Chocoholic's Heaven

Chocolate ... The very word conjures up images of indulgence and romance.

As we know it, the modern history of how cocoa and chocolate came into being is as follows:

> Johannes Van Houten invented a method of extracting cocoa butter from ground cocoa beans, removed the bitter taste, combined the resulting cocoa powder with sugar to make drinking chocolate.

> Using the extraction method of Van Houten, Fry & Sons, manufactured the chocolate bars, as we know it today.

> Daniel Peter went on further to create the first milk chocolate bar using the same Van Houten extraction method.

The actual process for making chocolate is rather complicated and time consuming, a long process that involves harveting, crushing the pods, frementing for 6 days, drying the beans for 7 days or more, roasting the beans, light crushing to seperate the parts of the bean, some may alkalise the beans and colour further (optional as the purpose is to enhance the colour and flavour). Then the beans are either preserved to make cocoa liquor or pressed to extract cocoa butter.

The cocoa liquor and/or cocoa mass is mixed with chocolate butter and other ingredients to produce the varying types of chocolate. The darker the chocolate, the more % the cocoa solids.

Cocoa has the highest natural source of magnesium and this helps with reducing incidences of hypertension, heart disease, diabetes, joint problems and PMS. Chocolate contains trace elements and nutrients such as iron, calcium, potassium, vitamins A, B1, C, D and E.

Chocolate's reputation as an aphrodisiac is partly mythical and partly scientific. Chocolate contains Phenylethylamine and Serotonin - both which are mood lifting agents - and definately addictive. These substances are naturally released by the brain when we are happy, in love, passion or lust!

My love affair with chocolate began when I was just a wee lass - with the infamous Lana Chocolate Fudge cake (the establishment is now managed by the second generation and sadly, the quality of this infamous cake has gone down. I now get my Chocolate Fudge cake fix from their closest competitor - Vicky of Holland Grove Road), which was my birthday cake for many years. When I started baking at 10, the first cake was a chocolate cake out of a box! I have since moved on to making my own versions of Chocolate Cake.

I came across this wonderful mega chocolate cookie recipe and I have to say that this is the death-by-chocolate cookie that even my father loves it!

The Very Chocolatey Chocolate Chip Cookie

Ingredients

125g butter
125g light brown sugar
1 egg
250g X 2 blocks chocolate (melted)
150g plain flour
30g cocoa powder
1 teaspoon sodium bi-carbonate
a pinch of salt
250g X 2 packs chocolate chips

a good handful of chopped nuts

Method

1. Mix everything together.
2. Use a large ice-cream scoop to spoon the mixture onto a greased tray. Allow plenty of space as it spreads.
3. Bake in 170 degrees C for 18 minutes.

4. Cool slightly and then gently remove from the tray and place on rack to cool down completely before storing.
5. Makes 12 large super size cookies.

Sink your teeth into these absolutely addictive yummy cookies with a good strong cup of tea or coffee!!

NB: To control the sweetness of these cookies, you can use the full range of bitter chocolate to milk chocolate.