Is There Chocolate After Weight Loss Surgery

Writen by Kaye Bailey

If there is one food people are emotional about it's chocolate. We love it, want it, crave it, fear it. Thoughts of chocolate evoke tender feelings of comfort and self-pampering. We associate chocolate with happy times and consider it a must-have tonic in times of stress and anxiety. With Valentine's Day next week the store shelves are loaded with the "guilty pleasure." Let's take a look at the latest scientific beliefs and establish the facts before we let chocolate be part of our LivingAfterWLS diet.

Chocolate comes from roasted cacao beans, which are mashed into a thick paste, heated to liquid state and then tempered before being shaped into bars. Sugar and vanilla are added during the mashing phase. The result of this process is cocoa butter, chocolate liquor or cocoa.

The cocoa butter in chocolate is a saturated fat. According to recent studies the body is able to turn the cocoa butter fat into monounsaturated fat in a process similar to pressing olive oil. According to Dr. Andrew Weil chocolate appears to be neutral in regard to cardiovascular health and may actually lower serum cholesterol. In addition it contains strong antioxidant activity, equivalent to that of red wine and green tea.

Dr. David Katz, a nutrition expert with the Yale School of Medicine agrees with Dr. Weil. "There are some unique health benefits in chocolate," said Katz. "These include an array of antioxidants that have been shown to give some protection against cancer. In fact, cocoa has more flavanoids — an important antioxidant — than green tea. It's probably the richest source of flavanoids in our diet," he said.

Is this carte blanche to indulge in chocolate? Probably not. Dr. Katz warned "chocolate will never help you lose weight. While chocolate may be high in nutrients, it is also high in calories. Even a new sugar-free chocolate introduced by Godiva doesn't give people a free pass to go overboard."

What is the best chocolate in respect for the WLS?

From a health standpoint for LivingAfterWLS the best choice is high-quality, plain, dark chocolate. Dr. Weil suggests, "Cheaper brands contain less actual chocolate, often replacing expensive cocoa butter with unhealthful hydrogenated vegetable oils. The first ingredient on a bar of high-quality chocolate should be chocolate (also called chocolate liquor, cacao or cocoa. It should never be sugar."

Quality chocolate will bear a "percent" of cocoa. Bitter baking chocolate is 100% cocoa. Most people enjoy and are satisfied by 70 percent cocoa and 80 percent is too bitter than most people enjoy. Remarkably, most people who enjoy an occasional treat of quality chocolate report being satisfied with a very small one-once serving.

Many health oriented stores carry quality organic chocolate. A commonly available organic chocolate, Dagoba New Moon contains 74% dark chocolate. A one-ounce serving contains 159 calories, 7 grams fat, 13 grams carbohydrate, 3 grams protein, 8 grams sugar and 4 grams fiber.

In comparison, a 1-ounce serving of Hershey's Dark chocolate contains 152 calories, 8.6 grams fat (4.6 grams saturated) 2 grams protein, 17 g grams carbohydrate, 15 grams sugar. And the Hershey's Dark Chocolate is only 35% cocoa, which means the flavanoids, and antioxidants are not dense.

Either choice is a gamble. Considering the fat and sugar content of both examples even one ounce of chocolate is a potential dumping disaster for the gastric bypass patient. For the lap-band patient who doesn't fear dumping the potential to eat more than a one ounce serving is a potential weight-gain disaster.

Dr. Katz said dark chocolate is the best choice because it is rich in fiber, magnesium and antioxidants. Moderation is the key. "It's an indulgence," said Katz. "But if you choose wisely, you can get some health benefits."

Kaye Bailey © 2006 - All Rights Reserved

An award winning journalist and former newspaper editor Kaye Bailey brings expertise in writing and personal experience with gastric bypass surgery to EzineArticles.com. Kaye Bailey is the founder of LivingAfterWLS, an online market driven social space evoking feelings of comfort, understanding, knowledge, warmth, acceptance, trust and happiness.
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LivingAfterWLS Blog

History Of Chocolate

Writen by George Murray

Chocolate as we know it today has been 1500 years in the making.

Using the beans of the cacao pod is thought to have originated with the Mayan peoples of southern Mexico and Central America fifteen hundred years ago. Beaten into a paste, the mixtures were combined with corn meal as a flavoring ingredient. Through trade the cacao bean became popular with the Aztecs, who believed it had medicinal properties.

The Aztecs used the pods as a form of currency for trading and to pay tribute. The beaten paste served as the main ingredient in the Aztec drink that also contained spices. In its raw form cacao paste is quite bitter and slightly acidic. The cacao drink is said to have the power to increase a man's stamina. It is recorded that the ruler Montezuma regularly drank fifty cups of cacao drink a day from a great golden goblet.

Upon meeting Cortez and his Conquistadors in 1519 the Aztecs gave gifts of baskets of cacao pods. The Spaniards of course were bewildered by the hitherto unknown plant. In time the Spaniards began to drink the cacao drink as their stores of wine grew low. By the accounts, Cortez's men found the drink refreshing but too bitter. They began to sweeten the drink with cane sugar syrup obtained from local sources. Thus are recorded the first steps toward preparing the cacao bean into the chocolate we enjoy today. The Aztecs called their drink xocoatl. The Spaniards found the Aztec word hard to pronounce and renamed it "chocolat."

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 fascinating history of chocolate and see an assortment of luxury chocolates presented in beautiful gift boxes by visiting us at: http://www.chocolate-gourmet-gifts.com

Why Do We Love To Eat Chocolate

Writen by James McDonald

Do you ever wonder why we love chocolate so much? The answer may seem as simple as because it tastes good, but there may be more to it than that. There are actual studies to back up some of the physical effects you can experience while eating certain kinds of chocolates. The stimulation your body gets provides a pleasant feeling to your taste buds, making you always come back for more.

Chocolate is known to be a mild mood elevator, stimulating brainwaves and pushing your stress levels down. This is probably why alot of people will stuff themselves with sweets when they are angry or upset. Little do they know it, but they are actually helping themselves out by eating chocolates. When your stress levels lower, you become more relaxed which in turn is beneficial to your health.

Chocolates also raise antioxidant levels in the blood, which in turn help fight any foreign bodies that can cause illnesses. With healthier levels, you are much less likely to come down with viruses or other things that could affect you at various times of the year.

And of course there is the benefit your taste buds feel when consuming your favorite candy bar or other chocolate treat. Eating sweets just puts you in a better mood, keeping you in touch with the child within. Whether it is peanut butter flavored chocolates, chocolate covered raisins, or creamy white chocolate you will be experiencing utter satisfaction when you indulge yourself. It's hard to explain, but only true chocolate lovers will understand this.

Giving the gift of chocolates is a very rewarding experience. You know that the person who receives it will enjoy it many times over and be grateful with every savory bite. There is a tremendous variety of gifts today, from chocolate flowers to boxed treats. And many are low priced making them an even more attractive option. Several companies specialize specifically in this area, personalizing and shipping items direct for you.

One thing to remember though is that there are some negative effects on your body, should you consume it often. There are generally high levels of sugar in chocolates, mainly due to the other ingredients that are added. Too much sugar will result in extra calories and fat which can lead to higher cholesterol if you don't regularly exercise. One of the largest problem plaguing our society today is obesity. Eating too much chocolate will put you in this category and increase your risk for serious health problems.

So the next time you are enjoying your favorite candy bar or talking to a fellow chocolate lover, you can ponder why it is you love eating it so much. The simple answer is the taste, but you now know that there is much more to it. There are even some physical reasons for this, almost forcing your body to eat it. And fortunately for you the chocolate choices are endless.

James McDonald writes for findsweetsonline.com, where you can find gourmet chocolates and chocolate gifts as well as some special sweet recipes. It is paradise for any candy lover.

Giving Chocolate As A Gift

Writen by James McDonald

Chocolates are loved by almost everyone, which is why giving chocolate as a gift is a great idea for just about any occasion. It's not often that you come across people who do not love to endulge themselves in chocolates and other sweets. The selection is tremendous which means that the choice of gifts that you can give is just as large.

Today, modern chocolatiers produce some of the finest gourmet chocolates ever. The quality just keeps on getting greater, and the selection of flavors grows each year. Many of these chocolates are packaged elegantly in boxes or decorative bags, making them the perfect gift idea. And these packages are usually customizable by occasion, to give that personalized touch to the person you care about.

Chocolates for many years have been given as a gift to show passion, appreciation, as well as affection. Giving candy as gifts may strengthen bonds between you and family members or friends, or let your colleagues know just how much you appreciate their hard work. And if you are lucky, they will be happy to share their prize with you.

The number of reasons for chocolate gift giving is increasing as the years go by, as is the art of giving chocolates as gifts. Maybe this is because eating it keeps us in touch with the child in us, taking us back to a time when we were delighted to buy that favorite candy bar from the local store. The joy on our faces back then is something we remember, and revel in seeing on other peoples' faces today. Many of us still eat the same chocolate bars that we did years and years ago.

The most popular occasion for giving chocolate gifts has always been Valentine's Day. It's easy to tell your sweetheart just how much you care for them by handing them an assorted box of sweets, maybe with some nice matching roses. It never seems to get old, nor unappreciated, no matter how often it is given. Birthdays are another popular day for these types of gifts. Many people look extra forward to their special day knowing that they will likely receive their favorite chocolates from someone.

The next time you need to come up with a gift for someone you know, consider giving them a chocolate surprise. Look around on the internet for ideas, and you will likely be amazed at the selection that is out there. If you can think of it, somebody probably sells it. It's easy to order and have it shipped direct to you, or even sent with a card to somebody else. They will appreciate it over and over, and likely reciprocate when it's time for your own gift. You will find that you can have chocolates specially designed for your gift giving needs, from a whole host of chocolate companies.

James McDonald writes for findsweetsonline.com, where you can find homemade gourmet chocolates, gift ideas, and special sweet recipes. It is paradise for any candy lover.

How To Make A Rich Chocolate Cake

Writen by Shauna Hanus

Old time bakers used to make a "pudding" for chocolate cakes. This pudding is different than the pudding in the mix chocolate cakes we are used to today. Old time chocolate pudding was a way for bakers to elicit the full chocolate flavor from the cocoa powder and unsweetened chocolate which gave them rich full flavored chocolate cake.

When cakes are made strictly with cocoa powder which contains mostly cocoa solids the chocolate cake flavor is somewhat subdued. The chocolate flavor can be stricken even more by mixing the cocoa powder with flour. But by incorporating unsweetened chocolate which contains cocoa butter as well as cocoa solids into the cocoa powder the chocolate cake is given an extra boost of chocolate flavor.

Water and sugar also play an important role in making a rich full flavored chocolate cake. Hot water heated in a double boiler is used to bloom the chocolate flavor in the cocoa powder and unsweetened chocolate. Then when sugar is incorporated into the chocolate pudding the subtle chocolate flavors will begin to shine.

Here is the basic recipe for making a pudding to add to your chocolate cake batter.

Unsweetened Chocolate
Cocoa Powder
Hot Water
Sugar

Combine coarsely chopped unsweetened chocolate, cocoa powder, and hot water in a double boiler. Heat until the chocolate is melted. Then add the sugar and stir until the pudding is glossy and thick.

Simply adjust the amounts above to your favorite chocolate cake recipe and watch your cake take on a whole new level of sweet chocolate flavor.

Shauna Hanus is a gourmet cook who specializes in creating gourmet recipes. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. Sign up for her newsletter and learn more about Gourmayeats Weekly Recipe Club at http://www.gourmayeats.com/recipe.html

Chocolate History Of Nestle Company

Writen by Michael Russell

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

It was in the 1860s that Henri Nestlé, a pharmacist, developed a food specifically for babies who could not breast feed. He first used this successfully on a premature infant who couldn't tolerate his mother's breast milk. This product saved the child's life and people soon began to see the value of it. Soon, Farine Lactée Henri Nestlé was being sold all over Europe.

In 1905 Nestlé merged with a condensed milk company. By the early 1900s they had factories in the United States, Britain, Germany and Spain. With the outbreak of World War I, there was a great demand for these products. By the end of the war Nestlé's production more than doubled.

Unfortunately, after the war, contracts dried up and the buying public went back to getting fresh milk. In response to this, Nestlé streamlined their operation and reduced their debt. By the 1920s the company had expanded its operation with chocolate being its number two selling product.

Then World War II broke out and Nestlé immediately felt the effects. Their profits dropped from $20 million a year before 1938 to under $6 million a year by 1939. In spite of this, Nestlé began setting up factories in developing countries expecting a turn around by the war's end. Ironically, the war was responsible for Nestlé introducing one of its most popular products, Nescafé instant coffee, which was the number one drink of the United States military.

The end of World War II, just as Nestlé predicted, was the beginning of a great phase of growth for the company. Nestlé acquired many other companies during this time. In 1947 they merged with Maggi, Crosse & Blackwell in 1960, Libbys in 1971 and Stouffers in 1973.

By the mid 1970s, Nestlé's growth in the developing world offset their slowdown in the more developed countries like the United States. By the mid 1980s they had acquired several additional companies, the biggest of which was the American company, Carnation.

After the mid 1990s, because of the breakdown of trade barriers, Nestlé enjoyed what was probably their biggest growth in history. Their acquisitions included the giant company Ralston Purina, which mainly sells pet food.

In spite of Nestlé's diversification, they are and will always be mostly known for their ever popular chocolate bars and drinks such as Nestlé's Crunch Bar, which is now also made into an ice cream bar, Nestlé's Quick, which is a chocolate flavored powder to put in milk, Nestlé's Carnation, another popular chocolate drink, the Kit Kat Bar, Smarties, Nestlé's Maxibon, Nestlé's Extreme and a host of other products, a list that would take days to go through.

In closing, it should be pointed out that a lot of Nestlé's success was a stroke of good luck. It seems that a man named Daniel Peter figured out exactly how to combine milk and cocoa powder. The result was milk chocolate. Well, Peter just happened to be a good friend of Henri Nestlé. Peter started the company, but ultimately Nestlé took it over as was destined to happen.

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Michael Russell
Your Independent guide to Chocolates
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Forget About Sex And Have Some Chocolate Instead

Writen by Lee Dobbins

We all know chocolate tastes good, but did you know it has emotional and physical benefits as well?

Recently there have been many studies on the effects of chocolate and it has been shown that by liberating endorphins, chocolate can provide us with a sense of well being as well as energy and pleasure. It's no wonder that some women surveyed stated that they preferred chocolate to sex!

Now I'm not talking about the junky chocolate bars you find in the candy counter. In order to get the benefits of chocolate you need to eat the good stuff - the kind that has at least 71 percent real cocoa. This is the gourmet chocolate that you probably never buy for yourself. But now that you know it's good for you feel free to indulge, the extra money you spend will be well worth the health benefits and taste!

The rich texture and taste of this high quality chocolate acts as a pleasure for the senses. It can be an aphrodisiac and also can help energize you as it contains caffeine as well as serotonin which can lift your mood.

Even better than that, though is that eating chocolate also can benefit your health!

Dark chocolate contains phenols which promotes cardiovascular health. According to the British Medical Journal eating 100 grams of dark chocolate reduces blood pressure as well as cardiovascular incidents by 21 percent. And phenols are also loaded with antioxidants which help to battle free radicals that can cause disease.

The cocoa butter in chocolate has been used topically to heal scars and burns and chocolate is a good source of magnesium which is a mineral many of us do not get enough of. With all these things going for it, it's no wonder there is ongoing researching using chocolate in the development of medicines that can fight diseases like cancer and osteoporosis.

But as well all know, chocolate is fattening. Your best bet is to eat the dark chocolate which has less sugar and also more phenols. Of course, you should eat it in moderation - scarfing down 3 chocolate bars in one sitting probably won't have 3 times the health benefits and the extra sugar and fat can have a detrimental effect on your health.

It shouldn't be too hard to find the type of chocolate that is good for your, however you may not be able to just pop down to the local grocery to pick it up. A trip to my local supermarket in search of chocolate with 71% cocoa was a bust. The closest I could find was an organic bar that had 70% cocoa. You may need to take a trip to an organic or chocolate specialty store. If you go with organic chocolate, you can be assured that they don't contain organochlorine pesticides which are typically used in treating cocoa crops and are harmful to your health.

So take a trip down to your local organic food stores and pick up some great dark chocolate - it will be worth the trip and the expense to enjoy this healthy food guilt free!

Lee Dobbins writes for Online Gourmet Foods where you can learn more about the health benefits of chocolate.

Chocolates Is It Really The Original Sin

Writen by Sean Carter

So naturally when it was first introduced in Europe most of the people continued to associate chocolates with love & physical bonding. After much research scientists have come up with some theories. Chocolates contain some amounts of caffeine and Theo –bromine which are known to be stimulants. Apart from this it contains some substances like Serotonin & Phenyl ethylamine which are known to reduce anxiety & lift up one's sprit and change of moods. These ingredients have brought in discussions of aphrodisiac since the ancient times. Moreover research suggests that women are more likely to be get effected by Phenyl ethylamine and Serotonin than men. But one thing is for sure. Amongst all such allegations & accusations labeled; it has captured the imagination of most peoples around the world. Not only it is just a product which is consumed but numerous beverages & foods are processed from it.

Basically it is made from Cocoa beans. The liquor which is later processed is blended with butter to make different types of chocolates. Traditionally there are there types of basic blends of chocolate liquor namely: Dark Chocolate: It is prepared without milk as an additive, having lot more cocoa than other forms of chocolate. It is sometimes also called as "Plain Chocolate". Milk chocolate: It is made with adding milk powder. The percentage of milk is quite high in this. White chocolate: Though it officially cannot be called a Chocolate as it does not have liquor but it is based on Cocoa butter, milk and sugar. It's extremely popular among all age groups specially young children and well of course the women (who can deny their secret closeness with it !!), and those lip-smacking ice creams & fudges which make us forget all those extra calories committing the ultimate sin of filling our heart with lots of it . This industry has emerged as a major player in the Food and Beverage sector.

Hershey Company is the America's largest chocolate company founded by Milton S. Hershey in 1894, other major players in the market includes Wilbur Chocolate Company, & Cadbury's. You can even find a variety of virtual chocolates in the form of cards. A few sites like 123greetings.com have an entire category dedicated to chocolates. So the argument can continue that it has aphrodisiac qualities or not but no one can deny that it can win many a loved hearts for you. So the next time when you visit your girlfriend be sure to gift a box of chocolate or send some yummy chocolate ecards, to bring a smile on her face and well who knows it may really helps as an aphrodisiac for both of you to commit the original sin

Sean Carter writes on holidays, events and celebrations around the world. He also writes on family, relationships,womens issues love and friendship. He is a writer with special interest in ecard industry and online marketing. He writes for 123greetings.com

History Of Hot Chocolate

Writen by George Murray

The predecessor to the hot chocolate we enjoy today was the Aztec drink xocoatl. Mayan Indians first harvested Cacoa beans from Cacoa pods and frequently traded them to the neighboring Aztecs. Cacoa beans may also have been given as tribute to the more warlike Aztecs. The Aztecs ground the beans into a bitter, coarse paste, which they mixed with water and spices to form the drink xocoatl. Aztecs later cultivated the cacao tree themselves and appointed their god Quetzalcoatl as the guardian of the cacao tree. Aztec Emperor Montezuma is quoted as having said of xocoatl: "The divine drink, which builds up resistance and fights fatigue. A cup of this drink permits a man to walk a whole day without food." It is recorded that Montezuma drank fifty goblets of xocoatl each day.

Hernan Cortez is credited with introducing the drink to Europeans. Cortez established a cocoa plantation in Mexico in 1519 after seeing the Indians using the beans as a form of currency. A year later Cortez introduced the xocoatl drink to the court of Spanish King Charles V. Instead of the spices used by the Aztecs, the Spaniards began the tradition of adding a sweetener, probably cane sugar syrup obtained also from the New World. The Spanish had difficulty pronouncing the Indian word "xocoatl" and changed the name of their new beverage to "chocolat." Although chocolat quickly became popular across Spain, the Spanish managed to keep it secret from the rest of Europe for a hundred years. During those hundred years many experiments in partially fermenting and then roasting the cocoa beans added increasing richness to the flavor of the drink.

In 1615 Spanish Princess Anna of Austria introduced chocolat to her new husband King Louis XIII. The drink became fashionable within Louis' court and news quickly spread to Italy and later to Austria. A Frenchman opened the first café specializing in chocolat in London in 1657. The English changed the name of the drink to "chocolate." The appealing new drink quickly gained in popularity across Europe. Who it is that first warmed their chocolate drink to make "hot chocolate" is unknown. By 1657 chocolatier David Chaillou had opened the first chocolate house in Paris and served hot chocolate.

The warm, foamy drink we know today owes its true origin to Dutchman Hendrick Van Houten. In April, 1828 Van Houten patented a process whereby a press is used to squeeze ground cocoa beans to extract the natural fat also known as cocoa butter. Cocoa butter makes up about half of the weight of a cocoa bean. The pressed cake that remains after extracting the cocoa butter is cooled, pulverized and sifted into cocoa powder. Van Houten also discovered that by adding alkali-potash to the beans before they are roasted the acidic taste of the cocoa is neutralized. The process became known as "Dutching" and has been used ever since. Even today you will sometimes hear hot chocolate referred to as "dutch chocolate."

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 fascinating history of chocolate and see a variety of luxury chocolates presented in beautiful gift boxes by visiting us at: http://www.chocolate-gourmet-gifts.com

A Moment Of Truth Confessions Of A True Chocoholic

Writen by Elizabeth Smith

Is all the chocolate from your kids' Trick-or-Treat bags gone already? And not because your children ate it all? If you are anything like me, the chocolate candies are nowhere to be found because you have relentlessly snatched them from your unknowing children and, with much guilt and remorse, ate them all. Not because you don't like your kids eating too much chocolate (it's for their own good, right?). And not because you are desperately trying to put on a few pounds. The truth is, you are a serious chocoholic, and anything containing chocolate doesn't last long in your home because it ends up in your stomach.

Now, many of us are well known as chocoholics, but others, to some extent, still have one leg in the closet. Those close to us know we love chocolate, but when the candy goes missing we don't claim any responsibility. I have recently removed myself from the darkness and became a self-proclaimed chocoholic. Moreover, I am ready to explore the reasons behind my desires and what can be done about it. In fact, it's probably time we all came out of the candy-filled closet to discuss this propensity for the sugary sweet. Why do we have it? Is there a genetic component to our needs? And what is truly so bad about being addicted to this mere cocoa bean? Most importantly, what can we do to keep our habitual desire in check? I will explore all of the above and detail a healthy way to keep chocolate in our diets.

Why are we the chosen addicted to chocolate anyway? Within my research, I have found that several scientists believe genetics does play a part in why certain people become consumed by the taste and smell of chocolate. Although I am not a scientist, I also believe that the inevitable craving for chocolate has some hereditary component. In my family, both parents have the desire to eat anything containing even a trace of chocolate. My sisters have also been burdened with this want for any such version of chocolate. In addition, my eldest brother requires much will to keep himself away from the candy cabinet in his home. This may not be scientific evidence, but it is my experience and stands to reason in my mind. No doubt, many chocoholics reading this article can think of at least two relatives that require a daily dose of chocolate to keep them happy.

So what is the big deal about chocolate anyway? Is it really that bad for us? I guess the answer is yes and no. Yes for some of us, no for others. Many doctors and psychologists believe that being addicted to chocolate means that one has the genetic code for simply being an addict. Many chocoholics are also alcoholics, smokers, and on down the line of addictive behaviors. Research also shows that many obese people are burdened with chocolate addiction as well as addiction to other foods. For these folks, addiction to anything has the potential to become problematic.

What about those of us who are chocoholics but not obese and not regular addicts? I myself am not obese. I am also not an addict…to anything but chocolate. I have never dealt with any other addiction. I do not have addictive behavior and do not believe I have the disease of addiction. I am simply in love with chocolate and want it almost as much as I want a good nights' sleep. Is it truly dangerous for me? Of course it's not the healthiest of foods to love but I've yet to enter the realm of danger. But it wouldn't hurt to find a better way to fulfill my desires.

Most chocoholics know their habit is not necessarily a good one and would be willing to try a healthier alternative. Replacing chocolate with carob chips could ease kicking the chocolate habit, but the taste is just not the same. Another alternative is dark chocolate, which is known to have health benefits such as lowering high blood pressure. It also contains a potent antioxidant which helps to fight heart disease and other ailments. Just don't wash it down with a glass of milk because milk prevents absorption of the good stuff. Dark organic chocolate is said to be the healthiest choice. It is more expensive than the average chocolate bar but is very rich in flavanoids and antioxidants. Dark organic chocolate, when consumed in moderation, can help to control diabetes and blood pressure. This is the best replacement for those who are addicted to chocolate but need a healthier variety.

Whatever your choice, it is imperative to remember that all types of chocolate contain large amounts of sugar and should only be consumed by healthy individuals. I myself would like to say that from now on I'm only going to eat dark organic chocolate in moderation. But who am I kidding. I know that I lack the willpower. I believe in strength in numbers, however, and look forward to all the emails I will receive from fellow chocoholics wanting to mellow, if not curb, the habit. I don't think that chocolate is going to kill me, but it is certainly not going to save my life. I will attempt to limit my consumption and focus on buying dark varieties of chocolate. Especially now that all the Halloween candy is gone. And if I can do it, so can you.

Elizabeth Smith is a part-time freelance writer when she is not too busy mothering her two children, ages 3 and 6. She also runs an online and offline gift basket business entitled Crafty Gift Creations ~ Gift Baskets for Any Season and Every Reason. Visit her online at http://www.craftygiftcreations.com and check our her beautiful and yet tasty chocolate gift baskets and gifts!

Do You Know Your Chocolate

Writen by James Dyson

What is in Chocolate?

The Basic ingredients are same cocoa butter, cocoa, sugar and milk. Hot chocolates are supplied as fine powder that could be used as beverage along with milk and sugar. Preparation of chocolates may be by two methods there are hand made chocolates and factory manufactured chocolates.

Chocolate Manufacturing process

There are two types of processes in which the bitter cocoa solids are treated. In the other process the cocoa butter is treated with baking soda. This is able to create a leavening effect on the mixture. The resultant chocolate in used for cooking purposes. In the Dutch process the cocoa solids is treated with alkali and thus the flavonoids in cocoa are destroyed. The processes known as tempering and conching are applied to create the soft chocolates. There are mint chocolates and gourmet chocolates that have specific taste. Conching is employed to create the texture and flavor of chocolates.

Hot Chocolates

Hot chocolates are given as fine powder and hot water is added and stirred brisk with other ingredients like spices they make a nourishing and unique beverage. Spices added to hot chocolates include nutmeg cinnamon, ginger, and cloves. By using hot chocolates from tinned cans, different recipes could be prepared by adding sugar milk and cream. Special occasions like Christmas could offer an opportunity for innovating new recipes. One such famous recipe consists of the ingredients like egg, caster sugar, butter and flour. Flour is mixed with butter, and sugar. Then beaten eggs are added and this mixture is baked in the oven. Then it is cooled while pouring them in Tupper ware containers and layers of icing sugar and hot chocolate powder are added in successive layers.

Types of Chocolates

There are three types of chocolates, namely plain dark chocolates, white chocolates, milk chocolates. All this chocolates have coca butter, coca solids, emulsifiers, vanilla and the proportion of the combination may vary giving difference in finished product. According to European rule, dark chocolates should have 35% cocoa solids. In certain chocolates there may be up to 70% of cocoa solids and total fat content of 30%-40.

Health and Chocolate

We all know the so called fattening effects of chocolates. But are there any good ones? It has been established that chocolates tend to raise the serotonin level. Serotonins are components that create a sense of happiness in the human brain. Chocolates may have a smoothening effect on throat. Some people say that throat problems, dryness due to coughs could be reduced by using chocolates.

Gifts - Buying Chocolates online

Chocolates are perfect gift for most of the occasions like wedding, Christmas, birthday, anniversaries and many more pleasant events. Gourmet chocolates have remained as a top gift for pleasant moments. There are plenty of Online gift shops which sell chocolates at a lower price than the high street. You can shop at your leisure from home and get them delivered with a personal message to your loved ones. You never know, you might get some extra discounts if there are Seasonal Special Offers and sale in these shops.

Craving for more chocolate info? Here is the Wikipedia page on Chocolates! http://en.wikipedia.org/wiki/Chocolate

Ode To Chocolate

Writen by Ana Tampanna

Chocolate delays reality. When I am eating chocolate, everything is on hold: anxiety, panic, frustrations, and insecurity. Chocolate offers a profound richness, a sweetness of life, a euphoric sensation of luxury. I love chocolate in many forms, from M&M's, to imported Lindt balls, to dark fudge frosting in a pop-top can, to Hershey's dark chocolate bite-sized morsels.

It is difficult to eat only a little chocolate. I cheat myself when I chew it up quickly and swallow it like other food. To eat chocolate correctly, one must let it melt in the mouth with eyes closed, feeling the tasty, thick smooth velvet coat the tongue. It is also difficult to eat really good chocolate silently. I usually purr a long ummmmmmm of feminine satisfaction when enjoying such a pleasure.

I have strategies to keep from eating chocolate. I meditate after lunch, enjoying the sweetness of life without calories, I brush my teeth after drinking my afternoon coffee, and I give chocolate away to my mother so that it's not in the house. But it comes back as gifts from other sources, knowing that it is loved and cherished in my presence.

My daughter loves chocolate, too. A hereditary trait, I guess. Sometimes my mother and my daughter and I enjoy chocolate together, a female bonding of sensuous gratification.

We give each other gifts of Easter Bunnies, Christmas balls, and Valentine confections, then share our blessed bounty with each other. We hide it from other family members, and never apologize for succumbing to such greedy decadence. We have trained the men in our lives to buy it for us as well by expressing our enjoyment and satisfaction as lip-smacking, vocalized bliss. It's as if we permit our chocolate gift givers to be voyeurs of our pleasure.

I have a girl friend who refers to chocolate as the fourth basic food group. She eats it publicly, in front of people, instead of holding private chocolate sessions where no one can count bites or pieces. Self-righteous jailers they are, those indignant souls who reprimand us. Sometimes it is us, ourselves, our split personalities loving and hating our obsession. My sister-in-law denies her children from chocolates' evil influence, but yields personally to its entrapment. Chocolate calls her name, beckoning her in a trance- like state to follow its' seductive aroma to the kitchen. I know that aroma well, it cannot be contained in a cardboard box, a foil wrapper, or an insulated refrigerator.

Sometimes I eat chocolate to wake me up, or to keep on working when I want to stop and take a nap. Much preferred to a carrot on a stick. A self-imposed bribe to keep pushing. Of course, this bribe has negative consequences when my jeans don't fasten.

I suppose the alligator here is the addiction. But addiction to what? Chocolate? Or pushing to achieve? What a shame that my time is spent in activities that don't burn calories. Striving, planning, dreaming, persisting, setting boundaries, checking off chores, reviewing goals, paying bills.

I refuse to give up chocolate. I know women who have. Women committed to thin. I'm committed to enjoying my life. I have accepted other limitations, and I refuse other desserts, bread, and wine during the week. But chocolate has its place.

© Ana Tampanna

ABOUT THE AUTHOR

Ana Tampanna, "The Alligator Queen," is author or the "The Womanly Art of Alligator Wrestling." To learn more about her books in addition to her speaking and coaching services, visit her site at http://www.alligatorcoach.com/index.html

Chocolate Magic Seduce Him Sweetly

Writen by Yana Mikheeva

Men like chocolate not less, than women do, they just feel shy to admit it. Invite your loved one for a "chocolate supper" that you cooked by yourself – and you'll see what a chic sequel you'll get. Your lips and hands will smell sweet like chocolate, exciting not only physical passion, but also tenderness, caress, trust – all that things that we associate with love.

Chocolate truffles
10 steps for culinary orgasm

For 40 chocolate you'll need…
For chocolate: 200 ml of 35% cream; 300 g of brown chocolate (70% is preferable).
For coating: 250 g of white chocolate and 50 g of high-quality cocoa powder without sugar.

Cooking
1. Fill in a pannikin with cream, heat slowly till boiling point, but don't boil. Remove from cooker and leave for 5 minutes.
2. While cream is cooling, break brown chocolate to pieces and put in a deep bowl. If you want, you may add 3 table-spoons of orange liqueur or cognac in chocolate. Pour chocolate with hot cream.
3. Shuffle contents with a fork to receive homogeneous mass. It's very important not to whip chocolate, then you won't cook truffles. Allow medley to cool down a little, but it should still be liquid.
4. Take wooden spoon and pound a warm mass until it becomes lighter.
5. Cover a wooden plate with a baking-paper. Oil paper with olive or butter, to prevent chocolate from adhesion. Then put a chocolate mass on paper in small groups about 1 cm in diameter using a tea-spoon moistened in water.
6. Put chocolate in fridge to harden.
7. Put white chocolate broken to pieces in a small heat-resistant bowl. Put this bowl in a pannikin with water, the way it wouldn't touch its bottom. Put on a cooker on a small fire – water shouldn't boil! Wait, stirring slowly, until chocolate melts.
8. Pour out cocoa powder on a saucer.
9. Take chocolate from fridge. Put every harden chocolate on a fork and plunge in hot white chocolate. If chocolate were cold enough, coating cools down immediately inside, and saves softness on the outside.
10. Roll chocolate in cocoa powder and put on a plate again. Put in fridge. Keep completely harden truffles in a box in fridge. Attention! Don't serve up truffles or chocolate just taken out of fridge – they will be insipid. Sweets should warm till room temperature during not less than 30 minutes.
Freedom for your creative work
You can add 4 table-spoons of pounded hazelnuts, almond, prunes or dried apricots in warm chocolate mass instead of alcohol.
Do you want something piquant? Risk to flip 2 dashes of crushed (not ground) pepper or a dash of piquant red pepper to a chocolate mass. 3-4 table-spoons of fruit-drops stuck into small particles will add unusual taste to chocolate.
You'll receive absolutely peculiar delicacy, if you add caramelized hazelnuts into half-cooled medley for truffles.
If you melt the same quantity of brown chocolate for coating, instead of white, add 5 table-spoons of crushed hazelnuts or walnuts and plunge candies in it, you'll receive chocolate "hedgehogs" in a nutshell.
And at last, try to roll truffles covered with white chocolate in caramelized hazelnuts instead of cocoa powder.

Our advices
You need to buy high-quality chocolate for melting, which contains not less than 55% of natural cocoa. You'll receive a milky taste of chocolate, if you add more cream to a mixture, 1 table-spoon of butter will add softness to a filling.
Chocolate shouldn't be melted on open fire, as it will be burnt.
Crockery, in which you're going to melt chocolate, should be wiped dry. Water should not come in chocolate during cooking, otherwise, chocolate will curdle and become clumpy and heterogeneous.
If you want to increase love magic of your delicacy, form candies with wet fingers – allow them to absorb as much of your personal energy as they can. Women eat chocolate to feel joy, men – to prolong it.

Why you need to cook chocolate for him by yourself
Because when we cook food for other person, we pass him our feelings too. If you think positively, wish good for your loved one, dream about his closeness – he'll understand this, tasting the delicacy you cooked for him. Dishes, cooked for pleasure, not to satisfy one's hunger, give especially strong effect. Dishes, which you put into your loved one's mouth with your fingers… For example, chocolate truffles.

What to serve up with chocolate truffles
Chocolate truffles harmonize with black or red tea without sugar and rather don't harmonize with green and fruit tea. You may dilute tea with milk or cream.
A perfect match – is a chocolate and a cup of black strong coffee. Tender and pleasant combination – is chocolate and coffee latte (half of cup – black coffee, another half – hot milk).
You'll receive pleasure from a half-forgotten tandem: chocolate candies and hot, but not boiled, milk with a dash of cinnamon and a tea-spoon of brown sugar. By the way, chocolate with fruit-drop bits inside harmonizes with milk very well.

Chocolate- nut pudding
If you are short of time: To cook this charming dessert, you'll need to grind 50 g of almond in powder in a coffee-grinder.
Whip 200 ml of cooled 35% cream till sour cream consistence by a mixer in a deep bowl.
Add 3 table-spoons of cocoa powder in cream, then ground nuts, 2 table-spoons of powdered sugar, a small pack of cream fixing agent, 2 table-spoons of cognac, rum or brandy and whim it for a minute more to receive thick, like butter, homogeneous chocolate mass.
Put a dessert in a small bowl, cool it down and serve up with whipped 35% cream, seasoned with a small pack of vanilla sugar.

Yana Mikheeva is the creator of the WomansPassions site for women and about women at http://www.womanspassions.com, it is an on-line resource for women and about women. Here you can find articles on various subjects, such as: diets, receipts, health, cellulite, figure, aromatherapy, wholesome food, psychology of relationships, pregnancy, parenting, fashion and many others. She also has a blog for women at http://www.womanspassions.com/blog.

Hot Chocolate Gourmet

Writen by George Murray

Hot chocolate, the real stuff, doesn't come in a powder. Instead, it's a rich, creamy drink made to be savored and served with elegance. You can make a big splash at your next dinner party or gathering by serving up this ancient treat in style, dazzling guests with its decadent flavor.

The gourmet variety chocolate drink is one that's been perfected over the course of literally hundreds of years. The drinking of chocolate, in fact, dates back to ancient central and south Americans. To get the real deal in a drink for that's gourmet, you'll need to purchase the best in chocolates. Take care in choosing the chocolate for your drink. French or other imported dark or even unsweetened chocolate work well. The best chocolate, of course, makes the best drinks.

Once you've decided upon your chocolate base, you'll need fresh heavy cream, sugar if you've gone the unsweetened chocolate route and vanilla, real vanilla, not the fake stuff. Anything but the best will not do if you're trying to make gourmet drinking chocolate.

Now, get a double boiler and carefully melt about one ounce of the chocolate. You'll want to take care in this process to make sure you don't burn the chocolate. If using a sweetened gourmet type of chocolate, you won't need to add any sugar. If not, add a few tablespoons to flavor. Once that's done, mix the chocolate with about two cups of heavy cream. If the cream overpowers the chocolate, melt a little more and whisk the combination together.

With the chocolate and cream carefully blended, serve in delicate cups. A chocolate pot can be used for serving to add a flair for the dramatic, and even traditional.

The drinking of gourmet chocolates is an art form in Europe where fine porcelain makers specialize in creating pots and cups to add elegance to the tradition.

Don't be afraid to experiment with the types of chocolate in your drink or flavorful additives. Mint, for example, can be a refreshing addition to this gourmet drink as can fresh whipped cream, cinnamon sticks and other side touches.

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

A Couple Of My Favorite Chocolate Concoctions

Writen by Jens Malbergson

This first one was not my invention; I picked it up while working on a fish boat during Herring season a few years ago. The cook had come back from grocery shopping and I was watching him and a deckhand stowing the grub. I noticed that he had a half dozen cans of chocolate icing. You know the pre-made stuff you put on instant cakes. I said “great we’re going to have chocolate cake for desert”. He said “no, this is for snacks”. I told him that I didn’t think anyone would want to scoop chocolate icing out of a can for a snack. He explained that you use it as a sandwich spread!

The next day saw Danny, one of the deckhands whipping up a sandwich. I made one for myself and it was not bad but I didn’t think I would have another one. Later that day I was thinking about it and decided I would try another one, only this time I added peanut butter. Now that was a sandwich! It was terrific. I told everyone about it and we ran out of peanut butter!

We also started to use the stuff on pancakes! Warm it up a little in the microwave, stirring as it heats. You need to be able to pour it on. Not to bad! The nice thing about this stuff is it is quick and of course if you don’t like chocolate there are lots of other flavors.

The next shopping trip we had to get a dozen cans of chocolate, and included a couple of my favorite – dark chocolate. We also decided to pick up a few other flavors to play with. It is a good thing Herring season is only about a month long, any longer and we would have all gained about 10 pounds. Wait until I tell you about our pancakes…

I am a self appointed chocolate connaisseur. I have worked in the fishing industry and am now a Baker in a major hotel. Cooking chocolate deserts is my passion. The fishing was a great way to see the coast of British Columbia and Alaska during the summer and spring. I got paid for my Alaska cruises! On our cruises we went slower, stopped in all the interesting places and stayed until we felt like leaving. While we where at it we caught a few fish too. http://www.chocolatemoldideas.com

Why You Cant Stop Eating Chocolate

Writen by Michael Russell

Have you ever thought about why you like to eat chocolate so much? Most of us would answer "because it tastes so good" but there is much more to it than that. There are some studies that show what kind of physical effects you can have eating certain types of chocolates. Chocolate stimulates your taste buds in a way that makes you want to come back for more. It also gives you a good feeling of well being, that your body wants to experience again. Chocolate is well known to be a mood lifter, it stimulates the brainwaves and lowers the stress levels. This could be the reason why lots of people stuff themselves with chocolate when they are upset or angry. Actually they are unknowingly helping themselves out by eating chocolates. When your lower your stress levels, the more relaxed you become, which in turn is a plus for your health.

Many are unaware that Chocolates raise antioxidant levels in your blood, which helps to fight against foreign bodies that can cause illnesses. With less of these foreign bodies in your blood, you are less likely to get ill from viruses or other things that could affect your health during the year.

Then there is this wonderful feeling that you get, when consuming your favorite candy bar or other chocolate treat. Eating chocolate puts you into a much better mood, bringing you in touch with the small child within. Whether it is a good peanut butter filled chocolate, chocolate covered raisins, or white chocolate, you will experience deep satisfaction as you indulge yourself. It's not easy to explain, because only true chocolate lovers can understand this.

Giving someone a gift of chocolates can be a very rewarding experience indeed. You can be sure that the person who receiving it will enjoy it many, many times over and be grateful with every single bite. Today there are a tremendous variety of gifts made from chocolate. Chocolate flowers and products of every nature can be purchased. Many of these gift products are priced low making them an attractive option. Some companies are specialized specifically in this area, they personalize and ship items direct for you.

One thing to remember though is that there can be some negative effects on your body. These effects can be experienced should you consume chocolate to often. Chocolate has a very high level of sugar, which can quickly cause you to lose the good feeling the next time you look in the mirror! Extra sugar can result in extra calories and fat, which can lead to overweight if you don't exercise regularly. One of the biggest problems in our society today is obesity. Eating chocolate could put you into this category and increase your risk for many health problems.

So when you are enjoying your very favorite chocolate candy bar or talking to another chocolate lover, you can think about why you love to eat it so much. The obvious answer is the great taste, but now you know that there is so much more to it. There are physical reasons for this love of chocolate, that almost force your to eat it, which you just can't fight against. And fortunately for you, chocolate is the champion. Sweet surrender! Hey does someone have some chocolate?

Michael Russell Your Independent guide to Chocolates

A Chocoholicgift For A Chocoholic

Writen by Christine Morgan

A Chocoholic-gift is too good for most. When you smell it, you want it. When you taste it you want more of it. My friend coined a phrase.

"I like it, I love it. And I want some more of it." I wouldn't have ever imagined in my wildest dreams that I am addicted to chocolate; I don't smoke, drink alcohol and I don't really have any negative vices that I know of.

I looked into my past to find the truth of the matter, and it is absolutely true, no two ways about it. My mother tells me that when I was three, she would always hold me on her hip when she was cooking or she would put me in a highchair (not fun, not fun at all).

Although, when I am in the chair she either gives me a toy or something to eat (the good part). I can almost remember the first time watching her bake a chocolate cake.

I found out years later that she was a baker (or a bakeret). Any way, I watched her every move, she got some eggs, flower, sugar, vanilla and this little contraption to blend the ingredients.

After that she puts the batter into pans and puts them into the oven. Another good part starts. She gives me the spoon and bowl that had the batter in, and I went to town.

A few minutes latter she cleaned me up. All the time I am smelling something that smells like daddy before he leaves to go to work.

It smells like something that I should eat. She puts me back into the highchair (and I'm bewildered as to what is that smell is?).

Craning to see what she is doing with the stove, she pulls the oven door to reveal the layers of the cake. She then puts each of them one on top of the other.

Then she went to the refrigerator and produces my favorite playmate, a bottle. Watching her every move she gets that contraption again and mixed these ingredients, some milk and some brown flower.

She then puts her pinky finger into the bowl and into her mouth while saying mmm'mm. At that point, I lost all control and fumbled and dropped my friend to the floor.

After picking up my friend she did another replay with the pinky finger except she put that brown stuff right into my mouth.

Only the best sensation I ever tasted. I know why my mom said mmm'mm. That was my first word and since that time, I would not drink milk unless it was chocolate.

To make a long story short, two years latter, I grew a lot of teeth. Every week my pop would give us an allowance. The idea was to save the money.

Of course, I have other ideas for my allowances. You guessed it, chocolate. When I go to the corner store and get to the register, there are all kinds of chocolate to choose from.

Chocolate, mint marble, dark chocolate some with nuts (scrumptious), filled with caramel, milk chocolate center rapped with dark chocolate mmm'mm. This place is chocolate heaven.

I only recently learned that there are two types of chocolate ice cream. One is used for ice cream cones and the other is used for floats and malts.

The soda jerk gave me a comparison test and the ice cream that is used for malts is the creamiest. When I was like eight or nine, I made a promise to myself that when I get grown, I'm going to buy a box of three musketeers and eat each and every one of them by my self.

That promise still stands to this day. I have eaten a box of them but I haven't eaten all bar from the same box. I am looking forward to that day.

That reflection into my past confirms my suspicions. That Chocoholic-gift didn't just walk away, I ate it. That Chocoholic-gift really had no chance.

Any Chocoholic-gifts in my house are mine. I confess, my name is Chris and I am indeed a chocoholic and proud of it.

Chris the owner of http://iflsecrets.magneticsponsoringonline.com/ has found and uses this bridge for her marketing fitness. She is more than happy to share this uncommon knowledge to all those that thirst for business longevity.

*** Easy format and rqapid publish this article now: http://myarticleannouncer.com/go/va.php?article_id=921

To view more quality articles from Chris Morgan: http://myarticleannouncer.com/go/vs.php?author=Chris%20Morgan&author_id=moneymagnet

The Long Journey Of Chocolate From Cacao Beans To Fine Chocolate

Writen by Gregg Hall

All chocolates use cacao beans, from the mass produced stuff inside M&M's to the highest quality product that comes from Belgium. Cacao beans are also the most important ingredient, because even if all the other ingredients that go into the mix are top notch, if the cacao is not high quality the chocolate made from it won't be either. In a process that requires precision from its start at the very beginning when seeds are sown right up to its completion when the chocolate is done, even a slight mishap can spell the difference between chocolates that's good, sure, and chocolate that will knock your socks off.

In a process much like the cultivation of coffee, cacao beans are harvested, fermented and roasted. While this is essential the manufacture of chocolates, it is more or less mechanical and rule bound, so less interesting. Once the roasting is done, however, things start to get more interesting.

When the beans have been roasted, they are ground. This means that the cacao beans are shelled, and for most recipes, ground. When the beans are ground they secrete a thick liquid known as cacao liquor, which is used by chocolate manufactures. The liquor can be transformed into three different things, cacao butter, cacao powder, and chocolate. The first two are less dependent on the quality of the beans, and so usually only less remarkable beans are used to make them. The liquor from higher quality beans is most often made into chocolate.

Just because you have high quality cacao liquor doesn't mean that you have high quality chocolate. To get from the liquor to the finished bars or boxes given on Valentine's Day, fine chocolate makers must first add some extra ingredients. At this stage, most makers will add sugar and then regrind the mixture to avoid sandy textures and flavors. After this grinding, the chocolate is heated and mixed together a little bit under boiling temperature, at 180 degrees Fahrenheit. This heated mixing is known in the industry as conching. During conching, chocolate starts to take on the smooth, refined taste for which its finest examples are known. Depending on the desired end product, a chocolate may be conched for an hour, or even a whole day or more.

Conching itself is where much of a chocolate's flavor will come from. One mast chocolate makers secret process of cooking the chocolate can be very different from another's, and will impart a very different end result. Understandably, some chocolate makers can be highly guarded about their exact technique.

After conching, the pure chocolate is then turned into whatever the chocolate maker has in mind, milk chocolate, dark chocolate, cooking chocolate, or whatever else. Every step along the way, though, has to be just as carefully undertaken as those that preceded it.

As you can see, there is a great deal that goes into a simple bar of chocolate. The entire process takes great care, and the slightest mistake can spell disaster, or at least mean that this or that bar will be slightly less heavenly.

Gregg Hall is an author living in Navarre Florida. Find more about this as well as fine chocolate at http://www.finechocolategifts.com

Chocolate Chip Cookies Just A Mistake

Writen by Fred Goldman

The inventor - or creator - of the chocolate chip cookie was Ruth Wakefield. In 1924, Ruth Wakefield after graduating from Framingham State Normal School's Department of Household Arts, she lectured on food and worked as a dietitian. After marrying, she and her husband bought a tourist lodge (bed and breakfast) and called it the "Toll House Inn."

Sound familiar?

Well the chocolate chip cookie actually came about by sheer accident. Ruth Wakefield was responsible for, and cooked the meals of, the guests at Toll House Inn. She had a special recipe called Butter Drop Do cookies. This recipe called for crumbled baker's chocolate - a bitter chocolate if you've ever taken a bite.

One day while baking away, Ruth realized she did not have any baker's chocolate on hand, but she did have a semi-sweet chocolate bar. So she cut that up into bits and pieces and added it to her recipe. Unlike baker's chocolate which melts down completely, the semi-sweet pieces only partially melted. Leaving those lovely bits of chocolate we all love so much. And, of course, her cookies were a big hit with her guests.

But the story doesn't end there...

The misused chocolate bar was actually a gift from Andrew Nestle - of yes, the Nestle Chocolate Company. As Ruth's cookies grew and grew in popularity so did the sale of Nestle's semi-sweet chocolate bars!

It wasn't long before Andrew Nestle and Ruth Wakefield struck a deal which was Ruth's printed recipe on the back of every package of Toll House Chocolate Chips. In return for getting the recipe, Ruth received a lifetime's supply of Nestle's chocolate.

Ruth did write her own cookbook called "Toll House Tried and True Recipes," in 1940.

In 1977 Ruth passed away, and on New Year's Eve, 1984, the Toll House Inn burned to the ground. However, to this day the agreement holds and Ruth's recipe continues on the back of each Nestlé Toll House chocolate bar package. She continues to be so honored into the 21st century.

Thirty years later, with health on everyone's minds, here's a great twist to the traditional chocolate chip recipe. Add sugarless candy chocolate bits to your cookies! Traditional chocolate chip cookie taste with less calories.

Who knows... the next cookie could be your greatest invention.

===================================

Fred Goldman loves chocolate! And like Ruth he's taken his love a step further by providing today's generation with an exceptional healthy chocolate! Stop by and let your mouth water over his Gol-d-lite chocolate bar - make a new sugarless way. Your mouth will never know the difference, but your waistline will!

Delicious Vintage Chocolate Recipes For All Seasons

Writen by Victor Carlton

Whether it's a party, a quiet day in the house or just cruising downtown with friends, there's always an occasion (or excuse) to gratuitously munch on chocolate.

Everyone loves chocolates, especially the types made from those secret vintage recipes. Listed below are a few of such.

CHOCOLATE JELLY WITH CRYSTALLIZED GREEN GAGES

Dissolve in a quart of water three tablespoonfuls of grated chocolate and let it come to a boil. Simmer for about ten minutes. Add a cup of sugar and a box of gelatin (that has been softened in a cup of water) and strain through a jelly bag or two thicknesses of cheese-cloth. When almost cold, add a dessertspoonful of vanilla and a tablespoonful of brandy. Then whisk well, add half a pound of crystallized green gages cut into small pieces and pour into a pretty mould. When cold serve with whipped cream.

CHOCOLATE MARBLE CAKE

Put one ounce of chocolate and one tablespoonful of butter in a cup, and set this in a pan of boiling water. Beat to a cream half a cupful of butter and one cupful of sugar. Gradually beat in half a cupful of milk. Now add the whites of six eggs beaten to a stiff froth, one teaspoonful of vanilla, and a cupful and a half of sifted flour, in which is mixed one teaspoonful of baking powder. Put about one-third of this mixture into another bowl, and stir the melted butter and chocolate into it. Drop the white-and-brown mixture in spoonfuls into a well buttered deep cake pan, and bake in a moderate oven for about forty-five minutes; or, the cake can be baked in a sheet and iced with a chocolate or white icing.

MRS. BEDFORD'S CHOCOLATE CRULLERS

Cream two tablespoonfuls of butter and one-half of a cupful of sugar; gradually add the beaten yolks of three eggs and one and one-half cupfuls more of sugar, one cupful of sour milk, one teaspoonful of vanilla, two ounces of chocolate grated and melted over hot water, one-third of a teaspoonful of soda dissolved in one-half of a teaspoonful of boiling water, the whites of the eggs whipped to a stiff froth, and sufficient sifted flour to make a soft dough. Roll out, cut into oblongs; divide each into three strips, leaving the dough united at one end. Braid loosely, pinch the ends together and cook until golden-brown in smoking-hot fat.

About The Author
Article by Victor Carlton of http://www.chocolate-candy-recipes.com. Looking for great chocolate recipes? discover a large collection of mouth watering vintage chocolate recipes at http://www.chocolate-candy-recipes.com. Victor Carlton is a self-confessed chocoholic who has a real passion for cooking.

History Of Chocolate The Power Of The Bean The Passion Of The Drink

Writen by Joseph Cobb

The history of chocolate is a intricate one spanning back to the days of the Aztec. They associated chocolate with their goddess of fertility Xochiquetzal. It was consumed as a drink called xocoatl, which was often seasoned with vanilla, chili pepper, and pimento. It was believed that this drink combated fatigue, a belief believed to be attributed to the theobromine content that is found in chocolate. Chocolate was considered a luxury though out Mesoamerica, so much so that the cacao beans were often used as currency. The taste itself, at this time, had to be acquired. It bore no resemblance to the chocolate we know and love today. Jose de Acosta, a Spanish Jesuit missionary who lived in Peru and then Mexico in the later 16th century, wrote:

"Loathsome to such as are not acquainted with it, having a scum or froth that is very unpleasant to taste. Yet it is a drink very much esteemed among the Indians, where with they feast noble men who pass through their country. The Spaniards, both men and women, that are accustomed to the country, are very greedy of this Chocolate. They say they make diverse sorts of it, some hot, some cold, and some temperate, and put therein much of that "chili" yea, they make paste thereof, the which they say is good for the stomach and against the catarrh."

The first hints of chocolate were never known in the "old world" of Europe until when Christopher Columbus returned from his trip. He brought with him a few of the cacao beans to present to the king and queen of Spain. They were not met with much excitement because well, they were just beans.

It was not until around 1519 when the Spaniards and Cortez were first introduce to the drink xocoatl that any true use was found for chocolate beans. The drink itself was very bitter in nature, so the Spaniards had the idea to add sugar-cane to sweeten it. They brought this back to their country, where it underwent many changes, and was eventually received quite well.

Over time the chocolate making process went from small shops where it was made by hand to bigger mass production. With the advent of the steam engine, the process of making chocolate was improved drastically. Because of this, in around 1730, prices soon dropped to within the reach of everyone, and was not limited to the wealthy anymore. The invention of the cocoa press in 1828 brought prices down even further, while improving the quality of the drink.

Two big advancements in chocolate came in the 19th century. In 1847 an English company introduced the first solid eating chocolate. This was made possible through the development of fondant chocolate, a smooth and velvety variety that has almost completely replaced the old coarse grained chocolate which formerly dominated the world market. The second advancement was in 1876 in Vevey, Switzerland, when Daniel Peter devised a way of adding milk to the chocolate, creating the product we enjoy today known as milk chocolate.

Joe Cobb website: http://www.Forever-Chocolates.com October 16, 2006

Chocolate Is Good For You Inside And Out

Writen by Ivy Mills

Chocolate has been viewed as a global delicacy for centuries, but only recently, it has been discovered that chocolate contains an array of phytochemicals, considered highly valuable to our health. Cocoa products, including chocolate, are among some of the most concentrated sources of flavinoids – rich antioxidants. These antioxidants have the ability to destroy free radicals and inhibit lipid oxidization.

This is good news. That means that if you eat chocolate, you are actually lowering your risk of cardiovascular disease, increasing your trace mineral intake capabilities and intaking an anti-inflammatory. There are also rumors that chocolate can help in the fight against cancer.

Antioxidants are well known as powerful anti-aging allies – a boon to discriminating bathroom counters everywhere. That also means that if you spread it on your skin, chocolate will return a youthful glow and protect from the effects of sun and pollution.

The fat content in cocoa butter is composed mainly of a high quality linoleic acid. This gives chocolate the capacity to reduce fine lines, scars and stretch marks. Skin is allowed to slowly regain lost elasticity.

Chocolate has been valued as a sacred mood-enhancer since its discovery. It has been believed to be an aphrodisiac as well as an antidepressant.

French women have an interesting take on indulgence - never deprive yourself. Eat chocolate whenever you crave it. The catch is that a French woman will buy one piece of the most exquisite chocolate she can find, and she'll spend ten minutes eating it. A far cry from grabbing a couple Caramilks out of the two for one bin.

Just imagine the possibilities – get yourself some good chocolates and enjoy them in the tub with some body chocolate.

Ivy Mills has been researching chemical sensitivity and natural alternatives for over five years and has brought her knowledge to the marketplace in her company, Valhalla Essences. Her personal experiences have fed a passion to help others with the same problem. Ivy welcomes others to share their stories and experiences on her blog, Peaceful Power.

Chocolate The History Of It

Writen by Allison Thompson

This article will take you on a journey through the history of chocolate and will reveal the mystery surrounding this food which is a staple of most people's diets nowadays. It will reveal how this food is part of our life and how it has impacted on civilizations around the world both socially, economically and spiritually.

When looking at the history of chocolate we need to start during the times of the Mayan Indians and Olmec Civilizations found in Central America. The word cacao was part of the Olmec language almost 3,000 years ago and because the climate in this region was hot and humid but shady because of the tropical rain forests, cacao was able to grow there perfectly. The Mayan Indians believed that the cacao tree was owned by the gods and the pods produced by the tree were a present from these gods to us (man), and because of this the pod became a symbol of fertility and life in their society.

However, by the 18th Century, a botanist from Sweden called Linnaeus began calling the cacao tree "Theobroma Cacao" (which translates into "Drink of the Gods"). The Mayan were actually make a drink from the pods of the tree and this was often considered to be a "royal" brew and was only really enjoyed by Kings and Noblemen and by those taking part in sacred rituals. Sometimes they would include chili peppers for added flavour and other times they were add maize to it to change the texture (thicken it).

But before this in 1502, Christopher Columbus whilst on his last voyage to the Caribbean was offered a sack of the cacao seeds in lieu of payment by the Aztecs, and because he was unsure of the value of the seeds the Aztecs made a drink from it to show him its value. The Aztecs believed that the drink was a source of energy, increased their spiritual wisdom and also believed it made them more sexually powerful. They would use it increase the stamina of their warriors prior to a battle. However, it seemed that Christopher Columbus was not actually enamored by this drink, but he accepted the seeds as payment as he was curious as to its value when he returned to Spain.

Yet several years later when Cortes arrived in the New World he also noticed that the Aztecs were still using the cacao beans as the currency and would keep huge stores full of the seeds. In fact when Cortes arrived the current Aztec king Montezuma offered him a cacao plantation and a royal welcome because he thought that Cortes was the reincarnation of one of the former gods and kings. Unfortunately this lead to the downfall of the Aztec empire but was helpful to Cortes in making him see what potential this product had and he then established cacao plantations throughout the Caribbean.

After both Columbus and Cortes had returned to Spain the bitter cacao drink favoured by the Aztec culture was then introduced across Europe and people began to sweeten it so it suited European taste buds better. Unfortunately at this time it was only the elite and wealthy people who could afford to drink it and within 10 years of it arriving in Europe it was being enjoyed in all the Courts in France by their aristocracy. By the middle of the 17th Century chocolate had begun to appear in England and unfortunately because say a high tax was placed on it which continued to provide it with a reputation as a luxury item which could only be enjoyed by those who were privileged enough to afford it.

Up until 1828 cacao was only primarily made for drinking and it was prepared by grinding the beans into a thin paste and then adding spices and sweetener to them and another product which would soak up the cocoa butter which floated on the surface of the drink.

Then a Dutch chemist called Coenraad J Van Houten invented a press which was able to release the cocoa butter from the beans and leaving a dry cake of the beans which could then be ground up into a powder, very similar to the fat free cocoa power that many people around the world enjoy today.

It was only twenty years later that companies in Europe were using his press to start producing the first chocolate for eating. They found that by taking what was left after they had separated the powder and cocoa butter they could melt the butter and blend it with the ground cacao beans and sugar. They would then mix this into a past and mould it, thus producing edible chocolate. Chocolate only began appearing on the market in the USA around the turn of the 20th Century and now almost 100 years later people are still enjoying it unique and rich taste.

Allison Thompson a work from home mum living in Spain who has set up this site dedicated to all things relating to chocolate, both the good and the bad. If you would like to know more then please visit http://www.chocolate.whatshewants.info.

The Mysterious Truffle

Writen by Jane Roseen

Truffles are well-known as some of the most delectable chocolate treats available. But they are such a delicacy that they were shrouded in mystery for many years. These tempting treats are exquisite in variety of both taste and settings in which to enjoy them.

For the most basic of explanations, chocolate truffles typically are a thin shell of powdered chocolate with a soft center. They can vary widely from there, but that is a basic truffle.

The outer layer is most often couverture chocolate, which contains at least 32 percent cocoa butter. This is much higher than most eating and baking chocolate, and allows for a wonderfully smooth, shiny, even surface. This couverture chocolate is available in all varieties, including white, milk, and dark, allowing for variety in truffle coatings.

The center is called ganache, which is a mixture of chocolate and cream. The exact balance between the two determines the creaminess and texture of the center. More cream, and it's a smoother, softer truffle center. Less cream, more chocolate, and it's a firmer, coarser truffle.

In addition, the ganache can be flavored with a variety of items to create a new taste altogether. Some of the perennial favorites include nuts, essential extracts, and liqueurs. These add an entirely new dimension to the truffle, and allow for even more discussion as to what makes the perfect truffle.

The question that always pops up when viewing a truffle – what kind is it? Without being so gauche as to stick one's finger in the center like a child, you can usually tell what kind of truffle is in front of you from the outer coating. The predominant flavor of the truffle usually decorates the top of the outer coating. For example, apricot truffles have a small sliver of apricot on the top. Or praline truffles have a small praline or bits of praline on the outer layer. So never again wonder what you might get when you bite in!

Historically, truffles were solely for the rich. The time and effort that goes into the making of a truffle by hand just priced them beyond the reach of many common people. Truffles therefore became known as a very special treat with dessert.

However, with the advent of many automated manufacturing processes, almost anyone can enjoy the exquisite pleasure of chocolate truffles. They serve as a wonderful centerpiece to a collection of candies on a buffet, pair delightfully with after-dinner coffee, and even freeze beautifully to take along on a picnic and thaw as the day progresses.

So next time you have a craving for chocolate, consider trying truffles. You won't be disappointed in these delicate morsels, and will likely wonder why you didn't have some on hand before this!

Jane S. Roseen is the Owner and President of Harmony Sweets, an international gourmet chocolate shop. Harmony Sweets' mission focuses on individual consumers purchasing gourmet chocolates from around the world for their friends and relatives, as well as corporate gift giving. Gourmet chocolate gift baskets and personalized chocolates are also available. Website: http://www.harmonysweets.com

The Ten Questions And Answers About Chocolate

Writen by Donna Rivera

The following questions and answers are just for fun. Please don't take them seriously. Feel Free to share them with your friends. 1. What does it mean if you have chocolate all over your hands after eating your favorite candy bar?

It means you ate the candy bar way to slow.

2. Are chocolate covered strawberries considered a fruit?

Absolutely

3. Can I eat chocolate on my diet?

Eat a chocolate bar before every meal. It will take the edge off your appetite and you will eat less.

4. How can I get all my chocolate home from the grocery store with it melting in the hot car.

The solution is quite simply: eat the chocolate before you get home.

5. How can I reduce the calories in my chocolate.

Store it inside your fridge. This will cause the calories to get cold and leave the chocolate.

6. If I eat equal amounts of dark chocolate and white chocolate, is that a balanced diet?

Correct me if I am wrong but balance is recommended in any diet.

7. Won't chocolate cause me to age faster?

Quite the opposite. Chocolate is loaded with preservatives. Hence, you should eat more chocolate because preservatives help you look youner.

8. Won't eating chocolate ruin my calorie intake for the day?

A nice box of See's candy will provide you with your total calorie intake for one day. Hence, simply eat chocolate. What an easy way to count calories.

9. Besides being really good, what are the benefits of eating chocolate.

Eating chocolate is good for the economy. If no one ate chocolate several industries could go under. For example, chocolate factories, girdle factories, control top panty hose companies, weight loss clinics, gyms. Wow, the list just keeps going. Just think of all the people who would be out of a job if we all stopped eating chocolate.

10. Why do women crave chocolate when on their monthly cycle.

Because chocolate puts us in a good mood. Hence, encourage your wife to eat chocolate during those 'special times'. She will be much easier to get along with.

The above questions and answers were developed by a group of my friends on a day when we had nothing better to do. Enjoy but don't take them seriously. The answers really don't work, but they are good for a little chuckle.

Donna Rivera-Loudon
Fundraising Option Ideas
Donna has an MBA in Information Technology and is currently a Tupperware Director and CEO of her own company. She also teaches online Management and Business classes for a local community college as well as computer classes for a four-year university.

Caramel Apples The Perfect Gift

Writen by Menzie Turner

Are you wondering what to give that someone that has every thing? Caramel apples are the perfect gift, especially given the low cost and the delicious taste that leave you licking your lips. Caramel apples can be made in your kitchen or if you don't have time to take on the task, then they can be purchased on the internet or at your local caramel apple shop. Caramel apples are most often made with granny smith apples; however many people are now using Delicious, Cameo, Fuji and many other varieties to create their favorite treat.

If you decide to make uour apples, make sure you use premium ingredients, do not buy imitation chocolate, or flowing caramel because you will be asking for a DISASTER. If you absolutely must make the apples, then purchase caramel in the confectionary store and ask the store clerk for suggestions for which chocolate to use.

If you want to purchase caramel apples, look for apples that are firm and are packaged for gift giving. Caramel apples often come with a variety of nuts, chocolate and other toppings to suit the customers taste. Ask the store clerk if they can provide a ribbon and gift card for the apple. The last thing you want to do is create an impression that you just threw something together, just to say you gave a gift. Apples are great gifts for wedding guest, Christmas, and any occasion where you want to great a great impression.

We create impressions for customers that are ever lasting at Richland Gourmet Apples. We strive to offer products that are fresh and arrive quickly at your doorsteps. So take a moment and order apples for yourself or for that special someone at www.richlandgourmetapples.com. Thanks for your support,

Cacao Beans Conching

Writen by George Murray

Cacao beans are the most important ingredient in finished fine chocolates. Without a high quality bean, the process is for naught. Staring with the bean and working through all the steps to transform it from seed to chocolate requires precision. Failure along the way means the difference between mediocre confections and chocolate perfection.

During the start of the chocolate making process, beans are treated somewhat like coffee. They're harvested, fermented and then roasted. For excellent chocolates, this part of the making process is vital, but the making of chocolate doesn't truly get interesting until the roasting is complete.

After roasting, the making process continues with grinding. The beans of the cacao must be basically shelled and then ground before they can be used in most chocolate recipes. During the grinding stage, the beans give off a liquid. Called cacao liquor, this liquid can be turned into three different products – all valuable to makers of fine chocolate. The cacao can also be processed into cacao butter or cacao powder, but this is generally done with lower quality beans. It can also be turned into chocolate.

To actually make chocolate from the chocolate liquor, fine crafters add sugar. The mixture is ground again, generally, to get rid of any "grainy" taste. It's then "conched." This means the chocolate in its liquid form is mixed at a temperature of about 180 degrees Fahrenheit. It is during conching that chocolate begins to gain its smooth, finished taste. Fine end product chocolates can be conched for an hour to a full day or more, depending on the maker's individual preference.

With conching done, the finished chocolate can be further processed into milk chocolate, dark chocolate, ganache and other products. From bean to conching, each step in the making process is important, any wavering can harm the quality of the finished chocolate.

Conching itself is vital and often sets one chocolate maker's work apart from another's. From bean to chocolate base, the art of making chocolate is more complex than many likely suspect.

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

Wholesale Candy Distributors

Writen by Jason Gluckman

For people who sell candy in their businesses or through vending machines, it is very important to find a reliable supplier. This is because given the popularity of candy among consumers; supermarkets, groceries and vending machines that offer them, sellers need to have a constant supply of these products. In addition to being able to find a reliable supplier, another important consideration is finding a supplier that offers the best prices for his products, as this can ensure that retailers can also sell the candy at a good price. However, finding a supplier that fits this profile can be challenging as there are a large number of them to choose from, which can make the process of canvassing for a supplier not only time-consuming but exhausting as well.

Research

One of the best ways to canvass is to do a research on the Internet for wholesale companies that sell candy. This is because searching the Internet not only exposes you to a wide array of choices with regard to different types of candy but it can also allow you to compare a number of companies right at the comfort of your home. In addition to this, the ease by which transactions are made online also provides a convenient way to purchase candy.

Things to consider

One of the first things to consider when you canvass for wholesalers is the price of their products, however, given the fierce competition online, you can expect that the prices of different candy products would be very competitive. Another important consideration is on how these companies would ship the products to you, as much as possible, you should get a company that has its own delivery system, but a company that uses reliable delivery services such as UPS and FedEx would also be a good option. Other considerations include the mode of payment for the goods, making sure that you receive the most "fresh" products, and the reliability of the company in being able to supply their products and other services.

Selling a popular product such as candy requires that you get a reliable supplier that not only provides you with adequate supply of candy but also the best prices as well. One of the best sources for such suppliers is the Internet, as canvassing for wholesale companies online can is very convenient because it allows you to have access to large number of companies who offer some of the best deals on candy in the market.

Candy provides detailed information on Candy, Candy Fundraising, Wholesale Candy Distributors, Candy Recipes and more. Candy is affiliated with Birthday Party Favors.

Just How Is Chocolate Made

Writen by James McDonald

How is chocolate made you are wondering? Chocolate is derived from a cocoa bean removed from the pod of the cocoa tree. Cocoa trees are found growing in equatorial zones in the South America region. Once the Cocoa beans have been harvested they are then placed into large shallow pans to be heated. This is also known as the fermentation process. In some regions where the climate is warm the beans may be fermented by the sun. Throughout this fermentation workers stir them often to ensure that all the cocoa beans have been equally fermented.

One of the first things that industrial chocolate manufacturers do is dry roast the beans. The process of dry roasting helps develop the flavor into what we enjoy when eating it. The cocoa nibs, otherwise known as beans are comprised of two very important ingredients: cocoa solids and cocoa butter. The cocoa butter is basically a fat while the cocoa solids are predominantly coarse cocoa powder. The seperation of the two ingredients is very crucial in producing a smooth, high quality chocolate candy.

The process of removing the cocoa butter from the cocoa solids is to convert the nibs into a non alcoholic liquid called liquor. Once this is done the liquor is then sent into high pressure to press and squeeze the butter from the solids. What remains is a cake of solid cocoa. After the butter is removed it is then refined for future use, such as use in the cosmetic industry. Once the cocoa solids have been extracted and ground into a coarse fine powder it is then mixed together with other ingredients to become the chocolate candy we enjoy today.

To produce the bitter sweet dark chocolate the powder is mixed with cocoa butter and some sugar. Milk chocolate is made by mixing the powder with a minimum amount of cocoa butter, sugar and milk. White chocolate is produced by combining all the ingredients and by adding real vanilla flavoring as an emulsifier.

Once all the ingredients are combined they are all stirred together under heat to make a molten chocolate. The mixture is then placed into larger vats where it will be conched. The conching process is done by large smooth granite rollers that keep the chocolate mixture stirred and continue to grind the powder into relatively small pieces. To make the smooth velvety texture, the mixture is conched by very small granite rollers. The conching process takes several days at a time.

After all these steps have been completed the chocolate is then poured into molds where it is then allowed to cool and then removed and placed in a wrapper. Then the famous candy treat is ready to be dispersed to enjoy.

About The Author
James McDonald writes for www.findsweetsonline.com where you can find Hershey gourmet chocolates and many other types of sweets. Enjoy our selection of treats and other recipes.

Sweet Fix The Benefits Of Sugarless Candy

Writen by Fred Goldman

When you have a craving for a piece of chocolate or candy, nothing will satisfy until the luscious, sweet bite is melting in your mouth. For people who are trying to be healthy or lose weight, the benefits of sugarless products are hard to deny.

Experts say you crave chocolate when your body has a deficiency of magnesium. Eating a mouthwatering piece of natural chocolate as part of a healthy snack can provide your body with the nutrients it needs. When your body has enough magnesium you are less likely to suffer with mood swings, depression, PMS symptoms and irritability.

Moreover, when you go sugarless, you don't have to worry about tooth decay and gum disease because sugar is a major culprit when it comes to your oral health.

Trim down with candy

Another benefit to selecting sugar-free candy and chocolate from the candy store is that you will lose weight.

People who have ever been on the South Beach Diet know they are only allowed sugarless candy and dark chocolate during Phase 2 of the diet. That's because eating healthy chocolate and sugarless foods will not sabotage their diligent efforts to lose weight.

While dieting, it's extremely important to keep blood sugar levels stabilized. Eating foods high in refined sugars can lead to an increased appetite. All the will power in the world won't keep you from raiding the refrigerator and stalking the local all-you-can-eat buffets. So choose sugar-free products and you will stay sane on your diet.

Take your cravings to the dark side

When you start to crave chocolate, try a piece of dark chocolate, which typically has about 74 percent cocoa. Cocoa contains high levels of antioxidants, which benefit your health by preventing cancer.

But whether you choose dark, light or white chocolate or sugarless hard candies, you are indulging in something that will relieve depression, elevate your mood and bring back your passion for life.

Fred Goldman is the Founder of D-lectables. His company imports and manufactures high-quality sugarless candy. Hate the "aftertaste" of sugarless candy? We have your solution! Finally low-calorie, low-carb chocolates and more that taste like the real thing! You won't know the difference, but your scale will!

Delectable Chocolate Gifts

Writen by Morgan Hamilton

I believe there is a chocolate lover in all of us. It almost seems as if we are preprogrammed to love the sweet confection. Everyone has their own chocolate favorites. For some, their favorite flavor is very sweet. Others desire a more dark and bitter taste. Some people crave white chocolate. It doesn't matter what your chocolate taste are, you can find a chocolate that will make you awfully happy. The smell of chocolate alone is enough to get many folks fired up. And we haven't even talked about how incredibly delicious chocolate can be. If you are looking to give the gift, then I can think of few better than chocolate gifts. On Valentine's Day, nothing says love quite like chocolate. Women absolutely adore it. But I'm sure you're already knew that Birthdays can be celebrated with an extravagant chocolate cake. Romantic chocolate chips are of course if a hit for anniversary celebrations as well. Chocolate gifts are a perfect way to tell some one how much you care.

Chocolate gifts come in a myriad of shapes and sizes. You can really a chocolate in any form that you want and some that special message of how much we truly care for someone. From Valentine's Day hearts and roses to Easter bunnies and chicks to Christmas trees and gifts, just about anything can be celebrated with chocolate.

Chocolate gifts can be great for weddings and bachelorette parties as well. Wouldn't chocolate pacifiers be a great favor at a baby shower?. Chocolate covered pretzels are always that they had too. Caramels are surrounded by it. Chocolate comes in every form imaginable and is really only limited by its creator's imagination, and oh, the temperature.

Even businesses can promote themselves with chocolate gifts. Today, chocolate bars can be made that are imprinted with your business card and you can give your associates a very sweet treat. Do you realize that you can even get a chocolate CD? Do you think that chocolate gift would be remembered?

Not only do you need to decide what shape you want your chocolate gift to be, but the flavor as well. Chocolate candies are smashed and hit the world over. Imported chocolates may be on the expensive side, but there are soooo good, and definitely one way to please a chocolate gourmet. Also, chocolate may contain nuts, fruits, or other treats.

If you can't decide what kind of chocolate to get for your special occasion or friend, consider a chocolate gift basket. Gift baskets are a great way to sprinkle variety and cover all your bases or, you can consider giving a chocolate sampler box, with a enough of a variety of chocolate flavors that it is sure to please even the pickiest of recipients.

There is even talk that chocolate has medicinal benefits. I have no idea if shoe or not but I like the way it sounds. I'll leave that to pay for the scientists to figure out – but it gives me even more reason to give chocolate gifts.

Morgan Hamilton offers his findings and insights regarding chocolates. You can get interesting and informative information here at Chocolate Gifts