How Do You Benefit From Eating Chocolate?

Chocolate is appreciated for a variety of reasons. Many of these reasons relate to the feel good chemicals contained in chocolate, such as tryptophan, tyrosine, theobromine and caffeine. However, the preferred chocolate is the dark type which has the highest concentration of cocoa, is high in antioxidants and is low in fat.

Let's take a look at the benefits of eating a few pieces of chocolate:

Mood

Eating a small bar of chocolate as well as sticking to a healthy diet has the potential to boost the mood. It is a combination of the chocolate's texture, smell and taste that helps to stimulate the brain and leave you feeling good. Additionally, chocolate is rich in the essential amino acid tryptophan, which can help to increase the amount of serotonin in the system. This is a natural type of anti-depressant.

Heart-friendly

Chocolate can help with heart health because it has an anti-inflammatory effect, thins the blood to minimize the risk of suffering a stroke and can lower blood pressure. The main reason to benefit the heart is because of the flavonoid content. This chemical is useful in encouraging the production of nitric oxide, which relaxes and widens the blood vessels

Artery help

A further benefit of the flavonoid content is the ability to stop the oxidizing of bad cholesterol (LDL). Over time this can lead to a build up of deposits on the artery wall, which is often referred to as occlusive disease. Also, the flavonoid content can include stearic acid, which is a unique type of saturated fat that can promote good cholesterol (HDL).

Soothes coughs

The theobromine content in chocolate can have an influence on the vagus nerve and help to suppress the episodes of coughing. The vagus nerve has the role of transmitting messages between the brain and the central nervous system.

Brain health

A further type of chemical compound found in chocolate is epicatechin, which is useful for its ability to protect the brain from the build up of amyloid plaques or sticky proteins. If they are left to develop over time there is the risk of Alzheimer's disease developing. Additionally, this same chemical compound can be found in green tea.

Overall, in order to benefit from the chocolate eaten, you want to look for the dark chocolate that has a high concentration of cocoa. Ideally, you want chocolate with 70 percent cocoa to achieve the most benefit. Also, the high cocoa means there is more flavonoid content to benefit the all-round health.

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Seven Types of Cakes Perfect for Every Occasion of Celebration

Not everyone would appreciate your extra effort in finding an ideal gift for them. A cake, on the other hand, will bring about a smile on their face instantly. So, why not buy a cake for your loved one on their special day than busting yourself in searching for a perfect gift. An expansive cake variety is available in the Indian market today, which can simply leave you spoilt for choices. Here in this post listed are some amazing cake options that you can consider and make your loved one's special day all the more memorable. And of course, if you're not around to surprise them in-person, you always have the option of cake home delivery.

Mojito Cake - For the Cocktail Lovers

Binged with a mix of mint and rum, Mojito cakes are an ideal option for those who love a tipple. The light sponges covered with lime butter make this cake adorable and delightful. Other cocktail inspired cakes such as pina colada tarts and dirty martini butter cakes are also classic options you can explore.

Chocolate Fudge Cake - For the Love of Chocolate

No one says no to a dark chocolate cake. For most of us, digging into a chocolate cake is not less than experience the greatness of heaven on earth. Fudge icing with dark chocolate pieces infused on a spongy base makes it an ideal cake for all occasions.

Antigravity Cake - For the Sweet-Tooth

Antigravity cakes are typically known to pile high with sweets and topple out of the bag. The sweets are smartly stuck on a stick which is typically hidden, making them look like they are falling down. A bit tricky to handle, they do look amazing and are but totally worth the price as well.

Ombre Cake - For the Trendsetters

A three-tier chocolate caramel cake with four sponges and layers of dark chocolate, milk chocolate and caramel infused in between, the cake is a delight in all respects. Its gradient shading is its most fascinating feature in addition to its majestic taste and overall look. If you want to get done a birthday cake delivery today, these are the cakes to prefer.

Ice Cream Cake - For the Cool One

No matter if you're celebrating your first anniversary with your loved one or planning to surprise them on their birthday, an ice-cream cake is an easy option loved by all. The cakes are available in a broad range of flavors, including vanilla, butterscotch, strawberry, dark fantasy, double chocolate, and much more.

Peanut Butter Layered Cake - For the Peanut Butter Lovers

Some of us are absolutely crazy about peanut butter and that's precisely the reason why we now also have peanut butter cakes available in the market today. So, if your loved one is a die-hard peanut butter lover like you are, go get this cake. Of course! You also have the cake home delivery option.

Freakshake Cheesecake - For the Adventurous Souls

Who said cakes need to have a sponge base? Not us! Get inspired and choose cakes that are different - like Freakshake cheesecake. It's a classic new addition to the list of cakes that you can choose to buy. The flavors shelved in the market are a plethora. So, choose a flavor that your special one would love. Our go-to flavors include red velvet, mango, blueberry, and strawberry mousse.

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Designer Chocolates, Anyone?

The 1970s saw an upsurge in premium foods, and all those foodies were happily upgrading their sweet tooths with expensive European treats. Let's take designer chocolate, specifically Belgium-made Godiva, which opened up a whole new world, dominating the market with its gold boxes, sinful truffles and high prices. We willingly pushed aside old favorites, like Hershey and Mars, and went in search of a richer, fancier and more beautifully packaged chocolate. For the first time, many Americans no longer associated the word "truffles" with a fungus which pigs dug up in France. They were chocolate candies which produced almost a spiritual experience with one incredible bite. Even peanut brittle went upscale, as pricier nuts replaced the humble peanut, chocolate replaced the "brittle" and highfalutin almond or cashew bark took center stage.

So went the food culture, as Americans opted for a more sophisticated lifestyle, pricier restaurants and elegant eating experiences. Having a bad day? Treat yourself. Feeling depressed? Nothing satisfies like chocolate. Looking for a hostess gift? That gold box of truffles will impress. Importers jumped on this trend and more and more premium candies flooded the stores, while some even opened boutiques featuring their decadent fare. Young professionals were no longer satisfied with their childhood Butterfingers, Hershey bars or Snickers. They wanted more, and they got it. If you still preferred chocolate bars, Cadbury obliged with larger sizes filled with nuts, raisins or caramel. Ghiradelli introduced a bag of foil-wrapped milk or dark chocolate squares, filled with raspberry, caramel or mint.

So who are these upscale companies catering to our chi-chi palettes? European chocolatiers like Lindfors, Perugina, Ghiradelli, Toblerone, Ferrero Rocher, Neuhaus, Lindt and of course the grande dame of them all, Godiva. Not to be left behind, American chocolate manufacturers scrambled to compete, upgrading their packaging, expanding their repertoire and charging higher prices to meet the new demand. And just as Americans sought out better coffee rather than the standard grocery brands, so did they purchase better candies for baking. Even tried-and-true Toll House morsels met their first competitors in Ghiradelli and pricey regional brands. Cleverly marketed, they promised to produce a better-tasting chocolate chip cookie, and some bakers took notice.

So, have we back-pedaled and renewed our loyalty to more modest and far less expensive brands? Not anytime soon. In 2007, two brothers by the name of Mast dared to charge ten dollars for a "better" chocolate bar, and like moths to the flame, chocolate fans gobbled them up. Online, you can purchase their "collections" of different chocolate bars, nicely packaged. Six bars go for $45, but some are made with goat's or sheep's milk, which justifies the cost, according to them. A single bar will run you eight to ten dollars. (Eat very slowly.)

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Chocolate: The Good, the Bad and the Bitter

It's pretty common knowledge that chocolate made its appearance among the Aztecs as a beverage for kings. The cacao beans, from which the beverage was derived, were highly valued and used as a form of currency. When Hernando Cortez, a ruthless conqueror, set his sights on the Aztec nation, he was introduced to the bitter drink by King Montezuma. Cortez proceeded to pillage their country and take over their lands, which included the cacao plant.

Back in Spain, Cortez had no idea what he had stumbled upon until some enterprising chemists added sugar and honey to the bitter beverage and happily introduced a drink which became the forerunner of hot chocolate, ushering in the world's love affair with chocolate. By the 17th century, Europe's elite was happily guzzling the newly prized beverage (were waistbands expanding concurrently, one wonders). And with the promise of aphrodisiac, as well as medicinal powers, small wonder that it took off.

But, alas, until it was mass produced in the latter part of that century, the masses could only dream about it, as the cost was too high and the Easter bunny only a far off fantasy. In the early 1800's, the Dutch discovered a process to make powdered beans less bitter and paved the way for our present day cocoa, still called "Dutch chocolate." Soon, solid chocolate was created, and Katy bar the door, Europe developed an insatiable sweet tooth. Mid-1800's. a resourceful gentleman by the name of Joseph Fry took chocolate paste and a few other ingredients and pressed it into a mold, which hardened and became the first chocolate bar. A few decades later, the Cadbury company began selling boxes of this glorious treat in their native country of England.

he Swiss, a country synonymous with chocolate, had a hand in creating milk chocolate and became the brainchild of the Nestle company. Sound familiar?

Not to be left out of the mix, American soldiers carried chocolate during the Revolutionary War, and it would sometimes be used as wages, when money was short (works for me). Once again, the value of the cacao bean was put into service.

Present day chocolate manufacturing in the U.S. alone is a staggering 4 billion dollar industry, with the average American eating over half a pound per month. Which might translate easily into that much in body weight gain!

Chocolate is synonymous with the name Hershey. Founded by Milton Hershey in rural Pennsylvania in 1886, it first started out as a caramel company. Soon Mr. Hershey branched out into chocolate production and introduced the first Hershey bar eight years later, with the express purpose of making chocolate available to the common man as an affordable treat. Not satisfied with just a factory, he built an entire town for his workers, and Hersheytown, PA came to life. Hershey kisses made their appearance in 1907 and were originally wrapped by hand, which required long assembly lines of women wrapping all day long, but the end result was worth it. In 1926, Hershey's syrup hit the market, and children of all ages could add it to their milk or pour it over ice cream. Not only a businessman but a philanthropist, Hershey created jobs for people during the Depression and provided for orphans at Hersheytown.

numerous foreign countries supply the cacao beans to support the world's chocolate habit, and the value of chocolate goes far beyond the lovable candy. Many of these third world countries depend upon their cacao bean exports. Case in point,the tiny island of Playon Chico, off the coast of Panama, is welcoming assistance from outside sources to increase its production. A relatively isolated people, they look to the beans for medicinal properties and are beginning to export them for much-needed revenue.

There seems to be no end to this glorious product called chocolate. In the U.S., candies run the gamut from inexpensive drug store brands like Whitman's and Russell Stover, to upscale imports of Godiva, Lindt, Ghiradelli and Roche and everything in between. The original producers of chocolate and candies, Nestle and Cadbury, are still alive and well. (this author prefers Chicago-based Fannie May)

So whether you fancy a rich truffle, a Snickers bar, a handful of Hershey kisses or a thick chocolate sauce on your chocolate ice cream, from milk to semi-sweet, powdered or solid, bake with it, eat it straight or order it mixed in with your favorite coffee drink, it just keeps coming. And aren't we grateful.

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Cooking With Chocolate

When people cook, they often prefer to use chocolate bars in their desserts instead of making it from scratch or using a cocoa powder mixture. Chocolate provides the chef with a thicker consistency and stronger flavour.

Sometimes, you don't need to cook the chocolate to achieve the perfect dish. Cakes and desserts such as peppermint crisp tart don't require melted chocolate in the top layer. All you need to do is break or grate the mint chocolate over the top of the dessert without being stingy.

Fudgy chocolate squares are a delicious dessert that will suit anyone's taste buds. Add chocolate pieces to the fudge mixture and cook until it has melted completely. Once melted you can add the hot mixture to a square tray and freeze it until it sets. You can then serve these squares to your family and friends. Once they taste these fudgy chocolate squares you will definitely receive a smile.

Are you making biscuits or cookies? You can place a piece of chocolate in the mixture once spooned onto a tray. You can then cover the chocolate with a bit more dough then place it in the oven. This gives your family and friends an extra treat within the treat.

Chocolate croissants will be appreciated by the person who prefers a little sweetness in their breakfast. There's not much extra preparation before placing a batch of croissants in the oven. Add a couple of chocolate pieces onto the raw pastry before rolling it and before you know it, you will have delicious chocolate croissants.

Sponge cakes can sometimes be boring for the confectionary chef. To add some excitement to the sponge cake, melt chocolate bars and pour it over your favourite cakes. You might need to put it in a fridge before serving so that the glaze will set and create a professional cake. If you bake cake often, you might want to consider getting the ingredients in bulk from your cash and carry wholesaler.

You can also make frosting using chocolate bars. Of course, you will need to melt it and add oil or milk before adding it to your buttercream frosting but it will taste delicious on the cupcakes or three tiered cake. It will also set with the buttercream frosting because chocolate tends to solidify once cold.

Tired of using sugar water to stick sugar decorations to the fondant? Just use melted chocolate to stick decorations to your cake. Keep in mind that although this is tastier and more delicious, it won't work for lighter coloured cakes because the brown chocolate will easily be noticed. In this case, you could use white chocolate.

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