*Nothin' Says Lovin' Like Chocolate*

Chocolate is a raw or processed food produced from the seed of the tropical Theobroma cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America, with its earliest documented use around 1100 BC. The majority of the Mesoamerican people made chocolate beverages, including the Aztecs, who made it into a beverage known as xocolātl, a Nahuatl word meaning "bitter water". The seeds of the cacao tree have an intense bitter taste, and must be fermented to develop the flavor.

Several types of chocolate can be distinguished. Pure, unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, combining chocolate with sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. In the U.K. and Ireland milk chocolate must contain a minimum of 20% total dry cocoa solids; in the rest of the European Union the minimum is 25% "White chocolate" contains cocoa butter, sugar, and milk, but no cocoa solids. Chocolate contains alkaloids such as theobromine and phenethylamine, which have some physiological effects in humans, but the presence of theobromine renders it toxic to some animals, such as dogs and cats.  It has been linked to serotonin levels in the brain. Dark chocolate has been promoted for unproven health benefits, as it seems to possess substantial amount of antioxidants that reduce the formation of free radicals.

*Chocolate Covered Strawberries*

"This is the simplest version of chocolate covered strawberries I know. Paraffin was originally used instead of shortening. Turn the strawberries upside down and insert by the toothpicks into a piece of styrofoam for easy cooling, or simply place them on a sheet of wax paper. White chocolate may be drizzled over the milk chocolate for a fancier look. They are perfect for weddings when decorated with frosting bow ties, bells, butterflies, roses, etc."

Ingredients

• 16 ounces milk chocolate chips
• 2 tablespoons shortening
• 1 pound fresh strawberries with leaves

Directions

1. Insert toothpicks into the tops of the strawberries.
2. In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
3. Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

*Red Velvet Cupcakes*

Ingredients for 12 Red Velvet Cupcakes:

Dry:

1 1/3 cups all-purpose flour

3 tablespoons cocoa powder

1/4 teaspoon baking soda

1/2 teaspoon fine salt

1 teaspoon baking powder

Wet:

4 tablespoons softened butter

1 cup white sugar

2 large eggs

3/4 cup buttermilk

2 teaspoons white vinegar

1 teaspoon vanilla extract

1 tablespoon red food coloring

Bake at 350 for about 22 minutes

*Chocolate Mint Cookies*

"This is a melt in your mouth chocolate cookie that has a chocolate mint frosting. It's delicious and it's easy!"

Ingredients

• 3/4 cup butter
• 1 1/2 cups packed brown sugar
• 2 tablespoons water
• 2 cups semisweet chocolate chips
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 36 chocolate mint wafer candies

Directions

1. In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
2. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie.

*Fudge Truffle Cheesecake*
"Truffle-like chocolate cheesecake in a chocolate cookie crust. If this does not drive your mate wild, keep the recipe and replace him or her. Note: The topping for this cake is your choice, you could use chocolate dipped strawberries, purchased chocolate truffles, or melt chocolate and/or white chocolate and drizzle it over the top."

Ingredients

• 1 1/2 cups vanilla wafer crumbs
• 1/2 cup confectioners' sugar
• 1/3 cup unsweetened cocoa powder
• 1/3 cup butter, softened
• 2 cups semi-sweet chocolate chips
• 3 (8 ounce) packages cream cheese
• 1 (14 ounce) can sweetened condensed milk
• 4 eggs
• 2 teaspoons vanilla extract

Directions

1. Preheat oven to 300 degrees F (150 degrees C).
2. In a large mixing bowl, mix together crushed vanilla wafers, confectioners' sugar, cocoa, and butter or margarine by hand. Press ingredients into a 9 inch springform pan.
3. In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth.
4. In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.
5. Bake at 300 degrees F (150 degrees C) for 55 minutes. The cake will seem underbaked in the center, but will continue to cook after you remove it from the oven.

*Chocolate Almond Thumbprint Cookies*

Ingredients

• 1 cup (2 sticks) butter or margarine, softened
• 2/3 cupsugar
• 2 egg yolks
• 1/2 teaspoonvanilla extract
• 2 cupsall-purpose flour
• 1/4 cupHERSHEY'S Cocoa
• 1/2 teaspoonsalt
• 1 cup finely chopped almonds
• CHOCOLATE FILLING(recipe follows)
• 42 HERSHEY'S KISSES Brand Milk Chocolates with Almonds

Directions

1. 1 Heat oven to 350°F. Beat butter, sugar, egg yolks and vanilla until well blended. Stir together flour, cocoa and salt; gradually beat into butter mixture.
2. 2 Roll dough into 1-inch balls; roll balls in almonds. Place on ungreased cookie sheet. Press thumb gently in center of each cookie.
3. 3 Bake 18 to 20 minutes or until set. Remove from cookie sheet to wire rack. Cool completely.
4. 4 Prepare CHOCOLATE FILLING. Remove wrappers from chocolates. Spoon or pipe about 1/4 teaspoon filling into each thumbprint. Gently press candy in center of each cookie. About 3-1/2 dozen cookies.
   CHOCOLATE FILLING: Combine 1/2 cup powdered sugar, 1 tablespoon HERSHEY'S Cocoa, 1 tablespoon softened butter, 2-1/2 teaspoons milk and 1/4 teaspoon vanilla extract in small bowl; beat until smooth.

*Chocolate Fudge*
It's better than any fudge I've ever had and easy enough to whip up in 15 minutes or so."

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.

*Eclair Cake*
"This is a very quick and simple no bake dessert cake. It uses graham crackers and a pudding mixture. It tastes just like an eclair, but there is enough for a crowd!! It is a great recipe for children who are learning to cook, there is no baking involved or any power kitchen tools. Just a bowl and a spoon!"

Ingredients

• 2 (3.5 ounce) packages instant vanilla pudding mix
• 1 (8 ounce) container frozen whipped topping, thawed
• 3 cups milk
• 1 (16 ounce) package graham cracker squares
• 1 (16 ounce) package prepared chocolate frosting

Directions

1. In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.
2. Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
3. Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.

*Brownies*
"These brownies always turn out!"

Ingredients

• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 3 tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.