Why Your Recipe Calls for Cocoa Powder Instead of Chocolate

From deep, rich cakes and cookies, to brownies and other treats, the ingredient that brings some of your favorite chocolate desserts to life might not be what you expect. Instead of chocolate, these sweets often start with a hearty dose of cocoa powder. But do you know why?

Source: This Is Why Your Recipe Uses Cocoa Powder Instead of Chocolate

If Ruth Wakefield of the Toll House Inn had known that, we’d never have the chocolate chip cookie.  Well maybe we would, but I bet Nestle would be making a lot less money from chocolate chips.

Replace the Sugar in Your Coffee with a Chocolate Square for a Decadent Sweet Treat

Tips to Upgrade Your Coffee for embedded video.

Recap: Put the chocolate square, whether it’s plain chocolate, dark chocolate, or a decadent filled chocolate square (like salted caramel, shown in video at the page linked above) in the bottom of your mug. Then fill your mug with hot coffee. Give the chocolate a minute to melt, then mix it into the coffee with a few strong stirs.

Or… Dunk a scoop of ice cream in there.

Use Up Leftover Dregs of Peanut Butter by Making Hot Chocolate In the Jar

We don’t have to tell you about the frustration of getting the leftover dregs out of a nearly-empty jar—the peanut butter that hangs to the walls, the Nutella that clings to the bottom ridges.

It’s even inspired inventions: an angled spoon that fits perfectly into peanut butter jar ridges, a double-sided jar. But for all the custom spoons and specially-made jars, there will always, always be a little bit you can’t quite reach.

…we began to think about other ways to use the same technique—of adding a food into the jar—to make the most our dregs. Our favorite solution? Peanut butter hot chocolate.

Source: The Best Use for Your Empty Jar of Peanut Butter

This sounds like a great excuse to go eat a jar of peanut butter…

Make Perfect Chocolate Truffles With Just Two Ingredients

These treats look fancy and luxurious, but they couldn’t be easier to make. Since the truffle base is made from just two ingredients, using good-quality chocolate is key. Explore any fun toppings you like, from the traditional cocoa powder, to powdered sugar or your favorite chopped nuts or candy, to any of the more exotic flavor combinations below. Offer them to your sweetheart, serve them to guests after dinner, or pack them up for gifts—but make sure to save some for yourself!

Source: Two-Ingredient Truffles

Chocolate truffles are a classic Valentine’s Day treat, but they can cost a pretty penny. Instead of shelling out hard-earned cash, make your own treats at home with just two ingredients: chocolate and cream (how much vitamin K in cream?).

Cream cheese truffles are neat, but the superior one is goat cheese truffles.

Why Dark Chocolate Melts in Your Mouth, Not in Your Hand

We all know what happens when a chocolate bar sits inside of a backpack on a really hot day: it melts, and even if it resolidifies, it will never quite look the same. But what if you could tailor your chocolate to have a higher melting point?

Source: Why Dark Chocolate Melts in Your Mouth, Not in Your Hand

Hershey’s made chocolate that stayed solid up to 60° C/140° F. They made the chocolate for the US military, and it was distributed to 1990 Gulf War troops.. It wasn’t very tasty though, and apparently the military cut orders and Hershey’s had a bunch left over, so they rewrapped it in desert camo and sold it domestically as a novelty product.  I remember eating one, and thinking it’s no surprise our troops didn’t like it.

Practice Mindfulness By Savoring Chocolate

Have you always wanted to try mindfulness meditation but didn’t know where to start? Here’s an example of the practice — using everybody’s favorite, chocolate:

Take a small piece of chocolate.

Source: Practicing Mindfulness with Chocolate

It doesn’t have to be chocolate. Any food can help you practice—and we should be eating more mindfully at every meal anyway.

Make Peanut Butter and Chocolate Chip Cookies in Under 3 Minutes in the Microwave

I adjusted the recipe just a bit, didn’t have chocolate chips but grated some butterfinger bites into it and instead of a microwave used my waffle iron. Let cool a little, and they were prefect (and no waste).

The Best Chocolate for Making Amazing Hot Chocolate from Scratch

With January comes the excitement of a new year, resolutions, layers, and the inevitable moment the temperature reads, “Feels like -4° F.” For those freezing mornings and cozy winter nights, there’s warming, filling, silky, chocolate-y hot chocolate to make us feel better and help us thaw out.

Source: How to Make the Best Hot Chocolate, According to the Experts

You can try milk (or milk substitute), straight cacao powder, two course salt granules, two drops of vanilla extract, and a little bit of honey. Before discovering cacao powder (again, not crappy Hershey cocoa powder), I was melting 85% dark chocolate…

Make This One-Ingredient Chocolate Mousse Tonight

Water is an ingredient, so it’s actually “Two-Ingredient Chocolate Mousse”.  Dark chocolate is the best choice for this, as it will melt easier.  The video fails to mention that it added 1 cup of [ice] water…

It may be simple, but it’s a good bit of work.  I think the reason they suggest a whisk is for fine control over texture, so you don’t run the risk of overmixing or causing the mixture to re-separate.

Ponder the Physics of Chocolate Fountains During Your New Year’s Revels

New Year’s revelers will be heading out to all kinds of parties tonight, and chances are a good percentage will be tempted by the presence of a chocolate fountain—just a teensy bit of indulgence before those resolutions kick in. Perhaps those with a scientific bent could find themselves pondering, just for a moment, the complicated physics involved in all that chocolaty goodness.

Source: Ponder the Physics of Chocolate Fountains During Your New Year’s Revels

I’m going to the wrong parties… 😦