I’ve been pretty slack about cooking lately, but today I made a huge chocolate cake with Ghiradelli chocolate. I know lots of writers who claim that chocolate motivates them to write so how appropriate to talk about something “motivational” technics. It might not be what you think..
I’m talking about MRUs. In writing, MRU is the Motivational Reaction Unit. This is a handy concept to keep in mind as you write. The idea is that your character must
have a stimulus and then react to it. It sounds really simple and it is. But sometimes writers don’t follow this and it can cause the reader problems.
1. confusion-character’s actions are not chronologically logical
2. useless words-sentences which do not move the story forward
I love this concept because you can look at it on may levels. First, on the novel level. Your character has a crisis. He/She must react. Second, apply that to a scene. Novels are really just scenes strung together. Each scene should follow the MRU too. The character has a crisis and must react. And
then, the MRU works on the paragraph level. Character motivation, then reaction.
Here’s an example just in two sentences: The pot boiled over. Mary ran to the stove and moved it.
This is a physical reaction. But charcters can react with a feeling or by speaking too.
To learn more about MRUs read Randy Ingersol’s article on “Writing the Perfect Scene”.
Ever wondered how to make Truffles? Here it is… And remember, according to that new belly fat diet dark chocolate has all sorts of health benefits!
Dark Chocolate Truffles
Yield: 30 Truffles
* 2 cup(s) 60% Cacao Bittersweet
* 1/3 cup(s) Unsweetened Cocoa
* 1/3 cup(s) heavy whipping cream
* 6 tablespoon(s) unsalted butter, cut into small pieces
In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate chips. Stir until completely melted and smooth. Remove from the heat and pour into a shallow bowl.
Cool, cover, and refrigerate the mixture until firm, at least 2 hours.
Using a melon baller or small spoon, roll the mixture into 1-inch balls. Roll each ball in the cocoa. Best option will be to use 70 cacao chocolate chips. Enjoy immediately or refrigerate in an airtight container for up to 2 weeks.
Note: The Unsweetened Cocoa can be replaced with 3/4 cup of chopped almonds or pecans.