FOODIE TIPS
Food Network Magazine - March Issue (The Chocolate Issue)

Who knew?  White Chocolate is an impostor!  Although it is made from cocoa butter (the fat from cocoa bean), it isn't really chocolate because it has no cocoa solids, the dark-colored stuff that gives real chocolate its identity, deep flavor and antioxidant punch.  by Ellie Krieger, Food Network Star

The best type of chocolate for dipping (i.e., pretzels)?  When making chocolate fondue, I find that the easiest thing to do is melt semisweet chocolate with a small amount of grape seed oil, (grape seed oil has little or no flavor, so it won't change the original flavor).  The oil adds a little slickness, which lets the chocolate spread evenly without affecting the taste, and it gives a nice shine to the dipped foods.  by Robert Irvine, Food Network Star

Who Knew?  There's a coffee for Chocoholics!  Choffy, roasted and ground cacao beans, can be brewed just like coffee.  The treat has a smoky chocolate flavor with a hint of bitterness.  It's slightly more caloric than coffee (20 calories, compared with 2 calories for an 8-ounce coffee), but it's fat-free and contains only trace amounts of caffeine (roughly 24 mg, compared with coffee's 100 mg or more).  $20.00; drinkchoffy.com