**CHOCOLATE**

Chocolate has become one of the most popular food types and flavors in the world. Gifts of chocolate molded into different shapes have become traditional on certain holidays: chocolate bunnies and eggs are popular on Easter, chocolate coins on Hanukkah, Santa Claus and other holiday symbols on Christmas, and chocolate hearts or chocolate in heart-shaped boxes on Valentine's Day. Chocolate is also used in cold and hot beverages, to produce chocolate milk and hot chocolate. Around three quarters of the world's cacao bean production takes place in West Africa.

*Chocolate Egg Cream*

*Chocolate Trifle*

Trifle is a dessert dish made from thick (or often solidified) custard, fruit, sponge cake, fruit juice or gelatin, and whipped cream. These ingredients are usually arranged in layers with fruit and sponge on the bottom, and custard and cream on top.

The earliest known use of the name trifle was for a thick cream flavored with sugar, ginger and rosewater, the recipe for which was published in England, 1596, in a book called "The good huswife's Jewell" by Thomas Dawson.  It wasn't until sixty years later when milk was added and the custard was poured over alcohol soaked bread.

Research indicates it evolved from a similar dessert known as a fool or foole, and originally the two names were used interchangeably.

While some people consider the inclusion of gelatin to be a recent variation, the earliest known recipe to include jelly dates from 1747, and the poet Oliver Wendell Holmes wrote of trifles containing jelly in 1861.

Ingredients                   

• 1 (19.8 ounce) package brownie mix
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1/2 cup water
• 1 (14 ounce) can sweetened condensed milk
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 (1.5 ounce) bar chocolate candy

Directions

1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
2. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
3. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

*Chocolate Souffles*

Ingredients

• 7 ounces finely chopped bittersweet or semisweet chocolate
• 4 tablespoons unsalted butter, plus for preparing the molds
• 1 1/2 teaspoons pure vanilla extract
• 3 large egg yolks
• 3 tablespoons warm water
• 1/2 cup sugar, plus 2 tablespoons
• 8 large egg whites, room temperature
• 1/2 teaspoon fresh lemon juice
• Confectioners' sugar for garnish

Directions

Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.)

Set an oven rack in lower third of the oven and preheat to 400 degrees F.

Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.

Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture. (Rinse the bowl well, if using for beating the egg whites.)

Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.

Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)

Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, dust with confectioners' sugar and serve immediately.

*Chili Chocolate Cookies*

     1/2 cup dried currants
2 tablespoons Kahlua
2 ounces bittersweet chocolate
4 ounces unsweetened chocolate
3 tablespoons unsalted butter
1/2 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon cinnamon
1/2 teaspoon freshly ground black pepper
1/8 tsp cayenne pepper
2 room temperature eggs
3/4 cup sugar
2 tsp vanilla
1 cup chocolate chips

*Cincinnati Chili*

Cincinnati chili (or "Cincinnati-style chili") is a regional style of chili characterized by the use of unusual ingredients such as cinnamon, cloves, allspice or chocolate. It is commonly served over spaghetti or as a hot dog sauce, as it is normally of a thin, sauce-like consistency, unlike Chile con carne. While served in many regular restaurants, it is most often associated with several restaurant chains such as Empress Chili, Skyline, Gold Star, and Dixie Chili. Restaurant locations are found pervasively in the greater Cincinnati area with franchise locations also throughout Ohio and in Kentucky, Indiana, and Florida. Restaurants that feature Cincinnati chili are frequently called "Chili Parlors."

Ingredients

• 1 tablespoon vegetable oil
• 1/2 cup chopped onion
• 2 pounds ground beef
• 1/4 cup chili powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1 bay leaf
• 1/2 (1 ounce) square unsweetened chocolate
• 2 (10.5 ounce) cans beef broth
• 1 (15 ounce) can tomato sauce
• 2 tablespoons cider vinegar
• 1/4 teaspoon ground cayenne pepper
• 1/4 cup shredded Cheddar cheese

Directions

1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes.
2. Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned.
3. Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally.
4. It is the best if you now refrigerate overnight.
5. Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese.               

*Chocolate Fudge*

Ingredients

• 1 (7 ounce) jar marshmallow creme
• 1 1/2 cups white sugar
• 2/3 cup evaporated milk
• 1/4 cup butter
• 1/4 teaspoon salt
• 2 cups milk chocolate chips
• 1 cup semisweet chocolate chips
• 1/2 cup chopped nuts
• 1 teaspoon vanilla extract

Directions

1. Line an 8x8 inch pan with aluminum foil. Set aside.
2. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
3. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.               

*Chocolate Truffles*

A chocolate truffle is a type of chocolate confectionery, traditionally made with a chocolate ganache center coated in chocolate or cocoa powder, usually in a spherical, conical, or curved shape. Other fillings may replace the ganache: cream, melted chocolate, caramel, nuts, almonds, berries, or other assorted sweet fruits, nougat, fudge, or toffee, mint, chocolate chips, marshmallow, and, popularly, liqueur.

They are named for their resemblance to the truffle fungus.

*Chocolate Chow Mein Clusters*

Ingredients

• 1/2 cup semisweet chocolate chips
• 1/2 cup butterscotch chips
• 1/2 cup chow mein noodles
• 1/2 cup salted peanuts

Directions

1. In a microwave or heavy saucepan, melt the chocolate and butterscotch chips; stir until smooth. Stir in chow mein noodles and peanuts until well coated. Drop by rounded tablespoonfuls onto a waxed paper-lined baking sheet. Refrigerate for 2 hours or until set.

*Chocolate Almond Crunch*

Ingredients

• 1 cup blanched slivered almonds
• 1 cup butter
• 1 1/4 cups white sugar
• 2 tablespoons light corn syrup
• 2 tablespoons water
• 2 cups milk chocolate chips

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in the preheated oven until lightly browned, approximately 5 minutes.
2. Line a jelly roll pan with foil.
3. In a heavy saucepan, combine butter, sugar, corn syrup, and water. Cook over medium heat, stirring constantly, until mixture boils. Boil, without stirring, to hard crack stage, 300 degrees F (150 degrees C). Remove from heat.
4. Working quickly, stir in almonds, and pour mixture into foil lined jelly roll pan; tip pan from side to side to spread candy evenly in pan. Sprinkle chocolate chips over candy brittle. Let stand about 5 minutes, or until shiny and soft. Spread chocolate evenly over candy. Cool to room temperature, then refrigerate for 1 hour. Break into bite-size pieces.

*Cow Pies*

"This chocolate confection is easily popped in the mouth and will melt away, leaving you with a chocolate memory that will need to be revived ...with another!"

Ingredients

• 2 cups milk chocolate chips
• 1 tablespoon shortening
• 1/2 cup raisins
• 1/2 cup chopped almonds

Directions

1. In the top pot of a double boiler, melt chocolate chips and shortening over simmering water in the bottom pot.. Stir until smooth. Remove from the heat; stir in raisins and almonds.
2. Drop by tablespoonfuls onto waxed paper or parchment. Chill until ready to serve.

*Chocolate Chip Banana Bread*

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup mashed ripe banana (2 to 3 medium)
• 1/2 cup shortening
• 2 eggs
• 1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate
• 1/2 cup chopped walnuts

Directions

1. 1 Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan.
2. 2 Combine all ingredients except small chocolate chips and walnuts in large bowl; blend well on medium speed of mixer. Stir in small chocolate chips and walnuts. Pour batter into prepared pan.
3. 3 Bake 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. 1 loaf (18 servings) VARIATION: HERSHEY'S Milk Chocolate Chips. HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips may be substituted for small chocolate chips.

*Chocolate Boston Cream Pie*

Ingredients

• 1 cup all-purpose flour
• 1 cup sugar
• 1/3 cup HERSHEY'S Cocoa
• 1/2 teaspoon baking soda
• 6 tablespoons butter or margarine, softened
• 1 cup milk
• 1 egg
• 1 teaspoon vanilla extract
• CHOCOLATE FILLING (recipe follows)
• SATINY CHOCOLATE GLAZE (recipe follows)

Directions

1. 1 Heat oven to 350°F. Grease and flour one 9-inch round baking pan.
2. 2 Stir together flour, sugar, cocoa and baking soda in large bowl. Add butter, milk, egg and vanilla. Beat on low speed of mixer until all ingredients are moistened. Beat on medium speed 2 minutes. Pour batter into prepared pan.
3. 3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Prepare CHOCOLATE FILLING. Cut cake into two thin layers. Place one layer on serving plate; spread filling over layer. Top with remaining layer. 

  Prepare SATINY CHOCOLATE GLAZE. Pour onto top of cake, allowing some to drizzle down sides. Refrigerate until serving time. Cover; refrigerate leftover cake. 8 servings. CHOCOLATE FILLING 1/2 cup sugar 1/4 cup HERSHEY'S Cocoa 2 tablespoons cornstarch 1-1/2 cups light cream 1 tablespoon butter or margarine 1 teaspoon vanilla extract Stir together sugar, cocoa and cornstarch in medium saucepan; gradually stir in light cream. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil 1 minute, stirring constantly; remove from heat. Stir in butter and vanilla. Press plastic wrap directly onto surface. Cool completely. SATINY CHOCOLATE GLAZE 2 tablespoons water 1 tablespoon butter or margarine 1 tablespoon corn syrup 2 tablespoons HERSHEY'S Cocoa 3/4 cup powdered sugar 1/2 teaspoon vanilla extract Heat water, butter and corn syrup in small saucepan to boiling. Remove from heat; immediately stir in cocoa. With whisk, gradually beat in powdered sugar and vanilla until smooth; cool slightly.

*Chocolate Mint Dessert*

Ingredients

• 1 cup all-purpose flour
• 1 cup sugar
• 1/2 cup (1 stick) butter or margarine, softened
• 4 eggs
• 1-1/2 cups HERSHEY'S Syrup*
• MINT CREAM CENTER (recipe follows)
• CHOCOLATE GLAZE (recipe follows)

Directions

1. 1 Heat oven to 350° F. Grease 13x9x2-inch baking pan.
2. 2 Combine flour, sugar, butter, eggs and syrup in large bowl; beat until smooth. Pour batter into prepared pan.
3. 3 Bake 25 to 30 minutes or until top springs back when touched lightly in center. Cool completely in pan on wire rack. Spread MINT CREAM CENTER on cake. Cover; refrigerate. Pour CHOCOLATE GLAZE over chilled dessert. Cover; refrigerate at least 1 hour before serving. Cover; refrigerate leftover dessert. About 12 servings. MINT CREAM CENTER: Combine 2 cups powdered sugar, 1/2 cup (1 stick) softened butter or margarine and 2 tablespoons green creme de menthe (OR 1 tablespoon water plus 1/2 to 3/4 teaspoon mint extract and 3 drops green food color may be substituted for creme de menthe) in medium bowl; beat until smooth. CHOCOLATE GLAZE: Melt 6 tablespoons butter or margarine and 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips in small saucepan over very low heat. Remove from heat; stir until smooth. Cool slightly. CHOCOLATE MINT TRIANGLES: Cut dessert into about twelve 3-inch squares; cut each square diagonally into halves. About 24 triangles. DOUBLE CHOCOLATE MINT DESSERT: HERSHEY'S Mint Chocolate Chips may be substituted for HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips in CHOCOLATE GLAZE. Omit creme de menthe in MINT CREAM CENTER. * One 16-oz. can HERSHEY'S Syrup contains 1-1/2 cups syrup.