This topic is dedicated to Nancy. She's on a chocolate spree!

In my Mercury Mail afternoon news delivery I was shocked and dismayed at science's latest foray -- a patch to deal with chocolate addiction. I thought chocolate addiction was a positive contribution to society. It is a substance that can lubricate conversations, discussions, relationships. It can sooth the savage beast. It is, in my experience, a great marketing tool. What is your favorite form? And I will keep my mind open (even though I think white chocolate is not really chocolate....)

I like the semi-sweet. Hands down, Nancy.

Dark chocolate... food of the gods. You are man of good taste. Unless you are hacking an identity in which case you might be a woman of good taste. One does not want to jump to conclusions in the virtual community. How many am I up to?

I thought you were counting? I lost count. I'll trust your count.

Uh-oh. I think this is 13 or 14. I don't want to be a pig anyway. Quality, not quantity, methinks, applies to both community and chocolate. I remember a comment from someone about the dominant response in chat rooms being. "yea, I agree with that." Ugh.

Mmmmmmmmmmm............ What more could be said?

Do you eat chocolate before performing?

Hmmmm.... performing what? I eat chocolate whenever my body says it wants it.

I was going to let you qualify that, I'll try and stay out of trouble. I just had a Reeses peanut butter cup for desert, after dinner to a three bean casserole and Seven Grain bread with I Can't Believe It's Not Butter. Actually, I can believe it's not butter because butter doesn't spread like that.

I LOVE real butter and started using it exclusively a few years ago. A dozen little Almond Joy and Mounds last night -- Halloween giveaway size.

Oh yeah, time to stock up for Halloween, never too early is it Stacey?

never too early! I'd like to pass out candy this year, but I think we have plans. I'll buy it anyway, if we don't pass it out, I'll take care of it in other ways!

Hey, did anyone here go to Chocolate Sunday at Barton Springs Mall? WER

Nope, You didn't tell me in time! How was it?

Okay, I suppose. I entered for more publicity, top of mind presence and all, for the restaurant. Got an honorable mention for my tiramisu, but didn't place in either the popular vote or the judges vote. Maybe next year, WER

Tiramisu? Explain please.

It's this Italian layered custard thingy. Ours goes like this: Ladyfingers dipped in espresso Marsala and cheese cream Chocolate chips Ladyfingers dipped in espresso Marsala and cheese cream Powdered cocoa and cinnamon And topped with two chocolate covered espresso beans The name means "pick me up" in Italian. WER

no need to explain it to me... but I'll definitely volunteer my taste-testing services!

Same here, add me to the tiramisu testers club. Does it go well with coffee brewed beer?

Sorry, stacey, but I don't think I can mail one to ya. And terry, probably not, it's too sweet. WER

Paul, you are stuck on the beer brewed w/ coffee!!! Try some and let me know what you think!

I just asked you in the last topic. OK, I will too.

What was that beer brewed with coffee called again?

Red Hook makes one but I can't remember the name. That's the one I tried. I think a few others are out there also. WER

Had the RH ESB last night -- no coffee involved.

What about beer with chocolate (since that's the topic)? Are there any other exotic things brewed in to beer. I had an apricot beer recently, but somehow, it just didn't seem to mix. These are things best had separately, (imo).

Well, orange and corriander in Grand Cru's Raspberries Cherries Peaches Lemons Strawberries Jalapenos Pineapples Can't think of any others right now... WER

Chocolate is good with anything. I believe COpper Tank's Firehouse stout had chocolate brewed in!

Anyone fund of Dutch chocolate? Any recommendations?

Oooh! Here comes trick o treating! Gotta love those chocolate treats. I usually buy 3 bags for passing out to neighborhood kids. Lucky for me we don't hav every many young children in the neighborhood... LEFTOVERS!

The remaining young children? WER

Well, it depends on what kind of mood I'm in.

Good point! WER

Had a craving... at half a bag of Nestle semi-sweet morsels that I had stashed in the freezer for cookies at a later date. Not as dark and rich as Godiva dark chocolates but... in a pinch they did just fine!

I like semi-sweet! Better than any other chocolate.

Not better than bitter dark chocolate dipped in clotted cream!!!

I've never experienced that particular delicacy, stacey. WER

Today I ate a bag of hugs, and kisses. It was very good.Then after that I had some chocolate milk.. He He

Wouldn't have been Promised Land, would it?

only a day after the doctor visit and I decided I could have some semi-sweet chocolate. I wished the caffeine out of it first.

Caffeine in chocolate, can it be?

unfortunately, yes.

Along with some MAO inhibitors.

Man, you are into the 'flavors of the month" no?

Just staying on topic in conference, stacey, instead of finishing that massage...

We could use cocoa butter massage oil! Does that count?

There's one standing up to be counted on this end...

Ackkkk! Can I vent here?!?!? I just finished a "discussion" and am VERYYYYYYYY frustrated. okay, i'm better. of course I typed out paragraphs of what just happened and then erased them all for fear of ruining everyone's good morning. but i feel a little better now.

Okay, my turn, what's up? Moron parents or moron coworkers?

co-worker!!! She's about to get herself booted out of the district and I'm done trying to prevent it. School systems are renowned for wallowing and encouraging mediocrity but she's just a dumb ass. Oops. sorry.

No need to apologize here.

Hey, folks, I was thinking about killing the two chocolate topics and reposting the pertinent ones to a new chocolate topic, with maybe a webring in the topic header. Whatchya'll think?

fine by me. you'd only be erasing the moaning and groaning of several sweet-tempered women!

Bring it on!

...chocolate lovers will delight in the third annual "Chocolate Sunday" August, 23, 1998, a chocolate tasting featuring the finest restaurants and chocolatiers in Austin!

Where?

Barton Creek Square Mall, from 2 to 5 pm

Does anyone know how to make chocolate fondu? I want to make it for Michelle's birthday this weekend.

I'll find a couple of recipes and post them for ya... I'm sure Ree will have more experience with it than I do...

ok, here goes... Chocolate-Orange Fondue 6 ounces chocolate bits 2 tablespoons butter 2 fluid ounces orange juice 1 tablespoon grated orange rind Combine all ingredients in a fondue pot and place over low heat. Stir until chocolate is melted. Keep warm over flame. Chocolate Fondue 2 tablespoons honey or light corn syrup 4 fluid ounces light cream or half and half 9 ounce bar of milk chocolate 2 fluid ounces finely chopped pecans 1 teaspoon vanilla Heat the honey and cream in a fondue pot over flame. Break the chocolate in small pieces and add to honey mixture. Heat, stirring constantly, until chocolate is melted. Stir in pecans and vanilla. Keep warm. Chocolate-Marshmallow Fondue pinch of cinnamon 1 teaspoon sugar 6 fluid ounces of heavy cream 12 ounces sweet cooking chocolate 4 fluid ounces miniature marshmallows 2 tablespoons brandy Mix the cinnamon and sugar in a 2-cup fondue pot and blend in the cream. Add the chocolate and cook over very low heat, stirring frequently, until chocolate melts and mixture is smooth. Add the marshmallows and stir until melted. Stir in the brandy. Place fondue pot on stand over very low heat.

Cheers, wer - I'll try it out and report back :)

here's two more... Quick Chocolate Fondue Sauce I 8 fluid ounces semisweet chocolate pieces 4 fluid ounces evaporated milk Combine above and stir in a heavy saucepan over low heat until smooth. Keep warm in a fondue pan. Quick Chocolate Fondue Sauce II 2 squares chopped unsweetened chocolate 1/2 cup sugar 3 fluid ounces warm milk, cream, coffee or sherry 1/2 teaspoon vanilla or rum pinch of salt Put all ingredients into an elctric blender or food processor, and blend until smooth. Heat in a fondue pan. Good luck, Mike. Wonder how Michelle's are dipped in chocolate fondue? Hmmm...

Oh, wow, that sounds great! This is what I'll make for Chris' next birthday, since he's a serious chocomaniac.

The reknowned Paris Salon du Chocolat is playing for the first time in New York City, from November 27 through December 1, at the historic Puck Building at 293 Lafayette Street. Event International, the producers of the Paris Salon, which attracted 80,000 visitors last fall, are bringing the show across the Atlantic to cause a Manhattan brownout. Food Arts is the official magazine of the culinary demos and seminars. A five-day fantasia devoted entirely to chocolate will allow visitors to thoroughly explore the many facets of this favored flavor at tastings, seminars, demos, interactive exhibits, and a bookstore. Parisian big guns, namely patissier Pierre Herme, credited with revolutionizing French pastry fashions and who is relocating to New York City to work with David Bouley; legendary baking impresario/pastry chef/educator Gaston Lenotre; and Maison du Chocolat's Robert Linxe will strut their stuff alongside such U.S. resident talents as Jacques Torres, Andrew Shotts, Dan Budd, and Bruno Feldeisen. New York pastry prestidigitator Francois Payard plans to produce magical chocolate animals and a warm chocolate tart, Bill Yosses will whip up white chocolate mousse, and Wayne Brachman will maintain his maverick reputation with his take on Ring Dings and Oreos. Cake meisters Rose Levy Beranbaum and Colette Peters will also demo chocolate creations from their cookbooks. Food Arts' Michael and Ariane Batterberry will delve into dessert menu trends with a panel of bellwether chefs at 5 p.m. Sunday, November 29. --Beverly Stephen in the November 1998 issue of Food Arts

(fyi, topic 27 isn't currently accepting new responses...)

Wow!! a food fest for chocoholics!!

That would never happen in Switzerland - people here don't like getting their hands dirty. Wer, Why?

Sounds like the people in Switzerland need to lighten up.

Why what?

Why couldn't one respond in topic 27? Tim, the people in Switzerland would be as lit up as their christmas trees if they were merely conservative.... But that's a gross generelization - one of my best friends is a swiss girl; then again, she's married to an Indian, and has lived abroad for many years. Yes, I think that's the problem with the majority of Swiss people - they never leave.

Maybe they are afraid to leave. They have become so set in their ways, that they are afraid of change.

If you ask me, they're afraid to LIVE, nevermind to change!

To truely live, one must be ready to embrace the newness of life. Life is not static, it is vibrant, in a constant state of flux. That is the difference between living and merely existing. If a person is afraid of change, then they are not really living. I have an example of this: In the conference on music, when everyone is talking about the music they listen to, I have heard very little new music mentioned. If you can't embrace the new, you are no longer living. You are just biding your time until you die.

More on that: If you just try, you can walk out into the same field every day, and see something new, or you can see the same old thing. It's up to you.

A thing of value sometimes has to stand the test of time (music, books, etc.) That is the difference between a thing being faddish and possessing enduring significance.

Go, Mick Jagger, go! No, but I agree. I think that physically humans are designed to grow towards death, but emotionally we should strive to grow towards life - only then can we be ready for what comes after the body's decay.

Riette, I could not have put it better myself.

Oh, I bet you could! You're much better at this sort of thing.

Not really, Riette, Not really. Different, perhaps but defifitely not better. You can come up with a way of saying something, so well that it cannot possibly be improved upon. I'm not that good.

And what is your excuse of underestimating yourself?

I did not say that I wasn't any good. I just meant that from time to time you come up with a masterpiece. I don't.

There he goes again! Well, nevermind what you think - I think yours are very nice, now that you've shown me...

Hey Riette! It's beginning to sound like we are playing at show and tell here.

Do you mind?

No Riette, not at all. In situations like this, I like the coast guard motto: SEMPER PARATIS.

Which would mean?

Semper Paratis is always ready. The Marine corps motto is Semper Fidelis which means always faithful. Semper Fi is a shortened form of this.

Viva Semper Paratis!

Vive l'amour, Vive L'amour, Vive la difference!!!

But I'm not armoured!

Thank GOD, For little favors, Riette.

I have other kinds of weapons though....and all of them are accurate!

I have little doubt of your accuracy, Riette.

And some person sent me the nicest chocolate today - I don't know why or for what purpose. But I have a birthday coming up, so I assume it's from a secret admirer or something. Not sure though.

Why don't you read the card/ Riette?

What card? There wasn't a card with it! I looked and looked and looked - but nothing!

Just a suggestion, Riette, Just a suggestion. There usually is a card.

Well, this seems to be no ordinary admirer then - I'll have to pay very close attention to his next move. But I'll let you know what happens. It excites me to bits!

I'm glad to hear that Riette. But, really, there is supposed to be a card.