Chocolate Chocolate Desserts and Recipes.

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.

1. The chocolate sundae contains edible 23-karat gold and is served in a goblet lined with edible gold.
2. It is topped with whipped cream, with more gold and a side of La Madeline au Truffle from Knipschildt Chocolatier, which sells for $2,600 a pound.
3. The whole mass is served in a goblet surrounded with a crown made, of course, of gold and diamonds.
4. If that is not enough, the spoon is gold with white and chocolate colored diamonds which can be taken home.
5. It even comes with souvenirs, an 18K gold bracelet with a carat’s worth of diamonds that rests at the base of the goblet .

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.

Dark mousse:

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 2 tbsp instant coffee or instant espresso powder
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 6 tbsp unsalted butter, room temperature
• 1 cup sugar (I always use a bit less, more like 3/4)
• 2 large eggs, lightly beaten
• 1 tsp vanilla extract
• 1/2 cup chopped almonds or hazelnuts
• 4 oz bittersweet chocolate, coarsely chopped

• Preheat oven to 350 degrees. Line a baking sheet with parchment or a silicone baking mat.
• Sift together the flour, sugar, cocoa, coffee powder, baking soda, baking powder, and salt.
• With a mixer, cream the butter and sugar on medium speed for about 2 minutes until light. Scrape down the sides of the bowl and add the eggs and vanilla; beat for another 2 minutes. Decrease the speed to low and mix in the dry ingredients in 3 additions, mixing only until a dough forms. Scrape down the sides of the bowl and mix in the chopped nuts and chocolate.
• Turn the dough out onto a work surface and knead a few times just to incorporate any dry ingredients that didn't get mixed in before. Divide into two portions; on the baking sheet, shape each portion into a 12 x 2 inch log. Dust the tops with a little sugar (to make them look pretty, I'm assuming). Bake for 25 minutes.
• Remove the sheet from the oven and let it cool on a rack for 20 minutes. Then, with a very sharp, serrated knife, slice the logs into about 3/4 - 1 inch slices and leave the slices standing up on the baking sheet (some people lay them down, but I like both sides to get crispy). Return to the oven for another 10-15 minutes of baking.

Ingredients

• 1/2 cup butter or margarine
• 2 cups sugar
• 1/2 cup milk
• 4 tablespoons cocoa
• 1/2 cup creamy peanut butter (or chunky)
• 3-3 1/2 cups dry quick-cooking oats
• 2 teaspoons vanilla

• Add the first four ingredients into a 4-quart sauce pan.
• Bring to a rolling boil and hold for 1 minute.
• Remove from heat.
• Stir in the next 3 ingredients and drop by tablespoons onto wax paper.
• Let cool until set.

Do you feel frustrated if your man gave you flowers on your date and expecting there's a chocolate too? Or on Valentine's Day you can imagine not having a chocolate? What would the world be like without this delectable and divine dessert. Well... I can survive in this world if I eat chocolate with every meal if I wanted to. In breakfast I will take hot chocolate, after lunch a chocolate dessert and in dinner too. I can eat everywhere. Everybody does love chocolate. To a woman, its a comfort food, something that can improve her mood. To a man, well, although he may not admit it, gourmet chocolates is a guilty pleasure.
Some recent studies have suggested that cocoa bears a substance called Epicatechin. This makes an assumed-to-be-fatty dark gourmet chocolate bar. A super beneficial against the world's four major health problems like stroke, heart failure, cancer and diabetes and also believed to have the ability to prevent persistent coughing. Of course, there is also the assumption that chocolate is an aphrodisiac. The Phenylethylamine and Seratoni are both mood-lifting agents in our brains. These two are naturally released into the nervous system by the brain whenever we feel elated because of love, passion or lust. And so, despite that there is no acceptable proof that chocolate is indeed a lust-agent, the giving of gourmet chocolate is considered as an effective romantic move.

Chocolates are definitely addictive but there are some people don't like chocolate. Chocolates hold a special place in everyone's hearts which is why it is a very popular gifts for birthdays, anniversary, and other occasions. There is nothing quite like chocolates to make everyone's day. And it's rare to find someone who does not like chocolate. Like me, I loved chocolate. I don't care if its a cheap one. I tried different kinds of chocolate from cheap to expensive one. I also love giving chocolates for my friend and family, like their birthday or just a token for being nice to me. However, giving out chocolate bars which can be regularly found in supermarkets becomes too generic and ordinary, thats why in some special occasions, I prefer to give the chocolate truffles. This are bite-sized chocolates made from any of the following: ganache, cream, chocolates, nuts and even liqour. And so, despite that there is no acceptable proof that chocolate is indeed a lust-agent, the giving of gourmet chocolate is considered as an effective romantic move. Thats why every kids and even adults loves the chocolate truffles.

Here are some of the gourmet chocolates you like. Milk Chocolate, Dark Chocolate, Brownies, Cakes and Cookies, Fudge, Chocolate Candy, Chocolate Bars and Baking Chocolate.

Even though many people have become health-conscious, it is still common for some essential vitamins and minerals to be overlooked in the average daily diet. One of the most commonly overlooked supplements is Iron. Most people assume that they naturally get an adequate supply of iron from their diet, when in reality, much of the world's population is iron-deficient. Iron is an extremely important mineral, and can actually be found in one of the world's major superfoods - Cocoa beans.

Cocoa beans have been subject to much research lately about their potential health benefits. Since cocoa beans have been discovered to contain iron, this adds a good number of good health advantages. Iron is extremely important for the proper functioning of the human body, being involved in many different biochemical processes.

It is estimated that around 10% of the population are currently suffering from anemia, which is also known as "iron deficiency". This is a condition that is potentially dangerous to human health, though usually initially manifests as a yellowish tinge to the eyes and skin. Since cocoa beans provide iron as a supplement, it could then be surmised that consuming cocoa beans may help protect against anemia. It is also a fairly well-recieved fact that iron deficiency is associated with loss of concentration, as well as moderate fatigue.

Perhaps the most important function of iron in the human body is the production of hemoglobin, the substance that gives red blood cells their crimson color. Red blood cells are essential to good health, since they are responsible for transporting oxygen from the lungs to other areas of the body. Since it is generally difficult for the human body to absorb iron efficiently (it is approximated that less than 10% of iron ingested is actually absorbed), the body stores iron in the bone marrow, liver, spleen and kidneys. Since iron has such a low absorption rate, it is important to consume iron-containing foods, such as cocoa beans, on a regular basis.

Cocoa beans are a fairly rich source of iron, and making cocoa beans an integral part of your diet can be an important step towards overall better health. Since the majority of people do not realize that most of the iron they consume is not absorbed into the bloodstream, the importance of eating iron-rich foods is often overlooked. Cocoa beans provide a good supplemental source of iron, and have many additional benefits that promote good health.

If you are a fan of chocolate, by just hearing the word chocolate cupcakes can definitely make your mouth starts to drool. It does not just stake to one kind. In fact, it has different varieties and it can contribute to a perfect cupcake.
A great chocolate cupcake is decided through the ingredient used. To make this chocolate flavor, cocoa powder can be used. Though there is a whole lot of cocoa powder variety to choose from, they do not match with the real chocolate taste. So, the other choice that you can use is dark chocolate.
Even if dark chocolate is not your cup of tea, the bitterness in it can be taken away by adding in other ingredients. The other choice is by adding Belgian chocolate. Cupcakes that were baked out of Belgian chocolate give a much richer flavor and you can even taste this luxury ingredient!
After deciding which chocolate base you prefer, it is time to choose the flavor you love. There is never the word boring for chocolate cupcakes as almost all flavors go with chocolate. You can always mix it in your cupcake or adding it in as a topping later on.
The last thing you have to do is to add on icings. It is to make your chocolate cupcakes more tempting and luxurious. All you need to do is open up your creativity and play around with all sorts of icings like frosting, butter cream, fondant, fudge or glace icing that can give your chocolate cupcake a special blast!

Ingredients:

• 1 1/2 cups Semi-sweet chocolate chips
• 1 (8oz) Package cream cheese, softened
• 1 (3oz) Package cream cheese, softened
• 1/2 Cup sugar
• 1/4 Cup butter or margarine
• 2 Cups frozen non-dairy whipped topping, thawed
• 1 8" Packaged graham cracker crumb crust

• Place chocolate chips in a small microwave safe bowl and microwave on high 1 & 1/2 - 2 minutes or until chips are melted and creamy when stirred. Set aside and cool.
• In a larger bowl beat cream cheese, sugar and butter on slow speed until smooth. Add in the cooled chocolate. Fold in the non-dairy whipped topping just until blended. Do not over-stir. Pour into prepared pie crust, cover and chill.
• Viola'! One yummy dessert in no time flat.

Ingredients :

• 6 oz. Semi-Sweet Baking Chocolate (or use your favorite 70% dark chocolate bar)
• 6 oz. Butter (diced, room temperature)
• 3 Eggs
• 1/2 cup Granulated Sugar
• 1/3 cup Flour
• Butter for Ramekins

• Melt chocolate on low flame in a bain-marie (double boiler). When melted, take of flame, and…
• Stir in diced butter, until it melts.
• In another bowl, beat eggs and sugar, until it starts to whiten.
• Stir in melted chocolate and then the flour.
• Butter 4 individual ramekins, and pour in chocolate batter.
• Cook for about 10 minutes.
• Tip ramekins upside down onto dessert plates and serve.

• You can definitely prepare your chocolate lava cake recipe ahead of time, and then bake 10 minutes before serving. I always do it this way!
• In terms of buttering the ramekins: butter the bottoms first, and then butter the sides, wiping from the bottom up to the top. It helps the chocolate to rise even more.
• In terms of baking time… well, it depends on how runny you want it! I like it with a super-liquid-oozing center -- so do my guests! For this, you want the top to be cooked through, but the center to be liquid. You can check with a toothpick after 10 minutes of baking.
• If you don't like liquid-center chocolate desserts, just cook for a little longer, and you will have an incredibly moist chocolate cake. So, either way, you can't go wrong!

Ingredients:

1. 16 ounces dark, sweet or semi-sweet chocolate
2. 1 1/2 cups light cream
3. 1 tsp. Vanilla extract

1. Break chocolate squares into smaller pieces and drop them into the fondue pot.
2. Add cream (which will prevent the chocolate from going lumpy) and stir gently but constantly until the chocolate is melted and smooth.
3. Add vanilla extract, and stir it in.
4. Use a fondue fork to spear the fruit, then dip it in the chocolate. Enjoy!

• add some chopped nuts: pecans, almonds, walnuts, and hazelnuts all work well.
• add a tablespoon of instant coffee granules or cappuccino
• add your favorite syrup flavor

Ingredients

1. 1+1/3 cup (150 g) all-purpose flour
2. 1+½ cup (330 g) sugar
3. 4 tablespoons unsweetened cocoa powder
4. 1 teaspoon baking powder
5. 1 teaspoon vanilla extract
6. ¾ cup (170 g) butter
7. 3 fl oz (0.9 dl) boiling water
8. 3 eggs
9. 4 oz (120 g) chocolate chips (40-50% cocoa)
10. 5 oz (150 g) chopped walnuts or pecan nuts
11. Frosting
12. 1/3 cup (75 g) butter
13. 8 oz (220 g) sweet or semisweet dark chocolate
14. 2 tablespoon light corn syrup
15. 2 tablespoon hot espresso or very strong coffee

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Line a 13 x 9 in (33 x 23 cm) cake tin with grease proof or other non-stick paper and grease the tin.
3. Melt the butter in a saucepan.
4. In a bowl combine flour, sugar, cocoa powder, baking powder and vanilla extract.
5. Add eggs, melted butter and hot water and mix until smooth.
6. Add chocolate chips and nuts.
7. Bake at 350 degrees F until a wooden pick inserted in center comes out clean, approximately 20-30 minutes.
8. Cool the cake. Glace with the chocolate frosting.
9. For the frosting, mix butter, chopped chocolate, syrup and coffee and heat in a double boiler until melted. Stir until smooth and spread over the cake.

1. For these brownies you may instead use frosting with cocoa powder.
2. You may add 1 tablespoon of espresso mix to brownie batter and use only semi-sweet ghiradelli chocolate chips and baking chocolate for the best result.

The essential things to have in a quality chocolate are cocoa solids and cocoa butter. The intense and deeper taste of the chocolate depends on amount or content of the cocoa solids. Checking the content of cocoa solids in the wrapping also helps determine the taste of the chocolate. 70% or more give a stronger and distinct chocolate flavor while 50% has less chocolate taste.

On the other hand, cocoa butter which is listed in the wrapping will also help you pick the quality of the chocolate. Chocolates that are softer and melts easily contains more cocoa butter. Cocoa butter is fairly expensive though, due to the need for it to mix with cosmetics. Vegetable oils can be a good substitute for cocoa butter, thus the price of the chocolate is more affordable, however doesn't leave a rich flavor. Generally, distinguishing the amount of cocoa butter in the chocolate could be difficult sometimes, because mostly are not listed on the packaging, however if you can calculate how much is present by its position on the list. Inferior chocolates have more levels of vegetable oil than cocoa butter.

Another way of identifying a good chocolate is by its size. The finer chocolates are the thinner and smaller pieces. The texture of the chocolate when you put them on your tongue is another way to tell that it is of good quality. The reason behind this is that it takes quite a while to conch and stir to bring good and taste of the chocolate. Expensive chocolates are very fine and superior in flavor.

By knowing these tips, you don't have to necessarily spend a chunk of money to get an intensive flavor. If you know what you want and what you're looking for, you can still spend a little to get the best.

Apart from their unique tastes, chocolates have some kind of health advantages. Health researchers have shown that chocolate is a stimulant for sexual desire. It also has anti-stress effects on you. No wonder lovers love to have chocolates before love-making. Chocolate is simply the best candy in the world because no other group of candies is known to have all the benefits chocolate has.

Among all the countries that produce chocolates, Belgium is singled out for quality; Belgian chocolate is considered to be the gourmet standard by which all other chocolate confections are measured. Belgium offers the finest chocolates and that is an incontestable fact that people know worldwide. Belgian chocolates have varieties such as chocolate biscuit made of biscuit coated with Belgian chocolate, chocolate liquor made with some liquor, chocolate morsels and chocolate nuts etc.

The truth about all these Belgian chocolates is that some might be expensive really, but their fulfilling and satisfying tastes give you the value for your money. Regardless of the amount you buy them, Belgian chocolate cookies finest quality and taste will give you satisfaction that surpasses value for your money. The flavor and the texture of the cookies containing Belgian chocolates are of high quality.

There is no chocolate flavor or taste that matches the Belgian chocolates in the world; even the Swiss chocolates, which are known for far above the ground quality, imported their fundamental recipe from Belgian and French chocolatiers. The quality of Belgian chocolates ingredients is just too unique.

For people with some health conditions, it is possible to attribute off-putting beliefs to chocolate production. Health related issues, probably not well understood ones, have necessitated unnecessary condemnation of chocolates.

The flavinoids contained in chocolates have the capacity to improve the performance of the blood circulation. Also, the anti-oxidants that are contained in chocolates help the body in fighting against some harmful chemical substances called free radicals.

Aside those mentioned overleaf, it is normal to expect some other forms of aggrandized negative effects of eating chocolates by the people who just, for a reason or the other, want to condemn chocolates without considering the health benefits offered by these sweet tasting delicacies.
Although, you need to respect your body, especially your mouth, by being simply disciplined as to the kind and quantity of food items you eat. Therefore, too much of chocolate is rather harmful to your health; same applies to other food items.

Too much of everything is bad and harmful, and chocolates are no exceptions to this rule. Come to think of it; if you eat chocolate too much and your health begins to deteriorate because of that, those who criticize would have more reasons to do so.

Trytophan, a compound that develops into serotonin, is contained in chocolates. Serotonin is a chemical found in the brain that helps fight against stress. So chocolates are good for adults and matured people, particularly women suffering from depression.

Therefore, making chocolates should not be a subject of condemnation; rather, it should call for celebrations because the health benefits chocolates offer to people.

The process of making chocolate is the key to solving your boredom, sad or moments.
If you have not tried making chocolate during any of these time before, attempt it the next time you find yourself in any of the situations mentioned above and you will see how helpful chocolate making could be to you.

Psychologically, the balance that chocolate making gives your mind does not have an equal. Fortunately for you, the ambivalence that has beclouded many people's minds over the emotional impact of chocolate and chocolate making will cease to exist with you after reading this piece.

Scientifically, there are no proofs as to those claims of the negative impacts of chocolate making on humans. Interestingly, many people have confirmed that it is fun in all ramifications and by all standards. Psychologically, physically and emotionally; many have claimed that chocolate making makes a difference!

During those moments of depression and anger, chocolates are regarded as superlative. People resort to chocolates in these hard times.

Extremes of anything are usually injurious! Some people who take chocolates want the constructive effects of chocolates, but unfortunately, they shift to the extreme and the contrary happens to them.

Decent consumption of everything is the key to longevity. There are sugar and fat in chocolates and they are harmful to your health if taken in excess.

Different kinds of illness have been traced to excessive consumption of chocolates. These illnesses range from an ordinary headache to serious health conditions like heart burn and obesity. Other terrible psychological conditions have also been linked to excessive consumption of chocolates.

Therefore, chocolate making, by and large, has more beneficial effects than detrimental effects.

Have you ever noticed that sweets are the best medicine for depression, bad mood and anxiety? Sweets are the solution for every dark situation in which someone may lie in. From all the sweets, chocolate is the one that turns down all your senses and opens the gate towards delightful feelings. Scientist proved that chocolate not only contains vitamins and minerals but is also one of the best aphrodisiacs, offering the consumer a state of happiness. Also, in combination with other natural elements, its functions get so much better!

In addition to this, a good example would be the famous chocolate pecan pie produced by the ones at tannerspecan.com It is the best combination between chocolate and pecan, which could also be represented by a combination between an aphrodisiac with high level minerals and proteins. All of these, shelled in a wonderful taste that cannot be compared to any other simple chocolate pie. This original pie has 9 inch and can fit for an eight person meal. Don't get too hungry, because you might also eat it all by yourself! Its original taste flavored with mini chocolate chips and pecans is the perfect dessert for every occasion. Owing to its typical holiday smell, the pie is mostly used on holidays. Still, there are people who order it every day!

Nevertheless, you can benefit of the chocolate pecan pie at the cheapest possible price! Your entire family will have the most delicious dessert in the history. That is exactly the reason this pie should stand on your meal on every holiday. Once you take it, you will definitely become addicted.

In addition to this, another element that makes is unique and impossible to be cooked at home is the special twist and flavor added by one of the greatest cookers in the country. It is a unique recipe which perfectly delights your senses. Don't forget that besides the nutritional elements and minerals which this pie contains, it is also a recipe for becoming happier. It contains lots of smiles and laughs plus a large quantity of love and gratitude from its creators. Smiles are important and this chocolate pecan pie can make you have them.

All in all, it can be said that choosing the best dessert out of thousands possible is not easy. Also, it is not easy to combine all the human senses in a fairy pie which has a unique recipe and taste. The ones at tannerspecan.com is sure to be a success at providing you with top quality.

Its important to conclude a wonderful meal with a desert that is equal. That's where the chocolate pecan pie really shines. Pecan pie seems to be a pie that is favored by most people. When it is made with excellent ingredients and tastefully prepared then you can be sure that you have the best there is. Now when you can combine chocolate with this wonderful pie you have the most exquisite chocolate pecan pie one could ask for.

We continue on our world-wide journey to find the worlds greatest, most delicious, delectable chocolate.

Chocolate is not only delicate truffles of cocoa pleasure in a box, but an art form; it may be swirled and twirled into tarts, or tempered and folded into dozens of textures and piled high into cakes, chipped into cookies and turned into ganache to ice the most luscious of tortes.
Perhaps there is only one man who can do all this and more - his name is Pierre Herme. Described by French Vogue as the 'Picasso of Pastry', Herme is a fourth generation baker and pastry chef. He learnt his trade from the incomparable Gaston Lenotre at the tender age of 14, and at just 24 went on to the once acclaimed Fauchon and then helped open Laduree - the home of the macaroon. After meeting Charles Znaty, a French advertising guru, together they raised the finance to open his first pastry boutique in Tokyo, not Paris, because of a contractual agreement with Laduree. And finally, in 2001, his name went above the door in his own tiny patisserie in Paris.

Today it is easy to find his store; it is the one that always has a queue outside. He has elevated pastry making to haute cuisine or perhaps haute couture or couture pastry. He does not make croissants and other pastry staples; instead he creates tarts, millefeuilles, ice creams, petit fours, macaroons and chocolates. And like all French couturiers, he releases two collections per year - inspired by nature and color. For him each irresistible cake or astonishing chocolate has its own story - no two are the same and are without unnecessary decoration but still, with a unique attention to detail. For Pierre Herme, chocolate comes in many, many forms.

Of course, there are individual treats like truffles, boxed signature pure classic chocolate, macaroons as well as bonbons. But his chocolate snacks include little disks of premium light or dark with delectable bits of dried fruit, slivers of candied grapefruit, ginger or orange enrobed in delicious dark chocolate or fingers of light or dark chocolate enclosing salted caramel, raspberry and ginger. The current collection runs the full gamut of flavors from Almera - dark chocolate with almond paste and candied orange to Balthazar - milk chocolate with caramelized cinnamon and the traditional Ispahan - chocolate raspberry ganache with candied lychee and rose jelly coated with the darkest chocolate. Of course there is much, much more to this artist's repertoire- macaroons dusted with gold. The part cake, part chocolate bar, Exuberante is not for the amateur. It combines pure origin Venezuelan chocolate with gianduja in the shortcrust base with corn, pieces of caramel made with salted butter, and almonds roasted with salt and pepper. Herme believes good chocolate is like a magic potion and as such should be taken seriously, eaten at 21 degrees Celsius, in a quiet environment and whilst hunger has sharpened the senses.

Good chocolate should also have a lingering aftertaste - a sign of character - which prolongs the pleasure and of course encourages one to repeat the experience. And with chocolate as perfect as this you will always want to repeat the experience.

If you're a lover of retro sweets, chocolates may have remained to be some of your most favorite ever even as they are still quite widely misinterpreted. Ever since every chocolate lover can remember, these candies have been accused of many things from causing cavities to weight gain. But of all the crimes pinned on them, the news that they cause acne seems to be the most feared, especially by teenagers who are also the most passionate fans of the sweets. However, it's been quite a while since researchers have proven things to the contrary and this is now a fact that's not at all hard to digest. Chocolates don't cause acne. In fact, they can even help cure it.

It's almost unbelievable that people once even linked these traditional sweets to mere pimples when, in fact, they can even help ease the condition simply by making the person feel good. All this has something to do with chocolate's ability to increase an individual's level of serotonin which is a hormone that calms the brain and nerves. With things turning out this way, chocolates can't possibly exacerbate acne. They can even help clear it.

There are actually more ways than one that these old-fashioned sweets derived from cocoa solids can help people with acne. Because they're scientifically proven to contain antioxidants, they are definitely capable of making a positive contribution. In fact, a single chocolate bar can provide up to a third of an average adult's daily requirement for antioxidants which are known to promote health from the cellular level. When chocolates have antioxidants, they can't possibly be making acne worse. They can improve a person's skin conditions, thus, helping to ease whatever dermatological conditions there arise.

So what's the real deal about acne and why won't it have anything to do with chocolates? Acne is the products of overactive sebaceous glands which make a person produce more oils than normal. It usually happens during the teenage years and will not be caused by anything external. In fact, it's a purely internal phenomenon, mostly hormonal, and may simply be one of the passing changes that develop during adolescence.

Genetics also play a major part in one's tendency to have oily outbreaks which should make it all the more remote that your favorite chocolate retro sweets will have anything to do with this particular skin problem.

Chocolates have been one of the all time favorite snacks of all children across the globe. But, do you know that having your child eat dark chocolates on a daily basis could be beneficial to their health? Yes, it does. Eating dark chocolates daily is almost equivalent to 10 servings of vegetables, imagine that?

Dark chocolate is said to improve mood among children. The happy hormone phenylphenime, the same hormone released by our brain when we fall in love is said to be triggered when we eat dark chocolates. So, if you want your child tantrums and bad mood to go away, give him a dark chocolate and surely he will jumping out there.

Dark chocolate is taught to increase energy in your child. The high caloric content of dark chocolates boosts your child energy all through out the day. When your child is out for school, make sure they have a bar of dark chocolate with them in order to make sure they will have an energy that will last the whole day as they deal with the pressures of school works.
Apart from the energy boosting benefit of dark chocolates to your child, it also enhances your child's memory and concentration enabling your child to achieve good performance at school. This effect of dark chocolate will let them gain more focus on school and study their lessons effectively.

Chocolate is also known to contain antioxidants. They contain large amounts of cacao, acia berry and blueberry which are known antioxidants. The presence of antioxidants in chocolates is good enough to meet your child's daily need.

Parents out there worries that having their child eat chocolates most of the time will result to dental problems like caries. That's all lie. A recent study has showed that dark chocolates show no complete evidence of dental caries among children. It promotes good dental health instead study shows.

So instead of giving your child large mega doses of vitamins and minerals, add some dark chocolate in their daily diet instead. It is much more fun and enticing way to supplement your child's diet.

Chocolate is part of our collective history. Throughout the centuries it has been used as treat, a status symbol, as medicine and as a method of currency. Today this tasty treat could be seen as universal pleasure. It is enjoyed by people of all ages and cultures. All over the world people have in common a love for its cocoa goodness.

The earliest evidence of chocolate dates back to the 7th century. At this time, the Mayans in the Yucatan region of Central America cultivated wild cocoa trees. The Mayans used the cocoa beans to make a cocoa drink and as a form of currency. As years passed, cocoa was combined with various spices to create drink to be enjoyed only by the elite. These early concoctions were billed as a divine drink that could allow a man to go a day or more without food as well as fight fatigue. Columbus was the first European to experience chocolate when he landed in Nicaragua on his fourth journey around 1502.

It wasn't until the 17th and 18th centuries that the rest of Europe came to know chocolate. The first dedicated shop was established in 1657 in England by a Frenchman. His goal was to popularize it as a delight for many classes as opposed to just the elite. By 1750, many European coffee houses were offering cocoa creations to their customers. Throughout the 18th century, it came to be known, not only for its delicious taste, but also for its therapeutic value. People of the time began using chocolate as a treatment for stomach upset and other ailments. The United States finally got their first taste around 1765 when cocoa beans were brought to New England from the West Indies.

The invention of the cocoa press was an important development in the evolution of chocolate. This invention by Dutchman, Hendrick Van Houten helped bring the price of cocoa down even lower that it already was. It also improved the quality of the product by allowing the beans to be ground to a finer degree. The smooth consistency of today's product is owed to the invention of the cocoa press. In 1847, shapes began to be molded. The creation of milk chocolate and the industrial revolution led to true mass availability. The quality has continued to improve to this day.