an Ode to Chocolate. paired with Whine about television

as there is a pause  in network TV. and i have a new found gripe about how HBO is not included in even our expanded cable package, on top of the  shows . I am missing out
my TV silliness refuse to have one in my room. yet a bad habit that I picked up
zone out and alot of times its the only way i can fall asleep and I asure you  i wouldnt have this problem If i had a productive day, my days as a field organizer I had very few nights were i had trouble falling asleep or if i was more active. anywho
I was watching the  distinguied alton brown make chocolate waffels. and it gave me this great Idea make those  as  sandwhich and inside cover  put nutella and  don't put the chocolate chips into the batter put them in the nutella to give it texture. Now tell me that wouldnt quell the strongest chocolate craving!'

• 7 ounces all-purpose flour, approximately 1 1/2 cups
• 1 3/4 ounces sugar, approximately 3 tablespoons
• 1.5 ounces cocoa powder, approximately 1/2 cup
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 3 whole eggs, beaten
• 2 ounces unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• 16 ounces buttermilk, room temperature
• 4 ounces chocolate chips, approximately 3/4 cup
• Vegetable spray, for waffle iron

Directions

Preheat waffle iron according to manufacturer's directions.

In a medium bowl whisk together the flour, sugar, cocoa powder, baking powder, salt, and baking soda. In another bowl beat together the eggs and melted butter and vanilla, and then add the buttermilk. Add the wet ingredients to the dry and stir in the chocolate chips just until combined. Allow to rest for 5 minutes.

Ladle the recommended amount of waffle batter onto the center of the iron. Close the iron top and cook until the waffle is crispy on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.

pg 241    WHERE is the Nutella?  --->

~More tantalizing recipes~

Home made Chocolate Hazelnut spread

Homemade Nutella Chips
Makes about 2 cups

Using the added milk chocolate chips gives the chips more structure and creaminess but it also mutes the hazelnut flavor. If you don’t mind a subtler Nutella flavor or if you will boost the flavor of the cookies with added toasted hazelnuts or ground hazelnuts, feel free to replace the butter with even more milk chocolate chips.
6.5 oz. Nutella
2 oz. butter
3 oz. milk chocolate chips (optional)

In a double boiler or a glass bowl set over a pot of simmering hot water, melt all the ingredients until you have a smooth, glossy chocolate mixture, about 3 to 5 minutes. Be careful not to burn the chocolate. Take the mixture off heat.
To make chunks, spread in a 1/8-inch thick layer on Silpat or foil and freeze for at least 2 hours. When frozen solid, break into chunks with a knife (try not to handle the chocolate too much or the heat of your hands will start to melt it). Store in the freezer until ready to use.
To make chocolate chips or discs, put the melted chocolate inside a pastry bag or resealable bag with a corner snipped off. Pipe out the discs or chips onto a baking sheet lined with Silpat or a sheet of foil. When done, put the sheet in the freezer and freeze for at least 2 hours. When frozen solid, loosen the chocolate chips and store in a bag or airtight container in the freezer until ready to use.

from:) Symposium Providence, RI