chocolate month

shape up with the choc doc

~ jama ~ 22 Comments

"Chocolate is cheaper than therapy, 
and you don’t need an appointment." ~ Anonymous

             
            
Why do I always feel so guilty?

I only had two spoonfuls. But it’s always the same. Right before I indulge in what I know will be a dark, creamy, smooth, luscious, sensual thrill, I hesitate. 

Chocolate is good for you, I tell myself. It contains flavanols that are supposed to improve blood flow. It improves mood. It’s a good source of quick energy, and contains Vitamins A1, B1, B2, C, D, and E, as well as calcium, potassium, sodium and iron. And, it’s cholesterol-free!

So why do I keep hearing the words, "sin," "cheating," and "hips?" A plain milk chocolate candy bar contains more protein than a banana. Why don’t bananas come with baggage?

The psychological implications associated with chocolate consumption really fascinate me. Sure, chocolate contains chemical substances which produce distinct physical reactions in the body — caffeine and theobromine both stimulate the central nervous system, thereby boosting energy. Phenylethylamine is the substance that stimulates the same reaction in the body as falling in love. But the guilt thing is definitely learned behavior.

I’ve been trying to determine where it all started.

Some of my fondest childhood memories are associated with chocolate. Every time we went to the movies, I had to have Chocolate Babies or Raisinettes. I loved going to Dairy Queen for their dilly bars and hot fudge sundaes. Christmas always meant a five pound box of See’s chocolates from my mainland auntie. My first choice was always those round, milk chocolate caramel-filled patties or the milk chocolate rectangular-shaped nougats.

I remember spooning loads of Nesquik into my milk, and squealing with delight if a box of Whitman’s Sampler ever came into our house. I was enthralled with the diagram, right there under the cover, telling me the names of each piece and what they were made of! Of course there were hundreds of Hershey bars, the thrill of breaking each section off perfectly, and letting it melt in my mouth ever so slowly. I also had many happy encounters with Nestle’s Crunch, fudgsicles, chocolate cigarettes, Oreos, brownies, Tootsie Rolls, and Hostess cupcakes.

No, absolutely no choco guilt then. So,did it start in adolescence, when I was told chocolate was giving me zits, would make me fat, and rot my teeth? (All these claims are false, BTW.) 

I decided to ask the experts.

      
Dr. Freud wanted to know if my mother
gave me my first piece of chocolate.

              
  Dr. Phil wanted to know if I was ready
  to own my dependency on chocolate.

    
      This guy, who invaded my blog last month,
      simply proclaimed, "No chocolate for you!"

So, I did what I always do when there is problem. I hit the books. I found Chocolate Therapy: Dare to Discover Your Inner Center, by Murray Langham. He’s a psychotherapist who believes that self realization around chocolate allows one to "restore, nourish, and rebalance the human psyche." Once this is done, fears and neuroses supposedly drop away.

He believes that choice of chocolate shape, centers, and even how one deals with a candy wrapper afterwards reveals personality and behavior. Do I believe him? I can’t decide, so I thought you might help me out here.

Okay, take a piece of chocolate:

       

Don’t concern yourself with milk or dark. Just choose a shape — square, circle, oval, rectangle, triangle, diamond, or spiral. Then see if the profile fits.

Langham’s Core Observations:

SQUARE:  Balanced, honest, truthful, loves complying with authority, excellent memory, very logical, long-term friends find you dependable and approachable when it comes to advice. Old fashioned approach to romance.

CIRCLE:  Social butterfly, people person, warm, friendly, keeping the peace more important than being right, can be superficial. Tends to look at outer beauty when it comes to relationships.

OVAL:  Expressive with lots of empathy for others, lots of friends, socially adept, works from the heart, creative, retentive memory, broad knowledge. Sensual and experimental in your love life.

RECTANGLE:  Loyal, likes to keep a low profile, supportive and calming to your friends, stable, good listener, good concentration, good at organizing others. Romantic and loving in relationships.

TRIANGLE:  Mover and shaker, gift of gab, likes getting immediate results, enjoys problem solving, likes to lead, high achiever. Relationships tend to be one-sided. 

DIAMOND:  Air of innocence, slow and contemplative regarding decisions, loves children, pets, little things in life, concerned about doing what is right for the planet and the people on it, likes expensive things. Deeply committed to your partner, likes to be romanced with all the trimmings.

SPIRAL:  Energetic, loves variety and being active, attracted to strange challenges, chaotic home life, full of new ideas, very creative, optimist. Fully enjoys relationships, likes to make the first move.

Does any of this ring true for you? I would tend to choose either an oval or square. Most of the traits fit! Maybe now I’m on my way to resolving my guilt — or not.

**To get the full box of chocolates, including Langham’s observations about what your choice of centers indicates, as well as thoughts on types of chocolate and post chocolate behavior, take a look at his intriguing book:

   
.

P.S. How did you feel when I offered you that piece? You may borrow my couch anytime.

 

test your chocolate I.Q.!

~ jama ~ 9 Comments

            
          
Yes, you love chocolate. 

But how much do you really know about it? 

Let’s play 20 Questions. Jot down your choices, then check the correct answers behind the cut.

1. What does the botanical name for the chocolate plant, theobramba cacao mean?

     a) cacao extract

     b) bean paste

     c) food of the gods

2. Who established the earliest cocoa plantations?

     a) Aztecs, 1000 B.C.

     b) Brazilians, 300 A.D.

     c) Mayans, 600 A.D.

3. How many chocolate bars will the average person consume in his lifetime?

     a) 5,000

     b) 10,000

     c) 20,000

4. Who consumes more chocolate per capita than any other nation on earth?

     a) Irish

     b) Swiss

     c) Americans

5. When was the first book on chocolate published?

     a) 1550

     b) 1609

     c) 1705

  6. Who is the largest producer of raw cocoa beans for commercial use?

     a) Venezuela

     b) Ghana

     c) Colombia

7. What is the number one selling candy bar in the U.S.?

     a) Almond Joy

     b) Hershey’s Milk Chocolate

     c) Snickers

8. When was chocolate first introduced to the U.S.?

     a) 1702

     b) 1765

     c) 1789

9. Who was the first European to encounter the cacao plant?

     a) Christopher Columbus

     b) Hernando Cortez

     c) John Cabot

10. Which is the only state in the U.S. that grows cacao beans to produce chocolate?

     a) Hawaii

     b) Florida

     c) California

11. Three English pioneers were responsible for establishing chocolate as a mass market business: John Cadbury, Joseph Fry, and Henry Rowntree. Aside from their work, what did all three men have in common?

     a) They had undertaken military service in Africa

     b) They personally disliked chocolate

     c) They were Quakers

12. Of the several varieties of cacao, which is prized for its superior flavor?

     a) Amelonado

     b) Forastero

     c) Criollo

13. How many chocolate chips in a 12-oz bag?

     a) 550

     b) 675

     c) 825

14. What does M&M stand for?

     a) Mars and Murrie

     b) Mars and Morgan

     c) Mars and Miller

15. What is the best-selling candy at theatre counters?

     a) Raisinettes

     b) M&M’s

     c) Hershey’s Kisses

16. Who owns Godiva?

     a) Campbell Soup Company

     b) General Foods

     c) Nestle 

17. What chocolatier was a millionaire by age 25?

     a) John Cadbury

     b) Forrest Mars, Jr.

     c) Milton Hershey

18. How many chemical compounds have been determined to be in chocolate?

     a) 600

     b) 800

     c) 1200

19. Who invented the Valentine’s Day heart-shaped chocolate box?

     a) Henri Nestle

     b) Etienne Guittard

     c) Richard Cadbury

20. Which of these famous lovers did not use chocolate as a means of seduction?

     a) Marquis de Sade

     b) Cassanova

     c) Don Juan

THE TRUTH ABOUT CHOCOLATE:

1. c
2. c
3. b
4. b, The Swiss have long held the title (22 lb/capita), but in 2005, Ireland tipped the scales with 24.7 lb/capita. Americans consume about 11 lb/capita.
5. b, It was called "Libro en el cual se trata del chocolate," published in Mexico
6. b
7. c
8. b, Cocoa beans were brought from the West Indies to Dorchester, MA
9. a, Columbus brought cacao beans back to Europe from Honduras on his 4th voyage, but didn’t realize its value. The first sparks of chocolate mania would not ignite until twenty years later, when Cortez brought 3 chests of beans back from Mexico (his intention was to trade the beans for Aztec gold).
10. a
11. c
12. c
13. b
14. a
15. a
16. a
17. c
18. c
19. c
20. c

SCORES:

15-20 — Chocolate Genius

10-15 — Chocolate Lover

5-10 — Good Try

less than 5 — Read the books listed below

  For every correct answer, reward yourself with a piece of chocolate!

For every incorrect answer, hug a child, friend, significant other, or co-worker. Share some of your new-found chocolate knowledge with them, and spread the love!

Chocolate Books:

1. Coe, Sophie and Michael. The True History of Chocolate (Thames and Hudson, 2007).

2. Fuller, Linda K. Chocolate Fads, Folklore and Fantasies (Haworth Press, 1994).

3. Rosenblum, Mort. Chocolate: A Bittersweet Saga of Dark and Light (Northpoint, 2006).

4. Doutre-Roussel, Chloe. The Chocolate Connoisseur (Penguin, 2006).

**So tell me, how did you do? 

a valentine from the heart

~ jama ~ 17 Comments


Heart in Hand Restaurant, historic Clifton, Virginia

Nothing says, I love you, better than chocolate.

Even better if it’s homemade.

I know, Valentine’s Day is practically here. You don’t have a lot of time, and even if you did, the thought of making something fancy and labor-intensive has you contemplating a trip to the nearest bakery or candy store.

But here is something supremely delicious that will not require hours in the kitchen or purchasing stock in Williams  Sonoma. Best of all, this recipe has a history, and it comes from the heart — the Heart in Hand, that is, my favorite restaurant in Northern Virginia.

Twenty-something years ago, my husband and I discovered this quaint Southern country treasure at the end of a long winding road, just over the railroad tracks.The restaurant occupies part of a turn-of-the-century clapboard building that once housed the Buckley Brothers’ General Store. It started in 1982 as a one room lunch and tea place, a cozy stop for visitors meandering around town looking for antiques. By popular request, the restaurant soon began serving dinner and holiday meals, and eventually branched out into catering.

Famous people have come flocking, too: Nancy Reagan, George Will, and Cybil Shepard, as well as Supreme Court justices, senators, and other congressmen. The opening scene of the movie, Broadcast News, was filmed here with William Hurt and Holly Hunter.

But why do we love it so much? Maybe it’s the warm-from-the-oven spoon rolls, the Tennessee ham bone soup, the pan-fried catfish with pecan butter, the breast of duck with gingered brown sauce, or the poached Norwegian salmon (lemon beurre blanc with capers). Or just maybe it’s the I-can’t-decide-because-everything-is-so-danged-delicious dessert menu, served amongst charming antique furniture, quilts and folk art.

Which brings us to our Valentine dilemma. Nothing but the best for those you love, right?

Friends, I give you pie. Not just any pie. We’re talkin’ Geba’s Iron Skillet Chocolate Pie. Suzanne Worsham, who owns the restaurant with her husband, Travis, says: “This is my mother’s (Geneva Winningham of Cookeville, Tennessee), Chocolate Pie recipe. As a child this was our everyday favorite pie. Now at the restaurant it is the number one dessert sold!”

There’s nothing like a family recipe. Tried and true. Full of love and happy memories. The restaurant’s name is a tribute to “our forefathers who worked hard with their hands through the love in their hearts.” So be sure to add your love when you make this divine dessert.

GEBA’S IRON SKILLET CHOCOLATE PIE
(serves 6 chocoholics or 8 smaller servings)

2 cups sugar
1/2 cup butter or margarine
5 eggs, separated
2-1/4 cups milk
4 rounded T dry cocoa
4 rounded T flour
1 tsp real vanilla
1 9″ pie shell (deep dish)

Mix all dry ingredients. Melt butter or margarine in 10″ iron skillet (or Teflon lined skillet). Add dry mixture, mix lightly. Combine beaten egg yolks with milk, add to mixture, stirring constantly. Cook slowly until really thick. Remove from heat, add vanilla, blend well and pour into baked pie shell. Cool and serve with sweetened whip cream.

Note: The sugar mixture can be cut by 1/3 or 1/2 if you desire a less sweet chocolate.

Also, you can make a meringue of the 5 egg whites (room temp) to which a pinch of salt, pinch of cream of tartar and 1/4 tsp vinegar have been added. Beat until stiff and add 10 T of sugar until well blended. Put on pie, pile high with uneven finish. Bake at 350 degrees for 10 to 12 minutes.

(from Cooking with Heart in Hand, by Suzanne Winningham Worsham, 1987)

Cautionary note: This pie may cause swooning and undying adoration. You may also notice a tendency to attract love slaves.

some like it hot

~ jama ~ 37 Comments

 

“Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power; but its quality must be good, and it must be carefully prepared.

It is highly nourishing and easily digested, and is fitted to repair wasted strength, preserve health, and prolong life. It agrees with dry temperaments and convalescents; with mothers who nurse their children; with those whose occupations oblige them to undergo severe mental strains; with public speakers, and with all those who give to work a portion of the time needed for sleep. It soothes both stomach and brain, and for this reason, as well as for others, it is the best friend of those engaged in literary pursuits.”
                                                      ~ Baron Justus von Liebig (1803-1973)
                                                         German chemist and dietetic expert
                 
Well, I, for one, am listening to the Baron. Did you read the part about “exhausted power,” and “wasted strength?” That’s me. And what about “severe mental strain” and lost sleep?

Oh, that’s you, too? Well, Baron Liebig really nailed what “those engaged in literary pursuits” go through every day, didn’t he? But I kinda wish his name wasn’t Lie big. 

Big or small, chocolate rules the universe. (I saw your eyes light up at the mere mention of the word.) No shame needed. Back in 2001, Americans consumed over 3.1 billion pounds of chocolate, almost half of the total world’s production. That’s a heck of a lot of Snickers bars.

Anyway, I’ve been reading a lot of chocolate books and scouring the internet, just so I can share a little fascinating history and trivia with you this month. I’m even going to test some new brands of gourmet chocolate in the name of research (yeah, right). 

First things first. Tell me about your relationship with chocolate:

1) Do you eat it as an occasional snack, as part of your daily diet, are you mildly addicted, or is Chocolate a religion with you?

2) Milk, dark, or white?

3) Candy bar, filled bonbon, or liquid?

4) Do you eat it more when you’re happy or sad?

5) Have you ever hidden your chocolate?

As for me, I prefer dark, solid bars (like Dove, Godiva, and Ghirardelli), but can easily be persuaded to eat a bonbon filled with caramel, ganache, or liquid raspberry. I eat a little every day and could easily become addicted. Mood is not a factor when I reach for chocolate. No hiding yet.

For today’s fix, I’m sharing a recipe for hot chocolate, because chocolate was first consumed as a beverage with the ancient Maya and Aztecs thousands of years ago. It really lived up to its name then, too, because it was reddish in color and flavored with chile peppers, vanilla and other spices. Bitter and frothy, xocoatl was precious and prized, and thought to be a source of wisdom and power. It took hundreds of years for hot chocolate to evolve into the sweetened form we know today, as the wonder of cacao spread to Europe and various processing methods were developed.

So, do you know the difference between hot cocoa and hot chocolate? Many people use the two terms interchangeably. But true chocophiles know that hot cocoa is made from a powdered mix of cocoa, sugar, and thickeners, without cocoa butter. Hot chocolate is made from bar chocolate (dark, semisweet or bittersweet), chopped into small pieces (or shavings) and stirred into milk with sugar. 

Last Christmas, we bought some Guittard bittersweet chocolate shavings, a new porcelain frother, and went beserk. What a HUGE difference. I highly recommend expanding your hot chocolate horizons by using real chocolate bars instead of cocoa powder. The key is good quality chocolate with as few additives as possible. Remember Baron Liebig? He stressed the importance of quality and careful preparation. So treat yourself today and toast the wonder that is chocolate! 

DECADENT HOT CHOCOLATE

1 cup milk
1 cup half and half
3 tsp sugar
1 oz semisweet chocolate, chopped
1 oz unsweetened chocolate, chopped
1 T brown sugar
1/2 tsp vanilla

Heat everything in a saucepan, except the vanilla, until chocolates melt and sugar dissolves. Pour half into a blender and mix until foamy. Return to the saucepan, and add vanilla. Stir briefly, then serve topped with whipped cream or marshmallows.

Note: Experiment with this basic recipe by using different types of chocolate, and sweetening to your taste. Stick to milk (or soy milk) only, if you are concerned about calories. 

If you are feeling especially adventurous, try some Mexican or Mayan hot chocolate, to get some sense of where it all started. You just may be one of those who likes hot chocolate even hotter!