FREE CHOCOLATE!

OMG! Can you believe it? Someone's giving away FREE CHOCOLATE! Sure, it's an advertising ploy, but who cares? It's FREE.

Haydee Chocolatier is having a promotional GIVEAWAY. All you have to do is click onto their site, fill in your name and address and they will send you an 8-count sample of their delicious truffles. No shipping and handling charges either. What a bargain. Now, the only sad thing about this is that it is only valid in the US., but hey, if you can get it why not? I found this wonderful offer while surfing through some of my favorite Chocolate Blogs. This particular one is one of my favorites. Heather at Chocolate Bytes, is a blog I check regularly. She finds these amazing Giveaways and Promotions as well as post some pretty good chocolate recipes.

So if you want some FREE chocolate, click on the Haydee Chocolatier site, fill in your information and then wait patiently by your mail box. I am!
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Meanwhile, here's my giveaway for today. A delicious and easy to prepare Kahlua Cake recipe. There is nothing difficult about this cake other than trying to keep yourself from slicing up another piece to devour.









It starts out with the gorgeous aroma of melting chocolate pieces in the batter, Kahlua (just for you Gloria) and hints of cinnamon and almonds. Ends with a divine flavor that will leave your mouth asking for more.

You can make this as a bundt cake, cupcakes, a loaf, mini-bundts, or even in rounds. Whip up some whip cream flavored with some additional Kahlua (or not) and sit back and enjoy.

I like to make mine in a regular bundt pan with a sprinkling of powdered sugar on top. But I also compromise with my daughter with the flavored whipped cream.

Making this recipe into small loaves or mini bundts, makes a great little gift for neighbors and friends for the holidays. This coming week I'll be putting out some more inexpensive gift giving ideas. Time's running short. And there's nothing that says Merry Christmas or Happy Holidays, or I Love You, than a gift of CHOCOLATE.

Kahlua Cake

1 box German chocolate cake mix
1 small box instant chocolate pudding
4 eggs
2/3 cup oil
2 cups (16 ounces) sour cream
½ cup Kahlua
1 bag (12 ounces) chocolate chips or 1 disk of chopped Mexican chocolate
Powdered sugar
Freshly made whipped cream, optional

Mix first six ingredients then add chocolate chips and blend in well. Grease and flour bundt pan. Pour in batter and bake in 350º F. oven for 1 hour. After cake is cooled, sift powdered sugar on top. Top with whipped cream if desired.
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Quote:
Diet tip: Eat a chocolate bar before each meal. It'll take the edge off your appetite and you'll eat less.

Spiking the Chocolate

I add chocolate liqueurs to some of my chocolate baking. I find that it adds a very distinct flavor. Getting drunk on Kahlua infused chocolate muffins is never going to happen. The alcohol evaporates, but, in the case of Kahlua, it leaves a delicate hint of coffee essence. Of course you could always use fresh brewed coffee instead, but I find that using Kahlua or Godiva really adds much to the recipe. These are some of the liqueurs I like to use. They are:
Kahlua
Crème de Cacao
Mocha Caramel
Godiva
Vodka

I must say Godiva and Kahlua are my favorites. A chocolate and coffee mixture is rich in flavor combination. It makes the dark chocolate characteristics of Mexican chocolate even deeper in taste. And the Godiva, well, I favor it because of the varieties found in this liqueur. There are Original, Milk, White, Mocha, and Cappuccino. Imagine the possibilities. Here’s a link to a Godiva recipe page to get you started.

Godiva Chocolatier Liqueur Recipes


The Vincent Van Gogh’s Vodka is what I use for Chocolate Martinis. When making chocolate margaritas, simply add tequila as well.

With Kahlua, there’s so much that you can do. Incorporate it into your baking anytime you want the mocha flavor, just like those “magdalenas” I made a couple of days ago.

I found this one blog site that actually show you how to make your own chocolate liqueur. It’s called 18th Century Cuisine Follow the link to learn how to make your own.
And here’s one I found where you actually use Hershey’s cocoa.

HOMEMADE CHOCOLATE LIQUEUR

1 1/2 cups sugar
3/4 cup water
3 cups vodka
5 tablespoons Hershey's unsweetened cocoa powder
1 vanilla bean, split

Combine sugar and water in small saucepan; cook over medium heat, stirring occasionally, until mixture boils. Reduce heat to low; simmer, stirring occasionally, until sugar has completely dissolved. Remove from heat; cool to room temperature.

Measure 1 cup of the mixture; combine with vodka, cocoa and vanilla bean in clean 2-quart glass container. Cover tightly; keep in cool dark place for 14 days, shaking thoroughly every 2 days.

Strain liqueur through dampened coffee filter paper into clean glass container. (Change filter paper in mid-process or, if necessary, let drip overnight as cocoa residue is very thick.) Repeat straining process if residue remains.

Remove vanilla bean. Cover tightly; let liqueur age in cool, dark place for at least 1 month.

Makes about 1 quart
Source: Hershey's Chocolate Treasury

Soon we’ll discover the wonderful world of Chocolate Tea. Oh yeah, baby. Just my cup of tea! Enjoy spiking your chocolate. Hasta luego.