National Chocolate Day a Reason to Celebrate
Gifts and gets on National Chocolate Day
People celebrate holidays for many reasons. Religion, tradition, family, patriotism and sometime just for fun. Everyone has their favorite small, unexplainable holiday. Mine is National Punctuation Day. However, I think many of you might adopt today as your new favorite holiday, if you haven’t already.
It’s National Chocolate Day, a perfect excuse to cheat on your diet or have dessert with breakfast or give gifts of chocolate to loved ones. Better yet, today would be a good day to discover opportunities to get free chocolate, and guess what! I have the answer.
Godiva Chocolate Rewards
You don’t have to take out a cash advance to enjoy Godiva Chocolate Rewards. In fact, all you have to do is sign up, and you get a free piece of chocolate every month. You can join the club any time, but what better time than National Chocolate Day?
Members of Godiva Chocolate Rewards also get a gift any time they spend $10 in one month. So, if you’re a chocolate lover, your chocolate buying habits will be rewarded with more chocolate! Joining Godiva Chocolate Rewards also gets you free shipping on an order and access to exclusive online specials.
If you’re the type who doesn’t mind filling out online surveys and loves the thrill of winning, check out Asher’s Chocolates. Asher’s gives out free chocolate each month to one random person who participates in a survey. So if you’re delighted by the idea of National Chocolate Day, you might be a good candidate for the position of chocolate winner.
For more opportunities to get free chocolate, check All Free Samples regularly. Right now the site is offering free samples of Nestle’s (at http://www.nestle-abuelita.com/EN/Granulado/) latest hot chocolate concoction.
Molten Chocolate Cake recipe
You knew I wouldn’t leave you on National Chocolate Day without a delicious recipe for chocolaty goodness. I don’t know about you, but I think molten chocolate cake is one of the best inventions for fully enjoying chocolate. Here’s a recipe from Joy of Baking.
half a cup of unsalted butter, cut in pieces
6 oz. semi-sweet or bittersweet chocolate, cut into small pieces
3 large eggs, separate yolks and whites
one-third cup of granulated sugar, plus 2 TB sugar, separate
1 tsp. pure vanilla extract
one-eighth tsp. cream of tartar
Preheat oven to 400 degrees and place rack in center of oven. Butter four three-quarter cup molds, ramekins, or custard cups. (I recommend using large muffin tins.) Use some 1 TB sugar to dust the insides of the molds. Place prepared molds on a baking sheet and set aside.
Use a stainless steel bowl suspended over a saucepan of simmering water to melt the butter and chocolate. Remove from heat; set aside.
With an electric mixer, beat the egg yolks and the sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the vanilla extract. Fold in the melted chocolate mixture.
In a separate bowl, whip the egg whites until frothy. Add cream of tartar and whip until soft peaks form. Gradually add the other TB of granulated white sugar and whip until stiff peaks form. With a rubber spatula or wire whisk, gently fold the beaten whites into the chocolate mixture. Don’t mix too much, or the batter will deflate. Divide the batter between the molds, filling about three-fourths of the way. Bake 10 to 15 minutes.
When outside edges of cakes look set but centers still look wet, remove from oven and let them rest for a couple of minutes. Run a sharp knife around the edge of each cake and invert each onto the center of a serving plate. For topping, you can sprinkle powdered sugar or add a dollop of whipped cream or creme fraiche.
Note: If you prepare the chocolate mixture several hours ahead of time, pour it into the prepared molds, cover with plastic wrap, and refrigerate. Bake just before serving. When the batter is cold, it may take a couple of extra minutes to bake.