How Good Is Chocolate As a Health Benefit?

We hear it frequently that chocolate is a good anti-oxidant and has, therefore, health benefits. So what is an anti-oxidant agent and how does it work. It's not difficult to explain and there is research available for those who need more information. Generally, however, one should look upon it as something that counter-acts disease. It does this by 'hooking' itself onto a free radicle, which is a disease laden molecule looking for a cell to engage.

Anyone with a background in chemistry, even at school level, will understand how molecules of matter join with others to form elements. They comprise a nucleus with an electric charge that has room for opposite charges to attach to it. In other words they have either a positive or a negative charge.

Free radicals are molecules with unpaired electrons. As they enter the body they search for cells that can be robbed of electrons. This causes damage which, over time, can manifest as conditions ranging from aging of the body to cancer.

When anti-oxidant levels are low, such as through poor nutrition, the immune system is overloaded and toxins take effect more readily. These unpaired electron microbes are extremely dangerous. They are looking for what other cells have that they require and can easily capture. That's why food that are known anti-oxidants are important.

They catch the free radicals by offering to pair them and thus cancel out cell damage. The more we have the greater the protection. Vitamins are great anti-oxidants and the effect of vitamin C's action against viruses is well-known.

So what about things like chocolate? Cocoa from which it is manufactured contains powerful anti-oxidants called polyphenols. It is the same found in grapes, berries, and wine. It also contains catechins and epicatechins that are found in green tea. These elements are found in the beans, however, not necessarily the finished product.

Chocolate goes through a refining process and is manufactured using things like sugar, protein, and fat. Any heat applied to an anti-oxidant has the power to kill it and the way this finished product is produced is through heat.

The enjoyment of chocolate by most speaks of its popularity. As to its health benefits one must not fails to take into account the calories and other things it represents. Some manufacturers also add MSG (monosodium glutamate) to which many are allergic, as I am. Consequently migraine headaches may occur after consumption of certain brands.

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Cocoa Temptation: Chocolates

Chocolate is a delicious food product made from Theobroma cacao seeds, both roasted and grounded. Everyone in the world is aware of the tempting taste of chocolates; they can be made in both liquid and solid forms or can be used for flavoring different dishes. Chocolates initially were taken in the form of drinks by emperors.

Lesser known facts about chocolates:

There are many things which we don't know about Chocolates and are definitely willing to know. Here are some lesser known facts about it:

1. The word "chocolate" originally comes from the Aztec word that is "xocoatl", which refers to a bitter and spicy drink that Aztecs used to make from cacao beans.

2. White chocolates are actually not chocolates, it's because they don't contain cocoa solids or chocolate liquor, but as they generally consist cocoa butter, they are said to be a chocolate product.

3. Cacao was once used as a currency. As the Aztecs loved cocoa beans and valued them so high, they begin to use it as a currency during the height of their civilization.

4. The first chocolate bar was made in England in 1872 by Cadbury.

5. Chocolates are the only thing having a special melting point of 93° F that is just below the human body temperature. That's why chocolates melt so easily on our tongue.

6. They are immediate mental stabilizers, and increase your focus, mental strength and memory.

7. It takes up to 400 cocoa beans to make a pound of chocolate.

8. The world's largest chocolate bar weighs approx. 5,792 kg.

9. Chocolates are very dangerous for cats and dogs and can even lead them to death.

10. Chocolates are effective remedies when it comes to cough.

Advantages and disadvantages of chocolates:

Dark chocolates are full of nutrients, they are made from seeds of cocoa tree that are the best source of antioxidants on plants, and they also reduce the risk of heart diseases in the body. There are many more advantages of consuming dark chocolates such as they protect skin from sun, works as high antioxidants, Improves Brain functions, raises HDL and protects LDL against Oxidants, improves blood flow, reduce fat from the body, decreases signs of ageing etc. Chocolates are generally used to show a symbol of affection to our loved ones, by gifting them, as eating chocolates can give the same feeling as being in love gives.

Apart from being nutritious chocolates have a negative side also as they contain high quantity of sugar, saturated fat and are low in mineral vitamins. Excess of chocolate consumption can result in tooth decay, high level of carbohydrate and calories in body, etc. Dark chocolates also contain lots of sugar but that is generally half of what milk chocolates contains.

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5 Steps On How To Make A Chocolate Cake

The chocolate cake is one of the most common types of cakes that you can easily make at home. The cool thing is that you can make the cake for almost any type of event.

Things that you need

For you to prepare the cake, you need the right ingredients. The ones that you need include:

· 2 saucepans

· 3 egg yolks

· Heat-safe bowl

· 2/3 cup butter, room temperatur

· 2/3 cup boiling water

· Spatula

· 1 tsp. baking soda

· 1 tsp. baking powder

· 2 tsp. vanilla extract

· Whisk

· 2/3 cup sour cream

· Two cake pans

· Spatula

· 2 2/3 cup butter, room temperature

· 4 oz. unsweetened chocolate

· 2/3 cup boiling water

· 2/3 cup butter, room temperature

· 2 2/3 cup sugar

· Standing mixture with paddle attachment

How to make your chocolate cake

Step 1

Preheat an oven to 325 F and then fill a saucepan with water and bring it to boil. After turning off the heat, rest the bowl on the inside rim of the saucepan. You should be cautious when doing it. Ensure that you place the bowl just above the water height. This is to prevent the chocolate from overheating.

You should then boil water using a saucepan on the stove, and whisk the chocolate into it. To prevent the chocolate from seizing, ensure that the chocolate is still warm.

Step 2

Place butter and sugar into a mixing bowl and mix the two until it becomes fluffy and light. This process not only mixes the two, it also aids in aeration which is vital for the creation of a light and tender cake. To ensure that ingredients are incorporated evenly you should occasionally scrape down the bowl sides.

Step 3

Gradually add egg yolks and vanilla into the mixture and beat them until they are fully incorporated. The purpose of adding eggs is to prevent the batter from separating. Eggs at room temperature have been shown to result to a more cohesive batter. When you get a good mixture, beat in the melted chocolate.

Step 4

Sift all the dry ingredients. These include: salt, powder, flour, and soda. You should then add them together with sour cream into the batter. The best way of doing it is adding 1/3 of the dry ingredients and ½ of sour cream. You should repeat this process until all the sour cream and dry ingredients are evenly incorporated. The reason why you should gradually add the ingredients is to allow the batter to accept large liquid quantities that create a moister and delicious cake.

Step 5

Beat the battery until it gets smooth. When doing it be cautious that you don't over-mix. You should then prepare the baking pans using pan spray and divide the batter evenly. Finally, bake your cake until it springs back to the touch.

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6 Tips to Buy Real Dark Chocolate

When the Valentine's Day is around the corner, you want to buy some delicious dark chocolate for your loved ones. At this time of the year, we suggest that you follow the tips we have given in this guide. This may be your favorite topic. Buying dark chocolate is an art. The reason is that the market may have some fake products as well. If you love quality, you should follow the 6 tips given below.

Go for at least 75%

According to experts, you should go for 75% or higher as far as buying dark chocolate goes. The reason is that these packs will offer the highest number of benefits. Another great thing is that these products have the least amount of sugar. Don't just fall for the "dark chocolate" term. As a matter of fact, companies are not allowed to claim 41% cacao as real dark chocolate. The fact of the matter is that the 59% content is composed of fillers, such as sugar.

Read the Ingredients

Before you buy, make sure you read the description of ingredients on the wrapper. Make 

sure the number of ingredients is between 3 and 5. On top of the list should be cocoa or cacao bean. The other ingredients should be natural or organic sugar and then cocoa butter and vanilla bean.

Beans

High quality products will show the location where the beans were obtained from. This may include the region, country and the plantation. You may also want to consider the single origin bars. By single origin, we mean that the beans were obtained from one batch of beans of a certain plantation.

Date

Make sure the date of the making of the chocolate is displayed on the package. As a matter of fact, this is one of the best indicators that the product is of high quality and that you can buy it safely. Also, if you want to be on the safe side, don't buy a package that doesn't have the manufacturing date mentioned on it.

Touch/Appearance

Once you have removed the chocolate from the package, you should examine it from different angles. Make sure its color is solid. Next, you should snap it. If the chocolate snaps firmly, rest assured that you have a real product. This is one of the best indicators that the product is made from quality beans.

Buy From a reputable brand

If you want to rest assured that the chocolate you buy is high quality, you should never buy from an unknown brand. In fact, you should always buy from a reputable brand. Big companies take very strict measures in order to ensure quality of their products.

Long story short, you should never buy a product that contains poor ingredients, such as milk solids, lactose, cocoa powder, whey powder, butter fat, malt, and vanillin, just to name a few. As far as soy lecithin goes, you should opt for non-GMO soy only. Lastly, you should never go for a product that has sugar on top of the ingredients list.

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A Brief History Of Chocolate

Chocolate is one of the most popular and loved sweet treats around the world. It's loved in all sorts of shapes and sizes - bars, candy, spreadable chocolate, chocolate syrup... you name it. Everything that is created from chocolate leaves most of us wanting more. But, how did this incredible dessert come to life? Who was the genius that decided to create it? Chocolate had an incredible journey throughout our history, ending up in modern times where it's still favoured among sweet-toothed aficionados looking for candied satisfaction.

Cacao seeds grow naturally on trees, so it wasn't long until the ancient populations in Mesoamerica, where it all began, discovered the taste and properties of cacao. Chocolate started being consumed as a liquid, a drink made out of cacao seeds where spices and even wine was added; giving it a rather bitter taste and not the sweet one we all know and love. It was believed that this beverage had aphrodisiac properties, a story that still persist today but is yet to be proven. In the 16th century, the primordial chocolate reached Europe, where sugar was added to the mixture. The higher classes to consumed it at first, but it soon reached the 'common' people, who enjoyed it as well. The word "chocolate" comes from "chocolatl", which is Classical Nahuatl, the language of the Aztecs.

Between the 17th and 19th century, the craze for chocolate expanded, as the Europeans, more precisely the French, English, and Dutch, created colonies and started planting cacao trees to harvest the much-needed beans. But, it was during the Industrial Revolution that chocolate started to get the shape and taste we're now familiar with. In 1815, Coenraad van Houten, who was a Dutch chemist, decided to incorporate alkaline salts into the composition of chocolate. This process really diminished its initial bitterness. In 1828, the chemist created a special press that managed to remove approximately half of the butter chocolate contained, helping it reach a quality that was more consistent.

From this point on, it was only one more step to the creation of modern chocolate. In 1847, Joseph Fry took the pressed "Dutch cocoa", as it was called, and added the melted cacao butter to it, creating a more malleable form of chocolate. And in 1879, Rodolphe Lindt, the creator of the chocolate with the same name, brought the final touch to modern chocolate with his conching machine, which improved the taste and texture of chocolate by mixing chocolate evenly with cocoa butter. Even so, beverages with chocolate were still popular, with milk being added since the 17th century, to improve their taste. But it was in 1875 when milk chocolate appeared, with Daniel Peter mixing chocolate liquor with powdered milk, created by Henri Nestlé.

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