A sparkling drink with a hint of chocolate and cream. Even with the heavy cream, this is a very refreshing recipe for the heat of summer.
Ingredients:
* 3 tbs chocolate syrup
* 3 tbs heavy cream
* Crushed ice
* Club soda or other sparkling water
Preparation:
Add syrup and cream to the bottom of a glass and mix well. Add crushed ice to nearly full, and then top off with club soda.
Indulge yourself with this Chocolate Martini rimmed with cocoa. It's a perfect dessert drink when hosting a dinner party or for those days when you have a little sweet tooth.
There are many versions of the Chocolate Martini, this is only one of them.Personally I prefer to use a chocolate liqueur instead of a pre-mix. But if you're really fond of Chocolate Martinis or working in a bar where they're popular, the mix is convenient and tastes pretty good.
Ingredients:
A chocolate cake laced with edible gold : priced at an incredible £12,000 that’s a whooping $19,032.7.
The chocolate sundae - unveiled by New York restaurateur Stephen Bruce - contains edible 23-karat gold and is served in a goblet lined with edible gold.
It is officially the most expensive dessert in the world. The dessert is made from a blend of 28 cocoas from all around the world.
Depressed, Saddened , Blues ? Have a slice of this cake. The dark chocolate can supposedly boost levels of the feel-good brain chemical tyrosine.
Ingredients
CAKE
1. 2 cups shredded sweetened coconut crumbled
2. 1/2 cup sweetened condensed milk
3. 1 large egg white
4. 2 cups all-purpose flour
5. 1/2 cup unsweetened cocoa powder
6. 2 teaspoons baking powder
7. Scant 1/2 teaspoon baking soda
8. Scant 1/2 teaspoon salt
9. 1 1/2 sticks (6 ounces) unsalted
10. butter, softened
11. 1 cup plus 2 tablespoons sugar
12. 3 large eggs
13. 3 ounces bittersweet or semisweet chocolate, melted and cooled
14. 2 1/4 teaspoons pure vanilla extract
GLAZE
1. 1/2 cup sugar
2. 1/4 cup water
3. 1 tablespoon unsweetened cocoa powder
4. 1/2 teaspoon pure vanilla extract
Directions
1. Cake: Preheat the oven to 350°. Butter and flour an 8-cup Bundt pan. In a small bowl, mix the chopped coconut with the condensed milk and egg white. Transfer the coconut mixture to a large sheet of plastic wrap. Using your hands, roll the coconut into an 18-inch rope. Wrap and refrigerate until slightly firm, at least 20 minutes.
2. In another small bowl, sift the flour with the cocoa, baking powder, baking soda and salt. In a large bowl, using an electric mixer, beat the butter until creamy. Add the sugar and beat until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Add the melted chocolate and the vanilla and beat until the batter is smooth. Beat in the dry ingredients in 3 batches.
3. Scrape the batter into the prepared pan and smooth the surface. Unwrap the coconut rope and join the ends to form a circle. Lay the coconut rope on the cake batter, centering it in the pan. Press the coconut into the batter until it is submerged in 1 inch of batter. Bake the cake for 1 hour, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then invert onto a rack to cool completely.
4. Glaze: In a medium saucepan, combine the sugar and water and bring to a boil; stir to dissolve the sugar. Whisk in the cocoa and vanilla and let cool. Brush a thin layer of the glaze over the cake and let dry slightly. Repeat 3 more times, letting the glaze dry slightly before brushing the cake again. Refrigerate until the glaze is set before serving.
A life without the taste of chocolate? If you are struggling with an issue that has forced you to reduce your sugar intake, such as diabetes or weight control, you may think you will never again experience the pleasure sweets can bring.
Well good news to all chocoholics out there you do not have to eliminate these foods from your life forever.Sugar free chocolate can provides the taste and satisfaction of the experience without the sugar.
At the very beginning of its history, chocolate was sugar free. The Mayas and Aztecs drank unsweetened cocoa drinks for over 500 years. It was a luxury reserved for the elite and it was all unsweetened. The Europeans, however, found they desired a richer taste. Two thousand years later, it seems we are headed back where we began.
With the problem of obesity growing worse every day and so many people suffering from diabetes, many people are beginning to turn to sugar free chocolate as a desirable alternative to the fat and calories in the regular form. Diabetics also need a version that is safe for them to eat.
You are right in believing that chocolate makes you feel better when you are down. Eating it causes the brain to release endorphins, a chemical that makes us feel good. Everyone likes the little lift that it can give, even those that are watching their sugar intake. Sugar free chocolate makes it possible. Sugar alcohols are the key ingredient. Sugar alcohols are naturally occurring sweeteners. Sugar alcohols function much like sugar and give a rich creamy taste.
Although the taste is remarkably similar, the sugar free version has fewer calories and less fat than that made with sugar. Virtually any kind of regular chocolate you can think of can be found in a sugar free version. Milk, dark and white can all be found in a sugar free form. Most any sweet treat can be made with sugar free chocolate.
Sugar free products for baking are available for those who want to try their hand at home baking. Sugar free versions of favorite candies are now carried by many drug stores, supermarkets and candy stores. Quality does vary, however. The kind you pick up at the drug store may indeed taste quite different than that made by a quality, experienced candy maker.
Cranberries! Invited to an office party, cookie swap or need a gift for the holidays. I love using cranberries during the holiday season, and these festive Cranberry and White Chocolate Treats are so delectable you will never believe they are diabetic-friendly! Tart cranberries, sweet white chocolate, crunchy nutritious cereal and nuts pack this delicious dessert with wholesome vitamins and minerals – perfect to indulge in while staying fit this holiday season. I turn to this favorite bar cookie to make for friends and family this time of year. For a quick and delicious gift, just cut the cookies into squares, wrap with plastic wrap and tie with a holiday ribbon. From teachers to coaches, neighbors to doctors, give the delicious gift of nutrition this holiday season!
These scrumptious cookies are festive enough for a holiday treat, and fantastic enough to enjoy all year long.
48 servings/serving size: 1 square
1 1/3 cups reduced-fat graham cracker crumbs
2 tablespoons sugar or sugar substitute
1/2 cup natural wheat and barley cereal
1 (14-ounce) can fat-free sweetened condensed milk
1/2 cup dried cranberries
1/3 cup white chocolate chips
1/3 cup chopped walnuts
5 tablespoons butter, melted
1. Preheat oven 350° F. In 13×9x2-in baking pan, mix graham cracker crumbs, sugar, butter; press along bottom of pan.
2. Sprinkle cranberries, white chocolate chips, walnuts, cereal evenly over graham cracker crust. Pour sweetened condensed milk over top.
3. Bake 20-25 minutes or until bubbly and light brown.
Nutritional information per serving:
Calories 67, Calories from fat (%) 21, Fat (g) 2, Saturated Fat (g) 1, Cholesterol (mg) 4, Sodium (mg) 38, Carbohydrate (g) 11, Dietary Fiber (g) 0, Sugars (g) 8, Protein (g) 1, Diabetic Exchanges: 1/2 carbohydrate, 1/2 fat
Terrific Tidbit: Cranberries are full of antioxidants and can help prevent and treat urinary tract infections.
Why is it, that nearly all of us love chocolate, especially women. Did you know that 99% of all women love chocolate? It's one of the most popular sweets of all time.