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Chocolate Candy Parties Reveal True Signs

Choosing Chocolate Candy
Are you pecan ascendant?

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

Best yet, for all of you single cowboys and cowgirls out there, it's like the new dating game. You just offer up some chocolate to a few prospects and see which ones they choose. No muss, no fuss, and no big bucks shelled out for dinner or roadhouse runnin'. Save all that for the Right Chocolate.

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

Milk Chocolate
An innocent person who likes to live in the past and holds a fondness for childhood
Dark Chocolate
Focused on the future, you're a visionary, problem solver, and somewhat materialistic
Bittersweet Chocolate
A bit authoritative and inflexible, you’re also a connoisseur and respected specialist
White Chocolate
You're a natural mediator with an innate sense of fairness, and feel you have the power of the universe at your command

Fillings or Centers

Futuristic, proactive, see life as a game
Dependable, detail oriented, shrewd
Social, talkative, optimistic
Active, optimistic, visionary, restless
Prosperous, quick witted, amiable, flexible
Earthy, shy, lucky, motherly
Everyday person, athletic, family oriented
Traditional, ecological, youthful spirit
Storyteller, true friend, rugged
Idealist, romantic, compassionate
Energetic, passionate, focused on relationship, temper
Patient, self-amused, friendly, flexible
Loyal, innocent, pack rat
Intellectual, happy, sun worshipper
Caregiver, humanitarian, spiritual


Social, empathetic, sensual, picky, daredevil. You're a people person who friends confide in. Though you keep to your own problems to yourself, you're always willing to aid others with theirs. Selective when it comes to love, once you've made your choice, you're steadfast and caring.
Social, people pleaser, artistic, wanderlust, superficial. You're a party animal and can't handle being alone. With a keen eye for quality, you prefer the best and surround yourself with beauty. Flirting and chasing attractive people only is your favorite game, but you avoid stability and conquest. You avoid conflict at all costs.
Honest, analytical, dependable, traditional, detail oriented. You're the person people count on when the going gets tough and the job needs to be done. You are traditional and law abiding,, standing on principles. Putting your all into love, you're a perfectionist at making your partner happy.
Stable, loyal, intellectual, modest, romantic. You love to learn and have a keen sense of concentration. When with a crowd, you avoid the spotlight, preferring to let others bathe in glory. You're unselfish with love and shower attention on your partner.
Since this article is all about chocolate, those are the kind of recipes you're gonna get, but with a Texas flair that I think you'll like.

Chocolate Tamales

  • 1 pound Mexican chocolate (Ibarra or Nestle Abuelita) broken into 1/2-inch pieces (see Note below for substitution)
  • 1 cup whole milk
  • 1 24-ounce bag Masa Harina (corn flour for making tortillas)
  • 1 tablespoon baking powder
  • 2 cups (4 sticks) butter
  • 2 cups sugar
  • 1 cup semi-sweet chocolate or white chocolate chips
  • 1 8-ounce package corn husks (usually found in grocery baking aisle; see Note below)
  • 60 8- to 10-inch pieces of string or thin strips of corn husk (for tying ends)
Pick out 30 of the largest and most pliable cornhusks that are at least 6-inches wide and 6 to 7 inches long. If you can't find enough, overlap some of the larger ones to create a large enough surface. Pat the husks dry with a dishtowel and set aside.

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.

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.

Chocolate Margarita

  • 1-1/2 ounces Tequila
  • 2 tablespoons Godiva White Chocolate Liqueur or Amaretto
  • 2 tablespoons chocolate syrup
  • 1-1/2 tablespoons heavy cream or Half & Half
  • 4 tablespoons orange juice
  • Crushed ice
  • 8-ounce glass
  • Cocoa for rimming the glass
Combine all ingredients (except cocoa) in a shaker and shake well. Moisten the rim of the glass with Godiva or Amaretto, and dip rim into cocoa. Pour margarita into glass and serve. Makes 1 Chocolate Margarita.
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