Chocolate Fondue Fountain - Buying Chocolate

Melting regular supermarket chocolate chips is not an option in the most popular home versions of the chocolate fondue fountain. The chocolate will be too thick and if it can actually be pumped to the top of the fountain, you won't get that cascading waterfall effect that these machines are famous for. Plain chocolate will just drip if you're lucky. If you're unlucky, it will clog your fountain, leaving you with a few pounds of chocolate that needs to be melted with hot water before you can use your fountain again. When using regular chocolate, you will need to add a significant amount of vegetable oil in order for the chocolate to be fluid enough for the fountain to work.

The best way to melt supermarket chocolate is with a double boiler. For every two pounds of chocolate, you should slowly add one cup of vegetable oil while stirring. If you can handle your double boiler and an electric mixer at once, then the mixing won't be too hard. You probably won't need the entire cup of oil so add it slowly and stop when you think the chocolate looks right. But don't forget that you can't add more oil when the chocolate is already in the fountain. So if you are in doubt, add more oil.

The easiest way to set up your chocolate fondue fountain is to use couverture chocolate. Couverture is a French word that means to cover. Courverture chocolate is usually used for making candies or for dipping so it's perfect for a chocolate fountain. It's made with a higher percentage of cocoa butter than normal chocolate and melts to a smoother texture. Couverture chocolate will give you that elegant looking waterfall effect without any additional oil or mixing required. The only drawback is that it's very expensive when compared to supermarket chocolate.

Melting couverture chocolate is the same as regular chocolate. Either use a double boiler or a microwave. Since you won't be adding any additional oil or using the electric mixer, the microwave can work great. Set the microwave for a minute at a time and stir in between.

Whoever decided that turning a chocolate fondue fountain into a home appliance should be given a medal. Why save the chocolate fountain for weddings and other large parties when you can now set it up every weekend. If you are having a birthday party or a barbeque, why not add some pizzazz to the event with a chocolate fondue fountain. Whether you choose expensive couverture chocolate or regular supermarket chocolate chips, it's sure to taste delicious.

Health By Chocolate: Why Dark Chocolate May Be Good For You

But, new research shows that there are more reasons than ever to NOT avoid or deny your chocolate cravings all year long.

According to some studies done in Italy, dark chocolate has many of the same benefits as vitamin C helping the body use insulin more effectively and lower blood pressure.

The research examined two out of three chocolate varieties, dark chocolate and white chocolate. Dark chocolate is made up of cocoa solids and sugar but no milk solids (prevalent in milk chocolate) and white chocolate, although referred to as chocolate had no cocoa solids, but instead is made of cocoa butter (the fat in chocolate), mil solids and sugar.

According to the study, participants who enjoyed 100 grams of dark chocolate daily for 15 days had reduced blood pressure and become more sensitive to insulin than they were prior to the "experiment".

Researchers believe that the benefits of dark chocolate are because of the flavonoids it contains, which are associated with the ability to lower the risk of heart disease and some cancers. However, white chocolate exhibited no effect on patients since it is free of cocoa solids, where the flavonoids are found.

So what does this mean for you and me? Is it time to replace the celery and carrot platters with chocolate samplers and related goodies? Is it time to switch from "an apple a day" to "a chocolate bar a day"? The answer to this is probably a big "no". Nonetheless, knowing this little tidbit and what other discoveries it may lead to in the future sure won't inhibit a healthy person from treating themselves to the oh-so-desirable rich goodness of a nice piece of dark chocolate on occasion.

Chocolate Heaven: Discover The Hidden Treasures Of Chocolate

With so much publicity on what we should and should not eat, many people are turning to plain chocolate. Not only does plain chocolate have less sugar than other types, but it also contains a high proportion of cocoa solids. These are formed of pure chocolate and cocoa butter - a hard, white fat. The percentage of coca solids is always listed on the wrapper of the chocolate. Some percentages are as high as 75% or even higher, indicating the chocolate is exceptionally smooth and of high quality.

The most popular chocolate of all is milk chocolate. Most children adore it. Sweeter than plain chocolate it has extra sugar, full cream milk, and vanilla added to it.

Then there is white chocolate, which contains only cocoa butter, milk, sugar and vanilla. Because of the added milk, both this type of chocolate, and also milk chocolate, need to be melted with care over a gentle heat. Otherwise they will thicken, and although edible, will not re-melt.

Chocolate drops (or nibs, as they are sometimes called) are easy to melt. The can be used as a decoration on cakes or as an ingredient in the popular chocolate brownie cakes.

Some firms sell chocolate for use in a current favorite ‘chocolate fountains’. These make an eye-catching image for a special occasion, with the melted chocolate continually flowing like a colored waterfall – just ready for guests to dip marshmallows, strawberry’s and other small fruits, into the ‘fountain’. It is a good idea to have plenty napkins around to catch the drips!

Those who are diabetic often complain about how restricted their diet is, but at least they can have a piece of chocolate. Diabetic chocolate is on sale in various outlets, and has a lower percentage of sugar than other chocolate.

Apart from chocolates and bars of chocolate, we can also buy chocolate flakes, these contain both cocoa butter and vegetable oil. The butter adds flavor, and the oil helps to give the flake its crumbly consistency

Some specialist shops sell blocks of cocoa butter. This can be melted, mixed with cocoa powder and used to paint sepia colored pictures onto cakes or plaques.

Vermicelli is yet way another type of chocolate. These tiny strands are used for coating truffles and cakes. Occasionally the name can becomes confused with Italian vermicelli - fine strands of pasta!

A current fashion is to decorate a wedding cake with curls of chocolate like tall rods standing around the sides of the cake. They can be home made but it is a time-consuming job and not easy to make them all a similar size. So it is a good idea to buy from a specialist shop, when they will all be an equal length and thickness

Another type of coating which is bought by confectioners is known as Ganache. This mixture of cream and chocolate is very versatile. Melted and flooded over cakes, it is delicious to eat, and sets with a gloss. The higher the quality of the chocolate used, the greater the sheen on the coating.
Alternatively, it can be left to firm and piped

Modelling chocolate another commodity which can either be bought or home-made. This consists of liquid glucose and chocolate. The glucose makes the paste pliable and easy to model - chocolate roses are particularly popular.

And finally, we come to a type of ‘so called chocolate’ which can cause confusion. Packaged under various headings it is often called Chocolate flavor cake covering, or chocolate flavoured coating. They all have one thing in common - although they contain cocoa powder, the cocoa butter has been extracted and replaced with vegetable fat, which is why the manufacturers cannot call it chocolate.

The addition of vegetable fat makes the ‘chocolate’ easier to melt and work with. But it has a drawback – because of the lack of cocoa butter it does not have the same eating quality as pure chocolate.

Dream In Chocolate: How Much People Love Natural Chocolate

Queen Isabella first learned about chocolate when Columbus returned from America. He bestowed the magical brown beans known today as cocoa beans.

Often called the food of the Gods, natural chocolate was used by the Aztec Indians who made their own hot chocolate as a sort of royal drink. Emperor Montezuma served bitter chocolate in golden goblets, but Spaniards later decided to sweeten it with cane sugar.

Sugar-free options for chocolate

Today we have the option of sugarless candy and chocolates that do not contain cane sugar. We understand better that sugar is not ideal for our health.

One of the first hints that a woman might be getting her period soon is the fact she begins to crave chocolate. Women love natural chocolate because it eases her moodiness and helps her feel more in balance. Experts say that is because chocolate contains magnesium, which is important for our health. But instead of indulging in sugar, which can make PMS symptoms worse, it’s wise to try sugarless candies and chocolates that are natural and healthy.

What does chocolate taste like?

Why is it people crave chocolate whether they have a deficiency in magnesium or not? Chocolate teases the senses with its aroma and luscious taste and texture.

Experts say chocolate actually contains more than 300 distinct chemicals. Caffeine is surprisingly found in small quantities in chocolate so, if you want a caffeine high, it’s better to select coffee. Experts say the combination of caffeine and Theobromine, another weak stimulant, does provide a lift for chocolate lovers.

Finally, chocolate contains Phenylethylamine, which is related to amphetamines. They are stronger stimulants. When you dive into a box of chocolate or visit the chocolate store, your body and brain is probably going crazy with desire. Just be smart and select the sugarless candy and natural chocolates for better health.

Chocolate Of The Month Club - The Amazing Monthly Chocolate Treat To Indulge That Chocolate Passion.

Chocolate of the month club. I mean, hell, chocolate is one of the top five most popular foods on the planet Get a membership for yourself, your neighbor, your associate for every member of your family, and you would not only not be making a bother of yourself but may just be inspiring your social status (to say nothing of the endorphins you will be helping to kick in and elevate).

The size deal of the chocolate of the month club can’t be a bunk deal, really, provided you stick with the Famous or tried-and-true chocolates. Consider, for example, Grand Cru, Patrick Colton and the Art of Chocolate, Green Mountain, The Flying Noodle, Fritz Knipschildt, and even the more mainstream Cadbury, Russell Stover, and Lint.

Consider the chocolate of the month club that does not lock you in to a year’s worth of chocolate (unless you want it) if you want to do a test run with, say, a half a year or three months, to start. And try for a club that will send not just the same one-pound box each month but will mix it up with chocolate greeting cards, chocolate roses, chocolate DVDs, cars, etc. And keep in mind that the chocolate of the month club membership you buy for others should be purchased from a chocolate maker who offers real and good chocolate. Find about fat and oil content, for example, or the amounts of extra, unnecessary sugar added, so that you are investing in more chocolate and less crap. I am in no position to critique at any official level, but one of the well-known chocolates (not Sees) you might find in malls offers chocolates I find very waxy and way too fatty. If I were to do a chocolate of the month club, I would, then, steer clear of a company just because it has presence or big money in advertising and name-branding. Yes, the company should be known, but maybe when you check out which chocolate of the month club to give to, you will go on the reports and reviews of closest friends and loved ones. If they have gushed over a brand they receive from a granddaughter back east or if they always give gift certificates to the local chocolates at Christmas, then find out of they have a chocolate of the month club, ask questions (about mailing procedures and schedules, bonuses, payment plans, etc.), and go with what has worked for you or others in the past.

I guess its common sense that if you don’t like a particular chocolate maker, you would not support him/her/it with a chocolate of the month club membership, and surely wouldn’t offend your friends and other loved ones…or their palettes.

Breastfeeding and Chocolate

The first step towards making breastfeeding successful is to make the decision before having a baby and this is the best time to start learning about breastfeeding and ensuring that it's the right decision for you. Breastfeeding is good for new mothers as well as for their babies in a number of different ways and whilst many people believe it's simply a social or lifestyle choice this is simply not the case.

Breastfeeding is the completely natural way to feed your baby, and certainly nothing to be ashamed over. One of the greatest advantages of breastfeeding is that it's convenient and with it being a supply and demand process you produce enough for the feeds that you are giving.

By breastfeeding your child you give them vital immune system nutrients and the longer that you can breastfeed for the better the chances they will be healthier. For mom there are real benefits too, such as being a natural way to help reduce post partum weight

You're bound to get loads of advice from friends and family and there are obviously tons of pages of advice readily available on the internet for any questions that you may have. One that seems to be repeated everywhere is what you can and can't eat and part of this subject revolves around most women's favorite - chocolate!

Chocolate contains caffeine and caffeine is passed from mother to child when nursing. If you have an excessive caffeine intake (by gorging on chocolate for example) you can pass on higher levels of caffeine. Some babies can become colicky or have gas or an upset tummy as a result.

There are many different foods and drinks that people recommend that you don't consume whilst breastfeeding but there is no reason at all why you shouldn't eat chocolate, in moderation.

You have to appreciate that you and your baby are unique so don't try and fit a mould too much. Obviously there's always comfort in knowing that your experiences are not entirely unique. The best thing that you can do, along with a million other things, is to keep a food diary and note your baby's behavior. If you do this for a 4-week period then you should be able to note any problems and identify if certain foods or drink affect your baby and you can adjust accordingly.

A good idea would be to give this responsibility to dad, if applicable, as this will involve him in the feeding process and help establish his worth during what is an extremely close time for mother and baby, in short preventing him from feeling left out.

Why Chocolate Is Loved By People All Over The World

Chocolate has been a longtime favorite of many. The earliest recorded mainstream use of chocolate was in 1529 when it was used in Spain. Since then chocolate has made stops around the globe. Introduced in liquid products in England chocolate has taken off in popularity since. Some of the first chocolate bars were bittersweet like that that became popular in the late nineteenth and early twentieth centuries. However chocolate really went mainstream in America around the 1920s. At that time there were approximately 40,000 different candy bars introduced in the Eastern United States.

Chocolate has grown ever popular since it was first produce and enjoyed. There are few who do not enjoy an occasional candy bar or sweet treat made with chocolate in it. Today you can find chocolate in candy, drinks foods and even medicine.

Chocolate has become both a favorite of many and a hindrance to many diets. The sweet smooth taste of chocolate is being constantly improved upon. There are many different types of chocolate available today. For instance, dark chocolate, which appears to produce a sweeter yet less sugary type of flavor has be come extremely popular in recent year.

Chocolate has also long been known for its antioxidants that help to keep your body healthy. Indulging in a small piece of chocolate regularly has been shown in scientific studies to improve your mood and improve your health. As long as you don't go overboard eating a small chocolate can help your body to fight off illness and various illnesses due to lack of antioxidants.

Chocolate is often given to others as a gift for some holidays. It is also proven to improve your mood due to releasing chemicals in your brain know as mood enhancers. Recent studies have shown that giving a small piece of chocolate to patients in the hospital can improve their mood and therefore speed the healing process.

Dark chocolate has been show to contain the most antioxidants so if you are merely interested in the occasional chocolate for health purposes then you should be aware to use dark chocolate. The benefits have been proven by the FDA or Food and Drug Administration, which conduct and approve all regulated foods in the United States.

Regardless of whether you eat chocolate for enjoyment or for the health benefits there is no shortage of choice. You can find chocolate in many drinks, candy, foods, and some medicines. The love for chocolate seems to be a love shared by the entire world. You will find chocolate in most countries around the globe, sometimes in small villages that you may have never expected. Isn't it great to know that wherever you go there is probably somewhere nearby where you can purchase your favorite sweet treat, chocolate?

Healthy Chocolate?

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

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

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

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

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

A Guide To Appreciating Chocolate

Mrs Gloop: Augustus, dont eat yourself
Augustus: But I taste so good!
Roald Dahl: Charlie and the Chocolate Factory

Appreciating chocolate

Chocolate can be appreciated in the same way as wine and coffee. There are an increasing number of tasting events that encourage chocolate lovers to refine their appreciation for chocolate.

*A true chocolate lover finds ways to accommodate his passion and make it work with his lifestyle. One key is being discriminating.* (Julie Davis of the Los Angeles Times, 10/30/85) So what do you need to know to become a true chocolate aficionado? What should you be looking for when you taste chocolate?

Chocolate Liquor

The core ingredient of Chocolate is chocolate liquor. Chocolate liquor is made from grinding the cocoa bean. The liquor can then be processed to produce cocoa butter and cocoa powder. Chocolate liquor is combined with quantities of cocoa butter, cocoa powder and additional ingredients (often including milk and sugar) to create different types of chocolate.

5 types of chocolate

There are five core types of chocolate. The defining factor for these different types is the ratio of cocoa liquor in the chocolate. Milk Chocolate contains at least 10% cocoa liquor. Sweet Chocolate contains at least 15% cocoa liquor. Semisweet or Bittersweet Chocolate contains at least 35% cocoa liquor.

Unsweetened Chocolate or Baking Chocolate is straight cocoa liquor formed into a bar. White Chocolate contains 20% cocoa butter and 14% total milk products.
Flavours

Chocolate contains over one thousand five hundred flavour components. Chocolate has a complex layering of distinctive flavours and can be tasted much like wine and coffee. The flavours found in chocolate can be quite surprising. Coconut, Chilli and Cinnamon are often tasted in chocolate. Vegetable notes are also found with tastes of mushrooms, moss and fresh grass associated with chocolate.

Many people also associate floral tones such as jasmine, orchid, rose and orange blossom with certain types of chocolate. Distinguishing these subtle flavours can be an exciting aspect of chocolate tasting and can really enhance the pleasure of consuming chocolate.

Regions

Much like wine the flavour of the chocolate is affected by where the cocoa beans come from. Most chocolate is made from a mixture of cocoa beans from all over the world. Brazilian beans provide a bright acidic, well-balanced, subtle fruity flavour.

Columbian beans are moderately fruity, lightly bitter and have a deep cocoa flavour. Ghanaian cocoa beans have a deep, classic cocoa flavour they lend balance to more complex beans. Jamaican beans are reminiscent of pineapples and are bright and fruity with appealing aromas.

Trinidad and Tobago beans have a complex fruitiness plus an appealing spiciness. Madagascan cocoa beans have a light fruity citrus flavour; somewhat like a tangerine.

Texture

The texture of chocolate is a very important part of the tasting process. It can tell you a great deal about the quality of the chocolate you are eating. Firstly look at the surface of the chocolate. It should be smooth and free of blemishes. Break the chocolate.

Good quality chocolate should exhibit a loud crack. Touch the chocolate. It should feel smooth as opposed to powdery or sticky. Take notice of how the chocolate feels on the tongue. Is it thin, creamy, uniform, grainy or uneven? Does it have qualities like buttery, sour, and sugary?

So next time you are munching on a piece of chocolate take time to appreciate it. See if you can distinguish any unique or surprising flavours. See if you can guess where the cocoa beans that produced the chocolate came from and take time to analyse the texture of the chocolate. Above all remember;

*If any man has drunk a little too deeply from the cup of physical pleasure; if he has spent too much time at his desk that should have been spent asleep; if his fine spirits have become temporarily dulled; if he finds the air too damp, the minutes too slow, and the atmosphere too heavy to withstand;

if he is obsessed by a fixed idea which bars him from any freedom of thought: if he is any of these poor creatures, we say, let him be given a good pint of amber-flavoured chocolate....and marvels will be performed.*
Jean-Anthelme Brillat-Savarin (1755-1826)

Seasonally chocolates are eaten and make suitable easter gifts, as well as Christmas gifts. Chocolate gifts can be delightful for birthdays among many other occasions too. They contain nutritious properties and are generally enjoyed by the majority of people in all their flavours and offerings.

Chocolate Souffl

This is a mouth-watering recipe for chocolate souffles. Here are 2 recipes to make this tempting delight!

Chocolate Souffle
Emeril Lagasse

2 teaspoons butter, room temperature
1/2 cup sugar
8 ounces semisweet chocolate, finely chopped
4 large egg whites
3 large egg yolks
1/4 cup Grand Marnier

Preheat the oven to 400 degrees F. Butter 4 individual ramekins and sprinkle with 1 teaspoon of sugar. Melt the chocolate in a large metal bowl, that is placed over a pot of simmering water. Whisk occasionally. In a mixing bowl, whisk the egg whites with 1/4 cup of the sugar until stiff and glossy. Now, whisk the egg yolks into the chocolate while adding the Grand Marnier. Pour in the remaining sugar and continue whisking. Next, fold in the egg whites and mix until smooth. Finally, pour the chocolate mixture into the prepared ramekins. Place the ramekins on a baking sheet and bake in oven. They will be puffed and firm after 20 to 25 minutes. Chocolate souffles is best served with chocolate sauce and powdered sugar.

Another recipe for chocolate souffles

3 ounces bittersweet chocolate, chopped fine
1/2 cup unsweetened Dutch Process cocoa powder
3/4 cup plus 1/4 cup sugar
1/2 cup boiling water
2 egg yolks
2 teaspoons vanilla extract
3 tablespoons all-purpose flour
8 egg whites, at room temperature
1/2 teaspoon cream of tartar
6 dark chocolate kisses or 6 (1/2-ounce) pieces dark chocolate
2 to 3 teaspoons powdered sugar

Preheat oven to 375 degrees F and position the oven rack in the bottom third of the oven. Spray the inside of 6 (10 ounces) ramekins, or oven-proof baking cups, with non-stick cooking spray and sprinkle with a little sugar to coat smoothly.

Mix chopped chocolate, cocoa, and 3/4 cup of the sugar in a large bowl. Add boiling water and whisk. When chocolate is completely melted, whisk in egg yolks and vanilla. Gradually add the flour, whisk properly and set aside.

Next, combine egg whites with cream of tartar in a medium mixing bowl. Set the mixer to medium speed and beat until soft peaks form. Sprinkle in the remaining sugar and beat on high speed until stiff. Be careful not to beat until it's too dry.

Then, fold about a third of the chocolate mixture into the egg whites. Keep folding the remaining chocolate mixture in 2 additions. Pour the batter into prepared ramekins.

Place 1 chocolate kiss or half ounce of dark chocolate into the center of each souffle before putting in the oven. Set the oven to 10 to 12 minutes or until the top has formed a nice crust. Remove from oven and dust with powdered sugar. Your chocolate souffle is now ready to be enjoyed!

Chocolate Facts 101

When you're in the market for chocolate, you will wind up doing a lot of research through consumer magazines, products reviews and the Internet in order to get the best information and chocolate facts. Knowing what to look for in the highest quality will make your choice a lot easier.

Dark chocolates are made without milk as an additive. Milk chocolate is made with milk powder or condensed milk added. White chocolates are a confection based on cocoa butter without the cocoa solids. Unsweetened is pure chocolate liquor, also known as bitter or baking chocolate. Couverture is a term used for chocolates rich in cocoa butter. Bittersweet is chocolate liquor to which some sugar, more cocoa butter, vanilla and sometimes lecithin has been added. It has less sugar and more liquor than semisweet chocolate. Compound chocolate is the technical term for a confection combining cocoa with vegetable fat, usually tropical fats and/or hydrogenated fats, as a replacement for cocoa butter.

Cocoa powder. There are two types of unsweetened baking cocoa available: natural cocoa and Dutch-process cocoa. Both are made by pulverizing partially de-fatted chocolate liquor and removing nearly all the cocoa butter. Natural cocoa is commonly used in recipes while Dutch-process cocoa is frequently used for drinks. Chocolate is a product based on cocoa solid and/or cocoa fat.

Chocolates contain phenylethylamine which is a mild mood elevator and anti-depressant. It happens to be the same chemical that produces the love or happiness feeling in our brains. It also contains a very small amount of caffeine. It is also considered an aphrodisiac. Very much like red wines, fruits, teas and vegetables, cocoa seeds contain important antioxidants called flavonoids, and has been linked to cardiovascular health. Dark chocolates contain about twice as many antioxidants as the milk chocolates do. Not everything that tastes good is bad for you and chocolates is definitely one of them. While chocolates and cocoa butter contain both saturated and unsaturated fat, but unlike many saturated fats the stearic acid in chocolates is a neutral fat and does not raise your bad cholesterol levels.

Proper storage and care is important and here is a short but very important list to ensure you will be enjoying every last bite. Store in a cool, dry place at approximately 65-70 degrees F. It can and will absorb aromas and odors of other foods stored around it and should be kept in mind when storing. For the most part the shelf life is around 1 year if stored properly. Do not store in the refrigerator, the moisture from the refrigerator will effect both the appearance and texture. The same is true with storing in high heat, this will cause a "bloom" effect which will not affect the taste but it definitely affects the appearance.

So, there you have it. Now that you have been given at least the basic information, the next step is up to you. Take these chocolate facts and make use of them, if your a chocoholic or know one these tips will benefit you for a lifetime.

Five Good Reasons You Shouldn’t Put Down The Chocolate Bar

1. Antioxidants:
Dark chocolate is high in antioxidants which destroy the free radicals your body digests or is exposed to in the environment. Free radicals come from pollutants in the air, medicines and processed food. It’s no wonder we haven’t been taught more about free radicals as they are the cause of heart disease and different types of cancer.

2. Healthy Heart:
Are you getting to the middle ages in life and worried about your blood pressure? Well if you eat dark chocolate on a regular basis you can actually lower your blood pressure. This beats taking blood pressure medication every morning. Take it upon yourself to have a nice chunk of dark chocolate as desert after dinner instead of ice cream. Preventative actions are always a plus.

3. Increased Energy Level:
Dark chocolate contains caffeine which is a great “pick me up” in the morning or after a long day. Instead of grabbing a cup of coffee, consider picking up a nice dark chocolate bar. Make sure the chocolate is pure and not full of fat because then you will be paying for it later on at the gym.

4. Feel Happy:
If you break down a dark chocolate bar you will find serotonin, which is a chemical your body produces that makes you feel happy. By eating the chocolate you are automatically increasing your body’s levels of serotonin which will inevitably make you feel a little better. It’s no wonder we love this stuff!

5. Ditch a Cough:
Dark chocolate has been found to contain theobromine which is a new and more effective cough suppressant to codeine. With this in mind a chunk of dark chocolate bar on your way to bed when you have a cough sounds great. Maybe chocolate before bed is not such a bad thing after all?

Building The Perfect Wine Chocolate Gift Basket

Many people believe that a wine chocolate gift basket is a great gift but unworthy of their time and effort. While it is true that putting together a wine chocolate gift basket can be a tough job, by following a few simple rules it can easily become a cake walk. By following these rules you can easily construct a gift that will deliver a smile to the face of whoever receives it.

Don’ts

Choosing the right wine is one of the most important things to remember when putting together a wine chocolate gift basket. In fact, most people make a little mistake when choosing the wine which disturbs the overall gift. Some wines should not be mixed with chocolate especially dry wines. Be sure to avoid the following wines: Semillon, Pinot Gris, Pinot Blanc, and Gewurtraminer. If you insist on giving dry wine replace the chocolate with cheese or bread. Also remember certain wines pair better with certain chocolates. For instance, light bodied wines should be mixed with light, creamy chocolate while full bodied wines should be mixed with strong, dark chocolate.

Mixing Wines and Chocolates

Once again certain wines are better when paired with certain chocolates. When giving red wines it is best to give dark chocolate. Zinfandel, Sangiovese, Pinot Noir, Merlot, and Cabernet Sauvignon when paired together with some type of dark chocolate make a perfect wine chocolate gift basket that anyone would be thrilled to receive. Milk chocolate seems to work great with Pinot Noir and Merlot.

Building a wine chocolate gift basket can be difficult when using white wines. It is extremely difficult to find the perfect chocolate to complement drier wines. If you insist of giving white wine the try pairing milk chocolate with Sauvignon Blanc or Riesling. Chardonnay and French Vanilla chocolate can also be paired together to created a nearly flawless wine chocolate gift basket.

Dessert wines are unique as their have their own set of guidelines. To build a quick and easy wine chocolate gift basket combine Champagne or Sparkling wine with almost any type of chocolate. Port wine should be given with dark chocolate while Sherry wine works best with white chocolate.

Following the Rules

After reading this article you should be able to determine that building a wine chocolate gift basket is actually relatively easy. Just follow the rules and you should be alright. You should start by choosing either a wine or chocolate that you feel the receiver would love. Then simply follow the rules and find the correct wine or chocolate that would pair best with it. You will quickly see how much these rules actually help. People will even be asking you to build them a wine chocolate gift basket!

Those attempting to build a wine chocolate basket for the first time should experiment with a dessert wine. Going with Champagne and Sparking wines can make the process almost effortless since the two work great with almost any type of chocolate. If you feel more comfortable with your new found talent then try mixing red wine with either milk or dark chocolate. Now you should be able to make the perfect wine chocolate basket.

Five Good Reasons You Shouldn’t Put Down The Chocolate Bar

Are your products Kosher? Yes, all of our products are Kosher certified with the OU Symbol. Some of our older boxes may still contain our Tablet K symbol.Because all of our mixes are dairy and egg free, they are the perfect treat for Vegan's! Our frosting contains confectionery sugar, so whether or not they can be considered vegan is subjective.

Where can I go to find out more information about food allergies? The Food Allergy and Anaphylaxis (FAAN) is a wonderful site to learn more about food allergies. Yes, all of our products are Kosher certified with the OU Symbol. Some of our older boxes may still contain our Tablet K symbol.This is no ordinary cookie! The dough will have a sheen to it and a bit of a crumbly texture but don't despair delicious, decadent cookies are only 8 minutes away.

How many people are affected by food allergies today? Currently 11 million Americans have food allergies and 9 million are specifically allergic to peanuts, dairy or eggs that Cherrybrook Kitchen cheerfully omits. Place equal amounts of cinnamon and sugar into a bowl and roll the tops of the sugar cookie dough balls in the mixture and bake according to the directions. Viola you have snickerdoodles! Roll the top of the sugar cookie dough ball in a bowl of sprinkles, jimmies, or colored sugars and bake as directed.Our products have a shelf life of 12-18 months. An embossed Julian Code on the bottom of each box gives you the date the product was originally produced.Yes, I do. I developed food allergies three years ago to dairy, egg and tree nuts. I have struggled with the loss of my favorite foods, changes in my lifestyle and even anaphylactic reactions. I started Cherrybrook Kitchen because I wanted to bring sweet delicious tastes and fun into the world of those with allergies.

Are your products Kosher? Yes, all of our products are Kosher certified with the OU Symbol. Some of our older boxes may still contain our Tablet K symbol.Yes, all of our products are Kosher certified with the OU Symbol. Some of our older boxes may still contain our Tablet K symbol.Yes, I do. I developed food allergies three years ago to dairy, egg and tree nuts. I have struggled with the loss of my favorite foods, changes in my lifestyle and even anaphylactic reactions. I started Cherrybrook Kitchen because I wanted to bring sweet delicious tastes and fun into the world of those with allergies. Not only am I passionate about issues surrounding food allergies but I am also passionate about dessert!

Can you substitute oil for margarine in all of the mixes? Yes, you may substitute oil for margarine for our cake and cookie mixes. The amounts will still stay the same.You should let them cool completely and then place them in an airtight container. They will last up to a week long!Some of Cherrybrook Kitchen's cake and cookie mixes contain wheat and gluten. However, our chocolate and vanilla frostings as well as our new gluten free Chocolate Cake, Chocolate Chip Cookie and Sugar Cookie do not.

Are your products soy free? Currently, any of our products that contain Chocolate chips do contain soy lecithin such as our Original Chocolate Cake, Original and Gluten Free Chocolate Chip Cookie and Original and Gluten Free Brownie mixes. All our other mixes are soy free including our Wheat Free, Gluten Free Chocolate Cake. Our Gluten Free Chocolate Cake Mix packaging features The name "Gluten Free Dreams" in a purple "swish" to indicate that it is gluten and wheat free.You should let them cool completely and then place them in an airtight container. They will last up to a week long!Our products have a shelf life of 12-18 months. An embossed Julian Code on the bottom of each box gives you the date the product was originally produced.

Chocolate - Friend Or Foe?

Fitness by Phone has some good news for you chocoholics out there!

Like most of you I love chocolate, but did you know good chocolate is heart healthy plus has a host of other benefits? It was noticed in the 1600's that it reduced angina and heart pain...

I am not talking about the run of the mill chocolate from Coles or Woolies here.

Milk chocolate particularly is full of sugar, and often that is high fructose corn syrup, a known cause of health problems. And often too it is "Dutch' processed. This is a method of adding alakali to the chocolate to reduce acid and darken the colour.

In fact lots of "dark" choclates are just dutched and have added sugar to boot...

Result? A sticky mess that clogs your arteries because it is so high in fat and sugar!!! However, there is "real" chocolate available that can deliver real health benefits...

Actually the list of proven benefits of cacao beans is growing. Research indicates that its active ingredients can help the following conditions '

- High blood pressure - Stroke - Clogged arteries - Heart disease - Infectious diseses - Dementia - Prostate and lung cancer - Blood clots - Liver problems - Inflammation - Allergies - Asthma

There is another benefit researchers have discovered.

As you may know one of the big problems with type II diabetes is the way it cuts down blood circulation to extremities.

When I was in the heart ward of the Gold Coast Hospital for nine days back in early 2006, I was amazed at how bad the legs and feet of some of those blokes were. (Most were diabetes sufferers and they were in there with heart problems as a result). A couple of them were looking at amputations according to the doctors, on top of all their other problems. Yuk.

My ears pricked up when I heard of a new study published in the Journal of the American College of Cardiology discovered that cocoa significantly enhances blood flow in folks with type II diabetes (Balzer et al. "Sustained Benefits in Vascular Function Through Flavanol-Containing Cocoa in Medicated Diabetic Patients: A Double-Masked, Randomized, Controlled Trial." Journal of the American College of Cardiology. 2008. 51:2141-2149)

In that study, researchers divided diabetes sufferers into 2 groups - one group had 1000 mg of cocoa a day (in three doses a day) and the other 25 mg.

At the end of one month, the higher cocoa groups circulation had normalised (from "severly impaired") while the low cocoa group had no changes.

I discovered the way it works is this - the cocoa improves the nitric oxide output. The effect is to cause blood vessels to relax and open up to improve circulation. This effectively drops blood pressure and helps deliver oxygen and nutrients more afficiently...

Anyway pure chocolate is what delivers these benefits. When I say pure I mean cacao bean only - no fluff or fillers like added sugar or fat...

If you can get it, the pure bean is best. The way it is usually supplied is as "nibs". What's a nib? If you open a cacao pod, you find a sort of bean or "nib". If you want to use chocolate as a health supplement (and who wouldn't?) then you have to eat the beans only.

To my knowledge there is only one way to get pure organic cacao bean "nibs".

Dagoba Chocolate nibs (which can be obtained cheaply in Austrlaia here) are just lightly roasted organic cacao beans and coarsely ground. You sprinkle them onto cereals etc, on salads (you've had pine nuts on salad right?) or snack on from the pack. They are a little bitter, but still nice enough for my taste.

It isn't hard to eat a gram a day, which is all you need to get the benefits...

Speaking of which, here are some other reasons to eat cacao bean nibs.

There is a class of chemicals called "flavonoids". They are actually a poisonous anti-microbial substance, used by the producing plant to fight disease in itself. They are not an antioxidant as first thought. Latest research indicates they are recognised by your body as a toxin, and it tries to eliminate them. (Lotito SB, Frei B. "Consumption of flavonoid-rich foods and increased plasma antioxidant capacity in humans: cause, consequence, or epiphenomenon?" 2006. Free Radical Biology and Medicine. 41(12):1727'46.)

Flavonoids are found in fruits and vegetables, coffee, tea, beer and red wine. But cacao has them in the highest concentrations. (Lee et al. "Cocoa Has More Phenolic Phytochemicals and a Higher Antioxidant Capacity than Teas and Red Wine." Journal of Agricultural and Food Chemistry. 2003. 51:7292-7295.)

How does a poison help you stay well then? Flavonoids activate special enzymes and uric acid production. Together these compounds change your body's response to allergens, tends to disable some cancer cells and cancer causing agents, and flush other dangerous substances out of your system (at the same time it is trying to get rid of the flavonoids). Mind you, if your liver is over stressed (being the main way your body gets rid of toxins) then the benefits will not be as pronounced. I have other articles which cover this problem.

So there you have it... another heart healthy treat from nature that reverses or prevents a number of life threatening conditions.

Custom Chocolate Cigars Make The Perfect Gift

This year, why not floor your competition with a gift that they will never forget? Delicious, personalized chocolate cigars carrying a heartfelt personal message will leave an impression that won’t go away in a hurry.

Custom chocolate cigars are a highly innovative idea. They can be used for a number of wonderful occasions. You may use them for wedding receptions, bridal showers, birthday parties, baby showers or at wedding anniversaries. You may use them as wonderful and attractive centerpieces, or you may use them during fundraisers, annual company meetings or client parties.

Chocolate cigars are particularly handy when you want to announce the birth of a baby. You get readymade blue or pink cigars and you can personalize it by adding your own message to these wonderful cigars. According to new parents, Jim and Hannah Hayes, “Personalized chocolate cigars are a huge hit with small kids, big kids and adults. The cigars look absolutely amazing and they are fantastic treat for smokers, non-smokers – just about everybody!”

Whatever the occasion, there is one thing you can be sure of when it comes to chocolate cigars – the recipient will always love what he/she got, without exception. In the rare case where the recipient may not be a chocolate fan, you can still rest assured that someone in the family or close circle will love it. So, your gift will never go unappreciated.

Personalized chocolate cigars add a touch of extravaganza and celebration to every event, more so because everyone associates chocolates and fine cigars with celebrations. It is also the perfect gift for the special man in your life. Whether he is into cigars or chocolates or both, he will love it. Says Wendy Perble, “My dad loves cigars. He used to import some of his favorite brands all the time. But a year ago, he was asked to stop smoking completely. Since then, my sister and I make it a point to send him authentic custom made chocolate cigars twice a year. And you know what; he loves them just as much as his real cigars, or may be even more.”

Another huge plus in the favor of custom chocolate cigars is the opportunity to make these favors exclusively yours. You can add your own logo, pictures, sayings or quotes to give your personalized chocolate cigars a highly personal touch.

Personalized chocolate cigars are undoubtedly wonderful. They are a great way to express warmth, and anyone who receives them cannot help but fall in love with them.

Chocolate Of Organic Make And Quality: Healthful Perks

As long as moderation in consumption is taken into consideration (but, more so, action) it is then reasonable to say that eating chocolate is a healthy indulgence. The sweet treat has always been touted for its healthful qualities, yet these benefits only actually come into fruition if chocolate is ate in a responsible, non-excessive manner. Yet, consider that the type of chocolate being consumed is important as well. And this said, it's vital to note that most chocolate out there – in a variety of forms and packages - are manufactured and produced in an inorganic way. And inorganic chocolate isn't necessarily all that beneficial for anyone's health.

Then, it would seem that chocolate of organic make and quality is the healthful option – the one all should opt for to sate their sweet teeth. Simply put, organic chocolate has more benefits compared to chocolate that is inorganic.

Cocoa Organic Methodologies

In terms of organic chocolate production it's important to realize what's not used in the process of making it. Being produced without the addition of and/or use of chemicals -typically the ones that can affect our environment and chocolate consumers in a negative way- organic chocolate is simply pure. It is natural, as are the methods of producing it. Fostering older styles of actually making chocolate from it's source – the Cacao tree- and not spoiling it's true, bitter flavor is the technique utilized in organic chocolate making. And, better yet, this approach toward producing organic chocolate is healthfully different than the typical other commercial techniques. Commercial ones involve conducting actions requiring chemicals, additives and other non-essentials.

Also, through the growing process of the cacao tree (and their beans) there is a natural control to cease pests that are known to plague the tree. Alternatives other than harmful chemicals are used to assure consumers that the food they consume has never had any exposure to anything unnatural, even through fermentation, drying and roasting procedures.

The Optimally Healthful Organic Chocolate – Dark Chocolate

Dark organic chocolate is known as the most healthful chocolate option. The perks that come from consuming dark organic chocolate are many and consumers can reap the benefits. Of these health perks that cocoa eaters gain from dark organic chocolate are high amounts of antioxidants in the form of of phenols, which are best known for their ameliorative health capabilities. These reduce the risk of cancer and improve cardiac health.

Even on mental levels, dark organic chocolate can make individuals feel happy, or, at the same time, relaxed. How? Simply be having high levels of endorphin and/or serotonin as well as anandamide - which are contributors to causing euphoric and soothing feelings – chocolate eaters can gain a 'buzz,' so to say.

Going Organic With Chocolate

Opting to go organic with chocolate is with reason, and good reason at that. Not only is doing so better thanks to environmentally-sound production and manufacture procedures, but it also puts forth using less dangerous chemicals in the agricultural long run. And if this is put into practice, and organic chocolate becomes the new customary sweet treat, this means a healthier environment – one that just might be able to start healing.

New Trends In Chocolate Gifts Reach Back To An Earlier Time

There is just something timeless and special in the giving and receiving of gifts of fine chocolates. No matter what the age a person is, their eyes become like those of a child's, wide with anticipation as they open their box of fragrant sweet gourmet chocolates. This is why for an ever growing segment of the gift giving public, not just any store bought, off the shelf box of chocolates will do.

A Step Back in Time

Chocolates such as those can be had any day, any time by anyone and while tasty in their own right, they just don't compare to the types and styles of classic European gourmet chocolates that can now be so easily procured online. Browsing through the extensive selection of some of the online specialty chocolate shops is almost like taking gastronomical step back in time, to an earlier era when chocolate making was truly appreciated as an art form.

Gourmet Mozart Chocolates

For instance; Mozart Chocolates are truly a chocolate gift that any lover of music and fine classic chocolates will relish. The original recipe for this unique and delicious confection was developed in the year 1890 by a Salzburg master chocolateer by the name of Paul Furst. They are still being made today, to the exacting specifications of the original recipe and of course they are easily available through a few exclusive online sources.

The Taste Of Austria

Austria has for centuries been recognized as the home of some of the finest gourmet chocolateers and candy makers in the world and it still is. You simply aren't going to find the same level of quality that goes into the making of these Austrian chocolates at your local candy store, no mater how fine of chocolates they sell. The good news however, is that you don't have to take a European vacation to procure fine Austrian chocolates, because they too can now be found at these same online sites.

Original Family Recipes

What is so surprising when you shop for these and other fine gourmet European chocolates, is that they don't cost a whole lot more then the standard off the shelf fare that you will find at your local store. The reason for that is simple. European chocolateers make and sell their product as they have since chocolate was delivered to them by the first explorers of the new world. These special recipes and formulas that have been passed on from generation to generation are all that they have known.

So Easy and Affordable

Its the way that their parents and grandparents have shown them and its only recently that the Internet has made them so easily available on both sides of the Atlantic. So this new ease of marketing and shipping has enabled the cost on these once so out of reach wonderful chocolate products to remain reasonable. So now giving gourmet chocolate gifts that are truly special is more easy and affordable then it has ever been before.