Friday, April 17, 2009

20 Points About Chocolate

Chocolate is the most widely used confectionary in the world. No matter what form it comes in, it's clear that we just can't get enough of it. But ask yourself, how much do you really know about it. Although one doesn't need to be a chocolate mastermind to enjoy it, there are a great number of quite amazing facts and statistics about it,s production and our usage of it. Here are just twenty that I have collated. I'm sure they will make interesting talking points (if nothing else)

1. Research suggests that chocolate was originally used more than 2,500 years ago, beginning in Central America. The Mayan civilization considered Cacao to be a divine gift and so, it was held in high regard. It was used ceremoniously and sometimes as a form of currency. The name 'Cacao' is a Maya word meaning 'god food' which after being introduced to Europe in the 16th century, formed the basis of the Latin name for the Cacao tree 'Theobrama Cacao' meaning 'food for the gods'. It is thought that the word 'cocoa' has come about through a miss-spelling of 'cacao.'

2. The name chocolate comes from the Aztec word xocalati meaning bitter water. Not at all surprising, being that they concocted a drink by combining cacao with chillie peppers, achiote, cornmeal and it's believed they added a form of hallucnogenic mushroom (possibly helped to take their minds of the taste).

3. More than 66 percent of the worlds cacao is produced in Africa and 98 percent of the worlds cocoa is produced by just 15 countries.

4. More than twice as many women than men eat and crave chocolate.

5. It is observed that chocolate cravings cannot be satisfied by any sweet/candy other than chocolate itself (no surprises there).

6. Chocolate produces the effects of a mild anti-depressant by increasing serotonin and endorphin levels in the brain.

7. Chocolate contains caffeine, which produces the effects of a mild amphetamine.

8. Although not scientifically proven, chocolate is believed by many, to be an aphrodisiac. The theory is supported by the fact that chocolate does contain among many chemicals the stimulants: caffeine, theobromine, and phenyethylamine.

9. Cocoa butter is a by-product produced from the crushing of roasted cacao beans, and although used in the chocolate making process, it is also used in a number of cosmetic products including massage oils and skin cosmetics. It is one of the most stable, highly concentrated natural fats known. It melts at body temperature and so dissolves easily into the skin, making it the perfect base for moisturizing creams and the like.

10. Terry's of York will produce over 350 million segments of chocolate orange per year.

11. The biggest chocolate structure ever made was a 4,484lb, 10 foot tall, Easter egg, made in Melbourne Australia.

12. 17,000 people in Belgium work in the chocolate industry

13. Despite being high in fat content, chocolate doesn't appear to raise blood cholesterol levels.

14. Allergies to chocolate are uncommon (isn't that good to know).

15. Almost half the world's chocolate is consumed in America.

16. Napoleon always carried chocolate with him, which he ate as a pick-me-up whenever he needed an energy boost. (and we all thought he bought it for Josephine...).

17. A cocoa pod contains an average of about 42 beans. It takes up to 270 cocoa beans to make a pound of chocolate.

18. More than 7 billion chocolate chips are eaten annually.

19. Ninety percent of the worlds cacao is grown on small family run farms, no larger than 12 acres.

20. In 2006 more than 6.5 million tons of chocolate was traded worldwide.

There is a lot more information available about our favourite flavour, and it is clear that our interest in it, won't be diminishing any time soon - not if I have anything to do with it!


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To find many more chocolate related articles and view Lloyd Gordon's large display of Fine gourmet Chocolates visit =>http://www.chocolatetray.com  

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Wednesday, April 15, 2009

Healthy Dark Chocolate And Your Diabetic Health -- Part 1

Healthy Dark Chocolate continues to garner front page status as more and more scientific research studies on the health benefits of dark chocolate publish their findings, and this is great news for current and potential at risk diabetics.

Chocolate, that universally popular comfort food, has for years meant only one thing for diabetics ... risk! For a diabetic indulging in a chocolate treat, physiological effects needed to be monitored and action taken if so indicated.

For the informed diabetic, that situation is changing, and dark chocolate may once again be a worry free treat as well as an extremely healthy part of ones daily diet.

Before moving into the clinical aspects of dark chocolate, let's define what is "HEALTHY" dark chocolate in relation to the diabetic.

The raw cocoa bean is a super rich source of antioxidants; specifically, a group of antioxidants known as 'flavanols'. In fact, raw cocoa contains an astonishing 10% antioxidant concentration per mass, the highest concentration level of antioxidants in any known food.

Flavanols are the primary reason for cocoa products being very cardiovascular system friendly. As is the case with many natural foods, the antioxidant values of the raw cocoa fall considerably during the chocolate making process.

After fermentation and drying, the cocoa beans, in almost all cases, are roasted in high heat and pressure. Just as with most fruits and vegetables that you are familiar with, this cooking process destroys many of the original beneficial nutrients.

The good news is that even after the antioxidant loss through the roasting and pressing process, this bitter cocoa powder STILL has more than twice the antioxidant rating than the nearest rated fruit ... "prunes".

The manufacturer now will add sugar, emulsifiers, oils, and other ingredients to create the desired taste and texture for their product.

So, how does dark chocolate, rich in flavanols, help your body do battle against diabetes? Primarily, these antioxidants counteract insulin resistance, a serious risk factor.

Insulin resistance is a serious condition which can multiply your chances of developing diabetes and heart problems. This condition prevents your cells from effectively turning blood sugar into energy, so the excess sugar accumulates in your body. This condition is known as pre-diabetes.

By introducing a consistent, high quality source of the flavanols found in dark chocolate, insulin function is improved, blood sugar is better controlled, and the threat of blood sugar build up and pre-diabetes is lessened.

These hard working flavanols provide another very important benefit for the diabetic. Studies have shown that they are very effective in helping to keep blood vessels healthy and improving blood flow. Circulatory problems are a very real risk for the diabetic, and extreme cases can result in necessary loss of an extremity.

Numerous studies have indicated that flavanols may exert significant vascular protection not only from their antioxidant properties, but also from increased nitric oxide availability.

Nitric oxide, or "NO", is a critical component in healthy blood flow and blood pressure control, two very important factors in controlling diabetes. Studies have shown that antioxidants in cocoa help the body process NO which helps prevent fatty substances in the blood from oxidizing and narrowing the arteries, leading to high blood pressure, another serious diabetes risk factor.

In part 2 of "Healthy Dark Chocolate and Your Diabetic Health", we will look at several case studies that clearly define the potential positive impact of healthy dark chocolate for the current or pre-diabetic, and explore how to determine which Chocolate products are in fact "Healthy".

Article Source: http://add-articles.com

The author Timothy Prahl lives in beautiful Hilo, Hawaii, and became intrigued with the subject of Chocolate being referred to as "Healthy". For more information regarding what constitutes "HEALTHY" Chocolate, download the author's FREE report, "Healthy Dark Chocolate For Life"

 
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Monday, April 13, 2009

Funny Chocolate

Is it possible to love a thing too much? Well I'm sure when it comes to chocolate, many would admit that they do indeed love it too much. So much so, that the very idea of being denied it for any length of time, can bring out the most irrational thoughts and behaviour. The kind of behaviour, only chocolate lovers like me, can understand and relate to. I think we simply believe that eating chocolate is a right that should never be questioned. And if ever it is, we automatically default to defense status, a kind of 'chocoholic fight or flight mode.' Well, here are some of my most zany thoughts, inspired by the notion of chocolate being the most important thing in the whole wide world... Ever!..

In the beginning, there was the word...and the word was Xocalati

There are three important things in life: Love, chocolate,...and..er...and remembering to buy chocolate.

Last week, I saw a swimming pool full of chocolate liquor; and as usual, I had to go and put my foot in it... (well to be honest, it was both feet).

We were the first to build a house completely from chocolate. Two months later, here we are; homeless, (but not hungry).

If chocolates and flowers are the way to a girl's heart, then why the hell do they not make chocolate flowers?

Two chocolate chips were sitting on a freshly baked cookie. One looked up at the sky and said, "it's nice here, isn't it?" The other replied, "no, I'd much rather be in a bar."

Susan asked Mary, "so what would you do if I took all that chocolate away?" Mary replied, "so what would you do if you had to carry all that chocolate, without any legs?"

"At the end of the day, people are all the same, we all want and need the same things, don't we?" "Huh... speak for yourself dude!"

I had a 'near death' experience, and I saw the light, and the light was leading me into a shiny brown, and the shiny brown was surrounded by, what looked like almonds.

Money is everything. You can't get chocolate without it.

"I just don't know what you see in that man, after all, he's just a candy store worker."

Obviously, the person that said, "music is the food of life," never tasted it.

I have become an optimist. The larder isn't half empty, It just has more space for...chocolate... things....

They say that chocolate gives you a boost of energy. I bought all this chocolate because I'm planning to run a marathon. Sometime soon... Honestly...

"I would run a million miles just to be by your side... The chocolate side of course, not the wafer side."

"You asked me where I expected to be in three years time. But before I answer the question, I must first ask, where will the chocolate be?"

"So what if I do have a chip on my shoulder? You should see what I have in my pockets."

"My son, friends will come, friends will go. But chocolate doesn't have legs."

In the cold light of day, chocolate tastes just right.

If you were in my shoes, you'd have very sticky feet.

If faith really can move a mountain, then why couldn't she carry a bigger box of chocolates when she visited yesterday?

Tomorrow's another day. "Oh dear, back to the shops again."

Who would have thought that chocolate could become so popular, without being featured on a reality TV show.

Well, now you have heard my thoughts. If I have anymore I will let you know. Stay sweet, my chocolate love, and one day we will melt into one; and you can have my nuts.


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There are many more articles on the subject of chocolate at Lloyd Gordon's Chocolate website. If you wish to see them, as well as the many ranges of luxury gourmet Chocolate products, then visit => http://www.chocolatetray.com  

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Sunday, April 5, 2009

Personally Made Tasty Chocolates and Flowers

If flowers symbolize passion and love, then chocolates are the very voice of this love. Whether it’s love for the sweet, luscious confection itself or love for another person, chocolates are a great gift for someone you care about or someone you’d like to get to know. 

The best kind of chocolate to give along with a bouquet of flowers is the assorted type – the ones that come in a pretty box and contain a delightful assortment of truffles, bonbons, and pralines. Forrest Gump was right when he said that you never know what you’re going to get from a box of chocolates. For more results please visit us at www.classic-dessert-collection.com. Trying to guess whether this bonbon is stuffed with coconut ganache, caramel, or swirling mint is part of the excitement and pleasure that comes with opening a box of chocolates. 

If you plan to combine chocolates with flowers, you’d better make sure that your chocolates live up to the exotic appeal of your flowers. A big no-no is combining your floral gift with a box of commercial chocolates that you can buy of the shelf in a grocery store. Yes, milk chocolates are great for everyday but as a gift, nothing can match your flowers as well as a set of hand-made chocolates. 

Among all the assorted chocolates you can buy, Belgian chocolates are undoubtedly the best you can get. After all, they set the standard by which all other chocolates are measured against. Even the Swiss, who are known for their own excellent blend of cocoa and milk, imported their recipe from Belgian chocolates. Belgian chocolates are unlike any other because they are made of the finest ingredients and are manufactured using time-tested Old World techniques. Unlike other chocolates who use machines to make the mass-production of their products cheaper and more efficient, most Belgian chocolates make their chocolate by hand using their old-fashioned equipment. In fact, small chocolate shops and factories are often a popular tourist attraction in Belgium, and include activities like chocolate-tasting. 

One of the techniques employed by Belgian chocolates is the use of a special kind of chocolate called a converter as the cold shell for pralines. You can also visit at www.cooking-chinese-style.com. The converter allows the pralines to be filled with a wide variety of creams and flavored nougats like hazelnut, coffee, fruit, mint, or more chocolate. A specialized heating process also allows the converter and its filling to retain their aroma and flavor. Many chocolate companies like Go diva and Leonia’s are famous all over the world for their gourmet pralines. 

Although hand made chocolates might be more expensive than the usual chocolate bar you can grab at the supermarket, anyone who has ever tied it will definitely say that a mass-produced chocolate bar has nothing in common with a genuine hand made praline. Hand made chocolates are gastronomic delights that live up to their high reputation. Give the special person in your life nothing but the best in European gourmet chocolate along with a beautiful bouquet of flowers.

Article Source: http://www.articlemotron.com

If flowers symbolize passion and love, then chocolates are the very voice of this love. Whether it’s love for the sweet, luscious confection itself or love for another person, chocolates are a great gift for someone you care about or someone you’d like to get to know.

www.cooking-groundbeef.com www.cat-head-biscuit.com

 
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Thursday, April 2, 2009

Everyone Loves Chocolate Brownies, Let's Bake!

Brownies are one of the best loved most prepared treats in the world. Many will say that a hot brownie with ice cream is heaven on earth. Try some of these easy and delicious recipes which are sure to please.

Chocolate Ice Cream Brownies:
1 (23.6 oz.) pkg. fudge brownie mix
1/2 gallon vanilla ice cream, softened
2 c. sifted powered sugar
2/3 c. semi-sweet chocolate chips
1 1/2 c. evaporated milk
1/2 c. butter
1 tsp. vanilla extract
1 1/2 c. chopped nuts

Prepare brownie mix according to package directions in a lightly-greased 9x13-inch pan; let cool in pan. Spread ice cream over brownies and freeze until hardened. Combine sugar and the next three ingredients in a saucepan; bring to a boil. Reduce heat to medium and cook eight minutes. Remove from heat and stir in vanilla and pecans. Cool. Spread frosting over ice cream; freeze. Remove from freezer five to ten minutes before serving. Yield: 15 servings.

Fat-Free Brownies:
1/3 c. unsweetened cocoa
2/3 c. all-purpose flour
2/3 c. sugar
3/4 tsp. baking soda
1/2 tsp. baking power
1/8 tsp. salt
1 tsp. instant coffee
1/3 c. skim milk
1 1/2 tsp. vanilla extract
2 egg whites
Confectioners' sugar

Heat oven to 350 degrees. Spray an 8x8-inch pan with nonstick vegetable cooking spray; set aside. Sift the cocoa power into a large mixing bowl. Add the flour, sugar, baking soda, baking power and salt; mix well. Dissolve coffee crystals in 1/3 cup boiling water. In another bowl, combine the dissolved coffee, milk, vanilla and egg whites; mix well. Pour the batter into the prepared pan and bake thirty minutes. Dust tops of brownies with confectioners' sugar if desired.

Blonde Brownies: 
1 stick butter, melted. 
1 (8 oz.) package cream cheese, softened
1 (16 oz.) package light brown sugar.
4 eggs
1 c. vanilla
1 (12 oz.) package milk chocolate chips

Mix together one item at a time, in the order given. Pour into a greased and floured 9x13-inch pan. Bake at 350 degrees for forty minutes. Yield: 12 servings

Fudge Cake Brownies:
2 sticks butter, melted
2 c. sugar
4 eggs
4 T. cocoa
1 c. flour
1 tsp. vanilla
2 c. chopped pecans

Melt margarine and cocoa in a double boiler. Beat eggs and sugar togother, then combine with sifted flour; blend well. Stir in pecans and, lastly the chocolate mixture and vanilla. Pour into a greased and floured 9x13-inch pan and bake for forty minutes at 275 degrees.

Snicker Brownies:
50 light caramels
2/3 c. sweetened condensed milk
1 (18.5 ox.) package German chocolate cake mix
3/4 c. margarine, melted
1 c. nuts, chopped
1 c. semi-sweet chocolate chips

In a double boiler, melt caramels with 1/2 cup of the sweetened condensed milk. Set aside and keep warm. In large bowl, combine cake mix, margarine, nuts and remaining 1/3 cup of the sweetened condensed milk. Stir thoroughly until mixture is well combined and crumbly. Press 1/2 of the dough evenly into a greased and floured 9x13-inch baking pan. Bake at 350 degrees for six minutes. Remove form oven and cool slightly. Sprinkle chocolate chips evenly over baked dough and spread melted caramel mixture on top with a broad spatula, working quickly. Crumble remaining 1/2 of the dough over caramels and press lightly with a spoon. Return to oven and bake at 350 degrees for fifteen minutes, or until mixture pulls away from side of pan. Cool on a wire rack and them refrigerate until firm. Yield: 36 bars.

About the Author

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