And that's all she wrote...

It is now September 16th, 1:27 p.m., almost 24 hours since this year's Chocolate Fest event concluded. I'm going to be honest: I am slightly in shock! It seems like just yesterday we were getting started with everything. The first phone calls to vendors were going out (the first of probably 1.8 billion), the first designs for the fliers were being designed, and I was figuring out how the heck one writes one of these new fancy blogmajigers! I feel like I've learned more about chocolate than anyone could possibly want to know this summer, but I've also about the sweet chocolately center that people have inside of them! That's right...this is going to be one of those sugary sweet sappy blogs. So get ready.

Over the past several months I've seen all of the hard work, determination, and passion that the people here at Young Audiences* have put into Chocolate Fest! The staff here is made up of wonderful folks who are trying to make a difference in the world and you should probably give them a huge donation. Haha, I'm just joking! Unless you really want to give them a huge donation, because that would be wonderful. I want to sincerely thank them for letting me be a part of this! Through all of the meetings, emails, research, more meetings, more emails, phone calls, and Post-its, I've learned a lot and had a great experience! And I hope of all of you, dear blog readers, have gained something as well! Whether it be discovering a great new recipe...bourbon brownies were a favorite here in the office....or realizing that it's okay to eat chocolate every single day, or hopefully learning something about Young Audiences, I hope that we've been able to share something special with all of you!

So, thank you everyone for tagging along on this blogging journey!

And sincere thank yous to everyone who attended yesterday's Chocolate fest! It was a blast! I personally walked away with four cupcakes, plus some mousse!

We will hopefully see all of you at Chocolate Fest 2012!

See, that wasn't too overly sappy! Although, I think I need a cupcake now...

-Intern Hanna

Interview with Confectioneiress!

On the eve of Chocolate Fest, we would like to bring you one more quick interview with one the vendors you will see tomorrow at the Arts Garden! Confectioneiress Cupcakes and Sweets recently opened its doors in Zionsville. It's a fun little shop with a fun and funky atmosphere and even more fun and funky cupcakes!

Confectioneiress owner Mica says that she loves creating unique flavors (over 200 flavors in the shop!) and that's what she's bringing to Chocolate Fest. Intrepid Intern Hanna braved the trek to Zionsville for a taste of these highly sought after delicacies. There, Mica led her through a taste test of the two of the three (the third wasn't done baking yet) cupcakes she will be offering at chocolate fest. Here's what she has to say:

"The first cupcake was a Mexican Hot Chocolate cupcake. At first, it looks just like a tasty, normal chocolate cupcake. But on closer inspection it's certainly anything but normal! Made with rich chocolate, cayenne pepper, cinnamon, and other spices, this little cupcake has a warm, spicy flavor that would be perfect on a fall day or on a cold snowy evening.

I was really excited about the second cupcake Mica gave me: chocolate with candied bacon! Mica told me that bacon cupcakes are very trendy right now and I couldn't wait to try it out and see what all the fuss was about. It's defiantly a treat for the more adventurous cupcake lover or a g bacon lover. Candied bacon sits atop a mound of rich chocolate frosting. At first I wasn't sure what to make of it. I'm not used to my cupcakes being crunchy, but after a few bites, it grew on me. The sweetness and the saltiness are a very pleasing combination. Visitors at chocolate fest will just have to make their own opinions!

The last cupcake at Chocolate Fest, which I sadly did not get to try, will be a salted chocolate caramel with pink peppercorn. I am a great cupcake lover and I can't wait to add this one to my list of cupcake conquests! I would also like to add that I couldn't leave the shop without buying anything, so I purchased a chocolate chip cookie dough cupcake. They won't be at Chocolate Fest, but I strongly recommend you go get some at the shop! It was a little bit of cupcake heaven!

Fun Fact: Mica's favorite cupcake flavor is coffee and cream. She's a big coffee lover."

So there you have it! Cupcakes galore! Come check Confectioneiress, Mica, and all our other wonderful chocolate vendors tomorrow at Chocolate Fest at the Arts Garden from 10:00 a.m. -2:00 p.m. Remember each dessert is 5 dollars and proceeds go towards supporting Young Audiences' mission of providing arts education! Can't wait to see you all there!

Interview with Just Pop In!

Intern Hanna interviews the bubbly owners of Just Pop In! about what tasty treats they are bringing to Chocolate Fest....which...I don't know if you know this or not... is this Thursday, September 15th, from 10:00 a.m-2:00 p.m. at the Arts Garden downtown.

Check out the video on youtube by clicking this lovely button right here!

Top 5 Reasons why YOU should go to Chocolate Fest!

I can't believe it, but Chocolate Fest is less than a week away! Oh....how time flies. I'm positive everyone out there in internet-land is just as excited as I am. You're probably happily clutching your pre-ordered Chocolate Fest tickets, brushing up on your chocolate knowledge, and anxiously watching the seconds tick by until it's finally time to get your hands on all the best cocoa-y, tasty goodness that Indianapolis has to offer!

Okay, well...maybe not. But you definitly should get pumped for Chocolate Fest! If you need convincing, here are Hanna the Intern's Top Five Reasons why YOU should go to Chocolate Fest this year:

1. You will be supporting YA's mission of arts in Education!!!
The arts are fantastic. They are essential for a child's successful growth and development! By nurturing your body with ridicules amounts of chocolate at the Fest you will be nurturing students' mental, emotional, and even physical health! Want to know more about how the arts help students? Click HERE!

2. Did we also mention that the arts help our economy?
Yup, it's true. By devouring truffles, cup cakes, and other wonderful treats and goodies, you are not only helping kids, you are also helping Indianapolis (as well as Indiana's, and even the country's) economy. Arts education in schools leads to a greater appreciation of the arts in general. More support for the arts leads to a stronger economy. Wondering how? Click HERE!

3. It's a fantastic break from your busy day!
Yes, we realize that Chocolate Fest's hours are in the middle of a workday (Thursday September 15th, 10:00 a.m.-2:00p.m.) but since it's conveniently located in the Arts Garden and in walking distance of a lot of businesses, we figure what better way to step away from your desk and get a little you time? There will be to-go containers, so feel free to load up on desserts to take back to the office. With so many varieties of chocolate and so much stress back at work, you really deserve to come to Chocolate Fest and indulge!

4. We're really awesome at Young Audiences.
I'm going to be honest.....we're some pretty cool people over here at YA. Come hang out with us. We're a blast.

5. Chocolate
If you've been reading this blog at all over the past months, you probably have some serious chocolate hankerings. One of the best reasons for going to Chocolate Fest is simply for the chocolate (duh). We've got some of the best vendors in Indianapolis all under one roof! You'll find everything from Mexican chocolate cupcakes to flour-less chocolate cake to peanut butter and chocolate popcorn! You really don't want to miss this opportunity to take part in all of these wonderful and decadent treats! The only way this event could get better is if we filled a pool with chocolate and let you swim in it! Hmm....maybe next year?

So, if you're convinced and can't wait to get your hands on some Chocolate Fest tickets, click here please!

We will see all you chocolate crazed folks on September 15th, from 10-2, at the Arts Garden!

A warm drink for a chilly fall day

Suddenly, unexpectedly, and almost surprisingly (especially after those lovely 100 degree days last week), autumn has fallen into our laps. Having grown accustomed to scorching sun and clinging humidity, today's cool 73 degrees has all of us reaching for our sweaters. It's hard to believe that it's finally time to start turning the air conditioning off and digging out the jeans and jackets...or in my case buying new jeans and jackets....you don't spend a summer blogging about chocolate without picking up a few chocolately addictions. Just more insulation for the colder months! So, in the spirit of keeping you warm, Indianapolis, I have found a delightfully spicy and simple drink for those cool September nights. I found this Mexican hot chocolate recipe on FoodNetwork.com, courtesy of Barefoot Contessa. It pairs perfectly with a good book, a nice fire, a blanket, and a snuggly significant other (or cat).

Mexican Hot Chocolate

Yield: 2 to 3 cups

2 Cups whole milk
1 tablespoon light brown sugar
4 1/2 ounces bittersweet chocolate, such as Lindt, chopped
1/2 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
smallest pinch cayenne pepper
Long cinnamon sticks for stirrers, optional

1. Place the milk and sugar in a medium saucepan and bring to a simmer. Off the heat, stir in chocolate, vanilla, cinnamon, and cayenne pepper with a wooden spoon and allow to steep for 3 minutes. Reheat hot chocolate over low heat until it simmers.

2. Strain the hot chocolate into a measuring cup and pour into mugs. Stir with cinnamon sticks if desired.

Might I suggest a good novel pairing with that? The Shadow of the Wind by Carlos Ruiz Zafon is a film noir style book set in the dark and mysterious streets of 1950s Barcelona. It's the kind of book that makes you stay up late....which would be perfect with a mug of Mexican hot chocolate! It'll make you gasp in horror, laugh in delight, and never want to put it down.

Coming soon: Interviews with the owners from Just Pop In! in Broadripple and from Confectioneiress in Zionsville!

Chocolate Fest is just around the corner. Have you bought your tickets yet?

Brownies can warm up your heart

Food is a great comfort in times of sadness. Like a warm hug on a cold day, food has the power to simply make you feel better. Although it is by no means a cure for the heartbreak from this weekend's tragic events (YA's hearts go out to all affected), these brownie recipes were specifically picked to cheer you up, Indianapolis! Fudgy, sweet, and delicious, we hope that these succulent treats help put a smile back on your face! Also....here are some puppies!

Raspberry-Cream Cheese Brownies

Raspberry and chocolate AND a cream cheese filling!? What could be better than that (other than the corgis above)?

Prep: 20 minutes. Cook: 30 minutes

Filling:
1/3 cup sugar
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
2 teaspoons all-purpose flour
1/2 teaspoon vanilla extract
1 large egg white

Brownies
Cooking Spray
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup sugar
2/3 cup unsweetened cocoa
1/4 cup butter, melted
1 tablespoon water
1 teaspoon vanilla extract
1 large egg
2 large egg whites
3 tablespoons raspberry preserves

1. Preheat oven to 350 degrees Fahrenheit.
2. Beat first 5 ingredients with a mixer at medium speed until well blended to make the filling.
3. To prepare brownies, coat bottom of an 8-inch square baking pan with cooking spray (do not coat sides of pan). Lightly spoon 3/4 cup flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda, and salt in a medium bowl.
4.Combine 1 cup sugar and next 6 ingredients in a separate bowl, stirring well with a whisk. Add to flour mixture, stirring just until moist.
5. Spread 2/3 of batter in bottom of prepared pan. Pour filling over batter, spreading evenly. Carefully drop remaining batter and preserves by spoonfuls over filling, swirl together using tip of a knife to marble. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack. Makes about 16 brownies.

Tip: For fudgy, moist brownies, bake until the wooden pick comes out almost clean. If it's completely clean, the brownies may be slightly over done.

Cream Cheese Brownies

These rich, delicious brownies have 1/3 the fat of normal brownies, and the taste twice as good. So don't be afraid to indulge!

Prep:25 minutes Cook: 35 minutes

Brownies:
Cooking Spray
1/2 cup butter, softened
1 1/2 cups sugar
1 teaspoon vanilla extract
2 large egg whites
1 large egg
2/3 cup unsweetened cocoa
1/2 cup fat-free milk
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Topping:
1 (8-ounce) block 1/3 less-fat-cream cheese
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 (14 ounce) can fat-free sweetened condensed milk
1 large egg

1. Preheat oven to 350 degrees Fahrenheit.
2. Coat bottom of a 13 x 9--inch baking pan with cooking spray (do not coat sides)
3. To prepare brownies, place butter in a large bowl, beat with a mixer at medium speed until fluffy. Add sugar and 1 teaspoon vanilla, beat until well blended (about five minutes). Add egg whites and 1 egg, 1 at a time, beating well after each addition. Add cocoa and 1/2 cup milk; beat well (mixture will appear curdled).
4. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt; stir with a whisk. Add to cocoa mixture, beat at low speed just until blended. Spoon batter into prepared pan. To prepare topping, place cream cheese in a large bowl, and beat with a mixer at medium speed until smooth. Gradually add cornstarch and remaining 3 ingredients; beat until smooth. Spread evenly over batter. Bake at 350 degrees for 35 minutes or until set. Cool in pan on a wire rack. Cut into bars. Makes about 3 dozen brownies.

Tip: If a recipe calls for baking soda (this one doesn't, but this is still good advice) use natural cocoa as apposed to Dutch processed cocoa. Because Dutch process is more alkaline, it may react with the baking soda and alter the texture and flavor of the recipe.

Bourbon Fudge Brownies

These brownies get a subtle kick from a splash of bourbon. Cooking for the kids? Use 1/4 cup hot low-fat milk in place of bourbon for a still yum-a-lishish treat.

Prep: 15 minutes Cook: 26 minutes

1/4 cup bourbon
1/4 cup semisweet chocolate chips
1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cups sugar
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
2 large eggs
Cooking Spray

1. Preheat oven to 350 degrees Fahrenheit.
2. Bring bourbon to a boil in a small saucepan; remove from heat. Add chocolate chips, stirring until smooth.
3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, cocoa, baking powder, and salt, stirring with a whisk.
4. Combine sugar and butter in a large bowl, beat with a mixer at medium speed until well combined. Add vanilla and eggs, beat well. Add flour mixture and bourbon mixture to sugar mixture, beating at low speed just until combined.
5. Coat bottom of a 9-inch square baking pan with cooking spray (do not coat sides). Spread batter into pan. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Makes about 20 brownies.

Butter Pecan-Toffee Brownies

A little crunchy and a little chewy, these brownies are sure to delight and cure any sweet tooth you may have!

Prep: 13 minutes Cook: 22 minutes

Cooking spray
1 cup packed brown sugar
3 tablespoons butter, melted
1 teaspoon vanilla extract
1 large egg
3/4 cup all-purpose flour
2 tablespoons chopped pecans
1/2 teaspoon baking powder
1/8 teaspoon salt
2/3 cup powdered sugar
2 tablespoons semisweet chocolate mini chips, melted
1 tablespoon hot water
2 tablespoons almond brickle chips (such as Heath)

1. Preheat oven to 350 degrees Fahrenheit.
2. Coat bottom of an 8-inch square baking pan with cooking spray (do not coat sides).
3. Combine brown sugar and next 3 ingredients; stir well with a whisk. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, pecans, baking powder, and salt; stir into brow sugar mix. Spread into bottom of prepared pan. Bake at 350 degrees for 22 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.
4. Combine powdered sugar, minichips, and hot water, stir until smooth. Spread over brownies, sprinkle with brickle chips. Chill until topping is set. Makes about 16 brownies.

Here's some more adorable-ness to make you feel warm and fuzzy inside while you're enjoy your tasty brownies!
Get excited; Chocolate Fest is less than a month away!

Online tickets available!

With Chocolate Fest right around the corner, it's time to start ordering tickets!Online tickets are available in increments of 5.That's five yummy desserts!

To order online please click here.

For individual tickets please call (317)-925-4043 ext. 120 or email office@yaindy.org.
Tickets can also be purchased at select Marsh Supermarkets, as well on the day of the event at the Indianapolis Arts Garden.

Remember Chocolate Fest is September 15th from 10:00 a.m.-2:00p.m at the Arts Garden. Proceeds support YA's mission of giving the gift of the arts to children across Indiana. Keep your eyes open for more vendors being added to our list soon. We hope you've got your sweet tooth ready!

Fair Food: It's Incredible!

That blazing hot August sun, the incredible amounts of traffic, the scent of hay and cows wafting through the air....all of this can only mean one thing: it's state fair time in Indianapolis! And boy, if you're craving something deep fried, on a stick, or deep fried and on a stick this is the place to find it! Every year, thousands of people flock to the Indiana State Fair grounds, searching for that next delicious fatty, rich, guilty pleasure. Sure, it's fun to see the 4-H competitions, pet a llama or two, and check out the other countless entertainments offered, but let's be honest....the main attraction at the fair is the food. There is a food for everyone and anyone. Your perpetually hungry intern's absolute favorite fair delicacy are fried dill pickles. Crispy, juicy, and salty...my mouth starts watering just thinking about them! But, this is a chocolate blog , and fried pickles don't come with chocolate (although I'm sure someone has considered it), so let us turn our tingling taste buds to the best chocolatey fair food in the state. Chocolate lovers prepare thy selves....this is some good stuff. Health nuts, you may want to look away.

It is the Year of Soy Beans! Presented by Indiana Soy Bean Farmers, these little--but unbelievably useful--beans get to take center stage and show off their stuff. They are everywhere at the fair. From kids' goodie bags sporting the catchy slogan "Bean there, done that", to the soy-fed cattle and soy based foods, you'll discover everything you possibly could want to know about this 3.1 billion dollar bean. You'll also discover the Indy Star's Signature Food competition Winner. Every fair, the Indy Star hosts a contest to see who can submit the best recipe based on that year's featured ingredient. Muncie based Baskin Robbins vendors Bob and Ivy Walsh swept the first place spot with their fried ice cream. Judges loved the sizable serving of vanilla ice cream smothered in a soybean meal fried in soybean oil. It is served in a waffle cone fried in...you guessed it...more soybean oil, then drenched in caramel, chocolate sauce, and whipped cream. Salivating yet? Well, go get some! You can find the treat for $5 dollars right in front of the Pepsi Colosseum. And, if you're curious about the non-chocolate, but still decadent soy based runner-ups, check them out here.

Beverages have recently entered the deep-fried fair food circuit. This year's big head-turning, news-worthy treat was fried Kool-Aid. I know for a fact that you can find that at the Indiana State Fair Grounds, so if you're interested, go and indulge. However, the fried beverage that most excites me made its debut at the Texas State Fair a few years ago: Fried Coca-Cola. I confess that I am a Coca Cola addict. I know it's terrible for me, but no one is allowed to judge me. Especially when you're still thinking about those Kool-Aid balls (it's okay, you can admit it). Fried Coca-Cola is actually Coca Cola flavored batter deep fried and topped with chocolate syrup, whipped cream, and cinnamon sugar. Wow. That's pretty sweet. I was unable to find this sugary concoction at our fair, but I'm sure it's there somewhere. Like I said before, if you can deep fry it, you will find it at our Indiana State Fair.

Fried Butter has nothing to do with chocolate. But I still feel like it needs to be mentioned. Fried Butter, people! What will those crazy fair vendors think of next! I've heard it tastes kind of like a cinnamon roll. I think I'm going to pass, but you go right ahead.

I would on the other hand be willing to try fried Reese's and fried Oreos. Probably not much healthier than fried butter, but Oreos are delicious no matter what form they're in.

And finally....let's talk about something that I know has been on every one's mind. No, not the massive calorie and fat counts (it's fair time; calories don't exist. Plus with all of that walking I bet you'll actually lose weight at the fair!). No, what I'm talking about is something so tantalizing, so strangely wonderful, it will leave you breathlessly wanting more: chocolate covered bacon. I know I've mentioned chocolate covered bacon before, but you can't talk about the fair without bringing it up. It made its debut at our beloved fair in 2009 where it attracted hundreds of curious fair gourmets dying to sample the controversial new creation. And they loved it! The salty sweet treat was such a big hit that it's now an Indiana State Fair staple!

This is a very short list of all of the tasty wonders that can be found at the Indiana State Fair. So, pack up the kids, grab the sun screen and Pepto-Bismol, and go discover them for yourselves! You'll find me with my fried pickles in one hand, and fried ice cream in another. Come on, live a little! Eating healthy is for the rest of the year! See you there!

And don't over indulge too much. Chocolate Fest is a little more than a month away! Mark your calenders for September 15th.

This llama has nothing to do with chocolate. I just think they're cute and you will find plenty of both llamas and chocolate at the fair from August 5th-21st!

Thank you!

Young Audiences would like to extend a warm thank you to everyone who attended our First Friday event this past Friday! We hope everyone had a great time, gained perspective into what it means to be a teaching artist, and enjoyed a nice glass of free wine!

First Friday at Indy Fridge Building!

August 5, 2011
First Friday
Indy Fringe Building
719 East St. Clair Street
6-9 pm

Come explore what it means to be a teaching artist and discover the impact they can have on the lives of our community's youngest students

This exhibit will feature the following teaching artists: Meg Olsen, Melli Hoppe, Naptown Jazz Five, Asante Touring Company, Adzooks Puppets, Susurrus, Will Gould, Dave Hepler, Lawrence Clark, Tamara Loewenthal, Jamie Gans, and Laura Friesen.

Admission is free.
Wine and cheese served.

We hope to see you there!

This one might kill you

Inspired by Tom Hanks' performance in "The Lady Killers", this recipe for Mississippi Mud cake is so sweet and decadent it's downright wicked. Hanks plays Professor G.H. Dorr, a silver-tongued, poetry reciting, southern professor who rents a room from a sassy, church-going old woman in a small Mississippi town. Posing as a band that plays nothing but good old church music, the professor and a group of fellow thieves use her root cellar to tunnel to and rob the local casino. But the devilish professor and his gang may have met their match in old Miss Marva Munson. I don't want to give away the ending, but let's just say the climax has a somewhat farcical, Agatha Christie feel that will make you burst out laughing, even while gasping in shock. Plus the movie has a cute cat named Pickles and an excellent soundtrack. Two things that make a movie superb. So sit back, cut yourself a piece of Mississippi Mud Cake, pop in the dvd, and enjoy some guilty pleasures. Don't worry; it probably won't kill you!

Mississippi Mud Cake
(Yield: Makes 15 servings)

1 cup butter, melted
2 cups sugar
1/2 cup unsweetened cocoa
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups all purpose flour
1 1/2 cups coarsely chopped pecans, toasted
1 (10.5 oz) bag miniature marshmallows
Chocolate Frosting

1. Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and chipped pecans. Pour batter into a greased and floured 15-x10-inch jellyroll pan.
2. Bake at 350 degrees Fahrenheit for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; top warm cake evenly with marshmallows. Return to oven and bake 5 minutes. Drizzle Chocolate frosting over warm cake. Cool Completely.

Note: 2 (19.5) packages brownie mix, prepared according to package directions, may be substituted for first 7 ingredients. Stir in chopped pecans. Bake at 350 degrees Fahrenheit for 30 minutes. Proceed with marshmallows and frosting as directed.

This recipe presented by Southern Living Magazine.

Chocolate Coffee Pudding

It's a Monday for sure. After the sweltering heat and diesel fueled excitement of the Brickyard 400 weekend (I'm including a link for those of you who missed the excitement), I'm sure I'm not the only one in Indianapolis who is thinking longingly of going back to bed. I think we all just need a pick-me-up. And what better way to rev up our engines--I'm kind of on a racecar kick, can't you tell?--than with chocolate AND coffee! After eating this decadent, lactose free, and rich in isoflavones pudding, you'll be ready for whatever green flag life throws at you! Okay, I'm stopping with the cheesy racing jokes. Enjoy!

Chocolate Coffee Pudding
Prep: 7 minutes Cook: 5 Minutes Chill time: 4 hours

1/2 cup packed brown sugar

1/4 cup cornstarch

3 tablespoons unsweetened cocoa

1 tablespoon instant coffee granules

1/8 teaspoon salt

2 cups fat-free soy milk*

2 ounces bittersweet chocolate, chopped

1 teaspoon vanilla extract

1. Combine first 5 ingredients in a medium heavy saucepan, and stir well with a whisk. Gradually stir in milk, and bring to a boil over medium heat. Reduce heat, and simmer 1 minute or until thick.

2. Remove from heat, and add chocolate stirring until melted. Stir in vanilla. Pour about 1/2 cup pudding into each of 4 dessert dishes; cover surface of pudding with plastic wrap. Chill at least 4 hours. Remove plastic wrap to serve. Yield: 4 servings.

*Tip: Look for soy milk in the organic or soy product section of your supermarket. It's usually sold in non-refrigerated quart and 8-ounce cartons, but you can also find it refrigerated in plastic containers near other refrigerated dairy products. Store unopened soy milk at room temperature for several months; once opened, store in the refrigerator for five days.

*Another tip: Since after reading this blog for so long, as I know all of you have, we should be experts in the ways of chocolate. So, it should be a no brainer when I tell you that if you want this to be truly lactose free, make sure that the chocolate products that you use are high in cocoa percentage. If you use milk chocolate, there will be lactose in the pudding due to the dairy content within the chocolate. Get it? Good!

So, ladies and gentlemen start your engines with this tasty chocolate pudding! And remember, Chocolate Fest is coming up soon! Keep your eyes open for tickets and event updates!

Recipe from "All-New Complete Cooking Light Cookbook"

Sweet Plantain and Chocolate Empanaditas

On Sunday night, while enjoying a slight reprieve from the intense Indianapolis heat (it was only 89 degrees Sunday, as opposed to 99 during the earlier week), your intrepid intern sat down to watch"The Motorcycle Diaries". This biopic movie is the tale of 23-year-old Ernesto Guevara--the man the world would eventually know as iconic Marxist leader Che Guevara--his friend Alberto, and their dream to see as much of the South American continent as they can in 4 and a half months. The two climb aboard Alberto's rickety old motorcycle, dubbed "The Mighty One", and quickly find themselves in a ditch on the side of the road. The Mighty One unfortunately doesn't last long (the title is slightly misleading; I apologize to all of you hoping for lots of motorcycle action shots) and the two friends must find other ways of travelling across the country side. Along the way, Ernesto encounters the extreme poverty and ignored classes of the Latin American world that would ultimately influence his revolutionary ideals. No matter what your politics are or what your opinion of Che is, the movie is undeniably inspirational, beautiful and thought provoking, with a heart wrenching soundtrack. So what does all of this have to do with chocolate? Since the movie has filled my head with the sights, sounds, and history of Latin America, I thought it would be an excellent chance to present this sweet plantain and chocolate empanaditas recipe. Empanaditas are sweet or savory pastries that are popular throughout Spain and Latin America in case you are wondering--it's okay, I didn't know what they were at first either. Perhaps after making this succulent dessert, you yourself will be inspired to hop on a rickety old motorcycle, travel the world around you, and fight to change injusticse you see along the way! Or you can take your empanaditas, pop in a DVD of "The Motorcycle Diaries", plop down on the couch, and enjoy Che's adventures instead. No motorcycle required!

Sweet Plantain and Chocolate Empanaditas

Prep time: 40 minutes Cook: 28 Minutes

1 cup (1-inch-thick) sliced soft black plantain (about 1/2 pound)

2 tablespoons fat-free sweetened condensed milk

2 cups all-purpose flour, divided

6 tablespoons ice water

1 teaspoon cider vinegar

2 tablespoons powdered sugar

1/2 teaspoon salt

1/2 cup vegetable shortening

Cooking spray

5 teaspoons 2% reduced-fat milk, divided

1/4 cup granulated sugar

1/4 cup semisweet chocolate mini chips

1. Cook plantain in boiling water 10 minutes or until tender;drain. Combine plantain and condensed milk in a bowl, and mash with a potato masher. Set aside.

2. Lightly spoon flour into dry measuring cups; level with knife (this is important because you need to get as close to the exact amount as possible). Combine 1/2 cup flour, ice water, and vinegar, stirring with a whisk until well blended to form a slurry. Combine 1 1/2 cups flour, powdered sugar, and salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry, tossing with a fork until moist.

3. Slightly overlap two sheets of plastic wrap on a damp surface. Place dough on plastic wrap. Gently press dough into a 4 inch circle; cover with two additional sheets of overlapping plastic wrap. Roll covered dough into an 18 x 12-inch rectangle; freeze 10 minutes or until plastic wrap can be easily removed.

4. Preheat oven to 400 degrees F.

5. Remove plastic wrap; place dough on a lightly floured surface. Cut dough into 24 circles using a 3-inch round cutter. Place circles on a baking sheet coated with cooking spray, and lightly moisten edges of dough with water. Spoon 2 teaspoons plantain mixture into each circle. Fold dough over filling; pinch edges together to seal. Brush tops of dough evenly with 1 tablespoon 2% milk; sprinkle evenly with granulated sugar.

6. Bake at 400 degrees F for 17 minutes or until lightly browned.

7. Combine chocolate chips and 2 teaspoons 2% milk in a small bowl, and microwave at HIGH 30 seconds; stir until smooth. Drizzle melted chocolate over empanaditas. Serve warm. Makes 2 dozen (serving size: 1 empanadita).

"Let the world change you and you can change the world"-Che Guevara

Since we're talking about Snickers....

Since we were just talking about Snickers, I got a little bit of a taste for them. Sorry, Cassandra, but now I've really got the taste for them! So, I recently found this recipe for homemade Snickers bars on a website called Lynn's Kitchen Adventures and it looks quite delectable. Although a bit time consuming (each of the layers needs to refrigerate for a bit), this is a completely easy recipe that is anyone and everyone will enjoy....unless that person happens to be allergic to peanuts, in which case you should probably make something else.

And don't worry about the calories. First off, you deserve it for having to wait for the layers to set. That takes a lot of patience. Secondly, you can use that time while you are waiting to do some jumping jacks or jog in place. It will all balance itself out.

Homemade Snickers Bars

1 teaspoons butter

1 cup milk chocolate chips

1/4 cup butterscotch chips

1/4 cup creamy peanut butter

Filling

1/4 cup butter

1 cup sugar

1/4 cup evaporated milk

1 1/2 cups marshmallow creme

1/4 cup creamy peanut butter

1 teaspoon vanilla extract

1 1/2 cups chopped salted peanuts

Caramel Layer

1 package (14 ounces) caramels

1/4 cup heavy whipping cream

Icing

1 cup (6 ounces) milk chocolate chips

1/4 cup butterscotch chip

1/4 cup creamy peanut butter

Line a 13-in. x 9-in. pan with foil; butter the foil with 2 teaspoons butter and set aside. In a small saucepan, combine the milk chocolate chips, butterscotch chips, and peanut butter; stir over low heat until melted and smooth. Spread into prepared pan. Refrigerate until set.

For filling, in a small heavy saucepan, melt butter over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; boil and stir for five minutes. Remove from the heat; stir in the marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.

For caramel layer, in a small heavy saucepan, combine the caramels and cream; stir over low heat until melted and smooth. Cook and stir 4 minutes longer. Spread over the filling. Refrigerate until set.

For icing, in another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 4 hours or overnight. Remove from the refrigerator 20 minutes before cutting. Remove from pan and cut into 1-in squares. Store in an airtight container. Yield: about 8 dozen.

These can be made in advance. They hold up in the refrigerator for about a week and a half.

We've all got one we don't like

I think if you're reading this blog you will agree with me when I say that chocolate is pretty darn awesome. I will assume that you, like me, will eat almost anything as long as its coated in sweet cocoa-y goodness. However, even the most devout chocolate lovers have their persnickety moments. For example, I could devour an entire bag of Hershey's Miniatures in the same amount of time as it takes a lion to take down a gazelle, but you couldn't pay me to eat a Babe Ruth (it's a textural thing). So, let's all be honest here and admit that even though we're all confessed chocolate nuts, there are just those chocolates that make some of us say "No thank you!" (I mean seriously, Babe Ruths have the texture of sand paper. Chocolate and sand paper does not a delicious treat make). Here's one such story from our very own Cassandra about her own chocolate arch-nemesis: Snickers.

As a child, I can remember the candy bar that everyone couldn't get enough of: Snickers. I knew people who would fight over a Snickers candy bar; it was that big of a deal. Kids would stop at the neighborhood candy store, which was oh-so-conveniently located on our way to and from school, and spend their lunch money on as many Snickers as they could afford. I could not stop my baby sister from spending all of her money on candy, all the while trying to practice constraint myself. The candy store was not an actual candy store; it was a house that sold candy to the frequently passing school children (probably something that would be frowned upon in this day and age). I can't imagine how much money they made off us throughout the years. While my peers grubbed and grabbed for Snickers, I was tempted by other candies first thing in the morning. Honestly, I just didn't like Snickers at all. The first person I told that to wondered if something was seriously wrong with me. I don't think I told anyone else my Snickers secret after that. I just didn't understand every one's obsession. In my young self's opinion, a snickers candy bar was too big, distastefully thick, not very rich or creamy, and unpleasantly bumpy with nuts. Everyone I knew seemed to be able to gulp down a Snickers in 3 bites, but I struggled to get each bite down. I was a tiny child and can remember thinking: this candy bar is for bigger people and it's just too big for me! To this day, even as a grown up, I believe a Snickers is still way too big for me. Hungry for a Snicker Bar? I can wait, thanks!

-Cassandra

So what's that one chocolate that you really don't like? And no...you can't say chocolate bugs. That doesn't count unless you've actually eaten them! Hopefully, you'll find plenty of chocolates that you DO like at Young Audiences' Chocolate Fest on September 15th!

Low Fat Frosted Chocolate Cookies (otherwise known as Brownie Cookies)

Another tasty chocolate recipe brought to you from the staff of Young Audiences!

My husband and I prefer these cookies without the icing. We didn't think it really added anything but more sugar (although if you're into that...feel free to add as much icing as you could possibly want!). They are brownie-rich and yummy all by themselves. The recipe is in my box without the icing instructions, and we renamed it Brownie Cookies. I waited until after he'd eaten 3-4 cookies before I told my husband that this is a low fat recipe. He was already hooked and couldn't turn up his nose by then.

Low-Fat Frosted Chocolate Cookies (or Brownie Cookies)

3/4 cup all purpose Flour

1/2 cup dutch cocoa

1 tsp vanilla

1 tsp baking powder

1/4 tsp salt

1/4 cup canola oil

1 cup sugar

4 egg whites

For Frosting

1/2 tsp vanilla

2 cups confectioner's sugar

2-3 tbsp milk

Extra cocoa for Dusting

Sift together the flour, cocoa, baking powder, and salt. Set aside. Mix together the oil, sugar, 1 tsp of the vanilla, and the egg whites. Gradually stir in the flour mixture. Chill the dough for about an hour. Preheat oven to 350 degrees F and spray your favorite baking sheet. Using a 1/2 tablespoon measure, scoop dough onto the sheet, leaving 2 inches between cookies (they really spread). Bake 8-9 minutes.

Allow cookies to cool completely. Mix the powdered sugar, 1/2 tsp vanilla, and just enough milk to make a paste. Spread a little icing on each cookie and dust lightly with cocoa.

Recipe comes from Diane Mott Davidson's caterer-mystery, Killer Pancake.

-Angela

The Wizarding World of Harry Potter Chocolate!

With the premiere of the long awaited and much anticipated final Harry Potter movie (Harry Potter and the Deathly Hallows: Part 2) only days away, your beloved summer intern is squirming with excitement like a hippogriff at an all you can eat stoat buffet. So, I decided that in honor of this joyous event, I would write a post all about the extensive, tasty, and sometimes bizarre world of Harry Potter chocolate and candy! For those of you who are rolling your eyes and saying "Pssh, this Harry Potter nonsense is such rubbish. Why should I care?", I respect your opinion. However, before you poo-poo this post and the strange delicacies within, remember you could one day be on a trivia game show and one of these things could come up! Knowing what Honeydukes is or what the side-effects of fever fudge are could win you a million dollars. Plus, many of the candies listed below are actually available for sale and can make awesome presents for the Harry Potter love in your life or simply make a delightful gag gift! So, solemnly swear that you're up to no good and discover some of the delightful treats of Harry's World!

Chocolate! Let's begin with the most appropriate--this is a chocolate blog after all! Like muggles, wizards love chocolate! Not only is it a delightful treat, it also serves practical purposes as well. Chocolate has a place in any hospital or wizarding first aid kit as it is the perfect cure for a run-in with a dementor. According to J.K. Rowling, she was inspired to create the dementors after battle severe depression before her success with Harry Potter. Chocolate curing depression? Who'd have thought. As Remus Lupin tells Harry in the third book, "Chocolate. Eat. It will help". Popular Wizard Chocolate:

Chocolate Frogs: Frog shaped chocolates that are enchanted to hop and jump around like the real thing. Includes a famous witch or wizard collectible card. It was a chocolate frog card of Albus Dumbledore that led Harry and his friends to discover the story of Nicolas Flamel and the sorcerer's stone in the first book. Want to buy some for yourself? Click here!

-Chocoballs: Filled with strawberry mousse or clotted cream filling! Can be found on the Hogwarts Express Trolley or in Honeydukes candy shop in Hogsmeade.

-Chocolate Cauldrons: Cauldron shaped chocolates filled with firewhisky.

-Chocolate Cake: Well....the name says it all. Nothing too magical here except for the yumminess that can be found in any chocolate. My favorite appearance of the tasty dessert is the chocolate cake Hagrid made for Harry for his 11th Birthday. It was sweet in more ways than one!

-Fever Fudge: A sweet created by Fred and George Weasley. Charmed to give the eater a high fever within seconds of eating the chocolate. Would be the perfect device for skipping class, except the side effects include large pus filled boils in "places unmentionable in public". Probably won't have these at Chocolate Fest.

-Cockroach Clusters: Cockroaches covered in a chocolate coating. After looking up so much information about chocolate covered bugs, these really don't seem too far fetched.

-Cornelius Fudge: Not exactly chocolate, although I suppose he is technically edible. In fact, he was the Minister of Magic until he was dismissed for failing to acknowledge that He-Who-Must-Not-Be-Named (aka Voldemort for those of you living under a rock) had returned. I just thought his last name was appropriate.

Candy!

Chocolate or not, Young Audiences and the Wizards of Hogwarts both have a sweet tooth. Here are some notable candies from Harry's World:

-Acid Pops: Will burn a hole right through your tongue if you're not careful!

-Blood Flavored Lollipops: Hermonie briefly considered buying one of these for Harry as a gift, but then decided they were only for vampires.

-Canary Creams: Created by George and Fred Weasley. Have the appearance and taste of ordinary custard creams, but transform the eater into a giant canary. The effects wear of quickly and after molting, the eater returns to his or her state. Best not to eat anything offered to you by George or Fred Weasley.

-Bertie Bott's Every Flavor Beans: These infamous and popular jelly beans have been a wizard and muggle favorite since the very beginning! Flavors range from the normal everyday (blueberry, cherry, cinnamon, watermelon) to the weird and downright disgusting (think grass, dirt, rotten egg, booger, and vomit). Proceed with caution! Only for the most daring Harry Potter Fan or makes an excellent gift. Click here!

-Ton Tongue Toffee: Another invention by Fred and George, these toffees first made their appearance in the Fourth book when Harry's gelatinous cousin greedily devours one and moments later finds his tongue swelling up like a giant slug. Again, probably should avoid these.

And of course I couldn't write about the delectable treats in Harry Potter without mentioning everyone's favorite wizard drink: Butter Beer! It can be served cold or warm (as most Hogwart's students prefer to drink it on a cold winter's day) and can be highly addictive to house elves. Want to make your own? Here's a sugary sweet recipe!

Just as in the muggle world, the wizarding world has hundreds of different varieties of candies, chocolates, and sweets. I would need some sort of Reducio charm to fit everything in here! Alright, yes I'm a huge Harry Potter nerd, but even those of you who aren't have to admit that some of these magical treats look pretty good! So, grab your wand and a couple of galleons, and we'll see you at Hogsmeade....or maybe just Chocolate Fest (the next best thing)!

Mischief managed.

Follow up to the Irish Cream Cheese Cake

Your intrepid intern decided last night to put her money where her mouth is (about $28 in fact; even cheap Irish Cream is still kind of pricey if you're a broke college student) and make the Irish Cream Cheese Cake recipe below. After writing about it, thinking about it, and salivating all over my desk, it had to be made. I neeeeddeed it. Overall, the recipe was a smashing success, but as with anything that is good and truly worth indulging in, it was a little bit of an adventure:

First piece of advice: If you decide to make cheesecake--although, I guess this could be true for any sort of complex recipe--don't wait to do it until 9:00 on Monday night. You will be tired, you will be cranky, and you will wonder why the heck the darn chocolate isn't melting faster! You will snap at your boyfriend when he isn't whipping the cream properly and by the end, you will be sweaty and wondering "What chocolaty demon possessed me to do this!"
But I digress....so instead of doing it late at night after a long day of babysitting, interning, dishes, etc., plan in advance. This new and revolutionary baking technique allows you to purchase the needed ingredients the day before, get 8 to 9 hours of sleep, and wake up refreshed and ready to bake the next day. Otherwise, you'll be standing in the booze section of Kroger at 8:30 p.m., tiredly staring at an insurmountable wall of liquor, searching desperately for Irish Cream, muttering to yourself like a crazy person, and getting weird looks from people, only to find that it's been staring you in the face the whole time. This recipe is not overly complex, but it does take some time. So, if you have to get up early the next day or it's just been a long day, pace yourself. Professional chefs use a technique called "mise-en-place", which means to have everything measured and prepared before you even start cooking. Do this the night before. Plan ahead. Besides, if you start cooking later in the evening, you won't get to eat until the next day because you have to let the cheesecake chill for at least two hours. So what's the point? Although, I do admit it was fairly tempting to grab a piece at one in the morning...

Second piece of advice: Don't skimp on the chocolate chip cookies for the crust. The more crushed up cookies the better! My sous-chef (a very patient boyfriend who was kindly following all of my orders without question) didn't crush up quite enough of the cookies. I thought we would have more than enough, but I struggled to cover the bottom of the pie dish. This could also be because I didn't use enough butter. The moral of this story: use your measuring spoons kids! Unless you're measuring Irish Cream. Then just eyeball it. And be generous. Then pour yourself a glass for all of your hard work.

In conclusion, I honestly have not seen the final product yet. It has been chilling in the fridge overnight and I'm super pumped to go home and dig in tonight. If I can get my camera working, I will put up some pictures so that everyone will be inspired to make their own. Who knows, maybe I'll bring in the leftovers for the lucky ladies at Young Audiences to sample!


Who are we kidding? There won't be leftovers.

Quick Chocolate Milk Shake

The little boy I babysit for has been hounding me for a chocolate milkshake lately. When I say, what do you want for lunch, he says: "A chocolate milkshake!". When I say, what do you want as a snack, he says: "A chocolate milkshake!". You get the idea. I don't think it's a good idea to give an already super energetic seven-year-old milkshakes every time he asks, but after I found this recipe, I may make an exception. It's summer right? That means babysitters and kids alike need something to cool them down or make them smile on those weird rainy, cool, Indianapolis days when they can't go to the pool!

Serves: 2 Prep: 5 minutes Cook: 0 minutes

Ingredients

6 rounded tbsp vanilla ice cream

4 tbsp drinking chocolate (chocolate syrup)

1 1/4 cups milk

1 chocolate flake bar, coarsely crushed (optional)

ground cinnamon, to dust (optional)

1. Place the vanilla ice cream, drinking chocolate, and milk in a blender or food processor.

2. Process the mixture for 30 seconds, then pour into 2 tall serving glasses.

3. If you've decided to use it, sprinkle with the flake, add a light dusting of cinnamon, and serve with straws, if you like. Or garnish with strawberries or raspberries. Be creative!

Viola! Super Simple! Super delicious!! Makes the babysitter and seven-year-old happy!

Irish Cream Cheesecake

You don't have to be lucky or Irish to make this decadent treat for grownups. Perfect for St. Patrick's day, a fancy event where you want to show off, or just because you want your Irish Cream in something other than coffee. Don't worry; there's nothing wrong with eating half a cheesecake by yourself. Just don't drive afterwards....

Irish Cream Cheesecake

Serves 12 Prep: 45 minutes plus 3 hrs Chilling Cook: 5 mins

Ingredients

Oil, for brushing

6 oz/ 175 g chocolate chip cookies
2 oz/55 g butter

Filling
8 oz/225 g semisweet chocolate

8 oz/225 g milk chocolate

3/4 cup golden superfine sugar

1 1/2 cups cream cheese

1 3/4 cups heavy cream, whipped

3 tbsp Irish cream liqueur

To Serve

Creme Fraiche or sour cream

Fresh Fruit

1. Line the bottom of an 8 inch/20 cm springform cake pain with foil and brush the sides with oil. Place the cookies in a plastic bag and crush with a rolling pin. Place the butter ina pan and heat gently until just melted, then stir in the crushed cookies. Press the mixture into the bottom of the pan and let chill in the refrigerator for 1 hour.

2. To make the tilling, melt the semisweet and milk chocolate together, stir to combine and let cool. Place the sugar and cream cheese in a large bowl and beat together until smooth, then fold in the whipped cream. Fold the mixture gently into the melted chocolate, then stir in the Irish cream liqueur.

3. Spoon the filling over the chilled biscuit base and smooth the surface. Cover and let chill in the refrigerator for 2 hours, or until quite firm. Transfer to a serving place and cut into small slices. Serve with a spoonful of creme fraiche or sour cream and fresh fruit.

Cook's Tip: Look out for minature bottles of Irish cream liqueur, as they are a handy size for cooking. If you cannot find Irish cream liqueur, try using brandy.

Simple, tasty, and no hangover!

Barbecued Chocolate Bananas!

Your beloved summer intern is pretty pumped about this recipe! To be honest, I haven't tried it yet. I just discovered it in Cassandra's Chocolate cook book, but jimney-crickets does it look fun. Barbecue? Chocolate? Bananas? Heck yes! I will try it this weekend and give everyone an update next week!

Barbecued Chocolate Bananas

Serves: 4 Prep: 5 minutes Cook time: 10 minutes

Ingredients

4 bananas
1 3/4 oz or 50 grams of chocolate chips
1 3/4 oz or 50 grams of miniature marshmallows
whipped cream, to serve

1. Using a sharp knife, slit the banana skins and almost through the bananas. Push chocolate chips and marshmallows into the slits, then wrap tightly in foil.
2. Place the banana and chocolate pockets on a grill rack and cook over hot coals on a lit barbecue for 10 minutes, turning after 5 minutes.
3. Open up the pockets carefully (they will be hot!) and serve the bananas with whipped cream.

Variation: For a fruitier flavor, add a selection of other fruits to each pocket, such as whole strawberries and raspberries, or peach and mango slices.

Tip: If you do not wish to use a barbecue, the banana pockets can be baked in a preheated oven at 425 degrees Fahrenheit for 15-20 minutes.

I'm going to do some variations of my own. I'm thinking raspberries on the inside and served with ice cream. Hmm. Anyone else have some ideas? I think the possibilites are endless!

Be nice to your chocolate; it's been through a lot!

So, we've already looked into the long gooey history of where chocolate came from, but now we need to investigate the how? What magical transformation happens to take chocolate from a shriveled old pod in the jungle to the decadent treat we all know and love? Our very own arts programming sales manager, Cassandra, investigates.

By this point, we all pretty much know that chocolate is made from cacao. The largest growers of the cacao tree are Nigeria, Ghana, the Ivory Coast, and Brazil. Cacao beans are grown inside a pod, and take 5-6 months to develop. When they ripen, they turn from a greenish yellow to an orange or red. They are harvested twice a year. The pods are cut from the trees and placed on banana leaves in wooden boxes. They are left to ferment, and depending on the variety, this can take anywhere from 2-7 days. During this period, the beans darken, wrinkle, and loose their bitter taste. Afterwards the beans are sun dried for several days, then packed in burlap sacks and shipped to factories. The beans are then sorted and cleaned. The next stage is to roast the beans in large rotating drums at about 250-350 degrees Fahrenheit for 30 minutes to 2 hours, depending on the type. At this point the outer shell is removed in a process called winnowing and the inner nib is crushed into a fine paste called chocolate liquor (sorry, no alcohol here). From here, the chocolate liquor is pressed, separating out most of the cocoa butter (the fatty part of the chocolate). The solids that are left are referred to as cocoa solids or cocoa powder. The cocoa powdered can be left natural or it can be dutched, a process that involves treating the powder with an alkali which causes it to react while baking differently than a natural powder would. At this point, there are countless ways of combining, shaping, molding, solidifying, kneading, conching, and refining the cocoa liquor and cocoa butter to get the desired effect. Chocolate comes in many shapes, sizes, flavors and forms and like anything good, it takes a lot of work to get it just right. Although this is a very brief summary of a long, complex process, I hopes it makes you stop and appreciate that chocolate bar you're eating a little bit more. It's had quite a journey!

-Cassandra

Here's a couple of fun youtube videos if you want some more information!

From Tree to Treat

A cute kid talks about how chocolate is made!

Since we're on the topic of weird chocolate....

Since we're all about open minds here at Young Audiences, here's a story about some crunchy, munchy, mouth-watering chocolate covered bugs from our very own scheduling director, Angela's, hometown of Decatur, Illinois.

Decatur, IL--as well as much of central and southern Illinois--has been dealing with the 13 year cicada this summer. At my parents' house this means sitting out on the deck is out of the question for a few weeks, because the noise is incredible in a wooded neighborhood.

One local business has decided to make a fund raiser out of the creepy critters. This has got to be the worst example of the old adage "when life gives you lemons, make lemonade" that I have ever heard. The staff at an assisted living facility agreed to eat a chocolate covered cicada for every $10 donated to the Central Illinois Chapter of the Alzheimer's Association. The staff dietitian collected bugs from her own yard and made the "treats" herself at home. They raised $2000 dollars. That's right; they ate a collective 200 bugs.

-Angela

Hmm...perhaps a new fundraising idea for Young Audiences?

That's also the greatest picture of a man eating a chocolate covered cicada ever.

If you love chocolate, you have to check these out!

We've found some awesome, tasty, and sometimes bizarre chocolate websites for you! If you think yourself a true chocolate fan, you've got to look through these!

-Customize your own chocolate bar with Chocomize! And for a pretty good price too! Start with a nicely sized piece of chocoloate and then mix in up to five ingredients! And we're not just talking sprinkles and peanuts; you can add everything from pretzels and raspberries to lavender and 23-karat edible gold! I'm going to be honest: I may have spent about a half hour simply creating as many combinations as possible. Great for gifts or any day when you're feeling creative.

-Seriously, who doesn't want chocolate in the shape of a gun? Cure your sweet tooth and your love of firearms at chocolateammo.com . The perfect gift for the hunter and the chocoholic in your life!

-Bacon and chocolate finally together! It's about time! The people at Vosges Haut Chocolat are geniuses.

-Looking for a bunch of somewhat weird chocolate facts? Chocolateworld.com has got you covered. Everything from chocolate sushi to what it's like to be trapped in a giant vat of chocolate (maybe not as pleasant as you think).

-I bet all you chocolate lovers out there have been craving some chocolate covered bugs! Mmm. Crunchy. You can either make them at home (instead of getting out the bug-killers, round up those little critters and dip them in some melted chocolate for a tasty treat). Or you can buy them here. I'm sorry to say that we will not be having these at our Chocolate Fest, but I'm sure we can find something even tastier to make you feel better!

Those are only a few of the wacky chocolate sites out there. We're sure that the great world wide web is simply bursting with weird and delightful chocolate facts and products. We highly recommend going and searching for yourself and then getting back to us. Now, if you'll excuse us; there's a great big platter full of chocolate bug cookies waiting for us.

Joli's fool-proof Chocolate Cranberry Torte

I love to bake. Even more so, I love to eat. So, it should be no surprise that my favorite and most used iPhone app is from Epicurious.com. It is a great resource, not only for fancy-pants recipes like my favorite pumpkin risotto, but also the basics like homemade pie crusts or whipped cream. The best part of the site is the ratings and reviews left by other users. I always read them before dciding to use the recipe and invariably tweak it based on other users' suggestions or my own intuition.

I first discovered the recipe below when I was planning an important holiday dinner. My parents were traveling from twelve hours away. I invited my in-laws to join us and began planning an elaborate four course meal sure to impress them all. Most of my recipes came from Epicurious. Just in case you are wondering, the menu included:

-Appetizer: PF Chang's Lettuce Wraps (which I actually serve without the lettuce in little wonton cups).

-First course: Marinated Shrimp with Champagne Buerre Blanc.

-Second course: Wedge salads with cherry tomatoes and blue cheese crumbles.

-Main course: Standing Rib Roast with Roesemary-Thyme Crust, steamed green beans, and roasted garlic mashed potatoes.

At this point in the meal, everyone was pretty sated. But the piece de resistance was dessert--a decadent rich chocolate creation which is surprisingly fool-proof. I have made it many times since and it is always a huge hit. In addition to the sauce, I usually serve it with homemade whipped cream, both of which balance out the richness of the torete quite well. According to my husband, the torte makes an excellent meal any time of the day, including breakfast!

Chocolate Cranberry Torte Recipe from Epicurious.com

Sauce

1 cup fresh or frozen cranberries

3/4 cup water

1/3 cup sugar

2 tablespoons Chambord (black raspberry liqueur)

Torte

1 cup dried sweetened cranberries

1/3 cup Chambord

1 cup (2 sticks) unsalted butter, cut into pieces

12 ounces bittersweet (not unsweetened) or semisweet chocolate chopped (i use dark chocolate)

1 1/2 cups sugar

6 large eggs, room temperature

2/3 cup all purpose flour

1/2 teaspoon salt

Glaze

1 cup whipping cream

10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped (again, I use dark chocolate)

1/4 cup Chambord

Fresh mint leaves

Preparation

For Sauce

Bring first 3 ingredients to boil in saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium; cook until cranberries burst, about 5 minutes. Transfer to processor; puree. Strain puree into bowl; discard seeds. Mix in Chambord. Cover; chill at least 2 hours or overnight (sauce will thicken).

For torte:

Position rack in center of oven and preheat to 350 degrees F. Butter and flour 9-inch-diameter springform pan. Line bottom with parchment paper. Stir 3/4 cup cranberries and Chambord in small saucepan over medium heat until liqueur simmers, about 1 minute. Cool to room temperature. Drain cranberries; reserve liqueur and cranberries separately.

Melt butter in heavy large saucepan over medium heat, stirring until beginning to bubble at edges. From from heat. Add chocolate; let stand 1 minute. Whisk until chocolate is melted and smooth. Whisk in sugar, then eggs 1 at a time (batter will look grainy). Whisk in reserved liqueur. Add flour and salt; whisk gently until blended. Stir in reserved cranberries; transfer to prepared pan. Bake torte until top is puffed and cracked and tester inserted into center comes out with moist (not wet) batter attached, about 1 hour. Cool completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.)

For glaze:

Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in Chambord. Let stand until glaze is thick but still pourable, whisking occasionally about 2 hours.

Line rimmed baking sheet with foil; place cake rack in center. Cut around torte to loose; remove pan sides. Place 8-inch-diameter cardboard round or 8-inch tart pan bottom on top of torte. Holding cardboard springform pan bottom, turn torte over and place on rack. Remove pan bottom; peel off paper. Pour 1 1/2 cups glaze over torte. Using icing spatula, smooth glaze over top and sides (re-apply any glace from foil if necessary). Freeze torte until glaze is set, about 10 minutes. Pour remaining 1 cup glaze over torte and smooth evenly. Sprinkle remaining 1/4 cup dried cranberries around top edge. Freeze until glaze is firm, about 15 minutes. (Can be made 1 day ahead. Transfer to platter. Cover with cake dome and chill. Let stand at room temperature 1 hours before serving.)

Arrange fresh mint leaves between cranberries at top edge of torte. Cut into wedges and serve with sauce.

-Joli

Director of Development