The Tastiest Superfood

There are very few things that can be described by all four of the following words: indulgent, decadent, healthy, and aphrodisiac. Luckily for me, one of those things is chocolate. Chocolate has been enjoyed by people around the world for thousands of years, and most people can agree that eating chocolate is one of life’s simplest pleasures (except for those extremely odd people who do not like chocolate).

I propose chocolate be given out as medicine, for I believe it could solve many ailments. Cranky-pants? Eat a bar of milk chocolate. Tired? A handful of chocolate chips will do. Need to lose/gain weight? I would prescribe a nutritionally balanced diet supplemented with a nightly dose of semisweet chocolate squares. Depressed? Eat some very strong, dark chocolate, preferably 85% cacao. I wonder what I would call myself, Emily Munday, CD, Doctor of Chocolate?

The term “chocoholic” seems a bit extreme, but I will admit to having chocoholic tendencies. Normal people might enjoy chocolate every once in a while, without feeling a need to eat chocolate all the time. As for myself, I see no reason why chocolate cannot be enjoyed daily. For breakfast, there are crepes with Nutella, chocolate chip pancakes, leftover chocolate cake or brownies, or even as my roommate does, a tiny bite of chocolate after she finishes her regular breakfast. She says that she must finish the meal with a good taste in her mouth, and for that reason, she nibbles on a little chocolate.

For lunch and snacks there are chocolate chip cookies, my dad’s cookie brittle (a very crunchy addictive version of chocolate chip cookies), chocolate pudding, candy bars, trail mix (with chocolate chips or M & M’s), chocolate covered pretzels or almonds, mochas, and hot chocolate. For dinner one could savor the Mexican delicacy, Mole, which is often flavored with onions, garlic, chiles, dried fruits and seeds, and a little Mexican chocolate.

The meal where chocolate is truly allowed to shine though is dessert. Chocolate cakes, mousses, tarts, pies, ice creams, fudge sauces and ganache…the possibilities are endless! And it doesn’t have to be chocolate by itself, because like any great friend, chocolate gets along with everybody. Whether its citrus fruits, berries, cherries, bananas, mangos, coconuts, caramel, red wine, rum, vanilla, ginger, mint, maple, coffee, nuts, chiles, or tea, chocolate enhances most any sweet flavor combination. Chocolate can be extremely complex and sophisticated or it can be simple and homey.

I think that chocolate should not be a privilege, it should be a right that all people are allowed to experience. I mean really, if everyone in the world was given a piece of chocolate at the same time, on the same day, maybe we could have world peace for just one minute. With silky chocolate melting on everyone’s tongue I don’t think people would want to fight wars or be hateful to each other. A little more chocolate in the world might just be the answer that we’ve been looking for.

Ok ok, so maybe I have taken this whole chocolate thing too far. Or maybe, I am just having a chocolate craving right now.

Chocolate Truffles

Truffles (those little chocolates named after the most expensive fungi in the world) are one of my favorite types of chocolate candies. A smooth ganache filling is dusted in bitter cocoa powder or rolled in chopped nuts or even coconut. They are so simple to make at home, and you will impress all your friends with your candy-making skills.

Makes 90 truffles

Ingredients:

3 bags semisweet chocolate chips (12oz each)
2 cups heavy cream
2 drops mint, almond, orange, vanilla, lavender, or rum extract (be creative!)
Pinch sea salt or Kosher salt
Cocoa powder, chopped nuts, or shredded coconut for dusting

Directions:

1. Place the chocolate chips in a large glass bowl.
2. Bring the heavy cream up to a simmer in a medium saucepan (do not let it boil or the bottom the pan will scorch).
3. Pour the hot cream over the chocolate and stir until all the chips are melted and the mixture is smooth.
4. Add the flavoring of choice and make sure it is evenly distributed. You may need to add more, but only add a drop at a time, as extracts are very strong. Add the salt as well.
5. Refrigerate the ganache for 3-4 hours or overnight, until it is firm and set.
6. Put the cocoa powder, nuts, or coconut in a shallow bowl or dish.
7. Scoop tablespoons of the ganache and roll into balls, working quickly to not melt the chocolate. Roll the truffles into the coating of your choice until completely cover. Place the finished truffles on a baking sheet and refrigerate again until firm.
8. Pack the truffles into pretty bags or tins to give as gifts or set out on a plate for dessert with coffee and fresh fruit.