Popcorn – without the salt and butter – is actually good for you. With lots of fiber, popcorn has been referred to as a broom for the digestion.
Of course, everyone knows chocolate makes everything better, so why not try this easy recipe for chocolate popcorn.
- Pop the popcorn. I use a brown paper lunch bag to pop my popcorn. Just pour about 1/4 cup of non-GMO or organic popcorn into the bag. Fold the top and microwave on your popcorn setting. Pour the popped popcorn into bowl and drizzle avocado oil (which goes great with chocolate) on the warm kernels.
- Melt some really good dark chocolate – about 2 tablespoons or a chocolate bar – in the microwave for about 30 seconds. Stir to finish the melting.
- Then, take a fork and drizzle over the popcorn.
If you can’t wait, eat it hot, and you can lick your messy fingers. If you want to be neater, just place it in the refrigerator for about five minutes until the chocolate has set. Either way, it is really yummy.
Dipped in your favorite chocolate, these apricot almond balls have mostly good-for-you ingredients. Chocolate is good for you, isn’t it?
Toast about a cup of slivered almonds over medium-high heat in a dry skillet for about 5 minutes until you start to smell their fragrance; stir constantly. Do not skip this step; something about the toasting brings out the flavor in the nuts that is missing if you don’t.
In a food processor, chop the toasted almonds, 1 1/2 cups dried apricots, 1 tablespoon brown rice syrup, 1/2 teaspoon cinnamon, and a little salt (less than 1/8 teaspoon). Roll into balls and place on a cookie sheet lined with wax paper.
In the microwave, melt a 4 ounce bar of the best dark chocolate you can find. Roll the balls in the chocolate to coat and place back on the wax paper. Cool in refrigerator about 15 minutes until set. Can be stored at room temperature, but they won’t last that long before they are all eaten.
The Book Club Cookbook offers recipes to accompany their book suggestions. Chocolat by Joann Harris, of course, has a recipe for hot cocoa , but it seems too bland. I like the one from the movie better – has that zing.
Mix together 1/4 cup unsweetened cocoa powder, 1/2 cup sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon cayenne pepper, pinch of salt. Add 1/2 cup of hot water and bring to a slow boil. Reduce to simmer, and add 3 cups whole milk. Simmer for a few minutes to warm; do not boil. Remove from heat; stir in 1 teaspoon of vanilla. Pour into cups and top with whipped cream and shaved chocolate.
Sister Redempta, the Depression era nun from Moon Over Manifest might suggest sugar or even flour (not a stretch for you gluten avoiders). From painful memories of the good sisters in my childhood, I recall getting into major trouble when Sister Mary Kathleen caught me smirking over her suggestions for Lent – giving up chocolate.
The movie Chocolat famously spurred a following for hot chocolate with a zing – cinnamon and chili powder. My mother had an old Italian recipe called Nun’s Revenge; I once saw a version of it in Bon Appetit. Here’s my mother’s sweet revenge – suck it up, Sister.
Nun’s Revenge Hot Chocolate
- 1/2 cup heavy cream (not whipping)
- 1 tablespoon sugar
- 2 ounces shaved chocolate (best you can find – with high cacao count)
- 1/2 teaspoon cornstarch
Make a paste of cornstarch with a little cream. Warm rest of cream over low to medium heat to almost boiling; add paste and sugar to slightly thicken. Remove from heat, stir in chocolate until smooth. Pour into small espresso cups and sprinkle with cardamom.
Macadamia nut fudge sauce, sharks chocolate, lavender fudge, even healthy chocolate with agave – along with over twenty types of Hawaiian chocolate – what’s not to like – sweet – but, after tasting 10 different kinds of chocolate, I needed a pickle.
chocolate strawberry cheesecakes
The Hawaiian chocolate festival yesterday in Honolulu was a taste of sweet paradise.