by Diane Sagers

GUEST COLUMNIST

Chocoholics rejoice. With Valentine’s — the “chocolate holiday” — coming it is good to know that science is finding chocolate just might be good for you.

Those of my generation grew up with the lurking shadow hanging over us that chocolate causes a morbid host of maladies not the least of which was zits and fat. It didn’t stop anyone from eating, it, you understand. In fact, perhaps it enhanced the sweet indulgence just a little. It was never in a league with the hard stuff, so we could eat it with a clear conscience but we understood what we thought were the risks altogether too well.

So taking a risk and ingesting a little chocolate was fine. However, when the prom was coming and that ugly red bump erupted in the middle of your cheek or on the end of your nose, you just knew you should have skipped that candy bar the week before last.

Kids today have it a little better. Turns out that the chocolate/acne connection is just a myth. So is the connection between acne and pizza, potato chips and a host of other unhealthy foods. Too much of any sweet confection is still likely to cause weight gain, but not so much the acne.

In recent years however, such prestigious sources as the National Institute of Health (NIH) have started saying that maybe, just maybe, chocolate has some beneficial characteristics. Hallelujah!

According to the NIH, “Believe it or not, chocolate is a complex substance containing a number of valuable compounds including sterols, fiber, minerals and flavonoids. The compound currently of most interest is flavonoids — antioxidants found in a number of foods such as red wine, green tea, apples, and yes, chocolate.

“Preliminary evidence suggests that they can ward off vascular disease (vascular disease is a precursor to heart attacks, strokes, diabetes, dementia and hypertension), in part, by helping the body make or preserve a chemical called nitric oxide, which improves blood flow. Cocoa is a particularly rich source of flavonoids, and dark chocolate typically contains a higher percentage of cocoa than other types of chocolate. Basically, the darker the chocolate, and the more bitter, usually the better.”

Chocoholics everywhere adore news like this. In fact, it just gets better and better. Imagine, a food that tastes good might actually be good for you.

If, as they say, chocolate is good for you, it must follow that more chocolate is better. Eat some every day to be healthy, wealthy and wise. And if you believe that, I have a bridge to sell you, too.

The NIH far too quickly added this disclaimer. “Before you rush out to buy your favorite candy bar, however, there are a few things you should know. Most chocolate is not flavonoid-rich. In fact, the process used to make chocolate often destroys much of its antioxidant properties. Consumers usually have no way of knowing whether a chocolate product is flavonoid-rich ... It is premature to say that people should be eating chocolate for health benefits — most studies have only shown short-term benefits.”

There is potential, however, and research is underway to examine the whole concept more closely in a dark chocolate clinical trial.

In addition, there is evidence that some chocolate contains some compounds that help relieve pain and increase feelings of well-being, without the serious ramifications of drug use for the purpose.

So chocoholics don’t despair — there is still hope. Perhaps Valentine’s Day on Thursday will bring chocolate. And perhaps it is not so bad to eat it.

The recipes below use chocolate but not all are dark chocolate. You can weigh the benefits of indulging in these delights against the added ingredients that make it smoother, creamier and less chocolatey.

When it comes to chocolate fondue, the key is the quality of chocolate. The better chocolate you use, the better it tastes.

Chocolate Fondue (Recipe 1)

12 ounces chocolate
1 cup light cream

1 teaspoon vanilla

Strawberries

Bananas

Large marshmallows

Apples

Pound cake

Orange slices

Prepare dipping pieces by cleaning and chopping fruit and cake into small dippable pieces about 1 inch. Cover and set the platter aside. Melt chocolate in a double boiler. Add cream and vanilla. Stir until chocolate is heated and smooth.

Transfer chocolate to a fondue pot if you have one or just dip out of the double boiler.

Chocolate Fondue (Recipe 2)

8 ounces semisweet chocolate, coarsely chopped

1 14-ounce can (1 1/4 cups) sweetened condensed milk

1/3 cup milk

Dipping morsels (angel food or pound cake, strawberries, marshmallows, brownie chunks, banana slices, dried apricots, pineapple chunks, orange slices or similar items)

Heat and stir chocolate over low heat in a medium sized heavy sauce pan until the chocolate is melted. Stir in sweetened condensed milk and milk. Heat through. Transfer to a fondue pot to keep warm.

Serve fondue sauce immediately with assorted dipping morsels. Dip and swirl pieces. If the mixture begins to get too thick, add small amount of milk.

Chocolate Peanut butter Fondue:

Add 1/2 cup creamy peanut butter with the milk to the above mixture.

Death by Chocolate (and what a way to go)

1 chocolate cake mix

3 packages chocolate instant pudding

2 cups whipped cream

3 favorite chocolate candy bars, chopped

Follow instant pudding directions. In a trifle bowl, layer 1/3 of the cake, 1/3 of the pudding, 1/3 of whipped cream and 1/3 of candy bars. Repeat 2 more times. Garnish with whipped cream and sprinkle chopped up candy bars on top. Refrigerate 2 hours.

Chocolate-Dipped Strawberries

2 pint baskets California strawberries

1/2 cup each semisweet, milk and white chocolate chips

Finely chopped toasted almonds or pistachios (optional)

Line large baking sheet with waxed paper.

Rinse strawberries and pat dry with paper towels.

In separate small, microwave-safe bowls (such as custard cups) melt chocolates, one variety at a time, in microwave at 50 percent (medium) power, allowing 1 1/2 to 2 minutes each. Stir until smooth. (If not completely melted, microwave a few seconds longer.) Or, melt chocolate as package directs.

Holding strawberry by stem end, dip into chocolate to cover about three-fourths of berry. Dip into nuts, if desired, and lay on baking sheet. Repeat with remaining strawberries, chocolate and nuts. Refrigerate until chocolate is set.

Makes about 8 servings (3 strawberries per serving).

For Double and Triple-Dipped Strawberries:

After first coating of chocolate is set, dip into contrasting chocolate, leaving part of the first chocolate exposed. Repeat with third chocolate, if you wish, allowing each layer to set between dips.

To Drizzle Strawberries with Chocolate:

Microwave chocolate in small plastic bag until melted; squeeze into one corner of bag. Lay strawberries close together on baking sheet. With scissors, cut a small hole in corner of bag, and move back and forth over strawberries, squeezing bag gently. Or, drizzle contrasting chocolate over strawberries that have been dipped. Refrigerate until set.

— Recipe provided courtesy California Strawberry Commission