Chocolate: Healthy recipes from the dark side

The Lakeville Journal interns have been very good this summer at choosing healthy foods to talk about on this page (even if the recipes end up being a little indulgent). 

However, sometimes you need to take a break from the vegetables and treat yourself to a little piece of heaven—or chocolate (which is the same thing). It’s a pretty well-known fact by now that dark chocolate is good for you — better for you than milk or white chocolate. Dark chocolate has more cacao and less sugar and milk. And dark chocolates are full of antioxidants that can improve blood pressure and prevent blood clots — some studies suggest that eating a couple squares of dark chocolate a day can actually reduce the risk of a heart attack by 10 percent. 

Even the smell of chocolate can be good for you: It is supposed to increase theta brain waves and the release of endorphins, which trigger relaxation. Dark chocolate is also more filling, meaning it can lessen cravings for salty, fatty foods (and for more chocolate).

Chocolate also has a rich history (pun unintended!). The first people known to have discovered that chocolate is delicious were the ancient cultures of Mexico and Central America. Spanish conquistadors brought cacao seeds back to Spain, where it was an expensive drink, only available to the wealthy. 

The first chocolate bar was created in 1847, and since then chocolate has become one of the most popular food items in the world. 

However, no matter what I say here about the health benefits or history of dark chocolate, there is only one fundamental, indisputable truth: Eating chocolate is always better than reading about it. So without further ado, here is a recipe for dark chocolate biscotti, and another for fondue. 

 Biscotti cioccolato

 Adapted from “Maida Heatter’s Best Dessert Book Ever”

 About 40 biscotti

1 cup slivered raw almonds, 1 3/4 cups unsifted unbleached flour, 1/3 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/4 teaspoon salt, 2 tablespoons instant espresso or coffee powder, 4 ounces bittersweet or  dark chocolate, 3 large eggs, 1 teaspoon vanilla extract, 1 cup granulated sugar, 1/4 teaspoon chili powder (optional)

Preheat the oven to 350 degrees. Toast the almonds in a shallow pan for about 12 minutes. Set aside to cool.

Adjust two racks to divide the oven into thirds; turn down the oven to 300 degrees. Line two cookie sheets with parchment paper.

Sift together the flour, cocoa powder, baking soda, salt and instant espresso or coffee powder and set aside.

Shred the chocolate and place it in the bowl of a food processor. Add about a half cup of the sifted dry ingredients and process for 20 to 30 seconds, until the chocolate is very fine.

In the large bowl of an electric mixer, beat the eggs and vanilla  (and chili powder if you choose to use it). Add the processed chocolate mixture, the remaining sifted dry ingredients and the sugar. Put the mixer on low speed and beat until it is well combined; this mixture will be very stiff. 

Turn off the mixer. Stir in the almonds.

Turn the dough out onto a floured surface and roll it into a ball, then cut the ball in half. Flour each half generously and, with your hands, form them into two rounded loaves, each about 12 inches long. Place each loaf diagonally on one of the lined cookie sheets. 

Bake for 50 minutes, reversing the sheets from the top to bottom racks and turn them around from front to back once to ensure even baking.

Remove the sheets from the oven and cool for about 10 minutes, then transfer the loaves to a cutting board. Turn the oven down to 300 degrees.

With a serrated bread knife, carefully cut the loaves into strips that are about a half inch wide. 

Carefully place the cookies, cut-side down, on the cookie sheets and bake again at 300 degrees for about 40 minutes, flipping them over after 15 or 20 minutes. The cookies should come out of the oven completely dry and crisp. Turn off the heat, open the oven door and let them cool in the oven. Store them in airtight containers. 

 Chocolate fondue

 Adapted from www.simplyrecipes.com 

12 ounces of good-quality dark chocolate (chips, or roughly chopped if from a block), 8 ounces of heavy cream, salt to taste, strawberries, banana chunks, dried apricots, candied ginger, apple pieces, marshmallows, dried bread, orange slices or anything else you’d like to dip.

Warm the cream over moderate heat until it just begins to boil. Add the chocolate, and whisk until smooth. Immediately transfer to a fondue pot heated at low or with a low flame, or serve straight from the pot. Dip the fruit pieces into the mixture and eat. 

Try adding vanilla extract, cinnamon or orange zest.