Chocolate is Not Just For Dessert!

- by MonSun Chan | TheChocolateDate.com ©2012 

Hmmmm… chocolate for breakfast and now you can have it for lunch and dinner too! What a great way to entice your sweetie for a meal of decadence with a savory twist. Plus both of you get the health benefits too.

 

In my last article on “How to Cook Healthy Meals Using Chocolate For Your Next Dinner Date” I talked about how you can cook with chocolate more specifically white chocolate and cocoa butter in Alfredo sauce and even steak. Chocolate is so versatile and can be added to any savory meal without any sweetness one would assume when they think about chocolate. I am always on the look out for ways to add chocolate to your dates and found the information and ideas in this online article would be a great resource to you.

 

What I like about the article is not only does it outline the health benefits but also provides a few ways you can incorporate chocolate into yours and your sweetie’s life effortlessly and easily. We all lead busy lives so let’s make Life a little simpler. Don’t you agree?

 

Just a few more ideas to add some newness to your chocolate dates to keep your love interesting and of course fun! Start planning your next lunch or dinner date with your sweetie and get ready to fall in chocolate heaven. Remember, “Women love chocolate and the men who know what to do with it!”

 

MonSun C. – The Chocolate Date Diva

 

P.S. Let me know how it goes. Post your comments below or on Facebook. Have fun!

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Bottomline’s High Energy for Life
Editor Judith Zimmer

 

Creative Cooking with Cocoa
from link: http://www.bottomlinepublications.com/content/article/diet-a-exercise/creative-cooking-with-cocoa#

Everywhere, it seems, you hear about the remarkable health benefits of cocoa, the unique and irreplaceable ingredient in chocolate. And sure, it makes sense to think of cocoa as an ingredient in desserts and sweet treats. But—guess what? Cocoa also can be used like a “spice” in savory dishes. Imagine this—adding cocoa to breakfast foods…salads…even pastas. To find out how to get creative with cocoa, our editors called Chef Ken Gladysz, executive chef at the Hotel Hershey, Hershey, Pennsylvania, a company that has really developed the art of cooking with cocoa. Chef Gladysz uses cocoa in everything from barbecue sauce to ravioli—find out how you can, too…

 

COCOA 101
Derived from the dried seed of the cacao tree, pure cocoa powder delivers a powerful dose of natural flavanols that have been found to prevent clogged arteries…improve circulation…and reduce blood pressure.

 

You’ll want to look for unsweetened, organic cocoa powder or raw cocoa (also known as cacao) at health-food stores or online. Good brands to try: Sunfood (www.Sunfood.com) and Navitas Naturals (www.NavitasNaturals.com). Unsweetened cocoa powder is the most healthful type of cocoa—it contains 100% cocoa. It can be stored in a cool, dry place for up to three years. Avoid Dutch-process cocoa, which has fewer flavanols.

 

GET COCOA INTO YOUR DIET
Consider adding a spoonful of cocoa powder to your morning oatmeal or granola…or sprinkle it over whole-grain waffles or pancakes. For a healthy snack, dust over yogurt, shakes, smoothies or fruit. If you need to sweeten it, add a little raw honey. Cocoa powder can add zest to pastas…can be used as a flavoring for meat or poultry…and sprinkled into soups. Cocoa powder is delicious when used in combination with other spices (such as chili powder, cardamom, paprika or cumin). It adds a slight chocolate undertone that enhances other flavors.

 

Cocoa nibs, partially ground cocoa beans also available at health-food stores and online, can be sprinkled into salads and vegetable dishes or added to trail mix.

 

Cocoa in salad dressing? With salmon? Why not—these inspired recipes from Chef Gladysz show you how you can do it…

 

Cocoa Curry Salad Dressing

1 Tablespoon garlic, roasted and finely chopped
¾ teaspoon brown sugar
¼ teaspoon Dijon mustard
1¾ teaspoons pre-made yellow curry paste
5 teaspoons unsweetened cocoa powder
¼ cup orange juice
¼ cup rice vinegar
½ cup olive oil
1 cup canola oil
¼ teaspoon black pepper, freshly ground
½ teaspoon salt
2 teaspoons chives, fresh chopped
2 teaspoons parsley, fresh chopped

 

Place garlic, brown sugar and mustard in a bowl. In a separate bowl, mix curry paste, cocoa, orange juice and vinegar to make a paste. Add paste to the first bowl, and mix well. Combine oils, and slowly whisk into the paste mixture. Add pepper, salt and fresh herbs. Mix well. Taste, and adjust seasoning if necessary.

 

Refrigerate. To serve, drizzle over salad greens. Refrigerate unused portion.

 

Cocoa and Toasted-Almond–Crusted Salmon

1 Tablespoon unsweetened cocoa powder
¾ cup almonds, toasted and chopped
2¼ teaspoons olive oil
8 six-ounce portions center-cut salmon fillets
½ teaspoon salt
¼ teaspoon black pepper

 

Combine cocoa powder, almonds and olive oil, and mix well. Season salmon fillets with salt and pepper. Heat cooking oil in a large sauté pan over medium-high heat. Place four fillets in the pan, flesh-side down. Sauté salmon for 1½ minutes, or until the flesh side is golden brown. Place fillets on greased sheet pan, seared-side up. Repeat for other fillets.

 

Place sheet pan in preheated 375°F oven for four minutes. Remove from oven. Spread 1½ tablespoons of crust mixture over each portion. Return to 375°F oven for one to two minutes or until desired doneness.

 

Source: Chef Ken Gladysz is executive chef at Hotel Hershey in Hershey, Pennsylvania.

 

Listing Details
Publication: Bottom Line Natural Healing
Original publication date: April 1, 2011