All Chocolate, All the Time
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All Chocolate, All the Time

All Chocolate, All the Time

Chocolate is good for whatever ails you.

by

Caramel Chocolate Brownies (dairy)

If you love gooey…

1 14 oz. pkg. caramels
2/3 c evaporated milk
1 pkg. devil's food cake mix
3/4 c butter
1 c chopped nuts (optional)
2 c semi sweet chocolate chip

In medium saucepan combine 1/3 evaporated milk and caramels. Melt and set aside. In bowl, blend cake mix with butter, milk and nuts, if using.. Stir by hand until it holds together. Press ½ of mixture into a greased 9 x 13 or 9 x9 (for thicker) pan. Bake 6 minutes in 350 degree oven. Spread caramel mixture over cake, then add chocolate chips. Top with reserved dough. Bake 15 -18 minutes more. Cool. Refrigerate ½ hour. Freezes well.

Marshmallow Clouds (Adapted from Mrs. Fields)

3 cups flour
2/3 cup cocoa powder
1/2 tsp. baking soda
1 cup granulated sugar
1 cup brown sugar
1 cup margarine, softened
2 large eggs
2 tsp. pure vanilla extract
2 cups chocolate chips
8 oz. miniature marshmallows

Preheat oven to 400º F.
In medium bowl combine flour, cocoa and baking soda. Set aside. Combine sugars in a large bowl. Using an electric mixer, blend in margarine, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until light and fluffy.
Add the flour mixture and chocolate chips, and blend at low speed until combined. Gather 3-4 marshmallows in the palm of your hand and cover them with a heaping tablespoonful of dough. Wrap the dough around the marshmallows, completely encasing them and forming a 2-inch-diameter dough ball.
Place balls on ungreased baking sheets, 2 inches apart. Bake 8-10 minutes. Cool on pan 2 minutes, then transfer to a cool, flat surface. Freeze well. I have it on good authority that these are also good straight from the freezer!

Double Chocolate Cookies

For every kind of chocolate lover.

1 cup margarine, at room temperature
1 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla
2-1/4 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
2 cups semi-sweet chocolate chips

Preheat oven to 375 degrees. Cream together margarine and sugars. Beat in eggs and vanilla. Add dry ingredients and mix well. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 8 - 10 minutes. Let stand briefly, then remove to racks to cool.

Can vary the type of chocolate chips used: white chocolate chips, peanut butter chips, butterscotch chips or the new combination white and semi-sweet chocolate chips. Most types can be found in both pareve and dairy except the last.

Chocolate Baklava

About as intensely chocolate as it gets.

1 (1-pound) package chocolate filo dough (available in specialty stores)
2 sticks margarine, melted
2 cups chopped pecans
1 cup semi-sweet chocolate chips
1-1/4 cups sugar
2 teaspoons cinnamon
3/4 cup water
1 teaspoon vanilla

Preheat oven to 350 degrees. Combine pecans, chocolate chips, 1/4 cup sugar and cinnamon. Set aside. Roll out filo dough and cover with damp towel. Grease a 9 x 13 - inch pan. Layer half of the filo sheets in the pan, brushing every 1 - 2 sheets with melted margarine. Spread nut mixture evenly over dough. Cover with remaining filo dough, also continuing to brush with margarine.
Using a sharp knife cut into diamond-shaped pieces. Bake for 50 minutes. In the meantime, combine remaining 1 cup sugar with water in a saucepan. Bring to a boil and simmer for 10 minutes. Add vanilla and turn off heat. When baklava comes out of oven, pour hot syrup over it. Allow to cool. Store in refrigerator or freeze.

Optional glaze: 2 ounces semi-sweet chocolate

       2 tablespoons margarine

Melt together and drizzle over baklava. For an even prettier look, use white chocolate.

Published: January 1, 2005


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Visitor Comments: 3

(3) shoshanna lan e liebman, January 7, 2005 12:00 AM

great sometimes

appreciate you much love sho

(2) Glantzoo@aol.com, January 5, 2005 12:00 AM

awesome chocolate stuff--now we can't wait for shabbes to try out these yummy recipes!! thanks--it isn't always so simple to find great kosher recipes that are kid friendly and fun and easy!

(1) Anonymous, January 2, 2005 12:00 AM

TulipChocolatier

Hi Emuna,
My name is Alicia and I also hold a law degree from Benjamin N. Cardozo School of Law of Yeshiva University. However, my present profession is as a gourmet chocolatier. Five years ago I became the owner of a gourmet chocolate shop in Short Hills, NJ. We use the finest Belgian chocolate, are under the OU, and make thousands of novelty chocolates (animals, cars, games, doctor kits, etc.). We make the finest fresh cream truffle you can find and personalize the chocolate with messages. From Australian glazed fruits to several different kinds of nuts, to milk and dark, to peanut free and sugar free, we offer a variety like no other chocolate shop. Please have a look at our website at www.tulipchocolatier.com. If you would like any more information please feel free to call us at 973-467-1930. We look forward to hearing from you.

Warm regards,
Alicia Felzenberg
erfelz@aol.com
tulipchocolatier@aol.com

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