We often call the gift of tongues a “sign gift.” That is a good description. We know signs are welcomed because they point us to a destination. Yet when we arrive at the desired destination, there longer remains any need for the sign. Unlike the first century, we now know the Bible is complete, Israel is judged (Jer. 5:15; Isa. 28:11; 33:19) and the church is composed of Jew and Gentile. Therefore, the sign (for those purposes) has taken us to our destination and is no longer necessary – tongues have ceased (1 Cor. 13:8). So, any use of tongues spoken of in the Bible (and there are only two beyond Acts – an obscure passage in Mark 16 and the rebuke to the immature Corinthian church), must be interpreted in light of the Acts passages that clearly reveal a known language. Can God still enable a person to speak a previously unknown foreign language? Perhaps, but it is not “tongues” in the biblical sense.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains, Eggs		Choco1	24	servings

INGREDIENTS

		CRUST
8 1/2	oz	Milk chocolate chips
8 1/2	oz	Peanut butter; creamy
5	oz	Corn flakes; crushed lightly
		MOUSSE
12	oz	Butter
12	oz	Confectioner's sugar
2	oz	Cocoa powder
5	oz	Semisweet chocolate
4		Pasteurized egg yolks
2	c	Heavy cream
		GANACHE
1	oz	Sugar
2	c	Heavy cream
20	oz	Semisweet chocolate

INSTRUCTIONS

CRUST: Line a 9 x 13" cake pan with parchment paper. Melt milk
chocolate in a double boiler. Stir peanut butter into melted
chocolate. Place crushed corn flakes in a bowl and stir
chocolate/peanut butter mixture over them, mixing well.
Spread mixture evenly into prepared pan and cool in refrigerator.
MOUSSE: Melt semisweet chocolate in a double boiler. Cream butter and
sugar in a mixer fitted with a paddle, beating until light and
fluffy. Add sifted cocoa powder and mix well. Scrape down bowl and
add chocolate. Continue mixing and add egg yolks, one at a time,
beating well after each addition. Fold in heavy cream that has been
beaten to firm peak. Mix well to incorporate, leaving no white
streaks in the chocolate.
Spread mousse over crust. Chill about 2 hours, until set. Cut into
desired size bars (1 x 4-1/2 " cuts will yield about 2 dozen bars)
with a sharp knife dipped in hot water. Place bars on a cooling rack
that has been placed over a clean baking sheet. If bars are soft,
place rack in freezer until ganache is ready. (Bars may be completed
at this time or coated with ganache)
GANACHE: Melt chocolate in double boiler. Mix sugar and heavy cream
in a small saucepan and bring mixture to a slow boil over low heat
(be careful not to scorch the cream). Pour cream over chocolate and
stir with a whisk to incorporate, making sure all the chocolate is
melted. Strain mixture to remove any pieces of unmelted chocolate.
Let cool for about 1 hour.
Pour ganache over firm bars to coat. Refrigerate for 1 hour to firm
ganache.
Recipe by: Jeffrey Smith (Chef Tag/Free Press 11/19/95)
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

A Message from our Provider:

“Don’t wait for six strong men to take you to church.”