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For Women Only! Chocolate!
by Patty Liston
 I think I have only met 2 people in my life who dont care about chocolate: I know, what are they thinking? For those of us who love to indulge in this creamy delight, myriad conversations could be made regarding who makes the best chocolate; Swiss? Germans? Austrians? Americas? Oh, to be part of that contest!
 While most of us know that we love the stuff, few of us (including me) are familiar with the nuances of purchasing this delicacy. Below is some great information. If you read to the end there is a treat: yummy recipes!
When purchasing chocolate, the percentages listed on a chocolate bar represent the amount of cocoa butter and cacao solids by weight. The rest is largely sugar. Depending on the quality of the bar, there might be other additives present, like vanillin or lecithin, but they generally total less than one percent. Milk chocolate must have a certain percentage (12% minimum) of either powdered or condensed milk added as well.
Chocolate comes in the following levels of sweetness, from least to most added sugar:
Unsweetened chocolate (which is exactly what it sounds like; it's also sometimes called baking chocolate).
Dark
Bittersweet
Semisweet
Milk Chocolate
White chocolate is made from cocoa butter, without any cocoa solids, so it's technically not chocolate at all.
Cocoa, which is key to the distinctive chocolate taste in baked goods and candies, comes in two styles: Natural (non-alkalized), and Dutch-processed (alkalized). These should not be confused with the instant sweetened versions intended for hot chocolate.
Cocoa powders are primarily used for baking, but make top-notch hot drinks when mixed with sugar to balance their bitter taste.
Natural cocoas, like Hershey's or Ghirardelli, tend to be lighter in color than Dutch-processed varieties like Droste. Which is "better" on the taste front? Some bakers prefer the direct chocolate flavor of natural cocoa, while others vote for the mellowness of Dutch.
However, when using chemical leaveners (baking powder or soda), make sure to use the type of cocoa called for in the recipe. Natural cocoas are acidic enough to activate the baking soda in cakes and cookies; alkaline Dutch cocoas should be used in recipes that rely solely on baking powder for their lift.
Storing:
Keep chocolate wrapped well, in a cool, dry place (not the fridge). Milk chocolate keeps for up to a year; dark for even longer. If the chocolate develops white dots or streaks on the outside, that's called "bloom." It means the cocoa butter has become un-emulsified (separated), but it's still perfectly safe to eat.
Chocolate Hazelnut Smooches
Giada De Laurentiis
 1 3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate hazelnut spread (recommended: Nutella)
1/2 cup butter, softened (1 stick)
1/2 cup sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup orange sprinkles, or orange sugar
1 (9-ounce) package of chocolate candy kisses, unwrapped (recommended: Hershey's)
Preheat the oven to 375 degrees F.
In a medium bowl, combine flour, baking soda, and salt. Set aside.
In another medium bowl, place the chocolate hazelnut spread, butter, and both sugars. Using a hand mixer, cream the ingredients together, about 3 minutes. Add the egg and vanilla and blend until incorporated. Stir in the dry ingredients, just until incorporated.
Shape the cookie dough into walnut-sized balls. Rolls the balls in the orange sprinkles or orange sugar, pressing to adhere. Place the cookies on a heavy cookie sheet about 4 inches apart. Bake for 8 minutes. Remove the cookies from the oven. Quickly place a chocolate kiss in the middle of each cookie. Return the cookies to the oven and bake for another 3 minutes. Cool the cookies on a wire rack.
 Download this recipe.
Cookie Dough Truffels
Angela Lively, BaxterTennessee
 1/2 cup butter, softened
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 (14-ounce) can sweetened condensed milk
1/2 cup semisweet mini chocolate morsels
1 cup finely chopped pecans
1 1/2 pounds chocolate bark candy coating, melted
In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.
*Cook's Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.
Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.
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