Chocolate Candy Parties Reveal True Signs
By Cheryl Hill-Burrier
February is here and we all know what that means – Valentine's Day! Remember that old singles meet-and-greet line, "What's your sign?" Who started that one anyway? No, it wasn't Bill Engvall; he says "Here's your sign." But from now on, it's gonna be "What's your chocolate?"
You can forget all about those astrological alignments and colored mood rings because chocolate's the new personality profiler in town. That's right, there's been a rash of studies performed lately by the guys and gals with the big brains (and degrees to prove it) showing that your choice of chocolate type, shape and filling reveals your true personality! Now, here's a test I think we're all game for and pretty darn capable of passing!
The Chocolate Dating Game
Now, let me tell you, my husband Larry and I gave this thing a whirl, and it was right on the money. In fact, it's so much fun that you can even use it as a party game.
Just get yourself some pieces of white, milk, dark, and bitter chocolate. You'll also need one or more boxes of filled chocolates that have the little candy map inside so they can choose the one they like best. The last thing is shape, and that's a tough one. My suggestion is to heat the blade of a knife and cut pieces of milk chocolate into four different shapes -- oval, circle, square, and rectangle. They don't have to look perfect, but just be unquestionably the shape you're attempting to create. Now, have each person make his or her three selections based first on type, second on filling, and third on shape. Then check their choices against the following key for their total personality results.
Types of Chocolate
Fillings or Centers
Break Mexican chocolate into a medium mixing bowl and set aside. (Chocolate chips will not be used until the actual tamale preparation.)
Using a small saucepan, bring milk to a boil over medium-high heat, stirring constantly to avoid burning. Pour milk over the chocolate and stir until the chocolate melts and blends with the milk. Set aside to cool.
Using a large mixing bowl, combine the Masa Harina and baking powder, then gradually beat in chocolate mixture. Beat on low speed for about 10 minutes and set aside.
In another large mixing bowl, cream together butter and sugar, and then add a small amount of the chocolate/Masa mixture, a little at a time, beating on high speed until light and fluffy -- the consistency of cake batter.
Spread 1/4 cup of the batter in about a 4-inch square along the husk, leaving a 1-1/2-inch border at the long ends where you will be tying off, and about a 3/4-inch border on the sides. Sprinkle 6 or 7 chocolate chips down the center of the batter. Pick up the two long sides of the cornhusk and bring them together to allow the batter to cover the chocolate chips. Keeping the two sides together, fold the 3/4-inch borders in half to secure the sides. Fold the ends with the 1-1/2-inch border toward the tamale center and tie off.
To Steam: Place tamales in a steamer and cover with a layer of cornhusks. If using a standup steamer, make sure that the tamales are tucked together well enough so that they don't tip over. Cover with a lid and steam on medium heat for 60 to 75 minutes. To ensure that the water in the steamer hasn't boiled away before the cooking process is complete, place a penny on the bottom of the steamer; the sound of the penny vibrating will let you know that the steamer still has water. When done, set on individual plates, open cornhusks and serve.
More Chocolate Recipes:To Bake: Using an ungreased cookie sheet, lay tamales on their sides to ensure they stay intact. Bake in a 350°F preheated oven for 20 to 30 minutes or until firm. When done, set on individual plates, open cornhusks and serve. Makes about 30 chocolate tamales.
Note: If you can't find Mexican chocolate, substitute 1 ounce semi-sweet chocolate and 1/2-teaspoon ground cinnamon for every 1 ounce of Mexican chocolate.
An 8-ounce package of cornhusks usually contains 5-dozen cornhusks. Soften the cornhusks in advance by soaking them in hot water. Use a heavy dinner-plate to keep them submerged until pliable, about 2 hours.
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