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February ... ahhh, chocolate!-February 12, 2008
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February 2008 |
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| Chocolate ... there are few things we love more! |
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| First, about chocolate... |
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The cocoa, or, more properly, cacao tree (Theobroma cacao) is cultivated only within 20° north or south of the equator. A ripe cocoa pod is technically a fruit. For more information about how cocoa is transformed from the pretty pod above to rich dark chocolate, please see Sally's Place.
The taste of it, the smell of it, the feel of it ... there is nothing quite like chocolate and, since Valentine's and chocolate go hand-in-hand, we though we'd take this opportunity to indulge in all of its deliciousness!
As we're sure you know, certain types of chocolate are really good for you. Research indicates that:
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Dark chocolate (70% solids or more) helps protect against heart disease and high blood pressure, while providing essential trace elements and nutrients such as iron, calcium, potassium, magnesium and vitamins A, B1, C, D and E.
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A 1½-ounce square of chocolate may have as many cancer-fighting antioxidants as a five-ounce glass of a nice cabernet or syrah.
Every food causes a chain of chemical reactions once it's metabolized, and chocolate's reactions can be especially delightful. Chocolate stimulates the secretion of endorphins. It soothes, it calms, it adds longevity and it inspires. (On a Valentine's-related note, chocolate was one of Casanova's favorite nighttime snacks...)
As with all good things, moderation and balance is key. Please don't overdo it! While eating more dark chocolate might help lower blood pressure, remember that you should balance those extra calories by eating less of other high-calorie foods and more fresh fruits and vegetables. |
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Even though Americans spend more than $13 billion a year on cocoa products, many small-scale family cocoa farmers face tremendous instability. Fair Trade certification ensures that cocoa farmers receive a fair price for their harvest, creates direct trade links between farmer-owned cooperatives and buyers, and provides access to affordable credit. Fair Trade farms are inspected to ensure that Fair Trade standards are being met.
Fair Trade Certified chocolate is available from 10 origins, including Ghana, Ecuador, Bolivia, and the Dominican Republic. More than 42,000 Fair Trade cocoa farmers are earning a fair price for their high quality crop.
Fair Trade Certified hot cocoa and chocolate bars are offered in over 1600 retail locations around the US, including major grocers and specialty retailers. --TransFairUSA
When selecting chocolate, please look for the Fair Trade CertifiedTM label, and help make the world a sweeter place. |
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8 oz. good 70% bittersweet chocolate (not unsweetened), chopped
2 sticks (½ lb) unsalted organic butter
1 cup Wholesome Sweeteners Organic ZERO
½ cup Wholesome Sweeteners Organic Blue Agave
5 large cage-free eggs
1 cup unsweetened cocoa powder, sifted
Optional ingredients: 1/2 cup raspberries, sliced strawberries or chopped apricots
Wholesome Sweeteners Fair Trade Organic Powdered Sugar for dusting
Preheat oven to 350°F. Butter a 10-inch (26-cm) spring form pan, line bottom with parchment or waxed paper, and butter paper.
Using a double boiler (or a medium metal bowl set over a saucepan of barely simmering water), slowly melt chocolate and butter, stirring until smooth. Whisk in Organic Zero and stir constantly until ribbons form, then whisk in the Organic Blue Agave. Remove from the heat and whisk the eggs in one at a time. Whisk the cocoa powder into the mix and stir until just combined.
Pour batter into pan. Bake on a rack in the middle of the oven for 35 to 40 minutes. Remove when the cake has a thin crust and a wooden toothpick or skewer inserted in the center of the cake comes out with moist crumbs. Cool cake in pan for 10 minutes, then remove the side of the pan. Cool completely.
If you prefer, decorate with raspberries, strawberries, mint leaves or dried apricots. Dust cake with powdered sugar (or more cocoa powder!) before serving. |
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8 free-range egg yolks
4 ounces unsweetened baking chocolate-melted and set aside warm
1 tablespoon vanilla extract
4 tablespoons Wholesome Sweeteners Organic Zero
¾ cup fresh organic orange juice
3 very ripe organic bananas (the darker and riper the better)
2 cups organic heavy cream, whipped medium-stiff and kept cold
In a medium mixing bowl, combine the egg yolks, extract, Organic Zero, orange juice and bananas and whisk until all the bananas are completely broken up.
Place the bowl on top of a pot of simmering water and, whisking gently but constantly, cook on medium heat until the mixture is pale and has ribbon threads, approximately 8 minutes. Transfer to a mixer with a whip attachment and add the melted chocolate. Whip for approximately 8 minutes or until the mixture is room temperature. Remove whip and fold in the whipped cream. Pour into parfait glasses or champagne flutes and freeze for 24 hours.
To serve, simply remove from the freezer let the dessert set for 10 minutes before topping with a sprinkle of Organic Zero and a dollop of vanilla-sweetened whipped cream.
This recipe was developed by Katherine Clapner of Stephan Pyles Restaurant, Dallas. |
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8 ounces soy margarine, softened
1 cup Wholesome Sweeteners Fair Trade Organic Sucanat
6 large cage-free eggs
1 ½ cups unbleached white flour
½ teaspoon baking powder
¾ cup cocoa powder
9 ounces grain-sweetened chocolate chips
¾ cup soy cream
Preheat the oven to 350° F and grease and flour an 8-inch-square cake pan.
In a large bowl with an electric mixer, beat the margarine and Sucanat until creamy. Add the eggs one at a time, beating well. Sift the flour, baking powder, and cocoa powder over the margarine mixture and stir until combined. Pour into the prepared cake pan and bake 40 minutes, or until a toothpick inserted into the center comes out clean. Cool on a rack, chill in the refrigerator for 30 minutes, and cut into squares or rounds. Add fruit or ice cream. Dust with organic powdered sugar. |
| Calling all Cooks! We have a winner! |
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Dear Sugar Club Members...
In the last issue of the Sugar Club we invited subscribers to submit up to three original recipes using any of Wholesome Sweeteners' products. The range of delicious and inspiring recipes delighted us. Our in-house recipe development team evaluated the recipes and we're happy to announce that Sharon A.'s Old Fashioned Divinity simply dazzled us. She's the winner of the KitchenAid Artisan Stand Mixer.
We'd also like to give a special nod to Joni H.'s Strawberry-Coconut Crumb Pie and Candace M.'s Amazing Apricot Cookies. Many thanks to ALL of you who contributed. It was a most delicious exercise!
Pauline & Dale
In November 2007, Pauline McKee, Wholesome's Marketing Director (pictured left with Dale of Chip & Dale fame), was a guest speaker at the EPCOT® International Wine and Food Festival sponsored by Whole Foods Markets. It was the last presentation of a record-breaking year for Wholesome's outreach activities. Over the course of the year, Wholesome's sales and marketing teams criss-crossed the country to attend trade and specialty products shows and present educational programs designed to better inform consumers and retailers alike about Fair Trade Certified, organic and natural sweeteners.
As we roll into 2008, we're gearing up for more great trade shows and educational seminars. Look for us at the Organic Trade Association's Natural Products Expos in Anaheim and Boston, Canadian Health Food Association Expos in Vancouver and Toronto, NASFT's Fancy Foods Shows in San Diego, Chicago and New York City, and at All Things Organic in Chicago, just to name a few.
We hope to see you there! We'll be the ones creating the sweet buzzzzz..............! (We promise!)
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