Chocolate for You: 2008

Aug 25, 2008

Chocolate Models of Yumminess May Help Breast Cancer

Eating chocolate models of dark chocolate candy, is good for you! For women all over the world, deciding the worlds finest chocolate, can be a difficult thing. But are there health benefits? Before whizzing off exchanging chocolate chip cookie recipes, let's think about the symptoms of breast cancer, and ask ourselves if these health benefits may be of use to us.

Chocolate models of yumminess can be full of antioxidants, due to the beans being from the Cacao tree. However the actual amount of antioxidants available to help us, depends on the processing having been done. We need these antioxidants to help control and neutralise damaging free radicals in our body. Some cheaper commercial brands can be found to be overly processed, therefore reducing antioxidants we can utilise.Dark chocolate candy is the preferable type to have. It has a higher amount of antioxidants available due to the higher cocoa content. When you choose your favourite rich indulgence, aim for 70% cocoa. It can taste stronger and almost bitter to some, but you want and need less of it. Having all these anti cancer compounds and antioxidants in your body is fantastic! Not only may they help your body generally, but they may help your body resist breast cancer.

Keep an eye on the sugar and fat content of your choice. And don't think you need to finish the complete bar! With fuller flavours, often a smaller portion is enough to satisfy you. Forget family battles over the chocolate war! Take your time to enjoy your version of the worlds finest chocolate. Whatever your choice is, remember to appreciate its taste, aroma and enjoy, knowing that you may be helping your body at the same time. And what about me? Well, I intend on having a piece of dark chocolate in a moment, along with a glass of red, and will put my feet up and enjoy getting my dose of antioxidants - I will walk our dog later!

Suzanne Early
http://www.early-detection-for-breast-cancer.com/health-diet-fitness.htm

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Aug 10, 2008

Chocolate Delights - Over Night Shipping Only - Large (Large Pictured) - Bits and Pieces Gift Store

Binding: Misc.
Manufacturer: Bits and Pieces Gift Store

Product Description:NOw available for standard and expiediated Shipping please see other listing. 9.5 Double Chocolate Truffles,

14 oz Chocoate fudge pound cake,
2 Gourmet Chewey Chocolate brownies,
Golden Walnut Fudge filled cookies 6.1 oz,
Walkers Chocolate chip shortbread cookies,
2 Sherwood Choc. Wafer cookies,
2 oz. Chocolate Cherry Delight,
2 oz Chocolate Mint Delights,
2 oz Chocolate Peanut Butter Delight,
2 oz Chocolate Coconut Delights,
Ghirardelli chocolate bar,
1 oz Rasp. Malta Bella chocolates bag,
1oz. Malta Bella almond toffe chocolates,
Chocolate covered pretzel,
Chocolate Malt balls,
Rocky Road popcorn petite,
Chocolate Fudge popcorn petite,
White oval tray basket.

Lowest New Price: USD 118.99

Price is accurate as of the date/time indicated. Prices and product availability are subject to change. Any price displayed on the Amazon website at the time of purchase will govern the sale of this product.

Features:

Perfect for all your Personal & Corporate Gifting needs.

Each of our gifts are put together with attention to every detail.

Comes in a beautiful basket tied with a bow

Personalize it with a gift card

Overnight shipping is the only available shipping on this item. Please choose standard shipping as the added cost has been added into the item.

Product Information and Prices stored: August 10, 2008, 12:52

All Information about products including images, descriptions, editorial reviews and customer reviews © Amazon.com, Inc. or its affiliates.

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Chocolate in Different Forms and Tastes - The Complexities of Cocoa

The sweet and decedent treat of chocolate is a food that many have come to favor and enjoy for many years. When looking at this situation and how we, as Americans, love our cocoa indulgences, there seems to be no stopping this favoritism from spreading and continuing. And there is quite a good reason behind it and it's more than simple justification through sweet, savory taste. The reason why so many of us will now and continually enjoy the pleasures that chocolate brings is because there is quite an assortment in terms of cocoa offerings.

Types and Tastes On Various Levels Add To The Appeal

Chocolate is not boring. And it is far from mundane. It is full of color, form, taste, health and other assorted possibilities. And thus, this is where the appeal of chocolate is harnessed and is spurred to continue onward, especially in extending it's ever-sweetened reach. All types of cocoa-enthusiasts are more than willing to embrace such variety, too. For the individuals who enjoy the melted sweetness in it's pure, literally untouched form to those persons who prefer the sugar-infused types of chocolates, and for all those in between, there is a chocolate out there to suit those individualistic needs.Main Types of Chocolate For All Sorts of People

Chocolate is made and comes in a few typical forms: white, milk, semisweet, bittersweet and unsweetened. Each will obviously vary in the way in which they are made, appear, packaged, how they taste and so on. Yet, what is universal for all these types is that they are differentiated in terms of the cacao involved in the process of making the chocolate. Being produced with ordinary cacao beans (which are known for being mass-produced and noticeably cheap), specialty cacao beans (which have characteristic aromatic and expensive traits) or of a combination of the previously mentioned two are commonly used in creating all types of chocolate.

And depending on how much you're willing to spend, as well as taking into account how your taste buds are in terms of chocolate variety and considering your overall knowledge of chocolate itself, you can get downright specific when choosing which sweet treat is wanted or truly your favorite.

Flavor and Price - All A Matter In How It's Made

Know that chocolate is affected monumentally in overall flavor and price based on a few factors. It is all dependent on the ingredients and overall composition of the mixture, where the used cacao beans are harvested from, how they are treated (or roasted) and the amount of (or lack of) additives that are thrown into the chocolate mixture.

Realize that the chocolate we eat, or are accustomed to eating, does not taste the way it should - which is more truly bitter than anything. We consume sweet chocolate, or milk chocolates. Thanks to cocoa butter, milk, substantial amounts of sugar and other added flavorings, the chocolate that most (Americans) assign their taste buds to is in fact not the true rich, bitter and actual true-to-cocoa-bean chocolate flavor.

Just know that not all chocolate is the same. There is a wide-range of options with varying tastes and prices to boot. So, do some experimenting on those taste buds and see where your chocolate favoritism is directed toward.

Article Source: http://EzineArticles.com/?expert=E.S._Cromwell

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May 8, 2008

Allergic to Chocolate? Two "I Can't Believe It's Not Chocolate" Recipes

Go to any restaurant and four out of five desserts on the menu will include chocolate. Go to any outdoor picnic or get-together and the most common desserts will also contain chocolate, whether brownies, cakes or cookies. Even when you want a ready made healthy snack, many trail mixes or granola bars are loaded with some kind of chocolate chip. What torture it is for those, like my husband, who are allergic to this wonderfully intoxicating comfort food. You can, of course, substitute chocolate with carob chips and carob powder. Place the chips in a trail mix and they are tolerable. But replacing them in a chocolate chip cookie recipe, does not even come close.

The good news is that carob powder is healthier for you than cocoa powder. It has about 115 times less fat, twice as many carbohydrates and calcium and 70 times less sodium. The bad news is that you need to use one and a half to two times as much carob powder to get the taste that you crave. Unlike the chips, the powder comes closer to tasting like the real thing even to those, like me, who swear they do not like the taste of carob. Keep in mind that carobs, like cocoa, contain the same tannins that are bad for young children.Although this first recipe takes a little time, it is still easy to do and well worth the effort. I do recommend, and finally broke down and bought, a 9-inch square pan. An 8-inch square pan keeps the dough too moist. The recipe allows for variations. Feel free to use cherry, coffee, yogurt, peanut butter, cinnamon or mint-flavored chips or dried cherries and a complementary extract (instead of the almond extract), depending upon what you like. During the summer use a toaster oven and bake this outdoors. It works just fine, although you may want to add another five minutes to the baking time.

BROWNIES Preheat your oven to 350 degrees Fahrenheit and grease and flour a 9 inch by 9 inch pan.

Mix and set aside:

1/2 cup all purpose flour,
1/2 tsp baking powder and 1/4 tsp salt.

Beat and set aside:

3 oz. cream cheese (softened) and
1/4 cup sugar.

Add to the cream cheese mixture:

1 egg,
1/2 tsp vanilla extract and
1/2 tsp almond (or other) extract and stir in
1/3 cup of your favorite flavored chips or dried cherries.

Mix:

1/2 cup of carob powder and
1/2 cup melted margarine or butter.

Add:

1 cup sugar,
2 eggs (beaten) and
1/2 tsp vanilla.

Add the flour mixture to the above and pour half the carob mixture into the bottom of the floured pan. Pour the cream cheese filling over this and then the remaining carob mixture on top. Use a spoon to swirl the colors together and bake 35-40 minutes or until a knife in the center comes out clean. Cut into squares.

NO BAKE COOKIES This should already be on your list of summer recipes. Makes about 24-30.

Mix and cook on a stove top:

3/4 cup sugar,
1/4 cup carob powder,
1/4 cup milk and
1/4 cup butter or margarine.

Cook a minute after it boils. Then add:

1/2 tsp vanilla,
1/4 cup chunky peanut butter
1 1/2 cups oatmeal and

Stir well, drop by teaspoonfuls on wax paper and chill till firm. A cookie scoop works perfectly for this. There are many substitutions you can try, including smooth peanut butter and sunflower seeds or coconut flakes. I have even used cereal crumbs from the bottom of the boxes, which I save for emergencies or when I run low on oatmeal.

My husband no longer has to deny himself the rich, yummy and addictive flavor of chocolate. And now, neither do you.

Copyright 2007 by Linda Murdock. Linda Murdock is the best-selling author of A Busy Cook's Guide to Spices, How to Introduce New Flavors to Everyday Meals. Unlike most spice books, which are organized by spice, here you can turn to a particular food, whether meat, vegetable or starch, and find a list of spices that go well with that food. Recipes are included. Not only is your well-written book an excellent resource for the novice in the kitchen, it is a quick reference for the food professional.--The Ingredient Store To learn more go to http://bellwetherbooks.com

Article Source: http://EzineArticles.com/?expert=Linda_Murdock

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May 5, 2008

Mastering The Challenges Of Chocolate Candy Making

The art of chocolate candy making has been employed for many years to entice those people who love sweets. An individual has the ability to make perfect chocolate candy if they only give it a try.

Sometimes, however, problems can come up that can affect even the most experienced candy maker. A good chocolate candy maker can end up with a bad batch of sweet things, however they will continue to try to produce the best candy that they are able to.

Ensure Dry Chocolate Mold

Some of the common problems that may occur in chocolate candy making has primarily to do with molded candy. One of the initial things you must do when you are using molds is to ensure that they are totally dry prior to adding the chocolate.

When molds are not completely dry, white markings may occur because water has become trapped inside. Some other issues are cracks within the chocolate when it gets too cold, or the chocolate candies end up being dulled when they get out of the mold. This is ordinarily caused because the chocolate is not properly tempered before pouring in the chocolate candy molds.Effective Chocolate Tempering

One of the major issues when it comes to producing chocolate is tempering. Tempering is when the chocolate is heated so that it will melt. If a person making chocolate tempers at too high a temperature, the result would likely be the chocolate becoming crystallized causing hard sugar crystals to take form.

This will create chaos and then you will most likely throw the chocolate away which is now burned away. Other issues dealing with tempering are gray streaks and blooming. You can learn more about tempering and the best ways to keep the chocolate experience going as smoothly as possible by visiting the baking911 website can be helpful. Candy making 101 is a definite source for those who wish to avoid major errors when creating their unique, chocolate candies gifts, such as white chocolate candy or perhaps dark chocolate candy.

Chocolate candy making has been around for many generations. The people of ancient history created savory treats they believed were exclusively reserved for the gods. Good chocolate candies, can be difficult to do if you are a novice and unsure of how to cope with setbacks in the kitchen.

Nevertheless, by understanding the problems that might arise, an individual can make the best gourmet chocolate candy that they are able to on the first try, but as the saying goes, you must try and try again until you succeed.

Listen to Korbin Newlyn as he shares his insights as an expert author and an avid writer in the field of fine foods. If you would like to learn more go to Chocolate Cake Recipes advice and at Gourmet Chocolate tips.
Article Source: http://EzineArticles.com/?expert=Korbin_Newlyn

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Apr 5, 2008

Chocolate - A New Choice for Health

Among the Kuna people of Panama, who can drink up to 40 cups of cocoa per week, rates of the "big killer" diseases are less than 10%. Cocoa is the richest source of flavonoids when cold processed, and since cocoa is the main beverage of the Kuna, they probably have the most flavonoid-rich diet of any population.

For both women's health and men's health, dark, unprocessed chocolate, eaten or taken in a drink up to three times a day is showing numerous health benefits for the cardiovascular system, brain function, energy and stamina, and insulin sensitivity.

Cocoa in its unprocessed form has the highest anti-oxidant rating of any food in the world. Anti oxidants are critical in combating free radicals - one of the leading causes of disease and death.What is a Free Radical?

A free radical is an atom with an unpaired electron in the outermost shell. Say you have a bare piece of steel and you leave it outside for a while. What's going to happen to the piece of steel? It's going to rust. This is called oxidation.

Our bodies go through the same process every day. As we breathe, eat, sleep and exercise, our body experiences oxidation. This is the cause of aging and more than 200 degenerative diseases. With the help of antioxidants, you can greatly reduce the number of free radicals in your body.

What are Antioxidants?

Antioxidants are molecules that can prevent the damaging effects of excessive amounts of free radicals in the body by neutralizing and destroying them.

Antioxidants are measured by an ORAC (Oxygen Radical Absorbance Capacity) scale, per 100 grams of weight. Using this scale, the antioxidant capacities of different foods can be measured. The USDA recommends an intake of 3,000 to 5,000 ORAC daily. If we compare the ORAC score of unprocessed cocoa to other foods, it's immediately apparent how valuable this is for daily health.

ORAC Scores for Common Foods

Unprocessed Cocoa Powder: 26,000 ORAC

Acai Berry: 18,500 ORAC

Prunes: 5,770 ORAC

Raisins: 2,830 ORAC

Blueberries: 2,400 ORAC

Spinach: 1,260 ORAC

Red Grapes: 739 ORAC

All Chocolate Is Not Created Equal

The health benefits ascribed to chocolate relate nearly exclusively to dark, bittersweet-tasting chocolate and to products with a cocoa content of 60% or more. As a general rule, the darker the chocolate, the more likely it is to offer health benefits. Because polyphenols are found in the cocoa bean but not in the milk, cream, sugar, waxes, fillers, fats and preservatives, the darker the chocolate the better. Also, look for chocolate products that are processed without "dutching" or alkalinization. These processes remove a significant portion of the antioxidant compounds in natural cocoa. The cocoa beans should also have been cold-pressed without heating; the heat also destroys cocoa's polyphenols and flavonoids.

We no longer need to feel guilty for eating what we all love, chocolate. Take a bite of that dark healthy chocolate three or more times a day - it will contribute to ongoing health!

Chris Robertson is an author of Majon International, one of the worlds MOST popular internet marketing companies on the web. Learn more about Chocolate: A New Choice for Health or Majon's Health and Beauty directory

Article Source: http://EzineArticles.com/?expert=Chris_Robertson

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Mar 22, 2008

Ultimate's 1 Pound Milk Chocolate "SIR" Rabbit

Product Description
16 ounces of great chocolate make up our "Sir Rabbit" (He is wearing a tuxedo and stands 10" tall).Available in Milk, Dark or White Chocolate.
Product Details
Amazon Sales Rank: #1388 in Gourmet Food
Size: 2 Lb Package
Brand: Ultimate Nut & Candy Co.
Dimensions: 1.00 pounds
Features
Pure Belgian Milk Chocolate
Stands 10 inches tall!
Made Fresh Daily

http://astore.amazon.com/chocolate00-20/detail/B000F6SUHY/002-5639550-7060854
ส่วนที่เหลือ

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Mar 8, 2008

The Magic Of Chocolate

Do you want to win your girl’s heart? Gift her a chocolate! Girls are very fond of chocolate.
Chocolate is a very good mood booster. It can bring a smile on your face even when you are angry or sad. Moreover, chocolate is known to boost up the sexual desire as well.
It is much better than a tranquilizer. It has been scientifically proven that chocolate is good for aged men and women. It has been suggested that chocolate can reduce the risk of heart disorders. It is also good for those who suffer from sleeping disorders.
Since ages, chocolate is considered to be a symbol of love and friendship.

No doubt, chocolate is the best gift and it can be gifted on any occasion. It can be gifted on Valentine's Day, Christmas, Friendship Day or on a birthday.

There are several kinds of chocolate. The main ones are as follows:

• 'Truffle' has a smooth center full of cocoa and ganache butter. The outside is just chocolate.

• 'Pave Glace' is 75% dark chocolate. But, it is soft and squishy. In my view, this is the best chocolate you can ever get to taste.

• 'Cherry Liquor' contains a real cherry dipped in chocolate sauce.

• 'Praline' chocolate is any chocolate that has nuts.

• 'Milk chocolate' has only 50% dark chocolate. Rest is made out of cocoa beans and sugar.

• 'Caprice' contains hazelnut paste and milk chocolate. It has praline covered in dark chocolate.

No matter what kind of chocolate you end up buying, it will definitely show you the magic of its taste.

Gift Ideas, Unique Gift Ideas, Basket Gift Ideas - the magic of chocolate

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Mar 7, 2008

Chocolate Cake

There’s an old saying that says that ‘you will not know whats heaven like until you have not tasted chocolate’. For a chocolate lover like me, I couldn’t agree more. My heartfelt sympathy goes to those who are allergic to this heavenly gift. For the rest of us, then I'm sure that you’re already aware the chocolate cake (or anything that has chocolate in it for that matter) is the best ever and most popular dessert ever created.

There’s just something magical about a piece of dark, moist, rich piece of chocolate cake with a layer of sinful looking creamy chocolate frosting on it, Smiles appear, happy moods return, grumbles turn into giggles.

I'm convinced that anyone can find a type of chocolate cake that he or she loves. Here’s a lit for the still uninitiated. The list is endless :-

Here goes:

Chocolate chip cheese cake, German chocolate cake, jelly roll chocolate cake, chocolate kraut bundt cake, chocolate fudge cake, chocolate mud cake, chocolate crème cake, chocolate eruption cake, best ever chocolate cake, chocolate caramel cake, rich chocolate cake, flourless chocolate cake, chocolate and orange cake, sour cream cake with chocolate, chocolate lava cake, chocolate banana cake, royal chocolate cake, molten chocolate cake, chocolate cherry cake, chocolate chip cookie cake, chocolate walnut cake, chocolate pudding cake, sinless chocolate cake, chocolate mousse cake, chocolate mayonnaise cake, chocolate chip pound cake, double chocolate chocolate cake, chocolate rum cake, low fat chocolate cake, chocolate zucchini cake etc etc ...........

If you still can’t find something you like, you don’ know what you’re missing. It doesnt matter what you put in , just make sure its moist and taste good. It will bound to put a smile even on the most grumpy of all grouches.

Ainee has had training and years of experience managing small cafes as well as bakeries of Europe's number one hypermarket. Started baking 'commercially' from the age of nine and has not stopped since. Her passion for baking has also allowed her to cross into the cooking world as well as the romantic arena of weddings.

Article Source: http://EzineArticles.com/?expert=Nur_Ainee_Muhammad

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Mar 6, 2008

Sweet Gourmet: Baking Chocolate Guide

Several types of chocolate may be used when baking cookies, pies, cakes, bars, and other sweet treats. The amount of cocoa butter and sugar can affect the texture and taste of chocolate—from bitter to very sweet. Below is a quick guide to the most popular kinds of chocolate used in baked goods.

** UNSWEETENED CHOCOLATE – Unsweetened chocolate contains nothing but pure chocolate and cocoa butter. There’s no sugar added. This chocolate is dark in color and has a strong flavor.

** UNSWEETENED COCOA POWDER – Unsweetened cocoa powder is pure chocolate that’s had a majority of the cocoa butter removed.

** SEMISWEET AND BITTERSWEET CHOCOLATE – Semisweet and Bittersweet chocolate contains at least 35% pure chocolate. Cocoa butter and sugar have been added. This type of chocolate is often used in cookies and can be used interchangeably.

** MILK CHOCOLATE – Milk chocolate contains at least 15% of pure chocolate, and is mixed with cocoa butter, sugar, and milk solids. It has a creamy texture and is often used to make chocolate candy.

** WHITE CHOCOLATE – White chocolate is unique in that it contains no pure chocolate. However, it does have cocoa butter. Other ingredients are sugar and milk solids. When buying white chocolate for baking, be sure to check the label first to avoid confusing it with other similar looking white baking products.

** SWEET CHOCOLATE – Sweet chocolate contains at least 15% pure chocolate. Other ingredients are sugar and cocoa butter. Use sweet baking chocolate when you want your baked goods to have a rich chocolate flavor, without the bitterness of other types of chocolate.

© Donna Monday

Brownies, Cheesecake, Fudge and more . . . http://www.best-brownie-recipes.com

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Feb 11, 2008

Chocolate - Friend or Foe on Valentine's Day

When it comes to temptation, nothing packs a punch like chocolate. For centuries, chocolate has been loved by the people of the world, from drinking it in cocoa to eating it in bars. So what is a woman who wants to lose weight supposed to do about the delicious box of chocolates she receives from her true love?

If you enjoy your chocolate in moderation and cut back on other calories throughout the day to compensate, you'll be fine. Think of moderation as one or two truffles. Period. Not one or two truffles a day for the entire month of February. Now for many women trying to lose weight, having a pound of chocolate on the kitchen counter will not work. The temptation is far too overwhelming. So here's some advice about what to do with your chocolate love gifts:1. Eat only dark chocolate. Give all your milk and white chocolate pieces away to your skinny friends. Enjoy dark chocolate that is at least 70% cocoa. Research shows that flavonoid-rich foods like dark chocolate may keep high blood pressure down and decrease your risk for heart disease. So as long as you're indulging, make it dark chocolate.

2. Give yourself a chocolate allowance. Enjoy 2000 calories worth of chocolate throughout your Valentine's celebrations, or have five pieces of chocolate, or one piece of cake. Decide beforehand what you are going to do. Indulge all at once by ordering that rich cake for dessert on Valentine's Day or savor your chocolate over a longer period of time (like one piece of chocolate, five days in a row). But after you have your allowance, you are done. Finished. Just like when you were a kid and your parents gave you a dollar a week, once the dollar was spent, you didn't have money to buy anything else.

3. Get creative with the leftovers. Chances are you're going to have some chocolate left after you've had your allowance. You can wrap chocolate pieces and give them away to your friends and neighbors with notes of appreciation. Or if your truffles came from your husband who doesn't really want to see his hard earned money going to buy chocolates for the neighbors, you can put the chocolate in the freezer and have a celebration when you hit your goal weight.

4. Ask your family for help. Tell your husband you would love to get some chocolate for Valentine's Day but just a little bit. Ask for something without calories like flowers.

When you focus on the true source of love in your life, the chocolates you see lining the supermarket shelves will take a backseat this Valentine's Day. Be moderate with chocolate but lavish in showing love to your friends and family!

Today's Action Step: What will you do to indulge smart this Valentine's Day?
Arlene Pellicane, mother of a toddler and infant, helps women lose their baby weight and thrive as wives and mothers. Her weekly podcast "Losing Weight After Baby" is full of practical ideas that work for busy moms. Visit Arlene's website for FREE articles and exercises at http://www.losingweightafterbaby.com and blog at http://losingweightafterbaby.wordpress.com

Article Source: http://EzineArticles.com/?expert=Arlene_Pellicane

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Feb 9, 2008

Dark Chocolate Helps In Weight Loss

The truth is nine out of ten people love chocolate and 50% say they can't live without it. Recent studies shown that some chocolates can actually have positive health effects. But these aren't the name-brand chocolate bars you would find at your local grocery store.

An internationally recognized expert in the field of alternative medicine focusing on diet and nutrition, Dr. Keith Scott-Mumby, has studied the properties and benefits of dark chocolate and feels the proper dark chocolate should be a part of our daily diet.

"Chocolate is made from the beans of the cacao tree, Theobroma Cacao," says Scott-Mumby. He explains that plant flavanoids are commonly known for their antioxidant activity. "A small bar of chocolate can contain as many flavanoids as six apples, as four and a half cups of tea or two glasses of red wine." Dark chocolate also can be an effective apatite suppressant and aid in weight loss.Properly processed dark actually provides great benefits without the unhealthy ingredients that are often included in the common chocolate bar. Good dark chocolate can help you lose weight; help thin you blood, improve your mood and can actually address ant-aging and has a number of other significant health benefits.

I one case dark chocolate lover Charlotte Palmer started dieting with her husband. She decided that The Doctor's Chocolate was going to be a treat that she could eat that would help her suppress her appetite. After four months she lost 50 pounds and is continuing to follow her diet. "Eating The Doctor's Chocolate has helped me along because it has kept me from eating other junk food, it has helped suppress my appetite, and it has helped me to remain calm and not so stressed when you're missing out on all the other treats," comments Palmer.

The Doctor's Chocolate a healthy chocolate product new to the market is a mere 20 calories per piece, it is diabetic safe and because it is not weighed down with all the sugars and milk that processed chocolate is famous for, it actually is metabolized slowly and leaves you feeling satisfied after only a couple of pieces.

Instead of sugar this chocolate is sweetened by a sugar alcohol called Xylotol, recognized by the FDA as a safe non-sugar sweetener and has no trans fat. Be careful of products containing synthetic or chemical sweeteners such as sucralose or aspartame. When choosing your chocolate treat make it dark Chocolate with only natural products, without additives, preservatives or coloring.

Enjoy your healthy dark chocolate and eat all you want; now you know dark chocolate can be good for you!
Jan Hrkach is an advocate of health, you are what you eat. Exercise and eating right make a big difference in our daily lives and creates a better you. http://www.thedoctorschocolate.com/

Article Source: http://EzineArticles.com/?expert=Jan_Hrkach

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Healthy Chocolate Can Also Be a Happy Chocolate

Tradition has long held that chocolate could only be savored at the price of health compromising high levels of fat and sugar. There next came the glimmer of hope that dark chocolate contained antioxidants that the body benefited from. There's now a new healthy chocolate developed by a doctor that includes a very powerful combination of amino acids, vitamins, and minerals that are superb for brain health and an overall sustained mood elevation.

Dr Paul Anderson, the creator with a history of forming non-drug and nutritional remedies for people suffering from chronic pain and depression, stated that this new dietary supplement is a great product for "anyone looking for better moods, more energy, looking to focus, be able to enjoy their days, and really be happy." The taste may also lead you to believe that it is the absolute best chocolate that you have ever experienced as it melts in your mouth.The advantages that this innovation has over the standard store bought variety are astounding. The energy received from Dr Anderson's invention lasts 4 to 6 hours instead of the frantic kind from store bought chocolate that is short lived and ends in a crash to a state of mental mediocrity. The remedy for this predicament usually meant eating more chocolate to keep the up feeling.

Typical chocolate is also packed with fats and sugar that leave the body susceptible to a variety of health concerns. Dr Anderson's healthy chocolate has only 40 calories and is very low in sugar. It also feeds the brain the "feel good" nutrients that it needs which curbs the former craving for excess amounts the body previously had. There would be a need for only between 2 and 4 pieces of the healthy chocolate throughout the day.
Dr Anderson can be seen and heard discussing this new product known as IsaDelight by clicking on (or cut and pasting) http://www.isadelight.com/video6.html You will then be able to learn more about a healthy chocolate delicacy that can put you in a good mood, give you more energy, help satisfy your cravings and make your world a better place to be.

Email Brian at brian_connors@comcast.net to be sent order information and with any questions including how you can sign-up and get the product at the wholesale price.

Article Source: http://EzineArticles.com/?expert=Brian_Connors

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Jan 4, 2008

Leonidas Belgian Chocolates: 1 lb General Assortment

Product Description
Leonidas General Assortment...with a well balanced and representative selection of Leonidas' fresh butter creams, sinfully smooth truffles and delectable pralines, there is sure to be something in this assortment to please everybody, and is guaranteed to tantalize even the most discerning palates. Introduce a grateful friend to Leonidas today, or give in to temptation and indulge yourself...Leonidas Famous Belgian Chocolates...a great tradition of quality and freshness, since 1913.