Showing posts with label chocolate lovers. Show all posts
Showing posts with label chocolate lovers. Show all posts

Monday, January 26, 2009

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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Friday, January 16, 2009

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

Article Stars: http://articlestars.com

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Thursday, January 15, 2009

Why women love chocolate

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