The Chocolate Experience

Chocolate, in various forms, is one of the most popular and recognizable flavours in the world. It's taste is sought after in chocolate bars, ice cream, drinks and desserts; a cook's larder is not complete without a packet of cocoa powder!I remember giving my son his first taste of chocolate in the form of a chocolate button when he was just under a year old. His eyes lit up so brightly and he gave me such a wonderful smile! Young and old alike enjoy the unforgettable flavour of chocolate. From the first moment that it touches your lips, you're hooked! 'Chocoholic' is a word which is commonly used and which has found it's way into our dictionaries.Desserts made of chocolate are everyone's favourite after dinner and chocolate mints, especially in restaurants, are often served after a main meal with coffee. Chocolate and wine parties are not uncommon and chocolate fountains are often used at weddings and other important events. People love the taste of chocolate and I'm sure you remember the book "Charlie and the Chocolate Factory" by the famous author Roald Dahl. The book was such a big hit that a film was made from it. Although this story was written for children, adults also enjoyed and associated with it.
The aroma and taste of chocolate seems to have a bonding affect on people. Sharing a box of chocolates with your family, work colleagues or loved one creates a friendly and happy atmosphere, possibly due to the fact that apart from containing sugar and caffeine, chocolate has been linked with the release of serotin in the brain which produces feelings of pleasure. Chocolate is also known to be an aphrodisiac caused by the natural ingredient phenethylamine which is a mild sexual stimulant. This is probably why chocolates are traditionally given to a loved one on Valentines day and which are received with much pleasure. Cocoa and chocolate are also rich in minerals such as magnesium and iron. The body craves what the body needs which is probably why women crave chocolate during menstruation when the body needs more iron.
The consumption of chocolate has become part of everyday life for most people. There is an abundance of recipe books containing dishes made with chocolate; specialty chocolate shops known as chocolatiers seem to have become more popular in recent times. These connoisseurs of chocolate sell hand made products packaged in exquisite boxes covered with silk ribbon and which are, to say the least, very expensive.
All in all, chocolate is something that is enjoyed by millions worldwide whether in the form of a dessert, candy, snack or drink and as long as we have the cocoa bean, chocolate will remain popular for many years to come.

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Anyone for a Hoodia Chocolate Shake?

Great news! They are now making shakes with Hoodia! With Hoodia Gordonii now generally accepted by everyone in the weight reduction business as the safest weight loss herb ever from the viewpoint of effectiveness and lack of side effects, it was only a matter of time before the massive confectionary industry saw scope for cashing in on its commercial potential.And why not? With over half the women in the US now labeled as overweight or clinically obese a drink that is both appetite satisfier and appetite suppressor is an interesting concept.Sadly, the original consumers of the plant did not have the good fortune to have access to flavorsome chocolate shakes in their austere environment. In fact their need to curb their appetite was to render them, not impervious to the temptations of readily accessible confectionery delights, but rather more able to stave off hunger pang consequential to long periods of food deprivation in the desert.
These were the hardy bushman of the Kalahari Desert in South Africa.
It is however hard to imagine the marriage of a herb utilized in such austere and harsh circumstances to the Deep Dark Chocolate and Creamy Chocolate Almond flavors of our present day indulgences. One is left wondering how such shakes are produced, as is claimed, to contain no added sugar, trans fat or lactose, add up to a mere 80 calories, incorporate the somewhat non-flavorsome Hoodia Gordonii herb but still satisfy the cravings of our current generation of shake and chocolate junkies.
Nonetheless, a spokesman of the Duane Reade stores in the New York claims just that. "We expect excellent reception in the marketplace for retail chains that are looking to upgrade their product lines and expect it will soon be available in many more major chains from coast to coast," claims Arthur Low, Vice President, Marketing Communications, Scientific Response.
Tammy Vaserstein, Creative, Principal, MoxieTM adds that the “rich, dark chocolate-brown labels convey premium indulgence and beautiful photography of chocolate bars and almonds reflect taste and flavor,"
Yes, indeed, the marketing expertise of the shake industry will undoubtedly effectively persuade consumers that that they can now continue to enjoy their gastronomic excesses without risk of expanding their waistline yet further, using the established success and general acceptance of Hoodia as a weight reduction tool.
But, one has to wonder, how will this work? The action of Hoodia is to stop you wanting to eat more, not to enable you to eat the same as before but consume fewer calories. Hmmm… If they can really make shakes that taste like creamy dark chocolate and deep chocolate almonds – one salivates at the very thought of it – without added sugar, trans fat or lactose, why add Hoodia?
Do they really want their consumers to realize half way through their shake that their appetite is now satisfied and they don’t want any more? Or does the name Hoodia now conjure up an image of a low calorie food that one can eat as much of as they like and not put on weight?
I hope not, because that is not what Hoodia is all about
Ian Finlayson is the Webmaster and author of a number of websites and innumerable articles on medicinal and culinary herbs. More information on Hoodia effects, side effects and products may be found at his Hoodia Gordonii Weight Loss website at http://www.hoodiagordonii-weightloss.com

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Do You Know All About Vanilla Chocolate?

Vanilla chocolate is usually thought of as white chocolate. There is an ongoing controversy on whether vanilla chocolate is even a chocolate at all. When one thinks of something made of chocolate, the picture in your mind is of a dark or rich brown morsel of tastiness. Vanilla and chocolate are on the opposite ends of the scale of chocolates in color and taste.
The processes of making vanilla chocolates are the same as with dark chocolate, the difference is in the ingredients. Vanilla chocolate is made from sugar, cocoa butter, milk or milk powder and vanilla. The Food and Drug Administration does not recognize white chocolate as a chocolate at all, as white chocolate contains no cocoa solids at all. There is an organization that is working on having white chocolate recognized since, without this standard, vanilla chocolate can contain vegetable fat instead of cocoa butter, and this can affect the taste and quality.
The process in which different chocolates are made is the same. When the seeds are ripe inside the fruit of the tree, the pods are picked off. The seeds are then placed in the sun to dry out and this process takes up to a week. This allows the seeds to ferment and dry. The beans have distinct flavors depending on where they are grown, how they are processed, and how they are mixed with other bean varieties. The chocolate maker blends the beans to create the right mix of flavor. Some chocolate manufacturers use Vanillin in place of real vanilla, which can effect the quality and taste of the vanilla chocolate. The first process for the chocolate is to be finely ground into a paste. The following step is to allow the paste to develop its flavor and smooth texture. This stage is called conching or kneading. The smoothed chocolate is then tempered to achieve the correct temperature. Next, the mixture is poured into molds or on a specially prepared surface to allow it to cool. It is then wrapped and packaged. The amount of time allowed in these processes will affect the outcome of the quality, taste and texture of the finished product. There is an option to use a mixture called confectionary coating, which can also be referred to as “summer” coating. This is where a vegetable coating similar to soy bean oil or palm kernel oil is used instead of the cocoa butter.
As many people may choose vanilla chocolate strictly on taste, having the option of a vanilla based chocolate adds a nice change from the original milk and dark chocolates available.
Terry Roberts is a professional translator and linguist, with a wide range of interests. To read more about home vanilla chocolate, and chocolate in general, please visit his website: Gorgeous Chocolate.

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Chocolate - The Lovable Stimulant

Chocolate is the most loved flavor worldwide. It is gotten from the seeds of cacao tree botanically referred to as Theobroma cacoa grown in abundance in the tropical lowlands of South American countries. Documents found as early as twelfth century have thrown light on the cultivation of the cocoa tree by the Aztec and Mayan civilizations that once thrived in the region now occupied by Mexico and Central America. The early inhabitants of these civilizations were well aware of the flavored preparations from this beverage. The hot frothy drink was linked with wisdom, vitality and fertility. It was believed to have restorative and stimulant features. Recent studies point towards chocolate as a psychoactive food which helps improve cognitive abilities in humans. Initially the ingredients of the seed produce extremely bitter taste due to the presence of alkaloids which upon subsequent fermentation produces the distinctive chocolate flavor. Seeds removed from mature cocoa pods are roasted and then ground to produce the cocoa or the chocolate before its fermentation and subsequent grading. As of now chocolate is marketed in bars which is the in combination of cocoa solids mixed with cocoa butter and sugar.
Chocolate contain alkaloids namely the theobromine and phenethylamine both of which have considerable physiological impact on the human body. It helps elevating serotonin levels in the body. Serotonin helps control emotions such as that of anger, mood swings, and depression. It also regulates body temperature lowers blood pressure and helps overcome fatigue. Theobromine and phenethylamine are weak stimulant. The former is reported to be serving as an effective opiate due to its considerable impact on the vagus nerve under the tongue. It helps to cure cough. The impact of phenethylamine in lifting moods and in generating emotions of affection correctly makes it be referred to as ‘love chemical’ and justifies lovers the world over. This is primarily the reasons why lovers gift their sweet hearts with chocolate on practically every date.

Chocolate is graded according to three varieties of cocoa beans namely the Criollo, Trinitario and Forastero. Criollo is the most sought variety with a unique flavor and is indigenous to Northern and Central American states.

Forastero is native to Amazon basin and Africa. It constitutes an extensive group of wild as well as cultivated cocoa. It is this variety of cocoa which has the distinctive chocolate flavor that we are most used to and is widespread in consumption worldwide. Trinitario is the natural cross between the Criollo and Forastero.

Cocoa trees grow on typical conditions which pertain twenty degree north and twenty degree south of the equator. A temperature below sixty degree Fahrenheit damages the cocoa tree irreversibly. Hence much care is taken beginning right from its cultivation to the final processing and grading.

Rosy Vohra works for online bookstore India

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"Evon's Chocolate Cake" - You Make it With Boiling Water - Crazy Huh?

Someone gave me this recipe about twenty years ago. I copied it off in her kitchen on a little recipe card. My friend had served it to me and I said, "I MUST have this recipe!" You know how that goes? You taste it and think to yourself, I gotta have this at least once a week.
One of my sisters says that when dark chocolate cake is in the house she wakes up in the morning, head still on her pillow, her eyes open wide and she immediately has a HUGE smile on her face. Both my sister and I are prone to eating chocolate cake in the morning. What am I saying? We are prone to eating chocolate day and night! We are truly chocolate connoisseurs. Yes, expert judges in matters of taste. HUGE smile.
The recipe below is unique because it is made from scratch, I know.. stop thinking about the trouble and think of the outcome, besides, it truly is not that much trouble. The other thing that is unique about it is that it takes boiling water to make it. Once everything is put together you pour boiling water over it and mix. Crazy huh? and most definitely if not defiantly unique!

"Evon's Chocolate Cake" (Who is Evon? I have absolutely no idea!)

Preheat oven to 350 degrees

ix together:

2 cups sugar
6 TBL. butter
1/2 tsp. salt
2 tsp. vanilla


Add:

2 eggs ....and mix well

Sift together: (yes you gotta sift it. It will turn out weird if you don't, sorry)

6 TBL. unsweetened cocoa powder
2 cups flour
2 tsp. baking powder
2 tsp. soda (and you know what happens if you don't mix soda or baking powder in with the dry stuff right?
weird tasting stuff, very strange chemical reactions and ewww! horrible, that's what!)

Mix Both ingredients together.

Add slowly as you stir ( you might ask someone to help you)

2 cups boiling water

Pour into your already prepared with butter and flour, oblong approx. 9x12 pan.
Bake for 45-50 minutes (test with a toothpick or whatever)

After you take it out of the oven?

COVER IT with aluminum foil until it cools.

This is a very moist cake! You can add frosting if you want to of course. Some people just can't handle cake without frosting, but normally this cake is served without it. HUGE SMILE.
~~*~~

ABOUT Kathy Ostman-Magnusen

I paint and sculpt female fantasy art and map fairy tale adventures. I dream of beautiful women on canvas and art of exotic women.

I have illustrated for Hay House Inc.,"Women Who Do Too Much" CARDS taken from Anne Wilson Schaef's book. I also illustrated for Neil Davidson, who was considered for the Pulitzer Prize in feature writing, and several other publications. My paintings are collected worldwide.

Giclee canvas art work, greeting cards & posters are available for sale on my website:

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Extra Dark Decadent Chocolate Sampler Gift Basket

Extra Dark Decadent Chocolate Sampler Gift Basket ** OVERNIGHT AIR SHIPPING **
From ArtofAppreciation.com Availability: Usually ships in 1-2 business days
Ships from and sold by Art of Appreciation Gourmet Gift Baskets

Product Description
Super dark chocolate is where it's at for the premium chocolate connoisseur. Our wooden basket features the finest chocolatiers from around the globe - create chocolate bliss with Godiva Solid Dark Chocolate, Extra Dark Chocolate with Roasted Cocoa Nibs, Swiss 74% Super Dark, Kras Bittersweet, Spartak 72% Chocolate, decadent French Dark Chocolate Truffles, Wawel 65% Dark Chocolate Discs, Dark Chocolate Dipped Nuts, Madelaine 72% Dark Chocolate, Bittersweet Chocolate Espresso Beans, Lindt High Cocoa Truffles and our incredible 77% dark Chocolate Mignonettes. Each gift is carefully hand packed and includes a personalized gift message from you to convey your best wishes.

Product Details
Amazon Sales Rank: #282 in Gourmet Food
Brand: Art of Appreciation Gift Baskets
Ingredients: Delicate chocolates damage easily in summer heat, additional shipping charges are added to the cost so when standard ground shipping is selected at $10.99, we automatically ship via OVERNIGHT air to ensure your chocolates arrive in perfect condition. As you checkout, simply select standard shipping at $10.99, we will then ship the next business day via OVERNIGHT/NEXT BUSINESS DAY air. Orders placed Thursday & Friday will ship on Monday to prevent storage in a hot warehouses over the weekend.
Features
Select standard ground shipping at $10.99 and this item will automatically ship via OVERNIGHT AIR to protect your delicate chocolates during summertime heat. The cost of this upgrade is already included in the price of the gift. ORDERS PLACED THURSDAY, FRIDAY, SATURDAY, SUNDAY WILL SHIP MONDAY TO PREVENT STORAGE IN HOT WAREHOUSES OVER THE WEEKEND.
Super dark chocolate is where it's at for the premium chocolate connoisseur.
Our wooden basket features the finest chocolatiers from around the globe, with enough to induce a state of chocolate bliss!
Godiva, Lindt, Swiss Chocolate, Kras Bittersweet, decadent French Dark Truffles, incredible 77% dark Chocolate Mignonettes and MORE!
Each gift is carefully hand packed with attention to detail and includes a personalized gift message from you.

Price: $89.99

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Women & Chocolate

Sinful is how women has always described chocolate. But despite so, do you know that 99% of all women love chocolate and that they may actually prefer chocolate more to than to sex?What exactly about chocolate is it so wonderful? Well, in fact it is not just the women who love it but almost everybody would love it too. I believe you enjoy chocolate just as much? It always feels so nice to have it melted in your mouth, delivering its wonderful taste right through your tongue, doesn’t it?
Well its wonderful taste aside, chocolate contains phenylethylamine - the same chemical that is released in your brain when you fall in love; leading to that increase in the pounding of your heart, feeling of a sudden gush of excitement. “Love Chemical” is what some would call it. It is also believed by researcher that phenylethylamine in turn causes the brain to release mesolimbic dopamine in the pleasure centers of the brain, another chemical where its presence is at peak during an orgasm.
Nevertheless, the sweetness from chocolate also triggers the release of endorphins. Think about those blissful feeling you had after a wonderful session of lovemaking. That is the effect from the production of endorphins in your body. Perhaps that is why some women actually remarked that they felt a feeling of elation when eating chocolate.
Well, a perfect gift for your love, chocolate will be. Just like buying roses during Valentine’s Day, chocolate can never go wrong. In fact, the both could be the best combination ever. Do you know that roses also contain the “Love Chemical”, Phenylethylamine? That explains for its distinct scent.
Giving of chocolate, as gifts of love has been long popular in Japan since the late 1950s. A bit different though; during Valentine’s Day, the ones doing the giving are the women instead and usually, chocolates were sent as gifts to confess their love for that special guy. Heart-shaped chocolates would usually be given. To nevertheless balance out this unique custom, “White Day” was later invented in Japan. On 14th of March it falls, one month after Valentine’s Day exactly. During this day, guys who received the chocolate will be given the chance to reciprocate their valentine gifts with soft, fluffy marshmallows. This would be the happiest day for girls who receive their fluffy gifts. Isn’t it so lovely?
Well, giving of chocolate as a gift of love has today, definitely become more and more popular. Along with the greeting card, your message of love will be delivered. Filled with your most genuine love, each chocolate will contain. Melting one’s heart as they melt in the mouth, warming up their heart as sweetness run through their tongue.Why not send some to your loved ones today, brightening up their day with a chocolate so full of love.
Rick Valens Staff Writer for Love Relationship Discussion Forum, http://www.loveletterbox.com/ and nevertheless also a freelance writer for http://www.fashion-in-style.com/, bringing to you new fashion ideas & lifestyle.

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Chocolate: Breakfast, Lunch And Dinner 3

Chocolate Espresso Bars
Instant espresso powder offers the most practical way to impart a rich coffee flavor to cookies, candies and cakes. Sold in well-stocked food markets and specialty coffee stores, the fine powder dissolves quickly in hot liquid, producing a bolder, more concentrated taste than regular instant coffee. This intense flavor comes with a solid dose of caffeine, however, so if you are sensitive to caffeine's effects, look for a brand of instant espresso powder labeled "decaffeinated."

3/4 cup all-purpose flour
1/2 cup unsweetened Dutch process cocoa powder
3 tbs. instant espresso powder
1/4 tsp. baking powder
1/4 tsp. salt
8 tbs. (1 stick) unsalted butter, cut into pieces
2 oz. semisweet chocolate, coarsely chopped
2 eggs
1 cup firmly packed light brown sugar
1 tsp. vanilla extract


For the glaze:
1/4 cup heavy cream
1 tsp. instant espresso powder
4 oz. semisweet chocolate, chopped
Pinch of salt
16 chocolate-covered espresso beans (optional)

Preheat an oven to 350°F. Generously grease an 8-inch square baking pan.

Sift together the flour, cocoa powder, espresso powder, baking powder and salt into a bowl; set aside.

In a small, heavy saucepan over low heat, combine the butter and chocolate and heat, stirring occasionally, until melted, about two minutes. Remove from the heat and let cool slightly.

In a bowl, whisk together the eggs and brown sugar until blended. Gradually stir in the chocolate mixture until blended. Stir in the vanilla, then add the flour mixture and stir until blended.

Pour the batter into the prepared pan. Bake until the edges pull away from the sides of the pan and the center is springy to the touch, about 25 minutes. Transfer the pan to a wire rack and let cool.

Meanwhile, make the glaze. In a small saucepan over medium heat, combine the cream and espresso powder and heat, stirring, just until the powder is dissolved and bubbles start to appear around the pan edges. Add the chocolate and salt, remove from the heat and stir just until the chocolate is melted. Let cool to room temperature.

Using a small offset spatula, spread the cooled glaze over the cookie in a thin layer. Refrigerate until the glaze is set, about 30 minutes. Cut into 1 1⁄2-by-2 1⁄2-inch bars or 2-inch squares. Top each bar with a chocolate-covered espresso bean. Makes 16 bars.

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Chocolate: Breakfast, Lunch And Dinner+2

Chocolate-Banana Croissant Panini Our simple sandwich is inspired by pain au chocolat, a much-loved after-school snack in France. It is, literally, a chocolate bar sandwiched between two slices of bread. This sweet treat is also enjoyed by schoolchildren in Spain. 2 day-old croissants, cut in half horizontally 2 oz. bittersweet chocolate shavings 1 small banana, cut diagonally into 1/4-inch slices Heat an electric panini maker to medium, according to the manufacturer's instructions. Lay the bottom half of each croissant, cut side up, on a clean work surface. Sprinkle with about two-thirds of the chocolate, dividing equally. Arrange the banana slices on top, then sprinkle with the remaining chocolate. Place the top half of each croissant, cut side down, on top. Place the sandwiches on the heated panini maker and close the lid. Cook according to the manufacturer's instructions until the chocolate is melted and the tops are golden, 5 to 7 minutes. Transfer the sandwiches to a cutting board and cut in half. Serve immediately. Serves four.

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Chocolate: Breakfast, Lunch And Dinner+1

Chocolate is to Valentine's Day what turkey is to Thanksgiving. So why fight it? And as long as you're going to indulge, you might as well do it right. In the "Five-Minute Cooking School," cookbook author and cooking teacher Tori Ritchie shows how to turn chocolate into an all-day decadence, morning, noon and night. She joined The Early Show from the Manhattan flagship store of specialty home furnishings retailer Williams-Sonoma with recipes and tips.

RECIPES Chocolate-Amaretti Heartbreakers These are really waffled cakes — moist, cocoa-rich and flecked with ground amaretti (Italian macaroons) and bittersweet chocolate. They're delicious as is, with just a sprinkling of confectioners' sugar, luscious with lightly sweetened, softly whipped cream, and downright indulgent with ice cream and hot fudge. 3 large double amaretti (or 6 amaretti from 3 paper-wrapped packets) 2 oz. high-quality bittersweet chocolate 5 tbs. unsalted butter 1 1/4 cups all-purpose flour 1 1/2 tsp. double-acting baking powder 1/4 tsp. baking soda pinch of salt 3/4 cup granulated sugar 1/3 cup cocoa, preferably Dutch process 1 1/2 cups milk 1 tsp. vanilla extract 1/4 tsp. almond extract 2 eggs Confectioners' sugar, sweetened whipped cream, ice cream and/or hot fudge sauce for serving (optional) Place the amaretti and bittersweet chocolate in the work bowl of a food processor or in a blender and process until pulverized; set aside. Preheat a waffle iron. If you'd like to serve the waffles warm, preheat an oven to 350°F. Melt the butter; set aside. In a large bowl, whisk together the flour, baking powder, baking soda, salt, granulated sugar and cocoa. In another bowl, whisk together the milk, vanilla, almond extract and eggs until well blended. Pour the liquid ingredients over the dry ingredients and stir with the whisk to combine. Fold in the amaretti-chocolate mixture and the melted butter. Lightly butter or spray the grids of the waffle iron, if needed. Brush or spray the grids again only if subsequent waffles stick. Spoon out 1/3 cup of batter (or the amount recommended by the manufacturer's instructions) onto the hot iron. Use a metal spatula or wooden spoon to spread the batter evenly over the grids. Close the lid and bake until just set. Bake these slightly less than you do other waffles because chocolate has a tendency to burn easily. There's no need to worry, but you do want to keep an eye on these. Transfer the finished waffles to a cooling rack while you make the rest. If desired, just before serving, warm the waffles briefly, about 2 minutes, in the oven. They're good at room temperature, too. To serve: You can present a full five-of-hearts to each person, shaking a dusting of confectioners' sugar over the entire waffle and then scooping some whipped cream or ice cream onto the center. Hot fudge sauce is both luscious and luxurious over these. Broken into individual hearts and filled with ice cream, these make fabulous sandwiches. Makes about 10 full five-of-hearts or about six 6 1/2-inch round waffles. Adapted from "Waffles from Morning to Midnight," by Dorie Greenspan (Weldon Owen, 2001).

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Chocolate Cherry Milkshake

Chocolate Cherry Milkshake
4 scoops vanilla ice cream or frozen yogurt
3/4 cup cold milk
1/4 cup chocolate syrup
3 maraschino cherries, stems removed
Whipped topping & additional cherry
Directions
Place ice cream, milk, chocolate syrup and cherries in blender.Blend until smooth. Garnish with whipped topping and cherry.
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Chocolate Is Good for You!

Great news on the chocolate front! Chocolate is good for you. Under certain circumstances.Katherine Tallmadge, spokesperson for the American Dietetic Association, says, in the February 9, 2005, WASHINGTON POST, that “cacao, or cocoa beans, contain ‘flavanols,’ naturally occurring plant compounds also found in tea, red wine, and apples. Their properties have been studied as heart disease inhibitors.”

post Carl L. Keen, chair of the department of nutrition at University of California, Davis, states in the same article that “the flavanols in cocoa help maintain a healthy vascular system. They reduce blood clotting — an aspirin like effect — reduce oxidative damage and improve blood flow.”
Unfortunately the flavanols in chocolate are bitter and are mostly removed from processed chocolate. The level decreases with each step, from the bean to the cocoa powder, and ultimately to a finished product. But big manufacturers like Nestle and Mars Inc.(producers of M&Ms) are working on chocolate items that are — what else? — good for you. We can soon expect chocolate bars and candies that advertise their high level of flavanols. In the meantime, the only product that states its flavanol level is Mars’ Dove Dark Chocolate, which has 150 mg. in 1.3 oz., a high level. It also has 200 calories. We live in an imperfect world.
While we’re waiting for more high-flavanol products, Ms. Tallmadge recommends unsweetened cocoa powder, but not the alkalized “Dutch processed” kind, which has had its flavanols reduced. Next in desirability is semisweet or bittersweet chocolate with a high cocoa percentage. Some chocolates contain as much as 70 percent cocoa, but they can have as little as 35 percent. The percent of cocoa in milk chocolate can be even lower, and she does not recommend it. She says, “I recommend cocoa or an ounce per day of dark chocolate, which may be about 110 to 150 calories, depending on the chocolate. Any more than that and you’re probably going to take in too many calories for weight control.”
Do you have any idea of what you just read? A highly qualified nutrition professional is RECOMMENDING that you eat chocolate! Maybe not large quantities of chocolate, but chocolate. If you have suffered much in the area of chocolate, you may want to enlarge that statement and post it on your bathroom mirror, where it can cheer you on rainy mornings.
Now comes the chocolate frosting on the cake. Deanna K. reports: “The Diabetic Educator told me about CARBOLITE, a 1.1 oz. low carb chocolate bar made with Splenda, containing 0 sugar carbs, 15-18g carbohydrates, depending on flavor. On Google type in ‘Carbolite’for more information.”
Deanna continues, “The other chocolate bar that I think is acceptable is Amber Lyn Chocolates (fine imported Belgian chocolate), sugar free and carb conscious. A little higher in calories than Carbolite, the 1.2 oz bar has 15-16g carbs. For nutrition information visit www.amberlynchocolates.com.” The dark chocolate bars have 157 calories.
Flavanols are not listed, but these dark chocolates are a good bet for that HEALTHFUL piece of chocolate it is your DUTY to eat regularly. And soon, no doubt, manufacturers will begin to formulate their candies to be high in flavanols — and say so.
About the author:Find Janette Blackwell’s storytelling country cookbook, STEAMIN’ DOWN THE TRACKS WITH VIOLA HOCKENBERRY, at Food and Fiction, http://foodandfiction.com/Entrance.html– or visit her Delightful Food Directory at http://delightfulfood.com/main.html

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Banana Chocolate Milkshake

Got any ripe bananas sitting around the house? Great. Then instead of letting them get too ripe to eat, make yourself a nice, cold delicious banana chocolate milkshake. It’s fun and easy to do.All you do is slice up the banana and add it to some cocoa chocolate and milk and you’ve got yourself a nice afternoon snack. This milkshake will also give you a real boost of energy too. Now you know you’ll never have to waste another banana again.
Banana Chocolate Milkshake
1 cup skim milk2 tablespoons cocoa1/3 cup sugar1 teaspoon vanilla extract1 medium ripe banana, sliced8 large ice cubes
Directions
In blender container pour milk. Add cocoa. Cover, blend on low speed until well mixed. Add sugar, vanilla and banana. Cover, blend until smooth.
Add ice cubes, one at a time, blending until thick.

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Sweet Wishes For You! Gourmet Gift Basket

Send your sweetest wishes on any gift occasion with this generous - yet affordable - gift basket filled with luscious Lindt chocolate truffles, fine chocolates, Sweet Cherub caramel cookies, gourmet cocoa mix, strawberry bon bon candies, brie cheese spread, stone wheat crackers and MORE! It's the perfect gift for someone sweet in your life and makes a wonderful thank you gift for important business associates and clients. Each gift basket is carefully hand packed with attention to detail, adorned with ivy, tied with ribbons and includes a personalized gift card message from you to convey your best wishes. We offer standard ground shipping (4-6 business days in transit) or expedited shipping (2-3 business days in transit) gift delivery services.
Product Details
Amazon Sales Rank: #566 in Gourmet Food
Brand: Art of Appreciation Gift Baskets
Ingredients: Traditional natural wicker gift basket adorned with ivy floral accents, Large Sweet Cherub Caramel Cookies,2 pkgs Venus Stone Wheat Crackers, Brie Cheese Spread, Malto Bello Raspberry Truffle Chocolates, Almond Roca Chocolates, 2 pkgs Gourmet Cocoa Mix, Lindt Lindsor Chocolate Truffles, Strawberry Bon Bon Candies. ** Some of the more delicate chocolate items may be substituted during the warmer months to maintain the high quality of your gift during transit.
Features
Send a your sweetest best wishes to your favorite loved ones, or special business clients.
Featuring an assortment of fine chocolates, flavorful cheese spread, Sweet Cherub caramel cookies and MORE!
A beautiful, delicious and affordable gift basket choice perfect for any special occasion.
Each gift is carefully hand packed, tied with a pretty bow and includes a personalized gift message from you to convey your heartfelt best wishes.
Please see product description and ingredients for details on this oh so sweet gift arrangment.
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