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    You are in: Home / Cookbooks / Cha Cha Chocolate!
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    99 recipes in

    Cha Cha Chocolate!

    A collection of my chocolate recipes!
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    The classic chocolate cream pie, served at the Hershey Hotel. And now a little history: While the nation was suffering through the Great Depression, the "Chocolate King," Milton S. Hershey, had a vision. Though close friends and associates called him crazy and urged him not to do it, he was determined to build a grand hotel high atop Pat's Hill in the town he built on chocolate. Nearly three decades earlier, Hershey had perfected his formula for milk chocolate and began his planned community of Hershey, Pennsylvania. He had already constructed the chocolate factory, homes for his employees and a school for orphaned boys. Now it was time to realize his dream. Before his wife, Catherine, passed away in 1915, she and Milton had planned to build a luxury hotel in the style of those they loved during their travels abroad. They dreamed of re-creating the Heliopolis Hotel, a famous resort in Cairo, Egypt. Hershey went so far as to purchase the architectural plans, but when the estimated cost to duplicate the structure was $5 million, he abandoned the idea. In 1930, Hershey announced that he intended to build his hotel after all. He gave his architect, D. Paul Witmer, a postcard of a smaller hotel he and Catherine had enjoyed on the Mediterranean. His involvement didn't stop there. Based on travel notes he and his wife had kept, Hershey instructed Witmer to outfit the new hotel with a Spanish patio, tiled floors, a fountain, and a dining room with a good view from every table. During construction, as many a 800 steelworkers, masons, carpenters, and other craftsmen and laborers were employed on the Hershey payroll. "We have about 600 construction workers in this town," Hershey said. "If I don't provide work for them, I'll have to feed them. And since building materials are now at their lowest cost levels, I'm going to build and give them jobs." Work began in 1932, continued through a very mild winter and was completed in 1933. A formal opening celebration was held on May 26, 1933 with a dinner and dance for 400 invited guests. The $2 million Hotel Hershey opened for business the next day. It was an elegant jewel nestled in the rolling hills of Hershey's birthplace. A local newspaper observed, "Somewhat belying the simplicity of taste for which the "Chocolate King" is noted, the hotel is characterized by great luxury of detail and elegance of appointment. Tinted walls, palms and fountains, carved woodwork, and brilliant hangings and rugs." Indeed, a Mediterranean-style hotel in central Pennsylvania was unarguably distinctive. Among its unique features, the Circular Dining Room promised what Hershey wanted - a view from every table. Built in a semicircle, without pillars or corners, it allows each guest to view the breathtaking formal gardens on the far side of the windows. Thirteen stained glass windows frame the outside perimeter, with each pane depicting birds and blooms native to Hershey's beloved state. The Hotel Hershey celebrates over 70 years of tradition and elegance.

    Recipe #238800

    This is a variation on a hot chocolate recipe that I found on the net. It originally used 2 eggs, but I left them out.

    Recipe #171405

    Recipe courtesy Melissa Stadler for 2011 Cooking Channel, Show: The Perfect 3 Episode: Cookies

    Recipe #481146

    One of the first recipes David Lebovitz put up on his site was a hot chocolate recipe from Wittamer, one of the best chocolate shops in Brussels, where he actually worked for a time. The head chocolatier, Michael Lewis gave him this recipe, which they serve in their chic tea salon overlooking the place Sablon. Try to find the best chocolate you can(30-40%). Adapted from The Great Book of Chocolate.

    Recipe #379034

    Adapted from a recipe in Southern Living magazine, I used my favorite chocolate-dark!

    Recipe #335810

    Such a yummy recipe, adapted from a Maxwell House!

    Recipe #198907

    Hot chocolate first came to Spain by means of religious orders at the beginning of the Conquest. Spanish chocolate(Chocolate a la espanola) is thick and served throughout Spain. Adapted from cooking.com.

    Recipe #190274

    I have this written on an old envelope, I changed it from another recipe to make it easier. I hope you enjoy!

    Recipe #437710

    A recipe the you will have fun with! This will also make a good treat for Halloween! Adapted from Cooks Recipes.

    Recipe #192364

    My daughter just loaned me her Peachtree Boquet cookbook, put out by the Jr. League of DeKalb County, Ga. There are some real goodies in this one. This is pretty healthy for tasting so darn good! I have tweeked this just a leetle!

    Recipe #292191

    This is a classic Oaxacan dish, served with rice. Each family has their own version, this one is made by the Restaurant La Olla, Oaxaca México. A little information: Oaxaca is to Mexican food lovers and cooks perhaps what Florence is to art aficionados. Walking through any village market, or just down the street in Oaxaca is a aromatic as well as visual delight. In Oaxaca, it is difficult for one to walk for very long without ending up in a market and passing a dozen little restaurants. Not only has Oaxaca made significant contributions to the flavors of the world - especially with its extraordinary mole (mo-lay) sauces: sharp, thick, sweetly complex, with top notes of smoke, sometimes clove and citrus and always undertones of dried-chile heat, but the Indians from Oaxaca invented two of the cooking utensils that are still essential in Mexican cooking: the molcajete (stone utensil used to crush and mix spices) and the comal (metal utensil for heating and baking). Oaxaca is justly famous worldwide for its vibrant, inventive, and diverse cuisine. The markets and restaurants produce their succulent, rich moles for which Oaxaca is famous. There are at least seven basic varieties of mole made in the region. Here are nine: negro (black), amarillo (yellow), coloradito (reddish), almendrado (with almonds), verde (green), rojo (red), Manchamanteles (tablecloth stainer) and chichilo negro. There is always mole being served in Oaxaca, such as the coloradito; with its brick-red color of roasted chiles, sautéed spices, and ground, charred bread, it is elusively spicy and with a slightly tangy sweetness, a little smoky, with the fullness of toasted grain and a bit more pungent than the negro or the amarillo, which is especially mild, with its clean chile flavor, a strong top note of cumin and a slightly oily texture.

    Recipe #240822

    This is a rich version of cocoa and what a treat it makes! In the 18th century Europeans married milk with chocolate and sugar. Soon after, it became a very popular after dinner drink! Adding a pinch of cayenne gives it a little spice too! Adapted from Country Living magazine.

    Recipe #348098

    This is so soothing and a great source of calcium! From an almond site.

    Recipe #172549

    Graham crackers filled with pudding and frozen! So easy.

    Recipe #163585

    A great ending to a lovely summer barbecue! Adapted from Country Living magazine. The original recipe called for brandy, but I have subbed vanilla.

    Recipe #160575

    This recipe is adapted from one in the wonderful French culinary encyclopedia, "Larousse Gastronomique." It is delicious and pretty to look at.

    Recipe #305500

    This is simple and you can use the candy bar of your choice! From Blendtec! Suggestions for candy bars-Heath bars, milk chocolate, butterfingers)

    Recipe #177600

    So simply delicious! If you like salt with your chocolate, use salted cashews. If you would prefer, use unsalted cashews. Adapted from the QVC website.

    Recipe #192329

    Not one but three deep-chocolate versions of your favorite wintertime sip. You can easily double or triple this recipe to serve a crowd. Adapted from Delish magazine.

    Recipe #379009

    Easy and quick and you will have fun adding stir ins! Serve this with Recipe#351524 for a real treat! Adapted from Southern Living magazine.

    Recipe #351530

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