TURN AWAY IF CHOCOLATE IS A DIRTY WORD TO YOU...

TODAY BABY ITS ALL ABOUT CHOCOLATE.. HAPPY VALENTINE'S DAY .. ENJOY THE RECIPES..

FIRST THERE IS THE CHOCOLATE QUIZZ


DARK AND FUDGEY BROWNIES FROM EATING WELL .COM

We like to use chocolate with 60-72% cacao content in these rich, fudgelike brownies, as it imparts a deeper, fuller flavor than less-chocolaty choices.

Makes 20 brownies

ACTIVE TIME: 30 minutes

TOTAL TIME: 3 hours 20 minutes (including cooling time)

EASE OF PREPARATION: Easy

3/4 cup all-purpose flour
2/3 cup confectioners’ sugar
3 tablespoons unsweetened cocoa powder, American-style or Dutch-process
3 ounces semisweet or bittersweet chocolate (50-72% cacao), coarsely chopped, plus 2 1/2 ounces chopped into mini chip-size pieces, divided
1 1/2 tablespoons canola oil
1/4 cup granulated sugar
1 1/2 tablespoons light corn syrup blended with 3 tablespoons lukewarm water
2 teaspoons vanilla extract
1/8 teaspoon salt
1 large egg
1/3 cup chopped toasted walnuts (see Tip), optional

1. Position rack in center of oven; preheat to 350°F. Line an 8-inch-square baking pan with foil, letting it overhang on two opposing sides. Coat with cooking spray.
2. Sift flour, confectioners’ sugar and cocoa together into a small bowl. Combine the 3 ounces coarsely chopped chocolate and oil in a heavy medium saucepan; place over the lowest heat, stirring, until just melted and smooth, being very careful the chocolate does not overheat. Remove from the heat and stir in granulated sugar, corn syrup mixture, vanilla and salt until the sugar dissolves. Vigorously stir in egg until smoothly incorporated. Gently stir in the dry ingredients. Fold in the walnuts (if using) and the remaining 2 1/2 ounces chopped chocolate just until well blended. Turn out the batter into the pan, spreading evenly.
3. Bake the brownies until almost firm in the center and a toothpick inserted comes out with some moist batter clinging to it, 20 to 24 minutes. Let cool completely on a wire rack, about 2 1/2 hours.
4. Using the overhanging foil as handles, carefully lift the brownie slab from the pan. Peel the foil from the bottom; set the slab right-side up on a cutting board. Using a large, sharp knife, trim off any dry edges. Mark and then cut the slab crosswise into fifths and lengthwise into fourths. Wipe the blade with a damp cloth between cuts.

NUTRITION INFORMATION: Per brownie: 86 calories; 3 g fat (1 g sat, 1 g mono); 11 mg cholesterol; 15 g carbohydrate; 2 g protein; 0 g fiber; 19 mg sodium; 25 mg potassium.
1 Carbohydrate Serving
Exchanges: 1 other carbohydrate

TIP: Tip: To toast chopped nuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

MAKE AHEAD TIP: Store in an airtight container for up to 3 days or in the freezer for up to 2 weeks.

GRILLED CHOCOLATE SANDWICHES.. OOOOHH

CHOCOLATE DIPPED GINGER SNAPS

THE EASY STANDBYE IS DARK CHOCOLATE DIPPED STRAWBERRIES.. SIMPLE MELT A FEW DISKS OF THE BAKERS CHOC DARK CHOCOLATE THAT COMES IN ITS OWN MICROWAVABLE CONTAINER... TAKE A FEW DISKS OUT PUT THEM IN A SMALL GLASS DISH.. NUKE UNTIL MELTY .. STIR.. DIP STRAWBERRIES OR NUKE WHOLE CONTAINER AND DIP LOTS OF STRAWBERRIES...
AND FOR A CHOCOLATE QUICK RUSH THERE IS ALWAYS THIS..
200 CALORIES FOR 52 BISCUITS AND EVEN i DO NOT EAT THAT MUCH... THEY ARE GREAT TO SNACK ON.. AND FULL OF FIBER TOO..