Published: May 14, 2007 09:02 am            

An occasion for chocolate

It’s a good thing I don’t own a chocolate fountain.

I would have it running 24/7 trying out different kinds of food to dip. I figure just about anything is going to taste good if you dip it in chocolate.

I started thinking about chocolate fountains Sunday afternoon.

I was invited to attend a reception hosted by the First Presbyterian Women to honor the church’s high school graduating senior girls with the ladies from All Saints Episcopal Church as special guests. This wasn’t just any reception. The theme was “An Occasion for Chocolate.” Mmmmmm. Dot Thompson from the First Presbyterian Women told me she based her program on the movie, “Forrest Gump” and “life is like a box of chocolates.” She got that right!

I walked into Westminster Hall, looked to my right and saw tables laden with all kinds of chocolate goodies on silver and crystal trays. And, lo and behold, one table had a chocolate fountain, flowing with that most wonderful of all concoctions. There was a tray full of large strawberries next to it along with one of cantaloupe and some miniature marshmallows. There were several kinds of dipping sticks.

It was almost overwhelming to see the different varieties of chocolate goodies available to feed our voracious appetites for chocolate. There were chocolate and coconut bonbons, regular chocolate bonbons, fudge, brownies, cookies, mousses in tiny phillo shells, formed Belgian chocolates, muffiins, cookies, brownies, chocolate and peanut butter, chocolate and peanuts and so, so much more. I can’t even begin to describe all the chocolaty goodies. Many of the recipes came from a cookbook, “Forrest Gump: My Favorite Chocolate Recipes.” I can see why it’s called “Favorite Chocolate Recipes.” Everything was really really awesome.

We were even offered white chocolate coffee (along with a fruit punch and water). That was almost too much for me, although I did tell the ladies to just give me a cup of melted chocolate to drink.

Then we sat there and thought about what I had just said. One lady said that could possibly be too much. Another said, “But what a way to go.”

We sat and savored each delicious morsel carefully, trying to define the different kinds of taste — and to keep our palates from becoming dull, we had oyster crackers between each kind of chocolate. Believe it or not, that really works.

There were almost too many kinds of chocolates to choose from. I could have gone back for seconds but even my tummy, which loves chocolate very much finally told me, “enough is enough.”

After we had our fill of chocolate foods, Dot gave a program on the history of chocolate which was very informative. Even the door prizes were all some form of chocolate. It was one of those times that I wished I would get a door prize but on the other hand was grateful I didn’t since I tend to be a chocoholic. But I still think about having a chocolate fountain at home —mine all mine.

I wonder how broccoli dipped in chocolate would taste. I’ll be glad to volunteer if someone wants to bring me a chocolate fountain.

Below is a recipe for Layered Cookie Bars, one of the desserts served.



LAYERED COOKIE BARS

1 stick butter

1 pkg. graham cracker crumbs (1 1/2 c.)

1 sm. pkg. butterscotch chips

1 sm. pkg. chocolate chips

1 sm. can coconut

1 c. pecans

1 can sweetened condensed milk



Melt butter in 13 x 9 x 2 inch pan; sprinkle crumbs over butter.

Layer chips, coconut and pecans. Save a little coconut and pecans for top.

Put sweetened condensed milk over the top, then sprinkle coconut and pecans on top and bake at 325 degrees for 35 minutes.

Contact Teresa Atkerson at family@mcalesternews.com

        

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