The Best Dark Chocolate From Around the World

Dark chocolate is also known as ‘plain chocolate’. As the name implies, "dark" chocolate does have a darker look than regular chocolate. It is chocolate without milk as an additive; therefore it contains higher concentration of cocoa. The extra amount of cocoa gives the richest flavor of any other chocolate products.

I’ve searching the best sources of dark chocolate on the net and found ChocolatePath.com. This website offers world class chocolate in every item they sell. Products offered in this website are Corporate Gift, Dark Baking Chocolate, Dark Chocolate Bars, Dark Chocolate Gifts, Dark Chocolate Toffee, Dark Chocolate Treats, Dark Chocolate Truffles, Dark Hot Chocolate & Hot Cocoa, Fair Trade Dark Chocolate and Sugar Free Dark Chocolate.

Fair Trade Chocolate products can be appealing to the palate as well as the soul. Fair trade is a name for an economic and environmental program that offers growers and producers of many different types of goods fair wages and resources for the items that they produce. fair trade chocolate guarantees us who provides them with their rare, high quality cocoa beans are paid a wage that allows us to provide for our families and enjoy a respectable quality of life. It is comforting to know that the people bringing us such delicious chocolate are often being more fairly compensated for their efforts.

Dark chocolate gifts hold treasures that taste sinfully captivating but are actually wholesomely satisfying. It pleases any recipient whether packaged in a beautiful, decorative fashion or placed in convenient chocolate bar collections.
To get more information about the best dark chocolate from around the World, feel free to visit http://www.chocolatepath.com/.

Chocolate-Myth Busters #3: Criollo Cacao Tastes Better Than Other Types?

Potential Myth To Be Busted:

Chocolate made from Criollo cacao tastes better than chocolate made with other types of cacao.

Response:

Often sound bytes and catch phrases are latched onto. These condensed bits of seeming wisdom make us feel comfortable that we really have an understanding of something. When it comes to chocolate, "Criollo is the best type of cacao" is one of the little oft-repeated phrases that can be found plastered all over the internet. The problem is that most people repeating it don't really know what Criollo is. The question is whether any of us really know.

Historically, Criollo was the type of cacao grown and consumed by the native peoples of Central America and southern Mexico--notably, the Olmecs, and later the Maya, amongst others. This is probably the type of cacao that the Spanish first encountered, and this is the type of cacao that has generally been held in high regard ever since. It is now held that Criollo cacao broke away, at some point, from one of the populations of what is called Forastero cacao that originated in South America in the Amazonian region. At what point this sub-population of Forastero became different enough, some might say inbred enough, to be referred to as a different type of cacao is hard to say. Were people involved in the change during this early development of Criollo? We have no historical record, but considering the skill with which other plants were domesticated, there is a good chance that people were involved in the breeding of this offshoot, and that they did so for some specific reason. It is posited that the reason would be related to the lack of bitterness and astringency in Criollo due to the relative lack of polyphenols, something which also explains the light color of the cotyledon and Criollo trees' relative fragility when compared to the susceptibility to insect attack and various diseases of Forastero populations.

In fact, the reason that this is all important is because the Criollo is so fragile that it has basically, some might say entirely, been destroyed by diseases that impact cacao. Because of this, Criollo has been hybridized, probably starting in the 1700's, with Forastero populations to strengthen it, while maintaining a somewhat moderate level of bitterness and astringency, though there are certainly very vigorous hybrids that don't seem to have this low-bitterness Criollo characteristic at all. As of the 21st century, there are literally thousands of hybrids with bean colors ranging from white to deep purple, and bitter and astringency qualities from low to quite high. Additionally, we now know that there are some Forastero populations that have white beans. So what?...you might wonder. What does this have to do with the potential myth above?

The point is that Criollo, as it once existed, no longer does, and if it does exist at all in its pure state, probably only does so in the middle of long-abandoned indigenous communities and/or cacao groves. Though there are some companies using the term "Criollo" on their bars, until DNA testing can be done that rules out hybridization of any kind, something that was more likely to happen than not, the term Criollo should just be seen as a relative. In other words, something is "Criollo-like" or "Criollo-type" or "Criollo-heavy" etc., but pure Criollo?? I wouldn't bet my money on it. That said, we can see the vast majority of all cacao in the world as a spectrum, with Criollo-heavy on one side, Forastero populations on the other, and hybrids mostly in the middle. I say mostly in the middle because it depends upon the Forastero populations that we are considering. After all, Criollo and Forastero are still the same species, i.e. Theobroma cacao. They aren't even two different subspecies. This being the case, and considering that Forastero is a very general umbrella term that is used to identify many different populations, there are certainly some Forastero populations that are more similar in characteristics to Criollo, than some hybrid cacao populations are. All of this depends on the genetic stock that was hybridized in the first place. I know that it seems that I am getting further and further off track here, but bear with me and I'll jump right back into flavor in a moment. The point is that there is so much complexity in the cacao world that saying that Criollo tastes better than Forastero is a problematic statement. First, there is the question of whether Criollo really even exists anymore. Next there is the question of what Forastero is really signifying, and finally there is the fact that hybrid cacao populations are all over the map, with some being very Criollo-like, and some being less like Criollo than some Forastero populations are. That said...

We are still only talking about bitterness and astringency here, and there is much more to flavor than that--much, much more. Bitterness and astringency both impact flavor, but neither is an aromatic quality. Cacao has aromatic qualities even prior to fermentation and roasting, but after these two complex processes, the flavor of cacao becomes so complex that some argue, based upon scientific studies, that it has more flavor components than any other food in the world. Some of these flavor compounds are due to internal chemical changes occurring during fermentation and drying of the cacao, but others have to do with flavor compounds created by the yeast and bacteria that are then absorbed by the cacao. These absorbed flavors have more to do with the microbes that are active during fermentation than they have to do with the genetics of the cacao, and the types of microbes are dependent upon the climate, microclimate, weather patterns, and other things that would be classified as terroir. Still, there are even further changes that the cacao undergoes during roasting, and dependent upon the roast profile and the chemical compounds present within the bean, some of which are due to fermentation and drying, and others of which are due to genetics, we end up with a sum total of flavor that is difficult to decode or classify.

Have I boggled your mind yet by getting you to think about the complexity of cacao? I hope that I have, because that is the very point of this rant. And believe it or not, what I have written above is just the tip of the iceberg when it comes to decoding cacao flavor. So, does Criollo cacao taste better than other cacao? Well...

If it exists, and it is fermented and dried properly, and it is then roasted properly and skillfully turned into chocolate, then...maybe. It may have lower amounts of bitterness and astringency than other cacao, but that certainly isn't all that there is to flavor. Some people believe, though admittedly they are still mostly in the minority, that some Forastero and/or hybrid populations will give, when well-fermented and properly dried, cacao that is incredibly complex in flavor, if perhaps somewhat more bitter. What is more important? Complexity or bitterness? And are these two qualities mutually exclusive?

And here we are with more questions than answers again. Maybe that is because, at the end of the day, when it comes to foods it all boils down to personal taste. So, here is my answer in short.

In Short:

Does chocolate made from Criollo cacao taste better that chocolate made with other types of cacao?

You be the judge, and I mean this literally. Buy chocolate made by companies that take chocolate seriously. Taste it and decide if you like it. Whether it says Criollo on the label or not, and whether it really is Criollo or not, you'll either like the chocolate, or you won't. As you get more serious about chocolate, you'll begin to figure out with increasing precision what it is that really draws you to a chocolate--what qualities you like most in a chocolate. Who cares what the cacao is called at that point. Enjoy your chocolate, that is the whole reason for its existence.

Very best,

Alan
Chocolate maker and myth buster

Got some chocolate myths that need busting? Send them my way by posting a comment below (even anonymously), or emailing me directly at:
customer.service@patric-chocolate.com

Chocolate-Myth Busters #2: Belgian Chocolate Is the Best in the World?

Potential myth to be busted:

Belgian (or Swiss) chocolate is the best in the world!


Response:

This is a commonly held belief and something that, as a chocolate maker, I hear often. Many people have a story about receiving chocolate brought back from Belgium/Switzerland and how it was the best that they had ever had. With all of this circumstantial evidence, one might well assume that there is a large grain of truth to the statement. Here is the actual truth:

There is no best chocolate in the world. Taste in chocolate is based upon two main things: culture and individual education/experience, and these all vary infinitely for everyone in the world.

It will certainly be possible to find people in Belgium/Switzerland that prefer dark, more heavily roasted, French chocolate, but most will prefer a very creamy milk chocolate. This is because this is what they are used to. This is what their culture tells them is good.

Do I agree personally? Not at all. I prefer the following type of chocolate:

Start with quality cacao, roast minimally, add just enough sugar to moderate innate cacao bitterness and astringency present in even the best quality cacao, conche in such a way to lead to a pleasurable balance of flavors where cacao is still the star player, age slightly for further flavor development, mold and enjoy.

Belgian/Swiss styles on the whole are more like this:

Start with mid-quality cacao, add lots of sugar, lots of cocoa butter, milk, and lots of vanilla and/or malt.

The average person off the street in the US would probably prefer the Belgian style (though that is changing), and chocolate made according to my preferences may, at first taste, be quite unexpected for people who are used to eating Beligian-style chocolate. Yet, I find that when people are wine drinkers and foodies in general, they make quite an easy transition from thinking of chocolate as brown, sweet, creamy, milk and vanilla-tinged stuff, to a product that is a a little bit thicker on the palate, and with complex notes of fruit, nuts, cocoa and an otherwise robust profile. Not everyone likes it, but many do or learn to like it more than other styles. The key is often for people to understand that it is different for a reason, and what that reason is, and then to eat the chocolate with that in mind. Expectations have to first be destroyed and then re-formed. Do you remember the first time that you tasted coffee, wine or beer? Did you really enjoy it? Some of the most complex and interesting foods in the world take time to finally understand; that is how I see it.

Does this mean that my chocolate, or chocolate that I like, is the best in the world? Not at all. It still just means that I like it best, and that there are more and more people finding value in it.

Those of you starting to feel that I am taking too much of a relativist approach however by saying that quality only has meaning in relation to an individuals culture and personal experiences, have no fear, I'll give you something a bit more concrete.

Let's say that we look to people who take chocolate very seriously, write about it, review it, talk about it, hold tastings, and have a good grasp of the variety of chocolate out there. If there was a general concensus amongst these chocolate literati that certain types of chocolate are better than others, couldn't we say that this "type" of chocolate is best? I'll leave that up to you to decide, but I'll tell you approximately what they would choose. A chocolate:

• Made with good/high-quality cacao
• That is a dark chocolate with a percentage from 65%-80%
• That has a roast profile from moderate to heavy
• With a moderately creamy texture, often due to a small amount of added cocoa butter
• That has a small amount of vanilla, no malt, or even no flavoring added at all

Keep in mind that all of these people are individuals and that they don't all think as one uber-expert, so the above is just a summary that encapsulates the general tendencies of the group. It is certainly possible for a chocolate to fall within the above framework and be considered bad by most of those chocophiles and the inverse could be true. One thing that is interesting to mention, however, is that almost none of these chocolates would be Belgian or Swiss. Most would be French, Italian, and increasingly, American.

In short:

Taste is subjective, but most chocophiles do not prefer Belgian/Swiss chocolate to other chocolates.


Myth busted?
You be the judge.



Best,

Alan
Patric Chocolate
Disclaimer: There are certainly chocolates made in Belgium or Switzerland that do not fit the description given above of Belgian and Swiss chocolate. By using the terms Belgian or Swiss chocolate I mean to point to the generally preferred styles of chocolate in those countries, and not to say that all chocolate made in either country is of that style, even if the vast majority may be. In either case, my intention is not to speak badly of any companies.

Got some chocolate myths that need busting? Send them my way by posting a comment below (even anonymously), or emailing me directly at:
customer.service@patric-chocolate.com

Chocolate-Myth Busters #1: High Percentage = Healthy?

Potential Myth:


"People often say that higher percentage chocolate bars are better for you, is this actually the case?"


Response:

There has been a great deal of research over the past couple of years concerning polyphenol antioxidants in cacao and chocolate, and it does appear as though there is a good deal of scientific data backing up the potential health benefits of eating cacao and chocolate. Judging by this, one might logically assume that high cocoa-percentage chocolates are healthier than those with lower cocoa-percentages. This can be accurate, but its accuracy depends on several things:

1) First of all, cocoa percentage includes the amount of chocolate liquor (ground up, winnowed, cocoa beans), cocoa butter and cocoa powder in the chocolate. However, if we see the number 70%, this doesn't tell us the proportion of those three ingredients. If there is a great deal more cocoa butter in one 70% bar than another, then considering the fact that cocoa butter, which is simply the fat of the cocoa bean, doesn't contain antioxidants, then that would meant that one 70% bar could have lower levels antioxidants than another. In fact, it is much more than theoretically possible for a 69% bar to have more chocolate liquor in it than a 75% bar, and therefore have a higher levels of antioxidants.

2) Secondarily, there is the issue that the antioxidant levels in cacao are reduced substantially during the processing that makes it taste good (i.e. raw unfermented cacao tastes quite bitter, astringent, and un-chocolate-like). Cacao is one of the few foods in the world that is both fermented (and then dried) and roasted, and the fermentation and drying--and according to some researchers, roasting too--lead to a substantially reduced amount of antioxidants in the cacao itself. This means that unless you are willing to forgo the reason that people like chocolate in the first place--it tastes amazing--and essentially turn it into a bitter health tonic, then chocolate will always have reduced antioxidant levels when compared to raw, unfermented cacao. That said, if you want to choose bars that may--and that is a big, big, maybe--have higher antioxidant levels, then you will probably be best off choosing the worst tasting, most bitter and astringent dark chocolate that you can find. If this doesn't sound appealing, then simply take solace in the fact that the best tasting dark chocolates will still have higher antioxidant levels than most other foods, and when you combine that with the beauty of its flavor, it can't be beat.

In Short: Higher percentages on a chocolate bar can be a simple rule of thumb if one wants to figure out which bar has higher antioxidant amounts, but this rule of thumb is often quite inaccurate due to different fermentation rates of different qualities of cacao, and different proportions of cocoa butter to chocolate liquor and cocoa powder, which all impact antioxidant levels. Perhaps better is to buy the dark chocolate that you like best, while trying more robust chocolates from time to time to see if they have grown on you, in order to focus on enjoying the chocolate for what it is--a delicious food--rather than try to turn it into the next health-food fad. We all know where those fads lead, and it is rarely good place.

Myth (Partially) Busted,

Alan

Got some chocolate myths that need busting? Send them my way by posting a comment below (even anonymously), or emailing me directly at:
customer.service@patric-chocolate.com

What is the difference between dark, white and milk Chocolate?

We all know that there are three different types of chocolates. What we don't really understand are the differences between these, which cause each to be taken as an individual substance! For example, did you know that white chocolate isn't really considered to be chocolate? Many true chocolate aficionados might put white chocolate in a separate class.

The first and most characteristic that differentiates dark from white from milk chocolate is the distinct color of each!
While dark chocolate is a deep, rich brown due to the high amounts of cocoa in its composition, milk chocolate is a lighter shade of brown, showing the presence of milk.
White chocolate on the other hand, is completely white since it has no part of the cocoa liquor that's present in the other two. This is also the reason as to why white chocolate doesn't conform to the standards of chocolate

Another major difference between dark, white and milk chocolates is the history behind each. Chocolate was drunk as a spicy beverage about 2000 years ago, when no one had heard of mixing it with milk! When the cocoa press was first invented in 1828, solid eating chocolate was created. Thus dark chocolate was born. Later, in the year 1875, Daniel Peters created the first milk chocolate White chocolate came much later, after World War I, when it was introduced by the Swiss! Dark chocolate becomes more bitter as the amount of cocoa liquor in it increases.

In terms of taste, dark chocolate is the bitterest, followed by milk chocolate which is usually semi-sweet in response to the lower quantity of cocoa liquor used, as well as the added sweetness of milk and sugar. White chocolate is completely sweet, since it has no cocoa liquor. Cocoa contains theobromine, a healthy substance that is extremely bitter in nature. This explains why dark chocolate is more of an acquired taste than a first love!

The other difference between these three types of chocolate is in the ingredients each contains. Dark chocolate is very simple, containing cocoa liquor, cocoa butter and sugar, whereas milk chocolate has a smaller portion of cocoa liquor, cocoa butter, milk and sugar. White chocolate on the other hand, is more of a flavored candy containing cocoa butter, lecithin, sugar, milk solids and other flavorings.

As has been recently discovered, cocoa powder has many nutritional benefits, due to the flavonoids and polyphenols it contains, which are said to be antioxidants and relieve heart disease, high blood pressure, diabetes type II, and prevent a score of other diseases. Cocoa also contains epitachin, a flavonoid which widens the heart and blood vessels, leading to reduced heart risks. Since dark chocolate has the highest amount of cocoa present, it follows that dark chocolate has greater nutritional benefits compared to milk and white chocolate Milk chocolate also contains cocoa, but the goodness of it is generally wiped out by the other saturated fats contained within! White chocolate having no cocoa content, has no nutritional benefits at all.

Another scenario where the differences between these three types of chocolate are stark is the consumption and popularity of each! Dark chocolate is normally a favorite with diabetic chocoholics, because of the low sugar content it contains. Milk chocolate on the other hand, is very popular with the masses. If you're creating a gift basket without knowing your recipients taste, you're in the right if you include a majority of milk chocolate goodies! White chocolates, on the other hand, tend to be a love at first taste choice. You either like them or you don't!

There are obviously major differences between the three types of chocolate However, each of them is a sumptuous decadent delight in its own way! When you're thinking of chocolate you're obviously not going through the differences between them. What you are thinking of is that moment when they melt in your mouth, and everything is all right with the world! So today go ahead and enjoy that delicious piece of chocolate after all you now know a little bit more about what you are eating!

Chocolate-Myth Busters

I've been doing quite a bit of myth busting concerning chocolate "facts" since the Patric Chocolate blog first started, but it took a loyal reader to point out the obvious:

"Here�s something you could run with for years [...] Chocolate myth busters � published, blogged and wild rumors in the chocolate world debunked. I continue to see incorrect information take on a life of its own. "Facts" that aren�t facts."--David Arnold

...And as soon as it was suggested, I thought, "Why haven't I been doing this from the beginning?" Truly a "Duh" type of moment.

The problem is that I have been writing almost exclusively more lengthy and complicated articles, and then I always end up getting so busy that they often never get finished. Of course, I still intend to finish all of those unfinished items, and I'm sure that I will--sometime--but I'm realizing that I need something simpler. I need something that is relevant and interesting, but not too time consuming to write. Chocolate-Myth Busters is intended to be just such a recurring topic.

So, I have some ideas of my own, but I am also interested in dealing with topics that interest my readers. That said, please let me know of any potential myths that you would like to see busted. Here is an example of what I am looking for:

"People often say that higher percentage chocolate bars are better for you, is this actually the case?"

Trust me, no matter how simple you think a question might be, I guarantee that there are a hundred other people out there wondering the same thing, and you just might be surprised at the answer.

So, take just a second out of your day to suggest some potential myths that need busting! Feel free to add them to the comments below (no need to sign up for any account), or email me personally at:

Customer.Service@Patric-Chocolate.com

Very best,

Alan
Chocolate myth buster at your service

Chocolate Pie Recipe for Diabetes

CHOCOLATE PIE

1 cup Equal Sugar-Lite 1/2 cup baking cocoa
5 tbsp cornstarch
3 cups milk
3 egg yolks, beaten
1 tsp vanilla extract
1 tsp butter
1 baked 9-inch pie shell
Whipped cream for garnish, if desired

Mix together Equal, cocoa and cornstarch. Set aside. Pour milk into a medium-sized heavy saucepan and heat until warm. Remove 1/2 cup milk and add the yolks; beat until smooth. Add mixture back into milk and stir constantly. Stir in cocoa mixture and continue stirring. Cook, stirring frequently, until thickened. Remove from heat and add vanilla and margarine. Stir until mixed well. Pour into pie shell. Before serving, top with whipped cream.

Save Your Money When Purchase Chocolates

Some ancient civilisations considered chocolate the food of the Gods, and it is easy to see why! Whether your preference is for dark or light chocolate, black or white chocolate, milk or plain chocolate or whether you like with nuts, raisins there is no need for chocolate to cost the earth as buying chocolate on the internet is by far the easiest and best way to do so.

Chocolate may be a luxury, but a quick web search will bring up a myriad of suppliers, brands, styles and tastes, and a range of prices to suit every need. Let's face it, when you're out shopping how many times do you add chocolate to your basket?

Add chocolate to your weekly shop!

If you are looking for clothes, or books, or general household items, does chocolate cross your mind?

I guess it does not, but if you love chocolate, it should and that's why shopping on the net is the ultimate in convenience. Look up chocolate on a search engine and the choice is endless.

High street names mix with specialist chocolate makers, Swiss and Belgian chocolates - the besting the world so they say - abound, and the usual brand names are thrown into the mix for extra-added choice.

Choice and convenience

And choice is the word - choice, convenience and, perhaps most of all, price.

Buying chocolate on the internet is a cost effective and stress free way of purchasing your favourite sweet, and it's safe and secure too. Delivery is quick, and the more you buy, the cheaper it gets. Some suppliers offer free delivery for over a certain spend, others cheaper the more you buy. Why not, for example, ass some luxury Belgian truffles to your weekly shopping order from the on line store, or a box or two of Swiss dairy chocolate when buying other items from your favourite shop?

Chocolate makes an excellent gift- both to give and, as we all yearn for, to receive, and the range of makers offering special gift items on the internet is vast. You can buy chocolate in special presentation packs, wrapped in bows, made to order and packed as you wish, and you can buy different varieties mixed together to give a varied and interesting present for any occasion.

Specialist supplier abound

If it is well known brand names you are after, the supermarkets will cater for your needs, but the best bargains to be had are from the smaller specialist makers dealing in the luxury chocolates from abroad. These make their product by hand, present it beautifully, and the taste is absolutely exquisite. It need not cost the earth, however, and a search engine will direct you to specialist chocolate makers at the click of a mouse or the touch of a button.

Shopping for chocolate on the internet is the best way to grab a bargain, and the best way to ensure you get the best deal -and the finest chocolate - delivered directly to you home quickly and paid for over a secure and safe line. It is shopping mad easy, and once you have found the bargain chocolate you are looking for on line, you will see just how easy it is to buy luxury chocolate without leaving your home.

Blue parcel is the best place to buy and sell Chocolates and more. Visit http://www.blueparcel.com

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

Xocai Healthy Chocolate ~ 6 Healthy Reasons to Consume Xocai Healthy Chocolate

Why should you consume Xocai healthy chocolate products over any other for optimum health?

Xocai healthy chocolate products utilize antioxidant-rich, cold-processed cacao, acai berries, and blueberries. Here are 6 reasons to get you started on the path to a healthy lifestyle:


1. Promotes Cardiovascular Health

Many studies have suggested that cacao can have a beneficial effect on the heart and blood vessel by supporting healthy cholesterol levels and by controlling inflammation.


2. Heightens Mental Function

The compounds found in Xocai anti-inflammatory and antioxidant compounds may help protect the brain and support healthy mental and cognitive function. The brain's role in mood is positively affected by cacao compounds.


3. Supports Healthy Levels In Glucose

Today's diet is a major contributor to the explosion of diabetes in developed countries. Scientists have found that cacao polyphenols can positively affect the glucose levels in the blood. In addition, Xocai healthy chocolate products are sweetened with 100% natural sweeteners including raw cane and agave.


4. Provides Anti-Aging Benefits

All of the primary ingredients found in Xocai such as high-grade dark chocolate, acai and blueberry are tremendous sources of antioxidants and other nutrients that stem the effects of aging.


5. Is Antioxidant-Rich

Xocai premiere-level cacao as well as its acai and blueberry content, provide today's top antioxidant-rich food on the market. These natural ingredients deliver a wide array of antioxidant compounds that include flavanols, epicatechins, anthocyanins and more.


6. Encourages Proper Weight and Appetite Control

Xocai's cacao content can help control cravings due in large part to its beneficial mood effects linking it to healthy weight control. Not too mention it's delicious!

These are just a few of the more reasons to consume Xocai healthy chocolate. So take action now and change your life for the better. You'll be glad you did.

"New evidence suggests that a moderate amount of dark chocolate, particularly cocoa, may be sweet for the cardiovascular system." - Time Magazine

Raw Chocolate Bars Recipe

To make this recipe you need a grinder or a mortar and pestle

Ingredients for simple chocolate:

1/2 C whole peeled cacao beans, ground
1/8 C coconut oil
1/8 C melted cacao butter (use coconut oil if not available)
1/4 C raw honey or raw agave syrup
Optional ingredients:
1/4 cup raisins
1 T almonds, finely chopped
1 drop orange, lemon, clove, lavender or other essential oil
Cinnamon to taste
Celtic sea salt to taste

Preparation:

Grind cacao until it is very fine. The cacao will have a consistency like raw almond butter and will stick to the sides of the grinder. Mix ground cacao with coconut oil or cacao butter in grinder. Remove mixture and add honey and other ingredients. Stir well with a fork. The mixture should be able to be poured. If not, add more coconut oil. Pour into ice cube trays or other forms and freeze for 45 minutes. Serve immediately after removing from the freezer.

Chocolate Crepes Recipe

Ingredients:
2 cups milk
1 1/2 cups flour
1/2 cup cocoa powder
6 tablespoons powdered sugar
2 large eggs
2 tablespoons butter, melted
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt

Chocolate Sauce:
1 ¼ cup sugar
2/3 cup cocoa
1 cup plus 4 tablespoons evaporated milk
1/2 cup butter
1/4 teaspoon salt



Preparation:
Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow it to rest in the refrigerator for at least 20 minutes before making into crepes.

Melt a little butter in a crepe pan or large skillet over low-medium heat. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter.


Chocolate Sauce:
Stir together sugar and cocoa in small saucepan; gradually stir in evaporated milk. Add butter and salt. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat.


Makes 12 servings.

Basic Chocolate Truffles Recipe

Ingredients:
2/3 cup heavy cream
12 ounces semisweet chocolate, chopped into very small pieces
1 teaspoon vanilla extract
1/3 cup premium cocoa
Preparation:
In a small saucepan over medium heat, bring the heavy cream just to a boil. Remove from the heat immediately. Add the chopped chocolate and vanilla extract and stir until the mixture – ganache - is completely smooth.

Chill the ganache until it is hard enough to roll into balls. Measuring out a heaping teaspoon, quickly roll the ganache into a ball. Roll the ball in the cocoa powder and chill.

What are Chocolate Health Benefits?

Grab a bite of chocolate. Chocolate makes you feel good and beats anything else when it comes to giving you a natural high.

Why does chocolate make you feel good?
Aside from the distinct smell and addicting taste of chocolate, it produces serotonin that gives you that euphoric feeling.

Is chocolate good for you?
Several studies have discovered that chocolate has more than 300 substances that may have many health benefits. Eating chocolates has been shown to even lower bad cholesterol and contribute to a longer life.

Food of the Gods

Chocolate makes you feel good not only due to the sugar rush it gives you but also because of the many helpful elements in this food of the gods. Chocolate is made from the tropical cacao tree seeds of Theobroma, a Greek word that means "food of the gods." It was also regarded as a light aphrodisiac and was linked to Xochiquetzal, the Aztec goddess of fertility. Chocolate gives you a feel good aside from the feelings of ecstasy thanks to the chemical tryptophan. Tryptophan is the same chemical that is found in turkey. In addition, it also has phenyllethylamine, which is considered to be the chocolate amphetamine because it gives you a giddy feeling if taken in large doses. Chocolate also stimulates endorphins that give you a warm inner glow like after a good run.

Better Than a Kiss

How does it work? Why does chocolate make you feel good? As mentioned, chocolates induce different chemical reactions in the brain that gives you a relaxing,"feel good" and giddy sensation all over. In addition, studies have shown that the melting sensation of chocolate in your mouth increases activities in the brain and heart rate. It's been said that this feeling is stronger than passionate kissing and the sensation lasts four times longer.

Lower Cholesterol, Natural Appetite Suppressant, & More

With all of these feel good sensations, is chocolate good for you? Yes, it is. Chocolate has health benefits that eating them has now been associated to long life. It was found that many supercentenarians (those that lived beyond 100 years old) were fond of eating a lot of chocolates during their lifetime. Oleic acid which is found in the cocoa butter in chocolate raises good cholesterol while the chemical called flavinoids also found in chocolate help blood from clotting.

These help in the overall promotion of good health especially for the heart. Other health benefits acquired from eating chocolates include increase in antioxidant levels in the blood. Drinking hot chocolate before eating a meal, for example, can decrease your appetite. Furthermore, it slows down the decline in brain function, soothes the throat, and as a result, prevents fits of coughing. New studies now show that chocolate might even prevent cancer.

Chocolates makes you feel good starting from its smell right down to the lasting sensation after it has melted in your mouth. The chemical build up of chocolates not only gives you a certain high but also a way to promote good health. So the next time you feel the need to indulge in a chocolate taste treat - give in!

Enjoyzzz

What Else Can Cacao Do?

Some time ago I asked you, the loyal Patric Chocolate blog readers, to speak up and let me know what you would like to see me write about. Those who responded had many great suggestions, and they have been heard! Here is just one of the suggestions:


"I know we get chocolate from cacao beans and [...] alcoholic drinks are possible from the pulp. I�ve even had a pulp fruit spread. What else can the fruit (berry) be used for? Do we always discard the large outer shell?"

--D in NYC


Many parts of the cacao fruit are delicious, from the unique "chocolate" notes of the fermented and roasted cacao seed to the sweet-tart floral qualities of the seeds' fresh pulp; the cacao fruit truly has a lot to offer. The one exception seems to be the exocarp of the fruit--normally referred to incorrectly as the "pod"--from which no food or beverage seems to be derived. I have tried to keep things reasonably simple, so I haven't touched upon foods such as chocolate pastries and candies for which many ingredients are needed, and in which chocolate often plays only a supporting role. Here are just a few of the uses to which people have put cacao throughout the years:

How To Read The Chocolate Bar Wrapper?

The non-stop good news about the health benefits of dark chocolate has top quality chocolate sales increasing while commercial grade bars sit idle on the shelf awaiting their expiration date. But all dark chocolate is not the same. In fact it's not even close. But don’t worry, guides below will have you on top of your bar trek in just a few minutes.

1. Top quality chocolate contains only three to five ingredients at most. Also, focus on pure chocolate bars with infusions like nuts, spices and dried fruits as opposed to sugar-laden filled chocolates. Bar chocolate is the new boxed chocolate.

2. The first ingredient should be chocolate or some rendition there of such as cocoa, cocoa beans, cocoa liquor (this isn't alcohol-just pure cacao), cocoa solids, cocoa mass.

3. Look for non-alkali cocoa, or non-dutched. Dutching darkens chocolate and mellows its naturally acidic flavor, but unfortunately it also removes many of the antioxidants and health benefits of chocolate. Non-dutched is healthier.

4. Cocoa butter. You won't have cocoa butter if cocoa liquor is on the wrapper (as it's included in the liquor), but you'll see it when the ingredients list unsweetened cocoa or cocoa powder. Animal products like milk fat and regular butter are not as healthy as cocoa butter.

5. Sugars are up next-organic or raw sugar cane, pure cane sugar, evaporated cane juice, beat sugar, sugar, raw sugar cane. Not as healthly-corn syrup, high fructose corn syrup, glucose, maltose and other things that end with "ose."
6. Soy lecithin. Most bars contain this ingredient as an emulsifier-it helps chocolate maintain its form and consistency. However, a number of companies don't put lecithin in their bars, so it isn't absolutely necessary.

7. Vanilla. Look for vanilla beans, vanilla, organic vanilla. Vanillin (with the "n" on the end) is an artificial flavoring, so look for the "a" on the end for the real deal.

8. Fair trade: This means the manufacturer has paid higher-than-market price for the cocoa beans to help support the indigenous farmers who grow it. Always a good choice when available-invest in the future of quality chocolate.

9. Sugar-free chocolates...not recommended as most sugar-free sweeteners are unhealthy. Many contain aspartame, surcralose, saccharin and maltitol, products that tend to upset the stomach and cause gas. Eating dark chocolate with nuts (only 33 on the glycemic index, raising blood sugar less than a handful of grapes) is healthier than eating sugar-free chocolates. Diabetics should look for evaporated cane juice, a low-glycemic sweetener.

10. Shop for 70%+ dark chocolate. All the health benefits of chocolate (antioxidants, vitamins, mineral, protein, fiber, etc) are in the cocoa powder. The higher the percentage of cocoa, the more value to your health.

Best Chocolate Dessert?

What may possibly be measured as the best chocolate dessert?
How does a person reply that question?
Maybe, the way we do it is by analyzing what we mean when we say best chocolate dessert.

The main key here is chocolate. A lot of desserts may contain chocolate in them, but it is a secondary flavor. A true chocolate dessert has chocolate at the heart of the whole thing. It is the base item from which the rest of the dessert is built.

We have to reduce desserts that do not feature the chocolate as the main ingredient. Chocolate is used as flavor in desserts, but is not the main source. Ice creams, donuts, unless completely chocolate, sauces, fruit dishes with chocolate sauces, cakes with the frosting, etc, would not be considered as best chocolate desserts. I have one for you, though, I think I only finished one whole piece in one setting, it was so rich.

I know there are many desserts that could jump and say they are the best chocolate dessert, but find themselves voted out of the contest, because chocolate is not the main ingredient. It has to be chocolate in its origin, and through the whole creative process, and stand alone as a chocolate heavyweight contender.

Ok, so here is my choice. It is called Chocolate Suicide. If we want to consider the chocolate of all, for me, it is Chocolate Suicide. It is a triple layer deep chocolate cake, with chocolate cream, like fudge, but creamier, between each layer, and topped with the same, and, if that's not enough, a wedge of chocolate bar in the top of each piece. The text messaging people would now write OMG!

This wins for me as the best chocolate dessert. I have tasted many chocolate desserts in my lifetime, believe me, but I am yet to find anything that represents pure, unadulterated chocolate to this day. Perhaps there is some lonely chocolate dessert waiting for me to discover it somewhere in thru frontiers of chocolate discovery, but until then...

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

Cacao Fruit: The Mystery Continues

Click to enlarge
Out of all of the interesting chocolate-related facts that surprise people, one of the most surprising tends to be the fact that cocoa "beans," far from being true beans, are actually the plump, buttery-pulp-covered seeds from a somewhat melon-shaped fruit that grows on the trunk of a tropical tree.

This fact, however, often overshadows a lesser known point of interest, which is that the fruit, often called a "pod," is not a pod at all. It is also not a fruit type called a "drupe," though even many academic papers and books make this mistake. Examples of actual drupes are "stone fruits" such as peaches, plums, cherries, and almonds. In other words, drupes have their seeds encased in a hard shell, or endocarp, and this "pit" or "stone" is then surrounded by the, generally, fleshy and edible part of the fruit. Cacao, on the other hand, is arranged quite differently. Cacao fruits have a somewhat thick and tough, though not hard, skin, within which is contained the many pulp-covered seeds. The seeds themselves do not have a hard shell. The fruit is, therefore, not a drupe in the least. What is sometimes referred to as the "shell" of the cocoa bean is nothing more than the dry seed coat of the fermented and dried cacao seed. When the seed is still moist, the seed coat could not be further from anything resembling a shell.

All of this being the case, and after a 2007 conversation with Steve DeVries of DeVries Chocolate really drove this point home, I began to wonder what the accurate botanical classification of a cacao fruit should be, if not a drupe. With this in mind I stumbled across a paper by Douglas Lehrian and Gordon Patterson of the Hershey Foods Corporation, in a collection published in 1983, that mentions quite clearly that the cacao fruit is a berry! The discovery was exciting, but still, I was a bit hesitant to rely on this information alone. I forwarded this find to DeVries, who promised to pass it by some botanists that he knew, and after some weeks, the botanists seemed not to have any major problems with the classification. At last, I thought, we can be relatively certain that the cacao fruit is actually a berry, and at this point I finally shared the findings with my Patric Chocolate blog readers. Yet, this certainty was not to last...

Unknown to me, the cacao fruit drama crept quietly along in the shadows, hidden by the busy chocolate holiday season which runs from October through April. Come June, however, I got an e-mail from DeVries in which he shared the updated opinions of the previously mentioned botanists. Time had allowed them to reflect more thoroughly upon the issue of the cacao fruit, and they were now of a slightly different opinion. Interestingly, the botanists felt that the cacao fruit was actually not a true berry, but instead was closest to a pepo, one of many types of false berries. However, they still did not feel strongly enough about this to make a final pronouncement, and this fact in itself led to additional skepticism on my part.

As I did some research into what exactly a pepo was, having never before encountered the classification, I wrote back to DeVries with my thoughts, some excerpts of which follow:

"As for cacao, it does seem very pepo-like, but I�m starting to wonder if this is a case of the human desire to classify something within an extant system that is really not complex enough for it.

It seems to me that generally in pepos, most of the edible fruit is not directly surrounding each seed as a pulp, but instead there is a type of internal seed layer with a fleshy edible layer right behind it (cucumber, various squash, [most] melons), and right before the �rind.� The cacao fruit certainly looks similar externally to some pepos, though, but I still wonder. Could Theobroma fruits, including cacao, be different types of fruit, yet to be named? Maybe this is why the botanists could be having some reservations--because they are wondering similar things."

Of course, I am no botanist, and my common-sense pronouncements certainly don't settle the issue entirely. For this reason, I was interested to receive a further e-mail from DeVries that included a quote from an 1861 publication of the American Pharmaceutical Association. The following botanical description of the cacao fruit was given:

"The capsule (berry-like,) not dehiscent, quinquelocular, with polysper-
mous compartments, and a ligneous leather-like bark. Seeds
nestling in a buttery fleshy pulp. "

Once again, it is stated that the cacao fruit is not a true berry; rather, it is "berry-like." Still, it doesn't seem that we know enough yet to say what the fruit truly is; we simply keep stating what it isn't. Are we happy enough to note that the cacao fruit is the perfect specimen of the rare and little-known Pepo-Like, False Berry? Perhaps not. So, if luck is on our side, the botanists will not lose interest in the issue either. After all, if they finally conclude that there is no extant classification that accurately includes cacao, then, at last, the botanists might be able to come up with a new classification that finally takes cacao into consideration.

Until then, the cacao fruit mystery continues, but we have come a long way in only one year. I'll be sure to keep you posted if any further botanists decide to weigh in on the issue. Until then, fine, dark Pepo-Like-False-Berry-seed paste maker, Alan McClure, signing off.

Chocolate in Different Forms and Tastes - The Complexities of Cocoa

The sweet and decedent treat of chocolate is a food that many have come to favor and enjoy for many years. When looking at this situation and how we, as Americans, love our cocoa indulgences, there seems to be no stopping this favoritism from spreading and continuing. And there is quite a good reason behind it and it's more than simple justification through sweet, savory taste. The reason why so many of us will now and continually enjoy the pleasures that chocolate brings is because there is quite an assortment in terms of cocoa offerings.

Types and Tastes On Various Levels Add To The Appeal

Chocolate is not boring. And it is far from mundane. It is full of color, form, taste, health and other assorted possibilities. And thus, this is where the appeal of chocolate is harnessed and is spurred to continue onward, especially in extending it's ever-sweetened reach. All types of cocoa-enthusiasts are more than willing to embrace such variety, too. For the individuals who enjoy the melted sweetness in it's pure, literally untouched form to those persons who prefer the sugar-infused types of chocolates, and for all those in between, there is a chocolate out there to suit those individualistic needs.

Main Types of Chocolate For All Sorts of People

Chocolate is made and comes in a few typical forms: white, milk, semisweet, bittersweet and unsweetened. Each will obviously vary in the way in which they are made, appear, packaged, how they taste and so on. Yet, what is universal for all these types is that they are differentiated in terms of the cacao involved in the process of making the chocolate. Being produced with ordinary cacao beans (which are known for being mass-produced and noticeably cheap), specialty cacao beans (which have characteristic aromatic and expensive traits) or of a combination of the previously mentioned two are commonly used in creating all types of chocolate.

And depending on how much you're willing to spend, as well as taking into account how your taste buds are in terms of chocolate variety and considering your overall knowledge of chocolate itself, you can get downright specific when choosing which sweet treat is wanted or truly your favorite.

Flavor and Price - All A Matter In How It's Made

Know that chocolate is affected monumentally in overall flavor and price based on a few factors. It is all dependent on the ingredients and overall composition of the mixture, where the used cacao beans are harvested from, how they are treated (or roasted) and the amount of (or lack of) additives that are thrown into the chocolate mixture.

Realize that the chocolate we eat, or are accustomed to eating, does not taste the way it should - which is more truly bitter than anything. We consume sweet chocolate, or milk chocolates. Thanks to cocoa butter, milk, substantial amounts of sugar and other added flavorings, the chocolate that most (Americans) assign their taste buds to is in fact not the true rich, bitter and actual true-to-cocoa-bean chocolate flavor.

Just know that not all chocolate is the same. There is a wide-range of options with varying tastes and prices to boot. So, do some experimenting on those taste buds and see where your chocolate favoritism is directed toward.

Article Source: http://EzineArticles.com/?expert=E.S._Cromwell

Blue Belle Terrace's Perfect Chocolate Cake - A Recipe

If one has ever been a regular Disneyland visitor they will know the true treat and pleasure of discovering that one trip when The River Belle Terrace is open. That beautiful little Frontierland restaurant that overlooks The Rivers of America is a child's dream. With that delicious taste of light and rich chocolate cake, I knew peace and heaven all put into one.

It's like all the perfect views put into one. The twinkling blue waters of The Rivers of America radiate the sun and shine if for the whole park to see. Thunder Mountain rises from the ground to challenge all those who wish to dare the mines. The Golden Horseshoe Saloon beckons all those who wish to join in fun and laughter.

I can smell the water drifting over the sidewalk. It's a smell that I will always associate with that place in time. Along with that came the smell of melted butter form the popcorn carts below, fried chicken wafts up from the fast service cart by the saloon, and the smell of Mexican food lingers from the base of the mountain.

The whistle of the steam boats calls us back to a past that we never knew. It's a past where men road horses and packed weapons, and where ladies carried handkerchiefs and wore long dresses. Then the sound of laughter brings me to the present, where families are happy together and the screams are only those of thrills and not of fears.

I have the heart of an observer here. While there is the feeling of excitement and adventure in the air, I observe and feel peace. As a child I even know that this is what true happiness must be: peace within the heart of my excitement.

True bliss didn't come completely until I bit into that cake. A perfect blend of gourmet and home-style cooking as only Disney could create. It's a simple miracle to a small town child. Sweet and heavenly as my memory, it still calls to me. I have looked through many recipes to find that memory. That is until I found this one. I hope it helps find your special memory too:

"Blue Belle Terrace's Chocolate Cake"*

Ingredients: 1/2 cup plus 6 tbs unsalted butter, 1/2 cup whole-wheat flour, 1/2 cup all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking powder, 1/8 tsp salt, 6 eggs plus 3 separated, 1/2 cup Splenda, 1/2 cup plus 3 tbs sugar, 2 tsps vanilla extract, 8 oz semi-sweet chopped chocolate, and 1 cup of heavy cream.

1) Pre-heat oven to 350 degrees. Line three 8 inch round cake pans with waxed paper and then grease.

2) Dust evenly with flour and spread with a pastry brush.

3) Melt 1/2 cup butter over low heat. With a spoon skim off any foam.

4) Sift the flours, cocoa, baking powder, and salt three times.

5) Place the 6 eggs, 1/2 cup sugar, and Splenda in a large heatproof bowl set over a pan of hot water. With an electric mixer beat for about 10 minutes. Add the vanilla.

6) Sift the dry ingredients over the egg mixture in three batches folding in after each addition. Fold in the melted butter.

7) Divide the batter between pans and bake for about 5 minutes. Transfer to a rack.

8) For the icing melt the chocolate in a heatproof bowl set over hot water.

9) Take off the heat, stir in the 6 tbs of butter and 3 egg yolks. Return to low heat and stir until thick. Remove from the heat. Whip the cream until firm in another bowl. In yet another bowl beat the 3 egg whites until stiff. Add the sugar and beat until glossy.

10) Fold the cream into the chocolate and fold in the egg whites. Refrigerate for 20 minutes.

11) Sandwich the cake layers with icing. Spread the rest of the icing over the tops and sides.

12) Enjoy on a terrace of your very own.

* Base of recipe from Cake and I molded it from there.

Rachael Rizzo has been acting since she was nine years old. She uses her experience to write about what the things she loves mean to her (mostly movies and baking). She is twenty-three years old and resides in beautiful Oregon.

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

Mexican Chocolate Brownies

Brownies:

½ cup all purpose flour
1 ½ teaspoons ground cinnamon
½ round disc Mexican chocolate, pulverized
1/8 teaspoon salt
6 ounces semi-sweet chocolate, chopped
¾ cup (1 ½ sticks) unsalted butter, diced, room temperature
4 large eggs
1 cup sugar
1 ½ teaspoons vanilla
1 cup chopped walnuts

Topping:

6 ounces semi-sweet chocolate, chopped
½ round disc Mexican Chocolate, pulverized
3 tablespoons unsalted butter, room temperature
2 tablespoons whipping cream

For brownies: Position rack in center of oven and preheat to 350°. Generously butter an 8x8x2 inch metal baking pan; dust with flour. Mix first three ingredients in small bowl. Stir chocolates and butter in top of double boiler set over simmering water until melted. Stir until smooth. Turn off heat. Let chocolate stand over water.
Using electric mixer, beat eggs and sugar in large bowl until mixture thickens and falls in soft ribbon when beaters are lifted, about 5 minutes. Beat in vanilla. Stir in flour mixture in 2 additions, blending well after each. Gradually add warm chocolate to egg mixture, beating until just combined. Stir in walnuts.
Pour batter into prepared pan. Bake brownies until top is set and tester inserted into center comes out with moist crumbs attached, about 35 minutes. Cool completely in pan on rack.

For topping: Whisk all ingredients in small saucepan over medium-low heat until melted and smooth. Pour evenly over brownies in pan.
Chill brownies until topping is set, about 2 hours. Cut into 16 squares.

Why Cook Gourmet Chocolate Centers in Copper Pots?

One of the distinct and tasty advantages to working in a chocolate factory is the opportunity to give tours to great people who love great gourmet chocolates. I wasn't raised making chocolate confections, so almost everything I've learned is new to me. I came on board at Lula's Chocolates as the business end of things but have found that I have a great interest in the production process.

I have had to learned the basics in order to conduct tours when nobody else was available but have taken it upon myself to learn the details of chocolate making. One of the questions I always get asked is why we cook our lush centers in huge, copper pots. This is one of those savory details I have loved investigating.

In my search for the answer, I first went to the source-the master chocolatier, Scott Lund. He explained that copper pots transfer the heat better so that the centers cook more evenly and the chances of their burning is reduced. That was a perfectly accurate answer, and one that would probably suffice for the average person coming through the factory for a tour, but the answer only fueled my curiosity. I wanted to know more.

These days it's easy to find out anything if you're willing to Google a topic and do some reading, so that is exactly what I did. I am now convinced that cooking in copper is the only way to go. Two of the most informative and easy-to-read articles are "Cooking with Copper" at rameria.com and "Understanding Pan Structure" at cookswares.com. Naturally these two websites are interested in selling copper pots, and they would like everybody to cook in copper so that their copper pots will sell. Yet sometimes the goal of selling becomes a great motivation for producing useful and even fascinating information.

So that you don't have to read all of the information given on these two sites, I will give you the lowdown on copper pot cooking in laymen's terms. Other than silver, copper is the best metal you can use if you want to conduct heat. For example, you can use a lower heat than you would with a stainless steel pot, and you can get a more consistent result. In addition, the copper disperses the heat better across the entire pot instead of just concentrating it where the heat is applied to the pot. This gives you more control over the cooking process. Finally, when you remove the pot from the heat, the heat disperses faster, allowing you to exercise more control over how long your items cook in the pot.

According to some websites, one of the down sides of using copper is what happens when you cook acidic foods. Acidic foods can actually leech some of the copper out of the pot, which is obviously poisonous. Fortunately for Lula's, the only tastiness being cooked are the candy centers of it's gourmet chocolate-which means perfectly created cremes, caramels, and ganaches. Every single time.

Come and explore the final results of cooking gourmet chocolates in copper pots at http://www.lulas.com

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

Belgian Chocolate

Famous Belgian chocolate has pure cocoa flavour because no vegetable shortening is used. Most tourists know that Belgium is a chocolate paradise. Belgium produces 172,000 tons of chocolate per year in over 2,130 chocolate shops.

Internationally known Belgian chocolate brands are: Galler, Guylian, Godiva, Leonidas, Marcolini, Neuhaus.

You will probably find those in your home country as well. It's good chocolate but if you want something exceptional and typically from Antwerp - read on.

Burie

Lieven Burie of the Burie chocolate shop took over when his father died suddenly. Already at school, this young talented man showed creativity only artists have (I was sitting just a few desks further). He now designs everything in chocolate and his store displays are often as attractive to watch as to bite in to it.

Yes this is not cheap, but you get only the very best quality and the finest taste experience in this place.

Del Rey

The finest of the finest, the best of the very best! No superlative can describe the chocolate combinations they have. Recently they expanded to the country of the rising sun (Japan) where they are also extremely successful.

They have a nice tasting room where you can eat small dishes and delicious cakes and pastries. Del-Rey is more then a chocolate maker. He is an artist that would be top chef in every food category. We are lucky he choose chocolate and pastries.

Goossens

Mr. Gossens makes one of the best and Famous Chocolate in Belgium, he can make whatever you request. Last year, the American ambassador ordered 1500 chocolate American stamps of 1 kilo and a lot of them when strait to the White house.

As we have a tradition in Belgium of giving sugar beans for the birth of a child. Goossens made a giant white sugar bean for the birth of the crown princes of Belgium. It was worth a mention in the Guinness book of records!

He also invented the chocolate hands filled with Elixir of Antwerp you find everywhere in the city. They are delicious!

We love his chocolates and buy it every time we go to Canada. My brother in law, the little man is only eighth could not believe his eyes when I brought the Christmas chocolates from Belgium. It was not just the taste - the chocolates are so beautifully crafted it's a pity to eat them.

So which is the best chocolate in Belgium? Try them all and decide :)

http://www.antwerp-tourist-guide.com/Belgium-Chocolate.html

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

Chocolate Covered Strawberries - A Delicious Combination!

The dipping of lush red strawberries into chocolate for the making of different types of desserts has been a common practice for many years. As a matter of fact, no one can quite recall when this tempting dish was first created. However, the idea of mixing sweet and tart has led to this dish becoming a particular favorite of many people!

Since fruits are our top vitamin providers, dipping different fruits into chocolate has become a favorite method of creating a healthy, scrumptious dessert! The different types of fruits that can be covered with chocolate are: apples, apricots, cherries, strawberries, peaches, grapes, and a variety of other tropical fruits. In today's world, strange and exotic tasting chocolates are favored more than the normal chocolate bars. In fact, different chocolates are being tried out and released into the market every year, with claims of exotic tastes to tempt the jaded palate! Bearing this in mind, the makers of chocolate covered strawberries create new recipes, with a special flair used to bring out the tart sweetness of the berry, mixed with the melting scrumptiousness of the chocolate covering!

In some countries, chocolate covered strawberries are created using dried strawberries. Although these do taste wonderful, there is nothing quite like the taste of freshness! If you're ever on a tour to Malaysia, make sure you visit their chocolate industry. While the actual chocolate is rather standard, the fruits that are dipped in it are so varied, it boggles the mind! However, you ought to be prepared for dry, tart and spicy!

So where was this art of making chocolate dipped strawberries first born? Although it isn't exactly known, there are some wild theories that this practice first began with the Sultans in the Arab World. However, considering the fact that strawberries seem to be found mostly in wet climes, this theory doesn't seem to be valid!

Chocolate covered strawberries are a treat in any season and more so when they're out of season! When creating this wonderful dish, make sure that you've got the freshest strawberries in the market! Perfectly ripened ones have a taste that's out of this world, but ensure that there are no stragglers with green on them, or you might just be serving more tartness than sweetness!

What you need to create this wonderful dessert:

30-40 fresh, ripe strawberries (with the green stalks cut off)

250 g of Chocolate chips or your favorite chocolate bar whether dark or milk chocolate

Approx. 40 thin skewers of bamboo

How to make chocolate dipped strawberries:


First of all, wash the strawberries with warm water, to remove any dirt and germs. Let them dry out gently, but completely, or the chocolate won't take.
Place the chocolate chips or favorite chocolate bars in a small pan. Take a larger pan, and add some water, and then put it to boil.
Cover the smaller pan containing the chocolate to prevent any moisture from mixing with the chocolate, since this may cause it to seize. Place the smaller pan atop the larger one, but not so that the water from the larger one overlaps the smaller pan.
Alternatively, just place the chocolate chips or chocolate bars in a glass bowl, cover and use the microwave to melt it. A minute should be enough!
After the chocolate has melted, place each strawberry onto a skewer, and then dip into the melted chocolate. While removing the strawberry, rotate the skewer to form swirling patterns as well as to cover any nooks left with chocolate.
Turn the strawberry upwards by inverting your hand to let the chocolate settle with an extra bite at the tip!
Place the dipped strawberries on absorbent paper after the chocolate has hardened slightly.
And you're done!

For the ultimate chocolate sensation, chocolate dipped strawberries should be eaten the same day that they're dipped, for the ultimate decadent delight! Storing these in the fridge is done, but not advised since the chocolate may firm up in a haphazard manner.

Chocolate covered strawberries can be served as an elaborate dessert, normally set within a silvered tray, and eaten with a chilled glass of red! However, having chocolate dipped chocolates for high teas or during breakfast is also a wonderful idea (even if it isn't mother recommended)!

Ordering chocolate dipped strawberries is best done online, or from a delicatessen closest to you!

Colleen Maguire
Writer, Traveler and Chocolate Lover
For More Delicious Chocolate Ideas and Tastes:
http://www.UltimateChocolateShoppe.com

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

Mickael Teaches You How to Make Truffles - Truffles Chocolate Chennai

If chocolates make you go weak in the knees then here is one person you should thank for the varieties he makes and sells. Mickael Besse, the in-house bakery at Sathyam Cinemas. He has previously worked with The Inter-Continental, a five star hotel at Beirut, Lebanon, as Pastry Chef. He has previously worked at Michelin, Vienne, Saint-Bonnet-le-Froid and Belgium. Here is a great recipe of truffles from him to try at home.

Ingredients

205 grams whipped cream

15 grams invert sugar (a mixture of glucose and fructose)

20 grams hazelnut praliné (60% hazelnut / 40% sugar)

500 grams dark chocolate

50 grams soft unsalted butter

Procedure

Boil the cream with invert sugar. Slowly pour the hot liquid over the ground chocolate, stirring with the spatula, from the center out, gradually incorporating the liquid. That way, you obtain a core with an elastic and shiny texture, which must be maintained until the entire liquid is incorporated. When the temperature of the ganache reaches 35-40ºC, add the diced hazelnut praline and the butter, then pipe the mix with pastry bag in shapes of balls. Allow the ganache to crystallize, coat the ball with melted dark chocolate at 35ºC then immediately coat it in black cocoa powder.

Mickael believes that a good chocolate is made of 100% cocoa beans and not adulterated by vegetable fats. He also suggests that you should avoid over roasting the cocoa beans during the process of making the chocolate. "My personal favorite is the 70% plain dark chocolate, with crushed roasted cocoa beans, covered with a thin layer of dark chocolate (56% cocoa), from Valrhona, France," he adds.

Truffles Chocolate Chennai has been written by Kamakshi Alagapan who writes for MetroMela

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

Blogging and the Three Chocolatiers

No, I promise that I haven't forgotten the blog. In fact, quite the contrary, as I have been working on it more than ever. Unfortunately, however, the two topics on which I have been working have required so much research that the blog has seemed to be stuck in its tracks. On the other hand, once the topics are finished, they will each be taking up multiple blog posts, and will keep the Patric Chocolate blog moving at a good clip.

In the mean time, I hope that all of you in the fine chocolate belt of the US--Missouri of course--will join me this Tuesday for an event called the "Three Chocolatiers." Though most of you know that I am not a chocolatier, but rather a bean-to-bar chocolate maker, I didn't dare destroy such a clever title, so for one night only, an honorary chocolatier I'll be.

I'll be doing a demo on chocolate making from the bean, with plenty of things to taste, including chocolate, nibs, and roughly ground, pre-conched chocolate. Additionally, after my demo, a true chocolatier/confectioner genius Christopher Elbow and then author Elaine Gonzalez will also be doing demonstrations. It should be a great time!

Here is information about the price and the location--it is a fundraiser by the way, done in conjunction with Les Dames D'Escoffier:
http://www.kcrestaurantguide.com/chocolatierform.pdf

Best,

Alan

Eat Dark Chocolate the Luxurious Way

Put it in your mouth and chew? NOT!

Anybody can simply taste chocolate, but do you know how to experience chocolate? I'm going to describe how to create an experience that you will remember long after the chocolate has vanished.

Before you enjoy chocolate, it has to be ready to be enjoyed. Never eat chocolate that is still frozen (unless you're in the wilderness and it's a matter of survival). Chocolate is one of those foods best enjoyed at room temperature. So, while waiting for your treat to assume the ideal degree, savor the anticipation.

Next, create the time for the experience. One good rule for healthy eating is to focus on the food: don't allow any distractions to take away from the full enjoyment. I can attest to the increased enjoyment - and better digestion - I've experienced by creating this focus. So, carve out some time for your chocolate experience. Plan to focus on the chocolate; you'll enjoy the experience more (and maybe find yourself satisfied with less).

When you and your dark chocolate are ready, unwrap the bar or truffle or gift. Stop. Don't touch. Just look. See the chocolate: note its color, the shadows and the shape. Smell the cocoa. What other flavor-scents are strong or subtle? Anticipate what those scents will taste like. Are you salivating yet? Wipe your lip and let's proceed.

Divide your dark selection into sections or squares or small bites. Avoid thinking about your waistline. This experience is all about the taste experience in your mouth and enjoying something that can be good for you in moderation.

Pick up a piece in two fingers. Let your body warmth begin to soften and melt the cocoa butter. Yes, this is a little bit "messy", but nothing will go to waste. Once again, delight in the color, the smell, the shape...and then bite off a very small piece with your front teeth. Do not chew. Let it melt. [Note: self-control can be purchased at the end of this article.]

Our tongue is covered with taste buds. The front, the sides, the back - and each section of the tongue will give you different feedback. Let the chocolate melt and slide all over your tongue. Close your eyes. Focus on the sensation of melting in your mouth. Feel the texture change. Are there nuts or flavor chunks? Let that first small bite of chocolate melt entirely in your mouth. Don't forget to lick your fingers.

If you're left with little bits of nut or flavoring, nibble them into oblivion. Take your next bite. Experience it in like manner. Take it slow. Focus on the chocolate. When it's gone and reality resumes, remember the dark chocolate experience.

Love dark chocolate - for life!

Valerie Simons is a wordsmith who loves dark chocolate - for life! Living in Korea and traveling in Asia gave her an expanded appreciation for our world and did nothing to quell the travel bug. Next stop: her Celtic ancestry and learning a new instrument. She Scuba'd the Great Barrier Reef, scaled Suicide Rock in southern California, and ran along The Great Wall of China. If money and time were no object, she'd get her pilot's license. For now, Valerie lives and works by the motto "Your point deserves to be well said" and enjoys editing as the Active Wordsmith.
http://www.valeriesimons.com

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

Healthy Chocolate - Truth Or Myth?

Are you a fan of chocolates? And I don't mean just regular Hershey's or Nestlé chocolates. I'm talking about mouthwatering chocolates such as those that you can only find in France or Switzerland. I know I am, and I sure wouldn't mind enjoying a piece of luscious European-style chocolate right about now. But as good as some of these chocolates may taste, are they actually beneficial to your health? From scientific research and just plain observation of how chocolates are typically produced, I know that these types of chocolates can hurt your health more than not. On the other hand, I know of one chocolate that actually is good for your health and is healthy to eat on a regular basis. Can you believe that? A sweet that you can actually eat on a regular basis? If you haven't heard of it, it is the world-renowned Xocai Chocolate.

As stated in the October 2005 Prevention Magazine, eating dark chocolates can provide many health benefits unbeknownst to many in the past. But don't take my word for it. Doctors are actually recommending this, however, they are not recommending you run out and just buy any plain old dark chocolate (i.e. - Dove chocolates). The reason is that these types of chocolates have been artificially processed, and contain undesirable fats, sugar, and preservatives. Instead, doctors are recommending dark chocolate that has been produced by natural means, such as Xocai Chocolate. Based on scientific and medical research, dark chocolates have the ability to lower blood pressure and even prevent heart disease. As a rather powerful antioxidant, a piece of dark chocolate a day has been found to eliminate harmful molecules (also known as free radicals) that, if left to thrive in the body, can lead to heart disease.

In addition, could hot cocoa be the next "wonder drug" for high blood pressure?

Harvard researchers praise stunningly simple discovery!

According to recent estimates, nearly 1-in-3 American adults have high blood pressure. But for the Kuna Indians living on a group of islands off the Caribbean coast of Panama, hypertension doesn't even exist. In fact, after age 60, the average blood pressure for Kuna Indian islanders is a perfect 110/70.

Is it because they eat less salt? No. Kuna Indians eat as much, if not more salt, than people in the U.S.

Is it due to their genes? No. Kuna Indians who move away from the islands are just as likely to suffer from high blood pressure as anyone else!

So what makes these folks practically "immune" to hypertension... and lets them enjoy much lower death rates from heart attacks, strokes, diabetes and cancer? Harvard researches were stunned to discover it's because they drink about 5 cups of cocoa each day. That's right, cocoa! Studies show the flavonols in cocoa stimulate your body's production of nitric oxide, thus boosting blood flow to your heart, brain and other organs. In fact, one study found cocoa thins your blood just as well as low-dose aspirin!

But that's not all. A Harvard Medical School professor claims cocoa can also treat blocked arteries, congestive heart failure, stroke, dementia, even impotence! Just be sure you eat the special type of cocoa found in Xocai Chocolate as it contains more than eight times as many heart-healthy flavonols as red wine!

• Say adios to beta-blockers and eat this yummy healthy chocolate instead! Acts as a natural calcium channel blocker to relax your arteries and improve blood flow.

• Cut your risk of high blood pressure by more than two-thirds simply by eating this great tasting healthy chocolate three times a day. Works no matter what your family history.

If you follow the health and wellness trends, then you may have come across ProductScan Online. Often quoted by big names such as the Wall Street Journal, and CNN, this trend tracking organization has predicted that the up-and-coming nutritional trend will be led by dark chocolates, and followed by Acai berries, omega fatty acids, and other antioxidants. Because Xocai Chocolate contain three out of four of these top health ingredients, it is no doubt that your blood pressure will be lower and your risk of heart disease will be greatly decreased just by eating these tasty and mouthwatering chocolates on a regular basis. Jampacked with antioxidants, without the fillers, undesirable fats, and preservatives, all of Xocai's products are produced with unprocessed cocoa powder, combined with Acai berries and blueberries. A rather tasty concoction, I must say.

So is it a myth or is it truth? From experience and from the signals that my taste buds and my heart are giving me, I know that it is the latter. Now, being able to enjoy some of the best tasting chocolates is just around the corner. Pick up a box today and try it for yourself; you won't be disappointed. And best of all, it is on your doctor's "Things to Eat To Stay Healthy" list. How much better can it get?

I am an Internet & network marketing business coach assisting beginners & leaders in creating positive cash flow. I know the importance of helping others get what they want. If you have desire...we will have you producing results (income) by ATTRACTING people into your business who want what you have to offer by assisting you through our powerful step-by-step video courses.

I will put you on the fast-track to get your business up and producing so you can attract prospects to you as a true solutions provider.

I work with both network marketing leaders who seek a crash course in this new attraction-based marketing model and with beginners who are just beginning their exciting internet business. You'll obtain the tools and know-how that get your business up and running fast while positioning you as the expert.

If you're not attracting more prospects than you can follow up with who want to partner with you, get plugged into one of my step-by-step video courses today.

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Learn more about Great tasting Healthy Chocolate

Contact me for a FREE coaching session at daryl@darylschlosser.com.

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

Discover the Best Chocolate to Use For Cake Decorating Delights

Nowadays there are so many different types of chocolate on the market, that we are literally 'spoiled for choice'.

With so much publicity on what we should and should not eat, many people are now eating plain chocolate. Not only does plain chocolate have less sugar than other types, but it also contains a high proportion of cocoa solids. These are formed of pure chocolate and cocoa butter - a hard, white fat. The percentage of cocoa solids is always listed on the wrapper of the chocolate. Some percentages are as high as 75% or even higher, indicating the chocolate is exceptionally smooth and of high quality.

The most popular chocolate of all is milk chocolate. Most children adore it. Sweeter than plain chocolate it has extra sugar, full cream milk, and vanilla added to it.

Then there is white chocolate, which contains only cocoa butter, milk, sugar and vanilla. Because of the added milk, both this type of chocolate, and also milk chocolate, need melting with care over a gentle heat. Otherwise they will thicken, and although edible, will not re-melt.

Chocolate drops (or nibs, as they are sometimes called) are easy to melt. They can be used as a decoration on cakes or as an ingredient in the popular chocolate brownie cakes.

Chocolate is used in the spectacular 'chocolate fountains'. These make an eye-catching image for a special occasion, with the melted chocolate continually flowing like a colored waterfall - just ready for guests to dip marshmallows, strawberry's and other small fruits, into the 'fountain'. It is a good idea to have plenty napkins around to catch the drips!

Those who are diabetic often complain about how restricted their diet is, but at least they can have a piece of chocolate. Diabetic chocolate is on sale in various outlets, and has a lower percentage of sugar than other chocolate.

Apart from chocolates and bars of chocolate, we can also buy chocolate flakes, these contain both cocoa butter and vegetable oil. The butter adds flavor, and the oil helps give the flake its crumbly consistency

Some specialist shops sell blocks of cocoa butter, which can be melted, mixed with cocoa powder and used to paint sepia colored pictures onto cakes or plaques.

Vermicelli is yet another type of chocolate. These tiny strands are used for coating truffles and cakes. Occasionally the name can becomes confused with Italian vermicelli - fine strands of pasta!

A current fashion is to decorate a wedding cake with curls of chocolate, standing like tall rods around the sides of a cake. They can be home made but it is a time-consuming job and it is not easy to make them all a similar size. So it is a good idea to buy from a specialist shop, when you can be sure they will all be an equal length and thickness

Another type of coating used by confectioners is known as Ganache. This mixture of cream and chocolate is very versatile. Melted and flooded over cakes, it is delicious to eat, and sets with a gloss. The higher the quality of the chocolate used, the greater the sheen on the coating. Alternatively, Ganache can be left to firm and then piped on cakes, or made into truffles.

Modeling chocolate another commodity which can either be bought or home-made. This consists of liquid glucose and chocolate. The glucose makes the paste pliable and easy to model - chocolate roses are particularly popular.

And finally, we come to a type of 'so called chocolate' which can cause confusion. Packaged under various headings it is often called Chocolate Flavor Cake covering, or Chocolate Flavored Coating. But whatever the title they all have one thing in common - although containing cocoa powder, the cocoa butter has been extracted and replaced with vegetable fat, which is why the manufacturers cannot call it chocolate.

The addition of vegetable fat makes the 'chocolate' easier to melt and work with. But it has a drawback - because of the lack of cocoa butter it does not have the same eating quality as pure chocolate.

Pat Lock is a cake decorating expert with over 25 years experience who runs the excellent Cake Decorating Tips website. She has won awards at the prestigious international competition at Hotel Olympia, London and is also an accomplished author.

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

Chocolate is Good For Your Mental Well-Being

I have just read an interesting and rather exciting online article concerning chocolate and its benefits. Or to be more precise, I have just discovered one of the main disadvantages of NOT having chocolate in your diet!

If you would like me to send you the link for the full article in question for your further information please get in touch with me. Right now I would just like to share with you one of the most valid points from it, as it has solved something of a mystery for me, personally. I also feel that I can add my own real-life example as appropriate, down the page....

According to the Medical Research Council (situated in London, UK) Scientists at the University of Cambridge suggests that the neurotransmitter serotonin, which acts as a chemical messenger between nerve cells, plays a critical role in regulating emotions such as aggression during social decision-making. So what does all this mean?

First things first. What is serotonin (ser-o-TOE-nin)? According to the definition on The National Pain Foundation, it is: "A brain chemical (neurotransmitter) that helps to regulate your mood. A lack of it may lead to depression."

Where Can you Find Serotonin? Well the best known source of the "feel good" hormone is probably dark chocolate. Certainly when folks feel fed up, they are likely to reach for a chocolate bar - and the reason being that chocolate is known to raise the serotonin level. We accept that serotonin is known as the "feel good" hormone, and we agree that high levels of serotonin can make us feel happy; equally lack of it can make us feel sad. The essential amino acid necessary for the body to create serotonin can only be obtained through diet. Therefore, our serotonin levels naturally decline when we don't eat. This is probably why many of us "comfort eat" when necessary. It is our brain's invitation to produce more serotonin through diet, even though we do not realise it as such at the time.

This new research has additionally found that, rather than just make us feel low if we are lacking in serotonin, more importantly - but presumably if you are susceptible to this kind of reaction only, I wonder? - in certain cases a lack of serotonin will actually make people more aggressive. That's the bit above about "a critical role in regulating emotions such as aggression during social decision-making". Now does that help to explain it a little?

Why this was such a revelation to me, personally, is that my family had "accused" me of becoming not just moody but bordering on aggressive when I once gave up chocolate (not for health reasons I hasten to add, but for personal reasons of my own at that time); it was only ever going to be a temporary abstinence if you must know, because I am indeed a chocoholic and would find it difficult to give up chocolate completely...but that's not the point.

The point is, both my husband and my son independently asked me to start eating chocolate again. For health reasons they said. Theirs, not mine! When I asked them what they meant, they said that I had become "snappy" at the smallest of things, and the awful truth is, I cannot remember that at all.

I started eating chocolate again because they said it was too stressful if I didn't; and they both said I was a "happier" person afterward. Well that's OK because I felt perfectly happy and calm, but for a long time I thought they were just telling me this other stuff as a joke. I decided that they had made a pact to pretend I had acted more aggressively due to my lack of chocolate - but now I guess they were telling the truth!

So the moral of the story here is that Chocolate can have a very beneficial effect, and lack of it can actually be detrimental. But only if you are eating the right sort of chocolate, of course. Too much highly processed, fat and sugar laden chocolate may give you a "temporary high" but it is followed by a low which needs a "fix". It also has other health and weight issues to consider. I am happier now that I have found the perfect dark chocolate: xocai (pronounced show-sigh) which has no added fat or sugar and is actually a Healthy Chocolate ie. it is positively GOOD for you (and it's not just because it tastes nice).

If you want to find out more, or you would like to help regulate your moods naturally and with only good and healthy results, visit the site shown below:

http://www.ChocolateMadePerfect.com

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