A Brief History Of Chocolate

Chocolate is one of the most popular and loved sweet treats around the world. It's loved in all sorts of shapes and sizes - bars, candy, spreadable chocolate, chocolate syrup... you name it. Everything that is created from chocolate leaves most of us wanting more. But, how did this incredible dessert come to life? Who was the genius that decided to create it? Chocolate had an incredible journey throughout our history, ending up in modern times where it's still favoured among sweet-toothed aficionados looking for candied satisfaction.

Cacao seeds grow naturally on trees, so it wasn't long until the ancient populations in Mesoamerica, where it all began, discovered the taste and properties of cacao. Chocolate started being consumed as a liquid, a drink made out of cacao seeds where spices and even wine was added; giving it a rather bitter taste and not the sweet one we all know and love. It was believed that this beverage had aphrodisiac properties, a story that still persist today but is yet to be proven. In the 16th century, the primordial chocolate reached Europe, where sugar was added to the mixture. The higher classes to consumed it at first, but it soon reached the 'common' people, who enjoyed it as well. The word "chocolate" comes from "chocolatl", which is Classical Nahuatl, the language of the Aztecs.

Between the 17th and 19th century, the craze for chocolate expanded, as the Europeans, more precisely the French, English, and Dutch, created colonies and started planting cacao trees to harvest the much-needed beans. But, it was during the Industrial Revolution that chocolate started to get the shape and taste we're now familiar with. In 1815, Coenraad van Houten, who was a Dutch chemist, decided to incorporate alkaline salts into the composition of chocolate. This process really diminished its initial bitterness. In 1828, the chemist created a special press that managed to remove approximately half of the butter chocolate contained, helping it reach a quality that was more consistent.

From this point on, it was only one more step to the creation of modern chocolate. In 1847, Joseph Fry took the pressed "Dutch cocoa", as it was called, and added the melted cacao butter to it, creating a more malleable form of chocolate. And in 1879, Rodolphe Lindt, the creator of the chocolate with the same name, brought the final touch to modern chocolate with his conching machine, which improved the taste and texture of chocolate by mixing chocolate evenly with cocoa butter. Even so, beverages with chocolate were still popular, with milk being added since the 17th century, to improve their taste. But it was in 1875 when milk chocolate appeared, with Daniel Peter mixing chocolate liquor with powdered milk, created by Henri Nestlé.

ttp://chocolate.ek.la/

 http://chocolate.kazeo.com/

 http://chocolate.revolublog.com/

 http://chocolate.cd.st/

 http://chocolate.id.st/

 http://chocolate.lo.gs/

 http://chocolate.eklablog.fr/

 http://chocolate.eklablog.net/

 http://chocolate.blogg.org/

 http://chocolate.eklablog.com/

 http://blogout.eklablog.net/

 http://blogout.eklablog.com/

 http://blogout.revolublog.com/

 http://blogout.cd.st/

 http://blogout.blogg.org/

 http://blogout.kazeo.com/

 http://blogout.id.st/

 https://blogout.eklablog.fr/

 http://blogout.ek.la/

 http://blogout.lo.gs/

3 Irresistible Dark Chocolate Recipes That Will Make Your Mouth Water

Most of the commercial chocolate bars we buy and eat are full of unhealthy sugar. But eating dark chocolate, made from cocoa seed, actually has plenty of health benefits. Said to be one of the best sources of antioxidant, a 100 gram bar of the dark variety contains a good amount of fiber, copper, iron, magnesium, manganese, potassium and many other nutrients. It is also said to help improve blood circulation and lower blood pressure. But like any other sweet treat, remember to consume it in moderation!

Dark Chocolate and Peanut Butter Granola

What you need:

2 cup oats

1/2 cup brown sugar

1/4 cup dark chocolate chips

1/4 cup sliced almonds

1/4 cup sweetened dried cranberries

2 tablespoons honey

2 tablespoons peanut butter

2 tablespoons butter-flavored spread

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon salt

Non-stick cooking spray

In a saucepan over low heat, mix together brown sugar, honey, peanut butter, spread and vanilla extract. Stir until ingredients are mixed well. Remove from heat. In a large bowl, combine oats, cinnamon and salt then pour peanut butter mixture into the bowl. Add dark chocolate, almonds and cranberries. Spoon mixture into a 9x13-inch baking dish sprayed with cooking spray. Cook in a pre-heated oven (175 degrees Celsius) for 15 to 18 minutes, or until browned.

Quick Choco-Mint Fudge

What you need:

3 cups semi-sweet dark chocolate chips

1 3/4 cup sweetened condensed milk

1/2 cup crushed peppermint candies

1/4 cup butter

1 1/2 teaspoons pure mint extract

1 pinch salt

In a microwave-safe bowl, mix together dark chocolate, condensed milk, butter, mint extract and salt. Stir until ingredients are well-combined. Melt in the microwave over medium-high heat for 5 to 7 minutes or until chips are melted. Remove from heat and mix in peppermint candies. Pour mixture in an 8x8 silicone baking dish, cover and refrigerate for 1 hour or until set.

Easy Dark Chocolate Mousse

What you need:

2 egg yolks

1/2 cup plus 1 tablespoon heavy whipping cream, chilled

1/4 cup chopped dark chocolate

4 tablespoons water

1 tablespoon butter

1 tablespoon sugar

1/8 teaspoon ground dried chipotle pepper

1 tiny pinch salt

In a small heat-proof bowl, mix together dark chocolate, 2 tablespoons water, butter, chipotle pepper and salt. Fill a saucepan with water and simmer over low heat. Set bowl over pan of simmering water until butter melts, stir until mixture is smooth. Set aside to cool. In a separate heat-proof bowl, whisk together egg yolks, 2 tablespoons water and sugar. Set over the pan of simmering water and stir until mixture is hot, about 3 minutes. Pour egg mixture into the chocolate mixture and stir until smooth. Allow to cool to room temperature. Gently fold in whipping cream into the mixture. Divide mixture into ramekins. Cover and refrigerate for at least 4 hours before serving.

ttp://chocolate.ek.la/

 http://chocolate.kazeo.com/

 http://chocolate.revolublog.com/

 http://chocolate.cd.st/

 http://chocolate.id.st/

 http://chocolate.lo.gs/

 http://chocolate.eklablog.fr/

 http://chocolate.eklablog.net/

 http://chocolate.blogg.org/

 http://chocolate.eklablog.com/

 http://blogout.eklablog.net/

 http://blogout.eklablog.com/

 http://blogout.revolublog.com/

 http://blogout.cd.st/

 http://blogout.blogg.org/

 http://blogout.kazeo.com/

 http://blogout.id.st/

 https://blogout.eklablog.fr/

 http://blogout.ek.la/

 http://blogout.lo.gs/

Eating Healthy Is the Key to Happiness

The importance of health has been ingrained in our minds since time immemorial; so much so that we are often reminded of the phrase that if health is lost then everything is lost. It is a challenging task to remain hundred percent healthy nowadays thanks to inorganic food, polluted drinking water, smog filled air that we are breathing and last but not the least, lifestyle disorder. It is important to have a balance diet and regular exercise. Keep checking your BMI and make sure that it is under control. Obesity leads to a number of disorders and diseases so try to cut down on carbohydrates and avoid junk food as much as you can.

Healthy eating should start as early as an infant. Babies should be fed only mother's milk because that is the only and most nutritious thing that a baby survives on during the first few months. When the baby is breastfed, the mother should maintain a diet specifically focusing on iron and zinc rich food. Calcium is also needed to give strength to the bones because a new mother has to do a lot of running around. Malt based food, which is mainly extracted from barley, is a highly nutritious substance. Aqueous extracts of barley malt, called "wort" contain all the essential vitamins in the B family (niacin, riboflavin, pantothenic acid, thiamin, nicotinic acid, Vitamin B6 (pyridoxine), biotin, and folic acid); plus amino acids and protein, minerals, (such as calcium, magnesium, potassium and zinc), and soluble fiber (glucans). Malted Food beverages like Choco Malt, Malto Vitaa, Champion, Choco Vita, etc are excellent sources for a healthy life.

Once the baby becomes 5 to 6 months old, the weaning process will take place. The mother will gradually replace or add other sources of food with breast milk. Usually mothers feed formula or mashed banana and sometimes mashed rice with boiled lentils. It is prudent to give the baby a specially prepared weaning food, mixed with fruits, vegetables and various pulses. In other words, kit should be a judicious mix of Protein - easy to digest and helps in rapid growth, Carbohydrates - acts as energy booster, Vitamin, Calcium and Phosphorus for strong teeth and bones, Iron and Zinc for rich blood formation. Such type of weaning food is very good for nurturing the health and growth of the baby.

These days, the supermarkets are filled with processed foods. Before buying anything off the shelf, do check the labels - if there are more than 6 ingredients, most likely it is a processed food. Please avoid them because you should thrive towards eating wholesome food that has no other ingredients but themselves. It is very difficult to change food habits once our taste buds develop a fondness for a particular food item. So the trick is to develop taste for healthy food. Consuming sugar in the form of ice cream or sweets is alright once in a while but not always. Instead you can replace them with natural sugar available in dates, grapes, homemade honey, maple syrup, etc

ttp://chocolate.ek.la/

 http://chocolate.kazeo.com/

 http://chocolate.revolublog.com/

 http://chocolate.cd.st/

 http://chocolate.id.st/

 http://chocolate.lo.gs/

 http://chocolate.eklablog.fr/

 http://chocolate.eklablog.net/

 http://chocolate.blogg.org/

 http://chocolate.eklablog.com/

 http://blogout.eklablog.net/

 http://blogout.eklablog.com/

 http://blogout.revolublog.com/

 http://blogout.cd.st/

 http://blogout.blogg.org/

 http://blogout.kazeo.com/

 http://blogout.id.st/

 https://blogout.eklablog.fr/

 http://blogout.ek.la/

 http://blogout.lo.gs/

Coasta Rica's Bribri Indians' Secret to Long Life: Raw Cacao

Costa Rica's Indians are some of the longest lived people on earth. We spent time visiting with the BriBri in the Talamanca Mountains. They, like many modern indigenous people, live between two worlds. They wear modern clothes, live in modern houses, and carry cell phones. But they still adhere to the old ways when it comes to taking care of themselves. And one of the traditions they hold dear is the drinking of chocolate. YES! Chocolate is GOOD FOR YOU! In fact, the BriBri drink 5-6 cups of this unsweetened, rich beverage every day and they say its powerful anti-oxidants are the secret to their longevity.

Visit the Bribri up in the hills of southern Costa Rica and spend some time with a 72-year-old woman named Ophelia. Ophelia and her family have a finca, or Costa Rican farm, where they allow cacao plants to grow wild. They use no chemicals, organic or otherwise. When the red and yellow pods ripen, they harvest the cacao bean filled pods and carry them down to a big barn that is cool and dark inside and covered in chocolate dust.

Imagine the aroma!

Step inside the sweet-smelling barn and you are greeted with mats filled with drying cacao beans, white chocolate filled bags stuffed to the brim and ready for market, and--my favorite part--little trays of raw cacao squares flavored with things like coconut, cinnamon, vanilla, chilies, papaya, pineapple, almonds, hazelnuts, or wild honey. Samples are free and bigger, all natural, fantastically good for you bars are for sale.

Talk to Ophelia and she will tell you she doesn't eat anything with preservatives in it and she never takes any medicine, but relays only on what she can gather in the rain forest. She will also tell you the young people don't drink cacao like the old folks do.

"It is important to drink cacao everyday," she will say.

And then she will make you a cup of traditional hot chocolate. She will take a puck made from the paste of ground raw beans and shave it into a powder and boil it in hot water for you. Drink it and taste its bitter richness. It is definitely not the cocoa your mother used to make. This drink is pure and dark and has tiny oily circles of cacao butter floating on top. And it's full of heart-healthy fats and cancer preventing polyphenols.

So here's what I propose. Try replacing your morning coffee with a cup of raw cacao. It will give you a caffeine boost similar to coffee, but without the jittery feeling. It will also keep you from being hungry and, because cacao is full of B vitamins and other feel-good chemicals, it will promote a general feeling of don't-worry-be-happy.

Here's my favorite Raw Cacao Hot Beverage Recipe

MORNING CACAO RECIPE

• 10 oz water

• 2 Tablespoons raw cacao

• Generous pinch of sea salt

• A few drops of vanilla

• Pinch of cinnamon

• 1 Tablespoon honey

• Boil the water with the cacao and salt. Whisk with fork or whisk. Allow it to boil for 2 minutes or so (this will make sure the cacao is melted)
• Turn off the heat and add vanilla and cinnamon

Pour into your favorite mug, add honey, and stir well

ttp://chocolate.ek.la/

 http://chocolate.kazeo.com/

 http://chocolate.revolublog.com/

 http://chocolate.cd.st/

 http://chocolate.id.st/

 http://chocolate.lo.gs/

 http://chocolate.eklablog.fr/

 http://chocolate.eklablog.net/

 http://chocolate.blogg.org/

 http://chocolate.eklablog.com/

 http://blogout.eklablog.net/

 http://blogout.eklablog.com/

 http://blogout.revolublog.com/

 http://blogout.cd.st/

 http://blogout.blogg.org/

 http://blogout.kazeo.com/

 http://blogout.id.st/

 https://blogout.eklablog.fr/

 http://blogout.ek.la/

 http://blogout.lo.gs/

A Chocolate A Day Can Keep You Healthy

It is widely believed that eating dark chocolate is good for cardiovascular health. Some health and lifestyle experts, however, emphasized that there is no evidence for this fact. Recently, the British Journal of Nutrition published a new study, which supports regular consumption of chocolate. Before changing your diet to eat more chocolate and sweets, you should understand that this study is published based on clinical observation and available data.

According to the new study, the researchers from Luxembourg Institute of Health (LIH), university of South Australia, university of Warwick Medical School and university of Maine suggested that consuming a small amount of chocolate every day can help to prevent insulin resistance and type 2 diabetes. The study considered the data of 1,153 people between the ages 18 and 69. When comparing the health of various participants, the research group found lower insulin resistance and healthy liver enzymes in those who claimed that they ate around 100g of chocolate every day. Insulin resistance is one of the very important factors determining the onset of cardiovascular diseases.

The academic researchers proposed the hypothesis that chocolate can be useful for insulin sensitivity and liver enzymes. This study is conducted rigorously, noting down the lifestyle and diet preferences of the participants. The consumption of tea and coffee is also monitored. Both tea and coffee contain polyphenol which is useful to accelerate cardiometabolic effects of chocolate.

The visiting academic at the University of Warwick Medical School,and Scientific Director of department of population health at LIH, Prof Saverio Stranges said that cocoa based products can be suggested as dietary recommendation to improve cardio health and metabolism. However, he added that the results are simply observatory and more robust evidence based trials are required. He also emphasized that natural cocoa product is entirely different from highly processed commercial chocolates.

Among those who participated in the study, 80% of the individuals said that they eat at least 24.8g of chocolate every day. These people were active, young and had higher educational status compared to those who did not eat chocolate regularly. The principal investigator of the study, Dr. Ala's Alkerwi said that the people who consumed chocolate had significant socio-demographic profiles, better health access and healthy lifestyle habits. This can also be an important contributor for the reaction of the body to insulin and liver biomarkers.

Researchers have agreed that randomized control studies and additional observational research are required to truly understand how chocolate is useful in reducing insulin resistance and preventing disorders related to cardiometabolism.

ttp://chocolate.ek.la/

 http://chocolate.kazeo.com/

 http://chocolate.revolublog.com/

 http://chocolate.cd.st/

 http://chocolate.id.st/

 http://chocolate.lo.gs/

 http://chocolate.eklablog.fr/

 http://chocolate.eklablog.net/

 http://chocolate.blogg.org/

 http://chocolate.eklablog.com/

 http://blogout.eklablog.net/

 http://blogout.eklablog.com/

 http://blogout.revolublog.com/

 http://blogout.cd.st/

 http://blogout.blogg.org/

 http://blogout.kazeo.com/

 http://blogout.id.st/

 https://blogout.eklablog.fr/

 http://blogout.ek.la/

 http://blogout.lo.gs/