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Enlightened Chocolate: More Than 200 Decadently Light, Lowfat, and Inspired Recipes Using Dark Chocolate and Unsweetened Cocoa Powder Hardcover – October 1, 2007

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Editorial Reviews


...[Saulsbury] has created a collection of recipes emphasizing the healthful aspects of chocolate while staying low in calories and fats. -- Cincinnati Enquirer, November 28, 2007

Saulsbury gives us, as promised, original and inventive ways to use a familiar and much-loved ingredient. -- Paper Palate, October 8, 2008

Saulsbury has created recipes that maximize the health benefits of chocolate --, October, 2007

Saulsbury's recipes trim fat and calories, but keep the focus on flavor...Go ahead and enjoy; it's all good for you! -- Appetite for Books, November 1, 2007

From the Publisher

Eat more chocolate--it's good for you.

It sounds like a mandate straight from the mouth of Willy Wonka.

The good news for chocoholics everywhere is that it's not fiction. Clinical research over the past decade increasingly indicates that consumption of antioxidant-rich chocolate and cocoa is associated with health benefits from improved cardiovascular function to reduced bad cholesterol levels to increased alertness.

Alas, don't hold your breath for prescriptions of chocolate ganache cake or daily swims in Mr. Wonka's river of chocolate anytime soon. That's because of one bittersweet barrier in the case for the health benefits of chocolate: it is high in fat and calories. Consider the average chocolate bar: one 1.5-ounce bar alone has about 240 calories and 13 to 14 grams of fat (about half of which are the saturated, heart-clogging kind). This holds true for many favorite chocolate treats, too: one cup of premium chocolate ice cream, for example has 540 calories and 36 grams of fat, 22 of which are saturated.

But a solution to the chocolate fat and calorie quandary exists. Within the pages of Enlightened Chocolate you'll find more than 200 recipes that let you have your chocolate in an "enlightened" manner, namely with less fat, fewer calories, and maximum chocolate flavor. Chocolate cake, chocolate cookies, chocolate snacks, even chocolate for breakfast and dinner--the recipes are all here, and they're all scrumptious.

Before saying anything further, though, it's important to emphasize what this book is, as well as what it isn't.

It is, first and foremost, a cookbook, one filled with luscious, inviting chocolate recipes. All are straightforward and rely on easy-to-find ingredients. Nothing will daunt, not even the chocolate soufflé with raspberry sauce or chocolate crème brulee. It's an ideal collection for any chocolate fanatic who loves to cook with and eat chocolate without overloading on fat and calories.

Enlightened Chocolate isn't a diet or health-food book. The new way of looking at chocolate and cocoa as beneficial ingredients served as inspiration for new ways to use and appreciate them in cooking and baking. The recipes are lighter in fat and calories, have lots of fresh ingredients, and include the chocolate products with the highest antioxidant levels, dark chocolate and natural cocoa powder. The recipes will inspire you to use more chocolate and cocoa, and thus enjoy more of their many healthful benefits. But in the end, the driving force behind the book was and is flavor--the very best chocolate flavor.

Chocolate as a dessert or sweet treat is beloved and familiar, and this collection has plenty of options. With one chapter each devoted to Chocolate Cake, Chocolate Cookies and Other Chocolate Desserts, the possibilities for satisfying a chocolate sweet tooth are vast. From double chocolate chunk cookies to peanut-butter-swirled brownies to chocolate-Grand Marnier soufflé cake, there's no shortage of decadent chocolate options. Just as enticing, the desserts incorporate fresh, light and healthful ingredients whenever possible and follow fundamental, widely recognized guidelines for healthy eating: no more than 10 grams of fat per serving with an emphasis on keeping saturated fat particularly low.

But why stop at chocolate as a confection? That very question led to the development of the two remaining chapters in the book: Chocolate, Morning to Noon, and Savory Chocolate.

As for chocolate for breakfast or a mid-morning pick-me-up--could there be a better reason to rise and shine? For busy weekdays, think chocolate yogurt with fresh berries, a ginger-chocolate scone on the go, or perhaps a favorite morning mocha, smoothie, or spicy hot chocolate. For midmorning snacks, cashew-chocolate kashi bars, chocolate fruit chews, and salty-sweet chocolate popcorn will tide you over until lunchtime, deliciously. On the weekend, the chocolate ricotta muffins and bittersweet chocolate waffles can't be missed--they're perfect pajama-lounging, paper-reading fare.

The final chapter on savory chocolate may sound unusual, but think again. The complex flavors of both dark chocolate and unsweetened cocoa powder lend themselves exquisitely to savory recipes, bringing new dimensions to main dishes, sides and snacks. Rather than imparting an identifiable "chocolate" flavor, dark chocolate and cocoa powder enhance, deepen and bind the flavors of many savory foods, much in the same manner as other multi-use seasonings, such as soy sauce, Worcestershire sauce and balsamic vinegar.

Chocolate and cocoa are particularly well-suited to hot and spicy foods--a classic example is Mexican mole, a dark, intense sauce made with chiles, spices and chocolate. Savory chocolate and cocoa can also play a subtle, complementary role to chicken and lamb, even fish, especially when paired with bright, fresh ingredients or lightly sweet flavors, such as honey or tart cherries.

So which recipe to try first? Oh, that's a hard one. Among some favorites...Spanish hot chocolate with orange, espresso & spice...strawberries & cream chocolate layer cake ...mudslide cookies...chocolate, caramel & rum flan... beef & beer chili with lime crema...and, of course, very best brownies. Perhaps make them all. Each and every option is proof positive that you can have your chocolate and eat it, too.


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Product Details

  • Hardcover: 278 pages
  • Publisher: Cumberland House Publishing (October 1, 2007)
  • Language: English
  • ISBN-10: 1581826079
  • ISBN-13: 978-1581826074
  • Product Dimensions: 7.3 x 0.9 x 9.1 inches
  • Shipping Weight: 1.5 pounds (View shipping rates and policies)
  • Average Customer Review: 3.5 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #1,139,264 in Books (See Top 100 in Books)

More About the Author

Camilla Saulsbury is a freelance food writer, recipe developer and cooking instructor. Her culinary focus is translating food and flavor trends into fresh, innovative, and delicious recipes for the home kitchen.

Camilla has been involved in the world of food for almost 20 years, including catering specialty desserts in the San Francisco Bay Area, writing cookbooks and freelance food articles, and developing recipes for national food companies. Further, she has won several of the country's top cooking competitions, including the $100,000 National Chicken Cook-Off, the $50,000 Build a Better Burger Contest, the Food Network's $25,000 Ultimate Recipe Showdown (Cookies Episode), and Top Chef Desserts $5000 Viewer Challenge.

Camilla's interest in food is also academic. She holds a Ph.D. in sociology from Indiana University with a specialization in food studies.

Camilla is the author of 20 cookbooks, published by Robert Rose Publishing, Sourcebooks and Turner Publishing and has worked as the brand ambassador for several multinational food companies.

Camilla has a second professional and personal passion: fitness. She has been teaching a wide range of fitness classes for almost two decades, including, but not limited to, pilates, yoga, spinning, kickboxing, strength training and step aerobics. Additionally, she trains for and competes in endurance fitness events. Her fitness philosophy mirrors her cooking philosophy: balanced, practical and simplified.

Camilla has made multiple appearances on the Food Network, has been featured in the New York Times, made appearances on Today, Good Morning America-Health, BetterTV and QVC, and is a member of the International Association of Culinary Professionals (IACP). Her work has appeared in such magazines as Southern Living, Better Homes and Gardens, Cooking Light, Woman's Day, Woman's World, Cosmo Girl, Quick & Simple, Country Woman, Sunset, Cook's Country, and Vegetarian Times.

Customer Reviews

Most Helpful Customer Reviews

2 of 2 people found the following review helpful By Jeff D. Hutton on April 8, 2010
Format: Hardcover
This is an article originally published in the Ottumwa (Iowa) Courier Feb. 17, 2010.

Courier Associate Editor
If Camilla Saulsbury had her way, chocolate would be listed as its own food group.
But since it's not, she has found a way to incorporate the dark, rich goodness of chocolate into sweet and savory recipes that are decadently light and easy to make.
In her new cookbook, "Enlightened Chocolate," Saulsbury has created more than 200 recipes from cakes and cheesecakes to salads, sauces and roasts. All involve the use of dark chocolate and unsweetened cocoa powder -- lighter and healthier alternatives than traditional chocolate and processed cocoa powder.
"I love chocolate," Saulsbury said during an interview with the Courier from her home in Texas. "And it's good for your health, too."
Saulsbury says our obsession for chocolate is grounded in science. Researchers have long pointed to the fact that chocolate makes one feel better. And the antioxidants that dark chocolate provides is evidence of the health benefits.
And so it made sense to Saulsbury that she should not just focus on sweets and desserts. Chocolate can be incorporated into all sorts of dishes -- from breakfast to dinner.
"There really is a very long and rich history of using chocolate in savory dishes," she said.
Chocolate is used as a flavoring agent in many rubs and sauces. Saulsbury's grilled pork kebabs with Cuban cocoa-rum glaze is just one example of using cocoa powder in a savory dish.
"I realized I could use [chocolate] is spicy [and savory] cuisine ... that was really fun ..." she said.
Saulsbury said the cookbook is the result of trying new ideas with healthier versions of chocolate.
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2 of 2 people found the following review helpful By D. Randall on April 4, 2010
Format: Hardcover
I bought this book to incorporate healthier options of eating foods that were decadent in flavor and had good for you ingredients. This book does not disappoint! Whether you're looking for yummy treats or flavorful dinner meals, this book is a must! Who knew all the ways you could use chocolate and get spectacular results!
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8 of 11 people found the following review helpful By Sandra M. Brown on February 11, 2009
Format: Hardcover Verified Purchase
I bought this book because it got great reviews, contained a wide range of recipes and used only dark chocolate. You can reduce calories and fat grams in chocolate recipes without using lots of 'lite' ingredients. However, in this book low-fat and non-fat products are used extensively, including egg substitute. Even for an experienced baker it is difficult to judge how to rework the recipes for non-reduced products. For someone who eats low-glycemic, this is not a good cookbook. Also, the author insists on using non-Dutch processed cocoa whereas Cooks Illustrated feels that dutched cocoa gives better flavor. So now I have a box of each. Warning - do not substitute! it messes up the leavening.
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