Archive | June, 2014

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The blessings of white plus dark chocolate

Chocolate is a bitter plus sweet history, it is very a specialized experience simply like the journey inside existence. Do you like eating chocolate? Do we know what benefit of eating chocolate is? White chocolate plus dairy chocolate not have the wellness blessings of deep, dark chocolate.

Deep, dark chocolate has many blessings over its paler counterparts. First, dark chocolate is lower inside glucose and it comes with a substantial percentage of cocoa and cocoa fat that is a healthy fat. That healthy fat is recognised because monounsaturated oleic acid. It’s the same form of fat considering there are inside olive oil. We have been hearing for a long amount of time in regards to the exceptional heart-healthy blessings of olive oil.

Another cause to select dark chocolate is straight associated to people which are lactose or casein intolerant. Dark chocolate is a greater choice whenever it doesn’t contain dairy. Be certain to read the label carefully whenever searching milk-free chocolate.

Dark chocolate is superior inside a specialized class of antioxidants called that are called flavonoids. These help keep free radicals, destructive substances built considering by-products from general daily escapades like breathing, beneath control. Dark chocolate is wonderful inside a certain antioxidant called flavanol that has been shown to heighten vascular wellness by reducing blood stress. Flavanol furthermore improves blood flow to the see plus heart. Another plus is the fact that this powerhouse antioxidant can equally create blood platelets less wet. These all add because much because generating deep, dark chocolate a heart-healthy choice. We may even state, “The darker – the greater,” regarding chocolate.

There are many people which don’t like the taste of chocolate or have an allergy into it. They could moreover get the pros of flavanol by eating cranberries, apples plus onions. It is moreover found inside many red wines plus inside tea. The ideal red wines with all the highest antioxidant blessings are pinots, merlots, plus syrahs. For those that do enjoy dark chocolate, these same red wine options may pair well with the chocolate. It’s an indulgence which reaps wellness blessings!

Perhaps we have not acquired a taste for the bitterness of dark, dark chocolate. There’s nonetheless hope. A fabulous program to begin is by gradually improving the percentage of cocoa found inside the chocolate we buy. Many dairy chocolate options have 35 percent cocoa content. Anything over 70 % is considered healthy. By gradually adding a limited percentage points to a chocolate options, you’ll gradually see an heighten inside the taste tolerance we have for the more bitter types. Over time you’ll come to take fun inside the darker chocolates plus benefit off their health-enhancing qualities

On another hand, the chocolate is simple to get the teeth pain, heart wellness, fat gain. We should take blessings of chocolate plus inside advantageous mood.

Manufacturers & Suppliers – Herostart.com

Tag: cocoa fat, dark chocolate, heart healthy

More Dark Chocolate Advantages Articles

 

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These Foods Can Increase The Brain Power

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Mars, Incorporated Wins 11 Awards At Cannes Lions 2014

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The Chocolate Food of the Gods

The Chocolate Food of the Gods
This food of the gods is chocolate, thick dark nectar of sweetness, nutrition, and pleasure. I love chocolate. I recently bought a small bag of “milk chocolate almonds” from a neighborhood grocery store calling itself Sprouts Farmers Market. The bag …
Read more on Huffington Post (blog)

 

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Dark Chocolate

The Truth About The Health Benefits Of Chocolate

Many people are wondering why a chocolate gift box is a good to offer because what most of us dont know are the health benefits of chocolate. Certain kinds of chocolate are apparently good for us according to the doctors at the Cleveland Clinic as longs as its eaten in moderation. Some forms of chocolate do contain a high level of chemicals called flavanol. There is a healthy amount of scientific research done to indicate that flavanols can lower blood pressure and cholesterol and improve blood circulation. Flavanol is also an antioxidant which can help the bodys cells resist damage from free radicals.

The Truth about Chocolate’s Healing Power

Chocolate can be good for health, but the problem is that many processed chocolates such as chocolate bars and candies often found in a chocolate gift box dont contain enough flavanols to do any good, indicated an article on the Cleveland Clinics website. The processes used to make commercial chocolate apparently take the flavanols or flavonoids out of the cocoa from which chocolate is made.

So if you want make your girlfriend or wife healthier and allow her to experience the health benefits of chocolate, you should probably add dark organic chocolate in the chocolate gift box next time. The Cleveland Clinic recommends to avoid purchasing a chocolate gift box that contains Chocolate that has undergone Dutch processing since Dutch processed chocolate is treated with alkali which removes the flavonoids.

Organic or Commercial Chocolate

The best way to get the health benefits of chocolate is to consume a dark organic chocolate. There are organic chocolate bars that contain a high number of flavonoids mostly and that are available at health food stores and some supermarkets. People who are concerned about their health should probably avoid most of the popular commercial chocolate candies because they are made from milk chocolate. The Cleveland Clinic also reported that commercial milk chocolate found in the average chocolate gift box simply doesnt contain enough of the flavanols to do any good.AskinosieDavaoPhilippinesWraperWeb[1]

That could soon change because chocolate manufacturers are becoming aware of their products potential health benefits. The clinic’s study shows that a number of chocolate companies are trying to develop healthier chocolate bars and candies that are rich in flavanoids. This means that it should soon be possible to buy healthy chocolate from anywhere.

Chocolate and Fat

The really good news about organic chocolate fat is that it contains large amounts of stearic and palmitic acids the good substances found in olive oil. Doctors believe that these substances neutralize the cholesterol in chocolate. However, even though chocolate may not be extremely fattening, people should still be careful about what they buy because many chocolate products contain other fattening ingredients such as marshmallows.

The best product to buy and eat is the dark organic chocolate with limited consumption to a few ounces a week. According to the Cleveland Clinic, a chocolate gift box containing small pieces of dark chocolates will be an appropriate gift for a person who is concerned about his/her health.

To learn more about CHOCOLATE GIFT BOXES AND ORGANIC CHOCOLATE go to: http://www.joshearlycandies.com/chocolate-gift-box and http://www.joshearlycandies.com

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In a preview to his upcoming cookbook, Cronut inventor Dominique Ansel releases the recipe for a remarkable (and remarkably easy to prepare) chocolate cookie. And it's gluten-free. (Minneapolis Star Tribune/MCT)

Ansel’s flourless chocolate pecan cookies are addictive

 

 

In a preview to his upcoming cookbook, Cronut inventor Dominique Ansel releases the recipe for a remarkable (and remarkably easy to prepare) chocolate cookie. And it’s gluten-free. (Minneapolis Star Tribune/MCT)

Pastry chef Dominique Ansel, inventor of the croissant-meets-doughnut confection he christened the Cronut, is coming out with a cookbook in a few months.

To whet the media’s appetite, publisher Simon & Schuster is circulating a preview piece. The sneak peek contains two recipes, and, no, neither is for his most-talked-about creation.

I am not exactly crushed, particularly since the flier features a formula for a flourless chocolate cookie with pecans. Cronut, schmonut; one glance at photographer Thomas Schauer’s hard-core food-porn images of said cookie and I knew that I’d be first in line to buy the book upon its October release.

Ansel’s comment at the top of the recipe proved to be the real clincher. It reads, “I love making this recipe … because of its forgiving nature and utterly addictive results.”

Yeah: Chocolate. Easy. Fabulous. Three of the greatest motivators for composing a shopping list.

I don’t recall the last time that a rookie whirl through a recipe went so well, with so little effort. No electric mixer required, just a whisk. Sure, you’ll need a double-boiler, but my rudimentary version — a saucepan and a mixing bowl — more than sufficed. As for the technique, it’s the drop cookie at its most fundamental.

And wow, what results. I was bowled over by the cookie’s intensely chocolate-y essence. Its gooey texture comes as close to voluptuous as a cookie can get. Holding all of that melted chocolate together is the barest, faintest trace of a crispy exterior, and the way it collapses in your mouth is almost meringue-like.

Ansel, chef/owner of Dominique Ansel Bakery in New York City and winner of the 2014 Outstanding Pastry Chef award from the James Beard Foundation, wisely suggests serving the cookies warm. “A glass of milk helps,” he writes. It certainly does.

But eating them in their fully cooled state isn’t exactly disappointing. Just don’t wait too long. It’s a fairly perishable cookie, lasting about two days when stored at room temperature. Trust me, they’ll go fast.

The dough can be refrigerated for up to three days, or frozen for up to a week. For the latter, defrost the dough in the refrigerator for a few hours before baking.

Initially, the dough resembles a thickish pancake batter, so much so that you’ll wonder, this is going to turn into cookies? Fear not. An overnight firming-up period in the refrigerator resolves the matter.

Ansel doesn’t suggest toasting the pecans, but I do. The recipe’s directions create oversized, fairly ungainly cookies. For more manageable cookies — and more of them

 

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A-Raw-Chocolate-History-Interactive-Infographic-from-the-Chocolution

Chocolate Chronology

This is something I don’t normally do. For one reason, I hate Math and I love chocolates. But for your sake my dear readers I will give you something interesting that might be helpful as well for our student viewers. (You guys need some information for your Thesis, I hope this article helps.)

Okay earlier on the page, we have posted a lot of crunchy information that according to our viewers; they find it “helpful”, “fun” (for that we are deeply honored) and “interesting”. Sure, you have found variety of stories and different facts around here so as well as YEARS. So we thought we will share you peepz a chronology of facts about Chocolate History using a timeline format.

Here’s a timeline of from the origin of chocolate as we can track it, until today, as we know it.

1500 B.C. – 300 B.C.
The Olmec Indians are believed to be the first to grow cocoa beans (“kakawa”) as a domestic crop. Cacao trees have grown wild for possibly 10,000 years. The Olmec civilization lasts to about 300 B.C.
300 B.C. – 500 A.D.
250 to 900
The Olmec, a very sophisticated society, give much of their culture to the Maya, including “xocoatl,” sho-KWA-til. Consumption of cocoa beans is restricted to the Mayan society’s elite, in the form of an unsweetened cocoa drink made from the ground beans.
A.D. 600 – 1000

600
The Maya migrate into northern regions of South America and Mesoamerica, establishing the earliest known cocoa plantations in the Yucatan. Nobles drink frothy “cacau” from tall pottery beakers. Beans are a valuable commodity, used both as a means of payment and as units of calculation.

Beans are local and international currency: a turkey could be bought for 200 beans, a tomato for 3 beans. Later, when the Maya trade with the Aztecs, 400 beans equal 1 Aztec Zontli, 8000 beans equal 1 Aztec Xiquipilli.

Ancient Mexicans believe that Tonacatecutli, the goddess of food, and Calchiuhtlucue, the goddess of water, are guardian goddesses of cocoa. Each year they perform human sacrifices for the goddesses, giving the victim cocoa at his last meal.

1200s
The Maya begin trade with the Aztecs, and give them cacau. The Aztecs called it “cacahuatl” (ca-ca-WAH-tel), meaning warm or bitter liquid. Xocolatl is molinilloflavored with local spices, including chile, cinnamon, musk, pepper and vanilla, and thickened with cornmeal; then frothed in a bowl with a molinillo (photo at right) and served at room temperature.
1300s

Cacahuatl becomes popular among the Aztec upper classes. The Aztecs see cacao as a gift of the plumed serpent god Quetzalcoatl, the god of light.

The Aztecs become the first to tax the beans, and restrict it to noblemen, priests, officials, warriors…and the rich traders who supply it. It is a restorative, a medicinal revitalizer, a ceremonial beverage and an abetter of longevity. It is served at end of banquets.

1400s

1492
Christopher Columbus is said to have brought back cacao beans to King Ferdinand from his fourth visit to the New World, but they were overlooked in favor of the many other treasures he had found.

1500s

1502
Cacao is tasted by Columbus on his fourth and last voyage to the New World. Columbus encounters a great Mayan trading canoe on the island of Guanaja, off Honduras, carrying a cargo of cocoa beans. (Almost 500 years later, Valrhona, the great chocolate company, makes a grand cru chocolate bar and names it  in honor of the island—it is spectacular chocolate.) He presents the King and Queen of Spain with beans, but Ferdinand and Isabella see no real worth in them.
1519
Spanish explorer Hernan Cortès conquers part of Mexico. By chance, his arrival coincides with the expected return of the Aztec god Quetzalcoatl—the god who had given cacao to the people and taught them how to cultivate it—from his travels. Quetzalcoatl is believed to be white-skinned and beard, and Cortès is initially mistaken for the god. Hernando Cortez records the cacao usage in the Aztec court of Emperor Montezuma in San Juan de Ulloa (Vera Cruz, Mexico). He builds a cocoa plantation to “grow money” in the name of Spain, beginning a Spanish cocoa monopoly that lasts two centuries.
1527 or 1528
Cortez conquers the Aztec empire and brings cacao beans, equipment and recipes for preparing chocolate from Mexico to the Spanish court of King Charles V. It is greeted with excitement, but is heavily taxed, so only the rich can afford it. Monks, hidden away in Spanish monasteries, are appointed as the processors of the cocoa beans to keep chocolate a secret for nearly another century. It makes a profitable industry for Spain, which planted cocoa trees in its overseas colonies.
1535
The Spanish historian Gonzalo Fernandez de Oviedo y Valdez, who spent 1535 through 1545 as commander of the castle of Santo Domingo and returned to Spain with the appointment of Historian of the Spanish Indies. Santo Domingo, noted, “None but the rich and noble could afford to drink chocolatl as it was literally drinking money. Cocoa passed currency as money among all nations; thus a rabbit in Nicaragua sold for 10 cocoa nibs, and 100 of these seeds could buy a tolerably good slave.”
1544
Dominican friars take a delegation of Kekchi Mayan nobles from Alta Verapaz to visit Prince Philip of Spain. The Mayans bring gift jars of beaten cocoa, mixed and ready to drink. Spain and Portugal do not export the beloved drink to the rest of Europe for nearly a century. Early after its arrival, the Spanish replace the chile with sugar and keep the cinnamon to make the bitter cacao beverage their liking. It is decided that the beverage tastes better warm. According to The True History of Chocolate authors Sophie and Michael Coe, the most likely scenario for the development of the word “chocolate” is that the Spaniards combined the Maya word chocol, meaning “hot,” and the Aztec atl, meaning “water,” to produce chocolatl. The proper pronunciation of tl is “te.” It is surmised that they would not want to use the Aztec word, cacahuatl, because “caca” in Spanish is a vulgar word.
1565
The first time how the cocoa drink is prepared is found in the notes of Benzoni, an explorer working for the Spanish army. The Spanish keep this secret from the rest of the world, in the hope they can keep their monopoly in the cocoa trade.³
1570
Cocoa gains popularity as a medicine and aphrodisiac.
1585
The first official shipments of cocoa beans begin arriving in Seville from Vera Cruz, Mexico.
1590
Spanish nuns in Oaxaca, Mexico are the first to sweeten chocolate with honey, cinnamon and cane sugar, making the drink popular with colonials. Spanish monks introduce the first sweetened drink to Spain around 1590. They sweeten it with honey and vanilla.³

1600s

1606
An Italian traveler, Antonio Carletti, discovers chocolate in Spain and takes it to Italy where chocolate-mania develops: Cioccolatieri open in all major cities. From Italy, chocolate spreads to Germany, Austria and Switzerland.
1615
Spanish Princess Maria Theresa gives her fiancé Louis XIV of France an engagement gift of chocolate, packaged in an elegant, ornate chest. Their marriage is symbolic of the marriage of chocolate in the Spanish-Franco culture. The word of chocolate further spreads throughout Europe.
1624
Chocolate incites controversy. Johan Franciscus Rauch of Vienna condemns chocolate as inflamer of passions and urges monks not to drink it. A Mr. Parkinson in his 1640 “Theatrum Botanicum” calls  it “wash for hogs.” ¹
1631
The first publication of a recipe for chocolate is by the Spanish doctor Antonio Colmenero de Ledesma, based on the Aztec recipe. The bitter flavor is enhanced by adding almonds, anise, cinnamon, flowers, hazelnuts, roses of Alexandria and vanilla. The exact spices depend on the physical ailment.
1641
Cocoa is introduced to Germany by a German scientist named Johann Georg Voldkammer who discovered it in Naples. The Germans institute the habit of a cup of hot chocolate before bedtime.³
1653
Chocolate is seen as having largely medicinal properties. In fact, the first official statement about chocolate is made by Bonavontura Di Aragon, brother of Cardinal Richelieu, describing the use of chocolate as stimulating the healthy functioning of the spleen and other digestive functions.³
1657

The first chocolate house is opened in London by a Frenchman. Coffee houses were already popular. The shop is called the The Coffee Mill and Tobacco Roll. Costing 10 to 15 shillings per pound, chocolate is a beverage for the elite. The English introduced several changes: Instead of water, they added milk. Some also added Madeira or beaten eggs.4
1659
Louis XIV gives the chocolate monopolies of the Paris chocolate drink trade and the French Royal Court to David Chaillou, a baker who made costly biscuits and cakes with chocolate—France’s first “chocolatier.” ²
1664
The first recipe for cacao is published in Spain; it includes chiles, ear flower, cinnamon, almonds or hazelnuts, sugar and annatto seeds, boiled together and frothed with a molinillo. Other recipes use cloves and vanilla. In London, in November, Samuel Pepys notes in his diary that he had been to a coffee house to drink Jocolatte and that it was very good.4
1662
Dr. Stubbe writes that “Chocolate encouraged all sorts of physical prowess. The mighty lover, Casanova, found the drink as useful a lubrication to seduction as champagne.” ¹
1672
While Daniel Peter is given credit for inventing milk chocolate 200 years from now, but according to the International Cocoa Organization, in 1672 Sir Hans Sloane details in the American Physician a medicinal recipe using milk in drinking chocolate. Sir Hans Sloane brings a cacao tree specimen back from Jamaica to England in 1689. During his time in Jamaica he becomes interested in the bitter drink Jamaicans make by boiling roasted beans from a local tree in water. He believes it to have therapeutic properties but because the taste is unpalatable, he boils the beans in milk and sugar, creating the first milk chocolate drink—“hot cocoa.” He brings his recipe back to England and sells it to an apothecary who markets the product as “Sir Hans Sloane’s milk chocolate.” ¹
1674
Eating solid chocolate is introduced in the form of pastilles. One reference states that in 1674 the English propose solid “fingers of chocolate in the Spanish fashion” intended for eating. The phrase indicates that such products may already have been available in Spain.¹ Chocolate pastry is first served in coffee houses in the U.K. ³
1680s
In Martinique, chocolate is such a part of the culture that it is used as a reference for time: arriving “at chocolate” means arriving at 8 o’clock.¹
1697
Zurich mayor Heinrich Escher brings chocolate to Switzerland for the first time, from Brussels. ³

1700s

1700
After 1700, drinking chocolate expands worldwide; chiles disappear as an ingredient except in Mexican mole sauces (returning in the late 1990s in “Aztec” cocoa recipes, thanks to the popularity of Mexican food).
1712
By the turn of the 18th century, chocolate makes its way back to the Americas. In little more than a decade, Massachusetts sea captains are bringing back cargoes of cocoa beans and Boston apothecary shops are advertising and selling chocolate imported from Europe.
1728
Fry sets up the first chocolate factory in Bristol, England using hydraulic machinery to process and grind the cacao beans.
1730
Chocolate travels to the Low Countries with the Duke of Alba. By 1730, cocoa beans drop in price from $3 per pound to being within the reach of other than the very wealthy.
1732
A French inventor, Monsieur Dubuisson invents a table mill for grinding chocolate.
1737 or 1753
Swedish naturalist, Carolus Linnaeus (1707-1778) is dissatisfied with the word cacao, so renames it “theobroma,” Greek for “food of the gods.”
1750
European countries colonize much of the world, and in the process acquire cacao plantations that ensure their own supply of cocoa beans. The French colonized western India and Madagascar, the Dutch, Ceylon and Java, the Belgians, the Congo, the British, western India, the Germans, the Cameroon and the Portuguese, Brazil. 4
1755
Chocolate “returns” to America: The English colonies are brought the drink that that is the rage in Europe.4
1765
Irish chocolate-maker John Hanan imports cocoa beans from the West Indies into Dorchester, Massachusetts, to refine them with the help of American Dr. James Baker. The pair builds America’s first chocolate mill and by 1780, the mill is making BAKER’S chocolate.
1770s
Madame du Barry, mistress to French King Louis XV, drinks chocolate with her lovers.¹
1795
Dr. Joseph Fry of Bristol, England, employs a steam engine to grinding cocoa beans, an invention that leads to the manufacture of chocolate on a large factory scale.

1800s

1810
Venezuela is producing half the world’s cacao, and one-third of all chocolate products produced in the world are being consumed by the Spaniards.
1819
The pioneer of Swiss chocolate-making, François Louis Callier, opens the first Swiss chocolate factory in Corsier, near Vevey.
1825
Purchases of cocoa by the Royal Navy are more than for the rest of Britain. Nutritious, hot and non-alcoholic, it is considered a perfect drink for sailors on watch duty. Among sailors on duty in the Atlantic Ocean and the Baltic Sea, the cold wind from the northwest is known as a “chocolate gale.”¹
1828
Coenraad Van Houten invents the cocoa press, a hydraulic press, to squeeze out some of the cocoa butter from the beans, leaving behind the defatted cocoa powder. The nib of the bean is about 52% cocoa butter; Van Houten’s machine reduces the fat content by nearly half and creates a “press cake” that is pulverized into the fine powder known as cocoa. The powder is treated with alkaline salts so that it mixes more easily with water. The final product has a darker color and the beverage has a milder taste and a smoother consistency. Van Houten was Dutch and patented his invention in Amsterdam, so his alkalizing process becomes known as “dutching.” The invention helps cut prices as well; and the overall Industrial Revolution enables the mass production of chocolate, spreading its popularity among the citizenry.¹
1839
A German baker named Stollwerck begins a business that grows into one of the largest companies in Germany, producing a variety of chocolate products and brands.
1840
The first pressed chocolate tablets, pastilles and figures are produced in Belgium by the chocolate company Berwaerts.
1847
Joseph Fry’s grandson Francis Fry, then head of the firm J.S. Fry & Sons, discovers a way to mix some of the cocoa butter back into the dutched chocolate (cocoa powder) and adds sugar, creating a paste that can be molded. He calls this “eating chocolate” (“chocolat delicieux a manger”). This is the first modern chocolate bar, although conching has not yet been invented, so it is not the smooth, silky bar we know today but a rough, grainy chocolate.¹
1849
Cadbury brothers are selling a similar product two years later.¹ Joseph Fry & Son and Cadbury Brothers display “chocolates for eating” at an exhibition in Bingley Hall, Birmingham, England.
1851
Prince Albert’s Exposition in London is the first time that Americans are introduced to bonbons, chocolate creams, hand candies (called “boiled sweets”) and caramels.
1860
Ghiradelli, who imported beans from Peru to San Francisco to sell to gold prospectors, has discovered how to extract cocoa butter from ground cocoa to create a very soluble cocoa powder.
1861
Richard Cadbury creates the first known heart-shaped candy box for Valentine’s Day.
1863
The 1863 edition of Culpepper’s Complete Herbal includes cocoa as aphrodisiac.¹
1865
The first gianduja is created in Italy: chocolate mixed with hazelnut paste.³
1868
John Cadbury mass-markets the first boxes of chocolate candies.
1875
Daniel Peter of Vevey, Switzerland, who had developed an accidental interest in chocolate due to his affection for Fanny Cailler, the eldest daughter of chocolatier François-Louis Cailler, experiments for eight years before finally inventing, at age 31, a means of making milk chocolate, using condensed milk. The milk has been perfected by his neighbor Henri Nestlé, a food scientist.
1879
Daniel Peter and Henri Nestlé form the Nestlé Company, which later becomes the world’s largest producer of chocolate.
1879
Rodolphe Lindt of Berne, Switzerland, invents the conching machine to heat and roll chocolate in order to refine it to a smooth consistency. The result is a more smooth and creamy chocolate that melts on the tongue. Up to this point, even the finest chocolate had a grainy character. After warm chocolate is conched for seventy-two hours in a long narrow trough, and has more cocoa butter added to it, it is possible to create chocolate fondant and other creamy forms of chocolate. (Today, conching can be finished in 12 hours.)
1884
Félix Bonnat founds the Bonnat Chocolate Shop. Shortly afterwards he creates the French praline.
1895
Milton S. Hershey sells his first Hershey Bar in Pennsylvania, using modern, mass-production techniques that make chocolate affordable to the masses.
1899
The Tobler firm, founded in 1868, starts to produce its own chocolate. The Toblerone nougat, almond, and honey chocolate bar is born.

1900-1970s

1900
Milton Hershey creates a model factory town town called Hersheyville dedicated to the production of chocolate. The specialty is the Hershey Kiss. Around 1900, the price of cacao and sugar drop tremendously, making chocolate affordable for the middle classes.
1906

The first-known published recipe for chocolate brownies appears, in The Boston Cooking-School Cook Book, edited by Fanny Merritt Farmer. A reference often given for the first publication of brownies, in the 1897 Sears and Roebuck Catalogue, is erroneous. That recipe is not for a chocolate and flour baked brownie bar, but for a molasses candy also called brownies. The Boston Cooking-School Cook Book recipe uses flour and two squares of Baker’s chocolate.

1906

Milton Hershey’s birthplace, Derry Church, Pennsylvania, is renamed Hershey.
1910
Canadian Arthur Ganong markets the first nickel chocolate bar.
1912
Jean Neuhaus invents the chocolate shell that can be filled with soft centers and nut pastes, offering vast variety to the previous dipping and enrobing of chocolate.
1913
Swiss confiseur Jules Séchaud of Montreux introduces a machine process for manufacturing filled chocolates, creating the first box of filled chocolates.
1920
Jean Neuhaus’ daughter-in-law invents the ballotin, the rectangular box with molded insets that protect the individual pieces of chocolate from rolling around.
1920
The Kestekides family launches the Leonidas brand in Belgium.
1920s
Chocolate bars become individual-sized: from 150g (5 ounces), they begin to be made in 30g and 45g sizes (1 ounce and 1.5 ounces) and made in tablet shapes for snacking.
1922
Twenty-two years after Hershey’s kisses debut, Francesco Buitoni, a relative of the pasta family, launches Baci, Italian for kiss. His chocolate kisses have a hazelnut in the center.
1925
Barry Callebaut begins the production of chocolate couverture, in Belgium. (We don’t know which company made the first couverture.)¹
The New York Cocoa Exchange begins in New York City.
1926
Belgian chocolatier, Joseph Draps starts the Godiva Company to compete with Hershey’s and Nestlé’s American market.
1930
Nestlé makes first white chocolate, named Galak, although it was called different names, such as Milkybar or Alpine White, in different countries. During the 1930s, brand names become increasingly important. After two years of research, Nestlé launches the Black Magic bar.4
1939
World War II rationing includes chocolate: in Europe it is rationed to 4 ounces per person per week. Sales of chocolate are half of pre-war sales. Production of Kit Kat, a leading brand, is suspended.4

1980s –
Present

1980
A story of chocolate espionage hit the world press when an apprentice of the Swiss company of Suchard-Tobler unsuccessfully attempted to sell secret chocolate recipes to Russia, China, Saudi Arabia, and other countries.
1986
Valrhona introduces the concept of the single origin chocolate bar, making their first with beans exclusively from South America. The 70% cacao bar is named Guanaja in honor of the island of Guanaja, off Honduras, where Christopher Columbus first tasted chocolate almost 500 years earlier. They call it a Grand Cru chocolate.
1990s
Following Valrhona’s pioneering efforts, other “designer chocolate bars” debut, including bars made from the beans of single plantations. Today, annual world consumption of cocoa beans averages approximately 600,000 tons, and per capita chocolate consumption is greatly on the rise. But the best chocolate, made of criollo beans, is just 5% of the world crop.
2000
A new generation of chocolatiers knows no bounds. The fusion cuisine of the late 20th century has logically found its way to chocolate: exotic spices such as saffron, curry and lemongrass are now commonplace in chocolate, as are everyday kitchen foods such as basil, goat cheese and olive oil. Most appropriately, chocolate has returned to its Mesoamerican roots. Many artisan chocolatiers now offer some version of “Aztec” chocolate, spiced with the original “new world” flavors of chile and cinnamon. The market has seen growth in organic and kosher brands and high percentage cacao chocolate is recognized as a functional food, delivering antioxidants. It seems that the Aztecs were right about the health-giving properties of cacao.
2000
The Cote d’Ivoire is the world’s largest exporter of cacao beans, 1.4 million tons. The Netherlands both imports and grinds the most cacao. Some is made into chocolates; the remainder is processed into couverture and cocoa powder and exported to other countries which make their own chocolates from it.

A-Raw-Chocolate-History-Interactive-Infographic-from-the-Chocolution

So there you have it. Our Chocolate Chronology timeline. I told you I hate Math hahahaha ^_^

Posted in Chocolate 101, Chocolate Facts, Chocolate Information, chocolate prouctsComments Off

caca beans in sack with cacao pod

Time for Chocolate Trivia! Wiwiit ^_^

True or False?

Trinitario is Italian for any tri-colored chocolate bar, dessert, cake, etc.

Answer: False!

THERE ARE THREE DIFFERENT types of cocoa bean which are used in chocolate production today. They are the noble Criollo, the common Forastero and a hybrid between the two, the Trinitario. Criollo and Trinitario are often referred to as fine or flavour cocoa beans, while Forastero is considered the ordinary or bulk bean for mass production (although there are exceptions to this rule — see below). Over 90% percent of the world’s cocoa is bulk production, mostly from the Forastero bean. The remainder is fine/flavour cocoa, from most of the Trinitario and all of the Criollo varieties.

 

TRINITARIO

Trinitario is a hybrid between the Criollo and Forastero trees and originated in Trinidad. Around 1678, Criollo trees from Venezuela had been planted in Trinidad, and in the following decades they went on to produce some of the finest Criollo of the time. Then, in 1727, disaster struck. The exact reasons are still unknown and theories vary from fungi and disease to speculation whether the increasingly mature trees imported decades earlier were becoming more and more sensitive to Trinidad’s soil and climate, for which they may have not been suited. In any case, the crop failure of 1727 delivered a fatal blow to Trinidad’s cocoa economy, which was revived in 1756 with the introduction of the more robust Forastero from the Amazon region. The new variety was combined with the remaining Criollo trees, resulting in the new Trinitario variety. In the 19th century Trinitario trees spread across the globe and can be found in Venezuela, Ecuador, Cameroon, Samoa, Sri Lanka, Java and Papua New Guinea. Trinitario is the predominant fine/flavour cocoa and is the most likely bean to be found in high-quality dark chocolate today. A particular mention should go to the Venezuelan Carenero and Rio Caribe varieties, which are very highly regarded. An exception is the Trinitario from Cameroon which is generally classified as bulk produce.

caca beans in sack with cacao pod

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cocoa power

Cocoa Chocolate Weight Loss Benefits

The natural health researchers at Institute for Vibrant Living (IVL) have investigated the natural benefits of cocoa in weight loss programs. Here is their report:

cocoa power

The History

There are good reasons that cocoa has stood the test of time and has been enjoyed as a major beverage for hundreds of years.  Cocoa comes from the cacao tree and is found in Central and South America as well as Mexico.  While consumed by generations by the people of the New World, it wasn’t until the Spaniards arrived that the cocoa began its process of becoming a fixture in the Western world.

 

Cocoa Can Be Part of a Healthy Diet and a Smart Weight Loss Plan?

Today, we see cocoa used in a variety of forms, ranging from drinks such as hot chocolate to desserts.  While much hChocolate-with-Cocoa-Beans-A[1]as been made of cocoa’s impressive levels of antioxidants and anti-cancer properties, what has not been adequately explored is cocoa’s role in a weight loss plan.  As it turns out, cocoa isn’t just part of a healthy diet, but can also be a key part of a smart weight loss plan.

 

Dietary Benefits

There is no doubt that cocoa is good for you, as research has shown that cocoa contains more antioxidants than comparable servings of green tea and perhaps even red wine.  In fact, cocoa may even improve brain health and overall mental performance.  Thus, if even there were no weight loss benefits to consuming cocoa, it would still be a low-calorie food worthy of incorporating into your diet.

Additionally, cocoa is seen as one of the foods that can boost your metabolism.  This means that you will be able to burn calories and fat more rapidly.  Additionally, eating metabolism-boosting foods like cocoa will allow you to get more results from your workouts.

 

Cocoa and Chocolate – There is a Difference

There is a substantial difference between consuming cocoa and eating chocolate.  While dark chocolate with a high-cocoa content has been shown to be very good for you, it is also very high in calories, which means you should limit your consumption.

Cocoa, on the other hand, is extremely low in calories, especially if you purchase minimally processed cocoa.  An important fact to keep in mind is that not all cocoa is equal, nor should you treat it that way when you are considering a healthy diet.

 

Beware of Sugar and Additives

Sugar is damaging, pure and simple.  In fact, many are quite surprised to learn that sugar can actually damage DNA and continue to do so for hours after it is consumed.

Unfortunately, a great many companies add large amounts of sugar, chemicals and artificial flavorings and sweeteners to cocoa and, in the process, negate many of the benefits that cocoa has to offer.  Dieters should be particularly concerned as the added sugar in many brands of cocoa can translate into added calories as well.

Cocoa can be a low calorie treat that is full of antioxidants and other benefits, so be on the lookout for brands of cocoa that ruin what is otherwise a very good thing!

 

Part of Your Weight Loss Plan

Taste is so much of what many dieters miss when on a diet or when they start a new weight loss plan, but it doesn’t have to be that way.  Adding flavor rich foods like cocoa to your diet can be an easy way to add flavor to your weight loss plan and gain some serious health benefits at the same time.

 

David Flores is a natural health researcher for Institute for Vibrant Living, a leading source for all-natural supplements, vitamins, and minerals for many health and nutrition challenges.  To learn more about the products offered by the Institute for Vibrant Living visit http://www.ivlproducts.com

 

If you found this helpful you might like to visit http://www.theivl.org where you’ll find more free healthy living articles to help improve your health today.

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chocolate-martini

Decadent Chocolate Martini

Chocolate Martini

Prep Time: 3 minutes

Total Time: 3 minutes

Yield: 1 Serving

Serving Size: 6 Oz

Ingredients

  • 1 1/2 shots Chocolate Liqueur
  • 1 1/2 shots Creme de Cacao
  • 1/2 shot Vodka
  • 2 1/2 shots half-and half

Instructions

  1. Add a few tablespoons chocolate liqueur to a small rimmed plate. Add a few tablespoons cocoa powder to another small plate and whisk briefly to break up the lumps. Dip the rim of a martini glass into the liqueur then into the cocoa. Set aside.
  2. Add the chocolate liqueur, Creme de Cacaco, vodka, and half-and-half to a cocktail shaker filled with ice. Shake for a about 20 seconds. Pour into rimmed martini glass.

 

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Hershey’s Nuggets Chocolate Assortment, 38.5-Ounce Bag

 

Hershey's Nuggets Chocolate Assortment, 38.5-Ounce Bag

  • Perfect for snacking, candy dishes, and gifting
  • This variety offers something for every chocolate-lover
  • Includes Hershey's Special Dark Mildly Sweet Chocolate with Almonds (Gold Foil), Extra Creamy Milk Chocolate with Toffee and Almonds (Gold Foil), Hershey's Milk Chocolate (Silver Foil), and Hershey's Milk Chocolate with Almonds (Gold Foil)
  • A gluten-free and kosher candy assortment
  • Includes 1 bag with four varieties of Hershey's Nuggets Chocolates (38.5-Ounce bag). Read individual label for variety.
Hershey's Nuggets Chocolate Assortment, 38.5-Ounce Bag For a satisfying treat, sink your sweet tooth into Hershey’s Nuggets Chocolates. From this one bag you can choose from Hershey’s Special Dark Mildly Sweet Chocolate with Almonds, Extra Creamy Milk Chocolate with Toffee and Almonds, Hershey’s Milk Chocolate Nuggets, and Milk Chocolate with Almonds. Sharing optional. Everyone Will Love These Colors Transform your candy dish into a treasure trove with these gold- and silver-wrapped

List Price: $ 13.15 Price: $ 5.22

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Kiss of Dark Chocolate can save your Heart

A Kiss of Dark Chocolate Can Save Your Heart

Kiss of Dark Chocolate can save your HeartAccording to researchers, at least half a slab a week of dark chocolate (70% to 85% cocoa content) has a protective effect against inflammation and heart disease. The findings come from one of the largest epidemiological studies ever conducted in Europe. The study focused on the complex mechanism of inflammation. Chronic inflammation is a risk factor for the development of cardiovascular diseases (heart disease) ranging from myocardial infarction to stroke. The study found that people having moderate amounts of dark chocolate regularly had significantly lower levels of C-reactive protein in their blood, which indicates that their inflammatory state was considerably reduced. Those who ate dark chocolate regularly had a 17% average reduction in C-reactive protein – enough to decrease the risk of cardiovascular disease by one-third in women and one-fourth in men. The findings apply to dark chocolate only. Milk chocolate does not have the same affect, since milk interferes with the absorption of polyphenols. Sources: – Science Daily September 23, 2008 – The Journal of Nutrition October 2008, 138:1939-1845 The scientific name of the cocoa tree is ‘Theobroma Cacao’, which means ‘Food of the Gods’. Chocolate, providing it’s a milk-free and sugar-low variety, contains a substance called Theobromine, which the body converts into Serotonin and Endorphins, the first having a calming effect, the second and uplifting effect and boosts the immune system. Cocoa contains the chemical PEA (Phenylethylamine), which occurs naturally in the brain and is released at times of emotional excitement – it gives us the ‘high’ feeling. Caffeine and theobromine in chocolate increase alertness and sharpen the memory. Theobromine is a vagus nerve suppressor, which is responsible for coughing. Theobromine is three times more effective to cure persistent cough than codeine, a powerful chemical cough cure. Another study showed that blood vessels dilate better when eating good quality chocolate, helping to improve the circulation. A good quality chocolate should have no milk content and be sugar low. The cocoa content should be at least 70%. These top quality chocolates are usually marked ‘70%’ or ‘Intense 70%’ or ‘72%’. Chocolate prevents cardiovascular disease The chemicals known as flavanols, which are found in chocolate as well as in fruits and vegetables, can reverse smoking-related damage to blood vessels by boosting the levels of nitric oxide in the blood. This raises the possibility of a potential new treatment for cardiovascular disease. Those who drank cocoa containing as much as 185mgs of flavanols experienced significant increases in circulating nitric oxide and flow-mediated dilation – a definite improvement in function. Moreover, the benefits disappeared when patients were given a drug that interferes with nitric oxide signaling. Improved Blood Vessel Response Researchers compared the effect of flavanols on a dozen smokers participating in a double-blind study. Half were given a cocoa drink rich in flavanols, and the rest had a drink that tasted the same but had far fewer flavanols. The study, however, was designed specifically to identify the active ingredients, so the cocoa drink used was specially processed to retain much higher levels of flavanols than are typically found in commercially-available cocoa drinks. Smokers chosen to test cardiovascular benefits Smokers were chosen for the study because their blood vessels tend to respond poorly to changes in blood flow, possibly related to impairments in how nitric oxide sends signals to the inner lining (the endothelium) of blood vessels, which is in turn a warning sign for cardiovascular disease. The study was not designed to find out whether flavonols could specifically protect smokers, but rather to investigate the effects of cardiovascular disease in general. ‘Journal of the American College of Cardiology – October 4, 2005; 46(7): 1276-1283′

Health Benefits of Dark Chocolate: http://www.acai-berry-healthy-chocolate.info Latest research & science has recently been discovered dark chocolate to have… Video Rating: 4 / 5

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Chocolate Mousse in Chocolate Cup Recipe HOW TO COOK THAT Ann Reardon Chocolate Bowl

Chocolate Mousse in Chocolate Cup

Chocolate Mousse in Chocolate Cup Recipe HOW TO COOK THAT Ann Reardon Chocolate Bowl

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Chocolate book

Chocolate Book Recipe

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