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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