Newsletter Archive

April 2007 Cocoa Club Newsletter

Happy Chocolate Easter and Passover Everyone!

Local Events:

Attention all you Columbia chicks who love a good cause and like to join great organizations!!! Attend the Grand Opening of the new Palmetto Center for Women in Columbia on April 19^th at 5:30 pm. The Center is the former YWCA. For more information go to:

www.palmettocenterforwomen.org!

Columbia finally has its own Women’s Center!

We are proud to have them as one of our favorite charities!

Featured items for the month:

Chicks Love Chocolate® All Natural Belgian Chocolates!They are especially wrapped in Easter colored ribbons for the Easter and Mother's Day holiday season!

Our new "Pretty in Pink" Day at the Chocolate Spa Basket is also available too for a calorie-free chocolate fix!

Take a look in our chocolate market! Order early to ensure delivery.

Chicks Love Chocolate® Chocolate Butter

½ cup unsalted butter

1/8 tsp salt

½ tsp vanilla

2 Tbsp. unsweetened cocoa powder

2 Tbsp powdered sugar

Mix all ingredients and refrigerate. Lasts 2 weeks (if not eaten sooner!)

Goes great with cinnamon raisin toast and our recipe for chocolate muffins!

Chicks Love Chocolate® Double Chocolate Muffins

These are great for your Easter morning Easter egg hunt! Kids love them too! Add a little chocolate butter for triple the chocolate!

5 ounces bittersweet chocolate

4 ounces unsweetened baking chocolate (like Baker’s brand)

1¼ cups unsalted butter

1¾ cups all-purpose flour

2 ¼ cups sugar

6 eggs

Preheat the oven to 350 degrees. In a saucepan, over med-low heat, melt the chocolates and the butter. In a large bowl, mix the flour and the sugar. Whisk the eggs into the dry ingredients and then add the chocolate. Stir until well blended and chill ingredients for at least 4 hours. You may make this the night before for ease in the morning! Scoop the batter into paper-lined muffin tins. Add about ½ cup each tin so that batter is equal with rim of the muffin papers. Bake 30 minutes until muffins are cracked and puffed. A toothpick stuck in the center will have no crumbs when muffins are done.

Chicks Love Chocolate® Flourless Chocolate Passover Cake

6 ounces semisweet chocolate, chopped

1 cup sugar

10 eggs, separated

3 Tbsp. strongly brewed coffee

2 cups finely chopped pecans or walnuts

Preheat oven to 350 degrees. Lightly grease standard size spring-form pan or line with parchment paper. Melt chocolate in heavy saucepan over low heat or microwave on defrost setting for 30second increments until melted. Set aside to cool slightly. Place sugar and yolks in mixer bowl and beat until thickened and well combined. Fold chocolate and coffee into sugar/yolks mixture. Fold in nuts and set aside. Beat egg whites just until stiff. Fold into chocolate mixture gently and spoon into spring-form pan. Bake in preheated oven for 1 hour or until center of cake springs back when lightly touched. Cool in pan on rack until side of cake pulls away from pan. Lift pan from rim using a knife to loosen the edges. Leave cake on bottom of spring-form pan until cooled completely. Sprinkle with powdered sugar for a pretty presentation.

May serve with your favorite raspberry or chocolate sauce drizzled over the cake.

This is pure chocolate heaven!!! Enjoy!

Happy Easter and Passover everyone!

Melanie