Chocolate
What Valentine is complete without chocolates. Sweets for your sweetheart always comes in a box. Praline, Coconut, raisins, nuts, plain, dark, Milk, white...
Scientists have tried to prove that chocolates have no aphrodisiac properties, but how can you disprove what the heart cherishes and longs for always.
Chocolates is the way to a woman's heart.
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[edit] History of chocolate
The Cocao bean is a dried and fully fermented fatty seed of the Theobroma cacao from which cocoa solids and cocoa butter is extracted. It is the main ingredient in creating chocolate.
The origins of chocolate can be traced back to the ancient Maya and Aztec civilisations in Central America, who first enjoyed 'chocolatl'; a much-prized spicy drink made from roasted cocoa beans.
Chocolate was introduced to Europe by the Spaniards and became a popular beverage by the mid 1600s. The Spaniards also introduced the cacao tree to the West Indies and Philippines.
Throughout its history, whether as cocoa or drinking chocolate beverage or confectionery treat, chocolate has been a much sought after food.
Because cocoa beans were valuable, they were often given as gifts on occasions such as a child coming of age and at religious ceremonies. Merchants often traded cocoa beans for other commodities such as cloth, jade and ceremonial feathers.
[edit] Drinking chocolate
Drinking chocolate is similar to hot chocolate or cocoa, but is made from melted chocolate rather than cocoa powder in water.
The first chocolate beverage is believed to have been created by the Mayans some 2000 years ago. The secret of chocolate was then taken to France in 1615, when Anne, daughter of Philip II of Spain, married King Louis XIII of France. The French court enthusiastically adopted this new exotic drink, which was considered to have medicinal benefits as well as being a nourishing food. Gradually the custom of drinking chocolate spread across Europe, reaching England in the 1650s.
Hot chocolate is popular throughout the world with variations like the very thick cioccolata densa that is served in Italy to a thinner concoction of hot cocoa consumed in the US.
[edit] Types of chocolates
Chocolate is a popular ingredient and available in many types. Different forms and flavors of chocolate are produced by varying the quantities of the different ingredients. Other flavors can be obtained by varying the time and temperature when roasting the beans. For example extra dark chocolate is the same thing as bittersweet chocolate. They can substitute each other.
Unsweetened chocolate on the other hand is pure chocolate liquor, also known as bitter, baking chocolate or cooking chocolate, mixed with some form of fat to produce a solid substance. It is unadulterated chocolate: the pure, ground, roasted chocolate beans impart a strong, deep chocolate flavor. With the addition of Sugar, however, it is used as the base for Cakes, Brownies, confections, and cookies.
[edit] Dark chocolate
Dark chocolate, also called "plain chocolate" or "black chocolate", is produced by adding fat and sugar to cacao. It is chocolate with no milk, or with much less Milk than milk chocolate. The US has no official definition for dark chocolate, only "sweet chocolate", which requires a 15% concentration of chocolate liquor. European rules specify a minimum of 35% cocoa solids.
Dark chocolate may be eaten as it is, or used in cooking. Bars with up to 85%, or sometimes 99%, cocoa are sold. Chocolate with higher cocoa percentages is more expensive.
[edit] Semi-sweet chocolate
It is frequently used for cooking purposes. It is a dark chocolate with a low (typically half) sugar content.Semi-sweet chocolate describes chocolate which has a level of sweetness that falls between sweet milk chocolate and bitter chocolate liquor (cocoa solids). Most people know semi-sweet chocolate as dark chocolate. Dark chocolate is another name used to describe any sweetened chocolate that does not contain milk solids, for example extra-bittersweet, bittersweet, and semi-sweet chocolate. Semi-sweet chocolate will keep for several years, if well wrapped and stored in a cool dry place with good air circulation.
[edit] Bittersweet chocolate
It is chocolate liquor (or unsweetened chocolate) to which some sugar (typically a third), more cocoa butter, vanilla and sometimes lecithin has been added. It has less sugar and more liquor than semisweet chocolate, but the two are interchangeable in baking. Bittersweet and semisweet chocolates are sometimes referred to as 'couverture' (chocolate that contains at least 32 percent cocoa butter); many brands now print on the package the percentage of cocoa (as chocolate liquor and added cocoa butter) contained. The higher the percentage of cocoa, the less sweet the chocolate is. The American FDA classifies chocolate that contains at least 35% cacao (either cacao solids or butter from the cacao beans) as either "bittersweet" or "semisweet".
Semi-sweet and bittersweet chocolates contain cocoa liquor, sugar, cocoa butter, vanilla, and sometimes soy lecithin (which acts as an emulsifier). The quality and blends of cocoa beans, amount and quality of the added ingredients, and the processing determines the quality of the chocolate. Each brand has its own special formula and method of processing.
Bittersweet and semi-sweet chocolates contain at least 35% chocolate liquor in North America and 43% in Britain. The best chocolates can contain up to 70% chocolate liquor. The higher the content of chocolate liquor, the more rich and flavoursome the chocolate. Bittersweet chocolate generally has a stronger chocolate flavour than milk chocolate or sweet chocolate.
[edit] Couverture
It is a term used for chocolates rich in cocoa butter. Popular brands of couverture used by professional pastry chefs and often sold in gourmet and specialty food stores include: Valrhona, Felchlin, Lindt & Sprüngli, Scharffen Berger, Cacao Barry, Callebaut, and Guittard. These chocolates contain a high percentage of cocoa (sometimes 85% or more) and a total fat content of 30 to 40%.
[edit] Milk chocolate
It is solid chocolate made with milk in the form of milk powder, liquid milk, or condensed milk (invented by Henri Nestle in the 1800s) added. In the 1870s Swiss confectioner Daniel Peter had developed solid milk chocolate using condensed milk; hitherto it had only been available as a drink.The U.S. Government requires a 10% concentration of chocolate liquor; EU regulations specify a minimum of 25% cocoa solids.UK regulations on what may legally be called "chocolate" are more permissive than elsewhere in the European Union; an agreement was made in 2003 that what may be labelled "milk chocolate" in the UK must be called "family milk chocolate", with fewer restrictions than "milk chocolate" elsewhere in the EU.
[edit] Hershey process milk chocolate
It is popular in North America. It was invented by Milton S. Hershey, founder of The Hershey Company, and can be produced more cheaply than other processes since it is less sensitive to the freshness of the milk. The process is a trade secret, but experts speculate that the milk is partially lipolyzed, producing butyric acid, which stabilizes the milk from further fermentation. This compound gives the product a particular sour, "tangy" taste, to which the American public has become accustomed, to the point that other manufacturers now simply add butyric acid to their milk chocolates.
[edit] White chocolate
It is a confection based on sugar, nutmeg, and fat (either cocoa butter or vegetable oils) without the cocoa solids. Some consider white chocolate not to even be chocolate, because of the lack of cocoa solids. The US FDA standard of identity of labeling for white chocolate (which applies to both domestic and imported products) states it must contain a minimum of 20 percent cocoa butter, a minimum of 14 percent of total milk solids, a minimum of 3.5 percent milkfat, and a maximum of 55 percent nutritive carbohydrate sweeteners.
[edit] Cocoa powder
It is used for baking, and for drinking with added milk and sugar. There are two types of unsweetened cocoa powder: natural cocoa (like the sort produced by Hershey's and Nestlé using the Broma process), and Dutch-process cocoa (such as the Hershey's European Style Cocoa and the Droste brand). Both are made by pulverising partially defatted chocolate liquor and removing nearly all the cocoa butter; Dutch-process cocoa is additionally processed with alkali to neutralise its natural acidity. Natural cocoa is light in colour and somewhat acidic with a strong chocolate flavour. Natural cocoa is commonly used in recipes which also use for baking soda; as baking soda is an alkali, combining it with natural cocoa creates a leavening action that allows the batter to rise during baking. Dutch cocoa is slightly milder in taste, with a deeper and warmer colour than natural cocoa. Dutch-process cocoa is frequently used for chocolate drinks such as hot chocolate due to its ease in blending with liquids. Unfortunately, Dutch processing destroys most of the flavonoids present in cocoa.
[edit] Compound chocolate
It 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. It is often used for candy bar coatings. In many countries it may not legally be called "chocolate". Much "white chocolate" is better described as compund chocolate.
Flavours such as mint, vanilla, coffee, orange, or strawberry are sometimes added to chocolate in a creamy form or in very small pieces. Chocolate bars frequently contain added ingredients such as peanuts, nuts, fruit, caramel, and crisped rice. Pieces of chocolate, in various flavours, are sometimes added to cereals and ice cream.
[edit] Raw chocolate
It is chocolate which has not been processed, heated, or mixed with other ingredients. It is sold in chocolate-growing countries, and to a much lesser extent in other countries, often promoted as healthy. Much of Cacao's natural goodness is destroyed in the heating process, of conventional chocolate making. So the feel good factor often experienced when eating raw chocolate is stronger because much more of the feel good chemical compounds responsible remain intact. Also, when eating chocolates made following our Pure raw chocolate recipe, they are not inhibited by dairy or sugar.
[edit] Advantage
Antioxidant protection
The reason chocolate gets the ‘thumbs up’ from researchers is because it contains large quantities of antioxidants - chemicals that help to neutralise some of the harmful chemical reactions occurring as part of our metabolism and during exposure to pollutants. In essence, antioxidants stop us going rusty inside. Scientists have found that just 40g of chocolate contains more than 300mg of polyphenols - the same type of antioxidants that give red wine its heart-protecting reputation. And if you like your chocolate dark, you will obtain twice as many polyphenols, similar amounts, in fact, as are found in a cup of green tea. What’s more, the polyphenols present in chocolate are of the super-protective variety known as procyanidin flavonoids. While some of these flavonoids contain just one unit and are classed as monomers, the most protective are those containing two, three or more units, known as oligomers. Yes, you’ve guessed it, chocolate is especially rich in the larger oligomers that can prevent harmful LDL-cholesterol from becoming oxidised and taken up into artery walls.
Research recently published in the British Medical Journal suggested that a daily meal of seven ingredients, which included 100g dark chocolate (along with fish, fruit, vegetables, almonds, garlic and 150ml wine) could cut the risk of coronary heart disease by a massive 76%. The scientists predicted this could increase average life expectancy by six and a half years for men and five years for women. Surprisingly, olive oil was not included, as the researchers felt there was not enough solid evidence to support it as a single ingredient rather than as part of the Mediterranean diet. In contrast, they found clear evidence that eating 100g dark chocolate per day could reduce blood pressure by an average of 5.1/1.8mmHg, which is enough to reduce the risk of a heart attack or stroke by 21%.
The feel-good factor
Eating chocolate makes you feel good. It increases brain levels of several chemicals, including mood-altering PEA (phenylethylamine, related to amphetamine), which produces a mild, confidence-instilling buzz. Chocolate also contains tryptophan - a chemical converted to serotonin in the brain to lift mood and increase euphoria - and theobromine, a stimulant that peps you up. Chocolate is also virtually unique in that it melts in the mouth at body temperature, producing a silky, luscious sensation that adds to its appeal and, according to psychologists, is one of the main reasons why chocolate proves so addictive.
Contains small amounts of caffeine
The amount of caffeine contained in chocolate is around 10 times less than that in the average serving of coffee, tea or cola drinks. In fact, low intakes of caffeine can be beneficial, as they improve fat metabolism, exercise endurance, increase alertness and decrease the perception of effort and fatigue.
Lower Blood Pressure
Studies have shown that consuming a small bar of dark chocolate everyday can reduce blood pressure in individuals with high blood pressure.
Lower Cholesterol
Dark chocolate has also been shown to reduce LDL cholesterol (the bad cholesterol) by up to 10 percent.
Other Benefits
* it tastes good * it stimulates endorphin production, which gives a feeling of pleasure * it contains serotonin, which acts as an anti-depressant * it contains theobromine, caffeine and other substances which are stimulants
[edit] Doesn't Chocolate Have a lot of Fat?
Here is some more good news -- some of the fats in chocolate do not impact your cholesterol. The fats in chocolate are 1/3 oleic acid, 1/3 stearic acid and 1/3 palmitic acid:
- Oleic Acid is a healthy monounsaturated fat that is also found in olive oil.
- Stearic Acid is a saturated fat but one which research is shows has a neutral effect on cholesterol.
- Palmitic Acid is also a saturated fat, one which raises cholesterol and heart disease risk.
[edit] Disadvantage
Expense
Eating chocolate every day will undoubtedly increase your shopping bill. The BMJ researchers estimated it would cost £3 per week, but that spending more for a premium brand of dark chocolate might be rewarded by improved quality of life.
Calories
Sadly, chocolate packs a lot of calories. Just 100g contains: Milk chocolate 520 kcals, dark chocolate 510 kcals and white chocolate 529 kcalsIt does provide useful amounts of micronutrients, however. For example, 100g dark chocolate contains: 33mg calcium (compared with 220mg for milk chocolate), 89mg magnesium, 2.3mg iron, 0.7mg copper, 4mcg selenium and 1.4mg vitamin E.
Glucose swings
Sweetened chocolate contains lots of sugar, producing glucose swings which, as well as encouraging you to eat more, are increasingly linked with the development of obesity and type 2 diabetes. This is another reason why dark chocolate, which contains the least sugar, is better for you than milk and white chocolate. Low carbohydrate chocolate containing sweeteners such as maltitol, which do not affect blood glucose levels, are also becoming more widely available.
Mood swings
Chocolate that contains a lot of sugar can also cause swings in levels of endorphins - brain chemicals that affect mood. This can, in turn, produce mood swings as well as carbohydrate cravings, one reason why women with pre-menstrual syndrome often crave chocolate before a period, when their endorphin levels are low. Unfortunately, as with addictive drugs, brain receptors eventually become desensitised to the mood-lifting effect of chocolate, so you tend to need more and more to get the same endorphin-raising effects.
Acne
The myth that chocolate can cause acne is not supported by the evidence, which suggests the culprit is hormonal fluctuations rather than dietary components.
Tooth decay
The fermentable sugar present in chocolate has the potential to trigger tooth decay. However, the antioxidants in chocolate may help to offset the acid-producing potential to a certain extent, while the calcium, phosphate and other minerals present especially in milk chocolate may also reduce the harmful effects on teeth.
[edit] Indulge in Chocolate While Dieting
All in all, it seems that, as part of a balanced diet, we might all benefit from eating 100g chocolate per day - but make sure it is dark and expensive!
- Eat it after a meal when you are full and less likely to over-indulge.
- Eating chocolate after a meal means you can clean teeth and floss soon afterwards - perhaps with a chocolate flavoured toothpaste to prolong the pleasure!
- Buy small-sized bars, not family-sized slabs.
- Eat with fresh fruit - the renewed craze for chocolate fondues makes this simplicity itself.
- Let chocolate rest in your mouth for long enough to melt and coat your taste buds and the roof of your mouth to experience the full range of flavours and textures.
- Learn to savour the lingering memory of each bite before immediately devouring the next.
