Wine and Chocolate - A Wonderful Romantic Treat

Looking for an incredible gift for that special someone? Trying to create a romantic atmosphere for a memorable evening? Nothing speaks romance better than wine and chocolate.

The wine community can literally produce volumes of guidelines and opinions on various food and wine pairings. There are endless opinions on what foods pair best with different wines. When paired correctly the flavor and taste of both food and wine should be enhanced, complemented and balanced by each other.

Pairing wine and chocolate can be tricky, but when you find the correct combination the results are outstanding. Below are listed some basic guidelines and rules of thumb to follow, but keep in mind that most of the fun in pairing wine and chocolate is experimentation - so be sure to do so!

Start with good quality chocolate - whether your preference is dark, milk or white chocolate; be sure not to skimp on quality ingredients. Retailers now specialize in chocolate specifically for pairing with wine.

The darker the wine, the darker the chocolate: this is a good guideline for a novice to follow when shopping for your first wine and chocolate pairing; but feel free to follow your own taste buds as you experiment with your favorite vintages.

Red wines typically pair well with dark chocolates; this is especially true of full-bodied red wines. A great wine from a local vineyard comes to mind when considering a dark chocolate pairing, Crane Creek Vineyards own Hellbender Red is a dry red wine crafted from the North American Norton grape and pairs wonderfully with rich dark chocolate.

Here are some general recommendations for types of red wines and chocolate:

Merlot - dark chocolate or milk chocolate

Cabernet Sauvignon - dark chocolate

Pinot Noir - either dark or milk chocolate

Zinfandel - dark chocolate

White wines as a general rule will pair better with milk chocolate than dark. Types that come to mind for chocolate pairings are as follows:

Riesling

Sauvignon Blanc

Chardonnay

As a general rule of thumb the sweeter the chocolate the sweeter the wine so when you consider white chocolate you may be relegated to the dessert wines and sherries. I have found port wine paired with dark chocolate to be a fine combination

If you are still not sure which way to go, you can always visit online merchants such as ShopWineStuff.com for wine and chocolate gift baskets in any number of sizes and combinations. They also stock a variety of chocolate specifically for wine pairings.

No matter which type of chocolate or wine you choose, remember to relax, sit back and enjoy the flavors and sensations of a delightful experience which is chocolate and wine.

Michele DeZayas writes from the North Georgia mountains and is a contributing editor for wine-for-beginners.com. To read more articles from this author please visit: wine-for-beginners.com

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Top 5 Trends in Chocolate in 2012

There really is no bad or out of season chocolates. We all love those little bite size morsels wrapped in silver foil. However, chocolatiers are now catering to adult palates. They are true artisans of gourmet chocolate that are developing visual and sensual delights. These are not mass produced candies.

The top trends of 2012 are:

1. Dark chocolate combined with super fruits: Dark chocolate in itself has been proven to be "healthy". With its antioxidants it is said to lower blood pressure, lower cholesterol, and help keep the cardiovascular system running properly. To make it even more desirable to health conscious consumers it is being combined with super fruits that also contain these antioxidants.

2. Artisan Chocolates: These chocolates are true works of art. Homemade treasures. They are not the chocolate that is poured into a heart mold and popped out. The cocoa is selected for aroma and texture. It is quality versus quantity. The chocolates are hand decorated or filled with high quality ingredients. Some look too good to bite into.

3. Chocolate covered tropical fruit: Strawberries are not the only fruit for dipping anymore. These gourmet chocolates bring you to the islands. They are sweet and tangy. Varieties include coconut, orange, passion fruit, and guava. You can hear the ocean when you bite into them. You can hear the breezes of a tropical rainforest.

4. Salt in Chocolate: Sea Salt from around the world has become a specialty food. Gourmet chocolate bars, truffles, wafers are all being sprinkled with finishing salts. Salts from all around the world are being used. Pink salt looks beautiful on white chocolate. The flavor is unique that satisfies both the sweet and salty craving.

5. Spicy: Hot! Hot! Hot! Chocolates are combing spicy jalapenos, chili powder, and smoky chipotles to name a few. As you smell the aroma and chew into the creamy chocolate the spice is the last to come. It is an eye opening surprise. You may want to have a big glass of milk on the side.

In today's recession more and more people are buying quality chocolates. Some feel it is a small piece of feel good that you can have daily for a very minimal cost. Also, being so high in antioxidants you have a great reason to splurge on quality chocolates. It is worth the extra cost to try some of these visual and tasty delights.

Debbie Mazzie is the owner of http://www.northjerseyfoodies.com. A website that finds specialty, gourmet, and home made foods in North Jersey.

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How to Make Chocolate Recipes Better

When you're wanting to learn how to make chocolate recipes better there are a few things you need to remember.

1. Follow the recipe before you make changes to it.
2. Use good quality, fresh ingredients only.
3. Make sure your measurements are right e.g. tsp is teaspoons, tbsp is tablespoons, gram to cup conversions vary depending upon the ingredient/s.

The main item I would like to focus on here to help us all make better chocolate recipes is the Star ingredient - Chocolate.

Chocolate would have to be one of the best ingredients ever! I thank God for the Theobroma Cacao tree from which chocolate is made. The scientific name Theobroma actually means "food of the gods".

If we stop long enough and just think about chocolate all by itself we would quickly realize what a magnificent food it really is. Here is a food type that will cheer up anyone who is feeling sad. It says "I love you" better than any other food type. When we think of Valentine's Day chocolate, flowers and jewelry usually come to mind.

It also makes an excellent gift for birthdays, Easter, Christmas, engagements, weddings, anniversaries, is a great way to say sorry, makes a good excuse to get together, is delicious with practically any beverage, it markets and sells well generally and for charity drives, has featured in so many movies e.g. Willy Wonka and The Chocolate Factory, Charlie and The Chocolate Factory, Like Water for Chocolate, Chocolat, In Search of the Heart of Chocolate and so many more.

Then we start to think of chocolate as an ingredient. Possibly the best place to begin is by thinking about chocolate bars. Brand names like Cadbury, Hershey's, Nestle have made very successful businesses by adding fruits, nuts and flavors to it. Change the shape and sell it again e.g chocolate chips, blocks of chocolate, little chocolate bars, milk or dairy, dark and white chocolate etc.

Put chocolate in biscuits, cakes, drinks - both non-alcoholic and alcoholic, mousse, brownies, pies, icing, desserts and the list goes on.

Chocolate really is superb!

If are wanting to know how to make a chocolate chip cookie recipe you would find a cookbook, website or blog that is dedicated to chocolate. You want to make sure that the author of the recipe/s really knows the ingredients they promote.

Also, remember the guidelines mentioned above - follow the recipe, fresh ingredients and correct measures.

Recently I decided to make chocolate brownies. A friend suggested I double the ingredients, which I did. I poured all of the brownie mix into a deep baking dish and baked it for the suggested time. Because of this the brownie recipe was a flop however, the chocolate lava cake was a huge success - thankfully. My mistake here was I should have stuck to the recipe and poured the mix into two shallow baking dishes just like it said.

Once you are confident, then experiment to your heart's desires. Have a go at using additional ingredients. For example where the chocolate chip cookie recipe calls for rolled oats, try a natural muesli. The addition of fruit, nuts and bran to these cookies is outstanding.

Finally, when most people think of chocolate they think of fun times. Chocolate and cooking are both fun, so relax and enjoy working with different recipes. This alone can improve the quality of your hard work and time in the kitchen.

Hello. My name is Geoff

I am the author, owner and photographer of http://www.chocolate-recipes-galore.com

I have enjoyed eating chocolate as a child and have worked with chocolate in many different recipes for many years.

My passion for chocolate is seen in the recipes located at the above website. All of the recipes listed on this site are actually made and photographed by me.

I hope you are or become as passionate about chocolate as I am and that you too would share these chocolate tips and recipes with your friends and family.

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Wow 'Em With This Chocolate Coconut Cake and Its Wonderful Cream Cheese Frosting

If you want to hear the ooohs and aaaahs when you bring out the dessert, you owe it to yourself to make this wonderful Chocolate Coconut Cake with its Wonderful Creme Cheese Frosting. Not only is this cake very tasty (my two favorite ingredients, chocolate and coconut), it makes a beautiful presentation! Maybe I am prejudiced because of my love of chocolate and of coconut, but I believe this cake will become a favorite in your baking repetoire.

CHOCOLATE COCONUT CAKE
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 1/2 sticks unsalted butter, softened
1 1/2 cups packed brown sugar
2 large eggs
1 tsp vanilla
1 cup low-fat buttermilk

Preheat oven to 350 degrees.
Coat 2 9-inch round cake pans with nonstick cooking spray; set aside.

In a bowl whisk the flour, cocoa, baking soda and salt together; set aside.

In a large mixer bowl, beat the softened butter until smooth. Add the brown sugar and beat until blended. Beat in the eggs one at a time then beat in vanilla. On low speed, alternately beat in the flour mixture and the buttermilk, beginning and ending with the flour mixture. Spread the batter evenly between the two prepared pans.

Bake cakes at 350 degrees for 30 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in the pans on wire racks for 10 minutes. Invert the pans onto the wire racks to remove cakes. Allow to cool completely.

While your cakes cool, make the following frosting:

1 box (1-lb) powdered sugar
1/4 cup boiling water
1 1/2 sticks unsalted butter, cut up
4-oz reduced-fat cream cheese, cut up
1/4 tsp coconut extract
3 cups sweetened flake coconut
Fresh raspberries for garnish, if desired
Fresh mint leaves for garnish, if desired

In a large mixing bowl, pour the powdered sugar. Beat the boiling water into the powdered sugar. Add the butter and cream cheese, beating well on medium speed after each addition. Beat in the coconut extract. Refrigerate until consistency starts to firm up. This should take 30 to 60 minutes.

Place 1st cake layer on cake plate. Spread 1 cup of the frosting over the top and sprinkle with 1/2 cup coconut. Add the second cake layer. Spread the remaining frosting over the top and sides of the cake. Press the remaining coconut gently into the frosting.

Garnish cake with fresh raspberries and mint leaves, if desired.

Yield: 16 servings
Per serving: 499 calories, 24 g (16 g sat)fat, 5 g protein, 70 g carbs, 3 g fiber, 257 mg sodium, 77 mg cholesterol

Enjoy!

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com
For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com

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Get the Adorable Spy Sunglasses

When you have some favorite things or as usual you called as hobbies, it is definitely that you think about the right way to make your performance looks greater during the games time, and just do not hesitate to confess about this one because that is so reasonable for all people like us who need some compensation to play the games in the middle of your busy activity, and that is good if you can use the opportunity to play the games with the best way. In other words you should win the games to get the best result and the way to win the game is increase your confidence and add your ability so you can be sure the best way to increase your confidence that is with wear some accessories that will complete your performance as good as possible, we always want to get the best games right.

So when you win the games you can make sure that is make your spirit well so that’s all the things that we need if we want to run our activity smoother. Sometimes we really cannot hide to play our hobbies and play it for a long time and if you feel like that just keep to wear your accessories like Spy tron, it is like a sunglasses that just make yourself looks so cool and we will mention some choice start form matter grey with layered leans, checkers with grey and silver and also there are many choice that will make you confused to choose it, so just do not make yourself confuse with take as your favorite colors and patterns and when you have the choice hopefully you will great about the your own sunglasses that ready accompany you to win the games as soon as possible.

If you want to know other alternative just do not worry because also you can take spy hielo and actually it is not too different with any classy sunglasses, like shiny black with green lens, mettle black with spectra lens that amaze all people who see it and in point of fact no matter your choice just take one that make your performance greater, because we know that people feel great to have great performance and you can see the choice directly if you see in Zephyrsports.com, because all sunglasses that we offer to you of course have classy looks that is so match with your lifestyle.

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The History of Mexican Chocolate

The cacao tree, which chocolate comes from, originated in Mesoamerica. Native Peoples used the cacao tree to produce a potent drink that is a far cry from the modern sweet incarnations of chocolate today. Historians disagree over where exactly in Mesoamerica the trees first appeared, but what they do agree on is that people first began to prepare cacao for human enjoyment in Mexico. Native Peoples used cacao beans to make drinks, as religious offerings, and they were even used as a from of currency. Nowadays, when people think of Mexican chocolate, they picture the cinnamon-scented variety commonly used in many Mexican style dishes and beverages.

The chocolate prepared in Mexico in pre-European Mexico possessed a strong, sour taste different from modern chocolate. It is well-known that Native Peoples prized this chocolate and used it in a variety of dishes and drinks. The first known large-scale "farmer" and consumers of chocolate were the Mayans, who inhabited Central Mexico.

The Aztecs, who rose to dominance after the Mayans, inherited the Mayan affinity for chocolate, which became even more culturally significant for them than it had for the Mayan people. Chocolate was a symbol of power and authority to the Aztecs, and people even used cacao beans as currency. The cacao beans were so valuable, that counterfeiting by filling cacao shells with clay was not uncommon.

The most popular use of the cacao bean in pre-European Mexico was to produce a chocolate drink. To make the drink, producers fermented, toasted, and ground the cacao bean into a powder which provided the drink's base. Often, people used different spices such as chiles, anise seed, allspice, and vanilla to add flavor. While this drink was a favorite among the rich, it was also religiously significant. The Aztecs gave the drink to human sacrifices to purify them. The Spanish also quickly developed a taste for chocolate not long after their arrival in Mexico. They then introduced it to Europe where a hot chocolate like drink became very popular.

Modern Mexican chocolate still retains many qualities of its predecessor. Makers still use some of the same spices as the Aztecs, as well as cinnamon and sugar to produce a chocolate with a unique flavor, texture, and aroma. It provides the base for hot chocolate beverages and serves as a key ingredient to several Mexican dishes such as Mole. Mexican chocolate is best recognized when sold in the form of small solid discs. The Spanish began the practice of storing chocolate in the shape of discs in the 1500s, and it continues to today. The modern world owes thanks to Mexico's long history with chocolate for providing one of the world's favorite treats.

For more history and to get some traditional recipes, visit http://www.mexicanhotchocolaterecipe.com

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Chocolate Can Help You!

In a dieter's perfect world, all diets would include chocolate. For years researchers have been trying to convince us that chocolate is beneficial to our health. Many chocoholics ran with this idea and started eating chocolate like crazy; that didn't turn out very well for some. Researchers have recently found out that chocolate is actually incredibly beneficial to many areas of the body including the heart and the brain. This does not mean that we can run to the nearest grocery store and buy five candy bars; the key to chocolate being beneficial is to eat it in moderation and to eat chocolate in the purest, darkest forms possible.

The most recent research studies have shown that by regularly eating chocolate you can reduce the risk of both high blood pressure and diabetes. High blood pressure and diabetes are both leading risk factors for heart attack, stroke and heart disease. Chocolate contains polyphenols which are antioxidants that help produce nitric oxide. An increase of nitric oxide could help with circulation and blood flow in general which would then lower blood pressure. Chocolate is also rich in antioxidants. Antioxidants have been found to lower the risk of heart disease, stroke, and cancer. Chocolate has also been proven to help cure emotional stress. The consumption of an ounce and a half of dark chocolate for two weeks straight has shown to lower stress levels tremendously.

If you are planning are adding chocolate to your diet for beneficial reasons always remember; the more cocoa present in whatever chocolate treat you are enjoying, the better. The majority of fat found in chocolate is coco butter. Coco butter is composed of oleic and stearic acids, having a diet containing foods that have these two acids in them have been known to lower cholesterol. Some people might question the sugar found in chocolate. Sugar is definitely going to be present, but what some do not understand is that there is approximately ten to fifteen grams of sugar per serving of dark chocolate. Most fruit juices contain three times that amount of sugar in one eight ounce glass.

At the end of the day, chocolate is still chocolate. It has been proven to do great things but if you go off the deep end you could end up doing more harm than good. As stated before, if you do decide to add chocolate to your diet, make sure you are choosing the healthiest forms of the tasty treat.

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Tasty Chocolate Recipes: Candy Clusters, Moist Brownies, and Pound Cake

You can make delicious chocolate treats without being an expert cook, candy maker, or baker. The recipes in this article are easy and will produce yummy results. Raisin Walnut Clusters makes great chocolate cluster candies using only 4 ingredients. The Chocolate Syrup Brownies are frosted by sprinkling chocolate chips over the brownies while hot from the oven, and Yummy Chocolate Pound Cake is easy and delicious.

RAISIN WALNUT CLUSTERS
8 oz chocolate candy coating
2 tbsp butter or shortening
1 1/2 cup broken walnuts
1/2 cup raisins

Line a baking sheet with waxed paper; set aside.

In a double boiler, melt the chocolate candy coating with the butter or shortening, stirring constantly. Remove from the heat, when totally melted. Add the walnuts and raisins mixing well to coat. Drop by heaping teaspoonfuls onto the prepared baking sheet. Refrigerate for at least a half hour or until set.

Yield: about 2 dozen candy clusters

CHOCOLATE SYRUP BROWNIES
1 stick butter
1 cup granulated sugar
1 can (16-oz) chocolate syrup
4 eggs
1 cup all-purpose flour
1/4 tsp salt
1 cup chopped walnuts
3/4 of a small pkg chocolate chips

Preheat oven to 350 degrees. Grease a 9 x 13-inch pan; set aside.

In a large mixing bowl, melt butter in the microwave. Remove from the microwave and add the sugar and chocolate syrup; beat well.

Beat the eggs using an electric mixer; add to the chocolate mixture.

Sift the flour and salt together and into the chocolate mixture. Add the walnuts and stir in well. Pour the batter into the prepared baking pan. Bake for 25 minutes at 350 degrees. Remove from the oven and sprinkle the chocolate chips over the top. Cover the pan with foil and let set for 5 minutes. Remove the foil and spread the melted chips over the brownies. Cool before cutting into squares.

YUMMY CHOCOLATE POUND CAKE
1 cup boiling water
2 squares (1-oz each)unsweetened chocolate, cut up
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1 3/4 cups light brown sugar, firmly packed
2 eggs
1 teaspoon vanilla extract
1/2 cup dairy sour cream
powdered sugar for garnish

In a small bowl, pour the boiling water over the chocolate and let stand for 20 minutes.

Meanwhile, preheat oven to 325 degrees.

Grease well and flour a 9 x 5 x 3-inch loaf pan; set aside.

Sift the flour, baking soda, and salt together into a small bowl.

In a large mixing bowl, let butter stand at room temperature until softened. With mixer on high speed, beat butter, brown sugar, eggs, and vanilla extract until light and fluffy. Reduce speed to low and beat in the flour mixture by fourths, with the sour cream by thirds, beginning and ending with the flour. Beat in the cooled chocolate mixture just until combined. Pour into the prepared loaf pan.

Bake at 325 degrees for 60 to 70 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from oven and cool in the pan on a wire rack for 15 minutes. Transfer from the pan to the rack and cool completely. Sprinkle with powdered sugar for garnish.

Enjoy!

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com
For her diabetic dessert recipes and information visit her at http://diabeticenjoyingfood.blogspot.com

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The Chocolate Connection

Elixir Of The Gods

I'm connected.

Chocolate has been enjoyed for 1000s of years. The first records in history are found from the Olmec people of of southeast Mexico. They lived around 1000 BC. Their word, "kakawa," gave us our word "cacao." Unfortunately, that's all That is know. We don't know how, or even if, the Olmec people actually used chocolate.

The Maya and Aztecs enjoyed it. Prepared as a drink, and possibly alcoholic, They also used it as money. Wouldn't be nice to be able to eat your money. If you had enough of it.

The conquering heroes from Europe took it back to the old world were it was still was sipped as a drink and only royalty and the rich could afford it.

It's some what of a process turning the raw bean into an enjoyable treat we know today. The bean is bitter and has to be fermented, dried and roasted. There are two components, The solids and cocoa butter.

It took some time for chocolate to evolve into what we enjoy today. The first chocolate house opened in England in 1657. A milk chocolate drink was created in 1689 and this became the Cadburry Co. We all love them at Easter, Yes.

Finally a Dutchman came up with a recipe in 1847 that became the chocolate bar we have to day. Oh thank you Mr.Fry.

Do You Like Cranberries?
My Grandmother made this for me when I was small. I have enjoyed it ever since. It's one of my favorite combinations. Cranberry juice and chocolate ice cream. Just scoop the ice cream into a large glass of juice. It's wonderful. Hope you try it!

I indulge in all kind of the stuff. I have my favorite candy bars. Chocolate covered every thing. I really like those jellies. A Bridge mix bag turns me into a magician. It will disappear with no problem.

We have so many choices. Swiss, Dutch, Belgium. Dark, Milk, and White. Variety is the spice of life. I do believe we Americans have some really great chocolate too. There are hundreds of small chocolate companies across the country. These chocolate chiefs have created wonderful candies.

White Chocolate
Did you know White Chocolate isn't chocolate at all? The chocolate solids are missing. Just cocoa butter and sugar. No wonder it never eased my craving.

Chocolate Is Love
The chemists can't quite figure why chocolate releases the same chemical's in the brain as falling in love. The components of chocolate is quite a long list. I have known a few people that are allergic to it and they have my greatest sympathy. Diabetics and gluten sensitive people can have a problem. Thank goodness there are chocolates made just for them.

Peanut Butter and Chocolate
No It's chocolate and peanut butter.

A gentleman in Canada came up with the peanut butter cup the sold the recipe to the American Chocolate Barron. I like the miniature ones. I keep the in the fridge. There great cold and I have little trouble eating the entire bag.

OK, I have to go. I hear some chocolate calling me! Enjoy your chocolate!

Robert Dickens
Owner Find Shop And Buy Here Com Ltd. An Online shopping Mall.
Home base is Mishawaka, In.

We can be reached by e mail at contact@findshopandbuyhere.com

Great chocolates from small chocolate chefs around the world. http://www.findshopandbuyhere.com/chocolate.html

Premium Belgian Chocolate. Known to be one the finest Chocolates in the world. http://www.findshopandbuyhere.com/premiumbelgianchocolate.html

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There Is Much More to Chocolate

I often hear that sweets are bad for me. Sometime a guilty feeling washes over me as I reach for more and more delicious chocolates. As it turns out chocolate is an exception in the world of sweets. Not only is it not bad for health it is great food source with many developing health benefits. It is amazing that the cacao plant can yield such a wonderful healthy delicacy like chocolate. It is a profound illustration of how nature can make something really beautiful from what seems to be nothing. The good news for all chocolate lovers is that chocolate can help keep you healthy. Dark chocolates contain complex chemical nutrients that go way beyond micro nutrients like vitamin C and D. The antioxidants and flavonoids in dark chocolates provide great benefit to the heart. Have you ever wondered why chocolates have the power to calm nerves when you are feeling depressed, angry, frustrated, hopeless, sad, confused and nothing makes sense? Well here is the answer. Dark chocolates are antidepressants. They have been proven to relax people. So the next time you feel depressed reach for a bar of delicious dark chocolate. It is a natural healthy alternative to other chemical anti depressants. Research has shown that chocolate lowers blood pressure and reduces cholesterol levels up to 10%. How can you beat that?

Chocolate can also be considered a stimulant in some applications. This must be one of the reasons why people always say "chocolate is for lovers". It has long been known as the food of love. I have my own proof of this point. Whenever I eat chocolate I always fall in love and feel like I can take on the world. When I feel lazy and laid back I use chocolate to kick start my day. If am feeling tired at work or need some extra energy to help finish an extra task I will always find help in a delicious bar of chocolate. I owe it to myself since chocolate has so many health benefits. The saying "too much of a good thing is bad for you" does not apply to chocolate. We should stop using chocolate to explain our weight problems by saying things like "I am not overweight. I am just chocolate enriched". Chocolate is healthy and it is a fact. Chocolate influences our life in many ways and I am sure there are many other we have yet to explore. For science or pleasure chocolate is always a treasure. It can be used for birthday's graduations and even corporate gift. Chocolate will go with everything. It will bring endless deep delicious healthy delights to anyone that seeks it. There is no question that the future holds more amazing chocolate inventions for humanity. I feel luck to be living in a time when chocolate has become so important to life on earth. There is much more to chocolate than anyone can imagine.

For more chocolate information visit Sharon Karen at Chocolatefly.com

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