Posted on: October 1, 2008
Eat Chocolate, Stay Healthy
Try these recipes that incorporate the foods you love with nutritional virtues you want:
By CTW Features
Chocolate Sorbet
4 ounces (85 percent) dark chocolate
4 cups water
11/3 cups sugar
Chop chocolate into small bits. Heat water and sugar together in a medium-size pot. Stir occasionally until sugar dissolves. Add chocolate. Simmer for 20 minutes or until the mixture is very smooth. Do not boil. Remove from heat. Pour into a covered container and refrigerate for 3 to 24 hours. Pour into an ice cream machine and process according to manufacturer's directions.
Makes 4 cups; 8 servings.
Each serving has:
200 calories; 0.5 grams protein; 4.5 grams total fat; 82.5 grams carbohydrates.
Mendiants
(Adapted from "Bittersweet" by Alice Medrich, Artisan, 2003)
Mendiants are small disks of chocolate studded with blanched almonds, raisins, hazelnuts and dried figs. You can vary the toppings to use other dried fruits or nuts.
2 ounces each of three or more of the following:
Toasted hazelnuts, pistachios or coarsely chopped almonds, pecan halves or macadamia nuts
Dried cherries, blueberries, raisins or cranberries or coarsely chopped figs or apricots
Toasted sunflower or pumpkin seeds
Chopped candied ginger or citrus peel
1 pound dark chocolate
Line 2 baking sheets with parchment paper. Have your topping prepared and set in bowls ready to go.
Chop chocolate into chunks. Set aside 2 large chunks, about 4 ounces and chop the rest into 1/4- to 1/2-inch pieces. Place the small chocolate pieces into a 2- to 3-quart heatproof stainless steel bowl.
Set the bowl in a large skillet filled with barely simmering water. Stir chocolate frequently being careful to not let any water splash into the chocolate. When 3/4 of the chocolate is melted, remove from heat and stir to melt the remainder.
Using a candy thermometer, check the temperature, which should read 100 degrees; allow to cool if necessary.
When the chocolate reaches 100 degrees drop in the two reserved larger chocolate chunks. Stir constantly until the chocolate cools to 90 degrees. The chocolate chunks won't melt completely. Remove the chocolate chunks; chill and use for another recipe.
Immediately use the melted chocolate for the mendiants.
Drop chocolate by the teaspoonful onto baking sheets, at least 2 inches apart. Rap the baking sheets to spread chocolate. Sprinkle on garnishes. Set aside in a cool place to firm up.
To store, stack in a covered container between layers of waxed paper. Store in a cool dry place.
Makes 12 servings.
Each serving without toppings has: 140 calories; 1 gram protein; 9 grams total fat; 17 grams carbohydrates.
