A high percentage of shoppers use candy for a variety of purposes during the holidays.
Over 77 percent of shoppers agree that holiday candy is an important part of holiday celebrations.
Consumers use candy for decorating, snacking, baking, parties, stocking stuffers, and gifts to themselves or just to say I care or I love you!
Consumers make 2.6 purchases of holiday candy during the holiday season.
Think Chocolate—nothing compares in taste, richness, freshness, sweetness and the unmistaken allure of velvety, smooth ganache harmoniously blended into delightful symphonies of satisfaction. Create Smiles!!
Monday, November 21, 2005
Thursday, November 03, 2005
Chocolate Cravings
Do you crave chocolate? Many people describe their desire for chocolate as a "craving." Chocolate is the single most craved food in the country.
Experts are conducting research to determine causes of cravings. They have focused on chemicals in the brain called neurotransmitters that might affect one’s mood and desire for different types of foods. Serotonin and endorphins are two of the more understood neurotransmitters.
Serotonin is thought to help people feel calm and relaxed. If you have low levels of serotonin, this leads to craving starches and for sweet foods like chocolate. Foods high in carbohydrates may help boost the amount of serotonin in the brain. The feeling of well-being is said to return with a raise in serotonin levels.
Endorphins are believed to be "feel good" neurotransmitters. In contrast to serotonin, endorphin levels appear to be affected by dietary fat----thus, it has been suggested that eating fat-containing foods like chocolate might increase endorphins and lift a person’s mood.
Do you crave chocolate? Most people do! The experts only say good things about it. So how can it be bad, go ahead and indulge--eat chocolate–it will lift your mood and keep you calm and relaxed. You can’t say that about broccoli.
November 7th National Bittersweet Chocolate Day
Experts are conducting research to determine causes of cravings. They have focused on chemicals in the brain called neurotransmitters that might affect one’s mood and desire for different types of foods. Serotonin and endorphins are two of the more understood neurotransmitters.
Serotonin is thought to help people feel calm and relaxed. If you have low levels of serotonin, this leads to craving starches and for sweet foods like chocolate. Foods high in carbohydrates may help boost the amount of serotonin in the brain. The feeling of well-being is said to return with a raise in serotonin levels.
Endorphins are believed to be "feel good" neurotransmitters. In contrast to serotonin, endorphin levels appear to be affected by dietary fat----thus, it has been suggested that eating fat-containing foods like chocolate might increase endorphins and lift a person’s mood.
Do you crave chocolate? Most people do! The experts only say good things about it. So how can it be bad, go ahead and indulge--eat chocolate–it will lift your mood and keep you calm and relaxed. You can’t say that about broccoli.
November 7th National Bittersweet Chocolate Day
Friday, October 28, 2005
Always Popular
Chocolate is one of the most popular foods in the world, long enjoyed for it’s wonderful taste. The cocoa butter in chocolate is unique because it melts at mouth temperature, slowly releasing rich chocolate flavor during eating.
Sunday, October 02, 2005
Chocolate -- More Chocolate Please!
There is something unmistakably mystical and irresistible about chocolate. The word itself makes us think of love, romance and comfort. The sweet, rich flavor, creamy texture, the dark elegant color; and that aroma------a piece of pure, rich, silky chocolate melting in our mouth is a luxurious feeling.
Chocolate is decadent, and requires us, without a thought, to eat MORE!! TO ENJOY! (remember the endorphin’s)
October is:
Breast Cancer Awareness Month
National Caramel Month and
October 31st is National Caramel Apple Day
Chocolate is decadent, and requires us, without a thought, to eat MORE!! TO ENJOY! (remember the endorphin’s)
October is:
Breast Cancer Awareness Month
National Caramel Month and
October 31st is National Caramel Apple Day
Wednesday, September 07, 2005
By Any Name
Chocolate, cocoa, cocoa butter, chocolate liquor, unsweetened chocolate, bitter chocolate, cocoa powder, breakfast cocoa, Dutch cocoa, eating chocolate, dark chocolate, milk chocolate, bittersweet chocolate, sweet chocolate, chocolate flavors, molded chocolate, chocolate fudge, semi-sweet chocolate.....Chocolate is unique in any form—chocolate lovers desire chocolate because of it’s aroma, creaminess and highly satisfying flavor. Chocolate is a small indulgence and..."One of Life’s Little Pleasures!!!! (and 52% of Americans can’t be wrong)
September 13 International Chocolate Day
September 22 National White Chocolate Day
ENJOY!!
Saturday, August 06, 2005
Some Chocolate Facts
-Studies show that milk chocolate and chocolate chip cookies are among snack foods that contribute least to tooth decay.
-Milk chocolate is high in protein, calcium, phosphate and other minerals.
-Almonds and peanuts added to chocolate increase the nutrients.
-Research has shown that cocoa and chocolate have the ability to off set the acid producing potential of the sugar they contact.
-Chocolates melting point is 90 degrees—lower than your body temperature hence, "melts in your mouth"!
-Chocolate doesn’t cause or aggravate acne.
An eight ounce cup of decaffeinated coffee and one ounce of milk chocolate contain the same caffeine.
-Many people overestimate the calories in chocolate (1.4 ounce milk chocolate bar contains approximately 210 calories)
-An occasional chocolate delight may reduce the possibility of binging on weight control.
-Chocolate has been taken into space with astronauts.
-U.S. chocolate manufacturers currently use 40% of almonds produced in the U.S. and 25% of domestic peanuts.
-U.S. chocolate manufacturers use about 3.5 million pounds of whole milk every day to make chocolate.
-Research has shown that cocoa butter, does not raise blood cholesterol levels.
-52% of American’s say chocolate is their favorite flavor.
-65% of America’s chocolate eaters prefer milk chocolate.
-Chocolate does not cause diabetes.
-Chocolate has no adverse effects on behavior of children.
-Largest chocolate bar ever manufactured was 5,026 pounds.
-Largest box of chocolates ever made was 3,226 pounds, Frango mint chocolates, containing 90,090 individual chocolates.
-Large slab of fudge, 2,002 pounds–chocolate-vanilla-swirl, 166 feet long, 9 inches wide, 3 inches high and took 86 hours to prepare.
-Chocolate is not addictive----the desire for sweet tasting food is a strong biological drive–satisfy it by eating a naturally sweet food (chocolate of course). Remember the endorphins!!!!
-Milk chocolate is high in protein, calcium, phosphate and other minerals.
-Almonds and peanuts added to chocolate increase the nutrients.
-Research has shown that cocoa and chocolate have the ability to off set the acid producing potential of the sugar they contact.
-Chocolates melting point is 90 degrees—lower than your body temperature hence, "melts in your mouth"!
-Chocolate doesn’t cause or aggravate acne.
An eight ounce cup of decaffeinated coffee and one ounce of milk chocolate contain the same caffeine.
-Many people overestimate the calories in chocolate (1.4 ounce milk chocolate bar contains approximately 210 calories)
-An occasional chocolate delight may reduce the possibility of binging on weight control.
-Chocolate has been taken into space with astronauts.
-U.S. chocolate manufacturers currently use 40% of almonds produced in the U.S. and 25% of domestic peanuts.
-U.S. chocolate manufacturers use about 3.5 million pounds of whole milk every day to make chocolate.
-Research has shown that cocoa butter, does not raise blood cholesterol levels.
-52% of American’s say chocolate is their favorite flavor.
-65% of America’s chocolate eaters prefer milk chocolate.
-Chocolate does not cause diabetes.
-Chocolate has no adverse effects on behavior of children.
-Largest chocolate bar ever manufactured was 5,026 pounds.
-Largest box of chocolates ever made was 3,226 pounds, Frango mint chocolates, containing 90,090 individual chocolates.
-Large slab of fudge, 2,002 pounds–chocolate-vanilla-swirl, 166 feet long, 9 inches wide, 3 inches high and took 86 hours to prepare.
-Chocolate is not addictive----the desire for sweet tasting food is a strong biological drive–satisfy it by eating a naturally sweet food (chocolate of course). Remember the endorphins!!!!
Monday, July 18, 2005
Chocolate Trees
-At maturity a cultivated cacao tree measures 15 to 25 feet tall, but a wild tree may reach 60 feet or more.
-Some cacao trees are known to be over 200 years old — but in 25 years the economic usefulness is at an end.
-Cacao trees don’t bear fruit (cocoa beans) until the fifth year of growth and the tree is an evergreen.
-The fruits of the cacao tree are very colorful from bright red, lemon yellow, golden, pale green or a combination of all these colors.
-Approximately 400 beans are required to make one pound of chocolate.
-Steps in processing cacao seeds include: cleaning, roasting, hulling, blending and grinding.
-Cocoa powder is made by removing some cocoa butter, eating chocolate is made by adding cocoa butter.
-Great chocolate manufacturers choose their beans in the same way as a wine maker chooses their grape varieties.
-Chocolate liquor does not refer to alcohol, it simply means liquid.
-Some cacao trees are known to be over 200 years old — but in 25 years the economic usefulness is at an end.
-Cacao trees don’t bear fruit (cocoa beans) until the fifth year of growth and the tree is an evergreen.
-The fruits of the cacao tree are very colorful from bright red, lemon yellow, golden, pale green or a combination of all these colors.
-Approximately 400 beans are required to make one pound of chocolate.
-Steps in processing cacao seeds include: cleaning, roasting, hulling, blending and grinding.
-Cocoa powder is made by removing some cocoa butter, eating chocolate is made by adding cocoa butter.
-Great chocolate manufacturers choose their beans in the same way as a wine maker chooses their grape varieties.
-Chocolate liquor does not refer to alcohol, it simply means liquid.
Tuesday, June 28, 2005
Cocao or Cocoa?
English importers made a mistake in the spelling of cacao and therefore the beans became cocoa beans (this causes many people to think the beans come from the coconut palm tree).
The word cacao comes from two Maya Indian words meaning "bitter juice".
The word chocolate comes from two Maya words meaning "sour water".
The word cacao comes from two Maya Indian words meaning "bitter juice".
The word chocolate comes from two Maya words meaning "sour water".
Sunday, June 12, 2005
Chocolate....Healthy???
Chocolate has some of the same cholesterol reducing beneficial chemicals that are found in red wine. Chocolate is a natural analgesic or pain killer.
Dark chocolate contains flavonoids and the sub group called catechins at four times the amount that is found in green tea. One plain milk chocolate candy bar has more protein than a banana. Researchers have found that eating chocolate causes the brain to release endorphins (chemicals that make you feel good).
Healthy and good to eat!
Dark chocolate contains flavonoids and the sub group called catechins at four times the amount that is found in green tea. One plain milk chocolate candy bar has more protein than a banana. Researchers have found that eating chocolate causes the brain to release endorphins (chemicals that make you feel good).
Healthy and good to eat!
Saturday, May 21, 2005
From the Beginning
7th Century AD - wild chocolate trees in the Yucatan region of Central America
600 AD - in Yucatan, the Mayans established the earliest cocoa plantations
1400's and 1500's - Spanish saw potential commercial applications of a strange, bitter fruit (chocolate)
1492 - King Ferdinand and Queen Isabella first saw dark brown beans
1519 - Emperor Montezuma drank 50 or more portions of chocolate daily
1528 - Hernando Cortes, the conqueror of Mexico took cacao beans to Spain
1606 - cacao beans introduced to Italy
1657 - first famous English chocolate house - Great Britain
1707 - cocoa had become a fashionable beverage in London
1730 - chocolate dropped in price and was available to people of all economic levels
1765 - chocolate introduced to United States (as a remedy for illness) also the date of the first chocolate factory
1810 - Spain was consuming one-third of the cocoa being produced in the world – Also Venezuela was producing half of the world’s requirements for cocoa
1828 - cocoa press invented and patented (to squeeze out the cocoa butter from chocolate liquor, leaving powdered cocoa) by Coenraad Johannes Van Houten, a Dutch chocolate master
1830 - Court of Emperor Franz Joseph - "The Imperial Torte" (a square chocolate cake with five thin layers)
1847 - first chocolate bar, Bristol, England
1875 - Thomas Jefferson wrote to John Adams making a declaration about chocolate’s superiority over tea or coffee for both health and nourishment
1879 - milk chocolate invented by the Swiss (Daniel Peter)
1900 - Queen Victoria sent her New Year’s greeting to the British troops during the Boer War in the form of a specialty molded chocolate bar
600 AD - in Yucatan, the Mayans established the earliest cocoa plantations
1400's and 1500's - Spanish saw potential commercial applications of a strange, bitter fruit (chocolate)
1492 - King Ferdinand and Queen Isabella first saw dark brown beans
1519 - Emperor Montezuma drank 50 or more portions of chocolate daily
1528 - Hernando Cortes, the conqueror of Mexico took cacao beans to Spain
1606 - cacao beans introduced to Italy
1657 - first famous English chocolate house - Great Britain
1707 - cocoa had become a fashionable beverage in London
1730 - chocolate dropped in price and was available to people of all economic levels
1765 - chocolate introduced to United States (as a remedy for illness) also the date of the first chocolate factory
1810 - Spain was consuming one-third of the cocoa being produced in the world – Also Venezuela was producing half of the world’s requirements for cocoa
1828 - cocoa press invented and patented (to squeeze out the cocoa butter from chocolate liquor, leaving powdered cocoa) by Coenraad Johannes Van Houten, a Dutch chocolate master
1830 - Court of Emperor Franz Joseph - "The Imperial Torte" (a square chocolate cake with five thin layers)
1847 - first chocolate bar, Bristol, England
1875 - Thomas Jefferson wrote to John Adams making a declaration about chocolate’s superiority over tea or coffee for both health and nourishment
1879 - milk chocolate invented by the Swiss (Daniel Peter)
1900 - Queen Victoria sent her New Year’s greeting to the British troops during the Boer War in the form of a specialty molded chocolate bar
Wednesday, May 11, 2005
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