Chocolate Dipped Cookies and Mocha Balls

Chef Arzu shows us how to make two types of cookies from one type of dough.

Mouth Watering Chocolate Chip Cookie Recipes!

Chocolate chip cookies are a source of comfort food not only for kids but for adults as well. I mean, who doesn’t love these good old choco chip cookies? They have always been a staple in our household and even the adults can’t get enough of these much loved cookies.

Chocolate chip cookies are a source of comfort food not only for kids but for adults as well. I mean, who doesn’t love these good old choco chip cookies? They have always been a staple in our household and even the adults can’t get enough of these much loved treat.

Here are 2 delightful and delicious choco chip recipes that you and your kids would surely love. Enjoy!

Chocolate Chip, Pecan and Oatmeal Cookies


8 tablespoons unsalted butter, at room temperature 3/4 cup sugar 1 cup light brown sugar, firmly packed 1 teaspoon salt 1 teaspoon vanilla extract 2 large eggs 1.5 cups flour 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground clove 1 cup quick-cooking oats 2 cups pecans; chopped 2 teaspoons freshly grated orange zest 12 ounces semisweet choco chips


Preheat oven to 350°F. Line a large cookie sheet with parchment or a Silpat (nonstick baking mat). Using an electric mixer, beat the butter in a bowl until it is light & fluffy.

Next, add both sugars, salt, and vanilla, and beat until well mixed, about three minutes. Stir in eggs,1 after the other. Sift together the flour, baking soda, cinnamon, nutmeg, and clove in a separate bowl.

Then add in half of your flour mixture to the butter with the mixer on low speed. Once the flour has been incorporated, add the second half. Stir in oats, pecans, orange zest, and choco chips.

Drop the dough, by the tablespoon, onto the cookie sheet then bake for 10 to 12 minutes or until golden. Remove from your oven then cool cookies on a rack. Store at room temperature in a cookie jar or other airtight container.

Soft Chocolate Chip Cookies


2 1/3 cups all-purpose flour 1/2 teaspoon baking soda 8 ounces unsalted butter at room temperature 1 cup packed light brown sugar 1/3 cup granulated sugar 1 scant teaspoon salt 1 tablespoon vanilla extract 2 large eggs 1 large egg yolk 1.5 cups semisweet choco chips


Heat oven to 350°. Line a baking sheet with a silicone liner or spray with baking spray.

Combine the flour, baking soda & salt in a medium bowl.

In a mixing bowl with electric mixer, cream butter sugars together until light & fluffy. Beat in eggs, egg yolk, and vanilla.

Slowly beat in flour mixture until blended. Fold in choco chips. Using a tablespoon or cookie scoop, drop dough onto a baking sheet, leaving about 2 inches between cookies.

Bake for 9 to 12 minutes, or until lightly browned and set in the middle


Dark Chocolate: A Tiny Piece Is All It Takes for Health and Pleasure

Dark Chocolate: A Tiny Piece Is All It Takes for Health and Pleasure
By Cheryl A Winter

Did you get your fill of chocolate over the holidays? Does anyone ever get their fill of chocolate? February, as you know is a very popular time for this delectable treat. Did you tell your Valentine how much you love them with chocolate? After all, February is also American Heart Month, which brings awareness to the leading cause of death in the United States, “cardiovascular” disease. One in every three deaths is from heart disease and stroke, equal to 2,200 deaths per day. Plus, as you know, diabetes is a cardiovascular risk factor. It seems that Valentine’s Day and American Heart Month are rather contradictory, wouldn’t you say? Or is it? Can chocolate be heart healthy and be a good way to show your love? I will let you be the judge.

• Chocolate contains polyphenols, which are antioxidants that can prevent cancer, prevent heart disease, enhance our immune system, and give us a feeling of well-being. Polyphenols help the body’s cells resist damage from free radicals, which damage cell structure and are formed in our normal body processes. Polyphenols also help inhibit platelet aggregation and activation, meaning they help prevent platelets from clumping together, therefore reducing the risk of arteriosclerosis.

• Fruit, vegetables, red wine, and tea have polyphenolic flavonoids as well, but amazingly polyphenols are found in much higher abundance in chocolate and cocoa. It is important to note that dark chocolate contains more than twice the amount of antioxidants that milk chocolate does and has fewer calories. White chocolate contains no cocoa, and therefore holds no real potential for nutritional benefits.

• Chocolate also has a chemical in it, called theobromine, which has been shown to be effective in preventing cough. Chocolate also contains healthful nutrients, such as the minerals calcium, phosphorus, magnesium, iron, zinc, potassium, B vitamins, and copper, which are essential for normal biological functions, growth, metabolism, and oxygen transport.

• Chocolate can affect mood in several ways. It contains phenethylamine (EPA), which stimulates the nervous system, triggering the release of endorphins, opiate-like compounds that dull pain and give a sense of well-being. There are also chemicals in chocolate associated with feelings of sexual arousal and pleasure. Additionally, chocolate can also boost brain levels of serotonin, that happy neurotransmitter, especially in women who tend to be more sensitive to chocolate than men. And yet another way chocolate can make us feel good is by inhibiting the natural breakdown of ananadmide, a neurotransmitter normally found in small amounts in the brain, which can produce a feeling of euphoria.

What about all of the fat in chocolate?

Yes, chocolate does contain fat. But, you may be surprised to find out that the news is not as bad as once perceived. The fat in chocolate (from the cocoa butter), is comprised of equal amounts of oleic, stearic and palmitic acids. Oleic acid is the same type of monounsaturated fat found in olive oil and known to be “heart-healthy.” Although, stearic and palmitic acids are both “saturated fats,” linked to increasing risk for heart disease, it’s only the palmitic acid in chocolate that will increase the LDL-cholesterol (the bad cholesterol), as the stearic acid appears to have a neutral effect on cholesterol, neither raising nor lowering the LDL-cholesterol levels. Therefore, only one-third of the fat in chocolate has the potential to raise cholesterol levels.

Caution: Calories still count

• Be cautious as to the type of dark chocolate you choose: chewy caramel-marshmallow-nut-covered dark chocolate is by no means a heart-healthy food option. What wreaks havoc on most chocolate products is the additional fat and calories added from other ingredients.

• It is possible to eat a small piece of chocolate at the end of a meal and stay under 100 calories. This is fewer calories than we consume from most desserts. A small piece of chocolate may actually be a good weight control strategy and may be the only “diet pill” you need. By having a small amount at the end of the meal, it can really provide a satisfying finish to that meal.

• Eating chocolate need not be a guilty pleasure — moderation is the key. Relish in every moment of the experience: let the chocolate sit in your mouth for a few seconds to release its primary flavors and aromas. Then chew it a few times to release the secondary aromas. Let it rest lightly against the roof of your mouth so you experience the full range of flavors. Finally, enjoy the lingering taste in your mouth.

Here’s a Real Treat for your taste buds and your health. ENJOY!!!

Dark Chocolate-Covered Strawberries

6 ounces dark chocolate

3 tablespoons half and half cream

� tablespoon unsalted butter

20 large strawberries

In a one-quart glass bowl combine chocolate and cream. Heat in microwave oven on high 1 � to 2 minutes, stirring occasionally, until smooth. Add butter and stir until melted. Dip each strawberry into the chocolate mixture allowing the excess chocolate to drip back into the bowl. If necessary, add additional cream to the chocolate to achieve desired coating consistency. Transfer the coated strawberry to a baking sheet lined with foil or waxed paper and repeat process. Allow the chocolate to cool and then chill the strawberries, until chocolate is set, about 20 to 30 minutes.

Cheryl Winter is a board-certified family nurse practitioner and registered dietitian with advanced training in diabetes. She is President of DiabeteSteps Rx�, a full-service health and wellness organization, providing services aimed at the prevention and treatment of diabetes, and its associated medical conditions. DiabeteSteps Rx� also leads other healthcare professionals to increased revenues and improved patient care. Access her FREE “Get Balanced, Fit & Slim” STEP-POWER� Transformation Package at: to help with the challenges of weight gain, stress & illness.

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How to Make Double Chocolate Covered Rice Crispy Treats – An Easier, Less Messy Technique

How to Make Double Chocolate Covered Rice Crispy Treats – An Easier, Less Messy Technique
By Rick Quatraro

Searching the web for chocolate covered rice crispy treats ideas? These recipes are eye-poppingly delicious and the techniques make it easy to cover the treats in the chocolate. What are you making them for? What’s the occasion? Are these party favors, for a get-together, or are you just salivating for chocolate right now? If you answered yes to any of the above then you will find something you like here.

I love double chocolate, don’t you? If so then you will love these chocolate dipped treats covered in mini chocolate chips, drizzled chocolate and chocolate cookie crumbs. And why don’t we trick these treats out? Let’s use all the different chocolates white, milk and dark for our toppings and coatings.

First, we’ll start with a recipe to make the treats so here’s the one I use. I prefer to make mine from scratch rather than use the ones from the stores. That way I can customize the size. If your treats are for a lot of people than you may end up making two batches or more of this recipe.

Rice Crispy Treats Recipe


-6 cups of Crisped Rice cereal

-1/2 Stick Butter or Margarine

-1 Bag of Marshmallows (preferably Small Marshmallows) 10 oz.


1. Spray baking tray or casserole dish with cooking spray. Set aside. Pour crisped cereal into large mixing bowl.

2. Melt the butter in the sauce pan over low heat. Spray wooden spoon with cooking spray.

3. Once butter starts to melt add the marshmallows and stir immediately. Let marshmallows and butter melt completely until liquified.

4. Remove from heat and pour into the bowl filled with cereal. Stir with the spoon or spray your fingers with the cooking spray and mix by hand.

5. Once completely blended pour into the baking tray or dish. Spray fingers with cooking spray and press into cookie sheet to desired thickness. The depth of the tray or casserole dish will determine the depth of your treats. For thicker treats choose a deeper tray or dish.

6. Place in refrigerator to set faster for about 15 minutes. Once chilled and hardened remove from fridge.

7. Remove hardened cereal mixture from tray or dish and set on a large cutting board. With sharp large knife (I prefer a chefs knife) cut out squares. Return each treat to baking tray to prepare for chocolate decorating.

Ok, now for the fun part- decorating! Let’s set up our decorating station first. Here’s what we need:

Rice Crispy Treats Decorating Station

-Decorating Saucer. you place one treat at a time on it, decorate it then place it aside.

-Baking Tray/Cookie Sheet. place finished treats here.

-2-3 Medium Plastic Sauce Bottles and 4-6 Caps. You will fill these with the melted chocolate and these will be the tools to help you decorate the treats in the cleanliest, most efficient. Replacing caps with hardened chocolate in the openings is easier than cleaning them over and over. way I’ve discovered yet. **If you would like to cover your treats with different types of chocolate than at least use one per type and save one extra empty bottle in case you need it.

-2-3 Wide, Tall Glasses. The sauce bottles go in these. Fill them 1/3 of the way with warm water. Warm water must touch the sides of the bottle to keep the chocolate melted. DO NOT USE HOT WATER or the chocolate could seize (thicken), just warm water.

-Sauce Pot. The glasses and bottles go in here. Fill this 1/3 to 1/2 way with water, place on stove (or portable burner) and warm over a light simmer.

-Bowls for Toppings. one bowl for each topping; mini white chocolate chips, mini dark chocolate chips, mini milk chocolate chips and the crushed cookies.

-Plenty of Clean Towels. Paper or cloth, whichever you prefer. Wipe your hands and good for other clean up.

Melt the Chocolate

Here is an easy way I melt chocolate. Pour one bag of semi-sweet chocolate coating wafers (or whichever kind you are using at the moment) into thick, sealable plastic bag used for freezing. Place in microwave and on 50% power melt for 1 minute. Chocolate will not be completely melted yet. Remove bag and work with fingers to grind the chocolate. Smash as much as possible then return bag to microwave. Melt again on 50% power for 30 seconds. Remove and work the chocolate with your fingers. If still not liquid. Repeat last step for 30 seconds. DO NOT OVERHEAT CHOCOLATE or it will seize. Remove the cap from a bottle and stand it on end on top of the counter or table. Cut one bottom corner of the bag. Squeeze the chocolate out of the bag into the bottom, much like you would squeeze out toothpaste. Replace cap back onto bottle. Set bottle in one of the glasses with warm water then place bottle into the sauce pan with warm water.

Chocolate Covering Technique for Rice Crispy Treats

I. Chocolate Covered with Chocolate Chips. The trick is to apply the chips while the chocolate coating is still wet, then allow them both to set (harden) at room temperature. Dipping can be messy so that’s why I coat the treats using the sauce bottles. It’s much easier. A few steps will make the whole process easy and the treats will look great!

1. Borders. This is not for show just simply to create a “fence” in which to fill the rest of the chocolate coating. Using a sauce bottle and working with one treat at a time. Create a chocolate border around the edges of the top of each treat (we will not coat the sides or bottom) then set aside on the baking tray. Create borders for all treats first before moving to the next step. Place bottle back in glass with warm water. Let chocolate on treats set for a few minutes.

2. Filling. One treat at a time fill each one with melted chocolate using the sauce bottles. I find it easier to start from the “close” to the edges then work towards the center. Do not completely fill. Leave a space in the center. DO NOT LET CHOCOLATE SET, immediately grab the one you are working with by its sides and tap it against the saucer until chocolate fills the empty spaces. Move onto the next step, then return to this step until all the treats are done. Do this one treat at a time. In order to adhere chocolate chips to the treat the chocolate coating must be wet.

3. Chocolate Chips. Grab some chips with your hands and sprinkle onto the wet chocolate, once again, one treat at a time. Mix and match if you would like with the different types of chocolate. Set treat aside on baking tray. Finish all treats. Let chocolate set for several minutes.

II. Crushed Chocolate Cookies. The method for adding the cookie crumbs to your treats will be the same as the previous process for adding chocolate chips. There are a few ways that I crush the cookies. Choose your favorite chocolate cookie sandwich. Remove the cream in the middle and eat it! You won’t it need for decorating though. Place the cookies in sealable plastic bags and crush them with your hands. I prefer to place the bag on a cutting board and lightly smash them with a rubber mallet. You could also use a food processor just don’t blend them too fine to dust, they should be chunky. Pour the crumbs into a topping bowl at your station.

Now just follow the same steps as we did for chocolate chips.

III. Drizzle. Follow the same steps as the previous methods except instead of creating borders and filling with chocolate create zig-zag lines all over the surface of the treats. Then let chocolate set. Use one type of chocolate or mix different ones.

IV. Bonus. Apply all the methods. Have fun. Sprinkle crushed cookies and chocolate chips. Add drizzle to the chips and cookies. Whichever style you prefer.

My name is Rick, creator of a candy-making site. I love making these chocolate covered marshmallow treats. My chocolate covered Christmas Tree Rice Crispy Treats and Shamrock Rice Crispy Treats are amazing and the taste is unique and extraordinary with new added flavors.

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Sugar-free chocolate

sugarfreeSomeone once said: “Put ‘eat chocolate’ at the top of your list of things to do today. That way, at least you’ll get one thing done.”

If you can’t eat sugar, eating chocolate is not straightforward. Fortunately, the manufacturers are increasingly realising that chocolate is not just for those who can eat sugar. And there are now a number of options to satisfy your chocolate cravings without sugar, such as:

Chocolate sweetened with maltitol, lactitol or sorbitol

There are now several chocolate brands that use these sweeteners. For instance, Boots’ Diabetic No Added Sugar Chocolate uses maltitol.

Chocolate sweetened with fructose

Special Recipe and Holex are brands that use fructose and they can be bought online and in some health food shops. In addition to milk and plain chocolate, they both produce a variety of other flavours, like peppermint cream or praline filled chocolate bars.

Chocolate sweetened with stevia

Stevia-sweetened chocolates are fairly new in the UK. Cavalier and Balance are brands that are probably the easiest to get hold of. Although both indicate that their chocolates are sweetened with stevia, it alone is not sufficient to make the chocolate taste sweet enough. Therefore, they both use additional sweeteners: Cavalier adds erythritol and Balance adds maltitol and lactitol.

Chocolate sweetened with xylitol

Xylitol-sweetened chocolate is gaining popularity in the UK. Plamil and Xylitol UK manufacture different kinds of xylitol chocolates, including dark chocolate flavoured with orange, coffee and mint. Some raw chocolate is now also made with xylitol (for example, The Raw Chocolate Company).

Chocolate sweetened with other natural sweeteners

There are some chocolates, especially among the raw chocolates, that use a variety of other natural sweeteners. For example, some Booja Booja chocolates are sweetened with agave syrup and Ombar superfood chocolate bars contain coconut sugar.

100 % plain chocolate

If you fancy completely unsweetened chocolate, Willy’s Cacao and Hotel Chocolate manufacture 100% cocoa bars. These are quite bitter tasting on their own, but can be excellent in cooking and baking.

Copyright © Tarja Moles 2012. Photograph © Nilsz | All rights reserved.

If you’d like to use this article in your ezine or on your website, you’re welcome to do so as long as you use the complete article, including the copyright line, and include the following paragraph in its entirety:

Tarja Moles is the author of No Naughties: Sweet Treats without Sugar, Wheat, Gluten and Yeast. Visit for free recipes and information on special diets and living with multiple dietary restrictions.

Models show off clothing made of chocolate in ‘Chocolate Fashion Show’

Over a dozen models hit the catwalk in Paris on Tuesday wearing dresses made out of chocolate at the annual Chocolate Fashion Show.

The decadent designs were created by up-and-coming fashion designers, who paired up with world-famous chocolatiers.

Fifteen French celebrities from the music, film and TV industries modelled the quirky-looking garments on the runway.

Why eating chocolate is good for you

Feb 12th 2015, 22:46 BY ECONOMIST.COM

Chocolate, Chocolate, It’s Good For Your Heart,