Chocolate Sunday – Be choosy about chocolate!

This week, the news about chocolate was kind of disappointing. This article from The Globe and Mail says that health benefits are “unlikely,” because the amount of resveratrol is not high enough in a typical diet to create the kind of benefits that have been hyped. Resveratrol is a compound found in chocolate, which is thought to be linked to reduced inflammation and reduced risk of cancer and heart disease. Sigh.

But another article in Forbes ends on a more positive note, saying that a little bit of chocolate and red wine “may do you good.” It also says there may be other substances in chocolate that are beneficial.

The good news is that nobody is saying to avoid chocolate. Just have it in moderation. Which we knew, anyway.

But it got me thinking. If you’re going to consciously limit your chocolate intake – and maybe limit it further – what is the very best chocolate? The most decadent?

I think if you’re going to have just a small amount, it should be a chocolate you can savour. Something rich and maybe expensive, so you won’t be as tempted to overindulge.

The first two chocolates that come to my mind are Valrhona and any high-quality chocolate truffle, the kind you buy one-at-a-time because they are so rich. Like the truffles at Cocolat in San Francisco, circa 1984. But they were so big that I’m not sure they qualified as something to eat “in moderation,” unless you shared one with a friend.

What comes to your mind? Is one chocolate enough, if it’s perfection?

Hmmm.

 

Chocolate Sunday – Chocolate Hamantashen à la Alice Medrich!

Next Sunday is Purim, and I haven’t made any hamantashen yet. But if I don’t blog about them today, I think next Sunday will be too late.

Over the years, I’ve developed two recipes for hamantashen filling that have turned out to be favourites: chocolate and honey-nut.

This year, I wanted to do something different for the chocolate filling. In the past, I blended chocolate chips, sugar, cinnamon, and chocolate syrup in my food processor. Even though the result tasted great, I don’t want to use chocolate syrup any more, unless I make it myself. I’m trying to stick to non-processed foods as much as possible.

I searched “chocolate hamantashen” online for ideas, but stopped as soon as I found this recipe on Alice Medrich’s blog. Alice Medrich! Of Cocolat! I discovered her chocolate shop in San Francisco in the 1980s, and swooned over her oversized chocolate truffles. I don’t think I’ve tasted anything as decadent since.

I intend to try her hamantashen recipe in the next few days, and share the results on my blog. Mmmm…