So, while I do absolutely believe in healthy, delicious, eating and cooking -- and the discussion of that theme is what I want this blog to be about -- I have to start my first entry with my current, favorite hobby: chocolate. I recently took a chocolate and baking class at the Culinary Institute in St. Helena and have become -- at least for this holiday season -- addicted to chocolate making. It is a beautiful art, and the surprise and delight when giving friends handmade chocolates is so much fun. So far I've been trying interesting combinations of "toppings" such as pistachio/dark cherry, espresso/cocoa powder, lemon/thyme/almond, toasted candied pepitos, and turbinado sugar/sea salt. So how do I rationalize this with "healthy"? Well, there are all of those studies (Hersheys-sponsored and other) pointing towards dark chocolate having healthy effects (none of which, to my knowledge, are conclusive). But regardless, I am a firm believer in discretionary calories as a reward for generally good eating and healthy lifestyle (a concept I am trying to instill in my children -- without getting too neurotic about it!). And at least based on my priorities, a few especially tasty pieces of chocolate (preferably dark) are somewhere at the top of list of eating "rewards" (along with good wine, cheese, and occasionally french fries!)
