Meanwhile here's a sample of what the site has to offer:
Chocolate Trivia
Q: How long ago was chocolate discovered?
A: The Spanish explorer Hernando Cortez discovered chocolate in 1519 during a voyage to what is present-day Mexico. Aztec Emperor Montezuma served Cortez a bitter drink called "chocolatl" that the Aztecs treated as though it were a food for the gods.
Chocolate Lovers' Quiz
Putting the quiz into this article won't do its real layout too much justice. So just click here to take it.
Chocolate Recipes
Double Chocolate Fantasy Torte
Ingredients
Baking cocoa
1 cup sugar
1 cup margarine or butter,* softened
2 tablespoons raspberry liqueur or raspberry syrup
6 eggs
1 package (6 ounces) semisweet chocolate chips (1 cup), melted and cooled
1/2 cup plus 1 tablespoon Gold Medal® all-purpose flour
2 packages (12 ounces each) frozen raspberries in syrup, thawed
White Chocolate Filling (below)
2 ounces white chococlate (white baking bar), melted
Hot fudge sauce or topping, if desired
Method
Heat oven to 400°. Grease bottoms and sides of 2 round pans, 8x1 1/2 inches; dust with cocoa. Beat sugar and margarine in small bowl with electric mixer on medium speed until smooth. Beat in liqueur, eggs and melted semisweet chocolate.
Stir in flour. Pour into pans. Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely.
Place raspberries in blender or food processor. Cover and blend on high speed, stopping blender occasionally to scrape sides, until almost smooth; strain. Prepare White Chocolate Filling.
Place 1 cake layer on serving plate; spread with filling. Make about 1/4-inch deep ring in filling 1 inch from edge of cake, using tip of spoon. Make another 1/4-inch-deep ring 1 inch inside outer ring. Fill each ring with about 5 tablespoons raspberry puree. Place second cake layer on filling. Drizzle melted white chocolate over top of cake.
Refrigerate uncovered about 10 minutes or until candy coating is set. Cover with plastic wrap and refrigerate at least 3 hours until filling is firm. Serve with remaining raspberry puree and fudge sauce. Cover and refrigerate any remaining dessert.
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