Cacao From Around the Globe – A World of Dark Chocolate

July 18th, 2009 by stevenlocke

Dark Chocolate Health Benefits

Recipes for chocoholics that are quick and easy to prepare. Chocolate desserts don’t have to complicated and time consuming as these recipes prove. This Easy Chocolate Mousse takes only minutes to prepare and needs to chill about 30 minutes before serving. The Ice Cream Sandwiches can be prepared in minutes but they do need to freeze for at least 6 hours making them a perfect “make ahead” dessert.

1 envelope unflavored gelatin
2 tbsps cold water
1/4 cup boiling water
1 cup sugar
1/2 cup unsweetened cocoa powder
2 cups cold whipping cream
2 tsps vanilla extract
Fresh berries for garnish, if desired.

Chocolate from Venezuela evokes dark, ripe fruit. Finally, Panama’s chocolate bears a classic cocoa flavor. Also unique from one growing area to the next is the way chocolate is consumed. Rather than processed chocolate bars, many cacao-producing countries enjoy chocolate in various hot and cold drink forms.

Concerns about consuming chocolate

Some cacao producers have been found guilty of human rights abuses such as child labor. This has been found particularly in West Africa, where the majority of the United States’ largest chocolate makers – Hershey’s, Nestle, and M&M/Mars, still acquire their chocolate.

To avoid indirectly supporting virtual slavery, you can purchase chocolate cultivated with a fair trade philosophy. Fair trade producers tend to be smaller in scale, and more beneficial contributors to local economies, while still growing high quality cacao.

Consumers are recognizing the taste and health benefits of dark chocolate at an amazing rate. Now, you can responsibly travel the world through the enjoyment of remarkably diverse chocolate.

Resource Author Francisco R. Higueras
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Chocolate is Good for You!

July 1st, 2009 by stevenlocke

In one of those health and nutrition stories that make you think “when are they going to tell us to start smoking because it’s beneficial”, Chocoholics around the world can quite literally take heart from research that shows chocolate can help you live longer.According to US research, people who eat chocolate and sweets up to three times a month live almost a year longer than those who eat too much or those who abstain from the stuff altogether.Scientists from the Harvard School of Public Health studied almost 8,000 men aged around 65 for a five-year period. The results were adjusted for other risk factors such as smoking and drinking.

Chocolate, which was the obsession of the Aztecs (even today chocolate is used as a routine ingredient in Latin American cooking) was introduced to Europe after the Conquistadors’ conquest of South America.  Chocolate is big business with a global market worth of around $75 billion, so this research is excellent news for the manufacturers.

It’s great news too for the British, who consume on average 14 kilograms per person of sugar confectionery each year.  OK, that’s not just chocolate bars, but includes chocolate biscuits, Jaffa cakes, Easter Eggs etc.In contrast, and not as you would have thought given their reputation for obesity, the average American only eats around 6.5  kilograms of the stuff  in the same period.

Although the test included both chocolate and sweets, the researchers believe chocolate is the key to a longer life because it contains substances that protect against heart disease and cancer. Chocolate, like red wine which is also thought to protect against heart disease, is believed to contain chemicals called phenols. These reduce the presence of free radicals that can damage cells and DNA.  The process of chocolate making from the cacao plant may also restrict the formation of the type of cholesterol which damages the heart as well as boosting the immune system.

However, as most food books will tell you, chocolate is high in calories and eating too much can make you fat, thereby actually increasing your risk of heart disease. So the startling truth, as with all these medical/diet/nutrition revelations, appears to be “moderation in everything” is the key to a long and happy life.

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Chocolates – Symbol of joy!

June 23rd, 2009 by stevenlocke

Chocolates, one of the most common desserts all over the world, are composed of number of raw and processed food. It is produced from the seeds of cocoa tree that are mainly found in the tropical region. Chocolate was first drunk rather than being eaten. Chocolate has been used as a drink for nearly all of its history. Chocolate has been proved as a health supplement as it consists alkaloids that are good for health. Also, dark chocolates comprises antioxidants that decreases the formation of free radical and hence is called as a health supplement. Chocolate can be utilized for several purposes. Along with eating for fun and taste factor, it is one of the easiest desserts and all time favorites as well. Along with that it can be utilized for tempering cakes and cookies. Also, chocolates are now a days being used to celebrate happiness and other happy occasions. Not only this, people often celebrate their festivals, occasions and happy moments with these chocolates. Chocolates thus have become another name and symbol of cheerfulness. People cook their favorite dishes, usually sweet dishes, on the occasion of bliss. It is believed that consuming sweet dishes is good in happy moments and it reflects the contentment. Also, sweets can also be served to family members and friends meeting after a long time as it increases the sweetness in relationships and friendships. Despite all benefits and several benefits people should avoid these desserts and sweet dishes as much as they can. These dishes can be consumed rarely but should be definitely avoided on regular basis. The reason is that if taken in surplus amount, causes the abnormal increase of sugar level in the blood. This disease often termed as diabetes in medical language, has several ill effects accompanied with it. The common victims of this disease are generally professionals. Even the legendary Pascagoula Plumbers(Need one?click here!), Newbury Park Electricians and Chadds Ford Roofers are convicted with this disease.

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What Makes Swiss Chocolate so Darn Good?

June 11th, 2009 by stevenlocke

What is internationally recognized, afluent with historical traditions and so eagerly sought after by so many people?  The answer is chocolate, of course.  Associated with everything from love to holidays, chocolate has been a steadfast commodity in cultures around the world for centuries.  It is arguably the most marketable product around the world, but as is true of any popular article of trade, the chocolate business is a highly competitive market.Only the superior rise to the top, so who is the cream of the crop in the industry of chocolate?Well, it will be difficult to find anyone who can out-market the Swiss.

From Swiss cookbooks to well-known chocolate treats, it seems everyone has heard of delicious Swiss chocolates.Making its mark on the world, Swiss Chocolate is rich and affluent with history.  Chocolate made its way to Europe in the 10th Century, and by the 17th Century it was being produced in Switzerland.  In the 19th to the early 20th Century a number of chocolate factories were founded, such as Cailler and Kohler (both known as Nestlé today), Lindt and Tobler (Toblerone).As well, toward the latter part of the 19th century, Swiss chocolate started to disperse elsewhere.  From the 19th Century until World War I, and throughout World War II, the Swiss chocolate industry became very export oriented and eventually production became outsourced.Soon after, the creation of Milk chocolate followed from chocolate specialist Daniel Peter.  In 1901 chocolate producers in Switzerland formed the Union libre des fabricants suisses de chocolate.  Come 1916, this union divided into two separate organizations:  Chambre Syndicale des fabricants suisses de chocolate, and the Convention Chocolate Suisse.The line of work involving Chocolate making is taken serious by the Swiss and others involved.

Not surprisingly though, the majority of chocolate originating from Switzerland is consumed by the Swiss themselves.It shouldn’t come as a surprise that Switzerland has the highest consuption rate per capita in the world when it comes to chocolate; 11.Six kilograms consumed per capita each year.  Clearly the Swiss know a good thing when they have it!  This does not, however, deter the rest of the international world from indulging ourselves.  The Swiss chocolate industry is an incredibly popular tourism attraction; the chocolate itself most often ends up traveling to alternate countries as gifts for friends and family.  Why is Swiss chocolate so desired?Likely because it’s best know for it’s amazing quality.  The high content of rich cocoa butter creates a delectable creamy and smooth texture; thus, the high standards of manufacturing keep this Swiss commodity ahead of the competition.  Popular Swiss brands you may recognize include Nestlé (the largest chocolate manufacturer in Switzerland), Lindt, Sprungli (bakery stores across Switzerland) and Suchard.If it is the chocolate you most designer to taste, you’ll have to travel across Switzerland and visit one of the many chocolate manufactures.

Undoubtedly Swiss chocolate is by far the most popular in the manufacturing world of chocolate.If you haven’t done so already, I highly recommend you indulge yourself in a delicious treat of Swiss Chocolate.  Leaf through a Swiss cookbook and choose a chocolaty recipe that sounds the most delicious; or head down to the store and grab a pre-wrapped treat.However it is you want to indulge, just do it.You will not be let down.

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Buying Capresso Burr Grinder

June 2nd, 2009 by stevenlocke

Coffee which is made with freshly ground beans is the best tasting cup of coffee. A Capresso Burr Grinder gives you perfectly ground coffee every time, so that you can easily enjoy a great cup of coffee in your own home.

 Grinding Beans

 Grinding your own coffee beans involved a long process and the end results were questionable. But today the process is made simple due to electric coffee grinders like a Capresso Burr Grinder.

 Fresh ground beans are amazing. Fresh ground coffee is aromatic and retains flavor, which will greatly increase the rich flavor of your coffee.

Types of Capresso Burr Grinder.

There are a lot of options in burr grinders that are offered by Capresso. There are two main Capresso Burr Grinder types conical burr and burr. Conical burr grinder tend to produce a fine and consistent grind. Burr grinders grind very quickly for a fast cup of coffee.

How To Find a Good Grinder

Finding the right grinder involves knowing what to look for in a grinder. Here are the main things that you should expect from a grinder:

  • Capresso Burr Grinders are the quietest grinders on the market.
  • The safety features have been built in by these grinders.
  • They are simple to use and clean.

Tips for Using a Grinder

Grinding beans at home is made easy with a Capresso Burr Grinder, but your efforts will be lost if you do not follow a few simple rules. Keep in mind a few things below :

  • When you open the grinder, tap the grinder lightly to ensure grounds do not fly all over.
  • You will get the freshest flavor when you only grind what you want.
  • The freshness and flavor of the beans will be retained if you store in an air tight container.

With these things in mind, your Capresso Burr Grinder should help you to get the best tasting cup of coffee right in your own home.

 

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All About The History Of Chocolate The Summarized Account!

May 25th, 2009 by stevenlocke

Chocolate World Video

The history of chocolate starts with the cocoa tree which is native to the forests of South and Central America and grows to approximately 20 foot high.

This quite delicate tree starts to produce fruit in its 4th to 5th year. Large red or yellow pods encase a white pulp that hides its treasure of anywhere between 20 to 50 beans.

The cocoa bean was cultivated for centuries by the Maya Indians, the Mexican Aztecs and the Incas of Peru where they had ceremonial significance and were associated with the festivities of births and marriages. They were often used as money or a tribute at these events. In some areas only those of the highest ranking could enjoy the wonderful drink boiling these beans could produce.

When the Spanish conquered Mexico in 1519 they were so taken with this chocolaty drink (although they did add sugar to sweeten the taste) they introduced the trees to Trinidad where they closely guarded their secret s of cultivation and preparation. It wasn’t long however before the trees spread to the West India Islands and The Philippines’. The Dutch are believed to have introduced them into Indonesia, Sri Lanka and the Gull fog Guinea, South America however remained the chief exporter and producer until 1891.

In the Seventeenth century the drink was introduced to the noblemen and women of the courts of Spain, Italy, Germany, France and England. Chocolate was still an expensive luxury even though the secret to its preparation was out in the open. When the first chocolate house was opened in London in 1657, the cost of a pound of chocolate was more than 6 months wages putting it way out of your average 17th century Londones price bracket and making it exclusive to the very wealthy. This was because of the heavy import duty on cocoa beans.

Both drinking and eating chocolate are relatively new inventions that were developed during the 19th century. The chocolate of today was not produced until a Dutchman discovered how to press the cocoa butter out of the beans.

The pressed beans could then produce a much less fatty drinking chocolate that was much more palatable than the rich buttery drink the Aztecs had made centuries earlier. The cocoa butter could then be used to make eating chocolate. In 1847 these techniques were perfected by J.S. Fry and the delicious bit of bliss that we know today as chocolate went on sale for the first time.

Now while the chocolate recipe is all very interesting, does it really matter to those of us who just want to gorge ourselves on the sweet creamy taste, how it got here. Or just that it did. The weird thing about history is that it changes all the time and while most things get better and progress naturally forward, Why is there always someone that wants’ to screw with a good thing. Something weird is happening to chocolate, it’s progressing and getting politically correct, it’s getting better for us while losing its delicious taste.

Chocolate doesn’t have a hard job to do, it doesn’t have to fund the cure for cancer or date Jessica Simpson it just has to tantalize our taste buds and make us smile as we swallow.

Chocolate lovers all over the world it’s time to pick up your chocolate molds get out of your chocolate fountain and put down your chocolate cake (only for a minute you can pick it up again as soon as we’ve made our point,) and tell the chocolate makers NO! We don’t want inferior chocolate any more; we don’t want the no-name, no frills, low calorie, low fat, sugar-free, carob chocolate.

We want our Cadbury’s, Mars, Lindts, Hershey’s and all those other fine quality chocolates tasting as rich, creamy and delicious as they should. After all History teaches us to learn by our mistakes and you can’t improve on perfection!

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Traditional Chocolate Making

May 22nd, 2009 by stevenlocke

You can make chocolate at home using traditional methods, although it’s sometimes a lengthy and involved process. If you wish to try making homemade chocolate as a hobby and you want the satisfaction of making your own chocolate you can do it.  You will need to buy some specialized equipment but not a lot.  Making chocolatefrom scratch is a great hobby, so you should give traditional chocolate making a try to see if it’s the right choice for you.

Steps for making homemade chocolate:

1.Choosing the beans. Chocolate is made from cacao beans so when you begin  making chocolate the traditional way you should begin with some high quality cacao beans. Good beans make good chocolate!  There are several websites that sell different varieties of cacao beans in many different price ranges.  So, it is easy to find whole cacao beans on the web.

2. Roasting the beans. Similiar to coffee beans, cacao beans need to be roasted. You can roast them on a cookie sheet in your oven if you watch them carefully. You can also purchase a specialized cacao bean roaster for at home use if you’re going to pursue traditional candy making as a hobby. The beans can be roasted for as few as five minutes or as many as 35 minutes depending on the type of bean and the flavor that you are looking for.

3. Removing the chocolate out. After roasting the beans, crack open the outer shell of the bean to remove the chocolate. There are several ways to do this at home. One way is to lay the beans in a single sheet on a counter or on a baking sheet and use a hammer to crack the shells open. Then use a blow dryer on a low setting to blow the hulls  away from the chocolate. You can also use a juicer to extract the chocolate. Removing the chocolate can be very messy, so make sure that you have a mop and bucket and other cleaning supplies standing by.

4. Grinding and refining the chocolate. Next, you should grind the chocolate as fine as possible.  Many expert chocolate makers recommend using a high quality juicer to grind the chocolate at home. After the chocolate has been ground as finely as possible, you will add milk, sugar, preservatives, and anything else that you want to add to the chocolate to enhance the flavor. Once everything is mixed together, agitate the chocolate slowly but constantly. This process could take up to 12 hours to get the chocolate to exactly the proper consistency. Some experts recommend using a stand mixer on a low setting for this stage of the process.

5. Tempering the chocolate. Once the chocolate has been fully refined it needs to be tempered before you can use it. Tempering chocolate at home can be time consuming, but if you want to speed up the procedure you can use a microwave to temper your homemade chocolate. Once the chocolate is tempered it will be smooth, hard, and shiny. Now, it’s ready to be eaten or used in your favorite chocolate recipes!

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We like Chocolate Treats

May 21st, 2009 by stevenlocke

Do you like chocolate?

Why not make the most of some free chocolate treats?

Whether it’s a Mars a day, a slab of Dairy Milk or a Crunchie that’s your ideal snack, chocolate is one of the most purchased treats on the plant. In the UK alone, the yearly spend on chocolate bars is £3 billion, thats £3,000,000,000! The bulk of this is bought from the big three manufacturers, Cadburys, Rowntree and Nestle.

The most common chocolate treats are Dairy Milk (Milk Chocolate), Aero, Maltesers, Dairy Milk (Fruit and Nut), Boost, Mars, Dairy Milk (Caramel), Toffee Crisp, Fuse, Lion Bar, Picnic and Twirl. Additionally, there are specific extras such as Wispa and Mini eggs which are seasonal or made for promotional periods.

In recent periods, the demand for mini treats has increased dramatically, especially approaching the christmas period. For example, Cadbury Heroes can be purchased in massive boxes around the Christmas period, in fact fly out the door immediately before Xmas as supply struggles to meet demand. Many families will have boxes of chocolate in preparation for guests and family gatherings at this holiday and celebration time.

Concerns about the population’s health come to the headlines of the media from time to time, and as a result, chocolate companies have introduced ideas such as Treatwise to increase people’s understanding of the nutritional content of their treats.

Adverts on the Television might be quick to suggest that chocolate is full of milk, which we all know is great for bones and teeth, however a quick inspection of the packet identifies the volume of sugar and fat to highlight just two. Of course, things in proportion is widely considered as sound advice, and chocolate bars are no exception. Understanding is the solution, and the chocolate makers can’t be claimed to be trying to hide the truth, even if their marketing departments are excelling in their role of talking up product features al the expense of faults.

Order your free chocolate today, or if healthy snacking is more your bag, why not try out a free fruit box?

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Using Home Landscaping Softwares for Remodeling Garden Sheds and Landscaping Needs

May 15th, 2009 by stevenlocke

For the aesthetic and comfort interest of each individual, most homeowner desire to remodel or reinvent their garden for a touch of personality, image, comfort, and relaxing ambience. In this concern, people create new models and designs for their garden with the sense of innovation for functionality and the interest of creativity for individuality that are perfectly suited to fit in around their house and garden sheds. For the freedom of implementing this concern, the application of technology presents a desirable solution.
Home landscaping software allows user to create plans for remodeling and reinventing the design of their garden personally. With the assistance of this software, homeowners and interested individuals can create design result of professional level though they are amateur or inexperienced in the field. With the use of home landscaping softwares, you can be the professional designer and landscaper of your garden for a touch of uniqueness and personal interest.
Using Home Landscaping Softwares
The function of home landscaping softwares serves as a professional guide or assistant for novice to medium range individuals who desire to have their personal design manifest on their garden. This program act as a professional landscape contractor that allows the homeowner to create the characteristics and elements of the target garden based on his or her personal interest and preferences.
One important element of home landscaping softwares is its realistic function wherein the information and facts used in the designing process in this system are of relevance to reality. This means that software is not a mere program but an actual assistant in creating and editing the plan for your garden’s landscape design. In running this program, realistic results are achieved making your personal design applicable and appropriate for actual remodeling. In designing with this system, the ideas of the user are limited and/or adjusted to the actual values thus, making your results of professional caliber. Though you do not know what you are doing, the home landscaping software will teach you how.
Another important quality of this software is its user-friendly characteristics enabling it to cater to varying user population whether novice, medium, or experts while providing equal guide and assistance in the design process. For basic users, the software allows guide procedures in creating your personal landscape design in respect to actual limitations, cost efficiency, and the personal interest of the user.

Choosing to Use
With the popularity and demand of the home landscape software, numerous products and programs are being offered in the present industry. Using home landscaping software is indeed advantageous however, for better benefit, it is recommended to determine and use the best landscape software basing of your interest and preference characteristic. In determining which, remember to consider what you want and the characteristics of your property as the basis for your evaluation and product comparison. Through which, you certainly find the perfect home landscape software solution for your personal interest and design needs.

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Chocolate in New York City

May 12th, 2009 by stevenlocke

New York City has many boutiques that offer exceptional, hand-made chocolates. Many of these luxurious treats can only be found here in the city.

They also have cafes, chocolate events and factories where you can watch how these gourmet treats are being made. A box of luxury, fine chocolate is the perfect gift for a special occasion like Mothers Day or Valentines.

Jacques Torres Chocolate

A visit to Jacques Torres Chocolate feels like stepping into a small European specialty store. The store is filled with hand-made yummy treats. Enjoy a hot chocolate and a freshly baked pain au chocolat in the cafe while you watch delicious chocolates being made in the factory. Visit Jacques Torres DUMBO in Brooklyn or the new Jacques Torres cafe on Hudson Street.

 

Martine’s Chocolates

Here you find hand-made gourmet chocolates. The chocolates are made from fresh, natural ingredients such as Belgian chocolate, French butter and fresh American cream. You can find Martines Chocolates at Bloomingdales NYC and the new store Martines Chocolates too.

Vosges Haut-Chocolat

Vosges lets you travel the world of luxury haut-chocolates. Their bestseller says it all. It is an exotic truffle collection of gourmet dark, milk and white chocolate truffles, infused with exotic and traditional spices, herbs and flowers from all around the world. Go to their chocolate boutique in SoHo or Vosges Haut-Chocolate Madison Avenue and join their FREE chocolate events.

MarieBelle

With chocolate so beautiful its hard to take a bite. Here you can listen to jazz at the Cacao Bar every Wednesday from 7:30 pm to 10 pm. Visit them at MarieBelle On Madison or at MarieBelle Soho.

Li-Lac

In this shop in Greenwich Village you can find chocolates in memorable shapes such as Statue of Liberty and Empire State Building. Their chocolate baseballs, trains, dogs and dinosaurs make great gifts. You find Li-Lac Chocolates in Greenwich Village and in Market Hall in Grand Central Terminal.

Max Brenner Chocolate Bar

At Max Brenner you’re in for a different type of chocolate experience. What would you think of chocolate soup or a chocolate pizza. Look inside and check out the chocolate pipe system.

There are 2 of these chocolate restaurant in New York City. Max Brenner on 2nd Ave and on Broadway.

La Maison du Chocolat

The chocolate artists at La Maison du Chocolat invites you to discover their collections: ganache, truffles, pralines, glazed chestnuts, hot chocolate Enjoy their chocolates at La Masion du Chocolat Madison Avenue, La Maison du Chocolat Rockefeller center and La Maison du Chocolat on Wall Street

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