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Chocolate Da : 7th July
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- 7th July, Kidsfreesouls

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Click a chocolicious 'hi' to your friend or a sweet wish to your Teachers/parents/grandparents and make them feel extra special! Chocolate is one of the life's great pleasures. It's rich consistency and distinctive flavor appeal to everyone's sweet tooth. It is a prime source of instant energy as it is full of carbohydrates and contains traces of the stimulants caffeine and theobromine. Chocolate was first brought to the western world some 400 years ago, when Spanish explorers came across it in South America. At first it was used only as a drink, but in the 19th century, the familiar chocolate bar was invented in Switzerland and quickly became the world's most popular confection. The tree that yields chocolate is aptly named Theobroma, which means food of the gods. The tree has been cultivated for so many centuries that there are probably no wild trees left. It is from the pale purple-pink beans within the pulp of the hanging fruit that chocolate is made.

CHOCHOLATE RECIPES

Serves 6

Ingredients

• 1 strawberry jelly
• 200g (7oz) sponge fingers
• 225g (1/2lb) strawberries
• 100g Cadbury's Bournville chocolate
• 284ml (1/2 pint) double cream
• 150g carton thick strawberry yogurt
• 125g (4oz) cream cheese
• 5 Cadbury's Flake from the 99 pack

Also, you will require

• A 1kg (2lb) loaf tin lined with cling film

Step 1

Dissolve the jelly in 275ml (1/2 pint) boiling water. Lay about 8 sponge fingers across the tin base then soak with jelly. Place a layer of sliced strawberries on top and moisten again.

Step 2

Melt some of the then cool the chocolate. Whisk together the cream, yogurt and cream cheese, then divide in half. Stir chocolate into one amount and all but 4 tablespoons of jelly into the other. Spread half the chocolate cream, in the tin, with 2 tablespoons of jelly, then add a further layer of sponge fingers, sliced strawberries and chocolate cream, completing with fingers on top, moistened with jelly. Press down slightly and leave overnight.

Step 3

Carefully turn the dessert onto a plate. Swirl over the strawberry cream. Decorate with Flake and strawberries.

CHOCOLATE DAY- 7TH JULY & This Year it is 7-7-07 ! A date with Destiny!

 Serves 8

Ingredients

• 200g Cadbury's Bournville chocolate
• 125g (4oz) butter
• 225g (8oz) plain flour

Filling

• 4 eggs
• 125g (4oz) caster sugar
• 50g (2oz) cornflour
• 275ml (1/2 pint) milk
• 284ml (1/2 pint) double cream
• 5ml (1 tsp) vanilla essence
• 10ml (2 tsps) gelatine
• Strawberry jam
• 225g (8oz) strawberries

Also, you will require

• A 20-23cm (8-9 inch) deep flan tin

Step 1

Melt half the chocolate. Rub fat into the flour, then add the chocolate with 1 tablespoon water. Bind the pastry together and press into the tin being careful to avoid thick corners. Prick the base. Bake at Gas Mark 4, 180°C, 350°F for about 25 minutes until cooked.

Step 2

Whisk eggs, sugar and cornflour together until thick. Heat the milk, cream and essence but do not allow to boil; beat into the eggs then return to the clean pan. Stir the custard over a low heat to thicken, again without boiling.

Step 3

Sprinkle on gelatine, stirring until dissolved; divide in half. Reserve 6 squares of chocolate, melt remainder in one amount of custard; cool.

Step 4

Spread jam in the pastry case, pour in the chocolate custard and leave until firm, before pouring on the plain custard. Leave the pie to set completely.

Step 5

Decorate with sliced strawberries brushed with warm jam.

The ice-cream won't have a chance to melt on these party treats,
they will be demolished in seconds but serve them in small dishes just in case.Makes 12.

 Ingredients

• 100g bar Cadbury's Bournville chocolate
• 50g (2oz) soft margarine
• 50g (2oz) soft brown sugar
• 2 eggs
• 75g (3oz) self-raising flour
• 125g (4oz) soft cream cheese
• 25g (1oz) caster sugar
• 1.5 litres (21/2 pints) vanilla ice-cream

To decorate

• 1 pkt Cadbury's milk chocolate Buttons
• 36 seedless raisins
• 1 liquorice bootlace

Also, you will require

• A 12 space bun tin or 12 paper cases and a baking tray
• An ice-cream scoop

Step 1

Melt the chocolate, then beat in the fat, brown sugar, 1 egg and flour. Beat thoroughly for 3 minutes, then divide between the bun tins or paper cake cases.

Step 2

Beat the cream cheese with the caster sugar and remaining egg, then drop a good teaspoonful of the mixture onto each bun. If you use paper cake cases, arrange them close together on a baking tray so that they do not spread.

Step 3

Bake in an oven Gas Mark 4 / 180°C / 350°F for about half an hour until well risen. Turn out if using a bun tin, then cool on a wire tray.

Step 4

The bears' heads can be made in advance and stored in the freezer. To make them, take scoops of ice-cream and decorate with Button ears on top, raisin eyes and noses and liquorice mouths. Just before serving, place a head on each bun.

Step 5

To make brown bears use chocolate ice-cream with Cadbury's creamy-white Buttons for ears.

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