Those who regularly consume apples have less heart disease and metabolic risk that those who do not, according to a study. Also the study showed that apple consumption will help cut down on abdominal fat.
Chocolate also good for your heart and it helps prevent “bad” cholesterol. Consuming good chocolate can increase alertness, attention and mental performance.
So have the best of both worlds – "Party Size" Chocolate Apples, and if you consume them regularly they can benefit your health.
Studies have been made, about how fresh are the chocolates we consume. The range is between one month to eleven months before a consumer can buy most chocolate bars. Some chocolates are made so they “can” be stored or eaten a year or more after being produced.
But most consumers expect fresh chocolate. Fresh gourmet chocolates are shipped to the consumer within a few days of being made. Chocolatiers make chocolates when an order is placed. The fresh chocolates should be eaten soon after opening the box, to ensure the freshness is in every bite.
Rich, wonderful chocolate morsels are made for eating not storing.
Now days some fudge makers are making different types of fudges. A low fat fudge, a bake stable fudge, brownie fudge, and even a clotted cream fudge. They say that it gives the consumer the versatility of using fudge in different ways.
For my tastes, I like to enjoy the kind of fantastic fudge you eat. The wonderful old time favorite - “Decadent Fudge.” An undeniably scrumptious sweet treat.
The richest of ingredients, being slow cooked in hammered copper kettles, cooled on marble slabs and then hand paddled for super creaminess. Fresh made, luxurious fudge brings to mind thoughts of home, childhood and wondrous happy times.
Stir-ins are sometimes added to make the fudge even more enticing. Different stir-ins could be chocolate chips, generous amounts of nuts, fruits, chewy caramel, or a unique flavoring blended into the fresh made fudge.
My tastes are for eating and enjoying fresh made fudge, not using it for anything else.
The word cacao comes from two Maya Indian words meaning "bitter juice." The word chocolate comes from two Maya words meaning "sour water." English importers made a mistake in the spelling of cacao and therefore the beans became cocoa beans (many people think the beans come from the coconut palm tree).
The source of all chocolate is in the cocoa beans that are in the fruit of the cacao tree (pods).The tree is an evergreen that grows primarily in the region 20 degrees north and south of the equator.
Wish to become more aware about chocolate - research shows that the people of Central America were enjoying chocolate drinks more than 3,000 years ago, a half millennium earlier than previously thought. The ancient peoples of Mexico and Central America loved to drink chocolate. It was a bitter, frothy brew of fermented, roasted and ground cacao seeds.
This brew or “Cacao Beer” was often spiced with chile peppers, and tasted more like mole poblano than a mug of Swiss Miss. It is believed, that it was served at ceremonies, like weddings, and births.
