The original home of the cacao tree isn’t exactly clear. However, wild cacao tress grow in Columbia to this day, and may have been introduced to the rest of the region by the Olmecs who first cultivated cacao trees for their beans around 1500 BC. Subsequent Early American cultures took up the practice of farmings, and white chocolate contains only cocoa butter. 

Because of the consumption of dark chocolate and other cocoa products world wide, there is a high demand for cocoa beans. But this demand has a dark side. Cacao trees share the same kind of habitat as most of the delicate rainforests on the planet. Since many of these forests grow in economically poor areas, virgin rain forest is often cleared in order to create more cocoa plantations. Additionally, child labor is often used for both harvesting and processing the beans.

Proposed legislation promoted by reputable cocoa producers and greater publicity of these problems has lead to recent changes in the way cacao tress are raised: some plantations now inter-mix their plantings into current forest growth and fair trade incentives are increasingly available to farmers who do not use under age labor in their farms. Both farmers and manufacturers are working to create a reasonable balance between chocolate lovers, the industry and the local culture. These changes will hopefully ensure that when you bite into a rich, delicious piece of chocolate, you’ll only feel guilty if you are breaking the rules of your diet!

Thin Mint Chocolate

1 pound bittersweet chocolate
80 buttery round crackers
1/2 teaspoon peppermint extract

Preparation:

* Using a double boiler method, melt the chocolate coatings over hot tap water for 15 – 20 minutes. Stir . Do not cook or get water into the chocolate.
* After it is melted, stir in a couple drops of peppermint flavor into the chocolate.
* Dip crackers into the melted chocolate and then place onto a cold cookie sheet and put into the refrigerator to set. (A freezing tray to rest the dipped cookies will keep the bottoms neat looking.)
* In a few minutes take them out and package in candy cups. The cookies are best kept at room temperature or a cool dry place away from any odors.

Texas Chocolate Frosting Recipe :

1/2 cup margarine
4 tablespoons cocoa powder
4 cups confectioners’ sugar
3 tablespoons milk
1 teaspoon vanilla extract

Preparation:

* Melt margarine over a low heat. Gradually beat in cocoa, sugar, milk and vanilla, mix well.

Chocolate Covered Potato Chips Recipe:

Preparation:

* Place about 3/4 of the chocolate into a heat safe bowl, and place over the top of a pan of simmering water. If you have a double boiler, use that. Heat, stirring occasionally until the chocolate has melted, then continue to heat the chocolate to 110 degrees F (43 degrees C), stirring occasionally. You may use a meat thermometer if your candy thermometer does not go that low.
* As soon as the melted chocolate reaches temperature, remove it from the heat, and stir in the remaining chopped chocolate until melted. Continue stirring until the chocolate has cooled to 90 degrees F (32 degrees C). Touching a dab of chocolate to your lip will feel cool.
* Use tongs to dip potato chips one at a time into the chocolate. Place on waxed paper starting at the point farthest from you and working your way in so as not to drip on your finished chips. Cool until set. You may refrigerate if you like.

Preheat oven 300º Melt butter and chocolate in top of double boiler – let cool In large bowl, beat eggs and salt and slowly beat in sugar. Add chocolate/butter mixture, vanilla and flour. Mix thoroughly. Pour one half bag of mini marshmallows on top of batter. Bake for 30 minutes – Leave in pan.

Next Step:
15 ounces bittersweet chocolate
1 cup heavy cream
4 tablespoons butter, in pieces
4 egg yolks
1 cup confectioners’ sugar, sifted
.5 cup bourbon

In double boiler, combine chocolate, cream and better. Stir until melted. When mixture is smooth, remove from heat. Whisk egg yolks into chocolate, one at a time until well blended. Gradually, whisk in sugar and then the bourbon

Next Step:
1 cup sugar
12 egg yolks
1 quart milk scaled
1 vanilla bean

Mix sugar and yolks, beat well Pour hot milk over egg mixture and beat over hot water bath When mixture coats the spoon, it is finished. Do not boil.

Next Step:
1) Leave brownie in pan
2) Pour chocolate pate – while still warm – on top of brownie
3) Allow to cool.
4) Serve with vanilla sauce