Category: Food and Drinik
Chocolates are such a tasty stuff loved by all the ages. Chocolates are mainly made up of cocoa solids. In a chocolate the basic amount of cocoa used is about 70%. Chocolates have some beneficial qualities to health. Chocolates have the traces of iron, calcium and potassium and vitamin A, B1, C, D and E. Cocoa has the content of magnesium. Magnesium deficiency leads to hyper tension, heart diseases, diabetes, joint problems and pre-menstrual tension (PMT or PMS).
Benefits for men and women
High intake of magnesium content is good for Cardiovascular System and hypertension. Fat in high quality chocolates will not increase the cholesterol level, because the fats used in this are saturated. Pre-menstrual drop in progesterone levels is the main cause for the violent mood for women. Adding magnesium will cure it till the level.
A plain dark chocolate is the healthiest as this contains 70% of cocoa. This may not have a large amount of sugar in it. In case of white or milk chocolates, the content of chocolate solids will be less. Dark chocolate is allowed in popular Montaignac diet. These are high in sugar content and saturated fats. HVO (Hydrogenated Vegetable Oil) will be tragic for both teeth and health. Checkout Santa Barbara Chocolate for more info.
Chocolates of commercial and hand made works are more of sugars. They are generally known as Fondant and Praline, fondant is almost 100% sugar. Janet has developed the chocolates with high quality filling in it. The centre of the chocolates is mostly covered with chocolates made up of 70% of chocolate solids. In case of milk chocolates, it is made with 33% of chocolate butter.
Do’s of Chocolate
The studies in the content of a chocolate say that chocolate has a content of flavonoids. It is a type polyphenol antioxidant. The University of Scranton proved that chocolate has high antioxidant content when compared with the other foods. In a dark chocolate it contains eight times the polyphenol antioxidant that found in strawberry. In November 2001, Pennsylvania State University found that the chocolate eaters have got good cholesterol. This is found in 23 peoples. In August 2005, researchers from Italy found that the dark chocolate can lower the blood pressure in people with hypertension. It is suggested to take chocolates. Taking chocolates once in a while will not harm.
Cocoa has antibacterial agents that fight tooth decay. Smell of chocolates increases the theta waves of the brain. This relaxes you more. Cocoa butter in chocolates contains oleic acid, a mono-unsaturated fat helps in increasing the fat. Drinking a cup of hot chocolate may decline the wish to eat. Eating chocolate increase the life span in men. Mexicans use chocolate to treat bronchitis and insect bites. Carbohydrates in chocolate will increase the level of serotonin levels in the brain. This increases the sense of well being.
Hot chocolate (also known as hot cocoa, drinking chocolate, or just cocoa) is a heated beverage that typically consists of shaved chocolate or cocoa powder, heated milk or water, and sugar. While it is generally thought of as a drink consumed for pleasure, recent studies have suggested that it possesses health benefits due to antioxidants that can be found in cocoa. Until the 19th century, it was even used medicinally to treat ailments such as stomach diseases.Come watch and join us at how to cook vegan chocolate.
The first chocolate beverage is believed to have been created by the Mayan peoples around 2000 years ago, and a cocoa beverage was an essential part of Aztec culture by 1400 A.D. The beverage became popular in Europe after being introduced from Mexico in the New World, and has undergone multiple changes since then. Today, this hot, savory chocolate drink is consumed throughout the world and comes in multiple variations including the very thick cioccolata densa served in Italy, and the thinner hot cocoa that is typically consumed in the United States.
Americans have come to use the terms “hot chocolate” and “hot cocoa” interchangeably, obscuring the considerable difference between the two. “Hot cocoa” is made from powder made by extracting most of the rich cocoa butter from the ground cacao beans. On the other hand, the chocolate version of the drink is made directly from bar chocolate, which already contains cocoa, sugar and cocoa butter. Thus the major difference between the two is the cocoa butter, which makes hot cocoa significantly lower in fat than the chocolate version, while still preserving all the intrinsic health-giving properties of chocolate.
Again, when comparing the chocolate and cocoa versions, the chocolate version of the drink is made with dark, semisweet, or bittersweet chocolate, and chopped into small pieces and stirred into milk with the addition of sugar. In contrast, American hot cocoa powder often includes powdered milk or other dairy ingredients so it can be made without using milk. In the United Kingdom, “hot chocolate” is a sweet chocolate drink made with hot milk or water, and powder containing chocolate, sugar, and powdered milk. “Cocoa” usually refers to a similar drink made with just hot milk and cocoa powder, then sweetened to taste with sugar.
In mainland Europe, most forms of this delightful drink are very thick due to being made directly from chocolate. In the United Kingdom, however, it is often of the thinner variety. Some types of powdered chocolate drinks in the UK are actually as thick as pure chocolate varieties. As Europe was where it was first popularized, many different forms exist.
Among the multiple thick forms of hot chocolate served in Europe is the Italian cioccolata densa. German variations are also known for being very thick and heavy. In Spain churros is the traditional working-man’s breakfast. This style can be extremely thick, often having the consistency of warm chocolate pudding. In the Netherlands, it is known as chocolademelk, and is often served at home or at the cafes. In France, it is often served at breakfast time, and sometimes sliced French bread or croissants, spread with butter, jam, honey or Nutella are dunked into the chocolate drink; there are also brands pecially formulated for breakfast time, notably Banania.
Even further variations exist. In some cafes in Belgium and other areas in Europe, one who orders a “warme chocolade” or “chocolat chaud” would receive a cup of steamed white milk and a small bowl of bittersweet chocolate chips to dissolve in the milk.
While generally consumed for pleasure, this drink has several potential health benefits associated with it. Studies have shown that the chocolate drink form contains large amounts of antioxidants that may be beneficial to one’s health. From the 16th to 19th centuries, it was valued as a medicine as well as a drink. The explorer Francisco Hernández wrote that chocolate beverages helped treat fever and liver disease. Another explorer, Santiago de Valverde Turices, believed that consuming large amounts was helpful in treating chest ailments, but in smaller amounts could help stomach disorders.
When chocolate was introduced to the French in the 17th century, it was reportedly used “to fight against fits of anger and bad moods”, which may be attributed to chocolate’s phenylethylamine content. Today, hot chocolate is consumed for pleasure rather than medicinally, but new research suggests that there may be other health benefits attributed to the drink.