Chocolate - some great recipes - cake, mousse.

* Chocolate recipes. NEW! Je'oan D'ark Limoncello Truffles.
* Chocolate Diets: Women's Stress Buster and other Diet recommendations.
* Chocolate Taste Test. * Vosges chocolate bars taste test.
* Chocolate History.
* Chocolate science: biology, chemistry, and psychology.
* Glossy chocolate glossary.
* Rosenblum on chocolate.
* Alice Medrich on chocolate.
* Fran Bigelow on chocolate.

Super chocolate recipes.

Buy 'Death by Chocolate' Death by Chocolate: The Last Word on a Consuming Passion
by Marcel Desaulniers (Author), Michael Grand (Photographer)
Try Dark Chocolate and Pumpkin Cheesecake.
Or Caramel Banana Chocolate Chip Ice Cream.
Or Chocolate Dementia.

Fourth-Grade Devil or
What-Don-Learned-In-Fourth-Grade Chocolate cake

This is a SPECTACULAR cake from the brilliant Chef Don Cohen. He calls it "a boxed cake mix that is 'doctored' up" but I call it "may I have another piece".

  1 Box Devils Food cake mix (Use any brand. I like Duncan Hines.)
  1 small box instant chocolate pudding mix
  1/2 cup oil
  1/2 cup water
  4 eggs (slightly beaten)
  8 oz. sour cream 
  12 oz. semi-sweet chocolate chips

  Pre-heat oven to 350 degrees.
  In large bowl mix ingredients together in the order given, except the
  chocolate chips. Mix the batter until smooth. I don't use a blender 
  but you can. Just use a low speed, you want to mix the batter 
  not beat air into it.

  Then mix in chocolate chips. Stir well.

  Pour batter into greased Bundt pan. Do the best you can to level out the
  batter, it doesn't necessarily cooperate.
  Bake at 350 for approximately 1 hour.
  Test cake with a toothpick to see when it's done. Watch out though, those
  chocolate chips can fool you if your toothpick hits one of them.
  As you can tell, this cake is not on the low calorie list. And you won't
  see it on any health food lists, that's for sure. But it sure does taste

Poet, blogger, and dietician Jean Vengua comments:

Ooooooo. It's got sour cream in it; that means it has protein, so it's OK to eat lots and lots of it.

Jo-Ann's 'Cocoa vin' chocolate mousse

This is a SPECTACULAR mousse from the brilliant Chef Jo-Ann.

  2 cups semisweet chocolate chips
  4 egg yolks
  1-and-1/4 cups heavy cream
  3/4 cup Zinfandel wine

  Put chocolate chips and egg yolks into blender; set aside.
  In a small sauce pan, combine cream and wine. 
  Heat just to boiling: do not boil.  
  Turn on blender. 
  Pour hot cream mixture over chocolate and egg yolks. 
  Blend briefly on low until ingredients are combined 
  and chocolate chips are almost completely melted.  
  Pour into individual serving dishes or wine glasses.  
  Chill several hours or overnight.  
  Serve topped with whipped cream.  
  Serves 8.

Bee's Biscotti

These glorious biscotti are from an anonymous Italian baker via poet Bernice Rendrick.

  half cup of butter
  1 cup sugar (cream together)
  3 eggs   (beat in one at a time) large ones
  3 cups sifted flour 
  Sift spices into the flour:
     1 teaspoon anise seed
     1 teaspoon anise extract 
     half teaspoon salt
     3 teaspoons baking powder (sift dry ingredients and add)
  one cup almonds chopped (stir and knead untll smooth)

  Pre-heat oven to 350 degrees.
  Mix as above.
  Form into 3 loaves. 
  Bake on a greased cookie sheet about 30 minutes until firm and slightly brown. 
  Remove and cool a few minutes.
  Slice into thick slices. 
  [I love the first baking which is cakelike and often save a
  few slices.]

  Rebake for about 15 minutes but don't forget them. 
  They should be starting to brown when you remove them.

you can take a lot of liberties with flavorings.
Vanilla is what I used. 
I like raisins in mine. 

Melt chocolate chips.
Makes a lot but they freeze well.
It's worth getting really good nuts. 
(I used some grocery store nuts that were not too good.)