Volume 12, Issue 028 - February 7, 2007

Greetings Friend,

What's in Chocolate?

Chocolate contains small quantities of anandamide, an endogenous cannabinoid found in the brain. Skeptics claim one would need to consume several pounds of chocolate to gain any very noticeable effects; and eat a lot more to get fully stoned. Yet it's worth noting that N-oleolethanolamine and N-linoleoylethanolamine, two structural cousins of anandamide present in chocolate, both inhibit the metabolism of anandamide. It has been speculated that they promote and prolong the feeling of well-being that anandamide can induce.

Chocolate contains caffeine, but only in modest quantities. It is easily obtained from other sources.

Chocolate's theobromine content may contribute to - but seems unlikely to determine - its subtle but distinctive profile.

Chocolate also contains tryptophan. Tryptophan is an essential amino acid. It is the rate-limiting step in the production of the mood-modulating neurotransmitter serotonin. Enhanced serotonin function typically diminishes anxiety. Tryptophan can normally be obtained from other sources as well.

Like other palatable sweet foods, consumption of chocolate causes the release of endorphins, the body's endogenous opiates. Enhanced endorphin-release reduces the chocolate-eater's sensitivity to pain. Endorphins probably contribute to the warm inner glow induced in susceptible chocoholics.

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Chocolate Kahlua Truffles

Chocolate goes well with coffee. Kahlua is most likely the world's most popular coffee liqueur and adds a special flavor to these truffles.

Ingredients:

12 ounces chocolate chips
4 egg yolks
1/3 cup Kahlua
2/3 cup unsalted butter
ground almonds
cocoa powder

Preparation:

Melt chocolate over simmering water. When melted, remove from heat and cool to room temperature. Add egg yolks, one at a time, stirring constantly until thoroughly blended. Mix in Kahlua and return to double boiler for 2 to 3 minutes, stirring constantly.

Pour mixture into the bowl of an electric mixer and beat in butter, one tablespoon at a time. Continue beating until mixture is light and airy. Cover with plastic wrap and refrigerate 4 to 5 hours or overnight. Make into 3/4 inch balls. Roll in cocoa or nuts. Refrigerate until used. Can be frozen.

What is White Chocolate

White chocolate cannot officially be called "chocolate" because it does not contain chocolate solids. Good white chocolate contains cocoa butter, sugar, milk solids, lecithin and most often vanilla. Make sure when buying white chocolate that it contains cocoa butter. Vegetable fats can be substituted in inferior brands and is noticeable in the white color of the chocolate. Real white chocolate contains at least 20% cocoa butter by weight, which gives the chocolate a creamy ivory color. Cocoa butter is considered to be one of our most stable natural fats. It contains antioxidants that prevent rancidity. It has a storage life of 2 to 5 years. It is not only used in chocolate, but in cosmetics and soaps as well.

• White chocolate does not contain caffeine.
• White chocolate scorches easily, so always melt over very low heat.
• White chocolate will keep 8 to 10 months if stored in a cool dry place.
• Like other types of chocolate, introducing water to it in it's melted form will produce a lumpy unusable product.
• There are many good brands of chocolate on the market today, both domestic and foreign.

White Chocolate Almond Mousse

Ingredients:

1 envelope unflavored gelatin
2 tablespoons cold water
8 ounces good quality white chocolate
3 cups heavy whipping cream
3 tablespoons sugar
2 teaspoon almond extract
fresh mint sprigs for garnish

Preparation:

Put gelatin and cold water in a small dish and let sit for 10 minutes to soften.

Melt chocolate and 1/2 cup of the whipping cream in the top of a double boiler, stirring all the time. Stir in the softened gelatin, mixing well, then transfer the mixture to a large bowl to cool until just warm, about 10 minutes. Don't let it sit too long or the chocolate/gelatin mixture will become too firm.

Chill a large clean bowl and a whisk or mixer beaters in the refrigerator for 30 minutes before you are going to whip the cream. Whip the remaining cream in the bowl with the whisk or electric mixer for 2 minutes. Gradually add the sugar and the almond extract, and continue beating until the beater leaves soft traces on the surface and the cream holds its shape when lifted with the beater, about 2 to 3 minutes.

Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Then gently fold in the remaining cream, 1/3 at a time, being careful no to over blend. Spoon the mousse into individual martini glasses and chill for at least 2 hours before serving. To serve, decorate each glass with a sprig of mint.