Everyone knows that chocolate is made from cocoa. In fact for most people chocolate and cocoa are synonymous. Chocolate is made from the fruit of the cacao tree. This tree is a native of South America. The ancient South Americans found it more useful to use the cocoa seeds as a sort of currency than use it for making chocolate.

So, how do you get chocolate from the cocoa seeds? The cocoa beans undergo a lot of processing before they are in the form that we recognize as chocolate. First of all they are fermented. Next, they are sun dried and bagged before being exported. To develop the distinctive flavor of chocolate, the cocoa beans are sorted, cleaned and roasted. These roasted beans are then shelled and grounded. The intense heat of the grinding process melts the fat in the cocoa beans resulting in a fatty material with a bitter taste called the chocolate liquor . From this liquor cocoa butter or yellow fat is separated leaving behind a solid cake. This is then ground and sifted to manufacture cocoa powder.

To make the chocolate that you get in the market, sugar , additional fat and milk and other things depending on the type of chocolate that is required. The fat that is usually added to the chocolate is cocoa butter which gives it the melting sensation. Most countries including US permit only this fat to be added to the chocolate but some countries also permit the addition of vegetable fat.

They are great for your kids. Good for an after school snack, a few hours before dinner. They also make great desserts after dinner. What can I say, nothing more



4 Egg whites

1/3 c Oil

1/4 c Nonfat yogurt

1 ts Vanilla

1 1/3 c Sugar

1/2 c Cocoa powder

1 1/4 c Flour

1/4 ts Salt

Topping:

1 tb Confectioners sugar



Directions:

Heat oven to 350 degrees. Oil bottom of 9-inch square pan. Place egg whites in a large bowl. Beat until slightly frothy. Add oil, yogurt and vanilla, mix well. Add sugar and cocoa, mix well. Add flour and salt. Mix until blended. Pour into pan. Bake at 360 degrees for 26-28 minutes. Avoid over baking. Dust with confectioners sugar.

brownie oatmeal cookies , a twist on the original oatmeal cookies . If you liked oatmeal cookies, you’ll love Brownie oatmeal cookies. Considering if you are a chocaholic like I am.

Ingredients:

2/3 c Whole wheat flour

1/3 c Sugar

1 c Quick cooking rolled oats

1/2 c Unsweetened cocoa powder

1 ts Baking powder

1/4 ts Salt, (optional)

1 ea Powdered egg substitute, (1 1/2 tsp mixed with 3Tbs Water)

1/3 c Corn syrup, light or dark (or substitute honey)

1 ts Vanilla

Directions:

Mix egg replacer, vanilla and syrup. In separate bowl, mix dry ingredients, make a well, add liquid and stir till moistened. On a spritzed baking sheet, form approx. 2 dozen cookies. Bake at 350F for about 10 minutes Cool on sheet/wire rack for 5/5 minutes.