10 Steps to Chocolate Bliss:

Recently we published a "brief guide," which was a rather in-depth post here on the Patric Chocolate blog about chocolate appreciation in relation to how our sensory organs function. Though we feel strongly that it is important to learn as much about this topic as possible in order to get the most out of each square of chocolate, some people have noted that when first exposing others to the idea of fine chocolate and chocolate tasting as an activity that is on par with wine tasting, it is useful to have a much slimmer collection of "how to" instructions. This being the case, we have created a greatly abridged list of only 10 steps. If you have the time, please take a look at the longer post to which we link above, but if not, or if you are interested in exposing others to chocolate tasting for the first time, then the list below might suit your needs!

1) Chocolate is best tasted with a clean palate, so refrain from consuming other foods or beverages for at least a few hours prior to the tasting.

2) Be sure to cleanse the palate in between types of chocolate with room temperature water and a mild food such as salt-free �saltines.�

3) Open the bar and look at the finish. It should be glossy, and without streaks, blotches, or grainy areas.

4) Smell the chocolate. It should smell fresh and full of a variety of aromas; Some that you might notice are: cocoa, roasted nuts, fruits, coffee, vegetal-like aromas, or even earth, leather, or tobacco.

5) Break off a square and pay attention to the sound. It should �snap� cleanly rather than being mushy, or shattering into many different pieces. This means that the chocolate is fresh, properly crystallized (tempered), and doesn�t contain non-cocoa butter fats, which are undesirable.

6) Place the square in your mouth, break it apart a bit, and then let it dissolve. Be sure to move the chocolate around to all parts of your tongue, and continue to breathe in, especially bringing air in through your mouth in order to continue to sense aromas that are being released from the melting chocolate.

7) As you continue to taste and smell the chocolate, pay attention to the previously-noticed aromas, any new aromas, and to the balance of taste in relation to the sweetness, bitterness, and acidity of the chocolate. Additionally, pay attention to astringency, which is a dry/puckery feeling due to tannins reacting with protein on the tongue and in the saliva. Chocolate will always have a bit of astringency, but it should never be unpleasant.

8) Regarding texture, the chocolate should be smooth and should readily melt in a pleasurable way. It should not be grainy, gummy, waxy, or otherwise unpleasant.

9) Finally, pay attention to the fact that each chocolate has different flavors at the beginning, middle, and end, and that some chocolates leave a very nice aftertaste, while others leave virtually no aftertaste, or perhaps a bitter or otherwise unpleasant one.

10) Bring all of the previous steps together and use them to figure out what you think about a given chocolate. It might even be love at first bite.

Patric Chocolate's Chocolate-Making Flowchart:

If one searches online, there are actually quite a few flowcharts that visually describe chocolate making from bean to bar. Many of these flowcharts attempt to show every permutation possible within the realm of chocolate making. This adds confusion because certainly not every possible process is relevant to every type of chocolate. So, we decided to create our own flowchart that narrows down the processes to only the steps utilized at Patric Chocolate to create fine dark chocolate from bean to bar.

For those of you who have read our post about Patric Chocolate's production processes from late September, the content that has been translated into graphic format will already be familiar. However, explaining information graphically can certainly add clarity to a complicated process such as chocolate making, so hopefully many of you will find the flowchart to be helpful. There will be a bit of commentary after the chart.

The process starts in the upper left-hand corner and moves downward.


*Cacao "pods" are not true pods at all. You can read more about what they really are in a another Patric Chocolate post.

In the flowchart above, you will notice that sometimes we create cocoa liquor for the purpose of removing cocoa butter, which is then added to some chocolate. Not all chocolate needs extra cocoa butter, and in fact, adding extra cocoa butter can sometimes negatively impact the texture and the intensity of flavor chocolate. However, in cases where the chocolate percentage drops below 70%, extra cocoa butter must be added to the chocolate to maintain a luscious and smooth texture. In this case, it is important to note that we are adding cocoa butter that comes directly from the same cocoa beans from which the chocolate is made. Most of the time companies add inexpensive bulk cocoa butter that either does not share the same flavor profile, or has been deodorized, a process which weakens the overall flavor profile of the chocolate. Patric Chocolate will never use bulk cocoa butter, deodorized or otherwise.

One final note: Patric Chocolate begins the chocolate-making process at step five with cleaning the cacao by hand. Cacao must be harvested, fermented and dried in the country of its origin. This means that we can't be entirely involved in every part of the first few steps. That being the case, we are, and have been, actively working to grow and strengthen relationships with small farmers so that we can better control these very important parts of of the chocolate making process.

What Are The Powerful Health Benefits of Dark Chocolate?

In this article I will briefly and simply discuss the powerful health benefits of dark chocolate and how to choose the correct type by being aware of the ingredients.

At the end of this article you will be an 'mini expert'.

The powerful health benefits of dark chocolate is quite amazing. For starters it is believed a 40g bar of the dark stuff can contain double the amount of antioxidants than a glass of red wine. Chocolate and cocoa powder are derived from beans that are rich in natural antioxidants flavonoids called flavanols.

It's benefits have been linked to a lower risk of...heart disease, prostate cancer, lung cancer, asthma and type 2 diabetes. Oh, and you can ditch the aspirins too, as dark chocolate is believed to have a similar effect as aspirin.

So, how do you know if you are choosing the correct type of chocolate?

Here is a little guide to help you.

First rule, high cocoa content is the key here. You want less sugar and dairy fat. When looking at the labels on a bar, good dark chocolates will report their cocoa content by percent weight. You really want 70 per cent or higher. Remember it's the cocoa that contains the flavonols.

A general rule is that the higher the percentage of cocoa, the more bitter it will taste. But it is the bitterness that you want (not necessarily crave!), the more bitter, the more better it is for you. Don't worry, you will soon get used to, and appreciate, the richer taste of dark chocolate (and lack of sugar). Just think how healthy it is for you as you are munching away at it.

Small portions are all you really need to satisfy chocolate cravings. If you read the labels on chocolate, they can be confusing to say the least. However the first ingredient you need to be looking for should be cocoa.

Finally, on the powerful benefits of dark chocolate, studies have shown that it can also prevent blood from clotting, but watch how much you eat. Just a little warning...be aware that an ounce of it can contain up to a 11g of fat. So don't substitute it for a diet that is rich in vegetables and fruits. Just be sensible....and definitely enjoy!!

Did you know that you can easily discover how to slow down the aging process? Just visit http://www.antioxidants-guide.com Why not join our newsletter? Start improving your health and slowing down aging....right now!

Article Source: http://EzineArticles.com/?expert=John_L_Orchan

The Beginning of Chocolate

The word - chocolate - has most likely come from the Nahuatl language, the indigenous language of central Mexico. The Nahuatl language might have influence of the Mayan languages. According to hypothesis, the word "chocolate" has come from the Nahuatl word xocolatl, derived from xocolli, bitter, and atl, water. According to the Mayan Mythology, Xocolatl was a chocolate drink consumed by the Aztecs.

Chocolate seems to have originated from the Mayan Civilization. The earliest records of cacao use have been found in the ancient Mayan Civilization. The fact has been revealed by the chocolate residue found in an ancient Maya pot. The Mayans were believed to be drinking chocolate 2,600 years ago. Choc. has also been associated with Xochiquetzal, the Mayan Goddess of fertility.

Chocolate is believed to be consumed in a bitter and spicy drink called xocoatl, often seasoned with vanilla, chile pepper, and achiote (annatto) in the Americas. The "Xocoatl" was believed to be an energizer that was used to fight fatigue. This food type was an important luxury good throughout pre-Columbian Mesoamerica, and cocoa beans were often used as currency. Cocoa beans were commonly used in several drinks and edibles. Christopher Columbus also took some cocoa beans to show Ferdinand and Isabella of Spain. However, cocoa beans were broadly introduced to Europe by Hernán Cortés, the first Marqués del Valle de Oaxaca who is known for leading the military expedition that initiated the Spanish Conquest of Mexico. Chocs was first commercially shipped to Europe from Veracruz to Sevilla in 1585.

In early days, chocolate served as beverage, but the Europeans added sugar and milk to remove its natural bitterness. They also started the Mexican indigenous spice, vanilla instead of the chilli pepper. That resulted in the improved chocolate or the modern chocs. By the 17th century, the chocs with improved taste came to be used as luxury item among the European nobility.

The first form of solid chocs were invented in Turin by Doret at the end of the 18th century. F. L. Cailler opened the first Swiss chocolate factory in 1819. Pierre Paul Caffarel sold this chocolate in large quantities from 1826. The Dutchman Coenraad Johannes van Houten in 1828 patented a method for extracting the fat from cocoa beans and making powdered cocoa and cocoa butter. The Dutch process of treating chocolate with alkali to remove the bitter taste was also developed by Van Houten; the Dutch process made it possible to form the modern chocolate bar.

The first edible version of this wonderful food is believed to be made by the Englishman Joseph Fry in 1847. The Cadbury brothers produced "chocolate for eating" in 1849. It is said that Daniel Peter, a Swiss candle maker, joined his father-in-law's chocolate business, and in 1867, he started experimenting with milk as an ingredient. He produced his new product, milk version for marketing in 1875. A baby food manufacturer named Henri Nestlé helped him in removing the water content from the milk to prevent mildewing. The process of Conching, which involves heating and grinding the chocolate solids very finely to ensure that the liquid is evenly blended, was invented by Rodolphe Lindt.

Nowadays, Chocolate is a common ingredient of many kinds of confections such as chocolate bars, candy, ice cream, cookies, cakes, pies, mousse, and other desserts. It forms one of the most popular flavors in the world.

Paul writes for the Chocolate world site and for the Sicily investment site

Article Source: http://EzineArticles.com/?expert=Paul_Symonds

Hot White Chocolate From The Ancient Cacao Bean

There are almost endless possibilities when it comes to choosing and buying chocolate. There are as many assortments on the market as many people's tastes for this treat. The term includes a number of foods that are produced from the seed of the tropical cacao tree, native to lowland tropical South America. People used to drink liquid chocolate beverages as back as 3000 years ago by the native Mayans and Aztecs. It's also associated with the Mayan god of fertility. A lot of the hot white chocolate consumed today is made into bars that combine cocoa solids, fats like cocoa butter, and sugar.

White chocolate is a special type. The assortment comes from the same cacao plant, but it turns that color because of a different production process. It was first made in New Hampshire after World War I and of course, hot white chocolate first appeared back then but only with isolated requests. It isn't as popular as generic hot chocolate is, but it has way more demand than it had in those days.

Chocolate is made from useable items extracted from the ancient cacao bean. While dark chocolates use the cocoa powder ground from the seeds, the versions of white use only the butter. Actually, this is the reason for which the hot white chocolate has that very light color and it contains neither liquor nor cocoa solids. Because of this fact, the lack of syrup from its creation process, the U.S. Food and Drug Administration does not even consider it to belong to the same family.

To create this delicious treat, producers use cocoa butter, milk solids, vanilla, sugar and lecithin; these being its main ingredients of course, for hot white chocolate, all of these are powdered (or should be). If real, natural cocoa butter is used, the result is a better tasting, higher quality product. Other producers will not use natural cocoa butter, but vegetable fats (these products are known as confectioner's coating or summer coating). Doing so, they end up with a lower quality product. If you read on the bar that vegetable fat has been used, you would better buy another assortment, made using real cocoa butter. It will simply taste better.

When they are made with natural cocoa butter, white chocolates have an ivory color. They are a tasty combination of cream and vanilla and no producer making it using vegetable fat will ever manage to match it in taste. You can also distinguish white chocolate made using cocoa butter from that made using vegetable fats by their consistency, taste and ability to be stored for many months before it expires. You can find out more at http://www.gourmetdarkchocolatetruffles.com

White chocolate is very delicate by nature. It melts quite easily and it will scorch even easier so it can be difficult to work with. When melted, the cocoa butter can split and create an oily compound that can be recovered by re-emulsifying.

If you want to melt white chocolate in your kitchen for making other treats (such as ganache or chocolate fondue), take care and slow the entire process down to be sure you do not ruin it. It is ideal for use in decoration of milk or dark chocolate confections.

Learn more about types of chocolate including Chocolate Truffles, easy to use recipes and chocolates for special occasions at => http://www.gourmetdarkchocolatetruffles.com

Article Source: http://EzineArticles.com/?expert=Dean_Forster

Dark Chocolate And More Than You Needed To Know

Chocolate, the product of cocoa beans, is a popular ingredient of many kinds of confections such as chocolate bars, candy, ice cream, cookies, cakes, pies, chocolate mousse, and other desserts.

The chocolate without milk is termed as "dark chocolate," which is an additive. Dark Chocolate is sometimes also called "plain chocolate." According to the US Government, the "sweet chocolates" are required to have a 15% concentration of cocoa and the European rules specify a minimum of 35% cocoa, but dark chocolate contains a lot more cocoa than other forms of chocolate. The standard chocolate manufacturing destroys up to half of the flavoniods present in cocoa. However some chocolate companies have now learned to make dark chocolate that keeps up to 95% of its flavoniods.

Dark Chocolate is said to be the creation of the Mesoamerican civilization. A large number of studies have revealed the benefits of dark choc. The team of Mary Engler, PhD, RN, of the University of California, San Francisco, and colleagues revealed that eating a small, 1.6-ounce bar every day is good for you rather very good for you.

According to Mary's Team, flavoniods keep cholesterol from gathering in blood vessels, reduce the risk of blood clots, and slow down the immune responses that lead to clogged arteries. Engler says that dark chocs contains more flavoniods than any other foods, such as green tea, black tea, red wine, and blueberries.

The report of the study led by Dirk Taubert, MD, PhD at the University of Cologne, Germany, revealed that dark chocs is effective in controlling the high blood pressure. The Dr. Dirk's team found that dark chocolate helps lowering high blood pressure.

Mauro serafini PhD from National Institute for food and Nutrition research in Rome says in her report that "our findings indicate that milk may interfere with the absorption of antioxidants from chocolate and may therefore negate the a potential health benefits that can be derived from eating moderate amounts of dark chocs."

There are many evidences that reveal the cocoa affects treating heart diseases. Cocoa wards off some of the factors, which are responsible for heart attack. Flavanols in cocoa can reduce the risk of heart diseases. The researchers of the Johns Hopkins University have proved that eating dark chocolate at daily basis makes the blood thin and reduces developing blood clots. Some studies have proved that the white chocolate is not good for health benefits as compared to the dark chocolate.

Plant Phenols-cocoa phenols make the low blood pressure. European chocolates are much richer on cocoa phenols. The flavor compound found in this type of chocs are also used in red wine. Dark chocolate also contains antioxidants that reduce free radicals, which are the sources of numerous other diseases. Mexican healers use chocolate to treat insect bites and it contains high quantity of cocoa and less quantity of sugar so it's allowed on Montaignac diet.

Paul writes for the Chocolate world site and for the Sicily investment site

Article Source: http://EzineArticles.com/?expert=Paul_Symonds

Chocolate Tasting and Appreciation: A Brief Guide

The point of tasting chocolate as an organized practice is to learn more about a specific chocolate, but also chocolate in general, and how our senses interact with it so that we are better prepared to appreciate the next bar to an even higher degree. Each time we taste chocolate is, therefore, a learning experience. Of interest here is the fact that though each person will perceive the flavor of a particular chocolate somewhat differently, preferences aside, we are still all members of the same species, and that being the case, we sense the flavor and texture of chocolate in similar ways. So, in our quest to better appreciate chocolate, it is also useful to better understand our own body�s sensory reactions to this fine food. The chocolate tasting guide below will, by talking about the qualities of chocolate, delve into the parts of the human sensory realm which are relevant in terms of better understanding chocolate. If this sounds too complicated, just remember that in the end, it is all about flavor and enjoyment of the chocolate in question.

We will be ignoring anything that has no reasonable impact on the flavor of the chocolate, and therefore the artwork of the package, bar design and the like will not be discussed.

Preliminary Definitions:

Flavor: Since �flavor,� as understood by flavor technologists, is quite complex, we will use a simplified working definition. �Flavor� is a combination of taste (sensed by the tongue/gustatory sensation) and aroma (sensed by the nose/olfactory sensation). These two components impact the overall flavor sensation of a particular food. Contrary to common usage, then, in the following guide, the terms �flavor� and �taste� will not be used interchangeably.

Cacao: Also known as �cocoa beans� and sometimes simply �cocoa,� cacao is the fruit of a tropical tree. Though the tree�s fruit is often referred to as a �pod� or a �drupe,� in reality it is a very large berry. The berry is harvested, and the pulp-covered seeds are removed, fermented, and dried, all of which are complicated processes that clearly impact the flavor of the cacao. The cacao is then ready to be used in chocolate manufacture where, among other things, it will be roasted, have its thin shell removed, and be ground into a flavorful and viscous liquid.

Conching: A process in chocolate manufacture, which takes place during/after refining, and where textural and flavor refinement continues to occur, though the size of the cacao and sugar particles within the chocolate are not substantially reduced.

Tempering: A process where chocolate is melted, and then the cocoa butter within it is recrystallized in a controlled way using heat and agitation. Tempering chocolate prior to molding it into bars results in a substantial impact on the flavor of the product as the temperature at which it melts, and therefore gives off various tastes and aromas, is brought to within a very specific range.

Tasting Chocolate:

Chocolate is best tasted with a clean palate. This means that other foods or beverages, especially strongly-flavored ones, have not been eaten immediately beforehand. As with all senses, the nose and tongue can be impacted by sensory adaptation such that over time--even a relatively short period of time--as food or beverage is consumed, taste and smell will become less specific and refined. This is especially the case when one particular food is continually tasted or smelled, but even with different foods and beverages being consumed in succession, the palate will not be as accurate as sensory adaptation will have taken place in relation to the previously consumed food, and will therefore impact the perception of the chocolate flavor. This being the case, some people believe that the best time to taste chocolate is first thing in the morning before breakfast. Another option might be to wait several hours after a previous meal. At any rate, it is important to give the mouth and nose some rest from sensations prior to tasting chocolate, and especially to give them rest from strong sensations such as those of spices, coffee, cheese, and from long-lasting sensations, such as aromas from a cooked stew, or perhaps a vase of flowers or a scented-candle.

One other important issue is that between types of chocolate it is good to "cleanse" the palate. This is best done with room temperature water, and very mild food such as salt-free "saltines." Cleansing the palate in this way will actually help to minimize inevitable sensory adaptation as one moves from one chocolate to the next.

We will now begin our discussion of chocolate tasting by looking at a bar in the way that one would logically experience it in real life. The order will be: packaging, appearance, aroma, snap, and then flavor (including aroma and taste) and texture. Remember that we will disregard anything which does not impact flavor, such as package design.

1) Packaging: Unwrapping the bar

Though the packaging of the bar has little bearing on the flavor of the chocolate, certain elements of the packaging can impact the chocolate flavor. First of all, the expiration date on the package should be checked. Though chocolate can be stored in perfect conditions for quite some time with little degradation in quality, most retail stores do not store or display chocolate in such conditions. Therefore, it is advisable to purchase chocolate from most retail stores well before the expiration or �enjoy by� date. Also be sure that the conditions in the retail store are cool, that the chocolate is not in direct sunlight, and that it is not stored next to any heat-emitting machinery or strongly scented items. Any of these conditions could destroy the aroma, taste and texture of the chocolate.

As for packaging types, common chocolate bar packaging includes an outer wrap and an inner wrap. While the outer wrap generally contains the product information, it is the inner wrap that can more readily impact the flavor of the bar. As for inner wrap, there are a number of options that are commonly found: foil, paper-backed foil, clear plastic flow wrap, and aluminized plastic flow wrap. Foil and especially paper-backed foil are not entirely air tight, potentially allowing flavor degradation over time, but are both more easily re-sealed after opening the bar, thereby preserving freshness. Plastic flow wraps can be virtually air tight, but do not reseal as easily.

As for other ways than inner wrap can impact flavor, some people claim that any plastic flow wrap tends to give a slight plastic aroma to the chocolate, a flavor exchange process called scalping. Some people also claim that paper-backed foil gives off a �papery� aroma that is absorbed into the chocolate bar. Confectioner�s foil without any backing is a neutral option that does not impact flavor or aroma negatively, but again, it is generally not fully air tight, so the freshness of the bar depends upon how it is wrapped in the foil, and the aroma of the outer wrap within which it is packed. These packaging-related issues are all things to keep in mind when tasting a new type of chocolate, or perhaps a familiar chocolate that seems to taste different than usual. Each type of packaging certainly has benefits and drawbacks, and combined with the age and storage of the product can potentially impact the flavor and aroma in a variety of ways.

2) Bar Appearance: Inspecting the bar

Though the appearance of the chocolate bar does not always impact its aroma, taste or texture , there are defects that impact both. Generally, fine chocolate has a glossy finish or sheen, though it may be matte or textured instead due to mold design. However, from time to time a chocolate bar may have a condition called �fat bloom,� which can manifest in a variety of ways, from a pronounced yellow blotchy/spotty finish caused by poor temper, or poor handling techniques (i.e., it was allowed to melt and re-harden), or a more subdued dulling of the surface sheen with a hazy white film. Pronounced bloom does negatively impact the flavor of the bar as it results in a crumbly and unpalatable texture, and chocolate with such bloom does not readily melt as a tempered bar would, and therefore the flow of tastes and aromas are impacted in a negative way with harsh notes often being accentuated and subtle notes obliterated. Subtle fat bloom may be primarily a surface defect, and therefore may not impact the texture or flavor of the bar in a noticeable way. However, such bloom does show improper storage or handling conditions.

Another defect called sugar bloom is also possible when chocolate is exposed to conditions where humidity is relatively high, and results in a dull whitish and somewhat grainy coating covering the parts of the bar that have been exposed to the high-humidity. It may be the whole bar, or just the parts near the folds of the inner packing. Though sugar bloom does negatively impact texture it does not destroy the bar�s flavor. Yet, sugar bloom is still a flaw that will effect your overall enjoyment of the chocolate. As for other marks on the bar�s surface due to transport or handling prior to packaging, they should not impact the flavor. The rule, then, is that bloomed chocolate bars�sugar or fat--should not be purchased as the mishandling that they have endured will quite possibly impact the overall flavor and texture of the product in a negative way.

3) Initial Aroma

Let us back up and take another look at the definition of �flavor.� There are two components to flavor, �taste� and �aroma.� Taste consists of the aspects of flavor that are sensed by the tongue. These notes are generally broken down into the five basic tastes of acid, salt, sweet, bitter, and umami. However, flavor technologists now know that the human tongue can distinguish not only different levels of each type of taste, such as more or less bitter, but also different qualities of each taste such as the bitterness that results from roasting (caused by diketopiperazines for example) as opposed to the bitterness caused by raw cacao (primarily caused by low molecular weight flavonoids). However, even with the complexity of tastes that the tongue can sense, it is almost useless without the sensory data from the nose called aroma.

Aroma is arguably the most important part of any perceived flavor, and therefore the most important part of the chocolate-tasting experience. Not only does the initial aroma of the chocolate, once it has been unwrapped, foretell of the flavor to come, but the flavor of the chocolate itself, while it is in the mouth, is composed primarily of aromas that move from the melting chocolate up the retronasal passage way and into the olfactory organ�the nose. When we add aroma to taste, the tartness of malic acid may become noticeable as the tartness of an apple. The bitterness of a particular chemical called a pyrazine may become noticeable as the bitterness associated with roasted coffee. Aroma allows the flavor to be fully elaborated by the brain, and therefore it is quite important never to hold one�s breath while tasting chocolate, or any food for that matter. Inhaling the chocolate's aroma both before and after it is placed in the mouth allows one to distinguish between extremely complex, subtle and profound flavor notes. One may even wish to pull extra air in through the mouth, and across the molten chocolate, to accentuate the flow of air to the nose, as is done in wine tasting. Sometimes particularly subtle notes may become apparent in this way.

With this in mind, before putting any of the chocolate in your mouth, open up the bar and breath in the aroma multiple times. Make notes, either on paper, or mentally, about what you smell. Is the aroma filled with fruit, earthiness, roasted qualities, even the smell of brownies? Perhaps there are even notes that you wouldn�t associate with chocolate such as those with a vegetal quality, tea, or even leather or tobacco. Also, note whether the aroma is strong or weak. A weak aroma may be the result of certain chocolate making techniques, sub-par cacao, or perhaps chocolate storage issues. A strong aroma may be pleasing or off-putting. It is up to you to take all the pieces of the aroma puzzle and decide what to make of it. Just remember that once you put a piece of chocolate in your mouth, these same aromas will come into play yet again, and so keep them in mind.

4) Snap: Breaking off a small square

Break off part of a square of chocolate and notice whether you hear a distinct "snap" as it breaks. Problems with the chocolate�s temper or later storage and handling can result in bars that are very hard and crumbly. Another problem is adding fats to the chocolate that aren�t cocoa butter. Chocolates with non-cocoa butter fats, such as milk fat, may have a soft or mushy snap. Chocolates with a good snap show that they have a higher percentage of cacao, have been tempered properly, and usually are without non-cocoa butter fats of any type. Remember that temper greatly impacts overall flavor even if the snap of the chocolate may seem to be of little importance. A chocolate without a good snap should make one suspicious.

5) Flavor and Texture:

With all of the above information in mind, when we do put a piece of room-temperature chocolate in the mouth (preferably 70 F-78 F or so), and gently break it apart to let it slowly melt across our tongue, we are looking for the two aforementioned components of flavor: taste and aroma, as well as texture.

a) Taste and Aroma:

Place a square of chocolate in your mouth and break it up a bit. Move the melting chocolate around so that all of your tongue comes in contact with it. Is it tart (acidic), bitter, sweet, is there any trace of salt (some chocolates have some)? Are all of these components relatively balanced? Common imbalances are chocolates that are too sweet, or too bitter. Also note that "balanced" does not mean "boring." A chocolate should certainly have character in addition to being balanced, which means that each chocolate should be balanced according to its particular own merits. As you notice the chocolate's balance, or lack thereof, continue to breathe through your nose, and look for some of the same aromas that you noticed previously. Do these aromas seem the same; are they more or less powerful; are other aromas coming into play? Do the aromas add to or detract from the balance of tastes that you have noted? Continue to taste the chocolate paying attention to the following things (of course taking another square or two if need be):

Look for new qualities to the chocolate and note that at the beginning, when the chocolate first melts on your tongue, there are flavors that you may taste and smell that may change during the middle of the melting, or at the finish, when the chocolate is gone. Additionally, the chocolate may seem to have a greater depth or complexity of flavor at some points than at others, and this can certainly impact the overall impression that you have of it. Does the chocolate leave a pleasurable aftertaste of cacao, or is it primarily bitter, or cloyingly sweet, or perhaps the flavor doesn't linger at all. All of these qualities of a chocolate help distinguish it from another, and as you become familiar with the different qualities, you can compare and contrast them with other chocolate bars.

b) Texture

When first breaking up the piece of chocolate, pay attention to the initial texture. Do you notice any textural oddities? Is it waxy or mushy? As you continue to move the molten chocolate around your mouth, pay attention to whether it is it sticky, smooth, or grainy? Chocolates that are too refined can seem sticky and too creamy, and on the opposite side of the spectrum you might notice a rough, grainy texture, or perhaps simply a textural inconsistency with hard bits standing out every now and then. You will quickly realize what you find most pleasurable. Another textural sensation that you might experience is astringency. This is a puckering dryness that is due to tannins (high molecular weight polymeric flavonoids) interacting with proteins in your mouth, both in your saliva and on the tongue. This type of textural sensation, called a �trigeminal sensation,� is technically also considered to come under the umbrella of flavor, though it is not a taste or aroma. Too little astringency can result in a chocolate with little body, length, or character, whereas too much can make the chocolate seem dry and unpleasant. Astringency and other textural sensations greatly contribute to the experience of the chocolate, adding further information to the flavor, so take notes.

6) Overall:

It is up to you to pull together all of the information that you have gathered, from packaging type, appearance, snap, and tasting of the chocolate, to final textural sensations, and to figure out what you think of the bar. Over time, you will probably find that you have a preference for the products of certain manufacturers, or perhaps for certain origins, such as Venezuela, Madagascar, or the Dominican Republic. You may also find that you prefer certain strengths of chocolate, with more cacao content, more than others, and that you find the texture of bars with or without added cocoa butter to be preferable. You may also decide that you prefer a fruitier chocolate, or perhaps an earthier one. All of these decisions are ones that you will gradually make by paying close attention to your reaction to each of the bars that you carefully taste. The more that you learn, the more you will be able to appreciate and enjoy the fine chocolates that you purchase.

Health and Wellness Product, are YOU a Chocolate Mess?

Health and Wellness Product, are YOU a Chocolate Mess?
By Denise Clarke

Are you a chocolate mess? Health and Wellness Product has uncovered some fun and interesting information on one of the most popular confections.

Chocolate comes in many forms depending on what the manufacturer does with the cocoa beans and the chocolate liquor. Dark and bittersweet chocolate, to the yummy, but not as good for you milk chocolate, to white chocolate which seems to have none of the chocolate benefits, except maybe raising your caloric intake.

Studies are being done as we speak to investigate the health benefits of dark chocolate. The German research is revealing that a small amount of this tasty treat can lower your blood pressure significantly if eaten correctly and not with overindulgence. In other words, it is not a license to go crazy eating chocolate in an attempt to stabilize your BP, but to substitute another yummy treat that normally fits into your diet with a bit of dark chocolate. In addition, the Japanese have done some research on blood sugar levels and insulin with mice. I know, we aren't mice, but these are some of the first studies regarding dark chocolate and blood glucose levels. I am looking forward to their further studies! Over twenty million people in the United States have diabetes and that is a whopping seven percent of the population. Billions of dollars are spent on medical care and prescription drugs, would it not be funny to find out that a tasty bit of healthy chocolate could help save the day?

Some of the fun myths and facts of chocolate are:

Chocolate is known for giving a person quick energy. A single chocolate chip provides sufficient food energy for an adult to walk 150 feet. It has been said that Napoleon carried chocolate with him on his military campaigns for a quick pick me up.

Chocolate is an aphrodisiac for women. The jury is still out on this one. It has not been medically proven that this is the case, but chocolate sure does make me feel good all over just like my other friends who are chocoholics. Chocolate contains hundreds of chemicals including the feel good stimulants like Caffeine, Theobromine, and Phenyethylamine. I know that if I feel good then who knows what could happen in the romance department!

Remember the famous shower scene in the Alfred Hitchcock movie Psycho? The scene with all the blood was actually chocolate syrup, YUM! No wonder it took seven days to shoot the forty five second scene!

Cacao beans were so valuable in ancient Mexico that the Maya and then the subsequent Aztec and Toltec civilizations used them as a means of currency. WOW! Just think, you could pay for your next phone bill with Hershey kisses!

Chocolate is addictive. Hog Wash! Even though it may feel like my head is going to spin around like Linda Blair in the Exorcist, chocolate is not addictive in the way that cocaine or heroin is. Chocolate is simply not a habit forming drug, no matter how overpowering the desire is!

Health and Wellness Product wants bring forth all the important information on products that have come out on the market touting health benefits, and healthy chocolate is one of these. Information is the key. Be informed, we will continue our research.

Denise Clarke is a retired Paramedic and has been involved in the health and wellness industry for over 20 years...... to follow her latest blog go to: http://www.healthwellnessproduct.blogspot.com

Article Source: http://EzineArticles.com/?expert=Denise_Clarke

Kansas City, MO Chocolate Tasting Workshop:

This coming Saturday, December 1st, at Magazines and Coffee on 1722 Main Street in Kansas City, MO, our very own Alan McClure, chocolate maker of Patric Chocolate, will be conducting a chocolate tasting of the first bar in Patric Chocolate's line of fine dark chocolate bars, the 70% Single Origin Madagascar bar, starting at 2 pm.

As one of only 5 or 6 micro-producers of chocolate in the US, Alan will be give a brief talk on quality in fine chocolate and the aspects of fine chocolate production that are most conducive to such quality. Alan will also field questions from attendees about any chocolate-related issues.

This event is standing room only, free to the public, and no reservations are being accepted. Once again, the event information is:

What: Chocolate Tasting Workshop led by chocolate maker Alan McClure of Patric Chocolate
Where: Magazines and Coffee on 1722 Main Street, in Kansas City, MO
When: Saturday, December 1st, at 2 pm

See you there!

Healthy Chocolate is NOT an Oxymoron!

Healthy Chocolate is NOT an Oxymoron!

By Chris Robertson

Healthy chocolate? How can that be? After all, we've been trained to think of chocolate as a guilty indulgence at best, and as a health disaster at worst. Yet there is a large body of scientific evidence that supports the notion that chocolate is not only harmless, but that it can actually contribute to health and longevity.

There's Chocolate and Then There's Chocolate

That's not to say that all chocolate is created equal. If you think that those sugary confections you find in candy stores and on grocery store shelves are nothing but empty calories, you're not far off the mark. Chocolate candies are often full of the refined sugars, milk fats, and hydrogenated oils that are important to avoid.

But those unhealthy ingredients are masking a dark healthy chocolate that is filled with antioxidants, flavonoids, and amino acids that can contribute to health and well being. Unprocessed cocoa has antioxidants that can slow the aging process and cellular decay, as well as flavonoids that have been shown to be beneficial to cardiovascular health. These cardiovascular benefits include improving blood flow, lowering LDL cholesterol, and reducing blood pressure. Dark chocolate also has essential amino acids like tryptophan, as well as alkaloids like theobromine and phenethylamine, all of which can help elevate and regulate moods.

Latest Trends in Healthy Chocolate

As the concept of healthy chocolate gains momentum, products are being brought to market that combine the best qualities of chocolate with those of other ingredients. The mixture produces a high-powered blast of benefits with all of the intrinsic satisfaction that eating chocolate brings.

What makes healthy chocolate different from the kind you find within candy bar wrappers? First, there are no sugars, milk fats, or hydrogenated oils. Second, it has not been subjected to what is called the Dutch process, whereby an alkali is introduced that all but destroys the antioxidants. Rather, it is cold pressed to preserve the antioxidants and nutrients. Third, it is often combined with Acai berries and blueberries to further boost its antioxidant properties - so much so that some products give you the equivalent of a half-pound of spinach or three-quarters of a pound of broccoli in one small nugget. Fourth, the dark chocolate has no trans fat, no wax, and no fillers.

Healthy Chocolate as a Weight Loss Tool

Unarguably, it's counterintuitive to think of chocolate as being a central component of a weight loss plan. But healthy chocolate - without the additives, sugar, and milk fat - can, indeed, help you lose weight. Eating a nugget with a glass of water about a half our before a meal can quell hunger and satisfy chocolate cravings. You'll eat less at meals and get a boost of nutrients in the process. Similarly, eating a nugget as a snack is a healthy alternative to more calorie-laden fare.

The bottom line is that you can incorporate healthy chocolate into your diet without even a twinge of guilt. What a relief and a blessing!

Chris Robertson is an author of Majon International, one of the worlds MOST popular internet marketing companies on the web. Learn more about Embrace Healthy Chocolate! or Majon's Food directory.

Article Source: http://EzineArticles.com/?expert=Chris_Robertson

Hot Chocolate Is A Tasty Way To Boost Your Immune System

Hot Chocolate Is A Tasty Way To Boost Your Immune System
By Darren Craddock

Now you can satisfy your chocolate cravings without a shred of guilt!

Are you one of the millions of people who crave chocolate? That is OK because cocoa is actually very good for you. Hot Cocoa made with pure cocoa powder contains more antioxidants than green tea or wine. Now there are all organic hot cocoa products that are naturally healthy with the addition of herbal infusions that boost immune response and physical performance.

Several health focused companies have added the immune boosting properties of Cordyceps and Ganoderma to their hot cocoa products. These Chinese herbs have long been known to boost physical performance and immune system response. People are clamoring for this healthy hot chocolate alternative.

Now drinking hot chocolate can help you fight off colds and flu. Now you can enjoy a chocolate hot cocoa that is healthy as it possibly can be. When cocoa is infused with these medicinal herbs you are getting a rich chocolate drink that releases these extra health benefits when you heat the chocolate. Best of all, all you taste is rich creamy delicious gourmet hot cocoa.

Cordyceps has been used for treating many disorders including: chronic respiratory disorders like asthma, chronic bronchitis, chronic fatigue, chronic renal failure, decreased libido, diabetes, emphysema, heart disease, hepatitis B and respiratory symptoms. Some folks remember how the Chinese olympic athletes of 1999 used cordyceps to help them win many metals. Cordyceps has been proven to enhance athletic performance because it helps increase blood flow and oxygen supplies throughout the body. This includes blood flow to your brain as well.

The herb ganoderma will assit in helping your body cleanse itself from a variety of toxins as it naturally strengthens your immune system. It helps with liver detoxification, and also improves liver function by stimulating the regeneration of liver cells. Ganoderma has been proven to regulate the immune and endocrine systems, prevent tumors, improve circulation and eliminate harmful free radicals. These miraculous herbs are now infused with pure cocoa for a hot cocoa beverage that tastes rich and creamy while it enhances your immune system.

It is official! Chocolate is now a health food!

Good cocoa bean chocolate is a highly complex food that is really very good for you. Chocolate has gotten a bad reputation because people over eat poor quality chocolate products that are filled with sugar and cheap saturated fats. The myth that cocoa, leads to obesity, tooth decay and skin problems simply is not true.

Recently, new studies have proven that cocoa is higher in antioxidants than green tea or wine and can be helpful in lowering cholesterol levels, boosting blood flow as well as reducing hypertension. Unsweetened pure cocoa powder is also rich in minerals. When it is sweetened naturally with something like rapedura, a natural sugar cane sweetener, it becomes a powerful nutritional resource.

Do your vitamins taste like chocolate?

A recent study by Norman Hollenberg, professor of medicine at Harvard Medical School indicated cearly that natural cocoa has very high levels of epicatechin. The health benefits of epicatechin, a compound found in cocoa, are so powerful that it may rival penicillin and anesthesia in terms of importance to public health. Dr. Hollenberg stated that epicatechin is so important that it should be considered a vitamin.

Many commercial chocolates go through a process called dutching. This involves soaking the nib or the cocoa mass in potassium or sodium carbonate. Commercial chocolate companies also remove the flavanols like epicatechin from their cocoa because of their bitter taste. Next they add loads of processed sugars, preservatives and other fillers often reducing the actual cocoa content to less than 15 per cent per cocoa drink mix.

Are you drinking hot sugar water?

This means when you purchase those handy hot chocolate packets you are really drinking mostly hot sugar with artificial chocolate flavor. No wonder chocolate has gotten such a bad reputation for being unhealthy. It is not the cocoa that is unhealthy; it is the added chemicals, milk solids and sugar that has made chocolate a bad food. In reality, naturally sweetened, pure organic cocoa is a great addition to your daily diet. Look for a hot cocoa that uses a high percentage of cocoa powder and also adds cordyceps and ganoderma for boosting your immune system.

Darren Craddock is an expert in Naturopathy, Nutrition, Herbology,Massage, and Yoga. Free Report: Discover how to keep from getting sick and have more energy! Enjoy delicious healthy Cocoa Mojo Order this healthy hot chocolate at http://www.enerhealthbotanicals.com

Article Source: http://EzineArticles.com/?expert=Darren_Craddock

10th Annual New York Chocolate Show: One Chocolate Maker's Perspective

Alan McClure, chocolate maker of Patric Chocolate, walked the 10^th Annual New York Chocolate Show for part of each day from the 9^th-11^th. Here are his thoughts on the show:

The Metropolitan Pavillion & Altman Building was crowded full of chocolate lovers searching for chocolate revelations, and whether they found them or not, they had quite a lot to choose from. In fact, it seemed that every type of chocolate product from artisan-made limited edition truffles to micro-produced fine dark chocolate bars were available. However, there were also a good number of factory-produced chocolate products from much larger companies, and for the first time, gigantic chocolate manufacturers such as Mars were to be found giving out sample upon sample of some of their new dark chocolate products. Yet, despite all of this chocolate, there was a noticeable lack of products from many foreign chocolatiers and bean to bar chocolate manufacturers. Even Valrhona, one of the most well-known, quality, French chocolate manufacturers, was nowhere to be seen, and smaller manufacturers from both Italy and France were also absent. Even more interestingly, a number of talented American-based chocolatiers who had been present at the show in years past had decided to skip the event this year. One wonders if perhaps the show is starting to cater more and more to the consumer of mass-market chocolate rather than to those who have a particular love for fine chocolate. Only time, and next year�s show, will tell.

Regardless, there were still a decent number of what Chocolate in Context's Emily Stone has called �chocolate wonks� at the show, and I did my best, over the course of the three-day show, to track them down for chocolate-related conversations covering such topics as bean to bar chocolate manufacture and the future of fine chocolate. Clay Gordon, author of the book Discover Chocolate: The Ultimate Guide to Buying, Tasting and Enjoying Fine Chocolate, noted that chocolate folks are some of the happiest and nicest people that one can meet, and this happily turned out to be true almost without exception.

(Above photo: Alan (left) talking to Clay Gordon about the new American micro-chocolate movement)

In addition to talking chocolate, however, I was also interested in seeing whether there would be any new, up-and-coming, bean to bar makers at the event; those of which I had not yet heard. Though I keep pretty good tabs on what is going on in the United States, I was expecting a surprise here or there. However, it seems that no such new companies were in the crowd. That said, I continue to stand behind my belief that we are seeing the beginning of a new fine chocolate making movement in the United States, and I expect that over the next several years we will continue to see serious US-based individuals trying to make a difference in the world of fine chocolate manufacture.

One might wonder, though, why it seems that I am forecasting or even wishing for competition, but I don�t see it quite like that. Rather, I think that the more excellent-quality chocolate that is made in the US, and the more people who have access to such chocolate, the better off all of the small chocolate makers will be. This increase in exposure of people to fine chocolate will result in an inevitable education regarding appreciation of fine chocolate, and a larger percentage of Americans will be able to distinguish between the quality products of such micro-producers and those of the mass-producers that simply pretend.

As Alexander Morozoff, editor of CocoAroma, noted when I talked to him some months ago, there are scores of small but serious wineries in the US that do wonderful business, and there is room for all of them. Why shouldn't the same apply to the world of chocolate?

It's not that I expect there to be hundreds of micro-producers of fine chocolate anytime soon, but there is plenty of room for a few more of us, and hopefully next year at the NY Chocolate Show I will be seeing at least one or two new faces who are just as excited about fine chocolate making as those of us who were there this year. After all, can there ever be too much excellent chocolate?

(Above photo: Alan holding two samples of his just-released 70% Madagascar bar. Luckily the upside down bar tasted just fine!-Photo by Kerry Beal)

The Magic Of Chocolate

The Magic Of Chocolate
By Bhatnagar Sumit


Do you want to win your girl’s heart? Gift her a chocolate! Girls are very fond of chocolate.

Chocolate is a very good mood booster. It can bring a smile on your face even when you are angry or sad. Moreover, chocolate is known to boost up the sexual desire as well.

It is much better than a tranquilizer. It has been scientifically proven that chocolate is good for aged men and women. It has been suggested that chocolate can reduce the risk of heart disorders. It is also good for those who suffer from sleeping disorders.

Since ages, chocolate is considered to be a symbol of love and friendship.

No doubt, chocolate is the best gift and it can be gifted on any occasion. It can be gifted on Valentine's Day, Christmas, Friendship Day or on a birthday.

There are several kinds of chocolate. The main ones are as follows:

• 'Truffle' has a smooth center full of cocoa and ganache butter. The outside is just chocolate.

• 'Pave Glace' is 75% dark chocolate. But, it is soft and squishy. In my view, this is the best chocolate you can ever get to taste.

• 'Cherry Liquor' contains a real cherry dipped in chocolate sauce.

• 'Praline' chocolate is any chocolate that has nuts.

• 'Milk chocolate' has only 50% dark chocolate. Rest is made out of cocoa beans and sugar.

• 'Caprice' contains hazelnut paste and milk chocolate. It has praline covered in dark chocolate.

No matter what kind of chocolate you end up buying, it will definitely show you the magic of its taste.

Gift Ideas, Unique Gift Ideas, Basket Gift Ideas - the magic of chocolate

Article Source: http://EzineArticles.com/?expert=Bhatnagar_Sumit

Upcoming Events Featuring Patric Chocolate

Well, it's November already, and there are a few chocolate events over the next month that Patric Chocolate has either organized, or at which we will be present:

First there is the New York Chocolate Show from the 9th-11th of November. Though we won't have a table this year, chocolate maker Alan McClure will be there wandering the floor with samples of the Patric Chocolate 70% Madagascar dark chocolate bar, hoping to meet some blog readers, friends, colleagues, and other chocolate lovers. With so much chocolate under one roof it should be a very good time, and we hope to see you there.

Next, almost right after the NY show, Patric Chocolate will be holding another chocolate tasting workshop at World Harvest in Columbia, MO. For those of you who were there last time, the content of the talk will be slightly different, so it will be worth attending again, and for those who missed the last tasting in September, we had a great time, so we hope that you can make it. The chocolate tasting workshop will be held on Saturday, the 17th of November, at 1 pm at World Harvest Foods off of Nifong behind Gerbes.

Finally, we are taking a day trip to Kansas City for another chocolate tasting workshop. This one will be special in that we are working hard to debut one of our new bars during this tasting. You might just be able to have a taste if you can make it. It will be held at Magazines and Coffee at 1722 Main St. in KCMO on Saturday, December 1st, at 2 pm.

To be kept abreast of Patric Chocolate events in Missouri, if you haven't already signed up for the Missouri Residents mailing list, then please do so now to be contacted when events are held in Columbia, St. Louis, Kansas City, and elsewhere in Missouri. Just be sure to select "Chocolate Updates" AND "Missouri Resident" when you sign up on the list.

If you have already signed up on the Patric Chocolate mailing list, then just re-enter your e-mail below, and follow the simple instructions to change your subscription options to include "Missouri Resident."

What could be better than an e-mail list that tells you when complimentary samples of Patric Chocolate will be available near you?

Please let me know when Patric Chocolate is holding Missouri-based talks and tastings:

For those of you who couldn't make the last Patric Chocolate "Talk and Tasting," at World Harvest Foods on Sept. 1st, you can learn more about the content by viewing two previous blog posts, here, and here. (Links open in new windows)

How Do You Do Fondue?

How Do You Do Fondue?
By Whitnee Haston

As many of you know, Fondue was very popular in the US back in the '70s and then it just kind of died out. Well have no fear because it is back. Every major city has at least a couple of Fondue restaurants, but why go out for it when it is so easy to do in your own home.

The big thing to do this season was the sweet Fondue--Chocolate!!! When you think of Chocolate you need to think about all the delicious goodies that you like to put with this melted, ooie goodness. Some that I experienced were brownies, cakes (any type will do), bananas, marshmallows, and strawberries of course. Some others that you can try are graham crackers and pretzels (which both elevate the need for fondue forks), and other types of your favorite fruits, just let your creativity take you there.

Don't just melt the chocolate and expect it to be perfect. Do add hot milk or cream to your chocolate to make it smooth (1 part chocolate to, at least, 1/2 part milk or cream). Don't put the Chocolate on direct heat or flame. Do buy a Fondue pot that has a double boiler (this keeps the direct heat off of the chocolate and will help it not to scorch. There is nothing worse than the smell of burnt chocolate filling your party room).

Don't microwave your chocolate, there is a better chance that you will burn the chocolate. Do heat up the chocolate over a double boiler (this will take a few extra minutes, but it is worth it in the end when you have beautiful, flowing chocolate). Do cut up all your items to be dipped ahead of time so that when the chocolate is ready, so are you.

The most important Do is to have fun!!!

I started my culinary career as a child cooking in the kitchen with my dad. He loved food, loved to cook and loved to create, and so the seeds were planted. After college I wasn't sure where to go from there. I tried teaching and didn't like the academics, let me teach the fun stuff. Then I sold my soul and went to work in an office, I quickly learned this was not for me. All the while I knew there was something better for me. Something that would get my creative juices flowing and give me the purpose in life that we all desire.

From there I attended culinary school and proceeded to gain as much knowledge of the culinary industry as I could, still feeling that there was something even better out there for me. This is when it hit me. I had entered the culinary industry for one simple reason - I wanted to create food that would make people happy. After working in several upscale restaurants, I realized that I didn't get the chance to be very creative and, more importantly, I didn't get to see the looks on the customer's faces. Thus I created http://www.cookingrevealed.com/

Article Source: http://EzineArticles.com/?expert=Whitnee_Haston

Dark Chocolate Heart Health

The health benefits of dark chocolate for your heart

Dark chocolate can help you heart a lot. A small bar of it every day can help your cardiovascular system and heart running smoothly.

Two main benefits of the dark chocolate health food are...

Dark Chocolate can lower blood pressure:

Dark chocolate health study studies have shown us that eating a small amount of dark chocolate each day can help reduce blood pressure in people who have high blood pressure.

Dark Chocolate can lower your cholesterol level:

Dark chocolate health study studies have also shown that dark chocolate and help reduce your LDL cholesterol by 10 percent.

More health benefits to dark chocolate:

• Dark chocolate tastes good!
• Stimulates endorphins which makes us feel better
• Dark chocolate also contains serotonin, which works like an anti-depressant

Dark chocolate has many health benefits but be careful!

Dark chocolate has many health benefits and good fats in it but it is also high in calories so you must be careful not to eat too much and if you do eat dark chocolate make sure you cut calories some where else to make up for it.

Another option to consider if you want to be able to eat dark chocolate and still burn fat is to include a safe & natural fat burning pill into your diet. A diet pill such as Proactol would help block fat as it enters your body so you could still be benefiting from dark chocolate but not have the worry about the fat calories in dark chocolate.

Below you will find a good website that has reviews of the leading fat burning pills.

Fat Burning Pills

Article Source: http://EzineArticles.com/?expert=Gino_Orlandi

Gourmet Dark Chocolate - a Luxury Treat at Its Finest

What is the finest type of chocolate? Gourmet dark chocolate, of course.

Dark chocolate has the richest flavor of any other chocolate products. The reason is actually quite simple. As the name implies, "dark" chocolate does have a darker look than regular chocolate. The difference in appearance is due to the higher concentration of cocoa that it contains. The extra amount of cocoa is what gives gourmet dark chocolate its extra rich taste and flavor.

Gourmet dark chocolate has a harder texture compared to regular chocolate, but it is still smooth. A characteristic that gourmet dark chocolate is known for is snapping when you break it instead of bending or crumbling, which often happens with non-gourmet chocolates.

Bars are the most popular gourmet dark chocolate items, but other products are available as well. Gourmet boxed chocolates, truffles, clusters, and hot cocoa mixes are all made in dark chocolate varieties. Many gourmet gift sets include also dark chocolate items.

Gourmet dark chocolate has recently become more popular due to the health benefits that have been found to be associated with it. Medical studies have found that small servings may have beneficial effects on blood pressure and prevention of heart disease. These same effects are not found with milk chocolate or white chocolate, only the dark variety.

So if you are looking for the finest type of chocolate around, look no further than gourmet dark chocolate. For it's rich and smooth flavor and potential health benefits, it is the finest choice in gourmet chocolates.

Learn more about gourmet dark chocolate Get information on different types of gourmet chocolate including gourmet dark chocolate, hot chocolate, and gifts by just clicking on the link at http://www.finegourmetchocolate.com

Article Source: http://EzineArticles.com/?expert=Amanda_Taylor

Gourmet Chocolate Gifts for Christmas - Everyone Loves the Gift of Chocolate

Gourmet Chocolate Gifts for Christmas - Everyone Loves the Gift of Chocolate
By Amanda Taylor

Are you looking for a gift for someone who has everything? Consider gourmet chocolate gifts as birthday or Christmas presents for these hard to shop for friends and relatives. With the wide variety of gourmet chocolate gifts available there is sure to be something for everyone.

Gourmet chocolate gifts come in many different sizes and styles. They often contain a variety of different gourmet chocolate items. Some of the most common gourmet chocolate gifts include candy bars, truffles, boxes of candy, and hot chocolate mixes.

Many gourmet chocolate suppliers have websites that allow you to purchase gourmet chocolate gift sets directly online. Many will also give you the option of having the gift mailed directed to the recipient, which is a nice feature for friends and relatives who live far away.

Many gourmet chocolate gifts are sold in sets, often packaged in a nice basket. Items can also be purchased separately and combined together anyway you want. Sometimes non-chocolate accessories are included in gift sets as well. For example, many gourmet hot chocolate gift sets come with a variety of cocoa mixes as well as mugs, spoons, and marshmallows. Christmas gift sets are especially nice, often including holiday decorations such as ornaments or stockings along with the delicious gourmet chocolate.

If the person you are buying gourmet chocolate gifts for happens to be a diabetic, there is a wide selection of sugar free gourmet chocolate gifts as well. This makes it possible to truly allow everyone to enjoy gourmet chocolate gifts.

Learn more about the different types of gourmet chocolate gifts. Get information on different types of gourmet chocolate including gourmet dark chocolate, hot chocolate, and gifts by just clicking on the link at http://www.finegourmetchocolate.com

Article Source: http://EzineArticles.com/?expert=Amanda_Taylor

Sweet Gourmet: Baking Chocolate Guide

Several types of chocolate may be used when baking cookies, pies, cakes, bars, and other sweet treats. The amount of cocoa butter and sugar can affect the texture and taste of chocolate—from bitter to very sweet. Below is a quick guide to the most popular kinds of chocolate used in baked goods.

** UNSWEETENED CHOCOLATE – Unsweetened chocolate contains nothing but pure chocolate and cocoa butter. There’s no sugar added. This chocolate is dark in color and has a strong flavor.

** UNSWEETENED COCOA POWDER – Unsweetened cocoa powder is pure chocolate that’s had a majority of the cocoa butter removed.

** SEMISWEET AND BITTERSWEET CHOCOLATE – Semisweet and Bittersweet chocolate contains at least 35% pure chocolate. Cocoa butter and sugar have been added. This type of chocolate is often used in cookies and can be used interchangeably.

** MILK CHOCOLATE – Milk chocolate contains at least 15% of pure chocolate, and is mixed with cocoa butter, sugar, and milk solids. It has a creamy texture and is often used to make chocolate candy.

** WHITE CHOCOLATE – White chocolate is unique in that it contains no pure chocolate. However, it does have cocoa butter. Other ingredients are sugar and milk solids. When buying white chocolate for baking, be sure to check the label first to avoid confusing it with other similar looking white baking products.

** SWEET CHOCOLATE – Sweet chocolate contains at least 15% pure chocolate. Other ingredients are sugar and cocoa butter. Use sweet baking chocolate when you want your baked goods to have a rich chocolate flavor, without the bitterness of other types of chocolate.




© Donna Monday


Brownies, Cheesecake, Fudge and more . . . http://www.best-brownie-recipes.com/
Article Source: http://EzineArticles.com/?expert=Donna_Monday

The Best Gift for a Chocoholic

Most people have a chocoholic in their life. It's the person who loves chocolate. But not just any chocolate. They go for the gourmet stuff. A Hershey bar just isn't nearly good enough.

Honestly, this makes them really easy and fun to shop for. Find some unusual, high quality chocolate and give it to them. Sometimes shopping really is too easy.

But what makes a high quality chocolate?

Dark chocolate is very popular with chocoholics. If the packaging states the cacao percentage it's probably a dark chocolate. 70-80% is pretty easy to find these days.

Brand does matter. Different brands use different qualities of cacao. Hershey's makes dark chocolate, but it just doesn't compare to what is made by other, better companies. How the beans are roasted, how the chocolate is made determines how good the chocolate will be.

A gift basket of gourmet chocolate is an obvious choice for a chocoholic. These can include plain chocolate bars, chocolate truffles, filled chocolates, chocolate dipped fruits and so forth. The range available is a sheer delight.

But you should never forget to consider a good chocolate cake or other dessert. Sure you can get these at the grocery store, but the quality varies tremendously. One of the most amazing things about the Internet is that you can order fabulous foods online, and they will still be wonderful when they get to you.

So how do you figure out what a good gourmet chocolate anything is? That's not something you necessarily know without knowing a bit about the product already.

This brings us to the next advantage of the Internet. You can read all kinds of reviews online and find out what real people think of the product. You can know if the quality is good, if the delivery was handled well, if the product is likely to delight a chocolate lover. People do rave about the things they really love. They also rant if something goes wrong. The information is there and you can take advantage of it.

The only trouble with buying chocolate as a gift is if you truly love it yourself. Keeping your hands off someone else's chocolate is very hard, especially if you keep it around a day or so before giving as a gift. It's much easier when the chocolate is just delivered to the recipient, but then you don't even have a chance that they will offer you a piece.

Stephanie Foster runs http://www.gimmechocolate.com/ because, as a chocoholic, how could she not? Her site offers a delightful selection of gourmet chocolates at her site that would make a great shopping starting point.

Article Source: http://EzineArticles.com/?expert=Stephanie_Foster