Lets Talk about Chocolate!

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This thread is for any news, history, and/or uses for Chocolate, and for recipes, drinks and dish's, etc. that you may want to share.
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http://www.msnbc.msn.com/id/48491543/ns ... B1ND9kqPjd

Holy mole! Chocolate found on ancient Mexican plates



Archaeologists say they have found traces of 2,500-year-old chocolate on a plate in the Yucatan peninsula, the first time they have found ancient chocolate residue on a plate rather than a cup, suggesting it may have been used as a condiment or sauce with solid food.

I like to put 2 table spoon of raw cocoa in a glass of unsweetened soy milk and pour some honey and stir until I get an homogeneous result. And then I drink it and it is awesome.
But it's possible I put too much cocoa in it, but it tastes great.

I'm totally not surprised by that - where did they think Mole sauce comes from?

Moles?

What is Mole sauce?

Mole sauce is a sauce that orginated in what we now call Mexico, the sauce usually consists of a mixture of finely ground chocolate, coffee and various spices and chilies and sometimes dried fruits and nuts also - the most popular type being mole poblano. The name mole comes from Nahuatl - indicating that the orgins are presumably well before New Spain (Modern day Mexico) was settled by the Spainards.

Thanks. It sounds good!

Mmm!

Hmmmm sounds yummy

Jiggle, Wiggle, Giggle

I've just ate a huge chunk of bourneville dark chocolate.

My oldest daughter made a chocolate mousse tonight for dessert. It was great. Topped with whipped cream. I'll post the recipe if you want.

Please do!

Here it is.

10 1/2 oz semisweet chocolate (we just use almost a whole 12oz bag of semisweet chocolate chips)
7 large eggs, seperated
5 tablespoons granulated sugar
2 1/3 cups heavy whipping cream


1. Melt chocolate in microwave and then transfer it to a large bowl and set aside to cool completely

2. In a seperate bowl, whip the egg whites until frothy. Add the sugar, 1 tablespoon at a time, while continuing to beat until soft peaks form.

3. In another bowl, beat the egg yolks until they become lemon colored and ribbons of egg yolk drip from the beaters. Using a wire whisk, mix the beaten egg yolks into the cooled chocolate. Fold in the whipped egg whites.

4. In a chilled bowl, whip the cream into firm peacks. Gently fold the whipped cream into the choclate mixture. Be careful not to overmix and deflate the mixture.

5. Spoon the mousse into champagne glasses or dessert cups. Refrigerate for at least 1 hour. Decorate with a dollop of fresh whipped cream and shaved chocolate.


If you want her whipped cream recipe for the topping, I can get that too.

^ that sounds wonderful, OliveOilMom.
This is a good, no, great thread, as I love chocolate.
We have a favorite cocoa drink which I came up with trying to emulate the thick hot chocolate seved in Spain, etc. Make it mostly during the cold months, and I'm not sure it is the 'right' way to make it.
I'm still searching for the best tasting medium-dark chocolate. Anyone have a brand they like the best; I buy Ghiradelli, but not sure about it, seems like their quality has dropped.

I bought a yummy looking box of brownie mix yesterday, looking forward to cooking those up tonight. It would go rather well with angels delight, after reading a packet of strawberry I can confirm that there is NOOO strawberry in it. The disappointment is immense.

Try having REAL hot chocolate with chillis in them!

Those will make you lose weight apparently.