Chocolate, chocolate and more chocolate

You know, there should really be a chocolate monster to rival the cookie monster. It’s that important. History itself shows us how vitally important chocolate is.  The Mayans and Aztecs in Mexico are known to have used it first, making a spicy frothy drink out of the ground cacao pods. From there it was taken to Spain. At some point the French got hold of it, and that’s where it began it’s real journey of transcendence. Because they invented chocolate mousse and ganache.

Here’s a video on how chocolate is made by El Rey chocolate factory:

Of course, chocolate desserts are found worldwide now, and pastry chefs make the most of chocolate to create delightful concoctions. Our chefs have prepared a chocolate bundle that I mentioned in an earlier blog, 8 Guilty Pleasures.

Allow me to rhapsodize.

First you get our Chocolate Ganache cake. Moist chocolate cake with layers of Ganache.  Ganache, in case you don’t know, is a French term for a smooth, creamy and rich mixture of chocolate and fresh cream.

Next Madeleines dipped in chocolate. Madeleines are elegant little French cakes with distinctive shell shapes. Rich and buttery, soft with lightly crisped edges. These little delights are dipped into rich dark chocolate.

Our family size chocolate cake is so good that Greg said he would eat the whole thing in a single sitting, given the chance. Incredibly moist chocolate fudge cake, filled and iced with a delicate sour cream chocolate frosting.

Gourmet Cookie Selection: Three chewy cookies. Dark Chocolate Cranberry Cookies, Snickerdoodles and Dr. Midnight Cookies make a sweet trilogy. Indulge in chocolate-y goodness!

Double-fudge Brownies-Don’t the words double fudge make your hair stand up?  Made with Guittard Chocolate, this dense and decadent no-nut double fudge brownie is laced with chocolate chip.

Melody, MagicKitchen.com blogger

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