Your One Stop Place For Delicious Chocolate and Cocoa Recipes and more!!!

Saturday, August 2, 2014


Into a granite-ware saucepan put half a pint of milk, two well-rounded
tablespoonfuls of butter, and one tablespoonful of sugar, and place on the stove.
When this boils up, add half a pint of sifted flour, and cook for two minutes,
beating well with a wooden spoon. It will be smooth and velvety at the end of that
time. Set away to cool; and when cool, beat in four eggs, one at a time. Beat
vigorously for about fifteen minutes. Try a small bit of the paste in the oven; and if
it rises in the form of a hollow ball, the paste is beaten enough; whereas, if it does
not, beat a little longer. Have tin sheets or shallow pans slightly buttered. Have
ready, also, a tapering tin tube, with the smaller opening about three-quarters of an
inch in diameter. Place this in the small end of a conical cotton pastry bag. Put the
mixture in the bag, and press out on buttered pans, having each éclair nearly three 

inches long. There should be eighteen, and they must be at least two inches apart,
as they swell in cooking. Bake in a moderately hot oven for about twenty-five
minutes. Take from the oven, and while they are still warm coat them with
chocolate. When cold, cut open on the side, and fill with either of the following
described preparations:—  

FILLING NO. 1.—Mix in a bowl half a pint of rich cream, one teaspoonful of
vanilla, and four tablespoonfuls of sugar. Place the bowl in a pan of ice-water, and
beat the cream until light and firm, using either an egg-beater or a whisk. 

FILLING NO. 2.—Put half a pint of milk into a double-boiler, and place on the
fire. Beat together until very light one level tablespoonful of flour, half a cupful of
sugar, and one egg. When the milk boils, stir in this mixture. Add one-eighth of a
teaspoonful of salt, and cook for fifteen minutes, stirring often. When cold, flavor
with one teaspoonful of vanilla.

ICING FOR ÉCLAIRS.—Put in a small granite-ware pan half a pint of sugar and
five tablespoonfuls of cold water. Stir until the sugar is partially melted, and then
place on the stove, stirring for half a minute. Take out the spoon, and watch the
sugar closely. As soon as it boils, take instantly from the fire and pour upon a meat-
platter. Let this stand for eight minutes. Meantime, shave into a cup one ounce of
Walter Baker & Co.'s Premium No. 1 Chocolate
, and put it on the fire in a pan of 
boiling water. At the end of eight minutes stir the sugar with a wooden spoon until
it begins to grow white and to thicken. Add the melted chocolate quickly, and
continue stirring until the mixture is thick. Put it in a small saucepan, and place on
the fire in another pan of hot water. Stir until so soft that it will pour freely. Stick a
skewer into the side of an éclair, and dip the top in the hot chocolate. Place on a
plate, and continue until all the éclairs are "glacéd." They will dry quickly. Do not
stir the sugar after the first half minute, and do not scrape the sugar from the
saucepan into the platter. All the directions must be strictly followed.  

Friday, August 1, 2014


Beat to a cream half a cupful of butter and one tablespoonful of lard. Gradually
beat into this one cupful of sugar; then add one-fourth of a teaspoonful of salt, one
teaspoonful of cinnamon, and two ounces of
Walter Baker & Co.'s Premium No. 1
melted. Now add one well-beaten egg, and half a teaspoonful of soda
dissolved in two tablespoonfuls of milk. Stir in about two cupfuls and a half of
flour. Roll thin, and, cutting in round cakes, bake in a rather quick oven. The secret
of making good cookies is the use of as little flour as will suffice.

Thursday, July 31, 2014



Beat half a cupful of butter to a cream, and gradually beat into it one cupful of
sugar. When this is light, beat in half a cupful of milk, a little at a time, and one
teaspoonful of vanilla. Beat the whites of six eggs to a stiff froth. Mix half a
teaspoonful of baking powder with two scant cupfuls of sifted flour. Stir the flour
and whites of eggs alternately into the mixture. Have three deep tin plates well
buttered, and spread two-thirds of the batter in two of them

Into the remaining batter stir one ounce of
Walter Baker & Co.'s Premium No. 1

 melted, and spread this batter in the third plate. Bake the cakes in a
moderate oven for about twenty minutes. Put a layer of white cake on a large plate,
and spread with white icing. Put the dark cake on this, and also spread with white
icing. On this put the third cake. Spread with chocolate icing.  


 Put into a granite-ware saucepan two gills of sugar and
one of water, and boil gently until bubbles begin to come from the bottom—say,
about five minutes. Take from the fire instantly. Do not stir or shake the sugar
while it is cooking. Pour the hot syrup in a thin stream into the whites of two eggs
that have been beaten to a stiff froth, beating the mixture all the time. Continue to
beat until the icing is thick. Flavor with one teaspoonful of vanilla. Use two-thirds
of this as a white icing, and to the remaining third add one ounce of melted
chocolate. To melt the chocolate, shave it fine and put in a cup, which is then to be
placed in a pan of boiling water. 

Thursday, July 10, 2014

how to make Chocolate Truffles

Chocolate Truffles

½ Cup unsalted butter
2 1/3 C confectioner’s sugar
½ C cocoa

1/4 cup heavy or whipping cream 1 1/2 teaspoon vanilla

Centers: pecan, walnuts, whole almonds or after-dinner mints

Coatings: coconut, crushed nuts,confectioners sugar

Makes about 3 dozen truffles
Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners' sugar and the cocoa; add alternately with cream and vanilla to butter. Blend well. Chill until firm. Shape small amount of mixture around desired center; roll into 1 inch balls. Drop into desired coating and turn until well covered. Chill until firm.

how to make chocolate with cocoa butter

In 1-2 lb. and 1-5 lb. cakes, and in metal boxes for toilet uses 
One-half the weight of the cocoa-bean consists of a fat called "cocoa-butter," from 

its resemblance to ordinary butter. It is considered of great value as a nutritious,
strengthening tonic, being preferred to cod-liver oil and other nauseous fats so often
used in pulmonary complaints. As a soothing application to chapped hands and
lips, and all irritated surfaces, cocoa-butter has no equal, making the skin
remarkably soft and smooth. Many who have used it say they would not for any
consideration be without it. It is almost a necessary article for every household

Trade-mark on every package  

Friday, July 4, 2014

Chocolate Lover Or Chocoholic?

Can you really get addicted to chocolates?

Chocoholics Anonymous hasn't been born yet but much clamor about chocolate addiction has been talked about in recent years. There seems to be a heightened need for people to draw the line between chocolate lovers and chocolate addicts or chocoholics as they call themselves. Scientists have even isolated the results of the likened effect of chocolates to the marijuana, a prohibited drug that causes euphoria or a sense of well being but carries the dangerous chemical called tetrahydrocannabinol (THC).

It has been said that food cravings, such as for chocolates, are often caused by emotions. Sudden shift from being happy to a less relaxed state can prompt the mind to look for food that could alleviate the anxiety. Such is evident in people who have seasonal affective disorder or women who have premenstrual syndrome.

Women & Chocolate Addiction

Did you know women are more associated with chocolate addiction than men? If you will take a look at it, women often turn to these sweet temptations during heightened emotional stress. That is why it is a well known fact that chocolates carry uppers such as caffeine that elevate the blood pressure and quicken the breath thereby giving the person a feeling of high.

Many women experience food cravings on a monthly basis in close reference to their menstruation. Changes in hormonal levels affect the mood and consequently dictate the person to crave for certain type of foods which in the case of most women, the chocolates.

Most women claim that they get immense satisfaction upon eating chocolates which merely started as a habit. It just totally makes sense since metabolized sugar produces serotonin in the body, a chemical responsible to the feeling of elation. And who wouldn't want to feel happy, in the first place!

Addictive Responses to Chocolates Defined

Recent studies made in Europe found that allowing respondents to eat liberal amounts of chocolates, and cutting them back from eating the same resulted to the people salivating at the sight of chocolates. They felt anxious, deprived and depressed.

Another study conducted at Princeton showed rats that were fed with sugar experienced anxiety once sugar was removed from their diets. Their symptoms were like that of nicotine addicts made to quit cold turkey – shaking and their teeth chattering.

However, despite test results, researchers still believe that although the symptoms are similar, chocoholics are not addicts. There is no true chocolate addiction, as there is no definite chemical found in chocolates that are addictive. What the subjects are experiencing are anxieties based on breaking the habit of eating chocolates or that habits formed by eating something sweet when changes in moods occur.

But when do we say enough of chocolate is enough?

If you are unsure whether you are eating too much chocolate and may hamper your health, read and answer the following questions:

1.    Do you usually buy loads of chocolates and keep them in stock at home?

2.    Do you have more chocolate products than fruits and vegetables in your refrigerator?

3.    Do you consume more than 1 pound of chocolate every month?

4.    Do you have withdrawal symptoms such as shaking, anxiety, restlessness, sweating and teeth chattering?

5.    Can you not last a day without eating chocolate?

If you answered YES to most of these questions then you are undoubtedly in trouble. Being a chocolate lover is not bad, but you also have to watch out for your health! As we say, an ounce of prevention is always better than a pound of cure!

Sunday, June 29, 2014

Health Benefits Of Chocolate: Are They For Real

Few studies have proved that chocolate has health benefits. Findings have resulted to the fact that chocolate food can be actually good for the health since it contains more than 300 chemicals, where health benefits derive from. This is in contradiction to the old myth that anything that tastes good can be bad. It used to be that old folks warn their children against eating too much chocolate or other folks being very cautious believing that eating this food can be causative factor of certain illnesses.

But researches conducted demonstrated that there is quite a large amount of antioxidants, found in chocolate, and is relatively higher than other high-antioxidant foods. See one of the results of researches:

Cocoa powder – is found to contain the highest quantity and quality anti-oxidants.

Dark chocolate – is found second to cocoa powder.  Results also showed that dark chocolate has eight more times of the polyphenol antioxidants than those found in strawberries.

Milk chocolate – is the third kind of chocolate food that contains high antioxidant contents.

Furthermore, in a research conducted in 2001, 23 participants who included in their diet dark chocolate and high flavonoid-rich cocoa powder were found to have higher HDL cholesterol, also called the good cholesterol, concentrations as opposed to other control participants. Although the investigation about the health effects of chocolate was done in a relatively small group of people, it suggested that there is more to what the chocolates were believed to have.

Subsequently, another research was done in 2005, where another small test group was involved. The output was similar, suggesting that dark chocolate can actually lower the blood pressure in individuals suffering with hypertension. It produced the comparable result as with the other research, wherein LDL cholesterol levels, or the bad cholesterol, were found to drop by at least 10 percent.

In these few researches alone, it can be concluded that chocolate food contains high amount of good chemicals, which therefore almost completely opposes the old myth and half-truths established long ago how it can never be good part of anyone's diet. This must not be reason though for people to consume chocolate products at their own discretion.

Remember that there are chocolate foods that can be good to your health while there are others that can be bad, especially those that are highly-processed and poorly made. Some of those are chocolate candies and bars, which you often find in stores and are high in calories, sugar, and fat.

It does not necessarily mean that you have to entirely avoid these kinds of chocolate; however, take them in moderation. If you want to enjoy health benefits of chocolate, you can opt for the healthier version such as the three mentioned above.

Note too that health benefits found in chocolate are not good for your pets. This is for the reason that the food contains theobromine, a kind of stimulant and which pets cannot digest. Even baking and dark chocolate is not advised to be administered to pets. The same is true in cake, puddings, ice creams, candy bar, and cookies that contain chocolate. 

For people with health concerns, it is a must to do a lot of researches about chocolate. Health benefits of chocolate may not be beneficial at all if you have a serious condition, so it will likewise help if you consult with your trusted doctor or nutritionist to avoid unnecessary medical consequences.