Wondering what it takes to collect Antique Chocolate Candy Molds ? Find out here why it can become your next collection passion.
# 1 - Make sure you research what you are buying. You can do this by doing a search on a search engine. Keep in mind that Antique chocolate molds sometimes sell for high dollars. There are many books out on the market today that discuss collections such as Antique Chocolate molds. The best source would be your local library or local book store.
# 2 - Visit Garage Sales, Online Auctions and Estate Sales. You wouldn't believe the wonderful deals you can find. Online you can find wonderful sites such as antiquecandymolds and many more. It is also a great place to research a particular chocolate mold as you can find out so much about them and find out what a fair price is for the one you are looking for.
# 3 - Another very important decision in Collecting Molds is if you plan to actually use them not only for your collection but also to make candy with them. If you do choose to use your mold to make Candy, be the Chocolate mold is in working order. It would be a great disappointment to find that hard to find mold only to find out you cannot make your candy in it due to damage, wear etc. So be sure when purchasing a mold online you ask the seller questions so that you are aware of the condition.
# 4 - Search the internet and local papers for groups such as Chocolate lovers. Groups are not only a great way to meet people, but the ideas that are shared are the best part ! Its a great way to build friendships, share ideas and maybe even start a Antique Chocolate Mold group of your own!
# 5 - Last but not least - ENJOY your collection and what better way than to show off your collection when not in use. Make sure the space you decide on is big enough for your collection as collections can grow rather quickly. I choose to display my molds using plate racks and I place my molds around my kitchen on top of my kitchen cabinets I have a display area and they look great ! Chocolate molds are a great conversation started and my guests always ask about them.
Have fun with your collection. Antique Chocolate Molds are fun, cute and you can create chocolate that your family and friends will enjoy.
Article Source: http://EzineArticles.com/?expert=Gina_Lorket
Saturday, June 28, 2008
Wednesday, June 25, 2008
The Future of Chocolate - Will You Be a Part of It?
Chocolates future as a dessert choice, a treat or a snack food is assured. Sales can only continue to rise as popularity increases along with the increase in world wide population. As long as people have money to spend on treats, they will buy chocolate. Especially now that Xocai healthy chocolate is being produced around the world and in the UK. In a world where the population is getting unhealthier and more and more overweight then Xocai healthy chocolate is sure to be a popular choice.
But chocolate has another potential future as well. In medicine. The possibilities of using chocolate both as a medicine itself and combined with other medications has come under recent study.
The healthful chemicals in chocolate combined with its ability to induce the body to produce its own beneficial chemicals suggest the possibilities of using xocai chocolate as a medicine. Scientists believe it could be helpful in the treatment of many illnesses.
Many medications taste so bad it is hard to think about having to take them every day or even several times a day. Adding chocolate as a flavor enhancer could result in making some unpalatable medications easier to take. Childrenís medication especially would be easier to administer if it tasted more like chocolate and less like medicine. Also the mood enhancing benefits of chocolate would go a long way toward making patients feel better about their situation. Xocai chocolate is also high in antioxidants and suitable for diabetics so look no further for the next big thing.
Possible applications for using chocolate as a treatment for many diseases are also being studied. Chocolate may be beneficial in the treatment and prevention of dementia, vascular ailments, strokes and other illnesses resulting from the aging process. Treatment of diabetes may also be possible with cocoa.
As scientist and nutritionist continue to study Xocai chocolate, more possibilities come to light.
Article Source: http://EzineArticles.com/?expert=Antony_Gardner
But chocolate has another potential future as well. In medicine. The possibilities of using chocolate both as a medicine itself and combined with other medications has come under recent study.
The healthful chemicals in chocolate combined with its ability to induce the body to produce its own beneficial chemicals suggest the possibilities of using xocai chocolate as a medicine. Scientists believe it could be helpful in the treatment of many illnesses.
Many medications taste so bad it is hard to think about having to take them every day or even several times a day. Adding chocolate as a flavor enhancer could result in making some unpalatable medications easier to take. Childrenís medication especially would be easier to administer if it tasted more like chocolate and less like medicine. Also the mood enhancing benefits of chocolate would go a long way toward making patients feel better about their situation. Xocai chocolate is also high in antioxidants and suitable for diabetics so look no further for the next big thing.
Possible applications for using chocolate as a treatment for many diseases are also being studied. Chocolate may be beneficial in the treatment and prevention of dementia, vascular ailments, strokes and other illnesses resulting from the aging process. Treatment of diabetes may also be possible with cocoa.
As scientist and nutritionist continue to study Xocai chocolate, more possibilities come to light.
Article Source: http://EzineArticles.com/?expert=Antony_Gardner
The Real Reasons Women Love Chocolate
For most women, when they want to eat something to make them feel better, they choose chocolate. Women all over the world think of chocolate as their comfort food. Why do so many women consider it their favorite flavour?
First of all, the chemical phenylethylamine, in chocolate has a good reaction with the human brain. One interaction with the brains chemicals produces a mild antidepressant effect. Nothing major, just a mild feel good reaction. Anadamide is another chemical in chocolate that gives us feelings of calmness, well being and a ìrightness with the world. Neither of these chemicals causes a big change, but both are strong enough to be felt. Xocai chocolate also helps your brain release serotonin which gives you a feeling of pleasure.
Chocolates melting point is just above body temperature. So it melts in your mouth perfectly. This feeling is associated with sensual pleasure. A study found that the melting in your mouth effect results in an increase in the brain activity and an increase in heart rate. These increases are stronger than what a passionate kiss gives you. And they last up to four times longer.
Phenylethylamine has also been shown to bring on the same feelings of happiness and joy as being in love. Chocolate is obviously delicious and now there is an added benefit, Xocai produce fine dark healthy chocolate that is
Shortly before a womans menstrual cycle, blood glucose and serotonin levels drop. Eating Xocai chocolate raises those levels and helps adjust the hormone imbalance. The serotonin that chocolate encourages the brain produce also acts like a sedative.
Article Source: http://EzineArticles.com/?expert=Antony_Gardner
First of all, the chemical phenylethylamine, in chocolate has a good reaction with the human brain. One interaction with the brains chemicals produces a mild antidepressant effect. Nothing major, just a mild feel good reaction. Anadamide is another chemical in chocolate that gives us feelings of calmness, well being and a ìrightness with the world. Neither of these chemicals causes a big change, but both are strong enough to be felt. Xocai chocolate also helps your brain release serotonin which gives you a feeling of pleasure.
Chocolates melting point is just above body temperature. So it melts in your mouth perfectly. This feeling is associated with sensual pleasure. A study found that the melting in your mouth effect results in an increase in the brain activity and an increase in heart rate. These increases are stronger than what a passionate kiss gives you. And they last up to four times longer.
Phenylethylamine has also been shown to bring on the same feelings of happiness and joy as being in love. Chocolate is obviously delicious and now there is an added benefit, Xocai produce fine dark healthy chocolate that is
Shortly before a womans menstrual cycle, blood glucose and serotonin levels drop. Eating Xocai chocolate raises those levels and helps adjust the hormone imbalance. The serotonin that chocolate encourages the brain produce also acts like a sedative.
Article Source: http://EzineArticles.com/?expert=Antony_Gardner
Thursday, June 19, 2008
Food & Drink Paradise - Chocolate Paradise
Chocolate, weddings, birthdays, parties, recipes, cooking tips, food, and drinks. All are here!
Our value of money is getting smaller and smaller nowadays. Ordinary people hardly get a chance to taste all the luxury goodies. Such as attractive chocolate candies, lovely chocolate desserts, classic chocolate ice-cream for private weddings party, birthday party, marriage anniversary party, tea party and so on.
Solution is to create everything by your selves. You have your one and only brand of chocolate candies, the food and drinks carry along with your love, and care. You can have a say about all the ingredients. You can create many lovely gifts according to your own financial budget. Why not?
Try to create something simple in the beginning, and make more and more attractive chocolate goodies for your children and family.
Let's try first, a simple Chocolate Cake!
Are you ready? Let's go...
Ingredients A
250g cold and unsalted butter (in pieces)
150g pure chocolate (in pieces)
440g fine brown sugar
250 ml water
80 ml whisky
1 tablespoon instant coffee
Preparation
a. Lay a 23x23 cm baking pan with baking paper.
b. In a medium steel saucepan, place all the ingredients together.
c. Set the pan on low fire, stir until the butter and chocolate are melted.
d. When done, cool the mixture in a clean bowl.
Ingredients B
25g cocoa powder
1 teaspoon baking powder
250g flour
2 eggs (well beaten)
Action
a. In a bowl, sift all the dry ingredients together, and mix with the eggs.
b. Mix this mixture into A mixture, and put in the prepared baking pan.
c. Bake the cake for 75 minutes in a 160°C oven.
d. When done, let it stand 30 minutes in the baking pan.
e. Sprinkle a little powder sugar, when desired.
Enjoy!
Food & Drink Paradise e-zine is a wonderful gateway to meet all food lovers over the world.
Extraordinary recipes and cooking tips will be given to all my subscribers.
Over this couples of years, I have found many simple, interesting, delicious, excellent recipes, and cooking tips.
I love to share everything I know about food and drinks with you.
Thank you very much, and I love to see you soon again.
Article Source: http://EzineArticles.com/?expert=Chang_Joan
Our value of money is getting smaller and smaller nowadays. Ordinary people hardly get a chance to taste all the luxury goodies. Such as attractive chocolate candies, lovely chocolate desserts, classic chocolate ice-cream for private weddings party, birthday party, marriage anniversary party, tea party and so on.
Solution is to create everything by your selves. You have your one and only brand of chocolate candies, the food and drinks carry along with your love, and care. You can have a say about all the ingredients. You can create many lovely gifts according to your own financial budget. Why not?
Try to create something simple in the beginning, and make more and more attractive chocolate goodies for your children and family.
Let's try first, a simple Chocolate Cake!
Are you ready? Let's go...
Ingredients A
250g cold and unsalted butter (in pieces)
150g pure chocolate (in pieces)
440g fine brown sugar
250 ml water
80 ml whisky
1 tablespoon instant coffee
Preparation
a. Lay a 23x23 cm baking pan with baking paper.
b. In a medium steel saucepan, place all the ingredients together.
c. Set the pan on low fire, stir until the butter and chocolate are melted.
d. When done, cool the mixture in a clean bowl.
Ingredients B
25g cocoa powder
1 teaspoon baking powder
250g flour
2 eggs (well beaten)
Action
a. In a bowl, sift all the dry ingredients together, and mix with the eggs.
b. Mix this mixture into A mixture, and put in the prepared baking pan.
c. Bake the cake for 75 minutes in a 160°C oven.
d. When done, let it stand 30 minutes in the baking pan.
e. Sprinkle a little powder sugar, when desired.
Enjoy!
Food & Drink Paradise e-zine is a wonderful gateway to meet all food lovers over the world.
Extraordinary recipes and cooking tips will be given to all my subscribers.
Over this couples of years, I have found many simple, interesting, delicious, excellent recipes, and cooking tips.
I love to share everything I know about food and drinks with you.
Thank you very much, and I love to see you soon again.
Article Source: http://EzineArticles.com/?expert=Chang_Joan
Why Men Give Women Chocolate?
For generations men have been giving women chocolate to show their affection for them. Chocolate makers love to see Birthdays, Christmas and Valentines Day come around. They know that it's money in their pockets. It's as common a gift as flowers and diamonds when a man wants to apologize or make up for something. But what is it about chocolate that's made it the symbol of love? Is it more than just a modern marketing ploy?
One chemical in chocolate is phenethylamine. It acts like a antidepressant and makes us feel good. Another chemical in chocolate is anadamine. It also contributes to feelings of well being and euphoria. These chemicals encourage the brain to produce serotonin which encourages feelings of well being. These chemicals combine to give women many of the same feelings as being in love. So you can see why men are so keen to give it as a present!
Research shows that the chocolate melting in your mouth causes an increase in your brain activity and in your heart rate. The chocolate increases these even more than hot and heavy kissing does.
This phenethylamine has the same affects as a sexual stimulant. Women who eat chocolate have been found to have more interest in sex. They have higher levels of desire and arousal. They also reported greater satisfaction.
Chocolate makes women feel better, helps relieve stress, helps get them in a romantic mood and results in greater pleasure and satisfaction. Why would any man not want to give chocolate to the woman heís in a relationship with or cares about?
The author has been a healthy chocolate promoter and lifestyle journalist for over five years who's latest project is taking the Xocai healthy chocolate world by storm. A fan of the healthy chocolate and business industry is always on the look out for new and exciting ways to improve your health and Xocai is one of them
Article Source: http://EzineArticles.com/?expert=Antony_Gardner
One chemical in chocolate is phenethylamine. It acts like a antidepressant and makes us feel good. Another chemical in chocolate is anadamine. It also contributes to feelings of well being and euphoria. These chemicals encourage the brain to produce serotonin which encourages feelings of well being. These chemicals combine to give women many of the same feelings as being in love. So you can see why men are so keen to give it as a present!
Research shows that the chocolate melting in your mouth causes an increase in your brain activity and in your heart rate. The chocolate increases these even more than hot and heavy kissing does.
This phenethylamine has the same affects as a sexual stimulant. Women who eat chocolate have been found to have more interest in sex. They have higher levels of desire and arousal. They also reported greater satisfaction.
Chocolate makes women feel better, helps relieve stress, helps get them in a romantic mood and results in greater pleasure and satisfaction. Why would any man not want to give chocolate to the woman heís in a relationship with or cares about?
The author has been a healthy chocolate promoter and lifestyle journalist for over five years who's latest project is taking the Xocai healthy chocolate world by storm. A fan of the healthy chocolate and business industry is always on the look out for new and exciting ways to improve your health and Xocai is one of them
Article Source: http://EzineArticles.com/?expert=Antony_Gardner
The Changing World of Xocai Chocolate
For centuries chocolate was consumed as a drink. Then the English started baking it into pastries and cakes. This was a revolution. A new way for the food of the gods to be enjoyed. You could get a double dose of chocolate by eating a pastry flavored with chocolate and washing it down with a hot chocolate drink. The modern equivalent is healthy chocolate which is unprocessed.
Itís the way of mankind is to constantly search for new and improved ways to do things. Manufacturing and consuming chocolate has been no exception. The largest global producer of a modern chocolate produced using only natural cacoa is Xocai.
Europeans started changing chocolate shortly after it was introduced in the 16th century. They were drinking it hot. Gone were the chilies used for seasoning and sugar had taken their place.
Steam engines were converted for use in grinding the cocoa beans. This allowed chocolate to be manufactured in factories on a large scale basis. New machines were being invented to make the processing of mass quantities even easier. These new methods of production resulted in lower costs. The reduced prices made chocolate available to the common folk instead of just the rich elite.
The cocoa press was invented. This squeezed the cocoa butter out of the sees and made the beverage smoother. The cocoa press also helped reduce the price of chocolate. Dutching was inventing to reduce the acidity and make the beverage tastier.
Today Xocai computers are used in some steps of the processing and packaging. This allows for quality control and production quantities that could not even have been dreamed of a century ago. The result is a fine natural unprocessed healthy dark chocolate.
The author has been a healthy lifestyle journalist for over five years who's latest research is Xocai. A fan of original and new business opportunities, healthy chocolate is taking the USA and Australia by storm. The health benefits of Xocai are proving to be wide ranging.
Article Source: http://EzineArticles.com/?expert=Antony_Gardner
Itís the way of mankind is to constantly search for new and improved ways to do things. Manufacturing and consuming chocolate has been no exception. The largest global producer of a modern chocolate produced using only natural cacoa is Xocai.
Europeans started changing chocolate shortly after it was introduced in the 16th century. They were drinking it hot. Gone were the chilies used for seasoning and sugar had taken their place.
Steam engines were converted for use in grinding the cocoa beans. This allowed chocolate to be manufactured in factories on a large scale basis. New machines were being invented to make the processing of mass quantities even easier. These new methods of production resulted in lower costs. The reduced prices made chocolate available to the common folk instead of just the rich elite.
The cocoa press was invented. This squeezed the cocoa butter out of the sees and made the beverage smoother. The cocoa press also helped reduce the price of chocolate. Dutching was inventing to reduce the acidity and make the beverage tastier.
Today Xocai computers are used in some steps of the processing and packaging. This allows for quality control and production quantities that could not even have been dreamed of a century ago. The result is a fine natural unprocessed healthy dark chocolate.
The author has been a healthy lifestyle journalist for over five years who's latest research is Xocai. A fan of original and new business opportunities, healthy chocolate is taking the USA and Australia by storm. The health benefits of Xocai are proving to be wide ranging.
Article Source: http://EzineArticles.com/?expert=Antony_Gardner
Wednesday, June 18, 2008
Gourmet Chocolate Gift Basket
Do you struggle to find a gift for friends, relatives or that special someone? Do you never know what to get people for housewarming parties, anniversaries or birthdays? Did you know that some people judge others based on the gift that they give? One of the best gifts that you can give for any occasion is a gourmet chocolate gift basket. Chocolate has always been a great gift to give, but now a gourmet chocolate gift basket takes all the hassle out of searching for gift wrap and paper. It can also be ordered online so that it can be shipped right after you place the order. No more trips to the post office!
A gourmet chocolate gift basket can cost anywhere between $50-125+ depending on what kind of basket you want. A lesser priced gourmet chocolate gift basket may come with a few pieces of delicious chocolate wrapped up and ready to go for that special person in your life. The higher priced ones come with a bevy of variations of chocolate. Gift baskets should be bought online, since you can see an itemized list of what will be inside of it. If you buy it in a store, everything is already packed in and you may find something in there that wont work. For example, if the person receiving the gourmet chocolate gift basket is allergic to almonds, then you don’t want to give them an almond covered chocolate basket. When ordering online, you can check and make sure this type of thing doesn’t happen. If you find the perfect gift basket but it contains something you can’t give someone, email the website and find out if you can replace that piece with something else better suited for your gift receiver.
Gourmet chocolate gift baskets can also come in holiday and special variations. There are gift baskets for every holiday imaginable, from Christmas to Hanukkah even to Administrative Professionals Day. If you order from certain sites, there is a quick delivery method that can be used if you almost forgot about getting a gift. It could really be a life saver for those of us who sometimes forget dates and birthdays.
As you can see, a gourmet chocolate gift basket can be one of the greatest gifts to give people for any occasion. It doesn’t matter if it’s for a wedding or just because you were thinking of them, a gourmet chocolate gift basket can help show people how you feel.
Article Source: http://EzineArticles.com/?expert=Mikee_Dunn
A gourmet chocolate gift basket can cost anywhere between $50-125+ depending on what kind of basket you want. A lesser priced gourmet chocolate gift basket may come with a few pieces of delicious chocolate wrapped up and ready to go for that special person in your life. The higher priced ones come with a bevy of variations of chocolate. Gift baskets should be bought online, since you can see an itemized list of what will be inside of it. If you buy it in a store, everything is already packed in and you may find something in there that wont work. For example, if the person receiving the gourmet chocolate gift basket is allergic to almonds, then you don’t want to give them an almond covered chocolate basket. When ordering online, you can check and make sure this type of thing doesn’t happen. If you find the perfect gift basket but it contains something you can’t give someone, email the website and find out if you can replace that piece with something else better suited for your gift receiver.
Gourmet chocolate gift baskets can also come in holiday and special variations. There are gift baskets for every holiday imaginable, from Christmas to Hanukkah even to Administrative Professionals Day. If you order from certain sites, there is a quick delivery method that can be used if you almost forgot about getting a gift. It could really be a life saver for those of us who sometimes forget dates and birthdays.
As you can see, a gourmet chocolate gift basket can be one of the greatest gifts to give people for any occasion. It doesn’t matter if it’s for a wedding or just because you were thinking of them, a gourmet chocolate gift basket can help show people how you feel.
Article Source: http://EzineArticles.com/?expert=Mikee_Dunn
For Weight Watchers - Eat Chocolate and Still Lose Weight
First off all, when we talk about eating chocolate, it is important that you don't think "Snickers" or "Hersheys". Processed chocolates can absolutely diminish any good out of the body and it is horrible for you. There are actually other naturally grown alternatives that are healthy for you and available in the market. You just have to make sure you search closely, read labels, etc.
Natural chocolate has extremely high anti-oxidant levels. Anti-oxidants are great for slowing the process of clogging arteries, and reducing cholesterol build up as well. Eating chocolate can, in fact, save your life!
There are tons of different chocolates out there, but one of the most popular ones is known as Xocai. There are also chocolate flavored protein shakes out there. Some would argue that it's not the same thing; however, if you go to a natural herb store, they probably have naturally flavored protein shakes in which you can support your weight-loss regiment with!
You also want to make sure that you research the benefits of eating dietary fibers and proteins to add to your weight loss. By doing this, you will ultimately add to your lifestyle and lose an incredible amount of weight.
The eating chocolate phase in your life can actually keep the blood pressure down, and your heart healthy. It can help you lose weight, and you'll wonder where all the energy came from!
Cocoa itself can help prevent the fat like substances and help the body produce nitric oxides as well. In the end chocolate makes people extremely happy. It has been rumored that chocolate has the ability to relax the mind on a small dose and reduce stress when it is eaten.
As said before, you don't want to sit on the couch and eat chocolate all day then expect to see fat-loss results. You should combine eating of natural healthy chocolate along with reduced calories, reduced carbs, increased healthy proteins, fibers, and great exercise such as anaerobic and cardio activities.
Chocolate has many benefits, and you should definitely jump on board the chocolate bandwagon!
Article Source: http://EzineArticles.com/?expert=Jay_Andrade
Natural chocolate has extremely high anti-oxidant levels. Anti-oxidants are great for slowing the process of clogging arteries, and reducing cholesterol build up as well. Eating chocolate can, in fact, save your life!
There are tons of different chocolates out there, but one of the most popular ones is known as Xocai. There are also chocolate flavored protein shakes out there. Some would argue that it's not the same thing; however, if you go to a natural herb store, they probably have naturally flavored protein shakes in which you can support your weight-loss regiment with!
You also want to make sure that you research the benefits of eating dietary fibers and proteins to add to your weight loss. By doing this, you will ultimately add to your lifestyle and lose an incredible amount of weight.
The eating chocolate phase in your life can actually keep the blood pressure down, and your heart healthy. It can help you lose weight, and you'll wonder where all the energy came from!
Cocoa itself can help prevent the fat like substances and help the body produce nitric oxides as well. In the end chocolate makes people extremely happy. It has been rumored that chocolate has the ability to relax the mind on a small dose and reduce stress when it is eaten.
As said before, you don't want to sit on the couch and eat chocolate all day then expect to see fat-loss results. You should combine eating of natural healthy chocolate along with reduced calories, reduced carbs, increased healthy proteins, fibers, and great exercise such as anaerobic and cardio activities.
Chocolate has many benefits, and you should definitely jump on board the chocolate bandwagon!
Article Source: http://EzineArticles.com/?expert=Jay_Andrade
Tuesday, June 17, 2008
For the Love and Thought of Chocolate - Give Chocolate Gifts
Once you sink your teeth into a piece of chocolate and allow it to rest in your mouth to liquify on the surface of your tongue, almost instantaneously you are sent into a creamy, melted, and all-too-pleasurable state of being. It's truly a remarkable and quite addicting experience. But, have you ever wondered why this ecstasy-type of feeling occurs? If you've been curious as to why this intriguing phenomenon occurs once having ingested a piece of chocolate, you should first know that chocolate is much more than it appears and has more than mere taste and treat benefits.
A Food With A Hidden, Happy Agenda
In fact, chocolate is a food with enough hidden potency to trigger particular areas in your brain that produce and prolong happy thoughts. And this is not to say that chocolate is at all related to that pixie dust in which Peter Pan's, Tinkerbell, uses to lift individuals off the ground. But, what it does imply is that chocolate does indeed have the powerful ability to generate positive emotions in peoples' brains.
Chocolate On The Brain: Neurotransmitters Spur Happiness
So, this feeling of delight that comes from every bite is almost unbelievable, yet it is most certainly explainable, especially from a scientific angle. Within chocolate exists a few essential ingredients that are known for their neuro-activating tendencies and overall mental stimuli statuses - of the active ingredients include both Tryptophan and Phenylethylamine.
Tryptophan triggers the brain to produce more serotonin, a neurotransmitter assigned to assist in the modulation of positive moods and sexualities, among other many other traits. Considerable levels of serotonin can be released into an individual's brain after eating chocolate and the results are heightened feelings of excitement, elation and even ecstasy. With phenylethylamine as a neurotransmitter, after consuming chocolate, feelings of attraction, giddiness and apprehension are all rendered.
Giving Chocolate Gifts and Spreading Positive Feelings
So, with all this upbeat scientific knowledge, I'm sure you're already enjoying a piece of chocolate or two already. And if not, you should be! But, in all seriousness, why would anyone not want to eat chocolate now, especially with knowledge of gaining positive mental outcomes? It's fair to say that eating chocolate is enjoyable, so why not get the most out of it and reap the benefits of being elated while eating it? And also, why not spread the love while you're at it too?
Spread those positive feelings that come with eating chocolate by giving your family, loved ones and friends some chocolate gifts. Once you do, it's certain you and your gift-receivers will be smiling from ear to ear with, of course, chocolate-covered faces.
Article Source: http://EzineArticles.com/?expert=E.S._Cromwell
A Food With A Hidden, Happy Agenda
In fact, chocolate is a food with enough hidden potency to trigger particular areas in your brain that produce and prolong happy thoughts. And this is not to say that chocolate is at all related to that pixie dust in which Peter Pan's, Tinkerbell, uses to lift individuals off the ground. But, what it does imply is that chocolate does indeed have the powerful ability to generate positive emotions in peoples' brains.
Chocolate On The Brain: Neurotransmitters Spur Happiness
So, this feeling of delight that comes from every bite is almost unbelievable, yet it is most certainly explainable, especially from a scientific angle. Within chocolate exists a few essential ingredients that are known for their neuro-activating tendencies and overall mental stimuli statuses - of the active ingredients include both Tryptophan and Phenylethylamine.
Tryptophan triggers the brain to produce more serotonin, a neurotransmitter assigned to assist in the modulation of positive moods and sexualities, among other many other traits. Considerable levels of serotonin can be released into an individual's brain after eating chocolate and the results are heightened feelings of excitement, elation and even ecstasy. With phenylethylamine as a neurotransmitter, after consuming chocolate, feelings of attraction, giddiness and apprehension are all rendered.
Giving Chocolate Gifts and Spreading Positive Feelings
So, with all this upbeat scientific knowledge, I'm sure you're already enjoying a piece of chocolate or two already. And if not, you should be! But, in all seriousness, why would anyone not want to eat chocolate now, especially with knowledge of gaining positive mental outcomes? It's fair to say that eating chocolate is enjoyable, so why not get the most out of it and reap the benefits of being elated while eating it? And also, why not spread the love while you're at it too?
Spread those positive feelings that come with eating chocolate by giving your family, loved ones and friends some chocolate gifts. Once you do, it's certain you and your gift-receivers will be smiling from ear to ear with, of course, chocolate-covered faces.
Article Source: http://EzineArticles.com/?expert=E.S._Cromwell
5 Chocolate Holidays
Easter: Easter heralds the arrival of the Easter bunny and his delicious bounty of chocolate eggs. Religiously, Easter is celebrated to commemorate the resurrection of Christ on the third day after his crucifixion. The eggs are considered symbolic to the resurrection, where parallels are drawn with the baby chick hatching out of its shell. The egg shell represents the grave he was buried in, and the chick, the form of Christ.
While traditionally hard-boiled chicken eggs were painted and gifted to each other, chocolate has replaced this part of the holiday, and now chocolate eggs are given.
Valentine's Day: Valentine's Day falls on the 14th February of every year to celebrate love between two people. While popular culture focuses on a couple and the love that they share, most people use the day to tell all their loved ones how much they are valued. Chocolates are exchanged to symbolize the love that exists between two people.
A man gives the woman he loves a box of pralines; a child gives her mother chocolate candy, and so on.
Halloween: Trick or treating is an essential part of the celebration on All Hallow's Eve. Children dress up in costumes and knock on their neighbors' doors asking for candy treats. Celebrated on the 31st of October, Halloween was originally a Celtic festival known as Samhain. The Samhain festival was held to mark the end of the harvest season. Samhain held additional significance for the pagans, who believe the distinction between the world of the living and the world of the dead disappeared on that day, making the living world susceptible to the dangers of the other.
Hanukkah: Hanukkah is a Jewish festival held to celebrate the rededication of the Second Temple in Jerusalem by the Maccabees. The festival is held over a period of eight days, and a special candelabrum is lit up with eight candles, marking the significance of the 8 days. Children are gifted chocolate coins on Hanukkah, known as the Hanukkah gelt. The tradition calls for oil and therefore most of the recipes use a great deal of it. Chocolate based delights are made so that they can be fried in oil.
Mexico's Day of the Dead: This festival is celebrated as a remembrance to all the departed members of the family. It is a predominantly Mexican fete, although parallels can be drawn to All Soul's Day. Chocolate and sweets form an important aspect of the festival, where people gift each other skulls made of chocolate or sugar.
Paul Symonds writes about Chocolate and Cioccolata and Chocolate Holidays
Article Source: http://EzineArticles.com/?expert=Paul_Symonds
While traditionally hard-boiled chicken eggs were painted and gifted to each other, chocolate has replaced this part of the holiday, and now chocolate eggs are given.
Valentine's Day: Valentine's Day falls on the 14th February of every year to celebrate love between two people. While popular culture focuses on a couple and the love that they share, most people use the day to tell all their loved ones how much they are valued. Chocolates are exchanged to symbolize the love that exists between two people.
A man gives the woman he loves a box of pralines; a child gives her mother chocolate candy, and so on.
Halloween: Trick or treating is an essential part of the celebration on All Hallow's Eve. Children dress up in costumes and knock on their neighbors' doors asking for candy treats. Celebrated on the 31st of October, Halloween was originally a Celtic festival known as Samhain. The Samhain festival was held to mark the end of the harvest season. Samhain held additional significance for the pagans, who believe the distinction between the world of the living and the world of the dead disappeared on that day, making the living world susceptible to the dangers of the other.
Hanukkah: Hanukkah is a Jewish festival held to celebrate the rededication of the Second Temple in Jerusalem by the Maccabees. The festival is held over a period of eight days, and a special candelabrum is lit up with eight candles, marking the significance of the 8 days. Children are gifted chocolate coins on Hanukkah, known as the Hanukkah gelt. The tradition calls for oil and therefore most of the recipes use a great deal of it. Chocolate based delights are made so that they can be fried in oil.
Mexico's Day of the Dead: This festival is celebrated as a remembrance to all the departed members of the family. It is a predominantly Mexican fete, although parallels can be drawn to All Soul's Day. Chocolate and sweets form an important aspect of the festival, where people gift each other skulls made of chocolate or sugar.
Paul Symonds writes about Chocolate and Cioccolata and Chocolate Holidays
Article Source: http://EzineArticles.com/?expert=Paul_Symonds
Sunday, June 15, 2008
Chocolate and Caramel
CHOCOLATE CARAMELS
Mix together in a granite-ware saucepan half a pint of sugar, half a pint of molasses, half a pint of thick cream, one generous tablespoonful of butter, and four ounces of Walter Baker & Co.'s Premium No. 1 Chocolate. Place on the fire and stir until the mixture boils. Cook until a few drops of it will harden if dropped into ice-water; then pour into well-buttered pans, having the mixture about three-fourths of an inch deep. When nearly cold, mark into squares. It will take almost an hour to boil this in a granite-ware pan, but not half so long if cooked in an iron frying-pan. Stir frequently while boiling. The caramels must be put in a very cold place to harden.
SUGAR CHOCOLATE CARAMELS
Mix two cupfuls of sugar, three-fourths of a cupful of milk or cream, one generous tablespoonful of butter, and three ounces of Walter Baker & Co.'s Premium No. 1Chocolate . Place on the fire and cook, stirring often, until a little of the mixture, when dropped in ice-water, will harden; then stir in one-fourth of a cupful of sugar and one tablespoonful of vanilla, and pour into a well-buttered pan, having the mixture about three-fourths of an inch deep. When nearly cold, mark it off in squares, and put in a cold place to harden. These caramels are sugary and brittle, and can be made in the hottest weather without trouble. If a deep granite-ware saucepan be used for the boiling, it will take nearly an hour to cook the mixture; but if with an iron frying-pan, twenty or thirty minutes will suffice.
Hope you enjoy the delicious chocolate recipe! Don't stop at this, there are many more chocolate recipes you can learn to make at My Chocolate Heaven. My Chocolate Heaven is the best blog for chocolate recipes!
Article Source: http://EzineArticles.com/?expert=Abbas_Shareef
Mix together in a granite-ware saucepan half a pint of sugar, half a pint of molasses, half a pint of thick cream, one generous tablespoonful of butter, and four ounces of Walter Baker & Co.'s Premium No. 1 Chocolate. Place on the fire and stir until the mixture boils. Cook until a few drops of it will harden if dropped into ice-water; then pour into well-buttered pans, having the mixture about three-fourths of an inch deep. When nearly cold, mark into squares. It will take almost an hour to boil this in a granite-ware pan, but not half so long if cooked in an iron frying-pan. Stir frequently while boiling. The caramels must be put in a very cold place to harden.
SUGAR CHOCOLATE CARAMELS
Mix two cupfuls of sugar, three-fourths of a cupful of milk or cream, one generous tablespoonful of butter, and three ounces of Walter Baker & Co.'s Premium No. 1Chocolate . Place on the fire and cook, stirring often, until a little of the mixture, when dropped in ice-water, will harden; then stir in one-fourth of a cupful of sugar and one tablespoonful of vanilla, and pour into a well-buttered pan, having the mixture about three-fourths of an inch deep. When nearly cold, mark it off in squares, and put in a cold place to harden. These caramels are sugary and brittle, and can be made in the hottest weather without trouble. If a deep granite-ware saucepan be used for the boiling, it will take nearly an hour to cook the mixture; but if with an iron frying-pan, twenty or thirty minutes will suffice.
Hope you enjoy the delicious chocolate recipe! Don't stop at this, there are many more chocolate recipes you can learn to make at My Chocolate Heaven. My Chocolate Heaven is the best blog for chocolate recipes!
Article Source: http://EzineArticles.com/?expert=Abbas_Shareef
Chocolate Creme Recipes
CHOCOLATE CREAMS, No. 1
Beat the whites of two eggs to a stiff froth. Gradually beat into this two cupfuls of confectioners' sugar. If the eggs be large, it may take a little more sugar. Flavor with half a teaspoonful of vanilla, and work well. Now roll into little balls, and drop on a slightly buttered platter. Let the balls stand for an hour or more. Shave five ounces of Walter Baker & Co.'s Premium No. 1Chocolate and put into a small bowl, which place on the fire in a saucepan containing boiling water. When the chocolate is melted, take the saucepan to the table, and drop the creams into the chocolate one at a time, taking them out with a fork and dropping them gently on the buttered dish. It will take half an hour or more to harden the chocolate.
CHOCOLATE CREAMS, No. 2
For these creams you should make a fondant in this way: put into a granite-ware saucepan one cupful of water and two of granulated sugar-or a pound of loaf sugar. Stir until the sugar is nearly melted, then place on the fire and heat slowly, but do not stir the mixture. Watch carefully and note when it begins to boil. When the sugar has been boiling for ten minutes, take up a little of it and drop in ice-water. If it hardens enough to form a soft ball when rolled between the thumb and finger, it is cooked enough. Take the saucepan from the fire instantly, and set in a cool, dry place. When the syrup is so cool that the finger can be held in it comfortably, pour it into a bowl, and stir with a wooden spoon until it becomes thick and white. When it begins to look dry, and a little hard, take out the spoon, and work with the hand until the cream is soft and smooth. Flavor with a few drops of vanilla, and, after shaping, cover with chocolate, as directed in the preceding recipe.
Caution.-Do not stir the syrup while it is cooking, and be careful not to jar or shake the saucepan.
Be sure to remember to go to My Chocolate Heaven, the best blog for chocolate recipes!
Article Source: http://EzineArticles.com/?expert=Abbas_Shareef
Beat the whites of two eggs to a stiff froth. Gradually beat into this two cupfuls of confectioners' sugar. If the eggs be large, it may take a little more sugar. Flavor with half a teaspoonful of vanilla, and work well. Now roll into little balls, and drop on a slightly buttered platter. Let the balls stand for an hour or more. Shave five ounces of Walter Baker & Co.'s Premium No. 1Chocolate and put into a small bowl, which place on the fire in a saucepan containing boiling water. When the chocolate is melted, take the saucepan to the table, and drop the creams into the chocolate one at a time, taking them out with a fork and dropping them gently on the buttered dish. It will take half an hour or more to harden the chocolate.
CHOCOLATE CREAMS, No. 2
For these creams you should make a fondant in this way: put into a granite-ware saucepan one cupful of water and two of granulated sugar-or a pound of loaf sugar. Stir until the sugar is nearly melted, then place on the fire and heat slowly, but do not stir the mixture. Watch carefully and note when it begins to boil. When the sugar has been boiling for ten minutes, take up a little of it and drop in ice-water. If it hardens enough to form a soft ball when rolled between the thumb and finger, it is cooked enough. Take the saucepan from the fire instantly, and set in a cool, dry place. When the syrup is so cool that the finger can be held in it comfortably, pour it into a bowl, and stir with a wooden spoon until it becomes thick and white. When it begins to look dry, and a little hard, take out the spoon, and work with the hand until the cream is soft and smooth. Flavor with a few drops of vanilla, and, after shaping, cover with chocolate, as directed in the preceding recipe.
Caution.-Do not stir the syrup while it is cooking, and be careful not to jar or shake the saucepan.
Be sure to remember to go to My Chocolate Heaven, the best blog for chocolate recipes!
Article Source: http://EzineArticles.com/?expert=Abbas_Shareef
Health Benefits of Chocolate
There has been a lot of talk lately about the health benefits found in chocolate. New research is coming out talking about its positive effects regarding lowering blood pressure, regulating insulin levels in diabetics, helping pregnant women, dental health, cardiovascular, sleeplessness. The list goes on.
Before you go on a chocolate binge at your local grocery store, keep this in mind. All Chocolate is Not Created Equal!
Most candy bars and chocolate foods commonly found in grocery stores are not what you're looking for. These are typically high in refined (white) sugar, milk fats, and hydrogenated oils-ingredients that replace the truly healthful nutrients found in cocoa. It is basically Junk Food, and should be eaten in moderation.
Healthy Chocolate is totally different than store bought chocolate.
The true healthy chocolate products combine the antioxidant benefits of the finest, all-natural European cocoa powder and the Acai berry (Ah-Sigh-EE) from the Amazon Rain Forest. Healthy Chocolate is the perfect delivery system for the potent antioxidants in dark chocolate. The processed chocolate found in candy is laden with fat, wax, fillers, and sugar (not to mention that processing chocolate actually kills about 75% of its antioxidant capacity). Healthy chocolates contain completely natural, UNPROCESSED chocolate which retains 100% of its antioxidant and nutritional value!
With 10 times the antioxidants of grapes and over 7 times the antioxidants of blueberries, the Brazilian Acai berry (AH-sigh-EE) is considered to have the best nutritional value of any fruit on earth.
Healthy Chocolate vs. "Candy" Chocolate
The following list compares the Healthy chocolate to commercially produced "candy" chocolate products
The top healthy chocolate uses non alkalized, cold processed, premium grade cacao vs Candy Chocolate which generally uses low grade,alkalized and lecithinized cacao.
The top healthy chocolate contains no wax, fillers or added caffeine vs candy chocolate which contains various waxes, fillers and added caffeine.
The top healthy chocolate uses raw cane juice crystals, an unprocessed natural sweetener and crystalline fructose, a low glycemic (Gl 20), all natural sweetener, while still providing an exceptionally sweet taste. Contains natural cocoa butter vs candy chocolate which contains high amounts of refined sugar, the most detrimental ingredient in most chocolate candy. Substitutes milk solids and oils for cocoa butter.
The top healthy chocolate is exceptionally high in antioxidant content - in fact, possesses one of the highest ORAC scores of any product in the marketplace. vs candy chocolate where antioxidant content varies from product to product, but is typically low.
Below is a list of the Top Antioxidant Foods: ORAC Values of top antioxidant foods (per 100 grams) Unprocessed Cocoa powder 26,000, Acai Berry 18,500 Dark Chocolate 13,120, Prunes 5,770, Raisins 2,830, Blueberries 2,400, Blackberries 2,036, Strawberries 1,540, Spinach,Raw 1,260, Broccoli Florets 890, Red Grapes 739, Cherries 670. What is ORAC? ORAC stands for Oxygen Radical Absorbance Capacity. The USDA uses the ORAC scale to measure the antioxidant capacities of different foods.
What is the Acai Berry?
The Acai berry is relatively new to the North American USA market, but it has been consumed by millions in South America for hundreds of years, perhaps for thousands of years. The Acai berry tastes like a vibrant blend of berries and chocolate. Hidden within its royal purple pigment is the magic that makes it nature's perfect energy fruit. The Acai berry is packed full of antioxidants, amino acids and essential fatty acids. The Acai berry is considered nature's number one "superfood". The top healthy chocolate uses unprocessed cacao (cocoa) powder and the Acai Berry in all its products. Because the fermentation, drying, and roasting processes are closely monitored, healthy chocolate delivers the optimum amount of the antioxidants naturally found in the cacao (cocoa).
Do your research and look before you buy. Not all chocolate is healthy, but picking the right chocolate can be good for your health.
Article Source: http://EzineArticles.com/?expert=Jeffrey_Taylor
Before you go on a chocolate binge at your local grocery store, keep this in mind. All Chocolate is Not Created Equal!
Most candy bars and chocolate foods commonly found in grocery stores are not what you're looking for. These are typically high in refined (white) sugar, milk fats, and hydrogenated oils-ingredients that replace the truly healthful nutrients found in cocoa. It is basically Junk Food, and should be eaten in moderation.
Healthy Chocolate is totally different than store bought chocolate.
The true healthy chocolate products combine the antioxidant benefits of the finest, all-natural European cocoa powder and the Acai berry (Ah-Sigh-EE) from the Amazon Rain Forest. Healthy Chocolate is the perfect delivery system for the potent antioxidants in dark chocolate. The processed chocolate found in candy is laden with fat, wax, fillers, and sugar (not to mention that processing chocolate actually kills about 75% of its antioxidant capacity). Healthy chocolates contain completely natural, UNPROCESSED chocolate which retains 100% of its antioxidant and nutritional value!
With 10 times the antioxidants of grapes and over 7 times the antioxidants of blueberries, the Brazilian Acai berry (AH-sigh-EE) is considered to have the best nutritional value of any fruit on earth.
Healthy Chocolate vs. "Candy" Chocolate
The following list compares the Healthy chocolate to commercially produced "candy" chocolate products
The top healthy chocolate uses non alkalized, cold processed, premium grade cacao vs Candy Chocolate which generally uses low grade,alkalized and lecithinized cacao.
The top healthy chocolate contains no wax, fillers or added caffeine vs candy chocolate which contains various waxes, fillers and added caffeine.
The top healthy chocolate uses raw cane juice crystals, an unprocessed natural sweetener and crystalline fructose, a low glycemic (Gl 20), all natural sweetener, while still providing an exceptionally sweet taste. Contains natural cocoa butter vs candy chocolate which contains high amounts of refined sugar, the most detrimental ingredient in most chocolate candy. Substitutes milk solids and oils for cocoa butter.
The top healthy chocolate is exceptionally high in antioxidant content - in fact, possesses one of the highest ORAC scores of any product in the marketplace. vs candy chocolate where antioxidant content varies from product to product, but is typically low.
Below is a list of the Top Antioxidant Foods: ORAC Values of top antioxidant foods (per 100 grams) Unprocessed Cocoa powder 26,000, Acai Berry 18,500 Dark Chocolate 13,120, Prunes 5,770, Raisins 2,830, Blueberries 2,400, Blackberries 2,036, Strawberries 1,540, Spinach,Raw 1,260, Broccoli Florets 890, Red Grapes 739, Cherries 670. What is ORAC? ORAC stands for Oxygen Radical Absorbance Capacity. The USDA uses the ORAC scale to measure the antioxidant capacities of different foods.
What is the Acai Berry?
The Acai berry is relatively new to the North American USA market, but it has been consumed by millions in South America for hundreds of years, perhaps for thousands of years. The Acai berry tastes like a vibrant blend of berries and chocolate. Hidden within its royal purple pigment is the magic that makes it nature's perfect energy fruit. The Acai berry is packed full of antioxidants, amino acids and essential fatty acids. The Acai berry is considered nature's number one "superfood". The top healthy chocolate uses unprocessed cacao (cocoa) powder and the Acai Berry in all its products. Because the fermentation, drying, and roasting processes are closely monitored, healthy chocolate delivers the optimum amount of the antioxidants naturally found in the cacao (cocoa).
Do your research and look before you buy. Not all chocolate is healthy, but picking the right chocolate can be good for your health.
Article Source: http://EzineArticles.com/?expert=Jeffrey_Taylor
Thursday, June 12, 2008
Choosing the Right Kind of Chocolate is Crucial For Massive Health Benefits
Chocolate is the new 'Black': Its making waves in all the health circles, as its health benefits appeal to medical and health practitioners with diverse educations and specialties. Laboratory studies reveal its potent anti-oxidant actions, and 'chocolate parties' reveal a great many other positive effects. We've all seen the surveys where many women would prefer chocolate over sex (this does not seem to be the case in European countries, however); add to this the results of an Italian study mentioning that women who eat chocolate have more sex, and the subject gets a little spicy. Spicy enough even to consider adding a healthy dose of chocolate to your life? Need more reasons? Its natural minerals makes your bones more dense, it prevents heart disease, its thought to attract abundance, and its full of mood-boosting and intelligence-boosting neurotransmitter precursors. Healthy, wealthy, wise and happy. So it is as easy and eating all the Hershey's bars you can get a hold of? Well, not quite...
Raw, unroasted chocolate IS A MUST to really reap the health benefits. Little of this fact is given weight in the mass-media's portrayal of chocolate's health benefits. There's a big difference in the chemical composition of un-roasted, naturally-dried chocolate when compared to 99% of the chocolate products available today. Nearly every single bar or drink, even at the large-chain heath food markets, is made from chocolate that's been roasted at high temperatures. 'Organic' does not mean raw; chocolate powder is not raw unless it says its raw. High-end organic hot cocoa drinks are still roasted, and likely processed with alkali to make them dissolve more easily. Why the roasting and processing? Because we've become accustom to chocolate looking and tasting like it has since our childhoods. Working with raw chocolate (called Cacao - note this is different than Cocoa!), like so many things that are really good for you, is best prepared at home using carefully selected ingredients. It's easy to do, and we'll include some recipes at the end. But first back to the question of why raw is better.
First the question of Caffeine. Many folks are sensitive to caffeine's effect on their nervous system. It raises blood pressure, shortens tempers and keeps people awake. And we all know chocolate has caffeine in it, right? But what form is it in? Research done by homeopaths indicates a significant difference on the stimulating effects of chocolate depending on whether it's been heated or not. A drink made with roasted beans evoked excitement of the nervous system that did not occur with unroasted chocolate. Alteration of chemical structures through heat is common, and occurs in the case of chocolate. The roasting process involves heating the beans between 250 and 350 degrees F for 30 minutes to 2 hours. Anecdotal reports of individuals moving from coffee or yerba mate as their morning drink to a cup of hot chocolate report gentle stimulating effects without anxiety, as their other drinks had produced. Even very sensitive people who do not do well with any form of caffeine report positive results with raw chocolate; nothing at all like the effects produced by coffee or caffeinated teas.
Next the question of anti-oxidants. Chocolate has been discovered to have exceptionally high quantities of important polyphenols. A study published in the Journal of Agriculture and Food Chemistry was titled: "Cocoa Has More Phenolic Phytochemicals and Higher Antioxidant Capacity than Teas and Red Wine." It's hard to argue with that. Here again the question of raw arises: One report notes that while roasted chocolate is made up of 5% antioxidants, when raw it contains twice as much at 10%. Another important note is the addition of milk to make milk chocolate. Research has shown that the addition of milk actually cancels-out the positive effects of the natural antioxidants. And milk may be one of the reasons many people seem to be allergic to chocolate, as lactose intolerance is fairly common. Another myth is some individuals break out when ingesting high amounts; reports indicate that raw chocolate does not cause this response, and that it may be the refined fats and sugars present in most chocolate products producing this effect.
Finally, the question of mood-enhancing neurochemicals and precursors. Chocolate contains significant quantities of the essential amino acid tryptophan. Tryptophan intake has recently been collated with neurogenesis, the development of new brain cells, and both long and short term memory. The presence of tryptophan is critical for the production of serotonin, a primary neurotransmitter associated with mood (Prozac works on the principal of enhancing the action of serotonin). Once in the body tryptophan reacts with vitamins B6 and B3 in the presence of magnesium (all present in raw chocolate) to produce serotonin. Enhanced serotonin function assists in diminishing anxiety and stress - ccording to Dr. Gabriel Cousens, serotonin is literally our "stress-defense shield." Tryptophan is heat sensitive and is often deficient in many cooked-food diets, even when animal protein intake is high. In addition to tryptophan (but not heat sensitive) chocolate also contains PEA, the 'love hormone' and Anandamide the 'bliss chemical'.
Convinced? Ready for a little raw rain-forest power? First its critical to find a good source; make sure the chocolate you're buying is raw - it's most often labeled as 'Cacao', the name for the raw chocolate beans and the tree on which they grow. Cacao nibs are small pieces of unprocessed beans that can be eaten straight, or mixed with other healthy snacks like Gogi berries. But the best-loved raw chocolate preparation is the original drink of hot chocolate. Now it won't be hot enough for long enough to convert any chemicals or to cook your preparation, just to make it a warm comforting drink - and of course, heating the water isn't necessary at all (though in recipes calling for Coconut oil, it helps to blend the oil into the drink). So to make a cup, use powdered raw cacao (grinding the nibs or beans in a coffee grinder can work, though you'll find this challenging as the natural oils in the chocolate will heat up and liquefy before the grinding is complete, leaving little crunchy bits). Put one or two tablespoons powdered chocolate, 1 to 2 teaspoons raw dark agave nectar (a low-glycemic index natural sweetner) and 1 to 2 teaspoons of Coconut oil in a blender. Add 8 to 12 ounces almost-boiling water and blend for 10 seconds. That's it! You'll find your personal favorite formula after a few preparations - more or less chocolate, oil, sweetener or water.
There are many, many recipes available online and in books about raw chocolate. Some favorite additions to the drink are Maca (Peruvian Ginseng), essential oils like Vanilla, Peppermint or Orange (just one drop is often enough) or a little powdered cinnamon. Your own raw bars are very easy to make, really just by omitting the water and adjusting the oil and sweetener ratios to make a thick chocolate paste. Add some chopped nuts if you like, press into a casserole dish and put it in the refrigerator long enough to make it firm. Experiment; it's chocolate! You're supposed to have fun. And with raw chocolate, it might be the most fun you can have eating while positively benefiting your health.
Article Source: http://EzineArticles.com/?expert=Michael_South
Raw, unroasted chocolate IS A MUST to really reap the health benefits. Little of this fact is given weight in the mass-media's portrayal of chocolate's health benefits. There's a big difference in the chemical composition of un-roasted, naturally-dried chocolate when compared to 99% of the chocolate products available today. Nearly every single bar or drink, even at the large-chain heath food markets, is made from chocolate that's been roasted at high temperatures. 'Organic' does not mean raw; chocolate powder is not raw unless it says its raw. High-end organic hot cocoa drinks are still roasted, and likely processed with alkali to make them dissolve more easily. Why the roasting and processing? Because we've become accustom to chocolate looking and tasting like it has since our childhoods. Working with raw chocolate (called Cacao - note this is different than Cocoa!), like so many things that are really good for you, is best prepared at home using carefully selected ingredients. It's easy to do, and we'll include some recipes at the end. But first back to the question of why raw is better.
First the question of Caffeine. Many folks are sensitive to caffeine's effect on their nervous system. It raises blood pressure, shortens tempers and keeps people awake. And we all know chocolate has caffeine in it, right? But what form is it in? Research done by homeopaths indicates a significant difference on the stimulating effects of chocolate depending on whether it's been heated or not. A drink made with roasted beans evoked excitement of the nervous system that did not occur with unroasted chocolate. Alteration of chemical structures through heat is common, and occurs in the case of chocolate. The roasting process involves heating the beans between 250 and 350 degrees F for 30 minutes to 2 hours. Anecdotal reports of individuals moving from coffee or yerba mate as their morning drink to a cup of hot chocolate report gentle stimulating effects without anxiety, as their other drinks had produced. Even very sensitive people who do not do well with any form of caffeine report positive results with raw chocolate; nothing at all like the effects produced by coffee or caffeinated teas.
Next the question of anti-oxidants. Chocolate has been discovered to have exceptionally high quantities of important polyphenols. A study published in the Journal of Agriculture and Food Chemistry was titled: "Cocoa Has More Phenolic Phytochemicals and Higher Antioxidant Capacity than Teas and Red Wine." It's hard to argue with that. Here again the question of raw arises: One report notes that while roasted chocolate is made up of 5% antioxidants, when raw it contains twice as much at 10%. Another important note is the addition of milk to make milk chocolate. Research has shown that the addition of milk actually cancels-out the positive effects of the natural antioxidants. And milk may be one of the reasons many people seem to be allergic to chocolate, as lactose intolerance is fairly common. Another myth is some individuals break out when ingesting high amounts; reports indicate that raw chocolate does not cause this response, and that it may be the refined fats and sugars present in most chocolate products producing this effect.
Finally, the question of mood-enhancing neurochemicals and precursors. Chocolate contains significant quantities of the essential amino acid tryptophan. Tryptophan intake has recently been collated with neurogenesis, the development of new brain cells, and both long and short term memory. The presence of tryptophan is critical for the production of serotonin, a primary neurotransmitter associated with mood (Prozac works on the principal of enhancing the action of serotonin). Once in the body tryptophan reacts with vitamins B6 and B3 in the presence of magnesium (all present in raw chocolate) to produce serotonin. Enhanced serotonin function assists in diminishing anxiety and stress - ccording to Dr. Gabriel Cousens, serotonin is literally our "stress-defense shield." Tryptophan is heat sensitive and is often deficient in many cooked-food diets, even when animal protein intake is high. In addition to tryptophan (but not heat sensitive) chocolate also contains PEA, the 'love hormone' and Anandamide the 'bliss chemical'.
Convinced? Ready for a little raw rain-forest power? First its critical to find a good source; make sure the chocolate you're buying is raw - it's most often labeled as 'Cacao', the name for the raw chocolate beans and the tree on which they grow. Cacao nibs are small pieces of unprocessed beans that can be eaten straight, or mixed with other healthy snacks like Gogi berries. But the best-loved raw chocolate preparation is the original drink of hot chocolate. Now it won't be hot enough for long enough to convert any chemicals or to cook your preparation, just to make it a warm comforting drink - and of course, heating the water isn't necessary at all (though in recipes calling for Coconut oil, it helps to blend the oil into the drink). So to make a cup, use powdered raw cacao (grinding the nibs or beans in a coffee grinder can work, though you'll find this challenging as the natural oils in the chocolate will heat up and liquefy before the grinding is complete, leaving little crunchy bits). Put one or two tablespoons powdered chocolate, 1 to 2 teaspoons raw dark agave nectar (a low-glycemic index natural sweetner) and 1 to 2 teaspoons of Coconut oil in a blender. Add 8 to 12 ounces almost-boiling water and blend for 10 seconds. That's it! You'll find your personal favorite formula after a few preparations - more or less chocolate, oil, sweetener or water.
There are many, many recipes available online and in books about raw chocolate. Some favorite additions to the drink are Maca (Peruvian Ginseng), essential oils like Vanilla, Peppermint or Orange (just one drop is often enough) or a little powdered cinnamon. Your own raw bars are very easy to make, really just by omitting the water and adjusting the oil and sweetener ratios to make a thick chocolate paste. Add some chopped nuts if you like, press into a casserole dish and put it in the refrigerator long enough to make it firm. Experiment; it's chocolate! You're supposed to have fun. And with raw chocolate, it might be the most fun you can have eating while positively benefiting your health.
Article Source: http://EzineArticles.com/?expert=Michael_South
Wednesday, June 11, 2008
Chocolate Pudding Day - Celebrate It
The increasing percentage of people diagnosed with diabetes notwithstanding, people take to chocolate pudding as sunflowers take to sunshine. Describing chocolate pudding as popular with the masses is an under statement. These goodies made of mouth-watering chocolate are a favorite of children and adults alike. Chocolate pudding's popularity is definitely on an upswing, even though several decades have passed since it's creation.
The alluring taste of the product led to chocolate pudding being considered a staple food of teenagers. Adults have not been able to keep their hands off them, though they have strongly voiced their dissent against a grub that has a high sugar quotient. Let's put it that chocolate pudding is a necessary evil for many. They want to get away from it because of the high calorie content; at the same time, they want to savor the strange tingling sensation that spreads to your brain when you take the first delicious spoonful. Really, the stuff temptations are made of!
Chocolate pudding owes it origins to the chocolate custard. Chocolate pudding is a variation of the more traditional chocolate custard. The dish was invented by Meredith, Helenna and Mary. During the early years of chocolate pudding, it was considered a food item suitable for children who have a weak physical disposition. It was so because of the high calories, and therefore energy, quotient contained in chocolate. Later it became an item that found mention in the dessert menu of all self-respecting eateries. General Foods introduced the chocolate pudding mix in 1934 and it became famous as "Jell-O Chocolate Pudding" in 1936.
With health food adapting to the demands of the modern world and its holier-than-thou diet charts doing the round of every health clinic, gulping down dollops of chocolate pudding is no longer a trend that anyone wants to follow or start. People have woken up to the fact that one spoonful of chocolate pudding translates to roughly half-an-hour of exercise. So they try to keep the extra calories away by depriving themselves of one of the most alluring tastes that one can provide to one's taste buds. There are some exceptions of course, like yours truly! We strongly vote in favor of our dear chocolate pudding, no matter how many hours we need to fight it out at the gym to get the redundant calories off our systems!
Celebrate Chocolate Pudding Day on June 26th with a lot of fanfare, as the day definitely is a toast to one of the most popular fast-food items. Trivial it may seem to the purists when they hear of days being named after food-items which to their perception are sold in the back-streets, but they have always been the same. You and I need not be burdened by their learned views. We go out there on Chocolate Pudding Day, have plenty of them and plan when to have them next. Calories and critics can keep up their fret and fume!
Article Source: http://EzineArticles.com/?expert=Dorothy_M_Smith
The alluring taste of the product led to chocolate pudding being considered a staple food of teenagers. Adults have not been able to keep their hands off them, though they have strongly voiced their dissent against a grub that has a high sugar quotient. Let's put it that chocolate pudding is a necessary evil for many. They want to get away from it because of the high calorie content; at the same time, they want to savor the strange tingling sensation that spreads to your brain when you take the first delicious spoonful. Really, the stuff temptations are made of!
Chocolate pudding owes it origins to the chocolate custard. Chocolate pudding is a variation of the more traditional chocolate custard. The dish was invented by Meredith, Helenna and Mary. During the early years of chocolate pudding, it was considered a food item suitable for children who have a weak physical disposition. It was so because of the high calories, and therefore energy, quotient contained in chocolate. Later it became an item that found mention in the dessert menu of all self-respecting eateries. General Foods introduced the chocolate pudding mix in 1934 and it became famous as "Jell-O Chocolate Pudding" in 1936.
With health food adapting to the demands of the modern world and its holier-than-thou diet charts doing the round of every health clinic, gulping down dollops of chocolate pudding is no longer a trend that anyone wants to follow or start. People have woken up to the fact that one spoonful of chocolate pudding translates to roughly half-an-hour of exercise. So they try to keep the extra calories away by depriving themselves of one of the most alluring tastes that one can provide to one's taste buds. There are some exceptions of course, like yours truly! We strongly vote in favor of our dear chocolate pudding, no matter how many hours we need to fight it out at the gym to get the redundant calories off our systems!
Celebrate Chocolate Pudding Day on June 26th with a lot of fanfare, as the day definitely is a toast to one of the most popular fast-food items. Trivial it may seem to the purists when they hear of days being named after food-items which to their perception are sold in the back-streets, but they have always been the same. You and I need not be burdened by their learned views. We go out there on Chocolate Pudding Day, have plenty of them and plan when to have them next. Calories and critics can keep up their fret and fume!
Article Source: http://EzineArticles.com/?expert=Dorothy_M_Smith
Is Dark Chocolate Good For Your Health?
As you hear the name "chocolate" your mouth starts to water! You are drawn to the awesome and stimulating taste of dark chocolate. At the same time you are worried about how eating too much could negatively effect you. But you must know, recent studies have proven that it is high in cocoa can provide potential health benefits. So go ahead and treat yourself to the great taste of chocoalte.
Scientists are starting to prove that some of the myths related to the dangerous effects of eating too much are not true. It is not true that eating too much will rot your healthy teeth. It also does not trigger migraine headaches and does not cause acne or makes it worse.
In fact, researches have proved that it has properties that work against sugar that tends to produce oral bacteria that can cause dental decay. Researchers have found that it is beneficial to you in aloft of ways. It releases endorphins in the brain that acts the same as a pain releiver. It will also will increase your appetite without gaining weight and reduces the risk of heart disease and cancer!
Chocolate rich in cocoa solids are now regarded to have properties that are beneficial to health. Cocoa is an excellent source of Polyphenols. Polyphenols are very good antioxidants that destroy free radicals in the body. Free radicals are dangerous to the human body and can cause some serious diseases like cancer and heart diseases.
Dark chocolates that are rich in flavanol have a large amount of nitric oxide. Nitric oxides are very important to human health. They resist cardiovascular diseases and help in maintaining healthy blood pressure. Also flavonol rich chocolates act similar to low dose aspirin. They promote a healthy blood flow and reduce the risk of heart attack and blood's ability to clot in the arteries and veins.
It also contains essential trace elements and nutrients that are good for you. Chocolate is made from cocoa which is the richest source of magnesium. Magnesium is a necessity for you, as deficiency in magnesium may lead to hypertension, diabetes, heart disease, joint problems and also pre-menstrual tension. It is also rich in iron, calcium, potassium and vitamins A, B1, C, D and E.
Before you grab a chocolate bar, you must know what it is good for your health! When cocoa is processed into chocolate products, it undergoes several processes to reduce its pungent taste. The pungent taste is due to the presence of flavonols. The more it is processed ,more flavonols are lost. Dark chocolate is reported to have highest level of polyphenols. So it is better to choose dark chocolates over milk chocolates.
To learn more about the benefits of dark chocolate, visit the Xocai Healthy Chocolate website.
Steve Catlett is a top internet income earner that works with new marketers from around the world. He is successful in educating others to excel in the internet marketing world.
Article Source: http://EzineArticles.com/?expert=Steve_Catlett
Scientists are starting to prove that some of the myths related to the dangerous effects of eating too much are not true. It is not true that eating too much will rot your healthy teeth. It also does not trigger migraine headaches and does not cause acne or makes it worse.
In fact, researches have proved that it has properties that work against sugar that tends to produce oral bacteria that can cause dental decay. Researchers have found that it is beneficial to you in aloft of ways. It releases endorphins in the brain that acts the same as a pain releiver. It will also will increase your appetite without gaining weight and reduces the risk of heart disease and cancer!
Chocolate rich in cocoa solids are now regarded to have properties that are beneficial to health. Cocoa is an excellent source of Polyphenols. Polyphenols are very good antioxidants that destroy free radicals in the body. Free radicals are dangerous to the human body and can cause some serious diseases like cancer and heart diseases.
Dark chocolates that are rich in flavanol have a large amount of nitric oxide. Nitric oxides are very important to human health. They resist cardiovascular diseases and help in maintaining healthy blood pressure. Also flavonol rich chocolates act similar to low dose aspirin. They promote a healthy blood flow and reduce the risk of heart attack and blood's ability to clot in the arteries and veins.
It also contains essential trace elements and nutrients that are good for you. Chocolate is made from cocoa which is the richest source of magnesium. Magnesium is a necessity for you, as deficiency in magnesium may lead to hypertension, diabetes, heart disease, joint problems and also pre-menstrual tension. It is also rich in iron, calcium, potassium and vitamins A, B1, C, D and E.
Before you grab a chocolate bar, you must know what it is good for your health! When cocoa is processed into chocolate products, it undergoes several processes to reduce its pungent taste. The pungent taste is due to the presence of flavonols. The more it is processed ,more flavonols are lost. Dark chocolate is reported to have highest level of polyphenols. So it is better to choose dark chocolates over milk chocolates.
To learn more about the benefits of dark chocolate, visit the Xocai Healthy Chocolate website.
Steve Catlett is a top internet income earner that works with new marketers from around the world. He is successful in educating others to excel in the internet marketing world.
Article Source: http://EzineArticles.com/?expert=Steve_Catlett
Chocolate and Health
Dark chocolate is rich in cocoa cholesterol battling antioxidants help fight of factors associated with heart attacks and stroke. Antioxidants that are found in chocolate are called flavonoids. Flavonoids have shown to slow the processing of bad LDL cholesterol into material that clogs arteries. Flavonoids have also shown to make blood platelets less likely to clump and cause clots. These types of antioxidants can also be found in grape juice and green tea.
Dark chocolate which is usually a bit more expensive and not quite as sweet, is the richest in flavonoids because of the way it is processed. It is a more concentrated chocolate than milk chocolate. It contains less sugars and fillers which gives it the stronger chocolate taste and a greater amount of flavonoids. Milk chocolate, which also has added butterfat, contains less flavonoids. Cocoa powder and chocolate syrups are processed in a method that removes most of the flavonoids.
Researches have also found that dark chocolate has helped in the fight against high blood pressure. The same antioxidants that fight heart attack and stroke have also helped people lower their blood pressure. The chocolate that was used had a high amount of unprocessed cocoa as the main ingredient.
The key to good health is a well balanced diet with plenty of exercise. Adding chocolate to your diet will only help in the aid of good health. Results may vary between people, but adding it to your diet can only benefit and help your bodies overall health.
To learn more about the benefits of dark chocolate, visit the Xocai Healthy Chocolate website.
Steve Catlett is a top internet income earner that works with new marketers from around the world. He is successful in educating others to excel in the internet marketing world.
Article Source: http://EzineArticles.com/?expert=Steve_Catlett
h
Dark chocolate which is usually a bit more expensive and not quite as sweet, is the richest in flavonoids because of the way it is processed. It is a more concentrated chocolate than milk chocolate. It contains less sugars and fillers which gives it the stronger chocolate taste and a greater amount of flavonoids. Milk chocolate, which also has added butterfat, contains less flavonoids. Cocoa powder and chocolate syrups are processed in a method that removes most of the flavonoids.
Researches have also found that dark chocolate has helped in the fight against high blood pressure. The same antioxidants that fight heart attack and stroke have also helped people lower their blood pressure. The chocolate that was used had a high amount of unprocessed cocoa as the main ingredient.
The key to good health is a well balanced diet with plenty of exercise. Adding chocolate to your diet will only help in the aid of good health. Results may vary between people, but adding it to your diet can only benefit and help your bodies overall health.
To learn more about the benefits of dark chocolate, visit the Xocai Healthy Chocolate website.
Steve Catlett is a top internet income earner that works with new marketers from around the world. He is successful in educating others to excel in the internet marketing world.
Article Source: http://EzineArticles.com/?expert=Steve_Catlett
h
Fabulous Belgian Chocolate Fountains - a Wedding Review
At a local wedding our breath was taken away by a most delicious chocolate fountain. The fountain was a great talking point and kept both the children and adults more than happy. A real treat for us all! We discovered that the best fountains use Belgian chocolate and not a chocolate and oil mix. That was our first lesson. Like all chocolate, there is expensive and delicious, mid price and just plain awful. You have to ask what chocolate is being used and if oil is added, what type of oil (this is sometimes necessary to keep the chocolate flowing).
Belgian Chocolate Fountains
The Chocolate Fountains provided something a little different at this wedding and if you are in the London and Essex area, we would recommend you include a Belgian Chocolate Fountain in your event. It can be tailored to your needs with different chocolate flavors. It also can be altered to meet dietary requirements and personal preferences.
At What kind of events can Chocolate Fountains be Used?
These exclusive Belgian Chocolate Fountains can be enjoyed at your wedding or other special event for example, christenings, birthdays, corporate events, conferences, trade shows and private functions. The whole of the London and Essex areas can be catered for and companies can provide for a range of parties from 2 to 2000 guests!
Try Dipping Palm Fruits for Extra Zing!
There is a whole range of tasty treats to dip in the Chocolate Fountain but consider our surprise when we saw a Palm made out of Fruits which was a colourful and edible surprise. The Palm Tree of fruits stands 50" (127cm) tall and the trunk is made up of approximately 500 bite size pieces of exotic fresh fruit. The fruit used included melon, pineapple, coconut, kiwi, strawberries and grapes to name a few. For the children at the wedding or for guests with a sweet tooth, the fruit can be replaced with sweets if you prefer such as; marshmallows, creamy vanilla fudge, jelly babies, sweet bananas and many more.
What types of Chocolate was available?
What was not there was more the question. Besides the usual flavours of plain, milk and white chocolate, The Chocolate Fountain suppliers can also provide the following flavours or chocolate; orange, strawberry, lemon and lime, caramel, hazelnut and honey. These additional flavours do not come with an additional cost!
Staff and Hygiene are very important.
All the staff were elegantly dressed and prepared to wear outfits to suit the event, i.e. black tie. The staff add value and style to the wedding at no extra cost and ensure all your guests can feast on the Fountain safely and hygienically. The machines were the best made Chocolate Fountains which had been fully PAT tested and the company held a full Public Liability Insurance. Hygiene and customers health was taken very seriously so all the staff were fully trained in these areas and the Company was registered with the Food Standards Agency.
This was an aspect of Chocolate Fountains that we had never thought of and we made notes of this to ensure that any Fountains we may hire come from a fully compliant company.
Belgian Chocolate Fountains give Weddings that WOW effect
If you are planning your special day, be sure to include a Belgian Chocolate Fountain if you are in the London and Essex area. Make your event unique, colourful, tasty and a real talking point with family, friends and colleagues. Most importantly make sure that their health is protected while they are having fun.
Di Chapman is a support and marketing specialist helping small companies in the UK and France. She won 2 awards for her E-Commerce marketing in the UK and now enjoys life at a slower pace. Great for her love of food but not so good for her figure. She is totally addicted to chocolate and so had to put 'pen to paper' once she had seen a Chocolate Fountain. Di still works helping homeworkers start up their own businesses and become independent.
Article Source: http://EzineArticles.com/?expert=Di_Chapman
Belgian Chocolate Fountains
The Chocolate Fountains provided something a little different at this wedding and if you are in the London and Essex area, we would recommend you include a Belgian Chocolate Fountain in your event. It can be tailored to your needs with different chocolate flavors. It also can be altered to meet dietary requirements and personal preferences.
At What kind of events can Chocolate Fountains be Used?
These exclusive Belgian Chocolate Fountains can be enjoyed at your wedding or other special event for example, christenings, birthdays, corporate events, conferences, trade shows and private functions. The whole of the London and Essex areas can be catered for and companies can provide for a range of parties from 2 to 2000 guests!
Try Dipping Palm Fruits for Extra Zing!
There is a whole range of tasty treats to dip in the Chocolate Fountain but consider our surprise when we saw a Palm made out of Fruits which was a colourful and edible surprise. The Palm Tree of fruits stands 50" (127cm) tall and the trunk is made up of approximately 500 bite size pieces of exotic fresh fruit. The fruit used included melon, pineapple, coconut, kiwi, strawberries and grapes to name a few. For the children at the wedding or for guests with a sweet tooth, the fruit can be replaced with sweets if you prefer such as; marshmallows, creamy vanilla fudge, jelly babies, sweet bananas and many more.
What types of Chocolate was available?
What was not there was more the question. Besides the usual flavours of plain, milk and white chocolate, The Chocolate Fountain suppliers can also provide the following flavours or chocolate; orange, strawberry, lemon and lime, caramel, hazelnut and honey. These additional flavours do not come with an additional cost!
Staff and Hygiene are very important.
All the staff were elegantly dressed and prepared to wear outfits to suit the event, i.e. black tie. The staff add value and style to the wedding at no extra cost and ensure all your guests can feast on the Fountain safely and hygienically. The machines were the best made Chocolate Fountains which had been fully PAT tested and the company held a full Public Liability Insurance. Hygiene and customers health was taken very seriously so all the staff were fully trained in these areas and the Company was registered with the Food Standards Agency.
This was an aspect of Chocolate Fountains that we had never thought of and we made notes of this to ensure that any Fountains we may hire come from a fully compliant company.
Belgian Chocolate Fountains give Weddings that WOW effect
If you are planning your special day, be sure to include a Belgian Chocolate Fountain if you are in the London and Essex area. Make your event unique, colourful, tasty and a real talking point with family, friends and colleagues. Most importantly make sure that their health is protected while they are having fun.
Di Chapman is a support and marketing specialist helping small companies in the UK and France. She won 2 awards for her E-Commerce marketing in the UK and now enjoys life at a slower pace. Great for her love of food but not so good for her figure. She is totally addicted to chocolate and so had to put 'pen to paper' once she had seen a Chocolate Fountain. Di still works helping homeworkers start up their own businesses and become independent.
Article Source: http://EzineArticles.com/?expert=Di_Chapman
Tuesday, June 10, 2008
Chocolate Recipes
CHOCOLATE BLANC-MANGE
Put one quart of milk in the double-boiler, and place on the fire. Sprinkle into it one level tablespoonful of sea-moss farina. Cover, and cook until the mixture looks white, stirring frequently.
It will take about twenty minutes. While the milk and farina are cooking, shave two ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it into a small pan with four tablespoonfuls
of sugar and two of boiling water.
Stir over a hot fire until smooth and glossy, then stir into the cooked mixture. Add a saltspoonful of salt and a teaspoonful of vanilla. Strain, and turn into a mould that has been rinsed in cold water.
Set the mould in a cold place, and do not disturb it until the blanc-mange is cold and firm. Serve with sugar and cream.
CHOCOLATE CREAM RENVERSEE
Use one quart of milk, seven eggs, half a pint of sugar, one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, half a teaspoonful of salt.
Put the milk on the fire in the double-boiler. Shave the chocolate, and put it in a small pan with three tablespoonfuls of the sugar and one of boiling water.
Stir over a hot fire until smooth and glossy; then stir into the hot milk, and take the milk from the fire to cool.
Put three tablespoonfuls of sugar into a charlotte-mould that will hold a little more than a quart, and place on the stove. When the sugar melts and begins to smoke, move the mould round and round, to coat it with the burnt sugar, then place on the table.
Beat together the remainder of the sugar, the eggs, and the salt. Add the cold milk and chocolate to the mixture, and after straining into the charlotte-mould, place in a deep pan, with enough tepid water to come nearly to the top of the mould. Bake in a moderate oven until firm in the center.
Test the cream by running a knife through the center. If firm and smooth, it is done. It will take forty or forty-five minutes to cook.
When icy-cold, turn on a flat dish. Serve with whipped cream that has been flavored with sugar and vanilla.
Article Source: http://EzineArticles.com/?expert=Andre_Widodo
Put one quart of milk in the double-boiler, and place on the fire. Sprinkle into it one level tablespoonful of sea-moss farina. Cover, and cook until the mixture looks white, stirring frequently.
It will take about twenty minutes. While the milk and farina are cooking, shave two ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it into a small pan with four tablespoonfuls
of sugar and two of boiling water.
Stir over a hot fire until smooth and glossy, then stir into the cooked mixture. Add a saltspoonful of salt and a teaspoonful of vanilla. Strain, and turn into a mould that has been rinsed in cold water.
Set the mould in a cold place, and do not disturb it until the blanc-mange is cold and firm. Serve with sugar and cream.
CHOCOLATE CREAM RENVERSEE
Use one quart of milk, seven eggs, half a pint of sugar, one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, half a teaspoonful of salt.
Put the milk on the fire in the double-boiler. Shave the chocolate, and put it in a small pan with three tablespoonfuls of the sugar and one of boiling water.
Stir over a hot fire until smooth and glossy; then stir into the hot milk, and take the milk from the fire to cool.
Put three tablespoonfuls of sugar into a charlotte-mould that will hold a little more than a quart, and place on the stove. When the sugar melts and begins to smoke, move the mould round and round, to coat it with the burnt sugar, then place on the table.
Beat together the remainder of the sugar, the eggs, and the salt. Add the cold milk and chocolate to the mixture, and after straining into the charlotte-mould, place in a deep pan, with enough tepid water to come nearly to the top of the mould. Bake in a moderate oven until firm in the center.
Test the cream by running a knife through the center. If firm and smooth, it is done. It will take forty or forty-five minutes to cook.
When icy-cold, turn on a flat dish. Serve with whipped cream that has been flavored with sugar and vanilla.
Article Source: http://EzineArticles.com/?expert=Andre_Widodo
Sunday, June 8, 2008
Making Chocolate From Molds
In the late 1800's, chocolate makers already used molds made from metal. This made it possible to shape them either as flat or three dimensional. Plastic soon replaced that as these were expensive to produce making it possible for amateur chocolatiers to make these at home.
When you buy chocolate molds from the craft store, make sure that this is made from strong plastic that has intricate designs so the finished product will come out beautifully after it comes out of the freezer.
Remember that this must never be washed using soap as this can mare the taste of the chocolate. You should simply use hot water and then dry it thoroughly using a dry cloth.
Each time you use the plastic mold, make sure to wipe it clean. Greasing, spraying or dusting is not needed as this will ruin the appearance of the finished candy.
But there is an exception to that rule. If you will be mixing your chocolate with some marshmallows, candy sprinkles, jellies or cooked candies, then you must first grease or spray the chocolate mold with oiling spray. This will make the chocolate easy to remove from the mold and if you are going to make another batch, the good news is that you only have to oil spray it once.
Next thing you need to learn is how to properly put chocolate filling into the plastic sheet. For that, you use a regular teaspoon and fill each cavity with chocolate. Some of the chocolate might spill out but don't worry because you can clean that up later on.
There may be some air bubbles trapped within the chocolate. To release it, tap the filled mold on the counter to settle the chocolate. Another way is to hold the mold horizontally then gently drop it on the counter. You will probably have to do this several times until there all the air bubbles have been removed.
When the chocolate is ready, this is the time that you put this in the freezer. This is because it is the coolest place in the house taking it less time for the chocolate to harden so you can reuse the mold if you are making another batch of chocolates.
You will know when the chocolates are ready by looking at the back side of the mold. If the cavity appears to be graying, this means that the second you turn this over, the chocolate will easily fall off to the tray.
If it doesn't fall off on its own, you can tap it firmly. If this does not work, perhaps it needs a little more cooling time in the freezer so put it back in for a few minutes and then try again.
If you happen to have some leftovers from filling the mold, don't throw it away because you can use it again in the future. Just wait for the chocolate to harden so you can scrape it off and then wrap it in waxed paper.
You don't always need to make chocolate creations from molds even if this is the conventional way of doing it. The other option is to dip it in with other things like cookies or fruits so you have your own chocolate fondue as part of your dessert.
Article Source: http://EzineArticles.com/?expert=Carlos_Montenegro
When you buy chocolate molds from the craft store, make sure that this is made from strong plastic that has intricate designs so the finished product will come out beautifully after it comes out of the freezer.
Remember that this must never be washed using soap as this can mare the taste of the chocolate. You should simply use hot water and then dry it thoroughly using a dry cloth.
Each time you use the plastic mold, make sure to wipe it clean. Greasing, spraying or dusting is not needed as this will ruin the appearance of the finished candy.
But there is an exception to that rule. If you will be mixing your chocolate with some marshmallows, candy sprinkles, jellies or cooked candies, then you must first grease or spray the chocolate mold with oiling spray. This will make the chocolate easy to remove from the mold and if you are going to make another batch, the good news is that you only have to oil spray it once.
Next thing you need to learn is how to properly put chocolate filling into the plastic sheet. For that, you use a regular teaspoon and fill each cavity with chocolate. Some of the chocolate might spill out but don't worry because you can clean that up later on.
There may be some air bubbles trapped within the chocolate. To release it, tap the filled mold on the counter to settle the chocolate. Another way is to hold the mold horizontally then gently drop it on the counter. You will probably have to do this several times until there all the air bubbles have been removed.
When the chocolate is ready, this is the time that you put this in the freezer. This is because it is the coolest place in the house taking it less time for the chocolate to harden so you can reuse the mold if you are making another batch of chocolates.
You will know when the chocolates are ready by looking at the back side of the mold. If the cavity appears to be graying, this means that the second you turn this over, the chocolate will easily fall off to the tray.
If it doesn't fall off on its own, you can tap it firmly. If this does not work, perhaps it needs a little more cooling time in the freezer so put it back in for a few minutes and then try again.
If you happen to have some leftovers from filling the mold, don't throw it away because you can use it again in the future. Just wait for the chocolate to harden so you can scrape it off and then wrap it in waxed paper.
You don't always need to make chocolate creations from molds even if this is the conventional way of doing it. The other option is to dip it in with other things like cookies or fruits so you have your own chocolate fondue as part of your dessert.
Article Source: http://EzineArticles.com/?expert=Carlos_Montenegro
Gain Wealth, Not Weight, With Chocolate
What could be better than discovering that there are healthy chocolate companies?
I'm not talking about your ordinary, store bought chocolate. Healthy chocolate is different. While there are hundreds upon hundreds of impressive testimonials, there is no need to rely on them...because science is on our side. Thousands of studies that have already been published as well as new studies coming out almost every week are out there on line and in the news to back healthy chocolate. And there is research being conducted right now that is showing a decrease in blood pressure, cholesterol and weight with healthy chocolate.
While all dark chocolate has some benefits, researchers and physicians are careful to point out that many of those benefits are eliminated by the added fats, fillers, sugars, and waxes. Healthy chocolate has changed everything. The health benefits of raw cacao, Acai berry and blueberry combined into a single great tasting gourmet chocolate quickly becomes the healthiest food you can find. This is a product formulated without the added fat, wax, fillers, caffeine, preservatives and high-sugar content found in other chocolates. The result is real food nutrition instead of a candy.
Healthy chocolate that has a proprietary, patented "cold-press" process which provides a unique advantage in the marketplace. The cold process technique preserves the powerful nutritional elements of the raw cacao without sacrificing the taste, texture or sensory experience of gourmet chocolate. This proprietary process coupled with their proprietary formulation of Acai berry, blueberry and low-glycemic sweeteners, has created a health food in the form of real Belgium gourmet chocolate
People are amazingly receptive to hearing about "Healthy Chocolate". It's as if the combination of the two words has some magical hypnotic pull. It is a "show stopper"!
People become very open and anxious to learn more. And the more they learn, the more excited they become.
Almost everyone knows someone concerned about diabetes, heart health, losing weight, the effects of aging. Healthy chocolate can help!
Healthy chocolate is positioned ahead of the massive growth curve that is expected in the dark chocolate world. The Media is just beginning to discover dark chocolate. Each time a new positive scientific study about the health affects of chocolate is released, the media jump on the story. The attention has just begun and is likely to snowball over the next decade.
Media attention adds credibility to the healthy chocolate industry. Even when others read or hear about antioxidant stories - like the benefits of red wine - it prepares them for healthy chocolate and further validates the need for antioxidants in our diets.
To learn more about working from home, visit Brianne's Healthy Chocolate website.
Brianne Beaty is a successful home based business entrepeneur, speaker, and trainer. Her passions are helping people attain their goals of financial freedom and health. She has a degree in Dance and Communications with an emphasis in Media Management from San Diego State University. Brianne was a professional dancer in San Diego, L.A, and Portland. She also has been a director of fitness for five athletic clubs in the Oregon valley and continues to consult for the health and wellness industries.
Article Source: http://EzineArticles.com/?expert=Brianne_Beaty
I'm not talking about your ordinary, store bought chocolate. Healthy chocolate is different. While there are hundreds upon hundreds of impressive testimonials, there is no need to rely on them...because science is on our side. Thousands of studies that have already been published as well as new studies coming out almost every week are out there on line and in the news to back healthy chocolate. And there is research being conducted right now that is showing a decrease in blood pressure, cholesterol and weight with healthy chocolate.
While all dark chocolate has some benefits, researchers and physicians are careful to point out that many of those benefits are eliminated by the added fats, fillers, sugars, and waxes. Healthy chocolate has changed everything. The health benefits of raw cacao, Acai berry and blueberry combined into a single great tasting gourmet chocolate quickly becomes the healthiest food you can find. This is a product formulated without the added fat, wax, fillers, caffeine, preservatives and high-sugar content found in other chocolates. The result is real food nutrition instead of a candy.
Healthy chocolate that has a proprietary, patented "cold-press" process which provides a unique advantage in the marketplace. The cold process technique preserves the powerful nutritional elements of the raw cacao without sacrificing the taste, texture or sensory experience of gourmet chocolate. This proprietary process coupled with their proprietary formulation of Acai berry, blueberry and low-glycemic sweeteners, has created a health food in the form of real Belgium gourmet chocolate
People are amazingly receptive to hearing about "Healthy Chocolate". It's as if the combination of the two words has some magical hypnotic pull. It is a "show stopper"!
People become very open and anxious to learn more. And the more they learn, the more excited they become.
Almost everyone knows someone concerned about diabetes, heart health, losing weight, the effects of aging. Healthy chocolate can help!
Healthy chocolate is positioned ahead of the massive growth curve that is expected in the dark chocolate world. The Media is just beginning to discover dark chocolate. Each time a new positive scientific study about the health affects of chocolate is released, the media jump on the story. The attention has just begun and is likely to snowball over the next decade.
Media attention adds credibility to the healthy chocolate industry. Even when others read or hear about antioxidant stories - like the benefits of red wine - it prepares them for healthy chocolate and further validates the need for antioxidants in our diets.
To learn more about working from home, visit Brianne's Healthy Chocolate website.
Brianne Beaty is a successful home based business entrepeneur, speaker, and trainer. Her passions are helping people attain their goals of financial freedom and health. She has a degree in Dance and Communications with an emphasis in Media Management from San Diego State University. Brianne was a professional dancer in San Diego, L.A, and Portland. She also has been a director of fitness for five athletic clubs in the Oregon valley and continues to consult for the health and wellness industries.
Article Source: http://EzineArticles.com/?expert=Brianne_Beaty
Dark Chocolate Equals Health and Wealth
Can you imagine anything easier to talk about than chocolate?
Chocolate is craved more than any other food on the planet, 99% of people like it, 9 out of 10 people actually crave it, 50% of Americans say they can't live without it, the average American eats 12 lbs per year...the average Japanese citizen eats 20 lbs per year! Everybody is talking about the health benefits of chocolate...
Tammy Ansaldo of Stillwell, KN is raving about the health benefits. She said, "I have been struggling with elevated blood pressure for two years. My blood pressure typically ran 130/90 which was a cause for concern with my physician. He continued to monitor me during those two years and suggested that we begin antihypertensive medication if we couldn't lower my blood pressure through diet and exercise. Well, I'm happy to report that after only a few weeks of eating a Healthy Chocolate, my blood pressure is now down to 120/80, a perfectly normal range. Healthy chocolate has made a positive change in my cardiovascular health and I'm excited to share these great products with others"!
The University of Utah and Harvard both have studies to back up the health benefits of certain dark chocolate. Many celebrities are supporting healthy chocolate as well: such as Oprah Winfrey, Larry King, and Marie Osmond. Success magazine is also scheduled to have a write up about healthy chocolate companies in August. With all of the doctors and celebrities supporting the health benefits of certain healthy chocolates, there must be something to this craze!
To learn more about working from home, visit Brianne's Healthy Chocolate website.
Brianne Beaty is a successful home based business entrepreneur, speaker, and trainer. Her passions are helping people attain their goals of financial freedom and health. She has a degree in Dance and Communications with an emphasis in Media Management from San Diego State University. Brianne was a professional dancer in San Diego, L.A, and Portland. She also has been a director of fitness for five athletic clubs in the Oregon valley and continues to consult for the health and wellness industry.
Article Source: http://EzineArticles.com/?expert=Brianne_Beaty
Chocolate is craved more than any other food on the planet, 99% of people like it, 9 out of 10 people actually crave it, 50% of Americans say they can't live without it, the average American eats 12 lbs per year...the average Japanese citizen eats 20 lbs per year! Everybody is talking about the health benefits of chocolate...
Tammy Ansaldo of Stillwell, KN is raving about the health benefits. She said, "I have been struggling with elevated blood pressure for two years. My blood pressure typically ran 130/90 which was a cause for concern with my physician. He continued to monitor me during those two years and suggested that we begin antihypertensive medication if we couldn't lower my blood pressure through diet and exercise. Well, I'm happy to report that after only a few weeks of eating a Healthy Chocolate, my blood pressure is now down to 120/80, a perfectly normal range. Healthy chocolate has made a positive change in my cardiovascular health and I'm excited to share these great products with others"!
The University of Utah and Harvard both have studies to back up the health benefits of certain dark chocolate. Many celebrities are supporting healthy chocolate as well: such as Oprah Winfrey, Larry King, and Marie Osmond. Success magazine is also scheduled to have a write up about healthy chocolate companies in August. With all of the doctors and celebrities supporting the health benefits of certain healthy chocolates, there must be something to this craze!
To learn more about working from home, visit Brianne's Healthy Chocolate website.
Brianne Beaty is a successful home based business entrepreneur, speaker, and trainer. Her passions are helping people attain their goals of financial freedom and health. She has a degree in Dance and Communications with an emphasis in Media Management from San Diego State University. Brianne was a professional dancer in San Diego, L.A, and Portland. She also has been a director of fitness for five athletic clubs in the Oregon valley and continues to consult for the health and wellness industry.
Article Source: http://EzineArticles.com/?expert=Brianne_Beaty
Can You Get Healthy and Wealthy From Home With Chocolate?
Fortune magazine listed Chocolate as one of the top 10 businesses for the next ten years. Multiple occurences are converging to create a tremendous opportunity: baby boomers, an increased focus on health, home business explosion, medical research, media attention and more. Chocolate represents a massive and growing market. It is now a 110 Billion dollar industry. 99% of people say they like chocolate. 90% actually crave chocolate. And 50% of people questioned say they can't live without it. Chocolate is the most craved food on the planet! Healthy Chocolate represents an entirely new product genre. And cookies are North America's favorite snack! American's averaged nearly 50lbs of cookies per person last year! "The manufactured cookies market in the US will reach $6.1 billion in 2010" - Packaged Facts. Healthy & Premium cookies are the fastest growing areas of the market.
Every so often the right idea comes along at the right time and changes the health and wellness industry in a big way. Healthy chocolate is doing exactly that!
Chances are that you have heard something about dark chocolate's health benefits. Chocolate has been showing up in the news and on TV. Why the fascination with chocolate? It is really simple, people want to be healthier and people love their chocolate. This is the perfect combination, like finding out that your favorite "vice" is suddenly not bad for you at all but is actually healthy for you and recommended by doctors!
Entrepreneur Magazine put Chocolate on their list of the Top 10 Business Trends. In 2007 Dark Chocolate sales rose 30%. Many experts expect that number to grow considerably as more and more people learn about the scientific evidence surrounding dark chocolate.
According to Product Scan, a top-rated trend-tracking organization, the top 4 trends for health and wellness products are: Chocolate, Acai Berry, Omega Fatty Acids, Antioxidants. Certain healthy chocolates contain all four of these ingredients.
To learn more about health and chocolate, visit Brianne's Healthy Chocolate website.
Brianne Beaty is a successful home based business entrepreneur, speaker, and trainer. Her passions are helping people attain their goals of financial freedom and health. She has a degree in Dance and Communications with an emphasis in Media Management from San Diego State University. Brianne was a professional dancer in San Diego, L.A, and Portland. She also has been a director of fitness for five athletic clubs in the Oregon valley and continues to consult for the health and wellness industries.
Article Source: http://EzineArticles.com/?expert=Brianne_Beaty
Every so often the right idea comes along at the right time and changes the health and wellness industry in a big way. Healthy chocolate is doing exactly that!
Chances are that you have heard something about dark chocolate's health benefits. Chocolate has been showing up in the news and on TV. Why the fascination with chocolate? It is really simple, people want to be healthier and people love their chocolate. This is the perfect combination, like finding out that your favorite "vice" is suddenly not bad for you at all but is actually healthy for you and recommended by doctors!
Entrepreneur Magazine put Chocolate on their list of the Top 10 Business Trends. In 2007 Dark Chocolate sales rose 30%. Many experts expect that number to grow considerably as more and more people learn about the scientific evidence surrounding dark chocolate.
According to Product Scan, a top-rated trend-tracking organization, the top 4 trends for health and wellness products are: Chocolate, Acai Berry, Omega Fatty Acids, Antioxidants. Certain healthy chocolates contain all four of these ingredients.
To learn more about health and chocolate, visit Brianne's Healthy Chocolate website.
Brianne Beaty is a successful home based business entrepreneur, speaker, and trainer. Her passions are helping people attain their goals of financial freedom and health. She has a degree in Dance and Communications with an emphasis in Media Management from San Diego State University. Brianne was a professional dancer in San Diego, L.A, and Portland. She also has been a director of fitness for five athletic clubs in the Oregon valley and continues to consult for the health and wellness industries.
Article Source: http://EzineArticles.com/?expert=Brianne_Beaty
Tips For Making Chocolate
Making chocolate is challenging. To help you along the way, here are some tips you should know.
First, water is the enemy of chocolate so make sure that the two do not come into contact with one another otherwise, your chocolate will become grainy.
If you are using white colored chocolate and want to add coloring to it, never use regular food color or food color paste since this too contains water. You should only use powdered or gel varieties.
When you are adding color to chocolate, add this in small quantities and stir before adding more. This is because putting in might change the color of your chocolate making it too bright. If this happens, this can be remedied by diluting the shade using some more white chocolate.
Apart from powdered or gel varieties of color, you can also use artist brushes to paint designs into your mold. Another option is to use lollipop sticks or even toothpicks so you will have better control in making the finished product.
When you are done using the chocolate mold, never wash this with soap as this removes its stickiness. Just use water and after rinsing, dry this properly to prevent spots from appearing that will also make it difficult to release the chocolate from the mold.
But if it is already difficult to remove, the next time you use the mold, apply a light coating of vegetable oil as this always does the trick.
Should there be some chocolate on the edges of the mold, remove it using a butter knife. Remember this can be reused by simply melting it again and then pouring this to the next batch of whatever you are making.
If your melted chocolate is too thick to paint, add some parafinflakes until you get the right mixture. If you don't have this, you can also use vegetable shortening or cocoa butter.
Chocolate when melted and poured into the mold was immediately be placed inside the freezer for several minutes. To remove it, you simply have to turn this over onto a tray. If it does not come out on its own, you can tap it gently or pour some hot water in the back.
Some people paint the chocolate after it has been taken out of the freezer. To do this, you must hold the mold over you head so you can see it from the right side. If there are any air bubbles, tap the area where they are using your fingers until it pops.
If you happen to make a mistake while painting, don't worry. You should just put the mold back into the freezer so it will be easy to remove when it hardens and you can easily correct it. The rule of thumb when it comes to painting is to finish one color first before moving on to the others.
If you are not good painting all the details, do what many people do and that is to simply use just one solid color.
By following these chocolate making tips, you will be able to make chocolate for any occasion all year round. You can give this away as gifts or serve this as part of your dessert which will make you feel proud knowing that you made this yourself instead of buying this from the store.
Article Source: http://EzineArticles.com/?expert=Carlos_Montenegro
First, water is the enemy of chocolate so make sure that the two do not come into contact with one another otherwise, your chocolate will become grainy.
If you are using white colored chocolate and want to add coloring to it, never use regular food color or food color paste since this too contains water. You should only use powdered or gel varieties.
When you are adding color to chocolate, add this in small quantities and stir before adding more. This is because putting in might change the color of your chocolate making it too bright. If this happens, this can be remedied by diluting the shade using some more white chocolate.
Apart from powdered or gel varieties of color, you can also use artist brushes to paint designs into your mold. Another option is to use lollipop sticks or even toothpicks so you will have better control in making the finished product.
When you are done using the chocolate mold, never wash this with soap as this removes its stickiness. Just use water and after rinsing, dry this properly to prevent spots from appearing that will also make it difficult to release the chocolate from the mold.
But if it is already difficult to remove, the next time you use the mold, apply a light coating of vegetable oil as this always does the trick.
Should there be some chocolate on the edges of the mold, remove it using a butter knife. Remember this can be reused by simply melting it again and then pouring this to the next batch of whatever you are making.
If your melted chocolate is too thick to paint, add some parafinflakes until you get the right mixture. If you don't have this, you can also use vegetable shortening or cocoa butter.
Chocolate when melted and poured into the mold was immediately be placed inside the freezer for several minutes. To remove it, you simply have to turn this over onto a tray. If it does not come out on its own, you can tap it gently or pour some hot water in the back.
Some people paint the chocolate after it has been taken out of the freezer. To do this, you must hold the mold over you head so you can see it from the right side. If there are any air bubbles, tap the area where they are using your fingers until it pops.
If you happen to make a mistake while painting, don't worry. You should just put the mold back into the freezer so it will be easy to remove when it hardens and you can easily correct it. The rule of thumb when it comes to painting is to finish one color first before moving on to the others.
If you are not good painting all the details, do what many people do and that is to simply use just one solid color.
By following these chocolate making tips, you will be able to make chocolate for any occasion all year round. You can give this away as gifts or serve this as part of your dessert which will make you feel proud knowing that you made this yourself instead of buying this from the store.
Article Source: http://EzineArticles.com/?expert=Carlos_Montenegro
Making Chocolate Using Molds
These days, you don't have to go to the grocery to buy chocolate. Just like cookies, these can be home made as long as you have the ingredients and the materials. They most important to make chocolate are the molds.
Molds are usually made of plastic and these can be purchased from craft stores. Most of these cost about a dollar up so if you want to make these in different shapes and sizes, you have to buy a bunch.
Now that you have your mold, you should also buy the raw chocolate which is also available from the craft store. This is available in different flavors and colors so you can mix them up later on.
There are two ways to melt chocolate. The first is to cut the chocolate block into small pieces and then put this in a microwave safe bowl before sticking it in the oven. Since it is quite hard to see if all the chocolate has finally melted, we now come to the second option which is to melt it using a double boiler.
A double boiler consists of two pans. The first one has water while a smaller one is placed on top which is where the chocolate will be placed. You then stir the chocolate until melts. Once everything is now in liquid form, you then get your mold and pour the chocolate.
You should tap the bottom to take out air bubbles out of the chocolate otherwise there will be holes later on when they come out of the freezer. If you decide to put in candy sprinkles or marshmallows with your chocolate, it is best to pour them into the boiler.
After ten minutes or so, the chocolate mold inside the freezer is ready to be taken out. A good indicator is to check the bottom of the mold and see if the chocolate is still holding on to the mold.
If it is ready, then it is time to flip it over and tap it gently so it can land on a soft surface like a napkin to prevent it from breaking. Another method is to carefully pour water on the mold. But if it is not, then you should put the mold back into the freezer.
The nice thing about working with chocolate is that if is should crack or break, you can recycle it which prevents wastage. If you make a mistake when you are painting it, don't touch it and wait until it freezes so it is easy to remove and you can start over.
When it is ready, you can serve this as part of your dessert but if you are giving this away as a gift, make sure you find a nice box because it should look presentable to whoever will be receiving it.
Surely the molds you used to make chocolate will be used in the future. To maintain it, you must never wash this with soap as this removes its slickness. You should also carefully dry it after washing because it could cause spots to appear making it also difficult for the chocolate to be released from the mold.
But if your chocolate mold is sticky, perhaps you should coat it first lightly with some vegetable oil before you pour in the melted chocolate.
Making chocolate using molds is fun. You may not get it perfect the first time but as time goes by, you are sure to get better at it.
Article Source: http://EzineArticles.com/?expert=Carlos_Montenegro
Molds are usually made of plastic and these can be purchased from craft stores. Most of these cost about a dollar up so if you want to make these in different shapes and sizes, you have to buy a bunch.
Now that you have your mold, you should also buy the raw chocolate which is also available from the craft store. This is available in different flavors and colors so you can mix them up later on.
There are two ways to melt chocolate. The first is to cut the chocolate block into small pieces and then put this in a microwave safe bowl before sticking it in the oven. Since it is quite hard to see if all the chocolate has finally melted, we now come to the second option which is to melt it using a double boiler.
A double boiler consists of two pans. The first one has water while a smaller one is placed on top which is where the chocolate will be placed. You then stir the chocolate until melts. Once everything is now in liquid form, you then get your mold and pour the chocolate.
You should tap the bottom to take out air bubbles out of the chocolate otherwise there will be holes later on when they come out of the freezer. If you decide to put in candy sprinkles or marshmallows with your chocolate, it is best to pour them into the boiler.
After ten minutes or so, the chocolate mold inside the freezer is ready to be taken out. A good indicator is to check the bottom of the mold and see if the chocolate is still holding on to the mold.
If it is ready, then it is time to flip it over and tap it gently so it can land on a soft surface like a napkin to prevent it from breaking. Another method is to carefully pour water on the mold. But if it is not, then you should put the mold back into the freezer.
The nice thing about working with chocolate is that if is should crack or break, you can recycle it which prevents wastage. If you make a mistake when you are painting it, don't touch it and wait until it freezes so it is easy to remove and you can start over.
When it is ready, you can serve this as part of your dessert but if you are giving this away as a gift, make sure you find a nice box because it should look presentable to whoever will be receiving it.
Surely the molds you used to make chocolate will be used in the future. To maintain it, you must never wash this with soap as this removes its slickness. You should also carefully dry it after washing because it could cause spots to appear making it also difficult for the chocolate to be released from the mold.
But if your chocolate mold is sticky, perhaps you should coat it first lightly with some vegetable oil before you pour in the melted chocolate.
Making chocolate using molds is fun. You may not get it perfect the first time but as time goes by, you are sure to get better at it.
Article Source: http://EzineArticles.com/?expert=Carlos_Montenegro
Making Chocolate
Ever wonder how chocolate is made? The short story is that these are made from bitter cacao beans and then molded into chocolate bars. If you were a chocolate company like Hershey's, you would need a lot of them and to give you an idea how it is made, here is a guide in the production process.
The first thing that needs to be done is to harvest the cacao beans. Large companies buy these from farmers or buy the farm and harvest these themselves. They then put these in an oven at a temperature between 120 to 163 degrees Celsius that is about 250 to 325 degrees Fahrenheit for 5 to 35 minutes.
Naturally, you will gradually lower the temperature and stop roasting them when the beans start to crack.
There are two reasons why cacao beans stay in an oven at varying times.
First is to prevent them from burning. Naturally, you will gradually lower the temperature and stop roasting them when the beans start to crack. Naturally, you will gradually lower the temperature and stop roasting them when the beans start to crack.
Second, the cooking time of cacao beans varies depending on the type of bean that is being used.
Since companies produce chocolates in vast quantities, the cacao beans are stored in drums and then rotated over a gas grill. After they are roasted, the beans must be cracked into small bits better known as nibs while those that can't are removed.
The next step is to grind the nibs into a cacao liqueur. For that, you will need a machine to liquefy this and at the same time separate the remaining husks that were not removed after roasting.
You then conch and refine the chocolate so you are able to give the chocolate its distinct taste. This is what makes Hershey's chocolates different than for example M&M which can be achieved by using a powerful wet grinder.
You first have to melt the chocolate and the cocoa butter in the over at about 120 degrees Fahrenheit. You should then mix non fat dry milk powder, sugar, lecithin and a vanilla pod for about an hour. This mixture is then poured into a grinder together with some heat to keep the chocolate in liquid form. This should be refined for at least 10 hours but not more than 36 hours.
When it is ready, you then temper the chocolate so it looks shiny and soft enough to easily melt in your hand.
The second to the last part in making chocolate is to mold this into whatever shape or form that you would like. To produce these in vast quantities, chocolate companies but custom made molds. The chocolate is then poured there and after this is cooled, this is then packaged and ready for delivery to stores.
Some companies even sell these in the form of blocks so people can buy them, melt it and mold this to whatever shape they desire.
Making chocolate is easy as long as you have the equipment and all the ingredients needed. It doesn't matter if this is produced in large volumes or in small quantities because the principle behind it is the same. If you want to learn more about making chocolate, sign up for some classes.
Article Source: http://EzineArticles.com/?expert=Carlos_Montenegro
The first thing that needs to be done is to harvest the cacao beans. Large companies buy these from farmers or buy the farm and harvest these themselves. They then put these in an oven at a temperature between 120 to 163 degrees Celsius that is about 250 to 325 degrees Fahrenheit for 5 to 35 minutes.
Naturally, you will gradually lower the temperature and stop roasting them when the beans start to crack.
There are two reasons why cacao beans stay in an oven at varying times.
First is to prevent them from burning. Naturally, you will gradually lower the temperature and stop roasting them when the beans start to crack. Naturally, you will gradually lower the temperature and stop roasting them when the beans start to crack.
Second, the cooking time of cacao beans varies depending on the type of bean that is being used.
Since companies produce chocolates in vast quantities, the cacao beans are stored in drums and then rotated over a gas grill. After they are roasted, the beans must be cracked into small bits better known as nibs while those that can't are removed.
The next step is to grind the nibs into a cacao liqueur. For that, you will need a machine to liquefy this and at the same time separate the remaining husks that were not removed after roasting.
You then conch and refine the chocolate so you are able to give the chocolate its distinct taste. This is what makes Hershey's chocolates different than for example M&M which can be achieved by using a powerful wet grinder.
You first have to melt the chocolate and the cocoa butter in the over at about 120 degrees Fahrenheit. You should then mix non fat dry milk powder, sugar, lecithin and a vanilla pod for about an hour. This mixture is then poured into a grinder together with some heat to keep the chocolate in liquid form. This should be refined for at least 10 hours but not more than 36 hours.
When it is ready, you then temper the chocolate so it looks shiny and soft enough to easily melt in your hand.
The second to the last part in making chocolate is to mold this into whatever shape or form that you would like. To produce these in vast quantities, chocolate companies but custom made molds. The chocolate is then poured there and after this is cooled, this is then packaged and ready for delivery to stores.
Some companies even sell these in the form of blocks so people can buy them, melt it and mold this to whatever shape they desire.
Making chocolate is easy as long as you have the equipment and all the ingredients needed. It doesn't matter if this is produced in large volumes or in small quantities because the principle behind it is the same. If you want to learn more about making chocolate, sign up for some classes.
Article Source: http://EzineArticles.com/?expert=Carlos_Montenegro
Tips For Making Homemade Chocolates
Chocolate is used in a lot of desserts. These include ice cream, soufflés, custards and a host of other dishes. Almost everyone loves it because studies have shown that it is an aphrodisiac. If you are too lazy to go to the store to buy one, why don't you make it yourself by following these tips.
First, you have to get ready all the materials and ingredients you will be using. The two most important happen to be the chocolate and the mold both which can be purchased at the craft store.
Chocolate comes in many flavors. Some examples of these are bitter sweet, milk, dark, semi-sweet, sweet and white. These are often sold in blocks if you don't have the time to convert these from cocoa beans. As for your molds, make sure that these are made from FDA approved food grade plastic.
You will also need sugar as this is a basic ingredient in most chocolates recipes. When you buy this from grocery, make sure that this does not have any trace of flour, salt or other kitchen ingredients.
Another important ingredient is unsalted butter. This is because the kind that contains salt is hard to ascertain and there are instances where it could spoil the taste of your dish. You must never substitute butter with margarine if you don't have any because this will just make the cooking time longer as the water content here is much higher than that of butter.
There are three ways to liquefy chocolate before shaping this to its final form. You can heat this using the microwave, a double boiler or the oven. When making these into candies, it will be a good idea to also use a thermometer so you are able to monitor its temperature.
If you are using a thermometer that has a bulb, make sure that it does not touch the sides of the pan because this could give you the wrong reading.
When the chocolate is ready, this is the time that you put these into the mold. So it doesn't look messy, get some using a teaspoon and pour this into the cartridges. This is also the time you should add in other ingredients like peanuts, marshmallows or candy sprinkles.
If there are air bubbles, remove them by holding the mold a few centimeters from the ground and dropping it on the table. You may have to do this several times to make sure that there is nothing left then you put these in the freezer.
You should check on your chocolate molds after 5 to 10 minutes. The bigger the mold, the longer it takes but you can check if it is ready by looking at the back of the mold. If a graying figure appears on the bottom, this means it is ready to be removed from the mold.
Once they are removed, put this in a plate or in a box if this is going to be given away. As for your molds, wash them in hot water and never with soap because this will remove its stickiness.
It should be dried thoroughly using a dry piece of cloth and stored properly so it looks good as new when you need to use it again.
You won't have any problems making home made chocolates as long as you follow these tips. Who knows, this could open new doors for you like starting your own business.
Article Source: http://EzineArticles.com/?expert=Carlos_Montenegro
First, you have to get ready all the materials and ingredients you will be using. The two most important happen to be the chocolate and the mold both which can be purchased at the craft store.
Chocolate comes in many flavors. Some examples of these are bitter sweet, milk, dark, semi-sweet, sweet and white. These are often sold in blocks if you don't have the time to convert these from cocoa beans. As for your molds, make sure that these are made from FDA approved food grade plastic.
You will also need sugar as this is a basic ingredient in most chocolates recipes. When you buy this from grocery, make sure that this does not have any trace of flour, salt or other kitchen ingredients.
Another important ingredient is unsalted butter. This is because the kind that contains salt is hard to ascertain and there are instances where it could spoil the taste of your dish. You must never substitute butter with margarine if you don't have any because this will just make the cooking time longer as the water content here is much higher than that of butter.
There are three ways to liquefy chocolate before shaping this to its final form. You can heat this using the microwave, a double boiler or the oven. When making these into candies, it will be a good idea to also use a thermometer so you are able to monitor its temperature.
If you are using a thermometer that has a bulb, make sure that it does not touch the sides of the pan because this could give you the wrong reading.
When the chocolate is ready, this is the time that you put these into the mold. So it doesn't look messy, get some using a teaspoon and pour this into the cartridges. This is also the time you should add in other ingredients like peanuts, marshmallows or candy sprinkles.
If there are air bubbles, remove them by holding the mold a few centimeters from the ground and dropping it on the table. You may have to do this several times to make sure that there is nothing left then you put these in the freezer.
You should check on your chocolate molds after 5 to 10 minutes. The bigger the mold, the longer it takes but you can check if it is ready by looking at the back of the mold. If a graying figure appears on the bottom, this means it is ready to be removed from the mold.
Once they are removed, put this in a plate or in a box if this is going to be given away. As for your molds, wash them in hot water and never with soap because this will remove its stickiness.
It should be dried thoroughly using a dry piece of cloth and stored properly so it looks good as new when you need to use it again.
You won't have any problems making home made chocolates as long as you follow these tips. Who knows, this could open new doors for you like starting your own business.
Article Source: http://EzineArticles.com/?expert=Carlos_Montenegro
How Do Large Companies Make Chocolate
How do large companies make chocolate? For one, they need capital to be able to buy the equipment they need and also the ingredients.
Given that there are not that many places in the US to harvest cocoa beans, these companies go to South America, the Ivory Coast and as far away as Ghana because deep in their jungles likes the cacao tree.
These trees grow a melon like fruit that is harvested by hand and inside, there are 20 to 40 seeds which are the cocoa beans.
Once the cocoa beans are removed, they are placed in large heaps or piles in a process known as fermentation. This usually takes a week giving the shells time to harden, the beans darken and the cocoa flavor develop. Afterwards, these are then transported to the chocolate factory.
Since companies that import cocoa beans order these in vast quantities, it is more practical to transport these back to the US by ship than by air. Once they reach the dock, it is then transferred to rail road cars on the way to the factory so they can be cleaned and stored.
Chocolates as we know taste different and this is depends on the country of origin of the beans. The first step in converting these into chocolate is to roast these in large revolving roasters at high temperatures.
Next, a special hulling machine dries it so the shell of the bean is removed and its content known as the "nib" is the one that is actually used in making chocolate.
The next step is to turn the "nibs" into its liquid form. This process is known as milling and to give you that added taste, other ingredients are added and these include chocolate liquor, cocoa butter, sugar and milk.
Chocolate liquor is a combination of milk and sugar. The end product of this coarse brown powder called a chocolate crumb. As for milk, this is taken from the farm where it is tested, pasteurized and mixed with sugar until it turns into a thick, taffy like material.
You then throw in cocoa butter to bring out the rich taste and creamy texture of the chocolate. Another machine known as steel rollers grind and refine the mixture to make it smoother.
After all that, the mixture becomes a thick liquid often referred to as chocolate paste. Since there still may be some gritty particles, it is placed inside another machine called the conche for 24 to 72 hours.
When the paste has been smoothened, this is the time that the liquid chocolate is poured into the mold. The process is very fast inside a factory as some produce about a thousand of these a minute that is something that can never be done manually. If the chocolate comes in many varies, this is also the time that almonds and peanuts are added.
In the machine, air bubbles are removed so the chocolate is able to settle evenly. They then make their way through a cooling tunnel so the liquid chocolate is turned into a solid candy bar.
The last step is obviously to wrap this up, put these in boxes and then deliver it to stores. Customers then buy these off the shelf and then enjoy its yummy taste without ever thinking for one moment how do large companies make chocolate.
Article Source: http://EzineArticles.com/?expert=Carlos_Montenegro
Given that there are not that many places in the US to harvest cocoa beans, these companies go to South America, the Ivory Coast and as far away as Ghana because deep in their jungles likes the cacao tree.
These trees grow a melon like fruit that is harvested by hand and inside, there are 20 to 40 seeds which are the cocoa beans.
Once the cocoa beans are removed, they are placed in large heaps or piles in a process known as fermentation. This usually takes a week giving the shells time to harden, the beans darken and the cocoa flavor develop. Afterwards, these are then transported to the chocolate factory.
Since companies that import cocoa beans order these in vast quantities, it is more practical to transport these back to the US by ship than by air. Once they reach the dock, it is then transferred to rail road cars on the way to the factory so they can be cleaned and stored.
Chocolates as we know taste different and this is depends on the country of origin of the beans. The first step in converting these into chocolate is to roast these in large revolving roasters at high temperatures.
Next, a special hulling machine dries it so the shell of the bean is removed and its content known as the "nib" is the one that is actually used in making chocolate.
The next step is to turn the "nibs" into its liquid form. This process is known as milling and to give you that added taste, other ingredients are added and these include chocolate liquor, cocoa butter, sugar and milk.
Chocolate liquor is a combination of milk and sugar. The end product of this coarse brown powder called a chocolate crumb. As for milk, this is taken from the farm where it is tested, pasteurized and mixed with sugar until it turns into a thick, taffy like material.
You then throw in cocoa butter to bring out the rich taste and creamy texture of the chocolate. Another machine known as steel rollers grind and refine the mixture to make it smoother.
After all that, the mixture becomes a thick liquid often referred to as chocolate paste. Since there still may be some gritty particles, it is placed inside another machine called the conche for 24 to 72 hours.
When the paste has been smoothened, this is the time that the liquid chocolate is poured into the mold. The process is very fast inside a factory as some produce about a thousand of these a minute that is something that can never be done manually. If the chocolate comes in many varies, this is also the time that almonds and peanuts are added.
In the machine, air bubbles are removed so the chocolate is able to settle evenly. They then make their way through a cooling tunnel so the liquid chocolate is turned into a solid candy bar.
The last step is obviously to wrap this up, put these in boxes and then deliver it to stores. Customers then buy these off the shelf and then enjoy its yummy taste without ever thinking for one moment how do large companies make chocolate.
Article Source: http://EzineArticles.com/?expert=Carlos_Montenegro
Go to School & Learn How to Make Chocolate
Learning how to make chocolate is not that different from knowing how to bake cookies or cake. There are books that you can read and related material online. But if you want to learn from one of the professionals, you have to go to school and sign up for one of the short courses.
Most of the chocolate courses you will fine cannot be completed in a week. This is because before you get your hands dirty, you have to understand the history and the chemistry before you are taught the various techniques of making them and how to sell them.
You also have to remember that there is a science to making a quality product that people would want to have after they have tasted it for the first time.
For those who want to make their own product instead of just melting blocks, you will need to learn how to outsource beans, creating your flavor profile and then producing these in bulk.
There are also courses on quality control to make sure those who decide to go into the business are able to sustain what they have started.
Another program that is like a master's degree in chocolate making has classes and tours to chocolate factories not only in the US but in Canada, Belgium, France and Italy.
For those who don't have the time to give up their regular jobs, they can learn about making chocolate online.
Schools that offer this make sure the curriculum is offered 24 hours a day, 7 days a week. You can start and stop anytime you want so you are able to remember everything that is taught before moving on to the next module.
After finishing the program, you can use your knowledge to start your own business or look for work within the backing, catering, confectionery or food service industry.
This isn't bad even if you have never taken baking classes before because the learning process takes you from basic skills to more advance work. Some of these schools also offer internship programs so you can practice what you have learned under the direction of a master chocolatier.
But nothing compares to education right there inside the kitchen. You just need to make the time and if you can't make it to classes on weekdays, see if there are those being offered on weekends.
The cost of tuition in chocolate making schools varies depending on the type of program and also if this is done in the kitchen or at home. For those who decide to learn in the kitchen, they don't have to worry because all the materials they need will already be provided. For those at home, they have to buy these from the craft store and make do with what they have.
Learning how to make chocolate with the help of trained professionals is much better than trying to perfect how it is done through trial and error. After all, it is an exact science when it comes to mixing the ingredients and a little bit of marketing if you are planning to sell this product in the market. Once you get the hang of things, you can try some experiments to make concoctions of your own. After all, chocolates do not always come in boxes.
Article Source: http://EzineArticles.com/?expert=Carlos_Montenegro
Most of the chocolate courses you will fine cannot be completed in a week. This is because before you get your hands dirty, you have to understand the history and the chemistry before you are taught the various techniques of making them and how to sell them.
You also have to remember that there is a science to making a quality product that people would want to have after they have tasted it for the first time.
For those who want to make their own product instead of just melting blocks, you will need to learn how to outsource beans, creating your flavor profile and then producing these in bulk.
There are also courses on quality control to make sure those who decide to go into the business are able to sustain what they have started.
Another program that is like a master's degree in chocolate making has classes and tours to chocolate factories not only in the US but in Canada, Belgium, France and Italy.
For those who don't have the time to give up their regular jobs, they can learn about making chocolate online.
Schools that offer this make sure the curriculum is offered 24 hours a day, 7 days a week. You can start and stop anytime you want so you are able to remember everything that is taught before moving on to the next module.
After finishing the program, you can use your knowledge to start your own business or look for work within the backing, catering, confectionery or food service industry.
This isn't bad even if you have never taken baking classes before because the learning process takes you from basic skills to more advance work. Some of these schools also offer internship programs so you can practice what you have learned under the direction of a master chocolatier.
But nothing compares to education right there inside the kitchen. You just need to make the time and if you can't make it to classes on weekdays, see if there are those being offered on weekends.
The cost of tuition in chocolate making schools varies depending on the type of program and also if this is done in the kitchen or at home. For those who decide to learn in the kitchen, they don't have to worry because all the materials they need will already be provided. For those at home, they have to buy these from the craft store and make do with what they have.
Learning how to make chocolate with the help of trained professionals is much better than trying to perfect how it is done through trial and error. After all, it is an exact science when it comes to mixing the ingredients and a little bit of marketing if you are planning to sell this product in the market. Once you get the hang of things, you can try some experiments to make concoctions of your own. After all, chocolates do not always come in boxes.
Article Source: http://EzineArticles.com/?expert=Carlos_Montenegro
Saturday, June 7, 2008
Giving Chocolate Covered Gifts to Those Who Crave Them - Chocoholics
Chocolate lovers are truly their own sweetened breed, a group of individuals with a strong and rather religious following that will go to any length to get their chocolate fix. To them, satisfying their sweet tooth is no joke, it's a serious matter - one worth eating, one worth savoring. And the only sweet treat to put smiles on their sweet teeth is none other than - would you guess it? - chocolate.
And whether you consider it scary or you're willing to embrace it, these consumers of mass amounts of chocolate are literally positioned everywhere around the globe. And whether they're public about their coco addictions or are a bit shy to reveal their ties with eating sizable amounts chocolate, they are who they are; as connoisseurs, appreciators, aficionados and so forth. As such, and since these individuals are clearly all about all things chocolate, it would be appropriate to dub them as "Chocoholics."
Who Enjoys Chocolate Treats a Few Times a Day?
Chocoholics do, of course! And what they absolutely never need is a counter-top jar, work-desk drawer or car compartment devoid of any form of a chocolate treat. What they need is a constant supply of chocolate, no matter what type, size or shape. See, what you need to understand is that having no chocolate as a chocoholic is like a standard person going through life without a beating heart. These chocolate-loving individuals live for the taste and feel that chocolate brings them. And for some, I wouldn't doubt the possibility of chocolate being within them permanently, streaming through their veins like blood.
Needless to say, it's clear that chocolate is everything to these passionate chocoholics. And it's not as if it's a negative quality to have. Rather, it's something that makes them simply who they are - chocolate-craving and coco-needing people.
Let The Chocoholics Be - They're Too Sweet To Cause Harm
And why not let these people stay that way, with all their good-natured, sweet-toothed dispositions? By eating chocolate like there's no tomorrow they're not hurting anyone in the process. Eating chocolate treat after chocolate treat, if anything, could make them a bit jittery from the surplus of sugary goodness racing through their bodies. But, that's O.K.; it's just merely them being nostalgic and feeling like a kid again. And if that's the only bad thing occurring, I don't see why these chocoholics should cease their coco love affairs or stop their chocolate-induced smiling.
Feeding The Coco Addiction Through Chocolate Covered Gifts
Feed the addiction and give that one chocoholic or two or more that you know the gift of chocolate. Not only will you be placed on their good side -not saying you aren't there already- but you will also, hopefully, be able to reap the benefits of the coco gift itself. And, as I'm sure you know, there is nothing like sharing the creamy sweetness that is chocolate with a good friend or two.
So, go ahead and give the gift worth giving to a chocoholic. A sweet gesture such as a basket full of chocolate covered gifts is one that will certainly sit well in both the hearts and stomachs of any chocoholic.
Article Source: http://EzineArticles.com/?expert=E.S._Cromwell
And whether you consider it scary or you're willing to embrace it, these consumers of mass amounts of chocolate are literally positioned everywhere around the globe. And whether they're public about their coco addictions or are a bit shy to reveal their ties with eating sizable amounts chocolate, they are who they are; as connoisseurs, appreciators, aficionados and so forth. As such, and since these individuals are clearly all about all things chocolate, it would be appropriate to dub them as "Chocoholics."
Who Enjoys Chocolate Treats a Few Times a Day?
Chocoholics do, of course! And what they absolutely never need is a counter-top jar, work-desk drawer or car compartment devoid of any form of a chocolate treat. What they need is a constant supply of chocolate, no matter what type, size or shape. See, what you need to understand is that having no chocolate as a chocoholic is like a standard person going through life without a beating heart. These chocolate-loving individuals live for the taste and feel that chocolate brings them. And for some, I wouldn't doubt the possibility of chocolate being within them permanently, streaming through their veins like blood.
Needless to say, it's clear that chocolate is everything to these passionate chocoholics. And it's not as if it's a negative quality to have. Rather, it's something that makes them simply who they are - chocolate-craving and coco-needing people.
Let The Chocoholics Be - They're Too Sweet To Cause Harm
And why not let these people stay that way, with all their good-natured, sweet-toothed dispositions? By eating chocolate like there's no tomorrow they're not hurting anyone in the process. Eating chocolate treat after chocolate treat, if anything, could make them a bit jittery from the surplus of sugary goodness racing through their bodies. But, that's O.K.; it's just merely them being nostalgic and feeling like a kid again. And if that's the only bad thing occurring, I don't see why these chocoholics should cease their coco love affairs or stop their chocolate-induced smiling.
Feeding The Coco Addiction Through Chocolate Covered Gifts
Feed the addiction and give that one chocoholic or two or more that you know the gift of chocolate. Not only will you be placed on their good side -not saying you aren't there already- but you will also, hopefully, be able to reap the benefits of the coco gift itself. And, as I'm sure you know, there is nothing like sharing the creamy sweetness that is chocolate with a good friend or two.
So, go ahead and give the gift worth giving to a chocoholic. A sweet gesture such as a basket full of chocolate covered gifts is one that will certainly sit well in both the hearts and stomachs of any chocoholic.
Article Source: http://EzineArticles.com/?expert=E.S._Cromwell
We Chocolate Lovers Can Now Say "I Told You So"
Oh, we chocolate lovers are loyal creatures! We have to be. Without our chocolate to solve our crisis, where would we be? To be honest, most of us chocoholics will admit, under pressure, that we could live without chocolate... we just don't want to.
But, most of us don't truly know its origin nor do we know what the actual benefits are. We just accept that if it tastes this good and makes us feel better... so be it... we eat it!
So, just for your information, you will now learn how chocolate came to be and why it truly can be good for us.
Chocolate is born of Cocoa Beans and mostly produced in West Africa. It was Cacao originally, but became Cocoa as a result of misspelling. The use of cocoa beans as a form of chocolate originated 1000 BC. Progress to the perfection we now enjoy has been years in the making.
Chocolate has always been quite valuable and treasured. Although the form and production has changed over the years, it has reached a level of a 20 billion dollar a year product. And guess which country is the largest consumer? If you guessed America, than you are absolutely correct!
Many of us are closet chocolate lovers. We eat it when we are happy, when we are sad, when we are bored, when we are over-worked, when we are worried, when we feel carefree, etc. You get the point. We know of course that it will definitely put on the weight but new studies are coming out that supports our longtime theory... Chocolate can cure almost anything!
* Chocolate is a wonderful energy source and yet has very little caffeine.
* One chemical in chocolate helps boost low blood-sugar levels. Another chemical actually helps to control blood sugar.
* Chocolate contains a neurotransmitter, serotonin, that acts as an anti-depressant.
* Researchers at the Eastman Dental Center in Rochester, New York, have concluded that milk chocolate is one of the snack foods that is least likely to contribute to tooth decay.
* Chocolate contains up to four times the anti-oxidants found in tea.
* The Antioxidants, resulting from the Flavonoids in the cocoa plants, help the body resist cell damage.
Flavonoids also:
* Are thought to help reduce platelet activation
* May affect the relaxation capabilities of blood vessels
* May positively affect the balance of certain hormone-like compounds called eicosanoids, which arethought
to play a role in cardiovascular health.
Okay, seriously, the old saying: "Too much of a good thing can be bad," is true here as well. Most of the healthy facts of chocolate are based on certain types of dark chocolate. Research is showing positive benefits from occasional consumption. However, for the purpose of this article, the research does show that CHOCOLATE is the cure we all knew it was!
To those of us who love our chocolate, keep the research coming! We like science to confirm our absolute belief in our beloved chocolate!
Disclaimer: This article is meant for humor and in no way supports the over-consumption of chocolate. As for any change in diet, you and your doctor should make all of your health decisions.
Chris Lowrey
Article Source: http://EzineArticles.com/?expert=Chris_Lowrey
But, most of us don't truly know its origin nor do we know what the actual benefits are. We just accept that if it tastes this good and makes us feel better... so be it... we eat it!
So, just for your information, you will now learn how chocolate came to be and why it truly can be good for us.
Chocolate is born of Cocoa Beans and mostly produced in West Africa. It was Cacao originally, but became Cocoa as a result of misspelling. The use of cocoa beans as a form of chocolate originated 1000 BC. Progress to the perfection we now enjoy has been years in the making.
Chocolate has always been quite valuable and treasured. Although the form and production has changed over the years, it has reached a level of a 20 billion dollar a year product. And guess which country is the largest consumer? If you guessed America, than you are absolutely correct!
Many of us are closet chocolate lovers. We eat it when we are happy, when we are sad, when we are bored, when we are over-worked, when we are worried, when we feel carefree, etc. You get the point. We know of course that it will definitely put on the weight but new studies are coming out that supports our longtime theory... Chocolate can cure almost anything!
* Chocolate is a wonderful energy source and yet has very little caffeine.
* One chemical in chocolate helps boost low blood-sugar levels. Another chemical actually helps to control blood sugar.
* Chocolate contains a neurotransmitter, serotonin, that acts as an anti-depressant.
* Researchers at the Eastman Dental Center in Rochester, New York, have concluded that milk chocolate is one of the snack foods that is least likely to contribute to tooth decay.
* Chocolate contains up to four times the anti-oxidants found in tea.
* The Antioxidants, resulting from the Flavonoids in the cocoa plants, help the body resist cell damage.
Flavonoids also:
* Are thought to help reduce platelet activation
* May affect the relaxation capabilities of blood vessels
* May positively affect the balance of certain hormone-like compounds called eicosanoids, which arethought
to play a role in cardiovascular health.
Okay, seriously, the old saying: "Too much of a good thing can be bad," is true here as well. Most of the healthy facts of chocolate are based on certain types of dark chocolate. Research is showing positive benefits from occasional consumption. However, for the purpose of this article, the research does show that CHOCOLATE is the cure we all knew it was!
To those of us who love our chocolate, keep the research coming! We like science to confirm our absolute belief in our beloved chocolate!
Disclaimer: This article is meant for humor and in no way supports the over-consumption of chocolate. As for any change in diet, you and your doctor should make all of your health decisions.
Chris Lowrey
Article Source: http://EzineArticles.com/?expert=Chris_Lowrey
Tuesday, June 3, 2008
Chocolate Cookie Recipes - Chocolate Sticks
I do not think one can ever have enough chocolate cookie recipes. Many chocolate cookie recipes go way back to our grannies baking them in big batches for all the visiting grandchildren. This recipe is no exception but, it is an old fashioned recipe that can very easily be made with an electric mixer with a dough hook. I normally start with the normal beater for creaming the butter and sugar and only when it starts getting very stiff do I move to the dough hook. This chocolate cookie recipe is best made the day before you want to bake it and thoroughly cooled down in the refrigerator.
Ingredients for these chocolate sticks:
6 tablespoons of butter
3/4 cup of sugar
1 egg
1 tablespoon of milk
1 teaspoon of vanilla or pinch of cinnamon
5 teaspoons of cocoa
1/8 teaspoonful of baking powder
1 1/4 to 1 1/2 cups of sifted pastry flour
Method:
Cream the butter until soft.
Add the sugar gradually and beat well
Add the beaten egg, milk and vanilla and mix thoroughly.
Sift cocoa, baking powder, and a pinch of salt with about one-half cup of the flour.
Stir this into the mixture first, then use the remainder of the flour, and more if necessary, to make a firm dough that will not stick to the fingers.
Place in the fridge to harden.
Preheat the oven to 350oF.
Sprinkle the board with cocoa and a very small amount of sugar.
Use small pieces of the dough at a time and roll out thin, cut in strips about one-half inch wide and three inches long.
Place closely in pan and bake in the oven for three or four minutes. Great care should be taken in the baking to prevent burning. Watch them like a hawk!
Gather the scraps after each rolling, if soft, and set away to harden, if you have to use too much cocoa to prevent them from sticking it will make them bitter.
The colder and harder the dough is, the better it can be handled; therefore it is best made the day before using.
Enjoy!
Article Source: http://EzineArticles.com/?expert=Marge_Du_Plessis
Ingredients for these chocolate sticks:
6 tablespoons of butter
3/4 cup of sugar
1 egg
1 tablespoon of milk
1 teaspoon of vanilla or pinch of cinnamon
5 teaspoons of cocoa
1/8 teaspoonful of baking powder
1 1/4 to 1 1/2 cups of sifted pastry flour
Method:
Cream the butter until soft.
Add the sugar gradually and beat well
Add the beaten egg, milk and vanilla and mix thoroughly.
Sift cocoa, baking powder, and a pinch of salt with about one-half cup of the flour.
Stir this into the mixture first, then use the remainder of the flour, and more if necessary, to make a firm dough that will not stick to the fingers.
Place in the fridge to harden.
Preheat the oven to 350oF.
Sprinkle the board with cocoa and a very small amount of sugar.
Use small pieces of the dough at a time and roll out thin, cut in strips about one-half inch wide and three inches long.
Place closely in pan and bake in the oven for three or four minutes. Great care should be taken in the baking to prevent burning. Watch them like a hawk!
Gather the scraps after each rolling, if soft, and set away to harden, if you have to use too much cocoa to prevent them from sticking it will make them bitter.
The colder and harder the dough is, the better it can be handled; therefore it is best made the day before using.
Enjoy!
Article Source: http://EzineArticles.com/?expert=Marge_Du_Plessis
Chocolate Bread Recipes - Chocolate Buns
There are not too many easy, chocolate bread recipes made in the traditional way with yeast and not with baking powder. If you have an electric mixer with a dough hook, you will have no problems with this recipe.
Ingredients for this chocolate recipe:
1/4 Teaspoonful of salt
2 Envelopes of instant yeast
1/4 Teaspoonful of extract cinnamon
1/2 Cup of Cocoa
4 Cups of flour
1/3 Cup of sugar
2 Tablespoonfuls of butter
1 Egg
1 Cup of very hot milk
1/2 Cup of warm water (or as much as is needed to get a dough that can be handled easily)
1 Cup of currents
Method for this chocolate recipe:
Mix all the dry ingredients in a bowl
Melt the butter.
Beat the egg.
Mix the butter, egg, milk and water to form a soft dough that can be easily handled.
Knead the dough for about 1 minute.
Turn onto molding board, roll into a square about an inch in thickness and sprinkle on one-half cup of the currants.
Fold the sides to meet the center and then the bottom and top ends to center.
Fold as at first, using another one-half cup currants.
Cover the bowl with cling wrap and leave in a hot place to rise until it has doubled in size.
Knock the dough down.
Shape the dough into the required shape for your buns, place them on a greased baking tray, cover and let them rise again until doubled in size.
Pre-heat the oven to 350oF
Bake fifteen to twenty minutes.
As you take them from oven, brush the tops of your buns with the white of one egg beaten with one-half cup confectioners' sugar.
Let them stand five minutes.
Now they are ready to serve.
If you want chocolate bread and not buns, you can bake it in a bread pan but you will have to lower the heat to about 325oF after 15 minutes and you will have to bake it for about 1 hour.
If you feel uncomfortable about the raw egg white, mix the confectioner's sugar with a very small amount of water and use as directed. For the typical rum and raisins flavor you can also add 2 table spoons of rum or 1 teaspoons of rum flavoring. These buns are best served fresh from the oven and they make an ideal treat for a weekend brunch.
Article Source: http://EzineArticles.com/?expert=Marge_Du_Plessis
Ingredients for this chocolate recipe:
1/4 Teaspoonful of salt
2 Envelopes of instant yeast
1/4 Teaspoonful of extract cinnamon
1/2 Cup of Cocoa
4 Cups of flour
1/3 Cup of sugar
2 Tablespoonfuls of butter
1 Egg
1 Cup of very hot milk
1/2 Cup of warm water (or as much as is needed to get a dough that can be handled easily)
1 Cup of currents
Method for this chocolate recipe:
Mix all the dry ingredients in a bowl
Melt the butter.
Beat the egg.
Mix the butter, egg, milk and water to form a soft dough that can be easily handled.
Knead the dough for about 1 minute.
Turn onto molding board, roll into a square about an inch in thickness and sprinkle on one-half cup of the currants.
Fold the sides to meet the center and then the bottom and top ends to center.
Fold as at first, using another one-half cup currants.
Cover the bowl with cling wrap and leave in a hot place to rise until it has doubled in size.
Knock the dough down.
Shape the dough into the required shape for your buns, place them on a greased baking tray, cover and let them rise again until doubled in size.
Pre-heat the oven to 350oF
Bake fifteen to twenty minutes.
As you take them from oven, brush the tops of your buns with the white of one egg beaten with one-half cup confectioners' sugar.
Let them stand five minutes.
Now they are ready to serve.
If you want chocolate bread and not buns, you can bake it in a bread pan but you will have to lower the heat to about 325oF after 15 minutes and you will have to bake it for about 1 hour.
If you feel uncomfortable about the raw egg white, mix the confectioner's sugar with a very small amount of water and use as directed. For the typical rum and raisins flavor you can also add 2 table spoons of rum or 1 teaspoons of rum flavoring. These buns are best served fresh from the oven and they make an ideal treat for a weekend brunch.
Article Source: http://EzineArticles.com/?expert=Marge_Du_Plessis
More Reasons to Eat Chocolate
Oh the joy of chocolate. Now there are more reasons to eat delicious dark chocolate than to simply satisfy a craving. Chocolate is being touted as the number one antioxidant food and is charting the course when it comes to overall health and wellness. Not only is chocolate craved more than any other food on the planet but it also does wonders for your skin, aids in weight loss, improves oral health, reduces blood pressure and is a mood elevator.
Great For Your Skin
For hundreds of years, cocoa butter has been a celebrated skincare treatment, but recent studies show that eating chocolate can improve skin quality and reduce wrinkles. The reason cocoa butter is used in all categories of moisturizers is its unique combination of natural ingredients. Cocoa butter contains fats and antioxidants, which help protect the outer skin layer by shielding it from damage and locking in moisture. People are also looking at chocolate for skin care. Marlies Spinale, director of Tru Spa says "like many other antioxidants, cocoa polyphenols are thought to offer the skin protection from free-radical damage caused by sun, pollution, stress, alcohol consumption and other factors."
Helps You Lose Weight
Chocolate is a natural appetite suppressant and curbs your cravings for junk food. Chocolate has chemicals that block the cravings for sweets that often kick off the vicious overeating cycle. These chemicals satisfy the brain's craving messages with the slow release of nutrients in the body, stopping sugar cravings and stopping the cycle of overeating before it starts.
Healthy Mouth
It is important to note that dark chocolate products are the most beneficial for all areas of health, including oral health. Several studies indicate that chocolate can benefit the mouth. Cocoa is believed to contain a type of inhibitory property, as emerging research has identified polyphenols, flavonoids and tannins as the key substances that benefit the teeth. When it comes to oral health cocoa and dark chocolate foods can reduce the bacteria load of the mouth, relieve bleeding gums, reverse clefts, improve breath odor and reduce the risk of cavities.
Reduces Blood Pressure
The flavonoids in chocolate may help keep blood vessels elastic, which can lower blood pressure and decrease the stress on the heart. Flavonoid-rich foods including fruits, vegetables, tea, red wine, and chocolate might offer cardiovascular benefits and should be part of an overall healthy diet.
Mood Elevator
Eating chocolate is known to stimulate the secretion of endorphins, producing the positive sensation similar to a "runner's high." Chocolate also contains serotonin, a neurotransmitter that acts as an antidepressant. The PEA found in chocolate may be responsible for the romantic associations we have with the food, since PEA can boost serotonin and endorphin levels, and increase libido. Feelings that mimic the way that we feel when we are in love may be the reason why it is easy for some people to become chocoholics.
So go ahead and eat more chocolate, your body will thank you for it later!
"It is literally true that you can succeed best and quickest by helping others to succeed." Napoleon Hill
Article Source: http://EzineArticles.com/?expert=Mary_Cascio
Great For Your Skin
For hundreds of years, cocoa butter has been a celebrated skincare treatment, but recent studies show that eating chocolate can improve skin quality and reduce wrinkles. The reason cocoa butter is used in all categories of moisturizers is its unique combination of natural ingredients. Cocoa butter contains fats and antioxidants, which help protect the outer skin layer by shielding it from damage and locking in moisture. People are also looking at chocolate for skin care. Marlies Spinale, director of Tru Spa says "like many other antioxidants, cocoa polyphenols are thought to offer the skin protection from free-radical damage caused by sun, pollution, stress, alcohol consumption and other factors."
Helps You Lose Weight
Chocolate is a natural appetite suppressant and curbs your cravings for junk food. Chocolate has chemicals that block the cravings for sweets that often kick off the vicious overeating cycle. These chemicals satisfy the brain's craving messages with the slow release of nutrients in the body, stopping sugar cravings and stopping the cycle of overeating before it starts.
Healthy Mouth
It is important to note that dark chocolate products are the most beneficial for all areas of health, including oral health. Several studies indicate that chocolate can benefit the mouth. Cocoa is believed to contain a type of inhibitory property, as emerging research has identified polyphenols, flavonoids and tannins as the key substances that benefit the teeth. When it comes to oral health cocoa and dark chocolate foods can reduce the bacteria load of the mouth, relieve bleeding gums, reverse clefts, improve breath odor and reduce the risk of cavities.
Reduces Blood Pressure
The flavonoids in chocolate may help keep blood vessels elastic, which can lower blood pressure and decrease the stress on the heart. Flavonoid-rich foods including fruits, vegetables, tea, red wine, and chocolate might offer cardiovascular benefits and should be part of an overall healthy diet.
Mood Elevator
Eating chocolate is known to stimulate the secretion of endorphins, producing the positive sensation similar to a "runner's high." Chocolate also contains serotonin, a neurotransmitter that acts as an antidepressant. The PEA found in chocolate may be responsible for the romantic associations we have with the food, since PEA can boost serotonin and endorphin levels, and increase libido. Feelings that mimic the way that we feel when we are in love may be the reason why it is easy for some people to become chocoholics.
So go ahead and eat more chocolate, your body will thank you for it later!
"It is literally true that you can succeed best and quickest by helping others to succeed." Napoleon Hill
Article Source: http://EzineArticles.com/?expert=Mary_Cascio
Monday, June 2, 2008
Chocolate Chip Cookie Recipes With A Difference
If you're looking for some delicious yet somewhat different kind of chocolate chip cookie recipes, then you came to the right place. Chocolate chip cookies are probably the best loved of all the cookies. They even put chocolate chip cookie dough in ice cream. There are all kinds of chocolate chip cookies, oatmeal chocolate chip cookies, chocolate, chocolate chip cookies, chocolate chip pecan cookies and lots more.
Store bought chocolate chip cookies are good, but nothing beats hot melt in your mouth chocolate chip cookies straight from the oven. You can find all kinds of chocolate chip cookie recipes that can satisfy your chocolate chip cookie cravings, but maybe you would a chocolate chip cookie recipe that's a little out of the ordinary. The two chocolate chip cookie recipes I have put here are a bit different then what you would usually see and I think you're going to enjoy them both.
Hawaiian Chocolate Chip Cookie Recipe
This is a chocolate chip cookie with a Hawaiian twist.
Ingredients You Need:
1 cup Shortening (preferably butter flavored variety)
3/4 cup Sugar
3/4 cup Brown sugar
1 Egg
1 tsp Vanilla extract
1 1/2 cups Flour
1 tsp Baking powder
1 tsp Baking soda
1/8 tsp Salt
2 cup Quick oats
1 cup Coconut (shredded)
1 cup Macadamia nuts (chopped coarsely)
1 cup Chocolate chips or chunks
How To Prepare:
Preheat oven to 325 degrees F. In electric mixer, cream together shortening and sugars until light and fluffy. Add egg and vanilla, beating well. Sift together flour with baking powder, baking soda and salt. Mix flour mixture into creamed mixture. Stir in oats, coconut, nuts and chips. Shape into 1 1/2 inch balls. Place on un-greased cookie sheets and flatten with bottom of a glass dipped in flour. Bake for about 14-16 minutes or until lightly browned.
Double Mint Chocolate Chip Cookie Recipe
Keep your breath smelling fresh with these great tasting mint chocolate chip cookies.
Ingredients You Need:
3/4 cups Margarine
1 1/2 cups Brown sugar firmly packed
2 tbs Water
2 cups Chocolate chips
2 Eggs
2 1/2 cups Flour
1 1/4 tsp Baking soda
1/2 tsp Salt
12 oz Andres mint candy (2 boxes)
How To Prepare:
Melt margarine, add chips and stir until partially melted. Remove from heat and stir until chips are completely melted. Pour into large bowl. Add brown sugar and water and cool slightly. At high speed, beat in eggs one at a time. Reduce to low speed and add dry ingredients. Stir until blended. Chill dough. When ready to bake, line cookie sheets with foil. Preheat oven to 350 degrees. Roll dough into very small balls (about 1/2 teaspoon per ball). Place 2 inches apart and bake for 10 minutes. Remove from oven and while cookies are still on pan, place half a candy piece on each cookie. Remove to waxed paper, wait about a minute and swirl the candy pieces across top of cookie.
These two chocolate chip cookie recipes show that you can do different things with this well loved cookie and make it even better.
Article Source: http://EzineArticles.com/?expert=Michael_Bridges
Store bought chocolate chip cookies are good, but nothing beats hot melt in your mouth chocolate chip cookies straight from the oven. You can find all kinds of chocolate chip cookie recipes that can satisfy your chocolate chip cookie cravings, but maybe you would a chocolate chip cookie recipe that's a little out of the ordinary. The two chocolate chip cookie recipes I have put here are a bit different then what you would usually see and I think you're going to enjoy them both.
Hawaiian Chocolate Chip Cookie Recipe
This is a chocolate chip cookie with a Hawaiian twist.
Ingredients You Need:
1 cup Shortening (preferably butter flavored variety)
3/4 cup Sugar
3/4 cup Brown sugar
1 Egg
1 tsp Vanilla extract
1 1/2 cups Flour
1 tsp Baking powder
1 tsp Baking soda
1/8 tsp Salt
2 cup Quick oats
1 cup Coconut (shredded)
1 cup Macadamia nuts (chopped coarsely)
1 cup Chocolate chips or chunks
How To Prepare:
Preheat oven to 325 degrees F. In electric mixer, cream together shortening and sugars until light and fluffy. Add egg and vanilla, beating well. Sift together flour with baking powder, baking soda and salt. Mix flour mixture into creamed mixture. Stir in oats, coconut, nuts and chips. Shape into 1 1/2 inch balls. Place on un-greased cookie sheets and flatten with bottom of a glass dipped in flour. Bake for about 14-16 minutes or until lightly browned.
Double Mint Chocolate Chip Cookie Recipe
Keep your breath smelling fresh with these great tasting mint chocolate chip cookies.
Ingredients You Need:
3/4 cups Margarine
1 1/2 cups Brown sugar firmly packed
2 tbs Water
2 cups Chocolate chips
2 Eggs
2 1/2 cups Flour
1 1/4 tsp Baking soda
1/2 tsp Salt
12 oz Andres mint candy (2 boxes)
How To Prepare:
Melt margarine, add chips and stir until partially melted. Remove from heat and stir until chips are completely melted. Pour into large bowl. Add brown sugar and water and cool slightly. At high speed, beat in eggs one at a time. Reduce to low speed and add dry ingredients. Stir until blended. Chill dough. When ready to bake, line cookie sheets with foil. Preheat oven to 350 degrees. Roll dough into very small balls (about 1/2 teaspoon per ball). Place 2 inches apart and bake for 10 minutes. Remove from oven and while cookies are still on pan, place half a candy piece on each cookie. Remove to waxed paper, wait about a minute and swirl the candy pieces across top of cookie.
These two chocolate chip cookie recipes show that you can do different things with this well loved cookie and make it even better.
Article Source: http://EzineArticles.com/?expert=Michael_Bridges
Subscribe to:
Posts (Atom)