New Product from Hershey's chocolate factory...

Hershey's chocolate gourmet department unveiled a new line of premium all-natural chocolates and drinking cacao called Cacao Reserve. These are chocolate dark single-serve and take-home bars in flavors Premium Milk, Premium Dark with Hazelnuts, Extra Dark, Extra Dark with Nibs. The Extra Dark with Nibs contains the heart of the cacao bean that adds a crunch and extra flavor to the chocolate. Drinking cacao, a type of hot chocolate, is also available in flavors Classic Mayan and Mildly Spiced Aztec. Hershey's real milk chocolate and natural cocoa is used in the drinks, providing natural flavanol antioxidants. In December, the line will expand further to include four more chocolate bars made from cacao beans of a single origin -- Java, Indonesia; Arriba; Santo Domingo; and Sao Tome -- to allow consumers to discover the different nuisances of cacao beans from various areas. Also during that expansion, milk and dark chocolate truffles will be introduced in the line in premium tins. Prices range from $0.99 for instant consumables to $3.29 for take home bars. Online advertising, sampling, consumer promotions and print advertising will follow the release focusing on "Exploring a New World of Chocolate."


tags: chocolate gourmet chocolate hot chocolate dark chocolate factory dark chocolate truffles

Leslie's Chocolate Chip Cake

Leslie's Chocolate Chip Cake
INGREDIENTS:
· 1 (18.25 ounce) package chocolate cake mix
· 1 (3.9 ounce) package instant chocolate pudding mix
· 1 cup vegetable oil
· 4 eggs
· 1/2 cup hot water
· 1 cup sour cream
· 1 teaspoon vanilla extract
· 1 cup mini semi-sweet Chocolate Chips
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
2. Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan.
3. Bake for 1 hour. Allow to cool.

Chocolate Cavity Cake

INGREDIENTS:
1 (18.25 ounce) package dark chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 (16 ounce) container sour cream
3 eggs
1/3 cup vegetable oil
1/2 cup coffee flavored liqueur
2 cups semisweet chocolate chips

Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. Combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur in a large bowl. Beat until ingredients are well blended. Mix in chocolate chips. Batter will be thick. Spoon into prepared pan.
3. Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.

Chocolate Cavity Cake

2 Layer Chocolate Cake

For cake layers
3 ounces fine-quality semisweet Chocolate such as Callebaut
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla

For ganache frosting
1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter

Special equipment
two 10- by 2-inch round cake pans

Make cake layers:
Preheat oven to 300°F and grease pans. Grease paper. Line bottoms with rounds of wax paper.
Chop chocolate finely and combine with hot coffee in a bowl. Let mixture stand, stirring occasionally, and mixture is smooth.

Sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl. In another large bowl usae an electric mixer to beat eggs until thickened slightly and lemon colored. Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept. Wrapped well in plastic wrap, at room temperature.

Make frosting:
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.

Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).

Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

Serves 12 to 14.


2 Layer Chocolate Cake

Chocolate Curb

Find everything at chocolate at Chocolate Cavity