Chocolate's Versatility

It would be so nice to be able to begin this article with the words, “Who doesn’t love chocolate?” Unfortunately, there are some poor souls out there who are either allergic to this yummy delight or who, for some unknown reason, think that they do not like the taste of it. Oh, well, that just leaves more for the rest of us.

Chocolate in any form really is an appropriate gift for any occasion. You can give it to someone for nearly any holiday and in the case of some holidays like St. Valentine’s Day, Mother’s Day and Easter; they would almost seem empty without some chocolate.

The other fact about giving a gift basket of chocolate goodies is that even though expensive foreign chocolate may be far superior in quality to the selection that is readily available at your local store, it is still a gift that is just as appreciated no matter where the chocolate comes from. So, while the chocolate that is defined as “imported” or “handmade” sounds nice and probably is very nice, don’t let that stop you from creating your own gift basket of local chocolate treats.

If you have your heart set on it and you really want to give chocolates that are imported and unusual, there are many companies that specialize in putting together gift baskets and they can create a chocolate assortment using chocolates from anywhere around the world. It just so happens that chocolate gift baskets are one of the most popular styles of gift baskets because they get such a welcome reception whenever they are given.

The great benefit about giving a gift basket of chocolates as a gift is in its versatility. Whether you are giving a chocolate gift basket to your mother, your sweetie, or to your business associates, chocolate is always an appropriate and appreciated gift. It always seems to express just the right sentiment.

A good chocolate gift basket is one that includes a large variety of chocolate products. Not only a diversity of chocolate candies, but chocolate cookies, cakes, fudge, chocolate covered peanuts or pretzels and even hot cocoa or chocolate flavored coffee. Now, that’s a chocolate gift basket!

You can choose to put these baskets together yourself or you can order one from a local gift basket company or a company online. The average price of a chocolate gift basket that you can have delivered runs from about $50 to $200, depending on its size and the variety of items in the basket. Of course, you can always make the gift yourself and you may be able to purchase a lovely basket and different chocolate items for less that having one specially made and delivered, but you probably won’t be able to include all of the variety that a gift basket company can.

Once you decide on whether you will use a company that specializes in gift baskets and put in an order or if you decide to make one yourself, a chocolate gift basket can be given for absolutely any occasion. For instance, a basket of mugs, hot cocoa mix, cookies and chocolate treats would be perfect as a gift for a family on Christmas Eve. Place all of the items in a Christmas themed decorative basket or dish or even a Santa’s sleigh and add a bow. What a lovely way to say, “Merry Christmas.”

How about the Superbowl? If you are invited to a Superbowl party, don’t come empty-handed. Throw some homemade or store bought chocolate snacks in a football shaped bowl or a football helmet and watch everyone move you out of the way in order to gather around it.

Baskets, chocolate, and Easter naturally go together. Put them together and create a beautiful centerpiece for the holiday table or make one for your office to share as the holiday approaches. There are so many chocolate choices available at this time of year that it will be hard knowing when to stop.

Mother’s Day and Father’s Day are two more occasions when a delectable chocolate gift basket would be appreciated. In order to add some originality, place the chocolate selection in a beautiful crystal bowl or vase for Mom and in a cigar humidor or a toolbox or tacklebox for Dad.

Even Independence Day can be an excellent occasion for giving chocolates. Add little American flags to the candies and present the whole gift in a star shaped container. You can even add streamers or string-pulled confetti poppers to the container in order to help celebrate the fireworks later in the evening. Or, if you know someone who will be camping out this summer, a great gift basket is to make a “S’more themed basket”. Fill a bucket with chocolate bars, graham crackers and marshmallows and let the fun ensue.

Halloween is an easy holiday to celebrate with a chocolate gift basket. There are different varieties of available candy everywhere and you can readily find a basket or a container in the shape of a jack-o-lantern or witch’s cauldron. This is another wonderful creation to make and then set out at work for your co-workers and visiting clients to partake in.

Besides holidays, there are birthdays, anniversaries, housewarming parties, graduations, baby and wedding showers, and “just because I love you” occasions. Add some chocolate covered popcorn with a favorite movie and create a great any occasion gift. Another way to use chocolate in a gift basket is to fill it with chocolate treats all from one area of the country or the world. This is a welcome gift for someone who is from that area to remind them of home.

In addition, a chocolate gift basket is great as a way to help cheer a friend who is down. A small chocolate gift basket is also a perfect gift for all of your children’s teachers and it makes a lovely thank you gift for anyone else, as well.

Next time you are facing an occasion and you need to bring a gift, don’t forget the sweetest gift of all, a gift of chocolate. It may be one of the simplest gift baskets to put together, but it is one of the most appreciated. Just tell everyone that they can begin their diets next week.

About The Author

Jon Sherwood 

Chocolate is a great for almost any occasion. Try a delicious chocolate gift basket made with Ghirardelli chocolate from http://www.onesourcegiftbaskets.com for your next gift.

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Too Much Chocolate Causes Acne?

In this article we're going to try to clear up the myth that eating too much chocolate causes acne.

You've heard all the warnings by your mother growing up. "Don't eat too much chocolate, you'll break out!" You'd have to sneak out of the house to get a chocolate fix. And if you were like most kids, you did anything to get that fix.

Chocolate has been blamed for many ailments including acne, tooth decay, obesity, and lacking of food value. It has also been known to have an anti-depressant effect, cause hypertension and even have an aphrodisiac effect.

We know that chocolate is basically harmless unless, like everything else, it is over-consumed. Chocolate has been found not to cause nor aggravate outbreaks of acne. These results are backed up by further research that shows acne in no way is affected by chocolate.

Recent scientific studies have suggested chocolate boosts the serotonin in the brain that produces a calming effect and stability. Stress has been identified as a cause of acne. If chocolate stimulates the serotonin and calms the nerves, then chocolate could ironically be found to assist in acne restraint.

Chocolate lovers will be pleased to know that nutritionists believe chocolate plays a nutritional role in a balanced diet. The facts are that chocolate carries about one-third of an adult's daily requirement of antioxidants.

For starters, bad hygiene is one of the worst causes of bad complexions. Let's face it, most teenagers, especially boys, are too busy outside playing sports and getting dirty. Washing up is not exactly a priority to them. And when dirty hands touch dirty faces that is just prime breeding ground for acne.

Then there is the matter of diet outside of chocolate. One of the main causes of acne is oil. Many of the foods that teenagers eat have lots of oil in them. One of the main offenders is pizza. Let's be honest, a teenager without at least five slices of pizza during the week is not a teenager. Most kids who eat in school will choose that slice of pizza over whatever there may be served that day that is at least somewhat healthy.

Then there is the next thing on the list, fried foods. Fried foods make up more of a teenagers diet than just about anything else. Most kids live out of a Burger King, Wendy's or McDonalds. French Fries are certainly number one on any kids hit parade. And who doesn't just love a good bucket of Kentucky Fried Chicken?

But to further disprove that chocolate actually causes acne, there are a number of new skin care products on the market that are actually made of chocolate or have chocolate as an ingredient.

There are some companies that put chocolate into their skin creams as a softener. According to these companies, the antioxidants of the chocolate also help in preventing wrinkles.

Theoretically, cocoa might actually prevent damage by free radicals to collagen, elastin and other proteins in the skin. Of course medical science has yet to either prove this or disprove this.

Proof or no proof, at least 90 chocolate based cosmetics popped up last year and the market for chocolate based cosmetics is growing daily. As a matter of fact the normal booth that is displayed at the Chocolate Show in New York has blossomed into a full blown spa. Consumers are claiming that the chocolate based skin care products that they are using do in fact have healing properties. Again, this has neither been proved or disproved.

The point is, there are many more offenders of bad skin than just chocolate and by avoiding fried foods and dirty hands, your teenager will more than likely have a cleaner skin.

Author Resource:- Keith Londrie
For more information on acne, please visit Acne Information for a wealth of information. Another good site is Acne treatments. And yet another site is Stop acne.

Article From Article Health And Fitness

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Studies That Show The Benefits Of Dark Chocolate On Blood Pressure

Good news for dark chocolate lovers. Eating dark chocolate can now help lower blood pressure. A recent study was done by specialists in the US that says, dark chocolate will actually help in lowering your blood pressure. This could be just the boost you need help you in your battle with hypertension, and it's natural.

Flavinoids, or antioxidants, as many people know them, are the ingredient that is found in food that help lower blood pressure. Tea and red wine are a couple of foods that we already knew could help in lowering blood pressure due to these natural antioxidants. Know we can add dark chocolate to this list as well.

The study was conducted at a University in Italy that is known for its hypertension studies. Twenty people were involved in this study. All twenty people, ten female and ten male, suffer from hypertension, but had no other disease. The subjects were not on any medication or treatment plan for their high blood pressure, and none of them smoke. These people also had to avoid chocolate two weeks prior to the study so that accurate results and conclusions could be drawn from the study.

To start the study the participants were split up into two groups with five men and five women in each. The blood pressure of each subject was taken and recorded for comparison with the end results. For 15 days one group got a 3.5 oz dark chocolate bar a day, and the other group got a 3.5 oz white chocolate bar a day. After the 15 days both groups went a week without chocolate, and then the groups switched which kind of candy bar they were getting. The only difference in the candy bars is that the white chocolate does not contain any flavinoids.

When the next 15 days were up the subjects' readings were taken again. The group that ate the white chocolate had no differences in their readings. There was a drop in pressure in the group that did have the dark chocolate. The group that ate the dark chocolate also experienced a 10% drop in their bad cholesterol levels, and a reduction in their insulin resistance.

If you do suffer from hypertension you should talk to your doctor and find the best treatment for you. Each person is different, and you may require other treatment. Diet and exercise are the best natural way to control this issue. Prescription medication is also needed in many cases. You should not stop your current treatment and try just eating dark chocolate every day, but you may want to think about adding it to your diet once a week. In addition to helping control hypertension, dark chocolate is good for your taste buds and your heart.

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About the Author

Gregg Hall is an author living in Navarre Florida. Find more about this as well as Gourmet Chocolate at http://www.chocolategiftsonline.com 

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Chocolate Chip Cookie Secrets

Chocolate chip cookies are a wonderful treat for the entire family and really easy to make. The right ingredients can make the most of whichever recipe you prefer to use.

First, always stick with real butter. Margarine just doesn't work as well and it has trans fats. The real butter is in many ways better for you. It is definitely better for chocolate chip cookie recipes.

Butter should be melted carefully. Softening it at room temperature works well enough, but better is to melt it in a double broiler. Microwaves can do the job but are often too fast and may scald it instead. Melted butter dissolves the sugar better than merely creaming the two together.

Use real vanilla extract rather than artificial. The flavor is superior. You can also use more than most recipes call for. Feel free to experiment when in doubt.

In most cases, a semisweet or dark chocolate is your best choice for chocolate chips. Cookies are sweet enough on their own, so that milk chocolate chips just don't taste quite right.

Experiment with various recipes to figure out what best suits your preferences. Some people want their cookies to remain soft and chewy, while others would prefer crunchier cookies. There's no one right way to make chocolate chip cookies.

And of course that means you cannot forget to experiment with your recipes. Nuts or no nuts? How many chocolate chips to make the cookies just chocolatey enough? What about peanut butter chips? Big or little cookies?

Cooking time is key. Cook a recipe that should make chewy cookies too long, and you'll get crunchy or burned ones. As your cookies get close to done, make sure you are keeping a good eye on them. Soft cookies will often look a little underdone in comparison to what you see when you buy cookies.

Don't you worry. I won't leave you without one of my favorite chocolate chip cookie recipes. This is for chewy chocolate chip cookies:

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
3/4 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
1-1/2 cups semisweet chocolate chips

Preheat oven to 325 F. Grease cookie sheets.

Stir flour, baking soda and salt together in a bowl.

In a separate bowl, cream the melted butter, brown and white sugar together. Once these are well blended, add vanilla, egg and egg yolk. Beat until light and creamy. Mix in the bowl with the flour, baking soda and salt. Stir until all ingredients are blended. Add chocolate chips and mix.

Put the dough in the fridge for 30-45 minutes before spooning out. Drop spoonfuls of cookie dough onto greased cookie sheets, leaving space between cookies (2-3 inches depending on size of dropped dough).

Bake for 15-17 minutes or until edges are lightly toasted. Cookies should be light brown when done.

About the Author:
Stephanie Foster runs www.gimmechocolate.com/ because she really, really loves chocolate. Take a look at her selection of gourmet chocolates for those days when you need more than cookies to satisfy your chocolate cravings.

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CHOCOLATE MAKERS

A Look At Some Of The Most Famous French Chocolate Makers

French chocolate is one of the most popular types of confection in the world. It is used in many tasty treats such as chocolate mousse and the ever popular chocolate eclair. Chocolate truffles have long been favored for their rich taste and texture and chocolate covered pralines were also made popular by the French. Chocolate was not just considered a confection in France. It was also used for medicinal purposes and reported to be beneficial with health problems.

You may be interested to know that the French had a hand in making chocolate famous in areas besides France. During the mid 1800s, a Frenchman named Etienne Guittard was hoping to make his fortune in the California gold rush. He headed to the Barbary Coast where instead of mining for gold to make his living, he ended up growing rich by selling chocolate. In 1686, he opened the Guittard Chocolate factory where it is still family owned and operated to this day.

The first London chocolate store, then called a chocolate house, was established by a Frenchman in 1657. The name of the store was the Coffee Mill and Tobacco roll. The chocolate that was sold there was so expensive that only wealthy patrons could afford to purchase it.

There are other very famous, French chocolate makers that still have shops and factories that have continued to be popular long after they were established.

In 1945, Maurice Bernachon opened the Bernachon Chocolate Factory in Lyons, France when he was only 26. He was trained in the art of chocolate making by his parents at the young age of 14. Today, 60 years later, the Bernachon factory is still famous for its delicious chocolate.

In 1660, a Frenchman named Debauve was dubbed the first "Royal Chocolate Maker", by King Louis the 14th of France after he had received a wedding gift of chocolate from his wife Marie Therese. In 1800, approximately a century and ? later, one of his descendents named Sulpice Debauve established a chocolate shop in Paris.

His chocolate was so revered that he was able to open additional shops and had established 60 of them by 1804. He had a nephew named Antoine Gallais, who partnered up with him in 1823 and the name of his shops changed to Debauve and Gaillais. Continuing in the tradition of his ancestor, Kings Louis XVIII and Charles X appointed them the Official Chocolatiers of the French Court. Although Sulpice Debauve died in 1836, his legacy still continues with the company he founded in 1804.

French chocolate has had a strong impact on history. Many of the delicious chocolates that you enjoy today are due to the innovations of the French who took the simple cocoa bean and turned it into an entire industry.

Source: Free Articles.

About the Author

Gregg Hall is an author living in Navarre Florida. Find more about this as well as French chocolate at http://www.frenchchocolatedelivery.com

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Making Chocolate A Health Food In Your Life

 Almost daily in the news we see reports of chocolate's health benefits. It's a potent antioxidant, and is chock-full of chemicals and nutrients that have been attributed to making us happy. Yet many of us remain skeptical; eating lots of chocolate doesn't seem to make us feel better, and in fact can lower energy levels for awhile. So what gives? If chocolate is such a miracle food, shouldn't we be able to eat it all the time, without guilt and feel great? Well, yes, we can, but the way chocolate is prepared is crucial to unlocking its true potential as a health food. If you'd like to learn how to have a healthy dose of chocolate daily, read on...

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, but its the crucial point for anyone interested in bettering their health naturally. 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 chocolate 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 chocolate 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 chocolate 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.

The really big news about chocolate has been it's antioxidant profile. Chocolate contains significant amounts of polyphenols -- the same important antioxidants found in green tea, red wine and green apples -- but in greater amounts. Dark chocolate contains an impressive 5% of these compounds, yet raw chocolate is made up of an incredible 10% concentration of these possibly life-extending molecules. Both roasting and processing with alkali (to make Dutch cocoa) reduce antioxidant concentration. Further, the increased absorbability of powdered raw cacao (perhaps the most versatile form of raw chocolate) over cacao nibs give them an edge in ORAC value, a measure of Oxidative Radical Absorbance Capacity.

Maybe the most intriguing constituents of chocolate are it's mood-altering chemicals besides its stimulation. Many users of raw chocolate find and even greater boost than from commercial chocolates. Like caffeine, some of the molecules attributed to mood-enhancement are also heat sensitive. Tryptophan, a precursor to serotonin, is present in significant amounts and is known to be broken down by heat (and apparently it's not the Tryptophan in the turkey dinners that makes one tired, it's the three servings followed by pie and ice cream!). Other natural constituents are dopamine and precursors to dopamine, one molecule called the 'love chemical' and another called the 'bliss chemical'. Add to these monoamine oxidase inhibitors which actually enhance the activity of all of the above mood brighteners. Finally, there's lots of easily absorbed magnesium in raw chocolate, a mineral associated with serotonin production (many pharmaceutical antidepressants increase serotonin activity), and the ability to relax. Raw chocolate offers the healthiest and most effective means of adding these happy-making nutrients to your daily diet.

Convinced? Ready for a little raw chocolate 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 pure raw chocolate that can be eaten straight, or mixed with other healthy snacks like dried fruits. But the best-loved raw chocolate preparation is the original chocolate drink: hot chocolate. Now it won't be hot enough for long enough to convert any chemicals or to cook the chocolate, 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 chocolate (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, one to two teaspoons raw dark agave nectar (a low-glycemic index natural sweetener) and one to two teaspoons of Coconut oil in a blender. Add eight to twelve ounces almost-boiling water and blend for ten 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. Raw chocolate bars for your family 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 and naturally benefiting your health.

By: Harriet Nobel

The author is the co-owner of www.anandaapothecary.com - More aromatherapy resources are available on this site.

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A Mothers Treasure

 Every mother has her own culinary treasures. They are called recipes. If you frequently have those late night cravings for your mother's mini apple pies or unique kind of chocolate-chip cookies, now that you do not live at your parent's house anymore, perhaps it is time to give in to her advice and spend some quality time with her in the kitchen. By helping her create your favorite meal or dessert, you will gain much more than copying her cooking instructions. You will actually advance your cooking skills and bond with her.

This is not an easy deal and you know it. Most likely, you will have to hear that old same story that she has no idea where she has put that piece of paper containing all the "secret" ingredients and measurements for the specific recipe-it is likely that it did not ever existed. But, if you sound serious, she will probably ask you to join her next time she is about to create that tasteful delight of your choice, so you can take a peek or two during the cooking preparation process. Do not miss that kind of once-in-a-lifetime offer. These are your cravings we are talking about, you certainly cannot treat them with disrespect; they will hunt you down late at night until you say "Enough is enough!"

So, now that you have "officially" been invited, do not ever think of going unprepared to your appointment with your cooking destiny. Take a sharp pencil or a working pen and some pieces of paper and surprise your mom with a bottle of wine or some chocolate treats. When the time comes, enter the kitchen premises with confidence. This is not nuclear science; it is just a recipe. Begin by asking her what you will need in terms of ingredients and kitchen equipment. When she begins stating them, write them down one by one and make sure your note them in the correct order and nature. For example, when she mentions "butter" it is crucial to ask, "Salty or plain?" In general remember to straighten out whatever your mother mentions during her cooking instruction class, since there is always the possibility of her leaving something out thinking that it is self-evident. But it would be a shame for you to use the wrong ingredient later and ruin your attempt of recreating her recipe at your own kitchen.

When the cooking process begins, do not step back; step closer. It is crucial for you not only to know what is included in the recipe, but also to watch your mother in action. The way she mixes everything together, the specific measurements she takes, the sequence of the ingredients, the preparation of the kitchen equipment, all have to be carefully studied and included in your notes. Try helping her through the process. Cooking takes practice and it is always fun to practice with an expert.

Finally, before stepping out from the kitchen carrying the mouth-watering outcome of your mother's cooking efforts home with you, remember to leave her with a kiss and thank her for her time. Don't forget to promise that next time you will arrive with your version of tasteful "heaven" she just taught you how to make. One thing is for sure. She will definitely love the idea of having the opportunity to see you again that soon!

About the author
Jonathon Hardcastle writes articles for http://ecookingcentral.com/ - In addition, Jonathon also writes articles for http://theoutdoorslifestyle.com/ and http://4aginginfo.com/

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Dream In Chocolate: How Much People Love Natural Chocolate

Take away a woman’s chocolate and some say you take away her soul. People throughout the ages have loved healthy bites of divine chocolate.

Queen Isabella first learned about chocolate when Columbus returned from America. He bestowed the magical brown beans known today as cocoa beans.

Often called the food of the Gods, natural chocolate was used by the Aztec Indians who made their own hot chocolate as a sort of royal drink. Emperor Montezuma served bitter chocolate in golden goblets, but Spaniards later decided to sweeten it with cane sugar.

Sugar-free options for chocolate

Today we have the option of sugarless candy and chocolates that do not contain cane sugar. We understand better that sugar is not ideal for our health.

One of the first hints that a woman might be getting her period soon is the fact she begins to crave chocolate. Women love natural chocolate because it eases her moodiness and helps her feel more in balance. Experts say that is because chocolate contains magnesium, which is important for our health. But instead of indulging in sugar, which can make PMS symptoms worse, it’s wise to try sugarless candies and chocolates that are natural and healthy.

What does chocolate taste like?

Why is it people crave chocolate whether they have a deficiency in magnesium or not? Chocolate teases the senses with its aroma and luscious taste and texture.

Experts say chocolate actually contains more than 300 distinct chemicals. Caffeine is surprisingly found in small quantities in chocolate so, if you want a caffeine high, it’s better to select coffee. Experts say the combination of caffeine and Theobromine, another weak stimulant, does provide a lift for chocolate lovers.

Finally, chocolate contains Phenylethylamine, which is related to amphetamines. They are stronger stimulants. When you dive into a box of chocolate or visit the chocolate store, your body and brain is probably going crazy with desire. Just be smart and select the sugarless candy and natural chocolates for better health.

About The Author

Fred Goldman owner of D-lectable.com. Love chocolate? Hate the synthetic ingredients that make you fat? D-lectable.com has natural chocolate, sugarless and low-carb. You'll never know the difference, but your scale will! http://www.d-lectable.com.

Article Source: articlecity

raw chocolate bar recipe  health benefits of chocolate  cranberry juice and dark chocolate

Recipes For A Wonderful Chocolate Feast

The health benefits, aphrodisiac qualities and incomparable taste of chocolate have been passionately championed for centuries. And if there's one thing that all chocolate lovers agree on, it is the pure pleasure one gets from eating it in its myriad forms.

Cocoa has been used by generations of cooks around the world to create a wealth of sweets, cakes and biscuits, truffles, drinks and glorious desserts, and I would like to begin your chocolate initiation with cakes. Why not try a grandfather's cake (torta del nonno) to impress your dinner guests, or a sumptuous Queen of Sheba chocolate almond cake?

These are not for the faint-hearted, neither are hot puddings, which are indulgently rich, and suitable for only the most hardened chocolate fiends. But for the more sophisticated sweet tooth, try chocolate-dipped Florentines, and if you like the chilled desserts to keep you cool, try the chilly treats that are the gianduja semifreddo, where chocolate is deliciously complemented with hazelnuts as an ingredient.

If there's anything better than receiving chocolates from someone, it must surely be to know that they are homemade. Truffles and sweets are the ultimate sin, so allow yourself to have a go at some decadent Italian chocolate truffles - it's up to you to decide whether you give them away...

Chocolate Truffles.
This classic truffle recipe is very rich and dense, and reliant on the best-qualify chocolate that you can afford. For real truffle addicts, stir a little truffle honey or a drop of real truffle oil into the mixture - the combination is delicious.

Break the chocolate into small pieces and place in a Pyrex/china basin. Fit the bowl into the rim of a saucepan so that it is suspended over simmering water. Stir gently until all is melted and remove from pan. Beat in the butter, egg yolk, liqueur and truffle honey, if using. Cover with cling film and refrigerate for 1 hour, or until set.

Sift some cocoa onto a plate. Using a teaspoon, scoop the chilled chocolate mixture into rough mounds, shape into a knobbly truffle shape in your hands, and then drop into the cocoa. Roll around until it is completely covered and put on the prepared baking sheet. Layer in an airtight container between sheets of greaseproof paper and refrigerate for up to five days, or freeze for up to a month.

150g dark chocolate (60-70 per cent cocoa solids)
100g salted butter, cubed
1 egg yolk
2 tbsp Mozart Black Chocolate Liqueur or
dark Creme de Cacao
1 teaspoon truffle honey, or a drop of real truffle oil (optional)
Unsweetened cocoa, to dust.

Torta Del Nonno (Grandfathers Cake)
Everyone in Italy knows this fabulous cake, filled with chocolate custard cream and topped with crunchy pine nuts. Its fragrance is so evocative, when I bake it in Italy, people appear as if by magic in my kitchen in search of this rich treat.

To make the pastry, cream the butter and sugar in a large bowl, using an electric whisk, until light and fluffy. Beat in the egg yolks, orange zest, vanilla extract and salt. Stir in the flour until almost mixed. Transfer to a lightly floured work surface and knead gently until smooth. Divide into two pieces - one slightly bigger than the other. Form into discs, wrap in clingfilm and refrigerate for at least 30 minutes.
Roll out the larger piece of pastry as thinly as possible and use to line the tart tin. Prick the pastry all over with a fork and freeze for at least 15 minutes.

Preheat oven to 190 degrees C/Gas Mark 5. Line the tart with aluminium foil or greaseproof paper, fill with baking beans and bake blind for 15 minutes. Remove the foil and baking beans and return to the oven for 10 more minutes to dry out. Remove from the oven and leave to cool. Leave the oven on. Meanwhile, to make the chocolate custard filling, heat the milk with the chocolate in a large pan. When it is just about to boil, take it off the heat. Whisk the egg yolks with the sugar in a large bowl, then whisk in the flour and cocoa.

Whisk in the hot chocolate milk. Return the mixture to the pan and heat gently, stirring until starting to thicken. Once it reaches a very slow boil, simmer for 2 minutes, then stir in the vanilla extract. Pour into the cooled pastry case and leave to cool.

Roll the remaining pastry out to a circle that is slightly larger than the diameter of the tart tin. Brush the rim of the pastry case with the beaten egg yolks and cover the filling with the pastry circle, pressing it firmly against the cooked edges, then trim away the excess. Brush the pastry with more egg yolk and scatter over the pine nuts. Make a couple of air holes in the top. Bake for 1 hour, then remove from the oven and leave to cool completely. Dust with icing sugar and serve.

SERVES 8
2 egg yolks, beaten, to glaze
4-6 tablespoons pine nuts
Icing sugar, to dust
PASTRY
175g unsalted butter, softened
100g golden caster sugar
2 egg yolks
Finely grated zest of 1 unwaxed orange
1 teaspoon vanilla extract
A pinch of salt
250g plain flour
CHOCOLATE CUSTARD FILLING
600ml milk
50g dark chocolate (60-70 per cent cocoa solids)finely choipped
2 egg yolks
75g grams caster sugar
1 tablespoon plain flour, cornflour or potato starch
3 tablespoons unsweetened cocoa
1/2 teaspoon vanilla extract

About the Author: Harwood E Woodpecker
Chocolate Models You may not always agree with my writings but I hope to inform. Harwood E Woodpecker

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raw chocolate bar recipe  health benefits of chocolate  cranberry juice and dark chocolate

Why women love chocolate

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Amazing Benefits of Raw Cacao, Raw Chocolate and Immune Stimulating Mushrooms

When it comes to eating various superfoods for a health benefit, you may be confused as to which superfoods to consume. Some super foods may have a potent taste that will need to be acquired by the person who is consuming that particular food.

However, one superfood that everyone will agree on is the consumption of sacred raw chocolate and raw cacao. In fact, for thousands of years, ancient Mayans, ancient Aztecs and Incans have known about the amazing healing properties of the chocolate and they have used them in their daily cultural rituals as well as in their healing habits.

In fact, the seeds of raw cacao were held to be so sacred, the legends has it that the Incans used Cocoa beans as money and the ancient Incans used it like gold bullion as they filled their treasury holds with tons of cocoa beans. Unfortunately, nowadays the positive benefit of this wonderful superfood is not known widely. Although, everyone enjoys chocolate, people do not consume it in its raw form for the maximum benefit that they can derive from it.

Some benefits of raw cacao and raw chocolate include:

*It acts as a stimulant, so that the energy level in your body will receive a boost and you will feel better about yourself. It can also help to reduce chronic fatigue and general weakness caused by stress. *Raw chocolate and raw cacao can help strengthen your cardiovascular system.

This special superfood helps to regulate your sleep.
*Most importantly, pure chocolate directly stimulates various neurotransmitters in your brain (such as serotonin) to help reduce depression and to give a sense of euphoria or a sense of well being. Hence, your mood will be uplifted and you will feel better about yourself.

*Raw chocolate has a very high ORAC quotient. ORAC stands for Oxygen Radical Absorbance Capacity. This is an important property, as it denotes the ability to absorb free radicals from your body. This can be a very useful concept for helping you to protect your body from carcinogens and free radicals that cause cancer.

*Raw chocolate is also considered as a mild aphrodisiac as it has shown to increase sexual appetite after regular consumption. *Raw chocolate can also help stimulate your immune system.

Of course, it is important to eat in a raw and organic state, so that these benefits can be derived from it. If you are looking for an extra way to stimulate your immune system, then you can also eat Reiki mushrooms as a super food. This amazing mushroom also has the ability to strengthen your immune system so that you can fight infections and protect yourself from flu and other similar diseases.

Article Source: http://www.articles-inc.com

About the author: Paul Fitzgerald

Come learn about the greatest selection of Superfoods on The Planet. Please visit our site at www.superfoodliving.com and learn about Raw Chocolate Cocao, Noni, Goji Berries, Maca, Phytoplankton, Sacred Chocolate, Golden Incan Berrries and more....

recipe for raw chocolate bars  health benefits of chocolate  cranberry juice and dark chocolate

Can Chocolate Make You More Healthy?

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How's that for an opening statement? Are you like me? Would you eat even more chocolate if you could justify it by saying it was good for you? Well, hold onto your hat because it turns out that according to some recently released information some kinds of chocolate my very well be good for you! The renowned health expert, Andrew Weil even endorses the consumption of dark chocolate.

The link to the health benefits of chocolate was claimed in a study in the American Journal of Clinical Nutrition. The study was sponsored by the American Cocoa Research Institute and only consisted of twenty three participants. The summary or abstract from the study said that chocolate when combined with a healthy diet, increased HDL cholesterol levels, which is the good kind of cholesterol and also had an antioxidant benefit.

This study wasn't as earth shaking as the media hyped it to be. When you look deeper into the study you find that the results were exaggerated and that the beneficial effects from chocolate were minimal. Even the touted benefits of increasing HDL were not as great as originally claimed with the researchers admitting, "the cocoa-chocolate diet had neutral effects on lipids and lipoproteins."

It is well known that soy, grapes, tea, onions, apples, citrus and many others are rich sources of antioxidants, so it's not surprising that cocoa contains an antioxidant, too. How important is the antioxidant in chocolate? In "How good is chocolate?" nutrition expert Paul Nestel questioned the importance of chocolate's modest effects on LDL oxidation. He further asked, "Given that there are thousands of flavonoids in the foods that we eat ... should each new finding be greeted as an encouragement to eat that particular source because it contains a special flavonoid?"

As much as we love chocolate we have to put the benefits of eating it in perspective. You can get similar antioxidants from almost any other plant-based foods. Vegetables, fruits, and whole grains are much better sources of antioxidants, and also contain many other healthful nutrients. And unlike chocolate, they won't increase your waistline with extra calories from sugar and fat.

As much as we would like to believe it, the fact is that chocolate is a great tasting dessert food but it is a long way from being health food. Like anything else that we may consider a vice, it should be consumed in moderation.

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About the Author: teahupoo

Gregg Hall is a business consultant for online and offline businesses and lives in Navarre Florida. Get more tips on french chocolate at http://www.chocolates-plus.com

recipe for raw chocolate bars  health benefits of chocolate  cranberry juice and dark chocolate

Reasons Why Chocolate is Good for You

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Chocolate - Good for You or Too Good?

Is chocolate an important thing to include in your diet? Most of us are very willing to make chocolate a regular feature in our diet. In fact, people have implied that chocolate may have health benefits as far bas as to the 17th and 18th centuries. Today, chocolate is considered such a staple in our diet that it's even included army food rations.

We may love chocolate, but is it really good for us? Many scientists and researchers have given their opinion, with mixed results. Of course, a certain degree of cynicism surrounds these studies since many of them are underwritten by the chocolate industry. But there are have been some interesting studies related to chocolate and its benefits.

Scientists at Japan's Osaka University conducted a study to see if chocolate is helpful in preventing tooth decay, and as a result, bad breath. Chocolate is made from cocoa beans, and the husks of the beans seem to contain an antibacterial agent that helps prevent plaque. Although the husks are usually thrown out in typical chocolate production, confectioners may add them back to try to make chocolate more dental-friendly. Of course, even if the bean husks are put back to the chocolate they won't stand a chance in cavity-fighting action against the decay caused by chocolate's high sugar content.

Another study, conducted by Professor Carl Keen, a Californian scientist, was performed to find the health benefits of chocolate. One theory is that chocolate may actually help fight heart disease. Chocolate contains a flavinoids, a chemical which works to thin the blood, ultimately helping to prevent blood clotting. You may have heard of similar food studies for instance, the one involving red wine, which is said to have the same affect. Again, Professor Kern's study was funded by the candy maker, Mars, so it lacks a certain credibility.

Harvard University conducted another study that found that if you eat chocolate three times a month your life expectancy will increase by at least a year. Unfortunately, the same study looked at the effect of over-indulgence, which tends to lower life expectancy. Chocolates high-fat content means that over indulgence can result in obesity, which in turn resulting in an increased potential of heart disease.

Does the type of chocolate provide for better overall health? According to Dirk Taubert, MD, PhD, at the University of Cologne, Germany, he and his colleagues found that dark chocolate lower blood pressure (as opposed to white or milk chocolate). Unfortunately the benefits of dark chocolate don't apply to everyone. According to the researchers, eating dark chocolate lowers blood pressure, if you are of a certain age and likely suffer from mild high blood pressure. In a perfect world, chocolate would be a healthy choice along the lines of nutrients found in spinach, but unfortunately that's not the case. Chocolate may have some possible health benefits, but a chronic overindulgence will lead to far more serious health risks. Chocolate is one the pleasures of life that should be appreciated, not over-indulged.

About the Author:

Patie Ackery is "chocoholic" and thought that because of her affliction, she just has to write and article about her favorite subject. You can see her site at http://www.anychocolate.com/

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The History and Attraction of Chocolate Truffles

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Chocolate has always been a grand gift to give someone. The chocolate manufacturing is a multi-billion dollar business. There are so many unusual types of chocolate and so many reasons to offer someone a chocolate gift that it is a business that just keeps getting larger every year.

There are quite a few different types of chocolate. There is dark chocolates, milk chocolate, fair chocolate, and semi-sweet chocolate are just a a small amount of. Many people have a favorite chocolate. Each manufacturer of chocolate gifts has their own unique formula for the way they make chocolates and this makes each kind of chocolate taste a little diverse.

Chocolate Truffles are a great gift to give for just about any occurrence or no occasion at all. individuals love to obtain chocolate gifts for birthdays, anniversaries, weddings, holidays or just because. extraordinary occasions or events are also great times to give the gift of chocolates. Baby showers, a move up at work, or just to tell a friend that you are thinking about them are great reasons to give chocolate gifts.

You can buy chocolate gifts just about anyplace including grocery stores, gas stations, malls or convenient stores. Stores that sell only chocolates have the largest variety to choose from and you might even find a particular store that carries the particular type of chocolate truffle that you like or you know your friend likes. This makes choosing chocolates present a little easier because there is such a huge variety and you might end up finding amazing new that you like.

Chocolate Truffles make great gifts for anyone at anytime. There are a variety of packages that chocolate gifts come in so you ought to be able to find one perfect for the event or friend you are trying to purchase something for. The present of chocolates is a gift that individuals love to obtain. Have fun searching for the perfect chocolate for your friend and don't forget to get a few for yourself!

For individuals of you who like chocolate truffles, there are several different kinds to choose from. You can purchase chocolate truffles in milk chocolate, dark chocolate or if you aren't positive which kind of truffle your cherished one or friend might like, you can always get a box of mixed chocolate truffles.

Buying a chocolate gift for someone is fun and you can get really inventive with the things that you select. You can get someone a box of milk chocolate truffles. You can obtain someone a heart filled with various filled chocolates and you can even get someone a good old plain chocolate bar.

People love to get chocolate gifts for just about any occasion or even if there isn't an occasion. Chocolates are a great treat to show someone that you are thinking about them. Go pick out your chocolate gifts now and show someone how special you fell they are.

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Authors Details: Hugh Roberts comes with many gourmet food advice. For chocolate gift get free details on chocolate truffels

History of Chocolate

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A journey through the history of chocolate reveals that this mysterious food has woven its story throughout multiple cultures and continents impacting civilizations culturally, socially, economically and spiritually. A study of the history of chocolate begins by going back in time to the realm of the Maya Indians and the Olmec Civilizations of Central America.The word cacao was found in the Olmec vocabulary nearly 3,000 years ago. The hot, humid, but shady climate of the tropical rain forests of this region was perfect for growing cacao plants. The Maya felt the cacao tree was owned by the gods and the pods were offered as a gift from the gods to man. The cacao pod became the symbol of fertility and life in the Mayan culture.Later, in the 18th century, a Swedish botanist named Linnaeus, called the cacao tree theobroma cacao, which means "drink of the gods". It was the Mayan people that did indeed make a drink from the cacao pods. This drink was considered a "royal" brew enjoyed by the noblemen and kings and was often used in sacred rituals. Hot chili peppers were added to flavor it or maize was often added to change its texture.

In 1502, Columbus, on his 4th and final voyage to the Caribbean, was given a sack of cacao seeds as a form of payment. He was unsure of the worth of the seeds, so the Aztecs made him a drink from the pods to show him its potential. They felt this drink was a source of energy, spiritual wisdom, and enhanced sexual powers. They used it to fortify their warriors when in battle. Although Columbus did not personally care for it, he accepted the seeds in payment, being curious as to its value upon returning to Spain.

Years later, when Cortes arrived in the New World, he noted that the Aztecs used the cacao beans as their treasury and kept huge storehouses of the seeds. Cortes was offered a cacao plantation and a royal welcome from the Aztec ruler Montezuma, when he mistakenly thought Cortes was the reincarnation of a former god and king. This was the beginning of the downfall of the Aztec Empire, but helped Cortes realize that this crop had tremendous potential led him to establish cacao plantations throughout the Caribbean.

When Columbus and Cortes returned to Spain the bitter cacao drink of the Aztec culture was introduced to Europe and there it was sweetened to make it more in tune to the European tastes. It became a drink of the elite and wealthy. Within ten years, chocolate was enjoyed throughout the courts in the French aristocracy. Chocolate became known throughout the countries of Europe and in the middle of the 17th century chocolate appeared in England. There it was highly taxed continuing its reputation as a luxury to be enjoyed only by those privileged enough to afford it.

Cacao was primarily only for drinking until 1828. Chocolate was prepared as a drink by grinding up the beans into a thin paste and adding spices and sweetening and then adding something to soak up the cocoa butter, which would float to the surface. Coenraad J. Van Houten, a Dutch chemist in that year invented a press which would release the cocoa butter from the bean, leaving the dryer cake that could be ground up into a powder similar to the fat-free cocoa powder we enjoy today.Twenty years later European companies used the presses made by Van Houten to produce the first eating chocolate. By taking what was left after separating the cocoa powder from the butter, the industry saw that they could melt the cocoa butter and combine it with a blend of ground cacao beans and sugar, mix this into a paste and mold it. Edible chocolate was the final product. Chocolate appeared on the market in the United States around the turn of the twentieth century and now nearly one hundred years later is still in harmony with all who love it's unique, rich taste.

Author: Jane Rosen

Article Source: Ezy Web Articles