an upright rim that can be unclamped and detached from the bottom of the pan. . For Praline Nut Layer: Sprinkle pecans over crust. Place butter and brown sugar in a saucepan; cook over medium heat until mixture comes to a boil. Boil 2 to 4 minutes or until thickened thick·en tr. & intr.v. thick·ened, thick·en·ing, thick·ens 1. To make or become thick or thicker: Thicken the sauce with cornstarch. The crowd thickened near the doorway. 2. , stirring constantly. Pour over pecans; cool slightly. Cover; freeze 3 hours or until set. For Cream Cheese Layer: Beat cream cheese, powdered sugar and brown sugar with an electric mixer on medium speed until light and fluffy. Spread over Praline Nut Layer. Refrigerate until chilled. For Chocolate Ganache: Melt chocolate with cream in a small heavy saucepan; cook on very low heat just until chocolate is melted, stirring frequently. Remove from heat; cool completely. Spread chocolate mixture over Cream Cheese Layer. Refrigerate at least 2 hours before serving. Makes 16 servings. Shared by Pierpont Restaurant, Fells Point, Maryland TURKEY, BEAN AND CHOCOLATE CHILI This recipe is adapted and streamlined for home cooks from one shared by Carolyn Baer, co-owner of Cheers Catering Inc. in Northridge. Baer's version of the chili will be offered on the Curator's Cafe menu during the Chocolate exhibition Feb. 16 - May 11 at the Natural History Museum of Los Angeles County. 1 tablespoon olive oil olive oil, pale yellow to greenish oil obtained from the pulp of olives by separating the liquids from solids. Olive oil was used in the ancient world for lighting, in the preparation of food, and as an anointing oil for both ritual and cosmetic purposes. 1 medium onion, diced 1 garlic clove, pressed 1/2 cup diced green bell pepper 1 1/4 pounds ground turkey 1 (4-ounce) can diced green chiles (mild) 1 tablespoon chili powder 2 teaspoons ground cumin cumin or cummin (both: kŭm`ĭn), low annual herb (Cuminum cyminum) of the family Umbelliferae (parsley family), long cultivated in the Old World for the aromatic seedlike fruits. 1 teaspoon unsweetened cocoa powder 1/2 teaspoon seasoned salt Noun 1. seasoned salt - combination of salt and vegetable extracts and spices and monosodium glutamate flavorer, flavoring, flavourer, flavouring, seasoning, seasoner - something added to food primarily for the savor it imparts OR more to taste 1/2 of a 6-ounce can tomato paste 1/4 cup strong black coffee (make instant with espresso powder and water, if desired) 1 (28-ounce) can diced peeled tomatoes, undrained 1 (15- to 16-ounce) can kidney beans, rinsed and drained 1 (15-ounce) can black beans, rinsed and drained 1/2 to 1 (15-ounce) can corn, drained 3 to 4 tablespoons chopped fresh cilantro 1/2 ounce bittersweet chocolate (not unsweetened), chopped Heat oil until hot in a large 4- to 5-quart pot. Add onion, garlic and green pepper and cook, stirring often, until soft. Add turkey and cook, breaking up, until browned and cooked through. Stir in remaining ingredients. Heat to boiling over medium-high or high heat, reduce heat and simmer 20 to 25 minutes, stirring occasionally. Makes 4 to 6 servings. NOTE: Top with chopped onions, shredded Cheddar cheese and jalapeno slices, if desired. CHOCOLATE-ORANGE FUDGE 2 1/2 cups (15 ounces) semisweet chocolate chips 1 (14-ounce) can sweetened sweet·en v. sweet·ened, sweet·en·ing, sweet·ens v.tr. 1. To make sweet or sweeter by adding sugar, honey, saccharin, or another sweet substance. 2. To make more pleasant or agreeable. condensed milk condensed milk: see milk. (NOT evaporated milk) 1/2 cup chopped macadamia nuts, almonds OR pecans 2 teaspoons finely shredded OR grated orange peel Line an 8-inch square pan with foil, extending foil over edges of pan. Butter foil; set aside. In a medium saucepan, melt chocolate chips with sweetened condensed milk. Remove from heat; stir in nuts and orange peel. Turn into prepared pan, spreading evenly. Cool slightly. Cover and chill 2 hours or until firm. When firm, use foil to lift out of pan. Cut into diamonds or squares. Store tightly covered in refrigerator. Makes 36 to 49 pieces (about 1 1/2 pounds). CHOCOLATE SYRUP 1 cup water 1/2 cup sugar 2/3 cup unsweetened cocoa powder, preferably Dutch-process 1/4 teaspoon salt 1 teaspoon vanilla In a saucepan, bring water and sugar to a boil, whisking until sugar is dissolved. Whisk in cocoa and salt and simmer, whisking, until slightly thickened, about 3 minutes. Remove from heat and add vanilla, then cool (syrup will continue to thicken thick·en tr. & intr.v. thick·ened, thick·en·ing, thick·ens 1. To make or become thick or thicker: Thicken the sauce with cornstarch. The crowd thickened near the doorway. 2. as it cools). Serve over ice cream or use as a base for an intense hot chocolate (heat 1 cup milk with 1/3 cup Chocolate Syrup). Makes about 1 1/2 cups syrup. From Gourmet Magazine, February 2003 issue. Heaven defined Here's a glossary of chocolate terms. Cacao cacao (kəkä`ō, –kā`–), tropical tree (Theobroma cacao) of the family Sterculiaceae (sterculia family), native to South America, where it was first domesticated and was highly prized by the Aztecs. : Unprocessed seeds of the cacao tree. Chocolate liquor: Nibs ground to a smooth, thick liquid or paste; contains no alcohol, just the fat (cocoa butter) and solids (cocoa) of the cacao seed in approximately equal proportions. Cocoa butter: Fat contained in the cacao seed. Cocoa: Powdery pow·der·y adj. 1. Composed of or similar to powder. 2. Dusted or covered with or as if with powder. 3. Easily made into powder; friable. Adj. 1. solid left after most of the cocoa butter is removed from chocolate liquor. Baking/bitter/unsweetened chocolate: Hardened chocolate liquor - no sugar added. According to the U.S. Standard of Identity, it must contain between 50 and 58 percent cocoa butter. Bittersweet and semisweet chocolates: Slightly sweetened chocolate with the amount of sugar used depending on the manufacturer. Must contain at least 35 percent chocolate liquor. Sweet cooking chocolate: Contains more sweeteners than semisweet chocolate and must have at least 15 percent chocolate liquor. Milk chocolate: Mild flavored chocolate that must contain at least 10 percent chocolate liquor and 12 percent whole milk. Unsweetened cocoa powder: The least fatty form of chocolate, this is the powdery remains of chocolate liquor after most of the cocoa butter is removed. Fat content can vary from 10 to 21 percent. Dutch-processed cocoa is made by treating chocolate liquor with alkaline salts, making a darker and milder cocoa. White chocolate: Technically not chocolate because it contains no chocolate liquor, this is a blend of cocoa butter, milk, sugar and flavorings. - N.H. CAPTION(S): 6 photos, box Photo: (1 -- cover -- color) Chocolate Mousse Cake from L.A. Bread Charlotte Schmid-Maybach/Staff Photographer (2 -- color) Chocolate Turtle Cake From ``Betty Crocker's Ultimate Cake Mix Cookbook,'' Wiley Publishing (3 -- color) Turkey, Bean and Chocolate Chili (4 -- color) Hot Chocolate Chocolate Chip Cookies (5 -- color) Taste Death by Chocolate Cake at the Natural History Museum cafe during the chocolate exhibit. David Sprague/Staff Photographer (6 -- color) Chocolate Pecan Torte Box: Heaven defined (see text) |
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