Lake Champlain Chocolates: A Frog to Love for St. Patrick's Day

I love chocolate and frogs. Perhaps because the little guys like to swim and are a lucky charm is why I'm hooked; and chocolate and I go way, way back in time. Combine the two and I'm in Chocolate Frog Heaven...March is the month when chocolatiers create chocolates to celebrate Saint Patrick's Day...In my book The Healing Powers of Chocolate (by Cal Orey, published by Kensington), I include a section "Americans Love Chocolate." According to a survey conducted by Barry Callebaut, some tidbits may wow you.
* More than half of U.S. adults have tried single-origin chocolates, with organic and fair-trade chocolate growing in popularity.
* Americans are more likely to consume chocolate at work compared with Europeans.
* Fifty-four percent of Americans said they eat chocolate because they like it, while 4 percent eat chocolate for health reasons.
* Nearly 6 to 10 Americans are loyal to a particular brand of chocolate, but many are trying new brands.
When I was in research mode for my chocolate book, countless UPS boxes of chocolates ended up on my doorstep. One from Lake Champlain Chocolates made a sweet and long-lasting impression in my mind and chocolate recall memory. To decide which product I enjoyed the most would be an arduous task for sure. The day I opened the  handsome box of Lake Champlain Chocolates, I was overwhelmed.
Every item was impressive to the eye and palate. For a gal who eating mass market chocolate purchased at the grocery store, biting into an Organic Spicy Aztec Chocolate Square put me in another class of chocolate. I was hooked on spicy flavors in chocolate, thanks to the Lake Champlain Chocolates Selection, in an  impressives green box with an image of a lake surrounded by mountains--much like Lake Tahoe, my home. The epicurean nutty-tasting Chocolate Peanut Butter Cup haad me at the first bite. I was ready to move to Vermont, the chocolate company's home base.
Its specialties include novelty treats like a a chocolate frog and other spring treats.  Back to the past, I wasn't going to eat him. After all, I am a lover of all of God's creatures, big and small. But the thing is, on March 17th I took the risk and the adorable frog was eaten by me, bite by bite. And it was an unforgettable experience. I think it may be time for me to order a frog (or two) for luck's sake. Thank you again Lake Champlain Chocolates. Kiss the chocolate frogs for me.

Breakfast at Callie's

By Cal Orey, The Writing Gourmet

Indeed, breakfast is a time to enjoy healthful and indulgent foods to provide energy and fullness for the rest of the day. It's a leisurely time for me, these days, especially when the weather forecast calls for snow, rain, and thunderstorms in the upcoming days around the sierras as we near June. The way I see it, the chilly air and gray skies will keep some tourists away in town--and give me more time to enjoy some of my fave nesting mountain hobbies: Making a fire, swimming in an indoor pool, watching films while working on my new book, baking, and, cuddling up in the mornings with the boys--Simon, Seth, and Kerouac...

Every morning after I let my canine duo outdoors and feed them, I sneak back to bed with my breakfast: fresh fruit, and often, chocolate in many forms--from nibs in my granola to organic chocolate milk in my cup of Joe. Truly, chocolate is a wonderful way to start out your day with a taste of health and indulgence...

In my book The Healing Powers of Chocolate, Chapter 10, "A Cuppa Coffee and Chocolat" I provide ways coffee is good for you as well as special coffee recipes, from Basic Latte to a Mocha. Teaming both chocolate and java is not only pairing superfoods--it's two treats that'll fill up your tummy, and warm up your heart and soul, time after time like the unforgettable classic film "Breakfast at Tiffanys".

Chocolate Oatmeal Walnut Muffins

* * *

1 cup quick-rolled oats

1 cup buttermilk or sour milk

1/2 cup vegetable oil

2/3 cup light brown sugar

1 egg

1 teaspoon vanilla extract

1/4 cup HERSHEY'S Cocoa

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 cup coarsely chopped walnuts

3/4 cup all-purpose flour

Powdered sugar (optional)

1. Heat oven to 400 degrees. Grease or line muffin cups (2 1/2 inches in diameter) with paper bake cups.

2. Stir together oats and buttermilk in small bowl; let stand 20 minutes.

3. Stir together oil, brown sugar, egg and vanilla in large bowl. Add oats mixture, stirring well. Stir together flour, cocoa, baking powder, salt and baking soda. Add to oats mixture, blending until moistened. Stir in nuts. Fill muffin 2/3 full with batter.

4. Bake 16 to 18 minutes or until wooden pick inserted in center comes out clean. Removed from pan to wire rack. Sprinkle muffin tops with powdered sugar, if desired. Serve warm or cool. About 14 muffins.

(Source: HERSHEY'S is a registered trademark. Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company (C) The Hershey Company)

[Excerpt from The Healing Powers of Chocolate by Cal Orey (Kensington, 2010)

I Left My Heart--& Fave Chocolate(s)--in San Francisco

By The Writing Gourmet

Here I sit on a Thursday afternoon. Sure, I swam, walked the dogs, made a store run (heart-healthy dark chocolate chips and fresh strawberries for the Tahoe Daily Tribune's Callie's Cabin column), and am working on the new superfood book. Instead of being on a lovely cloud nine I'm fantasizing about my chocolate thing with Recchiuti Confections...

I am craving the awesome, exotic flavors of infused dark chocolates that I have consumed and loved in the past. Right before Mother's Day I received the Rust Box. This collection has a history behind it. As I wrote in The Healing Powers of Chocolate: In 1997, Michael wanted to bring creation to a larger audience and introduce Americans to 'real chocolate.' "This was the first part of a long journey into the world of chocolate," says the creator of Recchiuti Confections. While working at a boutique resort nestled in a small town located in Barnard, Vermont, it gave him the opportunity of having guests taste and critique his confections. "The response was challenging at times,"admits Michael, "which eventually enabled us to nail down a collection of our first eight flavors, which we now call the Rust Box Collection."

My simply favorite chocolates are down to two:

Ginger Heart: "Rich dark chocolate infused with ginger. Cast in a white chocolate coveture and finished with gold leaf." I adore ginger and use it in many dishes that I cook and bake in my rustic cabin with a sprinkles of old Tahoe charm. Ginger and dark chocolate? It's no surprise this is a fab combo.

Kona Coffee: "100% Hawaiian Kona Coffee beans infused in fresh cream and blended with semi-sweet chocolate." Teaming healing java and chocolate? It works for me from head to toe. When I visited The Big Island, one morning at sunrise I shared rich chocolate(s) and a few cups of coffee with a friend. It was paradise.

Recchiuti Confections At Recchiuti they infuse a variety of chocolates, pairing them with an adventurous spectrum of flavors, from Fource Noir, Bergamot Tea, Lemon Verbena, and Spring Jasmine Tea. Their distinctive confections contain the finest herb, nut, and fruit essences in surprising combos. And the elegant packaging reflects originality and presentation. You can place your order online or by phone: 800-500-3396.

So, did I leave my heart in San Francisco (this super video and super song makes me homesick!) I need chocolate. Sometimes I think "yes" that is where I'm supposed to be--the place where I went to school and had plenty of literary friends. But hey, the grass often seems greener elsewhere and others believe Lake Tahoe is the hot spot. I think I'm going to pick up the phone and place an order--and so can you wherever you may be and/or wishing you were in the City--or resort town-- too. I wonder if I can order all Ginger Hearts.

Mountain Health Nut Croissants With Dark Chocolate

By Cal Orey,

The Writing Gourmet

I just baked a sweet and savory honey custard... It's a creamy, warming comfort food with a wholesome twist on this cool, spring day. I used brown eggs, organic 2% low-fat milk, pumpkin honey, vanilla, and nutmeg. Flipping through the recipes in The Healing Powers of Chocolate book (as I watch Food Network and am on call as a phone psychic) my eyes are drawn to "Ciabatta Bread Slices, with Dark Chocolate and Olive Oil"--created by Italian cook-author Gemma Sanita Sciabica. This easy and quick recipe is a must-try...

* * *

Ciabatta Bread Slices, with Dark Chocolate and Olive Oil

6 slices bread (1/2-inch thick), toasted

1/3 cup ricotta

6 ounces dark chocolate, chopped small

1/3 cup walnuts, chopped small or ground

Sea salt to taste

6 tablespoons Sciabica's or Marsala Olive Oil

Preheat oven to 200 degrees. Foil-line a baking sheet, lightly grease it. Place bread in single layer on sheet, spread with 1 tablespoon ricotta. Scatter chocolate evenly over ricotta. Bake about 5 minutes or until melted. Sprinkle with walnuts, salt it, and drizzle with olive oil. Serves 6.

Variation: Croissants or bread slices, whole grain preferrably, of your choice.

This weeked I am on the beat to write up the Earth Changes column for Oracle 20/20 magazine (page 32) and work on the new Healing Powers series superfood book. At least I got my swim/hot tub in before the weekend tourists come to town. So the next few days promise easy work that can be enjoyed more with one of these chocolate treats. Sliced, fresh strawberries will make it even healthier and tastier, too.

FYI: I'm not depressed, so the Californian researchers who conducted their "sticky" chocolate-depression study can give it a rest or take a 101 Dark Chocolate Course to discover the health virtues of this "food of the gods". Or, perhaps, if they turn to fine dark chocolate themselves (an ounce of 70% cocoa content) a couple of times per week, good for you nuts and extra virgin olive oil (in moderation, of course, as the heart-healthy Mediterranean diet pyramid shows) they'd find a better and more meaningful study to conduct. Or not.

The Dark Chocolate Incident: Sequel

The Writing Gourmet

During the field research of my book The Healing Powers of Chocolate, a mishap with chocolate and my two Brittanys spooked me--and my two fur children. The fact is, chocolate and dogs don't mix and I couldn't believe that me--the chocolate expert fell victim to dealing with the dramatic ordeal. This story made the cover of the former PetFolio magazine. In a cocoa bean shell, my pooches scarfed down quality dark chocolate. Of course, it happened on a Sunday and a desperate call to pet E.R. in Reno helped us to deal with the doggie drama. We all survived (the carpet did not)...

Today, another chocolate-related untimely mishap occurred. During an interview for the chocolate book, I let my sibling take the boys back to the back house so there wouldn't be any pesky interruptions. Then, before I knew it I heard the words bellow: "Cal! The dogs got out!" The words hit me hard. Both my fur kids (raised since pups at 6 weeks old) were on the lam.

Keep in mind, my boys are the kind of companion animals that have gone on Barnes and Noble book tours with me. These fur kids have spent the night in people-friendly hotels. They're pampered pups. Read: These purebred dogs get their nails trimmed and teeth scaled (a preventive measure for good health). My Brittanys have never had a free run in the sierra because of the danger of coyotes, mountain lions, and lots of mean streets and mean dogs. And gosh, Seth, my three year old has never growled a day in his dog life. He works out on the treadmill and loves two-leggers and four-leggers. He's a lover, not a fighter. Both Seth and Simon, six, are 39 pounds each. No contest for a dog fight with a street savvy Tahoe big dog.

So, instead of going into drama queen mode I shouted to my sibling: "Get the car! Get the leashes! Get the food"! I took off on foot. My thoughts were racing. Alas, around the corner I couldn't believe what I saw. My two boys, side by side--best buddies--looking at me. We reunited and I snagged each by their collars and we walked side by side back to the house.

What's spooky though, thirty minutes later I saw one, large coyote scurry down our street. Less than an hour after, an off-leash Pit Bull was making its rounds. My two bird dogs were all safe indoors and I vowed they'd get a well-earned safe, scenic walk taking the long way home.

Then, at last--the chocolate interview took place as planned. I dished out my hands-on knowledge about the "food of the gods"--and I felt cool, calm, and collected because I was whooped by the possibility of what could have happened to my best friends but didn't. And now, I sit here content with my two beloved canines. They're whooped, too. I'm sensing it's time for a cup of heart-healthy hot chocolate and a gourmet dark chocolate truffle or two (the compound theobromine in dark chocolate is relaxing for humans--not so much for canines) to celebrate good chocolate and good dogs.

The Healing Powers of Sea Salt Chocolate Caramels

By Cal Orey,

The Writing Gourmet

I'm confused! It's edging near mid April and snow flurries are ba-a-ck--our Winter Weather Advisory is all on NOAA. One hour I'm swimming and spring cleaning both indoors and outdoors. The next hour I'm making a fire and baking coffee cake. So like is it spring or winter? At Lake Tahoe this year it's spring-wintertime. No worries. I'll go with the flow and reap the rewards of getting two seasons in one--and turn to sweet chocolate power...

Yes, I'm craving to die for dark chocolate and its healing powers: boosts brainpower to physical energy and so much more. Sure, in the house I've got a stash of unsweetened cocoa powder, semi sweet dark chocolate chocolate bars, chocolate chips, and dark chocolate ice cream. But it's not the same as the sea salt salt caramels covered in heavenly dark chocolate.

I was introduced to these unforgettable gems during my research of The Healing Powers of Chocolate. Now, I've tasted these chocolatey caramels created by many luxury chocolatiers, coming from the West Coast to Midwest. It's the East Coast that had me with the first bite to the last. Those homemade, all-natural Lake Champlain Chocolates' Sea Salt Caramels won my sophisticated chocolate palate. And now I can't get them out of my head.

In fact, after the chocolate book was released the popular chocolate company based in Vermont sent me these sea salt caramels. It was a thank you gift. And a gift indeed. The vanilla caramel is cooked in copper kettles, hand cut, and covered in dark chocolate. Sprinkled with sea salt. The result: You get to savor a salty-sweet combo taste--and end up craving them again and again.

* * *

A few months ago, I tried my hand at making these superb gourmet sea salt delights. I purchased a bag of storebought caramels. I splurged on the pricey 70% cocoa content chocolate chips. I melted the chocolate, and poured the creamy goo over the unwrapped caramels. Lastly, I put a dash of Mediterranean sea salt on each one. I popped 'em into the fridge. Thirty minutes later. They were doable, sort of, but not my fantasy sea salt caramels with sweet chocolate power.

So here I sit craving the real deal: Lake Champlain's Sea Salt Caramels. I'm looking outside at gray skies, white powder falling down. Perhaps a cup of hot chocolate with a dollop of whipped cream drizzled with caramel sauce and sprinkled with sea salt and/or organic raw sugar may or may not suffice. It may provide that healing lift. I guess it will be like the Rolling Stones' lyrics you can't always get what you want but you get what you need.

It's Strawberry Scones Time!

By Cal Orey, The Writing Gourmet

Once spring hit I thought that my baking days were over. Not so. The best part is that by living in the sierra we have a mix of winter and spring so whipping up my fave goodies, like scones, isn't unthinkable. Fresh fruit scones are perfect for the combination of warm and cold temps...

Today, strawberries were on sale and I couldn't resist buying a few containers of this sweet and juicy fruit. Then, I began brainstorming: strawberry pie like my mom used to bake; strawberry shortcake because I love it; strawberry-fruit salad because I was thinking of the fruit salad Maggie (Meg Ryan) made at a Lake Tahoe mountain cabin in one of my must-see 100 times films City of Angels...And finally, it came to me. Strawberry scones works at Lake Tahoe this time of year. Not too heavy and not too light. And that is exactly what I'm going to bake this weekend. Here's an easy failproof recipe that I have used before (but with different fruits).

Strawberry Springtime Scones

* * *

3 1/2 cups 100% natural whole wheat flour

1/2 cup granualted sugar

1/4 cup light brown sugar

1/4 cup European Style butter, unsalted

1 cup low fat, all natural vanilla yogurt

3/4 cup low fat buttermilk

1 brown egg

1 tablespoon allspice

1 tablespoon fresh orange or lemon rind

1 tablespoon baking powder

1 teaspoon baking soda

a dash of Mediterranean Sea Salt

1 cup white chocolate chips

1 1/2 cups fresh strawberries, chopped

Sliced almonds (optional)

Whipped cream cheese

Preheat oven to 400 degrees. In a bowl mix flour, sugar, baking powder and soda, and salt. Add chunks of butter (sliced in small squares). In another bowl combine yogurt, milk, and egg and stir until a dough-like mixture forms. I use my hands. Fold in strawberries, chips and citrus rind. Drop large sponfuls onto a parchment lined cookie sheet. Sprinkle with organic raw sugar and almonds. Bake until brown and crusty, about 12 to 14 minutes. Serve sliced and spread with whipped cream cheese and fresh strawberries.

I've been to Scone Land and I love all scones: pumpkin, cranberry, apple, ginger, and I'm sure these strawberry ones will be tasty in their own spring way--not as warming as pumpkin and ginger. Paired with a cup of fresh coffee or herbal tea will make these scones a yummy fit for one or company. Speaking of people...Next week I'm expecting visitors. This may be the ideal treat to serve.

How I Ate My Way Through Chocolate Land...And Savored It

By Cal Orey,

The Writing Gourmet

One summer morning, I woke up and had chocolate on the brain. I did brew a cup of fresh Italian Roast coffee splashed with organic chocolate milk and paired it with a warm dark chocolate muffin. And then, my creative juices were in high-octane gear. I got a craving to e-mail a query to my book editor. I wanted to write a new book on the healing powers of chocolate. But I hesitated and thought, This is a crazy idea. Chocolate is a decadent food.
Later that day I pondered the topic like I would scrutinize a truffle. After all, I had gone to Vinegar World and Olive Land in my two books The Healing Powers of Vinegar and The Healing Powers of Olive Oil. Would my publisher really be interested in sending me to Chocolate Nirvana? Or was my idea just a sweet pipe dream of a self-professed chocoholic?
I decided I had nothing to lose, so I sat down in my study and wrote a quick query regarding writing a book on chocolate. A few hours later, I received a response from my editor. Within a couple of weeks, the idea was sealed into a chocolate book deal. At last, I was given the go-ahead to write the book I had wanted to pen for more than a decade.
Back in 1999, I pitched the idea to another editorial consultant when I was writing those mini mags sold at grocery store checkout stands. My editor showed interest, but my chocolate-book idea fizzled like hot chocolate gone cold.
Ironically, in both books on disease-fighting antioxidant-rich vinegar and olive oil, I did mention chocolate (also chock-full of disease- fighting antioxidants). And, as a health-conscious Californian and self-professed chocolate lover, I have touched on the once forbidden food in health articles. But I noted only chunks of its virtues, from how the good-for-you fatty food can boost your energy to how it can rev up your libido (maybe).
The amazing part is, I was assigned to write a book about my passion and this is how The Healing Powers of Chocolate became one of my favorite love affairs and was finally written by me, a health author who simply loves chocolate.
By being a San Francisco Bay Area native (a popular home of experienced chocolate makers and artisans), I was given the opportunity to share the real chocolate world through my research of famous chocolate makers.

Also, olive oil, vinegar, and chocolate are linked to the traditional European diet and lifestyle, which continue to make headlines in research and news articles, and which I practice and preach to anyone who is interested in staying healthy and living longer by teaming health and indulgence.
I immediately began my mission and set out in the real world and cyberspace to discover the past and present standout benefits of chocolate: heart health, weight loss, home cures, beauty uses, and so much more. And never did I imagine what a wealth of information is in the wide, wide world of chocolate.
I took the holistic route and confirmed my instincts that chocolate is good for the body, mind, and spirit. I delved deep into the cutting-edge health benefits, original and edgy home cures, and anecdotes from both famous and everyday people, past and present.[Excerpt from The Healing Powers of Chocolate by Cal Orey (Kensington, 2010)]

P.S. In my book, I really do chat it up about truffles from Ireland, Lava Cake at a trendy restaurant, biscotti to get me through a quake swarm, and oh yeah, that decadent chocolate bubble bath at a luxury hotel. There are so many chocolatey stories...And no doubt, I still am in true love with chocolate.

I Was Charmed By A Chocolate Frog

By Cal Orey,

The Writing Gourmet

Ever have one of those days where you just want to flee to somewhere calm, warm, and without any woes paired with a two-legger or two four-leggers that can make you feel good? Well, today I didn't get that fantasy until late in the afternoon. Yes, there are highlights in every day life if you look for them. Today, I found two gems of happiness. Walking the Brittany duo (that was fun) on fresh white powder (not too deep, the snow weather dudes were off the mark) made me and them smile. John Steinbeck said dogs smile. I believe him. Then, I did it. I turned to a new chocolate Valentine's gift from Lake Champlain Chocolates...

I received a Kiss Me Chocolate Frog. These novelty items are almost too cute to eat. The chocolate frog stood (past tense) 3-1/2 inches tall. My milk chocolate frog sat on a white chocolate lily pad. It was hand decorated with dark chocolate accents. It came to me in a clear gift bag tied with a colorful ribbon at the top. The chocolate? It was hollow. It was all-natural and gluten free (may have contained trace amounts).

Now after doing lots of research for The Healing Powers of Chocolate, I will tell you that many novelty items look handsome but the taste often isn't as great as the look. Not so this time. First, I savored the lily pad. And yes, white chocolate and milk chocolate do contain some nutritional benefits. And while dark chocolate is my thing, on occasion I will indulge in the other sweet stuff. I wasn't going to eat the frog--he was just too darling (look at his E.T.-like eyes above in the photo)--but I'm glad I did just that. The texture of the gourmet chocolate was creamy, not too rich or sweet and worked for me.

So, Lake Champlain Chocolates in Vermont comes through again (for me) with flying chocolate colors (of all kinds, forms, shapes, and sizes). In my chocolate book, I ranked this company as one of the 9 top notch chocolate companies in the nation. And they're still on top...

Meanwhile, as I'm sitting here solo before the most romantic day of the year, I'm thinking. There's a saying that goes "You have to kiss a lot of frogs before you find a prince." In this case, I can do that. After all, Valentine's Day is on its way and this frog made me happy. Uh oh. Guilt is starting to set in. That Kiss Me Chocolate Frog is lingering in my mind and taste buds. Yes, today, I was swept off my feet in a sweet whirlwind chocolate romance. No, I didn't come near snagging that sweet animal-loving, vegan prince but tomorrow is another day.

It's Chocolate Dipping Time with Wintertime Fruits

By Cal Orey,

The Writing Gourmet

Are we having fun yet? I'm literally counting the days for this Mecury Retrograde curse to go AWOL and am looking forward to the New Moon. I haven't baked for more than a week due to life's ups and downs; and a San Francisco Bay Area earthquake felt widely in Northern California ruffled my feathers as well as thousands of residents. (Yes, I predicted it. And the shaker(s) may not be over.) My kitchen must be cold and lonely. Have you noticed the weather and people are out of whack, too? But don't despair. I have the perfect and healthful cure that'll soothe frazzled nerves (for my Golden State friends and East Coast/Midwesterners who are bearing the big chill) and comfort your heart and soul during shaky times...

Chocolate Fondue and fresh wintertime fruits. I'm thinking crisp apples, good for you bananas, tart cranberries, sweet grapes, juicy oranges, and pears like savored in my fave film City of Angels. During colder month infamous for flus and colds, it's a time to pamper yourself with plenty of antioxidant-rich fruits and dark chocolate. This recipe spells comfort, decadence, and healthy. It's perfect for one, two or a party.

Chocolate Fondue

* * *

1/2 cup half-and-half

1/4 teaspoon vanilla

4 ounces bittersweet chocolate, chopped or pistoles

4 ounces milk chocolate, chopped or pistoles

marshmallows, pound cake, or brownies, strawberries, bananas

In a saucepan, bring cream to a simmer. Remove from heat and stir in chocolate until melted. Stir in vanilla until smooth. Pour fondue into a serving bowl or individual cups. Serve at room temperature or slightly warmed. Dip the goodies! (Source: Lake Champlain Chocolates)

[Excerpted from The Healing Powers of Chocolate (Kensington, January 2010).

Now that we have the book on the table, I've been getting some good news and good reviews regarding my newest baby, of sorts. A represenative from Xocai (enhanced Healthy chocolate) called me this a.m., to tell me he loves the book. Like a proud mom, I was pleased. What's more, I discovered that it's now available at physical Barnes and Noble bookstores--not just online bookstores. That made me smile. And I 've been touching base with my chocolatier friends who are doing well and getting busy for the upcoming Valentine's month. If you love chocolate (or know someone who does), consider pairing a copy of my book with chocolate--a gift that is a must-have year round. Happy dipping!

Cal's Chillin' Chocolate Earthquake Cake

By Cal Orey,

The Writing Gourmet

Last night I was a guest--the quake sensitive--on Coast to Coast (since then I've been doing News Segments), a popular radio program. The show was chock-full of pyschic types and it was our job to dish out 2010 Predictions. When the introduction music played Carole King's I FEEL THE EARTH MOVE--I was feeling kind of seasick, as another song's lyrics go. After all, I was tuning into potential earthquakes in both my Golden State and around the globe. If I had been thinking (and eating) chocolate, not shakers, I think it would have helped me deal with those chilling vivid images of future Earth cracks since it's a proven fact by researchers: Dark chocolate can help you to chill out...

In my new book THE HEALING POWERS OF CHOCOLATE, I do discuss how my good friend dark chocolate helped me sail through the 2008 earthquake swarm just 50 miles from my home. And yep, it was crunchy chocolate biscotti (made with extra virgin olive oil), baked by cookbook author Gemma Sciabica--not popcorn, a quake sensitives' fave--that helped me cope with the hundreds of tremors with an unknown cause. And the biscotti soothed my frazzled nerves as my seismically sensitive critters' anxiety soared (a vocal and pacing kitty; two clingy Velcro Brittanys) till a 5.0 hit home and woke me up close to midnight on April 25.

So, if you live on shaky ground, consider stocking up on dark chocolate (bars have a long shelf life); if you're sensing an oncoming quake, why not bake up this cake. (Gemma created this treat just for me and I'm sharing it with you.)

*Note: There is a recipe that calls for a store bought cake mix so the cake will fall apart easier but I chose for a more California-natural type of recipe for health's sake.

Cal's Earthquake Cake

2 cups white whole wheat flour [a bit more if you live in high altitude]

2 eggs

2/3 cup dark cocoa (Dutch)

1/2 teaspoon Danish pastry extract (Watkins)

1/4 teaspoon salt

1 1/2 cups sugar

1 teaspoon vanilla

1 teaspoon baking soda

1 cup buttermilk

1/2 cup Sciabica's or Marsala Olive Oil

1 cup raspberry-creme filled dark chocolate chips [or plain dark chocolate 60-70% cacao]

1 large banana

Cheese Filling

3/4 cup ricotta, low fat

1 egg and 1 egg yolk

1/4 cup sugar

1 teaspoon vanilla

Preheat oven to 350 degrees. Grease well or use cooking spray in a 10-inch bundt tube pan. In mixing bowl, sift dry ingredients together; make well incenter. Pour in buttermilk, olive oil, eggs, and flavorings. Stir and smooth. Add chocolate chips. Pour half the cake batter into prepared pan. Spoon the filling mixture evenly over the layer of batter. Carefully pur second half of batter over the filling. Bake 55 or 60 minutes until cake springs back when lightly touched in center (or when cake tester comes out clean from center). Cool cake on wire rack for about 20 minutes before removing from pan. Cool completely before glazing. Glaze as desired [chocolate may be nice], or, may be sprinkled with confectioners' sugar. Clearly a glass of milk is needed.

Variation

1/4 cup toasted coconut

1/4 cup pecans (or nuts of your choice) chopped small or ground

Before batter is poured in, sprinkle about 1/2 cup sliced almonds on bottom of prepared pan. Serves 12.

Source: THE HEALING POWERS OF CHOCOLATE

Here it is, The Healing Powers of Chocolate

By The Writing Gourmet

THE HEALING POWERS OF CHOCOLATE

BOOK IS NOW RELEASED:
BUY NOW

By Cal Orey
Kensington Trade Paperback, January 2010
ISBN: 0-7582-3820-7, $14.00/$17.50 (CAN)

Here it is, the brand new Chocolate book (part of the internationally popular Healing Powers series: The HEALING POWERS OF VINEGAR and THE HEALING POWERS OF OLIVE OIL). Announced in 2009 in blog posts, newspapers, and magazines, it is now available. You can purchase THE HEALING POWERS OF CHOCOLATE right now at Amazon.com, BarnesandNoble.com, BooksaMillion.com, indieBound.org, borders.com, or your favorite retailer.

“Decadent” and “sinful” are words commonly associated with chocolate, but they no longer apply. Approximately 4000 years ago, in Central America, the Mayan Indians considered cocoa beans “food of the gods” because of its medicinal benefits. Later, it got tagged as a “bad” fatty food. But by the end of the 20th century, a twist of fate turned chocolate back into a health food.

THE HEALING POWERS OF CHOCOLATE traces the origin of chocolate, from bean to bar, from centuries ago to the present day. In creating this informative and fascinating book, renowned health expert and author Cal Orey (who lives near San Francisco, one of the nation’s chocolate hot spots) interviewed America’s top chocolate makers and chocolatiers, nutritionists, medical researchers, and chocolate lovers to find out how this ancient “food of the gods” can prevent and fight common ailments and diseases.

The result is a lively comprehensive guide to the wide world of quality chocolate, from 70% dark truffles to Italian biscotti baked with extra virgin olive oil, in America and around the globe. With proven data for eating dark chocolate containing cocoa flavanols to reduce heart disease, diabetes, cancer, obesity, and dozens of pesky ailments, this book—with a European twist—takes you on a magical chocolate tour, complete with wit, charm, and entertaining personal anecdotes from ancient folklore to the 20th and 21st century.

From Ancient Folk Medicine to Modern Health Wonder, Discover the Amazing Powers of Chocolate!
Discover the healing powers of dark chocolate and cocoa—now widely recognized as an accepted “health food” and “SuperFood”—versatile cure-all.
Find out how chocolate’s powers can lower the risk of developing heart disease, cancer, diabetes, and weight woes.
Learn how chocolate contains more antioxidants than green tea and red wine—without the alcohol.
Put dozens of chocolate home cures to work for treating acne, anxiety, brain fog, cabin fever, cough, depression, fatigue, and other ailments.
You’ll also find chocolate beauty and anti-aging treatment—from masks, manicures to bubble baths and body wraps—made from antioxidant-rich chocolate teamed with natural plant extracts.

Incorporating cutting-edge scientific research, plus Mediterranean-style heart-healthy chocolate recipes, from Sicilian Mole to Dark Chocolate Mousse, THE HEALING POWERS OF CHOCOLATE is a well-rounded one-of-a-kind resource that will show you why savoring this no longer forbidden “food of the gods” is the 21st century trend.

Endorsements:

* Editor's Fave book in Complete Woman magazine (Feb./March 2010 issue)

* The right kind, the right amount of chocolate may just save your life.
Ann Louise Gittleman, Ph.D., author of New York Times bestseller The Fat Flush Plan

Cal Orey is an accomplished author and journalist specializing in topics such as health, nutrition, science, and pets. Her books include The Healing Powers of Vinegar, The Healing Powers of Olive Oil, 202 Pet Peeves, and Doctors’ Orders. She lives in northern California. Her website is www.calorey.com and email address Corey39184@aol.com .