Choc This Way

Go ahead and do your best Steven Tyler impression.  Is it out of your system now?  Good.  This post was not meant to launch you into a Steven Tyler frenzy, but rather to make you feel good about eating something that's sinfully delicious and good for you too.  You guessed it.  CHOCOLATE.

As a member of one of the acceptable indulgent food groups (cheese, wine and chocolate, obviously), by eating dark chocolate you will not only send your taste buds to another galaxy, you'll satisfy that sweet-tooth and won't have to feel so guilty about it in the process.

Dark Chocolate.  Yes, Virginia, there is a Santa Clause and chocolate (in moderate amounts!) can be good for you.  How you ask?  Sugar, fat, calories, what choo talkin' about Willis?  Well, it's not as bad as you think.

Chocolate comes from the cocoa plant, and contains many of the health benefits of dark vegetables.  The benefits come from flavanoids, which act as antioxidants.  Unless you've been living under a rock you know that foods rich in antioxidants are all the rage right now (let's face it, the pomegranate is practically a celebrity).  They protect the body from aging, prevent heart disease, help relax blood pressure, and balance certain hormones.  Did you know that dark chocolate contains nearly eight times the amount of antioxidants found in strawberries?  It also contains the healthy monounsaturated fat found in olive oil. Thank me later.

In addition to being heart healthy, a nosh on some dark can also help the "air up there".  It tastes great and stimulates endorphin production which releases feelings of pleasure (ooh la la).  It also contains serotonin which acts as an anti-depressant, as well as caffeine and other mild stimulants for that little pick me up when you need it.

This past weekend I decided to put some dark chocolate to the test.  We know it's good on it's own -- but that's no fun.  I made a few minor changes to a "Balsamic Chocolate Truffles" recipe courtesy of Giada DeLaurentiis.  Here's how they came out:

 

Wanna take a crack at it?  

8 1/2 ounces dark chocolate, chopped (try to find Valrhona, otherwise I like Green & Blacks)
1/4 cup light cream
2 teaspoons balsamic vinegar
1/2 cup cocoa powder + 2 tbsp.
2 tbsp. chopped toasted hazelnuts
1 tbsp. granulated sugar
1 tbsp. cinnamon

Melt the chocolate and cream in a double boiler over hot but not simmering water. Place melted chocolate in a small bowl. Stir in the balsamic vinegar. Cool the chocolate in the refrigerator for 2 hours. Remove from the refrigerator and let sit at room temperature until firm but moldable.

While the mixture is chilling, place a small skillet over medium heat, add the hazelnuts and toast until golden and fragrant, stirring and flipping them about for about 5 minutes.  Remove from the heat and finely chop.

Once the mixture is chilled use a melon baller (or a teaspoon is fine if you don't have one) to scoop out chocolate. Use your fingertips to shape into balls about the size of a cherry.  Set the chocolate balls on a parchment-lined tray.

Place the cocoa powder, cinnamon sugar, and chopped hazelnuts into three small shallow dishes. 

Place a few truffles at a time in the cocoa powder, cinnamon sugar mixture, or hazelnuts and roll them around to coat.  Return the coated truffles to the baking sheet. Continue with the remaining truffles. Place the truffles in a serving dish or airtight package and refrigerate until set. 

and...

Give them to as many people as possible, or you'll eat them all!