Chocolate - The Health Benefits of Chocolate

By [http://ezinearticles.com/?expert=Martin_Gandhi]Martin Gandhi
Science has confirmed with many studies and research that eating chocolate is indeed healthy. Researchers have found that dark chocolate in particular has both emotional and physical health benefits when consumed in healthy portions. Chocolate has properties that increase mental awareness as well as a multitude of health benefits for our body. Studies have also shown that people who eat two to three chocolate bars a month live longer than those that don't consume any chocolate.
Researchers have found that consuming chocolate increases the dopamine and serotonin levels in the brain indicating that this food has an antidepressant effect. Also, chocolate helps to decrease fat intake by curbing a person's appetite for fats. In addition, one of the properties of cocoa is that it has the overall effect of decreasing appetite.
The chocolate that is most beneficial to our health is dark chocolate. One of the main ingredients of dark chocolate is cacao that contains flavonoids, and these are an excellent source of antioxidants that protect our bodies from the effects of free radicals that can be very damaging.
Unfortunately, we are always being threatened by free radicals from the air that we breathe and the different foods that we consume. Eating foods that have plenty of flavonoids also helps our immune system and helps the body fight diseases such as cancer, asthma, allergies, and type2 diabetes.
The flavonoids that are found in Cocoa prevent harmful clots from forming that may cause damage to the heart and other areas of the body. These flavonoids also allow increased blood flow by aiding the blood vessels to dilate with ease. In addition, cocoa has properties that aid in the stopping the inflammatory process that can be very damaging to the body.
Dark chocolate also helps your heart by helping your vessels retain their flexibility. And, it helps with your body's blood circulation therefore improving your blood pressure levels. Also, epicatechin, a nutrient found in chocolate, helps to avoid heart attacks and strokes by relaxing and widening our blood vessels.
Cocoa is known to reduce cardiovascular problems by increasing the amount of good cholesterol (HDL) in the body. HDL is responsible for cleaning and removing the harmful fats from the body's blood vessels.
In fact, several years ago a study was conducted in Germany with over nine thousand participants, and it revealed that people who ate on an average more than seven grams of chocolate daily had lower risks of stokes and heart attacks, and they also experienced lower blood pressure levels.
Cocoa and dark chocolate are also a good source for the fiber needs of our diet. And, believe it or not chocolate hardly contains cholesterol, and if it does it is because of the milk ingredients that are added. Chocolate is a food that is derived from a plant and plants do not produce cholesterol.
Source of Vitamins and Minerals
Dark chocolate is a great source of vitamins and minerals. It is full of magnesium and iron, and it also contains vitamin B that helps to boost your energy levels. It also contains copper and potassium that are important for maintaining good health.
The magnesium levels that are found in a dark chocolate bar typically contain over 12% of the body's daily requirement. This is important preventing chronic diseases like hypertension, type 2 diabetes, and cardiovascular health problems.
History
Chocolate first appeared in the Mayan and Aztec cultures approximately 4000 years ago. The cacao plant is thought to have originated in the Amazon region and is the main ingredient in chocolate. According to Aztec legend their god Quetzalcoatl gave the cacao tree to the Aztec people. He taught them how to prepare the seeds by roasting and grinding them to form a paste that could be mixed with water. This mixture became known to the Aztec's as chocotatl and they believed that it provided a person with knowledge and wisdom when consumed.
Chocolate was introduced to Spain by the Spanish conquistadores in the 1500s. The Spaniards added different condiments and sweeteners to enhance its flavor. Chocolate was considered a delicacy among the wealthy and became the favorite drink in Europe until it was replaced by coffee and tea in the 19th century.
In the twentieth century solid chocolate bars were introduced in Europe. At about this time the cocoa bean was discovered to have beneficial health properties, and that's when the popularity for chocolate began to surge.
Chocolate as Part of Your Diet
If you are going to include chocolate as part of your diet, then what is recommended is dark chocolate. Eat the amount that is healthy for your daily nutritional needs. Whether you like your dark chocolate with nuts or just plain, dark chocolate is the best choice. Always try to avoid any fillings in chocolate, such as nougat or caramel, these fillings just add extra calories.
The whole purpose of eating pure dark chocolate is for its health benefits aside from its delicious taste. A person should not consume more than three and a half ounces of chocolate per day. This is the recommended amount of chocolate to eat to be on the healthy side.
And, just because you are eating chocolate does not mean that you are receiving its healthy benefits. Avoid consuming dark chocolate while drinking milk because this prevents the antioxidants from being absorbed by your body. There are also several types of chocolates that are not healthy for you because they're loaded with fats and sugar.
Here is a list of top quality dark chocolate bars:
Dagoba Eclipse - 87% Cacao
Green and Black's Dark - 85% Cacao
Valrhona Noir Extra Amer - 85% Cacao
Scharffen Berger Extra Dark - 82% Cacao
Chocolove XOXOX Extra Strong Dark - 77% Cacao
Chocolate is great to eat because of its health benefits and nutritional value, but like everything else if we consume too much of a good thing it can also be bad. So, the next time that you are eating a delicious dark chocolate bar think of all of the health benefits that you are receiving, but just remember to eat with moderation.
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Chocolate: A Way to a Woman's Heart - The Reasons Women Who Crave Chocolate Aren't Crazy

By [http://ezinearticles.com/?expert=Shalaria_LeNoir]Shalaria LeNoir
"I need chocolate" Is what I usually say when I'm starting (or before I start) my monthly cycle. I've always felt bad about it even!
I was watching the news when I saw them mention a recent study about chocolate and women. The reasons we have this craving is because chocolate has something (I'm not sure what, but it's yummy) that provides our bodies with what it needs.
Not only that, it helps fight breast cancer, and even osteoporosis!
So don't feel so bad, ladies, the next time you're feeling a strong chocolate craving. Though it hasn't quite been pin pointed what it is exactly the chocolate provides for women and why we need it so often, I'm now confident enough to say that it's a safe thing to stock up on every month in case of emergencies.
I always like the real fudge around that time of the month, so stopping by a place like the chocolate factory or Willy Wonka's house (I know, I had to say it though) every few weeks is probably a great idea. Though, I'm not saying it's okay to eat chocolate every single day (is that even possible?) because that will just leave us with really large love handles, muffin tops, cushin' for the pushin' or whatever you wanna call it. I call it FAT.... or adipose cells... not sexy. Save the chocolate for a rainy day. Whether it's raining inside or outside, take it from me, you don't want to be caught without the chocolate. I can't drive with tears in my eyes. It's a comfort food. So take comfort in the fact that it's good for you and thank the scientists that prove to women all over the world that they aren't crazy. Even more importantly, to our guys.
Whether it's a snicker bar, milky way bar or some other form of chocolate, don't feel so bad about picking it up. If your body tells you that you need a king size, then go for it. I am a strong believer in listening to your body. HOWEVER, you have to learn the difference between your body's needs and your body's wants. It can be tricky, but if you're thinking about pushing that person out in front of the train it's probably a good idea to just buy the chocolate bar, everyone will be happier that way.
As for the guys.... no skipping out on the chocolates on valentine's day! No wonder it's a way to a girl's heart.
Life
Article Source: [http://EzineArticles.com/?Chocolate:-A-Way-to-a-Womans-Heart---The-Reasons-Women-Who-Crave-Chocolate-Arent-Crazy&id=6610440] Chocolate: A Way to a Woman's Heart - The Reasons Women Who Crave Chocolate Aren't Crazy

Dark Chocolate - The Black Sheep of Sweets

By [http://ezinearticles.com/?expert=Christina_Major]Christina Major
There is a dark, subtle, and sublime treat out there that is not only healthy and good for you, but tastes absolutely divine. This one little snack has helped me teach my clients how to get rid of sugary and unhealthy snacks while still making them feel like they are indulging in something naughty.
Almost any woman you ask will say that chocolate is their greatest weakness. But when it comes to dark chocolate, this is one weakness you can definitely give in to.
We're talking about dark chocolate. We're talking about the really dark, almost bitter chocolates that have high amounts of cocoa in it, but not a lot of sugar. Dark chocolate is not sweet. Surprisingly though, it contains a lot of nutrients.
I usually suggest my clients to pair 1 to 2 ounces of dark chocolate with about 3 ounces of red wine. Combined, these two pack of flavonoid punch that is actually very healthy for your heart. It shown that when it person eats 1 oz of dark chocolate a day, their bad cholesterol can go down 5 to 10 points and the chances of a heart attack goes down about 5%. These may not be real high numbers for somebody with a severe risk, but it is a delicious way to start reducing the problem.
They're also really low in calories and fat. For chocolate, it is the lowest. And when you go for the even darker varieties, fat and calories goes down and down.
Can you imagine getting almost 20% of your daily dose of iron in 1 ounce of dark chocolate? It's true. Simply indulging in a little bit of dark chocolate will help increase your iron intake. This is especially important for us women especially around that time of the month when our iron needs go way up. This is also the same time when our chocolate cravings go way up.
When you eat a little bit of chocolate, you do get a little bit of caffeine. It's actually less caffeine than what you can find in a cup of weak tea. It's not enough to stimulate anyone, but it might give you a little bit of clarity if you have to do some work.
My favorite preparation of dark chocolate is actually to melt it and then dip fruit in it. So not only are you getting the health benefits of the dark chocolate, you're getting an extra boost of fruit. You can also drop some in to warm almond milk for hot chocolate. Add shavings of dark chocolate on all types of desserts, and especially yogurt for an extra little kick. And if you watch some of the cooking channels, you'll find all types of interesting creations made with chocolate.
Christina Major is the Naturopathic Doctor and Holistic Nutritionist of Crystal Holistic Health Consulting. Crystal Holistic Health helps people, especially women, who have Type II Diabetes, High Cholesterol and High Blood Pressure lower their numbers, get off medication and increase their energy so they can save money, take back control of their lives and improve the health and happiness of their families. You can get a free report on health at http://www.crystalholistichealth.com/!
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The Arriba Nacional Denomination of Origin in Ecuador

By [http://ezinearticles.com/?expert=Jeffrey_G_Stern]Jeffrey G Stern
A truly valid definition of the Arriba Nacional term when applied to Ecuadorian cacao, or simply the Arriba name, includes Nacional beans sourced in parts of the Province of Guayas, the Province of Los R�os and a small fraction of the Province of Bol�var. Ecuador historically produced fine flavor cacao from many other areas which were all Nacional beans but marketed under distinct names, including Bahia-from the area around Bahia de Caraquez, not to be confused with Bahia, Brazil; Balao from Southern Guayas and the coastal areas of Azuay and Ca�ar; and Cacao Machala from the Southernmost part of the country.
Erroneously, around 2006 Ecuador's Institute of Intellectual Protection (Instituto Ecuatoriano de Propiedad Intelectual, IEPI in Spanish), which is responsible for trademarks and other intellectual property rights, published and approved an "Arriba" Protected Denomination of Origin that is restricted to (or rather, erroneously, covers all) beans of the Nacional variety. In effect, this means that any chocolate made from Nacional beans grown anywhere in Ecuador can be called Arriba-which is a major deviation from the original historical definition of the term.
"Arriba" has now come into use by chocolate manufacturers both inside and outside Ecuador, and has largely lost its significance; an ironic parallel given that the "Arriba" flavor has also become increasingly diluted, ambiguous, and unknown due to historical factors including the loss of pure Nacional trees, genetic erosion, the introduction and mixing of CCN-51 and Nacional beans, and numerous other factors. As far as I know, there is little to no enforcement of this PDO by any agency or authority.
Other factors contributing to the historical Arriba flavor profile have also been lost in the shrouds of history; one interesting example is the origin and type of the wood used for fermentation boxes, which is said to contribute to the final chocolate flavor. Anecdotally, there is supposed mention in original historical documents written in French found in Vinces, Ecuador (a.k.a. "Little Paris" during Ecuador's cacao boom in the early part of the 20th century due to the number of french inhabitants and wealth found there), that the wood comes from Ecuador's highlands-but no one has been able to determine what kind of wood was used that helped contribute to the original Arriba flavor (conversation with Cristian Melo, Sep 2011).
Renewing and restoring the original "Arriba" bean and its flavor profile to its former glory is a herculean task, and while efforts are under way, they are still only in their infancy. Unfortunately, the major players who have the power and money to push the movement forward are not doing a lot. And the minor players are more often than not opting for ambiguity over transparency, both in their marketing and sourcing, which ultimately benefits no one. I see the issue as one similar to "peak oil." Will we run out of the oil we need to develop the technologies to maintain and enhance our standard of living before those technologies are here? Will we build them while we have the oil to do so? Or will we simply conduct business as usual until the oil is almost gone, then struggle for a solution? It's the same with the Arriba Nacional flavor profile, as well as the Nacional variety of cacao in Ecuador. Will it disappear before adequate efforts are made to save it, or will industry, government, and the private sector act now, before it's too late, to keep Arriba Nacional and Nacional beans on the map?
Jeffrey Stern, originally from California, owns Gianduja Chocolate in Quito, Ecuador. He has been in the chocolate business over 7 years and has lived in Ecuador over five years. He is a graduate of L'Academie de Cuisine culinary school in Gaithersburg, MD, where he graduated with honors. He also holds a B.A. in Latin American Studies from New York University and a M.Sc. from the University of Texas at Austin. With over a decade of experience in the culinary field, and over six years in the chocolate industry, he has significant hands-on experience. Based in Quito, Ecuador for the past 5 years, he owns and operates an artisan chocolate business with both local and international clients. Living in Ecuador, the world's largest producer of fine aroma cacao, has allowed Jeff to establish relationships with cacao growers, processors, and others at all levels of the chocolate supply chain. He is fluent in Spanish and knows the ins and outs of the cacao trade in Ecuador through firsthand experience.
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Ernest Hillier: Now That's What I Call Chocolate

By [http://ezinearticles.com/?expert=Spencer_Samaroo]Spencer Samaroo
Ernest Hillier. You've heard that name before haven't you? Go on, have a think where. I am sure you'll remember.
No?
Well let me put you out of your misery.
Ernest Hillier is an Australian chocolatier, but not just any old Australian chocolatier. Founded in 1914 it is Australia's first chocolate manufacturer no less and remains the oldest privately owned chocolatier still in business today. Impressive huh?
Well it should be. They set very high standards don't you know?
Originally from England, Ernest Hillier moved to Australia, after a five year period of learning the confectionery ropes and managing restaurants in San Francisco. That he managed to become successful again on the back of the extreme adversity of seeing many of his restaurants destroyed by a devastating earthquake is testament to the man's entrepeneurial spirit. But then Ernest Hillier was no fool. He knew the secret to business success, certainly within the chocolate manufacturing industry at any rate. 'We will make quality chocolate, at a profit if we can, at a loss if we must, but we will make quality chocolate' he once famously decreed. For he knew, quit astutely, that if priced correctly, top notch and great tasting chocolates would sell.
In 1914, Hillier set about trying to achieve this dream by opening a shop at 162 Pitt Street in Sydney. It wasn't long before his hard work started to pay dividends as his business quickly forged an excellent reputation for making premium quality chocolate at a price people could afford. So successful did the shop become that often was the case that all 600 seats in the store were occupied by customers tucking in to his fine confections whilst marvelling at the magnificent 42 foot long fountain which served as its main feature.
Where Hillier's genius lay was in spotting a gap in the market. Prior to his venture the only chocolate that was available in Australia was imported overseas from the likes of the USA and Europe. However due to a combination of factors including the vast shipping distances involved, inclement weather and the often questionable conditions these chocolate were transported in they usually always arrived in poor condition. By promising customers the highest grade confectionery however, that most crucially was made fresh each day, Hillier exploited Sydney's demands for decent chocolate. A true visionary, he was the first chocolate manufacturer in Australia to utilise newspaper advertising to promote his products. He was also the first to grasp the vast potential for mail order.
Over the course of 14 years he opened another half a dozen stores in Sydney as well as a chocolate factory in Surry Hills, an ice cream factory and a bakery that employed 400 people. However when the Great Depression hit, so did a dramatic drop in sales within the Sydney area, so with the need to lay stronger foundations he relocated the business to Melbourne in 1934, on the back of the belief that its cosmopolitan, predominantly European based, population would provide a stronger and more constant demand. It was a smart move as the famous store he opened in the Regent Theatre in Collins Street proved to be a massive success that would drive the business to a higher level.
Although Hillier eventually sold the business several years later to a private owner his legacy lives proudly on in the products they sell today. Currently there are over 600 chocolate brands in their range including their iconic Yard of Chocolate and Signature Foil Wrapped Chocolate Centres. Both of which taste just as good today, I am sure, as good old Ernest first promised they would.
Article posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar http://www.moolollybar.com.au/
The best online chocolate, lolly and confectionery store on the web!
Article Source: [http://EzineArticles.com/?Ernest-Hillier:-Now-Thats-What-I-Call-Chocolate&id=6623279] Ernest Hillier: Now That's What I Call Chocolate

What Is a Chocolate Fountain? - Ask an Expert

By [http://ezinearticles.com/?expert=Ceri_Joleys]Ceri Joleys
What is a chocolate fondue fountain?
A chocolate fountain is a device often made of stainless steel that consists of a heated base unit at the bottom. In the centre of the base unit an auger is positioned that pulls the melted chocolate upwards and allows it to flow over attached tiers.
The chocolate is melted slowly in the base of the unit, which is called the bowl. Within the bowl the heater can be set to the desired temperature. You can melt the chocolate using a microwave, but the slower and longer the chocolate has to melt, the better the consistency and often glossier the result.
Small buttons known as callets are added to the heated base unit in small quantities. By allowing the chocolate to fully melt before adding more, will ensure that the fountain runs more efficiently. Stir the melting callets with a rubber spatula avoiding a metal or wooden spoon. This will avoid changing the temperature of the chocolate and scratching the base unit. When fully melted, the temperature of the unit must be turned down, to prevent the chocolate from thickening whilst flowing through the unit. If this happens, then it will not flow properly and you also risk damaging the motor. Once the fountain is switched on, the chocolate is pulled up through the auger, with the turning of the Archimedes screw inside. At the top the chocolate flows over the crown and with gravity, flows down over each of the tiers. As the screw keeps turning, the chocolate continually flows up inside and down on the outside. Guests are then able to dip their favourite item into the chocolate, using skewers. Skewers keep the chocolate away from fingers.
Choosing the right chocolate
Although fondue fountains vary in size, it does not matter how big or small they are, they each require the right chocolate to work properly.
There are many options available, but Belgian chocolate is by far the best tasting.
Use only fountain ready Belgian chocolate. This means that it require no additional ingredients adding to it. Non fountain ready chocolate will require you to add oil, usually in large volumes. Quality Fountain ready chocolate often contains soya extract as the emulsifier, so making it suitable for vegetarians and anyone with kosher requirements.
Milk, dark and white chocolate can be used in the fountain. They each have different melting points, so refer to your fountain manual beforehand. White chocolate can have a colouring added to it, to give it a different appearance. You can colour your chocolate to look like a pastel pink, bright orange and even mint green. The choice is yours.
The only way to ensure that your chocolate fountain works safely and flows properly, is to hire an experienced chocolatier for your event.
Ceri Joleys is the owner of http://www.chocolatefountains.co.uk/ - a chocolate fountain hire company based in the North West of England. Her company is available for a wide range of functions.
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