Dark chocolates are made without milk as an additive. Milk chocolate is made with milk powder or condensed milk added. White chocolates are a confection based on cocoa butter without the cocoa solids. Unsweetened is pure chocolate liquor, also known as bitter or baking chocolate. Couverture is a term used for chocolates rich in cocoa butter. Bittersweet is chocolate liquor to which some sugar, more cocoa butter, vanilla and sometimes lecithin has been added. It has less sugar and more liquor than semisweet chocolate. Compound chocolate is the technical term for a confection combining cocoa with vegetable fat, usually tropical fats and/or hydrogenated fats, as a replacement for cocoa butter.

Chocolates contain phenylethylamine which is a mild mood elevator and anti-depressant. It happens to be the same chemical that produces the love or happiness feeling in our brains. It also contains a very small amount of caffeine. It is also considered an aphrodisiac. Very much like red wines, fruits, teas and vegetables, cocoa seeds contain important antioxidants called flavonoids, and has been linked to cardiovascular health. Dark chocolates contain about twice as many antioxidants as the milk chocolates do. Not everything that tastes good is bad for you and chocolates is definitely one of them. While chocolates and cocoa butter contain both saturated and unsaturated fat, but unlike many saturated fats the stearic acid in chocolates is a neutral fat and does not raise your bad cholesterol levels. Proper storage and care is important and here is a short but very important list to ensure you will be enjoying every last bite. Store in a cool, dry place at approximately 65-70 degrees F. It can and will absorb aromas and odors of other foods stored around it and should be kept in mind when storing. For the most part the shelf life is around 1 year if stored properly. Do not store in the refrigerator, the moisture from the refrigerator will effect both the appearance and texture. The same is true with storing in high heat, this will cause a “bloom” effect which will not affect the taste but it definitely affects the appearance.

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Don’t be turned off by the beets! You won’t taste them at all, and they make the cake very moist. This easy cake is rich, chocolate decadence at its finest. It is surprisingly light and not overly sweet so the chocolate flavor shines. You must try it to believe it.
INGREDIENTS:

* 1-3/4 cups all-purpose flour
* 1-1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 can (15 oz.) whole or quartered beets, drained (reserve liquid)
* 1-1/4 cups granulated sugar
* 1 cup vegetable oil
* 1/2 cup juice from beets
* 3 large eggs
* 1 teaspoon vanilla extract
* 3 squares (1 ounce each) unsweetened chocolate, melted
* 1 cup semi-sweet chocolate chips
* For icing:
* 1 cup white chocolate chips

PREPARATION:
Preheat oven to 350 degrees F. Arrange rack in the center of the oven. Line a 9 x 13-inch baking pan with non-stick foil.

In a medium bowl, measure flour, baking soda, and salt.

Stir to combine. Set aside.

Puree drained beets in a food processor or heavy-duty blender. Scrape into a large bowl. Add sugar, vegetable oil, and 1/2 cup reserved beet juice to the pureed beets and mix on medium speed until combined. Add eggs and vanilla extract, blending until completed incorporated.

Add flour mixture to the beet mixture. Using medium speed, mix until combined, at least two minutes, scraping down sides often. Add melted unsweetened chocolate and mix until combined.

Pour into baking pan. Distribute chocolate chips evenly over the top of the batter. Bake for 30 to 35 minutes or until toothpick inserted in the center comes out clean. Let cool to room temperature.

To make icing:
Melt white chocolate chips in a double-boiler or microwave, being careful not to scorch it. Cool until just warm, but still liquid. Scrape into a ziptop bag, squeeze out the air, and seal the bag. Cut a small piece from the corner of the bag and drizzle white chocolate in a zig-zag pattern evenly over the top of the cake. Let sit to harden.

Optional topping:
Instead of white chocolate icing, you may wish to simply sift powdered sugar over the top of the cake.

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Filed under: Chocolate Recipes