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"To be without a sense of taste is to be deficient in an exquisite faculty, that of appreciating the qualities of food, just as a person may lack the faculty of appreciating the quality of a book or a work of art. It is to want a vital sense, one of the elements of human superiority." --Guy de Maupassant

I've always been fascinated by chemistry. One of the most interesting chemical reactions I've seen is how, when mixed with water, sugar morphs from a syrup to a cream to a taffy, to a hard candy, depending on the temperature it is heated.

Working with chocolate is also fun. After I moved to Washington State, I discovered Callibaut chocolate. The rich aroma and creamy texture was unbelievable. I bought as much white, dark and milk chocolate as I could afford. I also experimented with truffle recipes. Before my son was born, I developed a Brazilian chocolate truffle, flavored with cinnamon and coffee, that won an honorable mention in a Better Homes and Gardens recipe contest, and a place in one of their cookbooks.

I was so excited about experimenting with chocolate that I made chocolates for all my friends. One year, I made chocolates for the 250 people at a pot luck. The rich, enticing smell permeated the room before the meal began.

Friends said, “You should write a chocolate cookbook.” I've done just that. It's titled Chocolate Confections High and Low. It contains both lowfat and high fat chocolate recipes. I've made a sample recipe available here. To view the sample recipe, click here.


Sample Chocolate Cookbook Recipe

The cookbook, Chocolate Confections High and Low, contains three sections: Section I contains 60 kinds of lowfat and fat-free brownies. Section II contains 60 kinds of lowfat and higher fat truffles and, Section III contains 60 kinds of lowfat or higher fat fudge. The truffle and fudge recipes give you the choice of either reduced or regular calorie ranges. Here’s a sample truffle recipe:

This is as close to a classic, decadent truffle you'll get for under two grams of fat.

Basic Low-Fat Cocoa Truffles

1/3 cup unsweetened European-style cocoa powder

1 cup confectioner's sugar

  • 4 tablespoons light butter, softened (for a richer truffle, use 6 tablespoons of regular butter)
  • For rolling:

    1/4 cup unsweetened European-style cocoa powder

    1/4 cup confectioner's sugar

  • 1) Place all ingredients except 1/4 cup cocoa and 1/4 cup confectioner's sugar in a medium bowl. Mix with electric mixer on low speed until combined. Increase speed to medium high and beat until fluffy. Or mix with fingers to combine, then knead gently with hands until the mixture is smooth and creamy.
  • 2) Cover bowl with plastic wrap and chill one hour in refrigerator.

    3) Line a cookie sheet with waxed paper.

  • 4) Quickly form into 22 one-inch balls with fingers. If the mixture sticks to your fingers, dust them lightly with confectioner's sugar. Place the balls on the prepared cookie sheet.
  • 5) Cover loosely with plastic wrap and chill 30 minutes in the refrigerator.

    6) Roll half of balls in cocoa and half in confectioner's sugar.

    Makes 22 cocoa truffles

    40 calories each. 1.5 grams of fat

    Rich version: 80 calories each, 6 grams of fat



    Please e-mail any comments, questions or suggestions to

    Kriss Erickson
    Page Last Revised: April 30, 2007