



Mr Handyman's Toolbox Of Treats Gift Basket - Celebrate the man that can DO EVERYTHING! We fill this paperboard tool box gift tote to overflowing with gourmet goodies and treats to satisfy all his crunchy cravings. Featuring Savory Beef Salami, Camembert Cheese, Chocolate ...
48 Piece Bite Size Cheesecake Assortment - Our very popular bite size cheesecakes are exquisitely packed and presented in two gold foil candy/truffle boxes (24 per box) with gold ribbon and shipped with a personalized gift message. Four each of six different flavors: Chocolate ...
24 Piece Bite Size Cheesecake Assortment - Our very popular bite size cheesecakes are exquisitely packed and presented in a gold foil candy/truffle box with gold ribbon and shipped with a personalized gift message. Four each of six different flavors: Chocolate Chip, New ...
6 Pc Chocolate Mini Cheesecake Assortment - Perfect for a dinner party, or just to keep on hand for that special ending to any meal. Two each: Rocky Road, White Chocolate and Chocolate Topped New York Style. Keep frozen, they thaw quickly...Enjoy! Perfect for a dinner party, ...
2 Lb Chocolate Topped New York Style Cheesecake - Same as our 3lb but in a new, smaller size! Our classic New York Style cheesecake topped with a silky, smooth layer of rich Chocolate Ganache. Serves 8. Same as our 3lb but in a new, smaller size! Our classic New York Style ...
Chocolate cookies:
21/3 cups all-purpose flour
1/3 cup sifted Dutch-processed cocoa
1/4 teaspoon salt
3/4 cup (11/2 sticks) unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons espresso powder dissolved in 1 teaspoon of boiling water
11/2 teaspoon vanilla extract
6 ouncesbittersweet chocolate, melted
Garnish:
1 egg white mixed with 1 teaspoon water
Pearl sugar, sprinkles, non-parielles, colored sugar
Finely chopped nuts
Ganache:
1/2 cup heavy cream
2 teaspoons light corn syrup
4 ounces imported semisweet or bittersweet chocolate, such as Lindt Excellence or Surfin
1 tablespoon Dark Jamaican Rum, optional
1/2 teaspoon vanilla extract
1/2 to 1 teaspoon hot water, if needed
1. Make cookies: Sift together the flour, cocoa, and salt. Set aside.
2. In bowl of electric mixer, using paddle attachment, mix butter on medium-low speed until it is creamy and lightened in color. Add the sugar in a steady stream, and beat until thoroughly combined. Add the egg, espresso, and vanilla. Scrape down sides of bowl as needed, then mix in melted chocolate. Reduce mixer speed to low and blend in dry ingredients in two additions, mixing only to combine after each addition. Remove dough from bowl and divide into quarters. Form each quarter into a 4" disk and wrap in plastic. Refrigerate for 30-40 minutes or until firm enough to roll. You should be able to leave an imprint when you press dough.
3. Position rack in center of oven and preheat to 350°F. Have ready two ungreased cookie sheets. Working with one-fourth of dough at a time, roll on a lightly floured flat surface until 3/16" thick. Using a 21/2" round cookie cutter or a cookie cutter of your choice, cut cookies from the dough. Transfer cookies to a sheet of waxed paper and brush lightly with egg/water mixture. Sprinkle with pearl sugar or other garnishes. Carefully place on cookie sheets.
4. Bake cookies, one sheet at a time, for 9-10 minutes. Transfer cookies to a wire rack while still warm, and cool completely. Repeat with remaining dough.
5. Make ganache: Break chocolate into 1" pieces and place into bowl of a food processor. Process until chocolate is finely chopped. Empty chocolate into a medium-sized bowl and set aside.
6. In a small saucepan, heat heavy cream and corn syrup on low heat until it comes to a gentle boil. Immediately pour hot cream over chopped chocolate. Let it stand for about 1 minute, then stir chocolate and cream together, slowly mixing until all chocolate is melted and mixture is fully emulsified. Blend in rum and vanilla. If surface is oily, stir in 1/2 to 1 teaspoon of hot water. Glaze should thicken as it stands, but remain pourable. If ganache fails to thicken, chill it in refrigerator for 4 to 5 minutes. Watch carefully, as it must not be too cold. Spoon ganache over cookies, letting it trickle down the sides.
Next Article: Pot Luck
All Chocolate Articles | Christmas Chocolate | Corporate Gifts
Flavonoids, also found in wine are types of pigments that are water-soluble and created by plants of many varieties. There are thousands of different flavanoids. Plants use flavonoids in the process of photosynthesis.
How the human body actually uses and/or processes flavonoids is still not determined but they have been linked to good health in many areas - particularly blood circulation.
If you are a science buff, then you'll be interested to know that flavonoids are polyphenolic compounds containing 15 carbon atoms, two benzene rings joined by a linear three carbon chain. If you're just an average, everyday person with a sweet tooth, then you'll be interested to know that good things are contained in a single bite of dark chocolate. So please, put down the chemistry book and enjoy some today!