Celebrate!

Today is National Chocolate Day, an auspicious occasion by any measure. I really want to take the opportunity to celebrate by getting up to my elbows in obscene amounts of the stuff, but am stuck at the keyboard, trying to overcome writer’s block on a campaign speech for election to the board of directors of ATA. Make no mistake, I have no aversion to intellectual effort, and I’d really like to be elected, but it really seems a pity to spend such an important holiday slaving away on mere words.

And then I recall the words of fellow chocolate-lover Anthelme Brillat-Savarin, that fabulous French gastronome whose day job was that of magistrate. He notes that chocolate is, “above all, helpful to people who must do a great deal of mental work.” (« Le chocolat est très convenable aux personnes qui se livrent à une grande contention de l'esprit »)

So there you have it. It’s not a matter of either/or. I must do the chocolate work to be able to write that speech. Which is why I’ll move the space heater upstairs to the kitchen and work on flavoring the latest incarnation of the auction truffles. In case you’re still searching for a suitable way to celebrate, I append the result of my mentally taxing research below.

8 ounces bittersweet chocolate
1/2 cup coconut milk
1 tablespoon extra virgin coconut oil

Coarsely chop the chocolate and place into a clean bowl. Heat the coconut milk and oil to nearly boiling. Add the milk mixture to the chocolate and stir to melt the chocolate evenly, working quickly. Refrigerate the chocolate until firm, about 2 hours. Using a measuring spoon, scoop up 1 teaspoon of chocolate, and quickly roll into a ball about 3/4-inch across. Chill until firm and coat as desired. Makes about 30 truffles.