Chocolate A History Of Chocolate

Writen by Chrisitne Breen

Did you know chocolate was originated in Central America? That it used to be a treat only to the rich? Chocolate has a fascinating history!

The Olmecs occupied a small area south of Veracruz and were the first cultivators of the cacao pod. The Mayans were next, just south of present day Mexico, to elevate chocolate to status of the Gods. They named the cacao tree Cacahuaquchtl (tree) as they were concerned no other tree was worth naming. They believed the tree belonged to the gods and that the pods growing from the tree were an offering from the gods to man. They Mayans were the originators of a bitter brew made from cacao beans. It was a luxury drink enjoyed by kings and noblemen. Thankfully we can all enjoy chocolate now!

Christopher Columbus, in 1502, reached the island of Guanaja off the coast of Honduras. As legend goes he was greeted by natives that gave him a sackful of cacao beans in exchange for some of his own merchandise. When Cortes arrived seventeen years later the cacao beans were being used as food and a form of currency. It was reported that a slave could be bought for one hundred cacao beans. At the time, two hundred small cacao beans were worth one Spanish real.

The Spanish helped develop cacao plantations in Mexico, Ecuador, Venezuela, Peru, Jamaica and Hispaniola (Haiti and the Dominican Republic). Cacao production has since spread all over the world but the cacao from these original regions still produce the most highly prized variety of cacao bean. The first ever chocolate processing plant was set up in Spain in 1580. From then on the popularity of chocolate gradually spread to the other European countries.

The Dutch transplanted the tree to their East Indian states in the early seventeenth century and from there it spread to the Philippines, New Guinea, Samoa and Indonesia with a large degree of success made possible by the exploitation of hundreds of thousands of African slaves. In the early nineteenth century the Portuguese transplanted Brazilian cacao saplings to the island of Sao Tome off the African coast and later to West Africa. By the end of the nineteenth century the Germans had settled it in Cameroon and British in Sri Lanka. Plantations have since spread to Southeast Asia and Malaysia is now one of the world's leading producers.

For online chocolate resources go to The Chocolate Site

Chocolates At Valentines The Way To A Womans Heart

Writen by Shalin Popat

Well we all know that Valentines Day is the day of lovers and a day for giving gifts to those you care about but why is chocolate still the most popular gift given on Valentines Day? Why is chocolate is so closely associated with romance?

Since chocolate was brought to Europe it has been considered the food of love. Stories of its properties as an aphrodisiac for the aristocrats were well known. The Spanish who brought it to Europe learnt about chocolate from the Aztecs. It was however a European tradition that each year on the 14th of February young men would court young ladies with flowers and gifts and because back then chocolate was rare and expensive it wasn't long before this was the favourite gift given by the rich and aristocratic who were able to provide this for the object of their affections. It wasn't long however before the secret of chocolate got out and soon chocolate houses were opening up across Europe, the best of which were and still are in Belgium. Belgium's best Chocolatier Neuhaus Chocolates was founded in 1857 and although the are the official provider of chocolate to the Belgian Royal Family these days even chocolate as good as theirs is affordable so that everyone can enjoy them. More importantly they are affordable enough that you can give them to those you care about on Valentines Day and any other day of the year.

Well why is chocolate still so popular as a Valentines gift, is it just the marketing? Well, since Valentines Day was exported to the USA it has been used to market everything from wrapping paper and cuddly toys to expensive items such as jewellery. However why is it that the historical connection between chocolate and Valentines day has lasted the years? Well it seems there is more to it than just the, sweet, mouth watering feeling you get as it melts in your mouth leaving you wanting more and more… Scientists now know that like coffee and tea, chocolate affects the chemical reactions already taking place in our brains. Unlike coffee and tea however is not only a stimulant, it contains phenyl-ethylamine which is known to stimulate the release of dopamine in the brain released chocolate excites our pleasure centres and creates a feeling of Euphoria and increases the heart rate similar to that of a person in love or at the peak of an orgasm both of which should go down well with the recipient of your gift.

Now, despite all its psychotropic properties and ancient reputation, chocolate will probably not make a woman fall in love with you but giving her something so delightful will definitely put you in her good books… Chocolate will also stimulate men's pleasure centres so ladies don't be shy to by a box for your man, who knows what reaction you might get…

Shalin Popat http://www.neuhaus-chocolates.com

I can be contacted at http://www.neuhaus-chocolates.com/index.asp?PageKind=ContactUs

Chocolate gift boxes can be purchased at http://www.neuhaus-chocolates.com/index.asp-Q-ItemList-E-gift-boxes--31294978

Chocolate An Aphrodisiac Or Better Than Sex

Writen by Patricia Fason

The saying may go, "The way to a man's heart is through his stomach", but what about women? It is a long standing tradition to present a woman with a box of chocolate as a romantic gesture. Is it simply because women love chocolate or does the root of this tradition go deeper? Curiosity led me to do some research on the subject and here is what I found.

First of all I wanted to know if chocolate was truly an aphrodisiac. An aphrodisiac is reputed to "put you in the mood for love" and the name comes from the Greek goddess of love Aphrodite. It is possible that the aphrodisiacal qualities come from our own mindset and expectations. First of all, we get a certain amount of pleasure from consuming chocolate. For one, the melting point of chocolate is slightly below human body temperature so it melts in your mouth. That in itself is a stimulating experience but what about the substances found in chocolate? And what are the roots of chocolate as an aphrodisiac in history? I found a lot of useful information but as you would expect, I found conflicting arguments on whether or not it is an aphrodisiac, so I decided to come to my own conclusion and I urge you to do the same.

One report said that the Aztecs considered all chocolate an aphrodisiac. Because of this, all foods made with chocolate were strictly forbidden to women. However, another report stated that the Aztecs and Mayans were the first to recognize the potency of this food, celebrating the harvest with festivals of wild orgies. I guess both could be true (and may be) but it seems to me that if they were having wild orgies, they would want the women to eat it. I don't know, that's just my opinion, but in either case, the Aztecs apparently considered it an aphrodisiac.

There are people throughout history who also believed in the stimulating qualities of chocolate. In 1624 Johan Franciscus Rauch, a professor in Vienna, condemned chocolate as an inflamer of passions and urged monks not to drink it as he wanted to ban it in the monasteries. It is said that Madame du Barry, courtesan and mistress of Louis XV, always served her lovers a cup of chocolat before they were let in to her bedroom, and that the great lover and alchemist Casanova, who drank his cioccolata at Cafe Florian in Venice, considered chocolate more stimulating than champagne and called it the "elixir of love". Montezuma supposedly drank a cup of chocolate before entering his harem.

Ok, I am convinced that people in history have found chocolate to be an aphrodisiac, but why? Chocolate contains phenylethylamine, a naturally occurring amino-acid which some consider to have aphrodisiacal effects and is even said to be able to "cure" hangovers. Phenylethylamine is a substance which is released naturally in the human body when you're in love. Other stimulants present in chocolate are dopamine and serotonin, which alleviate pain and encourage a good mood. Serotonin produces feelings of pleasure in a similar way to sunlight. Chocolate also contains theobromine, a chemical stimulant frequently confused with caffeine, but has very different effects on the human body. It is a mild, lasting stimulant with a mood improving effect. Its presence is one of the causes for chocolate's mood-elevating effects. (Note - In chocolate, theobromine exists in doses that are safe for humans to consume in large quantities, but can be lethal for animals such as dogs and horses, as they metabolize theobromine more slowly.)

Wow, no wonder I love it so much! What more does a person need than a mood elevating, stimulating, pleasurable, not to mention, great tasting, experience? I must mention, however, that some sources state that there is no evidence of chocolate having a true aphrodisiac effect. My opinion, who cares? With all that happening, if it doesn't put you in the mood, it won't take much encouragement to get you there. Excuse me, I seem to be craving some chocolate......

©2005 Patricia Fason

Patricia Fason is a writer and poet whose main focus is relationships. To read more of her work, visit Sites O Web Romances You. There you will find relationship articles, poetry, romantic gifts and other tools to keep romance alive in your relationship.

The True History Of Chocolate Part 1

Writen by Peter Cullen

For a food that seems so familiar, most of us know surprisingly little about the real origins and history of chocolate. I counted myself in this group until very recently when I picked up a copy of a book titled 'The True History of Chocolate", by Sophie D. Coe and Michael D. Coe. Published in 1996, it's 268 pages of meticulously researched, fascinating facts and "speculation" about the origin and development of the food we call chocolate.

I wonder how many of us would even recognize a cacao pod if one happened to fall on our head? Of course, such an event is highly unlikely unless one happens to be in a very small number of places in certain regions of the world. The cacao tree simply refuses to grow outside of a very narrow range of latitudes and weather conditions. Another crucial factor in the successful cultivation of the tree is making sure that the right insects are around to pollinate the flowers, a fact that wasn't known when some early attempts were made to transplant the trees.

As the authors mention, if you hold a cacao pod in one hand and a piece of chocolate in any form in the other, you would never suspect that the one was made from the other. In fact, for nine-tenths of its long history, chocolate was drunk, not eaten. Consumption of solid chocolate by the masses is a relatively recent development. So how did chocolate get from the forests of Central America, where it began as drink for the royal courts of the Maya in the Yucatan Peninsula, to your pantry in the form of a Hershey Bar? Seems like a long trip, doesn't it? Furthermore, why is chocolate thought of a product of Switzerland? How did the Swiss manage to dominate the chocolate world? Can you think of two more different environments than the jungles of the Yucatan and the Swiss Alps?

The story is more fascinating than you can imagine and involves Columbus, the Conquistadors, the fall of the Aztec Empire, the French Revolution and the Industrial Revolution, and last but not least, Milton Snavely Hershey.

When first introduced to Europe, chocolate was only for the nobles, who endlessly debated it nutritional and medicinal properties. In fact, because of the dominance of the Catholic Church, long debates were held as to whether or not chocolate was actually a food and whether, as such, eating it broke the fasting rules in place at the time.

The generally accepted first meeting between Europeans and the cacao bean took place in 1502 when Columbus anchored off the island of Guanaja, north of mainland Honduras. It was his fourth voyage, and he unfortunately died without ever tasting chocolate.

What followed was the Spanish conquest of Central America and the eventual return of cacao to Europe where it did not actually receive rave reviews. But the story is long one, and to get all the details, pick up a copy of the book. It's a wonderful story, a great history lesson, and may leave you with the desire to sample not just Hershey Bars, but some of the other more "exotic" chocolate products that are available these days.

Note: You may freely publish the above article in any way you wish, as long as the author's name and links are left intact.

Pete Cullen runs the website http://www.for-chocolate-lovers-only.com

Visit http://www.for-chocolate-lovers-only.com for more info.

How To Successfully Mail Chocolate

Writen by Anne Clarke

Chocolate gifts are, perhaps, the tastiest gifts that anyone could hope to receive. The problem with chocolate gifts, though, is making sure that they do not melt before they arrive at their destination!

This is quite easy if you are hand-delivering your chocolate gifts. But if, on the other hand, you plan on mailing your them, it is a whole other story. Here are some tips to help you make sure that your gifts of chocolate do not break while being handled and to make sure that they do not turn into gifts of chocolate soup:

· If you are mailing a chocolate bar and you do not want it to break, try taping a stiff piece of cardboard to the back of it and then wrapping it in a piece of bubble wrap.

· If you plan to mail a chocolate gift during the dead of winter, it will probably stay fine and not melt. If, on the other hand, you expect your chocolate gift to arrive completely solid in California in the heat of August, you need to think again. Avoid sending chocolate during times of extreme heat.

· Instead of sending chocolate gifts full of truffles and candy bars, consider sending brownies and/or cookies (save the cookies dipped in chocolate for colder months, though). If you do decide to mail cookies, pick out ones that do not break easily, like drop cookies. Pack them in foil-lined tin or small box. Put sheets of wax paper between the layers of cookies. Cushion the tin or box of cookies within the shipping box with plastic grocery sacks (or other such material). Mark the box with "perishable – food." Also write on the top, "this side up" to encourage careful handling.

· If you are sending other items along with your chocolate, place your chocolate in a zip-lock bag (and suck out all the air) to make sure that in case it does melt, nothing else is ruined.

· Pay a little extra to send your chocolate overnight, or at least send it 2-3 day priority. The sooner it gets there, the less likely it will melt, first.

· Make sure that the recipient will be home when it is received. If your box has to wait on the doorstop in the hot sun, the chocolate will surely melt! Maybe even ask for a signature.

· If it is not a delicate chocolate, freeze it before you box it up to mail it. It will not stay frozen, but it will take longer for your chocolate gifts to melt.

· Pack your chocolate gifts with frozen gel packs, dry ice, or another cold source. If you use dry ice, write on the box "contains dry ice" to warn the recipients. Be sure to pack the chocolate in a zip lock bag so that it does not directly touch the dry ice, and do not touch the ice with your own hands. Write "keep refrigerated" on the outside of the box.

· Send your chocolate gift package at the beginning of the week to ensure that it will not sit at the mailing facility over the weekend.

· Send chocolate that is already melted! In other words, why not send a yummy chocolate sauce or chocolate for fondue!

Anne Clarke writes numerous articles for websites on gardening, parenting, fashion, and home decor. Her background includes teaching and gardening. For more of her articles on chocolate and other gifts, please visit Distinct Gift Baskets.

Chocolate Candy Fudge

Writen by Mike Yeager

A delicious, mouth-watering piece of sweetened chocolate is a treat that tempts everyone. Whether it's a delicious chocolate truffle or a double dipped chocolate nut cluster that just bursts with flavor as soon as it placed inside your mouth; quality chocolate candy is a treat that you enjoy and deserve.Chocolate candy, soft candy, chewy candy, chocolate and fruit candy are all available today over the internet at great prices.

For a quick energy pick up, consider chocolate. After putting your body through a grueling workout such as walking, running or bike riding, it demands bodybuilding nutrition. An easy, quick and reasonably priced way of fulfilling this need is to simply savor a piece of chocolate.

How do you show someone you love them? Do you buy them expensive gifts? Spend quality time together? Make personal sacrifices just to see them smile? Dedicate a song to them? Write a love letter or note of encouragement? Become their cheerleader?

Those are wonderful things to do but my question goes deeper then those types of activities, even beyond your romantic partner. How about a piece of chocolate? There's nothing better.

We hope you enjoy the selection of chocolate makers we've suggested. We only deal with quality makers of chocolate and candy who use the finest, freshest quality ingredients and that are offered at reasonable prices.

About The Author

Mike Yeager, Publisher

http://www.a1-candy-4u.com/productpage/chocolate.html; mjy610@hotmail.com

Chocolate A Health Food

Writen by Michael Russell

In this article we're going to discuss the health benefits of chocolate, if indeed there are any at all.

Let's be honest. If you're a normal person you love chocolate. Otherwise the industry itself wouldn't be so profitable. How many of us didn't like to chow down for a snack of Oreo cookies and milk or just a big hot fudge sundae at the local ice cream shop? Of course there is always the nice big piece of seven layer cake with that thick chocolate icing.

The list of things chocolate goes on and on and with that list also goes all the health warnings of how chocolate is bad for you. But is it?

Health warnings and benefits, for the most part, need to be taken with a grain of salt only because it seems that what was bad for you ten years ago suddenly has health benefits we knew nothing about, and things that we were told to eat when we were children all of sudden cause problems we didn't even know existed years ago. So, is chocolate one of those things?

Well, the latest information about chocolate, most recently reported in The American Journal of Clinical Nutrition, was that chocolate, when added to an already healthy diet, provided antioxidant benefits and actually increased a person's high density lipoprotein (HDL), or what is called "good cholesterol." One of the antioxidant benefits was that it impedes the oxidation of the "bad cholesterol."

What most people don't know is that the study was made on only twenty-three subjects which is nowhere near a large enough sample to draw any conclusions from. Also, when taking a very close look at the article itself, it clearly states that the benefits were small at best. It also went on to say that because the differences in the numbers were so small, it would need to be determined if these differences were significant enough to produce an improvement in health that could be measured.

Many experts say that the study was over-hyped because of possible ties to manufacturers in the chocolate industry itself. And while no wrong doing was ever proven, the suspicions still grew. Defenders of the cocoa bean itself argued that it is commonly known that many substances we don't normally associate with good health have antioxidant benefits, such as tea, so why not chocolate?

What the study didn't mention was all the things that chocolate has that are certainly not good for you. For example, chocolate as a high level of stearic acid, which is a saturated fat. Saturated fats are directly related to high cholesterol levels and increased risk of coronary artery disease and coronary death. Chocolate supporters say that stearic acid is not like other saturated fats. Yet, a study of 80,000 women over the age of 14 who all ate large amounts of chocolate, showed that these women had a much greater chance of heart disease.

No doubt the battle over how healthy or not healthy chocolate is for a person will go on. And while it does, we will continue to eat our Oreo cookies and seven layer chocolate cakes. Isn't life wonderful?

Michael Russell
Your Independent guide to Chocolates

Can You Beleive That Chocolate Could Actually Be Good For Your Heart

Writen by Gregg Hall

Chocolate has long been a favorite confection for people of all ages and now this tasty treat is receiving recognition for being good for your heart health as well. Studies have found that dark chocolate contains antioxidants, which help promote a healthy heart by improving the blood flow. This lowers the risk of heart attacks and strokes.

What is an Antioxidant?

Antioxidants remove free radicals from the blood stream. Free radicals are a natural product of blood cells. The world is also filled with environmental toxins that also contribute to their production. There has been research that has discovered that eating dark chocolate lowers the risk of heart attacks and high blood pressure by removing the free radicals and ensuring that the blood can flow more freely through the veins. It is important to note that it is only the dark type of chocolate that has these benefits. Tests run on white and milk chocolate did not show these positive benefits.

What Research Was Done on Chocolate?

A Swiss team of researchers ran tests on 20 volunteers who were smokers. They were given 40 grams of chocolate and were not allowed to eat any other food that was rich in antioxidants like certain vegetables. After 2 hours, there was a marked improvement noted in the volunteers who ate dark chocolate that was made up of 74% cocoa. The improvement noted was in the improved flow of blood through the veins. The research also showed that the chocolate significantly reduced the risk of blockages by half.

How Much Chocolate Should I Eat?

You should try to include a portion of dark chocolate everyday, but before you run out to the grocery store to fill the larder with dark chocolate treats, remember that it also contains a lot of sugar and fat, right along with those antioxidants. Before you add it to your regular diet, decide how much you can safely eat without expanding your waistline. Naturally the more active you are, the more you will burn calories.

This would be true of people who exercise regularly or have jobs that require a lot of physical activity. If you have a sedentary job where you sit at a desk all day, or do not follow a regular exercise plan, than you should lower the portion of chocolate that you eat. If you don't follow an exercise plan, then consider starting one. Exercising three times a week for 30 minutes has also been shown to strengthen the heart. While you are improving your health with chocolate, you can get even greater benefits by including exercise to your regimen.

These new health benefits of dark chocolate will let you please both your heart and your palate.

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

Making Healthy Life Choices At The Candy Store

Writen by Fred Goldman

As children, some of us might remember the trip to the candy store. While the old-fashioned candy stores that sold Snaps, Bun Bars, Horlick's Malted Milk tablets and Teaberry gum may not be around anymore, we can purchase the sweets we crave online.

As adults, most of us want to make healthy life choices but we don't want to give up our childhood candy-land dreams. A lot of us are nostalgic about candy. It represents a happier time in our lives when things were easy and life was carefree. But as adults we are watching our waistlines and trying to prevent Type II diabetes. The solution is to purchase sugarless, natural candies and chocolate.

Organic food trends

More people today are interested in organic choices for healthy living. It would be absurd to eat green algae, wheat grass and organic vegetables all day, only to snack on candy loaded with sugar and preservatives at night.

As part of a healthy lifestyle, select natural candy that contains no sugar. You don't have to be diabetic to enjoy the benefits of sugarless foods.

Chocolate is not the enemy

Some people think they need to give up chocolate as part of a healthy lifestyle. But the opposite is true. Chocolate contains magnesium as well as antioxidants. The fat in chocolate is made from cocoa butter, which contains a heart-healthy form of monounsaturated fat called oleic acid.

Furthermore, chocolate contains healthy flavonoids that protect our cells from damage caused by free radicals.

Finally, as part of your healthy lifestyle, don't just replace your regular candy with sugarless candy and chocolate. It's also important to eliminate carbonated beverages from your diet. Increase your intake of fruits and vegetables throughout the day. Select organic and natural whole foods whenever possible.

And when it's time for a sweet treat, savor every bite of sugar-free candy and luscious chocolate just like you did when you were a child.

Fred Goldman, owner of D-lectable.com. Love chocolate? Hate the synthetic ingredients that make you fat? D-lectable.com has healthy chocolate, sugarless, low-calorie, and low-carb. You'll never know the difference, but your scale will!

Chocolate For Heart Health Fact Or Fallacy

Writen by Nicholas Webb

Wouldn't it be wonderful if chocolate and heart health went hand in hand. However, there is so much information lately about the health benefits of chocolate that it is only natural that people get a little confused.

It is true, that if people only ate pure cocoa, then there might be heart health benefits. The problem is that most people eat unhealthy processed chocolate bars containing sugar, corn syrup, hydrogenated oils, dairy cream not to mention other "baddies" contained in some of those tasty fillings. Some of these added ingredients can clog up arteries and create havoc to your waistline and lead to obesity.

That said, you might be surprised to find out that chocolate isn't all that bad. The fat content in chocolate, contained in premium grade dark chocolate, is comprised of equal amounts of oleic acid (a heart-healthy monounsaturated fat also found in olive oil), stearic and palmitic acids. Stearic and palmitic acids are forms of saturated fat – not so good. Saturated fats are linked to increases in LDL-cholesterol and risk of developing heart disease.

Research indicates that stearic acid appears to have a neutral effect on cholesterol; neither raising nor lowering LDL-cholesterol levels. So far so good. Palmitic acid on the other hand, does affect cholesterol levels but only comprises one-third of the fat calories in chocolate. Therefore, if we base our chocolate eating habits on latest research, the fat issue isn't so worrying.

Beware milk chocolate may not be so heart healthy

Like most things in life, there is a down-side to chocolate. When we eat milk chocolate or lower grade chocolate, a large part of the total fat content comes from milk fat or various other types of fat contained in the processed chocolate and fillings, and not from the pure cocoa, which do adversely affect cholesterol levels. This is especially true with a large slice of chocolate cake!

Despite all the good news on cocoa not raising LDL cholesterol, even dark chocolate is a very calorie-dense food, so while the fat content may not invite heart disease or clogging of the arteries, its regular consumption will add a lot of extra calories to someone's daily total. In fact, many chocolate bars list sugar as the number one ingredient. And as we all know lots of white refined sugar is not going to help you keep your waistline nice and slim. Remember obesity is a serious risk factor for developing heart disease.

Concerning cholesterol, new and yet-to-be-published studies are showing that some antioxidants contained in chocolate, in particular dark chocolate and cocoa powder, may actually increase "good" (HDL) cholesterol levels by as much as 10 percent.

In the studies, the selected people ate 22 grams of cocoa powder and 16 grams of dark chocolate every day The result: Their "bad" (LDL) cholesterol was less susceptible to oxidation, a process that normally leads to artery-clogging plaques. While many people take vitamins and other antioxidants to help prevent plaque development, the study shows that cocoa could help.

In summary, whether chocolate and heart health do walk hand in hand is still an open topic, however, in moderation it won't do your heart any harm, however, watch those calories. Most of all, enjoy it cause it tastes so good!

Nicholas Webb author and webmaster of the site http://www.AllAbout-Heart-disease.com that offers user-friendly articles, tips and advice for avoiding heart disease and living your life to the full! You'll learn so much and it's all so easy.

Choosing Chocolate Buyer Beware

Writen by Diana Estill

Valentine's Day, though joyful for romantics, can prove hopelessly confusing for some. Not everyone is fortunate enough to be in a positive relationship on February 14. And for those who aren't, these can be troubling times. Even people who are casually dating struggle to get through the day without sending the wrong message.

Not yet sure if he or she is "the one?" Then I'd recommend a quick jaunt out of town. Nothing else can insure this occasion won't wreck your future. One false move, one misconstrued card inscription, one wrong-colored flower, and you could find yourself committing to the kind of relationship you never intended.

If you think I'm kidding, just ask my husband. He gave me a necklace on our first Valentine's Day together. Two months later we were engaged.

Guys struggling to choose appropriate gifts for their sweethearts should simply buy chocolates. But pay attention to the details. White chocolate won't take you very far. Milk chocolate is better. And if you want to win a gal's "goodness," opt for imported, dark cocoa truffles.

An Italian study revealed that women who eat chocolate are more sexually active than those who don't similarly indulge. This definitively explains why women on diets don't smile.

One reason so many females love chocolate is that it contains caffeine and other ingredients known to stimulate arousal and trigger pleasure centers in the brain (and possibly elsewhere). However, you must be careful when selecting chocolate candy containers. It's critical that you pick the right size. The shape, color, and morsel quantity often have an effect on the recipient's desires. Chocolates can be found packaged in red, pink, and yellow heart-shaped boxes. Yet beware; assortments run the full spectrum, from the smallest six-ounce "sampler" to the five-pound "who-needs-a-man" bulk carton.

Personally, I think it's best to appeal to all the senses. So I'd recommend the chocolates to perk up her taste buds and maybe some lilac scented soaps and candles to enchant her olfactory receptors. Buy your lady a silk robe so she'll feel luxurious. For visual intrigue, give her a photo of you doing something sexy (like helping with the laundry or taking out the trash). And finally, sidle up close to her and whisper in her ear, "I paid off the MasterCard."

If that doesn't work, then hold a mirror underneath her nose--to see if she's breathing.

Diana Estill writes a weekly humor column for The Murphy Messenger newspaper. She is the author of the soon to be released book "Driving on the Wrong Side of the Road: Humorous Views on Love, Lust, and Lawn Care" (Brown Books Publishing Group). To see more of her work, visit http://www.DianaEstill.com.

White Chocolate The Notsochocolate Chocolate

Writen by George Murray

Although it's called chocolate, white chocolate isn't really chocolate at all. A hybrid that does derive its roots from the same cacao plant, the white version involves a different process for creation. Be this as it may, those who crave the creamy vanilla taste of the white version of chocolate will probably not care about the semantics involved.

Chocolate making involves first the extraction of useable items from the ancient cacao bean. While dark chocolates use the cocoa powder ground from the seeds, the versions of white use only the butter. When chocolate making experts create a white blend, the butter is the only items used from the bean itself to create the end product.

Making chocolate of the white persuasion involves a process not dissimilar to making darks. Despite the similarity, the U.S. Food and Drug Administration will even deem white chocolates as chocolates at all since chocolate liquor isn't used in their creation.

Instead, makers of white varieties of chocolates use the cocoa butter, milk solids, vanilla, sugar and lecithin to make this creation. Those that use true cocoa butter create a higher-quality chocolate than those who don't. Other makers will save money by substituting vegetable fat for the cocoa butter, but don't be fooled, it's not the same.

True white chocolates are ivory in color when they're made. The taste screams of cream and vanilla and it simply cannot be matched with the white, white creations that come from vegetable fat. The consistency, taste and ability to store is vastly different between the two versions of whites made by chocolate manufacturers.

Delicate by nature, white chocolates melt quite easily and scorch even easier. Take care when melting for things like ganache or chocolate fondue. Also, due to the use of real cocoa butter in the creation of top quality whites, this chocolate can store for months without spoilage.

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

Gourmet Chocolate Gifts

Writen by Ross Bainbridge

Rich, sinful chocolate that simply melts in the mouth—is there a more heavenly experience? Admittedly, most chocoholics can think of more imaginative phrases to describe this wicked indulgence that has its origin in Central America.

Popular in Mayan and Aztec civilizations, the New World used it in bitter spicy xocoatl. Introduced by the Spanish to Europe, it gradually gained popularity, especially among the aristocrats. The nineteenth century saw the emergence of the modern-day chocolate. The Dutch, the Swiss, the English, the French, and others experimented and helped perfect the process.

There are no better gifts than gourmet chocolates to add to the festive punch of any holiday season, to sweeten the memories of a loved one, to put a smile on a face, or to simply to overwhelm the senses with pleasure. No special occasion is required to enjoy chocolate. There are different types of chocolate —unsweetened chocolate liquor used for baking, dark chocolate without addition of milk, couverture that is rich in cocoa butter, milk chocolate, semi-sweet cooking chocolate, bittersweet chocolate, and cocoa powder. Mint, orange, strawberry, caramel, liqueur, dry fruits, cream, nuts of all kinds, and rice crispies are common additives to further enhance these sumptuous chocolates.

Criollo, Trinitario, and Forastero are the three varieties of cacao beans used. From harvesting beans to blending, conching and tempering, all these process determine the character of the chocolate.

Can one imagine a chocolate-free dessert world? Be it a simple comforting cocoa drink or chocolate chip cookies to rich chocolate gateaux, chocolate is delightful. Chocolates could be inexpensive candy bars or expensive truffles. In demand are genuine, completely conched Swiss chocolates, famous Belgian specialties like ballotins de pralines and manons, divine French creations like bonbons, truffles, Turkish delights, chocolate-covered fruits, and many more. Appreciating the work of premier chocolate-makers is almost like the fine art of wine tasting. Movies like Chocolat and Charlie and the Chocolate factory further prove the popularity of this supposed aphrodisiac.

For the passionate chocophile there is no better gift than irresistible gourmet chocolates, with their attractive shapes, colors, flavors, aromas, and packaging. So take a stroll or go online for flawlessly sculpted tasty treats before it is too late!

Gourmet Gifts provides detailed information on Gourmet Gifts, Gourmet Gift Baskets, Gourmet Meat Gifts, Gourmet Chocolate Gifts and more. Gourmet Gifts is affiliated with Gourmet Fruit Gift Baskets.

Healthy Chocolate Chocolate That Is Good For You

Writen by Joseph Cobb

Chocolate is not all about sweet things and cravings. Of course, this is all that anyone thinks about usually when consuming the delicious substance. What most people don't consider is the health benefits of chocolate. While eating chocolate, one should stop and consider what they are eating. Is it good for them? What is in it? How will it effect their health?

These are some things that should be considered when selecting a chocolate to buy because chocolate is more then just another sweet treat.

The health benefits of chocolate are dependant on certain key ingredients being present in certain amounts. Studies have shown that eating 50 grams a day of plain dark chocolate with a minimum content of 70% chocolate solids can be beneficial to your health, providing protection against heart disease, high blood pressure, and more as well as providing trace elements and nutrients essential to good health such as iron, calcium, potassium, and vitamins A, B1, C, D, and E.

As you can see the conditions necessary to reap these rewards are limited. One has to be selective in the chocolate they purchase to gain these boons. Most mass produced chocolate opts for cheaper ingredients which replace many of the elements that occur naturally in chocolate to provide these health benefits. The process to refine the chocolate and retain many of these elements is costly. This is one way to detect good chocolate is based on the price. Cheap chocolate is, well to put it simply, cheap; it does not cost very much. That's not to say it does not taste any good, but the health elements are not present.

A good way to locate good chocolate is, like I said above, the price. Other ways include reputation, such as Swiss, Belgium, or German chocolate have reputations for being good chocolate. Also, if at all possible note the ingredients, namely the presents of cocoa solids in the percentages per serving. Look around, don't be lazy and buy the first thing you come across. Study up, and pay attention and you will soon be enjoying some of the worlds finest chocolate, and reaping the health rewards as well.

Joe Cobb
Website: Forever-Chocolates.com
June 18, 2006

How Chocolates Are Manufactured

Writen by Paul Cris

Making chocolates is a long process. It starts from harvesting cocoa and finishes with the drying of chocolate. The process begins with,

Fermentation: After collecting the cocoa beans and surrounding pulp from the cacao tree the fermentation process starts. These seeds and pulp are placed either in boxes or banana leaves. It takes 5-6 days to form alcohol from the sugar of the beans. In the mean time the surrounding pulp becomes liquid and drains out. During the fermentation process the seeds germinate and are killed in high temperature. The beans turn into brown color and look like our familiar cocoa seeds.

After the fermentation process the beans are dried and water content is lowered from 60% to 7%.

Roasting: After drying, the roasting process takes place. The required temperature for roasting is 210F. For 10 to 115 minutes the beans are roasted. Roasting develops the aroma and flavor. Constant monitoring is needed during the process. Over roasting can make beans useless.

Winnowing: In this process the shells of the beans are removed.

Grinding: Ready beans are ground in two phases. In the first phase large stones are used for grinding. In this process a liquid pulp is produced. This is called cocoa liquor. Then sugar is added into the pulp. The average size of the particles would be around 100 microns at this stage. Then starts the second phase of finer grinding and this grinding turns the particles into 18 microns in size.

Conching: At 180 degrees Fahrenheit the pulp is stirred and mixed. In this process the sugar and cocoa particles collide together and this makes the pulp smoother. The conching process can be for few hours to 1 day. In fact, the longer you conch the better chocolate you make. In the process extra cocoa butter can be added. To stabilize the chocolate, soy lecithin is added. And at the last stage vanilla is added.

After the process the pulp is taken out of the concher and poured into a suitable pot. When it cools down the chocolate is ready to eat.

Paul has been providing answers to lots of queries through his website on a wide variety of subjects ranging from satellite phones to acne. To learn more visit http://www.askaquery.com/Answers/qn580.html

10 Amazing Facts About Chocolate

Writen by Richard Davies

Chocolate is made from beans derived from the cacao tree. These beans are very bitter, so the cocoa solids and the cocoa butter has sugar added to it, along with some other ingredients in order to make the chocolate that is available to the general public.

Chocolate is particularly popular at certain times of the year, such as Easter, Valentines Day and Christmas. As such, chocolate shaped gifts are popular. Hearts for Valentines day and cute bunnies at Easter are two high up on the gift selection list. Here are 10 interesting facts about chocolate:

1. Chocolate is lower in caffeine than tea, coffee and coca cola. A one ounce bar of chocolate contains about 6mg of caffeine, whereas a five ounce cup of regular coffee contains over 40mg.

2. Chocolate was regarded as an aphrodisiac by Aztec Indians.

3. Chocolate contains antioxidants which may help prevent cancer and heart disease.

4. Chocolate is the favourite flavour in the United States Of America.

5. The shelf life of a bar of chocolate is approximately one year.

6. In 1842 Cadbury's in England created the worlds first chocolate bar.

7. The Swiss eat the most chocolate. The average person eats 19lbs a year.

8. Chocolate contain theobromine, which is a mild relative of caffeine and magnesium. This chemical is found in some tranquilisers. Because coffee also contains caffeine, it both picks you up and calms you down.

9. It is widely believed that chocolate consumption releases a chemical into your body very similar to what is produced when you are in love.

10. Chocolate manufacturers use 20% of the worlds peanuts and 40% of the worlds almonds.

Chocolate is mildly addictive, but a bar now and again is not going to hurt. With all those great antioxidants it contains, it may even help you live longer. After all, as the saying goes, "A little of what you fancy does you good".

Article by Richard Davies of http://www.chocolateorg.com covering a wide variety of information on chocolate.

A Guide To Chocolate

Writen by Eddie Tobey

Bitter, bubbly, and spicy—these were the characteristics of chocolates during the earlier times. According to studies, the Aztecs were the first to discover chocolate, although no one is sure as to exactly how this came about. Cacao trees were abundant in the deep jungles of Central America. The Aztecs collected seeds from these trees. After fermenting and drying these seeds, they were roasted and crushed with spices and water, bringing forth the first version of chocolate.

Chocolate was once a ceremonial drink in Central America. Chocolate played a big part in the social and religious practices of the people from this area. Chocolate was further considered a sacred item, earning the favor of the members of royalty. When the Spaniards found out about this exotic item and where it came from, they brought samples of cacao to Spain, where it became a court favorite. In 1700, hot chocolate was sold all over England. By 1847, English candy makers had found a way to make the chocolate drink solid, giving way to the snack food most people love.

Nowadays, chocolates are best known as the sweet candies that both kids and adults enjoy. Not a lot of people can resist this sweet-tasting delicacy that melts in the mouth and makes one crave more.

The process of making chocolate is complex because it involves many steps in order to produce a delicious-tasting product. A quality chocolate includes the right amount of cocoa butter. It has no artificial additives for either color or flavor. Furthermore, it includes only natural ingredients and contains 30 percent or more of cocoa.

Indeed, chocolate has come a long way since it was first discovered. It has enjoyed extreme popularity throughout the times.

Chocolate provides detailed information on Chocolate, Gourmet Chocolate, Chocolate Gifts, Organic Chocolate and more. Chocolate is affiliated with Cookie Baskets.

How Does A Chocolate Fountain Work

Writen by John Griffin

A chocolate fountain is essentially an apparatus made from stainless steel that serves molten chocolate fondue. A motor at the base of the fountain is used for heating the prepared chocolate morsels that are placed in a heating tray. A central corkscrew pushes the molten chocolate up through a column. Upon reaching the top of the fountain, which may be 2-4 feet in height and have multiple tiers, the chocolate flows down. The chocolate flows into one tray and spills on to the next till it reaches the bottom tier. After the chocolate cascade reaches the base of the fountain, the whole process is repeated again. The first melting of the chocolate can also be carried out in a microwave or a double boiler. The fountain is placed on a base that is sturdy enough to hold around 40 kilograms of weight and is close to a power socket.

Chocolate high in cocoa butter, such as couverture chocolate, is ideal for use in fountains. The chocolate can be either milk or dark. Chocolate low in cocoa butter must be supplemented with vegetable oil; however, this hampers the smoothness and taste of the chocolate.

Chocolate fountains are available as home and commercial versions that can be used for a variety of occasions such as parties, film premieres, bar mitzvahs, and product launches. A home fountain is ideal for a gathering of around 25 people.

Chocolate fountains are available for rent from catering companies and party supply stores. These also provide an attendant who ensures that the fountain works properly, the chocolate cascades smoothly, and there is no abuse of the fountain at the hands of eager children. Tidbits such as fruit pieces, cheesecakes, marshmallows, etc are kept around the fountain. These can be skewered on to toothpicks and dipped in the fountain. Generally, anything that is not liable to crumbling will be fine for dipping in a chocolate fountain.

Chocolate fountains can be rented at an hourly rate that includes the charges for the attendant's services and the cost of the chocolate used. Usually, chocolate fountains are operated for no more than two hours during a party; normally they are functioning when appetizers and desserts are served. They can also be an additional item in a buffet. Installing a chocolate fountain in the outdoors is not recommended as insects get drawn by the aroma of chocolate and breeze may disrupt the flow.

John Griffin recommends that you visit http://www.chocolatefountainheaven.co.uk for more information on chocolate fountain hire.

Worlds Finest Chocolates

Writen by Jay Moncliff

What's your favorite chocolates? It's true that only the very few of us can say "no" to the temptations of chocolates. There's just something about that amazing, yet incomparable taste. This fine delicacy has been around for centuries and only seems to get better with time. These times people from all walks of life search for the worlds finest chocolates. Piece every corner convenient shop does carry a variety of chocolates, some of us are a little more finicky. In fact, some of us demand only the worlds finest chocolates to melt on in our mouths and caress our gustatory perceptual experience sensation sensation buds. Fortunately these times we can have those much desired treats without a hassle. All you need is a computer and Internet entree.

Where do you buy your favourite chocolates? Are you interested in the worlds finest chocolates, or will any old hot chocolate-based candy do the fast one? Back in my teenage years, I genuinely didn't have a preference when it come up up to chocolates. Okeh, well I say there are the 3 rudiments. You have milk chocolates, which is the best common in candy analogue bars and easy the best popular, then you have darkness chocolates and white chocolates. Overall my favorite family is for sure milk chocolates. However, I would ever eat any variety, no substance the quality or price. These days my tastes have evolved. Now that I look for finer nutrient and chocolatess, the cheap stuff left over from Easter doesn't tickle my fancy. I want the worlds finest chocolates. The company that initiated this corruptness was Noblewoman Lady Godiva. Onetime you've waded through a box of these babies, your taste buds be given to alteration. Suddenly a Hershey bar look banal. If you've never saunter into a Peeress Godiva store, you're lacking out. I should warn you, the worlds finest chocolates are more expensive. However, in my view, worth the terms tag. I don't aid what your preference, whiteness, milk, or dark, you will place it in Godiva.

The World-Wide-Web is an ideal place for purchasing the worlds finest chocolates. Ever here of a place called Belgium? They offering some of the worlds finest chocolates and much more. With the world at your fingertips, it is executable to by any chocolates of your choice. Do a search for those outstanding chocolatess found beyond the borders of the USA. You can easy have them delivered to your presence door. The worlds finest chocolates will certainly alter your taste perception buds once you've tasted them.

Jay Moncliff is the founder of http://chocolatecenter.info a website specialized on chocolate, resources and articles. For more info visit his site: chocolate

Party Chocolate Fountain

Writen by Gerry Lewis

The number of chocolate fountains should not exceed the amount needed to feed your party guests' hunger for dessert. The selection of a chocolate fountain is always a beautiful attraction for the crowd at even the most sophisticated parties. A chocolate fountain may not be good to own; the best idea may be to rent one, because more than likely you will only use it for really big events that may not happen often. A chocolate fountain can be bought by anyone, however in order to find a moderately priced one it is best to shop around. When it comes to interesting party centerpieces, a chocolate fountain can leave many a guest breathless with anticipation to try it. The building of a chocolate fountain can almost be as fun as tasting the end result of your project.

Chocolate fountains are not capable of melting chocolate directly in the base, therefore you have to melt the chocolate in the microwave before you put it in the fountain. The selection of the foods to dip in the chocolate fountain is also an important part of making the dessert a hit at your social gathering. The selection of several chocolates can be presented in more than one fountain which allows the guest to pick their favorite. The grocery supplies for your chocolate fountain need to be simple to get and not too expensive either, even if you buy the name brand items. When it comes spectacular desserts, you don't get much better than a chocolate fountain for your next party.

The building of chocolate fountains may be a piece of art depending on the styling and size of the fountain. The number of people attending your event will dictate how much of a chocolate fountain your party will need. Chocolate is pumped up the inside of the fountains and flows constantly over the tiers, creating a nice chocolate stream for everyone to enjoy. The number of chocolate bars used to make one chocolate fountain depends on how many guests will be served by the party. When it comes to having a chocolate fountain, it's like a molten sea of chocolate bubbling up like lava from a volcano and spilling down the side.

When it comes to outdoor chocolate fountain rentals, the best answer would be to browse online or ask a person who has done used someone local before. The place most chocolate lovers want to go would include a chocolate fountain that was big enough for them to step into. Chocolate fountains are now the greatest thrill at all big events, it does not matter if it is an anniversary or a big office party everyone will be searching for the chocolate fountain.

Discover all there is to know about Chocolate Fountains. Visit below for full details: http://www.chocolate-fountain-lancashire.info

How To Eat Chocolate

Writen by Howie Wang

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

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

Appearance

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

Snap

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

The Percentage/Darkness

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

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

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

Tasting (Finally!)

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

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

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

Recommended Brands

This is not an exhaustive list of good chocolate makers, but they all make premium chocolate and are not too hard to find in the US.

Callebaut
Cote d'Or
Dagoba
Domori
El Rey
Ghirardelli
Green & Black's
Lindt
Michel Cluizel
Scharfen Berger
Valrhona

Howie Wang is creator of the FoodieView Recipe Search Engine, where you can find thousands of chocolate recipes.

Marzipan Candy And Covered Sweets

Writen by James McDonald

Pastry chefs have used marzipan candy for many centuries to create a whole host of sweets. For instance, chef's have been using this delicious treat to fill cakes and cover them instead of using a more traditional frosting. Marzipan looks beautiful and colorful as a cake decoration, but it can also be used to create figurines. Creating these small figures serves a dual purpose as they not only look good, but they are edible as well. This flexibility is one of the reasons it is surging in popularity. You can use it in the creation of a variety of tasty treats.

Marzipan is made up of ground almonds, glucose, and sugar. These ingredients create a dough that can be colored easily and molded to create what is known as edible art. This art is used for many types of celebrations or special occasions. People will marvel at how unique it looks and be completely surprised when they are told to bite into it. Much to their surprise the marzipan candy has a sweet, rich flavor.

The marzipan composition must contain approximately 25% almonds to truly be considered marzipan. If it does not, it would technically be known as just an almond paste. It does take a little care to make it just right, but once you have the recipe down you will be making it all the time. You can decorate your child's birthday cake or make dessert for your next family meal.

How Else Can Marzipan Be Used?

Sample some marzipan to see if it has the flavor you like. Try some different items that have been covered in it to get your own ideas on how to use it. Are you planning a baby shower? Try using some marzipan candy as decorations on the tables. Then send them out with the thank you notes for an extra special touch. Your creativity will be much appreciated by your family and friends.

Marzipan is not limited to being used to decorate cakes. It is also used to cover fruits to create quite a sweet treat. Nowadays chefs are even using marzipan to cover vegetables. You can create an enormous amount of unique items by using this versatile covering. You can create the more common items, or you can be adventurous. Your imagination is all that limits you when creating marzipan candy.

James McDonald writes for findsweetsonline.com where you can find many types of homemade gourmet chocolates and other sweets. We have some recipes and related articles to help anybody satisfy their sweet cravings.

Interesting Chocolate Statistics

Writen by Criss White

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

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

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

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

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

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

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

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

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

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

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

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

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

About the Author - Criss White is a professional web writer on baby and new mother topics for baby and pregnancy websites. For more personalized gift ideas, go to http://www.mybabyshowerfavors.com/chocolate.htm (Chocolate Baby Shower Favors) and for more candle gift ideas, see Candy Baby Shower Favors (http://www.mybabyshowerfavors.com/candy.htm).

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

Healthy Chocolate

Writen by Gerald Meyer

It's great news that research found a food that lowers blood pressure and is healthy for the heart and maybe more. The problem is that the chocolate most Americans consume is not the same kind. The more popular kinds of chocolate have little or no positive effect on your health. Only certain chocolate may be healthy.

Dark chocolate is the chocolate that was found to have positive effects on blood pressure. Participants given dark, milk, or white chocolate every day were evaluated in different studies. It turns out that dark chocolate contains important antioxidants called phenols. These natural compounds from the cocoa bean are known to increase nitric oxide, reduce platelet aggregation, and inhibit oxidation of LDL cholesterol. Cocoa can decrease blood pressure, reduce cholesterol, and increase your insulin sensitivity. Milk and white chocolate are low in these antioxidants and do not have the same effect.

The problem is how chocolate is processed in this country. White chocolate, regardless of where you get it, actually contains no cocoa at all and is made only from cocoa butter; just the fat from the cocoa beans. It also contains no phenols. Most of the other chocolate we eat is made with "dutched" cocoa. The cocoa beans are treated with an alkaline solution to make them dark in color and to reduce the natural bitterness from the plant. But, it also reduces almost 90% of the phenols and most of its healthy benefits. The other problem is that when made into milk chocolate, the milk seems to prevent the phenols from being absorbed and, thus, negating any possible benefit from the chocolate.

The best chocolate for your health appears to be dark chocolate. In the European studies done, they ate 100gm of chocolate a day (100 grams equals approx. 3.5 ounces). That's the equivalent to 2 1/2 regular size Hershey's bars. It also adds about 550 calories to the diet. They were instructed to substitute this amount of calories from other foods they normally ate each day. You would have to do the same or forego its healthy benefits by increasing your waistline. European chocolate in general is healthier than that found in America due to the fact that it is less processed than ours and contains more of the heart healthy antioxidants. Dark chocolate is an acquired taste for most Americans since it is much more bitter than its milky counterpart.

So why is this research being touted as the 'best medical news in ages'? It appears to be one more way we look to justify the unhealthy diets we follow. When people hear that chocolate is now healthy, they don't hear any of the other restrictions involved, and don't want to. In fact, most people wouldn't want to change to a more bitter tasting chocolate and also cut out over 500 calories from their diets. Our diets already have enough sweets and this type of news only fuels the diabetic and obesity epidemics. This kind of medical news will only make most people add extra calories to their diets and increase their health problems.

Gerald Meyer RPh, provides advice on weight loss. Information on the benefits of green tea and its antioxidant powers can be found at http://www.natural-weight-loss-programs.com Free trials of green tea patches are available. Find out the benefit of green tea for yourself today. Learn about the new superfood – the amazon super berry – acai. Acai may be the most nutritious food in the world. MonaVie is the next generation of health food.

Organic Chocolate

Writen by Eddie Tobey

Chocolate has always been associated with a variety of health problems. This is the reason why some people steer clear of this delicious treat. But now, there is good news for chocolate lovers. Chocolate, specifically organic chocolate, has been proved to offer many health benefits.

Organic chocolate is made from high-quality organic ingredients. It meets or exceeds all standards of qualification that classify it as an organic product. When a chocolate is labeled organic, it means that the product's cacao content was farmed in an environmentally suitable way. This ensures that there are no harmful pesticide residues.

One of the main reasons why you should eat organic chocolate instead of its non-organic counterpart is because you minimize the risk of ingesting pesticide residues. While non-organic chocolate itself is fine to eat, there can be pesticide residue present in the cocoa powder used, which can have harmful effects on the body. Unlike non-organic chocolate, organic chocolate is made from organic cocoa which is cultivated in small plots under a shade canopy, therefore minimizing the use of pesticides.

And since there is less risk for pesticide residue ingestion, organic chocolate has been proven helpful to the body. When eaten in moderation, it can contribute to heart health, suppress chronic cough, add much-needed magnesium to the diet and help control blood sugar. However, too much of something is not good for your health. You should avoid excessive intake of chocolate.

Recent studies have shown that chocolate itself is actually good for you. What makes eating it a health hazard is the kind of ingredients used to make it. This is why it is important that you choose organic over non-organic chocolates. Organic chocolate is a healthier and tastier option for your body. Now you need not worry too much about possible health risks when you indulge your sweet tooth.

Chocolate provides detailed information on Chocolate, Gourmet Chocolate, Chocolate Gifts, Organic Chocolate and more. Chocolate is affiliated with Cookie Baskets.

Belgian Chocolates Made Easy

Writen by Clyde Sloan

Nothing in this world has ever stirred the imagination and sent out taste buds salivating nearly as much as the word; "Chocolate". Deep, dark, rich, warm decedent flowing rivers of melted chocolate. Whether we add it to our cereal, to our fresh fruits, bake with it, use it in our pastries, drink it, dip biscotti in it, or make pasta with it, there is nothing that glorifies the taste buds as much as "Belgian Chocolate Candies". So with that said, let's make some Belgian Chocolates.

Chocolates come in two kinds, molded and dipped. We will explore each and let you try your hand at both. It's not as hard as one might expect, but, it is a very demanding and very precise art. Let's begin with some discussion on the chocolate that you'll want to use. The type of chocolate that you'll need is called "Couverture". This is a type of chocolate that can be tempered so that when it set's it snaps when you break it in half. We will only be working with chocolate that can be tempered in this article.

The quality of the ingredients we use in cooking is all important in determining the quality of the end product. What then affects the quality of chocolate? First and foremost it is the proportion of high quality cocoa beans in the blend. The technical term for this type of chocolate that we use to make chocolate bars and candies, cream fillings and icings is "couverture". The word Couverture comes from the French word couvrir, meaning "to cover" or "to coat." Couverture is made from cocoa solids, cocoa butter, sugar, vanilla, and lecithin, and is delicious to eat just as is. I hate to be the one to break the news to you, but, there is no such thing as "White Chocolate". What we call white chocolate is not really chocolate at all. It is made from cocoa butter which lacks the components that give cocoa its color and taste. It contains no other elements of the cocoa bean and for this reason legally must be called "White confectionary coating." Now, as William Shakespeare would say, "Let's to Chocolate…….."

We'll start with molded chocolates first. There are a few things that you will need before you start. A good digital thermometer is a must. I have one made by Taylor. It's very accurate and cost about $10.00 at any restaurant supply store and for just a few dollars more, you can get the one that also has centigrade too. That's a plus if you use foreign recipes. A double boiler or two different size pot's you can use as one. Chocolate molds. Buy polycarbonate molds and keep them wrapped in a clear plastic wrap to protect them. They will cost around twenty to twenty-five dollars each, but with proper care will last a lifetime. Do not wash in the dishwasher in soapy water. Clean out the cavity's with a lint-free cloth or cotton balls to keep them clean and polished. Any scratches will show up on your finished chocolates. Also a metal spatula wide enough to reach across your mold. Keep sheets of parchment paper on hand to wipe off your spatula so that you can save the excess chocolate. At $6.00+ a pound, you don't want to discard the chocolate. Put the parchment sheets in the refrigerator for about 10 minutes or until the chocolate is set-up. Then just peel it off and remelt and reuse the chocolate.

You'll need about 1½ lb of chocolate to be tempered, and a ladle to dip the chocolate and fill the cavities with. I prefer Cacao Barry Chocolate. It is made in France, has a good flavor, works well and is not to costly compared to some others. Now temper your chocolate. To do this, you'll need a marble slab about 14"x14" or so. Chop your chocolate into smaller bits so that it will melt faster. When all the chocolate is chopped, add it to the top part of your double boiler. Heat the water in the lower section until it melts. Chocolate melts at about 86F, so it won't take to long. The couverture is heated to a maximum 104F and stirred gently as it melts. Be sure to get all the chocolate bits melted and smooth. Now pour 2/3 of the chocolate on to your marble and spread it with your metal spatula and palette knife until the chocolate begins to set. Now add it back the rest of your warm chocolate and mix well together.

The idea working temperature is between 86F and 91F for dark chocolate and between 86F and 89F for milk chocolate. Now get your chocolate mold and ladle in hand. Think of a chocolate mold as a ice cube tray for this illustration. Ladle the melted chocolate into the empty cavities of the mold and over fill. With one end on the counter, pick up the other end, rapidly rock the corners back and forth to let the air bubbles escape. Set the mold down turn it around and repeat with the other end so all the trapped air has escaped. Turn your mold up-side down over your pan of melted chocolate and let it "rain" out of the mold. I also use a rubber spatula to tap on the mold with so all the excess chocolate rains out. With your metal spatula, clear off the excess chocolate from the top of the mold. You should now have a thin coating of chocolate left on the inside the mold cavities. Set the mold in the refrigerator to set up.

Now you will make a ganache, (filling) for the shells. This is typically made from chocolate, boiled heavy cream and a flavoring of your choice, i.e. as raspberry puree. Extreme care should be taken anytime you introduce chocolate to any liquid. You want to pour the hot cream in and stir at the same time so that the couverture melts without seizing. (Seizing is when the chocolate turns lumpy and grainy and most of the time must be discarded.) Work quickly when your adding these two ingredients together. You want the ganache be thick yet pliable. Slightly thicker that honey should work. The ganache should be room temperature so as not to melt the shells. Now fill each cavity in the mold. For this step you can use a pastry bag and pipe it in, or use plastic squeeze bottles. Fill each cavity up to 1/16" from the top. Place mold back into the refrigerator to set. Remove mold, and ladle tempered chocolate back over all the cavities, scrape off with your metal spatula, and place back in refrigerator for about 20 minutes until set good. Remove again. Keeping close to your work surface, turn the mold up-side down, and give a slight twist and your chocolates will drop right out. Don't handle with your hands as your body temperature will start to melt the chocolates. Use a palette knife for this task. Your chocolates are now ready to serve and enjoy.

When making dipped chocolates, we tend to work in reverse. The first thing to make is the ganache. You'll want this ganache to be slightly thicker that the one we made for the molded chocolates. You will also nee to make a frame either out of wood or stainless steel. It should be at least 1/2" high and the corners should all be secured so that they will not come apart or let any melted chocolate seep through. To make the ganache thicker, add more couverture to it, to make it thinner, add more boiling cream. Cream and couverture is the simplest of ganaches to make, but it has the greatest amounts of variations. You can add a multitude of flavors to it , such as Amaretto, mint, rum, fruit purees, tea, coffee flavor, hazelnut and so forth. To keep it simple, let's make some "Ganache Triangles."

You'll need:

10 oz of milk chocolate couverture,

3 1/2 fl oz cream,

1 teaspoon glucose syrup.

You will also need parchment paper, a 3 1/2" x 8" frame, tempered milk chocolate couverture for dipping, tempered dark chocolate couverture for decoration.

Melt the chopped couverture in a pot over boiling water. Bring cream to a boil with the glucose syrup and stir into the couverture. Place a hand blender into the hot cream, switch on, and blend thoroughly . When fully blended, pour it in your frame that is setting on a sheet pan lined with a sheet of parchment paper. Since the couverture is still in a somewhat liquid state, it will smooth itself out as it sets up. You can also help smooth it along by using an angled palette knife. Let the ganache set for several hours to cool and set. When it has set-up, carefully remove the frame. Cut the ganache on the 8" length in three strips and then diagonally to make the triangles. Now take your dipping fork, immerse each piece into your tempered milk chocolate couverture and scrape the bottom of the dipping fork to remove all excess. Place on a sheet pan lined with parchment paper.

To decorate, spoon dark tempered couverture into a paper pastry bag and pipe fine lines of dark chocolate close together over the triangles. If piping is not your bag yet, try setting your dipping fork down diagonally on the top of each piece while it is still wet. Press it down gently into the chocolate, and then slowly bring it straight up, this will leave nice ridges across the top of your product. I hope you enjoy your chocolates. When you hear the ohhhs and ahhhs from friends and guests; you will be beam with pride.

Clyde Sloan has lived in the Houston, Texas area for nearly thirty five years. He has seized many opportunities to learn and experience cultural foods the East Texas region has to offer. With over 30 years experience in the food industry, Clyde certainly understands the importance of food preparation and most definitely presentation.

Clyde began his entrepreneurial endeavors ten years ago. He founded the "Home Dinning Service" business. This service consisted of a full five course prepared right in your own kitchen and served directly from the stove to you. He also introduced his "E-STORE" which offers a variety of kitchen aid products such as: quality appliances, flatware, dinnerware, cookware, cutlery and much more. In addition, his website provides kitchen hints and tips that are helpful when cooking or baking.

Visit http://www.kitchenappliancesnmore and learn the twenty ways to fold a napkin, how to set a formal table, and how to remove twenty five different stains from cloth napkins and table covers.

Women Amp Chocolate

Writen by Rick Valens

Sinful is how women has always described chocolate. But despite so, do you know that 99% of all women love chocolate and that they may actually prefer chocolate more to than to sex?

What exactly about chocolate is it so wonderful? Well, in fact it is not just the women who love it but almost everybody would love it too. I believe you enjoy chocolate just as much? It always feels so nice to have it melted in your mouth, delivering its wonderful taste right through your tongue, doesn't it?

Well its wonderful taste aside, chocolate contains phenylethylamine - the same chemical that is released in your brain when you fall in love; leading to that increase in the pounding of your heart, feeling of a sudden gush of excitement. "Love Chemical" is what some would call it. It is also believed by researcher that phenylethylamine in turn causes the brain to release mesolimbic dopamine in the pleasure centers of the brain, another chemical where its presence is at peak during an orgasm.

Nevertheless, the sweetness from chocolate also triggers the release of endorphins. Think about those blissful feeling you had after a wonderful session of lovemaking. That is the effect from the production of endorphins in your body. Perhaps that is why some women actually remarked that they felt a feeling of elation when eating chocolate.

Well, a perfect gift for your love, chocolate will be. Just like buying roses during Valentine's Day, chocolate can never go wrong. In fact, the both could be the best combination ever. Do you know that roses also contain the "Love Chemical", Phenylethylamine? That explains for its distinct scent.

Giving of chocolate, as gifts of love has been long popular in Japan since the late 1950s. A bit different though; during Valentine's Day, the ones doing the giving are the women instead and usually, chocolates were sent as gifts to confess their love for that special guy. Heart-shaped chocolates would usually be given. To nevertheless balance out this unique custom, "White Day" was later invented in Japan. On 14th of March it falls, one month after Valentine's Day exactly. During this day, guys who received the chocolate will be given the chance to reciprocate their valentine gifts with soft, fluffy marshmallows. This would be the happiest day for girls who receive their fluffy gifts. Isn't it so lovely?

Well, giving of chocolate as a gift of love has today, definitely become more and more popular. Along with the greeting card, your message of love will be delivered. Filled with your most genuine love, each chocolate will contain. Melting one's heart as they melt in the mouth, warming up their heart as sweetness run through their tongue.

Why not send some to your loved ones today, brightening up their day with a chocolate so full of love.

Rick Valens
Staff Writer for Love Relationship Discussion Forum, http://www.loveletterbox.com and nevertheless also a freelance writer for http://www.fashion-in-style.com, bringing to you new fashion ideas & lifestyle.

NOTE: You're free to republish this article on your website, in your newsletter, in your e-book or in other publications provided that the article is reproduced in its entirety, including the author information and all live website link as above.

Special New Mampms

Writen by Sherwood Shwinnbergsteinberg

One of the best candies of all-time is pulling off a stunt to promote a new movie.

To promote the new Pirates of the Caribbean: Dead Man's Chest, they are selling a special white chocolate version of M&M's with little pirate symbols on the candies. They are calling the M&M's "white pearls."

Am I perverted, or is calling a candy "white pearls" that "Melt in your Mouth and Not in Your Hand" really freakin' sick?

I think I'm going to string these new M&M's together and give it to my girlfriend as a "Pearl Necklace."

What a great promotional movie tie-in! Other candies should do the same thing!

* Special all pink and lavender Skittles to promote the DVD release of Brokeback Mountain. Brokeback Skittles: Taste the Gay Pride Rainbow.

* Runts could be used to promote ANY Tom Cruise movie.

* Almond Joy with pictures of cowboy hats on them to promote the DVD release of Brokeback Mountain. Almond Joy would be perfect because it's for guys who like their nuts in fudge.

* Any new Jessica Simpson movie should be supported by Twits. I mean Twix.

* Okay, those other Brokeback Mountain candies are okay, but forget them. They should use Jolly Rancher Because they are very Jolly Ranchers! Very jolly! Very happy! You might even call them... gay.

Back in junior high, man, I loved candy! I was always jealous of the kids with the metal-mouths. Because they could go back later for leftovers that got stuck in their braces!

M&Ms are awesome. And like so many great ideas, M&M's came from the military. It's true!

Soldiers were coating little bits of chocolate in hard sugar so they wouldn't melt as they carried them. Then the M&M's "inventor" Forrest Mars ganked that idea and created* M&M's.

* Created = got rich off someone else's idea.

Other awesome things that were originally made by the military:

* The U.S. Interstate Highway System

One main reason it was built in the 1950's was to transport people out of cities in case of a Nuclear Attack. But if we were attacked NOW, more people would die from road rage caused by the massive traffic jam than from the actual bomb.

* The Internet

The internet was created by the U.S. military to be an instantaneous and hard-to-destroy communication system.

Today its main use is to communicate sports scores and celebrity gossip. But in the case of a real national emergency, the internet would be 1st and best tool to send soldiers important data like BigBlacksMeetBigRacks.mpg.

and then there is possibly the military's greatest and most complicated engineering marvel ever...

* Women

Women were developed by the military in the early 1400's to give men something to fight over while between wars.

Discover more Twisted Humor

Everything You Ever Wanted To Know About Chocolate

Writen by Lee Dobbins

Chocolate, or the cocoa bean to be more exact was used by the Aztecs as early as the year 400 but it was Columbus who first introduced it to the new world when he brought it back to Spain. Chocolate as a drink was quite popular in Europe in the mid 1600's, but chocolate as a solid wasn't introduced until 1847. Thirty years later, milk was added to create milk chocolate and candy bars have been enjoyed world wide ever since!

Making Chocolate

It is actually quite simple to make chocolate, but each maker has his own secret recipes. First off, the cocoa beans are roasted and ground up. Next you add sugar and the other ingredients (milk if you are making milk chocolate). Each maker will have a different list of ingredients. The ingredients are blended together through a method called conching which uses a special machine. Finally, the chocolate is tempered -heated up and then cooled again for the final result.

Chocolate Nutrition

Good quality chocolate is actually rather nutritious! It contains vitamins and minerals including calcium and magnesium. It also contains anti-oxidants that help to prevent cancer and heart disease. These benefits are found mostly in dark chocolate and only in high quality chocolates that use 60% or more cocoa solids. Cheap chocolate is mostly fat and sugar and has little nutritional value.

Storing Chocolate

You should store chocolate in a cool, dry place. It does absorb flavors so make sure you wrap it tight. You can freeze it for up to 6 months. Chocolate stays good for up to a year. Health Benefits Of Chocolate

Good high quality chocolates contain vitamins, minerals and antioxidants that can help your health. Now I'm not talking about the cheap candy bar stuff – but high quality gourmet chocolate with 60% or more cocoa solids. This chocolate contains contains calcium, iron, potassium and the vitamins A, B1, C, D and E.

Along with vitamins, high quality chocolate contains the highest amounts of magnesium among natural foods. Magnesium deficiency has been linked to diabetes, joint problems, hypertension and PMS.

One of the additional health benefits of chocolate is that it has been found to contain catechins - some of the same antioxidants found in green tea. The catechins attack free radicals which damage cells and are thought to lead to cancer and heart disease. So eating chocolate, may help to prevent heart disease and cancer!

Chocolate Trivia

- Chocolate is made from beans, the Nib is the heart of the bean or what remains after they are roasted and shelled. Ground nibs are called liquor they are unsweetened and liquid when warm but solid when cooled. The fat of the bean is Cocoa butter and when pressed out, the powdery stuff left is cocoa powder.

- That white stuff you see sometimes on milk chocolate is called fat bloom, it doesn't affect the taste and you can still eat chocolate that has it!

- Chocolate was considered an aphrodisiac by the Aztecs

- White chocolate isn't really chocolate at all since it contains no chocolate liquor! It still tastes pretty good, though doesn't it?

Lee Dobbins is a writer for Online Gourmet Foods where you can find out more about gourmet foods and chocolate.