Lake Champlain Chocolates Blog

There are few things I love more than baking.  Eating good food is one of those things, but a recent interest in a vegan diet has altered my food intake a bit and now the things I bake usually end up on the doorsteps of my friends and family.  (For example, a couple weeks ago, I showed up at my brother’s house with a loaf of homemade bread, a raspberry buttermilk cake and some pumpkin granola).  I realized that pretty soon people would start slamming their doors in my face, blaming me for growing wastelines.

So I decided to look into some recipes for baked goods that I would actually keep for myself.  Not only have I come up with some fantastic recipes, but with Lake Champlain Chocolates Dark Chocolate Chips and Organic Unsweetened Cocoa Powder readily available, I can throw in dark chocolate and maintain a vegan ingredients list.

First, I realized that my favorite banana bread recipe is highly adaptable.  Not only can it become vegan, but the bananas can be replaced with zucchini, carrot, pumpkin or apple, depending on what’s in season.  Throw in some chocolate chips and you have delicious dessert-like bread that you can get away with eating for breakfast.   

1 ½ c unbleached all-purpose flour
½ c whole wheat flour
1 ½ tsp baking powder
1 ½  tsp baking soda
½ tsp salt

½ c coffee, cooled
1/3 c oil – I like to use local sunflower oil when baking
2/3 c maple syrup
1 ½ tsp pure vanilla extract
4 ounces silken tofu

1 cup grated zucchini, carrots, or apple, mashed banana, or pureed pumpkin
1 cup Lake Champlain Chocolates 54% or 70% chocolate chips

Preheat oven to 375.  Sift dry ingredients into a large bowl.  Whisk together liquid ingredients in a separate bowl.  Add liquid ingredients to dry, mixing with a large spoon.  Add fruit or vegetable and mix to a smooth consistency.  Do not over mix.  Fold in chocolate chips.  Transfer into a greased pan, and bake 40-45 minutes.

  

This vegan chocolate cupcake literally made my day when I tried it for the first time.  Ridiculously dense, almost fudge-like and completely amazing, I had a hard time believing it was vegan and healthy until I made the recipe myself.  The especially cool thing about this recipe is that you can lick the spoon and not worry about eating raw eggs.

1 1/2 c sifted flour
1 c sugar
1 tsp baking powder
4 tbsp Lake Champlain Chocolates Organic, Fair Trade Unsweetened Cocoa Powder
1/2 tsp salt
1 tsp vanilla
1 tbsp vinegar
5 tbsp cooking oil
1 c cold water

Combine dry ingredients in large bowl.  Make three holes with your finger or the handle of a spoon, and fill with vanilla, vinegar and oil, each in a separate hole.  Pour water over entire bowl and stir.  Bake at 350 for 25 minutes, or about 16 minutes for 12 cupcakes.  I usually throw on some frosting made from 8 ounces of a dairy-free cream cheese, 1 tbsp unsweetened cocoa powder, 1 ½ tsp vanilla and add confectioner’s sugar to desired sweetness and consistency.

So, take comfort in knowing Lake Champlain Chocolates Dark Chocolate can make any vegan recipe a little better.  Mmm…

 

Rain. Sleet. Snow. Rain. Sleet. Snow. It’s the pattern of our days outside the Lake Champlain Chocolate Factory. It’s what keeps the mountains green during our glorious summers but it’s what keeps many of us blue during our long winters. “But you can ski and snowboard!” I know. I’ve heard it all before. But when you break it down, five days a week we have to work so the argument for having fun in the snow only holds up for about 28% of the week. Luckily, I work in a chocolate factory, thus bolstering me for the other 71%. And with that note, I’d like to pay homage to the sweets that keep me going through my week. I’ll call it “The Sweet Spot” where I shall occasionally sing the praises of what delicious morsel (or morsels) got me through the day.

Today, I say thank you to two things that have set my morning off just right. My steaming hot cup of Tazo Awake and a lovely little chocolate I think I’ve mention before, the Vanilla Malt Truffle. I can’t tell you how long I’ve been in love with the Vanilla Malt Truffle but it has always been my favorite. It’s creamy milk chocolate ganache center with vanilla notes and hints of malt give it a twist just enough away from plain milk chocolate, you know it’s something special.

I know I should be eating dark chocolate because it’s good for my heart but this yummy truffle is good for my soul. Like an old friend, it’s making me feel better about my gloomy day today. And once my cup of tea cools enough to drink, I’ll be golden. So today, I salute the perfect cup of tea and my vanilla malt truffle. What’s getting you through your day today?

A chocolate bar a day keeps the doctors away!
Research Reveals: Chocolate May Be Good for You

Recently studies on chocolate have been published that illustrate the many health benefits it provides. For nearly half a decade chocolate lovers have been told to avoid this treat, but as we further our research on the everyday foods we eat, we begin to realize that we have been misled about the health-related risk-reward ratio of chocolate.

First, cocoa, the main component in chocolate, contains Phytochemicals called flavonoids also found in red wine, green tea, and fruits and vegetables. Flavanoids contain antioxidants, which are beneficial in that they block arterial damage caused by free radicals. Flavonoids are also associated with a reduced risk of cardiovascular disease and some cancers. Chocolate contains stearic acid, which is a neutral fat that does not raise bad cholesterol and a recent study in the Journal of the American Heart Association also shows that dark chocolate might lower your blood pressure and improve insulin resistance.

Chocolate also contains Tryptophan; a chemical the brain uses to produce serotonin. Serotonin is a neurotransmitter that has been proven to be an anti-depressant, as well as generate feelings of ecstasy or love, so not only can it benefit you physically, but mentally as well. Other substances, such as theobromine and phenylethylamine, have a stimulating effect.

Contrary to popular belief, chocolate only contains small amounts of caffeine. A cup of decaffeinated coffee actually contains more caffeine than the average serving of chocolate, though the misconception might stem from a popular combination of coffee or espresso beans with chocolate in many desserts and beverages.

Research also proves that candy eaters live almost a year longer than those who abstain. Similarly, a Harvard University study found that men who ate chocolate live longer than those who didn’t.

Dark chocolate, with its higher cocoa to sugar ratio may actually inhibit tooth decay and lead to fewer cavities as well as potentially whiter teeth. Milk chocolate is also on the list of least likely to cause tooth decay because of the combination of phosphate and other minerals in its structure.

Chocolate is also a good source of carbohydrates as well and is an excellent source of quick energy and a powerful fighter of fatigue. On the other hand, pediatricians are saying that there is no link between the sugars found in chocolate and restlessness or attention-deficit-hyperactivity type disorders (ADHD) found in children.

Probably the leading misconception about chocolate is that it causes acne. This has been disproved, however, by the University of Pennsylvania’s study of 65 acne sufferers. All were instructed to eat large amounts of chocolate; 46 showed no change in their condition, 10 got better and 9 got worse, results showing no direct correlation between chocolate consumption and acne.

Researchers in Oakland, California at Children's Hospital & Research Center have discovered that the same flavonoids that are also associated with a reduced risk of cardiovascular disease can limit the development of fluids that cause diarrhea. Young children under the age of five and senior citizens are the most likely to develop several health problems linked to dehydration.

It is true that chocolate contains “cannabinoids,” chemicals that have a similar affect on your brain as marijuana, a person would have to consume nearly 25 pounds of chocolate in one sitting to get “high.”

In addition, cocoa contains many vitamins including vitamins A, B1, C, D, and E, and is also the highest natural source for Magnesium. A lack of magnesium in diet has been linked to joint problems, heart disease, hypertension, diabetes, and pre-menstrual tension (PMT or PMS), just more reasons to increase your chocolate intake.