Chocolate Is Good For Us Yes Third In A Series

Writen by Lisa J. Lehr

This is my third in a series of articles on the happy health benefits of some of our favorite indulgences. Please read my related articles on coffee and tea, wine and beer.

When the Spanish explorer Hernan Cortes came home from Mexico in the early 1500s, he brought with him the sacred drink of the Aztecs. Made from the roasted seeds of Theobroma cacao, the drink was flavored with a blend of exotic ingredients, and although Cortes had come to like this concoction, the Spanish eventually added sugar, vanilla, and cinnamon for a sweeter drink more pleasing to European taste. The secret recipe was eventually leaked to Europe, and first appeared in London in the mid-1600s. By 1765 the American colonists were enjoying cocoa made from West Indian beans. Cocoa powder was developed by a Dutch chocolate maker, and his patented process for pressing cocoa butter from the roasted beans made possible the production of both instant cocoa and edible chocolate.

Theobroma means, appropriately, "food of the gods." Chocolate has low levels of caffeine; its main stimulant is theobromine, with a much milder effect. The darker the chocolate, the higher is the content of theobromine.

Cacao beans are extremely rich in flavonoids, the same antioxidant compounds found in wine and beer, coffee and tea. Chocolate contains calories and fat but contributes little to the total saturated fat in the average American diet. Eating dark chocolate in favor of milk chocolate helps in avoiding much of the fat.

Chocolate causes the brain to release endorphins, the natural opiates that are our pleasure chemicals; and phenylethylamine, a compound in chocolate, is thought to stimulate the same physical reaction as falling in love. The smell alone slows brain waves, inducing a sense of calm and enhancing verbal learning.

Chocolate contains a significant amount of magnesium and iron. One and a half ounces of chocolate have about the same amount of antioxidant phenolic compounds as a glass of red wine.

The fat in cocoa is stearic acid, a saturated fat comprising about 30% of the fat in a bar of chocolate. Some of the stearic acid in chocolate converts in the body to oleic acid, a monounsaturated fat similar to that found in olive oil, which is well known for its health benefits.

On the down side, in people prone to migraines, amine compounds in chocolate can trigger attacks, as sufferers have low levels of phenolsuphotransferase, an enzyme that processes them. Yet because cocoa reduces the blood platelet adhesion that can lead to headaches, it may conversely be beneficial.

The quality of the chocolate makes all the difference. The key to enjoying the health benefits of chocolate is to eat high quality dark chocolate with a 60 to 70% cocoa solid content. Normal dark chocolate has around 30%; ordinary chocolate has as little as 10 to 20% cocoa content, with a lot of sugar and hydrogenated vegetable fats. High-quality chocolate can be suitable for diabetics, as it does not create a blood sugar rush as high-sugar chocolate does.

There also may be a case for organic varieties, as the pesticide lindane, linked to breast cancer, has been found in chocolate. The chemical is in the process of being banned but is still used in developing countries. If the coffee plant is not organic, it is probably heavily sprayed, because chocolate is such a valuable crop.

And while you're at it, go ahead and get chocolate with nuts. They're a tremendous source of vitamin E, heart-healthy fats, and virtually no saturated fats.

So, go ahead and indulge.

About The Author
Lisa J. Lehr is a freelance writer with a specialty in business and marketing communications. She holds a biology degree and has worked in a variety of fields, including the pharmaceutical industry and teaching, and has a particular interest in health matters. She is also a graduate of American Writers and Artists Institute (AWAI), America's leading course on copywriting. Contact Lisa J. Lehr Copywriting www.ljlcopywriting.com, for help with your business writing needs. This article ©Lisa J. Lehr 2005.

Chocolate Rich In Antioxidants Taste And History

Writen by Lisa J. Lehr

Chocolate used to be considered an indulgence, and foods made of chocolate often go by names containing words such as "decadent," "sinful," and "Devil's." We now know that not only is chocolate "okay...occasionally," it is good for us...in moderation, of course. Chocolate has truly become the latest hero in the fight against obesity, heart disease, and general poor health.

When the Spanish explorer Hernan Cortes returned from Mexico in the early 1500s, he brought with him the sacred drink of the Aztecs. Made from the roasted seeds of Theobroma cacao, the drink was flavored with a blend of exotic ingredients, and although Cortes had come to like this concoction, the Spanish eventually added sugar, vanilla, and cinnamon for a sweeter drink more pleasing to the European palate.

The secret recipe was eventually leaked to Europe, and first appeared in London in the mid-1600s. By 1765, the American colonists were enjoying cocoa made from West Indian beans. Cocoa powder was developed by a Dutch chocolate maker, and his patented process for pressing cocoa butter from the roasted beans made possible the production of both instant cocoa and solid chocolate.

Theobroma means, appropriately, "food of the gods." Contrary to popular belief, chocolate has little caffeine; its main stimulant is the much milder theobromine. The darker the chocolate, the higher the content of theobromine.

Cacao beans are extremely rich in the antioxidant compounds flavonoids, phenols, catechins, and procyanidins; dark chocolate, in fact, has four times the antioxidant content as tea, and one and a half ounces of it have about the same amount as a glass of red wine. (Dark chocolate has twice the antioxidants of light, and white chocolate has none.) Chocolate also contains significant amounts of iron, magnesium, and phosphorus.

Chocolate causes the brain to release endorphins, the natural opiates that are our pleasure chemicals; and phenylethylamine, another compound in chocolate, is thought to stimulate the same physical reaction as falling in love. The smell alone slows brain waves, inducing a sense of calm.

Possible good news for headache sufferers: because cocoa reduces the blood platelet adhesion that can lead to headaches, it may be a headache reliever. Research has also shown that parts of the cocoa bean fight mouth bacteria and stop dental decay.

The quality of the chocolate makes all the difference. The key is to eat high-quality dark chocolate with a 60 to 70% cocoa solid content. Normal dark chocolate has around 30%; ordinary chocolate has as little as 10 to 20% cocoa content, with a lot of sugar and hydrogenated vegetable fats. Dark chocolate is actually quite low in fat and sugar; the fat in cocoa is stearic acid, some of which converts in the body to oleic acid, a monounsaturated fat similar to that found in olive oil, well known for its health benefits. The Swiss eat the most chocolate of anyone--about twice as much as Americans--yet they have among the lowest obesity rates.

So forget the guilt; go ahead and enjoy your chocolate. And while you're at it, get chocolate with nuts. They're a tremendous source of vitamin E, heart-healthy fats, and virtually no saturated fats. Just remember to make it dark chocolate, and to indulge in moderation.

© Lisa J. Lehr 2006

Lisa J. Lehr is a freelance writer and Internet marketer specializing in direct response and marketing collateral. She holds a biology degree and has worked in a variety of fields, including the pharmaceutical industry and teaching, and has a particular interest in health, pets, and conservative issues.
Please visit her blog at http://antioxidantadvocate.blogspot.com
If you're looking for a copywriter, go to http://www.justrightcopy.com Just Right Copy--because words sell.

Chocolate The Newest Health Food

Writen by Dianne Ronnow

There are now even more reasons for chocolate lovers to rejoice! As more amazing research news comes in about chocolate, the substance is moving from a bad-for-you candy to an important health food. Those of us who had always continued to indulge in occasional chocolate treats can stop feeling guilty and now easily justify our cravings.

You may have already heard that chocolate contains beneficial flavonoids and antioxidents. Flavonoids are naturally-occurring compounds found in plant foods that are full of recognized health benefits. There are more than 4,000 flavonoid compounds, which are a subgroup of a large class called polyphenols. Phenols are believed to help reduce the risk of heart disease by helping prevent atherosclerosis. The flavanols in chocolate appear to help the body use nitric oxide, which is crucial for healthy blood flow and blood pressure, which means that chocolate might help reduce hypertension as well.

Red wine is know for its high phenol content, but an average bar of dark chocolate contains more phenols than 8 ounces of red wine. Scientists at Cornell University and Seoul National University examined the cancer-fighting antioxidant content of hot cocoa, red wine, and tea, and found that cocoa had nearly double the antioxidants of red wine and four to five times more than tea.

Holland's National Institute of Public Health and Environment found that dark chocolate contains 53.5 mg of catechins per 100 grams. (Catechins are the powerful antioxidants that fight against cancer and help prevent heart disease). By contrast, a cup of black tea contains only about 14 mg of catechins and green tea has about 30 mg of catechins.

A study at University of California Davis found that participants who ate chocolate showed a reduction in platelet activity. This means that chocolate has an anti-clotting, blood-thinning effect that can be compared to aspirin.

A Harvard University study of 8,000, with an average age of 65, revealed that those who consumed chocolate lived almost a year longer than those who did not. Those who ate one to three candy bars per month had a 36 percent lower risk of death (compared to the people who ate no candy), while those who ate three or more candy bars per week had a 16 percent lower risk.

A study of older men in The Netherlands, known for its chocolate, showed that those who ate the most chocolate, an equivalent of one-third of a chocolate bar every day, had lower blood pressure and a 50 percent lower risk of death. The researchers also noted the men eating the most cocoa products were not heavier or bigger eaters than the men who ate less cocoa.

And it's not just dark chocolate that is the only healthy type of chocolate. Most studies talk about the benefits of dark chocolate, but some of the most recent news about chocolate includes good news for milk chocolate lovers, who have been left out in the past.

The Wheeling Jesuit University in West Virginia did a study that shows that milk chocolate seems to boost brainpower. The groups in the test consumed, on different occasions, milk chocolate, dark chocolate, carob and nothing. Then they were tested for cognitive performance including memory, attention span, reaction time, and problem solving.

According to Dr. Bryan Raudenbush, "Composite scores for verbal and visual memory were significantly higher for milk chocolate than the other conditions." The study also found that consumption of milk and dark chocolate was associated with improved impulse control and reaction time. It seems that by consuming chocolate you get stimulating effects from substances found in chocolate, such as theobromine and phenylethylamine, which then lead to increased mental performance.

Chocolate really does make you feel good, too. It is known to stimulate the secretion of endorphins, producing a pleasurable sensation similar to the "runner's high" a jogger feels after running several miles. Chocolate also contains a neurotransmitter, serotonin that acts as an anti-depressant. Studies in England show that even the aroma of chocolate gives a bout of euphoria and will help lift the spirits.

And now people are looking at chocolate for skin care. According to Marlies Spinale, director of Tru Spa, "Like many other antioxidants, cocoa polyphenols are thought to offer the skin protection from free-radical damage caused by sun, pollution, stress, alcohol consumption and other factors. I believe that we will hear more about the benefits of chocolate in skin care."

Some people have been avoiding chocolate because one of the main ingredients of chocolate is cocoa butter. It was thought that it was an unhealthy fat, but actually cocoa butter is not unhealthy. It is made up of the beneficial fatty acids-- oleic acid (a heart-healthy monounsaturated fat also found in olive oil), stearic and palmitic acids. Stearic and palmitic acids are healthy forms of saturated fat. Plus chocolate contains vitamins A, B1, C, D, and E, as well as potassium, sodium, and iron.

So go ahead and indulge in a little chocolate, in moderation of course. I would recommend that you try to find organic chocolate, and stick with darker chocolate because it has more chocolate flavonoids and less sugar. (Sugar weakens the immune system; so don't consume sugar if you are ill.) And a little bit of milk chocolate is alright when you need an occasional milk chocolate brainpower boost, such as before a test. All you students take note!

Chocolate as a health food-- can life get any better?

By Dianne Ronnow, 2006 Mohave Publishing.

If you need a little extra help losing weight, I have good news for you. I found an excellent safe diet aid that really helped me lose weight, burn fat, and get my metabolism going!

Go to http://NexagenUSA.com/diet_patch now for more information on this remarkable product. And go to http://Coconut-Oil-Diet.com today for more healthy weight loss diet secrets.

Can Chocolate Affect Your Sex Life

Writen by Shalin Popat

From the time the first coca beans were harvested by the Mayans, there has been the belief that chocolate has a euphoric impact on the body's senses. The conquistadores saw the Emperor Montezuma of the Aztecs consuming a large quantity of cocoa in the form of a beverage called chocolatl before entering his harem. The invading Spaniards spread the Emperor's belief that cocoa was an aphrodisiac and brought it to Europe. This belief was also shared by one of history's most famous lovers, Giacomo Casanova.

Since then, the use of chocolate as part of the mating ritual has been firmly established. . More recently it has been shown that not only does chocolate increase the sexual appetite but also produces a sense of elation similar to an orgasm.

It has only been in recent times that scientists have unravelled chocolate's psychotropic properties and the effects it has on us. Chocolate has been found to contain modest amounts of the stimulants caffeine and theo-bromine, (much less than in coffee or tea) Chocolate is also known to generate increased levels of serotonin, a chemical naturally produced by the brain, which is known to reduce anxiety. Serotonin is most commonly associated with the effects of marijuana or getting 'stoned' (you would have to eat 25lbs of dark chocolate at once to achieve the same effect).

Neither of these properties by themselves provides the connection between eating chocolates and heightened sexual pleasure. It is in fact the rush of endorphins produced by eating chocolates, particularly dark chocolates, which is most similar to the bliss associated with a healthy sexual relationship. Chocolate also contains phenyl-ethylamine which is known to stimulate the release of dopamine into the pleasure centers commonly associated with an orgasm.

In addition to this scientific evidence, a great deal of behavioral research has been done to study the sexual behavior of women who eat a lot of chocolate and those who don't. The conclusion of this is that women who consume large quantities of chocolate have more satisfying sex lives. However the reverse correlation could also be assumed where women with satisfying sex lives tend to eat more chocolate.

Despite the fact that the relationship between sex and chocolate can't be proven with 100% certainty, the scientific evidence combined with behavioral studies provides a compelling argument for cocoa's impact on our sexual drive - it is convincing enough for chocolate to have become a part of my daily diet!

I recommend that you buy chocolate with a high cocoa content which taste better and do not contain extra sugars and oils like candy bars found in most shops. My personal favorite, Neuhaus chocolates, is an example of where you can get dark chocolate with a high cocoa content and a resulting surfeit of pleasure. To paraphrase the Song of Solomon, 'Stay me with flagons and comfort me with chocolates, for I am sick with love'.

I can be contacted by submitting a query at http://www.neuhaus-chocolates.com

The 10 Secrets To A Perfectly Flowing Chocolate Fountain

Writen by Gary Porter

If you've ever set up a chocolate fountain and the chocolate has slowly dredged down, drooped and parted then you need to learn the step by step SECRETS to a perfectly flowing Chocolate Fountain.

Firstly, the machine its-self should be assembled correctly.

1) Correctly Assemble the fountain (A no brainier? guess again. I've seen many fountains with tiers upside down creating pools of chocolate).

2) You need a level surface! I've done chocolate fountains on practically 15% gradients and its a nightmare. Make sure the venue supplies you with a sturdy, flat table on a flat surface.

3) The new mini chocolate fountains have adjustable feet. Its mightily important these are just perfect.

4) Turn Chocolate Fountain heat to 90 on the dial!

Now, its time to melt the Chocolate, and this is key:

5) Use 35% Coca Content Curvature Chocolate chips.

6) Place 1KG of said chips in a container, and cover with 100ml of Sunflower (its better then vegetable) oil.

7) Place in microwave at 500W for 6 minutes. Stir every 2 minutes until purely melted.

8) Any blackening of the Chocolate hints that its burnt, discard this, its useless.

9) Don't re-use your Chocolate!

Time to pour the chocolate into the fountain. Make sure you've put enough in (read your fountains instruction manual) and then turn on.

10) As the chocolate fountain reaches the top tier. Turn the Chocolate Fountain off! Leave for one minute. This will get rid of any air bubbles on the auger.

Turn the Chocolate Fountain back on and BAM! A Perfect flowing Chocolate Fountain. If the chocolate ever seems to be parting or be leaning to one side then simply wedge some cardboard under the fountain to get it level.

And that's the 10 secrets to Chocolate Heaven.

Gary Porter is a Chocolate Fountain Fanatic! After launching Chocolate Fountain Newcastle the North's first Chocolate Fountain hire company, he learnt through trial and lots of error, the way of the perfect Chocolate Flow.

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Gourmet Chocolate Its All In The Filling

Writen by Joseph Cobb

The flavors that can be added to chocolate to enhance it are numerous. Some are added into the chocolate itself to create a new taste, or the flavors are added to the filling so that its released when the chocolate layer is broken. Some of the most recognized chocolate treats that are based around different fillings are chocolate truffles. These treats offer a plythora of fillings and flavors. From creams, to nougets, to nuts, the choices are many. Other chocolates that might contain fillings are chocolate bars. These are not without their options too. Some bars contain a liquid type filling, which is released upon biting into it. Other fillings might be solids such as creams or pastes; caramel is a popular one. Apart from a filling that might occupy a cavity in the chocolate, are ingridients that might be scattered throughout solid chocolate. One of the most well known additions is crispie pieces, or crispy rice. The 'Nestle Crunch bar' is a good example of this. Other things might be toffee bits, or nuts of various sorts, peanuts usually being a favorite.

Some common flavors are:

1. Mint flavoring. This is always a common and well liked flavor.
2. Orange flavoring. A common flavor that adds to the overall richness of the chocolate
3. Raspberry flavoring. A nice sweetness.
4. Coconut. Not only is the flavoring added, but sometiems coconut pieces are thrown in too to create the coconut texture.
5. Espresso beans. A nice coffee flavor, and maybe an edible bean or two.
6. Caramel. This is a common addition that's found quite often in various chocolate products usually as a filling.

Some flavors compliment different types of chocolate better then others. For instance the smoothness of milk chocolate suits a caramel filling better then perhaps white chocolate. Ive just barely touched the surface here as far as the variety and vastness of fillings and flavors that can be added to chocolate. Some companies offer variety packs that are preselected, and others that you can create of your own tastes. Imagine what you would like to try with chocolate and see if you can find it.

Joe Cobb
Website: Forever-Chocolates.com
December 14, 2005

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The Wedding Cake Revolution

Writen by Patrick Clemmond

As far as wedding cakes go, things have definitely changed over the years. Traditional fruit cakes, decorated with marzipan icing and flowers or cake toppers are no longer trendy. Although some brides prefer to stick to traditions, generally speaking most brides look for something different, creative and even exotic.

What's In what's Out
Popular wedding cake choices are chocolate, vanilla, strawberry or carrot. In some cases, when a two or more tiered cake is required, each tier is a different cake, for example, the top tier is chocolate, the middle strawberry, and the base carrot. As most wedding cakes are also served as dessert, this choice is especially good.

The big no no
Marzipan icing is definitely a no no, or a thing of the past bring on the chocolate! Some popular decorating options are chocolate shards, chocolate collars, chocolate curls or cigarettes. These variations are side choices for the cake, and all look spectacular, and taste well, who doesn't like the taste of chocolate??

Chocolate
Another chocolate option is a truffle tower, or truffles placed on the sides of the cake, what a wonderful way to spoil your guests. When it comes to cake toppings: roses, truffles, strawberries (or any other berries) and grapes are high in demand. Stunning colours such as gold, red and orange are all the rage.

Fruit Cake still has a foothold
All is not lost for fruit cake lovers mature brides or brides re-marrying, still opt for the good old fruit cake for their wedding cake. Decorative toppings include fresh or iced flowers, mostly roses or lilies. For a more modern approach, miniature cakes or sweetie pies stacked on tiers is a lovely idea, which can either be handed out to guests as dessert or as bonbonniere.

At the end of the day It's all about what you want
Whether you're a traditional bride who prefers fruit cake, or a chocoholic who can't resist the splashy chocolate cakes, select a cake that reflects who you are, as well as one that incorporates the colours and theme of your wedding.

Chocolate Fountains??
The latest chocolate craze to land the shores of wedding land is the chocolate fountain, with piles of marshmallows and strawberries pierced with skewer sticks ready to be baptized under a fountain of hot liquefied chocolate. The kids go crazy when they see it. Bride's need to take heed though, otherwise the chocolate fountain will upstage her for attention.

*Copyright*
This Article may be freely distributed however all links and references to the author must be kept intact. The author maintains copyright on this articles and by giving free distribution rights does not revoke or nullify such copyright privileges.

I entered the wedding industry professionaly in 1995 operating as a photographer/videographer/dj/planner. Throughout this time I have recorded and been involved with countless weddings. I also head up a wedding designer company "YesIdo Events"

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Have You Ever Wondered Exactly How Chocolate Is Made

Writen by Gregg Hall

Every time you dip your hand into a box of Russell Stover's or delight in any piece of fine chocolate, you probably didn't know that this superb candy making process begins with a rather small item. It is just a simple bean that is responsible for bringing the dark chocolate truffles to your Valentine's Day candy box, as well as the milk chocolate bars you stash in your desk at work. There is a wonderful process that takes place to turn a small bean into some of the most delicious concoctions in the world.

First, let's take the cacao bean or seed, which originates from a fruit bearing tree that travels a mighty journey before it can be called a piece of chocolate. To create the fine chocolates we love so dearly, there is a specific chain of events that must properly link together. The result is the transformation of the cacao bean into something quite remarkable.

The harvest of a cacao is completed by hand. Growers also cut the fruit by hand, often using machetes to open up the product. This is considered the first step in developing the elements of the fruit into the cacao seeds used for fine chocolates. After the fruits have all been collected and opened up, the beans are then extracted. At this time, the pulp of the cacao is also removed.

After this is completed, workers move onto the fermentation process. This is a rather long process, which takes about 5 to 6 days to complete. Over time, the natural sugars from the fruit begin to create alcohol. It is the pulp of the cacao that is transformed into the liquid. Eventually, it is all drained away. It is also during this time that the deep brown color of chocolate begins to emerge. It is the fermentation process that is responsible for this change.

After the fermentation process has passed, it is now time to dry the beans and continue the process to create delicious chocolate. Since cacaos tend to grow in a heated climate, the drying process is achieved by placing the product in the sun. If you thought the fermentation process was long, get a load of the drying process, which takes two weeks to complete. A less desirable result is achieved through the use of hot air in the drying process. This often occurs in places that handle a high volume of product. In the end, you will have created a decreased quality in chocolate by using hot air methods.

When the drying process is complete, the chocolate will be further processed through roasting, which is quite similar to the creation of coffee. Fine chocolates are created when the roasting process reaching temperatures of about 210 degrees. It could take as much as a couple of minutes, while other selections more than an hour. This process is responsible for creating the rich scent and chocolate flavor. This is considered an important part of the chocolate making process. If the temperature is too low, you will produce a chocolate bean that has a fruity taste to it.

For bitter beans, a longer roast is used. The next step is to filter the chocolate, also referred to as winnowing. The cacaos are then shelled and made ready for the grinder. This is also another important part of the process. And so the process continues, eventually creating tasty. It is an act that takes patience and time to cultivate the fine treats that have become a staple in cultures around the world.

Gregg Hall is an author living in Navarre Florida. Find more about this as well as gourmet French chocolates at http://www.gourmetfrenchchocolates.com.

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Did You Know That Dark Chocolate May Help Prevent Heart Disease

Writen by Gregg Hall

Research teams hailing from various countries, such as Switzerland, have concluded that chocolate may aid in the prevention of diseases that are known to attack the heart. Through numerous studies, it has been stated that the best kind of chocolate to ingest for your health is the dark bitter variety. A group of Swiss researchers implied that eating this type of chocolate on an everyday basis is most beneficial.

Conclusions were made regarding the health benefits of chocolate after conducting a series of tests on a group of about 30 volunteers. The test group consisted of people who smoked, but did not appear to have any health ailments to deal with. The test subjects had to abide by a few guidelines in order for researchers to obtain the results they needed.

For starters, the volunteers were not allowed to eat any foods that contained any antioxidants. Some of these edible items included cabbage, onions and apples. This was a requirement to be followed after they were given doses of different kinds of chocolate. About 40 grams of the sweet stuff was given to them.

After two hours passed from the consumption of the chocolate, the findings appeared on an echograph. One of the points that were revealed involved the consumption of dark chocolate, which consist of at least 75% cocoa. The echograph showed that the test subjects enjoyed an improvement with the flow of their blood. Additional tests revealed that a decrease in blood incidents, as well as blockages was seen from the initial observations. The risk for these occurrences had significantly decreased. It was also shown that white chocolate did not possess the same characteristics or results as darker versions.

This is probably because dark chocolate has a high level of antioxidants per one gram of substance. These levels are higher that other popular food items, including green tea, some fruits and red wine.

There is no doubt about the amount of helpful and healthy antioxidants contained within a piece of chocolate. The reason that it is often viewed as an undesirable food item is due to the large amounts of fats that chocolate possesses. The levels of glucose are also seen as an unhealthy characteristic. If this type of sweet is consumed at a high rate, numerous other problems may arise, including obesity and diabetes.

If you are interested in the incorporation of chocolate into your daily diet to accompany your efforts towards a healthier lifestyle, keep in mind that moderation is the key. You should focus on fixing the amount of chocolate you consume to match your weight and how much exercise you complete throughout the day. If you are a person that is constantly on the move, then consuming chocolate shouldn't pose any threat of weight gain. For those who are confined to working in an office all day or spend most of their time in a chair, you may face a brick wall. Without much exercise or participation in sports, you run the risk of adding a few extra pounds to your frame with increased amounts of chocolate consumption.

Gregg Hall is an author living in Navarre Florida. Find more about this as well as gourmet French chocolates at http://www.gourmetfrenchchocolates.com.

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Choosing Healthy Chocolate

Writen by Debra Lynn Dadd

Let's face it. We're all going to eat chocolate. But you don't have to feel guilty! Chocolate is actually good for you...it's all the things added to it that are the problem. Here's how you can choose delicious healthy chocolates to enjoy anytime.

Health Benefits

The gift of chocolate to a beloved as a token of love is more than just tradition. Naturally-occurring compounds in chocolate produce that mild euphoria of being in love and contribute to enjoyable interpersonal relations by elevating mood and enhancing sensory perception.

Beyond good feelings, chocolate benefits the body in many ways. In moderation, chocolate can contribute to heart health, help you live longer, suppress a chronic cough, and add needed magnesium to your diet. Chocolate even contains a high level of chromium, which can help control blood sugar.

Health Problems

While chocolate itself is fine to eat, there are some substances present in chocolate products that you should watch out for.

Most chocolate products contain tremendous amounts of refined white sugar, which is harmful to health in many ways.

Chocolate may also contain pesticides. The EPA allows various levels of pesticide residue to be present in cocoa powder, and the FDA Total Diet Study found them in many chocolate products.

Many chocolates also contain the toxic metals cadminum and lead. "Significant levels" of these metals were found in 68% of the common chocolate products tested. There is no safe level for lead, and it is particularly harmful to children.

Healthy Chocolate Choices

Here are some guidelines for choosing the healthiest chocolates.

1. Choose chocolates with the least amount of refined white sugar or other sweetener. Dark "bittersweet" chocolates with a high percentage of cocoa solids (usually the label will state the exact percentage) have less sugar than semisweet or milk chocolate and also have the greatest health benefits. Keep in mind that flavor additions, such as dried fruits and candied ginger may also add sugar to the chocolate.

2. Choose chocolates sweetened with evaporated cane juice or barley malt. If the evaporated cane juice used is the unprocessed whole juice of the cane, it acts in the body like a whole food and doesn't give a sugar rush. Barley malt is also a slow-release sweetener, noted on the label as "grain-sweetened."

3. Choose organic chocolates. Certified organic chocolate ensures there are no harmful pesticide residues.

4. Make your own chocolates. It's easy to make many chocolate delights yourself, with the exact ingredients you want. Start with unsweetened cocoa powder or baking chocolate and be creative!

5. Choose quality over quantity. If you are going to eat chocolate, eat really good chocolate. Then, for maximum enjoyment, give the taste of the chocolate your full attention, eat it at a time when you are not famished or overly full, and allow the chocolate to melt in your mouth to make the experience last.

So go ahead and enjoy chocolate, in moderation, as part of an otherwise healthy diet,

Learn more about healthy chocolate at http://www.debraslist.com/food/aboutchocolate.html

Hailed as "The Queen of Green" by the New York Times, Debra Lynn Dadd has been a leading consumer advocate for products and lifestyle choices that are better for health and the environment since 1982. Visit her website at http://www.dld123.com to sign up for her free email newsletters and to browse 100s of links to 1000s of nontoxic, natural and earthwise products.

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Chocolate Pudding Dessert

Writen by Krissy Leighton

Finally, an easy to make chocolate pudding dessert! Chocolate and pudding are always huge hits with the family. Now, we show you how to make an excellent dessert that is sure to be a big hit! Here are the ingredients that will be needed to prepare this chocolate pudding dessert:

For the crust on this chocolate pudding dessert, you will need....

1 1/2 sticks butter
1 1/2 cup flour
3/4 cup walnuts, chopped

Combine all ingredients together and press them into a 13" x 9" x 2" pan. Bake for 15 minutes in a 350F degree oven.

For the filling of this chocolate pudding dessert, you will need...

1 cup confectioners sugar
8 oz. cream cheese
1 cup Cool Whip

Mix together and spread on top of cooled crust.

For the pudding on this chocolate dessert, you will need...

2 pkgs instant chocolate pudding
3 cups cold milk

Mix with electric mixer and spread on top of filling. Top with remaining Cool Whip and Refrigerate. This recipe is one of the easier recipes. Chocolate Pudding Dessert is a delicious treat that everyone will love! Enjoy this delicious chocolate pudding dessert!

This dessert has received lots of positive feedback. If you like it don't hesitate to share it with your friends.

Before you go, I want to emphasize the importance of the crust for the chocolate pudding dessert. Make sure you follow along with the instuctions. A good crust is important when making a quaility dessert.

So for the crust on this chocolate pudding dessert, you will need....

1 1/2 sticks butter
1 1/2 cup flour
3/4 cup walnuts, chopped

Have a great day!

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Decadent Chocolate Cheesecake

Writen by Vaughn Balchunas

Who doesn't like having a rich dessert from time to time? Everyone should treat themselves occasionally and what better way to do that then with a rich slice of decadent chocolate cheesecake? You can purchase this in restaurants, in bakeries or make it yourself. The options available are endless. If you are looking for a recipe, check the Internet and you will be able to find a multitude of recipes.

Do you want to splurge? If so, go with a chocolate graham cracker crust, rich chocolate cheesecake filling and top it off with a hot fudge drizzle. You will be in chocolate heaven after that. However, don't go crazy. A dessert like that is loaded in calories and while the occasional treat is acceptable, if it is a regular occurrence you will be packing on the pounds. It is better to leave this one for the special occasion or treat.

If you want a lower calorie option for decadent chocolate cheesecake, there are recipes available that include artificial sweeteners. You can actually get a much lower calorie and fat content by choosing one of these versions. Low carbohydrate diets can incorporate this dessert in their meal plans too. There are many recipes and prepackaged desserts that will accommodate even these diets.

Desserts are wonderful additions to a meal or to use as a snack. You do need to be careful not to overindulge in eating them as they can cause you to gain weight. Even the lower calorie, carbohydrate and fat versions are still not particularly considered healthy food. But the occasional indulgence will not hurt you. In fact, it is quite healthy to eat something rich like a decadent chocolate cheesecake from time to time. It will satisfy your craving and will make you feel better. As long as you balance the occasional indulgence with a primarily healthy diet, you will do just fine.

At http://Passion4Chocolate.info we have tons of delicious recipes and articles on just our passion - Chocolate! Intersted in A luscious recipe for flourless chocolate torte?

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The Effects Of Chocolate On The Emotions

Writen by Michael Russell

It is common perception that chocolate is a mood elevator although some people believe that it causes headaches and migraine. Though it is widely accepted that chocolate affects our moods, the research on this is still in a fluid state. Every contention is fiercely debated. We will discuss various ways that chocolate affects our moods and emotions, according to the present set of beliefs.

Chocolate affects us both negatively and positively. Some people, when they are sad or depressed, experience a craving for chocolate. On eating chocolate they report that their mood is elevated and they feel better. This elevation in mood is temporary though and when this effect wears off, they again revert to their previous state of mind.

There are many health benefits that are attributed to chocolates. It is good for the heart. It increases the responsiveness of blood vessels which is useful for preventing heart disease. It also increases glucose tolerance. Chocolate also contains some substances which have an anti oxidant effect. This is helpful in preventing cancer.

Chocolate is reported to cause headache, obesity, rectal itching, heart burn and emotional problems like irritability, confusion, anger and depression.

Chocolate is rich in carbohydrates, which increase the rate with which tryptophan enters the brain. This increases the level of serotonin, a neurotransmitter that regulates moods, creating a good feeling.

The addictive property of chocolate is also well documented. This is evidenced by the fact that some people, when trying to give up alcohol, depend on chocolate to satisfy their cravings. This drug-like property is attributed to caffeine, anandamines, phenylethylamine and magnesium that are present in chocolate. The presence of caffeine and magnesium can contribute to a feeling of craving for chocolate. Ananadmides affect the brain in a similar way to marijuana, though research in this field is still debated.

There are more than 350 chemicals in chocolate. Some of these are believed to cause allergic reactions. Some scientists believe that phenylethylamine and theobromine could cause changes in moods. Phenylethylamine causes blood pressure and blood sugar to rise. It generates a feeling of alertness and contentment thus creating a feeling of well being. But, a short period of emotional high is followed by a period of emotional low. Theobromine is found naturally in cocoa and acts as an anti-depressant, but has been known to be toxic to animals.

Eating chocolate can also give rise to a feeling of anxiety. Phenylethylamine is said to cause dilation of blood vessels in brain causing headaches. Though it is still debatable whether phenylethylamine reaches the brain.

One ounce of chocolate contains 20 mg of caffeine. Researches on the effects of caffeine have reported that caffeine can cause problems in sleep, restlessness, irritability, heartburn and anxiety. Withdrawal from caffeine causes fatigue and headaches.

Tyramine is another amino acid present in chocolate. Though it is not certain whether any significant amount of tyramine reaches the brain, yet it is known that it causes blood vessels to expand and contract causing dull headaches.

Women appear to crave chocolate more than men, including diabetics. Some amongst these women reported that only chocolate and nothing else could satisfy their craving. The presence of magnesium in chocolate can account for the fact that during PMS (Post Menstrual Syndrome) craving for chocolate increases in women, as during this period a deficiency of magnesium may arise.

With all this contradictory information on the effects of chocolate on mood, one has to observe from one's experiences and decide whether chocolate is right for one. But, certainly, large amounts of chocolate will effect us physically or emotionally one way or another.

Michael Russell Your Independent guide to Chocolates

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Why Sweets Can Wreck Your Diet

Writen by Kimberly Chang

Are you someone who must constantly watch your diet to avoid gaining weight? If you are, then you likely know just how harmful sweets can be to a diet. The truth is that more people blow their diets because of a "sweet binge" than because of anything else. It is insane how addictive sweets can be, but once you latch on to that sweet tooth, there is nothing else you will be able to do to control it.

There are ways you can prevent sweets from wrecking your diet however. The best thing to do is to go on a three day cleansing. When you do this, you must refrain from eating sweets for those three days. This includes regular soda as well.

After you cleanse your body from sweets and get over the cravings that you will likely have, you can move to sugar substitutes. This means you can partake in Diet drinks, sugar free chocolate, and more. There are many sugar substitutes out right now that really taste like real sugar. So, mentally you won't even feel like you are missing anything at all.

So, instead of letting sweets rule your diet and your life, consider taking control and refusing to let them wreck your diet. You can get a handle on sweets without gaining weight and still be able to enjoy the occasional sweet treat. However remember that sweets are addictive and it can be quite hard to eat just one piece of that yummy cake sitting on your counter.

Check out some sample Indian recipes that are easy and low fat.

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Does Chocolate Prevent Heart Attacks

Writen by Gabe Mirkin, M.D.

Will a chocolate bar a day keep heart attacks away?

The candy industry keeps trying to convince us that chocolate is a health food by sponsoring and publicizing studies. One of the latest, in the medical journal Hypertension (July, 2005), shows that eating dark chocolate lowers high blood pressure. Jeffrey B. Blumberg, a professor of nutrition at Tufts University, gave 3.5 ounces of dark chocolate per day for 15 days to 20 people with high blood pressure. Their systolic blood pressure dropped by an average of 11mm.

Researchers at the University of California at Davis reviewed a number of recent studies on chocolate and its health benefits (The Journal of the American Dietetic Association, February 2003.) They found that flavan-3-ols, the main flavonoids found in cocoa, are associated with a decreased risk of cardiovascular disease. The article goes on to say that cocoa contains the same nutrients found in other plant foods, including minerals and specific antioxidants that help ward off diseases such as heart disease. In addition, oleic acid, a monounsaturated fat also found in olive oil, makes up one-third of the fat in chocolate and has been shown to be beneficial for heart health.

Europeans living in the 17th century also believed in chocolate's healing powers. They said it "comforted the liver, aided in digestion and made one happy and strong." Chocolate was used for stimulating the kidneys and treating anemia, tuberculosis, fever and gout; and was reported to strengthen the heart and relieve heart pain.

Cocoa beans are loaded with flavonoids, the antioxidants found in all fruits, vegetables whole grains, beans and other seeds, and antioxidants do lower blood pressure. However, dark chocolate by itself is bitter, so candy makers add lots of sugar and fat to make it taste good. Sugar raises blood sugar to damage cells in diabetics, and one third of Americans are or will become diabetic. Fat is a dense source of calories that makes fat people fatter. So the old adage: "If it tastes good, it must be bad." still holds for most of us. Chocolate tastes good because of the added sugar and fat.

Dr. Gabe Mirkin has been a radio talk show host for 25 years and practicing physician for more than 40 years; he is board certified in four specialties, including sports medicine. Read or listen to hundreds of his fitness and health reports at http://www.DrMirkin.com

Free weekly newsletter on fitness, health and nutrition

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Chocolate Fondue Fountain

Writen by Anthony Tripodi

Do you want a attract a crowd of people at a party? You don't have to tell the best stories or tell the funniest jokes. All you need to do is stand near the chocolate fountain. Adding a chocolate fountain will liven up even the dullest parties. Most people love chocolate and what better way to serve chocolate than have it flowing out of fountain. A chocolate fondue fountain is a great addition to any party.

Chocolate fondue is a great dessert to serve at small gathering but quite difficult to serve at larger parties. Now with chocolate fondue fountains, your guests can still experience the taste of chocolate covered strawberries, bananas, pineapple, pound cake or anything else they want to dunk into the delightful chocolate waterfall that flows out of the fountain. You may have enjoyed a chocolate fountain at the last wedding or graduation party that you've attended.

And now chocolate fountains are becoming popular home appliances. Several companies make home versions and although the quality of these machines varies greatly, chocolate fondue fountains can now be enjoyed at your backyard gatherings or anytime you like.

Most of these chocolate fondue fountains work the same way. First you melt chocolate in a double boiler or in the microwave. Then you add vegetable oil to the chocolate so that it is fluid enough to be pumped through the fountain. The home appliance have small heating units that will keep melted chocolate flowing, but they aren't hot enough for the initial melting of the chocolate.

Chocolate chips are the easiest form of chocolate to melt and use in your fondue fountain. But using a premium chocolate will make it taste even better. And for adult parties, add a splash of Grand Marnier or a fruit flavored brandy such as blackberry brandy.

If you don't have a lot of time before your party to cut up fruits and cakes for dunking, why not buy a fruit platter. Salty foods will also be a hit in the chocolate fountain. Be sure to put out pretzels and potato chips. People may be hesitant to try them at first but once they do, they'll be hooked. Marshmallows and angel food cake are also popular. You really have a lot of options when it comes to foods to dunk in your chocolate fondue fountain. Just about anything tastes great when dunked in chocolate.

Cleanup is a breeze if your fountain is dishwasher safe but be sure to keep it running until you're ready to clean it. Letting the chocolate cool and get hard will turn cleaning your fountain into a major chore.

A chocolate fondue fountain has always been a memorable item to have at a wedding or large party but home versions are also gaining in popularity. Once you've seen the attention it draws, you may even add a chocolate fountain to your next party.

Anthony Tripodi is the webmaster of GoFondue.com. For more information about Chocolate Fondue Fountains visit http://www.gofondue.com

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Chocolate Cake Dessert

Writen by Krissy Leighton

Take advantage of this easy to make chocolate cake dessert. Here are the ingredients that will be needed to prepare this chocolate cake dessert:

2 Cups Granulated sugar
3/4 Cup water
1/2 Cup oil
3 eggs
1 Container sour cream (8 ounce)
2 1/4 Cups all-purpose flour
2/3 Cup unsweetened cocoa
1 1/2 Teaspoons baking soda
1 Teaspoon salt
1/2 Teaspoon baking powder

Also, here's what you will need to prepare the icing for this chocolate cake dessert:

1 Teaspoon vanilla
3 Cups confectioners sugar
1 Cup coarsely chopped pecans
1/2 Cup butter or margarine
1 Cup firmly packed light brown sugar
1/3 Cup milk

Cooking Instructions:

Preheat over to 350 degrees F. Generously grease and flour a 9x13 baking pan.

Mix all of the dry ingredients in large bowl thorougly. Add water, oil and eggs and mix until combined. Beat at medium speed

for two minutes. Next, stir in sour cream and pour into pan. Bake 35-45 minutes or until toothpick inserted in center comes

out clean. Cool on wire rack.

Finally, the praline pecan frosting. You'll need to...

Melt butter in medium saucepan. Stir in brown sugar and milk. Bring to a boil and cook 1 minute, stirring constantly. Remove

from heat. Stir in vanilla and confectioners sugar. Beat until smooth. Immediately spread on top of cake, or if preferred,

remove cake from pan and frost entire cake. Finally, you can prinkle with pecans.

The Chocolate Cake Dessert Recipe is popular due to its simplicity. You will find it easy to make and a lot of fun. We hope you enjoy this chocolate cake dessert recipe! Have a great day.

If You Would Like to Receive Chocolate Dessert Recipes Click Here -> Chocolate Cake Dessert For Details on How You Can Easily Churn Out Scrumptios Desserts at Record Speed Click Here -> Chocolate Cake Dessert

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The Story Of Chocolate

Writen by Robert Whitehead

It would be quite unthinkable to even attempt to produce good chocolates without knowing the fabulous history of chocolate which dates back to the 10th century.

The Aztecs were the first to start working with cacao beans. At that time their God, Quetzalcoatl, was the Gardener of Paradise, which explains why cacao beans were used as their form of currency. At this stage they served no culinary purpose whatsoever, and it was only on observing the monkeys that the Aztecs started to become interested in the culinary properties of the cacao tree fruit. To begin with only the pulp of the tree was used and it was not until later on that the beans themselves started to be consumed. We do not know who actually had the idea to roast the beans and then grind them into a paste, but whoever it was had hit on something fantastic. This mixture of cocoa and spices was to bring happiness to a whole population. That is until the day a strange vessel sailed into their harbours.

When in 1502 Christopher Columbus set foot in this "New Spain" he received a gift of cacao beans from an Indian Chief. He had no idea of the immeasurable value of what he held in his hands.

Meanwhile the legends of Quetzalcoatl continued. As a King cum Priest seeking immortality he lost his way and finally became mad when he swallowed a potion prepared by an evil magician. Before moving eastwards he prophesized saying "I will return in a year of the reed and exercise my authority once again". The cult continued to live on under the name of Votan until 1519, a year of the reed. Chance had it that on 21 April 1519, the time Quetzalcoatl was due to return Hernan Cortés actually landed on the shores of belonging to King Moctrezuma. Convinced that the "Great Plumed Serpent" had returned, the Aztecs were invaded and easily conquered, and endured only bitter hardship until they finally disappeared. The Conquistadors who were in the search of a new El Dorado also went through terrible times. The cocoa prepared for them by the Aztecs was not to their liking because it was too fatty and bitter, but since they had already exhausted their own supplies they had no other choice but to get used toit. Cocoa served either with cane sugar or as a drink gradually gained a reputation as a powerful aphrodisiac. This reputation was of course reinforced by what the legends had to say about cocoa. The Spanish soon became very fond of this beverage.

But it was not until 1580 that cocoa reached Europe and the first chocolate makers began to set up along the Iberian Peninsula. Their recipe for the cocoa drink was kept secret for a long time until the Netherlands and the Flemish Kingdom eventually discovered it. It was not before the beginning of the 17th century that Europe finally discovered the virtues of cacao beans and it was only in 1671 that the first Parisian ³Drinking Chocolate House² opened.

It was not until 1674 that the "chocolate bar" from Great Britain finally caught on. But there was still a long way to go and it was as late as 1850 that chocolate ceased to be a product solely reserved for the aristocracy and started to enjoy widespread public distribution.

A new industry started to replace the handmade production market, with Menier et Poulain leading the way in France. Other large names started to appear over the years: Van Houten who introduced a manufacturing process for chocolate powder in 1825, Peter from Switzerland who introduced milk into chocolate in 1875, Caffarel from Italy who created Gianduj, Neuhaus from Belgium who invented praline and the box of chocolates as we know it today, and finally Suchard who made the bar of milk chocolate the popular success it is today.

Bonnat came onto the scene in 1884 and the famous French praline was only the beginning of what has turned out to be a long story full of chocolate delights and surprises. It is worth noting that Chocolatier Bonnat was the first chocolatier to make Chartreuse chocolates. Bonnat remains the exclusive supplier today.

Despite the fact that chocolate traditions began over 5 centuries ago the love, passion and pleasure which kindled desires then, still live on today. Chocolate the perfect partner for all gourmet discoveries.

Cehf Heidi Arndt multi award winning Cordon Bleu Chef.

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Chocolate Obsession

Writen by Alissa Lane

My love of chocolate has been life-long. I can't think of another taste or texture that brings forth the level of desire or satisfaction that a rich velvety piece of chocolate slowly melting in my mouth can produce. The pure pleasure of chocolate has been reason enough for a lifelong indulgence. My naturally high cholesterol has tried to dissuade me from my love, but has alas failed. I long ago made a conscious decision that a life without chocolate would not be worth eating. I looked for ways that I could have my chocolate without tempting the fates. Frozen yogurt and ice cream were my favorites. It was pretty painless to stay away from the high-fat varieties with so many flavors of chocolate ice cream around. That was until I was introduced to truffles. First I tried Lindt truffles, then the french ones from Trader Joes. There was simply no substitute for this type of euphoria. Well, maybe one. Now they have found their way into my freezer, where they are available at whim. If I want a treat I simply walk into the kitchen. This could be dangerous.

Now the hunt was on for rationalizations. There must be something good about chocolate that will make up for the danger to my cholesterol. With a little research on my part, I came up with a few good ones. According to the University of California "The cocoa butter in chocolate does contain saturated fat, which can increase blood cholesterol levels, and high cholesterol can contribute to heart disease. However, recent research at the University of California, Davis, has found that chocolate carries high levels of chemicals known as phenolics, some of which may help lower the risk of heart disease. Plants such as chocolate, coffee, tea and others contain high levels of antioxidant phenolics." (Exploratorium Magazine) "Chocolate is also a rich source of magnesium and phosphorus and, contrary to popular belief, chocolate contains only a limited amount of caffeine. An average chocolate contains about 10 mg of caffeine, while one cup of coffee contains 100 mg." (Yale-New Haven Hospital) If you add nuts to the chocolate, it ups the nutritional value even more. What more of an excuse does one need?

But wait, there's more: Two studies -- one by the Pennsylvania School of Medicine and another by the U.S. Naval Academy -- showed that eating chocolate (or not eating it) neither causes nor aggravates acne. (Exploratorium Magazine) And on another note, it has been suggested that "serotonin and other chemicals found in chocolate, most notably phenethylamine, can act as mild sexual stimulants. Chocolate intake has been linked with release of serotonin in the brain, which is thought to produce feelings of pleasure."(Wikipedia) What could be bad about that? However, if none of these reasons are good enough, how about the fact that chocolate has been used as a sacred symbol in religious ceremonies? Plus, medicinal remedies featuring chocolate have been used as household curatives across the globe." (FieldMuseum.com) For example, chocolate beans contain amino acids, many of which have been shown to have an antidepressant effect.(Planetbotanic)

Now these are all good reasons to continue a love affair with chocolate. But it really just comes down to one thing. Life is full of trade-offs. There is no reason even a high-cholesterol person cannot enjoy an occasional chocolate obsession, as long as it fits into a basically healthy lifestyle. If chocolate is what gives you pleasure then find a way to fit it into your life with the least possible adverse effects. I think for me I'll have to remove them from my freezer and make real chocolate more of a treat. However, a low-fat chocolate ice cream cone will never be out of reach.

Alissa Lane http://www.dinnerisservedsj.com

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Cacao Beans Three Types

Writen by George Murray

Much like the different varieties of coffee, cacao beans come in varying types. Three kinds of beans dominate the world market, serving as the base for most fine chocolates.

Each of the three main beans grown from cacao trees serves as the prime base in chocolates. Without the bean there would be no chocolates and without the finer beans gourmet confections would be bland indeed.

Grown in different parts of the world, the three beans used in most chocolate production today are the Criollo, Forasteros and Trinitario. Each of these beans has its own properties that result in slightly different tastes in the chocolate end product.

The Criollo beans are the ones that started it all. Europeans first stumbled across them in 1502 when Christopher Columbus came in contact with them. Grown in South America, these beans are known for producing the finest in chocolates. They grow in South America's milder climates and require very rich soil. The beans themselves are considered the best for making chocolates because they are highly aromatic and have low acid levels, which helps create fine chocolate end products.

Forasteros come from the Amazon region of South America. These beans are thought to account for about 80 percent of the world's cacao production. Not considered as fine as the Criollo, these beans produce a weak aroma and have a bitter taste although they can be processed to create fine products.

Less common for chocolate making than the Forasteros and not as fine in quality as the Criollo, the Trinitario is considered a hybrid bean from the cacao tree. This bean combines the taste of the Criollo with the higher yields of the Forasteros and is grown in South America, various Caribbean islands and a few other locals.

To take any of the beans and process it into a fine product of chocolate takes skill, and expertise. Not naturally sweet, the cacao resulting from the bean must be specially worked to create the chocolate flavor so many around the world crave.

Want to learn more about the fascinating history of chocolate? Visit us at http://www.chocolate-gourmet-gifts.com

George Murray is the President of Centric Promotions, Inc. Learn more about the history of chocolate and view an assortment of luxury chocolates and chocolate gifts by visiting us at: http://www.chocolate-gourmet-gifts.com

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How To Make Chocolate Covered Strawberries

Writen by Richard Davies

Here's how to make delicious chocolate covered strawberries. First of all ensure that the strawberries you are intending to use are dry, then allow them to be room temperature warm prior to making them. After the strawberries have been covered in chocolate, put them in your refrigerator to cool, but do not store them in the fridge. Consume within 1-2 days.

It is very important to ensure that the strawberries are dry, as a small amount of water is enough to make the batch curdle. Strawberries dipped in chocolate can also be injected with a suitable liquor after the chocolate has hardened. It is best to use a syringe to inject the strawberries with the contents.

Chocolate Covered Strawberries Recipe

Ensure all ingredients are at normal room temperature.

This recipe makes 15 chocolate covered strawberries ( approx )

Ingredients To Use:

4.5 tablespoons of cream ( heavy variety )
9 ounces of bittersweet chopped chocolate
15 strawberries
1.5 tablespoons of butter

Follow These Steps:

1. Line a baking sheet with foil or paper that is wax coated

2. Melt the butter and the chocolate in a boiler over hot water, stirring all the time until the chocolate has melted. Add cream to the mixture and stir until smooth consistency. Allow the mixture to cool

3. Pick up each strawberry by its stem and dip it into the mixture you have made. Allow any excess mixture to go back into the pan. Place the chocolate covered strawberry on the paper and repeat until you have made 15 strawberries.

Article by Richard Davies At Chocolate Org. Learn more about making Chocolate Covered Strawberries and information on Gourmet Chocolate

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Chocolate History Part I

Writen by Michael Russell

In this first of a multi part series we're going to explore the wonderful history of one of mankind's greatest obsessions, chocolate.

Chocolate first appeared on the scene about 4,000 years ago when the ancient Aztec and Mayan cultures discovered the cacao plant. The plant itself is said to have originated in the Amazon or Orinoco basin.

Around 600 AD, which is the earliest "modern" recorded account of chocolate growing, the Mayans made their way to the northern regions of South America. It is there that they set up the first known cocoa plantations in the Yucatan. However, it is suggested that the Mayans knew about cocoa many centuries earlier and used it as a form of payment for goods and services.

The Mayans and Aztecs took beans from what is known as the cacao tree and from them made a drink they called xocoatl. Aztec Indian legend says that cacao seeds were brought to them from paradise and that the wisdom, power and knowledge that they gained was from eating the fruit of the cacao tree. Obviously, this has never been proven.

The actual legend says that the god Quetzalcoatl made his way to Earth on a beam from the Morning Star carrying a cacao tree from paradise and gave it to the people there as an offering. Supposedly he taught them how to roast and grind the seeds into a paste that could be dissolved in water. The Aztecs then added some spices to this mixture and called the drink chocolatl, which translated means bitter water. It was believed that this drink, when consumed, would give a person universal wisdom and knowledge.

The word we know as chocolate is said to have been derived from the Mayan xocoatl. Cocoa is said to come from the Aztec word cacahuatl. The Mexican-Indian word chocolate comes from combining choco, which means foam and atl, which means water. Early forms of chocolate were only in beverage form. In early Mesoamerican marriages, part of the marriage ceremony was to share a mug of frothy chocolate.

In 1923 Arthur W. Knapp wrote a book called "The Cocoa and Chocolate Industry" where he points out that if we are to believe in Mexican mythology, chocolate was consumed by the gods in paradise and the cocoa seed was given to man as a special blessing by the god of the air.

Ancient Mexicans believed that the goddess of food and the goddess of water were the guardian goddesses of cocoa. Each year the ancient Mexicans would perform human sacrifices to these gods, giving their sacrifice cocoa at his or her last meal.

It is interesting to note that in many accounts of the early days of chocolate, that the cocoa bean or cacoa tree were treated as divine rights from the gods and for the most part the chocolate made from these was consumed mostly as part of religious rituals and not used as a part of everyday life.

In our next article in this series we'll look at more modern account of chocolate history.

-------------------------------------------------------
Michael Russell
Your Independent guide to Chocolates
-------------------------------------------------------

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Once Reserved For Royalty Now Chocolate Is For Everyone

Writen by Gregg Hall

Many of us like or even love chocolate in at least one of its forms. Chocolate can be found in a variety of forms. All chocolate starts out as beans, we most of us enjoy it either as a powder or liquid you can add to drinks, or as candy bars. Even though many of us like chocolate we really don't know where it all started.

When chocolate was first brought to England by the Spanish it was as a drink. The drink was bittersweet due to the fact that it was made with chili peppers. It did not take long for the chili peppers to be replaced with sugar and make the drink even better. Many people could not afford this luxury drink, but it was enjoyed by the royalty.

It did not take long for other countries to challenge Spain's monopoly on cocoa. After cocoa became more available the price went down and more people could enjoy it. This would also lead to people experimenting with cocoa and using it in cakes and pastries.

When people first starting eating candy bars they were also bittersweet just like the drink. Henry Nestle, the maker of evaporated milk, and Daniel Peter, a chocolate maker, got together and made milk chocolate. This milk chocolate bar is now preferred by 80% of the world's population.

In 1893 there was a World's Fair held in Chicago that Milton S. Hershey attended. It was at this fair that he spotted the chocolate making machinery that was on display. Hershey had made his fortune in the caramel business, but saw the potential chocolate had. Hershey decided to install the machinery in his factory and started producing candy bars in 1894. It did not take long for other Americans to start adding ingredients to the candy bars to make new candy bars.

Even though candy bars were becoming more popular, they didn't get a lot of attention until World War I. During the war chocolate manufacturers sent 20 to 40 pound blocks of chocolate to the bases. These big blocks of chocolate were split up into smaller pieces and distributed to the soldiers. By the time the war was over and the dough boys returned they had come to like chocolate. The popularity of chocolate spread from them to the general public.

The war is what insured that the chocolate business would make it. Soon after chocolate gained popularity more and more manufacturers began to manufacture chocolate. Soon the chocolate industry had 40,000 varieties available. The twenties became the high point in the candy bar industry which remains popular to this day.

Gregg Hall is an author living in Navarre Florida. Find more about this as well as Personalized Candy Bar Wrapper at http://www.printedcandybarwrappers.com

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The Chocolate Diet

Writen by Cristina Vazquez

You've heard of the South Beach Diet, the Hollywood Diet, and of course, the Atkins Diet. Well, I'm starting my own new diet. It's called the Chocolate Diet. The kind of diet where you can lose weight and still eat chocolate every day.

Diets that don't include chocolate don't work. Slip up once with a candy bar and your diet is out the window. Cutting cocoa is not rational. If you give up chocolate, you might as well give up your diet. Depriving yourself of this delight can cause you to leave your diet all together. Why give up chocolate, anyway? It's good for you! Yes, I said it. It's good for you. Research suggests dark chocolate, rich in anti-oxidants, may lower bad cholesterol. And don't forget about its mood lifting properties-- you can practically call it an anti-depressant.

So how does the Chocolate Diet work? 2 ounces of dark chocolate per day. That's 100 calories, folks. Will that alone cause you to lose weight? I like to tell myself that, but no. But it will add a little sanity to your pain-staking regimen of exercise and calorie counting. It can help you actually keep your diet if your diet consists of chocolate every day, right?

So if you're going on a diet, don't exclude chocolate from it. Go on the Chocolate Diet. Exercise, eat sensibly, and eat chocolate every day.

Cristina Vazquez, http://www.chocojunkie.com

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Chocolate History Part Ii

Writen by Michael Russell

In this second of our series on the history of chocolate we're going to take a look at more modern times.

More recently, in 1519, the famous explorer Cortez visited the court of another famous person in history, Emperor Montezuma of Mexico. According to history, Montezuma consumed no other beverage than chocolate which he flavored with vanilla and spices. He prepared it in such a way that it reduced the froth and the consistency was more like that of honey than of a liquid. It is said that he consumed this beverage while with his harem which led others to believe that it was an aphrodisiac.

When Cortez returned to the Royal Court of King Charles in 1528 he brought this chocolate back from Mexico with him. King Charles had Monks, who were hidden away in Spanish Monasteries, process this chocolate while keeping it a secret for almost a hundred years. This was a very profitable industry in Spain which then planted cocoa trees in its overseas colonies.

But the secret didn't stay a secret for long. In 1606 an Italian traveler by the name of Antonio Carletti discovered the chocolate during a trip to Spain and took it with him to other parts of Europe as he continued his journeys over the next few years. Very quickly the news of chocolate had spread.

In the meantime, Spain was declining as a world power because of the secret of chocolate having leaked out. The Spanish Crown's monopoly on chocolate had come to an end. In just a few short years the knowledge of chocolate had spread to France, Italy, Germany, and England.

As a passing item, when the Spanish Princess Maria Theresa was to be married to Louis XIV of France in 1615, she gave him an engagement gift of chocolate, which she packaged in an elegantly ornate chest. Their marriage was a symbol of the marriage of chocolate in the Spanish-Franco culture.

After the initial spread of chocolate, the first chocolate house was opened in London in 1657 by a Frenchman. Back then, chocolate was very expensive, costing ten to fifteen shillings a pound. At the time only the very elite could afford it. Cocoa itself was passed as money among the nations. For example, a rabbit sold for about ten cocoa nibs while you could get your own slave girl for about 100 of these nibs.

During that period, chocolate was also used for medicinal purposes by many of the leading physicians. It is said to have been a cure for many diseases, though none of these claims have ever been proven by modern science.

As chocolate became more common, the price began to drop from the $3 per pound that it had climbed to, to a more affordable price for the common everyday folk. This was around the year 1730. By 1828, with the invention of the cocoa press, prices were further cut and the quality of the chocolate had been improved by squeezing out the cocoa butter and giving the beverage a smoother consistency.

In our next article in this series we'll continue with chocolate improvements during the industrial revolution.

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Michael Russell
Your Independent guide to Chocolates
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The Hot Chocolate Maker

Writen by Simon Oldmann

What is hot chocolate and how do you make it using hot chocolate maker? Across the globe, hot chocolate is a very popular drink. While some might think of it as almost a medicine, an instant mood lifter, there are others who drink it just because it tastes good. No wonder hot chocolate makers are one of the most popular machines sold after coffee machines. No more messing with boiling water or scalding milk. In this neat little machine, you just add your liquid, chocolate or cocoa mix to the goblet top, snap on the lid and you have a mug of tempting hot chocolate in just a few minutes!

How does the machine function?

Some models of hot chocolate makers, like the Tassimo Hot Beverage Maker, have special pods called T-DISCS that can be used to brew drinks. This T-DISCS contains the precise amount of chocolate and dry milk needed. Every disc has a barcode that is read by the machine when it is inserted. Based on the instructions it gives, the right amount of water will be pumped through the disc. You can also set the machine to make the strength of hot chocolate you want.

How can a hot chocolate maker help you?

Hot chocolate and family gatherings go hand in hand. This machine puts an end to overheated milk, milk boiling over on the stovetop and scorched pans to clean. The milk or water is heated to just the right temperature and in a few minutes, the machine whips up as many as four frothy cups of hot chocolate that you can enjoy on a chilly winter evening.

Features of hot chocolate maker:

• Makes 2 to 4 cups of hot chocolate at a time

• The hot chocolate maker heats milk to just the right temperature. There is no boiling over or scorching

• The mixing disc thoroughly whips hot chocolate and other cocoa- or chocolate-based drinks as soon as you press the button.

• Finished drink has a frothy top for a delicious treat.

• It is easy to use.

• The machine is Easy to clean

The prices of this machine start from as low as $ 20 and go to $ 2000.

What to look for when buying a hot chocolate maker:

1. Construction: It should be made of durable materials so it will last a long time.

2. Work reliably: It should be able to make your drink in a minimum amount of time and be set according to your tastes.

3. User friendly: The hot chocolate maker that you purchase should be easy to use.

4. Compactness: The machine should not take much of your valuable workplace in the kitchen.

5. There should be no flavor transfer as you switch from one type of drink to another.

Best-known brands to buy:

1. Mr. Coffee's Cocomotion machine. Mr. Coffee is probably about the best-known maker of hot beverage machine around. Mr. Coffee has a reputation for reliability, maker it a top choice.

2. Tassimo from Braun is also one of the better-known appliances available. In addition to many kinds of coffee, this machine can make excellent Suchard Hot Chocolate drink.

Summary: A hot, comforting mug of hot chocolate on a chilly evening without any of the fuss - this is what you can easily have with a good hot chocolate maker. So choose the model you prefer and get cozy with a mug this winter.

Simon Oldmann is a chocolate lover just like the rest of us, maybe the years he spent in Belgium has forever changed his attitude to Chocolate. Simon writes articles for ZupaTips.com

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Holidays Are Just Right For Chocolates

Writen by James McDonald

There are many different holidays that are wonderful for giving and receiving chocolates as gifts. And this is especially true if you have children in the family. Seeing their little faces light up when they bite into a chocolate candy bar or smores treat is absolutely priceless. And if you are lucky enough to be the recipient of the gift, it will be your tastebuds that thank you. Creamy dark or milk chocolate candies are excellent presents to give and receive, which is why the selection is greater than it has ever been.

The Easter holiday is traditionally one for filling baskets with candy for the little ones. You can place white chocolate bunnies that are either hollow or solid in the basket, and surround it with peanut butter filled chocolate eggs. Add a bunch of jelly beans, and maybe some marshmellow treats and your children will be delighted when the actually find the baskets. Be sure to save some for yourself though, because after the 'hunt' is over there will be nothing left.

Valentine's Day is another excellent occasion for showing the special people in your life just how important they are. One way to accomplish this is through giving chocolates. A creative way to do this is to find chocolate-covered roses, and mix them in with real ones to create a unique bouquet. You can also find many ideas from visiting online candy stores and looking at their specialized offerings. Many will have special products geared toward certain occasions in your life.

Another big holiday for giving candies is Halloween. This is probably the most popular of holidays with kids, and it's easy to see why. They go house to house collecting numerous treats, to be enjoyed over and over for many weeks. One thing you should be sure to do is buy alot of extra candy, so you have many 'leftovers' to snack on yourself. And you know it will be too hard to resist breaking some open while you are handing it out.

Birthdays round out the list of 'heavy hitter' occasions in terms of giving chocolates. In this case, it is usually coupled with a gift to add a little something extra to the person you love. Candy makes an excellent compliment to just about any other item.

It's pretty obvious why the candy industry has grown to where it is today. People love to eat chocolate, and thus love to receive it as a gift. The variety of what you can purchase today is unbelievable, meaning there is something to satisfy even the most picky of individuals. With a little research you can locate the perfect sweets, and with a little luck the recipient will be happy to share it with you.

About The Author
James McDonald writes for Find Sweets Online which is about Homemade Gourmet Chocolates, and many other types of chocolate. Get recipes and order candy online.

findsweetsonline.com

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A Chocolate Fountain Of Youth

Writen by Shalin Popat

We humans are strange indeed. People spend so much energy in an attempt to look and feel younger, that they so often miss the fact that they are using so much precious time doing so. Could the answer to retaining youth be right under our very noses, could something as well known as chocolate be the answer?

Age is seen as the ultimate enemy of the modern man and woman. With the pressures to always be on top and keep climbing, capturing the energy and vitality of youth has a compulsion many cannot ignore. Through history a variety of notions to stop the effects of time have surfaced and allured so many. In the sixteenth century, the insane Countess Bathory and her 'associates' murdered over 600 young girls for blood baths, in their quest for immortality. Many of the less morbid antidotes to ageing taste nasty, smell funny or are simply unaffordable. Can it be that something as pleasurable and universally accessible as chocolate, could be a youth serum?

Preposterous you say? Perhaps not, the cocoa bean, the essence of chocolate, has a complex chemical makeup that we are still trying to understand. What we do know however, is that chocolate contains flavinoids - healthy chemicals (a sub-group of polyphenols), that are widely believed to possess several health benefits.

Flavinoid's strongest health related property is as an antioxidant. Antioxidants combat free radicals which are naturally produced by your body and cause irreversible damage (oxidation) to cells. Free radicals can leave your body vulnerable to premature aging, cancer, cardiovascular disease, and degenerative diseases like arthritis and although modern science has increased our average life spans, environmental factors like cigarette smoke, exhaust fumes, radiation from UV exposure, and stress can increase free radicals. So finding a source of antioxidants to counteract this could well leave you looking and feeling younger.

To get the most out of this particular fountain of youth you should eat chocolate with as high a percentage of cocoa as possible, it is only these dark chocolates that have a significant level of flavinoids, in order to obtain the light and sweet taste in milk chocolate, many of them are processed out. So eating mass produced candy bars you find in your local supermarket which are very low cocoa content (and are in fact not really classified as chocolates), is not likely to do you any good, in fact the concentrated sugars and artificial flavorings are probably bad for your overall health if eaten regularly.

Chocolate a health product? Are you shaking your head? Well for all the skeptics out there you should look at it like this: a bit of sumptuous chocolate may not be the key to immortality, but it always makes you smile and that's gotta keep you young.

I can be contacted by submitting a query at http://www.neuhaus-chocolates.com

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Chocolate History Of Hershey

Writen by Michael Russell

In this article we're going to review of brief history of one of the largest manufacturers of chocolate in the world, Hershey.

The Hershey company itself started with a decision that its founder, Milton Hershey, made in 1894 to produce sweet chocolate as a coating for his caramels, Milton's first business. He set up his new shop in Lancaster, Pennsylvania and called the company the Hershey Chocolate Company. By 1900, only six years after its chocolate covered caramels first hit the scene, Hershey was producing milk chocolate in bars, wafers and other shapes. Because of the Industrial Revolution and mass producing methods, Hershey was able to lower the cost of his products and thus make what was once an item only for the rich, something that everyone could enjoy.

Because of the company's immediate and overwhelming success, Milton decided to greatly increase his production facilities. So he decided to build a new production facility in south-central Pennsylvania, in Derry Township, where he was born. This facility was in an excellent location as it was close to the ports of New York and Philadelphia where he could easily get his supply of sugar and cocoa beans. It was also surrounded by dairy farms so he was able to get all the milk he needed. Add to that a location where there were plenty of people eager to go to work and everything couldn't be more perfect. By the summer of 1905 the factory was in full production manufacturing their milk chocolate.

In 1907, Hershey decided to expand his product line and came out with the ever popular Hershey's Kisses. At first they were individually hand wrapped in foil but in 1921 when the wrapping machine was invented this process was greatly speeded up. This process was also used to add that "plume" at the top of the Kiss that we come to expect. As a matter of fact, in 1924 the company actually had the Hershey Kiss trademarked.

Over the next twenty years a number of other very popular products were introduced such as Mr. Goodbar in 1925, Hershey's Syrup in 1926, chocolate chips in 1928, and the Krackel bar in 1938. In spite of the great depression of the 1930s these new products helped Hershey maintain its profitability and avoid having to lay people off.

Hershey helped the war effort during World War II. For starters, a number of new products were introduced and an old company had been acquired by the name of H.B. Reese of the famed Reese's Peanut Butter Cups. Hershey ended up making the chocolate coating for those cups and a perfect marriage was made. In 1963, seven years after Reese's death, the company was sold to Hershey.

Over the years since, Hershey has grown considerably. Today, they are the leading manufacturer of chocolate and chocolate products. Their products are exported to over 90 countries. They have over 13,700 employees worldwide and have net sales of more than $4 billion annually. And in all this time they have never deviated from the values established by the man who started it all.

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Michael Russell
Your Independent guide to Chocolates
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medical health hospital

Between Chocolate And Love

Writen by Marge Chua

Love somehow resembles eating chocolate, large amount of chocolate! Speaking of the Devil's Advocate, everything, purposely, have it's own good side, and then…warning!.. the bad side.

Speaking of which, chocolate is non-other but tempting. Chocolate blows away mind, shouts..persuades…"Taste me, Eat me..Come get me! Indulge over me!" Chocolate? Just can't get enough of.. Based from a survey I had a year ago, 28 out of 30 have the chocolate stamina, meaning, a bar is never enough! Tick Tack Tick…

L-O-V-E..love! You get dumped, been ditched..what? Brokenhearted.. Who stole your magic? It's not just the matter of who here, it's a What, Who , When and How. Bling! What? LOVE(compare your definition with the before and after scheme). Who? LOVE(now, be honest.. Did you say "I love you" when you were together? I_love_You doesn't mean You_Love_I… See it this way, it's not the person but the feeling, right?) When? LOVE(When this irrational feeling hits you, you're lost already from the start…now, it's in the matter of how you deal with the maze. Your maze. It's either you find your way and win, or lose temper and lose!) How? LOVE(Again, you let love get the hold of you, conquer you.)

I love chocolate! I never get tired of falling in and out of love! I can't get enough of Hershey's kisses, Toblerone, M and M's, Lindt, HH, Ferrero, Godiva, Cadburry's fruit and nuts, and oh! Yes! Pinoy flat tops! Let me rephrase this, "I can't get enough of Drew's kisses, Todd, Marvin and Mike, Lyndon, Henry's *Hug, Fernando, George, Carlo's soft kisses and hard screams, and oh! Yes! Pinoy flat tops!(Marine students who are as hot as burning ovens!)" Names, brands..All are the same. All are different. You crave for them, both, him, all…

Passion. I love his blue eyes, his nose really is for Eskimo kisses, I feel secured with his arms around me, his voice takes me to heaven, and damn! He just shot me dead with his looks!

Again, passion. I hate it when we argue, that of too much anger I turn blue! His nose I would love to get a closed fist of, and break it! I would call for a body guard now, I can't stand this fight, my arms are weak. Sweet talk, and then what? Bed? He gets laid, and damn! He just shot my heart dead with the picture of him with a hoe!

Love, like chocolate… addicting, insanely devoting, shoddy temperance. Learn? What learn? Stop? When stop? Get a life? How?…

Then, I remember her said, yes..immortality said. She said, chocolate? It is for reward system. Love? I sank… When you are complete, then you're cool to be in the next level. Let me meet you there! See you!

Marge Chua is currently under home study program taking A. B. Political Science. After having been through a lot of life's "to-deal-with-and-learn", realized she can be some one, in her own great ways, after all, she couldn't be just "nothing" just to avoid critisizms.

Why Chocolate Is Loved By People All Over The World

Writen by Gregg Hall

Chocolate has been a longtime favorite of many. The earliest recorded mainstream use of chocolate was in 1529 when it was used in Spain. Since then chocolate has made stops around the globe. Introduced in liquid products in England chocolate has taken off in popularity since. Some of the first chocolate bars were bittersweet like that that became popular in the late nineteenth and early twentieth centuries. However chocolate really went mainstream in America around the 1920s. At that time there were approximately 40,000 different candy bars introduced in the Eastern United States.

Chocolate has grown ever popular since it was first produce and enjoyed. There are few who do not enjoy an occasional candy bar or sweet treat made with chocolate in it. Today you can find chocolate in candy, drinks foods and even medicine.

Chocolate has become both a favorite of many and a hindrance to many diets. The sweet smooth taste of chocolate is being constantly improved upon. There are many different types of chocolate available today. For instance, dark chocolate, which appears to produce a sweeter yet less sugary type of flavor has be come extremely popular in recent year.

Chocolate has also long been known for its antioxidants that help to keep your body healthy. Indulging in a small piece of chocolate regularly has been shown in scientific studies to improve your mood and improve your health. As long as you don't go overboard eating a small chocolate can help your body to fight off illness and various illnesses due to lack of antioxidants.

Chocolate is often given to others as a gift for some holidays. It is also proven to improve your mood due to releasing chemicals in your brain know as mood enhancers. Recent studies have shown that giving a small piece of chocolate to patients in the hospital can improve their mood and therefore speed the healing process.

Dark chocolate has been show to contain the most antioxidants so if you are merely interested in the occasional chocolate for health purposes then you should be aware to use dark chocolate. The benefits have been proven by the FDA or Food and Drug Administration, which conduct and approve all regulated foods in the United States.

Regardless of whether you eat chocolate for enjoyment or for the health benefits there is no shortage of choice. You can find chocolate in many drinks, candy, foods, and some medicines. The love for chocolate seems to be a love shared by the entire world. You will find chocolate in most countries around the globe, sometimes in small villages that you may have never expected. Isn't it great to know that wherever you go there is probably somewhere nearby where you can purchase your favorite sweet treat, chocolate?

Gregg Hall is an author living in Navarre Beach, Florida. Find more about this as well as Gourmet Chocolate Gifts at http://www.chocolategiftsonline.com.