Did you know?

1. Chocolate's scientific name, Theobroma cacao, was created by combining a Greek term meaning "food of the gods" (theobroma) and the ancient Olmec word for the chocolate plant, "cacao."
2. heobroma cacao grows almost exclusively within 20 degrees of the equator.
3. The flowers of the cacao plant are pollinated by midges. Midges are small winged insects that make their homes in rotting leaves on the forest floor.
4.  Although chocolate and milk seems like a perfect combination, it is extremely difficult to combine them as chocolate is mostly fat and milk is mostly water.
5. There are three primary species of cacao: Trinitario, Criollo, and Forestero. Beans from Criollo trees are widely considered to be of the best quality.
6. Theobromine, a chemical in chocolate, is highly toxic to many animals including dogs, cats, and horses.
7. Stearic acid, a fat found in chocolate, does not raise LDL cholesterol  levels, even though it is a saturated fat.

Dove Chocolate Discoveries on Food Network

When there are stockings on the mantel and eggnog in your cup, it must be the holiday season. Marc Summers hosts Holiday Helpings, an Unwrapped special, celebrating the best treats from this festive time of the year. Dove Chocolate Discoveries brings a holiday party into your home, and the special guest is chocolate! 

Tune In:

• Dec 12, 2011 at 7:00 PM CST
• Dec 13, 2011 at 2:00 AM CST

Red-Nosed Reindeer Truffles

INGREDIENTS

1 box DOVE CHOCOLATE DISCOVERIES™ Dark Chocolate Leaves

Red M&Ms®

Marzipan or Frosting

PREPARATION

1. Follow basic truffle recipe below.

2. Roll truffle in Cocoa Powder and flatten slightly. Add Chocolate Leaves as antlers and 1 red M&M for his nose. Using marzipan or frosting, add eyes.

Makes 12 Reindeer Truffles 

Frosty the Snowman Truffles

INGREDIENTS

Powdered Sugar

Peppermint Sticks

Marzipan or Frosting

PREPARATION

1.      Follow The Basic Truffle Recipe.

2.      Roll truffle in powdered sugar and place on end of peppermint sticks.

3.      Using marzipan or frosting, add eyes and nose.

4.       Shape another truffle into a stovepipe hat.

Chocolate Design Cookie Squares

INGREDIENTS

1 box DOVE CHOCOLATE DISCOVERIES™Double Chocolate Chip Cookie Mix, prepared

8 bars DOVE CHOCOLATE DISCOVERIES™Chef-Series Dark Chocolate (16 oz.)

TOOLS

DOVE CHOCOLATE DISCOVERIES™ Transfer Sheet

DOVE CHOCOLATE DISCOVERIES™Parchment Sheets

PREPARATION

1. Preheat oven to 350°F. Grease a 9x13" pan or line with parchment paper for easy release.
2.  Prepare the cookie dough as directed and press into pan.
3.  Bake for 30-40 minutes, or until a toothpick inserted into the center comes out almost clean. Let cool, and cut into 1 1/2" squares.
4.  Heat the Dark Chocolate in the microwave in 20-second intervals until melted and smooth. Lay a transfer sheet transfer side up on a cookie sheet or cutting board.
5.  Drop teaspoonful of chocolate onto the transfer sheet, each about 2" apart. Press a cookie square upside down onto each mound of chocolate, pressing until just a small amount of chocolate squeezes out from around the sides of the cookie.
6.  Repeat, and place the entire cookie sheet or cutting board into the refrigerator for 20 minutes.
7. Peel cookies off transfer sheets to reveal design transfer. Serve and enjoy.

Makes about 48 cookie squares

Basic Truffle Recipe

Milk Chocolate Truffles

INGREDIENTS

12 ounces DOVE CHOCOLATE DISCOVERIES™ Milk Chocolate

½ cup heavy cream

PREPARATION

Chop chocolate into ¼ inch or smaller pieces and place in 4-quart bowl. In small pan, heat the heavy cream over medium heat. Bring to a rolling boil and immediately remove from heat. Pour the hot cream over the chocolate. Let stand for 5 minutes, then stir until smooth. Refrigerate for 1 hour until firm before shaping into 1 inch balls. 

Dark Chocolate Truffles

INGREDIENTS

12 ounces DOVE CHOCOLATE DISCOVERIES™ Dark Chocolate
2/3 cup heavy cream

PREPARATION

Chop chocolate into ¼ inch or smaller pieces and place in 4-quart bowl. In small pan, heat the heavy cream over medium heat. Bring to a rolling boil and immediately remove from heat. Pour the hot cream over the chocolate. Let stand for 5 minutes, then stir until smooth. Refrigerate for 1 hour until firm before shaping into 1 inch balls.

Chocolate Stained-Glass Cookies

INGREDIENTS

1 box Dove Chocolate Discoveries™ Chocolate Baking Mix

2 sticks butter, cold and cubed

1½ cups all purpose flour

2 large eggs

1 tablespoon vanilla extract

1 bag assorted clear colored hard candies, such as Lifesavers

TOOLS

Dove Chocolate Discoveries™ Parchment Paper

Cookie cutters

1 plastic straw

PREPARATION

1.              Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

2.               In a large bowl with an electric mixer, mix together the Baking Mix and flour.

3.              Add the butter into the mix until the lumps are pea-size.

4.              Add eggs and vanilla, mixing until a dough is formed-it may take a minute for the dough to come together.

5.              Divide dough in half, form into a flat disc and wrap in plastic wrap. Refrigerate for at least 30 minutes.

6.              On a lightly floured surface, roll out dough to 1/8 -inch thickness. To prevent the dough from sticking, you may need to lightly sprinkle more flour on the dough and rolling pin, or chill the dough for a few minutes.

7.              Cut out shapes using a cookie cutter. With a metal spatula, transfer whole cookies to the prepared baking sheets. Using tip of a paring knife, make a cutout in center of each cookie to be filled with candy.

8.              Use a straw to poke a hole in the top of each cookie for hanging.

9.              Crush like-colored candies into small pieces. Sprinkle crushed candy in the center of each cookie, filling the hole.

10.          Place the baking sheet in the oven, and bake cookies until the candy has melted and completely filled the cut-out area, 8-10 minutes. Do not let cookies brown, or the stained-glass effect will not be as brilliant and the candy centers may become bubbly and cloudy.

11.          Remove cookies from the oven and use a toothpick to move any cookie crumbs away from the candy center. Let the cookies cool on the baking sheet for about 3 minutes, and then use a metal spatula to transfer them to a wire rack to cool completely. Cookies will keep at room temperature in an airtight container for up to 5 days.