Different types of Chocolates  
  Chocolate does the good stuff you didn’t know about                                              
    You’ve probably read that chocolate affects your brain by causing the release of the “happiness neurotransmitters” – serotonin, dopamine, and endorphins.[1] Like coffee, chocolate is also a potent source of polyphenol antioxidants.                                                
    But experienced chocolate hackers also know chocolate to be a useful tool for improving performance in lesser-known ways. In fact, cacao exerts a systemic effect on the body, with benefits ranging from improved healthy blood flow and cognition to beneficial alterations in gut bacteria!                                                 
  Chocolate & Ginger Tarts  
    1 plain flour, for dusting  
    2 375g/13oz ready-made shortcrust pastry  
    3 250g/8oz dark chocolate, roughly chopped  
    4 250ml/8floz double cream  
    5 75g/3oz stem ginger, finely chopped  
    1 Preheat the oven to 200C/400F/Gas 6.  
    2 Dust the work surface with flour and roll the dough out thinly. Use it to line one large 25cm/10in tart ring or 6 individual tartlet rings 10cm/4in in diameter. Trim away any excess.  
    3 Line the tart case with baking parchment, fill with baking beans and bake in the oven for 12-15 minutes. Remove the baking beans and paper and cook for a further 10 minutes or until the base of the tart is golden-brown and cooked through. Remove the tart from the oven and set aside to cool.
    4 Meanwhile, heat the chocolate and cream in a saucepan set over a medium heat, stirring continuously until the chocolate melts and mixture is smooth and thick.  
    5 Sprinkle the finely chopped stem ginger over the base of the tart, reserving a little to garnish.  
    6 Pour the chocolate mixture into the tart shell and chill in the fridge for 45 minutes, or until set. Sprinkle over the remaining stem ginger.  
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  Dark Chocolate Waffles  
    1 2 cups all-purpose flour        
    2 ½ cup unsweetened cocoa powder      
    3 ¼ cup (packed) brown sugar        
    4 2 teaspoons baking powder        
    5 1 teaspoon baking soda        
    6 1 teaspoon kosher salt        
    7 3 large eggs, separated        
    8 2 cups buttermilk          
    9 ½ cup olive oil          
    10 1 teaspoon vanilla extract        
    11 6 oz. bittersweet chocolate (at least 70% cacao), finely chopped  
    12 Nonstick vegetable oil spray        
    13 Unsalted butter and warm pure maple syrup (for serving)  
    Preheat oven to 250°. Whisk flour, cocoa powder, brown sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add egg yolks, buttermilk, oil, and vanilla. Blend with a fork, then gradually incorporate dry ingredients, mixing just until combined.  
    Using an electric mixer on medium-high speed, beat egg whites in a small bowl until soft peaks form. Working in 2 batches, fold egg whites into batter just until combined. Fold in chocolate.  
    Heat a waffle iron until very hot; lightly coat with nonstick spray. Working in batches, cook waffles until cooked through. Transfer to a wire rack set inside a baking sheet, cover loosely with foil, and keep warm in oven until ready to serve.  
    Serve waffles with butter and syrup.  
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  Pancakes with Berries and White Chocolate    
    1 50g/1¾oz plain flour  
    2 small pinch salt  
    3 1 medium free-range egg  
    4 150ml/5fl oz milk  
    5 2 tsp vegetable oil or melted butter, plus extra for frying  
    For the toppings  
    1 100g/3½oz white chocolate, broken into small pieces  
    2 200g/7oz mixed frozen berries  
    Put the flour and salt in a large bowl. Make a well in the centre, pour in the milk and crack in the egg. Using a whisk, gradually incorporate the flour into the wet ingredients until you have a smooth batter. Add the vegetable oil and mix thoroughly.  
    Heat a large frying pan over a medium heat. Add a little oil and use kitchen paper to smear it all over the base of the pan. Add a small ladleful of batter and swirl it around the pan to create a thin, even layer. Cook for 1-2 minutes, or until the batter is a little darker and set in the middle (to check, lift the edge of the pancake and check the underside is lightly golden-brown). Flip it over and cook the other side for 30-40 seconds. Transfer to a warm plate and cover with a clean tea towel to keep it warm. Cook the remaining batter in the same way to make 3 more pancakes.  
    For the topping, melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Alternatively, melt the chocolate in short bursts in a microwave.  
    Put a pancake on each serving plate and divide the frozen berries between them. Drizzle the melted chocolate over the top and serve immediately. The heat of the pancakes and chocolate will thaw the berries quickly, but you want them to be chilled (it’s the contrast of temperatures that makes it so special).  
  Chocolate fairy cakes  
    For the sponge  
    1 4 free-range eggs  
    2 225g/8oz sugar  
    3 225g/8oz self-raising flour  
    4 225g/8oz butter, melted  
    For the chocolate buttercream icing  
    1 110g/4oz butter, softened  
    2 170g/6oz icing sugar  
    3 55g/2oz cocoa powder, sifted  
    4 1-2 tbsp milk  
    Preheat the oven to 180C/350F/Gas 4 and lin 2 x 12-hole fairy cake tins with paper cases.  
    Whisk the eggs and sugar together in a bowl until light and fluffy.  
    Carefully fold in the flour and butter.  
    Pour the mixture carefully into the paper cases.  
    Bake the cakes for 15-20 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes on a wire rack before removing from the tin.  
    To make the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.  
    Add the remaining icing sugar, cocoa powder and one tablespoon of the milk and beat until creamy. Beat in more milk if necessary to loosen the icing.  
    Once the cakes are cool, spread the buttercream icing on top of the cakes.  
    Decorate the cakes with the chocolate buttons.  
  Chocolate fairy cakes  
    For the Honeycomb  
    1 1 tsp bicarbonate of soda  
    2 75g/2½oz caster sugar  
    3 2 tbsp golden syrup  
    4 flavourless oil (such as vegetable oil), for greasing  
    To assemble  
    1 250g/9oz dark or milk chocolate, or a mixture  
    2 100g/3½oz unsalted butter, cut into 1cm cubes  
    3 2 tbsp golden syrup  
    4 150g/5½oz digestive biscuits  
    Make the honeycomb first. Have the bicarbonate of soda measured and ready for when you need it, plus a wire whisk and an oiled baking tray. Put the sugar and golden syrup into a saucepan and set it on a very low heat. Warm gently for 10 minutes until all the sugar has melted, stirring occasionally with the wooden spoon.  
    When the sugar is completely melted, turn up the heat to medium. Once the mixture has started to boil, leave to bubble without stirring until it turns golden-brown.  
    Turn off the heat under the pan. Cover one of your hands with a dry tea towel or oven glove for protection, then take hold of the pan handle. Add the bicarbonate of soda and quickly whisk it in for a couple of seconds only. The mixture will froth up massively and you need to take great care as it’s extremely hot.  
    Quickly pour it into the middle of the oiled baking tray. Don’t spread it out or touch it or the tray. Leave it to cool and harden, which will take about 30 minutes. Line a square 20.5cm/8in tin with baking paper.  
    Use a rolling pin to break or bash up the chocolate into small pieces. Put them in a heatproof bowl and add the butter and golden syrup. Melt gently, over a pan of hot water, giving it a stir now and then. When the chocolate mixture is smooth, carefully lift the bowl off the pan and place it on a heatproof surface.  
    Put the biscuits into a plastic food bag and use the rolling pin to break them up into chunks the size of your thumbnail. Bash up the set honeycomb into chunks roughly the same size. Add the biscuits and honeycomb to the melted chocolate and mix well so all the chunks are coated.  
    Scoop the whole lot into the lined tin and spread it evenly, right into the corners. Cover with cling film, then chill in the fridge for about two hours, or until firm and set. Cut into 16 squares with a sharp knife. Store, tightly covered, in the fridge and eat within two days.  
  Chocolate Bar Filled Chocolate Cupcakes  
    1 3 cups all-purpose flour  
    2 2 tablespoons white vinegar  
    3 3 (1.55 oz. each) HERSHEY'S Milk Chocolate Bars , broken into sections  
    4 2 teaspoons vanilla extract  
    5 1 teaspoon salt  
    6 2 cups water  
    7 2/3 cup vegetable oil  
    8 2 teaspoons baking soda  
    9 2 cups sugar  
    10 2/3 cup HERSHEY'S Cocoa  
    Prepare CHOCOLATE BAR FILLING.                                                      
    Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.                                            
    Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, vinegar and vanilla; beat on medium speed of mixer 2 minutes. Fill muffin cups 2/3 full with batter. Spoon 1 level tablespoon FILLING into center of each cupcake.                                            
    Bake 20 to 25 minutes or until wooden pick inserted in cake portion comes out clean. Remove from pan to wire rack. Cool completely. Top each cupcake with chocolate bar piece. About 2-1/2 dozen cupcakes.                                            
    Chocolate Bar Filling  
    Beat cream cheese, sugar, egg and salt in small bowl until smooth and creamy. Stir in chocolate bar pieces.