ExtremeChocolate.com is being created for chocolate lovers -- by chocolate lovers. It's for people who have a passion for chocolate. Perhaps even an obsession for chocolate...
Here you'll find the very best of everything chocolate: how to enjoy chocolate even more, how to create divine chocolate deserts, the truth about chocolate and your health, fun chocolate facts and polls, great chocolate recipes, how to make chocolate... and much, much more!
We're just getting started though, so be sure to bookmark this site and visit every few days -- after all, you'll want to find out the latest scoop about your favorite food.
This Week's Chocolate Quote:
"Carob makes a terrific substitute for chocolate, in much the same way that ketchup is a convincing replacement for fine wine."
-- Sandra Boynton
Check Out:Chocolate Chip Cookies: 27 Tips for Creating the Perfect Chocolate Chip Cookie Exactly what you need to know to create out-of-this-world chocolate chip cookies...
Best Soft Chocolate Chip Cookie Recipe
Absolutely Amazing Soft Chocolate Chip Cookie Recipe
Chocolate Wedding Cakes: When a Chocolate Wedding Cake is Perfect
Would chocolate wedding cakes be a big hit at your wedding... like it was at ours?
Chocolate Fondue Recipe - Extraordinary and Simple
Looking for a great chocolate fondue recipe?
Brand New: The Best Kept Secrets About Chocolate...
If you share our passion for chocolate and:
1) You'd like some tips to enjoy the rich taste even more... and/or
2) You love cooking with chocolate and making divine chocolate creations... and/or
3) You're interested in the truth about chocolate and your health...
then we recommend you check out our newest ebook: "Chocolate, Chocolate, and More Chocolate: The Ultimate Chocolate Lover's Guide for Enjoying, Cooking with and Making Chocolate!"
Chocolate drinks aren't exactly something new. The Aztecs had their own variety of hot chocolate (flavored with chili peppers...mmmm) at least 500 years ago, and probably more like thousands. In fact, drinking was the only way to imbibe chocolate until the mid-1800s.
In general, regional cuisines arise from the ingredients locally available, as well as their quantity -- and in this sense, chocolate is no different from any other foodstuff. On this site, we celebrate the extremities to which people will go in order to get their RDA of the fifth major food group.
If you've ever given it some thought, you've probably realized that most of us who are willing to dedicate our lives to chocolate wouldn't hesitate to indulge in a little chocolate tourism here and there. As it happens, you'd be right.
When the topic of chocolate candy arises (as it so often does), it's usually in the context of eating it. Most of us chocoholics are content to let the confectioners do their jobs. If candy-making comes up at all, we assume a process that involves a double boiler, careful tempering, and copious taste tests.
There's a new gourmet chocolate in town, pardner: Tabasco chocolate. Or so the claim goes, anyway. What makes it "gourmet," as such, isn't entirely clear. But when you get right down to it, it's really chocolate getting back to its roots.
How so? Well, as all chocolate extremos know, in its raw state, chocolate is shockingly bitter. The original Native American consumers didn't care for that bitterness any better than we do today... but they had no sugar to combine with it.
If chocolate is the modern-day equivalent of Olympian ambrosia (and of course it is), then hot chocolate must be our nectar -- especially the variety known as tres leches hot chocolate. This Spanish-inspired version even includes coconut, for that taste of the tropical.
Warning: this drink may not be for you if you don't care much for coconut milk. But it's a remarkably tasty treat, if you're willing to try it.
Confectioners have practiced basic chocolate printing for years, using images and messages printed onto chocolates with special edible inks and dyes. But oh, how far we've come recently.
Now scientists at the U.K.'s University of Exeter have developed a printer that can fabricate three-dimensional objects from nature's most perfect food. If that thought doesn't make your mouth water, then you're probably dead or hate chocolate (which are basically the same thing, yes?).
You may have heard of the Human Genome Project a few years back... but have you heard the news about the cacao genome? Probably not. For some reason, the chocolicious equivalent of the HGP didn't garner much attention.
In fact, hardly anyone realizes that the race to unlock chocolate's secret code quietly succeeded in yielding not one but two "rough drafts" of cocoa DNA in 2010 -- several years earlier than expected.
Although I've written about chocolate cheese in the past, the concept of chocolate cream cheese actually caught me by surprise. I suppose that, for some reason, it was easier to comprehend a mixture of cheddar and chocolate.
It can be a hard life, laboring under a chocolate obsession. Well... okay, maybe not. As fixations go, it's not exactly horrible to be intensely attracted to the fruit of the cacao, with its creamy richness and stimulating tang. There's a reason the name translates to "Food of the Gods" in Greek.