Dark Chocolate - The Black Sheep of Sweets

There is a dark, subtle, and sublime treat out there that is not only healthy and good for you, but tastes absolutely divine. This one little snack has helped me teach my clients how to get rid of sugary and unhealthy snacks while still making them feel like they are indulging in something naughty.

Almost any woman you ask will say that chocolate is their greatest weakness. But when it comes to dark chocolate, this is one weakness you can definitely give in to.

We're talking about dark chocolate. We're talking about the really dark, almost bitter chocolates that have high amounts of cocoa in it, but not a lot of sugar. Dark chocolate is not sweet. Surprisingly though, it contains a lot of nutrients.

I usually suggest my clients to pair 1 to 2 ounces of dark chocolate with about 3 ounces of red wine. Combined, these two pack of flavonoid punch that is actually very healthy for your heart. It shown that when it person eats 1 oz of dark chocolate a day, their bad cholesterol can go down 5 to 10 points and the chances of a heart attack goes down about 5%. These may not be real high numbers for somebody with a severe risk, but it is a delicious way to start reducing the problem.

They're also really low in calories and fat. For chocolate, it is the lowest. And when you go for the even darker varieties, fat and calories goes down and down.

Can you imagine getting almost 20% of your daily dose of iron in 1 ounce of dark chocolate? It's true. Simply indulging in a little bit of dark chocolate will help increase your iron intake. This is especially important for us women especially around that time of the month when our iron needs go way up. This is also the same time when our chocolate cravings go way up.

When you eat a little bit of chocolate, you do get a little bit of caffeine. It's actually less caffeine than what you can find in a cup of weak tea. It's not enough to stimulate anyone, but it might give you a little bit of clarity if you have to do some work.

My favorite preparation of dark chocolate is actually to melt it and then dip fruit in it. So not only are you getting the health benefits of the dark chocolate, you're getting an extra boost of fruit. You can also drop some in to warm almond milk for hot chocolate. Add shavings of dark chocolate on all types of desserts, and especially yogurt for an extra little kick. And if you watch some of the cooking channels, you'll find all types of interesting creations made with chocolate.

Christina Major is the Naturopathic Doctor and Holistic Nutritionist of Crystal Holistic Health Consulting. Crystal Holistic Health helps people, especially women, who have Type II Diabetes, High Cholesterol and High Blood Pressure lower their numbers, get off medication and increase their energy so they can save money, take back control of their lives and improve the health and happiness of their families. You can get a free report on health at http://www.crystalholistichealth.com/!

Original article

Why Dark Chocolate Is the Best Chocolate for You

If you want to live longer then you should learn many things. Primarily, everything significant can be found in what you eat. That is why it is imperative that you research on what foods are good for you and what is bad for your health. You would be surprised to know the fact that one of the most wanted sweets in the entire planet can actually give you good health. Chocolate is a type of sweets that your dentists and nutritionists warn you about. However, the other variant called dark chocolate has a different story to tell.

Why is it good for you?

Dark chocolate is the type of chocolate that has no milk solids added to it. You can say that it is much purer than other chocolate variants and one bite could tell you that there is more chocolate taste to it than any other variant. The taste is quite dry and bitter but it is definitely delicious. The thing that makes it healthy is the flavonoid content. Cocoa has flavanols and this type of flavonoid is present in this type of chocolate because of the high proportion of cocoa in it. Flavonoids have the ability to protect us from toxins. A regular intake of this type of chocolate can provide us with the sufficient percentage of antioxidants in our body to make are body resistive to damage. We live in a naturally - toxic environment that all that we could do is to make sure that we have antioxidants in our bodies to resist it.

And since it is a good antioxidant, this means that it is good in relieving stress. Stress is a killer by welcoming all sorts of diseases in our body. When we are stressed, we have low immunity against these diseases. Eating dark chocolates on a regular and moderate basis helps us keep our immunity up by relieving stress. Imagine all of these benefits in your favorite sweets. That is definitely sweet! Just remember to eat in moderation. Too much of anything is bad for you.

So whenever you feel like eating chocolates, why not pick dark chocolates instead of milk or white chocolate. It is healthy and it is still has that chocolate goodness that everybody loves. You can enjoy it without feeling guilty and you do not have to worry about gaining weight because if you eat in moderation, it would help you stay fit.

Want to learn more about dark chocolate?

Visit us now at http://chocolate-addict.com/

Original article

Is There Anything Better Than Chocolate? Add PB for Chocolate Chip-Peanut Butter Whoopie Pies!

Do you remember the old Whoopie Pies of your childhood? When I was growing up in the 40s and 50s, I loved them in Devil's Food with a creamy vanilla filling. I grew up next door to my elderly grandparents. They never had a driver's license or a car and frankly, they didn't need one. Although we lived in the country, their groceries were delivered once a month by 'The Peddler'. I would write out my grandparents grocery list and they mailed it to the Peddler. The next week he and his wife came by in what I believe was an old school bus painted blue and delivered the order. They always had extras on the bus and my sister and I would always run out to buy us each a whoopie pie. A once a month treat that was sooo good! Since chocolate and peanut butter are two of our favorite things, this recipe combines the two into Chocolate Chip-Peanut Butter Whoopie Pies. They are yummy although it is hard to compete with a childhood memory!

CHOCOLATE CHIP-PEANUT BUTTER WHOOPIE PIES
1 pkg (12-oz) chocolate chips
2 tbsp milk
1 1/2 sticks butter, softened
1/4 cup creamy peanut butter
1 1/2 cups granulated sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large eggs
1/2 cup milk
1 tsp vanilla extract
1/2 cup baking cocoa powder
2 cups all-purpose flour
1 cup whole-wheat flour
Filling

Preheat oven to 350 degrees.
Measure out 1/4 cup of the chocolate chips and set aside.

In a microwave-safe bowl, combine 1 cup of the chocolate pieces and the 2 tablespoons of milk. Microwave on medium power for a minute or so until melted; stir once to blend and set aside.

In mixer bowl, beat the butter and peanut butter with electric mixer until combined. Add sugar, baking soda, baking powder, and salt; beat to combine. Add eggs, the half cup of milk, vanilla extract, and the melted chocolate. Beat mixture until combined. Beat in the cocoa and flours until combined. Stir in the rest of the chocolate chips.

Drop dough by rounded teaspoonfuls 2-inches apart on ungreased cookie sheets. Sprinkle the reserved chocolate chips over the cookies. Bake 9 minutes or until the tops are set; do not overbake. Allow to cool on the cookie sheets for 1 minute then transfer to wire racks to cool completely.

To assemble, spread filling on the flat side of half the cookies then top with the other half of cookies.

FILLING:
1 cup softened butter
1 cup creamy peanut butter
1 cup marshmallow cream
2 cups powdered sugar

Combine the ingredients in a bowl and beat with electric mixer until combined. Add up to 2 tablespoons milk to thin to spreading consistency, if needed. Use to fill the cookies above.

Enjoy!

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com/ For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com/

Original article

The Arriba Nacional Denomination of Origin in Ecuador

A truly valid definition of the Arriba Nacional term when applied to Ecuadorian cacao, or simply the Arriba name, includes Nacional beans sourced in parts of the Province of Guayas, the Province of Los Ríos and a small fraction of the Province of Bolívar. Ecuador historically produced fine flavor cacao from many other areas which were all Nacional beans but marketed under distinct names, including Bahia-from the area around Bahia de Caraquez, not to be confused with Bahia, Brazil; Balao from Southern Guayas and the coastal areas of Azuay and Cañar; and Cacao Machala from the Southernmost part of the country.

Erroneously, around 2006 Ecuador's Institute of Intellectual Protection (Instituto Ecuatoriano de Propiedad Intelectual, IEPI in Spanish), which is responsible for trademarks and other intellectual property rights, published and approved an "Arriba" Protected Denomination of Origin that is restricted to (or rather, erroneously, covers all) beans of the Nacional variety. In effect, this means that any chocolate made from Nacional beans grown anywhere in Ecuador can be called Arriba-which is a major deviation from the original historical definition of the term.

"Arriba" has now come into use by chocolate manufacturers both inside and outside Ecuador, and has largely lost its significance; an ironic parallel given that the "Arriba" flavor has also become increasingly diluted, ambiguous, and unknown due to historical factors including the loss of pure Nacional trees, genetic erosion, the introduction and mixing of CCN-51 and Nacional beans, and numerous other factors. As far as I know, there is little to no enforcement of this PDO by any agency or authority.

Other factors contributing to the historical Arriba flavor profile have also been lost in the shrouds of history; one interesting example is the origin and type of the wood used for fermentation boxes, which is said to contribute to the final chocolate flavor. Anecdotally, there is supposed mention in original historical documents written in French found in Vinces, Ecuador (a.k.a. "Little Paris" during Ecuador's cacao boom in the early part of the 20th century due to the number of french inhabitants and wealth found there), that the wood comes from Ecuador's highlands-but no one has been able to determine what kind of wood was used that helped contribute to the original Arriba flavor (conversation with Cristian Melo, Sep 2011).

Renewing and restoring the original "Arriba" bean and its flavor profile to its former glory is a herculean task, and while efforts are under way, they are still only in their infancy. Unfortunately, the major players who have the power and money to push the movement forward are not doing a lot. And the minor players are more often than not opting for ambiguity over transparency, both in their marketing and sourcing, which ultimately benefits no one. I see the issue as one similar to "peak oil." Will we run out of the oil we need to develop the technologies to maintain and enhance our standard of living before those technologies are here? Will we build them while we have the oil to do so? Or will we simply conduct business as usual until the oil is almost gone, then struggle for a solution? It's the same with the Arriba Nacional flavor profile, as well as the Nacional variety of cacao in Ecuador. Will it disappear before adequate efforts are made to save it, or will industry, government, and the private sector act now, before it's too late, to keep Arriba Nacional and Nacional beans on the map?

Jeffrey Stern, originally from California, owns Gianduja Chocolate in Quito, Ecuador. He has been in the chocolate business over 7 years and has lived in Ecuador over five years. He is a graduate of L'Academie de Cuisine culinary school in Gaithersburg, MD, where he graduated with honors. He also holds a B.A. in Latin American Studies from New York University and a M.Sc. from the University of Texas at Austin. With over a decade of experience in the culinary field, and over six years in the chocolate industry, he has significant hands-on experience. Based in Quito, Ecuador for the past 5 years, he owns and operates an artisan chocolate business with both local and international clients. Living in Ecuador, the world's largest producer of fine aroma cacao, has allowed Jeff to establish relationships with cacao growers, processors, and others at all levels of the chocolate supply chain. He is fluent in Spanish and knows the ins and outs of the cacao trade in Ecuador through firsthand experience.

Original article

What Is a Chocolate Fountain? - Ask an Expert

What is a chocolate fondue fountain?

A chocolate fountain is a device often made of stainless steel that consists of a heated base unit at the bottom. In the centre of the base unit an auger is positioned that pulls the melted chocolate upwards and allows it to flow over attached tiers.

The chocolate is melted slowly in the base of the unit, which is called the bowl. Within the bowl the heater can be set to the desired temperature. You can melt the chocolate using a microwave, but the slower and longer the chocolate has to melt, the better the consistency and often glossier the result.

Small buttons known as callets are added to the heated base unit in small quantities. By allowing the chocolate to fully melt before adding more, will ensure that the fountain runs more efficiently.

Stir the melting callets with a rubber spatula avoiding a metal or wooden spoon. This will avoid changing the temperature of the chocolate and scratching the base unit.

When fully melted, the temperature of the unit must be turned down, to prevent the chocolate from thickening whilst flowing through the unit. If this happens, then it will not flow properly and you also risk damaging the motor.

Once the fountain is switched on, the chocolate is pulled up through the auger, with the turning of the Archimedes screw inside. At the top of the chocolate fondue, the chocolate flows over the crown and with gravity, flows down over each of the tiers. As the screw keeps turning, the chocolate continually flows up inside and down on the outside. Guests are then able to dip their favourite item into the chocolate, using skewers. Skewers keep the chocolate away from fingers.

Choosing the right chocolate

Although fondue fountains vary in size, it does not matter how big or small they are, they each require the right chocolate to work properly.

There are many options available, but Belgian chocolate is by far the best tasting.

Use only fountain ready Belgian chocolate. This means that it require no additional ingredients adding to it. Non fountain ready chocolate will require you to add oil, usually in large volumes. Quality Fountain ready chocolate often contains soya extract as the emulsifier, so making it suitable for vegetarians and anyone with kosher requirements.

Milk, dark and white chocolate can be used in the fondue fountain. They each have different melting points, so refer to your fountain manual beforehand. White chocolate can have a colouring added to it, to give it a different appearance. You can colour your chocolate to look like a pastel pink, bright orange and even mint green. The choice is yours.

The only way to ensure that your chocolate fountain works safely and flows properly, is to hire an experienced chocolatier for your event.

Ceri Joleys is the owner of http://www.chocolatefountains.co.uk/ - a chocolate fountain hire company based in the North West of England. Her company is available for a wide range of functions.

Original article

The History of Mexican Chocolate

The cacao tree, which chocolate comes from, originated in Mesoamerica. Native Peoples used the cacao tree to produce a potent drink that is a far cry from the modern sweet incarnations of chocolate today. Historians disagree over where exactly in Mesoamerica the trees first appeared, but what they do agree on is that people first began to prepare cacao for human enjoyment in Mexico. Native Peoples used cacao beans to make drinks, as religious offerings, and they were even used as a from of currency. Nowadays, when people think of Mexican chocolate, they picture the cinnamon-scented variety commonly used in many Mexican style dishes and beverages.

The chocolate prepared in Mexico in pre-European Mexico possessed a strong, sour taste different from modern chocolate. It is well-known that Native Peoples prized this chocolate and used it in a variety of dishes and drinks. The first known large-scale "farmer" and consumers of chocolate were the Mayans, who inhabited Central Mexico.

The Aztecs, who rose to dominance after the Mayans, inherited the Mayan affinity for chocolate, which became even more culturally significant for them than it had for the Mayan people. Chocolate was a symbol of power and authority to the Aztecs, and people even used cacao beans as currency. The cacao beans were so valuable, that counterfeiting by filling cacao shells with clay was not uncommon.

The most popular use of the cacao bean in pre-European Mexico was to produce a chocolate drink. To make the drink, producers fermented, toasted, and ground the cacao bean into a powder which provided the drink's base. Often, people used different spices such as chiles, anise seed, allspice, and vanilla to add flavor. While this drink was a favorite among the rich, it was also religiously significant. The Aztecs gave the drink to human sacrifices to purify them. The Spanish also quickly developed a taste for chocolate not long after their arrival in Mexico. They then introduced it to Europe where a hot chocolate like drink became very popular.

Modern Mexican chocolate still retains many qualities of its predecessor. Makers still use some of the same spices as the Aztecs, as well as cinnamon and sugar to produce a chocolate with a unique flavor, texture, and aroma. It provides the base for hot chocolate beverages and serves as a key ingredient to several Mexican dishes such as Mole. Mexican chocolate is best recognized when sold in the form of small solid discs. The Spanish began the practice of storing chocolate in the shape of discs in the 1500s, and it continues to today. The modern world owes thanks to Mexico's long history with chocolate for providing one of the world's favorite treats.

For more history and to get some traditional recipes, visit http://www.mexicanhotchocolaterecipe.com/

Original article

Recipes for Delicious Food Gifts But They Are Also Great at Your House, Too!

For all of you out there who, like me, love chocolate. We can never have too many chocolate recipes! The recipe below for a deliciously rich Chocolate Fudge Sauce great as a topping for pound cake, ice cream, etc. It is also perfect to give as a food gift. If you have a chocoholic/s on your shopping list, make up some of this rich sauce and put it in pretty jars. Tie a pretty ribbon around the neck of the jar and stick in a gift basket with a pound cake, etc or just give as is. Great holiday or birthday gift. Also great for housewarmings and hostess gifts. Now we can't discuss chocolate mentioning cookies. The chocolate in the cookie recipe is in the mini M&Ms. This is another great gift idea. You put the mix into a quart jar in pretty layers and attach a card with the baking instructions to the ribbon around the neck. Why not give the chocoholics in your life both of these food gift items?

RICH FUDGE SAUCE (PERFECT FOR GIFTING)
1 cup whipping cream
3/4 cup granulated sugar
8-oz unsweetened chocolate, chopped fine
1/3 cup clear corn syrup
1/4 cup butter
1 1/2 tsp vanilla
dash of salt

In a heavy saucepan combine the cream and sugar. Cook over medium heat, stirring constantly, until the sugar is completely dissolved. Stir in the chopped chocolate, corn syrup, and butter. Lower heat to medium-low and cook, stirring occasionally, until the chocolate is completely melted and ingredients are blended. Remove from the heat and stir in the vanilla and salt. Allow sauce to cool to room temperature then pour the sauce into a jar with a tight-fitting lid and store in refrigerator. Or as suggested above, pour into small jars with tight-fitting lids, decorate with a pretty ribbon and a label to give as gifts.

To serve: Spoon into a microwave-safe bowl and microwave at 15 second intervals, stirring after each, until sauce is pourable. This is very good!

MINI M&M JAR COOKIE MIX
1 cup brown sugar
1/2 cup granulated sugar
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup chopped pecans
1 cup mini M&Ms

Sift the flour, baking soda, and salt together.

Layer the ingredients in a jar in the following order: flour mixture, brown sugar, granulated sugar, mini-M&Ms, and chopped pecans.

Put a lid on the jar and cover lid with a pretty piece of cloth or small doily tied on with a matching ribbon. Write the following baking instructions on a card and attach.

Mini M&M Cookies
1 jar of Mini M&M Cookie Mix
1 cup butter
2 teaspoons vanilla
2 eggs

Preheat oven to 375 degrees. In a large mixer bowl cream the butter, eggs, and vanilla using an electric mixer. Add the cookie mix and stir in until well blended. Drop the dough by rounded tablespoonfuls on ungreased cookie sheets. Bake 8 to 10 minutes or until golden brown. Transfer cookies to a wire rack to cool completely.

Enjoy!

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com/

For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com/

Original article

Ernest Hillier: Now That's What I Call Chocolate

Ernest Hillier. You've heard that name before haven't you? Go on, have a think where. I am sure you'll remember.

No?

Well let me put you out of your misery.

Ernest Hillier is an Australian chocolatier, but not just any old Australian chocolatier. Founded in 1914 it is Australia's first chocolate manufacturer no less and remains the oldest privately owned chocolatier still in business today. Impressive huh?

Well it should be. They set very high standards don't you know?

Originally from England, Ernest Hillier moved to Australia, after a five year period of learning the confectionery ropes and managing restaurants in San Francisco. That he managed to become successful again on the back of the extreme adversity of seeing many of his restaurants destroyed by a devastating earthquake is testament to the man's entrepeneurial spirit. But then Ernest Hillier was no fool. He knew the secret to business success, certainly within the chocolate manufacturing industry at any rate. 'We will make quality chocolate, at a profit if we can, at a loss if we must, but we will make quality chocolate' he once famously decreed. For he knew, quit astutely, that if priced correctly, top notch and great tasting chocolates would sell.

In 1914, Hillier set about trying to achieve this dream by opening a shop at 162 Pitt Street in Sydney. It wasn't long before his hard work started to pay dividends as his business quickly forged an excellent reputation for making premium quality chocolate at a price people could afford. So successful did the shop become that often was the case that all 600 seats in the store were occupied by customers tucking in to his fine confections whilst marvelling at the magnificent 42 foot long fountain which served as its main feature.

Where Hillier's genius lay was in spotting a gap in the market. Prior to his venture the only chocolate that was available in Australia was imported overseas from the likes of the USA and Europe. However due to a combination of factors including the vast shipping distances involved, inclement weather and the often questionable conditions these chocolate were transported in they usually always arrived in poor condition. By promising customers the highest grade confectionery however, that most crucially was made fresh each day, Hillier exploited Sydney's demands for decent chocolate. A true visionary, he was the first chocolate manufacturer in Australia to utilise newspaper advertising to promote his products. He was also the first to grasp the vast potential for mail order.

Over the course of 14 years he opened another half a dozen stores in Sydney as well as a chocolate factory in Surry Hills, an ice cream factory and a bakery that employed 400 people. However when the Great Depression hit, so did a dramatic drop in sales within the Sydney area, so with the need to lay stronger foundations he relocated the business to Melbourne in 1934, on the back of the belief that its cosmopolitan, predominantly European based, population would provide a stronger and more constant demand. It was a smart move as the famous store he opened in the Regent Theatre in Collins Street proved to be a massive success that would drive the business to a higher level.

Although Hillier eventually sold the business several years later to a private owner his legacy lives proudly on in the products they sell today. Currently there are over 600 chocolate brands in their range including their iconic Yard of Chocolate and Signature Foil Wrapped Chocolate Centres. Both of which taste just as good today, I am sure, as good old Ernest first promised they would.

Article posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar
http://www.moolollybar.com.au/
The best online chocolate, lolly and confectionery store on the web!

Original article

Chocolate - Enjoy In Moderation

Even the name of chocolate's source expresses an appreciation for its delectable wonders. The cocoa bean comes from the South American tree Theobroma, a Latin word meaning "food of the gods." But chocolate may do more than provide a heavenly combination of smooth sensation and rich, creamy taste. Research shows it may be good for the mind, maybe even the body--in moderation.

There's no doubt chocolate is a popular food. The average American eats 11 pounds of it per year. It won't be mistaken for a health food because of its high fat content, but it does offer certain benefits. Cocoa contains flavonoids, antioxidants substances that prevent plaque buildup in the arteries, inhibit blood clot formation, and protect against cancer and heart disease. The British Medical Journal has reported that eating moderate amounts of chocolate may increase longevity, possibly because it contains copper, which may reduce pain; chromium, which helps regulate blood insulin levels; iron, which carries oxygen in blood; and magnesium, which helps regulate blood pressure. Research has found that dark chocolate contains high levels of antioxidant polyphenols as well.

This ultimate comfort food is a proven mood-enhancer, although not necessarily for the most healthful reasons. Consuming the fat in chocolate stimulates the release of endorphins, chemicals that produce a pleasurable, analgesic effect in the brain. Researchers have determined that chocolate contains anandamide, a neurotransmitter that produces a sense of euphoria. Chocolate also contains phenylethylamine, or PEA, a compound that mildly stimulates the nervous system--the same chemical released by the brain when we fall in love, which helps explain chocolate's long-standing renown as an aphrodisiac. It also contains theobromine, a caffeine-like substance that provides a mood lift.

To give your chocolate fix a low-fat spin, try baking your favorite chocolate cake or cookies with cocoa instead of baking chocolate. Choose low-fat, calcium-rich chocolate pudding instead of high-calorie mousse and ice cream. Swirl reduced-fat chocolate syrup over low-fat ice cream or yogurt, or use it as a dip for fruit. Eat quality chocolate in small servings, such as kisses or nuggets.

Food for thought--Is there really such a thing as a "chocoholic"? While chocolate boosts levels of endorphins, which lab studies have shown to be addicting to rats, research in humans is inconclusive. It may simply be that the taste of chocolate induces blissful sensory overload. Food researchers have found that chocolate is a bend of more than 500 flavors, more than in any other food analyzed.

Respectfully submitted by Idaline Hall. For more information you might find interesting in the areas of natural and alternative healing, visit: http://healthquicktips.com/

Original article

Chocolate Bars - Delicious Bite

Chocolate bars are usually in the form of a bar or rod, and is covered in attractive wrappers. These wrappers make them attractive for children and adults alike, and in addition they have an exquisite taste enjoyed by many. Bars are available in various sizes and most manufacturers have been clever to include a snack size, which makes it an easy and convenient snack to eat on the run.

The basic constituents of most bars are cocoa solid and milk, sugar and milk. By varying the composition of these in the mixture, manufacturers are able to get the various colors which chocolates are found. In the manufacturing process the chocolate is hardened by using emulsifiers. Different additives are used for taste, such as vanilla for example. These include dark, milk or white chocolate. Chocolate bars are not always solid, but are also found filled with a variety of fillings which are too many to name all. Some of these include fruit, nuts, caramel, toffee, etc.

Some manufacturers also make chocolates which have a specific nutritional value. Often these include proteins, vitamins and nuts. Many of these are marketed as energy bars. Great care is taken however, that even these special chocolates still retain their sweet taste that many people love.

There are many companies which make bars. Once again there are too many to mention, so we will all mention some of the more commonly known brands. One of the biggest known brands is Nestle, and is one of the brands found throughout many areas on the world. It also shares this honor with the Mars brand. Hershey is found predominantly in the USA, while Cadbury is found mostly in South Africa, the UK, New Zealand and Australia. Although we have specified countries and regions, some brands are exported beyond the areas where they are manufactured.

If you have the experience and the will power, you can make your own chocolate bars with the filling of your choice. There are many recipes which are easily available and fairly easy to make.

There are few interesting ways of serving chocolate. One the most popular ways is probably with ice cream. An unusual way of serving chocolate bars is by deep frying them in vegetable or peanut oil. In this serving the chocolate is served slightly hot with a warm sauce or whipped cream.

Chocolates remain a treat enjoyed by many, and is often used as a gift to show affection.

Get to know more on chocolate bars.

Original article

Chocolate Making At Home For Fun and Satisfaction

Everyone loves chocolates. Who can say no to them? They're different from other candies because they're brown, black or white! They're sweet, they're bitter or they're both! They're smooth or textured, and they can even can say your name, or show someone a special message! You can even personalize them, so why not try chocolate making at home!

Homemade chocolates are excellent for parties and they can help make your ordinary days quite special. It's easy and really fun to do! With just a few ingredients and five simple and exciting steps, you can make homemade chocolates to be proud of.

We need bulk chocolate that you can buy in any grocery store. You don't need a particular brand. Just choose any chocolate bars you or your kids love. We also need small cake cases, some candy and nuts, fruits, chocolate wafers or anything you want to mix or add to your chocolates, inside or out.

So now, let's get on our aprons and begin this enjoyable experience.

Prepare the ingredients. You can buy them or you can use your kids' chocolate bars left in the fridge. Grab some sprinkles from your kitchen and have everything set on a clean table.

Melt the chocolate. Hmm. Smells good. Sounds tempting. But please, do not be tempted! Resist putting your fingers in the mixture and licking them off! Remember, we are making homemade chocolates. Once melted, you can add some candy and nuts, chopped strawberries or blueberries or anything else to add more texture, flavor and individuality.

Pour the chocolate into a candy mold or small cases like an ice case or a small Tupperware. You can shape the chocolate by using chocolate molds, just remember to be quick to pour the chocolate mixture into the mold before it starts to set. You can now add sprinkles on top of the chocolate, like marshmallows, small stars or anything your imagination can come up with.

Place the chocolate in the fridge. Cool it there for about an hour.

Take the chocolates out of the cases or molds, and wrap them in chocolate wrappers or you can put them altogether in a bowl. Wow! Now it's chocolate-eating time!

Chocolates made at home make amazing treats for your friends and kids. It's a special feeling to eat anything that has been especially made for you, and chocolates are perhaps one of the most delicious of all tastes!

There are various reasons why people make chocolate at home and making your loved ones happy is just one of them. Another reason is maybe you want to start a chocolate-making business at home. Making chocolates is fun but it can also be very profitable.

But, why do some mothers, who are not into the business aspect, prefer making chocolates rather than buying them? Homemade chocolates taste far better than the commercial ones. This may be because with the commercial brands, something is lost in the mechanization of the process, or maybe it's the ingredients which are added to aid production, or just the lack of love, which you are able to put into your own homemade chocolates.

People whose kids or parents have special conditions or dietary challenges can also be catered for. Eating commercially made chocolates are not recommended for them. It might cause some health problems, so to still enjoy eating chocolates without having to worry about possible health issues, making homemade chocolates is the sensible option.

If you have any diabetics in your family who can't resist chocolates, you can maintain their health by making chocolates for them that are not going to harm them. Chocolates can cause chaos with their blood sugar levels. There are already chocolates available for diabetics but they're quite expensive and generally don't taste as good. So if you are a mother or teenager who wants to surprise your diabetic loved ones, make homemade chocolates that can help control their sugar levels and taste as good as normal chocolates.

Chocolate making at home is fun and exciting! It's a pastime or business you can do on your own or with help from friends and family. You can have a good time with your kids while showering your chocolates with different toppings. You can give these chocolates as gifts for every occasion that you can think of, and a gift of homemade chocolates given with love is one that will be hard to beat.

Janine Rose Lumanag lives in the Philippines. Janine has a unique talent for research and physical investigation, which results in articles that offer her readers a very honest, entertaining and personal view of the subject. Her love of candy and how to make it has always been a passion of hers, and she is currently writing a series of articles on this topic. If you want to learn more about chocolate making at home, visit our website at http://www.bestcandymakingsecrets.com/ for helpful tips and information about all aspects of candy making.

Original article

Making The Most Of Chocolate's Health Benefits

Chocolate is being touted as one of the modern super foods, and it is true that flavonoid compounds present on dark chocolate are powerful antioxidants and highly beneficial. But on the other hand, chocolate is also heavy on fats and energy, so it's not a great idea to eat too much of it.

Chocolate, specially dark chocolate, has 8 times more antioxidants than healthy super foods such as strawberries, and those antioxidants play a key role protecting the body from free radicals, widely accepted to be one of the main causes of skin and tissue ageing. The flavonoids present in dark chocolate also help the body regulate high blood pressure by producing nitric oxide, and are said to help balance the hormonal system as well.

Chocolate also helps balance your mood, as it contains serotonin which is a natural anti-depressant, and it tastes good so that alone helps already. So incorporating moderate amounts of dark chocolate into your diet is beneficial for your health without any doubt.

However, this doesn't mean you should make chocolate the centre of every other meal, as you need to take into account that chocolate is also rich in fats and calories. Most chocolates also come with plenty of milk, sugar and caramel in the form of nougats and fillings, so that increases the calories and reduces the nutritional value. So if you want to make the most of chocolate, take the following into account:

Keep An Eye On The Calories

Chocolate is healthy, but it's also highly caloric and the diet varieties often lose a lot of the benefits along with the fat. So if you want to eat chocolate, remember to check what else are you eating to keep your calorie intake balanced.

Choose Dark Chocolate

Dark chocolate is richer in antioxidants and have a stronger taste, which means you'll feel satisfied with less. This makes it much more healthy than the more milky alternatives, or those with nuts and caramel nougat or other fillings.

Enjoy Each Bite

Learning to savour chocolate and enjoy each bite means you'll eat less and enjoy it more. This way you can enjoy the health benefits of eating chocolate, without gaining weight or ingesting unhealthy amounts of sugar.

Cook Your Own Chocolate Dishes

Instead of buying industrial chocolate snacks and cakes that are often overflowing with refined sugars and other not so healthy chemicals, you could instead follow some chocolate recipes and make your own desserts, making sure you use high quality chocolate and natural ingredients for best results.

Original article

Delicious Chocolates Are Hard to Ignore

Chocolate is basically a raw food processed from the beans of a cocoa tree. After going through various processes, it is converted into delicious chocolates, which are very hard to resist. Although being a luxury food item, these are immensely popular among people of all ages. It is one of those rare confectionery items that is consumed and liked by everyone around the globe and hence, it is known as the "food of the Gods". Cocoa beans are bitter but they are molded into several forms, sometimes by adding some sweeteners or additives. These days, chocolates are available in so many different flavors that one can't even list them down if they want to. It is an integral part of lot of food items and beverages as well.

Initially, chocolate was only used in beverages but later some English companies started molding it into bar shapes and started selling them. It became a huge success amongst people and since then, its usage has been on a rise. From chocolate bars to chocolate ice creams to chocolate sauces or chocolate toppings, these different forms of delicious chocolates became a part of everyone's life. Later, Switzerland played an important part in introducing mouth watering expensive chocolates to the world. They made it so desirable that their companies became a brand name of chocolate and their chocolates were considered as one of the most expensive and luxurious gifts. It also became a symbol of love and special chocolate items were prepared for Valentine's or Wedding Days.

Nowadays, chocolate is used as junkie food as well. Most of the people during the lunch take a chocolate bar, which serves as their basic diet for the whole day. Apart from being scrumptious, they contain carbohydrates, proteins, fats, minerals and different vitamins as well. You can find a huge variety of chocolate products in the market ranging from chocolate milk to chocolate cakes to chocolate dip fruits to chocolate eggs and several others. During Christmas meals, chocolate sauce is used as a topping on the turkey meal as well. But one needs to keep in mind that extra usage of chocolate can cause serious health problems as well, such as high blood pressure, heart problems, weight problems or osteoporosis too. So, it's good to celebrate your life with delicious chocolates but keep an eye on your health as well because you can only enjoy chocolates if you are a healthy person.

If you are searching for any type of online gifts for your loved ones then click here MyGiftShop and if you are searching for mouth watering chocolates, then click here Delicious Chocolates.

Original article

Divine Chocolate Mousse in 7 Simple Steps

This recipe is simple and the mousse is as yummy and melt-in-your-mouth as the mousse you purchase from cake shops. It is explained in a step by step manner so that you can prepare it in an organized way. Making chocolate mousse is absolute fun, provided you have the right recipe and collect ingredients exactly as per the recipe. Also, you need to be a bit fast or better, you could have someone to help around since you are using whipped cream, whipped egg yolk and gelatin, and you need to incorporate them into the recipe at the right time.

Use good quality chocolate to make the mousse delicious (the taste of the mousse depends highly on the quality of the chocolate). It is always preferable to use dark (bitter) chocolate instead of milk one because of the higher density of cocoa solids in it which result in a richer and superior outcome.

Now, Soya cream is also available which is a better option than double cream since it has fewer calories and can be stored in the freezer for a longer time. It is also healthier as it is made from Soya milk which is high in Protein. In India, it is available under the brand name Rich Cream. There is no compromise as far as the taste is concerned.

Ingredients:

200 gms. dark (bitter) chocolate- grated

100 ml. cream (e.g. Amul cream)

100 gms. double cream

1 egg yolk (preferably use a fresh egg bought from the vendor instead of one stored in the refrigerator)

¾ cup castor sugar

1 tsp. gelatine

3 tbsps. water

1 tsp. orange/ vanilla essence (use an oil based essence)

about 100 gms. bitter chocolate chips to be added into the mousse (optional)

a few chocolate curls or chips for garnishing (only if you want to garnish)

Method

1. Truffle:

Warm Amul cream in a non-stick pan over medium heat and add the grated chocolate to it. Slowly stir with a whisk or a wooden ladle till the chocolate melts completely (it could take about a minute). Shut the gas and let it cool to room temp. This is the truffle which can be made before hand and stored in the freezer for a few days. When using it for the mousse remove it from the freezer (it will have solidified)and let it reach room temperature.

2. Prepare sabayon:

Take a vessel (with a narrow mouth) filled about 1/3 with water and heat it on a low flame. In a steel bowl add the egg yolk and the castor sugar and place it above the vessel with water such that the base of the bowl doesn't touch the water. Now whip the mix with an electric beater till it becomes thick, pale and double the volume (custardy). This is called the sabayon.

3. Hydrate gelatine:

Take gelatine in a small vessel and add 3 tbsps. water. Place this vessel in hot water till the gelatine melts completely. Add this to the sabayon. Let this cool to room temp.

4. Whip the cream:

Meanwhile, whip the double cream to soft peaks.

5. Essence and Truffle into Cream:

Add the essence and the chocolate truffle to the whipped cream.

6. Fold:

Gently fold in the cream mix into the sabayon and add the chocolate chips if you want.

7. Transfer:

Pour this into glasses or bowls or into greased moulds if you want to de-mould them to give fancy shapes. Refrigerate for 3-4 hrs.

Garnish with chocolate curls or chips if you want. Serve chilled.

Get more delicious food recipes at http://www.kadhaee.blogspot.com/

Original article

Halloween Food Ideas - Scary Chocolate Fun Bites for Kids

You wanted something unique and scary Halloween surprises for your kids but you don't have time to make those treats, so even a little bit over the top would do. Why not break out into the simplest chocolate bites with the unusual food colors to infuse a Halloween feel into your treats? Little ones love chocolate and making something tasty that ties in with Halloween is sure enough to get your celebration unique. Try these simple chocolate bites.

Wormy Chocolate Cupcakes

You'll need:

½ cup of water1 cup granola oil4 eggs1 box ( 18 oz.) cake mix with pudding1 cup of ready to spread chocolate frosting24 gummy worms

What to Do:

Set the oven 350 degrees and preheat. Prepare muffin pan by placing paper cupcake liners into the muffin cups. Spray with a non-stick cooking spray evenly. In a mixing bowl, whisk together water and oil then add the eggs and continue whisking until blended. Gradually add the cake mix powder and stir to combine well. Fill the paper lines 2/3 full of the batter and bake for 20 minutes, or until a toothpick inserted in the cupcake comes out clean.

When done, take out cupcakes from muffin pan and transfer to a wire rack until slightly cool. Make a coin-size hole in the center of each cupcake. Place your prepared frosting inside a parchment paper or a baggie and squeeze into the cupcake holes. Press a gummy worm into the frosting of each cupcake.

Creepy Chocolate Ice-Cream Cups

You'll need:

10 graham cracker tart shells10 scoops of vanilla ice cream20 chocolate cream filled cookies, crumbled20 red M&M candy pieces20 pieces of black shoestring licorice, cut into fourths

How to Make It:

Arrange graham cracker shells on a baking pan. Fill each shell with 1 scoop of ice cream then top with the crumbled cookies coating heavily. Freeze for 30 minutes to one hour, or until the ice cream has hardened. Press 2 M&M's into the front to look like red eyes, and press 8 strips of licorice into each ice cream scoop to form the spider's legs. Return to the freezer until serving time.

Chocolate Ghost Bites

You'll need:

2 pkg. (12 squares) white Chocolate1/4 cup whipping cream1 tablespoon of butter, softenedDecorating gel

How to Make It:

Melt the chocolate squares, cream and butter in the microwave for 2 minutes, stirring after 1 minute. When the chocolate is completely melted, cover. Freeze until firm, about 1 hour or more. When chocolate is cool enough to handle, scoop with a spoon and roll chocolate mixture into bite-size spooky balls. Place the balls into a waxed paper and freeze for 20 minutes. Use a decorating gel to draw eyes on the frozen spooky balls to resemble ghosts. Refrigerate for 30 minutes to 1 hour. This will make your chocolate spookies firm upon serving.

You will be amused how kids will respond to the ideas. They will be thrilled at first to touch the scary chocolate bites yet at the end they will eat them all. You may wrap the squirmy chocolate cupcakes in decorative plastic wrap to give as giveaway. These ideas also go for adults!

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Vivani Chocolate - The Best in the World!

Chocolate, the food that has the ability to move the heart of a woman. Indeed, chocolate has been know to release chemicals similar to those created in passionate interchange. But as I have discovered through the years, not all chocolate creates the same intoxicating effects.

While at a small health food store in Abingdon, VA, I decided to test out a chocolate that was new to me. I normally try to eat chocolate that has around 70% cocoa solids. Bittersweet, semi-sweet, or dark chocolate is my favorite. Today, they were out of chocolate bars that met my criteria - so I had to settle for 85%. Despite the cashier's encouragement that I would love the chocolate bar I chose, I was skeptical. 85% is normally too bitter for this taster.

I was in for a titillating surprise. Not only was this chocolate as good as the cashier said, it was the absolute best chocolate I have ever masticated. Let me share four reasons why Vivani chocolate has the ability to stimulate the female passion like no other chocolate.

First, Vivani chocolate is 100% organic. This means that there are no harmful chemicals or pesticides in the finished product. Therefore the eater can become intoxicated by the release of serotonin, without any fear of ingesting any toxins. It is a truly organic experience.Secondly, Vivani chocolate is as pure as a virgin on her wedding night. It contains no additives - not even the common chocolate additive - soya lecithin.Thirdly, Vivani chocolate is made from chocolate liqueur, not cocoa powder. Perhaps this should have been listed as of first importance. Why? Because chocolate liqueur is the undefiled product extracted from the cocoa bean and is as creamy as...well, let's just say, it is superbly creamy. There are no traces of cocoa powder to dissolve on the tongue, just pure heaven.Last of all, Vivani chocolate is the least bitter dark chocolate I have ever tasted - and that at 85%. As I shared before, 85% chocolate is normally way to bitter. I could detect no bitterness in this chocolate. It was very sweet and mild, yet rich with bursting cocoa flavor.

The only disappointing discovery I made after savoring this delectable treat, is that I realized I may never be able to enjoy any other chocolate.

I guess the only solution is to buy it by the case load. Not a problem. I found a source.

If you love chocolate - and are especially intent on organic, you will not be disappointed with Vivani. It rocks!

Mischelle Sandowich is passionate about organic foods and eating healthy. She is a biblical health coach trained at BHI. In addition, she has a B.A. in Christian ministries from the Master's College.

She is the owner of http://www.reformed-health.com/ where she educates others about health and healthy lifestyles.

In addition, she runs a small publishing company where she has published a novella called ICU by upcoming author Emily Rose Cardé.

If you are interested in ordering some Vivani Chocolate by the case CLICK HERE.

Original article

Gourmet Sugar Free Chocolates, The Perfectly Delicious Gift

Gourmet chocolates are relished by people of all age groups. This is a good gift option as well as a great stress buster. Chocolate gift baskets are now in great demand. People customize these baskets and send chocolates to their near and dear ones. There are a variety of chocolates like unsweetened, slightly sweetened, dark chocolates, milk or white chocolates, liquor chocolates to name a few. Diabetics, who are chocolate lovers, need not feel left out any more. There are now delicious chocolate options available for them called gourmet sugar free chocolates.

When you go to the market to get chocolates for yourself be cautious in reading the label that mentions the laxative effects that the chocolate might have. Maltitol is sugar liquor used in these chocolates and too much of its consumption may cause diarrhea. More than 50 grams of sorbitol or 20 grams of maltitol every day may lead to digestive disorders as stated by American Dietetic Association. These can be great chocolate gifts. Although this type of chocolate has been available for many years, you should still read the instructions regarding content level of sugar liquor in it.

Maltitol is a natural form of sugar usually derived from starch and is the main content in the new version of sugar free chocolate. Maltitol is in a stable form and melts fast enabling it to be used to make these delicious sugar free treats.

These high quality chocolates do not have a bitter taste which usually is present when made from artificial sweeteners. Maltitol makes chocolates taste as sweet as original but with less in calories causing no tooth decay and not adding to your weight in terms of fat. Maltitol still gives that rich creamy texture to chocolates. But make sure you keep a check on the amount you consume every day. The next time you need to give something to a diabetic person, choose something along the lines of this type of chocolate gift.

What's great about the new gourmet sugar free treats is that they come in all kinds of styles, tastes and with some incredible additions mixed in. No longer do you just have to suffer with a bland sugarless bar, but gourmet sugar free chocolates now are found in glorious gift baskets and wonderfully elegant boxes as well. There are some incredible selections as well. You can get chocolate peanut clusters or delicious sugar free almond buttercrunch and so many other scrumptious options!

So not only can you pay attention to your weight and still enjoy gourmet chocolates, but you can show that you care by sending some scrumptious sugar free chocolates to others that are health conscious or have diabetes. What better way to share something sweet than to make it a delicious box of gourmet sugar free chocolate?

Colleen Maguire -
Writer, Traveler and Chocolate Lover
For More Delicious Chocolate Ideas and Tastes:
http//www.UltimateChocolateShoppe.com

Original article

Organic Milk Chocolate Blocks at Home: Tips on What to Buy and Use

People often times underestimate the simplicity of making chocolate and chocolate treats. In fact it can be ridiculously easy and inexpensive.

Often times with out busy life styles we feel that we do not have much time for anything. So we by microwave dinners, visit drive thrus, and buy prepackaged foods.

Also, the horrors of buying processed individually rapped cakes!

There is nothing like homemade delicious foods. It is the best hands down!

However, the key is not succumbing to the microwave society. We have to find quick solutions that have REAL ingredients.

I am surprised at all of the membership sites that are available to help with delicious recipes and dinner ideas.

For instance, I just found out that you can make homemade milk chocolate with only 5 ingredients!

Just think of all of the money that can be saved when making chocolate-based desserts!

Not to mention eliminating all of the processed fake crap that is in the traditionally bought prepackaged stuff.

The 5 Ingredients are

Powdered Cocoa
Salt
Shortening
Powdered Milk
Confectioner's Sugar

Powdered Cocoa

Buy the good stuff! Do not skip this step! Depending on what you are going for you can use organic cocoa powder or dark chocolate this will be up to you. There are a lot of great brands out there: Hershey, Ghirardelli, Navitas Naturals. This step is critical because you want to have a quality treat when you are finished. Choose a quality Cocoa!

Salt

Only a pinch is needed

Shortening

This is what will hold the recipe altogether. There is a shortening that is organic by Spectrums. The consistency is fluffy and smooth.
It's great for confectioneries! Loved the results when I used it.
This is a stupendous alternative to other shortenings.

Powdered Milk

Where the milk in milk chocolate comes from. You can go organic. Which many of us are seeing the benefits of it. I found that the product Organic Valley Organic Nonfat Dry Milk Powder is definitely superior to other store brought powdered milks! The best part is that it does not have that "processed, plastic" taste that regular grocery store milks have. Plus, the fact that it is organic only adds to the wholesome nature of this item.

Confectioner's Sugar

I used to eat this by it self! Wholesome Sweetener's Fair Trade Organic Powdered Sugar has a wonderful taste to non-organic traditional powdered sugar. I also used this to make my homemade butter cream frosting for my cakes and the taste is amazing!! Everyone who eats it raves about how good it is. You can try another organic brand as well!

You need to know that you can be a bit naughty and still consume foods that your body can break down. The easiest thing to do when you have a recipe is to simply substitute it for organic!!

Find out how to make homemade milk chocolate on video visit http://candymaking101.net/how-to-make-chocolate-video and sign up for free recipes, resources and time saving candy making tips!!!

Original article

Gift Ideas for the Coffee and Chocolate Lover

Loving chocolate and coffee is not unusual - but thinking of the perfect gift idea for a lover of these tastes is as simple as sharing a Gourmet Hamper. Plus, you get all the benefits of a delivered gift, featuring a selection of your favorite inclusions, add-ons and personal messages. Coffee is best shared a simple freshly ground coffee, preferably from a local grinder who makes her own blend. Similarly, a chocolate maker who understands the finer points of the craft adds a special touch to the whole gift experience.

Chocolate gift hampers are easy to share and are widely popular across all demographics. After all, who doesn't love chocolate? But consider building the gift into an experience so the recipient is impressed with more than just a collection of chocolate. Think for yourself - does the recipient have any particular favorites? Could the chocolate hamper be combined with some other items, like fruit, or wine or pamper items? Having a thorough knowledge of your recipient's preferences and tastes makes the final decision a lot easier. But if you are sending a gift basket to someone and you are unsure of their tastes, always ask the hamper company for advice.

Coffee gift baskets are increasing in popularity as the boutique blends of niche coffee grows and the market is literally flooded with multitudes of distinct craft blends. A quick search online will reveal a wide array to choose from, and you should be confident and a little adventurous when choosing a coffee blend for your recipient. Firstly, as a coffee lover myself, it is always refreshing to experience a new blend and I am always grateful for the opportunity. Secondly, it is difficult to get it wrong with a craft coffee blend - most recipients will be delighted to have a new source for coffee revealed to them.

As an experienced gift basket and gourmet hamper maker, in my time I have made plenty of coffee and chocolate gifts, and quite a few combinations of the two. Just as wine and cheese are a marriage made in heaven, so too are coffee and chocolate, so don't be shy in requesting a customized gift for your recipients.

After all, you are sharing an experience and passing on your personal thanks to your recipient, so have fun, enjoy yourself and make the coffee and chocolate gourmet hamper a statement about yourself as much as a gift.

BP Murphy is a makes hampers and gift baskets for a living over at http://www.huntervalleyhampers.com.au/ and has considerable experience working with large Corporates making their Christmas Gifts.

Hunter Valley Hampers is a Gourmet Hamper specialist, the best known business for Gourmet Hampers Australia. Visit http://www.huntervalleyhampers.com.au/ anytime for all your hampers and gift baskets.

Original article

Interesting Facts About Chocolate

Chocolate is a sweet which has an extraordinary taste and is loved by many. It is also available in various forms. Besides being edible, there are quite a few interesting chocolate facts.

Chocolate is derived by a process whereby cocoa beans are fermented, dried and ground. The cocoa trees have pods which bare 20-50 cocoa beans. Interesting is the fact that not all cocoa beans have the same taste. These trees grow predominantly in Nigeria, Ghana and the Ivory Coast where the climate is warm and moist.

Chocolate also played an interesting role in Aztec culture, where the name was derived from the word cacahuati, which means 'bitter water. Probably because the made a bitter brew from it by mixing the cocoa with chilies, cornmeal and hallucinating mushroom. The Aztecs also believed that cocoa beans were a source of wisdom and power to anyone who ate due to its origin in paradise. Cocoa beans were also used as a source of currency by the Aztecs..

To some such as Emperor Montezuma from Mexico and the Italian Giacomo Casanova, chocolate was believed to have aphrodisiac powers. In fact the emperor drank a glass of chocolate before going to his harem. It could have seemed that way as chocolate is known to contain some feel-good stimulates such as caffeine.

In humans chocolate is known to be a good source of energy is often used by athletes to restore carbohydrates after a sporting activity. Even though it is high in fat, chocolate does not raise blood cholesterol. Theobromine, a stimulant found in chocolate is able to increase low sugar levels in humans, but is highly toxic to dogs and cats. Chocolate does not cause headaches or acne as many believe, and very seldom causes an allergic reaction.

Cocoa butter, the fat extract from roasted cocoa beans can be used as a massage cream and to make white chocolate which is devoid of caffeine.

Economically, about 600 000 tons of cocoa beans is consumed each year has a revenue of $20 billion per annum.

This remarkable substance has even found its way into movies and the literature. It was used as blood in the movie the "Psycho" and appears in the novel by Roald Dahl as well as in the novel by Joanne Harris.

So besides enjoying chocolate as a tasty snack, I hope you were also able to enjoy some of the chocolate facts that we shared with you.

Get to know more on chocolate facts.

Original article

Wow 'Em With This Chocolate Souffle Cake Garnished With Raspberries

This Chocolate Souffle Cake is the perfect cake to Wow! your family and friends. And the best part? The calorie count. A wedge of this decadent cake is only 205 calories with only 27% of those calories coming from fat. Now that is a great chocolate cake! So when you want to really impress your family or guests, make this tasty, low-calorie cake. With this calorie count, they can even come back for more! And the chocoholics in your group will be in chocolate heaven!

CHOCOLATE SOUFFLE CAKE
Note: This recipe calls for cake flour. Cake flour is a fine-textured wheat flour that has a high starch content making it more suitable for a souffle cake. If you do not have cake flour, DO NOT substitute an equal amount of all-purpose flour. If you use all-purpose flour, use only 1/4 cup!

Nonstick cooking spray
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
3/4 cup water
1 tbsp instant espresso*
2/3 cup unsweetened cocoa powder
1/4 tsp salt
2-oz semisweet chocolate, chopped
2-oz unsweetened chocolate, chopped
2 tbsp coffee-flavored liqueur
3 large egg yolks
1/3 cup sifted cake flour
6 large egg whites, room temperature
1/4 tsp cream of tartar
1/3 cup granulated sugar
1 tbsp powdered sugar
1/4 cup fresh raspberries for garnish
chocolate curls for garnish

Preheat oven to 300 degrees. Coat the bottom of a 9-inch springform pan with the cooking spray; set aside.

In a large saucepan combine the 1/2 cup granulated sugar, brown sugar, water, and espresso; stir well to combine and bring to a boil over medium heat. Remove from the heat. Using a wire whisk, add the cocoa, salt, and chopped chocolates, stirring until melted and smooth. Stir in the coffee-flavored liqueur and the egg yolks, again using wire whisk to blend eggs yolks in well. Stir in the flour and set aside and allow to cool to room temperature.

Beat the egg whites and cream of tartar at high speed of electric mixer until foamy. Add the 1/3 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. (Peaks will stand up when beaters are removed.) Very gently fold 1/4 of the egg whites into the chocolate mixture, repeating the process until all the whites are added. Spoon the batter into the prepared springform pan.

Bake at 300 degrees for 1 hour or until a wooden pick inserted in the center comes out almost clean. Allow to cool completely on a wire rack.

To serve, remove the sides from the pan and sift the powdered sugar over the cake. Garnish with the fresh raspberries and the chocolate curls for a pretty cake.

Cut cake into 12 wedges.

*2 tbsp instant coffee granules may be substituted for the espresso.

Enjoy!

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com/
For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com/

Original article