The Chocolate Diagnosis

By : Malo Alvarez

Eating chocolate is one of the world's most popular passions. The typical Swiss eats more than 21 pounds of this chocolate each year. Even the average Belgian or Brit downs some 16 pounds annually. In the United States, consumption weighs in at roughly 11.5 pounds per year. The earliest record of chocolate was over fifteen hundred years ago in the Central American rain forests, where the tropical mix of high rainfall combined with high year round temperatures and humidity provide the ideal climate for cultivation of the plant from which chocolate is derived, the Cacao Tree.


The Cacao Tree was worshiped by the Mayan civilization of Central America and Southern Mexico, who believed it to be of divine origin, Cacao is actually a Mayan word meaning "God Food", hence the tree's modern generic Latin name "Theobrama Cacao" meaning 'Food of the Gods’. Cacao was corrupted into the more familiar "Cocoa" by the early European explorers. The Maya brewed a spicy, bitter sweet drink by roasting and pounding the seeds of the Cacao tree (cocoa beans) with maize and Capsicum (Chilli) peppers and letting the mixture ferment. This drink was reserved for use in ceremonies as well as for drinking by the wealthy and religious elite, they also ate a Cacao porridge.

Chocolate is full of mood-enhancing chemicals. To start with, it is loaded with sugar, which is a carbohydrate and triggers the release of seratonin. Chocolate also contains fat, which in itself provides a feeling of satisfaction since it answers the urge for calories. Chocolate is also said to have the same mood-enhancing chemical that is found in marijuana, although in much smaller quantities. To test the theory that chocolate enhances mood, a study was conducted at the University of Pennsylvania. Students who felt the urge to eat chocolate were given either milk chocolate, white chocolate (which contains no cocoa, just cocoa butter and flavoring), and pills containing stimulants found in chocolate.

Researchers say the findings were predictable. The pill didn't do the trick, but both the white and milk chocolates did satisfy the students. The results suggest that it is not some secret chemical ingredient in chocolate that provides the euphoria, but the sensory experience such as the taste, the smoothness and the aroma. While some may be using chocolate as an energy booster, a study published in the British Journal of Psychiatry has found a link between chocolate cravings and personality. Results suggest certain personality types are not only more likely to crave chocolate, but it may also improve their mood.

Researchers from the Black Dog Institute correlated results from an online survey completed by nearly 3,000 people. Of the respondents, 54 percent reported food cravings during bouts with depression, of which 45 percent specifically wanted chocolate, and 61 percent of these said chocolate improved their mood and reduce stress. It's believed substances in chocolate called endorphins and opioids, may be responsible for the mood enhancing effect. These compounds may make one feel more relaxed, thereby reducing stress and anxiety and improving mood.

Chocolates can also play a major role in a number of disorders, including bulimia, binge eating, and obesity. There's some hints that chocolate may possess natural analgesic properties. Studies indicate that eating high-fat, chocolate foods can trigger the brain's production of natural opiates. During the study, it showed that when a physician used a drug to block the brain's opiate receptors, a binge-eater's desire for sweet, fatty foods such as chocolate, dropped down. Still, there are questions left unanswered on the experiment, such as: Does the body simply desire anything sweet and fatty, or men naturally feel some special craving for chocolates?

The potential health benefit of chocolate is a popular area of study. Previous research has shown dark chocolate may be good for cardiovascular health and some scientists recommend them for reducing heart disease risk. The down-side is, of course, the calories. Chocolate is full of fat and sugar. While small amounts can be beneficial to your health, larger quantities are not so good. When using chocolate, even as medicine, moderation is the key.

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

Interesting Chocolate Statistics

By : Criss White

Just about everyone loves the sweet temptation of chocolates and candy. Here are some intriguing statistics and facts about candy and chocolate:

1. The average American eats 10-12 pounds (4.5 kg) of chocolate a year. The average Swiss eats 21 pounds a year.

2. Chocolate is the food most commonly craved by women, but can contribute significantly to bulimia, obesity, and binge eating.

3. Several medical studies show that eating chocolate in moderation can actually prolong your life by reducing risk of blood clots and fighting bad cholestorol.

4. Chocolate is not physically addictive and does not cause acne, as shown in several medical studies.

5. Chocolate is not high in caffeine. A 1oz bar of milk chocolate contains only 5-6mg of caffeine. This is significantly less than in coffee, tea, and soft drinks.

6. Chocolates can absorb other flavors and scents, and should be kept away from other household chemicals.

7. Chocolate can be frozen for up to six months. It is best to seal chocolate in a zip lock bag before
freezing.

8. In genearl, the shelf life for chocolate is a year. Chocolate that is refrigerated may not melt as readily. Thus it is best to store chocolate in cool dry areas 55-60 degrees F.

9. U.S. chocolate manufacturers use 3.5 million pounds of whole milk every day to make chocolate.

10. The largest chocolate bar ever made weighed over 5,000 pounds and was made in Italy in 2000. The largest slab of fudge was over 2,000 pounds and was made in Canada.

11. Children are more likely to prefer chocolate when they reach 10-11 years old than when they are younger.

12. Chocolate is America's favorite flavor, according to recent surveys with a little over 50% of adults preferring chocolate to other flavors.

Note: If you find this article useful, you may reprint it on your website, e-zine, or in your newsletter as long as the credits above remain in tact and the hyperlinks stay active.

Article Source : www.iSnare.com

A Chocolate Primer

By : Fran Black

A trip down the baking aisle in a grocery store presents the pastry chef with more options for chocolate than the candy counter. But if you’re stuck in a pinch, is it okay to substitute semi-sweet chips with a bittersweet bar? What can a glimpse at the list of ingredients tell you about a chocolate bar? Besides color, is there any real difference between white chocolate and milk chocolate? And why does European chocolate feel different in your mouth than American? After reading this article you will be able to answer these questions. However, we can’t guarantee that you’ll make a better chocolate mousse!

There are six basic kinds of chocolate. While all six are products of the cocoa bean, they differ immensely in flavor and purpose. Knowing how the cocoa bean is processed and used to make chocolate will explain the different kinds of chocolate, and also reveal why some brands are better quality than others.

Cocoa beans come from trees grown in the tropics of South and Central America and Africa. Pods containing the beans are harvested, and the beans together with the surrounding pulp are removed and placed in bins to ferment. After three to seven days the fermented pulp is dried quickly to avoid molding. Then the beans are roasted, graded and ground into a liquid called cocoa liquor. From the liquor, a fat called cocoa butter is extracted, leaving cocoa powder. These are the raw ingredients used to make chocolate.

Most people are surprised to learn that pure cocoa is very bitter. Cocoa must be sweetened with sugar, and sometimes vanilla and milk to produce that ever-popular chocolate flavor. The amount of cocoa in the blend determines the type of chocolate. Unsweetened or Baking Chocolate is the solid form of chocolate liquor. It is used in baking, when sugar or other sweeteners are called for in the recipe. Similarly, Bittersweet chocolate is primarily used for baking, with a minimum of 50% cocoa liquor. A third type of chocolate used in baking is Semi-Sweet, with a minimum of 35% cocoa liquor. Semi-sweet morsels are best known as the key ingredient in chocolate chip cookies.

While bittersweet has a stronger chocolate flavor than the sugary semi-sweet chocolate, these can sometimes be used interchangeably in recipes. In fact, since the amount of sugar is not regulated, what one manufacturer calls semi-sweet may be called bittersweet by another. Europeans, whose regulations are higher than Americans, tend to use more bittersweet. As a general guideline it’s best to note that the higher the content of chocolate liquor, the richer and more flavorful the chocolate.

Both bittersweet and semi-sweet chocolate are considered Dark Chocolate, which is any chocolate that does not contain milk or milk solids. American regulations set a minimum at 15% cocoa liquor in dark chocolate (European rules 35% minimum); however the finest dark chocolate has between 60-70%. There has been hype in recent years that the antioxidants present in dark chocolate may protect the heart; however, much of the processing destroys these healthy properties. Also, the high fat content in chocolate largely negates the benefits.

When milk solids are added to the blend, you get creamy Milk Chocolate, which has at least 10% cocoa liquor. Finally, White Chocolate, made with cocoa butter, milk, and sugar is usually made without any cocoa solids at all.

While chocolatiers have their own blends, the best quality chocolate is that made with high cocoa content. Cheaper blends may use fats other than cocoa butter, and many inferior mass-produced chocolates have less than 7% cocoa! Checking the ingredients list is a good idea if you are searching for a high-quality chocolate. Other than that, the feel of the chocolate in your mouth and the best flavor are largely a matter of personal taste. It is recommended you taste test different brands until you find the chocolate you like best—a task that will hardly be a burden to anyone!

Article SArticle Source : http://www.Free-Articles-Zone.com

Sweet Trivia Question And Answer

By : Deanna Mascle

1. Chocolate is made from cocoa beans. But where do cocoa beans grow?
A. On trees
B. On bushes
C. On vines
D. On roots

------->A. On trees
TOPICS: Cocoa beans come from cacao trees that grow in tropical regions of the world

2. During World War II, production of Hershey’s Kisses was halted. Do you know why?
A. Chocolate shortage
B. Sugar shortage
C. Aluminum foil shortage
D. Hershey's produced rations instead of candy during the war

---------->C. Aluminum foil shortage
TOPICS: During World War II, production of Hershey’s Kisses was halted. Not because of a shortage of chocolate, but because the signature aluminum foil packaging was rationed.

3. Where could the babe that the Baby Ruth candy bar was named for be found at the time?
A. Yankee Stadium
B. Hollywood
C. Broadway
D. Washington, D.C.

------->D. Washington, D.C.
TOPICS: The Baby Ruth was named after the first child born in the White House - Ruth - who was born to President Grover Cleveland in 1891 and later died in 1904. The candy manufacturer strongly denies any association with the famous Yankee.

4. What candy bar was included in U.S. solders' rations during World War II?
A. PayDay
B. Heath Bar
C. Snickers
D. Twix

------->B. Heath Bar
TOPICS: Heath bars were included in U.S. soldiers' rations during World War II because they had been found to have a very long shelf life. Originally marketed as a health food, the Heath bar was advertising as using only the finest ingredients. One early ad read: "Heath for better health!"

5. Where was milk chocolate invented?
A. England
B. America
C. Switzerland
D. France

------->C. Switzerland
TOPICS: A Swiss chocolate maker, Daniel Peter, mixes Henri Nestle's condensed milk with chocolate and the two men found a company to manufacture the first milk chocolate.

6. What candy bar was originally packaged to include three separate pieces of candy flavored vanilla, chocolate, and strawberry?
A. Twix
B. Mounds
C. Mars
D. 3 Musketeers

------->D. 3 Musketeers
TOPICS: When it was first introduced in 1932, the 3 Musketeers bar was packaged to include three separate pieces of candy flavored vanilla, chocolate and strawberry -- thus the name THREE Musketeers. Causing some confusion to tourists worldwide, the 3 Musketeers bar is called a Milky Way in European countries, and the U.S. version of the Milky Way is called a Mars Bar.

7. Aztec emperor Montezuma drank 50 golden goblets of hot chocolate every day. What special flavoring did he add?
A. Vanilla
B. Coffee
C. Chili pepper
D. Blood

------->C. Chili pepper
TOPICS: It was thick, dyed red and flavored with chili peppers.

8. Where do Hershey’s Kisses get their name?
A. Their inventor
B. Their flavor
C. Their shape
D. Their sound

------->D. Their sound
TOPICS: Hershey’s Kisses get their name from the sound and motion of the machines that produce them. It looks and sounds as if the machine is kissing the conveyor belt as it moves along.

9. What flavor is the oldest gum still available today?
A. Licorice
B. Cherry
C. Spearmint
D. Clove

------->A. Licorice
TOPICS: The oldest gum still available is licorice-flavored Blackjack Chewing Gum. It was first introduced in 1872 and was the first flavored gum in the United States.

10. What candy bar was named after its inventor's family horse?
A. Twix
B. Pay Day
C. Snickers
D. Almond Joy

------->C. Snickers
TOPICS: Originally introduced in 1929 by Frank and Ethel Mars, the Snickers bar was named after their family horse. The original Snickers bars were sold for a nickel and consisted primarily of chocolate, peanuts and caramel.

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

Chocolate Facts 101

By : Sophie Beck

When you're in the market for chocolate, you will wind up doing a lot of research through consumer magazines, products reviews and the Internet in order to get the best information and chocolate facts. Knowing what to look for in the highest quality will make your choice a lot easier.

Dark chocolates are made without milk as an additive. Milk chocolate is made with milk powder or condensed milk added. White chocolates are a confection based on cocoa butter without the cocoa solids. Unsweetened is pure chocolate liquor, also known as bitter or baking chocolate. Couverture is a term used for chocolates rich in cocoa butter. Bittersweet is chocolate liquor to which some sugar, more cocoa butter, vanilla and sometimes lecithin has been added. It has less sugar and more liquor than semisweet chocolate. Compound chocolate is the technical term for a confection combining cocoa with vegetable fat, usually tropical fats and/or hydrogenated fats, as a replacement for cocoa butter.

Cocoa powder. There are two types of unsweetened baking cocoa available: natural cocoa and Dutch-process cocoa. Both are made by pulverizing partially de-fatted chocolate liquor and removing nearly all the cocoa butter. Natural cocoa is commonly used in recipes while Dutch-process cocoa is frequently used for drinks. Chocolate is a product based on cocoa solid and/or cocoa fat.

Chocolates contain phenylethylamine which is a mild mood elevator and anti-depressant. It happens to be the same chemical that produces the love or happiness feeling in our brains. It also contains a very small amount of caffeine. It is also considered an aphrodisiac. Very much like red wines, fruits, teas and vegetables, cocoa seeds contain important antioxidants called flavonoids, and has been linked to cardiovascular health. Dark chocolates contain about twice as many antioxidants as the milk chocolates do. Not everything that tastes good is bad for you and chocolates is definitely one of them. While chocolates and cocoa butter contain both saturated and unsaturated fat, but unlike many saturated fats the stearic acid in chocolates is a neutral fat and does not raise your bad cholesterol levels.

Proper storage and care is important and here is a short but very important list to ensure you will be enjoying every last bite. Store in a cool, dry place at approximately 65-70 degrees F. It can and will absorb aromas and odors of other foods stored around it and should be kept in mind when storing. For the most part the shelf life is around 1 year if stored properly. Do not store in the refrigerator, the moisture from the refrigerator will effect both the appearance and texture. The same is true with storing in high heat, this will cause a "bloom" effect which will not affect the taste but it definitely affects the appearance.

So, there you have it. Now that you have been given at least the basic information, the next step is up to you. Take these chocolate facts and make use of them, if your a chocoholic or know one these tips will benefit you for a lifetime.

Article Source: http://www.Free-Articles-Zone.com