Are You a Dark Chocolate Eater?

Do we all love our dark chocolate? We eat for many reasons. Mainly because we love it or can’t do without it.

But there is scientific evidence (130 published studies) that chocolate does reduce the risk of cardiovascular disease. Other food sources are tea, blueberries, apples, cranberries, and red wine, but dark chocolate is the richest source to reduce the risk.

Also the flavonoids in dark chocolate are thought to show beneficial effects by raising the level of good high-density cholesterol, reducing blood pressure, reducing the level of bad low-density cholesterol, neutralizing the harmful oxidation action of free radicals, and inhibiting the clotting action of blood platelets.

It tastes so super good — the beneficial effects appear to outweigh the negative health consequences arising from saturated fat and sugar.

Are you a dark chocolate eater??

Arise Chocolate Lovers

Chocolate eaters (lovers) score higher on measures of emotional and psychological well-being. They are happier, less lonely and have a more positive outlook on life.

What are your waiting for!! With today’s problems and situations, chocolate is what everyone needs.

What is Conching?

Conching chocolate means the smearing and rolling molten chocolate while subjecting it to a stream of warm air. This is what makes today’s chocolates have a mellow flavor and a smooth texture. This technique was developed in the late 19th century.

Conching blends all the ingredients and releases unwanted volatile components. Conching takes several days to complete. In years past and before this practice chocolate was grainy and bitter tasting.

Chocolate Oh How We Love You!

Why? Why do we love chocolate....so much?

As we indulge in chocolate overload the appeal is a combination of rich flavors and a wonderful sensual texture.

Releasing complex flavors and aromas of several hundred chemical components of cacao, real rich, fresh chocolate melts at around body temperature. Although this may take several minutes to fully develop the flavors.

Chewing a piece of chocolate will stop the process. Sort of like downing a good glass of wine without really tasting and savoring it. We love chocolate to dissolve slowly in our mouth to realize the full pleasure potential of the gourmet chocolate.

We all love chocolate!!!

A Chocolate Bar that Says “Hire Me”

With today’s economy and unemployment, people are going to great links to get a job.

One of these is a "Hire Me" chocolate bar which has a resume on the wrapper.

Prospective employers can enjoy some thing sweet as they review the person’s qualifications.

Do Not Store Chocolates

It is best to buy fresh made gourmet chocolates and eat them soon after opening.

You received a big beautiful box of chocolates as a gift. You stored it in the refrigerator, and when you were ready to enjoy this gift – the sweets had a hazy tinge and crystal bumps. When chocolates are subjected to variable temperatures the exterior looks chalky and not appetizing. Also "fat bloom" occurs when the temperature of chocolate goes up and down. Cocoa butter in the chocolates melts and re-solidifies. This re-solidified cocoa butter produces the "bumps", or fat bloom.

Chocolates that are exposed to damp and wet conditions develop "sugar bloom." Humid conditions will condense the surface of the chocolate and dissolve the sugar. When they are dry the sugar will re-crystallize and will look hazy.

Again buy fresh made chocolates; not stored; and eat them soon after opening the package. But if you must store your chocolates, here are some tips.

-If stored properly chocolates may last for a few weeks.
-To preserve the flavor and quality it must be kept in a cool, dry, well ventilated place with little variation in temperature and humidity.
-Don’t store chocolates above refrigerator or stove.
-Store chocolates in an air tight container.
-Chocolate easily absorbs flavors and odors –DO NOT store near chemicals, perfume, air fresheners, cleaning products or any thing else that you don’t want your chocolate to taste like.