Chocolate... All About Chocolate

Delicious Chocolate Rocks at Home

2010-11-12T18:24:00.000-08:00

What you need is:

150 gm. Bitter Dark chocolate- roughly chopped
50 gm. Roasted almonds/cashews
½ tbsp. Orange essence
A Plastic spatula for tempering*
Butter paper
Some ice
Chocolate paper for wrapping

To begin, place the chocolate chunks in clean dry vessel, preferably a bowl and place this vessel in a pan with water (filled about 1/3rd with water). Do not cover the vessel. Heat this on a low flame. This is the double boiling technique used for melting of the chocolate. When about 1/3rd of the chocolate has melted and looks soggy shut the gas and remove the bowl from the water. Add the essence to it. Now the chocolate has to be cooled to room temperature. By room temperature we mean the temperature at which the chocolate would neither be cool nor hot. This is known as tempering* of the chocolate. For this, place the bowl on a vessel filled with some ice and stir it from left to right and right to left using a flat spatula. (Ordinarily, to make chocolates by filling them into moulds you do not need to place the vessel on ice. This is done only for making rocks.) Tempering is not only the ideal way to cool chocolates but it also makes the chocolate richer. You could dip your finger to check and see if it has cooled to be sure. When you feel that the chocolate has cooled to room temperature add the nuts to it. As soon as you realise that the chocolate is cooling down using your fingers place dollops of chocolate along with 1 or 2 nuts in each dollop on butter paper twirling your hand slightly so as to give it a nice shape. Go on doing this real fast and your rocks will be ready. Remember that each piece has to be bite sized and not too large to fit into your mouth.

This has to be done very soon or else the chocolate will cool down and harden and will have to be reheated. The art of making these beautiful rocks neatly will be mastered with practice. Therefore in the beginning one can try making only a few rocks using very little chocolate. Place this tray of rocks in the refrigerator for at least 15-20 minutes. Remove from fridge, separate from paper and wrap them into chocolate paper. Now you are ready with the beautiful, delicious almond rocks you always adored in chocolate shops.

Ms. Arwa Manasawala

Article Source: http://EzineArticles.com/?expert=Arwa_Manasawala

Three Simple Steps to Making the Perfect Hot Chocolate

2010-09-10T10:42:00.000-07:00

Hot chocolate is a drink that is known throughout the world as a drink that is wonderful. It has a rich taste, its warm and makes you feel great. Best of all the drink tastes amazing and will keep you feeling great for a long time after you have finished drinking it. People all over the world are now used to making the drink, but of course with any drink that is popular there are methods to make sure that you make the perfect cup every single time. There is nothing worse than sitting down after you have made what you thought was the perfect cup of hot chocolate only to realise that it tastes disgusting.

That is not something that you want to experience and of course if you do experience it then you may find that you will not try to make another cup again.

But rest assured, that after years of making this seemingly lovely drink have perfected the way that it should be made, and will reveal all today so that you too can join me and make the perfect cup of hot chocolate that both you and your friends can come to enjoy again and again and again.

The first step to making the perfect hot chocolate is to make sure that you have purchased the perfect and most tasteful hot chocolate available to you. I would recommend that you pick a brand that is known for producing high quality products. This may be a little more expensive but you need to understand that the quality of the chocolate must be outstanding if you want to be able to make best cup of hot chocolate. So go for the best brand, you will not regret it.

Next step is to make sure that you use four teaspoons of hot chocolate for each cup that you make. You want to make one cup at a time, and give each cup that you make your full attention. There is nothing worse than trying to make three cups at the same time, and all the three cups are of crap quality. So just focus on the one cup, and use four teaspoons of your high quality chocolate.

The third steps is to make sure that you boil milk and pour it over the hot chocolate nice and slowly. You really want the chocolate granules to melt and dissolve into the milk with ease. Do not rush this step. Once you have filled the cup to the top with milk let it stand for about 30 seconds and then mix with a teaspoon. Then voila you have your perfect cup of hot chocolate. Enjoy.

Leroy has been writing articles for nearly 3 years. Come visit his latest website over at Cosco Car Seats which helps people find the best Cosco Car Seat.

Article Source: http://EzineArticles.com/?expert=Leroy_Nicholson

Auto Repair

2010-09-10T10:36:00.000-07:00

Auto repair are very important for safety. Nowadays with advancement of internet, we can check out information about auto repair anytime at any place easily.

If you are living in Chicago that experiences the four seasons, there are different effects on your vehicle. In the summer, you may face problems such as insufficient cooling, uncontrollable airflow from vents and overheat engine. In the winter, you may experience problems with your temperature control systems and issues with defroster. However these problems can be solve easily if you know the right Chicago auto repair shops and mechanics. To know it, you can search reviews and recommendation on internet.

You also can gain more information about specific vehicle from experience users. As an example, if you want to know more about Toyota Camry on road, just search for Toyota Camry owner reviews online. In short time you will get the reviews straight from the vehicle owners.

In addition, you have to know about the check engine light (CEL). CEL is a warning indicator that determined a component or system in your emission control system is not working well. To deal with a Check Engine Light problem, you can look at the appropriate troubleshooting at repairpal website.

Chocolate Covered Strawberries - A Delicious Combination!

2010-05-02T18:11:00.000-07:00

The dipping of lush red strawberries into chocolate for the making of different types of desserts has been a common practice for many years. As a matter of fact, no one can quite recall when this tempting dish was first created. However, the idea of mixing sweet and tart has led to this dish becoming a particular favorite of many people!

Since fruits are our top vitamin providers, dipping different fruits into chocolate has become a favorite method of creating a healthy, scrumptious dessert! The different types of fruits that can be covered with chocolate are: apples, apricots, cherries, strawberries, peaches, grapes, and a variety of other tropical fruits. In today's world, strange and exotic tasting chocolates are favored more than the normal chocolate bars. In fact, different chocolates are being tried out and released into the market every year, with claims of exotic tastes to tempt the jaded palate! Bearing this in mind, the makers of chocolate covered strawberries create new recipes, with a special flair used to bring out the tart sweetness of the berry, mixed with the melting scrumptiousness of the chocolate covering!

In some countries, chocolate covered strawberries are created using dried strawberries. Although these do taste wonderful, there is nothing quite like the taste of freshness! If you're ever on a tour to Malaysia, make sure you visit their chocolate industry. While the actual chocolate is rather standard, the fruits that are dipped in it are so varied, it boggles the mind! However, you ought to be prepared for dry, tart and spicy!

So where was this art of making chocolate dipped strawberries first born? Although it isn't exactly known, there are some wild theories that this practice first began with the Sultans in the Arab World. However, considering the fact that strawberries seem to be found mostly in wet climes, this theory doesn't seem to be valid!

Chocolate covered strawberries are a treat in any season and more so when they're out of season! When creating this wonderful dish, make sure that you've got the freshest strawberries in the market! Perfectly ripened ones have a taste that's out of this world, but ensure that there are no stragglers with green on them, or you might just be serving more tartness than sweetness!

What you need to create this wonderful dessert:

30-40 fresh, ripe strawberries (with the green stalks cut off)

250 g of Chocolate chips or your favorite chocolate bar whether dark or milk chocolate

Approx. 40 thin skewers of bamboo

How to make chocolate dipped strawberries:

* First of all, wash the strawberries with warm water, to remove any dirt and germs. Let them dry out gently, but completely, or the chocolate won't take.

* Place the chocolate chips or favorite chocolate bars in a small pan. Take a larger pan, and add some water, and then put it to boil.

* Cover the smaller pan containing the chocolate to prevent any moisture from mixing with the chocolate, since this may cause it to seize. Place the smaller pan atop the larger one, but not so that the water from the larger one overlaps the smaller pan.

* Alternatively, just place the chocolate chips or chocolate bars in a glass bowl, cover and use the microwave to melt it. A minute should be enough!

* After the chocolate has melted, place each strawberry onto a skewer, and then dip into the melted chocolate. While removing the strawberry, rotate the skewer to form swirling patterns as well as to cover any nooks left with chocolate.

* Turn the strawberry upwards by inverting your hand to let the chocolate settle with an extra bite at the tip!

* Place the dipped strawberries on absorbent paper after the chocolate has hardened slightly.

* And you're done!

For the ultimate chocolate sensation, chocolate dipped strawberries should be eaten the same day that they're dipped, for the ultimate decadent delight! Storing these in the fridge is done, but not advised since the chocolate may firm up in a haphazard manner.

Chocolate covered strawberries can be served as an elaborate dessert, normally set within a silvered tray, and eaten with a chilled glass of red! However, having chocolate dipped chocolates for high teas or during breakfast is also a wonderful idea (even if it isn't mother recommended)!

Article Source: http://EzineArticles.com/?expert=Colleen_Maguire

It's Just Not Chocolate!

2010-04-09T09:36:00.001-07:00

Frequently in the office about 2:00-2:30 p.m., a cry will be heard! "I need chocolate!" More often than not, it's a woman's voice. Women are not the only ones who need chocolate, however. When I used to keep a bowl of chocolate goodies on my desk, it was usually the guys who were carrying off handfuls of chocolate at a time! From my limited observations, generally, men go in search of chocolate and women call out for it. Both methods are usually effectively fulfilled. As for me, I no longer keep a bowl at my desk, because I found myself eating more than I should.

A few months ago, our women's ministry at church hosted an event to sign up for ladies' small groups coming open. It was simple called, "A Chocolate Event" featuring a chocolate fountain and all kinds of goodies to dip in the fountain. Attendance was expected to be around 100, but over 350 ladies came. They walked in the large double doors almost giddy at the prospects of eating the yummy goodies covered in luscious chocolate.

When I host any kind of function at my home, whether it's a brunch, baby shower, wedding shower, luncheon, small group, or just a neighborhood gathering, my menu always includes a chocolate dessert as well as something salty. You just can't go wrong with chocolate!

There are all kinds of chocolate - organic chocolate, dark chocolate, milk chocolate, white chocolate, unsweetened, bittersweet, and semi-sweet, chocolate liquor, cocoa butter, cocoa powder, Couverture, Gianduja, and compound chocolate.

Recipes calling for chocolate are virtually unlimited from souffles to ice cream to warm luscious desserts, icing, candy, coffee, liquors to chocolate soup.

Last week we celebrated Easter on Wednesday because that's when our son had his daughter. We stuffed plastic eggs with candy and hid them all over the back yard. Did I mention that my granddaughter is only two years old? She found a few eggs when one popped open and to her surprise, she discovered chocolate candy inside. She was so excited! She promptly sat down in the grass and began enjoying her trophies! It didn't matter that there were more eggs to find; she was enjoying her chocolate! I grin, every time that snapshot comes to mind! Actually that's how I like to enjoy my chocolate - sitting down, taking a nibble of chocolate and savoring each bite!

Every Valentine's Day now for several years, when we arrive at the office and settle in behind the desk, our eyes fall upon a surprise gift of wrapped chocolates. It's still a mystery who it is that manages to beat every one of us to the office to leave a delightful gift for each employee. There's no better way to start the day than with a cup of coffee and a piece of chocolate! This act of kindness helps each one of us know that we are valued and special to this "undisclosed" giver. Hopefully he (or she) is as blessed with our reactions as we are with the little gifts!

Perhaps today you will be the recipient of an unexpected gift of chocolate...or perhaps you have decided to be kind to someone else and surprise them with a lovely gift of chocolate. Either way, may you be fortunate enough to have someone in your life who cares about you...or that you care about! There is no greater gift!

Glo Johnsen owns the Organic Chocolate Yummies webstore specializing in beautiful organic chocolates for your green weddings and for gifts! We also sell chocolate as a bulk ingredient and many finished products for retail stores. Visit http://www.OrganicChocolateYummies.com and surprise that love one with their favorite food group-Organic Chocolate.

Article Source: http://EzineArticles.com/?expert=Glo_Johnsen

Gourmet Chocolate Gifts for Valentine

2010-02-09T23:54:00.000-08:00

Remember when you were a kid and couldn't wait for Halloween - dreams of candy swirling in your head? Valentines Day is like that for chocoholics dreaming of gourmet chocolate gifts. Chocolate lovers dreams come true when you also tell them it's good for their heart.

In a recent Japanese study, researchers found that dark chocolate rich in flavonoids can actually improve coronary blood flow. People who ate 550 milligrams of dark chocolate a day showed vast improvement of coronary blood flow after just two weeks compared to participants who ate white chocolate without flavonoids. Flavonoids are what gives chocolate it's antioxidant power. Antioxidants help protect the body from damage to our cells by free radicals - formed by environmental pollution and normal cellular activity. These antioxidants are what helps keep plaques from forming in our arteries. Good news for gourmet chocolate lovers.

Dark chocolate contains the most flavonoids because it is the less processed than milk chocolate or white chocolate. Flavonoids also give dark chocolate a stronger flavor. As a cocoa bean goes through fermentation, alkalizing and roasting (more processing), more flavonoids get lost.

Other chocolate research has shown dark chocolate and cocoa powder may raise good cholesterol (HDL) levels by up to 10%, while keeping bad cholesterol (LDL) levels at bay. Stearic acid, one of the fats in chocolate, can actually boost HDL levels according to a study in the American Journal of Clinical Nutrition. And although, one would expect bad cholesterol levels to rise because of the increased fat intake, this was not the case. This is more good news for chocoholics.

They say that laughter is the best medicine, chocolate in moderation may be a close second.

Article Source: http://EzineArticles.com/?expert=Sarah_R._Parker

Chocolate... the perfect Holidat Gift

2009-12-05T19:53:00.000-08:00

If you are in doubt on what to buy gifts this Christmas then don't worry, because rather than buying anything that they might not like it's always an idea to stick to the traditional Christmas gifts that go down well. By traditional gifts I mean chocolates.

Chocolate makes such an irresistible part of our life experience. Everybody loves the sensations a scrumptious piece of chocolate gives us and a chocolate gift hardly ever fails to create feelings of well-being all over the whole body when ingested. Certainly the smell and the feel of it alone could cheer anybody up, but there are in fact a whole lot of chemical factors behind it that makes chocolate the ultimate happy treat.

A chocolate gift is more than the simple idea we normally think of it as. At the moment you bring the chocolate to your nose to have the first encounter with it smell, wise something starts occurrence in your brain. Scientific studies showed that the theta brainwaves tend to rise when we smell chocolate. This brain activity is present when we are asleep or when we are relaxing deeply. That's why the original smell of cocoa can bring about such a pleasant state of mind and relaxed.

When you are indulging in that amazing piece of chocolate and have its creaminess melting on your tongue, there is even more brain activity that is released. Chocolate has been found to have the property to increase the levels of chemicals those bring about feelings of happiness and well-being.

Chocolate brings a romantic feeling. Some people compare eating a chocolate bar with having sex, and the comparison is not too far apart since they bring about similar emotions in human being and scientifically the activation in the brain is alike in both cases. You could compare the feeling of being in love with having an unopened chocolate box in front of you.

A chocolate gift is always right. So when you want to give a gift to someone special that will bring with it feelings of joy and happiness, give a chocolate gift and the people you love will be touched by these feelings.

How chocolate is made from the cacao bean?

2009-11-13T17:21:00.000-08:00

Chocolate is produced from the seed of the evergreen cacao tree, native to tropical regions of the Americas. The seed of this tree is extraordinarily bitter, as anyone who has tasted unsweetened chocolate can attest to.

With high quality dark chocolate products, there is typically a percentage of cacao indicated on the label. The more cacao, the more bitter the treat. So what is the secret for transforming bitter beans into mouth-watering, rich chocolate?

How Chocolate Is Made

There is a lot more than you might think involved in the production of chocolate candy. It all starts with processing of the cacao bean.

In order for the cacao seed's flavor to be developed, it must first be extracted from the shell, and then fermented, dried, cleaned and roasted. After this process, the cacao bean is ultimately referred to as a cacao nib.

The nibs are usually ground, to release the oil within them. The heat of grinding transforms the nibs into chocolate liquor; a very dark, thick substance which, can be poured into molds. After hardening, the liquor becomes the solid bitter chocolate used for baking and candy-making.

Transforming Chocolate from Bitter to Sweet

To make chocolate sweet, other substances such as sugar, cocoa butter, a sometimes other flavorings are added. Cocoa butter is a byproduct of the cocoa making process, obtained by separating the fat from the rest of the ground nib. The butter of the cacao bean is what gives chocolate its rich, smooth, melt-in-your-mouth consistency.

Once the ingredients are blended, chocolate is often subjected to a process known as conching. Conching uses many small metal beads to grind up the chocolate, breaking it down into microscopic bits and removing the grittiness. The end product is smooth, rich chocolate. The longer the chocolate is conched, the smoother and higher quality it will be.

The final step of chocolate production is tempering. Crystals form when chocolate cools from a liquid to a solid, and tempering ensures that the chocolate crystals are uniform in size. This is important, because if the crystals vary widely, the chocolate will be crumbly, and not have that smooth sheen and crisp bite that is part of the chocolate eating experience.

What Is White Chocolate?

White chocolate is still chocolate, but made without the use of the dark chocolate liquor. The only component of white chocolate that comes from cacao is the cacao butter. Without the dark liquor, the chocolate product stays light in color. Sugars and other flavors are then added to sweeten it up.

Chocolate - the Six Chocolate Types You Need to Know

2009-11-10T15:40:00.000-08:00

'Variety is the spice of life'... this is certainly true with chocolate. An understanding of the basic types will enhance your enjoyment of it in all of its forms.

All chocolate starts with the cocoa bean. This is processed into a liquor which has two components; cocoa solids and cocoa butter. The cocoa solids gives it its distinctive flavor; the cocoa butter gives it its distinctive smooth 'mouth-feel'. So its cocoa solids for flavor and cocoa butter for feel. The different balance between these two main components gives rise to a variety of tastes and textures. Further products can be then be added to this mix, sugar, milk, fat, flavorings and additives, all in varying quantities giving a variety of differing chocolates to enjoy.

A further complication can arise because the USA (FDA) and Europe set differing standards for labeling, as for example in plain chocolate.

Unsweetened does not contain any sugar and is generally used commercially for baking and confectionery. Also known as bitter or baking chocolate.

Plain contains varying amounts of sugar and cocoa solids. Also known as Bittersweet, Semisweet, or Dark Chocolate. The European Union (EU) stipulates a 43% minimum of liquor. The USA stipulates a 35% minimum of liquor. These are minimums only and some can contain up to 70% liquor.

Milk contains milk or cream, sugar, and flavorings. The EU stipulates a 25% minimum of cocoa solids. The USA stipulates a 10% minimum of liquor.

Family Milk is the result of a compromise between the United Kingdom and its European partners. UK-style milk chocolate can still be called 'milk' in the UK, but has to be labeled 'family milk' in continental Europe. It can contain up 20% milk content. Additionally, chocolate containing up to 5% vegetable fats must be labeled 'contains vegetable fats in addition to cocoa butter'

White is not technically a chocolate, and doesn't usually taste of it. It contains cocoa butter, but not cocoa solids (responsible for the chocolate flavor), milk, sugar and flavorings.

Couverture is rich in cocoa butter and is considered a professional-quality ingredient used by most chefs and chocolatiers.

These 'basic' types are the building blocks for the wonderful variety that chocolate-lovers worldwide consume with such energy and enjoyment.

How to make chocolate ?

2009-11-04T03:56:00.000-08:00

It's easy to make chocolate but it's hard to make chocolate well. This is why there are so few excellent chocolate makers in the world and those who are very good at it retain their respective titles.

You can try making chocolate at home, but after a few attempts, unless you're a hobbyist, you'll probably resort to buying it from the store in the future.

The first thing you'll need to do is select your beans. The Forasteros bean has a slightly bitter taste and weak aroma but due to the fact that it grows in high yields, it's the most popular cocoa bean in the world, accounting for most of the world's chocolate production. The Criollo bean is of higher quality than the Forasteros but more expensive. The Trinitario is a hybrid of the Criollo and the Forasteros, while the Nacional has a nice aroma but it's hard to grow, making it one of the less popular cocoa beans.

After selecting your cocoa beans you'll need to roast them until the hulls crack. It can be anywhere from 10 minutes to a half hour at a temperature range of 250 to 300 degrees. It's important to keep an eye on them so you know when the shells crack and you can take them out before they burn. Use the same method you might use to roast chestnuts and Christmas time.

Remove the husks. It's possible to do this with a hammer and a thick cutting board. Next you'll need to grind the beans to a powder and refine the powder by grinding them again. Since cocoa beans have a pulp and a moisture to them, don't grind them using a wheat grinder, as it will cause the wheat grinder to clog and create a paste rather than a powder.

Next, agitate the chocolate by folding it over and add sugar, lecithin, and milk if you want milk chocolate. This process takes quite a long time and you might need to use a machine that mixes automatically. Some bread mixers work quite well for this.

Finally, temper the chocolate by heating the mixture. This makes the chocolate smooth and shiny, though it's difficult to do it perfectly and if it doesn't temper properly your chocolate could either turn out burned or it might succumb to "bloom," which is when a white covering develops on the outside of the chocolate. Bloom doesn't ruin the chocolate but it does make it less attractive.

After all your hard work, enjoy your final product. Remember, after all, that chocolate contains alkaloids that are similar to the hormones your body produces when you're falling in love.

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Chocolatier - Chocolate Cigarillos

2009-10-27T19:00:00.000-07:00

Cake decorating techniques remained unchanged for many, many years before the 1990's. Since that time, literally dozens of new methods have emerged, giving birth to countless modern cake designs. Some names you may have heard of that helped spawn this dawn of advanced cake decorating, are people like John Slattery. A master chocolatier who created such things as chocolate cups, shapes and cigarillos, now he has a well established and successful chocolate gift business.

Heather Sweet formally known as Heather Higgins, has been the owner of the original Sweetart Cakes company in the UK since 1994. Her radical contemporary designs originate from her inspiration gained from famous artists like H.R Giger. She has always utilised modern methods when creating and decorating her cakes. In addition to being able to create any wedding cake her client has in mind, she is also a talented sculpture artist.

Decorating a cake with cigarillos is an increasingly popular and delicious addition to most wedding and birthday cakes. These delicate chocolate curled cylinders are painstakingly made, when one bites into it, it breaks apart easily in the mouth and quickly melts.

Creating a chocolate cigarillo is a very slow process for beginners and requires a lot of practice and patience. The basic pieces of equipment needed are:

• A plastic, sharp cutting knife.
• Freezer.
• Clean, smooth slab of rock, preferably marble.
• Plastic bowls.
• Gas cooker and utensils

1. Begin by breaking the chocolate up into a large plastic bowl with high sides (you will see why later).

2. Beat the chocolate with a wooden spoon so the chocolate breaks up even more. Don't hold back, give it a good whacking with the spoon. If you have a mixing machine or blender you could use that to pulverize the chocolate for you. Make sure your bowl has high sides, or you will end up with more chocolate around your kitchen than in the bowl.

3. Bring a half full saucepan of water to a simmer, making sure that the plastic bowl that is going to sit on top of and inside the saucepan doesn't touch the water.

4. Put every bit of chocolate into the previously mentioned bowl.

5. Slowly and carefully stir the chocolate, getting faster and more rigorous as it becomes softer. Continuing for awhile when it has totally melted. Be sure to keep the chocolate moving to avoid any chance of overcooking.

6. Turn off the heat, take out your marble slab that has been in the freezer for a few hours, and pour a little of the chocolate onto the slab.

7. You will notice the chocolate behaves abnormally, it is soft and flexible. Now cut out a rectangular section with your plastic knife.

8. With the edge of the knife, carefully slide the knife under one side of the chocolate rectangle by about half a centimeter, and turn through 180º.

9. This folds the chocolate and it begins to curl as you repeat this process as quickly but steadily as you can.

This may take several attempts; you can reuse the chocolate as many times as you want provided you don't over cook it. When you are successful you will end up with a very neat and tasty cigarillo!

Tuxedo Brownies Recipe

2009-10-26T16:53:00.000-07:00

21-oz brownie mix
½ cup seedless raspberry jam
2 cups fresh raspberries
3 -oz each white chocolate, melted and cooled slightly
16-oz each cream cheese, softened
½ cup powdered sugar
¼ cup milk
8-oz frozen whipped topping, thawed
Melt chocolate / Chocolate curls, optional

Preheat oven to 350 degrees. Lightly spray the bottom of a 9 x 13-inch pan with nonstick cooking spray. Set aside.

Prepare and bake brownie mix according to the package directions. Cool completely. Spread jam onto the brownie. Reserve ½ cup of the raspberries for garnish. Arrange the remaining 1 ½ cups raspberries evenly over the jam. Microwave chocolate on high for 1 minute; stir. Microwave another 30 seconds or until chocolate is completely melted when stirred; cool slightly. Meanwhile, combine cream cheese and powdered sugar in a mixing bowl; mix well. Gradually whisk in the melted chocolate and the milk. Fold in the whipped topping; spread carefully over the raspberries. Refrigerate for an hour or until firm. Cut into 15 squares. Garnish with the reserved raspberries and melt chocolate / chocolate curls, if desired. Store covered in the refrigerator (if you have any leftovers!)

Enjoy!

Tips for Successfully Melting Chocolate

2009-10-25T16:47:00.000-07:00

Chocolate must be melted smoothly to prevent it from scorching or burning. The traditional method for melting chocolate is with a double boiler, which works well, but can be a bit risky since you are increasing the chance that the chocolate seizes as a result of coming in contact with water.

You can either melting the chocolate directly on top of the stove or in the microwave.
Here are some important tips for safely melting chocolate:

* Chop the chocolate into small uniform pieces so it melts faster and more evenly and is less likely to burn

* Never try to melt large bars or blocks of chocolate that have not been chopped since they are much more likely to burn before they melt.

* Avoid any contact with water or moisture. When moisture causes chocolate to get thick, grainy and lumpy it is called seizing. Make sure your bowls, utensils, and pans are completely dry and that no moisture gets into the chocolate when melting.

* Stir the chocolate frequently with a rubber spatula, once the outer edges start to melt to prevent it from scorching.

* Chocolate retains its shape when melted in the microwave, so the only way to know if it is truly melted is to stir it.

- How to Melt Chocolate in the Microwave

Melting chocolate in the microwave is fast and easy. When done properly, chocolate can be melted in the microwave more quickly than directly on the stove top or in a double boiler, and with less effort and mess. The time required will depend on the amount and type of chocolate being melted.

Start by placing the small pieces of chopped chocolate in a microwave safe bowl and heating for 30 to 45 seconds on 100% power. Then stir the chocolate well. If needed, microwave for additional 10 to 20 second intervals, stirring well after each interval, until the chocolate is melted and smooth.

- Melting Chocolate on the Top of the Stove

Most cookbooks and cooking experts will tell you to never melt chocolate directly on the stove top. But if you don't have access to a microwave, be very careful and don't walk away from the stove with chocolate on a burner.

Place the small pieces of chopped chocolate in a small, heavy-bottomed saucepan over the lowest heat possible. Stir the chocolate constantly and remove it from the heat just before it is completely melted. Continue to stir until the chocolate is melted and smooth. Just remember low and slow and you should have no problem.

What to Do If the Chocolate Seizes?

Stir 1 tablespoon of vegetable oil or shortening into every 6 ounces of chocolate and stir until smooth.

Foolproof Chocolate Fudge - Simplify Your Gift Giving

2009-10-19T17:39:00.000-07:00

One of the easiest ways to let someone know you've been thinking of him or her is to bring a gift of food. I, for one, always love to get something that will satisfy my sweet tooth. Foolproof Chocolate Fudge is the perfect gift.

Foolproof means exactly what it says. And this fudge is so easy to whip up. Only you will know just how easy it was. I'd like to share this great recipe with you now.

Ingredients:

3 (6 oz) Packages Semi-sweet chocolate chips
1 (14oz) Can Sweetened Condensed Milk
3/4 Cup Chopped nuts
1 1/2 teaspoonful Vanilla Extract

Directions:

In a heavy saucepan melt chocolate chips and milk over low heat to prevent scorching. When thoroughly blended and melted, remove from heat. Stir in vanilla and nuts.

Spread evenly into a 9" square pan lined with wax paper. Chill 2 hours or until set. Turn out on cutting board, peel off wax paper and slice into desired shape and sizes.

Store loosely covered at room temperature. That is, if there's any left. This fudge has a tendency to "disappear" quickly.

Fall is upon us. Thanksgiving and Christmas truly are just around the corner. In order to make someone's day special and not break the bank in the process, shop around at the dollar stores and such for beautifully decorated holiday tins. They would make the perfect packaging for your handmade food gift. The tins are reusable and keep the fudge fresh and delicious.

Simplify your gift giving by mixing up a couple of batches to have on hand. You never know when you'll need an impromptu gift. Attach a hand-written note with a pretty ribbon and you're all set. Giving a homemade gift really does set you apart from all the others.

5 Tips for Using Chocolate Fountain

2009-10-16T02:04:00.001-07:00

Been to a party recently?
Bet it featured a chocolate fountain on the dessert table. Now that you've tasted the fun, you are probably excited about hosting a chocolate fountain at your next shin-dig. But unless you are an experienced user of these towers of decadence, your dessert table and your guests are likely to be covered in a deliciously sticky mess. Here are a few tips to keep the chocolate flowing and the tablecloth clean.

1. Freeze the food earlier so the chocolate will harden immediately. You can freeze fresh fruit such as strawberries, banana chunks, pineapple chunks and seedless grapes. Throw in a little mango for something more exotic.

2. Get ready for drips. If you prefer not to freeze your food items, better be prepared for plenty of "oops" and "oh-no's". The best thing to do is to use a attractive plastic tablecloth to cover the food table, and set out plenty of small dishes and napkins for your guests. A basket filled with "wet wipes" never hurts. Even if you do freeze the food, accidents are going to happen. By planning for them, you and your guests will be able to relax and enjoy the party.

3. Put out some small spoons. Some foods aren't really meant to be dipped and do better if your guests can spoon a little chocolate over their pound cake, sponge cake, or lady fingers. This will keep the crumbs out of the chocolate, allowing it to function properly.

4. Choose the right kind of chocolate. If you are offering naturally sweet foods like marshmallows and fruit, stick to dark or semi-dark chocolate. You might offer a second fountain filled with milk chocolate for less sugary foods like pretzels. If you can't offer separate fountains, try mixing equal parts dark and milk chocolate to make a yummy blended chocolate that goes well with everything. White chocolate is always a decadent hit and is expected at the more sophisticated events like weddings and black-tie social gatherings.

5. Don't be shy. Put up signs those remind guests of "no fingers please and "no double dipping". Excited party guests can forget their manners. Help them out by supplying plenty of cocktail toothpicks and bamboo skewers for appropriate dipping. Having the right dipping implements will also reduce drips and accidents.

Follow these five tips, but then use your imagination to get the most out of your chocolate fountain. Let the dipping begin!

Chocolate Soothes the Troubled Soul

2009-10-11T19:22:00.000-07:00

Have you ever had the following experience?
You get upsetting news, or have a disappointing relation with someone, and all of a sudden your body is screaming - I want some chocolate! Give me chocolate! No, wait - I need some chocolate!

Well, if you can relate to that incident, chances are you are a woman, first of all. And, if you are a woman, the odds are very good that you know what I'm talking about.

It seems that chocolate is good for more than just a tasty, sugary treat or to bring out the flavors of different wines and berries. Chocolate is also the food world's equivalent of Xanax.

Here's the thing I don't understand, though. Most ladies, when they hear the siren song of chocolate calling their names in times of trouble, try to resist the urge. I don't get that at all!

In my opinion, our bodies know what is best for us in times of crisis. This is why, when we need sleep, we absolutely can't keep our eyes open one more minute. If we need food or water, we become so thirsty or hungry it's intolerable. It's also why we can't hold our breath for more than a minute - two at the absolute outside, and with training. It's because our body knows what we need and compels us to give it to ourselves.

So that's why I say, if we feel the need for chocolate, why not just give in and have a piece of chocolate? It may not be great for the thighs - but it's amazing for the soul!

Cocoa Beans - Uncovering the Health Benefits of Raw Cocoa

2009-10-05T19:36:00.000-07:00

The beans from the cocoa tree contain great antioxidants that are identified to help eliminate deadly free radicals from your body. In fact the beans of the cocoa tree were once so desired they were used as a currency. They are very sought after for their health benefits, and raw cocoa has been revealed to be effective for promoting mental well being through the production of endorphins, raise Serotonin levels, and even act as an anti-depressant.

The native people of Central America and South Mexico have known about the health benefits of raw cocoa for years. Christopher Columbus even brought sacks of the cocoa seeds back to Europe. Today the cocoa beans from the tree are still cultivated and touted for their health attributes and are recommended by many herbalists and practitioners of traditional medicine.

Chocolate is made from cocoa which is also known as the cocoa bean. When you eat raw the raw bean, instead of chocolate you get all of the natural health benefits without the harmful sugars and additives. Plus, much of the healthy features found in raw cocoa is often removed during processing. For this reason it makes sense to buy organic cocoa beans before they have been tampered with.

One of the amazing things about the cocoa beans from the cocoa tree is their ability to support cardiovascular health. Many people report improved circulation, reduced blood clotting, increase HDL cholesterol (good) levels, healthier blood pressure and heart beats. With all of those things comes a lower risk of critical dieses such as heart attacks and stroke.

Another interesting fact by product of cocoa beans is its ability to promote feelings of well being and improved mood. You know how they often say chocolate is a girl's best friend? Well, that's because the ingredient N-Acylethanolamine found inside this amazing natural super food acts as a natural bliss chemical to promote feelings of love and satisfaction. All this helps make you feel better longer, which definitely helps explain its popularity.

The 7 Most Common Varieties of Chocolate - From Bitter to Sweet

2009-10-04T20:56:00.001-07:00

As all chocolate aficionados know, you capture the greatest nutritional benefits when eating raw, organic chocolate as opposed to processed varieties. Once cacao beans are roasted, they lose the majority of their nutritional value. So, get pleasure from these chocolates as you would any highly-caloric sweet treat, and get your vitamins and minerals elsewhere.

Chocolate varieties

1. Bitter chocolate or as known as unsweetened chocolate has a small amount of cocoa butter and free of sugar. It is best for baking. Despite not having sweetener, many people find the naturally bitter taste of unsweetened chocolate quite satisfying.

2. Bittersweet chocolate or as known as chocolate contains sugar, more cocoa butter than bitter chocolate, and about 50% chocolate liquor, which is made from processed cacao beans.

3. Cocoa powder - This is actually the pulverized remains of cocoa butter and is regularly used in baking.

4. Couverture - A rich creamy chocolate containing a high level of cocoa butter, making it particularly creamy. It's typically used in candy making and cake decorating.

5. Dutch process cocoa powder - A cocoa powder processed with alkali, it has a delicate flavor and is used in cakes and pastries. This alkalization process makes it neutral, so recipes using Dutch Process cocoa powder call for an acidic ingredient such as baking powder.

6. Milk chocolate - This popular chocolate contains powdered or condensed milk. Only a small quantity of cocoa is necessary to make it milk chocolate. It is the most-consumed variety of chocolate due to its presence in some desserts and candy bars.

7. White chocolate - Containing the highest quantity of sugar of all chocolate varieties, white chocolate is also made from milk fats and solids. It is not considered to be actual chocolate and with little to no cocoa solids, doesn't offer vitamins or minerals.

If you're looking for nutrients, eat chocolate that is processed as little as possible. Also make sure that the cacao beans are organic. Non-organic cacao may include pesticides and other fillers. Raw, organic cacao beans are really rich in magnesium, sulfur and other important minerals that are integral to the body's function.

Differences between Dutch Processed and Natural Cocoa Powder

2009-10-02T07:01:00.000-07:00

There are 2 types of unsweetened cocoa powder used in assorted chocolate recipes: Dutch processed cocoa powder and natural cocoa powder.

Dutch processed cocoa powder is dark brown color and is treated with an alkalizing agent more than natural cocoa to neutralize its acidity, bring the pH to about 7 and has a rich. Natural cocoa powder is made from ground roasted cocoa nibs from which most of the cocoa butter have been extracted. It is beige in color and is naturally acidic with a pH of about 5.4.

Most European cocoas are Dutch processed and most American cocoas are natural.

Many "baking experts" and cookbooks information that it's important to use the type of cocoa powder specified in a recipe in order for baked goods, and that Dutch cocoa powder and natural cocoa powder cannot be used interchangeably.

But is it really needed for the home cook to stock both kinds of unsweetened cocoa powder in their pantry?

Back in 2005, the folks at a respected cooking magazine tested five Natural cocoa powders and five Dutch cocoa powders in side-by side comparisons of chocolate shortbread and hot chocolate. The top two scoring natural cocoa powders and Dutch processed cocoa powders were then compared in side-by-side comparisons of shortbread, hot chocolate, devil's food cake, low-fat chocolate pudding, and chocolate pudding cake.

The tests concluded that there was no discernible difference in the results and the two Dutch cocoa powders beat out the two natural cocoa powders in terms of both flavor and texture. Dutch process cocoa powder won every test hands down.

High scoring Dutch processed cocoa powders include Callebaut, Droste, and Mercken's. I've also had success using Hershey's Dutch processed brand, when that's all I could find on my grocery store's shelves.

Sticky Chocolate Bars

2009-09-30T19:56:00.000-07:00

A messy chocolate bar is the best way to suit your summer cravings. Summer snacks are believed to be comforting, but at the same time refreshing. Exactly this is what you are going to have if you follow correctly the next few steps.

All you need are five all time favorite ingredients and some basic kitchen equipments. A bag of milk chocolate chips or you may use semi-sweet ones. Walnuts and unsalted butter will lower the sweetness. Twenty five to thirty Graham Crackers, but for a healthy touch you may use whole-wheat butter crackers. Last but not least, two cans of condensed milk.

Sticky is very yummy, but it has to stick to the right things. That is why we need butter, so just take a plate and melt the butter for one minute and thirty seconds in the microwave. Then, take the crackers and crumble them. My own technique is doing it inside a zip-lock bag. Remember we want big chunks, not a thin dust.

Many desserts are made of layers including this chocolate bar. First, the crumbled crackers and on top, the butter acting as a non-sticking agent. Adding the walnuts will give it a great body to work with. Lastly, spread the condensed milk and the chocolate chips in the baking pan evenly.

Preheat the oven to 375 °F for 15 minutes. Then lower the temperature to 350°F and then put the bars inside. It will be tempting, but still after half an hour of baking you should wait for it to cool for at least an hour before cutting. Then wait for a minute, and enjoy.

This mouth-watering treat will show you a bit of Heaven. So now, enjoy and share...or not.

A Healthy 5 Minutes Chocolate Fudge Recipe

2009-09-30T00:28:00.001-07:00

This healthy 5 minutes chocolate fudge recipe has been created by a Certified Nutrition Specialist, Brendan Harris, who try the best effort to make tasty foods that you probably would not think were actually good for you. The problem with a lot of desserts that are deemed to be "healthy" is that they simply improve the flavor by taking away fat and adding sugar or using artificial sweeteners. In fact, nothing healthy about that!

Here is a chocolate- peanut- butter fudge recipe that is very simple and easy to make. It fact, it will take just 5 minutes to bake! Plus, it contains no sugar or artificial sweeteners. Instead, it relies on healthy fat sources. If you don't like peanut butter, you can just leave it out and use chocolate.

Ingredients:

3-4 oz extra dark chocolate bar - try for one with at least 70% cocoa content
5 tbsp of any organic nut butter
¾ cup of organic coconut milk
2 tbsp oat bran
½ cup raw pecans, almonds, or walnuts
½ cup dried cranberries or raisins (optional)
1 tsp vanilla extract
a little stevia to lightly sweeten (stevia is a natural sweetener that has no calories)

Instructions:

Combine the coconut milk, nut butter, and chocolate bar in a saucepan over the lowest heat possible. Stir all the contents together, and then add other ingredients in.
Next, spread your mixture onto some waxed paper in a baking dish and place it in the refrigerator. You now have fudge that is much more nutritional than any other type you will get!

Enjoy!

How Safe Will Chocolate Treats Be This Halloween?

2009-09-28T18:30:00.000-07:00

It seems that parents have to live with continuous worry about "how to protect their children". For the past two years it was lead paint in toys, Autism & vaccination , carcinogens in baby bottles and a ton of other worries and fears. Now this Halloween it's the chocolate recall. Though from what has been disclosed to date , it seems to have started with the British chocolate maker Cadbury and chocolates made in China, and sold in Asia & Australia. Cadbury recalled 11 of it's chocolates believed to be contaminated with melamine , the same ingredient found in Chinese milk products that killed and sickened many babies. These are the recalled chocolates by Cadbury:

Cadbury Dark Chocette 45g
Cadbury Dark Chocette 80g
Cadbury Eclairs 180g
Cadbury Dairy Milk Chocolate 150g
Pumpkin Cadbury Dark Chocolate 40g
Cadbury Dairy Milk Chocolate Bulk Pack 5kg
Cadbury Dark Chocolate Bulk Pack 5kg
Cadbury Dairy Milk Hazelnut Chocolate Bulk Pack 5kg
Cadbury Dairy Milk Cookies Chocolate Bulk Pack 5kg
Cadbury Hazelnut Praline Chocolate 312g
Cadbury Dairy Milk Chocolate 300g

The worry here, is that both Kraft Foods and Mars Inc., makers of Oreos, M&M & Snickers, the most favored Halloween treats received claims from Indonesia that high traces of melamine were found in their Chinese-made Oreos, M&Ms & Snickers . Both Kraft Foods & Mars Inc., issued a statement to effect that they are investigating the claims, and looking into all possibilities including counterfeiting. My question is: What are the chances that these chocolates are already on the shelves in the USA, be it directly from the manufacturers, or, if the possibility of counterfeit exists, from other sources.

With greed going rampant, and extremely little concerns about consumers, their safety, and health, by big and very powerful US corporations & the FDA ... I would not be surprised if all hell would break loose in the US once all the Halloween treats sales have already taken place, and already consumed by children. I can't help but wonder about all the people who attended the Olympics this year and thought they were being careful by choosing Cadbury Chocolates over Chinese Brands. Parents should be weary & careful about what their children consume this Halloween 2009.

Fun Chocolate Health Facts

2009-09-27T17:43:00.000-07:00

How would you like to eat one of the most yummy confectionery creations ever made in order to help you maintain your health?

It is true, over the last few decades, chocolate has gained quite a bit of popularity as a treat with health inducing benefits. Fortunately, this has also been backed up with many scientific studies that have documented the benefits that chocolate can bring to your overall health.

The following fun chocolate facts will show how eating a small amount of chocolate every day can improve your overall health, though, please remember that you should always get the opinion of your health care provider before implementing any type of diet change on your own. Once you have discussed your diet with your doctor -- and most likely confirmed the fun chocolate facts surrounding the health benefits that chocolate can provide -- then feel free to indulge, within reason, each time you need the boost that chocolate can bring.

For example, chocolate actually contains antibacterial components that can really help put a stop to cavities and tooth decay rather than promoting it. Though, it is important to bring up that fact is in regards to ordinary chocolate and not the chocolate that has been mass produced by companies into the various candies in which they add incredible amounts of additional sugars to the product.

Chocolate is not as caffeinated as most people think it is, for instance, an ounce of chocolate in fact has the same amount of caffeine as a cup of decaffeinated coffee! In addition, one of the most fun chocolate facts, as it relates to your health, is that chocolate has an important number of antioxidants which will help your body release the toxins caused by the free radicals that build up over the course of time.

This was one of the first scientific discoveries that chocolate was actually very helpful to your health. In small amounts daily, you can actually help to keep the health of your body and in the process you will get to indulge in that luscious, culinary confection: sweet, sweet chocolate. Too, considering the health benefits that have by now been discovered with regards to chocolate, there are some studies happening right now that are testing any other benefits chocolate can offer.

Dark Chocolate Can Benefit Health with Moderate Amounts

2009-09-18T12:33:00.000-07:00

In today modern society, chocolate is one of the favorite snack foods for many people around the world, but they also always relate unhealthy like sugar diabetes and fat to chocolate. According to expert’s latest demonstration, moderate amounts of dark chocolate dose good for our health. Maybe, many people doubt about this opinion, they cannot believe that chocolate, very high in fat and calories, is good to their health. If you want the chocolate is conductive to good health, you must meet the following conditions: one is to eat a little; the other one is to choose the chocolate that the content of cocoa beans is excess 60%.

Let's look at the chocolate nutrients: Several types of plant chemical components including carotenoids, such as beta carotene, lycopene and polyphenols, isoflavones and flavonoids. Research shows that cocoa and deep dark chocolate contains special rich flavonoids and its healthy nutrition food.

In fact, a lot of people overvalue the calories of chocolate. 40 grams of milk chocolate approximately contains 210 calories quantity of heat, even it can be weight control diet. Survey shows indicates that overweight people don't eat too much sugar food. In fact, it's more important to control total calorie intake and physical activity of energy expenditure. For case in point, overweight children usually are less active than those normal weight children. So, even if their calories intake is reasonable, they're still overweight.

With the growing concern of heart health, it seems that fat particularly saturated fats food should be avoided. But, latest research specified that not all the saturated fat have the same effect. Chocolate is the cocoa butter, and cocoa the natural fat which is consist of saturated fatty acids, single unsaturated fatty acids and other small amounts of fatty acids (less than 5%). Research also shows that cocoa butter contains high content of saturated fat, not like other saturated fats that can increase blood cholesterol. This is because chocolate contains saturated fatty acids containing a lot of stearic acid and palmitic acid. Palmitic acid can mildly reduce cholesterol concentration, and the saturated fatty acid has no effect on chocolate blood cholesterol levels. In addition, Single unsaturated fatty acid oleic acid can bring down the concentration of cholesterol.

A study found that after eating chocolate, blood needed to lengthen oxidation, and the blood of the total antioxidant capacity also increased. The chocolate mono-unsaturated fats have the antioxidant oleic and linolenic acids. Research results show that chocolate can help maintain cardiovascular health. Consequently, to eat moderate amounts chocolate is not harmful, instead, will contribute to the overall health.

My final conclusion is that chocolate can become part of healthier dietary but also should ensure the meal is diverse. Any food, as long as moderate, can be in a healthy diet. So, stop too much worrying, just enjoy the relish and fun of chocolate.

Xocai Dark Chocolate - Is it Really Healthy Chocolate?

2009-07-29T05:43:00.000-07:00

You may have heard about Xocai Chocolate and are wondering what all the fuss is about. Before we take a look at the Xocai products, let us first take a look at dark chocolate itself.

Chocolate is everywhere in the news today. To prove my point, just do a Google search on "dark chocolate health" or "dark chocolate antioxidants" and you will see 1,000's of different websites talking about the benefits. For example, Time Magazine reported, "dark chocolate has been found to moderate blood pressure, and other ingredients elevate mood." US News stated, "new evidence suggests that a moderate amount of dark chocolate, particularly cocoa, may be sweet for the cardiovascular system."

The problem with most chocolates are the refined sugars, milk, hydrogenated oils, and other filler ingredients that are added to make it not so healthy.

There is a company by the name of MXI (Marketing Xocolate International) Corp. that has developed a healthy line of chocolate products. Xocai contains no refined sugars, no added fats, milk, or other filler ingredients. Xocai is made of 100% unprocessed cocoa powder.

Xocai is considered the only true healthy chocolate because of its patented cold pressing process. What this means is it is the only chocolate of its kind to not be heat manufactured. All chocolates found in the stores are heat manufactured and because of this fact, 80% or better of the antioxidants found in store bought chocolates are destroyed. Xocai products are all cold pressed so they retain 100% of the nutrients and antioxidants and with a whole lot less sugar.

As stated earlier, the studies coming out on the positive benefits of healthy dark chocolate are pretty remarkable. These studies include declines in high blood pressure, appetite suppression, mood elevation, and decreases in inflammation. Although not intended to cure all of your ailments, most people would welcome some positive side effects while enjoying a product that they already love.

Thankfully, there is a movement in today's society back to natural health, medicine, and diet. When you can consume a chocolate that does not contain all of the unhealthy ingredients that are in 99% of chocolates sold today, you'd be crazy to not try it.

While I was not a huge dark chocolate fan to begin with period, once you make the switch to unprocessed, healthy chocolate you'll never want to go back to the unhealthy, processed chocolates. There really is no comparison in taste, quality, and health benefits.

Brian McCoy is a top internet marketer and works with industry leading marketers from around the world. To learn more, Click Here to get his 7 Figures Formula Newsletter.

Article Source: http://EzineArticles.com/?expert=Brian_McCoy

Hot Chocolate Story - must read!

2009-07-28T00:04:00.000-07:00

A group of graduates, well established in their careers, were talking at a reunion and decided to go visit their old university professor, now retired.

During their visit, the conversation turned to complaints about stress in their work and lives.

Offering his guests hot chocolate, the professor went into the kitchen and returned with a large pot of hot chocolate and an assortment of cups - porcelain, glass, crystal, some plain looking, some expensive, some exquisite - telling them to help themselves to the hot chocolate.

When they all had a cup of hot chocolate in hand, the professor said: "Notice that all the nice looking, expensive cups were taken, leaving behind the plain and cheap ones. While it is normal for you to want only the best for yourselves, that is the source of your problems and stress.

The cup that you're drinking from adds nothing to the quality of the hot chocolate.. In most cases it is just more expensive and in some cases even hides what we drink.

What all of you really wanted was hot chocolate, not the cup; but you consciously went for the best cups... And then you began eyeing each other's cups.

Now consider this: Life is the hot chocolate; your job, money and position in society are the cups.

They are just tools to hold and contain life.

The cup you have does not define, nor change the quality of life you have.

Sometimes, by concentrating only on the cup, we fail to enjoy the hot chocolate God has provided us. God makes the hot chocolate, man chooses the cups. The happiest people don't have the best of everything. They just make the best of everything that they have.

Live simply. Love generously. Care deeply. Speak kindly. And enjoy your hot chocolate.

Chocolate Caramel Popcorn

2009-07-03T12:28:00.000-07:00

How about a sweet treat for the kids? Caramel chocolate popcorn is a great treat for slumber parties, camp outs or just family movie night fun. So give this a try. Your kids will love it and you will too.

Ingredients needed
1 cup of popcorn for popping
1 pound of bitter sweet chocolate melted, may use a bag of chocolate morsels melted

For the caramel:
1 cup plus 2 tablespoons of sugar
½ cup plus 2 tablespoons of corn syrup
Scant ¼ cup of water

Pop the popcorn. You may use a hot air popper if you like or any way you prefer.

To make the caramel:

Place the corn syrup, sugar, and water in a heavy bottom 2 quart sauce pan over medium high heat and cook until light golden brown. Use a nice large pan so you have room to add the popcorn.
Use a wooden spoon to stir the popcorn into the caramel until it is evenly coated. Pour the caramelized popcorn onto a parchment paper lined baking sheet and allow it to cool. If you don't have parchment paper, just lightly oil your baking sheet. When cool, use your hands to break up any clumps.
Place the cool popcorn in a large bowl. Use a ladle to drizzle the chocolate over the popcorn, stirring with your wooden spoon as you go. Keep adding chocolate until the popcorn is evenly coated. Pour the chocolate coated popcorn onto a fresh parchment paper lined baking sheet until its cool.

This recipe makes 4 cups of popcorn.

Tips:
When cool, place in decorative bags to give as gifts.
Use milk chocolate and or white chocolate to coat the popcorn.
Be careful when working with caramel, it gets very hot and can burn.
Keep a bowl of ice and water beside you in case you get caramel on your skin.

Ecuadorian Arriba Chocolate

2009-06-17T04:59:00.000-07:00

Arriba chocolate receives a lot of marketing hype. But what is it, where does it come from, and is what you're getting really Arriba chocolate?

In the strictest sense, Arriba chocolate is produced from cacao in the upriver areas of the Guayas River in the lowland provinces of Ecuador. This would include areas in the province of Guayas, Bolivar or Los Rios provinces (where the upper reaches of and tributaries to the Guayas River extend), in the strictest sense.

Legend has it that a Swiss chocolatier in the 19th century, while navigating along the Guayas River, encountered men bringing down freshly harvested cacao. Upon smelling it, he asked where it came from, and they responded "de rio arriba" or upriver. Since then, this variety of fine aroma cacao has been known as Arriba. Arriba is perhaps ultimately a type of terroir label for beans grown in the region of Ecuador upriver from the Guayas River, with a specific flavor profile often characterized as having a distinct floral aroma. Climate, amount of sunshine and shade, soil composition, ripening, time of harvest, and bean fermentation are all factors that may contribute to the unique Arriba flavor profile.

If a denomination of origin were to be established based on the legend, then only cacao from this area could truly be called Arriba. Nonetheless, there are a number of companies and brands that sell their products with the fashionable label Arriba. Because Ecuador is a major producer of fine flavor and aroma cocoa, the label implies the chocolate is made from fine flavor and aroma beans. And though much chocolate labeled Arriba may come in part from the Los Rios and Guayas regions, technically the home of Arriba cocoa, much of it may also come from other provinces of Ecuador. These provinces may include Esmeraldas, Manabí, Napo, Orellana, Santo Domingo, Sucumbíos, and others. Beans from these areas are not known for, and never have been recognized for having the distinct Arriba flavor profile.

Another distinction often not mentioned regarding chocolates labeled Arriba is the actual variety of beans the chocolate is produced from. In Ecuador, there are two main varieties of beans, Nacional and CCN-51. Genetically, Nacional is considered a Forastero bean. However, Nacional grows only in Ecuador and alleged attempts to grow it in other regions have not produced the same flavor profiles. CCN-51 is an acronym for Collecion Castro Nacional, or according to others Collection Castro Naranjal. Carlos Castro, a well-known cacao breeder in Ecuador, created the hybrid of a Trinitario and Nacional and it was number 51 of his experiments. CCN-51 is a higher yielding, more disease resistant variety of bean than Nacional. It is also sometimes called "Don Homero" variety. While both varieties of beans can produce quality chocolate, only Nacional beans were grown historically in the country, and the historical precedent for the Arriba flavor profile is based on Nacional beans, not CCN-51. Nonetheless, many of the beans leaving Ecuador destined for so-called Arriba chocolate are a mix of CCN-51 and Nacional beans, and these beans may or may not have originated from the original areas that supposedly provide the Arriba flavor profile.

Ultimately, it is difficult, if not impossible, to determine if a chocolate is truly made from pure Nacional beans grown in the Arriba zone-within the area of Ecuador historically known for producing a special flavor profile. With increasing emphasis on traceability and origin, and increasing transparency in the chocolate industry, we may see the availability of true Arriba chocolate increasing.

Jeffrey Stern is a native Californian and chocolatier living in Quito, Ecuador. He creates origin chocolate confections made from raw materials sourced virtually entirely within Ecuador. His company, Aequare Fine Chocolates is the only chocolatier in the Americas committed to making origin chocolate confections - and that exports its products into the U.S. His close relationships in with growers, processors, and others in the cocoa and chocolate industry in Ecuador reflect his company's commitment to direct trade and ethical sourcing. Learn more about Aequare Chocolates at http://www.aequarechocolates.com, where you can read about the company and purchase products. You can also read about his experience living in Ecuador at http://destination-ecuador.net

Article Source: http://EzineArticles.com/?expert=Jeffrey_Stern

The Home of the Best Cocoa Beans in the World

2009-06-17T04:54:00.000-07:00

Cocoa bean is the dried and roasted seed from the cacao pod of the indigenous "Cacao tree or Cocoa Plant". Approximately, there are 20 to 50 soft almond-like beans per pod. The cocoa bean has a purplish or reddish color. Study shows that cocoa contains high level of flavonoids which have a cardiovascular benefit.

Did you know that in 17th century, Venezuela was the world's major cocoa producer and exporter. Currently, one of the chief producers of cocoa in the world is Dominican Republic. Followed by Cibao Valley, San Francisco de Macoris and Santiago.

One of the best cocoa producers is Dominican Republic because cocoa farmers there really know how to cultivate and nourish cacao trees. This is the main reason why they have high quality cocoa beans. The country produces two types of cocoa beans. These are the Hispaniola and the Sanchez. Based on the study, Hispaniola has 4% share while Sanchez has 96% share in the country's cocoa production .

Cocoa is considered as the market's smallest commodity. Cocoa beans have been available to the market for several years now. Moreover, traders before was engaged into barter using cocoa products. Today, cocoa products are traded in London and New York. London market rely on the cocoa production of West African while New York market depend on South East Asia.

The operation in cocoa industry is improving. Before, it's the middleman who closes a deal between farmer and manufacturer. Now, farmer can directly make an arrangement with chocolate manufacturer. This clearly eliminates the need and cost of having a middleman.

Here are some benefits of having a direct agreement between farmer and chocolate manufacturer:

Manufacturer...

1. Can give definite instructions to farmers. Manufacturer can even require the standard of cocoa beans that they'll be needing in their production.
2. Gets the right quality and aroma of beans needed for their production.
3. Can ask for a bargain price for bulk orders.

Farmer...

1. Can meet the exact standards required by the client.
2. Knows essential details about cocoa. It is very unlikely for a middleman to know more information about the product.
3. Doesn't need to hire a middleman to find manufacturer.
4. Will be able to get the right price for their products. No need to share their mark up price with their middlemen.
5. Can offer discounted amount of the product to chocolate manufacturers. This can help in maintaining longer and stronger relationship with clients.

Selling cocoa is the number one source of income for the families of cocoa farmers. Indeed, the most important time for them is the harvesting period. They will start to grade, weigh and prepare dried cocoa beans, then deliver all cocoa bags to their clients. This will eventually convert the products into cash!

Cocoa farmers play an important role in our society. Without them, we can't have enough supply of our favorite chocolates anytime!

Marabel Cocoa Farms - cocoa beans - Sanchez and Hispaniola cocoa beans producer and importer from the Dominican Republic.

Article Source: http://EzineArticles.com/?expert=Anne_Ming

Addicted to Chocolate?

2009-06-09T16:43:00.000-07:00

Are you addicted to chocolate? If so, then sit down and grab a number. Many individuals out there have this little (or big) addiction. When they see chocolate or smell it, they begin to salivate. In fact, whenever they hear the mere mention of chocolate, they start to have a major craving for it. People of all ages have this addiction. Can it cause problems? Yes, any addiction can cause problems. This ever so popular food does not do much justice for your skin when you eat it. We know, it is hard to think of this as a mere addiction, but that is what it is.

Many individuals find chocolate irresistible. They crave it, enjoy it and savor it. Why are so many individuals out there addicted to this food? Well, simply put, it is an addicting drug. Yes, we said drug. Researchers have found that there is an opiate blocker called naloxone, which reduces the cravings of this food. This is good enough evidence that it is addictive, just like a drug.

However, it is not a full-fledged drug, it is only a mild version. However, it is strong enough to have an effect on the brain. In this ever so popular food, you are going to come across caffeine. No, there is not as much caffeine in it as there is in coffee, but there is still enough. Apart from that, there are other chemicals found in the ingredients. For example, phenylethylamine and theobromine are found in it.

In recent days, the chocolate industry has tried to lead us to think that it is good for us and if you are addicted to chocolate, you will want to believe it. It's good for you simply because it is made from a fruit tree that contains natural antioxidants that are beneficial to the heart. Chocolate is known for reducing the absorption of fat in the body. In addition to this, it is known for reducing bad cholesterol. If you love chocolate, you would like to believe this, wouldn't you? Many studies are founded by the popular industry. From our point of view and not from the industries, yes, it is made from cocoa beans, which is from a fruit tree and nearly all plants have antioxidants. However, if you enjoy this food, then find some fruits and vegetables and stop believing everything the industry tells you.

If you are addicted to chocolate and want to stop, check out how to overcome your chocolate addiction

Article Source: http://EzineArticles.com/?expert=Trevor_Johnson

How to Stop Craving For Chocolate?

2009-06-07T18:07:00.000-07:00

Chocolate craving is a common occurrence among women. It can consume us especially when our period is about due. Most women simply give in to their craving and don't think that it is that big a deal, but for others the cravings are so intense that it becomes almost life consuming. If you are turning your house upside down to find chocolate or going out late to specifically get chocolate you are not alone! 90% of women experience chocolate cravings but often it is not taken seriously enough.

No matter whether you crave a little or a lot, chocolate is addicted and targets the same area of your brain as heroin does. On top of having an opiate like effect on your brain, chocolate also contains caffeine, theobromine (a stimulant similar to caffeine), phenylethylamine (an amphetamine-like substance) and also traces of compounds similar to THC (the active ingredient in Marijuana). So you are fighting a physically addictive substance here and it shouldn't be taken so light heartedly!

On top of physically craving chocolate, chocolate is also a comfort food used by many us. Of course it isn't the only one - other junk foods are also commonly used to emotional numb us, take away boredom and relieve us from stress. However the physical addiction of chocolate as well as the emotional addiction can lead to disaster and can make it almost impossible to overcome.

So what do you do when cravings hit? Here are 5 tips to help you overcome the physical cravings to chocolate.

1. Eat a nutritious satiating breakfast.

Eating a good breakfast will not only help you overcome cravings but if help you fight them off later in the day. I know if I don't have a good breakfast I can get intense cravings very easily in the afternoon. Be careful what you choose to eat also. Whole foods are the best type of food to eat in the morning as they will give you the energy you need and won't have been stripped from nutrients, so try to consume plenty of fresh fruit with your breakfast. Dr Neal Barnard in his book Breaking the Food Seduction, sites a study stating that when volunteers ate regular oatmeal over instant oatmeal they snacked 35% less during the day. This shows you how important it is to eat a less refined breakfast and one that is nutritious and will sustain you.

2. Eat regularly.

Try not to leave a huge gap between meals or leave time for you to start feeling too hungry. Being too hungry can lead to uncontrollable cravings.

Eat regularly to avoid getting overly hungry. Five mini-meals spaced out throughout the day may work best. But if that is too hard to accomplish go for three main meals with two healthy snacks.

3. Don't even have a little chocolate.

Many people advocate giving yourself a little "treat" now and then. I think that to have only a small treat of something you crave so much is dangerous and always leads to eating more. That has always been the case for me. I don't eat it now and haven't for a long time. I don't miss it either! So be strong. Your cravings will diminish completely after a few days or so.

4. Identify what triggers your cravings.

Do you crave chocolate when you are bored, stressed, angry? Find out what triggers your cravings and find something else to overcome the feelings you are having. This can be as easy as allowing yourself time alone to feel the emotion and let it pass, to going for a walk or talking to someone.

5. Wait it out.

Sometimes cravings only last a few minutes. So you can try waiting it out. If you find it doesn't subside and are still craving badly have some water or eat some fruit. Don't stock chocolate in your house either as this makes it easier for you to get a hold of and more likely you will cave.

These are only a few tips but can be very effective.

Kelly Aziz is an expert in the field of nutrition and addiction psychology. She is the author of the acclaimed "Free to Eat" Combat Your Cravings Ebook that helps you eat well and combat cravings for good. For more information please visit: http://www.CombatYourCravings.com

Stop Chocolate Cravings

Article Source: http://EzineArticles.com/?expert=Kelly_Aziz

Health Food Hoaxes - Is Chocolate Really Good For You?

2009-05-31T07:33:00.000-07:00

Is Chocolate really good for you? I think this is one of the biggest health food hoaxes out there. First of all we shouldn't confuse chocolate with cocoa. Pure cocoa is what's good for you, not chocolate. Chocolate is a sweet, tasty concoction that is made from the cocoa bean.

The amount of cocoa in a chocolate candy bar is very scant, which if you look at the list of ingredients in a popular candy bar the first ingredient is usually sugar and then wheat flour and then hydrogenated oil! Cocoa powder comes in somewhere between sixth and tenth place in the ingredients list.

Hydrogenated oil is in almost all popular candy bars. Hydrogenated oil is refined (cooked) oil and it cakes up in your veins and causes high cholesterol, high blood pressure and disease. It is one of the worse foods you can eat. It is found in many of your processed snack foods.

Since the amount of cocoa in a candy bar is so scant you would have to eat quite a lot of chocolate candy bars to receive any antioxidant effect from the cocoa. But by then imagine what all of those other ingredients are doing to your body? When the ingredients sugar, cocoa butter, hydrogenated oil, and milk are added with cocoa it is then called chocolate.

Eating a chocolate candy bar now and again certainly won't hurt you if you already eat a healthy daily diet. But I wouldn't start gorging out on candy bars every day just because there are rumors circulating that chocolate is good for you.

If you have a craving for chocolate it is always best for your health to eat the chocolate bars that have the most percentage of cocoa in them. You can now find them in most grocery stores. The nutritional value of pure organic cocoa shows to have high levels of antioxidants, which are the flavonoids found in the nonfat portions of the cocoa bean.

This is interesting since the ingredient that does come in first before cocoa is cocoa butter, which comes from the fatty part of the cocoa bean. So there is more cocoa butter from the fatty part of the bean in a chocolate bar than cocoa found in the non-fat portion of the cocoa bean. Interesting indeed.

Pure cocoa powder that comes from the cocoa plant carries a generous amount of minerals such as magnesium, calcium, iron, zinc, copper, potassium, and manganese. But chocolate candy bars have only scant amounts of these minerals because chocolate is only a concoction made from small amounts of cocoa.

It would be far better for your health to drink a cup of hot cocoa, sweetened with a little raw honey, than to eat a candy bar. Bottom line: Don't fall for the "chocolate is good for you" advertisements. Buy some cocoa powder where the ingredient lists only "cocoa powder" and have a cup of hot cocoa with raw honey.

Get Healthy and Stay Healthy! http://www.heavenministries.com/Health.htm
I love sugar but sugar hates me! That's why I wrote the book Sugar Overload Syndrome. This book provides simple, proven techniques incorporating a whole foods diet, cleansing, sprouting, juicing, exercise and herbs to treat illness. Includes wholesome recipes, two free cleanses and age reducing and skin enhancing chapters. http://www.lulu.com/AngieLewis/

Article Source: http://EzineArticles.com/?expert=Angie_Lewis

Gourmet Chocolate Bar Favors

2009-05-31T07:30:00.000-07:00

Edible favors are one of the most popular types of favors whether for a wedding, shower, birthday, or other celebration. And out of all edible favors, chocolate favors are the most beloved.

Sales continue to increase for chocolate candy bar favors thanks to personalized wrappers. These wrappers usually feature a color theme and images, as well as an area to include names and dates on the wrappers at the very least. Some allow you to go further and provide an actual message such as "Thanks for sharing this day with us" or "Bryan's Birthday Bash", etc.

Companies that offer these personalized chocolate bar favors usually sell the fully assembled favor - meaning the candy bar with the wrapper already on. However, if you want to save money and are a 'Do-it-yourselfer' you may have the option to purchase only the wrapper. I've also seen individuals on sites such as Etsy.com offer wrappers only.

The vast majority of these favors use a Hershey® bar as the candy that the labels are wrapped around. And for most occasions - these candy bar favors are just fine. However, if you are hosting a more upscale celebration I highly recommend offering personalized label gourmet chocolate bar favors. The labels are essentially the same, but instead of being wrapped around a Hershey® bar, they are wrapped around a bar made from premium chocolate. The taste difference is immediately noticeable upon the first bit.

Although these gourmet chocolate bar favors cost a bit more, the bars are typically significantly larger than regular candy bars.

Diva Favors, Copyright 2009

Deb Rosenberg is a party planner and recommends these personalized gourmet chocolate bars that DivaEntertains.com offers.

Article Source: http://EzineArticles.com/?expert=Deb_Rosenberg

Dark Chocolate - A Healthy Snack Option

2009-04-28T20:36:00.000-07:00

Chocolate....12 billion people eat chocolate every day. It is considered a treat, a dessert, even a guilty pleasure. But is it really that bad for you? The evidence is coming in daily that disputes that thought. Many studies are finding that dark chocolate can actually be very good for you. That's right, eating the right kind of dark chocolate can have many beneficial effects on your body. The reason for this is because dark chocolate contains a high amount of antioxidants in it. Here are just a few of the health benefits:

- Helps in lowering your blood pressure
- Protects the body from the effects of free radicals
- Contains serotonin which acts as an antidepressant
- Helps in lowering your cholesterol by reducing the amount of LDL cholesterol

There are a few things to keep in mind though when selecting a "healthy" chocolate. Chocolate that is highly processed and alkalinized may contain:

- High amounts of sugar
- High amounts of fat and fillers
- Low amounts of antioxidants

Therefore, knowing what is in the dark chocolate you are eating, and how it is processed is a must, if you want to eat it for the health benefits. It has been shown that heating the chocolate during the processing actually destroys the antioxidants. Hence, you will want to eat chocolate that is cold-pressed when processed. This type of chocolate will retain the highest amounts of antioxidants and be the most beneficial to your body. One such chocolate is Xocai, manufactured by MXI Corp. They disclose that they use a cold-pressed, non-alkalinized process in creating their chocolate. They have also stated that this chocolate is low in fat and made with a complex sugar, rather than highly processed and refined white sugar. Another important thing to consider.

All in all, it is clear that dark chocolate does have health benefits that make it a worthy dessert. Moderation is also the key. Just as in anything you eat, too much of it can outweigh the health benefits so use your best judgment.

To learn about other benefits from the New Healthy Chocolate, visit John's Xocai website or blog.

Author: John Lovell is an avid sportsman and advocate for healthy living.

Article Source: http://EzineArticles.com/?expert=John_Lovell

Organic Dark Chocolate

2009-03-29T18:34:00.000-07:00

What is Organic Dark Chocolate Actually Means?

Chocolate is made from the cocoa bean. This cocoa bean comes from a plant and is certainly organic in nature when it is first gotten. However, through various processes and by adding certain ingredients, it may not be any longer considered this. But, there are some companies that stick to this regime and create some very delicious organic dark chocolate in the process. Lets explore some of these companies that offer this and discuss the organic aspect with each. However, before we do, lets first discuss what organic actually is or means.

Organic primarily means that the plant or ingredients are free from human compounds such as pesticides and fertilizers. There are no additives or preservatives and it is completely one hundred percent natural. In order to be considered to be organic, the company must be subjected to very rigorous certifications and the products are constantly being tested to conform to the organic standards. There are many companies that create organic dark chocolate and due to space limitations, only a few can be discussed here.

VitaChoice is probably the largest organic based company that is out there and their credentials are impeccable. They have various versions of dark chocolate that are considered to be extra dark brands and some incorporate both nuts as well as berries. All are two ounce in size and are eighty percent dark chocolate. They use specific hazelnuts in one version and wild blueberries in another and even offer both the nuts and the berries in one single bar. They are all certified Kosher-Dairy and are as organic as organic gets.

Intemperantia primarily aims and directs their products to the wedding genre. These are shipped directly from Switzerland and are a culmination of a few different regions throughout Europe which includes France, Germany, Italy, and of course, Switzerland. They use no artificial ingredients which includes colors as well as flavorings and this provides some of the finest chocolates that the world has to offer.

Then there is Dagoba. Recipient of the EPA Green Power Leadership Award for the "Best Dark Chocolate." They provide both single bars ready for eating as well as baking bars for your very own confections. There are an extreme amount of variations in the specific chocolate quantity and many are infused with various all natural flavors. This is probably the best place to find organic dark chocolate considering that these are created directly at the source. Coincidentally, they have also won other awards too. And they always pertain to the organic genre.

Therefore, if organic dark chocolate is what you are seeking, these three companies will certainly fill the bill and are probably considered to be the top three organic dark chocolate makers in the world. Find out more tips about organic dark chocolate at http://darkchocolate.bestreferenceguide.com

Article Source: http://EzineArticles.com/?expert=Alicia_McWilliams

Chocolate Fashion Show

2009-03-20T00:45:00.001-07:00

Madeline appears as a celebrity model at the For The Love of Chocolate Foundation Benefit.

The Chocolate Fashion Show

2009-03-20T00:37:00.000-07:00

Once a year, pastry chef Joe Gabriel, of the Pluckemin Inn in Bedminster, gets to rub elbows with the New York fashion elite at the New York Chocolate Show. The three-day event, held this past week...
Once a year, pastry chef Joe Gabriel, of the Pluckemin Inn in Bedminster, gets to rub elbows with the New York fashion elite at the New York Chocolate Show. The three-day event, held this past weekend at Pier 94 in Manhattan, opened with its annual "Chocolate Fashion Show," where designers and pastry chefs join forces to create a "chocolate collection." For the last month and half, Gabriel has been working with New York designer Brandy Lunsford to create a chocolate dress in keeping with the show's superhero theme. Proceeds from the show benefit the Susan G. Komen for the Cure foundation for breast cancer research.

Do You Like Chocolate Candies?

2009-02-10T19:51:00.001-08:00

What do you think of when you hear the word "chocolate candies"?

Chocolate candies are excellent for when you need something to munch on. Come on, you have to admit it. You love chocolate. You like to stare at it, look at it, touch it, feel it... forget all that, you just like to eat it. Sometimes you even like to swallow it whole! Gulp it!

After all... that's why you're here, right? You know, on this page? You were searching for chocolate just a second ago, right? Chocolate candies, to be exact? That's how you landed on this page, right?

Chocolate is great for anyone with a sweet tooth.

What do you want when you wake up in the middle of the night and can't sleep?

What do you want after a long hard day of work?

What do you want after a meal for desert?

Even if you don't like chocolate candies, chances are exceptionally high that you know someone who does. If you're wondering what to get someone, get chocolate candies. They're the perfect diverse gift because you can never have enough and virtually everyone likes them.

If you're going somewhere and you hate to show up empty-handed without a gift, consider getting some chocolate candies. You can get any kind you want because they're the perfect gift-it doesn't matter what kind because everyone loves chocolate.

On a first day in a new job, consider getting some chocolate candies to pass around in the office. This will make you very popular and will help "break the ice", so to speak.

If you can't decide what to get your BFFL on her birthday, consider getting her some chocolate. After all, chances are that nobody else will have thought of that-so it's a unique gift, and one that will make her shriek in delight.

What about for that impossible person to shop for on the list? You know they hate gift cards, right? Try getting chocolate. They'll melt. After all, you can never have too many. And even if that person is getting a ton of chocolate already, there is so much chocolate on the market that yours are almost guaranteed to be different.

By the way, it's perfectly acceptable to get some chocolate candies as a gift to yourself, just for you to eat. You know you like-no-love them.

Ken Smith 1676 Ala Moana Blvd Honolulu, Hawaii 96815 http://www.dans-chocolates.com

Article Source: http://EzineArticles.com/?expert=Kenji_Smith

How to make home mad chocolate?

2009-02-03T21:09:00.000-08:00

The easiest way to make chocolate is to buy cooking chocolate from your local supermarket, melt it down, and pour it into molds. Cooking chocolate usually comes in four different flavours: milk, white, dark, and caramel. You do not, however, have to restrict yourself to these flavours as any store bought chocolate can be melted down and used. Now, we will take a look at the different steps used in making your chocolate.

Break or chop up the chocolate and put it into a bowl; this makes it easier to melt. Next, place the bowl into a microwave oven and put it on high. Another method is to place the broken up chocolate into a ceramic or glass bowl, which is then placed over a pot of boiling water. The aim is to use the steam to melt the chocolate, so never let the bowl touch the boiling water.

If the chocolate retains its original shape - thereby slowing down the melting process - one can stir it, with a wooden spoon, halfway through the process. This will keep it from overcooking. Note: different kinds of chocolate melt at different rates. White chocolate melts the fastest, while dark chocolate takes twice as long. Cooking chocolate, on the other hand, is the slowest melting chocolate of all three.

If the melted chocolate is too thin to use for decorating, add glycerine, as this thickens its consistency.

Once the chocolate is melted, pour it into a mold and leave it to harden. Generally, molds can be brought at your local supermarket; for more variety, you might want to go to a catering supply store. Alternatively, you can make your own molds by using aluminium foil or hygienic non-toxic plastics. If you are on a budget, ice trays can make good mold. You should not, however, use copper as it releases a poisonous residue that can be harmful.

For variety, one can melt two or three different types of chocolate and pour them into the different sections of the same mold. For example, if you have a mold of the Easter bunny, you could pour white chocolate into the mold of his head, milk chocolate into his body, and dark chocolate into his legs. Mixing different kinds of chocolates into the same mold will give you a unique looking chocolates and a variety of tastes. Another idea is to fill the mold almost to the brim with milk chocolate then, while it is still in liquid form, pour white chocolate in a spiral into the same mold, creating a beautiful whirl effect. The possibilities are endless! Bon appetite!

Article Source: http://EzineArticles.com/?expert=Ant_Coe

The Best Dark Chocolate From Around the World

2008-12-08T19:36:00.000-08:00

Dark chocolate is also known as ‘plain chocolate’. As the name implies, "dark" chocolate does have a darker look than regular chocolate. It is chocolate without milk as an additive; therefore it contains higher concentration of cocoa. The extra amount of cocoa gives the richest flavor of any other chocolate products.

I’ve searching the best sources of dark chocolate on the net and found ChocolatePath.com. This website offers world class chocolate in every item they sell. Products offered in this website are Corporate Gift, Dark Baking Chocolate, Dark Chocolate Bars, Dark Chocolate Gifts, Dark Chocolate Toffee, Dark Chocolate Treats, Dark Chocolate Truffles, Dark Hot Chocolate & Hot Cocoa, Fair Trade Dark Chocolate and Sugar Free Dark Chocolate.

Fair Trade Chocolate products can be appealing to the palate as well as the soul. Fair trade is a name for an economic and environmental program that offers growers and producers of many different types of goods fair wages and resources for the items that they produce. fair trade chocolate guarantees us who provides them with their rare, high quality cocoa beans are paid a wage that allows us to provide for our families and enjoy a respectable quality of life. It is comforting to know that the people bringing us such delicious chocolate are often being more fairly compensated for their efforts.

Dark chocolate gifts hold treasures that taste sinfully captivating but are actually wholesomely satisfying. It pleases any recipient whether packaged in a beautiful, decorative fashion or placed in convenient chocolate bar collections.
To get more information about the best dark chocolate from around the World, feel free to visit http://www.chocolatepath.com/.

What is the difference between dark, white and milk Chocolate?

2008-10-09T20:27:00.000-07:00

We all know that there are three different types of chocolates. What we don't really understand are the differences between these, which cause each to be taken as an individual substance! For example, did you know that white chocolate isn't really considered to be chocolate? Many true chocolate aficionados might put white chocolate in a separate class.

The first and most characteristic that differentiates dark from white from milk chocolate is the distinct color of each!
While dark chocolate is a deep, rich brown due to the high amounts of cocoa in its composition, milk chocolate is a lighter shade of brown, showing the presence of milk.
White chocolate on the other hand, is completely white since it has no part of the cocoa liquor that's present in the other two. This is also the reason as to why white chocolate doesn't conform to the standards of chocolate

Another major difference between dark, white and milk chocolates is the history behind each. Chocolate was drunk as a spicy beverage about 2000 years ago, when no one had heard of mixing it with milk! When the cocoa press was first invented in 1828, solid eating chocolate was created. Thus dark chocolate was born. Later, in the year 1875, Daniel Peters created the first milk chocolate White chocolate came much later, after World War I, when it was introduced by the Swiss! Dark chocolate becomes more bitter as the amount of cocoa liquor in it increases.

In terms of taste, dark chocolate is the bitterest, followed by milk chocolate which is usually semi-sweet in response to the lower quantity of cocoa liquor used, as well as the added sweetness of milk and sugar. White chocolate is completely sweet, since it has no cocoa liquor. Cocoa contains theobromine, a healthy substance that is extremely bitter in nature. This explains why dark chocolate is more of an acquired taste than a first love!

The other difference between these three types of chocolate is in the ingredients each contains. Dark chocolate is very simple, containing cocoa liquor, cocoa butter and sugar, whereas milk chocolate has a smaller portion of cocoa liquor, cocoa butter, milk and sugar. White chocolate on the other hand, is more of a flavored candy containing cocoa butter, lecithin, sugar, milk solids and other flavorings.

As has been recently discovered, cocoa powder has many nutritional benefits, due to the flavonoids and polyphenols it contains, which are said to be antioxidants and relieve heart disease, high blood pressure, diabetes type II, and prevent a score of other diseases. Cocoa also contains epitachin, a flavonoid which widens the heart and blood vessels, leading to reduced heart risks. Since dark chocolate has the highest amount of cocoa present, it follows that dark chocolate has greater nutritional benefits compared to milk and white chocolate Milk chocolate also contains cocoa, but the goodness of it is generally wiped out by the other saturated fats contained within! White chocolate having no cocoa content, has no nutritional benefits at all.

Another scenario where the differences between these three types of chocolate are stark is the consumption and popularity of each! Dark chocolate is normally a favorite with diabetic chocoholics, because of the low sugar content it contains. Milk chocolate on the other hand, is very popular with the masses. If you're creating a gift basket without knowing your recipients taste, you're in the right if you include a majority of milk chocolate goodies! White chocolates, on the other hand, tend to be a love at first taste choice. You either like them or you don't!

There are obviously major differences between the three types of chocolate However, each of them is a sumptuous decadent delight in its own way! When you're thinking of chocolate you're obviously not going through the differences between them. What you are thinking of is that moment when they melt in your mouth, and everything is all right with the world! So today go ahead and enjoy that delicious piece of chocolate after all you now know a little bit more about what you are eating!

Chocolate Pie Recipe for Diabetes

2008-09-12T17:49:00.000-07:00

CHOCOLATE PIE

1 cup Equal Sugar-Lite 1/2 cup baking cocoa
5 tbsp cornstarch
3 cups milk
3 egg yolks, beaten
1 tsp vanilla extract
1 tsp butter
1 baked 9-inch pie shell
Whipped cream for garnish, if desired

Mix together Equal, cocoa and cornstarch. Set aside. Pour milk into a medium-sized heavy saucepan and heat until warm. Remove 1/2 cup milk and add the yolks; beat until smooth. Add mixture back into milk and stir constantly. Stir in cocoa mixture and continue stirring. Cook, stirring frequently, until thickened. Remove from heat and add vanilla and margarine. Stir until mixed well. Pour into pie shell. Before serving, top with whipped cream.

Save Your Money When Purchase Chocolates

2008-09-07T22:27:00.000-07:00

Some ancient civilisations considered chocolate the food of the Gods, and it is easy to see why! Whether your preference is for dark or light chocolate, black or white chocolate, milk or plain chocolate or whether you like with nuts, raisins there is no need for chocolate to cost the earth as buying chocolate on the internet is by far the easiest and best way to do so.

Chocolate may be a luxury, but a quick web search will bring up a myriad of suppliers, brands, styles and tastes, and a range of prices to suit every need. Let's face it, when you're out shopping how many times do you add chocolate to your basket?

Add chocolate to your weekly shop!

If you are looking for clothes, or books, or general household items, does chocolate cross your mind?

I guess it does not, but if you love chocolate, it should and that's why shopping on the net is the ultimate in convenience. Look up chocolate on a search engine and the choice is endless.

High street names mix with specialist chocolate makers, Swiss and Belgian chocolates - the besting the world so they say - abound, and the usual brand names are thrown into the mix for extra-added choice.

Choice and convenience

And choice is the word - choice, convenience and, perhaps most of all, price.

Buying chocolate on the internet is a cost effective and stress free way of purchasing your favourite sweet, and it's safe and secure too. Delivery is quick, and the more you buy, the cheaper it gets. Some suppliers offer free delivery for over a certain spend, others cheaper the more you buy. Why not, for example, ass some luxury Belgian truffles to your weekly shopping order from the on line store, or a box or two of Swiss dairy chocolate when buying other items from your favourite shop?

Chocolate makes an excellent gift- both to give and, as we all yearn for, to receive, and the range of makers offering special gift items on the internet is vast. You can buy chocolate in special presentation packs, wrapped in bows, made to order and packed as you wish, and you can buy different varieties mixed together to give a varied and interesting present for any occasion.

Specialist supplier abound

If it is well known brand names you are after, the supermarkets will cater for your needs, but the best bargains to be had are from the smaller specialist makers dealing in the luxury chocolates from abroad. These make their product by hand, present it beautifully, and the taste is absolutely exquisite. It need not cost the earth, however, and a search engine will direct you to specialist chocolate makers at the click of a mouse or the touch of a button.

Shopping for chocolate on the internet is the best way to grab a bargain, and the best way to ensure you get the best deal -and the finest chocolate - delivered directly to you home quickly and paid for over a secure and safe line. It is shopping mad easy, and once you have found the bargain chocolate you are looking for on line, you will see just how easy it is to buy luxury chocolate without leaving your home.

Blue parcel is the best place to buy and sell Chocolates and more. Visit http://www.blueparcel.com

Article Source: http://EzineArticles.com/?expert=Paul_Napper

Xocai Healthy Chocolate ~ 6 Healthy Reasons to Consume Xocai Healthy Chocolate

2008-09-01T21:58:00.000-07:00

Why should you consume Xocai healthy chocolate products over any other for optimum health?

Xocai healthy chocolate products utilize antioxidant-rich, cold-processed cacao, acai berries, and blueberries. Here are 6 reasons to get you started on the path to a healthy lifestyle:

1. Promotes Cardiovascular Health

Many studies have suggested that cacao can have a beneficial effect on the heart and blood vessel by supporting healthy cholesterol levels and by controlling inflammation.

2. Heightens Mental Function

The compounds found in Xocai anti-inflammatory and antioxidant compounds may help protect the brain and support healthy mental and cognitive function. The brain's role in mood is positively affected by cacao compounds.

3. Supports Healthy Levels In Glucose

Today's diet is a major contributor to the explosion of diabetes in developed countries. Scientists have found that cacao polyphenols can positively affect the glucose levels in the blood. In addition, Xocai healthy chocolate products are sweetened with 100% natural sweeteners including raw cane and agave.

4. Provides Anti-Aging Benefits

All of the primary ingredients found in Xocai such as high-grade dark chocolate, acai and blueberry are tremendous sources of antioxidants and other nutrients that stem the effects of aging.

5. Is Antioxidant-Rich

Xocai premiere-level cacao as well as its acai and blueberry content, provide today's top antioxidant-rich food on the market. These natural ingredients deliver a wide array of antioxidant compounds that include flavanols, epicatechins, anthocyanins and more.

6. Encourages Proper Weight and Appetite Control

Xocai's cacao content can help control cravings due in large part to its beneficial mood effects linking it to healthy weight control. Not too mention it's delicious!

These are just a few of the more reasons to consume Xocai healthy chocolate. So take action now and change your life for the better. You'll be glad you did.

"New evidence suggests that a moderate amount of dark chocolate, particularly cocoa, may be sweet for the cardiovascular system." - Time Magazine

Raw Chocolate Bars Recipe

2008-08-25T05:59:00.000-07:00

To make this recipe you need a grinder or a mortar and pestle

Ingredients for simple chocolate:

1/2 C whole peeled cacao beans, ground
1/8 C coconut oil
1/8 C melted cacao butter (use coconut oil if not available)
1/4 C raw honey or raw agave syrup
Optional ingredients:
1/4 cup raisins
1 T almonds, finely chopped
1 drop orange, lemon, clove, lavender or other essential oil
Cinnamon to taste
Celtic sea salt to taste

Preparation:

Grind cacao until it is very fine. The cacao will have a consistency like raw almond butter and will stick to the sides of the grinder. Mix ground cacao with coconut oil or cacao butter in grinder. Remove mixture and add honey and other ingredients. Stir well with a fork. The mixture should be able to be poured. If not, add more coconut oil. Pour into ice cube trays or other forms and freeze for 45 minutes. Serve immediately after removing from the freezer.

Chocolate Crepes Recipe

2008-08-20T05:15:00.000-07:00

Ingredients:
2 cups milk
1 1/2 cups flour
1/2 cup cocoa powder
6 tablespoons powdered sugar
2 large eggs
2 tablespoons butter, melted
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt

Chocolate Sauce:
1 ¼ cup sugar
2/3 cup cocoa
1 cup plus 4 tablespoons evaporated milk
1/2 cup butter
1/4 teaspoon salt

Preparation:
Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow it to rest in the refrigerator for at least 20 minutes before making into crepes.

Melt a little butter in a crepe pan or large skillet over low-medium heat. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter.

Chocolate Sauce:
Stir together sugar and cocoa in small saucepan; gradually stir in evaporated milk. Add butter and salt. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat.

Makes 12 servings.

Basic Chocolate Truffles Recipe

2008-08-20T05:05:00.000-07:00

Ingredients:
2/3 cup heavy cream
12 ounces semisweet chocolate, chopped into very small pieces
1 teaspoon vanilla extract
1/3 cup premium cocoa
Preparation:
In a small saucepan over medium heat, bring the heavy cream just to a boil. Remove from the heat immediately. Add the chopped chocolate and vanilla extract and stir until the mixture – ganache - is completely smooth.

Chill the ganache until it is hard enough to roll into balls. Measuring out a heaping teaspoon, quickly roll the ganache into a ball. Roll the ball in the cocoa powder and chill.

What are Chocolate Health Benefits?

2008-08-14T21:37:00.001-07:00

Grab a bite of chocolate. Chocolate makes you feel good and beats anything else when it comes to giving you a natural high.

Why does chocolate make you feel good?
Aside from the distinct smell and addicting taste of chocolate, it produces serotonin that gives you that euphoric feeling.

Is chocolate good for you?
Several studies have discovered that chocolate has more than 300 substances that may have many health benefits. Eating chocolates has been shown to even lower bad cholesterol and contribute to a longer life.

Food of the Gods

Chocolate makes you feel good not only due to the sugar rush it gives you but also because of the many helpful elements in this food of the gods. Chocolate is made from the tropical cacao tree seeds of Theobroma, a Greek word that means "food of the gods." It was also regarded as a light aphrodisiac and was linked to Xochiquetzal, the Aztec goddess of fertility. Chocolate gives you a feel good aside from the feelings of ecstasy thanks to the chemical tryptophan. Tryptophan is the same chemical that is found in turkey. In addition, it also has phenyllethylamine, which is considered to be the chocolate amphetamine because it gives you a giddy feeling if taken in large doses. Chocolate also stimulates endorphins that give you a warm inner glow like after a good run.

Better Than a Kiss

How does it work? Why does chocolate make you feel good? As mentioned, chocolates induce different chemical reactions in the brain that gives you a relaxing,"feel good" and giddy sensation all over. In addition, studies have shown that the melting sensation of chocolate in your mouth increases activities in the brain and heart rate. It's been said that this feeling is stronger than passionate kissing and the sensation lasts four times longer.

Lower Cholesterol, Natural Appetite Suppressant, & More

With all of these feel good sensations, is chocolate good for you? Yes, it is. Chocolate has health benefits that eating them has now been associated to long life. It was found that many supercentenarians (those that lived beyond 100 years old) were fond of eating a lot of chocolates during their lifetime. Oleic acid which is found in the cocoa butter in chocolate raises good cholesterol while the chemical called flavinoids also found in chocolate help blood from clotting.

These help in the overall promotion of good health especially for the heart. Other health benefits acquired from eating chocolates include increase in antioxidant levels in the blood. Drinking hot chocolate before eating a meal, for example, can decrease your appetite. Furthermore, it slows down the decline in brain function, soothes the throat, and as a result, prevents fits of coughing. New studies now show that chocolate might even prevent cancer.

Chocolates makes you feel good starting from its smell right down to the lasting sensation after it has melted in your mouth. The chemical build up of chocolates not only gives you a certain high but also a way to promote good health. So the next time you feel the need to indulge in a chocolate taste treat - give in!

Enjoyzzz

How To Read The Chocolate Bar Wrapper?

2008-08-12T00:52:00.001-07:00

The non-stop good news about the health benefits of dark chocolate has top quality chocolate sales increasing while commercial grade bars sit idle on the shelf awaiting their expiration date. But all dark chocolate is not the same. In fact it's not even close. But don’t worry, guides below will have you on top of your bar trek in just a few minutes.

1. Top quality chocolate contains only three to five ingredients at most. Also, focus on pure chocolate bars with infusions like nuts, spices and dried fruits as opposed to sugar-laden filled chocolates. Bar chocolate is the new boxed chocolate.

2. The first ingredient should be chocolate or some rendition there of such as cocoa, cocoa beans, cocoa liquor (this isn't alcohol-just pure cacao), cocoa solids, cocoa mass.

3. Look for non-alkali cocoa, or non-dutched. Dutching darkens chocolate and mellows its naturally acidic flavor, but unfortunately it also removes many of the antioxidants and health benefits of chocolate. Non-dutched is healthier.

4. Cocoa butter. You won't have cocoa butter if cocoa liquor is on the wrapper (as it's included in the liquor), but you'll see it when the ingredients list unsweetened cocoa or cocoa powder. Animal products like milk fat and regular butter are not as healthy as cocoa butter.

5. Sugars are up next-organic or raw sugar cane, pure cane sugar, evaporated cane juice, beat sugar, sugar, raw sugar cane. Not as healthly-corn syrup, high fructose corn syrup, glucose, maltose and other things that end with "ose."
6. Soy lecithin. Most bars contain this ingredient as an emulsifier-it helps chocolate maintain its form and consistency. However, a number of companies don't put lecithin in their bars, so it isn't absolutely necessary.

7. Vanilla. Look for vanilla beans, vanilla, organic vanilla. Vanillin (with the "n" on the end) is an artificial flavoring, so look for the "a" on the end for the real deal.

8. Fair trade: This means the manufacturer has paid higher-than-market price for the cocoa beans to help support the indigenous farmers who grow it. Always a good choice when available-invest in the future of quality chocolate.

9. Sugar-free chocolates...not recommended as most sugar-free sweeteners are unhealthy. Many contain aspartame, surcralose, saccharin and maltitol, products that tend to upset the stomach and cause gas. Eating dark chocolate with nuts (only 33 on the glycemic index, raising blood sugar less than a handful of grapes) is healthier than eating sugar-free chocolates. Diabetics should look for evaporated cane juice, a low-glycemic sweetener.

10. Shop for 70%+ dark chocolate. All the health benefits of chocolate (antioxidants, vitamins, mineral, protein, fiber, etc) are in the cocoa powder. The higher the percentage of cocoa, the more value to your health.

Best Chocolate Dessert?

2008-08-07T17:04:00.000-07:00

What may possibly be measured as the best chocolate dessert?
How does a person reply that question?
Maybe, the way we do it is by analyzing what we mean when we say best chocolate dessert.

The main key here is chocolate. A lot of desserts may contain chocolate in them, but it is a secondary flavor. A true chocolate dessert has chocolate at the heart of the whole thing. It is the base item from which the rest of the dessert is built.

We have to reduce desserts that do not feature the chocolate as the main ingredient. Chocolate is used as flavor in desserts, but is not the main source. Ice creams, donuts, unless completely chocolate, sauces, fruit dishes with chocolate sauces, cakes with the frosting, etc, would not be considered as best chocolate desserts. I have one for you, though, I think I only finished one whole piece in one setting, it was so rich.

I know there are many desserts that could jump and say they are the best chocolate dessert, but find themselves voted out of the contest, because chocolate is not the main ingredient. It has to be chocolate in its origin, and through the whole creative process, and stand alone as a chocolate heavyweight contender.

Ok, so here is my choice. It is called Chocolate Suicide. If we want to consider the chocolate of all, for me, it is Chocolate Suicide. It is a triple layer deep chocolate cake, with chocolate cream, like fudge, but creamier, between each layer, and topped with the same, and, if that's not enough, a wedge of chocolate bar in the top of each piece. The text messaging people would now write OMG!

This wins for me as the best chocolate dessert. I have tasted many chocolate desserts in my lifetime, believe me, but I am yet to find anything that represents pure, unadulterated chocolate to this day. Perhaps there is some lonely chocolate dessert waiting for me to discover it somewhere in thru frontiers of chocolate discovery, but until then...

Article Source: http://EzineArticles.com/?expert=Joseph_Young

Chocolate in Different Forms and Tastes - The Complexities of Cocoa

2008-07-30T17:04:00.000-07:00

The sweet and decedent treat of chocolate is a food that many have come to favor and enjoy for many years. When looking at this situation and how we, as Americans, love our cocoa indulgences, there seems to be no stopping this favoritism from spreading and continuing. And there is quite a good reason behind it and it's more than simple justification through sweet, savory taste. The reason why so many of us will now and continually enjoy the pleasures that chocolate brings is because there is quite an assortment in terms of cocoa offerings.

Types and Tastes On Various Levels Add To The Appeal

Chocolate is not boring. And it is far from mundane. It is full of color, form, taste, health and other assorted possibilities. And thus, this is where the appeal of chocolate is harnessed and is spurred to continue onward, especially in extending it's ever-sweetened reach. All types of cocoa-enthusiasts are more than willing to embrace such variety, too. For the individuals who enjoy the melted sweetness in it's pure, literally untouched form to those persons who prefer the sugar-infused types of chocolates, and for all those in between, there is a chocolate out there to suit those individualistic needs.

Main Types of Chocolate For All Sorts of People

Chocolate is made and comes in a few typical forms: white, milk, semisweet, bittersweet and unsweetened. Each will obviously vary in the way in which they are made, appear, packaged, how they taste and so on. Yet, what is universal for all these types is that they are differentiated in terms of the cacao involved in the process of making the chocolate. Being produced with ordinary cacao beans (which are known for being mass-produced and noticeably cheap), specialty cacao beans (which have characteristic aromatic and expensive traits) or of a combination of the previously mentioned two are commonly used in creating all types of chocolate.

And depending on how much you're willing to spend, as well as taking into account how your taste buds are in terms of chocolate variety and considering your overall knowledge of chocolate itself, you can get downright specific when choosing which sweet treat is wanted or truly your favorite.

Flavor and Price - All A Matter In How It's Made

Know that chocolate is affected monumentally in overall flavor and price based on a few factors. It is all dependent on the ingredients and overall composition of the mixture, where the used cacao beans are harvested from, how they are treated (or roasted) and the amount of (or lack of) additives that are thrown into the chocolate mixture.

Realize that the chocolate we eat, or are accustomed to eating, does not taste the way it should - which is more truly bitter than anything. We consume sweet chocolate, or milk chocolates. Thanks to cocoa butter, milk, substantial amounts of sugar and other added flavorings, the chocolate that most (Americans) assign their taste buds to is in fact not the true rich, bitter and actual true-to-cocoa-bean chocolate flavor.

Just know that not all chocolate is the same. There is a wide-range of options with varying tastes and prices to boot. So, do some experimenting on those taste buds and see where your chocolate favoritism is directed toward.

Article Source: http://EzineArticles.com/?expert=E.S._Cromwell

Blue Belle Terrace's Perfect Chocolate Cake - A Recipe

2008-07-30T17:03:00.000-07:00

If one has ever been a regular Disneyland visitor they will know the true treat and pleasure of discovering that one trip when The River Belle Terrace is open. That beautiful little Frontierland restaurant that overlooks The Rivers of America is a child's dream. With that delicious taste of light and rich chocolate cake, I knew peace and heaven all put into one.

It's like all the perfect views put into one. The twinkling blue waters of The Rivers of America radiate the sun and shine if for the whole park to see. Thunder Mountain rises from the ground to challenge all those who wish to dare the mines. The Golden Horseshoe Saloon beckons all those who wish to join in fun and laughter.

I can smell the water drifting over the sidewalk. It's a smell that I will always associate with that place in time. Along with that came the smell of melted butter form the popcorn carts below, fried chicken wafts up from the fast service cart by the saloon, and the smell of Mexican food lingers from the base of the mountain.

The whistle of the steam boats calls us back to a past that we never knew. It's a past where men road horses and packed weapons, and where ladies carried handkerchiefs and wore long dresses. Then the sound of laughter brings me to the present, where families are happy together and the screams are only those of thrills and not of fears.

I have the heart of an observer here. While there is the feeling of excitement and adventure in the air, I observe and feel peace. As a child I even know that this is what true happiness must be: peace within the heart of my excitement.

True bliss didn't come completely until I bit into that cake. A perfect blend of gourmet and home-style cooking as only Disney could create. It's a simple miracle to a small town child. Sweet and heavenly as my memory, it still calls to me. I have looked through many recipes to find that memory. That is until I found this one. I hope it helps find your special memory too:

"Blue Belle Terrace's Chocolate Cake"*

Ingredients: 1/2 cup plus 6 tbs unsalted butter, 1/2 cup whole-wheat flour, 1/2 cup all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking powder, 1/8 tsp salt, 6 eggs plus 3 separated, 1/2 cup Splenda, 1/2 cup plus 3 tbs sugar, 2 tsps vanilla extract, 8 oz semi-sweet chopped chocolate, and 1 cup of heavy cream.

1) Pre-heat oven to 350 degrees. Line three 8 inch round cake pans with waxed paper and then grease.

2) Dust evenly with flour and spread with a pastry brush.

3) Melt 1/2 cup butter over low heat. With a spoon skim off any foam.

4) Sift the flours, cocoa, baking powder, and salt three times.

5) Place the 6 eggs, 1/2 cup sugar, and Splenda in a large heatproof bowl set over a pan of hot water. With an electric mixer beat for about 10 minutes. Add the vanilla.

6) Sift the dry ingredients over the egg mixture in three batches folding in after each addition. Fold in the melted butter.

7) Divide the batter between pans and bake for about 5 minutes. Transfer to a rack.

8) For the icing melt the chocolate in a heatproof bowl set over hot water.

9) Take off the heat, stir in the 6 tbs of butter and 3 egg yolks. Return to low heat and stir until thick. Remove from the heat. Whip the cream until firm in another bowl. In yet another bowl beat the 3 egg whites until stiff. Add the sugar and beat until glossy.

10) Fold the cream into the chocolate and fold in the egg whites. Refrigerate for 20 minutes.

11) Sandwich the cake layers with icing. Spread the rest of the icing over the tops and sides.

12) Enjoy on a terrace of your very own.

* Base of recipe from Cake and I molded it from there.

Rachael Rizzo has been acting since she was nine years old. She uses her experience to write about what the things she loves mean to her (mostly movies and baking). She is twenty-three years old and resides in beautiful Oregon.

Article Source: http://EzineArticles.com/?expert=Rachael_Rizzo

Mexican Chocolate Brownies

2008-07-30T17:01:00.000-07:00

Brownies:

½ cup all purpose flour
1 ½ teaspoons ground cinnamon
½ round disc Mexican chocolate, pulverized
1/8 teaspoon salt
6 ounces semi-sweet chocolate, chopped
¾ cup (1 ½ sticks) unsalted butter, diced, room temperature
4 large eggs
1 cup sugar
1 ½ teaspoons vanilla
1 cup chopped walnuts

Topping:

6 ounces semi-sweet chocolate, chopped
½ round disc Mexican Chocolate, pulverized
3 tablespoons unsalted butter, room temperature
2 tablespoons whipping cream

For brownies: Position rack in center of oven and preheat to 350°. Generously butter an 8x8x2 inch metal baking pan; dust with flour. Mix first three ingredients in small bowl. Stir chocolates and butter in top of double boiler set over simmering water until melted. Stir until smooth. Turn off heat. Let chocolate stand over water.
Using electric mixer, beat eggs and sugar in large bowl until mixture thickens and falls in soft ribbon when beaters are lifted, about 5 minutes. Beat in vanilla. Stir in flour mixture in 2 additions, blending well after each. Gradually add warm chocolate to egg mixture, beating until just combined. Stir in walnuts.
Pour batter into prepared pan. Bake brownies until top is set and tester inserted into center comes out with moist crumbs attached, about 35 minutes. Cool completely in pan on rack.

For topping: Whisk all ingredients in small saucepan over medium-low heat until melted and smooth. Pour evenly over brownies in pan.
Chill brownies until topping is set, about 2 hours. Cut into 16 squares.

Why Cook Gourmet Chocolate Centers in Copper Pots?

2008-07-28T17:16:00.000-07:00

One of the distinct and tasty advantages to working in a chocolate factory is the opportunity to give tours to great people who love great gourmet chocolates. I wasn't raised making chocolate confections, so almost everything I've learned is new to me. I came on board at Lula's Chocolates as the business end of things but have found that I have a great interest in the production process.

I have had to learned the basics in order to conduct tours when nobody else was available but have taken it upon myself to learn the details of chocolate making. One of the questions I always get asked is why we cook our lush centers in huge, copper pots. This is one of those savory details I have loved investigating.

In my search for the answer, I first went to the source-the master chocolatier, Scott Lund. He explained that copper pots transfer the heat better so that the centers cook more evenly and the chances of their burning is reduced. That was a perfectly accurate answer, and one that would probably suffice for the average person coming through the factory for a tour, but the answer only fueled my curiosity. I wanted to know more.

These days it's easy to find out anything if you're willing to Google a topic and do some reading, so that is exactly what I did. I am now convinced that cooking in copper is the only way to go. Two of the most informative and easy-to-read articles are "Cooking with Copper" at rameria.com and "Understanding Pan Structure" at cookswares.com. Naturally these two websites are interested in selling copper pots, and they would like everybody to cook in copper so that their copper pots will sell. Yet sometimes the goal of selling becomes a great motivation for producing useful and even fascinating information.

So that you don't have to read all of the information given on these two sites, I will give you the lowdown on copper pot cooking in laymen's terms. Other than silver, copper is the best metal you can use if you want to conduct heat. For example, you can use a lower heat than you would with a stainless steel pot, and you can get a more consistent result. In addition, the copper disperses the heat better across the entire pot instead of just concentrating it where the heat is applied to the pot. This gives you more control over the cooking process. Finally, when you remove the pot from the heat, the heat disperses faster, allowing you to exercise more control over how long your items cook in the pot.

According to some websites, one of the down sides of using copper is what happens when you cook acidic foods. Acidic foods can actually leech some of the copper out of the pot, which is obviously poisonous. Fortunately for Lula's, the only tastiness being cooked are the candy centers of it's gourmet chocolate-which means perfectly created cremes, caramels, and ganaches. Every single time.

Come and explore the final results of cooking gourmet chocolates in copper pots at http://www.lulas.com

Article Source: http://EzineArticles.com/?expert=Aaron_Davidson

Belgian Chocolate

2008-07-28T17:15:00.000-07:00

Famous Belgian chocolate has pure cocoa flavour because no vegetable shortening is used. Most tourists know that Belgium is a chocolate paradise. Belgium produces 172,000 tons of chocolate per year in over 2,130 chocolate shops.

Internationally known Belgian chocolate brands are: Galler, Guylian, Godiva, Leonidas, Marcolini, Neuhaus.

You will probably find those in your home country as well. It's good chocolate but if you want something exceptional and typically from Antwerp - read on.

Burie

Lieven Burie of the Burie chocolate shop took over when his father died suddenly. Already at school, this young talented man showed creativity only artists have (I was sitting just a few desks further). He now designs everything in chocolate and his store displays are often as attractive to watch as to bite in to it.

Yes this is not cheap, but you get only the very best quality and the finest taste experience in this place.

Del Rey

The finest of the finest, the best of the very best! No superlative can describe the chocolate combinations they have. Recently they expanded to the country of the rising sun (Japan) where they are also extremely successful.

They have a nice tasting room where you can eat small dishes and delicious cakes and pastries. Del-Rey is more then a chocolate maker. He is an artist that would be top chef in every food category. We are lucky he choose chocolate and pastries.

Goossens

Mr. Gossens makes one of the best and Famous Chocolate in Belgium, he can make whatever you request. Last year, the American ambassador ordered 1500 chocolate American stamps of 1 kilo and a lot of them when strait to the White house.

As we have a tradition in Belgium of giving sugar beans for the birth of a child. Goossens made a giant white sugar bean for the birth of the crown princes of Belgium. It was worth a mention in the Guinness book of records!

He also invented the chocolate hands filled with Elixir of Antwerp you find everywhere in the city. They are delicious!

We love his chocolates and buy it every time we go to Canada. My brother in law, the little man is only eighth could not believe his eyes when I brought the Christmas chocolates from Belgium. It was not just the taste - the chocolates are so beautifully crafted it's a pity to eat them.

So which is the best chocolate in Belgium? Try them all and decide :)

http://www.antwerp-tourist-guide.com/Belgium-Chocolate.html

Article Source: http://EzineArticles.com/?expert=Amanda_Luczynska

Chocolate Covered Strawberries - A Delicious Combination!

2008-07-19T11:41:00.000-07:00

The dipping of lush red strawberries into chocolate for the making of different types of desserts has been a common practice for many years. As a matter of fact, no one can quite recall when this tempting dish was first created. However, the idea of mixing sweet and tart has led to this dish becoming a particular favorite of many people!

Since fruits are our top vitamin providers, dipping different fruits into chocolate has become a favorite method of creating a healthy, scrumptious dessert! The different types of fruits that can be covered with chocolate are: apples, apricots, cherries, strawberries, peaches, grapes, and a variety of other tropical fruits. In today's world, strange and exotic tasting chocolates are favored more than the normal chocolate bars. In fact, different chocolates are being tried out and released into the market every year, with claims of exotic tastes to tempt the jaded palate! Bearing this in mind, the makers of chocolate covered strawberries create new recipes, with a special flair used to bring out the tart sweetness of the berry, mixed with the melting scrumptiousness of the chocolate covering!

In some countries, chocolate covered strawberries are created using dried strawberries. Although these do taste wonderful, there is nothing quite like the taste of freshness! If you're ever on a tour to Malaysia, make sure you visit their chocolate industry. While the actual chocolate is rather standard, the fruits that are dipped in it are so varied, it boggles the mind! However, you ought to be prepared for dry, tart and spicy!

So where was this art of making chocolate dipped strawberries first born? Although it isn't exactly known, there are some wild theories that this practice first began with the Sultans in the Arab World. However, considering the fact that strawberries seem to be found mostly in wet climes, this theory doesn't seem to be valid!

Chocolate covered strawberries are a treat in any season and more so when they're out of season! When creating this wonderful dish, make sure that you've got the freshest strawberries in the market! Perfectly ripened ones have a taste that's out of this world, but ensure that there are no stragglers with green on them, or you might just be serving more tartness than sweetness!

What you need to create this wonderful dessert:

30-40 fresh, ripe strawberries (with the green stalks cut off)

250 g of Chocolate chips or your favorite chocolate bar whether dark or milk chocolate

Approx. 40 thin skewers of bamboo

How to make chocolate dipped strawberries:

First of all, wash the strawberries with warm water, to remove any dirt and germs. Let them dry out gently, but completely, or the chocolate won't take.
Place the chocolate chips or favorite chocolate bars in a small pan. Take a larger pan, and add some water, and then put it to boil.
Cover the smaller pan containing the chocolate to prevent any moisture from mixing with the chocolate, since this may cause it to seize. Place the smaller pan atop the larger one, but not so that the water from the larger one overlaps the smaller pan.
Alternatively, just place the chocolate chips or chocolate bars in a glass bowl, cover and use the microwave to melt it. A minute should be enough!
After the chocolate has melted, place each strawberry onto a skewer, and then dip into the melted chocolate. While removing the strawberry, rotate the skewer to form swirling patterns as well as to cover any nooks left with chocolate.
Turn the strawberry upwards by inverting your hand to let the chocolate settle with an extra bite at the tip!
Place the dipped strawberries on absorbent paper after the chocolate has hardened slightly.
And you're done!

For the ultimate chocolate sensation, chocolate dipped strawberries should be eaten the same day that they're dipped, for the ultimate decadent delight! Storing these in the fridge is done, but not advised since the chocolate may firm up in a haphazard manner.

Chocolate covered strawberries can be served as an elaborate dessert, normally set within a silvered tray, and eaten with a chilled glass of red! However, having chocolate dipped chocolates for high teas or during breakfast is also a wonderful idea (even if it isn't mother recommended)!

Ordering chocolate dipped strawberries is best done online, or from a delicatessen closest to you!

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

Article Source: http://EzineArticles.com/?expert=Colleen_Maguire

Mickael Teaches You How to Make Truffles - Truffles Chocolate Chennai

2008-07-18T22:19:00.000-07:00

If chocolates make you go weak in the knees then here is one person you should thank for the varieties he makes and sells. Mickael Besse, the in-house bakery at Sathyam Cinemas. He has previously worked with The Inter-Continental, a five star hotel at Beirut, Lebanon, as Pastry Chef. He has previously worked at Michelin, Vienne, Saint-Bonnet-le-Froid and Belgium. Here is a great recipe of truffles from him to try at home.

Ingredients

205 grams whipped cream

15 grams invert sugar (a mixture of glucose and fructose)

20 grams hazelnut praliné (60% hazelnut / 40% sugar)

500 grams dark chocolate

50 grams soft unsalted butter

Procedure

Boil the cream with invert sugar. Slowly pour the hot liquid over the ground chocolate, stirring with the spatula, from the center out, gradually incorporating the liquid. That way, you obtain a core with an elastic and shiny texture, which must be maintained until the entire liquid is incorporated. When the temperature of the ganache reaches 35-40ºC, add the diced hazelnut praline and the butter, then pipe the mix with pastry bag in shapes of balls. Allow the ganache to crystallize, coat the ball with melted dark chocolate at 35ºC then immediately coat it in black cocoa powder.

Mickael believes that a good chocolate is made of 100% cocoa beans and not adulterated by vegetable fats. He also suggests that you should avoid over roasting the cocoa beans during the process of making the chocolate. "My personal favorite is the 70% plain dark chocolate, with crushed roasted cocoa beans, covered with a thin layer of dark chocolate (56% cocoa), from Valrhona, France," he adds.

Truffles Chocolate Chennai has been written by Kamakshi Alagapan who writes for MetroMela

Article Source: http://EzineArticles.com/?expert=Kamakshi_Alagapan

Eat Dark Chocolate the Luxurious Way

2008-07-15T17:49:00.000-07:00

Put it in your mouth and chew? NOT!

Anybody can simply taste chocolate, but do you know how to experience chocolate? I'm going to describe how to create an experience that you will remember long after the chocolate has vanished.

Before you enjoy chocolate, it has to be ready to be enjoyed. Never eat chocolate that is still frozen (unless you're in the wilderness and it's a matter of survival). Chocolate is one of those foods best enjoyed at room temperature. So, while waiting for your treat to assume the ideal degree, savor the anticipation.

Next, create the time for the experience. One good rule for healthy eating is to focus on the food: don't allow any distractions to take away from the full enjoyment. I can attest to the increased enjoyment - and better digestion - I've experienced by creating this focus. So, carve out some time for your chocolate experience. Plan to focus on the chocolate; you'll enjoy the experience more (and maybe find yourself satisfied with less).

When you and your dark chocolate are ready, unwrap the bar or truffle or gift. Stop. Don't touch. Just look. See the chocolate: note its color, the shadows and the shape. Smell the cocoa. What other flavor-scents are strong or subtle? Anticipate what those scents will taste like. Are you salivating yet? Wipe your lip and let's proceed.

Divide your dark selection into sections or squares or small bites. Avoid thinking about your waistline. This experience is all about the taste experience in your mouth and enjoying something that can be good for you in moderation.

Pick up a piece in two fingers. Let your body warmth begin to soften and melt the cocoa butter. Yes, this is a little bit "messy", but nothing will go to waste. Once again, delight in the color, the smell, the shape...and then bite off a very small piece with your front teeth. Do not chew. Let it melt. [Note: self-control can be purchased at the end of this article.]

Our tongue is covered with taste buds. The front, the sides, the back - and each section of the tongue will give you different feedback. Let the chocolate melt and slide all over your tongue. Close your eyes. Focus on the sensation of melting in your mouth. Feel the texture change. Are there nuts or flavor chunks? Let that first small bite of chocolate melt entirely in your mouth. Don't forget to lick your fingers.

If you're left with little bits of nut or flavoring, nibble them into oblivion. Take your next bite. Experience it in like manner. Take it slow. Focus on the chocolate. When it's gone and reality resumes, remember the dark chocolate experience.

Love dark chocolate - for life!

Valerie Simons is a wordsmith who loves dark chocolate - for life! Living in Korea and traveling in Asia gave her an expanded appreciation for our world and did nothing to quell the travel bug. Next stop: her Celtic ancestry and learning a new instrument. She Scuba'd the Great Barrier Reef, scaled Suicide Rock in southern California, and ran along The Great Wall of China. If money and time were no object, she'd get her pilot's license. For now, Valerie lives and works by the motto "Your point deserves to be well said" and enjoys editing as the Active Wordsmith.
http://www.valeriesimons.com

Article Source: http://EzineArticles.com/?expert=Valerie_Simons

Healthy Chocolate - Truth Or Myth?

2008-07-15T17:45:00.000-07:00

Are you a fan of chocolates? And I don't mean just regular Hershey's or Nestlé chocolates. I'm talking about mouthwatering chocolates such as those that you can only find in France or Switzerland. I know I am, and I sure wouldn't mind enjoying a piece of luscious European-style chocolate right about now. But as good as some of these chocolates may taste, are they actually beneficial to your health? From scientific research and just plain observation of how chocolates are typically produced, I know that these types of chocolates can hurt your health more than not. On the other hand, I know of one chocolate that actually is good for your health and is healthy to eat on a regular basis. Can you believe that? A sweet that you can actually eat on a regular basis? If you haven't heard of it, it is the world-renowned Xocai Chocolate.

As stated in the October 2005 Prevention Magazine, eating dark chocolates can provide many health benefits unbeknownst to many in the past. But don't take my word for it. Doctors are actually recommending this, however, they are not recommending you run out and just buy any plain old dark chocolate (i.e. - Dove chocolates). The reason is that these types of chocolates have been artificially processed, and contain undesirable fats, sugar, and preservatives. Instead, doctors are recommending dark chocolate that has been produced by natural means, such as Xocai Chocolate. Based on scientific and medical research, dark chocolates have the ability to lower blood pressure and even prevent heart disease. As a rather powerful antioxidant, a piece of dark chocolate a day has been found to eliminate harmful molecules (also known as free radicals) that, if left to thrive in the body, can lead to heart disease.

In addition, could hot cocoa be the next "wonder drug" for high blood pressure?

Harvard researchers praise stunningly simple discovery!

According to recent estimates, nearly 1-in-3 American adults have high blood pressure. But for the Kuna Indians living on a group of islands off the Caribbean coast of Panama, hypertension doesn't even exist. In fact, after age 60, the average blood pressure for Kuna Indian islanders is a perfect 110/70.

Is it because they eat less salt? No. Kuna Indians eat as much, if not more salt, than people in the U.S.

Is it due to their genes? No. Kuna Indians who move away from the islands are just as likely to suffer from high blood pressure as anyone else!

So what makes these folks practically "immune" to hypertension... and lets them enjoy much lower death rates from heart attacks, strokes, diabetes and cancer? Harvard researches were stunned to discover it's because they drink about 5 cups of cocoa each day. That's right, cocoa! Studies show the flavonols in cocoa stimulate your body's production of nitric oxide, thus boosting blood flow to your heart, brain and other organs. In fact, one study found cocoa thins your blood just as well as low-dose aspirin!

But that's not all. A Harvard Medical School professor claims cocoa can also treat blocked arteries, congestive heart failure, stroke, dementia, even impotence! Just be sure you eat the special type of cocoa found in Xocai Chocolate as it contains more than eight times as many heart-healthy flavonols as red wine!

• Say adios to beta-blockers and eat this yummy healthy chocolate instead! Acts as a natural calcium channel blocker to relax your arteries and improve blood flow.

• Cut your risk of high blood pressure by more than two-thirds simply by eating this great tasting healthy chocolate three times a day. Works no matter what your family history.

If you follow the health and wellness trends, then you may have come across ProductScan Online. Often quoted by big names such as the Wall Street Journal, and CNN, this trend tracking organization has predicted that the up-and-coming nutritional trend will be led by dark chocolates, and followed by Acai berries, omega fatty acids, and other antioxidants. Because Xocai Chocolate contain three out of four of these top health ingredients, it is no doubt that your blood pressure will be lower and your risk of heart disease will be greatly decreased just by eating these tasty and mouthwatering chocolates on a regular basis. Jampacked with antioxidants, without the fillers, undesirable fats, and preservatives, all of Xocai's products are produced with unprocessed cocoa powder, combined with Acai berries and blueberries. A rather tasty concoction, I must say.

So is it a myth or is it truth? From experience and from the signals that my taste buds and my heart are giving me, I know that it is the latter. Now, being able to enjoy some of the best tasting chocolates is just around the corner. Pick up a box today and try it for yourself; you won't be disappointed. And best of all, it is on your doctor's "Things to Eat To Stay Healthy" list. How much better can it get?

I am an Internet & network marketing business coach assisting beginners & leaders in creating positive cash flow. I know the importance of helping others get what they want. If you have desire...we will have you producing results (income) by ATTRACTING people into your business who want what you have to offer by assisting you through our powerful step-by-step video courses.

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Learn more about Great tasting Healthy Chocolate

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Article Source: http://EzineArticles.com/?expert=Daryl_Schlosser

Discover the Best Chocolate to Use For Cake Decorating Delights

2008-07-13T00:35:00.000-07:00

Nowadays there are so many different types of chocolate on the market, that we are literally 'spoiled for choice'.

With so much publicity on what we should and should not eat, many people are now eating plain chocolate. Not only does plain chocolate have less sugar than other types, but it also contains a high proportion of cocoa solids. These are formed of pure chocolate and cocoa butter - a hard, white fat. The percentage of cocoa solids is always listed on the wrapper of the chocolate. Some percentages are as high as 75% or even higher, indicating the chocolate is exceptionally smooth and of high quality.

The most popular chocolate of all is milk chocolate. Most children adore it. Sweeter than plain chocolate it has extra sugar, full cream milk, and vanilla added to it.

Then there is white chocolate, which contains only cocoa butter, milk, sugar and vanilla. Because of the added milk, both this type of chocolate, and also milk chocolate, need melting with care over a gentle heat. Otherwise they will thicken, and although edible, will not re-melt.

Chocolate drops (or nibs, as they are sometimes called) are easy to melt. They can be used as a decoration on cakes or as an ingredient in the popular chocolate brownie cakes.

Chocolate is used in the spectacular 'chocolate fountains'. These make an eye-catching image for a special occasion, with the melted chocolate continually flowing like a colored waterfall - just ready for guests to dip marshmallows, strawberry's and other small fruits, into the 'fountain'. It is a good idea to have plenty napkins around to catch the drips!

Those who are diabetic often complain about how restricted their diet is, but at least they can have a piece of chocolate. Diabetic chocolate is on sale in various outlets, and has a lower percentage of sugar than other chocolate.

Apart from chocolates and bars of chocolate, we can also buy chocolate flakes, these contain both cocoa butter and vegetable oil. The butter adds flavor, and the oil helps give the flake its crumbly consistency

Some specialist shops sell blocks of cocoa butter, which can be melted, mixed with cocoa powder and used to paint sepia colored pictures onto cakes or plaques.

Vermicelli is yet another type of chocolate. These tiny strands are used for coating truffles and cakes. Occasionally the name can becomes confused with Italian vermicelli - fine strands of pasta!

A current fashion is to decorate a wedding cake with curls of chocolate, standing like tall rods around the sides of a cake. They can be home made but it is a time-consuming job and it is not easy to make them all a similar size. So it is a good idea to buy from a specialist shop, when you can be sure they will all be an equal length and thickness

Another type of coating used by confectioners is known as Ganache. This mixture of cream and chocolate is very versatile. Melted and flooded over cakes, it is delicious to eat, and sets with a gloss. The higher the quality of the chocolate used, the greater the sheen on the coating. Alternatively, Ganache can be left to firm and then piped on cakes, or made into truffles.

Modeling chocolate another commodity which can either be bought or home-made. This consists of liquid glucose and chocolate. The glucose makes the paste pliable and easy to model - chocolate roses are particularly popular.

And finally, we come to a type of 'so called chocolate' which can cause confusion. Packaged under various headings it is often called Chocolate Flavor Cake covering, or Chocolate Flavored Coating. But whatever the title they all have one thing in common - although containing cocoa powder, the cocoa butter has been extracted and replaced with vegetable fat, which is why the manufacturers cannot call it chocolate.

The addition of vegetable fat makes the 'chocolate' easier to melt and work with. But it has a drawback - because of the lack of cocoa butter it does not have the same eating quality as pure chocolate.

Pat Lock is a cake decorating expert with over 25 years experience who runs the excellent Cake Decorating Tips website. She has won awards at the prestigious international competition at Hotel Olympia, London and is also an accomplished author.

Article Source: http://EzineArticles.com/?expert=Pat_Lock

Chocolate is Good For Your Mental Well-Being

2008-07-13T00:29:00.000-07:00

I have just read an interesting and rather exciting online article concerning chocolate and its benefits. Or to be more precise, I have just discovered one of the main disadvantages of NOT having chocolate in your diet!

If you would like me to send you the link for the full article in question for your further information please get in touch with me. Right now I would just like to share with you one of the most valid points from it, as it has solved something of a mystery for me, personally. I also feel that I can add my own real-life example as appropriate, down the page....

According to the Medical Research Council (situated in London, UK) Scientists at the University of Cambridge suggests that the neurotransmitter serotonin, which acts as a chemical messenger between nerve cells, plays a critical role in regulating emotions such as aggression during social decision-making. So what does all this mean?

First things first. What is serotonin (ser-o-TOE-nin)? According to the definition on The National Pain Foundation, it is: "A brain chemical (neurotransmitter) that helps to regulate your mood. A lack of it may lead to depression."

Where Can you Find Serotonin? Well the best known source of the "feel good" hormone is probably dark chocolate. Certainly when folks feel fed up, they are likely to reach for a chocolate bar - and the reason being that chocolate is known to raise the serotonin level. We accept that serotonin is known as the "feel good" hormone, and we agree that high levels of serotonin can make us feel happy; equally lack of it can make us feel sad. The essential amino acid necessary for the body to create serotonin can only be obtained through diet. Therefore, our serotonin levels naturally decline when we don't eat. This is probably why many of us "comfort eat" when necessary. It is our brain's invitation to produce more serotonin through diet, even though we do not realise it as such at the time.

This new research has additionally found that, rather than just make us feel low if we are lacking in serotonin, more importantly - but presumably if you are susceptible to this kind of reaction only, I wonder? - in certain cases a lack of serotonin will actually make people more aggressive. That's the bit above about "a critical role in regulating emotions such as aggression during social decision-making". Now does that help to explain it a little?

Why this was such a revelation to me, personally, is that my family had "accused" me of becoming not just moody but bordering on aggressive when I once gave up chocolate (not for health reasons I hasten to add, but for personal reasons of my own at that time); it was only ever going to be a temporary abstinence if you must know, because I am indeed a chocoholic and would find it difficult to give up chocolate completely...but that's not the point.

The point is, both my husband and my son independently asked me to start eating chocolate again. For health reasons they said. Theirs, not mine! When I asked them what they meant, they said that I had become "snappy" at the smallest of things, and the awful truth is, I cannot remember that at all.

I started eating chocolate again because they said it was too stressful if I didn't; and they both said I was a "happier" person afterward. Well that's OK because I felt perfectly happy and calm, but for a long time I thought they were just telling me this other stuff as a joke. I decided that they had made a pact to pretend I had acted more aggressively due to my lack of chocolate - but now I guess they were telling the truth!

So the moral of the story here is that Chocolate can have a very beneficial effect, and lack of it can actually be detrimental. But only if you are eating the right sort of chocolate, of course. Too much highly processed, fat and sugar laden chocolate may give you a "temporary high" but it is followed by a low which needs a "fix". It also has other health and weight issues to consider. I am happier now that I have found the perfect dark chocolate: xocai (pronounced show-sigh) which has no added fat or sugar and is actually a Healthy Chocolate ie. it is positively GOOD for you (and it's not just because it tastes nice).

If you want to find out more, or you would like to help regulate your moods naturally and with only good and healthy results, visit the site shown below:

http://www.ChocolateMadePerfect.com

Article Source: http://EzineArticles.com/?expert=Teresa_Steventon

Eating Healthy Chocolate For Inflammation?

2008-07-10T07:02:00.000-07:00

The ancient Mayans were using dark chocolate thousands of years ago for its medicinal purposes. Recent research has confirmed its numerous healthful benefits. This often surprises people because it is usually associated with gaining weight and possible other ill effects.

There are two major differences in healthy and conventional chocolate. One, conventional products are heated, and processed. This not only strips its nutritional value, it adds a host of negative effects. Two, the unprocessed variety provides statistically significant health benefits not found in the other types. The key in providing a healthful benefit is to cold press the raw version without heating it.

A conventional chocolate bar, or candy, has been processed, heated, and stripped of its nutritional value. This does not even take into account all of the additional unhealthy ingredients. It's critical to eat the unprocessed variety to get its full health benefits.

The Anti-inflammatory Power of Polyphenols

Dark chocolate is loaded with polyphenols, which have been found to exert powerful antioxidant and anti-inflammatory behavior. Antioxidant quality is measured by its ORAC rating. ORAC stands for "Oxygen Radical Absorption Capacity." Antioxidants and free radicals have been highly publicized in the media.

Free Radicals are scavenger molecules that are highly reactive. They circulate through the body attempting to become more stable. In the process, they wreak havoc on otherwise healthy cells. For this reason, excessive free radical damage has been linked to cancer, inflammation, and accelerated aging, among other disease processes.

The polyphenols in healthy dark chocolate neutralize free radicals through their antioxidant actions. Research has shown that these antioxidants reduce circulating inflammatory markers. Inflammatory markers are chemicals found in blood serum that are known to cause pain and inflammation.

Supercharged Antioxidants

Let's put the antioxidant/anti-inflammatory power of raw dark chocolate into perspective. The current food pyramid recommends at least 10 servings of fruits and vegetables per day. The ORAC rating for 10 servings equals 5,000.

Based on this recommendation, a person would have to eat over one half gallon of raw leafy vegetables per day to get the recommended amount. One spoonful of raw dark cocoa powder is equal to 25,200 ORAC units. This is equivalent to over 50 servings of fruits and vegetables, or 2.5 gallons of raw leafy vegetables!

With this level of anti-inflammatory potency, it's no wonder that so many people are reporting such dramatic results after starting a regimen.

In summary, raw dark chocolate is an antioxidant/ anti-inflammatory superfood based on scientific research. Its extremely dense levels of antioxidants provide a strong anti-inflammatory action. Therefore, dark cocoa should be included as part of nutritious and healthful diet.

To learn more about how to implement a healthy chocolate regimen, Click Here to visit Dr. Roth's website.

Author: Dr. Randall Roth earned a Bachelor of Science Degree in Human Biology and a Doctor of Chiropractic Degree at Logan College of Chiropractic in Chesterfield, Missouri. He was also a personal trainer prior to becoming a Doctor of Chiropractic. Dr. Roth is passionate about health and nutrition and sharing information with others. He currently lives in Plano, TX with his wife and three children.

Article Source: http://EzineArticles.com/?expert=Randall_Roth

Chocolate Lovers Rejoice - Healthy Reasons to Enjoy the Delicious Treat

2008-07-10T06:51:00.000-07:00

To all the chocolate lovers out there, this could be the best thing you have heard in a long time. According to recent studies, there have been significant health benefits linked to chocolate. Now, before you grab that extra large candy bar out of the vending machine, there are some points that we need to understand. The types of chocolate that are best for health benefits include dark chocolate and cocoa. These types offer the most health promoting benefits, as long as they are consumed along with a healthy diet.

Now, it is important to emphasize here that quality, dark chocolate and cocoa are the kinds of chocolate that contain healthy polyphenols such as flavonoids. These polyphenols act as anti-oxidants in the body, which help, protect against disease. Dark chocolates offer up the best in value for nutritional benefits.

Drinking hot cocoa can be more than a comforting cold weather beverage to help warm us up after a chilly day outside, it can also help your body fight off disease. In addition to the protection cocoa offers, it also contains potassium and magnesium that help to regulate blood pressure. It also contains beta-carotene and vitamin E, folic acid and niacin. All of which are essential for a healthy system.

And if you needed another reason to enjoy your dark chocolate treat, it has also been shown to help with heart health. Of course with anything in life, moderation is key in consuming chocolate and this research does not give you the green light to go out and consume as much chocolate as you can, but it can improve your health when taken along with your healthy diet. But it is nice to have something so enjoyable as chocolate finally make the list of healthy food choices.

Saman Rashid is an experienced writer. She has been writing articles and web copies since 3 years. To contact her, kindly visit http://www.mscopywriters.com

Article Source: http://EzineArticles.com/?expert=Saman_Rashid

Chocoholics Unite

2008-07-10T06:48:00.000-07:00

I am a chocoholic. I am not looking to be saved from my obsession, but to inform as many people as I can about chocolate in the hopes that they too will become chocoholics.

My love affair with chocolate began over 20 years ago and is still going strong. I was eating dark chocolate, and trying to find dark chocolate long before anyone said it was good for you. While I do reap the benefits of eating dark chocolate that has never been nor will it ever be my reason for eating it

My obsession with dark chocolate began when I bought my first box of Belgian chocolates. There is something about the complex flavors of the outside of dark Belgian chocolates along with rich centers that just satisfies my soul. Dark chocolate is like a good glass of wine. It is smooth on the palate, and there are aromas and different flavors as it melts in your mouth.

Once I indulged in those decadent dark chocolates I never looked back. For anyone who has had a box of Belgian chocolates, any brand, knows that those creations have a silky smooth texture and scrumptious centers no matter if the candy is milk, white or dark chocolate. However, milk and white chocolate represents the shallow end of a pool. I made the ultimate sacrifice. I left those wimpy milk and white chocolate confections behind and entered the dark side of chocolate for good.

Switching to dark chocolate was easy. The rich decadent confections melting in my mouth was proof enough that dark chocolate satisfied my chocolate passion better than milk or white chocolate.

Today I am in chocolate heaven. Discount stores, grocery stores and the internet have jumped on the dark chocolate bandwagon. I can buy a stash of dark chocolate anywhere. Even in the small town where I live.

Indulging in my passion would not be worthwhile without chocolate truffles. My truffles are a rich culinary confection of several brands of dark chocolates, chocolate liqueur, Mexican vanilla and spices. My Culinary masterpiece is without a doubt my decadent chocolate torte I make at holidays and selling in my hometown. It is too rich to discuss all the ingredients, but the cake alone has over 1lb. of chocolate.

Indulge in dark chocolate. Become a chocoholic. You will be glad you did.

To Learn more about chocolate recipes visit http://www.squidoo.com/decadentchocolate

Article Source: http://EzineArticles.com/?expert=Judi_Mobley

Food & Drink Paradise - Chocolate Candy Stocks

2008-07-10T06:39:00.000-07:00

Week-end is coming, what about creating your own brand of candy?
Are you interested to know how to make chocolate candy?
Keeping some delicious candy stocks at home?

You are now standing in front of a famous chocolate candy shop in town.
Wondering what should you be getting for your coming birthday party?

Madam, are you looking for a new candy? What about trying a
new chocolate candy?

Chocolate Caramels

Ingredients A
750g sugar
250g butter
250 ml milk
1 tablespoon glucose
250g molasses
125g chocolate

Preparation

a. Put all the ingredients in a saucepan and boil.
b. Stirring all the time till it forms a hard ball when tested in cold water.

Ingredients B

1 teaspoon chocolate extract
1/2 teaspoon lemon extract

Action

a. Add extracts into the A mixture and pour into buttered tins on a buttered slab.
b. When cool, cut into pieces with buttered scissors.

Marshmallow Chocolate Fudge

Ingredients

125g marshmallows (break each into 3 pieces)
500g sugar
250g cream
2 tablespoons butter
1 teaspoon vanilla extract
3 teaspoons grated chocolate or cocoa

Action

a. In a saucepan, boil the sugar, cream, and chocolate.
b. When boiling, add the butter, and boil until when tried in the cold water it forms a soft ball.
c. Remove from fire, add the vanilla extract and the marshmallows.
d. Beat until thick, and pour into a buttered pan.
e. Cut into squares when cool.

Yummy...

Honey Bonbons

Ingredients

5 tablespoons strained honey
5 tablespoons cream
1/4 teaspoon salt
1/2 teaspoon rose extract
Chopped marshmallows
Crystallized cherries (cut in halves)
Candied citron (shredded)

Action

a. In a saucepan, combine the honey and the cream. Cook for 8 minutes.
b. After the mixture begins to boil, stirring all the time.
c. Remove from fire, and when slightly cool, add the salt and the rose extract.
d. Sprinkle marshmallows on buttered tins, and pour the mixture over them.
e. Ornament the top with cherries, and candied citron.

Now you have plenty of chocolate candy stocks at home!

Food & Drink Paradise e-zine is a wonderful gateway to meet all food lovers over the world.

Extraordinary recipes and cooking tips will be given to all my subscribers.

I shall show you how to create wonderful recipes for all occasions, including weddings, birthdays, parties, and many more.

Please feel free to explore my work at http://www.allcookmakeeasy.com

Thank you very much, and I love to see you soon again.

Joan Chang

Article Source: http://EzineArticles.com/?expert=Chang_Joan

Origin of Chocolate

2008-07-08T04:21:00.000-07:00

Cocoa was discovered by the Spaniards at the beginning of XVI century, When Christopher Colombus first got to the Guanja Island off the coast of the modern day Honduras, the local inhabitants of the Island greeted them with cocoa beans as presents.

They then learned that the Indigenous used it to make what they used to call "xocolatl" a strong beverage that the natives took for it capacity to provide vitality, energy and strength. The Mayan used to call it Cacau from the old word "chacahuaa", modern day Mayan call it "chucua".

Cocoa was a general crop in Mexico during the Spanish conquest, they used to grow four types of cocoa in the hotest areas of the country, areas such as Tabasco, Michoacán, Colima, Chiapas and Campeche. The main varieties of Mexican cocoa were Quauhcahuatl, Xochicahuatl y Tlacacahuatl.

Xocoatl... From Native Beverage of the gods to Modern day Chocolate
During the years of the Spanish conquest the drink of the Aztec Indians "Xocoatl" was valued not only for its great taste, but also for its stimulation values.

The Spanish Conquistador Hernan Cortes wrote in one of his letters, describing to the then king Carl V, that with only one single cup of this Indigenous drink a soldier had the energy and the strength to walk all day long.

Then the Mexican aristocrat discovered a way to prepare the chocolate with water and sweetened with wild honey or maple juice, and to add flavor they would add some drops vanilla.

The poor people had a different way to prepare the chocolate, some added corn flour to make it more nutritious. First the beans were toasted and grinded, then water was added before boiling. Some of the preparations were not appreciated as much by the Spaniards

Cocoa was also used as currency in the Indigenous Mexican Empire and many surrounding countries, used not only to acquire things of lower values, but those of greater values such as slaves. And because of the perceived great values of the cocoa, the Spaniards didn't delay its introduction in the European markets, where it quickly became a popular drink among European.

At first Chocolate was the drink of royalties and aristocrats. The Emperor Carl V of Spain received great quantities from Hernan Cortes in 1528, which he first used for its medical powers.

Article Source: http://EzineArticles.com/?expert=Enerio_Baptiste

Chocolate - The One & Healthful Way it Should Be - Pure, Raw and Organic

2008-07-06T04:07:00.000-07:00

As an American favorite food, chocolate has been consumed, and quite voraciously so, for many years. The extremely sweet, rich and melted treat has been savored by those young, old and in between. Yet, the chocolate they've been eating for such a long time isn't really 'true' chocolate. What America loves, craves and knows as chocolate is that of the 'toyed' with variety, meaning that it is not pure and in it's raw form. The chocolate that is sold in grocery checkout lines and candy stores alike is all chock full of sugar and various other additives. But, true chocolate is actually rather bitter.

Chocolate In It's Raw & Organic Form

Specifically, raw chocolate comes from and is only applicable to cocoa seeds that have not been heated or processed to retain all of the nutrients found within them. Organic Chocolate is a bit different - here, chemicals are non-existent through the process of growing and producing the cacao plants. Wait, plants? As in chocolate plants? Well, not quite.

The treat we know so well simply doesn't grown on trees. Actually, scratch that because, it does, in a sense, but it's not known as chocolate right off the bat, at least. Chocolate has to come from something or somewhere, right?

It Comes From Plants, Not Chocolate Factories

Yes, it most certainly does and it's taken off a plant known as the cacao tree in the tiny form of a few cocoa seeds. These seeds are the true and raw forms of chocolate, as they are used to produce the swet treats we are so accustomed to presently.

Cocoa seeds in their own form are extremely similar to authentic dark chocolate. The taste of both is bitter and not at all overly sweet on the palate. It's a much less-refined and natural taste to experience. Yet, with this said, the same fact that you parents told you about when you were younger still stands true - the food that tastes a bit unpleasant or off to what you're used to is without a doubt extremely healthy for you.

All The Healthful Perks With Chocolate That Is True

Chocolate that is either in it's pure or raw form is undoubtedly chock full of healthful promise. Despite the bitter and natural taste, within pure, true chocolate you can find a substantial amount of nutritious items such as a wide-range of minerals, antioxidants, and other many healthful things, which is why actual chocolate is one of the most healthful foods you can eat.

With the chocolate we're used to - that colorfully packaged stuff that can be found in candy shops and grocers alike - what's added in is nothing but poor, unhealthful and rather ill-needed items. Add in the typical amounts of dairy, sugar, and various amounts of chemicals to this treat and what happens is a natural blocking of all those good nutrient-rich and antioxidant qualities that raw, true chocolate possesses. The above additives are nothing but fillers thrown into a mixture with cocoa beans and they're nothing but unnecessary - all they do is make the chocolate you eat become unhealthy.

So, why not opt for some true chocolate that is not what you're accustomed to? It be odd, at first, but with time you'll get used to the taste and you might even see some improvements in your health as well.

Article Source: http://EzineArticles.com/?expert=E.S._Cromwell

Chocolate Sports Balls and Coins

2008-07-01T21:51:00.000-07:00

Chocolate has never been a man's favorite thing. It could be that chocolate has always been in the realm of womanhood, being sweet and soft. The idea of chocolate being attractive to men could be as alien a concept as home decorating. However, men are actually closet chocolate lovers. A poll conducted on 100 men showed that 90% of them liked chocolate.

Manufacturers are now trying to cash in on men and chocolates as not only a novel idea but also a lucrative one. Online, there are chocolate sports balls that come in a wide array of spherical design such as chocolate basketballs, chocolate footballs and even chocolate soccer balls. Men love the idea of incorporating sports into this luscious treat. Online stores have produced hundreds of these and place them in tin boxes or circular tubes perfect for Valentines Day gift for your man.

Gourmet chocolate has also been incorporated into these fun designs with nuts like almonds, cashew and walnuts placed in the center. There are also chocolate balls with toffee and nougat surprises in the middle. Chocolate sports ball are also decorated with coconut shavings and mint pieces. Plain chocolate-covered peanut sports balls also make fun gifts for little boys. They serve as party favors for little boy parties with a sports theme. Some bachelors like to give them away on Halloween for trick or treat.

Jenny, the owner of a candy store and sells chocolates online says orders for customized chocolate sports ball are increasing. On Father's Day, her biggest bestseller was chocolate golf balls that she has fashioned out of white chocolate. She says that orders for these types of chocolate are usually made by women on their men's birthdays or by moms on their son's birthdays.

Another hit in Jenny's online store are chocolate coins which are in great demand, surprisingly, by men. Apparently, they are being used for poker nights and for Las Vegas themed parties. They can come in all denominations and are personalized by stacking them in money tubes or in money bags. Even kids love chocolate coins since they are perfect for board games.

Manufacturers are still trying out ways to entice men to like chocolate. Some advertiser's bank on the fact that in olden time chocolate was considered an aphrodisiac and was aptly called "the food of the gods". Although chocolate shaped into miniature balls are getting the attention of men, manufacturers are still thinking up of ways on how they can turn into this coveted female food into men's favorite food too.

Caitlina Fuller is a freelance writer. Online, there are chocolate sports balls that come in a wide array of spherical design such as chocolate basketballs, chocolate footballs and even chocolate soccer balls. Even kids love chocolate coins since they are perfect for board games.

Article Source: http://EzineArticles.com/?expert=Caitlina_Fuller

A Little Chocolate

2008-07-01T21:50:00.000-07:00

The process of making chocolate starts with gathering the pods from where chocolate comes from. After the pods are taken, cracked open and the insides removed, the remaining pulp has to ferment. This may take some time, probably three to nine days. After it ferments, the pulp is allowed to dry. The drying could take anywhere from three days to a week, depending on the type of seed. After this, comes the process of roasting. Like the drying process, the roasting is dependent on the type of seen, but only takes from thirty minutes to two hours. When it comes to the next step, conching, many manufacturers do it differently. More conching makes the chocolate smoother, but too much conching makes bad chocolate. Most people keep their conching time a secret, but it is usually from three to six days. The last thing before the chocolate is molded and packaged, is the tempering step. Then, the chocolate is shipped out to the stores where we are able to buy them and slowly enjoy them.

Chocolate, in all its popularity, is sure to make money. As long as people have money to buy sweets, they will buy chocolate. 99% of people like chocolate, 9 out of 10 people crave it, and the average American eats 12 lbs per year.

Many people believe chocolate to be their comfort food. One reason for this is that eating chocolate produces chemicals that encourage the body to make other chemicals that produce a mild antidepressant, feel-good effect as well as a sense of well being and euphoria, which makes many women feel like they're in love. Not only does it feel good, but your tastes buds enjoy it's simple pleasure, and it relieves you, even for a moment, from life's stress. A study found that chocolate raises your heart rate and brain activity when it melts in your mouth. It also is quite the aphrodisiac for women. This, obviously, is the reason why most men give their women chocolate as gifts. Also, giving chocolate as a gift indirectly spreads happiness to the person you're giving it to.

Lately, there has been news of the healthful benefits of eating chocolate. They say it may lower blood pressure, regulating insulin levels in diabetes, aiding pregnant women, bone, cardiovascular and dental health, and sleepiness. However, what they sell in the stores usually is not the type of chocolate you're looking for. Healthy Chocolate is chocolate that has not been processed and still retains its antioxidants and also doesn't have any of the added things that "candy" chocolate has. Healthy Chocolate has the full health benefits that the all-natural European cocoa power and the Brazilian Acai berry contain. Regarding Caffeine, the Healthy Chocolate has none, because it was not roasted or heated. Roasting the cocoa beans brings out the caffeine in the chocolate, which accelerates your nervous system.

In a sentence, people love chocolate. Many people spend lots of money on chocolate, but usually the wrong kind. Buying the right chocolate, however, can give good bodily benefits.

Article Source: http://EzineArticles.com/?expert=Santiago_Galvan

Tips For Collecting Chocolate Candy Molds

2008-06-28T00:18:00.000-07:00

Wondering what it takes to collect Antique Chocolate Candy Molds ? Find out here why it can become your next collection passion.
# 1 - Make sure you research what you are buying. You can do this by doing a search on a search engine. Keep in mind that Antique chocolate molds sometimes sell for high dollars. There are many books out on the market today that discuss collections such as Antique Chocolate molds. The best source would be your local library or local book store.
# 2 - Visit Garage Sales, Online Auctions and Estate Sales. You wouldn't believe the wonderful deals you can find. Online you can find wonderful sites such as antiquecandymolds and many more. It is also a great place to research a particular chocolate mold as you can find out so much about them and find out what a fair price is for the one you are looking for.

# 3 - Another very important decision in Collecting Molds is if you plan to actually use them not only for your collection but also to make candy with them. If you do choose to use your mold to make Candy, be the Chocolate mold is in working order. It would be a great disappointment to find that hard to find mold only to find out you cannot make your candy in it due to damage, wear etc. So be sure when purchasing a mold online you ask the seller questions so that you are aware of the condition.

# 4 - Search the internet and local papers for groups such as Chocolate lovers. Groups are not only a great way to meet people, but the ideas that are shared are the best part ! Its a great way to build friendships, share ideas and maybe even start a Antique Chocolate Mold group of your own!

# 5 - Last but not least - ENJOY your collection and what better way than to show off your collection when not in use. Make sure the space you decide on is big enough for your collection as collections can grow rather quickly. I choose to display my molds using plate racks and I place my molds around my kitchen on top of my kitchen cabinets I have a display area and they look great ! Chocolate molds are a great conversation started and my guests always ask about them.

Have fun with your collection. Antique Chocolate Molds are fun, cute and you can create chocolate that your family and friends will enjoy.

Article Source: http://EzineArticles.com/?expert=Gina_Lorket

The Future of Chocolate - Will You Be a Part of It?

2008-06-25T23:32:00.000-07:00

Chocolates future as a dessert choice, a treat or a snack food is assured. Sales can only continue to rise as popularity increases along with the increase in world wide population. As long as people have money to spend on treats, they will buy chocolate. Especially now that Xocai healthy chocolate is being produced around the world and in the UK. In a world where the population is getting unhealthier and more and more overweight then Xocai healthy chocolate is sure to be a popular choice.

But chocolate has another potential future as well. In medicine. The possibilities of using chocolate both as a medicine itself and combined with other medications has come under recent study.

The healthful chemicals in chocolate combined with its ability to induce the body to produce its own beneficial chemicals suggest the possibilities of using xocai chocolate as a medicine. Scientists believe it could be helpful in the treatment of many illnesses.

Many medications taste so bad it is hard to think about having to take them every day or even several times a day. Adding chocolate as a flavor enhancer could result in making some unpalatable medications easier to take. Childrenís medication especially would be easier to administer if it tasted more like chocolate and less like medicine. Also the mood enhancing benefits of chocolate would go a long way toward making patients feel better about their situation. Xocai chocolate is also high in antioxidants and suitable for diabetics so look no further for the next big thing.

Possible applications for using chocolate as a treatment for many diseases are also being studied. Chocolate may be beneficial in the treatment and prevention of dementia, vascular ailments, strokes and other illnesses resulting from the aging process. Treatment of diabetes may also be possible with cocoa.

As scientist and nutritionist continue to study Xocai chocolate, more possibilities come to light.

Article Source: http://EzineArticles.com/?expert=Antony_Gardner

The Real Reasons Women Love Chocolate

2008-06-25T23:31:00.000-07:00

For most women, when they want to eat something to make them feel better, they choose chocolate. Women all over the world think of chocolate as their comfort food. Why do so many women consider it their favorite flavour?

First of all, the chemical phenylethylamine, in chocolate has a good reaction with the human brain. One interaction with the brains chemicals produces a mild antidepressant effect. Nothing major, just a mild feel good reaction. Anadamide is another chemical in chocolate that gives us feelings of calmness, well being and a ìrightness with the world. Neither of these chemicals causes a big change, but both are strong enough to be felt. Xocai chocolate also helps your brain release serotonin which gives you a feeling of pleasure.

Chocolates melting point is just above body temperature. So it melts in your mouth perfectly. This feeling is associated with sensual pleasure. A study found that the melting in your mouth effect results in an increase in the brain activity and an increase in heart rate. These increases are stronger than what a passionate kiss gives you. And they last up to four times longer.

Phenylethylamine has also been shown to bring on the same feelings of happiness and joy as being in love. Chocolate is obviously delicious and now there is an added benefit, Xocai produce fine dark healthy chocolate that is

Shortly before a womans menstrual cycle, blood glucose and serotonin levels drop. Eating Xocai chocolate raises those levels and helps adjust the hormone imbalance. The serotonin that chocolate encourages the brain produce also acts like a sedative.

Article Source: http://EzineArticles.com/?expert=Antony_Gardner

Food & Drink Paradise - Chocolate Paradise

2008-06-19T18:47:00.001-07:00

Chocolate, weddings, birthdays, parties, recipes, cooking tips, food, and drinks. All are here!

Our value of money is getting smaller and smaller nowadays. Ordinary people hardly get a chance to taste all the luxury goodies. Such as attractive chocolate candies, lovely chocolate desserts, classic chocolate ice-cream for private weddings party, birthday party, marriage anniversary party, tea party and so on.

Solution is to create everything by your selves. You have your one and only brand of chocolate candies, the food and drinks carry along with your love, and care. You can have a say about all the ingredients. You can create many lovely gifts according to your own financial budget. Why not?

Try to create something simple in the beginning, and make more and more attractive chocolate goodies for your children and family.

Let's try first, a simple Chocolate Cake!

Are you ready? Let's go...

Ingredients A
250g cold and unsalted butter (in pieces)
150g pure chocolate (in pieces)
440g fine brown sugar
250 ml water
80 ml whisky
1 tablespoon instant coffee

Preparation
a. Lay a 23x23 cm baking pan with baking paper.
b. In a medium steel saucepan, place all the ingredients together.
c. Set the pan on low fire, stir until the butter and chocolate are melted.
d. When done, cool the mixture in a clean bowl.

Ingredients B
25g cocoa powder
1 teaspoon baking powder
250g flour
2 eggs (well beaten)

Action
a. In a bowl, sift all the dry ingredients together, and mix with the eggs.
b. Mix this mixture into A mixture, and put in the prepared baking pan.
c. Bake the cake for 75 minutes in a 160°C oven.
d. When done, let it stand 30 minutes in the baking pan.
e. Sprinkle a little powder sugar, when desired.

Enjoy!

Food & Drink Paradise e-zine is a wonderful gateway to meet all food lovers over the world.

Extraordinary recipes and cooking tips will be given to all my subscribers.

Over this couples of years, I have found many simple, interesting, delicious, excellent recipes, and cooking tips.

I love to share everything I know about food and drinks with you.

Thank you very much, and I love to see you soon again.

Article Source: http://EzineArticles.com/?expert=Chang_Joan

Why Men Give Women Chocolate?

2008-06-19T18:44:00.000-07:00

For generations men have been giving women chocolate to show their affection for them. Chocolate makers love to see Birthdays, Christmas and Valentines Day come around. They know that it's money in their pockets. It's as common a gift as flowers and diamonds when a man wants to apologize or make up for something. But what is it about chocolate that's made it the symbol of love? Is it more than just a modern marketing ploy?

One chemical in chocolate is phenethylamine. It acts like a antidepressant and makes us feel good. Another chemical in chocolate is anadamine. It also contributes to feelings of well being and euphoria. These chemicals encourage the brain to produce serotonin which encourages feelings of well being. These chemicals combine to give women many of the same feelings as being in love. So you can see why men are so keen to give it as a present!

Research shows that the chocolate melting in your mouth causes an increase in your brain activity and in your heart rate. The chocolate increases these even more than hot and heavy kissing does.

This phenethylamine has the same affects as a sexual stimulant. Women who eat chocolate have been found to have more interest in sex. They have higher levels of desire and arousal. They also reported greater satisfaction.

Chocolate makes women feel better, helps relieve stress, helps get them in a romantic mood and results in greater pleasure and satisfaction. Why would any man not want to give chocolate to the woman heís in a relationship with or cares about?

The author has been a healthy chocolate promoter and lifestyle journalist for over five years who's latest project is taking the Xocai healthy chocolate world by storm. A fan of the healthy chocolate and business industry is always on the look out for new and exciting ways to improve your health and Xocai is one of them

Article Source: http://EzineArticles.com/?expert=Antony_Gardner

The Changing World of Xocai Chocolate

2008-06-19T18:42:00.000-07:00

For centuries chocolate was consumed as a drink. Then the English started baking it into pastries and cakes. This was a revolution. A new way for the food of the gods to be enjoyed. You could get a double dose of chocolate by eating a pastry flavored with chocolate and washing it down with a hot chocolate drink. The modern equivalent is healthy chocolate which is unprocessed.

Itís the way of mankind is to constantly search for new and improved ways to do things. Manufacturing and consuming chocolate has been no exception. The largest global producer of a modern chocolate produced using only natural cacoa is Xocai.

Europeans started changing chocolate shortly after it was introduced in the 16th century. They were drinking it hot. Gone were the chilies used for seasoning and sugar had taken their place.

Steam engines were converted for use in grinding the cocoa beans. This allowed chocolate to be manufactured in factories on a large scale basis. New machines were being invented to make the processing of mass quantities even easier. These new methods of production resulted in lower costs. The reduced prices made chocolate available to the common folk instead of just the rich elite.

The cocoa press was invented. This squeezed the cocoa butter out of the sees and made the beverage smoother. The cocoa press also helped reduce the price of chocolate. Dutching was inventing to reduce the acidity and make the beverage tastier.

Today Xocai computers are used in some steps of the processing and packaging. This allows for quality control and production quantities that could not even have been dreamed of a century ago. The result is a fine natural unprocessed healthy dark chocolate.

The author has been a healthy lifestyle journalist for over five years who's latest research is Xocai. A fan of original and new business opportunities, healthy chocolate is taking the USA and Australia by storm. The health benefits of Xocai are proving to be wide ranging.

Article Source: http://EzineArticles.com/?expert=Antony_Gardner

Gourmet Chocolate Gift Basket

2008-06-18T01:17:00.001-07:00

Do you struggle to find a gift for friends, relatives or that special someone? Do you never know what to get people for housewarming parties, anniversaries or birthdays? Did you know that some people judge others based on the gift that they give? One of the best gifts that you can give for any occasion is a gourmet chocolate gift basket. Chocolate has always been a great gift to give, but now a gourmet chocolate gift basket takes all the hassle out of searching for gift wrap and paper. It can also be ordered online so that it can be shipped right after you place the order. No more trips to the post office!

A gourmet chocolate gift basket can cost anywhere between $50-125+ depending on what kind of basket you want. A lesser priced gourmet chocolate gift basket may come with a few pieces of delicious chocolate wrapped up and ready to go for that special person in your life. The higher priced ones come with a bevy of variations of chocolate. Gift baskets should be bought online, since you can see an itemized list of what will be inside of it. If you buy it in a store, everything is already packed in and you may find something in there that wont work. For example, if the person receiving the gourmet chocolate gift basket is allergic to almonds, then you don’t want to give them an almond covered chocolate basket. When ordering online, you can check and make sure this type of thing doesn’t happen. If you find the perfect gift basket but it contains something you can’t give someone, email the website and find out if you can replace that piece with something else better suited for your gift receiver.

Gourmet chocolate gift baskets can also come in holiday and special variations. There are gift baskets for every holiday imaginable, from Christmas to Hanukkah even to Administrative Professionals Day. If you order from certain sites, there is a quick delivery method that can be used if you almost forgot about getting a gift. It could really be a life saver for those of us who sometimes forget dates and birthdays.

As you can see, a gourmet chocolate gift basket can be one of the greatest gifts to give people for any occasion. It doesn’t matter if it’s for a wedding or just because you were thinking of them, a gourmet chocolate gift basket can help show people how you feel.

Article Source: http://EzineArticles.com/?expert=Mikee_Dunn

For Weight Watchers - Eat Chocolate and Still Lose Weight

2008-06-18T00:37:00.000-07:00

First off all, when we talk about eating chocolate, it is important that you don't think "Snickers" or "Hersheys". Processed chocolates can absolutely diminish any good out of the body and it is horrible for you. There are actually other naturally grown alternatives that are healthy for you and available in the market. You just have to make sure you search closely, read labels, etc.

Natural chocolate has extremely high anti-oxidant levels. Anti-oxidants are great for slowing the process of clogging arteries, and reducing cholesterol build up as well. Eating chocolate can, in fact, save your life!

There are tons of different chocolates out there, but one of the most popular ones is known as Xocai. There are also chocolate flavored protein shakes out there. Some would argue that it's not the same thing; however, if you go to a natural herb store, they probably have naturally flavored protein shakes in which you can support your weight-loss regiment with!

You also want to make sure that you research the benefits of eating dietary fibers and proteins to add to your weight loss. By doing this, you will ultimately add to your lifestyle and lose an incredible amount of weight.

The eating chocolate phase in your life can actually keep the blood pressure down, and your heart healthy. It can help you lose weight, and you'll wonder where all the energy came from!

Cocoa itself can help prevent the fat like substances and help the body produce nitric oxides as well. In the end chocolate makes people extremely happy. It has been rumored that chocolate has the ability to relax the mind on a small dose and reduce stress when it is eaten.

As said before, you don't want to sit on the couch and eat chocolate all day then expect to see fat-loss results. You should combine eating of natural healthy chocolate along with reduced calories, reduced carbs, increased healthy proteins, fibers, and great exercise such as anaerobic and cardio activities.

Chocolate has many benefits, and you should definitely jump on board the chocolate bandwagon!

Article Source: http://EzineArticles.com/?expert=Jay_Andrade

For the Love and Thought of Chocolate - Give Chocolate Gifts

2008-06-17T08:55:00.001-07:00

Once you sink your teeth into a piece of chocolate and allow it to rest in your mouth to liquify on the surface of your tongue, almost instantaneously you are sent into a creamy, melted, and all-too-pleasurable state of being. It's truly a remarkable and quite addicting experience. But, have you ever wondered why this ecstasy-type of feeling occurs? If you've been curious as to why this intriguing phenomenon occurs once having ingested a piece of chocolate, you should first know that chocolate is much more than it appears and has more than mere taste and treat benefits.

A Food With A Hidden, Happy Agenda

In fact, chocolate is a food with enough hidden potency to trigger particular areas in your brain that produce and prolong happy thoughts. And this is not to say that chocolate is at all related to that pixie dust in which Peter Pan's, Tinkerbell, uses to lift individuals off the ground. But, what it does imply is that chocolate does indeed have the powerful ability to generate positive emotions in peoples' brains.

Chocolate On The Brain: Neurotransmitters Spur Happiness

So, this feeling of delight that comes from every bite is almost unbelievable, yet it is most certainly explainable, especially from a scientific angle. Within chocolate exists a few essential ingredients that are known for their neuro-activating tendencies and overall mental stimuli statuses - of the active ingredients include both Tryptophan and Phenylethylamine.

Tryptophan triggers the brain to produce more serotonin, a neurotransmitter assigned to assist in the modulation of positive moods and sexualities, among other many other traits. Considerable levels of serotonin can be released into an individual's brain after eating chocolate and the results are heightened feelings of excitement, elation and even ecstasy. With phenylethylamine as a neurotransmitter, after consuming chocolate, feelings of attraction, giddiness and apprehension are all rendered.

Giving Chocolate Gifts and Spreading Positive Feelings

So, with all this upbeat scientific knowledge, I'm sure you're already enjoying a piece of chocolate or two already. And if not, you should be! But, in all seriousness, why would anyone not want to eat chocolate now, especially with knowledge of gaining positive mental outcomes? It's fair to say that eating chocolate is enjoyable, so why not get the most out of it and reap the benefits of being elated while eating it? And also, why not spread the love while you're at it too?

Spread those positive feelings that come with eating chocolate by giving your family, loved ones and friends some chocolate gifts. Once you do, it's certain you and your gift-receivers will be smiling from ear to ear with, of course, chocolate-covered faces.

Article Source: http://EzineArticles.com/?expert=E.S._Cromwell

5 Chocolate Holidays

2008-06-17T08:54:00.000-07:00

Easter: Easter heralds the arrival of the Easter bunny and his delicious bounty of chocolate eggs. Religiously, Easter is celebrated to commemorate the resurrection of Christ on the third day after his crucifixion. The eggs are considered symbolic to the resurrection, where parallels are drawn with the baby chick hatching out of its shell. The egg shell represents the grave he was buried in, and the chick, the form of Christ.

While traditionally hard-boiled chicken eggs were painted and gifted to each other, chocolate has replaced this part of the holiday, and now chocolate eggs are given.

Valentine's Day: Valentine's Day falls on the 14th February of every year to celebrate love between two people. While popular culture focuses on a couple and the love that they share, most people use the day to tell all their loved ones how much they are valued. Chocolates are exchanged to symbolize the love that exists between two people.

A man gives the woman he loves a box of pralines; a child gives her mother chocolate candy, and so on.

Halloween: Trick or treating is an essential part of the celebration on All Hallow's Eve. Children dress up in costumes and knock on their neighbors' doors asking for candy treats. Celebrated on the 31st of October, Halloween was originally a Celtic festival known as Samhain. The Samhain festival was held to mark the end of the harvest season. Samhain held additional significance for the pagans, who believe the distinction between the world of the living and the world of the dead disappeared on that day, making the living world susceptible to the dangers of the other.

Hanukkah: Hanukkah is a Jewish festival held to celebrate the rededication of the Second Temple in Jerusalem by the Maccabees. The festival is held over a period of eight days, and a special candelabrum is lit up with eight candles, marking the significance of the 8 days. Children are gifted chocolate coins on Hanukkah, known as the Hanukkah gelt. The tradition calls for oil and therefore most of the recipes use a great deal of it. Chocolate based delights are made so that they can be fried in oil.

Mexico's Day of the Dead: This festival is celebrated as a remembrance to all the departed members of the family. It is a predominantly Mexican fete, although parallels can be drawn to All Soul's Day. Chocolate and sweets form an important aspect of the festival, where people gift each other skulls made of chocolate or sugar.

Paul Symonds writes about Chocolate and Cioccolata and Chocolate Holidays

Article Source: http://EzineArticles.com/?expert=Paul_Symonds

Chocolate Creme Recipes

2008-06-15T16:45:00.002-07:00

CHOCOLATE CREAMS, No. 1

Beat the whites of two eggs to a stiff froth. Gradually beat into this two cupfuls of confectioners' sugar. If the eggs be large, it may take a little more sugar. Flavor with half a teaspoonful of vanilla, and work well. Now roll into little balls, and drop on a slightly buttered platter. Let the balls stand for an hour or more. Shave five ounces of Walter Baker & Co.'s Premium No. 1Chocolate and put into a small bowl, which place on the fire in a saucepan containing boiling water. When the chocolate is melted, take the saucepan to the table, and drop the creams into the chocolate one at a time, taking them out with a fork and dropping them gently on the buttered dish. It will take half an hour or more to harden the chocolate.

CHOCOLATE CREAMS, No. 2

For these creams you should make a fondant in this way: put into a granite-ware saucepan one cupful of water and two of granulated sugar-or a pound of loaf sugar. Stir until the sugar is nearly melted, then place on the fire and heat slowly, but do not stir the mixture. Watch carefully and note when it begins to boil. When the sugar has been boiling for ten minutes, take up a little of it and drop in ice-water. If it hardens enough to form a soft ball when rolled between the thumb and finger, it is cooked enough. Take the saucepan from the fire instantly, and set in a cool, dry place. When the syrup is so cool that the finger can be held in it comfortably, pour it into a bowl, and stir with a wooden spoon until it becomes thick and white. When it begins to look dry, and a little hard, take out the spoon, and work with the hand until the cream is soft and smooth. Flavor with a few drops of vanilla, and, after shaping, cover with chocolate, as directed in the preceding recipe.

Caution.-Do not stir the syrup while it is cooking, and be careful not to jar or shake the saucepan.

Be sure to remember to go to My Chocolate Heaven, the best blog for chocolate recipes!

Article Source: http://EzineArticles.com/?expert=Abbas_Shareef

Chocolate and Caramel

2008-06-15T16:45:00.001-07:00

CHOCOLATE CARAMELS

Mix together in a granite-ware saucepan half a pint of sugar, half a pint of molasses, half a pint of thick cream, one generous tablespoonful of butter, and four ounces of Walter Baker & Co.'s Premium No. 1 Chocolate. Place on the fire and stir until the mixture boils. Cook until a few drops of it will harden if dropped into ice-water; then pour into well-buttered pans, having the mixture about three-fourths of an inch deep. When nearly cold, mark into squares. It will take almost an hour to boil this in a granite-ware pan, but not half so long if cooked in an iron frying-pan. Stir frequently while boiling. The caramels must be put in a very cold place to harden.

SUGAR CHOCOLATE CARAMELS

Mix two cupfuls of sugar, three-fourths of a cupful of milk or cream, one generous tablespoonful of butter, and three ounces of Walter Baker & Co.'s Premium No. 1Chocolate . Place on the fire and cook, stirring often, until a little of the mixture, when dropped in ice-water, will harden; then stir in one-fourth of a cupful of sugar and one tablespoonful of vanilla, and pour into a well-buttered pan, having the mixture about three-fourths of an inch deep. When nearly cold, mark it off in squares, and put in a cold place to harden. These caramels are sugary and brittle, and can be made in the hottest weather without trouble. If a deep granite-ware saucepan be used for the boiling, it will take nearly an hour to cook the mixture; but if with an iron frying-pan, twenty or thirty minutes will suffice.

Hope you enjoy the delicious chocolate recipe! Don't stop at this, there are many more chocolate recipes you can learn to make at My Chocolate Heaven. My Chocolate Heaven is the best blog for chocolate recipes!

Article Source: http://EzineArticles.com/?expert=Abbas_Shareef

Health Benefits of Chocolate

2008-06-15T16:44:00.001-07:00

There has been a lot of talk lately about the health benefits found in chocolate. New research is coming out talking about its positive effects regarding lowering blood pressure, regulating insulin levels in diabetics, helping pregnant women, dental health, cardiovascular, sleeplessness. The list goes on.

Before you go on a chocolate binge at your local grocery store, keep this in mind. All Chocolate is Not Created Equal!

Most candy bars and chocolate foods commonly found in grocery stores are not what you're looking for. These are typically high in refined (white) sugar, milk fats, and hydrogenated oils-ingredients that replace the truly healthful nutrients found in cocoa. It is basically Junk Food, and should be eaten in moderation.

Healthy Chocolate is totally different than store bought chocolate.

The true healthy chocolate products combine the antioxidant benefits of the finest, all-natural European cocoa powder and the Acai berry (Ah-Sigh-EE) from the Amazon Rain Forest. Healthy Chocolate is the perfect delivery system for the potent antioxidants in dark chocolate. The processed chocolate found in candy is laden with fat, wax, fillers, and sugar (not to mention that processing chocolate actually kills about 75% of its antioxidant capacity). Healthy chocolates contain completely natural, UNPROCESSED chocolate which retains 100% of its antioxidant and nutritional value!

With 10 times the antioxidants of grapes and over 7 times the antioxidants of blueberries, the Brazilian Acai berry (AH-sigh-EE) is considered to have the best nutritional value of any fruit on earth.

Healthy Chocolate vs. "Candy" Chocolate

The following list compares the Healthy chocolate to commercially produced "candy" chocolate products

The top healthy chocolate uses non alkalized, cold processed, premium grade cacao vs Candy Chocolate which generally uses low grade,alkalized and lecithinized cacao.

The top healthy chocolate contains no wax, fillers or added caffeine vs candy chocolate which contains various waxes, fillers and added caffeine.

The top healthy chocolate uses raw cane juice crystals, an unprocessed natural sweetener and crystalline fructose, a low glycemic (Gl 20), all natural sweetener, while still providing an exceptionally sweet taste. Contains natural cocoa butter vs candy chocolate which contains high amounts of refined sugar, the most detrimental ingredient in most chocolate candy. Substitutes milk solids and oils for cocoa butter.

The top healthy chocolate is exceptionally high in antioxidant content - in fact, possesses one of the highest ORAC scores of any product in the marketplace. vs candy chocolate where antioxidant content varies from product to product, but is typically low.

Below is a list of the Top Antioxidant Foods: ORAC Values of top antioxidant foods (per 100 grams) Unprocessed Cocoa powder 26,000, Acai Berry 18,500 Dark Chocolate 13,120, Prunes 5,770, Raisins 2,830, Blueberries 2,400, Blackberries 2,036, Strawberries 1,540, Spinach,Raw 1,260, Broccoli Florets 890, Red Grapes 739, Cherries 670. What is ORAC? ORAC stands for Oxygen Radical Absorbance Capacity. The USDA uses the ORAC scale to measure the antioxidant capacities of different foods.

What is the Acai Berry?

The Acai berry is relatively new to the North American USA market, but it has been consumed by millions in South America for hundreds of years, perhaps for thousands of years. The Acai berry tastes like a vibrant blend of berries and chocolate. Hidden within its royal purple pigment is the magic that makes it nature's perfect energy fruit. The Acai berry is packed full of antioxidants, amino acids and essential fatty acids. The Acai berry is considered nature's number one "superfood". The top healthy chocolate uses unprocessed cacao (cocoa) powder and the Acai Berry in all its products. Because the fermentation, drying, and roasting processes are closely monitored, healthy chocolate delivers the optimum amount of the antioxidants naturally found in the cacao (cocoa).

Do your research and look before you buy. Not all chocolate is healthy, but picking the right chocolate can be good for your health.

Article Source: http://EzineArticles.com/?expert=Jeffrey_Taylor

Choosing the Right Kind of Chocolate is Crucial For Massive Health Benefits

2008-06-12T17:48:00.000-07:00

Chocolate is the new 'Black': Its making waves in all the health circles, as its health benefits appeal to medical and health practitioners with diverse educations and specialties. Laboratory studies reveal its potent anti-oxidant actions, and 'chocolate parties' reveal a great many other positive effects. We've all seen the surveys where many women would prefer chocolate over sex (this does not seem to be the case in European countries, however); add to this the results of an Italian study mentioning that women who eat chocolate have more sex, and the subject gets a little spicy. Spicy enough even to consider adding a healthy dose of chocolate to your life? Need more reasons? Its natural minerals makes your bones more dense, it prevents heart disease, its thought to attract abundance, and its full of mood-boosting and intelligence-boosting neurotransmitter precursors. Healthy, wealthy, wise and happy. So it is as easy and eating all the Hershey's bars you can get a hold of? Well, not quite...

Raw, unroasted chocolate IS A MUST to really reap the health benefits. Little of this fact is given weight in the mass-media's portrayal of chocolate's health benefits. There's a big difference in the chemical composition of un-roasted, naturally-dried chocolate when compared to 99% of the chocolate products available today. Nearly every single bar or drink, even at the large-chain heath food markets, is made from chocolate that's been roasted at high temperatures. 'Organic' does not mean raw; chocolate powder is not raw unless it says its raw. High-end organic hot cocoa drinks are still roasted, and likely processed with alkali to make them dissolve more easily. Why the roasting and processing? Because we've become accustom to chocolate looking and tasting like it has since our childhoods. Working with raw chocolate (called Cacao - note this is different than Cocoa!), like so many things that are really good for you, is best prepared at home using carefully selected ingredients. It's easy to do, and we'll include some recipes at the end. But first back to the question of why raw is better.

First the question of Caffeine. Many folks are sensitive to caffeine's effect on their nervous system. It raises blood pressure, shortens tempers and keeps people awake. And we all know chocolate has caffeine in it, right? But what form is it in? Research done by homeopaths indicates a significant difference on the stimulating effects of chocolate depending on whether it's been heated or not. A drink made with roasted beans evoked excitement of the nervous system that did not occur with unroasted chocolate. Alteration of chemical structures through heat is common, and occurs in the case of chocolate. The roasting process involves heating the beans between 250 and 350 degrees F for 30 minutes to 2 hours. Anecdotal reports of individuals moving from coffee or yerba mate as their morning drink to a cup of hot chocolate report gentle stimulating effects without anxiety, as their other drinks had produced. Even very sensitive people who do not do well with any form of caffeine report positive results with raw chocolate; nothing at all like the effects produced by coffee or caffeinated teas.

Next the question of anti-oxidants. Chocolate has been discovered to have exceptionally high quantities of important polyphenols. A study published in the Journal of Agriculture and Food Chemistry was titled: "Cocoa Has More Phenolic Phytochemicals and Higher Antioxidant Capacity than Teas and Red Wine." It's hard to argue with that. Here again the question of raw arises: One report notes that while roasted chocolate is made up of 5% antioxidants, when raw it contains twice as much at 10%. Another important note is the addition of milk to make milk chocolate. Research has shown that the addition of milk actually cancels-out the positive effects of the natural antioxidants. And milk may be one of the reasons many people seem to be allergic to chocolate, as lactose intolerance is fairly common. Another myth is some individuals break out when ingesting high amounts; reports indicate that raw chocolate does not cause this response, and that it may be the refined fats and sugars present in most chocolate products producing this effect.

Finally, the question of mood-enhancing neurochemicals and precursors. Chocolate contains significant quantities of the essential amino acid tryptophan. Tryptophan intake has recently been collated with neurogenesis, the development of new brain cells, and both long and short term memory. The presence of tryptophan is critical for the production of serotonin, a primary neurotransmitter associated with mood (Prozac works on the principal of enhancing the action of serotonin). Once in the body tryptophan reacts with vitamins B6 and B3 in the presence of magnesium (all present in raw chocolate) to produce serotonin. Enhanced serotonin function assists in diminishing anxiety and stress - ccording to Dr. Gabriel Cousens, serotonin is literally our "stress-defense shield." Tryptophan is heat sensitive and is often deficient in many cooked-food diets, even when animal protein intake is high. In addition to tryptophan (but not heat sensitive) chocolate also contains PEA, the 'love hormone' and Anandamide the 'bliss chemical'.

Convinced? Ready for a little raw rain-forest power? First its critical to find a good source; make sure the chocolate you're buying is raw - it's most often labeled as 'Cacao', the name for the raw chocolate beans and the tree on which they grow. Cacao nibs are small pieces of unprocessed beans that can be eaten straight, or mixed with other healthy snacks like Gogi berries. But the best-loved raw chocolate preparation is the original drink of hot chocolate. Now it won't be hot enough for long enough to convert any chemicals or to cook your preparation, just to make it a warm comforting drink - and of course, heating the water isn't necessary at all (though in recipes calling for Coconut oil, it helps to blend the oil into the drink). So to make a cup, use powdered raw cacao (grinding the nibs or beans in a coffee grinder can work, though you'll find this challenging as the natural oils in the chocolate will heat up and liquefy before the grinding is complete, leaving little crunchy bits). Put one or two tablespoons powdered chocolate, 1 to 2 teaspoons raw dark agave nectar (a low-glycemic index natural sweetner) and 1 to 2 teaspoons of Coconut oil in a blender. Add 8 to 12 ounces almost-boiling water and blend for 10 seconds. That's it! You'll find your personal favorite formula after a few preparations - more or less chocolate, oil, sweetener or water.

There are many, many recipes available online and in books about raw chocolate. Some favorite additions to the drink are Maca (Peruvian Ginseng), essential oils like Vanilla, Peppermint or Orange (just one drop is often enough) or a little powdered cinnamon. Your own raw bars are very easy to make, really just by omitting the water and adjusting the oil and sweetener ratios to make a thick chocolate paste. Add some chopped nuts if you like, press into a casserole dish and put it in the refrigerator long enough to make it firm. Experiment; it's chocolate! You're supposed to have fun. And with raw chocolate, it might be the most fun you can have eating while positively benefiting your health.

Article Source: http://EzineArticles.com/?expert=Michael_South

Chocolate Pudding Day - Celebrate It

2008-06-11T19:02:00.000-07:00

The increasing percentage of people diagnosed with diabetes notwithstanding, people take to chocolate pudding as sunflowers take to sunshine. Describing chocolate pudding as popular with the masses is an under statement. These goodies made of mouth-watering chocolate are a favorite of children and adults alike. Chocolate pudding's popularity is definitely on an upswing, even though several decades have passed since it's creation.

The alluring taste of the product led to chocolate pudding being considered a staple food of teenagers. Adults have not been able to keep their hands off them, though they have strongly voiced their dissent against a grub that has a high sugar quotient. Let's put it that chocolate pudding is a necessary evil for many. They want to get away from it because of the high calorie content; at the same time, they want to savor the strange tingling sensation that spreads to your brain when you take the first delicious spoonful. Really, the stuff temptations are made of!

Chocolate pudding owes it origins to the chocolate custard. Chocolate pudding is a variation of the more traditional chocolate custard. The dish was invented by Meredith, Helenna and Mary. During the early years of chocolate pudding, it was considered a food item suitable for children who have a weak physical disposition. It was so because of the high calories, and therefore energy, quotient contained in chocolate. Later it became an item that found mention in the dessert menu of all self-respecting eateries. General Foods introduced the chocolate pudding mix in 1934 and it became famous as "Jell-O Chocolate Pudding" in 1936.

With health food adapting to the demands of the modern world and its holier-than-thou diet charts doing the round of every health clinic, gulping down dollops of chocolate pudding is no longer a trend that anyone wants to follow or start. People have woken up to the fact that one spoonful of chocolate pudding translates to roughly half-an-hour of exercise. So they try to keep the extra calories away by depriving themselves of one of the most alluring tastes that one can provide to one's taste buds. There are some exceptions of course, like yours truly! We strongly vote in favor of our dear chocolate pudding, no matter how many hours we need to fight it out at the gym to get the redundant calories off our systems!

Celebrate Chocolate Pudding Day on June 26th with a lot of fanfare, as the day definitely is a toast to one of the most popular fast-food items. Trivial it may seem to the purists when they hear of days being named after food-items which to their perception are sold in the back-streets, but they have always been the same. You and I need not be burdened by their learned views. We go out there on Chocolate Pudding Day, have plenty of them and plan when to have them next. Calories and critics can keep up their fret and fume!

Article Source: http://EzineArticles.com/?expert=Dorothy_M_Smith

Is Dark Chocolate Good For Your Health?

2008-06-11T18:58:00.000-07:00

As you hear the name "chocolate" your mouth starts to water! You are drawn to the awesome and stimulating taste of dark chocolate. At the same time you are worried about how eating too much could negatively effect you. But you must know, recent studies have proven that it is high in cocoa can provide potential health benefits. So go ahead and treat yourself to the great taste of chocoalte.

Scientists are starting to prove that some of the myths related to the dangerous effects of eating too much are not true. It is not true that eating too much will rot your healthy teeth. It also does not trigger migraine headaches and does not cause acne or makes it worse.

In fact, researches have proved that it has properties that work against sugar that tends to produce oral bacteria that can cause dental decay. Researchers have found that it is beneficial to you in aloft of ways. It releases endorphins in the brain that acts the same as a pain releiver. It will also will increase your appetite without gaining weight and reduces the risk of heart disease and cancer!

Chocolate rich in cocoa solids are now regarded to have properties that are beneficial to health. Cocoa is an excellent source of Polyphenols. Polyphenols are very good antioxidants that destroy free radicals in the body. Free radicals are dangerous to the human body and can cause some serious diseases like cancer and heart diseases.

Dark chocolates that are rich in flavanol have a large amount of nitric oxide. Nitric oxides are very important to human health. They resist cardiovascular diseases and help in maintaining healthy blood pressure. Also flavonol rich chocolates act similar to low dose aspirin. They promote a healthy blood flow and reduce the risk of heart attack and blood's ability to clot in the arteries and veins.

It also contains essential trace elements and nutrients that are good for you. Chocolate is made from cocoa which is the richest source of magnesium. Magnesium is a necessity for you, as deficiency in magnesium may lead to hypertension, diabetes, heart disease, joint problems and also pre-menstrual tension. It is also rich in iron, calcium, potassium and vitamins A, B1, C, D and E.

Before you grab a chocolate bar, you must know what it is good for your health! When cocoa is processed into chocolate products, it undergoes several processes to reduce its pungent taste. The pungent taste is due to the presence of flavonols. The more it is processed ,more flavonols are lost. Dark chocolate is reported to have highest level of polyphenols. So it is better to choose dark chocolates over milk chocolates.

To learn more about the benefits of dark chocolate, visit the Xocai Healthy Chocolate website.

Steve Catlett is a top internet income earner that works with new marketers from around the world. He is successful in educating others to excel in the internet marketing world.

Article Source: http://EzineArticles.com/?expert=Steve_Catlett

Chocolate and Health

2008-06-11T18:46:00.001-07:00

Dark chocolate is rich in cocoa cholesterol battling antioxidants help fight of factors associated with heart attacks and stroke. Antioxidants that are found in chocolate are called flavonoids. Flavonoids have shown to slow the processing of bad LDL cholesterol into material that clogs arteries. Flavonoids have also shown to make blood platelets less likely to clump and cause clots. These types of antioxidants can also be found in grape juice and green tea.

Dark chocolate which is usually a bit more expensive and not quite as sweet, is the richest in flavonoids because of the way it is processed. It is a more concentrated chocolate than milk chocolate. It contains less sugars and fillers which gives it the stronger chocolate taste and a greater amount of flavonoids. Milk chocolate, which also has added butterfat, contains less flavonoids. Cocoa powder and chocolate syrups are processed in a method that removes most of the flavonoids.

Researches have also found that dark chocolate has helped in the fight against high blood pressure. The same antioxidants that fight heart attack and stroke have also helped people lower their blood pressure. The chocolate that was used had a high amount of unprocessed cocoa as the main ingredient.

The key to good health is a well balanced diet with plenty of exercise. Adding chocolate to your diet will only help in the aid of good health. Results may vary between people, but adding it to your diet can only benefit and help your bodies overall health.

To learn more about the benefits of dark chocolate, visit the Xocai Healthy Chocolate website.

Steve Catlett is a top internet income earner that works with new marketers from around the world. He is successful in educating others to excel in the internet marketing world.

Article Source: http://EzineArticles.com/?expert=Steve_Catlett

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Fabulous Belgian Chocolate Fountains - a Wedding Review

2008-06-11T18:29:00.000-07:00

At a local wedding our breath was taken away by a most delicious chocolate fountain. The fountain was a great talking point and kept both the children and adults more than happy. A real treat for us all! We discovered that the best fountains use Belgian chocolate and not a chocolate and oil mix. That was our first lesson. Like all chocolate, there is expensive and delicious, mid price and just plain awful. You have to ask what chocolate is being used and if oil is added, what type of oil (this is sometimes necessary to keep the chocolate flowing).

Belgian Chocolate Fountains

The Chocolate Fountains provided something a little different at this wedding and if you are in the London and Essex area, we would recommend you include a Belgian Chocolate Fountain in your event. It can be tailored to your needs with different chocolate flavors. It also can be altered to meet dietary requirements and personal preferences.

At What kind of events can Chocolate Fountains be Used?

These exclusive Belgian Chocolate Fountains can be enjoyed at your wedding or other special event for example, christenings, birthdays, corporate events, conferences, trade shows and private functions. The whole of the London and Essex areas can be catered for and companies can provide for a range of parties from 2 to 2000 guests!

Try Dipping Palm Fruits for Extra Zing!

There is a whole range of tasty treats to dip in the Chocolate Fountain but consider our surprise when we saw a Palm made out of Fruits which was a colourful and edible surprise. The Palm Tree of fruits stands 50" (127cm) tall and the trunk is made up of approximately 500 bite size pieces of exotic fresh fruit. The fruit used included melon, pineapple, coconut, kiwi, strawberries and grapes to name a few. For the children at the wedding or for guests with a sweet tooth, the fruit can be replaced with sweets if you prefer such as; marshmallows, creamy vanilla fudge, jelly babies, sweet bananas and many more.

What types of Chocolate was available?

What was not there was more the question. Besides the usual flavours of plain, milk and white chocolate, The Chocolate Fountain suppliers can also provide the following flavours or chocolate; orange, strawberry, lemon and lime, caramel, hazelnut and honey. These additional flavours do not come with an additional cost!

Staff and Hygiene are very important.

All the staff were elegantly dressed and prepared to wear outfits to suit the event, i.e. black tie. The staff add value and style to the wedding at no extra cost and ensure all your guests can feast on the Fountain safely and hygienically. The machines were the best made Chocolate Fountains which had been fully PAT tested and the company held a full Public Liability Insurance. Hygiene and customers health was taken very seriously so all the staff were fully trained in these areas and the Company was registered with the Food Standards Agency.

This was an aspect of Chocolate Fountains that we had never thought of and we made notes of this to ensure that any Fountains we may hire come from a fully compliant company.

Belgian Chocolate Fountains give Weddings that WOW effect

If you are planning your special day, be sure to include a Belgian Chocolate Fountain if you are in the London and Essex area. Make your event unique, colourful, tasty and a real talking point with family, friends and colleagues. Most importantly make sure that their health is protected while they are having fun.

Di Chapman is a support and marketing specialist helping small companies in the UK and France. She won 2 awards for her E-Commerce marketing in the UK and now enjoys life at a slower pace. Great for her love of food but not so good for her figure. She is totally addicted to chocolate and so had to put 'pen to paper' once she had seen a Chocolate Fountain. Di still works helping homeworkers start up their own businesses and become independent.

Article Source: http://EzineArticles.com/?expert=Di_Chapman

Chocolate Recipes

2008-06-10T16:37:00.000-07:00

CHOCOLATE BLANC-MANGE

Put one quart of milk in the double-boiler, and place on the fire. Sprinkle into it one level tablespoonful of sea-moss farina. Cover, and cook until the mixture looks white, stirring frequently.

It will take about twenty minutes. While the milk and farina are cooking, shave two ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it into a small pan with four tablespoonfuls
of sugar and two of boiling water.

Stir over a hot fire until smooth and glossy, then stir into the cooked mixture. Add a saltspoonful of salt and a teaspoonful of vanilla. Strain, and turn into a mould that has been rinsed in cold water.

Set the mould in a cold place, and do not disturb it until the blanc-mange is cold and firm. Serve with sugar and cream.

CHOCOLATE CREAM RENVERSEE

Use one quart of milk, seven eggs, half a pint of sugar, one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, half a teaspoonful of salt.

Put the milk on the fire in the double-boiler. Shave the chocolate, and put it in a small pan with three tablespoonfuls of the sugar and one of boiling water.

Stir over a hot fire until smooth and glossy; then stir into the hot milk, and take the milk from the fire to cool.

Put three tablespoonfuls of sugar into a charlotte-mould that will hold a little more than a quart, and place on the stove. When the sugar melts and begins to smoke, move the mould round and round, to coat it with the burnt sugar, then place on the table.

Beat together the remainder of the sugar, the eggs, and the salt. Add the cold milk and chocolate to the mixture, and after straining into the charlotte-mould, place in a deep pan, with enough tepid water to come nearly to the top of the mould. Bake in a moderate oven until firm in the center.

Test the cream by running a knife through the center. If firm and smooth, it is done. It will take forty or forty-five minutes to cook.

When icy-cold, turn on a flat dish. Serve with whipped cream that has been flavored with sugar and vanilla.

Article Source: http://EzineArticles.com/?expert=Andre_Widodo

Making Chocolate From Molds

2008-06-08T17:05:00.001-07:00

In the late 1800's, chocolate makers already used molds made from metal. This made it possible to shape them either as flat or three dimensional. Plastic soon replaced that as these were expensive to produce making it possible for amateur chocolatiers to make these at home.

When you buy chocolate molds from the craft store, make sure that this is made from strong plastic that has intricate designs so the finished product will come out beautifully after it comes out of the freezer.
Remember that this must never be washed using soap as this can mare the taste of the chocolate. You should simply use hot water and then dry it thoroughly using a dry cloth.

Each time you use the plastic mold, make sure to wipe it clean. Greasing, spraying or dusting is not needed as this will ruin the appearance of the finished candy.

But there is an exception to that rule. If you will be mixing your chocolate with some marshmallows, candy sprinkles, jellies or cooked candies, then you must first grease or spray the chocolate mold with oiling spray. This will make the chocolate easy to remove from the mold and if you are going to make another batch, the good news is that you only have to oil spray it once.

Next thing you need to learn is how to properly put chocolate filling into the plastic sheet. For that, you use a regular teaspoon and fill each cavity with chocolate. Some of the chocolate might spill out but don't worry because you can clean that up later on.

There may be some air bubbles trapped within the chocolate. To release it, tap the filled mold on the counter to settle the chocolate. Another way is to hold the mold horizontally then gently drop it on the counter. You will probably have to do this several times until there all the air bubbles have been removed.

When the chocolate is ready, this is the time that you put this in the freezer. This is because it is the coolest place in the house taking it less time for the chocolate to harden so you can reuse the mold if you are making another batch of chocolates.

You will know when the chocolates are ready by looking at the back side of the mold. If the cavity appears to be graying, this means that the second you turn this over, the chocolate will easily fall off to the tray.

If it doesn't fall off on its own, you can tap it firmly. If this does not work, perhaps it needs a little more cooling time in the freezer so put it back in for a few minutes and then try again.

If you happen to have some leftovers from filling the mold, don't throw it away because you can use it again in the future. Just wait for the chocolate to harden so you can scrape it off and then wrap it in waxed paper.

You don't always need to make chocolate creations from molds even if this is the conventional way of doing it. The other option is to dip it in with other things like cookies or fruits so you have your own chocolate fondue as part of your dessert.

Article Source: http://EzineArticles.com/?expert=Carlos_Montenegro

Gain Wealth, Not Weight, With Chocolate

2008-06-08T17:04:00.000-07:00

What could be better than discovering that there are healthy chocolate companies?

I'm not talking about your ordinary, store bought chocolate. Healthy chocolate is different. While there are hundreds upon hundreds of impressive testimonials, there is no need to rely on them...because science is on our side. Thousands of studies that have already been published as well as new studies coming out almost every week are out there on line and in the news to back healthy chocolate. And there is research being conducted right now that is showing a decrease in blood pressure, cholesterol and weight with healthy chocolate.

While all dark chocolate has some benefits, researchers and physicians are careful to point out that many of those benefits are eliminated by the added fats, fillers, sugars, and waxes. Healthy chocolate has changed everything. The health benefits of raw cacao, Acai berry and blueberry combined into a single great tasting gourmet chocolate quickly becomes the healthiest food you can find. This is a product formulated without the added fat, wax, fillers, caffeine, preservatives and high-sugar content found in other chocolates. The result is real food nutrition instead of a candy.

Healthy chocolate that has a proprietary, patented "cold-press" process which provides a unique advantage in the marketplace. The cold process technique preserves the powerful nutritional elements of the raw cacao without sacrificing the taste, texture or sensory experience of gourmet chocolate. This proprietary process coupled with their proprietary formulation of Acai berry, blueberry and low-glycemic sweeteners, has created a health food in the form of real Belgium gourmet chocolate

People are amazingly receptive to hearing about "Healthy Chocolate". It's as if the combination of the two words has some magical hypnotic pull. It is a "show stopper"!
People become very open and anxious to learn more. And the more they learn, the more excited they become.

Almost everyone knows someone concerned about diabetes, heart health, losing weight, the effects of aging. Healthy chocolate can help!

Healthy chocolate is positioned ahead of the massive growth curve that is expected in the dark chocolate world. The Media is just beginning to discover dark chocolate. Each time a new positive scientific study about the health affects of chocolate is released, the media jump on the story. The attention has just begun and is likely to snowball over the next decade.

Media attention adds credibility to the healthy chocolate industry. Even when others read or hear about antioxidant stories - like the benefits of red wine - it prepares them for healthy chocolate and further validates the need for antioxidants in our diets.

To learn more about working from home, visit Brianne's Healthy Chocolate website.

Brianne Beaty is a successful home based business entrepeneur, speaker, and trainer. Her passions are helping people attain their goals of financial freedom and health. She has a degree in Dance and Communications with an emphasis in Media Management from San Diego State University. Brianne was a professional dancer in San Diego, L.A, and Portland. She also has been a director of fitness for five athletic clubs in the Oregon valley and continues to consult for the health and wellness industries.

Article Source: http://EzineArticles.com/?expert=Brianne_Beaty

Can You Get Healthy and Wealthy From Home With Chocolate?

2008-06-08T17:03:00.002-07:00

Fortune magazine listed Chocolate as one of the top 10 businesses for the next ten years. Multiple occurences are converging to create a tremendous opportunity: baby boomers, an increased focus on health, home business explosion, medical research, media attention and more. Chocolate represents a massive and growing market. It is now a 110 Billion dollar industry. 99% of people say they like chocolate. 90% actually crave chocolate. And 50% of people questioned say they can't live without it. Chocolate is the most craved food on the planet! Healthy Chocolate represents an entirely new product genre. And cookies are North America's favorite snack! American's averaged nearly 50lbs of cookies per person last year! "The manufactured cookies market in the US will reach $6.1 billion in 2010" - Packaged Facts. Healthy & Premium cookies are the fastest growing areas of the market.

Every so often the right idea comes along at the right time and changes the health and wellness industry in a big way. Healthy chocolate is doing exactly that!

Chances are that you have heard something about dark chocolate's health benefits. Chocolate has been showing up in the news and on TV. Why the fascination with chocolate? It is really simple, people want to be healthier and people love their chocolate. This is the perfect combination, like finding out that your favorite "vice" is suddenly not bad for you at all but is actually healthy for you and recommended by doctors!

Entrepreneur Magazine put Chocolate on their list of the Top 10 Business Trends. In 2007 Dark Chocolate sales rose 30%. Many experts expect that number to grow considerably as more and more people learn about the scientific evidence surrounding dark chocolate.
According to Product Scan, a top-rated trend-tracking organization, the top 4 trends for health and wellness products are: Chocolate, Acai Berry, Omega Fatty Acids, Antioxidants. Certain healthy chocolates contain all four of these ingredients.

To learn more about health and chocolate, visit Brianne's Healthy Chocolate website.

Brianne Beaty is a successful home based business entrepreneur, speaker, and trainer. Her passions are helping people attain their goals of financial freedom and health. She has a degree in Dance and Communications with an emphasis in Media Management from San Diego State University. Brianne was a professional dancer in San Diego, L.A, and Portland. She also has been a director of fitness for five athletic clubs in the Oregon valley and continues to consult for the health and wellness industries.

Article Source: http://EzineArticles.com/?expert=Brianne_Beaty

Dark Chocolate Equals Health and Wealth

2008-06-08T17:03:00.001-07:00

Can you imagine anything easier to talk about than chocolate?

Chocolate is craved more than any other food on the planet, 99% of people like it, 9 out of 10 people actually crave it, 50% of Americans say they can't live without it, the average American eats 12 lbs per year...the average Japanese citizen eats 20 lbs per year! Everybody is talking about the health benefits of chocolate...

Tammy Ansaldo of Stillwell, KN is raving about the health benefits. She said, "I have been struggling with elevated blood pressure for two years. My blood pressure typically ran 130/90 which was a cause for concern with my physician. He continued to monitor me during those two years and suggested that we begin antihypertensive medication if we couldn't lower my blood pressure through diet and exercise. Well, I'm happy to report that after only a few weeks of eating a Healthy Chocolate, my blood pressure is now down to 120/80, a perfectly normal range. Healthy chocolate has made a positive change in my cardiovascular health and I'm excited to share these great products with others"!

The University of Utah and Harvard both have studies to back up the health benefits of certain dark chocolate. Many celebrities are supporting healthy chocolate as well: such as Oprah Winfrey, Larry King, and Marie Osmond. Success magazine is also scheduled to have a write up about healthy chocolate companies in August. With all of the doctors and celebrities supporting the health benefits of certain healthy chocolates, there must be something to this craze!

To learn more about working from home, visit Brianne's Healthy Chocolate website.

Brianne Beaty is a successful home based business entrepreneur, speaker, and trainer. Her passions are helping people attain their goals of financial freedom and health. She has a degree in Dance and Communications with an emphasis in Media Management from San Diego State University. Brianne was a professional dancer in San Diego, L.A, and Portland. She also has been a director of fitness for five athletic clubs in the Oregon valley and continues to consult for the health and wellness industry.

Article Source: http://EzineArticles.com/?expert=Brianne_Beaty

Tips For Making Chocolate

2008-06-08T17:02:00.000-07:00

Making chocolate is challenging. To help you along the way, here are some tips you should know.
First, water is the enemy of chocolate so make sure that the two do not come into contact with one another otherwise, your chocolate will become grainy.

If you are using white colored chocolate and want to add coloring to it, never use regular food color or food color paste since this too contains water. You should only use powdered or gel varieties.

When you are adding color to chocolate, add this in small quantities and stir before adding more. This is because putting in might change the color of your chocolate making it too bright. If this happens, this can be remedied by diluting the shade using some more white chocolate.

Apart from powdered or gel varieties of color, you can also use artist brushes to paint designs into your mold. Another option is to use lollipop sticks or even toothpicks so you will have better control in making the finished product.

When you are done using the chocolate mold, never wash this with soap as this removes its stickiness. Just use water and after rinsing, dry this properly to prevent spots from appearing that will also make it difficult to release the chocolate from the mold.

But if it is already difficult to remove, the next time you use the mold, apply a light coating of vegetable oil as this always does the trick.

Should there be some chocolate on the edges of the mold, remove it using a butter knife. Remember this can be reused by simply melting it again and then pouring this to the next batch of whatever you are making.

If your melted chocolate is too thick to paint, add some parafinflakes until you get the right mixture. If you don't have this, you can also use vegetable shortening or cocoa butter.

Chocolate when melted and poured into the mold was immediately be placed inside the freezer for several minutes. To remove it, you simply have to turn this over onto a tray. If it does not come out on its own, you can tap it gently or pour some hot water in the back.

Some people paint the chocolate after it has been taken out of the freezer. To do this, you must hold the mold over you head so you can see it from the right side. If there are any air bubbles, tap the area where they are using your fingers until it pops.

If you happen to make a mistake while painting, don't worry. You should just put the mold back into the freezer so it will be easy to remove when it hardens and you can easily correct it. The rule of thumb when it comes to painting is to finish one color first before moving on to the others.

If you are not good painting all the details, do what many people do and that is to simply use just one solid color.

By following these chocolate making tips, you will be able to make chocolate for any occasion all year round. You can give this away as gifts or serve this as part of your dessert which will make you feel proud knowing that you made this yourself instead of buying this from the store.

Article Source: http://EzineArticles.com/?expert=Carlos_Montenegro

Making Chocolate Using Molds

2008-06-08T17:01:00.000-07:00

These days, you don't have to go to the grocery to buy chocolate. Just like cookies, these can be home made as long as you have the ingredients and the materials. They most important to make chocolate are the molds.

Molds are usually made of plastic and these can be purchased from craft stores. Most of these cost about a dollar up so if you want to make these in different shapes and sizes, you have to buy a bunch.

Now that you have your mold, you should also buy the raw chocolate which is also available from the craft store. This is available in different flavors and colors so you can mix them up later on.

There are two ways to melt chocolate. The first is to cut the chocolate block into small pieces and then put this in a microwave safe bowl before sticking it in the oven. Since it is quite hard to see if all the chocolate has finally melted, we now come to the second option which is to melt it using a double boiler.

A double boiler consists of two pans. The first one has water while a smaller one is placed on top which is where the chocolate will be placed. You then stir the chocolate until melts. Once everything is now in liquid form, you then get your mold and pour the chocolate.

You should tap the bottom to take out air bubbles out of the chocolate otherwise there will be holes later on when they come out of the freezer. If you decide to put in candy sprinkles or marshmallows with your chocolate, it is best to pour them into the boiler.

After ten minutes or so, the chocolate mold inside the freezer is ready to be taken out. A good indicator is to check the bottom of the mold and see if the chocolate is still holding on to the mold.

If it is ready, then it is time to flip it over and tap it gently so it can land on a soft surface like a napkin to prevent it from breaking. Another method is to carefully pour water on the mold. But if it is not, then you should put the mold back into the freezer.

The nice thing about working with chocolate is that if is should crack or break, you can recycle it which prevents wastage. If you make a mistake when you are painting it, don't touch it and wait until it freezes so it is easy to remove and you can start over.

When it is ready, you can serve this as part of your dessert but if you are giving this away as a gift, make sure you find a nice box because it should look presentable to whoever will be receiving it.

Surely the molds you used to make chocolate will be used in the future. To maintain it, you must never wash this with soap as this removes its slickness. You should also carefully dry it after washing because it could cause spots to appear making it also difficult for the chocolate to be released from the mold.

But if your chocolate mold is sticky, perhaps you should coat it first lightly with some vegetable oil before you pour in the melted chocolate.

Making chocolate using molds is fun. You may not get it perfect the first time but as time goes by, you are sure to get better at it.

Article Source: http://EzineArticles.com/?expert=Carlos_Montenegro

Making Chocolate

2008-06-08T17:00:00.001-07:00

Ever wonder how chocolate is made? The short story is that these are made from bitter cacao beans and then molded into chocolate bars. If you were a chocolate company like Hershey's, you would need a lot of them and to give you an idea how it is made, here is a guide in the production process.

The first thing that needs to be done is to harvest the cacao beans. Large companies buy these from farmers or buy the farm and harvest these themselves. They then put these in an oven at a temperature between 120 to 163 degrees Celsius that is about 250 to 325 degrees Fahrenheit for 5 to 35 minutes.

Naturally, you will gradually lower the temperature and stop roasting them when the beans start to crack.

There are two reasons why cacao beans stay in an oven at varying times.

First is to prevent them from burning. Naturally, you will gradually lower the temperature and stop roasting them when the beans start to crack. Naturally, you will gradually lower the temperature and stop roasting them when the beans start to crack.

Second, the cooking time of cacao beans varies depending on the type of bean that is being used.
Since companies produce chocolates in vast quantities, the cacao beans are stored in drums and then rotated over a gas grill. After they are roasted, the beans must be cracked into small bits better known as nibs while those that can't are removed.

The next step is to grind the nibs into a cacao liqueur. For that, you will need a machine to liquefy this and at the same time separate the remaining husks that were not removed after roasting.

You then conch and refine the chocolate so you are able to give the chocolate its distinct taste. This is what makes Hershey's chocolates different than for example M&M which can be achieved by using a powerful wet grinder.

You first have to melt the chocolate and the cocoa butter in the over at about 120 degrees Fahrenheit. You should then mix non fat dry milk powder, sugar, lecithin and a vanilla pod for about an hour. This mixture is then poured into a grinder together with some heat to keep the chocolate in liquid form. This should be refined for at least 10 hours but not more than 36 hours.

When it is ready, you then temper the chocolate so it looks shiny and soft enough to easily melt in your hand.

The second to the last part in making chocolate is to mold this into whatever shape or form that you would like. To produce these in vast quantities, chocolate companies but custom made molds. The chocolate is then poured there and after this is cooled, this is then packaged and ready for delivery to stores.

Some companies even sell these in the form of blocks so people can buy them, melt it and mold this to whatever shape they desire.

Making chocolate is easy as long as you have the equipment and all the ingredients needed. It doesn't matter if this is produced in large volumes or in small quantities because the principle behind it is the same. If you want to learn more about making chocolate, sign up for some classes.

Article Source: http://EzineArticles.com/?expert=Carlos_Montenegro

Tips For Making Homemade Chocolates

2008-06-08T16:57:00.000-07:00

Chocolate is used in a lot of desserts. These include ice cream, soufflés, custards and a host of other dishes. Almost everyone loves it because studies have shown that it is an aphrodisiac. If you are too lazy to go to the store to buy one, why don't you make it yourself by following these tips.

First, you have to get ready all the materials and ingredients you will be using. The two most important happen to be the chocolate and the mold both which can be purchased at the craft store.

Chocolate comes in many flavors. Some examples of these are bitter sweet, milk, dark, semi-sweet, sweet and white. These are often sold in blocks if you don't have the time to convert these from cocoa beans. As for your molds, make sure that these are made from FDA approved food grade plastic.

You will also need sugar as this is a basic ingredient in most chocolates recipes. When you buy this from grocery, make sure that this does not have any trace of flour, salt or other kitchen ingredients.

Another important ingredient is unsalted butter. This is because the kind that contains salt is hard to ascertain and there are instances where it could spoil the taste of your dish. You must never substitute butter with margarine if you don't have any because this will just make the cooking time longer as the water content here is much higher than that of butter.

There are three ways to liquefy chocolate before shaping this to its final form. You can heat this using the microwave, a double boiler or the oven. When making these into candies, it will be a good idea to also use a thermometer so you are able to monitor its temperature.

If you are using a thermometer that has a bulb, make sure that it does not touch the sides of the pan because this could give you the wrong reading.

When the chocolate is ready, this is the time that you put these into the mold. So it doesn't look messy, get some using a teaspoon and pour this into the cartridges. This is also the time you should add in other ingredients like peanuts, marshmallows or candy sprinkles.

If there are air bubbles, remove them by holding the mold a few centimeters from the ground and dropping it on the table. You may have to do this several times to make sure that there is nothing left then you put these in the freezer.

You should check on your chocolate molds after 5 to 10 minutes. The bigger the mold, the longer it takes but you can check if it is ready by looking at the back of the mold. If a graying figure appears on the bottom, this means it is ready to be removed from the mold.

Once they are removed, put this in a plate or in a box if this is going to be given away. As for your molds, wash them in hot water and never with soap because this will remove its stickiness.

It should be dried thoroughly using a dry piece of cloth and stored properly so it looks good as new when you need to use it again.

You won't have any problems making home made chocolates as long as you follow these tips. Who knows, this could open new doors for you like starting your own business.

Article Source: http://EzineArticles.com/?expert=Carlos_Montenegro

Go to School & Learn How to Make Chocolate

2008-06-08T16:44:00.002-07:00

Learning how to make chocolate is not that different from knowing how to bake cookies or cake. There are books that you can read and related material online. But if you want to learn from one of the professionals, you have to go to school and sign up for one of the short courses.

Most of the chocolate courses you will fine cannot be completed in a week. This is because before you get your hands dirty, you have to understand the history and the chemistry before you are taught the various techniques of making them and how to sell them.

You also have to remember that there is a science to making a quality product that people would want to have after they have tasted it for the first time.

For those who want to make their own product instead of just melting blocks, you will need to learn how to outsource beans, creating your flavor profile and then producing these in bulk.

There are also courses on quality control to make sure those who decide to go into the business are able to sustain what they have started.

Another program that is like a master's degree in chocolate making has classes and tours to chocolate factories not only in the US but in Canada, Belgium, France and Italy.

For those who don't have the time to give up their regular jobs, they can learn about making chocolate online.

Schools that offer this make sure the curriculum is offered 24 hours a day, 7 days a week. You can start and stop anytime you want so you are able to remember everything that is taught before moving on to the next module.

After finishing the program, you can use your knowledge to start your own business or look for work within the backing, catering, confectionery or food service industry.

This isn't bad even if you have never taken baking classes before because the learning process takes you from basic skills to more advance work. Some of these schools also offer internship programs so you can practice what you have learned under the direction of a master chocolatier.

But nothing compares to education right there inside the kitchen. You just need to make the time and if you can't make it to classes on weekdays, see if there are those being offered on weekends.

The cost of tuition in chocolate making schools varies depending on the type of program and also if this is done in the kitchen or at home. For those who decide to learn in the kitchen, they don't have to worry because all the materials they need will already be provided. For those at home, they have to buy these from the craft store and make do with what they have.

Learning how to make chocolate with the help of trained professionals is much better than trying to perfect how it is done through trial and error. After all, it is an exact science when it comes to mixing the ingredients and a little bit of marketing if you are planning to sell this product in the market. Once you get the hang of things, you can try some experiments to make concoctions of your own. After all, chocolates do not always come in boxes.

Article Source: http://EzineArticles.com/?expert=Carlos_Montenegro

How Do Large Companies Make Chocolate

2008-06-08T16:44:00.001-07:00

How do large companies make chocolate? For one, they need capital to be able to buy the equipment they need and also the ingredients.

Given that there are not that many places in the US to harvest cocoa beans, these companies go to South America, the Ivory Coast and as far away as Ghana because deep in their jungles likes the cacao tree.

These trees grow a melon like fruit that is harvested by hand and inside, there are 20 to 40 seeds which are the cocoa beans.

Once the cocoa beans are removed, they are placed in large heaps or piles in a process known as fermentation. This usually takes a week giving the shells time to harden, the beans darken and the cocoa flavor develop. Afterwards, these are then transported to the chocolate factory.

Since companies that import cocoa beans order these in vast quantities, it is more practical to transport these back to the US by ship than by air. Once they reach the dock, it is then transferred to rail road cars on the way to the factory so they can be cleaned and stored.

Chocolates as we know taste different and this is depends on the country of origin of the beans. The first step in converting these into chocolate is to roast these in large revolving roasters at high temperatures.

Next, a special hulling machine dries it so the shell of the bean is removed and its content known as the "nib" is the one that is actually used in making chocolate.

The next step is to turn the "nibs" into its liquid form. This process is known as milling and to give you that added taste, other ingredients are added and these include chocolate liquor, cocoa butter, sugar and milk.

Chocolate liquor is a combination of milk and sugar. The end product of this coarse brown powder called a chocolate crumb. As for milk, this is taken from the farm where it is tested, pasteurized and mixed with sugar until it turns into a thick, taffy like material.

You then throw in cocoa butter to bring out the rich taste and creamy texture of the chocolate. Another machine known as steel rollers grind and refine the mixture to make it smoother.

After all that, the mixture becomes a thick liquid often referred to as chocolate paste. Since there still may be some gritty particles, it is placed inside another machine called the conche for 24 to 72 hours.

When the paste has been smoothened, this is the time that the liquid chocolate is poured into the mold. The process is very fast inside a factory as some produce about a thousand of these a minute that is something that can never be done manually. If the chocolate comes in many varies, this is also the time that almonds and peanuts are added.

In the machine, air bubbles are removed so the chocolate is able to settle evenly. They then make their way through a cooling tunnel so the liquid chocolate is turned into a solid candy bar.

The last step is obviously to wrap this up, put these in boxes and then deliver it to stores. Customers then buy these off the shelf and then enjoy its yummy taste without ever thinking for one moment how do large companies make chocolate.

Article Source: http://EzineArticles.com/?expert=Carlos_Montenegro

Giving Chocolate Covered Gifts to Those Who Crave Them - Chocoholics

2008-06-07T20:12:00.000-07:00

Chocolate lovers are truly their own sweetened breed, a group of individuals with a strong and rather religious following that will go to any length to get their chocolate fix. To them, satisfying their sweet tooth is no joke, it's a serious matter - one worth eating, one worth savoring. And the only sweet treat to put smiles on their sweet teeth is none other than - would you guess it? - chocolate.

And whether you consider it scary or you're willing to embrace it, these consumers of mass amounts of chocolate are literally positioned everywhere around the globe. And whether they're public about their coco addictions or are a bit shy to reveal their ties with eating sizable amounts chocolate, they are who they are; as connoisseurs, appreciators, aficionados and so forth. As such, and since these individuals are clearly all about all things chocolate, it would be appropriate to dub them as "Chocoholics."

Who Enjoys Chocolate Treats a Few Times a Day?

Chocoholics do, of course! And what they absolutely never need is a counter-top jar, work-desk drawer or car compartment devoid of any form of a chocolate treat. What they need is a constant supply of chocolate, no matter what type, size or shape. See, what you need to understand is that having no chocolate as a chocoholic is like a standard person going through life without a beating heart. These chocolate-loving individuals live for the taste and feel that chocolate brings them. And for some, I wouldn't doubt the possibility of chocolate being within them permanently, streaming through their veins like blood.

Needless to say, it's clear that chocolate is everything to these passionate chocoholics. And it's not as if it's a negative quality to have. Rather, it's something that makes them simply who they are - chocolate-craving and coco-needing people.

Let The Chocoholics Be - They're Too Sweet To Cause Harm

And why not let these people stay that way, with all their good-natured, sweet-toothed dispositions? By eating chocolate like there's no tomorrow they're not hurting anyone in the process. Eating chocolate treat after chocolate treat, if anything, could make them a bit jittery from the surplus of sugary goodness racing through their bodies. But, that's O.K.; it's just merely them being nostalgic and feeling like a kid again. And if that's the only bad thing occurring, I don't see why these chocoholics should cease their coco love affairs or stop their chocolate-induced smiling.

Feeding The Coco Addiction Through Chocolate Covered Gifts

Feed the addiction and give that one chocoholic or two or more that you know the gift of chocolate. Not only will you be placed on their good side -not saying you aren't there already- but you will also, hopefully, be able to reap the benefits of the coco gift itself. And, as I'm sure you know, there is nothing like sharing the creamy sweetness that is chocolate with a good friend or two.

So, go ahead and give the gift worth giving to a chocoholic. A sweet gesture such as a basket full of chocolate covered gifts is one that will certainly sit well in both the hearts and stomachs of any chocoholic.

Article Source: http://EzineArticles.com/?expert=E.S._Cromwell

We Chocolate Lovers Can Now Say "I Told You So"

2008-06-07T20:10:00.000-07:00

Oh, we chocolate lovers are loyal creatures! We have to be. Without our chocolate to solve our crisis, where would we be? To be honest, most of us chocoholics will admit, under pressure, that we could live without chocolate... we just don't want to.

But, most of us don't truly know its origin nor do we know what the actual benefits are. We just accept that if it tastes this good and makes us feel better... so be it... we eat it!

So, just for your information, you will now learn how chocolate came to be and why it truly can be good for us.

Chocolate is born of Cocoa Beans and mostly produced in West Africa. It was Cacao originally, but became Cocoa as a result of misspelling. The use of cocoa beans as a form of chocolate originated 1000 BC. Progress to the perfection we now enjoy has been years in the making.

Chocolate has always been quite valuable and treasured. Although the form and production has changed over the years, it has reached a level of a 20 billion dollar a year product. And guess which country is the largest consumer? If you guessed America, than you are absolutely correct!

Many of us are closet chocolate lovers. We eat it when we are happy, when we are sad, when we are bored, when we are over-worked, when we are worried, when we feel carefree, etc. You get the point. We know of course that it will definitely put on the weight but new studies are coming out that supports our longtime theory... Chocolate can cure almost anything!

* Chocolate is a wonderful energy source and yet has very little caffeine.

* One chemical in chocolate helps boost low blood-sugar levels. Another chemical actually helps to control blood sugar.

* Chocolate contains a neurotransmitter, serotonin, that acts as an anti-depressant.

* Researchers at the Eastman Dental Center in Rochester, New York, have concluded that milk chocolate is one of the snack foods that is least likely to contribute to tooth decay.

* Chocolate contains up to four times the anti-oxidants found in tea.

* The Antioxidants, resulting from the Flavonoids in the cocoa plants, help the body resist cell damage.

Flavonoids also:

* Are thought to help reduce platelet activation

* May affect the relaxation capabilities of blood vessels

* May positively affect the balance of certain hormone-like compounds called eicosanoids, which arethought

to play a role in cardiovascular health.

Okay, seriously, the old saying: "Too much of a good thing can be bad," is true here as well. Most of the healthy facts of chocolate are based on certain types of dark chocolate. Research is showing positive benefits from occasional consumption. However, for the purpose of this article, the research does show that CHOCOLATE is the cure we all knew it was!

To those of us who love our chocolate, keep the research coming! We like science to confirm our absolute belief in our beloved chocolate!

Disclaimer: This article is meant for humor and in no way supports the over-consumption of chocolate. As for any change in diet, you and your doctor should make all of your health decisions.

Chris Lowrey
Article Source: http://EzineArticles.com/?expert=Chris_Lowrey