Today, marks Chocolate Day in honor of Milton Hersheys birthday, founder of Hershey Chocoloate.
Let me just say, besides being a serious lover of chocolate, I feel I might owe a little gratitude to Mr. Hershey for all the fantastic memories in my childhood including:
Halloween, Girls Scout camping smores, getting my first (Hershey) Kiss, well, you get the point.
Today, while I may not pay particular tribute to Mr. Hersheys products, I am paying tribute to his fanstatic product chocolate.
Ah, that delicious concoction from the cocoa bean. And these particular blogs feature some organic mixes:
CHOCO-BLOG by Gnosis Chocolate
My friend, Laurel, introduced our group to Gnosis Chocolate while she was training to become a certified Health Counselor. She brought back a tasty little morsel that melted in my mouth and changed my view of all things chocolate: it can be tasty, organic, vegan & kosher all in one. I love this excerpt from their blog …I have a weird and wonderful father and since the earliest I can remember, he quoted Latin at me. One of his favorites was degustibus non disputandum est, which translates to, In matters of taste there can be no dispute. Each of us is possessed with our own individual sense of taste and smell, and our innate senses are honed by our environment where we grew up and what we ate as children
DAGODAS SWEET & SAVORY CHOCOLATE – Dagoda Chocolate by Organic Authority
Chocolate doesnt only have to be sweet, it can be savory too! Such a versatile tasty little morsel Dagoba uses the finest organic aromatic cocoa beans from Latin America and the Caribbean, shade-grown and harvested with environmental sustainability in mind. The company is perhaps best known for its tantalizing chocolate bars, which are nothing like the typical offerings youll find on a natural foods candy display
CHAM-PLAINLY HEALTHLY CHOCOLATE
The blog at Lake Champlain Chocolates shares some of the excellent health benefits of organic chocoloate, so go ahead, enjoy a pieceor two. First, cocoa, the main component in chocolate, contains Phytochemicals called flavonoids also found in red wine, green tea, and fruits and vegetables. Flavanoids contain antioxidants, which are beneficial in that they block arterial damage caused by free radicals. Flavonoids are also associated with a reduced risk of cardiovascular disease and some cancers. Chocolate contains stearic acid, which is a neutral fat that does not raise bad cholesterol and a recent study in the Journal of the American Heart Association also shows that dark chocolate might lower your blood pressure and improve insulin resistance.
How could I not share a recipe to end this weeks blog carnival?
THANK YOU GREEN & BLACKS ORGANIC CHOCOLATE!
How do Chocolate Brazil Soft-Baked Cookies sound to you?
Green & Black’s Organic Chocolate Brazil Cookies
Green & Blacks Organic Chocolate Brazil Cookies
Preparation time: 15 minutes
Cooking time: 20 minutes
Use: 2 ½ inch cookie cutter, cookie sheet
¼ cup granulated sugar
6 tablespoons (3/4 stick) unsalted butter
1 large egg, beaten
1 1/3 cups whole wheat flour
1 cup bran
½ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon vanilla extract
1-2 tablespoons milk
3 ounces dark chocolate, minimum 60% cocoa content, roughly chopped
3 ounces milk chocolate, preferably 34% cocoa content, roughly chopped
2 ounces brazil nuts, chopped (about ½ cup)
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
Beat the butter and sugar in a bowl until light and fluffy. Beat in the egg.
Sift the flour, salt and baking powder once, returning the bran to the sifted flour, then fold it into the mixture. The bran gives a distinctive flavor and texture to the cookies.
Beat well, adding the vanilla extract and enough milk to make a pliable dough. Mix it with your hands, adding the milk in stages until the dough is fairly soft, but not sticky. Add the chopped chocolate, and nuts, and distribute evenly through the dough.
Roll out onto a lightly floured board to a thickness of about ¼ inch. Press out the cookies using the cookie cutter and place them on a greased cookie sheet, leaving plenty of room in between cookies.
Bake in the center of the oven for about 20 minutes until just golden around the edge but still soft. Leave the cookies to cool on the cookie sheet for a few minutes before transferring to a wire rack to cool completely.