“Little Chocolatiers,” which airs at 9 p.m. on Monday, introduces Steve and Katie Hatch, little people who own a chocolate shop in Salt Lake City. Though it’s premiering as a special, it’s already got six episodes lined up for 2010.

Also on Monday at 10:00 p.m., TLC rolls out “World Chocolate Championship,” a one-hour special that goes behind the scenes as 19 of the best chocolatiers in the word compete in Paris for the title of World Chocolate Master. They will compete in five categories, including hand-dipped praline, layered cake, gastronomic dessert platter, chocolate decorated haute couture hat, as well as incorporate the theme of the 2009 competition in a final showpiece made entirely of chocolate.

Sounds like a delicious night to me!

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I love watching how other people prepare things, the ingredients they use, and let’s face it, I’m easily charmed by cute commentary!

These chocolate chip cookies have been proclaimed as the best by their maker. Decide for yourself!

The BEST Chocolate Chip Cookies

1 stick regular Crisco (or 1 cup Crisco)
1 cup white sugar
1 tsp salt
1 tsp baking soda
2 eggs (large or jumbo)
1 cup brown sugar, packed
2 cups all-purpose flour

~ Mix the Crisco and white sugar together with a mixer on medium speed for 2 minutes till creamed together.

~ Add the salt, baking soda, eggs and brown sugar. Mix again on medium for 1 minute or until incorporated.

~ Add the flour and mix with the mixer until both cups are incorporated.

~ Stir in an entire bag of semi-sweet chips by hand.

~ Roll into balls larger than golf ball size, but smaller than a small lemon, about six should fit on one cookie sheet at a time. Leave room because they get big.

~ Bake at 345 for 14-14.5 minutes.

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I like the idea of making these for friends and family and arranging them on a platter in the shape of a Christmas tree or even a wreath. Dying the coconut red or green is also a nice touch! These would be great for Valentine’s Day, too, come to think of it!

Chocolate Cherry Christmas Creams

1 cup semi-sweet chocolate chips
1/3 cup evaporated milk
1 1/2 cup sifted powdered sugar
1/3 cup chopped nuts
1/3 cup chopped maraschino cherries, well drained
1 1/4 cup coconut OR chopped nuts

~ Melt chocolate and milk over low heat. Remove from heat. (Can also be melted in the microwave – check every 15 to 25 seconds.)

~ Stir in powdered sugar, nuts and cherries, mix well.

~ Chill until cool enough to handle.

~ Shape into 1-inch balls and roll in nuts or coconut.

~ Chill at least 4 hours. Keep chilled.

~ Makes 24 pieces.

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Both adaptations of the book by Roald Dahl have their merits, of course, but personally, I prefer the current remake with Johnny Depp. I grew up with the Gene Wilder original from the 70’s and to be honest there was just always something about it that creeped me out. It was great fodder for the imagination (a chocolate and candy factory all to yourself? Yes, please!) but I’d only watch it when I had to (meaning when the only TV in the house was occupied by a sibling watching it).

Anyway, which interpretation do you prefer? The now-classic 1971 film starring Gene Wilder, or the more recent 2005 film starring Johnny Depp?

[images: amazon]

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This series of videos by professional party caterer Lauren Taylor show the step by step process of making chocolate truffles at home. They’re really very easy to do, and the variations — from coatings to fillings — are practically endless.

In the second part, she talks about the importance of choosing the right chocolate for truffle making. I do agree that you get what you pay for, and typically, more expensive chocolate will be better (not always, but it’s a safer bet than buying a bag of Hershey’s, in my not so humble opinion!).

Though the videos are a big long-winded and really could have been condensed down to one, they’re pretty useful for anyone who prefers to see something done in steps before attempting it themselves.

~ Part three: Ingredients for Chocolate Truffles
~ Part four: Melting Ingredients for Chocolate Truffles
~ Part five: Shave Chocolate for Truffles
~ Part six: Melting Chocolate for Truffles
~ Part seven: Melt Chocolate Ganache in a Double Boiler
~ Part eight: Cooling the Chocolate Truffle Ingredients
~ Part nine: Rolling Chocolate for Truffles
~ Part ten: Serving tips

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First, why had it never crossed my mind to add chocolate to snickerdoodles? (This must be remedied immediately.) Second, not only is chocolate added to the sugar-cookie-y snickerdoodles, but she also adds cayenne for the Mexican hot chocolate kick, and then manages to make the whole thing vegan by using almond milk and no eggs!

After doing a little more digging I’ve come to find that this is an original recipe from Isa, and only available in her cookbook, “Vegan Cookies Invade Your Cookie Jar,” which is currently available for pre-order on Amazon. And even though our diet isn’t vegan (or even vegetarian) I’ve added this cookbook to my wishlist! (Also: cupcakes!)

[image: amazon]

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One thing I love doing with them are desserts that are geared specifically toward kids. These aren’t necessarily things that would an adult say “I’ve got to have that,” but would make a kid say “that was a blast!” And of course, it’s even better if it involves chocolate!

This series of videos from Monkeysee does just that. The one above shows how to make a simple dessert pizza using a sugar cookie dough crust, Nutella chocolate spread, and white and milk chocolate chips (though I think I’d make it directly on the cookie sheet for fear that it would fall apart while moving it!).

These would be perfect to make for an after school snack, since you don’t have to spend much time on the dough (even if you actually make it!), and the Nutella and chips require no special preparation.

There are also videos on how to make “dirt” cups using chocolate pudding and chocolate cookies.

What are your favorite fun desserts to make with kids?

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I’ve never had a reason to even step inside the Bellagio, so I haven’t seen this in person, but the videos give you an idea of how large this thing really is.

Standing 27 feet tall, the machine, created by Chef Jean-Philippe Maury, circulates 2100 pounds or about 120 quarts of white, dark and milk chocolate per minute.

While fully functional, the fountain is not “open” for public consumption.

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Translated from French, pots de crème means “pots of cream.” It’s a French dessert of a usually baked then chilled custard served in small dishes, or ramekins. It’s traditionally made with eggs, cream, milk and vanilla, and chocolate is easily added.

The video above shows you how to make a version of chocolate pots de crème using chocolate chips, egg substitute, vanilla and scalded cream. The ingredients are placed in a blender and blended until smooth. The mixture is then poured into ramekins and refrigerated — no baking required! It’s arguable that this is a pot de creme at all instead of just a basic pudding, but if you don’t feel like turning on an oven, it’s a great substitute.

Chocolate Pot de Crème

1 cup chocolate chips
1/4 cup egg substitute (Egg Beaters)
1/2 tsp vanilla extract
3/4 cup half and half

Place chocolate chips, egg substitute and vanilla extract in a blender. Scald half and half in a pan until bubbles form around the edge. Pour half and half over ingredients in the blender and blend for 20-25 seconds or until smooth. Pour mixture into ramekins and refrigerate for 4-6 hours before serving.

For more traditional methods of making pots de crème, check out:

~ Chocolate Chile Pots de Crème
~ Gale Gand’s Chocolate Pots de Crème
~ Chocolate Pots de Crème

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This video is from a news station in Wisconsin that featured a segment with pastry chef Lindsay Brooks. Her recipe is a silky chocolate mousse with chipotle caramel sauce, and as soon as I find some chipotle powder I’m making this for my husband!

Lindsay managed to come up with a chocolate mousse that is both sugar- and egg-free, but her version does contain dark rum and espresso.

Silky Chocolate Mousse

1 3/4 cups whipping cream
12 ounces dark chocolate pieces
3 ounces espresso
1 tablespoon dark rum
2 tablespoons butter
1 teaspoon gelatin

~ Melt chocolate chips, coffee, rum and butter over barely simmering water, stirring constantly. Remove from heat, cool.

~ Sprinkle gelatin over 1/4 cup whipping cream. Allow gelatin to bloom for 10 minutes. Microwave cream mixture until warm and gelatin dissolved. Stir into cooled chocolate.

~ Beat remaining whipping cream to medium peaks. Carefully fold in the cream into chocolate mixture. Do not over work the mousse.

~ Spoon into bowls or martini glasses and chill for at least 1 hour.

Chipotle Caramel Sauce

1 cup sugar
1/4 cup water
1 cup whipping cream
1/4 teaspoon chipotle powder

~ Bring sugar and water to a boil and allow to cook until sugar turns amber color. Remove from heat and stir in cream and chipotle powder. Serve at room temperature.

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