26 — Wednesday, January 20. 1999 ~ North Shore News north shore news (Roop Classic chi colate recipes take the cake a chef in wour kinder THE taste and textur:: of chocolate is univer- sally adored around the world. There is alse ait erotic mystique about chocolate that is associated only with a few other food items. The global chacolate industry led ov Switzerland, Germany. France, Belgiuny and the U.S., dees not miss tao many opportunities to promote its product. In September of ast vear at a Chocolate Expo in Paris, for the first time ever, a model was wearing a choco- late dress. It was a lacy litte something, impregnated with chocolate. A note of caution for those who fancied this tasty apparel: do not wear under het lights ... If it was good enough for Paris, can New York be far behind? Last November ina At the New York Festival dozens of other creations were shown, sculptures, cen trepicces, and super-rich can ties. The popularity of choce late is a modern day Midas story. North Americans con- sume about 3 ky of chocolate per vear. and the chocolate industry for 1997 stacked up close to STA billion in sales. The Swiss fead the world with 18 ke per capita annual con- sumption. Now, that’s a lot of chocolate. Yearly sales have a few peaks, most notable being St. Valentine’s Day. Easter, Mother’s Day and Christmas. Canada imported $$38,236,581 worth of chocolate in 1997, This week, three classic recipes based on this wonder: ful conmfeetion, Chocolate Pecan Torte % c. coarsely chopped pecans 3 Thsp. all-purpose flour 2% ounces finely chopped semisweet chocolate kc. boiling water (use bot- tled) 1 large egg yolk, room: tem- perature 1 Thsp. rum 4 tsp. vanilla extract 4 large egg whites 4 tsp. cream of tartar Method: Select an 8” sound spring form cake pan. Preheat oven to 350K. Ina large stainless steel bow! com- APPLE PIES 2 for *5.00 reg. 4.50 each baked or unbaked Offer valid Jan. 21 - 27490 9 GRAIN BREAD bine the chocolate. cocoa, and “oc. of the granulated suman. Gently pour in the boiling water, mix very well, the chocolate should be meit- ed. Cool a litte. Whisk in the volk of cag, the ram and the vanilla. Tn food processor process the pecans with the Nour undid very tine. In anoth- er bow), whisk together the egg whites anc the cream of tartar, watil just a soft peak. Now add the remaining 4 ¢. granulated sugar. Finish the whisking until the firm peak stage is reached. Fold rogeth- er the chocolate mass and the egg whites. Scrape the batter into the prepared springtorm See Three page 27 Sliced $4.50 each reg. *2.25 Westiynn Bakery otter valid Jen 721-27/99 i 1139 LYNN VALLEY RD., LYNN VALLEV CENTRE 985-1622 show patterned after the Paris event, a similar dress was dis- played. Without the model. We may deduce that the New York flood lights are hotter than the ones in Paris. NEWS photo Mike Wakefield WHETHER it is eaten by the piece, as a sauce or ina dessert such as cheesecake, chocolate has long been a favourite food item cf Canadians. x sere Se January Fabric & Fashion CLEARANCE Restocked! Great Bargains! New Spring Clothing Arrivals. 7771 Alderbridge Way 228 Brentwood Mall Richmond, B.C. Burnaby, B.C. 276-8222 291-6369 316 W. Cordova St. Vaneouver, B.C. 684-7004 942 W. 16th Street North Vancouver, B.C. 990-5293 4 Tap vated by 4 Consimers TOP RATED BY CONSUMERS | DIGEST IN 1998 premium quality Sundance Spas Sundance Cameo Spa big 7'.7 square 6 seat - 4 pumps list reg. $10,295 now $8,299) Sundance Montego 7'4” square 6 seat - 4 pumps list reg. $9,395 now $7,499) | infinity Nassau 7° square 6 seat - 3 pumps list reg. $6,995 now $5,499 Coasi Min Alouette 7° square. 6 seat - 2 pumps list reg. $5,595 FREE OZONATOR chemicals and test kit on all models. Value $300 . now $4,399) | Ali models include custom tapered insulated cover Many more models to clear - while supplies fast ~ VISIT VANCOUVER’S LARGEST SHOWROOM Crystalview Pool & Spa Sales Parts & 4 St 104 Philip Ave, North Van. (aff Welch St.) 985-0057 or 255-2211 Weekdays 0-5, Saturday 9:30-4:30, Sunday closed real