Closing out a delicious cocoa inspired year

This year my husband and I will be celebrating New Years at home. We decided to organize a small celebration to welcome in the new year. Of course, the celebratory activities, mainly eating and drinking, must include some form of hot chocolate or cocoa.

Along with our cheese and crackers and crab stuffed oyster shells, we are adding a dessert fondue to the menu. Since I didn’t have whipped cream or evaporated milk to make fondue from scratch, I decided to make my “own” fondue with Luker Bitter Chocolate and Sol Chocolate de Mesa con Azucar Morena (a hot chocolate table chocolate with brown sugar), a cinnamon orange sugar blend, Mexican Vanilla, Evaporated Milk and Vanilla Bean Marshmallows by Plush Puffs. Both chocolates hail from Columbia.

I know this isn’t a very nutritious recipe in the making, but I rather work with what I have then be on the road with potential drunks. Here are a few pictures of my work in progress. Stay tuned for the outcome…

A little cocoa a day, keeps the dentist away?

A research group compromised of doctoral students and scientists from Tulane University, the University of New Orleans and Louisiana State University’s School of Dentistry, recently wrapped up a research study on the effects of cocoa in fighting cavities. The research suggests an extract found in cocoa powder “was more effective than fluoride” in preventing cavities. The cocoa extract is composed of a white crystalline powder with a chemical composition similar to caffeine. The extract helps harden teeth enamel, “making users less susceptible to tooth decay.”

Although the results are promising in the animal model, it will take a few years for a product to be approved for human use or distribution.

Voluntary Recall of Dorsey Marketing Inc. Cocoas

The FDA announced the voluntary recall of three G&J Gourmet Market Cocoa Products manufactured by Dorsey Marketing Inc. (DMI) of Ville St. Laurent, Quebec, Canada and distributed by Big Lots during the weeks of September 22, 2008 and September 29, 2008, and Shopko during the week of October 10, 2008.

The recall was issued because the products may contain melamine.

The cocoa products in question are:

* G&J Hot Cocoa Stuffer Item 120144 (UPC 061361201444)
* G&J French Vanilla Cocoa (UPC 061361201260)
* G&J Double Chocolate Cocoa (UPC 061361201260)

If you purchased one of these products or wish to read more about this announcement, visit the FDA at www.fda.com.

Hazelnut Hot Chocolate on the Run

Between being sleep deprived and cold, I’ve been on a losing battle with trying to get to work on time while processing customer orders for the holidays. As I run from point A to point B I had to outsource something, so I decided to outsource making hot chocolate until the madness diminishes.

Since a Starbucks is right near my office and I was in need of a little pick-up me up, I decided this was the perfect time to visit the location for round 2 of my Starbucks hot chocolates taste test. Recently, I gave the approval for their Signature Hot Chocolate, a classic hot chocolate recipe. Now it is time to try Starbucks’ Hazelnut Signature Hot Chocolate.

My Cliff Notes version of this review is as follows:

1. Appreciated the initial flavor
2. Nice texture
3. Did not enjoy the hazelnut after taste

It’s official! No to Hazelnut Hot Chocolate, but yes to Starbucks Signature Hot Chocolate. If the hot chocolate urge arises again, I know which hot chocolate I’ll be drinking until I try option 3…Salted Caramel Signature Hot Chocolate.

Cacao Beans = Brain Food

If you are in need of a little brain food, cacao beans are officially ranked as #2 by BrainReady.com as one of The Top 5 Brain Health Foods. Cacao beans, the foundation of chocolate and cocoa powder, are renowned for its mood enhancement, “antioxidants, flavonoids, catechins and other brain and body enhancing elements”.

As you look to chocolate for brain power, BrainReady.com recommends non-Dutched processed cocoa which removes many of the positive elements from the cocoa powder. Dutched-processed cocoa is processed with an alkalizing agent which refines the powder and decreases the cocoa’s acidity levels. Instead, look to indulge in high cacao contain chocolate bars with at least 75% cacao content, 100% organic non-alkalized chocolate products or chocolate/cocoa that is minimally processed.

Here is the complete list of The Top 5 Brain Health Foods from BrainReady.com :

1. Wild Salmon
2. Cacao Beans
3. Matcha (stone-ground Gyokuru green tea powder)
4. Acai Berries & Blueberries (tie)
5. Coffee Beans

I wanted normal hot chocolate

The other half and I decided to take a walk to around 4:00 pm today. The sky was grey with dark clouds looming near by. Regardless of the weather, we moved forth with our walk. Soon after we had some spring into our step, then it started to rain. DRATS! When it rains in Texas, it usually is a short, vicious downpour. The other half and I decided to continue on our 30 minute walk with the rain coming down.

When we arrived at home, I knew what could knock the chill out of our socks…hot chocolate. I grabbed two cups of milk, ground nutmeg, pumpkin spice, ginger, a cinnamon stick, pure vanilla, unsweetened chocolate and the alternative sweetener Splenda. This would be my first time using Splenda in any of my hot chocolate recipes. I promised another blogger a sugar free recipe for hot chocolate. So, this would be a perfect opportunity to kill two birds with one stone.

Things were going swimmingly in the kitchen. A little bit of this, a pinch of that…until it came to working with Splenda. Although I am accustomed to working with various sugars, I couldn’t properly judge the amount of Splenda required to make a delicious hot chocolate.

Soon, a creation was born. The flavor was okay, but it had a little bitterness to it that I know wasn’t related to the chocolate. After all that hard work, the other half comes into the kitchen and takes a sip. A silent pause, then he says, “I wanted normal hot chocolate.” Well, at least it took a pretty picture?