Holiday Party: Chocolate + Peppermint Treats

When it comes winter holidays, there’s just something about rich, yummy chocolate that makes a celebration feel extra-festive! Hot chocolate, peppermint bark (a personal fav!), chocolate candy cane cocktails, elegant chocolate fountains, peppermint ice cream cakes with chocolate cookie crust… the list goes on!

An entire Chocolate & Peppermint-inspired theme is actually a great way to add a fun twist to any holiday party. Whether you’re hosting an ornament exchange, a traditional family dinner, or a holiday cocktail party, this sweet duo is always a crowd pleaser – and very holiday-appropriate! There are so many great ways to get creative with this theme – from the party décor to the food! Here are a few ideas to get you started:

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SWEETS & TREATS:

1. Dove Peppermint Bark Promises
These yummy, silky-smooth chocolates have a subtle peppermint crunch, and they’re only available during the holidays, so they make for an extra-special treat for guests that they can’t get just anytime of the year!

The packaging is also really fun – it has a contemporary look on the outside featuring a modern red & green circles motif, and the inside of each wrapper holds a holiday-inspired message! These are perfect for setting out in bowls during the party, and they also make a great take-home favor idea for a Peppermint & Chocolate party theme. Package them in small red favor boxes wrapped up gift-style with a white bow and a mini candy cane on top!

For an alternate serving idea, Dove Peppermint Bark Promises look great unwrapped and lined up in modern rows on pretty trays lined with decorative red & white striped paper. The square shapes and classic two-tone peppermint bark look of each chocolate makes for a very stylish & chic addition to the dessert buffet.

2. Peppermint & Hot Fudge Ice Cream Cake
This is a holiday favorite that we make every year! It features a buttery chocolate cookie crust & peppermint ice cream topped with gooey hot fudge, whipped cream, and peppermint candy sprinkles. Amazing! Click here for the full recipe.

3. Chocolate Dipped Candy Canes Sticks
This is an easy DIY treat that works well with all kinds of chocolate: milk, dark, white, and peppermint. Just melt the chocolate in a small bowl or coffee mug and dip old-fashioned peppermint candy cane sticks in the chocolate, covering about half of the stick. While the chocolate is still wet, sprinkle it with crushed candy cans, chocolate sprinkles, or white nonpareils and let dry.

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SIGNATURE COCKTAILS:

Warm up or cool off with these fun signature Cocktail Ideas that coordinate perfect with this theme: Peppermint Patty “Hot Toddies” and Frosty Candy Cane Martinis.

Peppermint Patty Hot Toddy
Ingredients:
1 oz. peppermint schnapps
½ oz. créme de cacao
1 tsp. créme de menthe
5 to 8 oz. hot chocolate
whipped cream
shaved chocolate

Directions:
Pour liqueurs into a glass mug, fill with hot chocolate and top with a generous helping of whipped cream. Garnish with chocolate shavings.

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Chocolate Covered Candy Cane Martini
Ingredients:
2 oz. vodka
1 oz. chocolate liqueur
1 oz. peppermint schnapps
1 oz. cream

Directions:
Add ingredients to an ice-filled cocktail shaker and shake well. Serve in a chilled martini glass rimmed with crushed candy canes, and hang a mini candy cane on the rim to garnish.

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DECORATIONS:

• Wrap red ribbon diagonally around white cylinder vases to give them a peppermint candy-cane look. Fill the vases with tight bunches of red and white flowers.

• Wrap white pillar candles with a ring of candy cane sticks, using hot glue to attach the candy sticks all the way around the candle. For the finishing touch, embellish with a band of red satin ribbon. (This concept also works great for round chocolate cakes, substituting frosting as the “adhesive” of course!)

• To add a sweet twist to place settings, embellish chocolate-brown napkins with red & white satin ribbon and a candy cane “topper”.

• Make a chocolate candy-cane garland by gluing a long row of candy canes to a 1.5” band of chocolate-brown satin ribbon. Glue the top “hook” portion of the candy canes to the ribbon, and face each set of 2 candy canes inward towards each other so that their form heart shapes all the way down the banner.

Spare a Turkey this Thanksgiving

…and eat a Tofurky.

This will be my last product review since MoFo is winding down. And, I am going to end it on a pretty darn glutinous note.

Turtle Island Foods contacted me to see if I would do a shout out to all of you Thanksgiving celebrating (and gluten eatin’) peeps about their Tofurky Feast.

I will be the first to admit that giving up vital wheat gluten was one of the hardest parts of my going gluten free. Seriously, I LOVED that stuff. So, when they contacted me about trying this roast of yum, I thought, “sure… I’ll let my family eat/review it, and I’ll just look at it, smell it, and try not to touch it”. :)

Before I was diagnosed with celiac disease, Tofurky of all sorts would make appearances in my fridge. And, although I preferred homemade seitan at the time, I had a special place in my heart for this stuff. Maybe it’s the novelty. Or maybe it’s the fond memories of my sister and I over 15 years ago (both vegetarian at the time) being the only one’s at our family Thanksgiving dinner to put those thick slices of “holiday flavored meat substitute” on our fine china at mealtime. Or, maybe, just maybe, I actually loved the stuff. I was never one for meat analogues, but man, something about a Tofurky roast really hits me in a soft spot.

So my family and I picked one up when we were perusing the frozen section of Whole Foods this past weekend. The box was fairly large (the roast is now 20% bigger!) , and included Wild Rice & Whole Wheat Bread stuffing, Savory Giblet Gravy, a super moist Organic Chocolate Cake from Amy’s, and a (pair of?) Tofurky Jerky Wishstix.

Not bad for someone who’s looking to have a traditional style Thanksgiving meal, veganized, and quickly to boot. The roast was done in less than an hour, and the cake just needed to thaw. That’s it! Yet another benefit of eatin’ vegan this holiday season.

Of course, my son and daughter went crazy for this feast. My son was begging to eat some of the roast before it even had thawed. He remembers the glory of Tofurky, oh yes he does. My daughter, who is just under 2 years old, had never had such a treat in her life. And, although she happily gobbled it up, she was much more pleased with the slice of Amy’s cake that I offered her.

The cake, by the way, looked super duper moist and delicious…and if you know me, I am not one to praise prepackaged baked goods very highly. So, I would consider it a “win”.

The verdict: yeah, they loved it. I think the cake made my son extra happy. He complains that I don’t make cake often enough, and he’s probably right. My husband, well, he would have eaten the whole darned feast right away if I would have let him- but I had to take photos.

I did have to make extra gravy… because I used the gravy that was included in the feast to roast the Tofurky. Plus, we are a family of gravy lovers… so more was in order, anyways. And, of course, it is certainly no feast in my eyes without some delicious mashed potatoes and a few veggies to go along.

My only complaint was that I couldn’t eat any of it. :(

But, I’m sure am happy that my family enjoyed it.

This is certainly a great option if you’re craving a traditional style roast, and you can tolerate an entire plateful of gluten. The roast looked better than what I last remembered, too. If you happen to go out and try one this holiday season, let me know what you think! I know I will certainly be jealous… :)

Chocolate Covered Potato Chips

So, I was running behind today with my VeganMoFo post and was trying to find something superquick to make up for it. As I wandered into my kitchen, I immediately spotted two of my favorite foods: potato chips and chocolate chips. I considered today’s post done!

I know this isn’t exactly a recipe… at all. It’s much more of an assemblage. But, chocolate covered potato chips are BIG where I come from (holla, Midwest!), so any of you unfamiliar to this insanely unhealthy flavor explosion: this post is for you. ♥

Plus, it’s almost Thanksgiving, ya know?! That’s right…add some mashed potatoes and gravy and we would have ourselves a three-course dinner, folks. :)

What can I say? I’m a simple kinda gal.

Chocolate Covered Potato Chips ~ Vegan & Gluten Free

makes 30 individual chips

Ingredients:

• 30 uniform and unbroken salted potato chips (use your favorite here- I used Lay’s original)
• 1 bag (12 oz) vegan chocolate chips

Directions:

Sort through your potato chips and make sure they are all in pristine condition. No cracks, brakes, bumps, folds, etc. Set aside so that you can easily get to them once your chocolate has melted.

Over medium-low heat using a double boiler, melt chocolate chips until smooth.

Dip one potato chip at a time into the meted chocolate, using a small spoon to help glide the chocolate over the entire chip. It takes a bit of finesse and a little patience to thoroughly cover the chip. You definitely won’t be able to dip it straight in and then pull it out perfectly covered in chocolate (wouldn’t that be awesome?). No, you’ll basically have to more or less smear it on the potato chip.

Place chocolate covered potato chip onto wax paper. Repeat with all chips until thoroughly covered. Add some colorful sprinkles, if desired.

Let chocolate harden and then serve.

The chips almost lose a bit of their “crunch” when dipped in chocolate, but they are still little bites of super salty chocolatey awesomeness. So really, it’s worth the compromise. I hear wavy chips work better for this, but I never have those kind on hand. I may be simple, but I’m still quite picky.

Dark Chocolate Is Healthy Chocolate

Dark Chocolate Lowers Blood Pressure

Dark chocolate -- not white chocolate -- lowers high blood pressure, say Dirk Taubert, MD, PhD, and colleagues at the University of Cologne, Germany. Their report appears in the Aug. 27 issue of The Journal of the American Medical Association.

But that's no license to go on a chocolate binge. Eating more dark chocolate can help lower blood pressure -- if you've reached a certain age and have mild high blood pressure, say the researchers. But you have to balance the extra calories by eating less of other things.

Antioxidants in Dark Chocolate

Dark chocolate -- but not milk chocolate or dark chocolate eaten with milk -- is a potent antioxidant, report Mauro Serafini, PhD, of Italy's National Institute for Food and Nutrition Research in Rome, and colleagues. Their report appears in the Aug. 28 issue of Nature. Antioxidants gobble up free radicals, destructive molecules that are implicated in heart disease and other ailments.

"Our findings indicate that milk may interfere with the absorption of antioxidants from chocolate ... and may therefore negate the potential health benefits that can be derived from eating moderate amounts of dark chocolate."

Translation: Say "Dark, please," when ordering at the chocolate counter. Don't even think of washing it down with milk. And if health is your excuse for eating chocolate, remember the word "moderate" as you nibble.

The Studies

Taubert's team signed up six men and seven women aged 55-64. All had just been diagnosed with mild high blood pressure -- on average, systolic blood pressure (the top number) of 153 and diastolic blood pressure (the bottom number) of 84.

Every day for two weeks, they ate a 100-gram candy bar and were asked to balance its 480 calories by not eating other foods similar in nutrients and calories. Half the patients got dark chocolate and half got white chocolate.

Those who ate dark chocolate had a significant drop in blood pressure (by an average of 5 points for systolic and an average of 2 points for diastolic blood pressure). Those who ate white chocolate did not.

In the second study, Serafini's team signed up seven healthy women and five healthy men aged 25-35. On different days they each ate 100 grams of dark chocolate by itself, 100 grams of dark chocolate with a small glass of whole milk, or 200 grams of milk chocolate.

An hour later, those who ate dark chocolate alone had the most total antioxidants in their blood. And they had higher levels of epicatechin, a particularly healthy compound found in chocolate. The milk chocolate eaters had the lowest epicatechin levels of all.

Health Benefits of Chocolate

Why is Dark Chocolate Healthy?:

Chocolate is made from plants, which means it contains many of the health benefits of dark vegetables. These benefits are from flavonoids, which act as antioxidants. Antioxidants protect the body from aging caused by free radicals, which can cause damage that leads to heart disease. Dark chocolate contains a large number of antioxidants (nearly 8 times the number found in strawberries). Flavonoids also help relax blood pressure through the production of nitric oxide, and balance certain hormones in the body.

Note: Stay up-to-date on longevity and anti-aging with my weekly newsletter.

Heart Health Benefits of Dark Chocolate:

Dark chocolate is good for your heart. A small bar of it everyday can help keep your heart and cardiovascular system running well. Two heart health benefits of dark chocolate are:

• Lower Blood Pressure: Studies have shown that consuming a small bar of dark chocolate everyday can reduce blood pressure in individuals with high blood pressure.
• Lower Cholesterol: Dark chocolate has also been shown to reduce LDL cholesterol (the bad cholesterol) by up to 10 percent.

Other Benefits of Dark Chocolate:

Chocolate also holds benefits apart from protecting your heart:

• it tastes good
• it stimulates endorphin production, which gives a feeling of pleasure
• it contains serotonin, which acts as an anti-depressant
• it contains theobromine, caffeine and other substances which are stimulants

Doesn't Chocolate Have a lot of Fat?:

Here is some more good news -- some of the fats in chocolate do not impact your cholesterol. The fats in chocolate are 1/3 oleic acid, 1/3 stearic acid and 1/3 palmitic acid:

• Oleic Acid is a healthy monounsaturated fat that is also found in olive oil.
• Stearic Acid is a saturated fat but one which research is shows has a neutral effect on cholesterol.
• Palmitic Acid is also a saturated fat, one which raises cholesterol and heart disease risk.

That means only 1/3 of the fat in dark chocolate is bad for you.

Chocolate Tip 1 - Balance the Calories:

This information doesn't mean that you should eat a pound of chocolate a day. Chocolate is still a high-calorie, high-fat food. Most of the studies done used no more than 100 grams, or about 3.5 ounces, of dark chocolate a day to get the benefits.

One bar of dark chocolate has around 400 calories. If you eat half a bar of chocolate a day, you must balance those 200 calories by eating less of something else. Cut out other sweets or snacks and replace them with chocolate to keep your total calories the same.

Chocolate Tip 2 - Taste the Chocolate:

Chocolate is a complex food with over 300 compounds and chemicals in each bite. To really enjoy and appreciate chocolate, take the time to taste it. Professional chocolate tasters have developed a system for tasting chocolate that include assessing the appearance, smell, feel and taste of each piece.

Chocolate Tip 3 - Go for Dark Chocolate:

Dark chocolate has far more antioxidants than milk or white chocolate. These other two chocolates cannot make any health claims. Dark chocolate has 65 percent or higher cocoa content.

Chocolate Tip 4 - Skip the Nougat:

You should look for pure dark chocolate or dark chocolate with nuts, orange peel or other flavorings. Avoid anything with caramel, nougat or other fillings. These fillings are just adding sugar and fat which erase many of the benefits you get from eating the chocolate.

Chocolate Tip 5 - Avoid Milk:

It may taste good but some research shows that washing your chocolate down with a glass of milk could prevent the antioxidants being absorbed or used by your body.

Starbucks: Dark Chocolate with Via

Starbucks: Dark Chocolate with Via

So I told you: I had something decidedly non-anonymous planned. I bought this bar in the Starbucks in Bronxville, NY, because I needed to go online and I thought I had to buy something to get a wireless code. Not so -- apparently you can get free wireless in all Starbucks locations now. But anyway, I ended up with this bar and apparently they had just been released. This has been my first introduction to Via coffee, Starbucks's new instant coffee product.

Starbucks: Dark Chocolate with Via
Cocoa content: Unlisted (my guess: 75%)
Notable ingredients: instant microground coffee
Origin: n/a

This is a tiny bar, 1.2 oz., which I guess is the size of most of those little chocolate bars they have up at the counter. "Via" and "Readybrew" are imprinted on the bar -- it's cute. It baffles me that Starbucks has such stale, dried-out pastries because they actually have really smart chocolate partnership: they sell TCHO and Santander bars in the stores. I think the chocolate for this Via bar was made by Santander, which is a really good foreign chocolate maker.

It tasted ok -- I'm generally not a big fan of coffee flavored things, but I have found that I enjoy a coffee flavor if its with a sweeter, lighter chocolate. This chocolate is actually quite dark and suffers from being a little acidic. The coffee is thankfully not grainy, and also not too strong. I guess it would be nice to enjoy with a cup of coffee.

I will probably not eat this again, but it wasn't bad. B.

Crab Ravioli on the Shores of Jimbaran

The beauty of Jimbaran beach, gentle waves and the cradle of the sea breeze will accompany you to enjoy the delicious meal here. There is a fresh Mediterranean salad, the juicy lamb kebabs until Fish and Chips are crispy. Molten Chocolate Fondant became tongue penyelus exceptional cuisine at the end of the meal. Difficult to forget!

Beautiful beach, tranquil and romantic ambiance, fresh cocktail plus delicious food. That is the target when looking for a relaxed lunch location in the Jimbaran area. PJ’s name is at the Four Seasons Resort Jimbaran is little known.

Famous healthy Mediterranean cuisine became one of the excellent PJ’s. As an opener, PJ’s mezze and PJ’s Snacks became my choice. Deliberately different appetizers and a lot of us choose to be able to linger to enjoy the beauty of Jimbaran beach.

One large white plate with a few small bowls are presented. Tiny bowls containing hummus chickpeas, Eggplant caviar, goat cheese with a sprinkling of dried chilli, spice tabouleh, black olive and green. Pitta bread is still warm tiny steaming become complementary.

PJ’s Snacks is more of a sample of the all savory snacks. There is a lobster spring rolls with sweet chili sauce, plus salad shrimp with spiced vegetable yellow. Hmm … everything fresh and tickle the tongue, so do not feel it slowly opening even this dish complete.

Sound waves at the beach became a strong accent thin atmosphere overcast afternoon. Fish and Chips orders sayapun served steaming hot. Because the old do not eat this dish I so miss weight. Moreover, Fish and Chips is wearing a beer in the batter. It’s almost certainly going to krenyes crisp.
It turned out that my guess is correct, two pieces of snapper wrapped in flour with medium size is indeed krenyes crunchy, savory taste. Dicocol with tartar sauce is tasty acid with traces of malt vinegar is really fit. Its french fries are not factory-made but cut yourself until you feel a delicious chewy!

PJ’s also has pizza and pasta baked with a lucrative timber. So my friend’s choice, ravioli with snapper and crab meat stuffing is tempting me to go tasting. Four fruit ravioli covered with a rather large size tomato sauce with chopped olive plus Parmesan shavings.

How Chocolate Is Made

Chocolate comes from cocoa beans, and cocoa beans come from the equatorial zones of South America. Cocoa is also grown in Africa, having been imported to that continent a long time ago. Outside of equatorial Africa and South America, the only place I know of that Cocoa is grown is in the Hawaiian Islands.

After harvesting, the beans are fermented. They are placed in large, shallow, heated trays. If the climate is right, they may simply be heated by the sun. Workers come along periodically and stir them up so that all of the beans come out equally fermented.

The first thing that commercial chocolate manufacturers do with cocoa beans is dry roast them. This develops the color and flavor of the beans to what our modern palates expect from chocolate.

Cocoa nibs, as they are called consist of two important components, cocoa solids and cocoa butter. The cocoa butter is basically fat, and the cocoa solids are essentially coarse cocoa powder. Separating the two is crucial to producing smooth, high quality chocolate candy. After all, you can't stir up crumbled up cocoa beans with some sugar, press the mixture into a bar, and call it chocolate.

There is one main process used today for getting the cocoa butter out of the cocoa solids. In the first, the cocoa nibs are converted into a non-alcoholic liquid called cocoa liquor. The liquor is then subjected to high pressure in a press to squeeze the cocoa butter from the cocoa solids. What remains is a cake of solid cocoa.

The cocoa butter is further refined for later use in chocolate production, where it is added back to the refined cocoa powder. Some cocoa butter also finds its way to the cosmetics industry.

After pressing, the cocoa solids are taken from the cocoa press and ground to a fine powder. If the cocoa powder is destined to be made into chocolate candy, it is then combined with other ingredients. Dark, bittersweet chocolates are made by adding cocoa butter and sugar, at a minimum. Milk chocolates add milk as well. Nearly all chocolates have some emulsifier to help the ingredients blend, as well as vanilla.

The ingredients are mixed under heat into molten chocolate. This goes into huge vats where it is "conched." To conch the chocolate, there are large smooth granite rollers in the vats that keep the mixture stirred and further grind the cocoa powder into extremely small bits. Some companies use smoother steel rollers which give their chocolate a very smooth, velvety feel. The longer the chocolate is conched the smoother it becomes. Good chocolates are often conched for several days straight, while cheap mass produced chocolates may be conched for as little as 12 hours. Finally, the chocolate is poured into molds, and allowed to cool. It is then wrapped, shipped and sold for us all to enjoy.

How To Eat Chocolate

With Valentine's Day just around the corner, isn't it about time that your treated your significant other to some chocolate? For a change, try a really respected brand, take your time, and concentrate on the whole chocolate experience.

So here are some guidelines for what to look for in chocolate, but be forewarned, eating *really* good chocolate trains your taste buds to identify mediocre chocolate. Once you've tasted the good stuff, there's no going back...

Appearance

The chocolate should be smooth and shiny. If there are white blemishes on it (known as bloom), it could be a sign that the chocolate was not properly stored. It could be that the chocolate was warmed to the point where it melted or it was stored in a moist refrigerator. A little bit of bloom shouldn't affect taste much but the texture won't be as smooth. If you're paying for good quality chocolate, you should make sure that it's being treated right.

Snap

Try bending the chocolate. It should break off with a clean snap. If it bends, it probably means that the chocolate maker is substituting vegetable oil for cocoa butter, which lends chocolate its magically smooth texture.

The Percentage/Darkness

The main ingredient in chocolate is derived from the cacao bean. A lot of the time you'll see a percentage sign on the chocolate package that tells you how much cacao is in the chocolate. The higher the percentage, the more bitter the chocolate will be. Darker chocolates usually have a higher cacao percentage.

The percentage to choose is largely a matter of taste, but to taste the complex flavors of good chocolate, I would aim for above 60% cacao. This level is often called semi-sweet.

Chocolates that are above 80% are pretty bitter and not as accessible to casual chocolate lovers.

Tasting (Finally!)

Take a bite of the chocolate, and let it slowly melt on your tongue. The texture should be perfectly smooth with no hint of graininess. The flavor should last long on the tongue and be pleasant all the way down. This long "hangtime" allows you to search for other secondary tastes. Is it nutty? Is it fruity? Is it woody? Tasting great chocolate is similar to wine tasting in a way.

With cheaper chocolates, I find that that their lower cocoa butter content makes for a less smooth texture and a shorter lasting flavor. Worse, preservatives often lend an unpleasant aftertaste.

With a little practice, you'll be able to spot bad chocolate instantly. It's both a blessing and a curse; you might not see supermarket chocolate bars quite the same way anymore, but you'll be in nirvana when you get a piece of high-quality chocolate.

The Health Benefits Of Chocolate And Children's Nutrition

We all love chocolate candy, but as we grow older some of us begin to consider it a forbidden fruit. How did something that ancient civilizations considered the food of the gods become so riddled with controversy today?

In this day of saturated versus unsaturated fats and monitoring cholesterol levels, chocolate candy has taken a bad wrap. A little research into the notional value of chocolate brings some revelations over which candy lovers everywhere can rejoice - chocolate can be good for us!

Chocolate candy does not raise the bad cholesterol (LDL) as other saturated fats do. It also contains antioxidants, the same types of antioxidants found in a glass of red wine. Antioxidants improve & strengthen your immune system. They are thought to help prevent stroke, heart disease and cancer. And if that wasn't enough many more health benefits are contributed to antioxidants including slowing the aging process & the visible signs of aging. The darker and more pure forms of chocolate contain the most antioxidants.

Chocolate candy does not contain as much caffeine as you might think either. An average serving of chocolate candy has far less caffeine than a cup of coffee.

I bet you didn't know that chocolate is a rich source of phosphorus and magnesium too. The benefits of each are well documented. Magnesium helps to maintain muscle and nerve function, is good for strong bones, and supports a healthy immune system and more. Phosphorus is important for bone and teeth formation in children and for works with calcium to keep bones strong and healthy for us throughout our lives.

Some ingredients in chocolate can even trigger happy feelings in our brain. What better choice could there possibly be for an afternoon pick me up?

Children from 1 to 100 love candy. Remember the joy when you poured your trick or treating loot out onto the floor to behold it in all its glory? There before your eyes, laid the candy cane, candy bar, chocolate candy, and sweet candy of all types. If you had a health conscious neighbor, you might even have some sugar free candy to try. And guess what? It tasted just as fantastic as the rest of your loot.

Reminisce a bit today and enjoy some chocolate. Don't wait only for holidays or special occasions to enjoy chocolate candy. Lose the guilt; after all, chocolate in moderation is good for you!

Why Do We Love To Eat Chocolate

Do you ever wonder why we love chocolate so much? The answer may seem as simple as because it tastes good, but there may be more to it than that. There are actual studies to back up some of the physical effects you can experience while eating certain kinds of chocolates. The stimulation your body gets provides a pleasant feeling to your taste buds, making you always come back for more.

Chocolate is known to be a mild mood elevator, stimulating brainwaves and pushing your stress levels down. This is probably why alot of people will stuff themselves with sweets when they are angry or upset. Little do they know it, but they are actually helping themselves out by eating chocolates. When your stress levels lower, you become more relaxed which in turn is beneficial to your health.

Chocolates also raise antioxidant levels in the blood, which in turn help fight any foreign bodies that can cause illnesses. With healthier levels, you are much less likely to come down with viruses or other things that could affect you at various times of the year.

And of course there is the benefit your taste buds feel when consuming your favorite candy bar or other chocolate treat. Eating sweets just puts you in a better mood, keeping you in touch with the child within. Whether it is peanut butter flavored chocolates, chocolate covered raisins, or creamy white chocolate you will be experiencing utter satisfaction when you indulge yourself. It's hard to explain, but only true chocolate lovers will understand this.

Giving the gift of chocolates is a very rewarding experience. You know that the person who receives it will enjoy it many times over and be grateful with every savory bite. There is a tremendous variety of gifts today, from chocolate flowers to boxed treats. And many are low priced making them an even more attractive option. Several companies specialize specifically in this area, personalizing and shipping items direct for you.

One thing to remember though is that there are some negative effects on your body, should you consume it often. There are generally high levels of sugar in chocolates, mainly due to the other ingredients that are added. Too much sugar will result in extra calories and fat which can lead to higher cholesterol if you don't regularly exercise. One of the largest problem plaguing our society today is obesity. Eating too much chocolate will put you in this category and increase your risk for serious health problems.

So the next time you are enjoying your favorite candy bar or talking to a fellow chocolate lover, you can ponder why it is you love eating it so much. The simple answer is the taste, but you now know that there is much more to it. There are even some physical reasons for this, almost forcing your body to eat it. And fortunately for you the chocolate choices are endless.

Healthy Chocolate - Healthy Food Never Tasted Better

Healthy Chocolate comes with some of the most essential nutrients needed by most Americans. This is probably why we all have chocolate cravings.

The fruit of the cacao tree contains cacao seeds or beans. If you peel open a seed or bean, that's where you'll find the chocolate or chocolate nib.

Highest Amount of Antioxidants

The highest amount of antioxidant flavonoids goes to low temperature treated and unprocessed chocolate. These antioxidants help to protect your body from the damaging effects of free radicals.

Antioxidant Flavonoid Health Benefits:

Helps repair damage caused by free radicals

Reduces blood clotting

Improves circulation

Reduces risk of stroke and heart attacks

If your looking for a high antioxidant chocolate treat, choose dark chocolate over milk chocolate and for the highest amount choose raw chocolate.

Contains the Highest Magnesium Levels

Healthy Chocolate is a great way to help balance your brain chemistry during that time of the month or any time of the month. Women seem to crave chocolate more then men and this could be due to a need for the mineral magnesium.

Women aren't the only ones who need magnesium as the majority of Americans are quite deficient in this important mineral. It is vital for the regulation of your blood pressure and for the health of your heart.

Healthy Fatty Acids

Chocolate is composed of saturated fats as well as monounsaturated fats. The saturated fat in chocolate does not appear to raise your cholesterol levels.

The monounsaturated fatty acids found in chocolate is called oleic acid. Olive oil also contains this heart healthy monounsaturated fatty acid.

Contains "Feel Happy Chemicals"

Phenylethylamine and anandamide are the chemicals responsible for altering your brain chemistry.

Phenylethylamine gives you the same feeling as falling-in-love. It also increases your alertness and your focus.

Chocolate increases anandamide in your brain and the enzyme inhibitors found in anandamide helps to keep a lasting feeling of relaxation and bliss going.

Healthy Chocolate is Uncooked Chocolate

Low temperature treated chocolate is considered a super food because it retains its valuable nutrients, vitamins and minerals.

It's a great source of the minerals magnesium, zinc, iron, copper, calcium and potassium. You can also find vitamin E and B vitamins in this super food.

You will not find much caffeine in raw chocolate. What you will find is the sister molecule of caffeine which is called theobromine.

Experiments have shown that these stimulants are far different when consumed raw. Chocolate has a much more stimulating effect when it is cooked or roasted.

More Information:

To find some of the best raw cacao and cacao smoothie ideas, go to Raw Cacao Powder. For more information on antioxidant foods visit Destination Healthy Foods.

How To Make Homemade Chocolate For Any Occasion

Looking for a really tasty aphrodisiac? Well past research has shown that chocolate is just that. Most occasions call for a chocolate especially when you're sitting in a group and watching a film or just relaxing and I am sure you have thought about how to make homemade chocolate. Now it's possible by following the step for step instructions.

There are a few items that you first need to buy before you can begin making your chocolates. Most stores that sell art ware sell the moulds that are required for chocolate making and there is also a wide variety to choose from catering for ever special occasion like Valentine's Day and much more.

Now you need to buy the chocolate which is sold in fairly large slabs and you need to choose the flavours you like either dark, white or milk chocolate. Once that is done you can then purchase many different little packets with fillings in like nuts and orange peel, etc.

Now that you have bought all the items that you will need for making your homemade chocolates be can begin the process. You can choose to do this alone or you can have a whole lot of fun and let the family join in or have a girls evening where you can all get creative and make chocolates.

The very first step is to begin melting the chocolate and the best way to do this is by placing it in a double boiler if you don't have one then you can also use a microwave or even the oven can be used. Lay your moulds out and open your packets with the fillings and once the chocolate has melted down you can then spoon the mixture into the moulds and then add the other ingredients. Make sure that the moulds are filled to the top and that they are level.

When you are finished just bang the trays on the table to make sure you have got all the air bubbles out and then you can put the trays into the fridge for an hour or until they are set. In the meantime you can prepare your box or jars to put the chocolates in. When the chocolates are set remove them from the moulds and they can now be eaten. You can make up gift parcels for friends and family now you know the technique on how to make homemade chocolates.

More Information:

Looking to find the best deal on How To Make Chocolate, then visit www.howtomakechocolatetips.com to find the best advice on How to Make Homemade Chocolate for you.

Sweet News To Crumble Chocolate Myths

Or Mind-Blowing Myth Busters to Dispute10 Crazy Choco Superstitions and Why Chocolates Make Perfect Gift Ideas!

If you are currently experiencing xocolataphobia, stop reading now! This is bad for your mental health. For the rest of us who crave, dig in and be saved. Discover how these sinful delights, perfect as personal and corporate gifts, can really send you to heaven.

MYTH 1: Chocolate is all sugars and lacks any nutritional value.
CRUMBLED: Since chocolate is produced from a plant, cacao tree, it contains healthy plant benefits like flavonoids and phytochemicals. It is also a good source of iron, magnesium, copper, and zinc.

MYTH 2: Chocolate is high in saturated fat and is bad for your cholesterol.
CRUMBLED: Fat content in chocolates do not significantly increase your cholesterol level. Of the three oils present, only one, palmitic acid, is a saturated fat. The other two, oleic and stearic acids even have health benefits.

MYTH 3: Chocolate is high in caffeine.
CRUMBLED: The caffeine content in chocolate is significantly lower than that in tea or cola and is equivalent only to that of a decaf.

MYTH 4: Chocolate causes cavities.
CRUMBLED: Cavity is formed when bacteria metabolise any sugars left in the mouth and transform it into acid that attacks the tooth’s enamel. Therefore, it is a result of poor hygiene. Scientists have even found out that cacao contains beneficial phosphates that minimise the effects of sugars on the mouth and antibacterial properties that help counteract tooth decay.

MYTH 5: Chocolate causes headaches.
CRUMBLED: A study by the University of Pittsburgh revealed that there is no link between chocolate and headaches.


MYTH 6: Chocolate causes acne.
CRUMBLED: Dermatologists doubt that diet plays a vital role in the development of acne, so why blame chocolates? Turns out, acne is caused by high bacteria levels and oil on skin or when pores are blocked and infected.

MYTH 7: Chocolate causes weight gain
CRUMBLED: Contrary to what everyone thinks, most overweight do not really take in excessive amounts of sugar-rich foods. Most people tend to overestimate the calories in chocolate when a normal bar has low amount of sugars. Occasional intake of chocolate is even helpful because it reduces the risk of severe bingeing that occurs when you feel deprived of your favourite foods.

MYTH 8: Chocolate causes heart disease.
CRUMBLED: Chocolate contains a class of chemicals called phenolics that help lower the risk of heart disease. A small bar of dark chocolate everyday may even help keep the heart and cardiovascular system run well.

MYTH 9: Chocolate causes allergies.
CRUMBLED: Other types of foods actually cause allergies to different people and scientisttts say allergy to chocolates is very rare, around 1 in 500.

MYTH 10: Chocolate causes cancer.
CRUMBLED: Chocolates, especially dark chocolate, contain flavanoids or antioxidants that protect the body from aging caused by cancer-causing free radicals. So theyin fact help prevent the growth of cancer cells.

Who would have thought something this sweet actually has many benefits? Now you know gobbling those bars of chocolates should not make you feel guilty. Go ahead and surprise your loved ones with that mouth-watering sensation. You can even give them as business gifts to keep working relations healthy and sweet.But as always, remember to take everything in moderation.

AboutBox of Treats:

Box of Treats is an online store offering the best chocolates and lollies made from Australia. Whether you’re looking for personal or business gift ideas, Box of Treats provides staggering choices of only the best quality from the most trusted brands. They deliver Australia-wide.


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Owner
Box of Treats
Shop C4 99 Jones Street, ULTIMO NSW Australia
Phone: (02)9281 6544
Fax: (02) 9212 6793
Email: infot@boxoftreats.com.au
Website: www.boxoftreats.com.au

The Origins Of Chocolate

The Theobroma Cacao or 'the food of the Gods' is what we all know as the cocoa tree. It's origins can be traced back to South America's rain forests, specifically to Central America, although historians are still debating over certain facts surrounding this tree.

It is proposed that the Mayans first cultivated the cacao tree in 300 AD, although others point to flimsy evidence that it was cultivated or at least harvested in around 3,000 BC. The Aztecs also used the cacao, but from about 1100 AD.

The chocolate (drink) that we all know today was called 'xocoatl.' It was a very special beverage that was made out of cacao, chilies, anise seed, vanilla, corn meal and some other spices. It is said that only royalty were permitted to drink it and then only from golden chalices, which were to be used for the purpose only once.

The cacao tree is very sensitive to its environment and it most often grows in the shade of the rain forest canopy. If only for this reason alone, chocolate lovers should join forces with the environmentalists to save the rain forests so that the cacaos will continue to exist.

This tree is unusual because its fruits grow directly on its branches and trunk; midges cause the pollination of the flowers during the night time.

The cacao tree is very prolific, but not very fruitful. It can have approximately 10,000 blossoms, but only about 10 to 50 of those will mature into fruits or pods. This is thought to be because the cacao tree can adjust the number of blossoms that will mature according to its ability to handle the energy loss of bearing fruit or pods.

The cacao tree regulates itself in this way to preserve its health. Too many pods might exhaust its energy so much that it could not survive a viral or insect attack or too many ripe pods might snap off its branches.

The cocoa beans grow within the pod, the fruit of the blossom. Harvesters wait for the pod to ripen. They will then crack open the pods and take out the seeds, which are surrounded by a white pulp. This is thrown away these days, but it is thought that many years ago it was fermented into an alcoholic drink for ceremonial purposes. The beans are the source of chocolate, although there is lots to do yet..

The seeds are very bitter at this stage, and it is for this reason that they will go through a procedure of fermentation for between three and seven days. This causes the seeds to go through chemical as well as physical changes. The result of this was used for the royal drink, the 'xocoatl'.

However, to turn it into what we recognize as chocolate, the fermented beans have to go through quite a few more processes. Processes by the name of: drying, cleaning, roasting, grading, opening, separation, grinding and liquefying.

After liquefying, you have pure chocolate in the form of chocolate liquor. This is sold to chocolate producers and the good ones make high-quality chocolate from it and the bad ones water it down so much that it is hardly chocolate any more.

More Information:

Owen Jones, the writer of this article, writes on many topics, but is currently involved with Gourmet Chocolate Candy. If you have an interest in romantic gifts, please go over to our website now at Romantic Gifts: Ideas

Is it Time to Ditch Low Fat Diets

Are we wrong to eat low fat? Gary Taubes, author of Good Calories, Bad Calories, and low carbers everywhere would say yes. Why do I invoke Mr. Taubes? Readers of the New York Times magazine may remember Taubes’ 2002 article, "What if it’s All Been a Big Fat Lie?" in which he explains how we came to embrace low-fat eating, and how the low-fat, high-carb diet trend has led to the obesity epidemic, insulin resistance and heart disease.

True, giving up bacon, butter, and ice cream only to fill up on low-fat but highly processed cookies, muffins and cakes, is hardly a recipe for good health, and certainly one likely to wreak havoc with our pancreases. No argument there.

Add to this the apparently disappointing outcome of long-term trials on low-fat diet and disease prevention, plus the results of a study of obese middle-aged Israeli workers, who lost more weight eating low carb than low fat, and you may wonder why we should eat low fat at all.

Low-Fat Trials and Tribulations

In particular, the Women’s Health Initiative Dietary Modification Trial, which followed close to 49,000 post-menopausal women for eight years, came up short. In this study, reported in February 2006, nearly 20,000 women were counseled to reduce their fat intake to 20 percent of calories, and to eat more fruits, vegetables and grains. The rest of the women—the control group—received some diet education materials but were not actively counseled to lower their intake of fat. At the end of the first year, the low-fat dieters cut their fat intake to 24 percent of calories, while the other group’s intake was 37 percent. By the end of the study, the low-fat dieters were getting 29 percent of their calories from fat, and the other women about 35 percent. At the end of the eight-year period, researchers concluded that eating low fat failed to reduced the risk of cancer and cardiovascular disease.

Critics of the study argued that the women didn’t restrict their fat intake sufficiently, and that there were no guidelines about eating the "right" kinds of fat. Even so, the headlines were clear: low-fat diets failed to cut the risk of disease.

Does Eating Low Fat Do Any Good At All?

Despite the headlines, there were some encouraging trends in the Women’s Health Study that almost went unnoticed. The women who started with the highest intake of fat and who reduced it the most, cut their risk of breast cancer by 15-20 percent. The other women in the low-fat diet group reduced their risk by 9 percent (though this was deemed statistically insignificant). Plus, the women on the low-fat diet reduced their LDL (bad) cholesterol slightly. In general, those who cut their intake of saturated fat and trans fats the most while increasing their intake of fruits and vegetables, had better results than their peers.

What has since emerged from this study, as reported in October 2007, is that women following the low-fat diet did manage to reduce their risk of ovarian cancer. Again, those who started with the highest intake of fat reduced their risk the most.

Can a Low-Fat Diet Be Heart Healthy?

Yes, but not in a vacuum. Cutting total fat intake must also be in line with cutting overall calories (yes, that's the catch), and increasing physical activity. Living this way has helped many people lose weight and improve their lipid profiles.

But one thing to bear in mind: even at nine calories per gram (compared with four calories per gram of carbohydrate or protein), all fats are not created equal. Instead of cutting fat indiscriminately, it pays to replace saturated fats and trans fats with unsaturated fats, especially those rich in omega-3 fatty acids. Omega-3 fatty acids are thought to protect against heart disease, inflammation, certain types of cancer, diabetes, Alzheimer’s disease, and macular degeneration. We should budget our fat calories wisely.

Interestingly, a study published in the October 2007 Journal of the American Dietetic Association declared the very-low-fat Ornish Diet to be best for heart health. Researchers from the University of Massachusetts Medical School rated eight popular diet plans, choosing one seven-day menu plan from each The menus were the ranked according to seven dietary components most strongly linked to reducing heart-disease risk: fruits, vegetables, nuts and soy, ratio of white to red meat, fiber, trans fat, and ratio of polyunsaturated fats to saturated fats. Each component was worth 10 points.

Out of a possible 70 points: the Ornish Diet came out on top with 64.6 points, followed by Weight Watchers high-carb diet with 57.2 points. The bottom two plans, much to the consternation of cardiologist Arthur Agatston, were the South Beach Diet Phase 3 with 45.6 points, and the Atkins Diet with 42.3 points.

Saturated Fats and Trans Fats

Although there are many who believe the case against saturated fats is overblown and unproven, there is some evidence that high intakes of saturated fat can have adverse effects on our arteries only hours after consuming a high-fat meal. Another study suggested that a build up of saturated fat in heart cells worsened the severity of a heart attack and increased the risk of death.

While the role of saturated fat remains somewhat controversial—many argue that saturated fat from plant sources is metabolized differently to animal fats, and doesn’t raise blood cholesterol—almost all agree that artificial trans fats should be avoided. Once the answer to replacing so-called artery-clogging animal fats, hydrogenated vegetable oils were seen as a boon to the food industry, from increasing the shelf life of foods, to providing texture and mouth-feel. But trans fats not only raise levels of bad cholesterol, they also lower levels of good cholesterol. Trans fats are fast disappearing from menus all across the United States. But guess what’s replacing them? Saturated fats, albeit from plant sources.

Eat Low Fat if You Want

Given all this, it’s not clear to me that I should be jettisoning a low-fat diet at all. The biggest downside for some is that it can leave them feeling hungry. Fat helps us feel full, but complex carbohydrates can also help us feel full. A low-fat diet might not be for everyone, but if it works for you, and your doctor approves, there seems no compelling reason to ditch it. But remember, if you choose to eat low fat, don't replace those fat calories with simple (refined) carbohydrates.

Instead:

• Cut your overall intake of fat, and within that, choose unsaturated fats instead of saturated ones.
• At the same time, reduce your intake of sugars and refined carbohydrates, principally by eating fewer processed foods. Grab an apple, not a coffee-shop reduced fat muffin.
• Eat little and often, and stay hydrated. Sometimes we mistake thirst for hunger.
• Get moving, even if it means only a brisk walk around the block a couple of times a day.

Low Fat Chocolate Truffles

Indulge yourself or your sweetheart with these rich, creamy low fat chocolate truffles. Using light cream cheese instead of heavy cream, you can enjoy these sweet treats without feeling too guilty. When I make these at Christmas, I like to add a little peppermint extract. Although I roll these in cocoa powder or confectioner's sugar, you could roll them in chopped nuts or chocolate sprinkles instead.

Ingredients:

• 1/3 cup semi-sweet chocolate chips
• 4 ounces light cream cheese, softened
• 1/3 cup cocoa powder
• 1 1/2 cups confectioner's sugar

Preparation:

Melt chocolate chips in a microwavable glass bowl for 1 minute until just melted. Stir with a spatula until smooth.

Using an electric mixer, beat cream cheese until smooth. Add melted chocolate and mix until smooth and creamy. Add cocoa powder and mix until blended. The mixture will be crumbly at first but will come together as a dough. Gradually add sugar and beat until the dough is soft and creamy.

Roll dough into 1-inch balls (this is messy!). Dip and roll balls into shallow bowls of either sifted confectioner's sugar or sifted cocoa powder. Place truffles on a baking sheet lined with wax paper. Chill for at least an hour.

Makes 20 truffles

Chocolate as a Health Food

Nothing beats a good piece of chocolate. It’s rich, smooth, creamy and makes us feel good, until the guilt sets in. Chocolate’s mood-enhancing qualities are an obvious reason why it is so strongly associated with Valentine’s Day, as a gift for lovers and loved ones.

Chocolate's Dark Secret

There’s no getting around the fact that chocolate is a high fat food. But there is growing evidence that, in small quantities, some kinds of chocolate may actually be good for you. Dark chocolate is naturally rich in flavonoids (or more specifically, flavanols, a sub-class of these antioxidants). These compounds are thought to lower blood pressure and help protect against heart disease—among other things. Recent studies conducted both in the U.S. and Europe seem to support chocolate’s beneficial effects on the cardiovascular system, encouraging chocolate manufacturers, such as Mars, to develop proprietary methods of processing cocoa beans aimed specifically at preserving flavonoid content. Traditional roasting and fermentation methods are thought to destroy up to three-quarters of these compounds. Mars uses its Cocoapro trademark on some of its products, indicating the use of this method, and Swiss premium chocolate company Barry Callebaut uses Acticoa.

What about the Fat?

It’s still hard to think of chocolate as a health food. Part of the allure is the guilty pleasure of eating it. But before we raid the candy store, it’s worth remembering that chocolate is not a low calorie food. A serving size of Dove dark chocolate (40 grams) contains 210 calories and 13 grams of fat, 8 of which are saturated, although some of this saturated fat is in the form of stearic acid, which is converted by the liver into a "healthier" monounsaturated fat.

Cocoa Powder

Cocoa powder, which is low fat, would surely be a healthier way to get both our chocolate fix and our dose of flavanols. Alkalizing cocoa (or Dutch processing) produces a milder flavor and darker color but destroys most of the flavonoids. Since flavanol-rich cocoa is naturally bitter, Mars has worked hard to make it palatable. First, it sold a flavanol-rich series of snack bars and small chocolate bars. These bars were shown in one small study to actively lower total and LDL (bad) cholesterol in those with elevated cholesterol levels, bolstering Mars' claim that its flavanol-rich snack bars were heart healthy. More recently, Mars Botanicals launched CirkuHealth, a cocoa-extract supplement that can be added to drinks and cereals, and Barry Callebaut offers a high-flavanol cocoa powder, which gives chocoholics a healthier, low-fat alternative to high-fat chocolate bars.

Still, when the urge to eat chocolate strikes, it's fine to allow ourselves an occasional ounce of flavanol-rich dark chocolate. It'll make us feel good, and it may even do some good.

Chocolate News - Chocolate: The Best Medicine

Free radicals are chemical compounds created naturally in the human body which cause disease and aging. But antioxidants can destroy free radicals in the body and help slow the aging process, and they are thought to help prevent heart disease, stroke, and cancer. Antioxidants are found in certain vegetables, fruits, and other foods.

One popular food that is high in antioxidants is dark chocolate. In fact, cocoa beans are more antioxidant-rich than any other food! Other good sources include broccoli and many fruits--especially berries such as acai berries, blueberries, raspberries, blackberries and strawberries. (Did you know that a dark-chocolate-dipped strawberry was so good for you?)

Research has shown that of all chocolate products, natural cocoa powder contains the most beneficial antioxidants. Dark chocolate also contains high amounts, because it is made with more cocoa than other chocolates and because it is comparatively unprocessed.

Antioxidant compounds in cocoa called flavanols have long been thought to offer health benefits. Recently, scientists found direct links between epicatechin, a flavanol which is highly concentrated in cocoa, and cardiovascular health. In fact, prominent researchers have indicated that epicatechin may be as important as penicillin, and should be considered a vitamin!

The Kuna Indians live on islands off the coast of Panama. In their society the risk of cancer, heart attack, stroke, and diabetes--four of the five most prevalent killer diseases--is reduced to less than 10%! What makes the Kuna different from the rest of the world? They drink cocoa, and lots of it--up to 40 cups of natural cocoa per week. Interestingly, Kuna who have migrated to the mainland and who consume much less cocoa (only about four cups per week) have a lower level of cardiovascular health, on average, than their island-dwelling kin.

One reason for this is that flavanols in chocolate are known to improve circulation by relaxing the walls of blood vessels and decreasing platelet activity.

Since doctors agree that eating small amounts of dark chocolate on a regular basis may significantly increase cardiovascular health, there’s no reason not to enjoy a little of this favorite treat every day!

In Chocolate, More Cocoa Means Higher Antioxidant Capacity

Cocoa powder contains more beneficial antioxidants than other chocolate products, but processing decreases their contents.

Those are the results of a study by Agricultural Research Service (ARS) scientists and their cooperators interested in the total antioxidant capacity (TAC) and procyanidin levels of six chocolate and cocoa products: natural (unsweetened) cocoa powders, Dutch processed (alkalinized) cocoa powders, unsweetened baking chocolates, semi-sweet chocolate baking chips, dark chocolates, and milk chocolates.

Chocolate and cocoa powder are derived from beans that contain hefty quantities of natural antioxidants called flavonoids. The researchers found natural cocoa contains the highest capacity of the antioxidant procyanidin. Antioxidants are thought to be effective in helping to prevent cancer, heart disease, and stroke.

Ronald L. Prior, an ARS nutritionist at the Arkansas Children's Nutrition Center (ACNC) in Little Rock, Ark., presented the study's results in San Diego, Calif., today with Liwei Gu and Xianli Wu of ACNC and Jim Harnly, a chemist at the ARS Beltsville (Md.) Human Nutrition Research Center. They presented the findings at Experimental Biology 2005, an annual meeting that brings together 16,000 biological and biomedical scientists from dozens of different disciplines.

The researchers found natural cocoa powders contained the highest levels of TAC and procyanidins, which were found to be the dominant antioxidant in chocolates. Milk chocolates, which contain the least amount of cocoa solids, had the lowest TAC and procyanidin levels. Baking chocolates contained fewer procyanidins, because they contained more fat (50-60 percent) than natural cocoa. Alkalinization, used to reduce the acidity and raise the pH of cocoa, such as Dutch chocolates, was found to markedly reduce procyanidin content. Researchers concluded that chocolates containing higher amounts of cocoa ingredients have higher procyanidin contents, therefore, higher antioxidant capacities.

Nine major manufacturers provided commercially available chocolate and cocoa samples and the National Institute of Standards and Technology provided its Standard Reference chocolate for analysis. The study was partially funded by a grant from the American Cocoa Research Institute.

ARS is the U.S. Department of Agriculture's chief scientific research agency.

Health Benefits of Chocolate

Recently studies on chocolate have been published that illustrate the many health benefits it provides. For nearly half a decade chocolate lovers have been told to avoid this treat, but as we further our research on the everyday foods we eat, we begin to realize that we have been misled about the health-related risk-reward ratio of chocolate.

First, cocoa, the main component in chocolate, contains Phytochemicals called flavonoids also found in red wine, green tea, and fruits and vegetables. Flavanoids contain antioxidants, which are beneficial in that they block arterial damage caused by free radicals. Flavonoids are also associated with a reduced risk of cardiovascular disease and some cancers. Chocolate contains stearic acid, which is a neutral fat that does not raise bad cholesterol and a recent study in the Journal of the American Heart Association also shows that dark chocolate might lower your blood pressure and improve insulin resistance.

Chocolate also contains Tryptophan; a chemical the brain uses to produce serotonin. Serotonin is a neurotransmitter that has been proven to be an anti-depressant, as well as generate feelings of ecstasy or love, so not only can it benefit you physically, but mentally as well. Other substances, such as theobromine and phenylethylamine, have a stimulating effect.

Contrary to popular belief, chocolate only contains small amounts of caffeine. A cup of decaffeinated coffee actually contains more caffeine than the average serving of chocolate, though the misconception might stem from a popular combination of coffee or espresso beans with chocolate in many desserts and beverages.

Research also proves that candy eaters live almost a year longer than those who abstain. Similarly, a Harvard University study found that men who ate chocolate live longer than those who didn’t.

Dark chocolate, with its higher cocoa to sugar ratio may actually inhibit tooth decay and lead to fewer cavities as well as potentially whiter teeth. Milk chocolate is also on the list of least likely to cause tooth decay because of the combination of phosphate and other minerals in its structure.

Chocolate is also a good source of carbohydrates as well and is an excellent source of quick energy and a powerful fighter of fatigue. On the other hand, pediatricians are saying that there is no link between the sugars found in chocolate and restlessness or attention-deficit-hyperactivity type disorders (ADHD) found in children.

Probably the leading misconception about chocolate is that it causes acne. This has been disproved, however, by the University of Pennsylvania’s study of 65 acne sufferers. All were instructed to eat large amounts of chocolate; 46 showed no change in their condition, 10 got better and 9 got worse, results showing no direct correlation between chocolate consumption and acne.

Researchers in Oakland, California at Children's Hospital & Research Center have discovered that the same flavonoids that are also associated with a reduced risk of cardiovascular disease can limit the development of fluids that cause diarrhea. Young children under the age of five and senior citizens are the most likely to develop several health problems linked to dehydration.

It is true that chocolate contains “cannabinoids,” chemicals that have a similar affect on your brain as marijuana, a person would have to consume nearly 25 pounds of chocolate in one sitting to get “high.”

In addition, cocoa contains many vitamins including vitamins A, B1, C, D, and E, and is also the highest natural source for Magnesium. A lack of magnesium in diet has been linked to joint problems, heart disease, hypertension, diabetes, and pre-menstrual tension (PMT or PMS), just more reasons to increase your chocolate intake.

History of Chocolate

Over 2,000 years ago in what now consists of Guatemala, Belize and southern Mexico, the Aztec and Mayan Indians discovered the importance and flexibility of the local rainforest’s cacao plant and recognized that it had many adaptable qualities. The Mayans soon began experimenting with the plant and created a spicy, frothy beverage from crushed cocoa beans, which became popular among royalty and was shared at sacred ceremonies. Also, etched into the walls of their ornate temples were cocoa pods, and references to plant that they named “food of the gods.”

The Aztecs also realized its potential and similarly served a warm beverage they called “chocolatl” which literally means “warm liquid.” In the Aztec cultures, however, only rulers, priests, honored merchants and decorated soldiers could participate in these ceremonies and consume this revered cocktail.

The Aztecs also found other uses for the cocoa beans, including currency, and it is said that during this time period a rabbit could be purchased for a mere 4 cocoa beans.

It wasn’t until 1502 that Europe discovered the cocoa bean. Christopher Columbus had just returned from his last voyage to the Caribbean when he presented the King and Queen of Spain with the dark beans, thought they saw no real significance or worth in them.

Seventeen years later an explorer by the name of Hernando Cortes discovered that the cocoa bean had much more potential than previously thought. In an encounter with the Aztecs in what is now known as Mexico, Cortes was served the “chocolatl” that the Aztecs celebrated. Intrigued by its taste, Cortes began experimenting with sugar cane to sweeten the liquid for the Spaniards who might have been shocked at first by the beverage’s bitter taste.

When he realized how popular this adaptation might become overseas, Cortes established cocao plant plantations in the Caribbean to improve supply for what he saw as a potentially high demand.

Once in Spain, this beverage took up popularity among the wealthy, and with the addition of such imported spices as vanilla and cinnamon, the public became enthralled. Eventually it caught on that it would taste better served hot, and the first hot chocolate, or hot cocoa was produced.

Finally recognizing that this plant had great economic potential, Spain began planting cacao trees in Venezuela, Ecuador, Jamaica, and Peru to produce for the predicted increasing demand.

Spanish monks had been appointed as the processors of the cocoa beans so as to refine them for future consumption. It is rumored that these Spanish monks shared the secret of this beverage with French Monks, and that is how word spread about chocolate throughout Europe.

Soon a mechanized steam engine was created to better refine the cocoa beans, and shortly after in 1828 an even more efficient cocoa press. Not only did this aid in lowering the price of chocolate, but the quality of it, and a more smooth and enjoyable beverage came about. Through this, mass production began and more people began to experience chocolate for the first time.

Twenty years later in 1847 a British company introduced its new solid chocolate, which had been made by blending refined cocoa powder with melted cocoa butter and sugar. This grew in popularity considerably due to the vast improvement on the formerly coarse, rather unrefined chocolate that had been ruling the market.

Then, almost 30 years later the last addition came when a Swiss man named Daniel Peter began adding milk to the chocolate, creating an even smoother texture that only expanded the world’s love of chocolate.

Soon Peter and Henri Nestle joined forces to create the Nestle Company in 1879. Then in 1893 the Hershey Company was founded, and soon after Joseph Draps, a Swiss Chocolate maker saw potential for competition as he created Godiva Chocolates. Soon the U.S. saw a boom in the chocolate industry as competing companies fought to have the best chocolate, and many foods began to include chocolate.

Beginning in WWI the government began supplying its troops with chocolate bars when sent overseas after noticing that it was a great source of energy. Now even astronauts are supplied with chocolate for meals on their missions.