One ingredient five ways: Chocolate

CHOCOLATE DRINK
Heat 45g unsweetened chocolate, 1/4 cup sugar, 1-2 tablespoons instant coffee, 1/2 teaspoon ground cinnamon, dash of salt, and 3/4 cups water in a saucepan over low heat, stirring constantly, until chocolate is melted and the mixture is smooth. Heat to boiling; reduce heat. Simmer uncovered, stirring constantly for 4 minutes. Stir in 2 cups milk, heat through. Just before serving, beat with hand beater until foamy. Top with whipped cream. Place cinnamon stick in cup for garnish.

CHOCOLATE CREAM PIE
Heat 115g chocolate and 2 tablespoons of milk over low heat, stirring until melted. Beat 2 tablespoons sugar into 85g creamed cheese. Add another 3 1/2 tablespoons milk into the chocolate mixture. Beat until smooth. Fold 225g whipped cream into chocolate mixture and blend until smooth. Spoon into 1 graham cracker crust. Freeze 4 hours.

CHOCOLATE PIZZA
Melt 340g chocolate chips with 400g almond bark in large saucepan over low heat, stirring until smooth; remove from heat. Stir in 2 cups miniature marshmallows, 1 cup crisp rice cereal and 1 cup peanuts. Pour onto greased 12 inch pizza pan. Top with 170g jar red maraschino cherries, drained, cut in half and 3 tablespoons green maraschino cherries, drained, quartered; sprinkle with 1/3 cup flake coconut. Melt 50g almond bark with 1 teaspoon oil over low heat, stirring until smooth; drizzle over coconut. Chill until firm; store at room temperature.

CHOCOLATE CAKE
Cream 3/4 cup shortening, 3 cups sugar and 5 egg yolks together. Stir together 4 cups flour, 1 1/4 teaspoon salt, 3 teaspoons baking powder and 1/2 teaspoon baking soda. Add flour mixture alternately with 1 cup milk to the shortening mixture. Melt 145g unsweetened chocolate, stir in 1 1/2 teaspoon vanilla; stir into batter. In a clean bowl, beat 5 egg whites until stiff peaks form. Fold gently into batter. Pour into a greased and lightly floured (or dusted with cocoa) sheet cake pan. For easiest removal, line sheet pan with parchment paper. Bake in a preheated oven at 175°C for 20-30 minutes. When cool, spread with chocolate icing on this cake.

CHOCOLATE SAUCE (with Chicken)
Skin 1 chicken, cut and brown lightly in 1/4 cup oil. Remove chicken. Coarsely chop 1 large bell pepper and 1 large onion, mince 2 cloves garlic, and cook in oil until onion becomes translucent. Add 2 cups tomato sauce and 1/2 to 1 teaspoon salt. Add 1 tablespoon chilli powder, 1/4 teaspoon pepper powder and 30g baking chocolate. Stir until chocolate is melted, add chicken, and simmer on low heat until chicken is very tender. Remove and discard bones. Adjust seasonings to taste. Serve over rice or noodles.
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