this rich, seductive substance, showering them with boxes of chocolates, fudge, chocolate chip cookies and more.

If you'd like to spoil a chocolate lover this Christmas -- or even satisfy your own cravings -- cookbook author Mary Reynolds Smith has the perfect answer.

Her book, Chocolate Lover's Holiday Cookbook, now available at the Bermuda Library, can indulge your every whim -- from fruitcake to fondue. Here's a scrumptious sampling: CAROLLERS' CHOCOLATE COFFEE Serve to carollers, to drop-in-guests, as a sweet ending to a holiday brunch, or after dinner in lieu of dessert. These directions are for one 8 oz. cup. To make in quantity, have all of your ingredients prepared ahead of time and put it together very quickly when you are ready to serve.

2 oz. top quality milk chocolate candy * 1 tbsp. plus 1 tsp. Kahlua liqueur Hot coffee Sweetened whipped cream Shaved chocolate, optional PLACE candy in the bottom of a mug and pour the Kahlua over it. Fill almost to the top with hot, strong coffee and top with whipped cream. Sprinkle with shaved chocolate. Serve with a spoon for stirring.

* Semisweet chocolate may be substituted if you prefer the taste.

CHRISTMAS MORNING HOT CHOCOLATE 1 cup unsweetened cocoa powder 1 cup granulated sugar 1 cup water 6 cups scalding hot milk 1 tsp. ground cinnamon 8 cinnamon sticks (optional) IN the top of a double boiler, combine cocoa, sugar and water, mix into a smooth paste. Place over low heat and bring to a boil, stirring constantly.

Put top of double boiler over boiling water and continue to cook, beating for 3 or 4 minutes. Remove from heat and cool. * In a heavy saucepan, heat milk to scalding (when tiny bubbles form around the edges of the pan). Do not boil. Slowly pour chocolate mixture into scalding milk, whisking until it is smooth and heated through. Whisk in cinnamon. Pour into heated mugs and add a cinnamon stick if desired.

* You may make the recipe, up to this point, as much as two weeks before using it. Cover tightly and refrigerate. When ready to use, heat milk to scalding point. Add chocolate mixture, whisking until it is smooth. Whisk in a pinch of cinnamon and pour into heated mugs. Serves 8.

HOLIDAY DELIGHT 11 tbsp. Amaretto di Saronno 4 tsp. white Creme de Cocoa 3 tsp. chocolate syrup 1 tsp. vanilla 11 cups vanilla ice cream, softened COMBINE all ingredients in a food processor or blender and process until mixture is smooth. Pour into two glasses.

NUTS 'N' FRUITS 'N' CHOCOLATE CAKE 3 cups sifted cake flour 1 cup Dutch process unsweetened cocoa powder 1 tbsp. baking powder 3 cups granulated sugar 1 cup butter or margarine softened 11 cups milk 21 tsp. vanilla 1 tsp. almond extract 3 large eggs 1 cup cream 1 cup almonds or pecans, coarsely chopped 11 cups semi-sweet chocolate chips 1 cup golden raisins Confectioner's sugar PRE-HEAT oven to 325 degrees F.

Grease and flour a 12'' bundt pan. Sift flour, cocoa powder and baking powder together into a large bowl, stir in granulated sugar. Stir softened butter into a "well'' in the middle of the dry ingredients. Using an electric mixer, beat in milk, vanilla and almond extract gradually. Continue to beat 6-7 minutes. Add eggs, one at a time, beating well after each addition. Add cream, beating until well mixed. Stir in nuts, raisins and chocolate chips, mixing until they are thoroughly incorporated all through the batter. Pour into prepared pan and bake for 90 minutes or until cake tester comes out clean.

Cool for a minute or two before turning out onto a plate. Dust with confectioner's sugar if desired.

Cake keeps well in a tightly covered container for up to two weeks. Makes one 12'' bundt cake.

GRANDMA'S CHOCOLATE FRUIT CAKE The chocolate adds an extra dimension of flavour that's a bit unique. It's a very traditional cake and one you'll really enjoy.

31 cups all purpose flour 1 tsp. baking powder 2 tsp. cinnamon 1 tsp. mace 1 tsp. ground cloves 4 oz. semi-sweet chocolate 1 lb. butter, softened 1 lb. dark brown sugar 12 large eggs 1 cup brandy 1 lb. seedless raisins 1 lb. currants 1 lb. candied cherries, cut into pieces 11 lbs. candied pineapple, coarsely diced 1 lb. citron, diced 1 lb. candied lemon rind, diced 1 lb. candied orange, diced 1 lb. pecans, coarsely chopped 1 lb. English walnuts, coarsely chopped 11 cups all purpose flour PRE-HEAT oven to 200 degrees F. Grease pans thoroughly and the line bottoms with parchment or brown paper, greased.

Sift together flour, baking powder, cinnamon, mace and cloves, set aside. In the top of a double boiler over hot, not boiling, water, melt bittersweet chocolate, stirring until it is smooth. Remove from heat and cool.

In a large mixing bowl, cream butter until it is light in colour. Add sugar, continuing to beat until thoroughly mixed. Add eggs, one at a time, beating well after each addition. Add flour and continue to mix until completely incorporated. Blend in brandy and melted chocolate, mixing thoroughly.

In a separate, large bowl combine fruits and nuts and add 11 cups flour, mixing with hands until flour is all used and the fruits and nuts are well coated. Add to cake batter and mix thoroughly with a heavy wooden spoon (or your hands). Pour into prepared pans and bake for the following lengths of time until a cake tester comes out clean: tube pan -- 2 hours; 9'' loaf pan -- 1 hour, 45 minutes. Recipe fills one 10'' tube pan and two 9''x 5'' loaf pans.

When cakes are done, cool on racks in pans. Remove and wrap each cake in a brandy soaked cheese cloth or other soft cloth. Wrap in foil or plastic wrap and place in tightly covered tins. Stir in a cool place and add a bit of brandy to the cloth every week or ten days to age the cakes properly. This cake should be baked at least one to two months before Christmas for proper aging.

TORY'S FAVOURITE CAKE Cake 1 18.5-oz. pkge yellow cake mix 1 cup corn starch 1 cup water 4 eggs 1 cup corn oil 1 tsp. vanilla 1 cup unsweetened cocoa powder 1 cup Amaretto di Saronno liqueur Custard filling 1 cup granulated sugar 1 cup corn starch 1 tsp. salt 3 cups milk 4 egg yolks, slightly beaten 1 tsp. vanilla Frosting 2 cups whipping cream 1 cup confectioner's sugar 3 tbsp. Amaretto di Saronno 1 cup slivered almonds, blanched and toasted PRE-HEAT oven to 350 degrees F. Grease and flour two 8'' round or square pans and set aside. Stir together cake mix and corn starch in a large mixing bowl.

Add water, eggs, corn oil and vanilla. Mix at low speed until all ingredients are moistened. Then beat at medium speed for 3 minutes or until batter is smooth. Pour one-half the batter into one of the prepared pans. Sift cocoa over batter remaining in the bowl and stir until completely mixed. Pour into remaining pan and bake 35 minutes or until the surface springs back when pressed lightly with the fingers.

Remove cakes from oven and reduce heat to 300 degrees F. Allow layers to cool in pans for 10 minutes. To toast nuts: Spread almonds for the frosting onto the cookie sheet and place in oven to toast, stirring occasionally until nuts are golden brown. Remove and set aside to cool. Remove cakes from pans and allow to cool completely.

To prepare custard filling: In a heavy sauce pan, mix together sugar, corn starch and salt. Gradually stir in milk, mixing until smooth. Stir in beaten egg yolks. Over low heat, bring mixture to a boil and allow to boil for one minute. Remove from heat and stir in vanilla. Cover and refrigerate until chilled.

To assemble cake: Slit layers carefully in half horizontally so that you have four thin layers. Place one chocolate layer on a cake plate. Brush with about 1 of the 1 cup liqueur. Spread with 1 of the chilled custard. Repeat process with one of the yellow layers and the second chocolate layer. Top with the second yellow layer and brush with the last of the 1 cup of liqueur.

To prepare frosting: Put whipping cream in a chilled mixing bowl and beat until it stands in stiff peaks when beaters are lifted. Fold in confectioner's sugar and 3 tbsp. of liqueur. Frost top and sides of cake and sprinkle top with toasted almonds. Refrigerate until ready to serve. Makes one 8'' cake.

RED VELVET CAKE Cake: 21 cups all purpose flour 11 tsp. baking soda 1 tbsp. apple cider vinegar 1 tbsp. unsweetened cocoa powder 1 cup butter, softened 13 cups granulated sugar 2 large eggs 1 cup buttermilk 1 tsp. vanilla extract 2 oz. red food colouring PRE-HEAT oven to 350 degrees F. Grease and flour three 9'' cake pans and set aside.

Sift together flour and baking soda and set aside. Combine vinegar and cocoa powder in a small cup or bowl and stir to make a smooth paste. Set aside.

In a large mixing bowl, beat butter and sugar together until light and thoroughly creamed. Add eggs, one at a time, beating thoroughly after each addition. Add flour, alternatively with buttermilk, mixing until thoroughly blended. Add vanilla and food colouring, mix well. Pour into prepared pans and bake 20 to 25 minutes, or until a cake tester comes out clean.

Icing: 1 cup milk 3 tbsp. all purpose flour 1 cup butter, softened 1 cup granulated sugar 1 tsp. vanilla extract 1 cup finely chopped pecans 3 cup grated coconut, optional COMBINE milk and flour in a small saucepan and whisk together until smooth.

Cook over low heat until thickened, stirring occasionally. Cool completely.

In a separate bowl, beat butter and sugar together until it is light and thoroughly creamed. Add flour mixture and beat until frosting looks like whipped cream. Beat in vanilla. Divide frosting, setting aside a little over one-third for the top of the cake. Stir nuts and coconut, if using, into the two-thirds.

To assemble cake, place one cake layer on a serving plate and spread with half of the frosting with nuts.

CHOCOLATE TREATS FOR CHRISTMAS Top with second layer and spread with remaining frosting with nuts. Top with third layer and spread with plain frosting. Decorate with nuts and cherries, if desired.

Note: If you like lots of icing, make the frosting recipe twice (DO NOT double it). Stir nuts and coconut into one batch and use it between the layers. Leave one batch plain and ice the top and sides of the cake.

If desired, decorate the top with pecan halves and marachino cherries.

GRAND MARNIER TRUFFLES 4 oz. unsalted butter 1 cup heavy cream Peel from one small orange 8 oz. top quality semi-sweet chocolate 2 tbsp. Grand Marnier liqueur 1 cup Dutch process unsweetened cocoa powder MELT butter in a small, heavy saucepan over very low heat until completely melted. Spoon foam off the top and pour remaining liquid into a cup to cool.

Pour cream into a small, heavy saucepan and add two or three strips of peel from the orange. Place over medium heat and bring to a boil. Remove from heat and set aside to cool.

In top of a double boiler over hot, not boiling water, melt chocolate, stirring until smooth. Remove from heat and combine with cooled melted butter.

Remove orange peel from the cream and discard it. Add cream to chocolate mixtures, stirring until smooth. Stir in liqueur and chill 10 to 15 minutes.

Using two teaspoons, scoop chocolate out into pieces and drop them into a dish containing the cocoa. Chill for 45 minutes or an hour until very firm. Then roll the pieces into round balls, rolling them in the cocoa until they are completely covered. Store in tightly covered container in refrigerator.

NOTE: If using these for gifts, enclose a card suggesting they be kept in the refrigerator until about 10 minutes before eating.

CHOCOLATE TURTLE COOKIES 11 cups sifted all purpose flour 1 tsp. soda 1 tsp. salt 1 cup butter or margarine 1 cup firmly packed brown sugar 2 eggs 1 tsp. vanilla 36 large pecan halves or 72 small pecan halves SIFT together flour, soda and salt. Set aside. Combine butter and sugar, beating until light and creamy. Add 1 egg and 1 egg yolk (reserve white for later use) and beat until well blended. Beat in vanilla extract. Add flour and beat until well mixed. Chill dough until firm enough to handle easily.

Pre-heat oven to 350 degrees F. Spray cookie sheet with vegetable cooking spray or line it with parchment.

If using large pecan halves, split them in half vertically. If using small pecan halves, use them whole. Arrange the nuts in groups of three to resemble the head and legs of the turtle.

Put reserved egg white in a small shallow bowl. Using a rounded teaspoonful of dough for each cookie, roll it into a ball. Dip each ball into egg white and then press down onto the nuts, leaving enough of the nut so that the tips will show when the cookie is baked. Bake 10 to 12 minutes and remove to wire rack to cool completely before frosting.

Chocolate Frosting: 2 oz. semi-sweet chocolate 1 cup milk 1 tbsp. butter 1 cup sifted confectioner's sugar COMBINE chocolate, milk and butter in top of a double boiler and heat over hot, not boiling, water until chocolate melts. Stir until smooth. Remove from heat and add confectioner's sugar. Beat until smooth and glossy. If needed, add more confectioner's sugar until frosting reaches desired spreading consistency. Frost cookies and allow frosting to harden completely before storing. Pack in layers separated by wax paper in a tightly covered container and store in a cool place. Yield: two dozen.

FIVE MINUTE TREATS Everyone needs a really quick and easy candy and/or cookie recipe for emergency situations. Any of these will fill that need. They aren't really recipes, just ideas, so you can alter them to suit your own taste or to use whatever ingredients you happen to have on hand.

CHOCOLATE NUT CLUSTERS Melted Chocolate Nuts of your choice STIR nuts (mixed nuts are good) into melted chocolate until you have a good proportion of the two. Some people prefer lots of chocolate; other like just enough to hold the nuts together. Mix thoroughly together and drop by heaping teaspoonfuls onto a wax paper lined surface to harden. Pack in layers, separated by wax paper, in a tightly covered container in a very cool place.

CHOCOLATE RAISIN CLUSTERS Melted Chocolate Seedless Raisins OR mix of seedless raisins/chopped dates FOLLOW directions for making chocolate nut clusters for a delicious candy treat! CHOCOLATE SALTIES Melted chocolate Potato chips or pretzels DIP potato chips or pretzels (or both) in melted chocolate and place on wax paper lined surface to harden. These are a delightful taste combination of sweet and salty. They're fun to serve or give.

CHOCOLATE DRIED FRUITS Melted chocolate Dried fruits (apricots, pears, apples, etc.) DIP pieces of dried fruit in chocolate, either coating them completely or just covering about half the pieces of fruit. If fruit is very large, you may want to cut it into two or more pieces for dipping. The combination of chocolate and fruit is delicious. And dried fruit has the added advantage of keeping very well. Try packing a "variety tin'' of chocolate dipped apricots, pears and apples for someone special on your gift list. They're sure to love it!