Chocolate gifts have always delighted everyone in every age group. They are perhaps the most popular gifts in all countries. They are great to use as corporate or business gifts and are also a favorite with the little ones. There are so many creative shapes available to make the little ones squeal with delight.
Chocolate gifts are great for most holidays. There are Valentine and Easter egg chocolates, Mother's Day gifts and of course, Christmas Gifts. Holiday gifting is a special time of sharing and expressing your love and caring for your man, woman, family, friends and others. And what better way to express those loving and caring emotions than to give a gift of chocolate.
Gourmet chocolates are a special treat for chocolate lovers and has a shelf life of several days to a month. You can find a huge selection of gourmet chocolates or gifts online.
Dark chocolate is full of flavonoids which are antioxidants that help cardiac health, prevent cancer and protect blood vessels.
A chocolate that has received recognition for having the most balanced flavor is Belgian gourmet dark chocolate. Belgian chocolates have an unmatched taste and are most popular for their rich aroma and original taste.
Chocolate has a melting point slightly below the human body temperature which is why it melts in your mouth. Eating chocolate produces a feeling of pleasure and happiness and helps to beat depression. Giving and receiving a gift of chocolate also provides a pleasant feeling for both the giver and receiver.
It was found by a study at West Virginia's Wheeling Jesuit University that chocolate boosts memory, attention span, reaction time and even problem-solving ability. This was due to more blood and oxygen being sent to the brain - and the effects are immediate.
These gifts are great to give to someone when you don't really know their likes and dislikes that well. You don't have to know their size, their color preference, their special fragrance, etc.
You have a choice of dark, white or gourmet chocolate, with or without nuts; mixed with coconut, raspberries, marshmallows and a raft of other delightful foods.
For children you can get all sorts of shapes guaranteed to delight. You can get a princess, race car, teddy bear, chimp, kitty cat, duck, football, golf balls; just to name a few.
For the adult, in addition to the traditional candies, a few ideas are chocolate strawberries, cookies, pretzels, popcorn, a chocolate rose, gift spoons and hot chocolate.
If you are making your own gift basket, mixed nuts, wine, small toys and chips are a good addition to your chocolate treats.
So, for those on your list where you don't have a clue what to give them or, for those you really love and care about give the gift of chocolate. It is almost always a guaranteed winner.
Article Source: http://EzineArticles.com/?expert=Jackie_Beem
Tuesday, April 29, 2008
Satisfy Your Chocolate Craving - Without Adding Inches!
Do you Crave Chocolate? Most of us do, some more then others. Did you know the average American consumes around 12 pounds of chocolate per year? While that may be true, but why do we crave chocolate? After doing a little digging, to confirm what I knew to be true. . . eating chocolate makes you feel good. We feel relaxed after we eat chocolate.
The scientific reason is because the chemical called serotonin found in chocolate is a neurotransmitter that regulates many functions, including mood, appetite, and sensory perception.
Fantastic, we can eat chocolate. . . . but what about the potential weight gain if we eat to much?
Remember the old adage "everything is good for you in moderation!" Keeping that in mind, the chocolate lover in all of us can enjoy the wonderful flavors of chocolate, in moderation. The key is to find a satisfying chocolate treat that keeps one from over indulging. . . which would lead to the waist line issue.
Here are two perfect solutions to help satisfy the chocolate craving without the guilt from going overboard!
Solution Number One: Find one Chocolate treat you really enjoy eating, break it into portions. . . this way you satisfy the craving without the guilt. Eat what you like just less of it. Doing this solves two situations. First you feel better now that you had a chocolate treat and because you ate only a small piece you don't feel like you have to go to the gym and exercise for an hour!
For Example: I have this fantastic recipe for Coconut Almond Chocolate Chunk Cookies. My all time favorite. Bake these chocolaty delightful cookies, share some with your friends, which by the way they will LUV these cookies, and freeze the rest. They last for a few months in the freezer, although they have never made it past about 6 weeks in my freezer.
Everyday after lunch or dinner treat yourself to a cookie. One cookie, okay sometimes two. If you make them small and it is one of those days where you need just a bit more, go ahead eat another one, they're small. Pretty easy solution, right!
Solution Number Two: Food Exchange. There might be several dieticians who would not agree with this solution, but when you really want a decadent chocolate desert, try eating less the meal before the meal in which you know you are going to eat a tasty dessert.
For example, you have been invited to a birthday party. . you know there will be cake, cut back on the amount you eat for lunch because you are going to a birthday party that evening. It works every time. You will enjoy each and every bite of that birthday cake. And try not to worry about the calories. That would just take the pleasure out of eating a delicious dessert.
Keeping in mind that everything is good for you in moderation, find great recipes that allow you to freeze a tasty treat. Enjoy a little at a time without worry about inches. Try not to deny yourself those good feelings you get from eating chocolate!
Hi, My name is Victoria. I enjoy cooking so much I created a website about cooking! This is for everyone interested in learning easy cooking techniques with easy recipes. I share my most popular recipes. . . the ones my family and friends rave about!
Please visit http://www.cooking-is-easy-and-fun.com/All-About-Chocolate.html - for the Coconut Almond Chocolate Chunk Cookie recipe. A fantastic recipe to satisfy your Chocolate Cravings! Take a look around the site you may find other terrific recipes you want to try.
Article Source: http://EzineArticles.com/?expert=Victoria_Sweetwood
The scientific reason is because the chemical called serotonin found in chocolate is a neurotransmitter that regulates many functions, including mood, appetite, and sensory perception.
Fantastic, we can eat chocolate. . . . but what about the potential weight gain if we eat to much?
Remember the old adage "everything is good for you in moderation!" Keeping that in mind, the chocolate lover in all of us can enjoy the wonderful flavors of chocolate, in moderation. The key is to find a satisfying chocolate treat that keeps one from over indulging. . . which would lead to the waist line issue.
Here are two perfect solutions to help satisfy the chocolate craving without the guilt from going overboard!
Solution Number One: Find one Chocolate treat you really enjoy eating, break it into portions. . . this way you satisfy the craving without the guilt. Eat what you like just less of it. Doing this solves two situations. First you feel better now that you had a chocolate treat and because you ate only a small piece you don't feel like you have to go to the gym and exercise for an hour!
For Example: I have this fantastic recipe for Coconut Almond Chocolate Chunk Cookies. My all time favorite. Bake these chocolaty delightful cookies, share some with your friends, which by the way they will LUV these cookies, and freeze the rest. They last for a few months in the freezer, although they have never made it past about 6 weeks in my freezer.
Everyday after lunch or dinner treat yourself to a cookie. One cookie, okay sometimes two. If you make them small and it is one of those days where you need just a bit more, go ahead eat another one, they're small. Pretty easy solution, right!
Solution Number Two: Food Exchange. There might be several dieticians who would not agree with this solution, but when you really want a decadent chocolate desert, try eating less the meal before the meal in which you know you are going to eat a tasty dessert.
For example, you have been invited to a birthday party. . you know there will be cake, cut back on the amount you eat for lunch because you are going to a birthday party that evening. It works every time. You will enjoy each and every bite of that birthday cake. And try not to worry about the calories. That would just take the pleasure out of eating a delicious dessert.
Keeping in mind that everything is good for you in moderation, find great recipes that allow you to freeze a tasty treat. Enjoy a little at a time without worry about inches. Try not to deny yourself those good feelings you get from eating chocolate!
Hi, My name is Victoria. I enjoy cooking so much I created a website about cooking! This is for everyone interested in learning easy cooking techniques with easy recipes. I share my most popular recipes. . . the ones my family and friends rave about!
Please visit http://www.cooking-is-easy-and-fun.com/All-About-Chocolate.html - for the Coconut Almond Chocolate Chunk Cookie recipe. A fantastic recipe to satisfy your Chocolate Cravings! Take a look around the site you may find other terrific recipes you want to try.
Article Source: http://EzineArticles.com/?expert=Victoria_Sweetwood
Friday, April 25, 2008
More Chocolate, Less Cholesterol - Is It Science or Sales Hype?
Several years ago, chocolate lovers got some sweet news: eating certain kinds of chocolate might actually be good for you.
The good news extended only to certain types of dark chocolate, but it was delightful nonetheless.
Now there are some results from a recent study at the University of Illinois that's even better. It appears eating dark chocolate may actually lower your cholesterol level and blood pressure.
John Erdman, a University. of Illinois. professor of food science and human nutrition, says their research showed that eating two CocoaVia dark chocolate bars a day not only lowered cholesterol, it had the unexpected effect of also lowering systolic blood pressure too.
But before you dash down to the supermarket and start clearing the shelves, hold on a minute.
Who funded this research, anyway?
As it turns out, it was a candy company. A big candy company: Mars, Inc.
So does that mean the study might be flawed, or at least a little less credible?
Erdman says, definitely not.
"I know that it was a double-blinded trial that wasn't skewed toward a particular result," said Erdman, who also chairs the Mars Scientific Advisory Council.
Additionally, the results were peer-reviewed and published in the Journal of Nutrition, an unbiased, highly regarded scientific journal.
Test subjects ate CocoaVia bars as part of the study. Erdman believes the positive outcome was due to certain plant sterols that were added to the bars. He thinks the drop in blood pressure numbers occurred because of flavanols.
Forty-nine people were included in the study. They all had slightly elevated cholesterol and normal blood pressure when it began They were divided into two matched groups, then given two types of CocoaVia: one with plant sterols and one without.
Those who ate the bars with sterols showed two percent lower total cholesterol. Their LDL or "bad" cholesterol dropped by 5.3 percent.
The study lasted eight weeks, and tracked blood cholesterol levels, blood pressure, body weight, and other cardiovascular measures.
"After subjects starting the CocoaVia bars, we saw a marked differential effect on blood cholesterol, with the sterol-containing products doing better than those without sterols," said Ellen Evans, a U. of I. professor of kinesiology and community health. She co-authored the study.
According to Erdman, the Mars company has spent millions of dollars studying the impact of the flavanols found in cocoa beans, hoping to find ways retain their benefits during the refining process.
A CocoaVia bar contains 100 calories.
Article Source: http://EzineArticles.com/?expert=George_McKenzie
The good news extended only to certain types of dark chocolate, but it was delightful nonetheless.
Now there are some results from a recent study at the University of Illinois that's even better. It appears eating dark chocolate may actually lower your cholesterol level and blood pressure.
John Erdman, a University. of Illinois. professor of food science and human nutrition, says their research showed that eating two CocoaVia dark chocolate bars a day not only lowered cholesterol, it had the unexpected effect of also lowering systolic blood pressure too.
But before you dash down to the supermarket and start clearing the shelves, hold on a minute.
Who funded this research, anyway?
As it turns out, it was a candy company. A big candy company: Mars, Inc.
So does that mean the study might be flawed, or at least a little less credible?
Erdman says, definitely not.
"I know that it was a double-blinded trial that wasn't skewed toward a particular result," said Erdman, who also chairs the Mars Scientific Advisory Council.
Additionally, the results were peer-reviewed and published in the Journal of Nutrition, an unbiased, highly regarded scientific journal.
Test subjects ate CocoaVia bars as part of the study. Erdman believes the positive outcome was due to certain plant sterols that were added to the bars. He thinks the drop in blood pressure numbers occurred because of flavanols.
Forty-nine people were included in the study. They all had slightly elevated cholesterol and normal blood pressure when it began They were divided into two matched groups, then given two types of CocoaVia: one with plant sterols and one without.
Those who ate the bars with sterols showed two percent lower total cholesterol. Their LDL or "bad" cholesterol dropped by 5.3 percent.
The study lasted eight weeks, and tracked blood cholesterol levels, blood pressure, body weight, and other cardiovascular measures.
"After subjects starting the CocoaVia bars, we saw a marked differential effect on blood cholesterol, with the sterol-containing products doing better than those without sterols," said Ellen Evans, a U. of I. professor of kinesiology and community health. She co-authored the study.
According to Erdman, the Mars company has spent millions of dollars studying the impact of the flavanols found in cocoa beans, hoping to find ways retain their benefits during the refining process.
A CocoaVia bar contains 100 calories.
Article Source: http://EzineArticles.com/?expert=George_McKenzie
Thursday, April 24, 2008
Mastering The Challenges Of Chocolate Candy Making
The art of chocolate candy making has been employed for many years to entice those people who love sweets. An individual has the ability to make perfect chocolate candy if they only give it a try.
Sometimes, however, problems can come up that can affect even the most experienced candy maker. A good chocolate candy maker can end up with a bad batch of sweet things, however they will continue to try to produce the best candy that they are able to.
Ensure Dry Chocolate Mold
Some of the common problems that may occur in chocolate candy making has primarily to do with molded candy. One of the initial things you must do when you are using molds is to ensure that they are totally dry prior to adding the chocolate.
When molds are not completely dry, white markings may occur because water has become trapped inside. Some other issues are cracks within the chocolate when it gets too cold, or the chocolate candies end up being dulled when they get out of the mold. This is ordinarily caused because the chocolate is not properly tempered before pouring in the chocolate candy molds.
Effective Chocolate Tempering
One of the major issues when it comes to producing chocolate is tempering. Tempering is when the chocolate is heated so that it will melt. If a person making chocolate tempers at too high a temperature, the result would likely be the chocolate becoming crystallized causing hard sugar crystals to take form.
This will create chaos and then you will most likely throw the chocolate away which is now burned away. Other issues dealing with tempering are gray streaks and blooming. You can learn more about tempering and the best ways to keep the chocolate experience going as smoothly as possible by visiting the baking911 website can be helpful. Candy making 101 is a definite source for those who wish to avoid major errors when creating their unique, chocolate candies gifts, such as white chocolate candy or perhaps dark chocolate candy.
Chocolate candy making has been around for many generations. The people of ancient history created savory treats they believed were exclusively reserved for the gods. Good chocolate candies, can be difficult to do if you are a novice and unsure of how to cope with setbacks in the kitchen.
Nevertheless, by understanding the problems that might arise, an individual can make the best gourmet chocolate candy that they are able to on the first try, but as the saying goes, you must try and try again until you succeed.
Listen to Korbin Newlyn as he shares his insights as an expert author and an avid writer in the field of fine foods. If you would like to learn more go to Chocolate Cake Recipes advice and at Gourmet Chocolate tips.
Article Source: http://EzineArticles.com/?expert=Korbin_Newlyn
Sometimes, however, problems can come up that can affect even the most experienced candy maker. A good chocolate candy maker can end up with a bad batch of sweet things, however they will continue to try to produce the best candy that they are able to.
Ensure Dry Chocolate Mold
Some of the common problems that may occur in chocolate candy making has primarily to do with molded candy. One of the initial things you must do when you are using molds is to ensure that they are totally dry prior to adding the chocolate.
When molds are not completely dry, white markings may occur because water has become trapped inside. Some other issues are cracks within the chocolate when it gets too cold, or the chocolate candies end up being dulled when they get out of the mold. This is ordinarily caused because the chocolate is not properly tempered before pouring in the chocolate candy molds.
Effective Chocolate Tempering
One of the major issues when it comes to producing chocolate is tempering. Tempering is when the chocolate is heated so that it will melt. If a person making chocolate tempers at too high a temperature, the result would likely be the chocolate becoming crystallized causing hard sugar crystals to take form.
This will create chaos and then you will most likely throw the chocolate away which is now burned away. Other issues dealing with tempering are gray streaks and blooming. You can learn more about tempering and the best ways to keep the chocolate experience going as smoothly as possible by visiting the baking911 website can be helpful. Candy making 101 is a definite source for those who wish to avoid major errors when creating their unique, chocolate candies gifts, such as white chocolate candy or perhaps dark chocolate candy.
Chocolate candy making has been around for many generations. The people of ancient history created savory treats they believed were exclusively reserved for the gods. Good chocolate candies, can be difficult to do if you are a novice and unsure of how to cope with setbacks in the kitchen.
Nevertheless, by understanding the problems that might arise, an individual can make the best gourmet chocolate candy that they are able to on the first try, but as the saying goes, you must try and try again until you succeed.
Listen to Korbin Newlyn as he shares his insights as an expert author and an avid writer in the field of fine foods. If you would like to learn more go to Chocolate Cake Recipes advice and at Gourmet Chocolate tips.
Article Source: http://EzineArticles.com/?expert=Korbin_Newlyn
Dark Chocolate - Dark Secrets?
Is there a dark secret to dark chocolate? The health benefits of dark chocolate is in the news. Here is what some people are saying. Dark Chocolate contains Flavonoids. Flavonoids are pigments found in plants that act as antioxidants to help reduce damage to your body. Antioxidants neutralize free radicals, which damage cells, clog arteries and contribute to chronic illness and aging. Antioxidants are found in dark chocolate.
Free radicals are cells that have lost an electron, thus are unstable cells. These free radicals basically steal electrons from other cells in an effort to heal themselves, ultimately creating new free radicals in the process. By stealing electrons, it can cause damage to DNA, leading to the possible development of cancer. Antioxidants search for these free radicals and lend them an electron. This stabilizes the molecule, thus preventing damage to other cells. Antioxidants also turn free radicals into waste by products, and they eventually get eliminated from the body. They also have the ability to repair previous damage to cells.
Chocolate is made from plants, which means it contains many of the health benefits of dark vegetables. Dark chocolate contains a large number of antioxidants (nearly 8 times the number found in strawberries). Flavonoids also help relax blood pressure through the production of nitric oxide, and balance certain hormones in the body.
Dark chocolate is good for your heart. A small amount of it everyday can help keep your heart and cardiovascular system running well. Two heart health benefits of dark chocolate are:
Lower Blood Pressure: Studies have shown that consuming a small amount of dark chocolate everyday can reduce blood pressure in individuals with high blood pressure.
Lower Cholesterol: Dark chocolate has also been shown to reduce LDL cholesterol (the bad cholesterol) by up to 10 percent.
Other Benefits of Dark Chocolate:
Chocolate also holds benefits apart from protecting your heart:
it tastes good
it stimulates endorphin production, which gives a feeling of pleasure
it contains serotonin, which acts as an anti-depressant
it contains theobromine, caffeine and other substances which are stimulants
Doesn't Chocolate Have a lot of Fat?:
Here is some more good news -- some of the fats in chocolate do not impact your cholesterol. The fats in chocolate are 1/3 oleic acid, 1/3 stearic acid and 1/3 palmitic acid:
Oleic Acid is a healthy monounsaturated fat that is also found in olive oil.
Stearic Acid is a saturated fat but one which research is shows has a neutral effect on cholesterol.
Palmitic Acid is also a saturated fat, one which raises cholesterol and heart disease risk.
That means only 1/3 of the fat in dark chocolate is bad for you.
So does dark chocolate have a dark secret? You decide. As with all things you eat, it is always wise to do so in moderation.
Andrew Sinay is the owner of A. Andrews & Sons Marketing Group. His opinion has been well respected by Business Owners and Internet Marketers from around the world. You can learn more about A. Andrews & Sons Marketing Group by going to http://www.aandrewsandsons.com or calling him at 951-805-8585. Further information about the benefits of dark chocolate can be found at http://www.showsigh.com
Article Source: http://EzineArticles.com/?expert=Andrew_Sinay
Free radicals are cells that have lost an electron, thus are unstable cells. These free radicals basically steal electrons from other cells in an effort to heal themselves, ultimately creating new free radicals in the process. By stealing electrons, it can cause damage to DNA, leading to the possible development of cancer. Antioxidants search for these free radicals and lend them an electron. This stabilizes the molecule, thus preventing damage to other cells. Antioxidants also turn free radicals into waste by products, and they eventually get eliminated from the body. They also have the ability to repair previous damage to cells.
Chocolate is made from plants, which means it contains many of the health benefits of dark vegetables. Dark chocolate contains a large number of antioxidants (nearly 8 times the number found in strawberries). Flavonoids also help relax blood pressure through the production of nitric oxide, and balance certain hormones in the body.
Dark chocolate is good for your heart. A small amount of it everyday can help keep your heart and cardiovascular system running well. Two heart health benefits of dark chocolate are:
Lower Blood Pressure: Studies have shown that consuming a small amount of dark chocolate everyday can reduce blood pressure in individuals with high blood pressure.
Lower Cholesterol: Dark chocolate has also been shown to reduce LDL cholesterol (the bad cholesterol) by up to 10 percent.
Other Benefits of Dark Chocolate:
Chocolate also holds benefits apart from protecting your heart:
it tastes good
it stimulates endorphin production, which gives a feeling of pleasure
it contains serotonin, which acts as an anti-depressant
it contains theobromine, caffeine and other substances which are stimulants
Doesn't Chocolate Have a lot of Fat?:
Here is some more good news -- some of the fats in chocolate do not impact your cholesterol. The fats in chocolate are 1/3 oleic acid, 1/3 stearic acid and 1/3 palmitic acid:
Oleic Acid is a healthy monounsaturated fat that is also found in olive oil.
Stearic Acid is a saturated fat but one which research is shows has a neutral effect on cholesterol.
Palmitic Acid is also a saturated fat, one which raises cholesterol and heart disease risk.
That means only 1/3 of the fat in dark chocolate is bad for you.
So does dark chocolate have a dark secret? You decide. As with all things you eat, it is always wise to do so in moderation.
Andrew Sinay is the owner of A. Andrews & Sons Marketing Group. His opinion has been well respected by Business Owners and Internet Marketers from around the world. You can learn more about A. Andrews & Sons Marketing Group by going to http://www.aandrewsandsons.com or calling him at 951-805-8585. Further information about the benefits of dark chocolate can be found at http://www.showsigh.com
Article Source: http://EzineArticles.com/?expert=Andrew_Sinay
Tuesday, April 22, 2008
Crazy Chocolate Clusters Recipe
These chocolate clusters are sweet, chocolaty, have a delicious peanut buttery taste, and with only 4 ingredients plus no bake directions why wouldn't you just love these little clusters! These chocolate clusters have been around since the 1940's and even to this day they are as popular as ever.
These bite size snacks are convenient for any occasion; whether it be a party, an afternoon snack, or the perfect solution to the midnight munchies. This is also a great kid-friendly recipe. These chocolate clusters only take a few moments to make, so what's there to lose? Go on, get in the kitchen!
INGREDIENTS:
1 (6-ounce) package semi-sweet chocolate morsels
1 (6-ounce) package butterscotch morsels
2 tablespoons peanut butter
4 cups Kellogg's Rice Krispies cereal
DIRECTIONS:
1) Melt chocolate morsels, butterscotch morsels and peanut butter together in top section of a double boiler over hot but not boiling water or in heavy saucepan over very low heat, stirring constantly until well blended. Remove from heat. Add Rice Krispies; stir until well coated.
2) Drop by level measuring-tablespoon onto waxed paper or buttered baking sheets. Let stand in cool place until firm; makes about 4 dozen crazy chocolate clusters, 1-1/2 inches in diameter.
3) *optional* you may also press the mixture into buttered 9 by 9 by 2-inch square pan. Cut into squares when firm. Yields 3 dozen 1-1/2 by 1-1/2-inch crazy chocolate clusters.
Once your clusters are firm, they are complete. When they cool off, gather your friends, and then it is time to enjoy. So push up your sleeves and dig right in. These crazy chocolate clusters are a guaranteed winning recipe!
For more delicious information on recipes be sure to visit http://www.cookies-n-cakes.com where you'll find tips on cookie recipes cakes, brownies, as well as other articles on cooking, baking, and kitchen products.
Article Source: http://EzineArticles.com/?expert=Kayla_Marie
These bite size snacks are convenient for any occasion; whether it be a party, an afternoon snack, or the perfect solution to the midnight munchies. This is also a great kid-friendly recipe. These chocolate clusters only take a few moments to make, so what's there to lose? Go on, get in the kitchen!
INGREDIENTS:
1 (6-ounce) package semi-sweet chocolate morsels
1 (6-ounce) package butterscotch morsels
2 tablespoons peanut butter
4 cups Kellogg's Rice Krispies cereal
DIRECTIONS:
1) Melt chocolate morsels, butterscotch morsels and peanut butter together in top section of a double boiler over hot but not boiling water or in heavy saucepan over very low heat, stirring constantly until well blended. Remove from heat. Add Rice Krispies; stir until well coated.
2) Drop by level measuring-tablespoon onto waxed paper or buttered baking sheets. Let stand in cool place until firm; makes about 4 dozen crazy chocolate clusters, 1-1/2 inches in diameter.
3) *optional* you may also press the mixture into buttered 9 by 9 by 2-inch square pan. Cut into squares when firm. Yields 3 dozen 1-1/2 by 1-1/2-inch crazy chocolate clusters.
Once your clusters are firm, they are complete. When they cool off, gather your friends, and then it is time to enjoy. So push up your sleeves and dig right in. These crazy chocolate clusters are a guaranteed winning recipe!
For more delicious information on recipes be sure to visit http://www.cookies-n-cakes.com where you'll find tips on cookie recipes cakes, brownies, as well as other articles on cooking, baking, and kitchen products.
Article Source: http://EzineArticles.com/?expert=Kayla_Marie
Monday, April 21, 2008
The Ultimate Chocolate Chip Cookie Experience
Just about everyone loves freshly baked chocolate chip cookies. Many of us have fond memories from our childhoods of the aroma of freshly baked chocolate chip cookies filling up the house. Our eager little eyes anxiously awaiting their arrival from oven to countertop.
Chocolate chip cookies are the ultimate comfort food. There’s just something about them that makes us feel warm and fuzzy. The chocolate chip cookie has evolved over the years into a mouth-watering variety of textures and flavors.
If you’re a fruit lover you’ll enjoy banana chocolate chip cookies or cherry chocolate chip cookies. Chocolate lovers will delight over chocolate chocolate chip cookies, double chocolate chip cookies and white chocolate chip cookies.
Another popular variation is the oatmeal chocolate chip cookie. Who knew that oatmeal would taste so good with chocolate?
If you want to spice up your favorite chocolate chip cookies even more, you can add tasty morsels like mint chips, craisins, candy bars, espresso beans, m&ms, candy cane, walnuts, peanuts, macadamia nuts, dark chocolate or big chunks of milk chocolate.
Some folks love eating gourmet chocolate chip cookie bars and even chocolate chip cookie pie!
If you have special dietary needs, you can still enjoy home baked chocolate chip cookies. There are special recipes online for low fat chocolate chip cookies, vegan chocolate chip cookies, wheat free and egg free chocolate chip cookies, and whole wheat chocolate chip cookies.
Now that you know about the many ways you can enjoy the world’s most famous cookie, I hope you will try many of the delicious recipes so you too can enjoy the ultimate chocolate chip cookie experience.
Article Source: http://EzineArticles.com/?expert=Donna_Monday
Chocolate chip cookies are the ultimate comfort food. There’s just something about them that makes us feel warm and fuzzy. The chocolate chip cookie has evolved over the years into a mouth-watering variety of textures and flavors.
If you’re a fruit lover you’ll enjoy banana chocolate chip cookies or cherry chocolate chip cookies. Chocolate lovers will delight over chocolate chocolate chip cookies, double chocolate chip cookies and white chocolate chip cookies.
Another popular variation is the oatmeal chocolate chip cookie. Who knew that oatmeal would taste so good with chocolate?
If you want to spice up your favorite chocolate chip cookies even more, you can add tasty morsels like mint chips, craisins, candy bars, espresso beans, m&ms, candy cane, walnuts, peanuts, macadamia nuts, dark chocolate or big chunks of milk chocolate.
Some folks love eating gourmet chocolate chip cookie bars and even chocolate chip cookie pie!
If you have special dietary needs, you can still enjoy home baked chocolate chip cookies. There are special recipes online for low fat chocolate chip cookies, vegan chocolate chip cookies, wheat free and egg free chocolate chip cookies, and whole wheat chocolate chip cookies.
Now that you know about the many ways you can enjoy the world’s most famous cookie, I hope you will try many of the delicious recipes so you too can enjoy the ultimate chocolate chip cookie experience.
Article Source: http://EzineArticles.com/?expert=Donna_Monday
Friday, April 18, 2008
Box of Chocolates
Finding a bottle on the beach, Jake uncorks it and releases a genie.
"Ah, now you get three wishes," says the genie.
"Great!" Jake replies. "First, I want one billion dollars."
Poof! There's a flash, and a paper with Swiss bank account numbers appears in Jake's hand.
"Next, I want a nice ocean-side house in Hawaii."
Poof! Another flash, and he is holding the deeds to an ocean side property in Hawaii.
"Finally," Jake says, "I want to be irresistible to women."
Poof! There's another blinding flash ...
and Jake turns into a box of chocolates.
What's more irresistable than chocolate?!
"Ah, now you get three wishes," says the genie.
"Great!" Jake replies. "First, I want one billion dollars."
Poof! There's a flash, and a paper with Swiss bank account numbers appears in Jake's hand.
"Next, I want a nice ocean-side house in Hawaii."
Poof! Another flash, and he is holding the deeds to an ocean side property in Hawaii.
"Finally," Jake says, "I want to be irresistible to women."
Poof! There's another blinding flash ...
and Jake turns into a box of chocolates.
What's more irresistable than chocolate?!
Thursday, April 17, 2008
White Chocolate - The Creation Of The Swiss, The Americans Delight
When cocoa butter is used without the use of cocoa solids, one can make a type of chocolate regarded as white chocolate that also has milk solids and sugar, lecithin as well as some flavoring that the majority of the time is often vanilla.
The use of cocoa butter is essential to maintain the chocolate as a solid during room temperature, and also helps it to melt rather easily when eaten. White chocolates are very much like other chocolates in texture but the taste is basically different and it also is different in that it does not have caffeine.
After The First World War The Swiss Created It
The first known occurrence of white chocolate being created was way back after the First World War had ended and the Swiss discovered it. In the United States, Herbert's Candies were the first major company to discover it though they had observed it being created in Europe a year earlier.
The popularity of this chocolate increased greatly after it was sold in 1984 in America, when the Nestle Alpine White chocolate bar which contained white chocolate, and chopped almonds, greatly fascinated the American public.
White chocolate contains no cocoa mass or cocoa solids, and so is not thought to be a true chocolate in various countries. In the United States. it should have a minimum of twenty percent of the total weight of the chocolate product to be cocoa butter, and fourteen percent should be a total of milk solids.
The sweeteners should have less than fifty-five percent of sugar. There are also various types of white chocolates that are made with vegetable fat and are not derivatives of cocoa. The difference is that the former is white in color while the latter is colored in ivory.
Distinctions Between Dark and White Chocolate
There are certain qualities that separate white chocolate from regular chocolates because true chocolate will have fine-grained roasted cocoa beans while white chocolate does not have any cocoa solids and is technically coated with white confectionary. There is fundamentally not much of a difference in making white chocolate, milk chocolates, as well as dark chocolates.
The main point of difference lies in the ingredients that are used. There are also some challenges faced in making this kind of chocolate, including when one melts it, the cocoa butter might split and produce oily compounds that are not able to be recovered, and therefore must be thrown away.
White chocolate may be employed in decorating milk or dark chocolate confectionary items as well as in other ways as desired by the maker. The advantage of this kind of chocolate is that the cocoa butter utilized is a very stable fat that has numerous antioxidants that can stop rancidity as well as increase storage life. In addition to being delicious, this kind of chocolate indeed has numerous benefits.
Listen to Korbin Newlyn as he shares his insights as an expert author and an avid writer in the field of fine foods. If you would like to learn more go to Chocolate Bars advice and at Nestle Chocolate Recipes tips.
Article Source: http://EzineArticles.com/?expert=Korbin_Newlyn
The use of cocoa butter is essential to maintain the chocolate as a solid during room temperature, and also helps it to melt rather easily when eaten. White chocolates are very much like other chocolates in texture but the taste is basically different and it also is different in that it does not have caffeine.
After The First World War The Swiss Created It
The first known occurrence of white chocolate being created was way back after the First World War had ended and the Swiss discovered it. In the United States, Herbert's Candies were the first major company to discover it though they had observed it being created in Europe a year earlier.
The popularity of this chocolate increased greatly after it was sold in 1984 in America, when the Nestle Alpine White chocolate bar which contained white chocolate, and chopped almonds, greatly fascinated the American public.
White chocolate contains no cocoa mass or cocoa solids, and so is not thought to be a true chocolate in various countries. In the United States. it should have a minimum of twenty percent of the total weight of the chocolate product to be cocoa butter, and fourteen percent should be a total of milk solids.
The sweeteners should have less than fifty-five percent of sugar. There are also various types of white chocolates that are made with vegetable fat and are not derivatives of cocoa. The difference is that the former is white in color while the latter is colored in ivory.
Distinctions Between Dark and White Chocolate
There are certain qualities that separate white chocolate from regular chocolates because true chocolate will have fine-grained roasted cocoa beans while white chocolate does not have any cocoa solids and is technically coated with white confectionary. There is fundamentally not much of a difference in making white chocolate, milk chocolates, as well as dark chocolates.
The main point of difference lies in the ingredients that are used. There are also some challenges faced in making this kind of chocolate, including when one melts it, the cocoa butter might split and produce oily compounds that are not able to be recovered, and therefore must be thrown away.
White chocolate may be employed in decorating milk or dark chocolate confectionary items as well as in other ways as desired by the maker. The advantage of this kind of chocolate is that the cocoa butter utilized is a very stable fat that has numerous antioxidants that can stop rancidity as well as increase storage life. In addition to being delicious, this kind of chocolate indeed has numerous benefits.
Listen to Korbin Newlyn as he shares his insights as an expert author and an avid writer in the field of fine foods. If you would like to learn more go to Chocolate Bars advice and at Nestle Chocolate Recipes tips.
Article Source: http://EzineArticles.com/?expert=Korbin_Newlyn
Chocolate Addiction and Homeopathy
Chocolate is made from the seeds of the tropical Cacao tree, Theoboma Cacao. The Aztecs used the bean as currency, and European explorers brought it back to the western world in the early 16th century. But why do we love it and why do we crave it?
Chocolate today contains a large proportion of fat and sugar which may go some way to explaining chocolate cravings, especially if you have an inherited 'sweet tooth'. But there is more to it than that. In fact, chocolate contains over 300 different chemicals and not a lot is known about the effect that each of these may have alone or in combination.
Here are 3 facts about Chocolate that might surprise you:
When scientists measured brain activity in people eating chocolate they found that there was increased blood flow to the areas of the brain that are also activated when cocaine is taken!
Chocolate contains the same 'happy chemicals' found in some recreational drugs such as ecstasy!
It contains a neurotransmitter that affects the brain in the same way as the active ingredient in Cannabis
So we can start to see why chocolate is more than just fat and sugar. If you have a child with behavioral issues you might like to consider that chocolate could be a powerful and harmful food for them.
But why does Chocolate seem to make us feel good?
It is known that eating chocolate stimulates the release of endorphins which are the natural hormones that make you feel good. It also melts at body temperature giving that delicious textural experience in the mouth! It also contains caffeine at low levels which can have a stimulating effect on the central nervous system.
Some chocolate ingredients about which little is understood can directly effect the neurotransmitters in the brain.
Chocolate contains trypotophan which the brain uses to make seratonin which is a neurotransmitter that can produce feelings of elation
It also contains phenylethylamine. High levels of this neurotransmitter can stimulate the pleasure centres in the brain; normally, peak levels are reached during orgasm.
But chocolate also contains things that maybe beneficial to us.
It contains magnesium and low levels of which in the female body can cause a woman to experience pre-menstrual tension which would explain the craving that women can get for chocolate before their periods. Nice to know that it isn't all in the mind huh?
Chocolate also contains IRON
It contains theobromine which helps to relax smooth muscle in the lungs
Chocolate contains flavanoids (these are also the ingredients in red wine) that help to prevent clotting and thin the blood.
So it seems that we really do not fully understand the effect that chocolate can have on us, but we can really start to understand why it might be addictive. With many addictions, the addiction does not initially spring from the substance itself, but from the emotional void that eating or taking the substance fills for us. This is where homeopathy is very helpful. By balancing the client out on the emotional level, often the desire for the addictive substance can lessen so that the addiction becomes only a craving, and then an infrequent desire.
So , if you are a chocoholic and cannot go for one day without eating it, then you might want to look at your emotional landscape and examine what emotional voids you are seeking to fill. Constitutional Homeopathic treatment can help you release these emotional vacuums and once this occurs it is amazing how suddenly the chocolate craving becomes irrelevant! There is even a homeopathic medicine made out of Chocolate, but sadly it doesn't have any of the taste or texture.
So for those of you who just like to enjoy a bit of chocolate now and again, you go right ahead!
If you want more simple information on how to treat a wide range of First Aid situations look no further than the Homeopathic Coach Guide to First Aid at http://www.thehomeopathiccoach.com
Happy Homeopathic home prescribing!
© Sam Adkins 2008
Would you like to include this article in your newsletter or website?
You can as long as you include the following blurb with it:
This article was brought to you by Sam Adkins The Homeopathic Coach who publishes the ezine Homeopathy@Home to provide free Homeopathic tips, tools and resources to educate and inspire you to use Homeopathy at home.
If you would like to read more from The Homeopathic Coach about how to use homeopathy at home then go to http://www.thehomeopathiccoach.com/ and claim your FREE report on the 10 Mistakes Made when Using Homeopathy at Home (and how to avoid them)!
Article Source: http://EzineArticles.com/?expert=Sam_Adkins
Chocolate today contains a large proportion of fat and sugar which may go some way to explaining chocolate cravings, especially if you have an inherited 'sweet tooth'. But there is more to it than that. In fact, chocolate contains over 300 different chemicals and not a lot is known about the effect that each of these may have alone or in combination.
Here are 3 facts about Chocolate that might surprise you:
When scientists measured brain activity in people eating chocolate they found that there was increased blood flow to the areas of the brain that are also activated when cocaine is taken!
Chocolate contains the same 'happy chemicals' found in some recreational drugs such as ecstasy!
It contains a neurotransmitter that affects the brain in the same way as the active ingredient in Cannabis
So we can start to see why chocolate is more than just fat and sugar. If you have a child with behavioral issues you might like to consider that chocolate could be a powerful and harmful food for them.
But why does Chocolate seem to make us feel good?
It is known that eating chocolate stimulates the release of endorphins which are the natural hormones that make you feel good. It also melts at body temperature giving that delicious textural experience in the mouth! It also contains caffeine at low levels which can have a stimulating effect on the central nervous system.
Some chocolate ingredients about which little is understood can directly effect the neurotransmitters in the brain.
Chocolate contains trypotophan which the brain uses to make seratonin which is a neurotransmitter that can produce feelings of elation
It also contains phenylethylamine. High levels of this neurotransmitter can stimulate the pleasure centres in the brain; normally, peak levels are reached during orgasm.
But chocolate also contains things that maybe beneficial to us.
It contains magnesium and low levels of which in the female body can cause a woman to experience pre-menstrual tension which would explain the craving that women can get for chocolate before their periods. Nice to know that it isn't all in the mind huh?
Chocolate also contains IRON
It contains theobromine which helps to relax smooth muscle in the lungs
Chocolate contains flavanoids (these are also the ingredients in red wine) that help to prevent clotting and thin the blood.
So it seems that we really do not fully understand the effect that chocolate can have on us, but we can really start to understand why it might be addictive. With many addictions, the addiction does not initially spring from the substance itself, but from the emotional void that eating or taking the substance fills for us. This is where homeopathy is very helpful. By balancing the client out on the emotional level, often the desire for the addictive substance can lessen so that the addiction becomes only a craving, and then an infrequent desire.
So , if you are a chocoholic and cannot go for one day without eating it, then you might want to look at your emotional landscape and examine what emotional voids you are seeking to fill. Constitutional Homeopathic treatment can help you release these emotional vacuums and once this occurs it is amazing how suddenly the chocolate craving becomes irrelevant! There is even a homeopathic medicine made out of Chocolate, but sadly it doesn't have any of the taste or texture.
So for those of you who just like to enjoy a bit of chocolate now and again, you go right ahead!
If you want more simple information on how to treat a wide range of First Aid situations look no further than the Homeopathic Coach Guide to First Aid at http://www.thehomeopathiccoach.com
Happy Homeopathic home prescribing!
© Sam Adkins 2008
Would you like to include this article in your newsletter or website?
You can as long as you include the following blurb with it:
This article was brought to you by Sam Adkins The Homeopathic Coach who publishes the ezine Homeopathy@Home to provide free Homeopathic tips, tools and resources to educate and inspire you to use Homeopathy at home.
If you would like to read more from The Homeopathic Coach about how to use homeopathy at home then go to http://www.thehomeopathiccoach.com/ and claim your FREE report on the 10 Mistakes Made when Using Homeopathy at Home (and how to avoid them)!
Article Source: http://EzineArticles.com/?expert=Sam_Adkins
Chocolate Cake
There’s an old saying that says that ‘you will not know whats heaven like until you have not tasted chocolate’. For a chocolate lover like me, I couldn’t agree more. My heartfelt sympathy goes to those who are allergic to this heavenly gift. For the rest of us, then I'm sure that you’re already aware the chocolate cake (or anything that has chocolate in it for that matter) is the best ever and most popular dessert ever created.
There’s just something magical about a piece of dark, moist, rich piece of chocolate cake with a layer of sinful looking creamy chocolate frosting on it, Smiles appear, happy moods return, grumbles turn into giggles.
I'm convinced that anyone can find a type of chocolate cake that he or she loves. Here’s a lit for the still uninitiated. The list is endless :-
Here goes:
Chocolate chip cheese cake, German chocolate cake, jelly roll chocolate cake, chocolate kraut bundt cake, chocolate fudge cake, chocolate mud cake, chocolate crème cake, chocolate eruption cake, best ever chocolate cake, chocolate caramel cake, rich chocolate cake, flourless chocolate cake, chocolate and orange cake, sour cream cake with chocolate, chocolate lava cake, chocolate banana cake, royal chocolate cake, molten chocolate cake, chocolate cherry cake, chocolate chip cookie cake, chocolate walnut cake, chocolate pudding cake, sinless chocolate cake, chocolate mousse cake, chocolate mayonnaise cake, chocolate chip pound cake, double chocolate chocolate cake, chocolate rum cake, low fat chocolate cake, chocolate zucchini cake etc etc ...........
If you still can’t find something you like, you don’ know what you’re missing. It doesnt matter what you put in , just make sure its moist and taste good. It will bound to put a smile even on the most grumpy of all grouches.
Ainee has had training and years of experience managing small cafes as well as bakeries of Europe's number one hypermarket. Started baking 'commercially' from the age of nine and has not stopped since. Her passion for baking has also allowed her to cross into the cooking world as well as the romantic arena of weddings.
Article Source: http://EzineArticles.com/?expert=Nur_Ainee_Muhammad
There’s just something magical about a piece of dark, moist, rich piece of chocolate cake with a layer of sinful looking creamy chocolate frosting on it, Smiles appear, happy moods return, grumbles turn into giggles.
I'm convinced that anyone can find a type of chocolate cake that he or she loves. Here’s a lit for the still uninitiated. The list is endless :-
Here goes:
Chocolate chip cheese cake, German chocolate cake, jelly roll chocolate cake, chocolate kraut bundt cake, chocolate fudge cake, chocolate mud cake, chocolate crème cake, chocolate eruption cake, best ever chocolate cake, chocolate caramel cake, rich chocolate cake, flourless chocolate cake, chocolate and orange cake, sour cream cake with chocolate, chocolate lava cake, chocolate banana cake, royal chocolate cake, molten chocolate cake, chocolate cherry cake, chocolate chip cookie cake, chocolate walnut cake, chocolate pudding cake, sinless chocolate cake, chocolate mousse cake, chocolate mayonnaise cake, chocolate chip pound cake, double chocolate chocolate cake, chocolate rum cake, low fat chocolate cake, chocolate zucchini cake etc etc ...........
If you still can’t find something you like, you don’ know what you’re missing. It doesnt matter what you put in , just make sure its moist and taste good. It will bound to put a smile even on the most grumpy of all grouches.
Ainee has had training and years of experience managing small cafes as well as bakeries of Europe's number one hypermarket. Started baking 'commercially' from the age of nine and has not stopped since. Her passion for baking has also allowed her to cross into the cooking world as well as the romantic arena of weddings.
Article Source: http://EzineArticles.com/?expert=Nur_Ainee_Muhammad
Wednesday, April 16, 2008
Health Benefits of Chocolate
It is rumored in some quarters that chocolate is unhealthy. It is said the high-calorie contents will add to excess body fat and clog arteries. There is good news for chocolate lovers! Chocolate in moderation has many health benefits.
Chocolate is so delicious that it is hard to believe it has any kind of health benefit. Yet in chocolate there are vitamins essential for our body's proper functioning. The same chocolate that has a delicious velvety texture also contains calcium, potassium, iron, vitamin A, vitamin B1, vitamin C, vitamin D, and vitamin E. And this is not the full extent of it. Eating chocolate may help reduce the risk of heart disease. High blood pressure is lessened as well because the cocoa in chocolate contains flavonoids.
These flavonoids help to keep fat from clogging the arteries. This is a great thing for those who worry about blood clots. Flavonoids also have antioxidants, which are linked to wonderful health effects like reduced cancer risk.
Chocolate also contains nitric oxide. Nitric oxide helps maintain blood pressured and a healthy heart. There is a lot of research being done to strengthen and understand this link. The chocolate benefits do not stop there. Studies show the blood thinning effects are similar to that of a low dose of aspirin. This contributes to free flowing blood less likely to clot. (But chocolate should not be considered a substitute for aspirin which has a longer lasting effect.)
In addition to blood and heart benefits many find that eating chocolate increases positive aspects of their day. Alertness and happiness are increased and many find a pain reducing benefit as well. Theobromine, caffeine, tyramine, and phenylethylamine (also found in chocolate) can reduce fatigue and give people the extra boost they need to get through the day. There are even cannabinoids that give people a sort of safe and happy feeling.
The antioxidant research is probably what wins most people over to the health benefits of chocolate. These antioxidants help to stop the effects of free radicals. Antioxidants can also be found in many fruits and vegetables.
The evidence cited above does not mean that everyone should eat buckets full of chocolate. Depending on how it is prepared, it can be high in fat and calories and lead to an ever-expanding waistline. Even so, the benefits speak for themselves!
Finding health in a food that has always been deemed as "junk" is quite refreshing. There are many who will be thrilled at the news that their beloved treat can increase heart health and possibly even add years to life. Go eat a nice bar of dark chocolate to celebrate!
Article Source: http://EzineArticles.com/?expert=William_Rayment
Chocolate is so delicious that it is hard to believe it has any kind of health benefit. Yet in chocolate there are vitamins essential for our body's proper functioning. The same chocolate that has a delicious velvety texture also contains calcium, potassium, iron, vitamin A, vitamin B1, vitamin C, vitamin D, and vitamin E. And this is not the full extent of it. Eating chocolate may help reduce the risk of heart disease. High blood pressure is lessened as well because the cocoa in chocolate contains flavonoids.
These flavonoids help to keep fat from clogging the arteries. This is a great thing for those who worry about blood clots. Flavonoids also have antioxidants, which are linked to wonderful health effects like reduced cancer risk.
Chocolate also contains nitric oxide. Nitric oxide helps maintain blood pressured and a healthy heart. There is a lot of research being done to strengthen and understand this link. The chocolate benefits do not stop there. Studies show the blood thinning effects are similar to that of a low dose of aspirin. This contributes to free flowing blood less likely to clot. (But chocolate should not be considered a substitute for aspirin which has a longer lasting effect.)
In addition to blood and heart benefits many find that eating chocolate increases positive aspects of their day. Alertness and happiness are increased and many find a pain reducing benefit as well. Theobromine, caffeine, tyramine, and phenylethylamine (also found in chocolate) can reduce fatigue and give people the extra boost they need to get through the day. There are even cannabinoids that give people a sort of safe and happy feeling.
The antioxidant research is probably what wins most people over to the health benefits of chocolate. These antioxidants help to stop the effects of free radicals. Antioxidants can also be found in many fruits and vegetables.
The evidence cited above does not mean that everyone should eat buckets full of chocolate. Depending on how it is prepared, it can be high in fat and calories and lead to an ever-expanding waistline. Even so, the benefits speak for themselves!
Finding health in a food that has always been deemed as "junk" is quite refreshing. There are many who will be thrilled at the news that their beloved treat can increase heart health and possibly even add years to life. Go eat a nice bar of dark chocolate to celebrate!
Article Source: http://EzineArticles.com/?expert=William_Rayment
Eat Chocolate and Look Younger!
Chocolate as an anti-aging technique, is this some type of joke? Nope! The facts are in chocolate is bursting with antioxidants. An antioxidant is a molecule capable of slowing or preventing the oxidation of other molecules. The chemical reaction of oxidation can produce free radicals, which start a chain reaction of cell damage. Antioxidants actually stop these negative chain reactions. Many fresh fruits and vegetables have a high quantity of antioxidants, but pure raw chocolate is chocked full of flavonoids, which are some of the most powerful antioxidants on earth.
There is a trick to the chocolate though, you have to eat it raw. Now you are wondering, what is raw chocolate? Well, it helps to start from the beginning. Until recently I never really took much thought about where chocolate comes from. I just figured it came from the Hershey chocolate factory. But there is in fact a "chocolate tree." The tree was named Theobroma cacao, in Latin that means 'food of the gods.' Well, this 'food of the gods" is actually cacao beans. They grow on the tree. Some people call them nuts, but they are actually seeds. Once you remove the skin you have the cacao or chocolate. Now, before you roast it, process it, and load it with refined sugar -that is raw chocolate.
Heating the cacao beans kills most of the antioxidants and other minerals and vitamins in the chocolate. In order to preserve the nutrients the beans must be dried at a low temperature, typically below 120 degrees. Then they can be enjoyed whole as nibs (the bean with the skin removed), in bits, or as a powder.
Raw cacao has a bitter flavor like dark chocolate. Some enjoy it just like that. Others prefer to sweeten it by blending it with other natural ingredients like fruit or honey. I prefer it mixed into a fruit smoothie with other raw, fresh fruits.
Any way you enjoy it raw cacao is one of the most, if not the most, nutrient rich and complex foods known to man. Loaded with antioxidants, it neutralizes free radicals-rogue oxygen molecules that can accelerate aging and the problems that come with it. So to help you look younger, feel younger, and live longer -eat chocolate it is important to your health. Visit your local health food store and pick up some organic, raw chocolate today!
Carolyn Pennington is the author of this article and editor of http://www.raw-food-for-families.com Raw food for families is a web site dedicated to helping families incorporate more fresh fruits, vegetables, and living foods into their diet. Whether they eat a raw vegan diet or simply want a few tips to add more live nutrients into their existing diet they can help.
For more great recipes to enjoy raw cacao and more nutritional information please visit http://www.raw-food-for-families.com/raw-chocolate.html
Article Source: http://EzineArticles.com/?expert=Carolyn_Pennington
There is a trick to the chocolate though, you have to eat it raw. Now you are wondering, what is raw chocolate? Well, it helps to start from the beginning. Until recently I never really took much thought about where chocolate comes from. I just figured it came from the Hershey chocolate factory. But there is in fact a "chocolate tree." The tree was named Theobroma cacao, in Latin that means 'food of the gods.' Well, this 'food of the gods" is actually cacao beans. They grow on the tree. Some people call them nuts, but they are actually seeds. Once you remove the skin you have the cacao or chocolate. Now, before you roast it, process it, and load it with refined sugar -that is raw chocolate.
Heating the cacao beans kills most of the antioxidants and other minerals and vitamins in the chocolate. In order to preserve the nutrients the beans must be dried at a low temperature, typically below 120 degrees. Then they can be enjoyed whole as nibs (the bean with the skin removed), in bits, or as a powder.
Raw cacao has a bitter flavor like dark chocolate. Some enjoy it just like that. Others prefer to sweeten it by blending it with other natural ingredients like fruit or honey. I prefer it mixed into a fruit smoothie with other raw, fresh fruits.
Any way you enjoy it raw cacao is one of the most, if not the most, nutrient rich and complex foods known to man. Loaded with antioxidants, it neutralizes free radicals-rogue oxygen molecules that can accelerate aging and the problems that come with it. So to help you look younger, feel younger, and live longer -eat chocolate it is important to your health. Visit your local health food store and pick up some organic, raw chocolate today!
Carolyn Pennington is the author of this article and editor of http://www.raw-food-for-families.com Raw food for families is a web site dedicated to helping families incorporate more fresh fruits, vegetables, and living foods into their diet. Whether they eat a raw vegan diet or simply want a few tips to add more live nutrients into their existing diet they can help.
For more great recipes to enjoy raw cacao and more nutritional information please visit http://www.raw-food-for-families.com/raw-chocolate.html
Article Source: http://EzineArticles.com/?expert=Carolyn_Pennington
Tuesday, April 15, 2008
Chocolate: The Best Known, Least Known Food
(Photo above: Porcelana Sapling at the Estacion Experimental Chama in Zulia state Venezuela--December 2006)Not long ago, during a friendly conversation about chocolate--as if there were any other kind--culinary historian, and NYC chocolate tour director, Alexandra Leaf, said to me that she thought of chocolate as the "best known, least known food in existence.� That comment got a chuckle out of me as I realized that not only is it true, but that the reason it is funny in the first place is due to the irony that something as well-loved as chocolate, a food to which people are exposed, in one form or another, virtually from infancy, a food that impassions a large part of the the human community with its complexity, unique flavor and texture, is virtually a stranger to us in terms of how it actually comes to be chocolate!
To some extent this is to be expected; after all, with expanding globalization it is rare nowadays that many of us know from whence all, or even most, of our food comes. Still, it is probably safe to say that even if we are not sure whether the orange that we are eating comes from Florida, most of us are reasonably certain that the orange did originally come from a tree. Even this much is not generally known about chocolate. In conversations I�ve had over the past several years, with people of all backgrounds, levels of education, economic statuses, sexes, and everything in between, most people truly are astonished when I tell them that chocolate has its ultimate origin in the bitter, pulp-covered seeds of a fruit that grows on a tree. This need not be the case!
Personally, I have dealt with the issue of chocolate�s complex provenance many times, and in many ways, in the posts of this blog, and there is a good chance that all of you reading this post have seen me mention these facts in one way or another. However, my blog posts are not enough. They simply cannot reach the majority of the population. That is why you, as the choco-literati, must take it upon yourself to help educate others about the glory and the beauty of cacao and its long and difficult voyage to chocolate. You can do it! You can spread the good word, the chocolate gospel, the truth about the best known, least known food in existence! The next time a friend of yours bites into a chocolate bar in front of you, by all means drop a little chocolate knowledge in their general direction. After all, though most people know only a little about chocolate, it is a subject that few can resist. You might even get to share a bit of their chocolate as a sign of appreciation.
Enjoy,
Alan
P.S. My utmost appreciation goes to Alexandra Leaf for the inspiration for this post, and for her work as a culinary and chocolate educator!
Sunday, April 13, 2008
Healthy Chocolate And Heart Health
Healthy Chocolate And Heart Health
By Chris Robertson
More Americans die each year from heart disease than any other cause, it is the number one killer disease in the US and parts of Europe. According to the American Heart Association, nearly 2,500 Americans die of cardiovascular disease each day, an average of one death every 35 seconds.
There is a surprising new source of heart support, and more and more medical studies are showing that the incredible effect of raw, cold processed cacao beans, the beans used in healthy chocolate, give tremendous support to the cardiovascular system in various ways.
What Can Cocoa Do For My Heart?
A 2006 study from a joint team of researchers from the University of California-Davis and the University of Dusseldorf in Germany ascertained that the compound epicatechin found in cocoa is directly linked to improved circulation and other hallmarks of cardiovascular function. The researchers explained that the relaxation response observed in the blood vessels of the subjects was mediated by nitric oxide (NO), a key signal released by the inner lining of blood vessels (the endothelium). Because the vessels are able to relax and become less stiff, they are less susceptible to clotting, blockage and risk of high blood pressure. (1)
Cesar G. Fraga of the University of Buenos Aires recently demonstrated a rise of chocolate-derived procyanidins in the blood of men and women who had just eaten cocoa-based foods. His team found that blood sampled two hours after cocoa consumption protected its circulating lipids from oxidation. The more chocolate they ate, the better the protection. (2)
Nutritionist Carl L. Keen of the University of California-Davis says that prostacyclins are naturally occurring compounds that inhibit platelet clotting, reduce risk of thrombosis and blood vessel constriction, and prevent the oxidation of LDL (the "bad" cholesterol), as well as its entry into the blood vessel walls, where it can result in inflammation. Keen's study, published in a 2005 issue of the American Journal of Clinical Nutrition, found that the procyanidin and flavonol content of cocoa again demonstrated significant antioxidant properties and the ability to protect the heart and vascular system. (3)
If you have high blood pressure, a daily serving of flavonol-rich dark chocolate might lower your blood pressure, researchers report in Hypertension: Journal of the American Heart Association. (4) "Previous studies suggest flavonoid-rich foods - including fruits, vegetables, tea, red wine, and chocolate - might offer cardiovascular benefits, but this is one of the first clinical trials to look specifically at dark chocolate's effect on lowering blood pressure among people with hypertension," said one of the authors of the study. The findings also prompted the researchers to recommend that flavonoid-rich foods should be part of an overall healthy diet, and dark chocolate should be part of that effort.
The More Cocoa, the Better
When it comes to the health benefits ascribed to chocolate, they're almost exclusively related to the dark, bittersweet-tasting chocolate and to products with a cocoa content of 60% or more. Because healthy polyphenols are found in the cocoa bean but not in the milk, cream, sugar, waxes, fillers, fats and preservatives that are often added to chocolate, the darker the chocolate the better. It's also important to preserve chocolate's antioxidant properties and avoid "Dutch process" and alkalinization. Similarly, because heat can destroy cocoa's polyphenols, choose cocoa beans that have been cold-pressed.
Beyond those caveats, enjoy chocolate and keep your heart healthy!
(1) Schroeter H, et al. - Epicatechin mediates beneficial effects of flavanol rich cocoa on vascular function in humans. Proc Natl Acad Sci USA 2006 Jan 24;103(4):1024-9
(2) Engler M, et al.Flavonoid-rich dark chocolate improves endothelial function and increases plasma epicatechin concentrations in healthy adults. J AM Coll Nutr. 2004 Jun;23(3):197-204
(3) Keen CL et al. Cocoa antioxidants and cardiovascular health. Am J Clin Nutr. 2005 Jan;81(1Suppl):2985-303S
(4) Baba, S, et al. Am J Clin Nutr. 2007 Mar;85(3):709-17
(Information herein is NOT intended as medical advice. No therapeutic or medical claims are either implied or made. DO NOT ALTER ANY MEDICAL TREATMENT, OR THE USE OF MEDICATIONS, WITHOUT THE PERMISSION OF YOUR MEDICAL CARE PROVIDER. FDA regulations prohibit the use of therapeutic or medical claims in conjunction with the sale of any product not approved by the FDA.)
Chris Robertson is an author of Majon International, one of the worlds MOST popular internet marketing companies on the web. Learn more about Healthy Chocolate and Heart Health or Majon's Health and Beauty directory.
Article Source: http://EzineArticles.com/?expert=Chris_Robertson
By Chris Robertson
More Americans die each year from heart disease than any other cause, it is the number one killer disease in the US and parts of Europe. According to the American Heart Association, nearly 2,500 Americans die of cardiovascular disease each day, an average of one death every 35 seconds.
There is a surprising new source of heart support, and more and more medical studies are showing that the incredible effect of raw, cold processed cacao beans, the beans used in healthy chocolate, give tremendous support to the cardiovascular system in various ways.
What Can Cocoa Do For My Heart?
A 2006 study from a joint team of researchers from the University of California-Davis and the University of Dusseldorf in Germany ascertained that the compound epicatechin found in cocoa is directly linked to improved circulation and other hallmarks of cardiovascular function. The researchers explained that the relaxation response observed in the blood vessels of the subjects was mediated by nitric oxide (NO), a key signal released by the inner lining of blood vessels (the endothelium). Because the vessels are able to relax and become less stiff, they are less susceptible to clotting, blockage and risk of high blood pressure. (1)
Cesar G. Fraga of the University of Buenos Aires recently demonstrated a rise of chocolate-derived procyanidins in the blood of men and women who had just eaten cocoa-based foods. His team found that blood sampled two hours after cocoa consumption protected its circulating lipids from oxidation. The more chocolate they ate, the better the protection. (2)
Nutritionist Carl L. Keen of the University of California-Davis says that prostacyclins are naturally occurring compounds that inhibit platelet clotting, reduce risk of thrombosis and blood vessel constriction, and prevent the oxidation of LDL (the "bad" cholesterol), as well as its entry into the blood vessel walls, where it can result in inflammation. Keen's study, published in a 2005 issue of the American Journal of Clinical Nutrition, found that the procyanidin and flavonol content of cocoa again demonstrated significant antioxidant properties and the ability to protect the heart and vascular system. (3)
If you have high blood pressure, a daily serving of flavonol-rich dark chocolate might lower your blood pressure, researchers report in Hypertension: Journal of the American Heart Association. (4) "Previous studies suggest flavonoid-rich foods - including fruits, vegetables, tea, red wine, and chocolate - might offer cardiovascular benefits, but this is one of the first clinical trials to look specifically at dark chocolate's effect on lowering blood pressure among people with hypertension," said one of the authors of the study. The findings also prompted the researchers to recommend that flavonoid-rich foods should be part of an overall healthy diet, and dark chocolate should be part of that effort.
The More Cocoa, the Better
When it comes to the health benefits ascribed to chocolate, they're almost exclusively related to the dark, bittersweet-tasting chocolate and to products with a cocoa content of 60% or more. Because healthy polyphenols are found in the cocoa bean but not in the milk, cream, sugar, waxes, fillers, fats and preservatives that are often added to chocolate, the darker the chocolate the better. It's also important to preserve chocolate's antioxidant properties and avoid "Dutch process" and alkalinization. Similarly, because heat can destroy cocoa's polyphenols, choose cocoa beans that have been cold-pressed.
Beyond those caveats, enjoy chocolate and keep your heart healthy!
(1) Schroeter H, et al. - Epicatechin mediates beneficial effects of flavanol rich cocoa on vascular function in humans. Proc Natl Acad Sci USA 2006 Jan 24;103(4):1024-9
(2) Engler M, et al.Flavonoid-rich dark chocolate improves endothelial function and increases plasma epicatechin concentrations in healthy adults. J AM Coll Nutr. 2004 Jun;23(3):197-204
(3) Keen CL et al. Cocoa antioxidants and cardiovascular health. Am J Clin Nutr. 2005 Jan;81(1Suppl):2985-303S
(4) Baba, S, et al. Am J Clin Nutr. 2007 Mar;85(3):709-17
(Information herein is NOT intended as medical advice. No therapeutic or medical claims are either implied or made. DO NOT ALTER ANY MEDICAL TREATMENT, OR THE USE OF MEDICATIONS, WITHOUT THE PERMISSION OF YOUR MEDICAL CARE PROVIDER. FDA regulations prohibit the use of therapeutic or medical claims in conjunction with the sale of any product not approved by the FDA.)
Chris Robertson is an author of Majon International, one of the worlds MOST popular internet marketing companies on the web. Learn more about Healthy Chocolate and Heart Health or Majon's Health and Beauty directory.
Article Source: http://EzineArticles.com/?expert=Chris_Robertson
Eat Chocolate and Lose Weight?
Eat chocolate and lose weight, yes I said it! In the same sentence even. Chocolate lovers are going to be delighted to hear that there is now a new product on the market that not only tastes heavenly but you just may lose a few pounds from eating it too!
It is no surprise that dark chocolate is healthy for you. Everybody is talking about it. It is all over the news and I am sure that you have seen the stories and read the articles that dark chocolate is indeed good for you. Dark chocolate has been found to lower blood pressure. In addition, the antioxidant content has been found to help in the fight against heart disease. But don't go grabbing for that Hershey's Bar or even a Godiva Bar just yet. The chocolate that you buy in the stores is laden with fats, fillers and waxes and even though the experts say to eat 70% cacao it is only best when eaten in moderation... right??? Not anymore.
Now there is a chocolate that not only is healthy for you but you can eat 3 times a day guilt free. This chocolate is gluten free, vegetarian/vegan and diabetic friendly. It is called Xocai (Sho-sigh) and is pure, unadulterated cacao. You can't get better than this!
Xocai is a division of MXI Corp. and is based in Reno, Nevada. They have brought to market an all-natural, pure form of cacao that maintains its nutritional value through the manufacturing process. Rather than heat the cacao, it is cold pressed. This allows the dark chocolate to maintain its healthful properties. This is a grave comparison to traditional chocolate that typically loses about 80% of the antioxidants during the manufacturing process.
Xocai's products deliver extraordinary levels of antioxidants and other important phytonutrients without adding all the extra fats, fillers, refined sugar, milk or caffeine...all which are added in your typical "chocolates".
The secret to the Xocai chocolate is in the company's approach to making chocolate. They aren't trying to make candy. Their objective is to create the most powerful, antioxidant-rich products available today and to make them in such a way that you actually look forward to being healthy! That's what MXI is all about...delivering the best tasting and healthiest chocolate available anywhere for any price.
One piece of Xocai's antioxidant rich chocolate is equivalent to 10-12 servings of fruits and vegetables in antioxidants. Wow! Not to mention that it is a natural appetite suppressant and an anti-inflammatory. Who knew chocolate could be so good for you?
With new scientific studies showing dark chocolate and raw cacao's ability to help stabilize blood sugar, it only makes sense that the right kind of chocolate can help those looking to lose weight. And that's only the beginning of what research is saying about the health benefits of chocolate.
Article Source: http://EzineArticles.com/?expert=Mary_Cascio
It is no surprise that dark chocolate is healthy for you. Everybody is talking about it. It is all over the news and I am sure that you have seen the stories and read the articles that dark chocolate is indeed good for you. Dark chocolate has been found to lower blood pressure. In addition, the antioxidant content has been found to help in the fight against heart disease. But don't go grabbing for that Hershey's Bar or even a Godiva Bar just yet. The chocolate that you buy in the stores is laden with fats, fillers and waxes and even though the experts say to eat 70% cacao it is only best when eaten in moderation... right??? Not anymore.
Now there is a chocolate that not only is healthy for you but you can eat 3 times a day guilt free. This chocolate is gluten free, vegetarian/vegan and diabetic friendly. It is called Xocai (Sho-sigh) and is pure, unadulterated cacao. You can't get better than this!
Xocai is a division of MXI Corp. and is based in Reno, Nevada. They have brought to market an all-natural, pure form of cacao that maintains its nutritional value through the manufacturing process. Rather than heat the cacao, it is cold pressed. This allows the dark chocolate to maintain its healthful properties. This is a grave comparison to traditional chocolate that typically loses about 80% of the antioxidants during the manufacturing process.
Xocai's products deliver extraordinary levels of antioxidants and other important phytonutrients without adding all the extra fats, fillers, refined sugar, milk or caffeine...all which are added in your typical "chocolates".
The secret to the Xocai chocolate is in the company's approach to making chocolate. They aren't trying to make candy. Their objective is to create the most powerful, antioxidant-rich products available today and to make them in such a way that you actually look forward to being healthy! That's what MXI is all about...delivering the best tasting and healthiest chocolate available anywhere for any price.
One piece of Xocai's antioxidant rich chocolate is equivalent to 10-12 servings of fruits and vegetables in antioxidants. Wow! Not to mention that it is a natural appetite suppressant and an anti-inflammatory. Who knew chocolate could be so good for you?
With new scientific studies showing dark chocolate and raw cacao's ability to help stabilize blood sugar, it only makes sense that the right kind of chocolate can help those looking to lose weight. And that's only the beginning of what research is saying about the health benefits of chocolate.
Article Source: http://EzineArticles.com/?expert=Mary_Cascio
Chocolate - Soul Food!
Chocolate - Soul Food!
By Brian McCoy
Indulging in your favorite sweet treat is an experience treasured and enjoyed by many. Everyone has their own different and specific favorite treat. However, most anyone will agree that chocolate ranks right up there on their list.
For centuries, chocolate has been seen as a delicacy. It used to be that only the wealthy could afford such enjoyment. Nowadays, there is temptation of a chocolate treat lurking around every corner. From the aisles at the convenience store or supermarket, to the pan of brownies on the kitchen counter, chocolate is readily available at every turn.
Chocolate is soul food. Not only good for the soul, but also therapeutic. Most people have a treasured memory to go along with their favorite treat. Chocolate is no different. From licking the bowl of chocolate chip cookies as a child, to sitting and chatting with a loved one over a piece of chocolate cake, memories have been made while eating chocolate.
While chocolate is good for your taste buds and your soul, it may also be good for your health. What better news could there be?
When it comes to your health, dark chocolate is definitely the most nutritionally sound. This is due to its high content of cocoa. From the cocoa brings other helpful benefits such as flavonoids, antioxidants, and a high ORAC value. Essentially what these healthy properties equate to are to assist you in fighting the free radicals that lead to heart attacks, cancer, and strokes.
All of these properties work together to give you a food that is literally good for your soul. Eating a moderate amount of dark chocolate can help to lower your blood pressure, bad LDL cholesterol, and increase your mood. Chocolate has natural properties that help to increase the serotonin level in your brain, thus increasing your general mood.
With all of these added benefits, chocolate is not only good for your soul, but also good for you. So enjoy your delectable treats and know that you're giving your body added benefits.
By Brian McCoy
Indulging in your favorite sweet treat is an experience treasured and enjoyed by many. Everyone has their own different and specific favorite treat. However, most anyone will agree that chocolate ranks right up there on their list.
For centuries, chocolate has been seen as a delicacy. It used to be that only the wealthy could afford such enjoyment. Nowadays, there is temptation of a chocolate treat lurking around every corner. From the aisles at the convenience store or supermarket, to the pan of brownies on the kitchen counter, chocolate is readily available at every turn.
Chocolate is soul food. Not only good for the soul, but also therapeutic. Most people have a treasured memory to go along with their favorite treat. Chocolate is no different. From licking the bowl of chocolate chip cookies as a child, to sitting and chatting with a loved one over a piece of chocolate cake, memories have been made while eating chocolate.
While chocolate is good for your taste buds and your soul, it may also be good for your health. What better news could there be?
When it comes to your health, dark chocolate is definitely the most nutritionally sound. This is due to its high content of cocoa. From the cocoa brings other helpful benefits such as flavonoids, antioxidants, and a high ORAC value. Essentially what these healthy properties equate to are to assist you in fighting the free radicals that lead to heart attacks, cancer, and strokes.
All of these properties work together to give you a food that is literally good for your soul. Eating a moderate amount of dark chocolate can help to lower your blood pressure, bad LDL cholesterol, and increase your mood. Chocolate has natural properties that help to increase the serotonin level in your brain, thus increasing your general mood.
With all of these added benefits, chocolate is not only good for your soul, but also good for you. So enjoy your delectable treats and know that you're giving your body added benefits.
Warning - Eating This Chocolate Will Better Your Health!
Warning - Eating This Chocolate Will Better Your Health!
By Remy Na
Who doesn't love chocolate? Well there are some but for the majority of us with a sweet tooth we just can't resist that second, third (is there any need to go on?) bar of that lovely, creamy, succulent chocolate. The chances of feeling guilty after eating those lovely bars of chocolate are quite high.
We all know how difficult it is to find great quality chocolate that is not only low in fat and sugar, but low in carbs and made with natural sweetener. The chocolate also contains what is known as Inulin. Inulin is a dietary fiber that is a pre-biotic. This means it is good for your body on the inside and the outside. It helps digestion and promotes good health throughout.
So, just because you want a low carb, low calorie diet doesn't mean you have to miss out on all the good stuff. We make all of our chocolate with real cocoa butter and it is packed full with fiber-rich Inulin. Even if you are not on a diet, what better way is there to have a treat without having all the guilt that goes along with it?
I happened to find a place where none of the chocolate contains maltitol and is truly delicious and nutritious to boot. They use Erythritol and not maltitol, the chocolate will not cause you any stomach distress as it is easily digestible, sweet and so tasty.
Erythritol is a sugar alcohol that is from naturally derived sources, it looks and tastes just like normal sugar, but it is much better for your overall health and weight. It is a sugar alcohol that is made from plants or starches. It can be found in grapes, in mushrooms, in cheese, wine, beer and many more sources. It doesn't upset digestive systems and is gentle on your body. Erythritol contains almost zero sugar and helps assist a healthy and low calorie diet.
The place I'm talking about is a PA based firm . Their chocolate is so appetizing, just looking at the pictures will make your mouth water. They ensure you will be satisfied with our chocolate as it is made with love and care. You can have any of these melting in your mouth in both milk chocolate and dark chocolate.
So even if you love chocolate and can't bear to give it up while you are on a diet or looking to eat healthier, theirs an answer to your problems. If you love chocolate the way they do, do check out their specials. Enjoy this amazing and succulent chocolate without any of the guilt or despair afterwards.
Life is too short to cut out what we love to eat, that is why one should go out and pamper yourself with a little indulgence of chocolate. You won't have to sacrifice your health or your love of chocolate.
Chocolate Dreams & Wishes, LLC - is located in Pittsburgh, Pa. they create unique wedding favors and gifts using chocolate and edible photographs. they use their talents for other occasions including birthdays, graduations, baby showers, and any other event you can think of. So if you have a craving for sugar free chocolates, then see Cocoawishes. At chocolate Dreams & wishes.... if you can dream it.... we will make it.
By Remy Na
Who doesn't love chocolate? Well there are some but for the majority of us with a sweet tooth we just can't resist that second, third (is there any need to go on?) bar of that lovely, creamy, succulent chocolate. The chances of feeling guilty after eating those lovely bars of chocolate are quite high.
We all know how difficult it is to find great quality chocolate that is not only low in fat and sugar, but low in carbs and made with natural sweetener. The chocolate also contains what is known as Inulin. Inulin is a dietary fiber that is a pre-biotic. This means it is good for your body on the inside and the outside. It helps digestion and promotes good health throughout.
So, just because you want a low carb, low calorie diet doesn't mean you have to miss out on all the good stuff. We make all of our chocolate with real cocoa butter and it is packed full with fiber-rich Inulin. Even if you are not on a diet, what better way is there to have a treat without having all the guilt that goes along with it?
I happened to find a place where none of the chocolate contains maltitol and is truly delicious and nutritious to boot. They use Erythritol and not maltitol, the chocolate will not cause you any stomach distress as it is easily digestible, sweet and so tasty.
Erythritol is a sugar alcohol that is from naturally derived sources, it looks and tastes just like normal sugar, but it is much better for your overall health and weight. It is a sugar alcohol that is made from plants or starches. It can be found in grapes, in mushrooms, in cheese, wine, beer and many more sources. It doesn't upset digestive systems and is gentle on your body. Erythritol contains almost zero sugar and helps assist a healthy and low calorie diet.
The place I'm talking about is a PA based firm . Their chocolate is so appetizing, just looking at the pictures will make your mouth water. They ensure you will be satisfied with our chocolate as it is made with love and care. You can have any of these melting in your mouth in both milk chocolate and dark chocolate.
So even if you love chocolate and can't bear to give it up while you are on a diet or looking to eat healthier, theirs an answer to your problems. If you love chocolate the way they do, do check out their specials. Enjoy this amazing and succulent chocolate without any of the guilt or despair afterwards.
Life is too short to cut out what we love to eat, that is why one should go out and pamper yourself with a little indulgence of chocolate. You won't have to sacrifice your health or your love of chocolate.
Chocolate Dreams & Wishes, LLC - is located in Pittsburgh, Pa. they create unique wedding favors and gifts using chocolate and edible photographs. they use their talents for other occasions including birthdays, graduations, baby showers, and any other event you can think of. So if you have a craving for sugar free chocolates, then see Cocoawishes. At chocolate Dreams & wishes.... if you can dream it.... we will make it.
How To Make Your Wedding Chocolate Cake Special
How To Make Your Wedding Chocolate Cake Special
By Remy Na
Your wedding is going to be one of the best days of your life and it should be memorable for everyone. Why not make it extra special with an amazing caterer that will go beyond everyone else. Go ahead and get an ultra special favor, place card, save the date cards or anything you desire, all personalized for your wedding. The best thing is they all can be done out of chocolate! Not only that but you place an image of your choice on a candy bar, on a cookie or lollipop and they will be 100 percent edible.
I recently went to a wedding where the cake, the placecard, the date cards, all were made out of chocolates and looked so special. Everything was crafted with the utmost care and attention and not only that, everything seemed to be made with love.
The provider for the wedding was a PA based chocolate firm that personalizes in making delicious tasting chocolate especially for weddings. They even make chocolates with edible images. These would make amazing favors for the guests. No, these aren't keepsakes; though I'm not sure how long one would keep them for long as they taste so amazing.
What about having some personalized chocolate lollipops for your wedding? You can put the picture of your choice along with your wedding date or any message that you wish. Put them in a beautiful gift bag, so not only they look great but taste spectacular!
Why not add something different to your wedding and have chocolate place cards for your guests. They are 100 percent edible and they are not only the sweetest thing to look at, they are also the sweetest thing to taste! Plus you are saving money since the place cards act as the favor too. You can even put the guest's names and table numbers on each card.
For the people who love Oreos and I know there are a lot of you, you can also make special photo chocolate covered Oreos. They can be put in a gorgeous gift box and they are a delight to eat. If you want to give someone that extra special gift at your wedding, then you can do individual chocolate covered Oreos with a photo and personalization.
You don't have to just use these special chocolates for your actual wedding day. Why not use them for a bridal shower or maybe even a bachelorette or bachelor party. Your limits are endless.
If you and your guests want truly delicious and edible treats for any special occasion then chocolate is the way to go. You could even announce your engagement on r special chocolate gifts. It doesn't matter if you have guests that prefer white chocolate to dark, or maybe they are a milk chocolate lover. You can cater for all needs and offer special low carb and low calorie chocolate in milk and dark.
You may wonder how much all of this is going to cost you! Well there is no need to worry, there are lots of places that offer all the above at low prices so everyone is able to enjoy the great taste and flavor of chocolate.
Chocolate Dreams & Wishes, LLC - is located in Pittsburgh, Pa. We think you will be pleasantly surprised at the amazing taste of our chocolate as well as the price. Give us a call and let us help you make your wedding gifts a little more exciting.
By Remy Na
Your wedding is going to be one of the best days of your life and it should be memorable for everyone. Why not make it extra special with an amazing caterer that will go beyond everyone else. Go ahead and get an ultra special favor, place card, save the date cards or anything you desire, all personalized for your wedding. The best thing is they all can be done out of chocolate! Not only that but you place an image of your choice on a candy bar, on a cookie or lollipop and they will be 100 percent edible.
I recently went to a wedding where the cake, the placecard, the date cards, all were made out of chocolates and looked so special. Everything was crafted with the utmost care and attention and not only that, everything seemed to be made with love.
The provider for the wedding was a PA based chocolate firm that personalizes in making delicious tasting chocolate especially for weddings. They even make chocolates with edible images. These would make amazing favors for the guests. No, these aren't keepsakes; though I'm not sure how long one would keep them for long as they taste so amazing.
What about having some personalized chocolate lollipops for your wedding? You can put the picture of your choice along with your wedding date or any message that you wish. Put them in a beautiful gift bag, so not only they look great but taste spectacular!
Why not add something different to your wedding and have chocolate place cards for your guests. They are 100 percent edible and they are not only the sweetest thing to look at, they are also the sweetest thing to taste! Plus you are saving money since the place cards act as the favor too. You can even put the guest's names and table numbers on each card.
For the people who love Oreos and I know there are a lot of you, you can also make special photo chocolate covered Oreos. They can be put in a gorgeous gift box and they are a delight to eat. If you want to give someone that extra special gift at your wedding, then you can do individual chocolate covered Oreos with a photo and personalization.
You don't have to just use these special chocolates for your actual wedding day. Why not use them for a bridal shower or maybe even a bachelorette or bachelor party. Your limits are endless.
If you and your guests want truly delicious and edible treats for any special occasion then chocolate is the way to go. You could even announce your engagement on r special chocolate gifts. It doesn't matter if you have guests that prefer white chocolate to dark, or maybe they are a milk chocolate lover. You can cater for all needs and offer special low carb and low calorie chocolate in milk and dark.
You may wonder how much all of this is going to cost you! Well there is no need to worry, there are lots of places that offer all the above at low prices so everyone is able to enjoy the great taste and flavor of chocolate.
Chocolate Dreams & Wishes, LLC - is located in Pittsburgh, Pa. We think you will be pleasantly surprised at the amazing taste of our chocolate as well as the price. Give us a call and let us help you make your wedding gifts a little more exciting.
Friday, April 4, 2008
The Chemistry of Chocolate Part 2: General Cocoa Bean Chemistry
Chocolate doesn�t just grow on trees. Well, actually it does�kind of. Chocolate is made from the fermented and dried seeds--often called cocoa beans--of a fruit, a large berry in fact, that grows on a tropical tree between approximately 20�N and 20�S. It was once commonly thought that two subspecies of cacao trees existed, Theobroma cacao ssp. cacao�commonly called Criollo�and Theobroma cacao ssp. sphaerocarpum�commonly called Forastero. However, more recent research suggests that the idea of two separate subspecies is incorrect, since though Criollo and Forastero populations certainly have differing phenotypes, they are sometimes far more similar than different, with some Criollo and Forastero populations being much more alike than either is similar to various hybrid populations. We will touch on this issue more in this installment of The Chemistry of Chocolate, as it is quite relevant to the chemistry-based role that genetics can play on the flavor of cacao. First, however, let it be noted that it is common in the chocolate industry, and especially in chocolate marketing within the industry, to talk about the following three categories of cacao: Criollo, Forastero, and Trinitario.
We have already seen the terms Criollo and Forastero, and the name �Trinitario� stems from the hybridized trees of Criollo and Forastero parentage in Trinidad following a �blast��either disease-based or hurricane-based�in the first half of the 18th century. Because the name Trinitario had relevance in speaking of the first well-known hybrids of cacao, it gradually also came to be used in a generic sense by many people, for almost any hybrid, despite the fact that many hybrids have nothing to do with Trinidad as their origin. Therefore, though in Trinidad there is still said to be true Trinitario cacao, in the sense of it being closely genetically related to the original, and though some of this cacao was spread to other geographical regions, the term is generally more confusing than it is helpful. For this reason, I will not use the term Trinitario, but will use the more generic term �hybrid,� which, though leaving much to be desired, since it lacks the specificity needed to delineate the hundreds�at least�of cacao hybrids that now exist, will serve the purposes of the Chemistry of Chocolate series just fine. Finally, then, for ease of discussion, we can generally say that there are three main categories of cacao: Criollo, Forastero, and hybrids, and within each group there are certainly countless populations with divergences in phenotypes and flavor profiles of prepared samples, and this means that none of these categories can be seen as a single homogeneous "variety." However, there are also some general rules that can be stated, which are gleaned from a study of the various populations that are generally seen as fitting within the three categories listed above. Let us first discuss Criollo.
We know that Criollo cacao was historically cultivated by the Olmecs--perhaps as early as 1000 BCE-- and then the Maya in Central America and Southern Mexico, and it is likely that these Central American cacao populations had originally come from populations in western Venezuela and the surrounding areas, where such Criollo populations continue to exist, though often in slightly hybridized forms. Interestingly, Criollo matures more slowly, produces fewer fruit, and has low disease and pest resistance. With all of these seemingly negative qualities related to Criollo, one might wonder why the Olmecs and those pre-historic peoples who came before them even bothered to propogate it. The answer is likely in the flavor, in that the Criollo cacao populations are generally particularly nutty, mild, lacking bitterness and astringency, and therefore are often more subtle and pleasing as regards flavor. This being the probable case, despite the drawbacks of such cacao, it gradually came to be favored by certain indigenous peoples of Central America, finally making its way from its likely origin in Venezuela, up to Guatemala, Belize and southern Mexico. The underlying chemical reasons for the flavor of the Criollo cacao, which are related to the genetics of this type, are also quite interesting, and will give us a foundation for dealing with the chemistry of the other cacao types.
One clue that helps to unlock the mystery of the general flavor differences between categories of cacao, is that while Criollo seeds have white interiors prior to fermentation and drying, Forastero seeds have purple interiors. The missing purple chemical in Criollo is the same one that colors polyphenol-rich blueberries: a flavonoid bound to a sugar that, when taken as a whole, is called an anthocyanin glycoside. Though this compound itself is not thought to be bitter or astringent, it has been noted that where it is present in cacao, certain other flavonoids are present as well, and in higher amounts than in cacao with no purple pigment. These other flavonoids, such as catechin and epicatechin, tend to be bitter in their simpler non-complexed form, and in their complexed forms, somewhat less bitter but more astringent. Astringency is a dry/puckery feeling in the mouth caused by the higher molecular weight flavonoid polymers--often referred to as tannins--reacting with protein in the saliva and on the tongue, and though always present in cacao, in excess, the sensation can be quite unpleasant.
Interestingly, not only does the relative lack of these particular flavonoids lead to a less harsh product in the case of Criollo, which has about 2/3 of the amount that Forastero has, but the balance of flavor is shifted even further, as other flavor notes within the cacao become more noticeable in the absence of the flavonoid harshness. Therefore nutty, fruity and other positive qualities of the cacao tend to be more noticeable. However, flavonoids aren�t the only bitter chemicals that are present in Forastero. Theobromine, an alkaloid related to caffeine, is also quite bitter, and present in perceptible quantities in Forastero. We will touch upon theobromine in more depth when discussing roasting later in the series, where it will have a large role to play. Another potential difference between Forastero and Criollo cacao, though the amounts of data present to support it are still limited, is that Criollo or Criollo-heavy hybrids may generally have more free amino acids in their composition. This could well play a role regarding flavor differences between Criollo and Forastero during roasting, a possibility that we will also discuss later in this series.
As for hybrids, they can have many different combinations of the above Criollo and Forastero traits. They can seem remarkably similar to Criollo, with only slightly bitter and astringent, very light, pink cotyledons, or they can seem far more like Forastero, with purple, more bitter seeds, and sometimes hybrids can actually include many more bitter and astringent compounds than even average Forastero populations. Hybrids can, thus, not be lumped into one category for the sake of flavor description or internal seed chemical composition, especially since the degree of variation within the whole range of hybrid populations far exceeds variation within Criollo and Forastero populations. This is one reason why, though all three terms--Forastero, Criollo, and hybrid--can be tricky in terms of usage, almost always requiring a bit of supplementary definition, the aforementioned term "Trinitario" is almost useless unless very clearly defined. That said, Criollo also risks becoming a useless term as some people have tended to refer to any hybrid with some amount of noticeable Criollo parentage as Criollo, when, as a hybrid, it obviously cannot be. It is reasonable, therefore, to want to know the whole story behind someone's usage of the terms Criollo or Trinitario before taking them at face value.
Moving on--so far we have taken a brief look at what role genetics can play in terms of determining cacao chemistry and flavor, but though genetics play a large role regarding cacao flavor, due to flavonoid, theobromine, and, potentially, free amino acid levels, the environment and climate in which the cacao trees grow also substantially impact the chemistry of the cacao seeds and therefore their flavor. As with all fruit trees, the health of the tree itself is important, and so weather patterns that impact temperature, rainfall, humidity and solar radiation levels all play a role in the flavor of the seeds within the cacao fruit. In addition to these various climactic conditions, soil-type, other plant species growing in close proximity--for example shade trees or leguminous atmospheric nitrogen-fixing plants--and even mycorrhizal fungi in the soil that have a symbiotic relationship with cacao, all make substantial impacts on the health, and therefore the cellular chemistry, of the tree and its fruit. In fact, all of these conditions could arguably be combined underneath a single umbrella-term that the French call �terroir�, a word that one normally hears used in relation to grape vineyards and wine. However, it is equally applicable to other crops, and cacao among them. Terroir is responsible, to quite a degree, for the flavor of cacao that comes from different regions, origins, or even given plots of land within regions. Additionally, the various impacts that terroir can have on cacao stretch beyond the growing location and reach into post-harvest processing, as each location, or origin, has different microbial populations that impact the chemistry and flavor of the cacao in dramatic ways. The next part of the Chemistry of Chocolate series, therefore, will delve into this realm of post-harvest processing, as we cover harvest, fermentation, and drying.
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