Getting ready for American Chocolate Week

Chocolate makes the heart grow fonder and the DINE getaway sweeter.

Chocolate makes the heart grow fonder and the DINE getaway sweeter.

We were always under the impression that the whole month of March was a national chocolate holiday, but after doing some research, we’ve learned that the American celebration of chocolate takes place the third week in March every year.  Click here and you’ll see a countdown on Squidoo.com for exactly how many days are left until the start of American Chocolate Week, starting March 17, 2013.  How fun that it coincides with St. Paddy’s Day this year!

Here in DINE country, the pursuit of rest, relaxation and romance is often accentuated with a wee bit (or more) of chocolate decadence.  Enjoy a romantic New England getaway at any of the 11 DINE member inns, and you’ll find plenty of cocoa-cuddling and treats for the body, mind and soul.  In celebration of National Chocolate Week, here are a few fun facts about chocolate which we found in the gone-ta-pott blog.

Eight Chocolate Fun Facts

  • Chocolate syrup was used to represent blood in the famous 45 second shower scene in Alfred Hitchcock’s movie, “Psycho” a scene which took 7 days to shoot. Gone are the days of simple syrup and black and white films!
  • Once upon a time, money did grow on trees. Cocoa beans were used as currency by the Mayan and Aztec civilizations over 1400 years ago. When they had too much money to spend, they brewed the excess into hot chocolate drinks. Gotta wonder what kind of tea a dollar bill might make today!
  • Guess who consumes more chocolate per capita than any other nation on earth? Denmark has the highest per capita consumption of candy in the world at 29.5 pounds. The Swiss eat 22 pounds each compared to 11 pounds per person in the United States. (probably most of which is consumed at Valentine’s Day, Easter, Halloween and during getaways to Distinctive Inns of New England!).
  • The word “chocolate” comes from the Aztec word “xocolatl”, which means “bitter water”. Ironic, huh?
  • Seven billion pounds of chocolate and candy are manufactured each year in the United States. Wow!
  • Chocolate is America’s favorite flavor. A recent survey revealed that 52 percent of U.S. adults said they like chocolate best. The second favorite flavor was a tie (at 12 percent each) between berry flavors and vanilla.  What’s yours?
  • The melting point of cocoa butter is just below the human body temperature — which is why it literally melts in your mouth.
  • Older children are significantly more likely to prefer chocolate than younger children (59 percent of 9-11 year-olds prefer chocolate vs. 46 percent of 6-8 year-olds), according to a recent survey. And Americans over 18 years of age consume 65 percent of the candy that’s produced each year. For “children” in their 30’s, 40’s and 50’s, we imagine that percentage goes up from there!

Source: National Confectioners Association/Chocolate Manufacturers Association

Does all this cocoa-conversation make you want to run out and get your chocolate fix?  Here’s a recipe from the Rabbit Hill Inn for a treat that’ll truly amaze both your friends and family to whom you serve it to and your taste buds too.

Chocolate Salami from Rabbit Hill Inn

Part one:

1 cup heavy cream

8 oz quality chocolate

1 tsp vanilla

ChocolateSalami-RHIOver a double boiler, blend and warm ingredients until melted.

Part Two: 

1 pound of cake and/or cookies coarsely crushed into pieces  (Nilla Wafers & biscotti work well)

2 oz soft figs, chopped

2 oz dates, pitted & chopped

2 oz dried cranberries

4 oz toasted almonds, sliced

4 oz toasted rough chopped hazelnuts

½ tsp salt

Toss together and then fold into bowl of chocolate.

Part Three: 

Place sheet of parchment paper (or plastic wrap) on counter. Place half the chocolate mixture on the center of the paper. Using a spatula, form the mixture into a log approx 2” in diameter.  Repeat with the remaining mixture. Twist ends to seal the ends of each log. Roll logs back & forth on counter to make logs evenly round.  Refrigerate until firm (about an hour).  ** At this point, you can freeze logs for up to a month. Thaw at room temp for 25 mins. **

Part Four – preparing to serve: 

Spread confectioners sugar onto a cookie sheet. Unwrap logs and roll them in sugar to coat. Use a dry pastry brush to brush away the excess sugar.  Let logs sit at room temp for about 15 minutes.  Using a sharp knife, slice logs into ½ “ thick slices and serve.

Don’t forget about the DINE at 9 event!  Stay at ten out of eleven of the DINE member inns on March 9th, April 9th or May 9th for $9 per night plus a $100 donation to the local food pantry of that inn’s choice.  You’ll not only enjoy a specially priced DINE getaway, you’ll also help others in need. The power of travel!  Click here for more details.

One thought on “Getting ready for American Chocolate Week

  1. This recipe looks amazing! I love that you roll the log in powdered sugar to simulate the aged sausage look!

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